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| Study on producing processes of concentratedcoconut milk by centrifugation |
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| Abstract: |
| 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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