椰子菠萝汁加工工艺研究

Study on processing technology of coconut-pineapple juice

摘要: 通过感官评定，确定了椰浆和菠萝浆的添加量分别为4%和10%，蔗糖添加量为5%~6%，调节pH 至3.5~4.0。通过单因素和正交试验重点解决了椰子菠萝汁加工中的不稳定问题，乳化剂和稳定剂的最佳添加量为单甘脂0.20%、辛烯基琥珀酸淀粉钠0.12%、羧甲基纤维素钠0.12%、卡拉胶0.08%，此条件下的沉淀率为0.02%，椰子菠萝汁静置后不分层，具有良好的稳定性，是一种适合所有人群饮用的复合果汁。

Abstract: In this article, the best addition amounts of coconut milk, pineapple pulp and sucrose were 4%, 10%, and 5%-6%, respectively, and it tasted best when pH was adjusted to 3.5-4.0. According to single factor and orthogonal experiments, when the addition amounts of distilled monoglyceride, starch sodiilm octenylsuccinate, sodium carboxy methyl cellulose and carrageenan were 0.20%, 0.12%, 0.12% and 0.08%, respectively, the precipitate rate of coconut-pineapple juice was 0.02%. Thus a stable kind of coconut-pineapple juice was obtained.