is different from what many people think, but coconut is called “coconut”, but it is not a fruit produced by coconut trees. It is not directly related to coconut meat. It is a polysaccharide cellulose produced by fermented wood vinegar in coconut water, also called coconut gel. Tracing back to the line of history, Philippines has a mistake in coconut juice as a culture medium for Acetobacter Acetobacter, but it produces a more delicate and softer Q gel than the coconut meat. The locals call it “Nata de coco”, and coconut is born. The earliest coconut fruit study in China is, of course, the big coconut in Hainan. (cough) let’s introduce the production directly. < p > < p > the raw material for making coconuts is coconut water. When I go out to play, I always see that the owner of coconuts at the stall will dig a hole first and then poke a straw for you to drink. It’s too simple to cut too many coconuts! < p > < p > it is said that the endosperm of a coconut is divided into two parts. The coconut water on the top is just “liquid endosperm”. The picture below shows the “solid endosperm” of a coconut by breaking open the coconut to reveal the white coconut flesh. For example, we often eat coconut silk, coconut milk, coconut milk are processed with this solid endosperm. When I was a child, I saw coconut milk advertisements, but I thought this white color was the most attractive. < / P > < p > raw materials are ready, now we need a good medium ~ first filter coconut water, then add sugar and acetic acid, adjust the pH value, after heating and then cooling, we can configure an environment suitable for the survival of lignocellulosic acid bacteria ~ (the process is too biochemical, let’s just skip it.) < / P > < p > the next thing we’re going to add is in these conical flasks. 🤔 Some cute children may feel strange subconsciously when they hear the “fungus”. Then think about the bread, beer and yogurt we usually eat. Do not they all have the participation of bacteria to make them delicious? < / P > < p > in the process of coconut production, we have to talk about the principle ~ lignoacetic acid bacteria is the use of sugar and other substances in coconut water, can metabolize to produce a kind of polysaccharide (cellulose). Take a look at the diagram below. What’s moving from bottom to bottom is wood acetic acid bacteria, and the white silk floating around imitates its metabolic polysaccharide (a bit like playing Pinball on a table…). Because the density of metabolites is relatively small, it floats on the surface of coconut water, and so on, it becomes a thick white gel. < / P > < p > and then a whole piece of coconut fruit passes through the cutting machine below, and it’s a crash! It’s cut into our usual square shaped bulk coconut…… (I didn’t find a suitable schematic diagram at the moment, so I’ll add it later) < / P > < p > although the main component of coconut is cellulose, it can’t be digested and absorbed by human body, and the heat is almost equal to No.. But! It in our mouth before, often will be added a lot of sugar to boil, also attached a lot of heat. < / P > < p > this means that even if you order “sugar free” milk tea with your little brother, if you add a “coconut”, there is a lot of sugar. It doesn’t matter, my friend, if you don’t drink sugar milk tea on weekends, don’t you think it’s all sorry for yourself on weekdays?! < / P > < p > several videos found are coconut milk to produce coconut fruit, but some industrial production consider the cost and do not need coconut juice for fermentation. The Hainan coconut king has studied alternatives to coconut juice with mango, carambola and even bananas. I think my earliest memory of coconuts is still from the canned assorted fruits when I was a child! That scoop of digging, sweet orange, peach, pineapple pulp and unique taste of coconut, tut Tut, I really suck sugar water every time.