压缩椰纤果浓缩椰奶的工艺研究-中国管理科学.PDF

※工艺技术 食品科学 2009, Vol. 30, No. 04 107 李 瑞，夏秋瑜，李枚秋* ，赵松林，陈 华，张木炎 ( 中国热带农业科学院椰子研究所，海南文昌 571339) 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。 椰奶；压缩椰纤果；浓缩 Study on Concentration Technology of Coconut Milk by Compressed Nata de Coco LI Rui ，XIA Qiu-yu ，LI Mei-qiu* ，ZHAO Song-lin ，CHEN Hua ，ZHANG Mu-yan (Institute of Coconut Research, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China) Abstract：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. Key words ：coconut milk ；compressed nata de coco ；concentration 中图分类号：TS255.44 文献标识码：A 文章编号：1002-6630(2009)04-0107-04 椰奶是以削去种皮的新鲜椰肉为原料，经破碎、 或高纤椰果[2] 。椰纤果主要成分是细菌纤维素(bacterial 加水或不加水压榨、过滤所得的一种