蚕豆酱醅天然发酵过程中理化指标变化的分析研究

Analysis and Study on Changes of Physical and Chemical Indexes During Natural Fermentation of Broad Bean Paste Fermented Grains

以天然发酵的蚕豆酱醅为研究对象,按一定频率检测酱醅在6个月天然发酵过程中总酸和氨基酸态氮的数值,以此来确定不同月份投料酱醅最佳发酵时间。结果表明,1月、2月、9月、10月、11月、12月这6个月下缸的酱醅最佳发酵时间为5~6个月;3月、4月、5月下缸的酱醅最佳发酵时间为3~3.5个月;6月、7月、8月下缸的酱醅最佳发酵时间为2个月。

Taking the naturally fermented broad bean paste fermented grains as the research object,the values of total acid and amino acid nitrogen in the 6-month natural fermentation process were detected according to a certain frequency,so as to determine the best fermentation time of sauce fermented grains in different months.The results showed that the optimum fermentation time of fermented grains in lower cylinder was 5~6 months in January,February,September,October,November and December;In March,April and may,the best fermentation time of sauce fermented grains in the lower cylinder was 3~3.5 months;In June,July and August,the best fermentation time of sauce fermented grains in the lower cylinder was 2 months.