Coconut raw materials are coconut milk and coconut juice, that is, people usually eat shredded coconut, coconut juice and coconut meat. In addition to these two raw materials, there are other auxiliary materials, such as cellulose and sugar bacteria, which will ferment when put into coconut juice. After extracting the sugar inside, it will produce a kind of bacterial cellulose.
1. Coconut is actually the fermentation product of coconut water. Coconut water is a solid product fermented by lignocellulose and acetic acid, which is rich in cellulose and can improve constipation and promote intestinal peristalsis. 100g The calorie of pure coconut is 92 calories, which is much lower than that of pearls in bubble tea. But the coconuts used in the market are usually not pure coconuts, but coconuts with a lot of sugar water, so there are also sweet calories added.
2. After all, there are not many coconuts in a cup of milk tea, so if you really want to supplement minerals and vitamins, you can buy a coconut directly and eat the coconut meat and coconut juice inside. This is natural and has no additives, so the nutrients in it will not be lost. Although the coconut in milk tea is delicious, it is harmless to human body. However, coconut is made of additives after all, so it is better for everyone to eat less.
Extended data
Nata, also known as coconut gel, is the fermentation product of microorganisms and the metabolite formed by the growth of Acetobacter xylinum in liquid culture medium. Coconut juice can be used as a culture medium, but it has not been used in industrial mass production due to cost factors. After separation and purification, this polysaccharide can be processed into the main additive component of commercial coconut.
Coconut on the market can be processed by adding sweeteners, spices, pigments and other ingredients. Coconut without pigment is usually white or milky white in primary color, and it tastes crisp and is one of the materials for many desserts.
Baidu Encyclopedia: Coconut Fruit