新型花生沙配方优化研究

Formula Optimization Study on High-novel Peanut Paste

通过模糊数学感官评价法,结合单因素试验和正交试验对新型高营养花生沙的配方进行优化,并对优化配方后花生沙的营养品质(蛋白质、脂肪含量、淀粉的消化性)进行评价。结果表明:花生沙最佳配方为以花生质量为基准(100%)、低温花生粕粉添加量10%、木糖醇添加量15%、面粉添加量18%、菊粉添加量8%,以该配方制备的花生沙口感细腻绵软、色泽均匀、风味较佳,有良好的感官品质,且蛋白含量显著增加(P <0.05)、脂肪含量显著降低(P <0.05)、淀粉消化速率相对较慢,符合当代人的健康饮食需求。

The formula of new high-nutrition peanut paste was optimized comprehensively through the single factor and orthogonal experiments,combined with the fuzzy mathematical sensory evaluation method. The nutritional quality of peanut paste including protein content,fat content and digestibility of starch after optimized formula were also evaluated. The results showed that when the ratio of peanut was100%,peanut meal was 10%,xylitol was 15%,wheat flour was 18%,inulin was 8%,the prepared peanut paste had excellent sensory quality with fine and smooth taste,uniform color and better flavor. In addition,its protein content increased significantly( P < 0. 05),fat content decreased significantly( P < 0. 05),and the rate of starch digestion was relatively slow,which was more in line with the healthy dietary needs of contemporary people.