花生粕复合营养糊的研制  

Development of compound nutrient paste of peanut meal

作　　者：张干伟[1] 桂君利[1] 徐艳霞[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,黄冈438000

出　　处：《食品科技》2010年第9期130-133,共4页Food Science and Technology

基　　金：湖北省教育厅重点项目(05BA05);湖北省教育厅创新团队项目(T200702)

摘　　要：以低温脱脂花生粕为主要原料,辅以适量的红枣、黑豆、黑芝麻、奶粉和白砂糖,制成营养均衡全面,风味独特的复合营养糊。研究了花生粕的烘烤时间,黑豆、红枣的添加量,成品的颗粒度等因素对产品的外观、风味和口感等感官质量的影响。单因素实验结果表明:花生粕的较佳烘烤时间为25 min;花生粕复合营养糊的较佳配方为:花生粕44%、黑豆粉10%、红枣20%、黑芝麻5%、全脂奶粉5%、白砂糖16%;当产品的粒度为80目时,所得产品的口感为最佳。利用此工艺制得的花生粕营养糊的色泽和风味都很好。The compound nutrient paste was developed.It was made mainly by peanut meal,and adding jujube,black soybean,black sesame,milk powder and white sugar.The several factors which affect the sensational quality such as baking time of peanut meal,amount of jujube and black soybean,size of product etc were researched.The single factor experimental result indicated that：the better baking time of peanut meal is 25 min;the better suitable craft formula is： peanut meal 44%,black soybean 10%,jujube 20%,black sesame 5%,whole milk powder 5%,sugar 16%;the better particle size of product is 80 mesh.The color and taste of product are the best when the product was made by this craft.

关 键 词：花生粕 营养糊 生产工艺 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]