| 禤小凤，桂 青，赵松林，等.离心浓缩椰浆生产工艺研究[J].广东农业科学,2015,42(13):96-101 |
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离心浓缩椰浆生产工艺研究 |
| Study on producing processes of concentratedcoconut milk by centrifugation |
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| DOI： |
| 中文关键词: 离心浓缩椰浆 乳化剂 稳定剂 pH 杀菌温度 稳定性 |
| 英文关键词: concentrated coconut milk by centrifugation emulsifier stabilizer pH sterilizing temperature stability |
| 基金项目: |
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| 摘要点击次数: 1309 |
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| 中文摘要: |
| 通过对不同进样压力和温度条件下浓缩椰浆中的各成分进行分析，以确定离心浓缩椰浆生产的最适
工艺参数。结果发现，在室温条件下，进样压力为2×106 Pa 时，浓缩椰浆中各成分含量分别为干物质81.27%、脂
肪72.50%、蛋白质1.01%，产出效率较高、为31.60%。通过正交试验确定了离心浓缩椰浆的乳化稳定剂的最佳配
比：单甘酯0.35%，酪朊酸钠0.07%，司盘60 0.05%，卡拉胶0.05%；与其他乳化稳定剂相比，单甘脂乳化性最好。
当pH 值调节至7.5 时，采用二级均质（压力分别为20、10 MPa）并在121℃下杀菌20 min，可得到椰香浓郁、口感
细腻、均匀稳定的产品。 |
| 英文摘要: |
| The indexes of concentrated coconut milk by centrifugation under different injection pressures and
temperatures were analyzed，to optimize the technological parameters for the production of centrifugal concentrated
coconut milk. The results showed that，at room temperature，concentrated coconut milk obtained under 2×106 Pa
contained dry matter of 81.27%，fat of 72.50%，protein of 1.01%，and the yield was 31.60%. By orthogonal experiment，
the best formula of emulsifiers and stabilizers of concentrated coconut milk by centrifugation were determined as
follows：0.35% monoglyceride，0.07% sodium caseinate，0.05% span60 and 0.05% carrageenan，and monoglyceride was
more effective than other emulsifiers. Under the conditions of pH 7.5，homogenization twice with pressures of 20 MPa and
10 MPa，sterilization at 121℃ for 20 min，the obtained concentrated coconut milk was delicious，smooth and stable. |
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