化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
FOODS, BEVERAGES & FLAVORS |
| 配方說(shuō)明： |
Peanut Butter |
| 配方組成： |
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| 配制方法： |
Heavy roasting gives a darker color and fuller body but, if carried to extreme, can cause bitterness. Considerable variation in roast preference exists and this is reflected in commercial peanut butters now on the market.
Distilled glyceryl monostearate enhances the flavor of peanut butter, possibly because of its action in the mouth as an emulsifier.
Overroasted and underquality nuts cause off-flavor and off-color.
therefore, the nuts must be of good quality and property roasted in order to obtain the best flavor results.
Cooling is done immediately after roasting. Because roasting lowers the moisture content of the nuts, they are susceptible to the uptake of water during cooling. the use of humid air during cooling will promote moisture absorption. Extended storage time for the roasted nuts prior to grinding can have a similar effect. Usually only enough peanuts are roasted and cooled for immediate use. Moisture causes some effects related to those of stabilizers. More moisture tends to |
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