眾所周知，椰子是一種高度多功能的果實。它的每一個部分——從果汁和肉到外殼——都有其價值。椰子水是美味飲品，外殼可製成椰殼炭，椰肉在食品加工行業被廣泛使用。為延長椰肉的保質期，通常使用 椰肉乾燥機 進行乾燥，能有效保持原始風味。
為何要乾燥椰肉？
延長保質期
新鮮椰肉含水量超過50%，為細菌、黴菌和酵母菌生長提供理想環境。乾燥會降低水活性（Aw），使微生物難以取得生長所需的水分，從而有效防止腐敗。
椰肉中也含有如脂肪酶和氧化酶等酶，在潮濕條件下 activity 活性很高。這些酶會引起脂肪氧化、蛋白質分解和非酶促褐變（顏色變暗）。乾燥降低水分含量，幫助減緩或停止這些反應。因此，乾燥是延長椰肉保質期的最佳方法。
防止脂肪氧化與腐敗
椰肉富含椰子油（約33–40%）。雖然飽和脂肪相對穩定，但在暴露於氧、光、熱與濕氣時仍可能氧化並變質，產生不愉快氣味與有害物質。水分作為脂肪水解的介質，去除水分可放緩反應。乾燥的椰肉在低氧（真空或富氮）、耐光、密封條件下更易包裝，顯著降低氧化風險。
增強風味與口感
適度脫水能濃縮椰肉中的天然糖與香氣成分，使椰香更濃、口感更順滑，如椰子片與椰絲所見。深度乾燥移除大部分水分，產生酥脆或脆口的質地。乾燥過程也有助於消除新鮮椰子的原始青草味，使風味更溫和、愉悅。
更易於儲存與運輸
乾燥可從椰肉中去除大量水分，讓體積與重量降低約50%至70%或以上。這顯著降低儲存空間需求與運輸成本。
拓展的加工用途
乾燥椰肉是許多加工產品的基礎原料，例如椰絲、椰片、椰塊、椰粉、椰子油提取與即食配料。
椰肉的乾燥過程
原材料準備
選取新鮮、成熟且肉厚白椰肉。敲開椰殼，取出整塊椰肉。去除棕色外皮，確保肉質潔白。清洗雜質後，將椰肉切成均勻薄片（通常2–5毫米）或條狀。
乾燥前預處理（建議）
- 焯燙： Quickly blanch the coconut slices in boiling water for 30 seconds to 1 minute, then drain. This helps prevent browning, removes some oil, softens the tissue for better moisture diffusion, and maintains a white color.
- Color protection: Add a small amount of citric acid or vitamin C solution to the blanching water to further prevent oxidation and discoloration.
設備預熱與檢查
清潔烘乾室與托盤內部。托盤上鋪烘焙紙、矽膠墊或不銹鋼網，防黏且便於清理油脂殘留。
把托盤裝入乾燥機
將已處理好的椰片均勻地鋪在托盤上，成單層且通常不超過3公分厚。小心地將托盤放置在乾燥推車的架子上。托盤之間留出足夠的空間（通常5–10公分），以確保良好的氣流循環。
乾燥溫度控制
- 初始阶段: Maintain the temperature at 50–55°C with continuous moisture exhaust for about 2–4 hours. The goal is to remove most of the free water.
- Middle stage: Gradually raise the temperature to 60–65°C while keeping the moisture exhaust on. When drying reaches about one-third to half of the total time, carefully pull out the drying trolley, wear heat-resistant gloves, and quickly turn the coconut slices on each tray or swap the positions of the upper and lower trays.
- Final stage: When the coconut slices are nearly dry (firm to the touch but still slightly flexible), lower the temperature to 50–55°C or even 45–50°C. Keep the moisture exhaust running for about 2–4 hours, aiming to reach the final safe moisture content (usually 3–8%).
為何選擇舒利椰肉乾燥機？
- Best cost performance: As the original manufacturer, we produce the complete drying room equipment ourselves, cutting out middleman costs.
- Faster and more efficient: Heating and dehumidification occur simultaneously and are controllable, resulting in a shorter drying time compared to traditional methods.
- More environmentally friendly and clean: No combustion during the process, zero emissions of waste gas or wastewater, causing no pollution.
- More even drying: 360-degree drying area with no dead spots, drying the product evenly inside and out.
- Smarter and easier to operate: The PLC intelligent control system accurately manages temperature and humidity.
- Safer: No risks of fire, explosion, poisoning, or short circuits.
椰子油乾燥小貼士
- Fire and explosion prevention: Coconut meat contains 30–40% oil. The drying temperature must never exceed 70°C; the ideal range is 45–65°C. High temperatures accelerate oil leakage and lower the flash point.
- Cleaning and maintenance: Oil residue on drying room walls, trays, fan blades, and exhaust ducts must be cleaned with food-grade alkaline detergent. Regularly check heating elements, thermostats, fan controllers, and fans to prevent overheating or short circuits—clean dust from the control cabinet to avoid electrical faults.
- Operational safety: Wear heat-resistant gloves and long-sleeve clothing during operation. Before opening the drying room door, turn off the heat source and let it cool down to avoid hot steam burns.
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