花生酱制备工艺、品质分析及安全性评价的研究进展

摘要/Abstract

摘要： 花生酱含有丰富的蛋白质、维生素和矿物质等，营养丰富，风味独特。本文在文献统计基础上，综述了花生酱制备工艺、品质分析及安全性评价的研究进展。重点阐述了花生酱制备工艺、品质分析及安全性评价等三个方面的研究进展，其制备工艺的流程为烘烤、冷却、去皮、一次碾磨、搅拌、二次碾磨和装罐；品质分析包括食用品质（色泽、质构与风味物质）、理化品质（粗蛋白、粗脂肪等）、稳定性分析（货架期和油分离）；安全性评价包括黄曲霉毒素、沙门氏菌等。最后对花生酱制备工艺、品质分析及安全性评价研究中存在的问题和重点方向进行了总结和展望。

关键词: 关键词：花生酱, 制备工艺, 品质分析, 安全性评价

Abstract: Abstract：Peanut butter contains a lot of protein, vitamins and minerals, which is rich in nutrition and unique flavor. The progress on the research of Peanut butter preparation, quality analysis and safety evaluation have been elucidated in this paper. The analysis of research statistical data was done with reference to the relevant studies. Subsequently the research comes up with the results which are briefly summarized in this paper. These include peanut butter preparation, quality analysis and safety evaluation. The process of peanut butter involved roasting, cooling, peeling, mixing, secondary grinding and canning. The described characteristics of peanut butter include the edible quality (sensory, texture and flavor compounds), nutrition quality (crude protein, crude fat and other materials) and stable quality (shelf life and oil separation).safety evaluation included the afflation, salmonella, etc. Moreover, the difficulties encountered during the research and its future development tendencies were proposed.

Key words: Key words：peanut butter, preparation, quality analysis, safety evaluation

中图分类号:

TS255.6

巩阿娜刘红芝刘丽石爱民王强. 花生酱制备工艺、品质分析及安全性评价的研究进展[J]. 食品科学, 0, (): 0-0.

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