榛子花生复合酱加工工艺优化和品质测定  

Processing Technology Optimization and Quality Determination of Hazelnut and Peanut Compound Catchup

作　　者：苑蕾[1] 刘海燕[1] 张静玉[1] 李娜 YUAN Lei;LIU Hai-yan;ZHANG Jing-yu;LI Na(Yingkou Institute of Technology,Yingkou 115014,China;College of Chemistry and Food Science,Yulin Normal University,Yulin 537000,China)

机构地区：[1]营口理工学院,辽宁营口115014 [2]玉林师范学院化学与食品科学学院,广西玉林537000

出　　处：《中国调味品》2024年第4期134-137,共4页China Condiment

基　　金：2020年辽宁省教育厅科学研究项目(L2020004)。

摘　　要：榛子花生复合酱是近些年新开发的调味酱,富含营养物质,且具有独特的风味。目前国内市场上复合调味酱的种类相对较少,风味单一。该研究基于此,对榛子花生复合酱的加工工艺进行研究和优化,结果表明,榛子花生复合酱的最佳加工工艺为榛子添加量45%、食盐添加量1.5%、白砂糖添加量9%和植物油添加量9%。此外,还对榛子花生复合酱中各种营养物质进行测定和分析,发现榛子花生复合酱中蛋白质含量为20%,总糖含量为20%,水分含量为10%,脂肪含量为50%,细菌总数≤800 CFU/g,大肠杆菌数≤25 MPN/100 g,未检测出金黄色葡萄球菌和沙门氏菌。利用ABTS法和FRAP法将该试验加工获得的榛子花生复合酱的抗氧化活性与市场上的花生酱和榛子酱进行比较,结果表明,榛子酱的抗氧化值最高,其次是榛子花生复合酱,花生酱的抗氧化值最低。Hazelnut and peanut compound catchup is a newly developed catchup in recent years,which is rich in nutrients and has a unique flavor.At present,the types of compound catchup in the domestic market are relatively few,and the flavor is single.Based on this,the processing technology of hazelnut and peanut compound catchup is studied and optimized in this paper.The results show that the optimal processing technology of hazelnut and peanut compound catchup is hazelnut addition amount of 45%,salt addition amount of 1.5%,white granulated sugar addition amount of 9%and vegetable oil addition amount of 9%.In addition,various nutrients in hazelnut and peanut compound catchup are measured and analyzed,and it is found that in hazelnut and peanut compound catchup,the protein content is 20%,the total sugar content is 20%,the water content is 10%,the fat content is 50%,the total number of bacteria is≤800 CFU/g,the number of Escherichia coli is≤25 MPN/100 g,Staphylococcus aureus and Salmonella are not detected.ABTS method and FRAP method are used to compare the antioxidant activity of the processed hazelnut and peanut compound catchup in this test with peanut butter and hazelnut butter in the market.The results show that the antioxidant value of hazelnut butter is the highest,followed by hazelnut and peanut compound catchup,and the antioxidant value of peanut butter is the lowest.

关 键 词：复合酱 正交试验 理化性质 抗氧化活性 

分 类 号：TS264.24[轻工技术与工程—发酵工程]