Nata de coco
A few years ago, in supermarkets, grocery stores or bars that have bloomed a sweet dish sold, offered along with ice cream and smoothies. It's coconut jelly.
Nata de coco is formed by the fermentation of coconut water and the tree (near the old dry) and the bacterium Acetobacter Xylinum made into the yolk sac to another sticky polymerized crystalline complexes of Hemicullose.
Coconut water is very inexpensive, it provides support for steaming heat at 100 ° C and then taken sterilization, injection of pure sugar and the yeast and bacteria, then let cool before shock were true, then taken away sterilized and to incubation time, the coconut water will play a mucous scum, originally as thin as human embryo culture vinegar. About 6 to 8 days after they cling film thickness adds up to 3.5 to 4 cm, the embryo begins to shrink into embryos and embryos tough hunt. It picked them clean and cut into squares to small local custom. Often sweet food, beverage people chopped 1cm x 1cm square degrees. if you do then 2cm x 5cm savory to be shredded or ziczac. After chopping is done, they are put into the pot and then pour the bottle of pure water on, now coconut-flavored jelly sweet brackish brackish. If you do want to have the injection as soon flavorings and spices along the road with whatever color you like (in this moment symbolizes the color scheme is not deep water appraisal scheme, it should be coordinated before water is added, so it's a new evaluation water in the water will not really dark).
Gypsum production process technology
Old coconut water boil at 100 ° C → → Pumps in jar (so it's cool) → Inject fermented (supplementing the bacteria) → produce thick tray, cover duffle, cover → For more shelves to ferment → Peeling dry agar washed, chopped Department.
Tools for manufacturing
- Basins, buckets, for the processing
- Jars to non-fermented coconut water
- Mosquito-curtain surrounding coconut water tempering to avoid insect
- Knife chopped Department
- The hot, Lithuania, containing agar plate to the east
- Pots, boxes, cans for packing finished products.
Formula pragmatic
- Vinegar (CH3COOH asetic acid) 95% 5% measured in ml
- SA 8% in g
- DAP 2% in g
- Sugar 25% sucrose in g
- Old coconut milk 100% equal to cl
- The alkaline balance (pH) 4.55 to 5%
Boil the coconut elderly 100oC for 45 minutes to heat sterilized, then implanted the seed yeast with 10% rate for fermentation, followed by incubation for 15 to 20 days and nights in the tray (type only 5 high rim wall) with 1.2 to 1.5 liters of fabric covered with mosquito nets and clean oiled paper (hung que bar tray that can stack up as many layers, saving ground area ).
After the cycle above, we get the plaster dried, no smell, taste, so we must know the vaccine spice and flavoring. In the old days people did not inject color but today with advanced technology and products, we have the perfect food coloring injected with conditions thoroughly monitor the changes agar as rancid, sour, stale, degenerative ...
