Coconut Processing Machine Manufacturer

Coconut processing machine can create coconut milk, coconut milk, beverages containing coconut, and other products, and is appropriate for all types of coconut processing. The primary equipment is constructed of high-quality stainless steel, which completely complies with the sanitary standards of food processing. The design idea of this production line is sophisticated, and the degree of automation is high. The primary components of the manufacturing line include a coconut sheller, a crusher, a screw juicer, a filter, a disc centrifuge, a batching system, a deaerator, a homogenizer, a sterilizer, a filling machine, and other pieces of machinery. A wide range of goods can be made from coconuts, including milk, cream, oil, powder, water, copra, and desiccated flakes. Since coconut water contains potassium, vitamins A, B1, B2, B5, and C and is low in calories and cholesterol, it is especially becoming more and more well-liked as a healthy beverage and sports drink.

• A coconut shelling machine that is appropriate for coconut shelling preparation;
• A coconut peeling machine that allows you to customize the thickness of the peeling and has a 95 percent peeling rate;
• The coconut meat should be cleaned and sterilized using a coconut cleaning equipment;
• Pulverizer: To grind the coconut flesh and increase the rate of coconut meat juice, the coconut meat is driven onto the grinding plate through the feed guide bar;
• A coconut juicer: Juicing the ground meat of the coconut;
• Filter: capable of removing tiny contaminants from coconut water;
• Degasser: It can lessen or prevent the oxidation of coconut juice’s constituents as well as the resulting change in flavor and color;
• A homogenizer can increase the velvety flavor and stability of coconut juice.
• Sterilization device: This device can instantaneously eliminate the majority of bacteria, but because it cools quickly, it better ensures the nutritional value of coconut juice.
• Filling device: The completed goods are plant-based beverage items with capacities of 350 milliliters, 500 milliliters, 1 liter, 1.5 liters, etc.

• Processing all varieties of coconuts
• Producing coconut milk, coconut milk beverages, and other products
• Processing rates ranging from 500KG/H to 10T/H
• Flexible production line configuration
• Equipment with various functions that can be configured to meet the requirements of various customer final products
• Can be used for both aseptic filling and hot filling
• The entire line is designed in a modular manner, combining various processing methods;
• It is highly automated, saving labor
• It has a cleaning system and is simple to clean
• It is constructed of 304 stainless steel for the material it comes into contact with, fully meeting the standards for food safety and hygiene

Coconuts are positioned and punctured to collect water. In order to eliminate the shell pieces left over from the perforation process, the extracted coconut water is put through a filtration system. The product should be rapidly cooled down to 2-4°C due to its great sensitivity in order to prevent microbiological and chemical alterations.

Deshelled, pared nuts are next sent to a chopper, which guarantees extremely fine particle size. The coconut cream is collected from the diced kernel using a helicoidal extractor.

In order to eliminate the suspended particulates and standardize the result, coconut milk and coconut water are both pasteurized and processed by a high speed separator. The products are then collected in insulated stirred tanks to enable continuous operation of the following phases. Milk, water, and cream can all be processed using the same pasteurizer, separator, and cooler.

If food grade steam is available, a direct heating injection system with a tubular heat exchanger can be used to sterilize or pasteurize coconut milk and coconut water (whether single strength or concentrated). The same process technique can be used to treat coconut cream, with the sole limitation that a tubular heat exchanger can only be used for the indirect heat treatment. In order to prevent the phase separation of water and fat during storage, coconut milk is often homogenized before being aseptically packed. With the help of Coconut processing machine, the product can be packed in aseptic bags, drums, or boxes after being sterilized.

All Coconut processing machine lines are created in accordance with international standards for food grade and are completely cleanable using either centralized and fully automatic CIP systems or integrated cleaning techniques and systems. The Coconut processing machine was created with the express purpose of ensuring a flawless and effective CIP of the fruit processing operations.

Coconut water that has been concentrated typically has a water content of between 35 and 40 percent and a brix value of 60 to 65. After being extracted, filtered, chilled to 10 °C, and then stored in double-layered insulation tanks, fresh coconut water. After that, separation and pasteurization of the low-temperature coconut water will take place. It then enters a stage of multiple-effect evaporation to raise output levels. For bulk transportation under ambient conditions, the substance is typically concentrated to 60–65 °Brix and packed into 200 kg plastic bags in drums. It is advised that concentrated coconut water be kept below zero degrees for two years. Coconut milk and cream are made from mature coconuts that are 10 to 13 months old when the kernel is thick and hard.

They come from the mature coconut kernel and are natural oil-in-water emulsions. The level of fat makes coconut milk different from cream. Coconut cream has a fat level of 20 percent to 50 percent, compared to 5 percent to 20 percent in coconut milk. Mature coconuts undergo deshelling and paring in order to extract coconut milk for use in industrial manufacture. Kernel fragments are then fed into large-scale industrial cutters and grinders. Then, to extract coconut milk, grated coconut kernel is fed into a series of screw extractors.