| 提高花生酱稳定性的工艺研究 |
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| 引用本文： | 王德培. 提高花生酱稳定性的工艺研究[J]. 湖北农业科学, 2005, 0(4): 99-103 |
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| 作者姓名： | 王德培 |
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| 作者单位： | 仲恺农业技术学院食品科学系,广州,510225 |
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| 摘 要： | 为了提高花生酱的稳定性,探讨了花生酱在储存过程中出现分层现象的主要原因和解决方法,对影响花生酱风味、色泽、口感、稳定性的工艺作了初步研究,研制出具有半流动性,口感、风味、色泽良好的稳定型花生酱。
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| 关 键 词： | 花生酱 稳定性 工艺 |
| 文章编号： | 0439-8114（2005）04-0099-04 |
| 收稿时间： | 2005-06-09 |
| 修稿时间： | 2005-06-09 |
Study on Technology of Improving the Stability of Peanut Butter |
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| WANG De-pei. Study on Technology of Improving the Stability of Peanut Butter[J]. Hubei Agricultural Sciences, 2005, 0(4): 99-103 |
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| Authors: | WANG De-pei |
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| Abstract: | The principle reasons and control method of sedimentation phenomenon of peanut butter during store were researched in this paper for improving stability of peanut butter. Technological conditions was also studied that effected flavors,taste,stability of peanut butter.Finally the peanut butter with good stability,semi-flowability,pure aftertaste,good flavor and color was produced. |
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| Keywords: | peanut butter stability processing |
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