摘要
本文主要对人工合成椰奶的配方及产品的稳定性进行了研究,通过正交试验得到了合成椰奶主要配方的最佳比例:椰子油30%,酪蛋白酸钠4.5%,麦芽糊精12%;乳化剂选择了单甘脂和蔗糖酯以2:1比例复配的复合乳化剂,添加量为1.5%;稳定剂为0.03%的CMC;杀菌方式是75℃20min。可得到椰香浓郁、口感细腻、均匀稳定的产品。
By the orthogonal experiment, the best formula of synthetic coconut milk was determined as follows： coconut oil 30%, sodium cascinate 4.5% and maltodextrin 12%. The mixture of GMS and SE with the best ratio of 2：l was used as compound emulsion and its dosage in the coconut milk was 1.5%. Besides, 0.03% CMC was used as the stabilizer. And the best sterilization temperature and time were 75 ℃ and 20min, respectively. The final product was delicious, smooth and stable.
出处
《现代食品科技》
EI
CAS
2011年第2期181-184,共4页
Modern Food Science and Technology
基金
海南省自然科学基金项目(808107)
海南省教育厅科学研究项目(Hjkj2009-19)
海南大学科研启动基金项目(Kyqd1049)
关键词
合成
椰奶
配方
稳定性
synthesis
coconut milk
formula
stability
