Processing Technology Optimization and Quality Determination of Hazelnut and Peanut Compound Catchup
Hazelnut and peanut compound catchup is a newly developed catchup in recent years,which is rich in nutrients and has a unique flavor.At present,the types of compound catchup in the domestic market are relatively few,and the flavor is single.Based on this,the processing technology of hazelnut and peanut compound catchup is studied and optimized in this paper.The results show that the optimal processing technology of hazelnut and peanut compound catchup is hazelnut addition amount of 45％,salt addition amount of 1.5％,white granulated sugar addition amount of 9％and vegetable oil addition amount of 9％.In addition,various nutrients in hazelnut and peanut compound catchup are measured and analyzed,and it is found that in hazelnut and peanut compound catchup,the protein content is 20％,the total sugar content is 20％,the water content is 10％,the fat content is 50％,the total number of bacteria is ≤800 CFU/g,the number of Escherichia coli is ≤25 MPN/100 g,Staphylococcus aureus and Salmonella are not detected.ABTS method and FRAP method are used to compare the antioxidant activity of the processed hazelnut and peanut compound catchup in this test with peanut butter and hazelnut butter in the market.The results show that the antioxidant value of hazelnut butter is the highest,followed by hazelnut and peanut compound catchup,and the antioxidant value of peanut butter is the lowest.
万方数据
维普
