关键词: 小豆;豆馅;含糖量;色泽;抗氧化性;糖醇替代

Abstract:

Suitable sucrose content as main food additive in adzuki bean paste was studied by 4 aspects of color, total vitro anti-oxidative activity, hydroxyl radical scavenging activity, and sucrose content sensory evaluation. Simultaneously, the changes of color and total vitro anti-oxidative activity of adzuki bean paste were also studied as sucrose was substituted by xylitol or maltitol. The result showed that the color of adzuki bean paste was better with sucrose content below 35%. When sucrose content between 35%～55%, the total vitro anti-oxidative activity and hydroxyl radical scavenging activity of adzuki bean paste could be increased. Over 80% sensory evaluation staff were favorable to 25%～35% sucrose content. Comprehensive analysis on 4 aspects showed that suitable sucrose content in adzuki bean paste should be about 35%, and the corresponding Brix degree was 47%. Sucrose substituted partly by xylitol or maltitol, adzuki bean paste color was not influenced obviously, but its total vitro anti-oxidative activity decreased significantly. The above results have provided theoretical reference to quality improvement of adzuki bean paste or paste without seed coat product and the relative standards′ formulation in the future.

Key words: adzuki bean, bean paste, sucrose content, color, anti-oxidability, sugar alcohol substitute