吉 礼1，蒲开阳1，秦 覃1，李 军1，饶旭冬1，丁文武2，周晓群3*
（1.四川省食品生产安全协会，四川成都 610056；
2.西华大学食品与生物工程学院，四川成都610039；
3.四川省产品质量监督检验检测院，四川成都 610100）
摘要：将郫县农家日晒豆瓣和阴制豆瓣进行为期70d发酵，并对其品质进行对比分析。发酵结束时，日晒豆瓣和阴制豆瓣的水分含量分别为35.42 g/100 g和46.72 g/100 g，总酸含量分别为1.50 g/100 g和0.99 g/100 g，氨基酸态氮含量分别为0.66 g/100 g和0.55 g/100 g，还原糖含量分别为3.14 g/100 g和2.06 g/100 g，蛋白质含量分别为16.72 g/100 g和16.85 g/100 g，脂肪含量分别为1.10 g/100 g和1.75 g/100 g。结果表明，日晒豆瓣中总酸、还原糖和氨基酸态氮含量均高于阴制豆瓣，其他指标则相反；对比分析表明日晒能促进豆瓣的发酵，对豆瓣品质有积极作用。
关键词：郫县豆瓣；阴制；日晒；品质；分析
中图分类号：TS264.24 文献标识码：A 文章编号：1674-506X（2022）03-0119-0005
Comparative Analysis on the Quality of Pixian Broad-bean Paste Made by Sunlight and Shade in Farmhouse
JI Li1, PU Kaiyang1, QIN Qin1, LI Jun1, RAO Xudong1, DING Wenwu 2, ZHOU Xiaoqun3*
（1.Sichuan Food Production Safety Association, Chengdu Sichuan 610056, China;
2.College of Food and Bio-engineering, Xihua University, Chengdu Sichuan 610039, China;
3.Sichuan Institute of Product Quality Supervision & Inspection, Chengdu Sichuan 610100, China）
Abstract：The differences of Pixian broad-bean paste fermented in sunlight and shade in farmhouse for 70 days were analyzed by comparing the qualities of the two products. At the end of fermentation, the contents of total acid, reducing sugar and amino nitrogen in the product of sunlight were 1.50 g/100 g, 3.14 g/100 g and 0.66 g/100 g, higher than those in the product of shade which showed contents of 0.99 g/100 g, 2.06 g/100 g and 0.55 g/100 g. However, the contents of moisture, protein and fat in the product of sunlight were 35.42 g/100 g, 16.72 g/100 g and 1.10 g/100 g, lower than those in shade which presented the contents of 46.72 g/100 g, 16.85 g/100 g and 1.75 g/100 g. The results showed that sunshine could promote the fermentation of broad-bean paste and had a positive effect on the qualities of Pixian broad-bean paste.
Keywords：Pixian broad-bean paste; shade; sunlight; quality; analysis
doi：10.3969/j.issn.1674-506X.2022.03-016
收稿日期：2021-12-01
作者简介：吉礼（1982-），男，硕士，工程师。研究方向：发酵食品与安全。
*通信作者：周晓群（1968-），女，高级工程师。研究方向：产品质量安全与检测技术。
引用格式：吉礼,蒲开阳,秦覃,等.农家日晒与阴制郫县豆瓣产品品质对比分析[J].食品与发酵科技,2022,58(3):119-123.
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