Shaker manufacturing process in coconut Application

( A ) process
    → broken coconut shells, water → drying → ​​→ scraping wire grinding dry coconut → → → mixing → homogeneous separation → filling → ​​gland → sterilization → product
    ( Two ) operating points Description
    ( A ) broken coconut stone screening machine 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 placed in the dryer Wobble , controlling the

temperature 70 ~ 80 ℃, dewatering screen drying as having the rich coconut Gansi , 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 . Coconut pulp residue after the

first vibrating 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 so that coconut , the volume after the filter net of coconut water blended with 10% , then add seasoning solution of citric acid to pH 6-7 , then add 18% of

the concentrated syrup, 0.05% salt, 0.2% emulsifier ( 60% monoglyceride 10% + 30% sorbitan fatty acid esters of polyoxyethylene sorbitan fatty acid esters ) , adding appropriate

amount of 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 .