TH15455C3 - Durian meat wine vinegar production process - Google Patents

Abstract

1 page of the number 1 page summary of the invention This invention relates to a process for producing durian beef wine cider vinegar. Containing Preparation of durian meat wine The alcohol content of 13-15% by volume was prepared for the preparation of vinegar with 2.5-3.0% acetic acid content by mixed durian pulp and water. In a ratio of 1: 4 with a sweetness of 3-5 degrees, 60% by volume Brix and 30% by volume of durian meat wine with vinegar root. In 10% by volume into the fermentation container It was then fermented by surface fermentation under aerobic conditions at 25-35 ° C for 48-72 hours and then added 13-% alcohol content of durian wine. 15 by volume with the ratio of durian pulp wine to the fermented solution equal to 1 to 1, and the entire solution was transferred to the fermentation vessel again. Then ferment the solution This was continued under aerobic conditions at 25-35 ° C for 120-168 hours. Then filter until the solution is clear

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: EDIT 27/02/2019 Claims None -------------------------------------------------- -------------------------------------------------- Page 1 of Number 1 Page. 1. Production process of cider vinegar, fermented from wine, durian meat. The steps are as follows: a. Preparation of durian meat wine consists of mixing durian meat with water at a ratio of 1: 4, adjusting the initial sweetness to 20-22 degrees, brix, adjusting the pH (pH). ) With citric acid (citric acid) to have a pH of 3.5-4.0, then sterilized by the process. The one Selectable by boiling sterilization for 5-10 minutes or adding disinfectant potassium metabisulphite (potassium metabisulphite) at a ratio of 200-250 mg / kg, set to leave for 1 night, then Add yeast to the wine to ferment. The total fermentation period was 1-2 weeks, separating the wine from the The yeast residue obtained durian meat wine with 13 - 15% alcohol content by volume. B. Prepare the vinegar essence consisting of boiling the durian juice. By mixing fresh durian meat With water at a ratio of 1 to 10, adjusted for sweetness to 3-5 degrees Brix (90 ml of Brix), left the durian juice to cool down until the temperature is 35-40 degrees Celsius, add 95% alcohol concentration by The volume of 3 ml was added and added with acetic acid, prepared moist from aceto bacteria. TISTR 354 Bacteria (Acetobacter aceti TISTR 354) volume 7-10 ml, total volume of 100-110 ml of vinegar inoculation solution, set aside at temperature 25-35 ° C as After 48 hours, the vinegar germinate was obtained with 2.5-3.0% acetic acid content by volume. C. Mix durian pulp and water in a ratio of 1: 4 with a sweetness of 3-5 degrees. Brix ) 60% by volume with durian meat wine obtained from A. with alcohol content of 13-15% by volume, 30% by volume, with vinegar germinated by B.% by volume. 10 by volume into the fermentation container Where the slurry level is 3-5 cm from the bottom of the container for efficient fermentation D. Fermentation of the mixed solution obtained from C. under aerobic conditions at 25-35 ° C for 48-72 hours e. Add durian wine. Obtained from a. Containing alcohol content of 13-15% by volume into a solution obtained from D. to adjust the alcohol content Appropriate for the growth of ama bacteria Cetobacter aceti TISTR 354 strains (Acetobacter aceti TISTR 354) with the ratio Between durian flesh wine and solution obtained from D. equal to 1: 1 f. Transfer all the solutions obtained from E into the container for fermentation again. G. Ferment the solution obtained from f. Under the aerobic condition conditions) at 25-35 ° C for 120-168 h. c. Boil and sterilize the clear solution obtained from G. at 70-72 ° C for 2-3 minutes. Get a clear solution