Sour liquid noodles are traditional characteristic food in Luoyang.The optimal processing technology of mung bean sour liquid was studied using single factor and orthogonal experiments.The changes in amino acids,or-ganic acids,and other substances during its fermentation process were detected and analyzed.When the ratio of bean to water was 1∶15,the inoculation amount was 3.2 × 105 CFU/mL,fermentation temperature 25 ℃,fermentation time 24 h,the product quality was the best.Under these conditions,soluble protein content of mung bean sour liquid was 36.73 g/L,soluble solid content was 1.21％,and the sensory score was 83.9.During the fermentation process,the starch content gradually decreased after 9 hours of fermentation,while the reducing sugar content first rose,and then declined.The decrease in protein content was relatively small.After 24 hours of fermentation,the pH of mung bean sour liquid decreased to 4.3,and the total acid content was 13.62 g/L.The lactic acid was the main organic acid in mung bean sour liquid.The content of free amino acids increased to 1 718.56 mg/100 mL,and the content of glycine,glutamic acid,and leucine was relatively high.Combined with the results of correlation analysis and prin-cipal component analysis,it was found that three organic acids,such as fumaric acid,succinic acid,tartaric acid,and amino acids such as glutamic acid,lysine,and phenylalanine,had significant impact on the quality of mung bean sour liquid.The highest comprehensive score of free amino acids was at the 24th hour of fermentation.
mung bean sour liquidprocessing technologyfermentationamino acidsorganic acid
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