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首页> 外文期刊>Current Science: A Fortnightly Journal of Research >Coconut inflorescence sap and its value addition as sugar - collection techniques, yield, properties and market perspective
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Coconut inflorescence sap and its value addition as sugar - collection techniques, yield, properties and market perspective

机译：椰子花序汁液及其作为糖的附加价值-收集技术，产量，特性和市场前景

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摘要

Fresh coconut sap (neera), if kept at room temperature for a couple of hours, undergoes fermentation. Fresh sap is golden in colour, with pH > 7 and has no foul odour. The traditional way of tapping, i.e. collecting the sap in a mud pot kept at the top of the palm under atmospheric temperature for 8-12 h, ferments the sap before collection itself. The colour turns whitish, pH drops to below 6 and odour of toddy (fermented smell) slowly develops. Hence the only way to avoid fermentation of sap is either keeping collection boxes at low temperature or to collect the sap every hour and store chilled. Central Plantation Crops Research Institute has developed 'coco-sap chiller' with ice cubes inside, which maintains the temperature at 2-3. C for 10-12 h, and also keeps the sap fresh and unfermented. The sap collected is sweet, non-alcoholic and also free from contaminants like ants, insects, pollen, dust, etc. The fresh, hygienic and unfermented sap is called Kalparasa. It can be sold as a ready-to-serve health drink under refrigerated condition or can be processed into value-added natural products like sugar, jaggery, honey, syrup, etc. without the addition of chemicals.
机译：如果将新鲜的椰子汁（Neera）在室温下放置几个小时，则会进行发酵。新鲜的汁液呈金色，pH> 7，无臭味。传统的拍打方式是将汁液收集在常温下保持在手掌顶部的泥锅中8-12小时，然后在收集液之前将其发酵。颜色变成白色，pH降至6以下，并逐渐产生浑浊的气味（发酵的气味）。因此，避免汁液发酵的唯一方法是将收集箱保持在低温状态，或者每小时收集一次汁液并冷藏。中央种植园作物研究所开发了内部装有冰块的“可可汁冷却器”，可将温度保持在2-3摄氏度。 C保持10-12小时，并保持汁液新鲜和未发酵。收集到的汁液是甜的，不含酒精的，并且不含诸如蚂蚁，昆虫，花粉，灰尘等污染物。新鲜，卫生且未发酵的汁液称为Kalparasa。它可以在冷藏条件下作为即食健康饮料出售，也可以加工成高附加值的天然产品，例如糖，粗糖，蜂蜜，糖浆等，而无需添加化学物质。

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