发酵前热处理对酸奶品质影响较大，本文利用脱脂椰浆为主要原料，不加入任何动物成分，通过乳酸菌发酵制成椰子植物酸奶，研究不同的热处理条件对椰子植物酸奶品质的影响。通过对产品的感官、理化性质（pH值、滴定酸度、持水力、色差）、质构特性、挥发性成分进行测定，选择适宜的热处理条件。结果表明，经过65 ℃-30 min热处理的椰子植物酸奶，pH值为4.55，滴定酸度为92.67 oT，持水力为88.75%，酸甜可口，无乳清析出现象，组织状态好，黏稠度适宜，色泽均匀，感官评分为84.97。利用GC-IMS法从椰浆及不同热处理的椰子植物酸奶中共鉴定出14种挥发性成分，主要是醇类、酮类、醛类和酯类。构成发酵风味的重要物质2,3-丁二酮在热处理条件为65 ℃-30 min时含量最高。综合得出：65 ℃-30 min热处理制备的椰子植物酸奶口感品质良好。

The heat treatment before fermentation had a great influence on the quality of yogurt. In this study, defatted coconut milk was used as the main raw material, and no animal ingredients were added to make coconut plant-based yoghurt through lactic acid bacteria fermentation, and the influences of different heat treatment conditions on the quality of coconut plant-based yoghurt were studied. By measuring the sensory, physical and chemical properties (pH value, titer acidity, water holding capacity, color difference), texture characteristics, and volatile components of the product, the appropriate heat treatment conditions were selected. It showed that the coconut plant-based yoghurt with heat treatment at 65 ℃ for 30 min had good taste, no whey separation, good tissue state, suitable viscosity, uniform color, and its sensory score was 84.97, pH value was 4.55, titer acidity was 92.67 oT, water holding capacity was 88.75%. A total of 14 volatile components were identified from coconut milk and coconut plant-based yoghurt with different heat treatments using GC-IMS method, mainly alcohols, ketones, aldehydes and esters. The content of 2,3-butanedione, an important substance of fermented flavor, was highest when the heat treatment conditions was 65 ℃-30 min. It is concluded that the coconut plant-based yoghurt prepared by heat treatment at 65 ℃-30 min had good taste and quality.

海南省重点研发计划项目（ZDYF2020097）