椰子水饮料的制备工艺

Preparation of Coconut Water Beverage

研究椰子水饮料的制备工艺,并分析其矿质元素含量。研究结果表明,椰子水饮料的最佳制备工艺条件为:椰子水与水的用量比为2∶1(w∶w),复合胶的添加量为0.01%,乳酸钙的添加量为0.017%,折光糖度为7.0°Brix,pH为4.70,SO2添加量为30mg/kg,在85～90℃罐装,100℃下杀菌45min,可制备风味俱佳、稳定性好的椰子水饮料。

Coconut water beverage was prepared under various conditions and analyzed in terms of mineral elements. The results showed that an optimal condition for preparing a tasteful quality coconut water beverage were as follows： the ratio of coconut water to water was 2： 1（w：w）, complex gum 0.01%, calcium lactate 0.017%, the beverage brix 7.0°Brix, the pH 4.70, and SO2 30 mg/kg, and the beverage canned at 85-90℃ and sterilized at 100 ℃ for 45 mins.