椰子乳饮料的研制.pdfVIP

生 产 工 艺 饮 料 工 业 椰子乳饮料的研制 杨 洋，高 航 （ 650217 昆明雪兰牛奶有限责任公司，云南 昆明 ） 摘 要：以全脂乳粉、椰浆为原料，探讨了椰子乳饮料的制备工艺条件。通过正交试验研究了椰子乳饮料产品配方及 乳化稳定剂的复配方案。结果表明：椰子乳饮料最适配料为全脂乳粉5.0%、椰浆2.0%、白砂糖5.0%、椰子香精0.1%； 椰子乳饮料最佳稳定剂为酪朊酸钠0.1%、结冷胶0.03%、蔗糖脂肪酸酯0.02%、单，双甘油脂肪酸酯0.08%。 关键词：乳饮料；椰浆；稳定剂；配方 Preparation of Coconut Milk Beverage YANG Yang GAO Hang ， Kunming Xuelan Dairy Co. Ltd. Kunming 650217 China （ ， ， ， ） With whole milk powder and coconut as raw materials the manufacture process conditions of coconut milk Abstract: ， beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the optimal formula of coconut milk beverage was as follows: whole milk powder was 5.0% coconut milk was 2.0% white sugar was 5.0% coconut flavor was 0.1%. The best stabilizer ； ； ； compositional formulation was as follows: sodium caseinate was 0.1% gellan gum was 0.03% sucrose fatty acid ester ； ； was 0.02% and single double glycerin fatty acid ester was 0.08%. ； ， milk beverage coconut stabilizer formula Key words: ； ； ； TS275 A 1007-7871 2014 09-0027-04 中图分类号： 文献标志码： 文章编号： （ ） 椰子，是椰子树的果实，产于热带地区，其形状近