Summary of research on the preparation of stabilized coconut milk / Ubolsri Cheosakul
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 29/1; Rep. no. 5ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 16 p.หัวเรื่อง: Coconut milk | Coconutsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A process for the preparation of stabilized coconut milk under partially aseptic conditions, using either benzoic acid of sodium benzoate as a preservative without addition of emulsifier, is described; it gives a product of desirable colour, taste, odour, and texture at low cost.สาระสังเขป: For commercial-scale production, both quality control and aseptic system of processing and bottling stabilized coconut milk are recommended to maintain uniform quality and to ensure long shelf life.สาระสังเขป: Market study for eight months of stabilized coconut milk that ASRCT produced at an average of 30 litres per day and dispensed in 230-ml glass bottles as well as in several other types of containers indicates good acceptance. This consumer response shows favourable prospects for commercial production of stabilized coconut milk, especially the B-B' grade. Author, modified.สาระสังเขป: The coconut milk extracted from each pressing of decorticated shredded coconut kernel was combined in an aluminium kettle, mixed with 0.1 percent w/w benzoic acid as preservative, then autoclaved at 117 degree celsius for three minutes with steam injection, and cooled under pressure for 30 minutes to below 100 degree celsius. The heated coconut milk was homogenized for about three minutes and filled while not into heated bottles at about 85 degree celsius.สาระสังเขป: The small-scale production of stabilized coconut milk in batches of 30 litres per day was conducted to explore consumer reaction to this product. Preliminary consumer opinions indicated that coconut milk grade B-B' was the preferred product having the desired qualities especially in flavour and appearance.สาระสังเขป: Various kinds of containers, such as lacquered cans, plastic bottles, glass jars (Ball), glass milk bottles, and glass soft-drink bottles, were investigated; and it was found that they could protect the heated coconut milk from deterioration for a long time. However, further study of inexpensive and disposable containers should be made.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/55 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/55-2 |
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