陸菁鈺，王 躍*，王 磊，邢志強，林麗清，張久亞
（佳禾食品工業股份有限公司，江蘇 蘇州 215200）
摘 要：本文基于椰肉、全脂乳粉、濃縮咖啡液等原料，研發出可工業化生產、長保質期的即飲生椰拿鐵咖啡產品。 通過單因素實驗和正交試驗，得到椰漿、赤蘚糖醇、全脂乳粉和濃縮咖啡液的添加量；不同乳化劑（單硬脂酸甘油酯、 硬酯酰乳酸鈉、吐溫60）、不同穩定劑（微晶纖維素、檸檬酸奶）組合對生椰拿鐵咖啡穩定性與感官的影響。結果表 明：椰漿7%（固形物20%）、赤蘚糖醇 8%、全脂乳粉 3%、濃縮咖啡液2.5%（固形物 50%）、碳酸氫鈉 0.05%、單硬脂 酸甘油酯0.11%、硬酯酰乳酸鈉 0.06%、吐溫 600.03%、微晶纖維素 0.15%、檸檬酸鈉 0.12%，所得的生椰拿鐵咖啡 風味濃郁自然、口感絲滑，具有良好的穩定性。對生椰拿鐵咖啡進行指標檢測，固形物為14.0±0.5%，蛋白質含量為 0.8±0.1%，脂肪含量為 2.0±0.2%，咖啡因含量為 525±10mg/kg，符合《咖啡類飲料》（GB/T30767—2014）的規定。
關鍵詞：椰肉；拿鐵咖啡；穩定性
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
中圖分類號：TS27 文獻標志碼：A 文章編號：1007-7871（2025）05-0016-05
2025，Vol.28，No.5