摘要
以燕麦和花生作为主要原料,根据生产工艺流程,加入所需配料,通过感官评价的方法,制备出口感、色泽及香味最优的燕麦花生酱。首先通过单因素试验确定燕麦、花生油、白砂糖、食盐的添加量对燕麦花生酱感官评分的影响,再利用L_9(3~4)正交试验对生产工艺进行优化,确定最佳的燕麦花生酱制备工艺。通过结果分析得出最佳工艺:燕麦添加量为15g,食盐添加量为1g,白砂糖添加量为6g,花生油添加量为40g。根据最佳工艺制备的燕麦花生酱具有燕麦、花生的特有香味香气和口感,符合大众口味。
Use oat and peanuts as main raw materials, according to the production process, the required ingredients are added. The method of sensory evaluation is used to produce the optimal oat and peanut butter in texture, color and fragrance. Firstly, the effect of the additive amount of oat, peanut oil, sugar, salt on the sensory score of oat and peanut butter is determined by sing]e-factor experiment. Secondly, L9 （34） orthogona[ experiment is used for the optimization of production process to determine the best manufactural process of oat and peanut butter. Finally, according to the analysis of results, the optimal process is oat of 15 g, salt of 1 g, sugar of 6 g, peanut oil of 40 g. The oat and peanut butter which is made on the basis of the optimal process has special flavor and taste of oat and peanut, and it is suitable for general tastes.
出处
《中国调味品》
CAS
北大核心
2017年第3期81-84,90,共5页
China Condiment
关键词
燕麦
花生
花生酱
oat
peanut
peanut butter
