Technical Research On Broad Bean Sauce Fermented By Different Fungus

Broad bean sauce production has a long history in our country, and Aspergillus oryzae were commonly used for pure breed fermentation, but few researches was done in broad bean sauce fermented by different fungus and multi-microbes fermentation technique, and there are less systematic analysis of the diversities of the main components and volatile flavor compounds in the produced broad bean sauce fermented by different strains and ways during the different periods. Therefore, this article focus on doing the research in produced broad beans sauce fermented by different fungus including Aspergillus oryzae、Aspergillus niger、Mucor、Rhizopus and double strains co-cultured fermentation technique, and these conclusions should provides useful reference in manufacturing and in conducting general company operations for manufacture enterprises.The main research contents were as follows:1.This article focus on respectively using four different fungus including Aspergillus oryzae、Aspergillus niger、Mucor、Rhizopus for the fermentation to produce the broad bean sauce. During the different periods of fermentation, protease, amylase activity, nutritional ingredients and OD value of the products were determinated, and the sense qualities of the 42-day secondary fermentation sauce were appraised. The results show that, neutral and alkaline protease activity of Aspergillus oryzae are stronger than other three fungus. Amino nitrogen content in Aspergillus oryzae-fermented broad bean sauce increased fastest. The dark reddish brown in Aspergillus oryzae-fermented and Aspergillus mger-fermented broad bean sauce were darker, while Mwcor-fermented was the lighter. And the results of sense qualities show that the color, flavor, taste of Aspergillus oryzae-fermented broad bean sauce were the best. In conclusion, Aspergillus oryzae had a good behavior in broad bean sauce-making.2. Four different fungus including Aspergillus oryzae、Aspergillus niger、Mucor、 Rhizopus were used respectively for the fermentation to produce the broad bean sauce. The volatile flavor compounds in the four different produced broad bean sauce secondary-fermented for 15 and 40 days were analyzed by HS-SPME combined with GC-MS. The results showed that, the kinds of flavor substances in the broad bean sauce enriched during the process of the fermentation. In the initial stage of fermentation, the major volatile flavor compounds in the four products were alcohols and acids, while aldehydes-. esters and other heterocyclic content enhanced along with the fermentation, but ketones and acids declined. The major volatile flavor compounds simultaneously found in the above four products were 2,3-Butanediol; 1-Butanol,3-methyl-; 1-Butanol,2-methyl-; Linalool; Phenethanol; Benzaldehyde; Pyrazine.3. On the basis of the above test, the cooperative fermentation by using double strains were applied for producing the broad bean sauce. Compared with Aspergillus oryzae cultured alone, Amino nitrogen content enhanced fastest in broad bean sauce co-cultured by Aspergillus oryzae and Aspergillus niger. Reducing sugar content in broad bean sauce co-cultured by Aspergillus oryzae and Aspergillus niger or Rhizopus were more, while the dark reddish brown in sauce co-cultured by Aspergillus niger and Rhizopus or Mucor were lighter. And the major volatile flavor compounds obviously enriched in broad bean sauce fermented by using double strains.