Preliminary study on industrial production of stabilized coconut milk/ Chien Chu, Frank G. Nicholis, Ubolsri Cheosakul
โดย: Chu, Chien
ผู้แต่งร่วม: Cheosakul, Ubolsri | Niicholls, Frank G. | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 29/1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1968 รายละเอียดตัวเล่ม: 22 p.หัวเรื่อง: Coconut milk | Coconutsสาระสังเขป: A process for industrial production of stabilized coconut milk is proposed to substitute for household hand-squeezing of fresh coconut kernel for making fresh coconut milk used in preparation of Thai foods. Fresh coconut kernel is trimmed to remove testa and shredded. The shredded meat is pressed and macerated with water. The fresh coconut milk obtained is preserved with 0.1 per cent benzoic acid based on the weight of the milk, heat sterilized at 117 degree celsius for 2-3 minutes, and cooled to about 85 degree celsius under pressure. Coagulation of protein in the coconut milk occurs in the heat sterilization process. Subsequent homogenization of the hot milk, hot filling into sterilized bottles at about 85 degree celsius, and final cooling of the filled bottles to about 60 degree celsius will give a stabilized coconut milk with a long shelf life of several weeks without spoilage.สาระสังเขป: A small plant to produce 2,000 litres of bottled coconut milk per day is suggested with provision for later expansion to produce 10,000 litres per day in two-shift operation. Utilization of byproducts including dried pomace as human food, testa for coconut oil, shells for charcoal, coconut water for vinegar, and husk for coir fibres indicates prospective benefits from integrated operations.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1968/59 |
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