The Traditional and Modern Coconut Oil Extraction Technology
The Traditional and Modern Coconut Oil Extraction Technology
Technology News2016-03-14 14:26:52
Coconut oil from coconut (dry), is white or light yellow fat.Coconut oil by 65% to 74% (dry), moisture 4% - 7%.Coconut trees grow in the tropical island coast or mainland China.China's hainan province is the main region, the south of yunnan province and Taiwan province.
Coconut oil is the only in our daily food composed of chain fatty acids in oil and fat molecules in the chain is smaller than other foods of long-chain fat molecules, easy digestion and absorption by human body,diet of digestion of coconut oil without the use of human pancreatic digestive system, enzymes and hormones of the body of a small pressure system.So, for how in does not affect the coconut oil under the premise of nutrition and gain more coconut oil is an important topic of the grease technology processing research.
Coconut oil is up to 33%.For thousands of years of traditional coconut oil extraction method is simple, as long as the coconut meat into crumbs, put the water boiled, oil will be separated float on the surface of the water, then the oil out.Another way out from coconut clastic coconut milk (also called a coconut), and then from 24 to 36 hours to make it natural fermentation,So that oil and water separation, and remove oil, short time heating to remove moisture.This moderate temperature heating method has no damage on coconut oil.In addition, a variety of coconut oil extracted methods, different methods of coconut oil the appearance, there are differences in quality, taste and smell each other.But in general the methods can be divided into two categories:One kind is by refining, bleaching and deodorization "purification" coconut oil (RBD), the refined processing of coconut oil;Another kind is room temperature without chemical treatment "cold pressed" virgin coconut oil, the fresh coconut break after squeezing filtering, the oil-water separation technology can not treated with high temperature and chemical reaction is thereby
Well kept pure natural plant to use value, nutritional value, natural fat elements and quietly elegant scent of coconut.Purification of coconut oil made from copra, widely used in food industry.Generally believe that coconut oil is healthy, because of its fatty acids is not damaged.Because it is colorless, tasteless, many people also enjoyConsumption of the oil.Cold pressed coconut oil is made from fresh coconut.This kind of oil liquid clear water, after curing is white.Because without the high temperature and chemical processing, this oil will retain the original component and the special scent of coconut and taste.
In order to increase the intake of fat in the chain, cooked in coconut oil instead of other cooking oil is the most convenient way.Because of the coconut oil is a saturated oil, cooking heating does not produce free radicals.The melting point of the coconut oil is 23 ℃, the temperature, it is liquid.Below this temperature is white paste.Its smoke point is low, is below 177 ℃.Using coconut oil baked bread, muffins, or cooking, furnace temperature can be higher than the temperature.As the food of the humidity, the temperature can still be below 100 ℃.Note any cooking oil, if you are overheating, will produce harmful substances.Coconut oil has stable performance, without cold storage.It can be placed in room temperature for at least 2 to 3 years.
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