文档介绍：红枣花生酱研制
食品质量和安全XX级班 XX
指导老师：(教授)
摘要：探讨怎样用红枣原浆、花生原酱、调味料为原料，利用单原因和正交试验等方法，研究红枣花生酱制作工艺条件及最好配方。工艺条件结果：花生最好烘烤条件是温度在150℃、时间为20min；最好配方结果：花生原酱70%、红枣原浆15%、食盐4%、%、花生油8%、%、%、%；研磨细度15μm；排气杀菌方法：水浴杀菌温度（℃）100，时间（min）30，分段冷却。经过这项探究，得到了混合红枣、花生两种风味、保留红枣、花生营养物质酱制作方法，有利于红枣、花生高效利用，满足两种口味消费群体。
关键词：红枣原浆；花生；调味料；稳定剂；工艺；配方。
Development of Zizyphus Jujuba Dates Peanut Butter
Food quality and safety class one:
Teacher: XXX
Abstract: Explore how to use the zizyphus jujuba dates, peanut puree, flavoring as the main raw material, using single factor and orthogonal test method, study on the technological conditions and optimum formula of zizyphus jujuba dates peanut butter production. The optimum formula: the baking conditions of peanut is the best temperature at 150 ℃, time is 20min; the best formula results: peanut sauce (%) 70, zizyphus jujuba dates puree (%) 15, salt(%) 4, sugar (%), peanut oil (%) 8, monoglycerides (%) , sucrose ester (%) , xanthan gum (%) ; Grinding fineness (15μm); The method of exhaust gas sterilization: sterilization temperature water bath (100 ℃), time (min) 30, subsection cooling. Through this research, got sauce production methods with two flavor: obtained the hybrid of zizyphus jujuba dates, the hybrid’s nutrients. Contribute to the efficient use of zizyphus jujuba dates, peanuts, meet the two flavors of consumer groups.
Key words:Zizyphus jujuba dates; Peanut; Flavoring; Stabilizers; Process; Formula .
序言：
花生又名落花生，原产地为南美洲一带，栽培花生国家现在有100多个，亚洲最多，其次为非洲，中国相关花生记载比如栽培史约早于欧洲相关记载100多年。花生被大众誉为“植物肉”，含油量50%以上，品质优良，气味清香[1]。富含白藜芦醇、植物固醇、抗氧化剂异和黄***等活性植物化学物，相关键保健作用，中医认为，花生入脾、肺经；性平，味甘。能够润肺化痰、醒脾和胃、滋养调气、清咽止咳。对食少体弱、营养不良、燥咳少痰、齿衄鼻衄、咯血、皮肤紫斑、产妇乳少等病症有食疗作用。[2]。花生中含36%蛋白质，可消化性蛋白质高达89%，含有脑磷脂和卵磷脂更是神经活动关键物质，富含人体必需8种氨基酸，含维生素BC1、维生素E和K、磷钙等26种矿物质和微量元素，含有平衡膳食、预防糖尿病、心血管病和肥胖，抗衰老和抵制癌细胞生长防病保健等功效。花生中维生素K有止血作用。花生外衣止血作用比花生仁更高出50多倍，对很多个出血性疾病有着很好止血功效。花生中一定量锌和维生素E，能增强记忆，延缓脑功效衰退，抗老化，滋润皮肤。维生素C能降低胆固醇，有利于防治高血压、动脉硬化和冠心病。花生中一个物