小麦胚芽花生酱的研制(英文)

采用正交试验分析方法研究了小麦胚芽花生酱的生产工艺，并对小麦胚芽及花生进行了烘烤试验，同时研究了产品的配方及稳定性，得到色泽黄褐、香味浓郁并具有营养和保健功能的新型小麦胚芽花生酱，其最优配方为：小麦胚芽与花生原酱的比例为１：９，食盐浓度为１．５％，蔗糖浓度为４％，单甘油脂为１．５％～２％。添加适当的单甘油脂、磷脂、甘油和控制研磨方式，控制酱体出口温度（７０℃左右及酱体装瓶前的温度（３５ ℃），就可以制成均匀稳定的小麦胚芽花生酱。

Wheat Germ Peanut Butter Processing Technology

Using Wheat germ and peanut as raw materials, a new type of peanut butter with nutritional and healthy care function was obtained. Analysis of variance was used to analyze response variable from the orthogonal test and to determine the best treatment combination. The results show that the bet formula- tion of the butter is: wheat germ/peanut ratio 1 : 9 , salt 1. 5% , sucrose 4% , monostearin 1. 5% ~2% . For the stability of the butter , results revealed that the stability of wheat germ peanut butter (W. G. P. B) apart from being dependent on emulsifiers was also affected by grinding technique , outlet temperature and environment. The recommended outlet temperature is 70 , and packaging temperature is 35 .