Field of invention

The present invention relates to a method of processing standardized coconut inflorescence sap ('Neera') with improved shelf life obtainable from Coconut palm. More particularly pertains to a combination of method of harvesting coconut 'Neera' and further processing the resultant 'Neera'. It involves preparation and standardization of a right combination of Anti Fermentation Solution (AFS) to prevent alcoholic fermentation of fresh coconut inflorescence sap ('Neera') and further preservation and packing of coconut 'Neera' to get a shelf life of about 3 months in ambient condition.

Background of the invention

There are about 2000 palm species in the world and among them only nine species yield inflorescence sap ('Neera') and four of them are found in India - Coconut palm, Palmyra palm, date palm and sago palm. India enjoys the premier status in coconut cultivation by contributing 26.34% of total coconut production world over.. India's annual production of coconut is 24 billion nuts from an área of 2.13 million hectares. But, this sector is under the threat of low profitability due to low price of coconut.

'Neera', otherwise called sweet toddy is the natural unfermented sap extracted from the unopened inflorescence of coconut palm. It is a natural and non-alcoholic beverage, high in nutritional valué and an instant thirst quencher. It is sweet, clear with reddish tinge in colour. This is a nutritious health drink with zero percent alcohol, rich in vitamins (A, B, C), minerals (Iron, Zinc, Potassium; Calcium) and having low Glycemic Index (less than 35).The main constituent of the coconut sap juice is sugar (14-18 per cent). The physical and chemical composition of freshly collected coconut blossom "sap" or "néctar" indicates that it is naturally rich in Potassium, Magnesium, Zinc and Iron and is a natural source of amino acids, vitamin B complex and vitamin C and has a neutral pH. It will reduce risk of obesity, cáncer, cardiovascular diseases, hypoglycemia as well as diabetes mellitus. So Neera is having a huge potential in the health conscious food market.

The major health attributes of this sweet sap is as follows:

• Diabetic friendly due to low Glycemic Index (Gl - 35)

• Rich in minerals and vitamins.

• Contain glutamic acid necessary for protein synthesis

• Neera contain vitamins which have anti oxidant properties thereby preventing damage or death of cells.

• Neera can be promoted as a health drink, as an instant energy provider, as a functional food and a nutraceutical. It is good for post operative care due to the high content of electrolytes.

Bio chemical characteristics of fresh Neera is given in the followingTable-1

Major quantity of sap sugar is inulin, the composition is as follows:-

, • Inulin -82%

• Glucose -0.5%

• Fructose -1.5%

• Sucrose -16%

Production of 'Neera' will significantly contribute to the National GDP and is valuable than Crude oil. It will genérate millions of "Green Collar Job" opportunities for economically weaker sections of coconut growing 44 countries including India. 'Neera' has the potential to provide manifold increase in the revenue of coconut farmers compared to traditional products such as coconut, copra and coconut oil etc.

Table-1: Comparison of biochemical parameters of Neera and Toddy

It can be seen that there are many technologies available for coconut sap processing. Some of the relevant publications are mentioned here by way of reference:

1) Technology developed by CFTRI/DFRL, Mysore, Karnataka

2) Technology developed by SCMS Institute of Biotechnology, Kochi, Kerala under a sponsored project of Coconut Development Board.

3) Technology developed by CPCRI, Kasargode, Kerala (Only for extraction of 'Neera')

4) "Effect of Food Grade Preservatives on the Physicochemical and Microbiological Properties of Coconut. Toddy during Fermentation"-Hariharan B, Singaravadivel K, and Alagusundaram K. Department of Food Microbiology, Indian Institute of crop processing technology, Thanjavoor, Tamilnadu. ( Nutrition and Food Science ISSN: 2155-9600 JNFS, an open access journal, Volume 4 • Issue 5 • 1000299 )

Following Patent applications are mentioned here by way of reference.

US 2829058 A relates to an improved process for preserving milk, 'Neera' and like perishable' liquids; 'Neera' being the Indian ñame for a liquid comprising the' unfermented juice obtained from the seed pods of the palm tree group which includes the Coconut and sag palms.

US 20040191375 A1 relates to a process for preserving coconut sap ('Neera') by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents.

CA 2819730 Aldescribes a process for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes.

CN 101066153 A discloses method of preserving coconut flower juice with souring agent and sulfite. Souring agent and sulfite are prepared into tablets separately via adding supplementary material and through a conventional pharmaceutical process. During collecting coconut flower juice, the souring agent tablet and the sulfite tablet are set in the bottom of the container, coconut spadix is cut for coconut flower juice to flow through the cut to the container, and the tablets are dissolved in the coconut flower juice, so that the souring agent and the sulfite react to produce S02 for preserving coconut flower juice well. The method of the present invention is simple, practical, low in cost, less in side effect and convenient for use.

US 2829058 A relates to a process for Preserving milk, 'Neera', and like perishable liquids in their substantially natural and fresh physical state, Chemical composition and nutritive valúes including properties of flavor, color and aroma; which comprises the steps of filling a plurality of containers each with a predetermined quantity of said liquid, indirectly heating said filled containers in a sterilizing zone under pressure in the presence of steam at. a rate and until the contents of said containers reach the sterilizing temperature whereby said liquid is sterilized, at least the latter part of said heating being conducted in the absence of most of the air from said sterilizing zone, said predetermined quantity being such that upon heating to said sterilizing temperature the liquid will expand to completely fill the containers, sealing the containers air-tight at the said sterilizing temperature, removing. said sealed containers and cooling the same under air-tight conditions until the contents of the containers reach normal room temperatures, thereby creating above the liquid in each of the containers a natural vacuum formed by the conduction of the heat expanded liquid as a result of cooling under air-tight conditions.

US 20140227405 A1 describes a proeess for the sterilization and/or pasteurization of sap without denaturing polyphenols and o.ther ingredients present therein, and a sap product prepared from the processes.

WO 2012122639 A1 discloses an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes.

A review of all of the prior art literature ¡ncluding patents reveal that the present invention is novel and is directed towards improving the method for coconut 'Neerá' harvesting, and processing of sap and producís, leveraging technology which stands apart by overcoming the draw backs of the prior art technology.

Further according to traditional method of harvesting inflorescence of coconut palm, the selected unopened spadix of coconut palm is wrapped with fibrous chord of coconut leaf petiole to prevent it from splitting. Inflorescence suitable for tapping is mended and it consists of gentle uniform beating or tapping all over the surface using a wooden mallet thrice daily. The tip of the spadix is cut off and clay is applied. An earthen vessel applied with lime is hung around the spadix to collect the oozing juice. The tip of the spadix is tied down with a string to a nearby petiole or leaf. The daily slicing of the tip of the spdaix allows the sap to flow continuously and slicing is done once ¡n the morning and evening.

Draw backs of traditional method of harvesting coconut 'Neera' are as under

• Highly susceptible to auto fermentation by natural micro flora.

• Fermentation is accelerated due to the presence of yeast cells remaining in pores inside earthen pots.

• Possibilities of contaminaron from insects and pests, unsterilized clay, unhygienic handling and unhygienic collection vessels.

• Application of lime may cause adverse health effects due to high content of calcium.

Henee we have come out with novel method of harvesting coconut 'Neera', which is an improvement over the traditional harvesting method hitherto followed ensuring hygienic collection of 'Neera'.

Features that set our invention apart from the existing technologies are enumerated below:

1) Pre-harvesting procedures are hygienically carried out.

2) Anti Fermentation Solution (AFS) is used to prevent the auto fermentation during the harvesting stage.

3) The pH of 'Neera' is stabilized to 5.2 to 5.3 using acidulant during the processing stage for better shelf life after packing.

4) Increased shelf life of the processed 'Neera' kept in ambient condition.
Biological parameters of processed and bottled 'Neera' are within the acceptable limit as per FSSAI (Microbiological requirement for Carbonated Beverages, ready to serve beverages including fruit beverages Food Safety and Standards Regulations, 2011) as given in the below Table-2

Objectives of the present invention

Therefore the main objective of the present invention is to have good quality 'Neera' having good shelf life.

Another objective of the present invention is to standardize a right combination of Anti Fermentation Solution to prevent alcoholic fermentation of fresh coconut inflorescence sap ('Neera')

Yet another objective of the present invention is to develop a process of preservaron and packing of coconut 'Neera' to get a shelf life of at least 3 months in ambient condition.

The above objectives of the present invention could be achieved as explained in the details of our invention due to our sustained and extensive R&D effort.

Summary of the invention

Raw 'Neera' is rich in sugars and nutrients. Henee it is highly vulnerable to auto fermentation at ambient temperature and get converted to toddy containing 5-7% alcohol. In order to arrest this auto fermentation, according to our invention the coconut inflorescence sap ('Neera') is collected hygienically using AntiFerment Solution. The new process comprising of the following steps:

• cleaning the crown of the coconut palm and cleaning the spadix using disinfectant;

• washing of spadix using distilled water and wiping using tissue paper;

• wrapping the selected unopened spadix with fibrous chord of coconut leaf petiole along its length to prevent it from splitting.

• gently beating of spadix using a mallet;

• cuttíng the tip of the spadix and application of sterilized clay which acts as a boundary and prevenís the back flow of 'Neera' ¡nto the inflorescence;

• harvesting of sap from inflorescence by inserting a clean can containing Anti Fermentation Solution(AFS) to collect raw 'Neera';

• collection of raw 'Neera' in clean transportaron vessel and transportation to the processing site in chilled condition.

• storing in chilled condition (<10°C) in a chiller tank until the processing time.

Anti Fermentation Solution (AFS) used here contains Potassium Sórbate and Potassium meta bisulphite (KMS) in a ratio 6:1. About 10ml AFS was found as the optimum combination to arrest auto fermentation per í Litre 'Neera'. Further resultant coconut 'Neera' is standardized to get a shelf life of 3 months or more in ambient condition by the following method.

First quality of raw 'Neera' from each can is checked, filtered using normal sieve and collected in a chiller tank. The pH of the combined lot is adjusted to 5.2 - 5.3 using citric acid for better shelf life on prolonged storage. Centrifugation is done twice at 15,000 rpm to remove micro organisms adhering to the dust, dirt and suspended particles and to get clarity of 'Neera'. Centrifuged 'Neera' is pasteurized and packed in aseptic conditions in pre sterilized bottles.

Brief description of drawing

These and other features, aspects and advantages of the present invention will become better understood when the detailed description is read with reference to the flow sheet depicted in the accompanying drawing.

FIG. 1 shows process flow chart for processing of 'Neera' drink according to a preferred embodiment under the invention

FIG. 2 shows a process flowchart depicting standardized process for

'Neera' harvesting according to a preferred embodiment under the invention FIG. 3 shows method of processing & packing of the harvested 'Neera' according the invention according to a preferred embodiment under the invention FIG. 4 shows comparison of Total píate count of raw and processed Neera FIG. 5 shows comparison of yeast and mold count of raw and processed

Neera FIG.6 shows comparison of Total coliforms count of raw and processed Neera

DETAILS OF INVENTION

Novel method of processing standardized coconut inflorescence sap ('Neera') according to our invention is found to be very effective in arresting the multiplication of yeast in the freshly tapped coconut inflorescence sap ('Neera'). Further preservation and packing will result a shelf life of about 3 to 6 months to the coconut 'Neera' in ambient condition. In a preferred embodiment under the invention the method of processing standardized coconut inflorescence sap, ('Neera') with improved shelf life comprise of: a) harvesting of sap from inflorescence in clean cans which contain Anti Fermentation Solution (AFS); b) transportaron of the can containing inflorescence sap to the processing plant in thermally insulated ice boxes; c) storing the same in chilled condition (<10°C) in the processing plant; d) checking the pH, Brix and organoleptic properties of each can to ensure quality; e) filtration using normal sieve to remove large particles; f) checking pH of the combined lot and stabilization of pH to 5.2 to 5.3 using citric acid, if pH is higher; g) removing of suspended particles through double centrifugation in a centrifuge at 15,000 rpm; h) pasteurization of Neera at 83°C to 87°C for 15 minutes and i) packing the pasteurized 'Neera' aseptically, in pre sterilized bottles made of food grade material.

The Anti Fermentation Solution used here is a combination of Potassium Sórbate and Potassium Meta bisulphite and is found to be very effective in arresting the multiplication of yeast not only for freshly tapped coconut inflorescence sap ('Neera'), but also for other similar application such as preservaron of wine. The Anti Fermentation Solution (AFS) according to a preferred embodiment under the invention is prepared using Potassium Sórbate and Potassium meta bisulphite (KMS) in a ratio 6:1. For making a solution of 10 mi AFS, 600 ppm Pot. Sórbate and 100 ppm KMS (which releases 57.6 ppm SO2) is dissolved in sterilized / distilled water. About 10ml AFS was found as the optimum combination to arrest auto fermentation per 1 Litre 'Neera'.

We have standardized the whole process and found that double centrifugation is very effective in improving the clarity of the product. Similarly by pasteurization microorganisms available in the said centrifuged 'Neera' can be destroyed or arrested and aseptic packing can prevent further re-entry of microorganisms including pathogens and makes the product safe for consumption. Strict adherence to hygienic practices right from harvesting till the product reaches to the consumers is a must in the process of quality producís from 'Neera'. Primary producís like sugar, Jaggery, syrup, honey and semisolid jaggery can also be produced from 'Neera'.

The method of harvesting Neera of coconut palm comprising of the following steps:-

Cleaninq of crown and inflorescence: For collection of 'Neera', it is necessary to ensure the hygiene of the crown. Clear the crown of the palm and nearby áreas of the selected inflorescence, taking preventive measures to inhibit the attack of pests. Henee coconut inflorescence is made hygienic by treatment with disinfectant. Sodium hypo chlorite (1%) solution is the disinfectant used for this purpose. 10 mi of Sodium hypo chlorite is dissolved in 1 L distilled /sterilized water and is filled in a sprayer. The solution is sprayed on the inflorescence from top to bottom and also to the nearby áreas. Subsequently distilled water/sterilized water is used to wash the inflorescence by spraying top to the bottom of inflorescence for removing the traces of disinfectant and dust particles from the inflorescence. Then the inflorescence is wiped by using a piece of cotton or tissue paper. This selected unopened spadix is wrapped with fibrous chord of coconut leaf petiole along its length to prevent it from splitting.

Beating of spadix: These spadix inside of which is having inflorescence suitable for tapping is beaten gently all over the surface uniformly using a hardwood mallet preferably wooden mallet thrice daily so as to carefully bruise and rapture the tender tissues of the floral bunch.

Cuttinq the tip of the spadix and application of sterile clav: Approximately seven to ten centimetre of the tip of the spadix is cut off using a sharp knife and sterilized clay is applied. Clay is sterilized to avoid contamination and to ensure hygienic collection of 'Neera'. Sterilized clay should be applied on the inflorescence using gloves. Clay acts as a boundary and prevents the back flow of 'Neera' into the inflorescence.

Harvestinq of sap from inflorescence in clean cans which contain Anti Fermentation Solution (AFS): Fresh 'Neera' is harvested using Anti Fermentation. Solution. Requisite quantity of AFS is poured into the sterilized collection jar and is inserted into the inflorescence. After 12 hours, 'Neera' collected from the coconut palm is transferred to transportation vessel and is immediately stored in chilled condition.

Transportation to the processinq plant in ice boxes: 'Neera' collected is transported to the processing site in chilled condition. Chillers or iceboxes are used for this purpose. Ensure that the vessels and containers used for the transportation are well cleaned.

Storaqe in chilled condition (<10°C): 'Neera' is stored in chilled condition (<10°C) until the processing time.

Qualitv checkinq: Qualitv checking of each container is done in order to ensure that the 'Neera' is suitable for processing. pH, brix, colour, taste and odour are the major physico- Chemical parameters representing the quality of 'Neera'. This will facilítate to blend different batches to obtain specified physico- Chemical parameters. Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. Specified 'Neera' of pH>5.2 and having characterístic colour, clarity and taste is utilized for packing..

Filtration: After checking the quality, fresh 'Neera' is filtered using normal sieve to remove large partióles and foreign matters. 'Neera' for processing is collected in a chiller tank.

Stabilization of pH : The pH of the combined lót is checked and adjusted to 5.2 - 5.3 using citric acid in order to ensure better shelf life on prolonged storage.

Centrifuaation: In order to remove all the suspended particles, centrifugation is done twice at 15,000 rpm. Centrifugation remove microorganisms adhered to the dust and suspended particles. About 40-50% microbial load is reduced after the first stage of centrifugation and by double centrifugation it is réduced to 5-10%, 'Neera' becomes totally clear.

Pasteurization: Centrifuqed 'Neera' is subjected to pasteurization at 85°c for 15 minutes to destroy the survived yeast cells and other microbes before packing. Pasteurized 'Neera' is free of micro organism and should be packed strictly in aseptic conditions to avoid re- entry of contaminants.

Bottlina and cappinq: Pasteurized 'Neera' is packed aseptically in pre sterilized HDPE/PP (Poly Propylene) or glass bottles.

Storaqe :'Neera' processed and packed aseptically can be stored in room temperature or in refrigerated condition. For consumers' acceptance and to avoid discoloration due to sunlight, ('Neera' is photosensitive due to the presence of ascorbic acid) it is better to store under refrigeration.

Examples

Four combinations of Potassium Sórbate & Potassium meta bisulphite (KMS) were prepared and thed. The quantity of KMS was kept constant in all the 4 combinations. In the first 2 triáis, results were almost same in the case of physical and biological parameters. Shelf life of 3 months was obtained fully for the control bottles kept for shelf life analysis. For 3rd and 4th trial, count of TPC & yeast cells were comparatively higher and shelf life not obtained up to the bench mark. Henee it was found that the combination applied for Trial - II is the best one. The results of triáis on the impact of AFS ratio on the Physico- Chemical and Biological characteristics of Raw Neera & shelf life of Processed and Packed Neera are given in the following Tables -3

Biochemical characteristics of fresh and processed Neera

After analyzing the biochemical characteristics of raw and processed 'Neera' according to a preferred embodiment under the invention, it was observed that there was no significant difference in the important physiochemical characteristics. Physicochemical characteristics of raw Neera and packed Neera after processing is given in the following Tale- 4

Microbiological characteristics of the raw Neera, as well as the same under different stages of the processing ie.one time centrifuged 'Neera'; two times centrifuged 'Neera'; and pasteurized 'Neera' are given in the following Table-5.

Similarly comparison of Total píate count of the raw Neera, as well as the same under different stages of the processing ¡e. one time centrifuged 'Neera'; two times centrifuged 'Neera'; and pasteurized 'Neera' are given in Fig-4.

Comparison of yeast and mold count of the raw Neera, as well as the same under different stages of the processing ie.one time centrifuged 'Neera'; two times centrifuged 'Neera'; and pasteurized 'Neera' are given in Fig-5. Comparison of Total coliforms count of the raw Neera, as well as the same under different stages of the processing ie.one time centrifuged 'Neera'; two times centrifuged 'Neera'; and pasteurized 'Neera' are given in Fig-6.

Conclusión: Microbiological characteristics of raw and processed 'neera' show that there is a significant reduction in the TPC, Yeast & mould and total coliforms count when 'neera' is processed. E.coli, Staphylococcus aureus and Salmonella were absent in the fresh as well as processed 'neera'.

Henee it can be seen that the present invention is unique and set apart from the existing method of harvesting and processing 'Neera' from Coconut palm because of the following aspeets of the invention.

According to one aspect of the invention we follow sanitized tapping of 'Neera' from coconut palm.

According to another aspect of the invention usage of Anti Fermentation Solution (AFS) in clean sterilized vessels prevents auto fermentation of coconut ¡nflorescence sap.

According to yet another aspect of the invention, transportation of the coconut ¡nflorescence sap to the processing plant is done in chilled condition.

According to still another aspect of the invention, quality check of 'Neera' is done to ensure optimum result.

According to one more aspect of the invention, the stabilization of pH using acidualant is done to get a pH of 5.2 to 5.3 during the processing stage for better shelf life after packing to ensure better shelf life on prolonged storage.

According to yet another aspect of the invention double centrifugation of coconut sap is done for reducing microbiai load by 95 % and for increasing clarity.

According to another aspect of the invention Pasteurization is done before aseptic packing and bottling.

The invention disclosed here is based on our extensive R&D effort which resulted in standardized harvesting technology, novel Anti Fermentation Solution which Isa combination of Potassium sórbate and Potassium Meta bisulphite that is found to be very effective in arresting the multiplication of yeast in 'Neera'. Henee strict adherence to hygienic practices right from harvesting till the product reaches consumers is necessary for production of good quality 'Neera'. From these 'Neera' primary produets like sugar, Jaggery, syrup, honey and semisolid jaggery can also be made.

Advantages of the invention

• Pre harvesting procedures are hygienically carried out where as in traditional method hygienic practices are not followed.

• Processed and bottled 'Neera' can be kept in ambient condition (28-30 degree centigrade) for 3 months.

• Biological parameters of processed and bottled 'Neera' is within the acceptable limit as per FSSAI Standards

• Anti Fermentation Solution (AFS) in clean sterilized vessels arrest auto alcoholic fermentation of coconut sap

• The pH of 'Neera' is adjusted to 5.2 - 5.3 using citric acid during the processing stage for better shelf life.

• Double centrifugation remove microorganisms adhere to the suspended partióles and reduce microbiai load to a considerable limit.'Neera' becomes clear.

• Pasteurization at 85°C for 15 minutes to destroy the survived yeast cells and other microbes before packing.

• Pasteurized 'Neera' is packed aseptically in pre sterilized HDPE/PP (Poly Propylene) or glass bottles.

We have brought out the novel features of the invention by explaining some of the preferred embodiments under the invention, enabling those skilled in the art to understand and visualize our invention. It is also to be understood that the invention is not limited in its application to the details set forth in the above description or as illustrated in the drawings. Although the invention has been described in considerable detail with reference to certain preferred embodiments thereof, various modifications can be made without departing from the spirit and scope of the invention as described herein above and as defined in the following claims.

We claim,

1. A method of processing standardized coconut inflorescence sap ('Neera') with improved shelf life comprising:

a) harvesting of sap from inflorescence in clean cans which contain Anti Fermentation Solution (AFS)

b) transportaron of the can containing inflorescence sap to the processing plant in thermally insulated ice boxes;

c) storing the same in chilled condition (<10°C) in the processing. plant;

d) checking the pH, Brix and organoleptic properties of each can to ensure quality;

e) filtration using normal sieve to remove large particles;

f) checking pH of the combined lot and stabilization of pH to 5.2 to 5.3 using citric acid, if pH is higher

g) removal of suspended particles through double centrifugation in a centrifuge at 15,000 rpm

h) pasteurization of Neera at 83°C to 87°C for 15 minutes and i) packing the pasteurized 'Neera' aseptically in pre sterilized food grade plástic or cjlass bottles.

2. A method of obtaining standardized coconut inflorescence sap ( 'Neera') as claimed in claiml, wherein harvesting 'Neera' comprising :

a) cleaning the crown of the coconut palm and cleaning the spadix using disinfectant;

b) washing of spadix using distilled water and wiping using tissue paper;

c) wrapping the selected unopened spadix with fibrous chord of coconut leaf petiole along its length to prevent it from splitting.

d) gently beating of spadix using a mallet;

e)cutting the tip of the spadix and application of sterilized clay which acts as a boundary and prevents the back flow of 'Neera' into the inflorescence;

f) harvesting of sap from inflorescence by inserting a clean can containing Anti Fermentation Solution(AFS) to collect raw 'Neera';

g) collection of raw 'Neera' in a clean transportaron vessel and storing ¡n chilled condition (<10°C) ¡n a chiller tank until the processing time.

3. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claiml, wherein processing the resultant sap into a stable product comprising:

a) checking the physico- Chemical parameters : pH, brix, colour, taste and odour representing the quality of 'Neera';

b) filtering the 'Neera' using 1 mm sieve to remove large partióles and foreign matters and collect in a chiller tank;

c) adjust the pH to 5.2 - 5.3 using citric acid in order to ensure better shelf life on prolonged storage;

d) centrifuging the filtered and stabilized Neera after pH adjustment to remove microorganisms adhered to the dust and suspended particles two times at an RPM of 15,000 rpm;

e) subjecting the centrifuged 'Neera' to pasteurization at about 85°c for 15 minutes to destroy the survived yeast cells and other microbes before packing;

f) packing the pasteurized 'Neera' aseptically in pre sterilized food grade High Density Poly Propylene / Poly Propylene bottles/ glass bottles;

g) storing the processed and aseptically packed 'Neera' at room temperature or in refrigerated condition preferably under refrigeration.

4. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim2, wherein the disinfectants used for cleaning the crown of the coconut palm is Sodium hypo chlorite (1%)solution.

5. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim4, wherein the disinfectant solution is produced by dissolving 10 mi of Sodium hypo chlorite in 1 L distilled /sterilized water and is sprayed on the inflorescence from top to bottom and also to the nearby áreas.

6. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim2, wherein distilled water/sterilized water is used to wash the inflorescence by spraying top to the bottom of inflorescence for removing the traces of disinfectant and dust particles from the inflorescence and subsequently the inflorescence is wiped by using a piece of cotton or tissue paper.

7. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim2, wherein approximately seven to ten centimeter of the tip of the spadix is cut off using a sharp knife and sterilized clay is applied on the inflorescence using gloves to avoid contamination and to ensure hygienic collection of Neera.

8. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim2, wherein the spadix inside of which is having inflorescence suitable for tapping is beaten gently all over the surface uniformly using a mallet preferably hard wooden mallet thrice daily so as to carefully bruise and rapture the tender tissues of the floral bunch.

9. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim 2, wherein Anti Fermentation Solution (AFS) is having a composition of Potassium Sórbate and Potassium metabisulphite (KMS) in the ratio 6:1 in making Anti Fermentation Solution.

10. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claim 9, wherein about 10ml AFS is the optimum combination to arrest auto fermentation per 1 Litre'Neera' and for making a solution of 10 mi AFS, 600 ppm Pot. Sórbate and 100 ppm KMS (which releases 57.6 ppm S02) is dissolved in sterilized / distilled water.

11.A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claiml, wherein pH, brix, colour, taste and odor of each batch of 'Neera' representing collection vessel is checked prior to blending to ensure specrfied physico- chemical parameters.

12. A method of processing standardized coconut inflorescence sap ('Neera') as claimed in claiml, wherein about 40-50% microbial load is reduced after the first stage of centrifugaron and by double centrifugation it is reduced to 5-10%, in the stabilized 'Neera' resulting totally clear liquid.