花生酱制备工艺品质分析及安全性评价研究进展-河南农业科学.PDF

272 2015, Vol.36, No.13 食品科学 ※专题论述 花生酱制备工艺、品质分析及安全性评价 研究进展 巩阿娜，刘红芝，刘 丽，石爱民，王 强* （中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193 ） 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，重点阐述 了花生酱制备工艺、品质分析及安全性评价的研究进展。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：花生酱；制备工艺；品质分析；安全性评价 Recent Process in Peanut Butter Preparation, Quality Analysis and Safety Evaluation * GONG Ana, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang (Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China) Abstract: Peanut butter contains a lot of proteins, vitamins and minerals, which is rich in nutrients and characterized by unique flavor. Based on an extensive literature review, this paper aims to summarize recent progress in peanut butter preparation, quality analysis and safety evaluation. The preparation process of peanut butter involves roasting, cooling, peeli ng, first grinding, mixing, second grinding and canning. The described quality characteristics of peanut butter include eating quality (sensory, texture and flavor compounds), nutritional quality (crude protein, crude fat and other materials) and stability (shelf life and oil separation). The safety evaluation is based on afflation, Salmonella, etc. Moreover, existing problems in these three respects and future development trends are also proposed. Key words: peanut butter; preparation; quality analysis; safety evaluation 中图分类号：TS201.2