Optimization of Calcium Alginate Gel Technology in Peanut Snack Production and Stability Evaluation of Probiotic Encapsulation

To address the issues of high fat content in traditional peanut snacks and the low stability of probiotics during production and processing, this study applied calcium alginate gel technology to the preparation of low-fat, high-protein peanuts and probiotic peanuts. Using texture characteristics and sensory scores as evaluation indicators, the optimal process conditions for calcium alginate gel peanuts were determined as follows: peanut protein powder (26%) was added to a 2% sodium alginate solution, dripped into a spherical mold with a diameter of 1 cm, and mixed with three evenly sized peanut fragments (approximately 0.04 g). The mixture was frozen at −20 ℃ for 1 h, demold, and then cross-linked in a 2% calcium lactate solution for 2 h. This was followed by rinsing with deionized water, drying at 45 ℃ for 2 h, and final baking at 150 ℃ for 12 min. The resulting calcium alginate gel peanuts had a fat content of 24.0%±0.9% and a protein content of 37.4%±1.3%. Based on the above process, probiotic powder was added to the sodium alginate solution. After cross-linking with calcium lactate, the mixture was rinsed with deionized water and stored at 25 ℃ for 12 h without baking to produce calcium alginate gel peanuts encapsulating probiotics. The encapsulation efficiency of the probiotics reached 82.3%±1.6%, and the product demonstrated excellent digestive stability, storage stability, thermal stability, and fermentation characteristics.