刘楚岑 谭兴和 张春燕 王 锋 郭红英 李清明 周红丽 刘宗敏 王栏树 严钦武

(1. 湖南农业大学食品科技学院，湖南 长沙 410128；2. 食品科学与生物技术湖南省重点实验室, 湖南 长沙 410128；3. 湖南佳宴食品有限公司，湖南 长沙 410000；4. 湖南插旗菜业有限公司，湖南 岳阳 414000)

水分添加量对豇豆发酵过程中品质变化的影响

刘楚岑1,2谭兴和1,2张春燕1,2王 锋1,2郭红英1,2李清明1,2周红丽1,2刘宗敏1,2王栏树3严钦武4

(1. 湖南农业大学食品科技学院，湖南 长沙 410128；2. 食品科学与生物技术湖南省重点实验室, 湖南 长沙 410128；3. 湖南佳宴食品有限公司，湖南 长沙 410000；4. 湖南插旗菜业有限公司，湖南 岳阳 414000)

以干豇豆为原料，采用自然发酵法，研究水分添加量对豇豆发酵过程中品质变化的影响。结果表明：在发酵过程中，产品品质整体表现为，pH值呈下降趋势；除12%添加量外，水分越高，总酸含量越高；每组都有亚硝峰产生，水分添加量为16%，20%时，产品亚硝酸盐峰迟于其余3组，并且峰值更低；挥发酯含量先上升随后趋于平缓；水分添加量为14%，16%，18%时，挥发酸含量相对较高；第32天时，16%水分添加量产品的氨基酸含量大于其它组；发酵豇豆硬度、胶黏性、咀嚼性随水分含量的升高均呈先下降后上升的趋势。说明水分含量过高、过低，均不利产品的品质，当水分添加量为14%～16%时得所产品的品质最好。

发酵；蔬菜；豇豆；水分添加量

Abstract： This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method. The results showed that, during the fermentation process, with the addition of water, the cowpea’s pH value decreased. The total acid content increased with the water addition except when the amount of water was 12%. The peak of nitrite was slower and lower than others when proportion of water was 16% and 20%. The content of volatile ester increased firstly, then keep invariability. And the content of volatile ester was higher than the proportion of water was 14%,16% and 18%. After 32 days, the amino acid contents which the water addition was 16% higher than other treatments; with the increased of water content, the cowpea’s hardness, adhesive and chewiness were decreased at first, then increased. Taken together, when the proportion of water was between 14%～16%, the quality of cowpea with wild fermentation method was the best.

Keywords： fermentation; vegetable;Vignaunguiculata; water addition

豇豆(Vignaunguiculata)又被称为豆角，是盛产于夏秋两季的大宗蔬菜，味道及口感鲜嫩。豇豆含有丰富的营养成分(VC190 mg/kg、蛋白质1.5 g/100 g、叶绿素160 mg/kg、可溶性固形物10.15 g/100 g、有机酸0.2 g/100 g)[1]，被称为“蔬菜中的肉类”。……