摘要
研究了一种椰奶浓缩的新方法,即采用压缩的椰纤果浓缩椰奶。通过试验研究出其适宜的浓缩工艺条件为:椰纤果规格1.5cm×1.5cm×1.5cm,椰纤果压缩比为0.3,压缩椰纤果与椰奶的用量为1:3(W/W),在25～30℃慢速搅拌的情况下浓缩30min,浓缩效率最高。在此条件下,初始干物质含量为39.0%的椰奶,经浓缩后干物质含量可达到72.8%,脂肪含量为66.9%,浓缩椰奶回收率为84.0%。此方法可以用于乳化后的椰奶浓缩,且效果更好。
A new way with compressed nata de coco to concentrate coconut milk was studied in this article.The experiment indicated that the optimal technology is as follows:the standard size of nata de coco is 1.5 cm × 1.5 cm × 1.5 cm,the compression ratio of nata de coco is 0.3,the ratio of compressed nata de coco and coconut milk is 1:3(W/W),low speed mixing at normal temperature for 30 min.Under the above conditions,when the initial dry material content of coconut milk is 39.03%,after concentration its dry material...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第4期107-110,共4页
Food Science
关键词
椰奶
压缩椰纤果
浓缩
coconut milk
compressed nata de coco
concentration
