防止花生酱变质研究

花生酱营养丰富、味道鲜香、食用方便,是深受消费者喜爱的食品。但是,花生酱经过长时间的存放后,很容易发生脂肪氧化酸败,产生不良的哈败味,从而极大地影响了花生酱的质量。为此,我们对防止花生酱脂肪氧化酸败进行了研究。     

高蛋白花生酱的研制

本实验在制做化生酱的过程中,采用添加花生粕、大豆粕的方法,提高了单纯以花生为原料的花生酱中的蛋白质等营养成分的含量。同时对原料、产品中的各主要成分做了分析测定。结果表明,新型花生酱无论在营养方面,还是在口感及外观上均优于普通型产品。并能降低成本。     

花生酱罐头生产工艺

花生中富含脂肪(46%~52%),蛋白质(25%~30%)和碳水化合物(10%~13%),不仅是重要的食用植物油资源,也是重要的植物蛋白质资源.近年来,在研究利用花生蛋白质方面作了很多有益的探讨,并开发了许多新产品.我们通过多次试验,开发了花生酱,银耳花生酱,莲子花生酱等系列罐头产品.这些产     

不同品种花生酱品质特性研究

为研究不同品种花生酱的品质差异及筛选出适宜加工花生酱的优良品种,本实验选取6个花生品种,对其制备花生酱的感官品质、理化营养品质及稳定性等三个方面进行研究,并对各指标间的关系进行相关性分析。研究结果表明:不同品种花生酱中,感官总体得分差异较小,其分值最高的品种为山花9号(7.53分);营养品质中脂肪、蛋白质平均含量分别达48.75%和24.58%,品种间差异较小;稳定性值差异较大,其中过氧化值变异系数最高(73.64%),其值最低的品种为四粒红。花生酱的硬度和粘度呈极显著正相关(r=0.982);色泽中L*(明亮度)值与C*(色角饱和度)值和H(色度)值呈显著相关性(r=-0.921,r=0.996)。最后根据感官品质、理化营养品质和稳定性等指标,筛选出适合制备花生酱的花生品种为四粒红,其感官评分6.30分;色泽的L*为50.61;硬度和粘度分别为138.53 g和97.91 g;蛋白质与脂肪含量分别为27.29%和48.19%;稳定性中过氧化值和酸值最低分别为0.004 g/100 g和0.17 g[KOH]/g。     

花生酱罐头的质量控制

对花生酱罐头生产中容易产生质量向题的去膜、磨浆,浓缩等工艺过程与酱体凝胶形态等质量问题提出有效的质量控制措施,并对花生酱罐头的营养强化等问题提出初步意见。     

胡萝卜低脂花生酱的研制

采用脱脂保留红衣花生仁饼与胡萝卜为主要原料,生产出风味独特、营养更平衡的新型胡萝卜低脂花生酱,对产品制造工艺和原料配比进行了研究。     

多维麦胚花生酱的研制

小麦胚芽及花生营养丰富,以此为原料可以加工出风味独特的麦胚花生酱。本文较详细地介绍了多维麦胚花生酱的配方依据、工艺流程、操作要点及产品质量检验情况。质量检验结果表明,该产品不须强化就富含多种天然维生素及矿物质,尤其是 V_E、V_(B1)、V_(B2)、Fe、Zn 的含量明显高于美国涂抹花生酱的水平。本研究有效地解决了麦胚花生酱油酱分离、脂肪氧化酸败、稳定性差等技术问题,为我国小麦胚芽的开发利用开辟了一条新的途径。     

花生酱制作应注意问题

<正>花生酱是一种深受人们喜爱风味食品,也是一种高营养品.其蛋白含量为19～26%,油脂含量为44～54%,油内富含不饱和脂肪酸(占80%以上),其中,油酸含量达36～72%.其余大部分为亚油酸.水份不足3%,并富含多数人体必需元素.花生酱制作虽不复杂、但其各成份间反应非常复杂.而且,颗粒大小、糖与盐浓度、适宜氢化油与稳定剂添加、加热温度、冷却速度、熟成步骤、包装条件均会影响花生酱品质.花生酱制造方法主要流程:原料→烘烤→初磨(添加稳定     

单甘酯稳定的花生酱涂抹性的改善

本文以添加氢化植物油的消费者广泛认可的四季宝品牌花生酱为参照，分析添加单甘酯、单甘酯和花生油的花生酱以及花生酱原浆的涂抹性感官评价以及流变学性质、质构、固体脂肪含量和微观结构，来阐明添加一定量的花生油是否可以改善单甘酯稳定的花生酱的涂抹性及相应的原因。结果表明：花生酱原浆以及单甘酯稳定的花生酱的组织形态和涂抹性的感官评分均显著低于添加氢化植物油的花生酱，而当2.0%花生油加入到单甘酯稳定的花生酱，其感官评分与添加氢化植物油的花生酱接近，表现出良好涂抹性。稳态剪切曲线显示花生油加入降低了单甘酯的花生酱表观黏度，使其在25℃屈服应力从201.79 Pa降至103.70 Pa,32～42℃黏度下降百分比从62.7%降至53.2%。质构分析表明花生油使单甘酯稳定的花生酱的硬度分别从376.19 g降至289.42 g，黏稠度从2050.24 g降至1607.23 g。同时2.0%花生油加入使单甘酯稳定的花生酱的固体脂肪含量降至8.0%以下，上述结果显示添加花生油后的单甘酯稳定的花生酱的理化性质与氢化植物油稳定的花生酱是十分接近的，这可能是其涂抹性改善的原因。此外，微观结构显示花生油的加入使单甘...     

奶油花生酱生产工艺探讨

花生酱是深受人们喜爱的营养食品。本文对奶油花生酱所使用的原料成分进行了营养分析,对花生资源及利用情况作了简单介绍。着重对奶油花生酱生产工艺配方及油酱不分离机理进行探讨,并介绍了生产设备。     

Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens

This study investigated the effects of enzymatic treatment of peanut butter on two‐major peanut allergens (Ara h 1 and Ara h 2). Home‐made and commercial peanut butter samples were treated with alpha‐chymotrypsin, trypsin or the combination of these enzymes and incubated at room temperature for 24 h or at 37 °C for 3 h. Treated peanut butter samples were sampled weekly for evaluation of total soluble proteins and extractable Ara h 1/Ara h 2. Data show that 1:1 alpha‐chymotrypsin: trypsin at 0.04% of enzyme‐to‐peanut butter ratio resulted in near complete reduction of extractable Ara h 1 and Ara h 2 respectively. Treatment of peanut butter with a combination of trypsin and alpha‐chymotrypsin resulted in a decrease in IgE‐binding, suggesting that enzymatic treatment has the potential to reduce the allergenicity. However, clinical tests are needed to confirm any reduction in allergenic potential. The amount of water used to disperse enzyme did not have significant effect on allergen reduction but affected the consistency and colour of treated products, especially when the amount of water added was above 5% of peanut butter weight.     

花生酱中微量金属元素及其营养成分分析

采用火焰原子吸收法(FAAS)测定了花生酱中的钙、铜、铁、锌四种对人体有益的微量元素,并对其中的水分、脂肪、总糖、蛋白质、氯化钠等营养成分进行了测定.该测定方法简单易行,方便快捷,结果可靠.     

Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter

ABSTRACT:  Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS-PAGE and competitive inhibition enzyme-linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS-PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV-light-treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV-light-treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7-fold higher than the PUV-treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies.     

脱脂麦胚花生酱的研制

研究了脱脂麦胚花生酱的工艺，确定了最佳配方和操作要点。结果表明，脱脂麦胚与花生的配比以１∶３为最好，稳定剂以１．５％的单甘酯为佳，添加适量的调味料和抗氧化剂等，可得到风味、色泽、质地、口感均极佳的产品，其氨基酸含量及平衡得到很大改善     

Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds

Phenolic compounds are known to form soluble and insoluble complexes with proteins. The objective of this study was to determine if phenolics such as caffeic, chlorogenic and ferulic acids form insoluble and irreversible complexes with major peanut allergens, and if such complexation reduces immunoglobulin E (IgE) binding. After adding each of the phenolics to peanut extracts and liquid peanut butter, the soluble materials were analysed by SDS–PAGE and inhibition ELISA. Results showed that addition of the phenolics precipitated most of the major peanut allergens, Ara h 1 and Ara h 2, and that complexation was irreversible. IgE binding was reduced approximately 10- to 16-fold. We concluded that reducing IgE binding by phenolics is feasible. The research, if proven by clinical studies, could lead to the development of less allergenic liquid peanut-based products.     

Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter

Recent large foodborne outbreaks caused by Salmonella enterica serovars have been associated with consumption of foods with high fat content and reduced water activity, even though their ingredients usually undergo pasteurization. The present study was focused on the heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter. The Salmonella serovars in the peanut butter were resistant to heat, and even at a temperature as high as 90 degrees C only 3.2-log reduction in CFU was observed. The obtained thermal inactivation curves were upwardly concave, indicating rapid death at the beginning (10 min) followed by lower death rates and an asymptotic tail. The curves fitted the nonlinear Weibull model with beta parameters < 1, indicating that the remaining cells have a lower probability of dying. beta at 70 degrees C (0.40 +/- 0.04) was significantly lower than beta at 80 degrees C (0.73 +/- 0.19) and 90 degrees C (0.69 +/- 0.17). Very little decrease in the viable population (less than 2-log decrease) was noted in cultures that were exposed to a second thermal treatment. Peanut butter is a highly concentrated colloidal suspension of lipid and water in a peanut meal phase. We hypothesized that differences in the local environments of the bacteria, with respect to fat content or water activity, explained the observed distribution and high portion of surviving cells (0.1%, independent of the initial cell number). These results demonstrate that thermal treatments are inadequate to consistently destroy Salmonella in highly contaminated peanut butter and that the pasteurization process cannot be improved significantly by longer treatment or higher temperatures.     

Consumer-guided development of a peanut butter tart: Implications for successful product development

Tart formulations and fillings [peanut butter (PNTB), peanut butter sweetened with 20% clover honey (PNTB/HNY), or 50% peanut butter layered with 50% grape jam (PNTB/GRPJ)] were evaluated at the early stage of the development process by adult consumers (n = 73) and experts (food service managers and chefs). Sensory results indicated that all formulations were acceptable, however, most participants commented that the pastry needed to be softer and sweeter and suggested using less filling to prevent surface cracking of the pastry. Recommendations and comments from the first phase were used to modify the tarts. Modified tarts filled with peanut butter sweetened with 5% confectioner’s sugar (SPNTB), 50% SPNTB layered with 50% grape jam (SPNTB/GRPJ) or 50% SPNTB layered with 50% strawberry jam (SPNTB/STRWBJ) were evaluated by targeted consumers (teenagers, n = 106). Results indicated that all tarts were similar in sensory quality, although tarts filled with SPNT/STRWBJ had slightly higher ratings for all sensory attributes than tarts filled with SPNTB/GRPJ and SPNTB. All modified tarts received hedonic ratings of 5.5–6.6 (like slightly). Involvement of targeted consumers early in the development process and incorporating their recommendations to finalize product formulations will increase the product’s probability of success.     

Determination of aflatoxins in peanut butter and sesame samples using high-performance liquid chromatography method

In this study, total number of samples analysed were 20 packages of sesame and 20 cans of peanut butter, which were collected from Ankara local markets, Turkey. Extraction and determination of aflatoxins have been made by immunoaffinity column technique and high-performance liquid chromatography (HPLC) method. Mean levels (±SE) of aflatoxins B₁, B₂, G₁ were found to be 15.756±3.129 ng/g, 1.232±0.244 ng/g and 9.689±1.005 ng/g, respectively in peanut butter samples. Regarding the sesame samples, mean level of aflatoxin G₁ was found to be 0.754±0.213 ng/g. Our data revealed that while aflatoxin levels found in sesame samples were within the Turkish Food Codex (TFC) values, for peanut butter samples, they were higher than the TFC values.     

一种新型花生口味复合调味酱的制作工艺

以传统花生酱为基料,加入酱油、醋及香辛料等调味料后制作而成的一种新型复合调味酱,并介绍了其生产工艺、操作要点及品质要求等.     

Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products

About 1.2 billion pounds of peanut butter are consumed annually in the United States. In 2008 to 2009, an outbreak involving Salmonella Typhimurium in peanut butter led to a recall of over 3900 products by over 200 companies. More than 700 people became sick, 100 were hospitalized, and 9 people died from this outbreak. This study examines the efficacy of high-pressure processing (HPP) to decrease S. Typhimurium American Type Culture Collection (ATCC) 53647 inoculated into peanut butter and model systems. The viability of S. Typhimurium in peanut butter stored at room temperature was investigated. A culture of S. Typhimurium (6.88 log CFU/g) was inoculated into peanut butter. Following 28 d at 20 °C there was a 1.23-log reduction. Approximately 10(6) to 10(7) CFU/g S. Typhimurium were inoculated into 4 brands of peanut butter, 3 natural peanut butters and peanut flour slurries at 2, 5, and 10% peanut flour protein in peanut oil and in distilled water. All were treated at 600 MPa for 5 min at 45 °C. While significant differences were found between natural peanut butter and peanut protein mixtures, the reduction was <1.0 log. The peanut flour/oil mixtures had a 1.7, 1.6, and 1.0-log reduction from HPP (2, 5, and 10% protein, respectively) whereas peanut flour/water mixtures had a 6.7-log reduction for all protein levels. Oil had a protective effect indicating HPP may not help the microbial safety of water-in-oil food emulsions including peanut butter. Practical Application: There have been multiple outbreaks of foodborne illness involving peanut butter products. This study looks at the potential use of high-pressure processing to reduce the bacteria that may be in peanut butter.