CN110326727A - 一种高稳定性椰浆及其制备方法 - Google Patents
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Abstract
本发明公开了一种高稳定性椰浆及其制备方法。本发明的高稳定性椰浆由以下质量份的组分组成：椰浆：30～95份；变性淀粉：0～5份；吐温60：0.1～0.5份；食用胶：0.1～0.5份；水：5～65份，其制备方法包括以下步骤：1)将变性淀粉和食用胶加水浸泡溶解，得到增稠液；2)将增稠液和吐温60加入椰浆中，充分混匀，再用胶体磨对料液进行处理；3)将胶体磨中的料液转入均质机中，进行二级均质，再进行灭菌。本发明的椰浆抗冻、耐煮、耐酸性能优异，稳定性高，制备工艺简单，可以在不同地域、不同季节、不同应用环境使用推广，具有较大的市场经济价值。
Description
技术领域
本发明涉及一种高稳定性椰浆及其制备方法，属于食品加工技术领域。
背景技术
椰浆是椰肉经磨碎、压榨而得到的富含油脂、蛋白质、矿物质等营养元素的汁液，其主要用作饮料或烹调的原料，具有独特的椰子风味，深受消费者喜爱。椰浆属于一种由椰子蛋白作为乳化剂的水包油乳液，而由于椰浆中脂肪含量较高，椰子蛋白的乳化能力不足，导致椰浆容易受温度波动而发生油水分离。而且，椰浆在用于饮料和烹调时，其中的椰子蛋白极易因为pH值波动而达到等电点析出，导致椰浆原本的稳定状态被破坏，对椰浆的应用带来了极大的限制。
目前，市面上的椰浆和椰子汁类产品主要是通过添加酪蛋白酸钠、单甘酯、蔗糖酯等乳化剂来提高稳定性，可以起到一定的作用，但并没有解决椰浆和椰子汁受热油水分离以及酸性条件下蛋白析出的问题。
发明内容
本发明的目的在于提供一种高稳定性椰浆及其制备方法。
本发明所采取的技术方案是：
一种高稳定性椰浆，由以下质量份的组分组成：
椰浆：30～95份；
变性淀粉：0～5份；
吐温60：0.1～0.5份；
食用胶：0.1～0.5份；
水：5～65份。
优选的，一种高稳定性椰浆，由以下质量份的组分组成：
椰浆：80～95份；
变性淀粉：0～1份；
吐温60：0.4～0.5份；
食用胶：0.1～0.2份；
水：5～19份。
优选的，所述椰浆为鲜榨椰浆。
优选的，所述变性淀粉为乙酰化二淀粉磷酸酯。
优选的，所述食用胶体为黄原胶、瓜尔胶、卡拉胶中的至少一种。
上述高稳定性椰浆的制备方法包括以下步骤：
1)将变性淀粉和食用胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入椰浆中，充分混匀，再用胶体磨对料液进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，再进行灭菌，得到高稳定性椰浆。
优选的，步骤1)所述水的添加量不低于变性淀粉和食用胶总质量的10倍。
优选的，步骤2)所述料液的温度为70～80℃。
优选的，步骤3)所述二级均质的均质压力分别为3～5MPa和15～20MPa。
优选的，步骤3)所述灭菌为136～142℃灭菌3～5s或者115～121℃灭菌20～30min。
本发明的有益效果是：本发明的椰浆抗冻、耐煮、耐酸性能优异，稳定性高，制备工艺简单，可以在不同地域、不同季节、不同应用环境使用推广，具有较大的市场经济价值。
1)本发明的椰浆中添加有变性淀粉、吐温60和食用胶，可以赋予其高稳定性，抗冻、耐煮、耐酸；
2)本发明的椰浆在制备过程中采用了胶体磨和二级均质，具有优异的乳化分散效果，进而可以显著提高椰浆的稳定性。
具体实施方式
下面结合具体实施例对本发明作进一步的解释和说明。
实施例1：
一种高稳定性椰浆，其组成如下表所示：
表1一种高稳定性椰浆的组成表
| 原料 | 质量份 |
| 鲜榨椰浆 | 30 |
| 乙酰化二淀粉磷酸酯 | 5 |
| 吐温60 | 0.1 |
| 黄原胶 | 0.3 |
| 瓜尔胶 | 0.2 |
| 水 | 65 |
上述高稳定性椰浆的制备方法包括以下步骤：
1)将乙酰化二淀粉磷酸酯、黄原胶和瓜尔胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入鲜榨椰浆中，充分搅拌均匀，再将料液加热至70℃后用胶体磨进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，一级均质压力为3MPa，二级均质压力为15MPa，再将料液装罐，115℃灭菌30min，得到高稳定性椰浆。
实施例2：
一种高稳定性椰浆，其组成如下表所示：
表2一种高稳定性椰浆的组成表
| 原料 | 质量份 |
| 鲜榨椰浆 | 60 |
| 乙酰化二淀粉磷酸酯 | 2 |
| 吐温60 | 0.3 |
| 瓜尔胶 | 0.3 |
| 水 | 38 |
上述高稳定性椰浆的制备方法包括以下步骤：
1)将乙酰化二淀粉磷酸酯和瓜尔胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入鲜榨椰浆中，充分搅拌均匀，再将料液加热至75℃后用胶体磨进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，一级均质压力为4MPa，二级均质压力为18MPa，再将料液装罐，121℃灭菌20min，得到高稳定性椰浆。
实施例3：
一种高稳定性椰浆，其组成如下表所示：
表3一种高稳定性椰浆的组成表
上述高稳定性椰浆的制备方法包括以下步骤：
1)将乙酰化二淀粉磷酸酯、黄原胶和卡拉胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入鲜榨椰浆中，充分搅拌均匀，再将料液加热至75℃后用胶体磨进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，一级均质压力为4MPa，二级均质压力为18MPa，再将料液装罐，136℃灭菌5s，冷却至35℃，无菌灌装，得到高稳定性椰浆。
实施例4：
一种高稳定性椰浆，其组成如下表所示：
表4一种高稳定性椰浆的组成表
| 原料 | 质量份 |
| 鲜榨椰浆 | 95 |
| 吐温60 | 0.5 |
| 黄原胶 | 0.1 |
| 水 | 5 |
上述高稳定性椰浆的制备方法包括以下步骤：
1)将黄原胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入鲜榨椰浆中，充分搅拌均匀，再将料液加热至80℃后用胶体磨进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，一级均质压力为5MPa，二级均质压力为20MPa，再将料液装罐，142℃灭菌3s，冷却至40℃，无菌灌装，得到高稳定性椰浆。
对比例：
参照CN 109619342A中的实施例1制备的椰浆。
测试例：
对实施例1～4和对比例制备的椰浆进行性能测试，测试结果如下表所示：
表5实施例1～4和对比例的椰浆的性能测试结果
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (10)
1.一种高稳定性椰浆，其特征在于：由以下质量份的组分组成：
椰浆：30～95份；
变性淀粉：0～5份；
吐温60：0.1～0.5份；
食用胶：0.1～0.5份；
水：5～65份。
2.根据权利要求1所述的高稳定性椰浆，其特征在于：由以下质量份的组分组成：
椰浆：80～95份；
变性淀粉：0～1份；
吐温60：0.4～0.5份；
食用胶：0.1～0.2份；
水：5～19份。
3.根据权利要求1或2所述的高稳定性椰浆，其特征在于：所述变性淀粉为乙酰化二淀粉磷酸酯。
4.根据权利要求1或2所述的高稳定性椰浆，其特征在于：所述食用胶体为黄原胶、瓜尔胶、卡拉胶中的至少一种。
5.权利要求1～4中任意一项所述的高稳定性椰浆的制备方法，其特征在于：包括以下步骤：
1)将变性淀粉和食用胶加水浸泡溶解，得到增稠液；
2)将增稠液和吐温60加入椰浆中，充分混匀，再用胶体磨对料液进行处理；
3)将胶体磨中的料液转入均质机中，进行二级均质，再进行灭菌，得到高稳定性椰浆。
6.根据权利要求5所述的制备方法，其特征在于：步骤1)所述水的添加量不低于变性淀粉和食用胶总质量的10倍。
7.根据权利要求5所述的制备方法，其特征在于：步骤2)所述料液的温度为70～80℃。
8.根据权利要求5所述的制备方法，其特征在于：步骤3)所述二级均质的均质压力分别为3～5MPa和15～20MPa。
9.根据权利要求5或8所述的制备方法，其特征在于：步骤3)所述灭菌为136～142℃灭菌3～5s。
10.根据权利要求5或8所述的制备方法，其特征在于：步骤3)所述灭菌为115～121℃灭菌20～30min。
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