Study on different Water addition changes in the quality and structure of fermented dry beans

Authors

LIU Chucen, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
TAN Xinghe, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
ZHANG Chunyan, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
WANG Feng, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
GUO Hongying, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LI Qingming, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
ZHOU Hongli, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LIU Zongmin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
WANG Lanshu, Hunan Jiayan Food Company Limited, Changsha, Hunan 410000, China
YAN Qinwu, Hunan Cha Qi Vegetables Industry Company Limited, Yueyang, Hunan 414000, China

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.

Publication Date

8-28-2017

First Page

167

Last Page

171

DOI

10.13652/j.issn.1003-5788.2017.08.037

Recommended Citation

Chucen, LIU; Xinghe, TAN; Chunyan, ZHANG; Feng, WANG; Hongying, GUO; Qingming, LI; Hongli, ZHOU; Zongmin, LIU; Lanshu, WANG; and Qinwu, YAN (2017) "Study on different Water addition changes in the quality and structure of fermented dry beans," Food and Machinery: Vol. 33: Iss. 8, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.08.037
Available at: https://www.ifoodmm.cn/journal/vol33/iss8/37

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