The Study On The Effect Of Sodium Alginate Rheological Properties On Peanut Butter Quality And The Establishment Of HACCP For Peanut Butter Production

In this study,we first studied the rheological properties and influencing factors of low concentration sodium alginate.The effects of rheological properties,pH value and temperature on the viscosity of sodium alginate solution with different viscosity were investigated.The results showed that with the increase of sodium alginate concentration,the viscosity of solution Also increased.The viscosity of sodium alginate solution decreased with the increase of pH value under acidic conditions.When the pH value is greater than 7.0,the viscosity of sodium alginate solution remains essentially unchanged.The viscosity of the first increase with the temperature of the volatility changes,with the temperature rise first reduced at about 70 ?after the minimum value and then increased;the same time the main factors affecting the gel characteristics of sodium alginate concentration(1(20%,3%),sodium alginate viscosity(<100,370,500 mpa.s)and gelation temperature(20,40,60 ?)were studied.Three-factor three-level orthogonal experiment was used to select the most Good gel conditions.Based on the best conditions,the effects of sodium alginate as stabilizers on the quality of peanut butter were studied,and the optimum conditions were explored.Based on the precondition and basic principle of HACCP system,the establishment and management of peanut butter HACCP system model.