TH15378C3 - The production process of vinegar fermented from coconut milk juice. - Google Patents

Abstract

1 page of the number 1 page summary of the invention The production process of vinegar fermented from coconut milk consists of wine, water, coconut milk (Wine) with alcohol content (Alcohol) 10-12% by volume from coconut milk fermented with yeast (Yeast) mixed with 2 species, which are Zacharomysis serivisie, Burgundy strain (Saccharomyces cerevisiae sub. Burgundy) and saccharomyces. Serivisie Montache species (Saccharomyces cerevisiae sub. Montache) For 34-weeks, the vinegar root was prepared. There was 2.5-3.0 percent of acetic acid by volume from the sweetened coconut milk 5 degrees Brix (0Brix) in the amount of 60 milliliters (ml) mixed with wine, coconut milk (Wine) in Volume 30 ml (ml) and mixed with acidic orange juice from coconut milk. The preparation was obtained from 10 ml of acetobacter aceti tistr 354 strains (Acetobacter aceti TISTR 354) and fermented for 48 hours. The sweetness of 5 degrees Brix (0Brix) in the volume of 600 milliliters (ml) mixed with wine, coconut milk (Wine) in the volume of 300 milliliters (ml) mixed with vinegar in the amount of 100 milliliters (ml) fermented. For 48 hours, the aforementioned liquid is mixed with wine, coconut milk (Wine) at a ratio equal to 1 to 1, then fermented by surface fermentation technique, then boiled, sterilized and filtered. Until getting vinegar from the coconut milk juice

Claims (3)

Disclaimer (all) which will not appear on the advertisement page: Page 1 of the number 1 disclaimer 1. Process for producing vinegar from coconut milk which consists of stratum A. Prepare the coconut milk skim juice. By bringing the coconut milk that has been filtered to remove impurities and adjust Sweetened with sugar until sweetened coconut milk in the range of 20-22 degrees Brix (0Brix) adjust the pH with citric acid to have the acidity - Alkali (pH) to 3.5-4.0, then sterilized by boiling for 5 minutes, let it cool down at 25-30 degrees Celsius. B. Prepare wine, water, coconut milk (wine) by adding yeast ) Mixed with 2 strains which are saccharomysis serivisie, Burgundy strains (Saccharomyces cerevisiae su b. Burgundy) and saccharomyces. Serivisie, Montase strain (Saccharomyces cerevisiae su b. Montache) in the total amount of 5-10% of the fermentation volume. Into the coconut milk juice obtained from A. take a total of 3-4 weeks fermentation time, then separate the wine water from the yeast residue to get wine, water, coconut milk (wine) with 10% alcohol content. -12 by volume c. Prepare coconut milk skim juice. By bringing the coconut milk that has been filtered to remove impurities and adjust Sweetened with granulated sugar until the coconut milk was sweetened to 5 degrees brix (0Brix) then sterilized at 110 degrees Celsius (C) for 5 minutes, let it cool down to cool down temperature. 25-30 degrees Celsius. By bringing the coconut milk from C. in the volume of 60 ml (ml) mixed with wine, coconut milk (Wine) obtained from B. in the volume of 30 ml (ml) and then mixed with the acidic vinegar from Coconut milk juice prepared from acetobacter aceti bacteria strain TISTR 354 (Acetobacter aceti TISTR 354), volume 10 ml, total dissolved volume, 100 ml of vinegar inoculation, set aside. At a temperature of 25-35 degrees Celsius for 48 hours to get the inoculum. Vinegar with a certain amount of acetic acid 2.5- 3.0 by volume E. Mix 600 milliliters (ml) of coconut milk from C. mixed with wine, coconut milk (Wime) obtained from B. in volume of 300 milliliters (ml), mixed with vinegar root obtained from D. In the volume of 100 milliliters (ml) set aside at 25-35 degrees Celsius for 48 hours f. Mix wine, coconut milk (Wine) obtained from b. With liquid obtained from E. with a ratio equal to 1: 1 where the solution level is 3-5 cm from the bottom of the container for efficient Fermentation by surface fermentation technique G. Fermentation a mixed solution obtained from d. Under aerobic conditions at 25-35 ° C for 48-60 hrs. Boil. Kills the solution obtained from CH. At temperature 70-72 degrees Celsius for a period of 2-3 minutes. I. Filter the solution obtained from C. It can be vinegar from coconut milk.