Study On Brewing Performance Of Broad Bean

Sauce and soy sauce are Chinese traditional condiment, which are usually made from beans with high protein and grains with high starch as raw materials. Broad bean is widely cultivated in China. As Broad bean is rich in protein and starch and contains little fat. It should be ideal raw material for the production of Sauce and soy sauce. In this study, broad bean and wheat flour were used as material.The single factor experiment and orthogonal experiment were carried out to optimize the koji-making conditions for broad bean paste and broad bean sauce. Then the brewing performance of broad bean was comprehensively analyzed by heat preservation and fermentation process. The results were as follows:(?) Broad bean paste(1) The determination of raw material pretreatment and optimal material ratioThe effects of three kinds of raw material pretreatment and raw material ratio on koji-making were studied. The results showed: immersion in boiling water was the best pretreatment method, the broad bean was complete and had unique paste flavor; The best raw material ratio of broad bean paste was : broad bean 85%, and flour 15%.(2) The process optimization of koji-makingThe effect of water addition amount, inoculation ratio and immersion time on the bean koji-making were investgated. The sequence of influence of these 3 factors was: water addition amount > inoculation ratio > immersion time. The optimal conditions were as follows : water addition amount 80%, inoculum ratio 0.4%, immersion time 3 min. Under these conditions, the protease activity was higher, meanwhile the sensory quality and index of bean sauce were superb.(3) Analysis of koji-making and fermentation process Koji was made under the best formula and optimal conditions, then fermentation was conducted for 30 d.The results showed: Bean koji need to cultivate for 45 h, and during this process, the water content was declining, the protease activity gradually increased. When koji-making was finished,the water content was 30.32%, Neutral protease activity was 1838.09 U/g(dry base), acid protease activity was 506.61 U/g(dry base), lower than cooked broad bean koji and soybean koji. When fermentation was finished, the AAN(Amino Acid Nitrogen) and TA(Total Acid) content were significantly higher than the raw bean paste, 0.655 g/100 g, 1.40 g/100 g respectively. Compared with raw bean paste,the flavor of hot bean paste was better, the color was deeper; Compared with cooked bean paste, the bean was complete, no impurities.(?) Broad bean sauce(1) The determination of optimal material ratioThe effect of different raw material ratio on the protease activity and sauce quality were studied. The optimal raw material ratio for broad bean sauce was: broad bean 90%, and flour 10%.(2) The process optimization of koji-makingThe effect of water addition amount, inoculation ratio and steaming time on koji-makeing were investigated. The sequence of influence of these 3 factors was: water addition amount > steaming time > inoculation ratio. The optimal conditions were: water addition amount 90%, inoculum ratio 0.3%, steaming time 5 min. Under these conditions, the protease activity reached its maximum value, meanwhile the sensory quality and index of bean sauce were superb.(3) Analysis of koji-making and fermentation processKoji was made under the best formula and optimal conditions, then fermentation was conducted for 15 d.The results showed: Bean koji need to cultivate for 40 h, and during this process, the water content was declining, the protease activity gradually increased. When koji-making was finished,the water content of cooked broad bean koji and Soybean Koji were 32.96%, 32.15% respectively. Neutral protease activity of cooked broad bean koji was 2161.86 U/g(dry base), acid protease activity was730.83 U/g(dry base), higher than Soybean Koji to 4.13% and 8.49% respectively. When fermentation was finished, the AAN and TN(Total Nitrogen) content f broad bean sauce were 0.954 g/100 m L, 1.691 g/100 m L respectively, the utilization of protein was 80.62%, and the amino acid nitrogen formation rate was 56.42%. Compared with ordinary soy sauce, amino acid composition of broad bean sauce was richer; the sweet taste of broad bean sauce was thicker, the color was darker, the aroma was slightly worse.