Abstract:The pretreatment of raw materials have a major impact on the quality of bean paste.According to the pressure used in cooking stage,the processes are divided into atmospheric pressure process and high-pressure cooking process.This study compared the conventional physical and chemical indicators of bean paste of the two processes,and the results indicated that the content of water,total acid,ammonia nitrogen and reduce sugar in bean paste are significantly differences.Based on the above results,the differences of the two processes exist in the brewing process were analyzed.It was found that the different pretreatment of raw materials result in that starch gelatinization and moisture content of high-pressure cooking process is lower than atmospheric pressure cooking process,thus affect soy sauce koji enzyme activity and the fermentation process.the final results are the differences of conventional physical and chemical indicators of bean paste.
