Abstract: Coconut milk contains a lot of fat, so addition of coconut milk will have a great influence on the texture, flavor and stability of fermented products. The effects of different amounts of coconut milk (20%–60%) on the quality of coconut yogurt were studied in terms of its fermentation rate, texture properties, rheological properties and shelf life stability. The results showed that the fermentation rate was faster when more than 40% coconut milk was added. The centrifugation test and the Lumisizer stability analysis showed that coconut yogurt with more than 40% coconut milk had a good stability without syneresis or precipitation. Yogurt with 40%–50% coconut milk had moderate hardness, slightly pasty and smooth mouthfeel. After stirring, the viscosity of the product decreased, making it convenient to be drunk. Therefore, yogurt with 40%–50% coconut milk (containing 12%–15% fat) had good quality.

Key words: coconut milk; coconut yogurt; texture properties; rheological properties; Lumisizer stability analysis

摘要： 椰浆中含有大量的脂肪，高脂肪含量椰浆的添加对发酵后产品的质构、风味和稳定性产生较大影响。以发酵速率、质构特性、流变学特性和产品货架期稳定性为分析指标，研究不同椰浆添加量（20%～60%）对椰子酸乳品质的影响。结果表明：添加40%以上的椰浆进行发酵，发酵速率较快；离心实验和Lumisizer稳定性分析表明，添加40%以上椰浆的椰子酸乳稳定性好，无明显析水和沉淀，稳定性较高；椰子酸乳质构和口感方面，椰浆添加量为40%～50%时，产品软硬度适中，糊口感较弱，顺滑感强，搅拌后产品变稀，便于饮用。因此，椰浆添加量40%～50%（含脂肪12%～15%）的椰子酸乳品质较佳。

关键词: 椰浆；椰子酸乳；质构特性；流变学特性；Lumisizer稳定性分析