本文将研究不同方法发酵的酸豆角品质对比分析。选取质地嫩脆、条形均匀、无病虫害的新鲜豆角为泡制原料。采用自然干法发酵、自然湿法发酵与纯种湿法发酵的发酵方法制作酸豆角。检测发酵过程中，pH值、还原糖含量、总酸含量、总糖含量、亚硝酸盐含量以及氨基酸态氮含量，分析纯种湿法发酵与自然湿法发酵对酸豆角品质的影响。结果表明：纯种湿法发酵25 d后，其pH值和还原糖含量分别为3.92、0.03%，均高于自然湿法发酵；总酸、总糖、亚硝酸盐含量、氨基酸态氮含量分别为0.25%、0.04%、0.01 mg/kg和0.01%，均低于自然湿法发酵。另外，纯种湿法发酵酸豆角的甲氧基乙酸含量为0.37%，乙酸乙酯为0.51%，含水量为81.15%，感官评分为45.52，均高于自然干法发酵。纯种湿法发酵对酸豆角品质的效果最好，亚硝酸盐的含量在发酵后期显著降低，感官评分较高，对豆角工业化生产提供了较好的参考价值。

The quality of pickled cowpeas fermented by different methods was compared and analyzed in this paper. Fresh beans with tender and crisp texture, uniform strip shape and no diseases and insect pests were selected as raw materials. Pickled cowpeas were prepared by natural dry fermentation, natural wet fermentation and pure breeding wet fermentation. The pH value, reducing sugar content, total acid content, total sugar content, nitrite content and amino acid nitrogen content in the fermentation process were detected, and the effects of pure breed wet fermentation and natural wet fermentation on the quality of sour beans were analyzed. The results showed that the pH value and reducing sugar content of pure breeding wet fermentation were 3.92 and 0.03%, respectively. The contents of total acid, total sugar, nitrite and amino acid nitrogen were 0.25%, 0.04%, 0.01 mg/kg and 0.01%, respectively, which were lower than those of natural wet fermentation. In addition, the content of methoxyacetic acid, ethyl acetate, water content and sensory score were 0.37%, 0.51%, 81.15% and 45.52 respectively, which were higher than that of natural dry fermentation The results showed that the wet fermentation had the best effect on the quality of sour beans. The content of nitrite decreased significantly in the later stage of fermentation, and the sensory score was higher. It provided a good reference value for the industrialized production of soybean.

南充市研发基金项目（17YFZJ0063）