After the ripe coconut is washed, split along the middle to make coconut water flow out, and collect coconut water and filter it for later use. Divide the coconut into two parts, scrape the coconut meat loose with a special toothed scraper, and then put it into a dryer at 70 ~ 80℃ to dry it into dried silk with rich coconut flavor and store it for later use.

watermill

Tap water is filtered by a water purifier, and then flows through a quick water heater to raise the temperature to 70℃. Then, 0.04% sodium hydroxide is added into the hot water tank for stirring, and the coconut shreds and hot water are evenly stirred according to the weight ratio of coconut shreds: water = 1: 10, and then put into a grinding wheel for grinding. Coconut pulp is separated by a first pulp-residue separator with a sieve of 120 mesh, and then separated by a second separator with a sieve of 180 mesh to obtain a first juice. Coconut residue can be filtered with a small amount of hot water to obtain a second juice. Mix the first juice and the second juice and pump them into the storage tank for later use.

condiments

White sugar is boiled and dissolved in a jacketed pot to make 50% concentrated syrup, which is filtered by a filter for later use. Open the discharge valve of the storage tank, let the coconut juice flow down to the batching tank, mix the filtered coconut water according to 10% after constant volume, then add citric acid seasoning solution to pH 6 ~ 7, and then add 18% concentrated syrup, 0.05% salt and 0.2% emulsifier (60% monoglyceride+/kloc-)

(4) High pressure homogenization: two-stage homogenization, the first homogenization pressure is 23 MPa, the second homogenization pressure is 30 MPa, and the homogenization temperature is about 80℃.

(5) Sterilization: 12 1℃ 15 minutes.