椰肉加工副产物营养与理化特性比较分析  

Comparative Analysis of Nutritional and Physicochemical Properties of Coconut Meat Processing By-products

作　　者：李家祺 彭芍丹[1] 黄晓兵[1] 周伟[1] 李如一 陈绵鸿 张利 邓福明[3] 徐永利 李积华[1] LI Jiaqi;PENG Shaodan;HUANG Xiaobing;ZHOU Wei;LI Ruyi;CHEN Mianhong;ZHANG Li;DENG Fuming;XU Yongli;LI Jihua(Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing,Ministry of Agriculture and Rural Affairs,Zhanjiang,Guangdong 524001,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wenchang,Hainan 571339,China;College of Tropical Crops,Yunnan Ag-ricultural University,Pu’er,Yunnan 665099,China)

机构地区：[1]中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东湛江524001 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]中国热带农业科学院椰子研究所,海南文昌571339 [4]云南农业大学热带作物学院,云南普洱665099

出　　处：《热带作物学报》2024年第12期2728-2737,共10页Chinese Journal of Tropical Crops

基　　金：海南省重点研发计划项目(No.ZDYF2023XDNY073);海南省自然科学基金项目(No.321MS0797);中央级公益性科研院所基本科研业务费专项(No.1630122022005)。

摘　　要：椰粕(coconut oil residue,COR)和椰麸(coconut milk residue,CMR)是椰肉2种主要加工副产物,分别在椰油和椰奶加工过程中产生,为探究2种椰肉加工副产物的加工适宜性,对其营养和理化特性进行了全面分析。结果发现,COR的脂肪含量(19.37 g/100 g)要低于CMR,而蛋白质(11.32 g/100 g)、总膳食纤维(63.92 g/100 g)、可溶性膳食纤维(4.42 g/100 g)等营养成分以及多糖(25.67 mg/g)、黄酮(4.21 mg/g)、总酚(1.15 mg/g)等活性成分含量均高于CMR。COR与CMR的水解氨基酸种类相似,但含量存在明显差异,其含量分别为94.955、56.975 mg/g。理化特性方面,不同温度下COR均比CMR显示出更好的水合特性,但二者的流动性均较差。COR比CMR具有相对较高的热稳定性、较完整的晶体结构和较高的基团活性。综上,与CMR相比,COR的营养成分和活性成分更加丰富,水合特性和流动性也具有相对优势,且具有较高的热稳定性和稳定的晶体结构,是理想的低脂低糖高纤食品加工原料,本研究结果可为椰肉加工副产物在食品工业中的高值化利用提供理论指导。Coconut oil residue(COR)and coconut milk residue(CMR)are the two main by-products of coconut meat,which are produced during the processing of coconut oil and coconut milk,respectively.In order to explore the processing suitability of the two by-products,the nutritional and physicochemical properties of the two by-products were comprehensively analyzed.The results showed that the fat content of COR(19.37 g/100 g)was lower than that of CMR,while the nutrients such as protein(11.32 g/100 g),total dietary fiber(63.92 g/100 g),soluble dietary fiber(4.42 g/100 g),polysaccharides(25.67 mg/g),flavonoids(4.21 mg/g),total phenols(1.15 mg/g)and other active ingredients were higher than those of CMR.The hydrolyzed amino acids of COR and CMR were similar,but the content was significantly different,which was 94.955 mg/g and 56.975 mg/g,respectively.COR showed better hydration properties nificantly different,which was 94.955 mg/g and 56.975 mg/g,respectively.COR showed better hydration properties than CMR at different temperatures,but the fluidity of both was poor.COR had relatively higher thermal stability,more complete crystal structure and higher group activity than CMR.In conclusion,compared with CMR,COR has more nutrients and active ingredients,hydration properties and fluidity,and has higher thermal stability and stable crystal structure,which is an ideal raw material for low-fat,low-sugar and high-fiber food processing.The results of this study could provide theoretical guidance for the high-value utilization of coconut meat processing by-products in the food industry.

关 键 词：椰粕 椰麸 营养评价 加工特性 食品原料 

分 类 号：TS209[轻工技术与工程—食品科学]