郫县豆瓣适用蚕豆品种的选择

Selection of broad bean cultivars suitable for Pixian Douban production

为探究不同品种蚕豆制作豆瓣曲的适应性,筛选适宜加工郫县豆瓣的蚕豆品种。该文以6种不同品种蚕豆为研究对象,对不同品种蚕豆豆瓣曲的微生物、酶活性、有机酸以及游离氨基酸等指标进行对比评价,进一步通过对理化性质,包括pH、总酸、还原糖、氨基酸态氮进行差异分析,并结合主成分分析(principal component analysis,PCA)以及感官评价方法对不同品种豆瓣曲品质进行综合评价。结果表明,6个品种豆瓣曲品质存在显著差异(P<0.05),通过PCA将6个品种豆瓣曲分为三类,结合感官评分显示,CH19、CH23和CDDB豆瓣曲品质优良;TCX和SCZG豆瓣曲品质中等;YD豆瓣曲品质较差。综上所述,该研究认为CH19、CH23和CDDB品种蚕豆具有更优秀的豆瓣酱制曲特性,适宜作为加工郫县豆瓣的蚕豆品种。

To explore the adaptability of different broad bean cultivars for making bean paste koji of Pixian Douban,broad bean cultivars suitable for processing Pixian Douban were selected.Six different broad bean cultivars were taken as the research object.Microbes,enzyme activities,profiles of organic acid and free amino acid were compared and evaluated.Differential analysis of physiochemical properties,including pH,total acid,reducing sugar and amino acid nitrogen,were further evaluated.And the quality of different cultivars of bean paste koji was comprehensively evaluated in combination with PCA and sensory evaluation methods.There were significant differences in the quality of 6 cultivars of bean paste koji(P<0.05).Bean paste koji made from six cultivars were divided into three categories by PCA.Combined with sensory scores,it was shown that bean paste koji made from CH19,CH23 and CDDB had good quality;qualities of bean paste koji made from TCX and SCZG was medium;and the quality of YD bean paste koji was poor.This study concluded that the CH19,CH23 and CDDB cultivars of broad bean had better bean paste koji making characteristics,and were suitable as broad bean cultivars for processing Pixian Douban.