椰汁稳定性的研究

STUDY ON THE STABILITY OF COCONUT JUICE

通过试验确定了使椰汁稳定的复合乳化剂和复合稳定剂,并确定了能使椰汁稳定的均质条件,即:以由蔗糖酯1.0‰,单甘酯2.5‰,吐温 801.1‰复配的乳化剂为最佳复合乳化剂,以由CMC0.3‰和酪蛋白酸钠2.5‰复配的稳定剂为最佳复合稳定剂,适合均质条件为温度为80℃,一次、二次均质压力均为35MPa。

The optimal composite emulsifier,composite stabilizer and conditions of homogenization of coconut juice were determined.The emulsifier was composed of Sucrose Fatty Acid Ester 1.0‰,Monostearin 2.5‰,Tween80 1.1‰.The stabilizer was composed of CMC 0.3%‰,Sodium Caseinate2.0%‰;The temperature and pressure of doublestage homogenization were both at 80 ℃,35 MPa