热带作物学报2017，Vol.38Issue(8)：1549-1552,4.DOI:10.3969/j.issn.1000-2561.2017.08.027
不同品牌椰子汁质量的研究
The Quality Difference of Coconut Milk in the Market
摘要
Abstract
In order to know the quality co ndition of different coconut milk in the market, the content of fat, protein, soluble solid and the value of acid and chromatic aberration of 20 different coconut milk in the market was studied. The results showed that the fat, protein and soluble solid content of 19 samples reached the National Standard QB/T 2300-2006; The average acid value of the 20 samples was 0.86 mg/g, with relatively high acid value for a few of samples; The change of chromatic aberration reflected the differences in the color of coconut milk.关键词
椰子汁/营养成分/色差/酸价Key words
Coconut milk/nutritional ingredients/chromatic aberration/acid value分类
轻工纺织引用本文复制引用
陈朴森,张宸禹,张观飞,陈海明,陈文学,陈卫军..不同品牌椰子汁质量的研究[J].热带作物学报,2017,38(8):1549-1552,4.基金项目
常温贮存椰浆生产关键技术研究与应用(No. ZDYF2016096) （No. ZDYF2016096）
海南省自然科学基金项目(No. 317002). （No. 317002）
