| Broad bean paste(BBP)is one of the important seasonings in Chinese daily diet.At the same time,it is one of the sources of dietary salt intake for Chinese residents.Studies have suggested that excess salt intake is more likely to have hypertension and cardiovascular diseases.With the improvement of people’s understanding of the harm of high-salt diet,the low-sodium healthy diet to compensate for the low salt is advocated,and making up for the low potassium intake has become the focus of production and research.The process of reducing salt in BBP can reduce dietary sodium intake,offer guidance for future production of reduced-broad bean sauce,and provide reference for the development of other reduced-salt fermented foods.This paper firstly studied from raw material treatment to fermentation process optimization,secondly,the single factor experiments including direct salt reduction,potassium chloride replacement and yeast addition were combined to optimize the optimal salt reduction process,and finally made a comparative analysis between it and the market thin salt BBP from flavor and sensory.The main results are as follows:(1)Raw-material handling:the number of seed koji spores reached 11.44×10~9Pcs/g dry base,and the germination rate reached 91%,which met the requirements of industrial production.The activity of acid,neutral and alkaline protease in shell and shelled broad bean Daqu was compared.The results show that the activity of three enzymes in shelled broad bean Daqu was higher than that in shell broad bean Daqu;in the optimization of cooking time,through the determination of the digestibility,it was found that the digestibility of 25 min cooking time was the highest,and most broad beans kept the shape of the whole bean.In the optimization experiment of raw material ratio,through the comparison of the activities of three kinds of protease,glucoamylase activities and cellulase,the optimal time of bending was determined to be 36 h,and combined with the tracking determination results of physical and chemical indexes,the optimal raw material ratio of flour and broad bean was obtained according to 4:6.(2)Fermentation process optimization:in the optimization experiment of fermentation temperature,the results of physical and chemical indexes under the three fermentation modes were tracked.The highest amino acid nitrogen content was 0.89 g/100g,the total nitrogen content was 1.42 g/100g,and the amino acid conversion rate was 62.57%in the group of high temperature first and then low temperature.In the preliminary optimization,the optimal direct salt reduction,potassium chloride and yeast addition were reduce salt30%(2.44 g/100g),30%and 5×10~5CFU/g,respectively,from the three single factor experiments of different salt concentration addition,potassium chloride replacement and(3)yeast addition optimization.Based on the previous work and the amino acid conversion rate of combination 2(reduce salinity by 40%+10%potassium chloride+5×10~5CFU/g of yeast)was 64.54%and reduce salt 3.29 g/100g,and other indexes were within the normal fermentation.(4)Comparative analysis of flavor with market thin salt BBP:there were 80 kinds of volatile metabolic flavor substances in the combination reduced salt BBP,and 68 kinds in the market thin salt BBP.The content of citric acid and tartaric acid in the combination reduced salt BBP was higher.Thirty-seven kinds of common flavor substances were found by Wenn analysis.The content of common flavor substances in alcohols and aldehydes was higher in the optimized combination of salt reduction.PCA and OPLS-DA were used to find 19 typical different flavor substances,and cluster analysis was conducted to obtain ethyl 4-methylvalerate,ethyl propionate,ethyl acetate,isobutanol and isoamyl alcohol,which were beneficial to the fermentation flavor system.Finally,through organic acid and sensory evaluation and other indicators,the characteristics of combination optimization and salt-reduction BBP were lower in saltiness but more prominent in umami flavor,sauce and mellow flavor. |
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