How to Make Coconut Syrup (Food Business)

1. Coconut Syrup

Ingredients:

• grated coconut
• refined sugar
• di-sodium phosphate

Utensils:

• expeller or press
• stainless steel cooking vessel
• stainless steel spoon or ladle
• refractometer
• blender or colloid mill
• can sealer

Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

1. Mix grated coconut with water in the proportion of 1 part grated coconut to 1/2 part water.
2. Extract milk using an expeller or press.
3. Mix ’sapal’ with water (1 part ’sapal’ to 1/2 part water).
4. Collect coconut milk extracts.
5. Heat milk at 80-90°C (176-194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
6. Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
7. Add sugar at a ratio of 1 part milk to 1 part sugar.
8. Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
9. Seal completely.
10. Cool and label.

2. Coconut Honey-Like Syrup

Ingredients:

• coconut skim milk
• glucose
• sugar
• stabilizer (sodium alginate)

Utensils:

• expeller or press
• centrifuge (separator)
• blender or colloid mill
• stainless steel cooking vessel
• refractometer
• can sealer

Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

1. Extract coconut milk as described under coconut syrup (steps 1-4).
2. Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
3. To one (1) part of the skim milk, add 1/2 part sugar and 1/2 part corn syrup.
4. Blend with sodium alginate (stabilizer) in a concentration of 0.5% of the mixture.
5. Heat the mixture over steam for 15 minutes, pass through a colloid mill and cook with constant stirring on a steam jacketed kettle to a temperature of 104°C (220°F). At this temperature, total soluble solids reading is about 76-77%.
6. Pour hot product into sterilized container and seal completely. Cool and label.

3. Coconut Whey Syrup

Ingredients:

• coco whey
• refined sugar
• hydrochloric acid

Utensils:

• expeller or press
• centrifuge (separator)
• pH meter
• stainless steel cooking vessel
• stainless steel spoon
• refractometer
• double boiler
• stove

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

A. Preparation of Whey

1. Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
2. Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
3. Collect the coconut whey.

B. Cooking

1. Dissolve sugar in the whey (1 part sugar: 1 part whey).
2. Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
3. Pour hot in sterilized containers and seal completely.
4. Cool and label.

source: mis.dost.gov.ph, photo from bounteous-bites.blogspot.com

Tags: coconut