There are over ten thousands of coconut manufacturing enterprizes globaly, and over 360 varieties of coconut products. In China, there are nearly 400 coconut processing plants, in which, 200 coconut processing plants were in Wenchang city, Hainan Province, and produce 30 categories of 200 varieties of coconut products, the industry value is over 50 billion.
The main research objects of Coconut Research Institute ,CATAS are coconut, oil palm, oil camellia, etc. tropical oil crops and tropical economy palm crops areca and date palm. Product Processing Research Department(PPRD) is mainly engaged in researching postharvest physiology and storage and transport, functional ingredients extraction and activity evaluation, updating of tropical oil key processing technology, comprehensive utilization of by-products, research and development of products and standardized control fundamentals and applications, etc. At present, PPRD has three product processing platforms, including the national center of important tropical crops engineering and technology research (coconut center), and jointly set up two coconut processing bases with enterprise. PPRD has undertaken over 60 national, provincial and ministerial-level and key horizontal cooperation projects; PPRD has been approved 5 achievements, won the second prize of national science and technology progress award (the second prize), promulgated and implemented 15 relevant standards, approved more than 20 national invention patents, published or participated in 7 treatises, published more than 70 high-level papers, in which 14 SCI papers.
Research Department
Product Processing Research Department
Product Processing Research Department is principally engaged in the postharvest physiology processing properties, activity evaluation and functional products development, upgrading of traditional food processing, oil processing and oil chemical, multiple utilization of byproducts, standardization system perfection and product quality and safety of coconut, areca, oil palm, oil camellia and other tropical oil crops and tropical palm plant. There are 10 scientific and technical staffs, including 4 senior tittles, 3 doctors.
Research Platforms
1. National Center of important Tropical Crops Engineering and Technology Research (Coconut Center)
2. Hainan Engineering Center of Coconut Further Processing
3. Strategic Alliance of Technology Innovation in Coconut Industry
Research Achievements
1. Non-heating concentration technique of coconut milk
Concentrated coconut milk is produced after series processes of dehydration, emulsification and sterilization from the raw material of fresh coconut milk. It can be used as a processing material for coconut juice, coconut sugar, coconut powder, etc. Non-heating concentration technique has obvious advantage of higher concentration efficiency and lower influence on the color and flavor of coconut milk than traditional heating concentrated technology. So the implement of this technique can relieve the raw material supply storage in China and promote the application of concentrated coconut milk in coconut processing industry.
2. Coconut water storage and processing technology
Project introduction：For coconut processing, CRI had proven technique to control the discoloration and flavor change, Mastered the coconut water enrichment technology, developed 100% natural young coconut water drink and 100% natural mature coconut water drink, recovered coconut water drink and coconut water mixed with fruit juice drink. The shelf life all of products reach 12 months.
3. Fresh coconut meat preservation technology
This technology mainly solves the problem of spoilage and deterioration of fresh coconut meat during storage. The technology successfully prolonged the storage period of fresh coconut meat from less than 7 days to more than 60 days, with no significant changes of the nutrients of coconut meat during storage. The technology has wide applicability, low cost, simple process operation, easy quality control, safety and reliability.
4. Coconut inflorescence sap collection and processing technology
Coconut inflorescence sap is a kind of palm juice which is oyster-white, translucent, and sweet, obtained from coconut spathe without blooming. Fresh coconut inflorescence sap is nutritious, pH 6.0~6.4, contains 14.8~16.4% sugar, 16 kinds of amino acids, and all kinds of vitamins. The sap is rich in vitamin C and vitamin B, especially in niacin. Coconut inflorescence sap can be used as an alternative resource of sugar, syrup, beverages and vinegar. Some coconut inflorescence sap products have been produced such as fresh coconut inflorescence sap beverage, sap syrup, sap sugar, vinegar, and so on. The project group systematically studied the collection and processing of coconut inflorescence sap, and established a set of standard collection methods suitable for China's national conditions to collect coconut flower juice. The group developed the coconut flower juice preservation and processing technology with three authorized national invention patents and four relative trial products.
5. Preparation of bioactive peptides and dietary fiber from coconut
Proteins and dietary fiber are obtained from coconut using membrane separation, centrifugation, twice precipitation technology. Then the bioactive peptides are separated and purified by mixture enzymes and gel chromatography from coconut protein isolates. The results shows that coconut protease hydrolysates with hydrolyzing degree of 14-17.22% have good antioxidant properties. Moreover, coconut peptides with molecular weight of 22.5-31.2 kDa have significant in vitro antihypertensive activity.
