| In order to enhance the flavor of sesame paste and improve the nutritional value of sesame paste, with sesame and peanut as the main raw materials, soybean protein and syrup as additives, single factor experiment was used to study the peanut butter preparation conditions and sesame peanut paste formula, then response surface methodology was used to optimize the sesame peanut paste formula,and the rheological properties of sesame peanut paste were studied. The results showed that the optimal peanut butter preparation conditions were obtained as follows: peanut baking temperature 140 ?℃, peanut baking time 30 min and grinding times twice. The optimal sesame peanut paste formula was obtained as follows: dosage of peanut butter 30%, dosage of soybean protein 0.80% and dosage of syrup 1%. Under these conditions, the sensory score and viscosity of sesame peanut paste were 8.80 and 62.23 g·s, respectively. The prepared sesame peanut paste was a non-Newtonian pseudoplastic fluid, conforming to the Herschel-Bulkley model, and the rheological stability was better than pure sesame paste. Furthermore, the taste was more refreshing and soft. |
