Optimization of Preparation Process of Stabilized Peanut Butter by Using Organic Gel and Its Storage Quality

The process optimization of preparation of stabilized peanut butter by beeswax as gel factor and its storage quality were studied. The amount of oil precipitation was determined by centrifugal separation method and the viscosity value of peanut butter was determined by texture analyzer method, the preparation process was optimized by single factor experiments and orthogonal experiments. The effects of beeswax, stirring temperature, heating time and cooling temperature on the centrifugal oil yield and viscosity of peanut butter were determined. Results showed that, the optimum preparation conditions of peanut butter were as follows:The amount of beeswax added was 5%, the stirring temperature was 90℃, the heating time was 40 minutes, and the cold cut temperature was 5℃. Under the optimum conditions, the centrifugal oil yield of the obtained peanut butter was 3.12% and the viscosity value was 1.53 N. After 9 weeks of storage, the centrifugal oil yield increased from 3.12% to 4.55%, the acid value and peroxide value were better than QB/T 1733.4-2015 light industry standard of peanut butter with good stability