摘要
研究了脱脂麦胚花生酱的工艺，确定了最佳配方和操作要点。结果表明，脱脂麦胚与花生的配比以１∶３为最好，稳定剂以１．５％的单甘酯为佳，添加适量的调味料和抗氧化剂等，可得到风味、色泽、质地、口感均极佳的产品。
The production
technology of defatted\|wheat germ peanut butter was researched and the optium recipe and
operation process were determined in this paper.The result showed that the recipe was
defatted\|wheat germpeanut=13,stabilizing agent was 15% monoglyceride,and some appropriate
condiment and antioxidant etc.should be added in the recipe.The flavor,color,texture and tast of
the product were very good and the content and equilibrium of amino acids were improved very
much.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第4期36-38,共3页
Science and Technology of Food Industry
关键词
脱脂麦胚
花生酱
研制
defatted\|wheat germ
peanut butter
development
