Technology of production and preservation of coconut wine Neera
Neera coconut wine is a kind of honey is extracted from the coconut flower bloom yet. The extracts are related to harvest honey was dripping from coconut flowers blooming yet to be a kind of sweet.
The method of extracting coconut nectar vary by country and even within a country. In the process of extracting coconut nectar, coconut flowers are pounded and cracked cells to stimulate bile flow and is called Neera. Production Neera change significantly from day to day, every season, every flower and every coconut tree. According to the report, said a coconut flower honey produced in about 27-37 days. In India, coconut flowers are always ready to extract honey. When the flower pistil inside the unopened coconut loud, it was the signal phase suitable for extracting coconut nectar. Production of coconut nectar gradually increased and increased until the maximum, the harvest can be done 02 times in 01 days. The bile flow from the coconut flower bloom yet continues to flow out in about 01 months or even longer.
The extracted coconut nectar usually occurs in 6 to 03 months unopened coconut flowers on the same plant coconuts being extracted at the same time. Production Neera usually maximal in the third month after the start of extraction. The preservation and processing technology Neera need an appropriate because coconut nectar is easily fermented. The various technologies suitable for processing and preservation Neera can be made:
1. DRDO Technology
Organization Defence Research Development (DRDO) has developed a technology of processing and storage of coconut wine Neera natural form. This technology helps retain vitamins, sugars and other nutrients beneficial to health in Neera coconut wine. The preservation methods such as heat polymerization method Pasteur party and sterilization methods are normally used to preserve and increase the shelf life of the product to temperatures over 950C. Heat stress can be reduced by adding both biological preservative during pasteurisation. Neera very sensitive to light because it contains ascorbic acid; hence the laminated packaging material from the fuel as PET / aluminum fuel ... are appropriate to protect the influence of sunlight. To increase the attractiveness of products, the molecules in coconut wine Neera was removed by centrifugation method. When the product is processed by means of packaging sterile pasteur, the expiry date of the product lasts about 03 months under frozen conditions and 30 days in ambient conditions.
2. Technology KAU
The technology adopted by KAU to preserve coconut wine Neera with the following steps:
+ Neera crude is extracted and stored in plastic containers are brought to processing plants in freezing conditions in the ice box and is stored in the freezers.
+ Then, Neera frozen treated with preservatives and are filtered.
+ Next, Neera was filtered will be packed in plastic bottles.
Neera is packed using this technology will have limited use about 02 weeks in freezing conditions.
3. Technology CDB
Coconut Development Board has developed a new technology for harvesting and processing of coconut wine Neera in hygienic conditions. This technology also cleaned the coconut flower with disinfectant and can be cleaned much more with the use of distilled water. Alcohol is extracted coconut Neera is hygienic HDPE containers in the box containing the anti-fermentation. Neera is to prevent fermentation during processing and shipping. Even when the light is fermented Neera can not be used for any other form of processing. Neera tend naturally fermented and this must be prevented by adding a few preservatives or anti-fermented into Neera. The addition of anti-fermented FSSAI has been approved and has been used for this purpose. The handling of sterile cotton and coconut unopened containers pots Neera is a very important job to preserve Neera effectively.
Neera coconut wine is produced through the process above will be used in the 06-month term in freezing conditions and 03 months in ambient conditions.
