CN103829292A - Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier - Google Patents
Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Life Sciences & Earth Sciences (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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
A kind of method of utilizing Semen Tritici aestivi fiber and compound emulsifying agent to improve peanut butter rheological behavior, the present invention utilizes Semen Tritici aestivi fiber and compound emulsifying agent to produce to have the stable type peanut butter product of better rheological behavior, the cooperative effect of the strong oil absorption of Semen Tritici aestivi fiber and compound emulsifying agent is applied in the process for stabilizing of peanut butter, promote the quality of peanut butter, belonged to (Groundnut products) deep process technology field.
Background technology
Peanut butter is the food that is rich in vitamin and mineral matter, especially unrighted acid, therefore have the title of " green cow's milk ".There is good smear and mouthfeel through the pure peanut butter that toasts, mills out merely, but because grease and solid particle in sauce body exist density variation, therefore long-time placement can cause grease floating, solid content to assemble and sedimentation, thereby occur serious grease lamination.Not only affect the attractive in appearance of product, and the grease of floating, very easily oxidative rancidity, affects the quality of peanut butter.For head it off, the peanut butter of producing at present often adds a large amount of hydrogenated oil and fats, reach the solidification to sauce body, or interpolation plant protein powder etc. carry out the surface free energy of grease in reduction system, peanut protein and peanut butter particle as stabilizing agent, solid content is not reassociated, thereby improved the quality stability in its shelf-life, but the forced-ventilated repulsion that this class material is induced causes peanut butter solidification too obvious, cause smear not good.And in hydrogenated oil and fat, contain a large amount of trans-fatty acids, and can increase cardiovascular and cerebrovascular disease, diabetes after too much edible, the equivalent risk that is losing one's memory, be subject in recent years concern and the restriction of countries in the world.In addition, pure peanut butter, because fat content is high, exists too greasy and long-term eating can bring the problems such as fat.Improve peanut butter water content remarkable for improving its rheological behavior effect, and cost is low, technique is simple.Semen Tritici aestivi fiber not only has very strong absorption crystallized ability to grease, has the intestinal health of improvement simultaneously, reduces cholesterol, and the effects such as fat-reducing, and the composite cooperative effect that can give full play to them of numerous emulsifiers, to the emulsification performance the best use of of system.There is the stable type peanut butter of better rheological behavior with Semen Tritici aestivi fiber and compound emulsifying agent production, take full advantage of the grease absorption property of Semen Tritici aestivi fiber and the cooperative effect of compound emulsifying agent, in conjunction with the good technique in food processing at present, greatly improve the stability of peanut butter and smeared characteristic.
Summary of the invention
The object of the invention is: for pure peanut butter poor stability, the easy grease layering of long-term placement, existing stable type peanut butter hydrogenated oil and fat content is high, the problems such as health and smear are poor, the invention provides a kind of method of utilizing Semen Tritici aestivi fiber and compound emulsifying agent to improve peanut butter rheological behavior, utilize the strong absorption affinity of Semen Tritici aestivi fiber to grease and the cooperative effect advantage of compound emulsifying agent peanut butter to be carried out to the research of stability, to Semen Tritici aestivi fiber consumption, compound emulsifying agent ratio, emulsifier carries out parameter optimization, provide a kind of fat content low, grease is not stratified, rheological behavior is good, the production method of the stable type peanut butter that organoleptic quality is good.
Technical scheme of the present invention: a kind of method of utilizing Semen Tritici aestivi fiber and compound emulsifying agent to improve peanut butter rheological behavior, supplementary material quality proportioning is: peanut magma accounts for that 38%-42%, sucrose account for 5%, salt accounts for 1%, Semen Tritici aestivi fiber powder accounts for 2.8%-3.2%, monoglyceride accounts for 0.22%, peanut oil accounts for 0.5%, sucrose ester accounts for 0.19%, potassium sorbate accounts for 0.03%, nisin accounts for 0.01%, water supplies 100%.Production stage is:
(1) absorption of grease: add Semen Tritici aestivi fiber powder in the peanut magma preparing, be stirred to completely evenly, till no longer finding out white fiber powder, leave standstill 1h, make Semen Tritici aestivi fiber reach sufficient grease absorption saturated.The Main Basis of this technique is: Semen Tritici aestivi fiber can utilize it to have the feature compared with bigger serface in peanut butter, with and the chemical valence of granule surface atom group remain the absorption affinity that strength was produced, the grease in peanut butter is adsorbed in its particle.And the characteristic that can be uniformly distributed difficult gathering by himself in sauce body is also distributed in sauce body grease equably.
(2) emulsification of sauce body: monoglyceride dissolves with hot peanut oil, sucrose ester joins in step (1) gained peanut butter after dissolving with the warm water of 50 DEG C together, stirs rapidly with dispersion machine.Because monoglyceride is not soluble in water, can be dissolved in hot oil, and sucrose ester can be dissolved in warm water, therefore first monoglyceride is dissolved in a small amount of hot peanut oil, sucrose ester is dissolved in warm water, then joins in peanut butter and be uniformly dispersed, until sauce body reaches light brown yellow or the brown color of homogeneous.
(3) interpolation of flavor enhancement and anticorrisive agent: sucrose, salt, potassium sorbate, nisin and remaining water are added in step (2) gained peanut butter and mixed with dispersion machine.
(4) homogeneous: utilize homogenizer to carry out emulsifying homogeneous to step (3) gained peanut butter, homogenization pressure is 30MPa, homogeneous 2 times.
(5) packaging: the good peanut butter of homogeneous is packed in vacuum packaging bag, every bag of 100g, and seal with vacuum sealer.
(6) sterilization and cooling: packaged peanut butter is heated to 90min in 90 DEG C of water-baths and reach bactericidal effect, and be cooled to room temperature rapidly.
Beneficial effect of the present invention:
(1) take full advantage of the feature that Semen Tritici aestivi fiber specific area is large, the absorption affinity of its generation, can be adsorbed in the grease in peanut butter in its particle, and in sauce body, can grease is evenly distributed in sauce body equally distributed characteristic by himself; And the synergy of compound emulsifying agent makes its emulsifying effectiveness be better than the feature of single emulsifier, the optimal parameter of optimization stable type peanut butter, has solved the problem of peanut butter grease layering to greatest extent, has improved its storage stability.
(2) in the production of peanut butter, add water, when its stability meets consumer demand, solved existing stable type peanut butter mobility inadequate, the problem that smear is poor.
(3) utilize Semen Tritici aestivi fiber and compound emulsifying agent and stablize peanut butter due to the method, avoided a large amount of interpolations of hydrogenated oil and fat, thereby also avoided the harm of trans-fatty acid to human health.
(4) the method has also reduced the fat content in peanut butter, has solved pure peanut butter too greasy and edible can bring fat problem for a long time.
Brief description of the drawings
The G ' of the different water/peanut magma of Fig. 1 ratio peanut butter
The G ' ' of the different water/peanut magma of Fig. 2 ratio peanut butter
Fig. 3 Semen Tritici aestivi fiber consumption is analysed the impact of rate and viscosity on centrifugal breast
The impact that the ratio of Fig. 4 monoglyceride/sucrose ester is analysed rate and viscosity to the centrifugal breast of peanut butter
The impact that Fig. 5 compound emulsifying agent consumption is analysed rate and viscosity to the centrifugal breast of peanut butter
Under the different conditions of storage of Fig. 6, the centrifugal breast of peanut butter is analysed rate
The results of sensory evaluation of Fig. 7 peanut butter.
Detailed description of the invention
Below in conjunction with example, the invention will be further described.
The production process of product is as follows:
Peanut magma, adds Semen Tritici aestivi fiber, stirs and leaves standstill; Add the sucrose ester that is dissolved in the monoglyceride of hot peanut oil and has been dissolved in warm water, emulsification is even, adds sucrose, salt, potassium sorbate, nisin and residue water, stir, and homogeneous, packaging envelope, sterilization, cooling, obtain finished product.
(1) determining of water and peanut magma ratio
Because peanut magma is a water in oil structure, when adding after water, this structure can be destroyed gradually, until breakdown of emulsion, while continuing to add water, oil-in-water structure forms alternative original Water-In-Oil structure again, to such an extent as to peanut butter has different rheological behaviors in the time of different moisture proportionings.The peanut butter that will produce due to us can have rheological behavior like comparing class with peanut magma, so first will determine that water follows the quality proportioning of peanut magma.Prepare respectively water: peanut magma ratio is the sample of 1:4,1:2,3:4,1:1,5:4, and pure peanut butter (peanut magma), its viscoelasticity index of rheometer measurement utilized.Experimental result as shown in Figure 1-2.
From Fig. 1-2, along with adding of water, the viscoelasticity G ' of peanut butter and G ' ' have a phenomenon rising sharply, and are mainly the destructurized to such an extent as to breakdowns of emulsion of Water-In-Oil due to original peanut magma, and along with the rising of moisture ratio, its G ' and G ' ' decline gradually, illustrate that oil-in-water structure forms gradually and tends towards stability in system, when water: when peanut magma ratio is 5:4, its G ' and G ' ' are basically identical with pure peanut butter, therefore, select water: peanut magma mass ratio is 5:4 left and right.
(2) optimization of Semen Tritici aestivi fiber consumption, compound emulsifying agent ratio and consumption thereof
In peanut butter production process, in order to make peanut butter there is good stability, there is not grease lamination, must be to Semen Tritici aestivi fiber consumption, ratio and the consumption thereof of compound emulsifying agent are optimized.Taking the centrifugal breast of peanut butter analyse rate in conjunction with viscosity as investigating index, obtain the optimal parameter of stable type peanut butter by the optimization of single factor and response surface.The experiment of single factor of Semen Tritici aestivi fiber consumption, compound emulsifying agent ratio, compound emulsifying agent consumption is as follows:
(1) impact of Semen Tritici aestivi fiber consumption on peanut butter stablizing effect
In the peanut butter sample preparing, in maintenance compound emulsifying agent, the ratio of monoglyceride and sucrose ester is 14:11, total consumption is 0.4% constant, be to measure its centrifugal breast for 2%, 2.5%, 3%, 3.5%, 4%, 4.5% time to analyse rate and viscosity at Semen Tritici aestivi fiber consumption respectively, observe the impact that Semen Tritici aestivi fiber consumption is analysed rate and viscosity to the centrifugal breast of peanut butter.Experimental result as shown in Figure 3.
As can be seen from Figure 3, along with the increase of Semen Tritici aestivi fiber consumption, the centrifugal breast of peanut butter is analysed rate and is constantly reduced, and in the time that Semen Tritici aestivi fiber consumption exceedes 3%, the centrifugal breast of peanut butter is analysed rate and reduced slowly, make peanut butter viscosity have remarkable increase and exceed 3% Semen Tritici aestivi fiber consumption, especially when Semen Tritici aestivi fiber consumption is greater than 4%, cause too thickness of sauce body, be unfavorable for smearing, therefore, Semen Tritici aestivi fiber consumption 3% is a key point.
Selecting Semen Tritici aestivi fiber consumption to account for 2.8%-3.2% is advisable.
(2) impact of compound emulsifying agent ratio on peanut butter stablizing effect
In the peanut butter sample preparing, keeping Semen Tritici aestivi fiber consumption is 3%, the total consumption of compound emulsifying agent is 0.4% constant, in the time that monoglyceride and sucrose ester mass ratio are 69:31,14:11,21:29,7:18,7:43,0:1, measure its centrifugal breast respectively and analyse rate and viscosity, observe the impact that compound emulsifying agent ratio is analysed rate and viscosity to the centrifugal breast of peanut butter.Experimental result as shown in Figure 4.
As shown in Figure 4, along with the rising of sucrose ester proportion, the centrifugal breast of peanut butter is analysed rate and is the trend that first declines and rise afterwards, reaches minimum of a value 4.52% in the time that its ratio is 14:11, in the scope of 14:11 ~ 0:1, rises again.And the viscosity of peanut butter is not obvious with the variation of its ratio, all in tolerance interval.Therefore, monoglyceride, sucrose ester ratio are that 14:11 becomes key point wherein.
(3) impact of emulsifier on peanut butter stablizing effect
In the peanut butter sample preparing, keeping Semen Tritici aestivi fiber consumption is 3%, monoglyceride/sucrose ester ratio is that 14:11 is constant, be to measure its centrifugal breast for 0.1%, 0.18%, 0.26%, 0.34%, 0.42%, 0.5% time to analyse rate and viscosity at the total consumption of compound emulsifying agent respectively, observe the impact that emulsifier is analysed rate and viscosity to the centrifugal breast of peanut butter.Experimental result as shown in Figure 5.
As seen from Figure 5, when the total consumption of compound emulsifying agent raises in 0.1% ~ 0.34% scope, the centrifugal breast of peanut butter is analysed rate and is significantly reduced, when consumption is higher than 0.34% time, its reduction trend is no longer obvious, equally also can find out, in the amount ranges of the compound emulsifying agent 0.1% ~ 0.5%, the viscosity of peanut butter does not have marked change, and therefore, the total consumption of compound emulsifying agent 0.34% is a key point.
(4) Optimal Experimental
On the basis of experiment of single factor, utilize response surface analysis method to be optimized peanut butter stability parameter.The factor level table of experiment is as shown in table 1.
Table 1 response surface empirical factor water-glass
By optimizing, obtaining best peanut butter stability technological parameter is: Semen Tritici aestivi fiber consumption 3%, molecular clock monoglyceride consumption 0.22%, sucrose ester SE-11 consumption 0.19%, it is 4.23% that the centrifugal breast of peanut butter of preparing is with this understanding analysed rate, compare pure peanut butter and declined 57.5%, and viscosity and the not obviously difference of pure peanut butter.
(3) the stable type peanut butter that the method is produced is compared the advantage of pure peanut butter
(1) stability under different conditions of storage
Grease lamination when investigating stable type peanut butter that this method produces and pure peanut butter store different time under 5 DEG C, 25 DEG C and 37 DEG C of conditions, and measure its centrifugal breast and analyse rate, represent stable type peanut butter of the present invention with A, B represents pure peanut butter, its stability observing the results are shown in Table 2, and centrifugal breast is analysed rate measurement result and seen Fig. 6.
The stability of peanut butter under the different conditions of storage of table 2
Note: 1-sauce body is stable; 2-minute quantity grease floating; The a small amount of grease floating of 3-; 4-grease rising phenomenon is obvious, and oily sauce separates; The oily sauce layering that 5-is serious.
As can be seen from Table 2: in the time of 0 ~ 10d, the stable type peanut butter that this method is produced and the storage stability no significant difference of pure peanut butter, all in stable state; In the time of 20d, the pure peanut butter that is placed in 37 DEG C starts to occur analysing oily phenomenon, and stable type peanut butter does not occur; In the time of 30d, the oily phenomenon of analysing of pure peanut butter becomes obviously, and the sample in 37 DEG C is analysed oil mass to be increased, and the sample at 25 DEG C also starts to occur analysing oil, and stable type peanut butter only occurs that minute quantity analyses oil in the sample in 37 DEG C; When more than 40d, the oil mass of analysing of pure peanut butter increases sharply, and start to occur obvious oily sauce lamination, and oily sauce layering does not appear in stable type peanut butter, just in the sample of 37 DEG C of storages, has a small amount of grease floating.The result of Fig. 6 shows equally, under 3 kinds of conditions, stores, and the centrifugal breast of stable type peanut butter is analysed rate all lower than pure peanut butter.
(2) organoleptic quality
Stable type peanut butter and the pure peanut butter respectively this method produced carry out sensory evaluation, the results are shown in Figure 7.
As shown in Figure 7, compared with pure peanut butter, stable type peanut butter sensory evaluation scores on color and luster, fragrance and structural state that this method is produced is lower slightly, but gap is little.And in mouthfeel, smear and overall acceptability, account for clear superiority, especially in mouthfeel, although pure peanut butter delicate mouthfeel, there is good viscosity, but have certain greasy feeling and the sensation that is not easy to swallow, the stable type peanut butter that this method is produced does not have these bad mouthfeels, and its overall acceptability is also obviously better than pure peanut butter.
Result shows: utilize the peanut magma of milling in advance and forming, add wherein Semen Tritici aestivi fiber, be stirred to completely evenly, till no longer finding out white fiber powder, it is saturated that standing 1h makes it reach absorption; Add the monoglyceride solvent with a small amount of hot peanut oil and with the solvent sucrose ester of warm water, stir with dispersion machine rapidly; Sucrose, salt, potassium sorbate, nisin and remaining water are added after mixing with dispersion machine in peanut butter and utilizes homogenizer to carry out emulsifying homogeneous to peanut butter, and homogenization pressure is 30MPa, homogeneous 2 times; Peanut butter after homogeneous is good packs in vacuum packaging bag, every bag of 100g, and seal with vacuum sealer; Peanut butter after packaging heats 90min and reaches bactericidal effect in 90 DEG C of water-baths, and is cooled to rapidly room temperature and obtains peanut butter finished product.This peanut butter stability is high, is not prone to grease lamination, and has the rheological behavior similar with pure peanut butter, smear and organoleptic quality.
Claims (1)
1. utilize Semen Tritici aestivi fiber and compound emulsifying agent to improve a method for peanut butter rheological behavior, it is characterized in that:
Supplementary material quality proportioning is: peanut magma accounts for that 38%-42%, sucrose account for 5%, salt accounts for 1%, Semen Tritici aestivi fiber powder accounts for 2.8%-3.2%, monoglyceride accounts for 0.22%, peanut oil accounts for 0.5%, sucrose ester accounts for 0.19%, potassium sorbate accounts for 0.03%, nisin accounts for 0.01%, water supplies 100%; Production stage is:
(1) absorption of grease: add Semen Tritici aestivi fiber powder in the peanut magma preparing, be stirred to completely evenly, till no longer finding out white Semen Tritici aestivi fiber powder, leave standstill 1h, make Semen Tritici aestivi fiber reach sufficient grease absorption saturated;
(2) emulsification of sauce body: monoglyceride dissolves with hot peanut oil, sucrose ester joins in step (1) gained peanut butter after dissolving with the warm water of 50 DEG C together, stirs rapidly with dispersion machine; Until sauce body reaches light brown yellow or the brown color of homogeneous;
(3) interpolation of flavor enhancement and anticorrisive agent: sucrose, salt, potassium sorbate, nisin and remaining water are added in step (2) gained peanut butter and mixed with dispersion machine;
(4) homogeneous: utilize homogenizer to carry out emulsifying homogeneous to step (3) gained peanut butter, homogenization pressure is 30MPa, homogeneous 2 times;
(5) packaging: the good peanut butter of homogeneous is packed in vacuum packaging bag, every bag of 100g, and seal with vacuum sealer;
(6) sterilization and cooling: packaged peanut butter is heated to 90min in 90 DEG C of water-baths and reach bactericidal effect, and be cooled to room temperature rapidly.
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