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| 芝麻花生酱的制备及其流变学性质的研究 |
| Preparation of sesame peanut paste and its rheological properties |
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| DOI： |
| 中文关键词: 芝麻酱 花生酱 芝麻花生酱 流变学性质 感官评价 |
| 英文关键词:sesame paste peanut butter sesame peanut paste rheological property sensory evaluation |
| 基金项目: |
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| 中文摘要: |
| 为增强芝麻酱的风味，提高芝麻酱的营养价值，以芝麻、花生为主要原料，大豆蛋白、糖浆为添加剂，采用单因素实验对芝麻花生酱制备工艺条件及配方进行研究，在此基础上，采用响应面实验设计优化芝麻花生酱配方，并对其流变学性质进行研究。结果表明：芝麻花生酱的最优制备工艺条件为花生烘烤温度140?℃、烘烤时间30 min、研磨次数2次，并在此条件下得到芝麻花生酱最优配方为花生酱添加量30%、大豆蛋白添加量0.80%、糖浆添加量1%。在最优条件下，得到的芝麻花生酱感观评分为880，黏度为62.23 g·s。所制得的芝麻花生酱是非牛顿假塑性流体，符合Herschel-Bulkley模型，流变学稳定性优于纯芝麻酱，口感更细腻柔和。 |
| 英文摘要: |
| 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. |
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