Comparative Analysis of the Quality of Pickled Cowpeas from Different Fermentation Methods
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Abstract:
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.
