椰肉

椰肉成分的测定及相关比较

Determination and comparison of components of Coconut meat

马来西亚椰子的椰肉中各成分含量为：水分51.2%；

The constituents of Malaysia coconut meat were : moisture 51.2 % ;

椰子汁是从擦碎的椰肉里榨出来的。

Coconut milk is expressed from grated coconuts .

特性：具有浓郁的椰肉味道，营养丰富。

Character : Contain strong scent of coconut and with rich nutrition .

椰肉抽空完成后再吸入糖液的加糖方式有利于渗糖；

In addition , it was better for sugar permeability to vacuum-treated coconut kernel with immersion into sugar solution .

以马来西亚椰肉为原料生产椰汁采用不进行提取椰油的常规椰汁生产工艺，其配方及最佳工艺条件是：椰肉∶水为1∶9；

The formulation and the optimal technology were : coconut meat to water 1:9 ; Coconut Cookies The meat is edible .

椰肉椰水成分及其加工的研究（附年产3000吨椰汁工厂设计）

Study on Constituents and Processing of Coconut Meat and Water ( And Design of Plant with Annual Output of 3000 Ton );

饮食是引发肥胖的主要因素：岛国居民本来以鱼、椰肉和根茎类蔬菜为主食，现在却吃高糖和高脂肪的进口加工食品。

Diet is the main reason - people who once subsisted on fish , coconuts and root vegetables now eat imported processed foods that are high in sugar and fat , according to experts .