TH11692A3 - Process for producing banana vinegar from banana syrup. - Google Patents

Abstract

DC60 (13/11/15) - Invention of Fermented Banana Syrup Using a method of fermentation that allows the mixture to be in direct contact with air (Surface method), which is an easy method. Not complicated and using cheap tools, community enterprise-level entrepreneurs can operate. The production of vinegar from banana syrup began with the preparation of the wine leavening agent, banana syrup. Then, the banana syrup was added with water to a concentration of 15-30% of banana syrup by weight, with sugar 18-22% by weight, adding diammonium phosphate (diammonium phosphate, DAP) 0.01- 0.05% by weight of potash. Potassium metabisulfite (potassium metabisulfite, KMS) 0.02-0.05% by weight, stir until KMS dissolves, cover the container and leave it for 1 night. Stir the banana syrup solution. With a sterile device to expel the sulfur dioxide (sulfur dioxide) produced from KMS completely, add 10-20% by weight of the banana syrup wine, cover the container and ferment at At room temperature until alcohol is 8-10% by volume, filter, dewatering, wine, banana syrup, add bentonite clay 0.05-0.10% by weight and KMS 0.02-0.05% by weight in wine. Banana Syrup And leave it for 3 days or until used Then bring the wine Clear banana syrup to add 30-50% fermented vinegar fermented from banana syrup by maturing weight in wide mouth container. Cover the container with a thin white cloth. Curing at room temperature Until acetic acid (acetic acid) is more than 4% by volume. Production process of fermented vinegar from banana syrup Using a surface method using a 2-step fermentation process, the production of wine, banana syrup and vinegar production. From banana syrup residue The production of banana syrup wine starts with the preparation of the wine leaven, the banana syrup, then the banana syrup is added with water to the concentration of 15-30% of banana syrup, sugar 18-22%, and the addition of diammonium phosphate (DAP). ) 0.01-0.05% Potassium Metabisulfite (KMS) 0.02-0.05% Stir until the KMS is dissolved. Close the container and leave for 1 night. Sulfur dioxide produced from KMS is removed completely, add 10-20% banana residue wine, cover the container and ferment at room temperature until 8-10% alcohol is obtained. % And KMS 0.02-0.05% in the banana syrup wine and left for at least 3 days. The production of banana vinegar from banana vinegar is carried out by Prepare the vinegar essence from banana syrup. Then add vinegar to the wine. Banana syrup in the amount of 30-50% aged in a wide-mouth container. Cover the container with a thin white cloth, incubate at room temperature until more than 4% of acetic acid is obtained.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page. : Production method of fermented vinegar from banana syrup using 2-step fermentation process: wine production, banana syrup residue and banana syrup fermented vinegar production. Which the production process The details are as follows 1. Production of banana syrup wine 1.1 Preparation of the wine leaven, banana syrup - add water to the concentration of 15-30% of banana syrup - add sugar 18-22% - add diammonium phosphate (diammonium phosphate, DAP) 0.01-0.05% - Add potassium metabisulfide (KMS) 0.02-0.05%, stir until KMS dissolves. - Cover the container, set aside for 1 night. - Stir the banana syrup solution. With sterile equipment to repel Sulfur dioxide produced from KMS is removed - 0.2-0.5% yeast powder (saccharomyces cerevisiae) is added. Cover the container. Set to leave for 1 night at room temperature 1.2 Wine fermentation Banana syrup - Add water to the concentration of banana syrup 15-30% - Add sugar 18-22% - Add DAP 0.01-0.05% - Add KMS 0.02-0.05%, stir until KMS dissolves - Cover the container and leave it for 1 night - Stir the banana syrup solution with a sterile device to remove Sulfur dioxide produced from KMS is removed. - Add 10-20% banana residue wine leaven. - Cover the container and ferment at room temperature. Until 8-10% alcohol is obtained. - Strainer to separate the wine water, banana syrup. - Add bentonite clay 0.05-0.10% and KMS 0.02-0.05% in wine water. - Set aside for 3 days or until used. To precipitate fine residue. - Use clear water, wine, residue, banana syrup. 2. Production of banana vinegar from banana syrup 2.1 Preparation of the vinegar from banana syrup - Preparation of culture medium containing yeast extract 0.5-2%, glucose 5-10% and DAP 0.01-0.05% - kill. The culture was at 121 ° C for 15 minutes. - Add 50-100% of the amount of sugar, banana syrup, the amount of the culture medium. Wine, residue, banana syrup and 100 ml culture medium - matured in a wide mouth container Cover the container with a thin white cloth, incubated at room temperature for 2 vines. 2.2 Fermentation of vinegar fermented from banana syrup - add the vinegar root to add to the wine, banana syrup in the amount of 30-50% - aging in a wide container. Cover the container with a thin white cloth, incubating at room temperature until more than 4% of acetic acid is obtained.