柳州螺蛳粉原料酸豆角加工技术及其品质研究进展

摘 要：酸豆角是柳州螺蛳粉的原材料，对螺蛳粉的风味起着重要的作用。本文综述了酸豆角的生产加工技术、品质特点以及影响品质的因素，提出生产加工中的问题与发展方向，旨在为柳州螺蛳粉酸豆角的产业发展提供技术性参考。

关键词：酸豆角;加工方法;品质;发酵

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）又称豆角，其豆荚肥厚、色泽嫩绿，富含优质蛋白、矿物质以及维生素[1]。（剩余6587字）