The machining process is introduced as follows.
(1) Raw material handling
Mature coconut shelling to take coconut meat, coconut meat cut into fine particles, with a pulper to grind, grinding should be appropriately added to the water, about 1/6 ~ 1/5 of the raw material weight.
(2) Add additives
Because coconut meat contains more fat, in order to avoid the fat will oxidize in the finished product and produce odor, 0.01% antioxidants such as vitamin E or ascorbic acid should be added; And because the relative density of fat is less than 1, it will float in the finished product and affect the appearance, and it is necessary to add an emulsifier such as molecular distilled monoglycele or sucrose ester, and the dosage is about 0.05% to 0.1%.
(3) Heating and concentration
The coconut itself contains more water, and adds water when beating, so in the stainless steel pot, first heat and evaporate part of the water, and then add sugar weighing 1:1 or 1:2 with the raw material to cook; At the same time, add raw materials weighing 0.7% to 0.8% carrageenan, and add 0.05%-0.1% sucrose esters, sucrose esters need to be added to a little water to mix into a uniform slurry liquid into the raw materials and constantly stir and mix, and finally add antioxidants, until the concentration to 45% of the solids can stop heating.
(4) Bottling
Packed with tinplate or glass bottles, the amount can be more or less, according to the needs is generally 200 ~ 250 grams per bottle.
(5) Sterilization
This product is a low-acid food, which needs to be sterilized by high temperature and high pressure, that is, the sterilization temperature reaches 116 ° C, and it is maintained for 30 to 40 minutes to be preserved.
(6) Cooling
Cooled to 40°C by step pressure.
(7) Finished product
The appearance is white to light yellow, the product has a strong coconut aroma, and it is the best quality of jam.