摘要
以糖、花生、奶粉为主要原料,黄油、鸡蛋白等为辅料,感官评价为标准,通过单因素试验和Box Behnken响应面设计法,优化得到花生牛轧糖最优工艺配方:糖液添加量519 g、奶粉添加量400 g,以糖液和奶粉总质量为基准,蛋白添加量7.3%、花生添加量17.7%、黄油添加量6.0%。在此条件下,生产的花生牛轧糖感官评分为81.9,花生牛轧糖色泽光亮,香气自然、浓郁。以花生牛轧糖质量为基准,在花生牛轧糖中添加0.04%和0.4%的苹果多酚,能够降低花生牛轧糖过氧化值、抑制花生牛轧糖酸价增高和菌落总数、大肠菌群的增加,从而延长花生牛轧糖货架期。
The sugar,peanuts and milk powder were used as principal raw material,egg white and butter were used as auxiliary materials to prepare peanut nougat.Sensory evaluation was used as the standard,the single factor test and Box Behnken response surface design methods were used to optimize peanut nougat production process.The results showed that the amount of sugar liquid was 519 g,and the add amount of milk powder was 400 g,based on the total mass of sugar and milk powder,the amount of protein added was 7.3%,the amount of peanut added was 17.7%,and the amount of butter added was 6.0%.Under these conditions,the sensory evaluation score of the peanut nou gat was 81.9,the color of peanut nougat was bright,and the aroma was natural and rich.Based on the mass of peanut nougat,the 0.04% and 0.4% apple polyphenols were added in peanut nougat,which could reduce the peroxide value of peanut nougat,and inhibit the acid value of peanut nougat,and the total number of colonies and coliforms.So the peanut nougat shelf life was extended.
作者
许先猛
成少宁
裴亚萍
董文宾
XU Xian-meng;CHENG Shao-ning;PEI Ya-ping;DONG Wen-bin(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui,China;School of Health Sciences,Yuncheng Vocational and Technical College,Yuncheng 044000,Shanxi,China)
出处
《粮食与油脂》
北大核心
2021年第4期90-95,共6页
Cereals & Oils
基金
安徽工程大学引进人才资助项目(2020YQQ050)
安徽工程大学校级科研项目(Xjky2020066)
山西省高等学校科技创新计划科研项目(2019L1014)。
