| 摘要 |
Production of vegetable foods from coconuts comprises isolating coconut rasps from fresh coconut meat; isolating coconut oil and low-fat pressed cake; pulverizing the low-fat pressed cake; fermenting the pulverized pressed cake by mashing with water to create a pumpable pulp, to which is added an enzyme preparation; and isolating coconut meal by homogenization, pasteurization and spray drying of the mash fermented with enzymes. Production of vegetable foods from coconuts comprises isolating coconut rasps from fresh coconut meat removed from the coconut shell and dried at less than 100 [deg] C; isolating coconut oil and low-fat pressed cake containing about 5% residual moisture by pressing the coconut rasps at 40-60 [deg] C; pulverizing the low-fat pressed cake to particle sizes of less than 150 Microm at a maximum pulverization temperature of 80 [deg] C; fermenting the pulverized pressed cake by mashing with water to create a pumpable pulp, to which is added an enzyme preparation comprising various types of enzymes; and isolating coconut meal by homogenization, pasteurization and spray drying of the mash fermented with enzymes and further processing into vegetable products. |
