陆菁钰，王 跃*，王 磊，邢志强，林丽清，张久亚
（佳禾食品工业股份有限公司，江苏 苏州 215200）
摘 要：本文基于椰肉、全脂乳粉、浓缩咖啡液等原料，研发出可工业化生产、长保质期的即饮生椰拿铁咖啡产品。 通过单因素实验和正交试验，得到椰浆、赤藓糖醇、全脂乳粉和浓缩咖啡液的添加量；不同乳化剂（单硬脂酸甘油酯、 硬酯酰乳酸钠、吐温60）、不同稳定剂（微晶纤维素、柠檬酸奶）组合对生椰拿铁咖啡稳定性与感官的影响。结果表 明：椰浆7%（固形物20%）、赤藓糖醇 8%、全脂乳粉 3%、浓缩咖啡液2.5%（固形物 50%）、碳酸氢钠 0.05%、单硬脂 酸甘油酯0.11%、硬酯酰乳酸钠 0.06%、吐温 600.03%、微晶纤维素 0.15%、柠檬酸钠 0.12%，所得的生椰拿铁咖啡 风味浓郁自然、口感丝滑，具有良好的稳定性。对生椰拿铁咖啡进行指标检测，固形物为14.0±0.5%，蛋白质含量为 0.8±0.1%，脂肪含量为 2.0±0.2%，咖啡因含量为 525±10mg/kg，符合《咖啡类饮料》（GB/T30767—2014）的规定。
关键词：椰肉；拿铁咖啡；稳定性
Study on the Development and Stability of Coconut Latte Coffee Beverage
LU Jing-yu，WANG Yue*，WANG Lei，XING Zhi-qiang，LIN li-qing，ZHANG Jiu-ya
（Jiahe Foods Industry Co.，Ltd.，Suzhou 215200，China）
Abstract: In order to develop a kind of UHT coconut flavor latte coffee beverage industrially producible with 9 months shelf life，the coconut latte coffee beverage was mainly made with desiccated coconut，erythritol，whole milk powder，liquid coffee concentrate，sodium hydrogen carbonate，emulsifier，stabilizer and so on. By single factor and orthogonal experiments，we can obtained the additive amount of raw material and the effects of different emulsifiers and stabilizers on stability of coconut latte coffee beverage.The stability TSI value was tested by Turbiscan and sensory. The results indicated：the coconut milk was 7%、the erythritol was 8%、the whole milk powder was 3.0%、the liquid coffee concentrate was 2.5%、the sodium hydrogen carbonate was 0.05%、the mono-and diglycerides of fatty acids was 0.11%、the sodium stearoyl lactylate was 0.06%、the polyoxyethylene（20）sorbitan monostearate was 0.03%、 the microcrystalline cellulose was 0.15 %，the trisodium citrate was 0.12%. The coconut latte coffee beverage had rich flavour and smooth mouthfeel with good stability in storage period. The total solids content was 14.0±0.5 and protein content was 0.8±0.1%. The fat content was 2.0±0.2% and caffeine content was 525±10mg/kg，which fully complied with GB/T 30767—2014"Coffee-based Beverages". Key words: desiccated coconut；coffee；emulsification stability
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）05-0016-05
2025，Vol.28，No.5