Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier

Abstract

The invention discloses a method for improving peanut butter rheological characteristics by wheat fibers and a composite emulsifier and belongs to the technical field of peanut product deep-processing. Water is added into raw peanut pulp as a raw materials so that the peanut butter is transformed into a stable oil-in-water structure and has rheological characteristic similar to that of pure peanut butter; and through combination of adsorption of free grease in the raw peanut pulp by wheat fibers and emulsification effects produced by the composite emulsifier, a peanut butter product which has long-term stability, is uniform, is not layered and has good rheological characteristics is produced. The peanut butter product has a centrifuged milk precipitation rate of 4.23% reduced by 57.5% than the centrifuged milk precipitation rate of the pure peanut butter and has good rheological characteristics, smearing characteristics and sensory quality. The peanut butter product satisfies current requirements on peanut butter stability and smearing characteristics and reduces damage caused by trans-fatty acids in the peanut butter on the health.

Description

technical field [0001] A method for improving the rheological properties of peanut butter by utilizing wheat fiber and a compound emulsifier. The invention uses wheat fiber and a compound emulsifier to produce a stable peanut butter product with better rheological properties, and combines the strong oil absorption and compound emulsification properties of wheat fiber The synergistic effect of the agent is applied to the stable process of peanut butter, which improves the quality of peanut butter, and belongs to the technical field of deep processing of peanut products. Background technique [0002] Peanut butter is a food rich in vitamins and minerals, especially unsaturated fatty acids, so it is known as "green milk". The pure peanut butter that has been roasted and ground has good spreadability and taste, but due to the difference in density between the fat and solid particles in the sauce, long-term storage will cause the oil to float, and the solids to gather and settle,...

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Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of poor stability of pure peanut butter, easy oil and fat stratification after long-term storage, high content of hydrogenated oil in existing stable peanut butter, poor health and spreadability, etc. The method of rheological properties, using the strong adsorption force of wheat fiber to oil and the synergistic effect of compound emulsifier to study the stability of peanut butter, optimize the parameters of wheat fiber dosage, compound emulsifier ratio and emulsifier dosage, and provide a A production method of stable peanut butter with low fat content, no stratification of oil, good rheological properties, and excellent sensory quality

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