| 郑发英1，朱绪春1，韩朝玮1，李滨2，范强2，刘红芝1.花生酱多相体系组分互作机制与酱体稳定性
调控技术研究进展[J].中国油脂,2026,52(2):.[ZHENG Faying1, ZHU Xuchun1, HAN Zhaowei1, LI Bin2,
FAN Qiang2, LIU Hongzhi1.Research progress on interaction mechanism among multi-phase components in peanut butter and paste stability control technology[J].China Oils and Fats,2026,52(2):.] |
| 花生酱多相体系组分互作机制与酱体稳定性
调控技术研究进展 |
| Research progress on interaction mechanism among multi-phase components in peanut butter and paste stability control technology |
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投稿时间：2024-11-09 修订日期：2025-07-12 录用日期：2024-12-06
出版日期：2026-02-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240643 |
| 中文关键词: 花生酱 组分互作 酱体稳定性 调控技术 |
| 英文关键词:peanut butter interaction among components paste stability controlling technology |
| 基金项目:山东泰山产业领军人才项目（tscx202211007）；北京市高层次人才团队建设“老年食品风味与营养品质形成机理及调控技术研究与应用”（19008024075） |
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| Author Name | Affiliation | | ZHENG Faying1, ZHU Xuchun1, HAN Zhaowei1, LI Bin2,
FAN Qiang2, LIU Hongzhi1 | 1.Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, School of Food and Health,
Beijing Technology and Business University, Beijing 100048, China
2.COFCO Shancui Peanut
Products (Weihai) Co. , Ltd. , Weihai 264413, Shandong, China |
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| 中文摘要: |
| 花生富含蛋白质、脂质和膳食纤维等营养物质。花生酱是花生的主要加工制品之一，属于多相热力学不稳定体系，在储存过程中酱体稳定性降低，容易产生分层现象。为提升花生酱品质，促进花生酱产业的高质量发展，综述了花生酱多相体系组分互作机制，明晰了分层产生的原因，从优化加工工艺和添加稳定剂两方面介绍了酱体稳定性的调控技术。花生酱中蛋白质、碳水化合物等与脂质等组分之间的相互作用存在一种动态平衡。通过调整花生酱加工过程中的研磨、熟化等工艺，以及添加稳定剂（氢化油、棕榈油、天然蜡、乳化剂、食品级聚合物等）可提高酱体稳定性，避免分层现象。未来应进一步探究花生酱加工过程中组分结构变化与酱体稳定性的关系，并构建相关数学模型和动态仿真模型，以开发新的花生酱稳定性调控技术。 |
| 英文摘要: |
| Peanuts are abundant in nutrients, including protein, lipid and dietary fiber. Peanut butter is one of the primary peanut-based product, and belongs to a multi-phase thermodynamic instable system. During storage, the stability of the paste decreases, so peanut butter is susceptible to layering. In order to improve the quality of peanut butter and promote the high-quality development of its industry, the interaction mechanisms among components in peanut butter multi-phase systems were reviewed, and the causes of layering were clarified. Specifically, technologies for controlling the stability of peanut butter were discussed through two aspects: the optimization of processing methods and the addition of stabilizers. The interaction between proteins, carbohydrates, and lipids in peanut butter exists in a dynamic equilibrium. By adjusting the grinding and curing processes during peanut butter production and adding stabilizers (such as hydrogenated oil, palm oil, natural wax, emulsifier, and food-grade polymers), the stability of the peanut butter can be improved, and the separation can be prevented. Further research should be conducted on the relationship between changes in component structure during peanut butter processing and the stability of the paste, and relevant mathematical models and dynamic simulation models should be constructed to develop new technologies for controlling peanut butter stability. |
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