A post-fermentation process of Pixian broad-bean paste was conducted at a constant temperature in a semi-closed system while the traditional natural process was carried out. Based on the analysis of the processes， the kinetic models of describing parameter variations were proposed. The variations of total acid， amino acid nitrogen， reducing sugar and chromaticity for the two processes could be simulated from the exponential model， Logistic model， GaussAmp model and linear model， respectively. The variations of moisture and free amino acids for natural fermentation could be simulated from the exponential model while those for constant temperature fermentation could be simulated from the linear model. The moisture， total acid and chromaticity could be kept better in the semi-closed fermentation system while the more contents of amino nitrogen， reducing sugar and free amino acids could be obtained by the traditional fermentation process. The results of the traditional fermentation provided a powerful reference for the fermentation in the semi-closed system by fitting and analyzing the kinetic models.