Study On Quality Change Of Cowpea Fermented By Different Bacteria Inocμlation

As a traditional food in China,kimchi is favored by consumers because of its simple preparation,crisp taste,low cost,and convenient eating.In addition,kimchi is quite nutritious.Kimchi fights cancer,loses weight,fights constipation,promotes colorectal health,probiotic properties,lowers cholesterol,fibrinolytic effects,among other things,it has antioxidant and anti-aging properties,boosts brain health,boosts immunity,and boosts skin health function.This study mainly evaluated the quality of soaked cowpea from the aspects of total acid content,total sugar content,texture,nitrite content,volatile flavor substances,and organic acid content.The conclusions are as follows:1.Total acid: The content of total acid in kimchi inocμLated with contro group and five kinds of bacteria was in an upward trend;the content of total acid in the sugaradded group was higher than that of the non-sugar-added group.Among them,except for the pickled cowpeas in the sugar-added group,the group of pickles fermented by LP bacteria had the highest total acid content.In the unsweetened pickled cowpeas,the unsweetened pickled cowpea fermented liquid,and the sugared pickled cowpea fermented liquid,LRL and LRS were found.The two groups of inocμLated cowpeas produced the most acid.2.Total sugar: The total sugar content of the control group and kimchi inocμLated with five kinds of bacteria showed a trend of decreasing gradually;the sugar content in the fermentation broth decreased more than that in the soaked cowpea,and it was specμLated that the sugar content in the cowpea was originally Rarely,the fermentation of the strains utilized more sugar in the fermentation broth;the most nutrient-consumed ones were the soaked cowpeas inocμLated with LRL and LRS.3.Texture: The hardness,elasticity,cohesiveness,adhesiveness,chewiness and recovery type of the six groups of soaked cowpeas all showed a downward trend with the progress of fermentation.4.Nitrite: In fermented cowpea,the content of nitrite in sugar-added and sugarunadded groups reached the peak value of 0.233±0.002 mg/kg and 0.136±0.003 mg/kg on the 5th day,respectively,which did not exceed the national standard,and the content generally showed a trend of first increasing and then decreasing,and the content tended to be stable after the 14 th day.5.Volatile flavor substances: After 21 days of fermentation,a total of 69 kinds of volatile flavor substances were produced in soaked cowpea,including 12 kinds of esters,15 kinds of aldehydes,12 kinds of alcohols,and 8 kinds of ketones.,14 kinds of aromatic compounds and 8 kinds of other substances.Among them,the LRL bacteria inocμLated and fermented soaked cowpeas had the most abundant flavors and 14 substances with OAV value>1;among the sugared soaked cowpeas,there were 21 substances with OAV value>1.6.Organic acids: 5 kinds of organic acids,oxalic acid,tartaric acid,lactic acid,citric acid,and fumaric acid,were detected through the determination of organic acids in soaked cowpea;the content of oxalic acid gradually decreased;the content of tartaric acid decreased first and then increased;the content of lactic acid showed a gradually increasing trend;the citric acid content first increased and then decreased,reaching a peak on the 7th day;the fumaric acid content showed a gradually decreasing trend.