| Sauce condiments with its delicious,convenient and rich nutritious,and are deeply loved by consumers.China has rich resources of Laminaria japonica Aresch,peanuts and sesame seeds.Using it to develop condiments can not only improve the utilization rate of raw materials resources,significantly increase the added value of products,but also can provide consumers with a new type of nutritional health care compound condiment.In this paper,the optimal conditions for peanut germination and resveratrol enrichment were studied by single factor test combined with orthogonal test,and then the baking technology and conditions of peanut were studied,then the response surface test was carried out by fuzzy mathematical sensory evaluation method,and the formula of Laminaria japonica Aresch peanut sesame paste was determined.Finally,the sensory and functional components were compared with four kinds of similar sauces.The findings are as follows:1.The optimum conditions for 1.peanut germination to enrich resveratrol content were as follows:soaking time 10 h?germination temperature 25?,germination time 4 days,resveratrol content reached2.14 mg/g..the content of resveratrol in peanut sprouting for 4 days increased 3.4 times than that of non-sprouting peanut.2.The optimum technological conditions for baking and frying 2.germinated peanuts are: baking105?30 min ?80?1.5 hmin ? frying 90-100 and 10 min..3.The formula of Laminaria japonica Aresch peanut sesame paste was obtained by fuzzy mathematics and response surface analysis: Laminaria japonica Aresch powder addition was 1.8 g(2%),peanut addition was 70.5 g(78.4%),salt addition was 0.8(0.9%).under this condition,sensory score was 86.55.4.Finally,through the comparison with the commercially available sauces,the results of physical and chemical indexes were analyzed.The fat of Laminaria japonica Aresch peanut sesame paste was 39.94g/100 g,far lower than the four commercially available brand sauces,the total sugar was in the middle value of 12.3 g/100 g,and the reducing sugar content was relatively high at 0.42 g/100 g.The content of sodium chloride was lower than that of a certain peanut butter abroad(1060 mg/100g),which was 885mg/100 g,and higher than that of other three commercially available sauces.The acrylamide content was110.88?g/kg,lower than four other market sauces.The content of resveratrol,manniol and seaweed polysaccharide was higher than that of other four kinds of commercially available sauces,which were 1.05mg/g,27.11 mg/g and 3.48 mg/g,respectively.The content of resveratrol was 6.2 times,3.6 times,2.3times and 4.8 times that of M,L,S and J brands.Mannitol was 1.4,4.5,2.7 and 3.7 times;Laminaria japonica Aresch was 1.53,2.31,2.19 and 1.61 times.Microbial indicators are also below industry standards.At the same time,sensory evaluation was used to compare the five sauces,and the average acceptability was in the order of foreign peanut butter M(82.25)>,Laminaria japonica Aresch peanut sesame tahini H(82)>,domestic sesame peanut butter L(80.5)>,domestic peanut tahini J(78.75)>,and domestic peanut tahini S(77.5).According to the above research,Laminaria japonica Aresch peanut tahini has obvious advantages,high functional content,such as uniform color,moderate viscosity,uniform application,high overall acceptance,unique flavor of sauce and good quality. |
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