Desiccated Coconut Fermentation for Low-Sugar Low-Fat Powder
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Solution Overview
Problem
Current methods fail to effectively utilize the nutritional value of desiccated coconut due to its high oil and fat content, limiting its application in high-value nutritional foods.
Innovation Solution
Employing the Yarrowia lipolytica strain (YD19) to decompose coconut oil and fat, converting it into a low-sugar and low-fat nutritional powder through a fermentation process involving pretreatment, fermentation, and spray drying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If desiccated coconut is directly used as nutritional food, then high fat content provides energy, but it is unsuitable for nutritional food due to high oil and fat content
Solution Approach 1:
The patent extracts and removes fat from desiccated coconut through biological degradation using Yarrowia lipolytica yeast. The yeast selectively consumes fat as carbon source, converting it into cellular biomass and metabolic products, thereby reducing fat content from 45% to below 5% while preserving other nutritional components
Solution Approach 2:
Yarrowia lipolytica yeast serves as an intermediary biological agent that mediates the transformation of desiccated coconut. The yeast facilitates the conversion of high-fat coconut material into low-fat nutritional powder through fermentation, acting as a catalyst that enables the chemical and biological changes required
2Quantity of substance
If traditional removal treatment is performed to remove oil and fat, then fat content is reduced, but no effective biological method exists currently
Solution Approach 1:
The patent replaces traditional mechanical or chemical fat removal methods with a biological system. Instead of using solvents, heat treatment, or mechanical pressing to remove fat, the invention uses Yarrowia lipolytica yeast that naturally degrades fat through metabolic processes, providing a more selective and environmentally friendly approach
Solution Approach 2:
The patent changes the fundamental parameter of fat removal from physical/chemical extraction to biological degradation. By controlling fermentation conditions (temperature, pH, oxygen supply, inoculation density), the system optimizes fat consumption rate and transforms the removal mechanism from passive extraction to active biological metabolism
3Quantity of substance
If Yarrowia lipolytica fermentation is used to decompose fat, then low-sugar and low-fat nutritional powder is produced, but fermentation process complexity increases
Solution Approach 1:
Yarrowia lipolytica yeast performs multiple functions simultaneously: it degrades fat as carbon source, consumes sugars, produces cellular biomass rich in protein, and generates metabolic products. This multi-functionality consolidates multiple processing steps into a single fermentation process, reducing overall system complexity despite the biochemical complexity involved
Solution Approach 2:
The fermentation process operates continuously with the yeast constantly degrading fat and consuming sugars throughout the cultivation period. The useful action of fat decomposition continues uninterrupted, transforming the coconut substrate progressively until the desired low-fat composition is achieved, maximizing efficiency throughout the process
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Produces a high-quality, low-sugar and low-fat nutritional powder rich in dietary fiber, protein, and essential nutrients, suitable for instant consumption, enhancing the economic value of desiccated coconut.
Implementation Method 1
The Yarrowia lipolytica can use sugar and fat as carbon sources, has excellent lipolytic performance
Implementation Method 2
inoculating a culture solution of the above-described Yarrowia lipolytica in a cooled desiccated coconut suspension, and fermenting
Implementation Method 3
sterilizing an obtained fermentation broth, evaporating and concentrating under reduced pressure
Implementation Method 4
spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut
Data Source
AI summary
A strain of Yarrowia lipolytica has a deposit number of GDMCC No: 60782, and has been deposited on Sep. 20, 2019, in Guangdong Microbial Culture Collection Center located at Guangdong Institute of Microbiology, 5th Floor, Building 59, No. 100 Xianliezhong Road, Guangzhou City. A low-sugar and low-fat nutritional powder of desiccated coconut is prepared by: mixing a desiccated coconut with water, and heating; then pulping the heat-treated desiccated coconut, homogenizing an obtained coconut milk, adjusting a pH value, and sterilizing, to obtain a desiccated coconut suspension; inoculating a culture solution of the Yarrowia lipolytica in the desiccated coconut suspension after being cooled, and fermenting; and sterilizing an obtained fermentation broth, spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut. The above-mentioned nutritional powder of desiccated coconut is abundant in nutrition, has a strong coconut flavor, and is suitably used as instant drinks for all people.