共查询到19条相似文献,搜索用时 265 毫秒
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本实验研究了复合乳化剂单苷酯-蔗糖酯(2∶1)质量分数对椰奶的油滴粒径、ζ-电位以及乳析指数的影响,为椰奶的加工生产提供理论依据。结果表明,当椰奶中加入的复合乳化剂质量分数在0.15%~0.45%之间时,椰奶的粒径为300~400 nm,且分散指数为0.2~0.4,说明粒径较小,且分布均匀;当复合乳化剂质量分数为0.25%~0.45%时,ζ电位在-40~-42 mV,油滴之间的排斥力较大,椰奶的稳定性较好。而根据乳析指数以及椰奶的上浮情况,复合乳化剂的质量分数在0.35%~0.45%的乳析指数均为3%左右,上浮很少,稳定性较好。综合考虑,复合稳定剂添加量0.25%为宜。 相似文献
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为了分析发酵椰奶特征风味与风味物质相关性,利用固相微萃取—气相色谱—质谱联用技术(Solid-Phase Micro Extraction-Gas Chromatography-Mass Spectrometry,SPME-GC-MS)分别对发酵椰奶、原味椰奶和酸牛奶中的风味成分进行测定,同时进行感官评价;并且结合组学技术从感官和风味物质方面分析了发酵椰奶的特征风味。研究结果表明,发酵椰奶感官风味特征在甜味、酸味、椰子味、奶香味、乳脂味以及醇香味感官评分较高,对发酵椰奶的喜好感主要受甜味、酸味、椰子味以及香草味的影响;而相比原味椰奶甜味过高,且伴随有较浓蒸煮味。从发酵椰奶中共检测出23种风味成分,比原味椰奶和酸牛奶分别多5种和2种;相比原味椰奶,发酵椰奶中酸类和酯类物质相对含量分别减少了11.005%和11.670%,而醇类、酮类和醛类物质相对含量分别增加了6.015%,10.295%,1.975%;酸牛奶中酸类物质是其主要风味成分,比发酵椰奶相对含量高31.79%。发酵椰奶中2,3-戊二酮、3-羟基-2-丁酮等风味成分主要贡献了果香味、奶香味和焦糖气味,酯类物质主要贡献了香草味、甜味、椰子味和蒸煮味。 相似文献
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复合酶法提取天然椰子油的研究 总被引:1,自引:0,他引:1
研究了复合酶法提取天然椰子油的工艺条件,主要采用纤维素酶、木聚糖酶和果胶酶酶解椰奶制备椰子油,经单因素实验和正交实验确定了适宜的实验条件为:即纤维素酶0.10%.木聚糖酶0.05%,果胶酶0.05%(均以纯椰奶重量计),纯椰奶加水量为40%,不调节椰奶pH,在50℃下酶解24h,酶解物在3000r/min下离心10min.椰子油的提取率可达86.65%.将制备的椰子油在55-60℃,真空度0.07~0.08MPa下干燥0.5~1h,所得椰子油的水分含量可降至0.10%以下,酸值在0.30mgKOH/g以下. 相似文献
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椰奶花生颗粒饮料的研制 总被引:2,自引:0,他引:2
以高纤椰果和花生为主要原料,配以椰粉、奶粉、蔗糖、稳定剂及其它辅料,研制出口感清爽、风味独特、营养保健、品质稳定的椰奶花生蛋白颗粒饮料。本实验对生产工艺、关键技术、稳定剂选择进行研究,工艺独特,有效解决了椰果脱酸、颗粒悬浮、汤汁稳定等实际技术问题,提出较佳的配方与生产工艺参数要点。最佳配方为蔗糖14%、椰粉1.5%、奶粉2%、汤汁pH6.5;最佳的乳化剂组合为黄原胶0.2‰,SE-11为0.15%,单甘酯0.15%,吐温40为0.6‰。 相似文献
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为开发新型酸奶,给消费者提供更多的选择,以脱脂奶粉、水、椰子油为原料,经高速剪切、高压均质制备富含椰子油的复原乳,再经灭菌、冷却、接种、发酵后制得椰子油基酸奶。探究了椰子油添加量(0%、2%、4%、6%、8%、10%和12%)对复原乳粒径的影响,对酸奶酸度、色度、持水性、感官特性、质构特性的影响,并研究了感官得分最高的椰子油基酸奶的消化特性。结果表明:椰子油添加量在2%~8%时,复原乳的平均粒径和粒径分布均无显著性差异;椰子油添加量为6%时,酸奶感官评分最高,为89.1分,此时酸奶的持水力为87.1%、pH为4.25、色度L*为89.42;体外肠消化模拟实验证明,椰子油基酸奶(椰子油添加量为6%)的甘油三酯水解率及脂肪酸释放率分别比相同含油量的传统酸奶高25.99%及13.85%。综上,添加椰子油有利于酸奶的消化吸收,且椰子油添加量为6%时制得的酸奶整体品质最好。 相似文献
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Nair do Amaral Sampaio Neta José Cleiton Sousa dos Santos Soraya de Oliveira Sancho Sueli Rodrigues Luciana Rocha Barros Gonçalves Ligia R. Rodrigues José A. Teixeira 《Food Hydrocolloids》2012
Sugar esters are compounds with surfactant properties (biosurfactants), i.e., capable of reducing the surface tension and promote the emulsification of immiscible liquids. On the other hand, as with all emulsions, coconut milk is not physically stable and is prone to phase separation. Therefore, the aim of this work was to evaluate the synthesis of fructose, sucrose and lactose esters from the corresponding sugars using Candida antarctica type B lipase immobilized in two different supports, namely acrylic resin and chitosan, and evaluate its application in the stabilization of coconut milk emulsions. The enzyme immobilized on chitosan showed the highest yield of lactose ester production (84.1%). Additionally, the production of fructose ester was found to be higher for the enzyme immobilized on the acrylic resin support (74.3%) as compared with the one immobilized on chitosan (70.1%). The same trend was observed for the sucrose ester, although with lower percentage yields. Sugar esters were then added to samples of fresh coconut milk and characterized according to their surface tension, emulsification index and particle size distribution. Although the microscopic analysis showed similar results for all sugar esters, results indicated lactose ester as the best biosurfactant, with a surface tension of 38.0 N/m and an emulsification index of 54.1%, when used in a ratio of 1:10 (biosurfactant:coconut milk, v/v) for 48 h experiments. 相似文献
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ABSTRACT: Coconut milk (16% to 17% fat, 1.8% to 2% protein) was extracted from coconut ( Cocos nucifera L.) endosperm and diluted in buffer to produce natural oil-in-water emulsions (10 wt% oil). The effect of pH (3 to 7) and NaCl (0 to 200 mM) on the properties and stability, namely, mean particle size, ζ-potential, viscosity, microstructure, and creaming stability, of the natural coconut milk emulsions was investigated. At pH values close to the isoelectric point (IEP) of the coconut proteins (pH 3.5 to 4) and in the absence of NaCl, coconut milk flocculated, but did not coalesce. Flocculation corresponded to low surface charges and was accompanied by an increase in emulsion viscosity. Adding up to 200 mM NaCl to those flocculated emulsions did not change the apparent degree of flocculation. Coconut milk emulsion at pH 6 was negatively charged and not flocculated. Upon addition of salt, the ζ-potential decreased from –16 to –6 mV (at 200 mM NaCl) but this was not sufficient to induce flocculation in coconut milk emulsions. At low pH (< IEP), the positively charged droplets of coconut milk emulsions only flocculated when the NaCl concentration exceeded 50 mM, as the ζ-potential approached zero. 相似文献
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Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil‐in‐water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages. 相似文献
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The retention of n-methyl ketones during spray drying of skim milk systems containing different types of fats was examined. Methyl ketones (C4 to C11) were blended into butter, coconut, hydrogenated coconut, soybean, or hydrogenated soybean oil and then homogenized into condensed skim milk yielding a model system 25% fat (dry basis) and 30% total solids. The model systems were spray dried and then analyzed for ketone retention by making 2,4-dinitrophenylhydrazone derivatives followed by high-pressure-liquid chromatography. Ketone retention increased with carbon chain length up to 2-octanone and then was constant. There were significant differences in ketone retention between fats with coconut providing the best retention and soybean oil the poorest. 相似文献
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该研究采用大豆乳、腰果乳及巴旦木蛋白为原料制备一种奶酪类似物,目的是确定最佳工艺配方以制备出高品质的大豆-坚果奶酪类似物,然后评价其理化性质、感官特性、储藏稳定性和消化特性。研究结果显示:具有最佳品质的大豆-坚果奶酪类似物基本配方为(皆为质量分数):腰果乳50.00%,大豆乳50.00%;并以植物乳质量为基准,依次添加植物油3.09%(椰子油与葵花籽油比例为7:3)、巴旦木蛋白2.01%、TG酶0.33%、柠檬酸0.10%、乳酸0.10%;以凝乳质量为基准,添加胶体1.08%、蔗糖4.00%。大豆-坚果奶酪类似物硬度值0.88 N、整体感官评分7.71分,可以与商品化动物奶酪相媲美。此外,随着储藏时间增加其硬度值从0.94 N增加到1.15 N,无明显变硬和析水现象。体外消化结果显示其蛋白电泳条带在肠道消化180 min后全部消失,游离脂肪酸释放速率为60%。因此,制备的大豆- 坚果奶酪类似物营养价值高,具有较佳的感官品质,储藏稳定性好且蛋白易于消化,能够作为动物奶酪的替代物以满足人们对奶酪的需求。 相似文献