How is the coconut in the drink made?

Coconut water is processed.

Coconut fruit is a natural food ingredient. Many people think that the layer of flesh inside the coconut is coconut fruit, which is actually a misconception. In general, coconut fruit is not eaten directly, but is a natural food ingredient.

High-quality coconut fruit is a white or milky gelatinous substance made of 100% fresh coconut water as raw material and high-tech technology, coconut fruit is rich in high-quality fiber, which can help the human body digest and increase gastrointestinal peristalsis.

Processing of coconut fruit:

First of all, we must choose good raw materials, if the raw materials are not good, it is difficult to have the desired effect no matter how good the post-processing is. It is best to use 100% coconut water as raw material for the production of coconut fruit, because qualified coconut fruit is made with fresh coconut water as the culture medium.

After selecting the raw materials, the raw materials should be blended, and some 100% food-grade auxiliary materials such as sugar and acetic acid should be added to the raw materials.

The third step is to cook and sterilize the prepared raw materials, then put them on a plate to cool, and then inoculate them after cooling. After 5-7 days of biological fermentation, it is washed, shaped and selected, and the formed coconut fruit generally presents a white or milky gelatinous form, and is white and free of impurities.

Coconut fruit is made with 100% coconut water, also known as coconut gel, which is a fermentation product of microorganisms, and is a metabolite formed by the growth of acetobacter xylinium (lignoacetic acid bacteria) in liquid culture medium. Coconut water can be used as the medium, but it is no longer used for industrial mass production due to cost factors. After separation, purification, this polysaccharide can be processed into the main additive component of commercially available coconut fruit.

Coconut fruit is also a good health food raw material, and the known physiological regulation functions of coconut fruit include promoting gastrointestinal peristalsis, preventing constipation, and improving human digestive function. Research in Japan has shown that coconut fruit has the function of beauty, **.

Coconut Benefits:

As a biosynthetic high-quality natural dietary fiber, coconut fruit has been widely recognized by the food industry in the food industry. Low calorie, cholesterol-free, has obvious physiological regulation function for the human body; It has high chewiness and a smooth taste; The crystal fiber with high transparency is crystal clear, white in color, and can be blended with various fruit juices.

It can be endowed with a variety of colorful colors and flavors, with good plasticity, these products are favored by consumers for their smooth, crisp, delicate and elastic unique taste; The fruit blocks formed after fermentation have stable structure, strong water holding capacity, acid resistance, heat resistance, will not dissolve under high temperature conditions, and have good processability.

Coconut fruit (NATA), also known as coconut gel, is a fermentation product of microorganisms, which is a metabolite formed by the growth of acetobacter xylinium (lignoacetic acid bacteria) in liquid culture medium. Coconut water can be used as the medium, but it is no longer used for industrial mass production due to cost factors. This polysaccharide can be separated and purified and processed into the main additive component of commercially available coconut fruit.

Commercially available coconut fruit can be processed with additional sweeteners, flavors, coloring and other ingredients. The primary color of coconut fruit without added pigments is usually white or milky white, and the taste is crisp, which is one of the ingredients in many desserts.

The composition of coconut fruit is mainly some polysaccharides and cellulose, we need to note that coconut fruit is not a fruit, let alone the pulp of coconut, it does not contain rich minerals such as potassium, calcium, magnesium and other minerals contained in fruits, nor does it contain a variety of vitamin C, carotenoids and so on.

Is the coconut in milk tea actually made of bacteria?

Coconut fruit, also known as coconut gel, is a fermentation product of microorganisms. Coconut fruit is actually a kind of gel food made by fermentation with coconut water or coconut water as the main raw material, adding acetic acid bacteria.

The composition of coconut fruit is actually mainly some polysaccharides and fiber. From the perspective of nutritional value, coconut fruit does not have the rich minerals such as potassium, calcium, hail and magnesium contained in fruits, nor does it contain a variety of vitamins contained in fruits, such as vitamin C, carotenoids, etc., and the nutritional value is far from coconut pulp.

The production of coconut fruit products mainly includes compressed coconut fruit, or cong saccharified coconut fruit, high-fiber pulp, high-fiber jam, sugar-free coconut fruit, etc. Compressed coconut fruit is a coconut fruit that uses mechanical methods to remove a certain amount of source liquid water. Saccharified coconut is a coconut fruit that has been added with table sugar to adjust the sugar content.

The high-fiber pulp is mixed with sugar, acid, gum, etc., and then a certain amount of pigment and flavor is added to make coconut fruit with different fruit flavors. The high-fiber pulp can be made into strawberry, green mango, sweet orange, yellow peach, blueberry, pineapple and other different fruit flavors of fiber pulp as needed.

Coconut fruit is actually a gelatinous food made by fermenting coconut water or coconut water.

Many people think that coconut fruit is coconut pulp, but in fact, they mistakenly use the layer of meat inside the coconut as a shed to touch "coconut fruit". In fact, coconut fruit is not a processed product of coconut pulp, it is actually a gel food made of coconut water or coconut water, added to acetic acid bacteria, blended, steamed, sterilized and fermented. It is a white or milky gelatinous substance.

Because acetic acid bacteria are able to convert carbohydrates in coconut water into cellulose, coconut fruit tastes chewy.

Because coconut fruit is a product of acetic acid bacteria fermentation, it will also have certain health and safety hazards in the production process of bacteria. For example, if some small workshops producing coconut fruit do not pay attention to sterilization in the production process, and the production environment is unhygienic, it is easy to cause potential safety hazards to the production of coconut fruit.

There are three eyes on the coconut, so you can dig one out (you can use a toothpick) and put it in a straw. Look carefully, three eyes, two false eyes, one real eye, the real eye is actually the place of the pedicle. The three eyes are arranged in a triangular shape, all on top of the coconut.

All three eyes are covered with a layer of white flesh, which is different from the texture of a hard shell. Generally, the true eye is in the middle and the right place.

You scrape off the white fleshy part, and then poke it with the tip of a knife, and a small hole is exposed, just plug a straw and drink it directly. If you can't tell the difference, try every eye. It's very easy to talk about the chain in that place, and you can poke it open at once, and you can poke it open with chopsticks or something.

Coconut fruit is a fermentation product of microorganisms.

Coconut fruit is not the pulp of the coconut, and is also called the source companion coconut gel. When making coconut fruit, Acetobacterium glucose is fermented in coconut water, and the sugars and other substances in it are used to make a kind of bacterial cellulose. This bacterial cellulose floats on the surface of the coconut water and slowly forms a thick white substance, which is a gel, which is collected and then processed to make coconut nuts in the dessert shop.

Coconut nuts on the market can be processed with sweeteners, flavors, coloring and other ingredients. The primary color of coconut fruit without added pigments is usually white or milky white, and the taste is crisp, which is one of the ingredients in many desserts.

Coconut in food:

1. Application in bread.

The appearance of ordinary bread is relatively simple, the saccharified honey fruit or high-fiber pulp of different fruit flavors is used for the sandwich of the bread or placed on the surface of the bread after the bread is baked and formed, and the coconut fruit in the sandwich cream bread can reduce the amount of emulsifier, reduce the production cost, and increase the chewiness of the product, while the coconut fruit placed on the surface of the bread can give a variety of hail flavors and colors, gorgeous and colorful.

2. Application in cakes.

The sandwich of the layer cake is rich in cream and fat, has high calories and a soft taste. Put the saccharified honey fruit or high-fiber fruit messy and flesh into the sandwich cake, the cake texture is softer, and the added saccharified honey fruit increases the chewiness and gives people a refreshing QQ feeling. The added high-fiber pulp has a beautiful appearance and a sweet flavor that resembles fruit.

Coconut fruit, also known as coconut gel, nata and nada, is a product made by adding sugar, acetic acid, etc. to 100% coconut water, and then cooking, sterilization, cooling, fermentation, cleaning, and molding. Coconut fruit is actually a natural food ingredient, and the color of coconut fruit is usually white or milky white.

How to make coconut

First, choose 100% coconut water. 100% coconut water must be used as raw material to make qualified coconut fruit; And that 100% coconut water should be fresh before it can be used as a culture medium.

Once you've chosen your ingredients, it's time to start blending. In the raw material (fresh 100% coconut water) add sugar, acetic acid and other 100% food Xunyan grade accessories; After that, the prepared raw materials are steamed, sterilized, and cooled.

It is fermented for about five to seven days, and then it is washed, shaped, and sorted. Generally speaking, high-quality coconut fruit appears white or milky gelatinous with a white color without any impurities.

Now the colored coconut fruit on the market is added sweeteners, spices, pigments and other acres of silver ingredients, so it is best to know how to identify high-quality coconut fruit, try not to choose coconut fruit with color, coconut fruit without added pigment is often white or milky white, and the taste is crisp.

As a biosynthetic coconut fruit, it is a natural food ingredient that has been recognized in the food industry. Not only that, coconut fruit is low in calories and cholesterol-free, which is a good health food raw material for Ranchang.

Coconut fruit has a good role in regulating physiological functions, beauty, promoting gastrointestinal peristalsis, preventing constipation, improving human digestive function, preventing cancer, etc., and also has a certain preventive effect on human cardiovascular diseases.

What is coconut made ofSpeaking of coconut fruit, I believe many female friends are no strangers. In many pastries, you will often see the shadow of coconut fruit. Of course, for female friends, the most familiar is coconut milk tea, so what is coconut made of, let's take a detailed look at it.

What is coconut made of? In fact, the main material of coconut fruit is coconut water, which is the product of coconut water fermentation. Pure coconut fruit is rich in fiber, if people are often constipated, then you can eat coconut fruit in moderation, which can play a certain role in relieving it.

But now many coconut fruits sold on the market are added to sugar water, which will increase the calories of coconut fruit a lot, so if people eat a lot of coconut fruit for a long time, it is easy to increase the risk of gaining weight, and it will also cause bloating, so everyone needs to be especially cautious when buying coconut fruit.

What is coconut fruit made of, it is not difficult to see from the text that the main raw material of envy coconut fruit is coconut water, which is the product of coconut water fermentation. Pure coconut fruit is very rich in fiber, and of course, it is also rich in trace elements. Reasonable supplementation of such substances can effectively relieve constipation, but in real life, many wild fruits are added with a lot of sugar water, which will increase the calories of coconut fruit a lot, and will also increase the risk of friends becoming fat.