| 人工合成椰奶的研制及其稳定性研究 |
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| 引用本文： | 刘小琴,郭志勇,崔欣悦,白新鹏.人工合成椰奶的研制及其稳定性研究[J].现代食品科技,2011,27(2):181-184. |
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| 作者姓名： | 刘小琴 郭志勇 崔欣悦 白新鹏 |
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| 作者单位： | 海南大学食品学院,海南海口,570228 |
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| 基金项目： | 海南省自然科学基金项目，海南省教育厅科学研究项目，海南大学科研启动基金项目 |
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| 摘 要： | 本文主要对人工合成椰奶的配方及产品的稳定性进行了研究,通过正交试验得到了合成椰奶主要配方的最佳比例:椰子油30%,酪蛋白酸钠4.5%,麦芽糊精12%;乳化剂选择了单甘脂和蔗糖酯以2:1比例复配的复合乳化剂,添加量为1.5%;稳定剂为O.03%的CMC;杀菌方式是75℃20 min.可得到椰香浓郁、口感细腻、均匀稳定的产...
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| 关 键 词： | 合成 椰奶 配方 稳定性 |
Study on the Formula of a Synthetic Coconut Milk and its Stability |
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| LIU Xiao-qin,GUO Zhi-yong,CUI Xin-yue,BAI Xin-peng.Study on the Formula of a Synthetic Coconut Milk and its Stability[J].Modern Food Science & Technology,2011,27(2):181-184. |
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| Authors: | LIU Xiao-qin GUO Zhi-yong CUI Xin-yue BAI Xin-peng |
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| Affiliation: | (College of Food Science and Engineering,Hainan University,Haikou 570228,China) |
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| Abstract: | By the orthogonal experiment,the best formula of synthetic coconut milk was determined as follows:coconut oil 30%, sodium caseinate 4.5%and maltodextrin 12%.The mixture of GMS and SE with the best ratio of 2:1 was used as compound emulsion and its dosage in the coconut milk was 1.5%.Besides,0.03%CMC was used as the stabilizer.And the best sterilization temperature and time were 75℃and 20min,respectively.The final product was delicious,smooth and stable. |
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| Keywords: | synthesis coconut milk formula stability |
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