真空浓缩椰浆乳化稳定性探究

The inquiry of emulsifying and stability of coconut milk under vacuum concentration

浓缩椰浆是由新鲜椰肉榨汁浓缩所得,是生产椰子制品的重要原料。由于浓缩椰浆脂肪含量高,易出现分层等质量问题。为此,经过反复试验优化了真空浓缩制备椰浆条件,且通过乳化剂筛选及复配,得到了使其形成稳定W/O乳状液的乳化剂配比:单硬脂酸甘油酯0.15%、蔗糖酯0.10%、酪蛋白酸钠0.09%、Span 600.06%。所得浓缩椰浆浓缩系数较高,质量稳定,4℃下放置为质地均匀的雪白色膏状固体,可以作为良好的椰子产业原料。

Vacuum concentrated coconut milk is from fresh coconut meat and is an important part for coconut products. However,due to the effects of temperature,acidity in transportation and storage process,the quality of the concentrate pulps are not stable. Thus,the laboratory vacuum concentrated coconut milk optimal conditions has been studied. He optimal combination of the concentrated pulp by the study was： monostearin 0. 15%,sucrose ester0. 10%,sodium caseinate 0. 09% and span 60 0. 06%. The milk is highly concentrated,stable and was white cream solid under 4 ℃ storage. This can be used as a good raw material for the industry usage.