What can be produced from cold-pressed coconut?

1. Coconut composition structure: exocarp, mesocarp, endocarp, seed coat, seed kernel embryo (endosperm), coconut water.

Exocarp: leathery, smooth, connected to the mesocarp

Mesocarp: commonly known as coconut coat, thick and loose brown fiber layer, not easy to peel

Endocarp: commonly known as coconut shell, mature black-brown, very solid texture, easy to crack under heavy impact

Seed kernel embryo: for consumption, called coconut flesh, white in color, composed of oil, water, carbohydrates, protein, crude fiber, etc.

In addition to the dry processing of coconuts to obtain coconut oil by screw oil presses, there is the wet process to obtain VCO.

In the wet process not only VCO is obtained, but also a production line for the production of coconut milk.

Wet coconut deep processing - coconut milk

Fresh coconut peeled, shelled, peeled seed skin (or not) of coconut flesh cleaned, grinded, pressed out coconut milk, separated (centrifuge) to produce coconut milk, coconut protein, colorless coconut oil, and then through the configuration, gel grinding, homogenization, dehydration (spray drying tower) to produce coconut milk powder, coconut protein powder. Coconut residue is dried and ground to produce coconut flour, which is an important raw material for food industry.

Coconut milk beverage (natural coconut juice): get white coconut meat by grinding and pressing out fresh coconut milk, coconut milk is unstable in nature, there is emulsion cheesification, protein coagulation, water-oil separation phenomenon. Add sugar and emulsifier, add water to modulate. After storage, it is heated and sterilized at a temperature of not more than 80, then it is put into a colloid mill to finely grind the oil particles, homogenized in a homogenizer, filled, sterilized and packaged as finished products.

Concentrated coconut milk: coconut milk with sugar is heated in a copper or iron pot at 100-105 degrees, dehydrated, coconut milk with 15% water content, filled with Western European Adu

1kg white coconut meat - hot scalding 80-90 degrees - crushing - grinding (0.5kg 65 degrees hot water) - filtering - residue (0.5kg water) - pressing - coconut residue * (coconut milk crude products)

1). White coconut meat is ground and then pressed The resulting undiluted juice is composed of: 50% water 38% oil 9% fat-free solids 3.5 protein 0.9 other , because of the presence of proteins and other surface active substances, the oil in the juice is dispersed in the aqueous phase as small fat globules, becoming a water-in-oil type turbid liquid with the appearance of milk called coconut milk.

When extracting coconut milk, in order to improve the rate of coconut milk, when grinding, it is necessary to add an appropriate amount of water, so the concentration of coconut milk varies depending on the amount of water added; coconut flesh cells are tough and not easy to break, the rate of coconut milk depends largely on the degree of coconut flesh broken. Therefore, in the process, the white coconut meat is scalded and bleached first to improve the cell permeability, then crushed in the hammer mill, and then crushed in the wedge plate grinder with 5mm/1mm template aperture, and then filtered to get the first coconut milk. 

Each part of coconut milk is sent to the coconut milk storage tank. The non-aqueous content of coconut milk is 20-25%, of which the protein content accounts for the absolute share, and the fat globules are of different sizes, the surface active substances such as proteins are less, and the homogeneous turbid state is very unstable. The main body of coconut milk is an aqueous solution of sugar, protein, inorganic salts, etc. A small amount of insoluble solids particles sink to the bottom. The layered coconut milk has a poor taste and gives a perception of spoilage and corruption. In order to make the product meet the quality standard, have a good taste and texture and maintain a uniform cloudy state, the above coconut milk crude products should be processed to form different products.