Abstract:This study aimed to improve paste quality.Broad bean paste was produced using broad bean as the main raw material through peeling，steaming，cooling，mixing flour，inoculation，and fermentation.Four single strains of Mucor，yeast，Aspergillus oryzae，and Aspergillus niger were added to ferment broad bean paste.The total acid content，amino acid nitrogen content，and broad bean paste color of fermented broad bean paste were determined after 1，3，5 d and 7 d.Changes and sensory scores of the finished products were also determined.The total acid content in fermented mash of broad bean paste was in the order of A.oryzaeA.niger>Mucor>yeast.The change in broad bean paste color was A.oryzae > A.niger >yeast > Mucor. A.oryzae was identified as the dominant strain in the early fermentation of broad bean paste.Quality test results of broad bean paste showed that the paste produced by inoculation of A.oryzae and koji fermentation was bright yellow-brown in color，moist，and lustrous，with harmonious sauce fragrance and ester fragrance，fresh and soft flavor，delicious and mellow taste，full-bodied sauce body，and no visible impurities.The sensory score was 83 points.The amino acid nitrogen and total acid contents were 1.516 g/100 g and 1.811 g/100 g，respectively.