胡子宁，陈俊宇，单 萌，朱恒伟，徐嘉泽，周 婀，金 颖
（康师傅控股有限公司饮品研发中心，上海 201100）
摘 要：为了明确现有市售椰奶产品的品质差异，为椰奶产品开发和品质评价提供数据支持与理论指导，对8款 市售椰奶产品的pH值、可溶性固形物含量、蛋白质与脂肪含量、色泽、粒度、LUMiSizer 和 Turbiscan 稳定性、ζ-电 位、流变特性等理化指标进行测定分析。结果表明，8 款椰奶为中性pH值产品，蛋白质和脂肪含量在0.58g/ 100mL～1.29g/100mL 和 2.05g/100mL～5.80g/100mL 范围。椰奶色泽受蛋白质与脂肪含量、生产工艺、包装形式 等影响。椰奶物理稳定性与粒径大小及分布、蛋白质与脂肪含量、乳化剂类型相关。所有椰奶产品均为剪切变稀的 假塑性流体，黏度与颗粒大小有关，且均随温度升高呈现相似降低趋势。8款椰奶产品中C6产品平均粒径最小，ζ 电位绝对值较大，无颗粒团聚及析油现象发生，稳定性最佳。本研究结果可为市售椰奶产品理化性质评价体系的构 建和未来产品开发提供参考。
关键词：椰奶；理化指标；稳定性；流变特性
Analysis of Physical and Chemical Indexes and Stability of Eight Commercially Available Coconut Milk
HU Zi-ning，CHEN Jun-yu，SHAN Meng，ZHU Heng-wei，XU Jia-ze，ZHOU e，JIN Ying
（Master Kong Co.，Ltd.，Beverage IRD Center，Shanghai 201100，China）
Abstract: In order to clarify the quality differences among the existing commercially available coconut milk products and provide data support and theoretical guidance for the development and quality evaluation of coconut milk，the pH value，soluble solid content，protein and fat content，color，particle size，LUMiSizer and Turbiscan stability，ζ potential and rheological property of eight commercially available coconut milk were determined and analyzed. The results showed that eight coconut milk products had a neutral pH value，with protein and fat content ranging from 0.58 to 1.29g/100mL and 2.05 to 5.80g/100mL，respectively. The color of coconut milk was affected by protein and fat content，production process，and packaging form. The physical stability of coconut milk was related to the size and distribution of particle size，protein and fat content，and the type of emulsifier. All coconut milk products were shear-thinning pseudoplastic fluids. The viscosity was related to particle size and showed a similar decreasing trend with increasing temperature. Among the eight coconut milk products，product C6 had the smallest average particle size and a larger absolute value of ζ-potential without particle aggregation and oil separation phenomenon，which showed the best physical stability. The results of this study may provide a reference for the construction of a physical and chemical property evaluation system and future product development of commercially available coconut milk.
Key words: coconut milk；physical and chemical index；stability；rheological property
中图分类号：TS275.5 文献标志码：A 文章编号：1007-7871（2025）02-0015-08
2025，Vol.28，No.2