现代椰子加工- 椰奶、椰子油、椰子粉和椰糠
Modern processing of coconut until become Coconut Cream, Coconut Oil, Coconut Flour and Cocopeat
椰子是最具潜力的工业植物之一，因为所有部分都可以加工成经济产品。
现代椰子加工可制成椰子奶油、椰子油、椰子粉和椰糠。
Coconut is one of the leading potentials which is an industrial plant because all parts can be processed into economic products.
Modern processing of coconut until become coconut cream, coconut oil, coconut flour and cocopeat.
椰子加工
椰子汁是一种清爽的饮料，既卫生又有营养。白色的果肉富含热量，在南印度广泛用于烹饪。从磨碎的湿椰子仁中可以提取出优质的油以及蛋白质和碳水化合物来制备椰子蜜。干椰子的味道变化是由于油的氧化酸败。提取油后的残渣饼用作牛饲料。
Coconut Processing
Coconut water is a refreshing drinks which also hygienic and nutritive. The white flesh is a calories rich extensively used for cookery in South India. From grated wet coconut kernel good quality oil as well as protein and carbohydrate can be extracted to prepare coconut honey. Undesirable flavour changes in desiccated coconut is due to oxidative rancidity of the oil. The residual cake after the oil has been extracted is used as cattle food.
干椰子肉被称为椰干，是椰子油的来源，椰子油被大量用于制作烘焙和糖果的脂肪。干椰子是巧克力和糖果行业使用的重要产品。将坚果从硬壳中取出，并削掉薄薄的棕色果皮。这必须非常彻底，否则成品椰子会被棕色斑点污染。然后，将削皮的坚果洗净，去除牛奶和果皮残留物，并放入切碎机，制成不同细度的碾磨产品。切碎后，将肉末进行蒸汽或热水处理，以消灭沙门氏菌和脂肪酶，并将细菌数量降低到较低水平。然后，将巴氏灭菌后的肉末通过热风在金属网带上干燥，从而将水分含量降低到 4% 以下。椰丝的临界水分含量为 5%，产品应远低于此水平，以确保良好的保质期。
The dried coconut meat is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery. An important product used in the chocolate and confectionery industry is desiccated coconut. The nut is removed from the hard shell and the thin brown rind pared off. This must be very thorough or the finished coconut will be contaminated by flecks of brown. The pared nuts are then washed free of milk and skin residues and put through shredding machines, which give a milled product of varying degree of fineness. After shredding, the ground meat is subjected to a steam or hot water treatment to destroy salmonella and lipases and to reduce bacteria counts to low levels. The pasteurized meat is then dried on wire mesh belts by means of hot air, which reduces the moisture content to less than 4%. The critical moisture level of desiccated coconut is 5% and the product should be well below this to ensure good shelf life.
干燥后，椰丝经过多重筛分操作，可生产出四个主要等级：超细、马卡龙（细）、中和粗。巧克力和糖果行业还有各种其他椰子产品，例如湿润的白色甜椰子、烤椰子、奶油椰子和嫩化椰子。
After drying, the desiccated coconut is put through a multiple sieving operation to produce the four main grades. Extra fine, macaroon (fine), medium and coarse. A variety of other coconut products is available to the chocolate and confectionery trade such as, moist white sweetened coconut, toasted coconut, creamed coconut and tenderized coconut.
顶级椰丝应为白色，无异物，颗粒均匀，符合标准，榨出的油中游离脂肪酸含量应低于 0.1%。
Top quality desiccated coconut should be white in colour, free from foreign matter, and uniform in granulation against standard, and the expressed oil should have a free fatty acid content of less than 0.1%.
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