摘要:
研究蜂蜡作为凝胶因子制备稳定型花生酱的工艺优化及其储藏品质。采用离心分离法测定油脂析出量,质构仪法测定花生酱的黏度值,通过单因素实验考察蜂蜡添加量、搅拌温度、加热时间和冷却温度对花生酱的离心出油率和黏度值的影响,并利用正交试验对制备工艺进行优化,最后对花生酱的贮藏品质进行了研究。结果表明,花生酱最佳制备工艺条件为:蜂蜡添加量为5%,搅拌温度为90 ℃,加热时间为40 min,冷却温度为5 ℃。在最优工艺条件下所得花生酱的离心出油率为3.12%、黏度值为1.53 N。样品经储藏9周后离心出油率由3.12%上升至4.55%,酸价和过氧化值优于花生酱的QB/T 1733.4-2015轻工标准,且具有较好的稳定性。
关键词:
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花生酱
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蜂蜡
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离心出油率
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黏度值
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酸价
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过氧化值
Abstract:
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
百度学术
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