椰子酸奶的研制  

Development of Coconut Yogurt

作　　者：谢渝[1] 刘锴栋[2] 黄君红[2] 蔡秀锦[2] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]湛江师范学院生命科学与技术学院,广东湛江524048

出　　处：《湖北农业科学》2012年第13期2804-2806,共3页Hubei Agricultural Sciences

基　　金：广东高校优秀青年创新人才培养计划项目(LYM11087);湛江市科技攻关计划项目(2011C3106019);湛江师范学院青年科研基金资助项目(QL0911)

摘　　要：以椰肉等为主要原料发酵制备椰子酸奶,考察了椰浆的处理方式、椰浆与水的配比对椰子酸奶感官品质的影响。结果表明,椰浆去油后,按V椰浆∶V水=3∶2的配比加入纯净水,制得的椰子酸奶组织状态好,椰子味与奶味适中、口感细腻。与普通酸奶相比,制得的椰子酸奶乳酸菌含量较高,pH较低。Coconut yogurt was prepared using coconut flesh as one of the main material. The effects of pretreatment of co-conut juice, volume ratio of coconut juice and water on the sensory quality of coconut yogurt were studied. The results showed that if degreasing the coconut juice before fermentation, and Vcoconut juice：Vwater=3：2, the coconut yogurt would have good structure status, moderate flavor of coconut and milk, taste exquisitely. Compared with regular yogurt, coconut yogurt had higher content of lactic acid bacteria and lower pH.

关 键 词：椰子酸奶 制备 感官品质 乳酸菌 PH 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程] S667.4[轻工技术与工程—食品科学与工程]