Ben Tre province has the largest coconut growing area with more than 52,000 acres of water, more than 400 millionannually to the left. From the company, production and processing facility in the province of coconut, coconut water is verylarge excess. Coconut water is almost past away, causing environmental pollution. Over the years, through theproduction of coconut jelly, this is the kind of consumer products and abroad preferred due to work great for the digestive system.
Currently, in the province of Ben Tre has hundreds of processing and exporting coconut jelly products. However, most ofthe small base, so a single manufacturing technology application just stops at the front sewn to know to pass on to thenext process step by step with technological innovation trends more progressive , but still not perfect and yet highlyeffective.
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Ben Tre College announced topic coconut jelly production.
Manufacturer almost always in the passive voice, not sure productivity and product quality after harvesting, how to makethe production situation often arises the risk analysis but not why.
Because of this weakness should last the press has to say to the coconut jelly products manufactured in Ben Treunqualified and without ensuring food hygiene and safety.
In order to solve pressing on, the authors recommended "Research complete technological processes produce crudepalm or coconut jelly old" Ben Tre's College by master plant physiology Pham Thi Nhu Oanh master mission held talkson the topic published on 27/09/2012.
Master Le Thanh Cong - College Principal Ben Tre emphasize: This is an effort to show the progress of scientific research of school teachers, and schools to follow the market, contributing to the development provincial economy.
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As Master Pham Thi Oanh, head of the subject, presented the technology process: Like yeast in vitro Acetobacter kept 5 to10 degrees C and then incubated in the incubator 3 to 4 days, subculture, cultured environment humoral, breeding andblending F3.
In the stage of blending, the raw materials and turn through the following stages: Coconut water is filtered through a clothto remove mechanical impurities, sterilized at 100 ° C for 15-20 minutes, cooled to 30-32 degrees C, added sugars andpH adjusted with acetic acid.
After blending, incubated in a closed room, let stand 5-8 days, followed by harvesting the raw gypsum products.
Ms. Oanh said 3 strengths of the subject: Manufacturing process binding, enforceable in clean production and ensurefood hygiene and safety.
In economic terms, the average crude equivalent fossil 1kg nearly 2,100. About hygienic standards, laboratory of the Institute of Hygiene Community Health City showed arsenic concentrations, copper, lead and zinc were not detected,hygiene standards and food safety; iron content of 2.67 mg / kg, magnesium concentration of 12.7 mg / kg, hygiene andfood safety.
A master production base of raw coconut jelly (Ward 7, Ben Tre) coal: "Currently, I am producing crude coconut jelly soldonly 1,300 VND / kg. Follow your teacher technology, price up to nearly 2,100 VND / kg, anyone buying? "
Through talking to many owners produce crude coconut jelly, glass in Ben Tre in these seminars, they said that thetechnology is nothing new. The problem is that the price of crude coconut jelly today.
Therefore, to reduce, in blending, diluting their countries, the use of molasses, using SA, the dose and DAP especiallyindustrial use vinegar.
Through our observations on the basis of production of crude coconut jelly, problems with coconut milk containerswashed with untreated water, dry place tray (containing coconut jelly) and production sites are very easy infection , will produce raw stone does not guarantee food safety.
Chairman manufacturing facility Pearl coconut jelly (My Thanh An Commune, Ben Tre City), urgent: "Currently, most of theproduction base of raw coconut jelly are sold to the Chinese market, a market quite permissive and the current price offossil coconut products exports in that market acceptance. Want to raise the price of crude coconut jelly up, to expand its market to Japan, Europe and America. That the market is very difficult, to production, especially raw coconut jelly with strictprocess technology as the subject of Ben Tre College. Therefore, the expansion of export markets is coconut jellypressing issues of today's manufacturers in Ben Tre coconut jelly ".Ben Tre province has the largest coconut growing area with more than 52,000 acres of water, more than 400 millionannually to the left. From the company, production and processing facility in the province of coconut, coconut water is verylarge excess. Coconut water is almost past away, causing environmental pollution. Over the years, through theproduction of coconut jelly, this is the kind of consumer products and abroad preferred due to work great for the digestive system.
Currently, in the province of Ben Tre has hundreds of processing and exporting coconut jelly products. However, most ofthe small base, so a single manufacturing technology application just stops at the front sewn to know to pass on to thenext process step by step with technological innovation trends more progressive , but still not perfect and yet highlyeffective.
Image
Ben Tre College announced topic coconut jelly production. (Photo: PLHH)
Manufacturer almost always in the passive voice, not sure productivity and product quality after harvesting, how to makethe production situation often arises the risk analysis but not why.
Because of this weakness should last the press has to say to the coconut jelly products manufactured in Ben Treunqualified and without ensuring food hygiene and safety.
In order to solve pressing on, the authors recommended "Research complete technological processes produce crudepalm or coconut jelly old" Ben Tre's College by master plant physiology Pham Thi Nhu Oanh master mission held talkson the topic published on 27/09/2012.
Master Le Thanh Cong - College Principal Ben Tre emphasize: This is an effort to show the progress of scientific research of school teachers, and schools to follow the market, contributing to the development provincial economy.
Image
Coconut jelly perfection. (Photo: PLHH)
As Master Pham Thi Oanh, head of the subject, presented the technology process: Like yeast in vitro Acetobacter kept 5 to10 degrees C and then incubated in the incubator 3 to 4 days, subculture, cultured environment humoral, breeding andblending F3.
In the stage of blending, the raw materials and turn through the following stages: Coconut water is filtered through a clothto remove mechanical impurities, sterilized at 100 ° C for 15-20 minutes, cooled to 30-32 degrees C, added sugars andpH adjusted with acetic acid.
After blending, incubated in a closed room, let stand 5-8 days, followed by harvesting the raw gypsum products.
Ms. Oanh said 3 strengths of the subject: Manufacturing process binding, enforceable in clean production and ensurefood hygiene and safety.
In economic terms, the average crude equivalent fossil 1kg nearly 2,100. About hygienic standards, laboratory of the Institute of Hygiene Community Health City showed arsenic concentrations, copper, lead and zinc were not detected,hygiene standards and food safety; iron content of 2.67 mg / kg, magnesium concentration of 12.7 mg / kg, hygiene andfood safety.
A master production base of raw coconut jelly (Ward 7, Ben Tre) coal: "Currently, I am producing crude coconut jelly soldonly 1,300 VND / kg. Follow your teacher technology, price up to nearly 2,100 VND / kg, anyone buying? "
Through talking to many owners produce crude coconut jelly, glass in Ben Tre in these seminars, they said that thetechnology is nothing new. The problem is that the price of crude coconut jelly today.
Therefore, to reduce, in blending, diluting their countries, the use of molasses, using SA, the dose and DAP especiallyindustrial use vinegar.
Through our observations on the basis of production of crude coconut jelly, problems with coconut milk containerswashed with untreated water, dry place tray (containing coconut jelly) and production sites are very easy infection , will produce raw stone does not guarantee food safety.
Chairman manufacturing facility Pearl coconut jelly (My Thanh An Commune, Ben Tre City), urgent: "Currently, most of theproduction base of raw coconut jelly are sold to the Chinese market, a market quite permissive and the current price offossil coconut products exports in that market acceptance. Want to raise the price of crude coconut jelly up, to expand its market to Japan, Europe and America. That the market is very difficult, to production, especially raw coconut jelly with strictprocess technology as the subject of Ben Tre College. Therefore, the expansion of export markets is coconut jellypressing issues of today's manufacturers in Ben Tre coconut jelly ".
