| 煮制红小豆的抗氧化特性分析 |
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| 引用本文： | 易建勇,梁皓,王宝刚,姜微波. 煮制红小豆的抗氧化特性分析[J]. 农产品加工．学刊, 2007, 0(7): 78-81 |
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| 作者姓名： | 易建勇 梁皓 王宝刚 姜微波 |
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| 作者单位： | 中国农业大学,食品科学于营养工程学院,北京,100083 |
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| 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。
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| 关 键 词： | 红小豆 红小豆汤 煮制 抗氧化能力 稳定性 |
| 文章编号： | 1671-9646（2007）07-0078-04 |
| 修稿时间： | 2007-04-30 |
The Antioxidant Capability of Red Bean Soup |
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| Yi Jiauyong,Liang Hao,Wang Baogang,Jiang Weibo. The Antioxidant Capability of Red Bean Soup[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(7): 78-81 |
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| Authors: | Yi Jiauyong Liang Hao Wang Baogang Jiang Weibo |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | 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. |
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| Keywords: | red bean red bean soup boil antioxidant capability stability |
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