摘要
介绍了多维麦胚花生芝麻酱的生产工艺，并通过实验确定出最佳配方和操作要点。结果表明：小麦胚芽、花生仁和芝麻按９∶７０∶２０的比例配比，并添加适量的调味料、稳定剂和抗氧化剂等辅料，能够得到风味、色泽、质地和口感均极佳的产品。
The production technology of wheat germ peanut sesame butter containing multiple vitamines was introduced and the optimum recipe and operation process were determined in the paper.The results showed that the recipe was wheat germ∶peanut∶seasme=9∶70∶20 and some of the condiment,stabilizing agent and antioxidant etc.should be added in the recipe.The taste of the product was delicious.
出处
《郑州粮食学院学报》
1998年第1期57-63,共7页
Journal of Zhengzhou Institute of Technology
关键词
小麦
胚芽
花生
芝麻酱
稳定剂
酿造
调味品
wheat germ
peanut sesame butter
bake
inactiveting enzyme
stabilizing
