多维麦胚花生酱的研制

小麦胚芽及花生营养丰富,以此为原料可以加工出风味独特的麦胚花生酱。本文较详细地介绍了多维麦胚花生酱的配方依据、工艺流程、操作要点及产品质量检验情况。质量检验结果表明,该产品不须强化就富含多种天然维生素及矿物质,尤其是 V_E、V_(B1)、V_(B2)、Fe、Zn 的含量明显高于美国涂抹花生酱的水平。本研究有效地解决了麦胚花生酱油酱分离、脂肪氧化酸败、稳定性差等技术问题,为我国小麦胚芽的开发利用开辟了一条新的途径。

Wheat germ and peanut are both rich in nutrients and can be made intopaste with a unique flavor.In this paper,the basis of formulation,technological pro-cess,key points of operation and the result of quality examination of the product areintroduced in detail.It was shown that the paste is rich in vitamins and minerals andespecially has higher V_E,V_(B1),V_(B2),Fe and Zn content than American peanut paste.This research has opened up a new way of wheat germ utilization,and successfullycertain technical problems of the product such as oil separation,rancidity of oil oxi-dation and poor stabilization etc.