利用有机凝胶因子提高花生酱稳定性的工艺研究

使用紫虫胶作为有机凝胶因子制备稳定型花生酱,并对其工艺条件进行优化。以析油率为指标,紫虫胶添加量、加热温度、加热时间和冷却温度为因素变量,进行响应面优化试验,得到了最优工艺条件,并进行了花生酱感官评鉴。结果表明,紫虫胶添加量为3.2%(w/w)、加热温度为90 ℃、加热时间为40 min、冷却温度为1 ℃时,制得的有机凝胶花生酱最稳定,此时析油率仅1.24%。在最优工艺条件下制备的有机凝胶花生酱与商品花生酱相比,析油率更低,感官品质更好。

Study on Improving the Stability of Peanut Butter by Organic Gel Factor

The stable peanut butter was prepared by using shellac as an organic gel factor,and its technological conditions were optimized.Response surface optimization experiments were carried out with oil removal rate as index,shellac addition,heating temperature,heating time and cooling temperature as variables.The optimal process conditions were obtained and sensory evaluation of peanut butter was carried out.The results showed that the organic gel peanut butter was the most stable when the addition of purple shellac was 3.2%(w/w),the heating temperature was 90 ℃,the heating time was 40 min,and the cooling temperature was 1 ℃,the oil removal rate was only 1.24%.Compared with commercial peanut butter,the organic gel peanut butter prepared under the optimal processing conditions has lower oil removal yield and better sensory quality.