一种生产椰子水饮料的方法及其质量控制工艺

A Method for Producing Coconut Water Beverage and Its Quality Control Process

本文以优质的椰子水为原料,添加双甘油脂肪酸酯+蔗糖脂肪酸酯+β-环状糊精作为稳定剂、添加D-异抗坏血酸钠作为抗氧化剂来生产椰子水饮料。结果表明,稳定剂的添加量0.05%+0.05%+0.04%,D-异抗坏血酸钠的添加量0.13‰时,生产的椰子水饮料在货架期内产品质量稳定且爽滑清甜,囗感细腻,具有新鲜椰子水风味,无沉淀和分层现象,该生产工艺方法能有效解决椰子水的利用问题,应用前景十分广阔。

In this paper, high-quality coconut water was used as raw material, and diglycerol fatty acid ester +sucrose fatty acid ester were added+ β-Coconut water beverage was produced by using cyclodextrin as stabilizer and adding sodium D-isoascorbate as antioxidant. The results show that when the addition of stabilizer is 0.05% + 0.05% + 0.04% and the addition of sodium D-isoascorbate is 0.13‰, the product quality of coconut water beverage is stable, smooth, sweet,delicate, fresh coconut water flavor, no precipitation and stratification. The production process can effectively solve the utilization problem of coconut water and has a broad application prospect.