Defatted coconut grated can also be crushed into coconut flour and pressed into coconut oil, which can be produced according to the needs of the market. Sugar coconut flakes and sugar coconut corners are made by cutting the coconut meat into flakes or triangles, boil it with boiling water, remove it, add sugar to boil, and finally dry it. The amount of sugar added is 25%-30% of the coconut meat.
How to dry Copra in a dehydrator?
by Baixin Machinery Directions:
(1) Coconut shell breaking, water extraction and wire scraping: after washing the mature coconut, it is split along the middle part to make the coconut water flow out, and the coconut water is collected and filtered for later use. Split the coconut into two pieces, scrape out the coconut flesh with a special tooth scraper to make it loose, then put it into a dryer, control the temperature at 70-80°C, and dry it to a Dried shreds with rich coconut fragrance, store for later use.
(2) Refining by adding water: after the tap water is filtered through the water purifier, it is then heated to 70 ℃ through the rapid water heater, and then mixed into the hot water tank.
0.04% sodium hydroxide, stir, mix coconut shreds and hot water evenly according to shredded coconut: water = 1:10 (weight ratio), and put them into a grinding wheel mill to grind. The coconut milk is sieved by the first pulp and residue separator for 120 days, and then separated by the second separator for 180 days to obtain the first juice. The coconut residue can be filtered by adding a small amount of hot water to obtain the second juice. Mix the first juice and the second juice and pump it into the storage tank for later use.
(3) Ingredients: white granulated sugar is boiled and dissolved in a jacketed pot to make a concentrated syrup with a concentration of 50%, which is filtered by a filter and used for later use. Open the discharge valve of the storage tank, let the coconut milk flow down to the batching tank, and after the volume is fixed, add the filtered coconut water according to 10%, and then add the citric acid seasoning liquid to pH 6
7. Then add 18% concentrated syrup, 0.05% salt, 0.2% emulsifier (60% monoglyceride + 10% sorbitol and fatty acid ester + 30% polyoxyethylene alcohol fiber fatty acid ester), add an appropriate amount of stabilizer ( xanthan gum), heated to 80°C, and then added a small amount of flavor (or no).
(4) High-pressure homogenization: two-stage homogenization, the first-stage homogenization pressure is 23 MPa, the second-stage homogenization pressure is 30 MPa, and the homogenization temperature is about 80 ℃.
(5) Sterilization: Sterilize at 121°C for 15 minutes.
Baixin Copra dryer-Click to choose
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