摘要
花生中含有丰富的脂肪和蛋白,将花生制作成花生奶有助于人体吸收脂肪和蛋白等营养物质。由于现有花生乳容易分层、稳定性较差等因素,采用Box–Behnken法优化浓香花生奶的加工工艺,最佳工艺配方为奶粉添加量12.86%、白糖添加量22.47%、料液比1∶14.96(w/w)、稳定剂添加量0.58%、黄原胶和瓜尔豆胶比例3.94∶1(w/w),此时,感官评价为32.86±0.72分。
Peanuts are rich in fat and protein,so peanuts are produced into peanutmilk,which greatly helps the body to absorb nutrients,such as fat and protein. Because peanutmilk was easily layered and stability was relatively poor,Box–Behnkenmethod was adopted to optimize the processing of peanutmilk and the results showed that the optimum process was the amount ofmilk powder 12.86%, the amount of sugar 22.47%,solids–to–liquid ratio of 1∶14.96,the amount of stabilizer 0.58%,and stabilizer proportion 3.94∶1. Under theseconditions,the sensory evaluation value was 32.86＆#177;0.72.
出处
《粮食与油脂》
北大核心
2015年第12期25-28,共4页
Cereals & Oils
基金
沈阳工学院校级大学生创新项目(DC2015025)
关键词
Box-Behnken法
浓香花生奶
感官评价
理化指标
微生物指标
Box-Behnkenmethod
peanutmilk with strong aroma
sensory evaluation
physical and chemical indicators
microbiology indicators
