摘要
研究了香蕉花生酱工艺条件及最佳配方。结果表明：香蕉粉与花生仁的配比以12∶100为最好,稳定剂以2％的单甘酯(与花生仁的比例)为佳,添加适量的调味料和氧化剂等,可得到营养、风味、色泽、口感、涂抹性均佳的产品。
This paper repoted the technical conditions and optinmal recipe of a type of banana peanut jam that was developedby the authors. The results showed that the optimal ratio of banana powder and peanut was 12： 100; stabilizing agent was 2% Monoglyceride; some appropriate condiment and antioxidant, ect. , could be added to the recipe. The product had good nutrition, taste, colour, flavor and painting.
出处
《河北北方学院学报（自然科学版）》
2005年第5期62-65,共4页
Journal of Hebei North University:Natural Science Edition
关键词
香蕉粉
花生酱
配方
banana powder
peanut sauce
recipe
