摘要
红小豆汤是中国一种传统饮食。通过对红小豆煮制时间、pH值、料液比的分析,研究了红小豆汤的抗氧化能力和煮制工艺。结果表明,红小豆汤的抗氧化物质主要来自于红小豆皮。在煮制红小豆时,时间应该控制在20￣30min,pH值在8.0左右,料液比为1∶30￣1∶40。红小豆汤的抗氧化能力在一定时间里(24h)比较稳定。
Red bean is a kind of Chinese traditional homemade foodstuff. The antioxidant capability and processing technology including boiling time, pH value and solid-liquid ration were studied in this paper. Results showed that the primary antioxidant capabilities of red bean soup were attributed to red bean peel. In addition, boiling parameters （boiling 20-30 min, pH=8.0 and 1： 30-1 ： 40 of solid-liquid ratio） should be established. The antioxidant capability of red bean soup is relatively stable in 24 hours.
出处
《农产品加工（下）》
2007年第7期78-81,共4页
Farm Products Processing
关键词
红小豆
红小豆汤
煮制
抗氧化能力
稳定性
red bean
red bean soup
boil
antioxidant capability
stability
