机构地区: 广东省农业科学院
出 处: 《食品研究与开发》 2006年第3期78-79,共2页
摘 要: 探讨了提高花生酱乳化稳定性的方法,花生原酱、调味料的因素的最佳组合表明花生酱的综合评价是满意的。 Effective method for improving the emulsion stability of peanut butter has been studied in the paper.The optimum recipe on the effects of peanut and some condiment etc showed that the flavor,color, texture etc. of peanut product were acceptable.