美国花生生产概况与研究动态

本文从花生种植简要历史、生产区域和花生类型、种植面积和产量、种植技术（包括播种、收获和病虫害防治）、花生消费和产品质量控制等方面介绍了美国花生生产的概况。通过对2010至2012年美国花生研究和教育协会举办的花生年会上文章的统计,简要分析了美国在花生种质资源与育种研究、花生遗传与生物技术、花生生产技术以及病虫害抗性等方面的研究动态,旨为我国花生的科研与生产提供参考。     

花生(大豆)速溶蛋白奶粉加工工艺技术及设备

阐述花生和大豆的营养价值以及花生、大豆速溶奶粉的生产原理,研究花生、大豆速溶奶粉的工艺加工过程。确定生产加工的关键设备。     

脱脂花生蛋白工业化生产工艺研究

在对国内花生生产、加工情况进行深入研究的基础上,结合大豆蛋白的生产研究经验,采用脱皮花生低温压榨和低温脱溶成套工艺技术装备,实现工业化生产脱脂花生蛋白,为花生蛋白深加工奠定了基础。     

我国花生产业发展状况、存在问题及政策建议

详细论述了我国花生生产、消费和贸易状况,花生榨油行业和食品加工行业发展历史与现状,分析研究了当前我国花生产业存在的主要问题,提出了促进我国花生产业健康发展的政策建议。近几年我国花生产量超过1 700万t,花生产量和单产位居世界第一,花生消费整体保持稳定增长态势。我国花生出口贸易在世界花生贸易中占有重要地位,国际贸易以出口为主,进口为辅。尽管我国花生产业近年来有了一定的发展,但还存在着专用花生及高产优质品种较少,未形成优势性的产业带,花生加工基础相对薄弱,以及花生生产、收获、储存、运输、加工过程中农药超量使用和黄曲霉毒素污染等问题。为此,建议加大政策扶持力度,加强花生育种研究,扩大规模化生产和产业化经营,加强花生加工技术创新,实施花生油精品名牌发展战略以及标准化建设,以促进我国花生产业健康发展。     

二十一世纪初威海花生发展战略浅议

花生是我国重要的经济作物,也是国际国内粮油市场上的重要商品之一。认真研究２１世纪花生发展战略方针,对于搞好花生生产与流通,增加农民收入,促进农村经济的发展具有十分重要的意义。本文拟从威海市花生的生产、加工、购销、经营等方面入手,对花生发展的新情况、新问题及加入ＷＴＯ后的机遇与挑战等方面谈点粗浅的看法,仅供制定花生生产与流通政策时参考。１威海市花生生产和流通基本状况威海市地处胶东半岛东端,属温带季风型大陆性气候,土壤条件适宜花生生长,全市７４个乡镇都有花生种植,是全国重要的花生产区和山东大花生的传…     

中国花生生产、加工产业现状及发展建议

花生是世界上最重要的油料作物之一,在世界油脂生产中具有举足轻重的地位.近20年来,中国和世界花生生产有了较大发展,花生的单位面积产量、总产、贸易量增长显著,花生生产与贸易格局发生了较大变化,花生科技有了较大发展.随着世界人口的不断增加和生活水平的日益提高,人类对富含脂肪和蛋白质的花生需求将会增加,预计到2010年,世界花生生产、贸易、科技都将持续发展并得到提高.     

我国花生生产、加工及发展情况

花生不仅是优质的食用油生产原料,同时也是优质的食品生产原料。介绍了我国花生的种植面积、产量以及进出口情况,同时介绍了我国花生油产量、加工企业情况以及高油酸花生发展情况。花生已成为我国八大油料之首,我国用于榨油的花生比例(47. 3%)略高于全球用于榨油的花生比例(41. 1%)。高油酸花生已成为全球花生产业发展的新趋势、新亮点,我国已培育高油酸花生品种43个,高油酸花生的种植面积逐年增加,发展势头十分看好,高油酸花生油也已问世。     

花生功能活性成分研究进展

本文介绍了我国的花生生产和加工情况,综述了国内外近年来对花生的功能成分花生油、花生蛋白质、磷脂、维生素E、植物甾醇、花生类黄酮等在食品和医药等行业中的应用,以期推动我国花生功能活性成分进一步研究,加快我国花生资源合理有效地综合利用。     

花生部分脱脂及其利用的探讨

本文介绍了花生部分脱脂工艺、部分脱脂花生仁复原方法以及利用部分脱脂花生仁生产天然花生奶、咸脆花生、花生糖、花生豆腐、花生蛋白粉等产品的生产工艺要点。花生部分脱脂利用是花生物尽其用的最佳途径。     

四川花生资源及生产效益分析

介绍了四川花生的种植分布、生产现状、种质资源及栽培技术,对花生生产的潜力及效益进行了较全面的分析。     

花生奶茶的研制

用全脂新鲜牛奶和红茶粉进行了奶茶的试验.根据对茶粉色度、溶解性、香气、滋味、价格等因素的分析,选择出最佳性价比及添加量的红茶粉,在分析与研究现在生产工艺的基础下,先确定各种稳定剂的添加量,再复配出稳定性好、价格较低的稳定剂.试验对花生奶茶的制作工艺参数、配方进行了确定.     

Manufacture of nonfat yogurt from a high milk protein powder.

Nonfat yogurts were manufactured from skim milk fortified with a new high milk protein powder. The powder, containing approximately 84% milk protein, was added to skim milk to obtain 5.2 to 11.3% total protein, 11.1 to 15% total solids, and 1.6 to 7.9% lactose in the yogurt mix. Mixes were homogenized, pasteurized at 90 degrees C for 10 min, and fermented with a yogurt culture at 42 degrees C to pH 4.6. Controls were made from the same skim milk fortified with NDM to approximately 14% total solids. Yogurts made with the protein powder and containing 5.6% protein were similar in firmness to the control and had good flavor when fresh and after 2 wk of storage. Yogurts with more than 5.6% protein were too firm and had an astringent flavor. Acetaldehyde content of all yogurts was comparable with that of the control, and fat content ranged from .18 to .33%. As the protein content of yogurts increased, the porosity of yogurts, as seen by scanning electron microscopy, decreased. Good quality nonfat yogurts can be produced by supplementing skim milk with a high milk protein powder up to 5.6% protein. The added protein assists in providing a firm body and minimal whey separation without the use of stabilizers.     

Development of a Chocolate Flavored Peanut Beverage

Nine chocolate-flavored peanut beverages (CFPB) were prepared using peanut protein isolate as source of protein and analyzed for physical-microbiological-sensory qualities. The quality attributes such as color, aroma, viscosity, and flavor of CFPB were similar to that of commercial chocolate milk. The total aerobic populations of the beverage before and after refrigeration for 7 days were less than 10 and 200 colonies/g, respectively, and no coliform bacteria was detected in this product. Sensory evaluation and response surface methodology indicated that optimum formulation of CFPB was obtained by using 3.5% protein (from peanut protein isolate), 3.5% butter, 8% sugar, 0.7% cocoa powder, 0.1% stabilizer, and water. Consumer study of the CFPB revealed that all sensory characteristics were acceptable in the range of like to extremely like.     

模糊评定与响应面分析结合在核桃营养早餐糊研制中的应用

为优化核桃营养早餐糊的制作配方,在单因素试验的基础上,以模糊感官综合评价结果为响应值,采用响应面试验设计方法对其制作配方进行优化。结果表明,核桃粕添加量、脱脂奶粉添加量、膨化大米粉添加量、花生粉添加量、白砂糖添加量与模糊感官评分相关关系高度显著（P＜0.01）。最佳制作配方为核桃粕11.9 g、脱脂奶粉8.4 g、膨化大米粉4.6 g、白砂糖4.0 g、花生粉2.0 g。多元回归结果显示,核桃粕添加量、脱脂奶粉添加量、膨化大米粉添加量、花生粉添加量、白砂糖添加量与模糊感官评分之间的回归模型高度显著。     

Peanut milk and peanut milk based products production: a review

Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using the peanut milk or peanut protein isolates as an animal milk extender without changing flavor, to develop more attractive fermented products, and to precipitate proteins from the milk in order to get a curd called "tofu," and to produce cheese analogs. Great attention has been paid to the improvement of the stability, sensory properties, and shelf-life of the milk, using physical and chemical treatments. Many efforts have been deployed for supplementing the products. Thanks to recent advances, the removal of aflatoxin from peanut milk can be achieved using Flavobacterium aurantiacum as a biodegradater. It has also found application as liquid coffee whitener. However, despite all these developments and publications, there is still a need for much more diversified studies in order to definitely overcome the stability, the nutty flavor, and sensory problems always encountered when producing peanut milk and some peanut milk based products.     

花生酸奶后发酵中酸性物质的研究

以花生和牛奶为原料,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制得花生酸奶.并利用气相色谱法对花生酸奶在后发酵不同阶段中所产生的部分风味物质及乳酸含量进行分析探讨.     

毛木耳花生乳的研制

以毛木耳、花生为主要原料,辅以蔗糖、奶粉、复合稳定剂等辅料,经浸提、调配等工艺加工风味独特的毛木耳花生乳。通过单因素试验和正交试验对影响毛木耳花生乳感官品质和稳定性的各因素进行研究,得出了最优加工工艺条件。按此条件调配出的毛木耳花生乳不仅风味独特,而且具有良好的稳定性,能够满足消费者的要求。     

彩色花生巧克力豆加工工艺技术及设备

本文介绍了制作花生巧克力所需设备以及设备的基本工作原理、构造和使用方法;探讨了彩色巧克力豆制作过程的工艺条件和配方。采用巧克力花生豆成套设备,以花生为芯料,可可粉、可可脂、糖粉、卵磷脂、色素和抛光剂按一定的比例,可制作出来色泽光亮、营养丰富、风味独特的花生巧克力豆。     

乳清浓缩蛋白在酸奶生产中的应用

以鲜奶，奶粉，乳清蛋白等乳成分为主要原料，研究了乳清浓缩蛋白在酸奶生产中的制做方法，对乳清浓缩蛋白代替部分高档脱脂奶粉生产酸奶产品的保水率，粘度，口感及组织状态进行了比较分析。结果表明，在酸奶生产中，添加一定的浓缩乳清蛋白代替高档脱脂奶粉是可行的，产品较为理想。     

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

The peanut milk for yoghurt production was prepared by fortifying peanut milk (∼12 g/100 g total solids) with 4 g/100 g skimmed milk powder. The final product was subjected to physicochemical analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut milk yoghurt (PMY) had higher protein content, fat, water holding capacity and lower susceptibility to Syneresis than CMY. PMY had lower lactose level (1.73 g/100 ml) compared to CMY (4.93 g/100 ml). Generally both PMY and CMY had high mineral composition and contained high amounts of essential amino acids. PMY also contained a higher proportion of unsaturated fatty acids than saturated fatty acids as compared to CMY. Therefore, in terms of fatty acid composition, PMY could be considered to be more health promoting than CMY. Sensory evaluation revealed that though PMY had better sensory texture scores than CMY, its sensory appearance, flavor and overall acceptability scores were lower than those of CMY.