Coconut water must have been drunk by many people
Sweet and mellow
There was a little bit of acid again
There is a problem though
I don't know if you have noticed
Why coconut milk sold in supermarkets is milky white
And we see natural coconut water
Is it actually transparent?
Could it be inside the coconut milk of the supermarket
Add something?
Can you still drink it?
I'll tell you the answer today
Why coconut water in coconuts is colorless
And the packaging is sold in white?
Coconut is the fruit of the coconut tree, a tropical fruit that is a large nut with cellulose in the shell and a thick flesh and juice.
The juice contained in the coconut fruit is the "liquid endosperm" of the coconut. As coconuts mature, coconut juice becomes less and less, and "solid endosperm" i.e. coconut flesh gradually thickens.
The various packaged milky white "coconut milk" drunk in most regions is a coconut meat product made of coconut "solid endosperm" through a series of production processes. The transparent, clear, slightly sour coconut juice that is drunk directly after opening the coconut is natural coconut water.
Many people who are accustomed to drinking packaged coconut milk will naturally be confused when they have the opportunity to open the coconut and see that what they see and drink is not milky white sweet "coconut milk" but a liquid like water.
Is there something added to the milky coconut water?
Sweet and milky white "coconut milk" products are the coconut meat in the coconut scraped out and dried or directly hot blanched and filtered to obtain the coarse coconut milk, and then processed by heating centrifugal degreasing and homogeneous emulsification. (See the figure below for the specific process flow)
Excerpt from Food Science and Technology, 1999, Comprehensive Processing of Fresh Coconut, Author: Li Xiaojuan et al
Although the coconut protein (globulin and albumin) and phospholipids present in coconut milk can act as emulsifiers to attach to the surface of coconut oil, preventing coconut oil from flocculation and merging so that it naturally appears in an emulsified state, the stability of this natural emulsification is extremely low, resulting in easy layering during processing, and the cream layer and whey layer are separated.
Therefore, coconut milk has added an emulsifier within the allowable range of GB2760 (standard for the use of food additives) to achieve the purpose of extending shelf life.
Of course, in order to ensure the standard sweet taste of coconut milk, coconut milk drinks, like all packaged beverages, add sugar or sweeteners.
What are the nutrients of coconut meat and coconut water?
Coconut fruit consists of outer peel (thick and loose brown fiber layer), medium peel (hard coconut shell), inner peel, seed coat, seed kernel (endosperm, coconut meat), coconut water and other parts.
Coconut water
Coconut water accounts for 22 to 25% of the weight of coconuts, and although the natural coconut water taste is not strong, its effect on health is relatively strong.
Coconut water is similar to the intracellular fluid of the human body, rich in potassium, sodium, magnesium, phosphorus and other nutrients present in the plasma state, of which the potassium content can reach 475mg/100g, sodium and magnesium are 55.6mg/100g and 65mg/100g, respectively.
Fresh coconuts have an energy of 241 kcal//100 g, and the industry standard "Coconut Juice for Plant Protein Drinks and Restored Coconut Juice" also sets clear requirements for the proportion of lauric acid and myristic acid to total fatty acids.
Therefore, in the sweltering and sweaty summer, coconut water can correct dehydration and electrolyte disorder, and it can also be regarded as the best natural functional drink for heat relief and physical strength.
coconut meat
Coconut meat accounts for 28 to 30% of the total weight of coconut, coconut meat contains a lot of protein, fat, fructose, glucose, sucrose, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and other nutrients.
One of the biggest nutritional characteristics of coconut meat is that it has a very high oil content and is dominated by saturated fatty acids. The fat content of fresh coconut meat is 35g/100g, and up to 65%-74% of dried coconut meat, of which saturated fatty acids account for about 90%.
It can be seen that coconut meat and its products, such as coconut jerky, coconut minced coconut, etc. are high-energy foods, and attention should be paid to controlling intake.
However, there are also many studies and literature reports that although coconut meat and its products are high-fat foods, in view of the small number of lipid components, there are a considerable amount of lauric acid, myristic acid, oleic acid, linoleic acid and other components, most of the fatty acids contained in medium carbon chain saturated short-chain fatty acids, do not participate in the synthesis and conversion of cholesterol.
It can be inferred from this that the moderate consumption of high-fat coconut meat and its products does not affect the rise of cholesterol in the blood while ensuring a healthy lifestyle.
Many friends like to make their own coconut juice drinks at home, adding some ice cubes tastes better, then the question comes again, why is the ice cube sold by the beverage store transparent, and the ice cubes made by themselves are white?
Why the ice cubes sold in drink shops are transparent
And what you do at home is white?
Although the common sense of sub-zero freezing is well known, how can the ice cubes frozen at minus 18 degrees Celsius in their refrigerator freezer not be as crystal clear as those in the drink shop?
Will the beverage shop add any chemical reagents to the ice cubes?
In fact, the hardness and transparency of ice cube freezing and freezing time are closely related to fast and slow. If the freezing time is long, there will be gradual air retention during the process, resulting in bubbles in the frozen ice cubes being opaque.
Generally speaking, the refrigeration capacity of household refrigerators is limited, and it is impossible to quickly freeze liquid water in a very short period of time, so that in the process of freezing from the inside to the outside, the air in the water will stagnate and produce bubbles, even if the ice is completely frozen, the transparency is not good, and even the ice cubes will become white.
If you want to freeze transparent ice cubes at home, you can boil the water first, and it is best to try it with bottled purified water or filtered water from a household water purifier.
But in any case, it is best not to exceed 6 months of edible ice cubes stored in the home to avoid contamination with pathogenic microorganisms and harmful substances.
Source: Popular Science China, Expert: Li Lize, Chief Physician of Nutrition, Former Deputy Director of the Institute of Chronic Disease Prevention and Health Management of the Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention