Vibration screening process in the use of coconut milk

(1) process
  broken coconut shells, water drying scraping wire grinding dry coconut mixing homogeneous separation filling ​​gland sterilization product
( Two ) operating points Description
 ( 1 ) broken coconut shells, water , scraping wire : a mature coconut washed , split along the middle section , so coconut water out, coconut water is collected and filtered

back. Coconut split into two , with a special yarn with scraping teeth scraped coconut , copra making it loose , and then put into the baking dish

Machine, controlling the temperature 70 ~ 80 ℃, drying into the Gansi with rich coconut , storage backup.
( 2 ) grinding water : the water filtered through the water , and then flows through the water heater temperature was raised to 70 ℃, the hot water tank into a 0.04% sodium

hydroxide with stirring , at coconut : water = 1:10 ( weight ratio ) will be shredded coconut and hot water stir into the mill grinding wheel . The first coconut milk

Taiwan pulp high frequency screen separator 120 mesh sieve separation , and then use the second separator 180 mesh sieve was isolated Toudao juice , coconut residue can be added to a

small amount of hot water filtration in two juice . Head Road juice, two juice mixture , pumped into the tank aside.
( 3 ) Ingredients : sugar pot with a mezzanine solution , a concentration of 50% concentrated syrup, filtered through filter spare . Open the tank outlet valve , downstream to

the mixing tank to coconut milk , vibrating screen machine constant volume after the filter net of coconut water blended with 10% , then add seasoning liquid citric acid to pH 6 to 7, and then add

Treacle 18% , 0.05% salt , 0.2% emulsifier ( 60% monoglyceride 10% + 30% sorbitan fatty acid esters of polyoxyethylene sorbitan fatty acid esters ) , adding an appropriate

amount stabilizer ( xanthan gum ) , heated to 80 ℃, then add a small amount of flavor ( or not) .
( 4 ) high-pressure homogenizer : two homogenization, first stage homogenization pressure of 23 MPa , the second stage homogenization pressure of 30 MPa , temperature of about

80 ℃ homogenization .
( 5 ) Sterilization : 121 ℃ sterilized for 15 minutes.
( Three ) product quality indicators
1 . Sensory Index
Color: milky white appearance , no precipitation and stratification ; flavor : fresh coconut juice with unique flavor and aroma , no smell.
2 . Physical indicators
Total sugar ( in sugar meter ) > 8 g / 100 ml ; protein ≥ 0.6 g / 100 ml ; total acidity ( as lactic acid ) ≤ 0.1 g / 100 ml ; total solids > 8 g / 100 ml .