小麦纤维及复合乳化剂对花生酱稳定性的影响

Effect of wheat fiber and compound emulsifier on the stability of peanut butter

摘要: 采用响应面分析法(RSM),研究了小麦纤维用量、复合乳化剂的HLB值及其用量对花生酱离心乳析率的影响,并进行了花生酱储存稳定性和感官特性的比较。实验结果表明,小麦纤维用量为3%、复合乳化剂HLB值为7.08、复合乳化剂用量为0.41%时,制得的花生酱离心乳析率最低,为4.23%。相比于纯花生酱的离心乳析率下降了57.5%,且拥有更好的储存稳定性和更高的感官评价得分。

Abstract: Using the method of response surface methodology (RSM) , it was studied how the wheat fiber dosage, the HLB value and the dosage of compound emulsifier influence the centrifugal creaming rate of peanut butter, and also drew a comparison on the storage stability and sensory characteristics of peanut butter. Results showed that the peanut butter would obtain the lowest centrifugal creaming rate which was 4.23% when the wheat fiber dosage was 3%, the compound emulsifier HLB value was 7.08 and the compound emulsifier dosage was 0.41%. Compared with pure peanut butter, the centrifugal creaming rate decreased by 57.5%, and this peanut butter also had better storage stability and higher sensory evaluation score.