Previous Articles     Next Articles

Optimization of Fermentation Conditions for the Production of Traditional Fermented Broad Bean Sauce

DU Mu-ying,YU Lang, ZHAO Xiao-juan,WU Jun,KAN Jian-quan   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China;3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China
  • Online:2013-06-15 Published:2013-06-03


The production of traditional fermented broad bean sauce with mixed inoculums of Aspergillus oryzae and
Monascus anka was optimized in order to shorten the fermentation period. Using one-factor-at-a-time expeirments and
orthogonal array design, the optimal conditions to obtain excellent koji were established as follows: 4:3 of Aspergillus
oryzae:Monascus anka ratio (V/V), 28-30 ℃ and 40 h, and the optimal conditions to obtain excellent fermented broad bean
sauce were found to be primary fermentation at 45 ℃ for 10 d followed by addition of chilli sauce at a mass ratio of 1:1 and
secondary fermentation at 45 ℃ for 15 d.

Key words: traditional broad bean sauce, fermentation, process, optimization