海南椰奶清补凉饮料的生产工艺研究.pdf

现代食品科技 Modern Food Science and Technology 2011, ,

海南椰奶清补凉饮料的生产工艺研究

樊伟伟 1,余锐 2,黄惠华 2,何进武 1,吴肖怀 1,李铭 1
(,海南三亚 572000)(,广东广州 510640)
摘要:海南椰奶清补凉是一款营养丰富的特色小吃,但其工业化生产工艺研究甚少。本文对椰奶清补凉辅料配方、乳化剂复配、
均质和杀菌等方面进行研究,优化其工业化的生产配方、工艺和稳定性。结果表明:加糖量,椰果肉与水质量比,绿豆、西米和椰果的
质量比分别为 10%、1:3、1:2:3 时综合感官评定分最高;单甘酯、Span-20、Tween-60 三种乳化剂复配比为 2:3:5,两次均质压力分别为
25 MPa 与 30 MPa,杀菌条件为 121 ℃/15 min 时,饮料的上浮层厚度和沉淀率最小,稳定性最好。
关键词:椰奶;清补凉;工艺;稳定性
文章篇号:1673-9078(2011)6-691-694
Processing of a Cool Herb Drink with Hainan Coconut Milk
FAN Wei-wei1, YU Rui2, HUANG Hui-hua2, HE Jin-wu1, WU Xiao-huai1, LI Ming1
( Aviation & Tourism College, China Department of Food Science and Technology, Sanya 572000, China)
( of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
Abstract: Hainan coconut milk was used for preparation of a cool herb drink. The effects of materials recipe, ratio of emulsifiers and
parameters of homogenization and sterilization on the product were studied in order to optimize the processing method and improve its stability.
The optimal recipe was 10% of the sugar concentration, 1:3 ratio of coconut flesh/water, and 1:2:3 of mung bean: sago: nata de coconut. The
addition of glycerin monostearate, Span-20 and Tween-60(2:3:5) can maximize the beverage stability. The first and