高油酸花生酱的制备及其氧化稳定性研究  

Study on Preparation and Oxidation Stability of High-Oleic Acid Peanut Butter

作　　者：李霞 刘尚军 高畅 LI Xia;LIU Shang-jun;GAO Chang(Key Laboratory of Industrial Microbial Resources and Fermentation Technology in Henan Province,College of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473004,China)

机构地区：[1]南阳理工学院生物与化学工程学院,河南省工业微生物资源与发酵技术重点实验室,河南南阳473004

出　　处：《中国调味品》2020年第9期43-47,共5页China Condiment

摘　　要：文章用高油酸花生制备花生酱,研究花生酱的制备工艺及其氧化稳定性。以感官评分和酸值为指标,研究烘烤时间、烘烤温度、食盐添加量、蔗糖添加量等因素对花生酱品质的影响。正交试验结果表明,高油酸花生酱的最佳制备工艺为烘烤时间30min、烘烤温度140℃、食盐添加量1.3%、蔗糖添加量5.0%。在此条件下制备的高油酸花生酱口感纯正、香味浓郁,感官评分约为92分。氧化稳定试验期内(5个月)的过氧化值、羰基值和酸值等指标变化情况表明,高油酸花生酱的氧化酸败速度比普通花生酱缓慢,具有良好的氧化稳定性。该研究为高油酸花生调味制品的开发提供了理论基础。In this paper,peanut butter is prepared from high-oleic acid peanut,and the production process and oxidation stability of peanut butter are studied.Using sensory evaluation score and acid value as the indexes,the effects of baking time,baking temperature,salt additive amount and sucrose additive amount on the quality of high-oleic acid peanut butter are studied.The results of orthogonal experiment show that the optimum processing conditions of high-oleic acid peanut butter are as follows:baking time is 30 min,baking temperature is 140℃,salt is 1.3%,sucrose is 5.0%.Under such conditions,the high-oleic acid peanut butter prepared has pure taste and rich aroma,and the sensory score is about 92 points.The changes of peroxide value,carbonyl value and acid value during the experiment period of 5 months show that the oxidation and rantability rate of high-oleic acid peanut butter is slower than that of normal peanut butter,and it has good oxidation stability.This study has provided a theoretical basis for the development of high-oleic acid peanut products.

关 键 词：油酸 花生酱 感官评分 氧化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]