花生酱的营养及新型花生酱的研究进展

随着人们生活质量的提高,人们对于食物营养的要求也越来越高。由于花生酱的脂肪含量极高,不适于糖尿病、高血压等疾病的患者和老人食用,因此研发低脂、健康、营养的新型花生酱很重要。通过对花生酱制作工艺的调整,降低油脂含量以及补充或添加健康辅料,能显著改善花生酱的营养价值,这也成为花生酱营养改进的重要方向之一。本文对花生酱中脂肪、蛋白质等营养成分及新型花生酱的研究进展进行综述。未来新型花生酱的研发重点可能是通过原料筛选、增加添加剂、改善制作工艺等来调节肠道菌群平衡、增加其益生作用等方面。

Nutrition of peanut butter and research advances on new peanut butter

With the improvement of people''s quality of life, people''s requirements for food nutrition are getting higher and higher. Fat content of peanut butter is very high and is not suitable for patients with diabetes, high blood pressure and other diseases and elders, so it is important to develop low-fat, healthy and nutritious new peanut butter. By adjusting the peanut butter production process, reducing the oil content and supplementing or adding health excipients, the nutritional value of peanut butter can be significantly improved, which has become one of the important directions for peanut butter nutrition improvement. This paper reviewed the research progress of nutrients such as fat and protein in peanut butter and new peanut butter. In the future, the research and development of new peanut butter may focus on regulating the balance of intestinal flora and increasing its probiotic effect through raw material screening, adding additives, and improving the production process.