Guides processed coconut water
The processing method is developed based on the method reduces color and antioxidants such as:
1. Cooling and antioxidant supplements: Keep chilled coconut water at low temperature before storing in bins to store large quantities sufficient for further processing. Adding immediately antioxidants in combination with low-temperature phase after extraction will slow activity and microbial enzymes.
2. Disable enzymes: Coconut water is heated to a temperature necessary to achieve the right combination temperature / time. This will disable the effect of the enzyme oxidase and peroxidise poyphenol to the color of coconut water. Appropriate temperature is 80 - 950C for several seconds to several minutes.
3. Technical Separate sealed: Fat is removed from coconut water in a closed system to avoid the smell of drink.
4. Handling UHT: Coconut water is heated at a temperature of 1400C in a few seconds to achieve an identical product commercialization party. Both direct processing techniques (spray) and indirect (UHT) can be applied.
5. Mix well: The mixing must be done well to minimize exposure to oxygen when adding ingredients during mixing.
6. Extraction and Filtering: This phase should be done carefully to minimize the appearance of brown enzymes and microorganisms from coconut and copra. Coconut water damage must be removed to avoid running into the processing system.
7. The storage system and sterile packaging: Coconut water is heated is transferred to the storage system coincides party before being packaged in aseptic packaging technology Tetra Pak.
