赵益臻，姚森*，金苏英，王亮，张丽华，童彦，金益英，张妍，欧凯，李言郡

（杭州娃哈哈集团有限公司，浙江杭州310018）

摘要：以椰浆为主要原料开发良好稳定性的PET 瓶椰汁植物蛋白饮料，利用超洁净热灌装技术应用于工业化生产。先筛选椰浆原料和加工工艺研究获得质量优异的原料，并通过乳化剂和稳定剂的优化组合获得最佳配方，再通过灌装环境、包装材料和料液的微生物控制实现超洁净灌装。结果显示，以30%脂肪含量的无菌椰浆为主，搭配少量巴杀处理的冷冻椰浆，经添加0.3%单甘酯、0.1%蔗糖酯及0.25%MCC、0.03%结冷胶可使椰汁的上浮、沉淀量最少，调配好的椰汁经137℃、45s 超高温瞬时灭菌，后采用超洁净灌装技术进行PET 灌装生产，包材预先经双氧水和过氧乙酸消毒，产品在12 个月保质期内质量稳定，可实行产业化。

关键词：PET；椰汁饮料；乳化稳定性；超洁净灌装

Development of PET Coconut Beverage and Its Application in Ultra Clean Filling

ZHAO Yi-zhen，YAO Sen*，JIN Su-ying，WANG Liang，ZHANG Li-hua，TONG yan，JIN Yi-ying，ZHANG Yan，OU Kai，LI Yan-Jun

（Hangzhou Wahaha Group Ltd. Co.，Hangzhou 310018，China）

Abstract:The objective was developing a coconut vegetable protein beverage with good stability by raw coconut cream，and then realizing its industrial production by PET bottled ultra clean hot filling technology. Firstly，excellent materialwas obtained by screening coconut cream and studying processing technology，and the optimum formulation wasobtained by optimizing of emulsifier and stabilizer，and then through the microbial controlling of filling environment，package materials and beverage to achieve ultra clean filling. The results showed that the best materials were 30% fatcontent UHT coconut cream，matched with few pasteurized frozen stored coconut cream. The coconut beverage hadminimum oil floatation and sedimentation amount by adding 0.3% glycerol monostearate，0.1% sucrose ester and 0.25%MCC，0.03% gellan gum. The formulated coconut beverage was UHT sterilized at 137℃，45s and then PET bottled inultra clean environment which was disinfected with package materials by hydrogen peroxide and peracetic acid. Thequality of coconut beverage was stable in 12months’shelf-life，and this product could be industrialized.

Key words: PET；coconut beverage；emulsification and stability；ultra clean filling

（2018年第21卷第1期）