CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PEANUT MILK AS AFFECTED BY PROCESSING CONDITIONS

被引：31
|
作者：
LEE, C [1 ]
BEUCHAT, LR [1 ]
机构：
[1] UNIV GEORGIA, AGR EXPT STN, DEPT FOOD SCI & TECHNOL, GRIFFIN, GA 30223 USA
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期
关键词：
PEANUT MILK; COLOR; FLAVOR; HEXANAL; SOAKING CONDITIONS;
D O I：
10.1111/j.1365-2621.1992.tb05503.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) prepared for lactic bacterial fermentation was investigated. Soaking peanuts in 1.0% NaHCO3 before extraction resulted in a lighter colored milk, and homogenization enhanced lightness. Cooking peanuts before grinding reduced total solids and protein contents of milk. Hexanal concentration was greatly reduced by cooking peanuts for 10 min. The most satisfactory conditions for preparing peanut milk consisted of soaking peanuts in 0.5% NaHCO3, cooking for 10 min and homogenizing the extract at 4000 psi.
引用
收藏
页码：401 / 405
页数：5
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