论文部分内容阅读
由于生产厂家往花生酱内添加大量的其它成分,导改产品质量下降。据此,一些国家根据本国及本地区的具体情况,定出了一些标准。 美国:1968年美国食品局和药物管理局颁步了同一性标准,规定花生酱所加添料,总计不得超过成品食物总量的10％,并且为调整油分含量,所加入的任何食用氢化植物油或花生油不得超过3％。在此类食品中,总脂肪含量不得超过55％,含蛋白质为24～26％,水分为0.5～2％以下,色泽烘成棕红色,细度98％,通过200目/英时筛孔,黄曲霉毒素B_1国际上规定为0,同时不允许加入保存剂。
As manufacturers add large amounts of other ingredients to the peanut butter, guide the quality of the product down. Accordingly, some countries set some standards based on the specific conditions in their own country and in their own region. United States: In 1968 the United States Food Agency and the Medicines Board issued a standard of identity that stipulated that peanut butter should not add in excess of 10% of the total amount of finished food and that any added edible hydrogenated vegetable oil or Peanut oil shall not exceed 3%. In such foods, the total fat content of not more than 55%, containing protein 24 to 26%, the water is 0.5 to 2% or less, the color bake into reddish brown, fineness 98%, through 200 mesh / Aflatoxin B_1 is internationally defined as 0, and no preservatives are allowed.