【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。更多还原

【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.更多还原