小麦纤维及复合乳化剂对花生酱稳定性的影响

Effect of wheat fiber and compound emulsifier on the stability of peanut butter

采用响应面分析法(RSM),研究了小麦纤维用量、复合乳化剂的HLB值及其用量对花生酱离心乳析率的影响,并进行了花生酱储存稳定性和感官特性的比较。实验结果表明,小麦纤维用量为3%、复合乳化剂HLB值为7.08、复合乳化剂用量为0.41%时,制得的花生酱离心乳析率最低,为4.23%。相比于纯花生酱的离心乳析率下降了57.5%,且拥有更好的储存稳定性和更高的感官评价得分。

Using the method of response surface methodology（RSM）,it was studied how the wheat fiber dosage, the HLB value and the dosage of compound emulsifier influence the centrifugal creaming rate of peanut butter, and also drew a comparison on the storage stability and sensory characteristics of peanut butter. Results showed that the peanut butter would obtain the lowest centrifugal creaming rate which was 4.23% when the wheat fiber dosage was 3% ,the compound emulsifier HLB value was 7.08 and the compound emulsifier dosage was 0.41%. Compared with pure peanut butter,the centrifugal creaming rate decreased by 57.5% ,and this peanut butter also had better storage stability and higher sensory evaluation score.