新型椰果工艺的研制

Research on development technology of a new type coconut

以高纤维椰果、白砂糖、自制胶体为主要原料,对高纤维椰果的加工工艺进行了研究。结果表明,椰果制作的工艺参数为:椰果果粒60%～80%、白砂糖15%～35%、果胶0.15%、变性淀粉加卡拉胶0.3%、柠檬酸0.08%、柠檬酸钠0.02%、pH3.7～4.2。研制出的新型椰果色泽均匀、组织状态良好、酸甜适宜。

The processing technology of functional coconut was studied. The main material was sugar, coconut and homemade colloid. The best product with pure color and delicious taste obtained with 15%-35% sugar, 0.15% pectin,0.3% modified starch and carrageeenen,0.08% citric acid and 0.02% sodium citrate ,pH3.7-4.2.