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

The development of defattedwheat germ peanut butter

The production technology of defatted|wheat germ peanut butter was researched and the optium recipe and operation process were determined in this paper.The result showed that the recipe was defatted|wheat germpeanut=13,stabilizing agent was 15% monoglyceride,and some appropriate condiment and antioxidant etc.should be added in the recipe.The flavor,color,texture and tast of the product were very good and the content and equilibrium of amino acids were improved very much.