柳州螺螄粉原料酸豆角加工技術(shù)及其品質(zhì)研究進(jìn)展

摘 要：酸豆角是柳州螺螄粉的原材料，對螺螄粉的風(fēng)味起著重要的作用。本文綜述了酸豆角的生產(chǎn)加工技術(shù)、品質(zhì)特點(diǎn)以及影響品質(zhì)的因素，提出生產(chǎn)加工中的問題與發(fā)展方向，旨在為柳州螺螄粉酸豆角的產(chǎn)業(yè)發(fā)展提供技術(shù)性參考。

關(guān)鍵詞：酸豆角;加工方法;品質(zhì);發(fā)酵

Research Progress on Processing Technology and Quality of Sour Beans as Raw Material of Liuzhou Luosifen

HUANG Zimei1， WEI Weining1， WANG Qing2， FENG Dandan1*

（1.Liuzhou Vocational & Technical College， Liuzhou 545006， China; 2.Guangxi University of Science and Technology， Liuzhou 545006， China）

Abstract： Sour bean is the raw material of Liuzhou snail powder， which plays an important role in the flavor of snail powder. This paper summarizes the production and processing technology， quality characteristics and factors affecting the quality of sour beans， and puts forward the problems and development direction in the production and processing， in order to provide technical reference for the industrial development of Liuzhou snail powdered

sour beans.

Keywords： pickled cowpeas; processing method; quality; fermentation

豇豆（Vigna unguiculata）又稱豆角，其豆莢肥厚、色澤嫩綠，富含優(yōu)質(zhì)蛋白、礦物質(zhì)以及維生素[1]。（剩余6587字）