Coconut Cream * - Project Profile
Coconut cream is the processed milk extracted from fresh matured coconuts. This is an instant product, which can either be used directly or diluted with water to make various preparations such as curries, sweets, desserts, puddings, etc. It can also be used in the manufacture of bakery products and for flavouring food stuffs. Processed and packed coconut cream has a shelf life of six months and once opened it should be stored in refrigerator for subsequent use. The technology has been developed by the RRL, Thiruvananthapuram under a sponsored project of the Board.
The first step is
breaking the dehusked nuts into halves. The
split nuts are deshelled to separate the kernel.
These two operations usually are done manually.
Kernel is washed and then blanched by immersing
in hot water at 80oC for 10 minutes. The next
step is comminution of kernel into small
gratings using a hammer mill. The gratings are
subjected to pressing using, continuous screw
press to extract the milk. The coconut milk thus
obtained is filtered by passing through a
vibratory screen. Food additives such as
emulsifiers and stabilizers, are to be added to
the milk to obtain a stable consistency and
texture. For this purpose, permitted emulsifiers
and stabilizers are mixed with hot water
separately and mixed thoroughly. This is added
to the coconut milk and then subjected to
emulsification using a mechanical impeller
emulsifier. The emulsified milk assumes a creamy
consistency. The coconut cream is then
pasteurized at 95oC for 10 minutes in a plate
heat exchanger. The pasteurized coconut cream is
hot filled in cans using a mechanical volumetric
filling machine followed by steam exhausting.
The cans are seamed using an automatic can seamer. The seamed cans are sterilized in a
rotary retort at 15 psi for 20 minutes. The cans
are then cooled in running water.
Yield of Products / By-products