[目的]优化椰肉榨汁工艺及饮料调配方法,制备复合椰汁饮料.[方法]以椰肉为原料,出汁率为评价指标,利用湿法压榨法制备椰汁;以感官评分为指标,运用正交试验设计,优化复合型椰汁饮料的调配方法 .[结果]椰肉压榨条件为温度80 ℃,料液比1∶6(kg/L),时间20 min;最佳配方为椰汁50%,葛根提取液15%,枸杞提取液8%,白砂糖5%,酪蛋白酸纳0.5%、单硬脂酸甘油酯0.1%,制成的复合型椰汁饮料营养丰富,风味可口,货架期(293 K)预测379 d.[结论]研究可为椰肉的开发利用提供新途径.%[Objective]To optimize juice extraction process and beverage dispensing method, prepare coconut milk compound beverage. [Method]Taking cocount meat as raw material, using juice yield as evaluation index, coconut milk was prepared by wet squeezing method; Orthogonal design was applied to choose the best formula of cocount milk beverage by sensory evaluation. [Result]The results showed that the optimum coconut squeezing conditions were as follows: temperature 80℃, solid-liquid ratio of 1∶6 (kg/L), time 20 min. The best formula was cocount milk 50%, radix puerariae juice 15%, Chinese wolfberry juice 8%, sugar 5%, sodium caseinate 0.5% and glycerin monostearate 0.1%. Under these conditions, the obtained compound beverage of coconut milk has good flavor and rich nutrition. The shelf-life of cocount milk beverage was 379 days at room temperature(293 K). [Conclusion]The study can provide a new way for development and utilization of coconut meat.
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