压缩椰纤果浓缩椰奶的工艺研究

研究了一种椰奶浓缩的新方法，即采用压缩的椰纤果浓缩椰奶。通过试验研究出其适宜的浓缩工艺条件为：椰纤果规格1.5cm × 1.5cm × 1.5cm，椰纤果压缩比为0.3，压缩椰纤果与椰奶的用量为1:3(W/W)，在25～30℃慢速搅拌的情况下浓缩30min，浓缩效率最高。在此条件下，初始干物质含量为39.0% 的椰奶，经浓缩后干物质含量可达到72.8%，脂肪含量为66.9%，浓缩椰奶回收率为84.0%。此方法可以用于乳化后的椰奶浓缩，且效果更好。

Study on Concentration Technology of Coconut Milk by Compressed Nata de Coco

A new way with compressed nata de coco to concentrate coconut milk was studied in this article. The experiment indicated that the optimal technology is as follows: the standard size of nata de coco is 1.5 cm × 1.5 cm × 1.5 cm, the compression ratio of nata de coco is 0.3, the ratio of compressed nata de coco and coconut milk is 1:3 (W/W), low speed mixing at normal temperature for 30 min. Under the above conditions, when the initial dry material content of coconut milk is 39.03%, after concentration its dry material content reaches 72.81%, the fat content is 66.88%, and the recovery of concentration coconut milk is 84.03%. Moreover, emulsified coconut milk to be concentrated by compressed nata de coco has better concentration effect than non-emulsified coconut milk, and the compressed nata de coco can be reused. After concentration, the by-product of coconut whey can be used as raw material in food industry.