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

摘要：

针对小豆馅主要添加剂糖,从色泽、体外总抗氧化能力、羟自由基消除能力和含糖量感官评价4个方面研究小豆馅适宜白砂糖含糖量,并研究了木糖醇和麦芽糖醇对白砂糖不同替代程度,小豆馅色泽和体外总抗氧化能力方面的变化。结果表明,加糖小豆馅要保持较好的色泽,其含糖量应低于35%；35%～55%含糖量可同时增加小豆馅体外总抗氧化能力和羟自由基消除能力；80%以上的品尝参评人员对小豆馅含糖量偏好介于25%～35%。综合4个方面结果叠加分析,小豆馅适宜白砂糖含量应为35%左右,对应的糖度为47%。木糖醇和麦芽糖醇部分替代白砂糖,对小豆馅色泽总体无明显的影响,但会明显降低其总抗氧化能力。该结论为提高小豆馅或豆沙品质及今后相关标准制定提供理论参考。

关键词: 小豆;豆馅;含糖量;色泽;抗氧化性;糖醇替代