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

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