Study On Constituents And Processing Of Coconut Meat And Water (And Design Of Plant With Annual Output Of 3000 Ton)

In this paper, the constituents of Malaysia coconut were determined and compared with that of Hainan coconut, the suitability of Malaysia coconut in the production of coconut juice was studied; the optimal processing technology of Malaysia coconut juice was determined; the effect of emulsifier, stabilizer and homogenization on stability of coconut juice were studied; the formulation of coconut juice was determined by orthogonal design and sensory evaluation.The constituents of Malaysia coconut meat were: moisture 51.2%; protein 5.5%; fat 33%; crude fiber 4.4%; carbohydrate 10.15%; K 402.3mg/kg; Ca 145.5mg/kg; Mg 47.5mg/kg; Zn 0.95mg/kg; Cu 0.25mg/kg; Mn 1.31mg/kg.The results of comparison showed: the fat content of Malaysia coconut was 31.57%, lower than that of Hainan coconut, 35%; the protein content of Malaysia coconut was 5.5%, higher than that of Hainan coconut, 4.0%; Malaysia coconut was suitable for processing juice. Malaysia coconut and Hainan coconut were both suitable for oil extraction.Normal processing technology using Malaysia coconut without extracting oil was employed. The formulation and the optimal technology were: coconut meat to water 1:9; the emulsifier was composed of Sucrose Fatty Acid Ester 0.10%, Monostearin 0.25%, Tween-80 0.11%; the stabilizer was composed of CMC 0.03%, Sodium Casemate 0.25%; the temperature of double-stage homogenization were both at 80 C, 35Mpa; the temperature and time of sterilization werel15 C, 28min.The formulation and the optimal technology of fermented coconut water were: fermentation solution to coconut water to licorice juice 8:30:3; 0.2% sodium alginate was employed as stabilizer; it was sterilized 3 times intermittently under 60 C for 30min.Coconut nata is 2.03cm thick, weigh 68.83g; the constituents of coconut nata were: water 95.09%, crude fiber 2.05%, fat 0.11%, protein 0.76%, ash 0.69%.A plant of coconut juice with annual output of 3000t was designed. The design include product project making, technique design, material balance, device selection, labor balance; water-electricity-steam balance, organizational control chart, economic feasibility evaluation, process chart, equipment layout diagram, shop-piping diagram and floor diagram of the whole plant.