椰子汁饮料的稳定性研究  

Study on stability of coconut milk drink

作　　者：鲍金勇[1] 王志勇[1] 李远志[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《饮料工业》2004年第2期18-22,共5页Beverage Industry

摘　　要：系统地研究了椰子汁饮料的生产工艺及影响其稳定性的主要因素,得到最佳的工艺条件;椰子肉和水的质量比为1:10.pH控制在6.5左右,加糖量为4.0％,均质条件是在70℃左右保持压力为20～25MPa,杀菌条件是121℃、20min。同时探讨了不同HLB值的混合乳化剂和增稠剂对椰子汁饮料稳定性的影响,结果表明:HLB值在11.27时乳化剂具有良好的效果,Tween60的效果优于其他乳化剂,黄原胶的效果比海藻酸钠要好。通过L9(34)正交试验得出稳定剂配方为:0.02％单甘酯、0.08％Span20、0.10％Tween60,0.02％黄原胶、0.02％海藻酸钠。A systematic study was made on the processing technology of coconut milk drink and the major factors influencing its stability. The optimal technological conditions were determined as follows: the ratio of coconut to water 1 : 10, pH≈6. 5. sugar 4. 0% , homogenization at 20-25 MPa and 70℃, and sterilization at 121℃ for 20 min. Moreover, the effects of thickeners and mixed emulsifiers with different HLB on the stability of coconut milk drink were researched. The results showed that an emulsifier with HLB 11. 27 had satisfactory efficiencyt that Tween60 was superior to the other emulsifiers, and that xanthan gum worked better than sodium alginate. By the Lg (34) orthogonal design, the optimum combination of stabilizers was obtained as: 0. 02% glycerol monostearate, 0. 08% Span20, 0. 10% Tween60, 0. 02% xanthan gum and 0. 02% sodium alginate.

关 键 词：椰子汁饮料 工艺特性 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]