TH15907C3 - Process for producing vinegar products from fruit syrup - Google Patents

Abstract

1 page of the number 1 page summary of the invention This invention proposes a process for producing citrus juice products from fruit compote, which consists of a process. The bridging of fruit compote and Saccharomyces cerevisiae were processed through the production process according to the leavening process and the wine production process to become a wine product. After that, the wine product and the acetobacter aceti bacteria were processed through the production process according to the inoculum preparation and the vinegar production process. Until it is a vinegar product

Claims (6)

Disclaimer (all) which will not appear on the advertisement page: Revised 29/10/18 Claims 1. Process for producing vinegar products from fruit compote. It consists of the following steps: a. Preparation of the starter yeast (starter), syrup after composing of fruit. To adjust the sugar content in the range of 10-15 degrees brix by using water and adjust the pH in the range of 4-6 with sodium hydroxide solution. Put into a closed container They were then sterilized at 100-120 degrees Celsius, waiting to cool, then put the Saccharomyces cerevisioe (Burardy) strains of 106-108 colony. In this step, the starting yeast is obtained for the production of wine. B. Wine production, use the syrup after composing the fruit to adjust to the sugar content. In 20-30 degrees brix and pH adjusted to 4-6 with sodium hydroxide solution, then add 0.15-0.30 potassium metabisulfide (KMS). G / l left for 24-30 hours, then add 5-10% yeast inoculation, cover and incubate at 25-30 ° C for a period of 180-200 hours for wine production. When it is due, bring a lot of backing through the memory card. Brain is then sterilized and then cooled immediately. It is then placed in a sterile container and sealed at this stage to produce the wine product. C. Preparation of acetobacteria. Start acetate (Starter), filter coconut water, remove sediment. Put into a closed container And steam sterilized, waiting to cool, then inject the bacteria acetobacter aceti (Acetobacter aceti) into the lid of the container to shake in this step to get the acetobacteria germ. Initial acetai for vinegar production d. Vinegar production Take the wine produced from item B and add acetobacter aceti in the container, seal the perforation on the lid of the container. When maturity, the secondary through the membrane. And then sterilized Immediately after cooling Then packaged in sterilized jars and sealed. At this stage, a vinegar product is obtained. ++++++++++++++++++++++ page 1 of 2 pages. 1. Process for producing vinegar products from syrup through fruit compote. It consists of the following steps: a. Preparation of the starter yeast (starter), syrup after composing of fruit. To adjust the sugar content in the range of 10-15 degrees brix by using water and adjust the pH in the range of 4-6 with sodium hydroxide solution. Put into a closed container The bacteria were then sterilized for cooling, then put the Saccharomyces cerevisioe (Burardy) strain 106-108 colony per ml (CFU / ml). ), Close the lid of the container and shake it in this step to get the starting yeast inoculation for the wine making b. Wine production Bring the syrup after composing the fruit to adjust to the sugar content in the range of 20- 30 degrees brix and pH adjusted to 4-6 with sodium hydroxide solution (cider and wine containers will need to be sterilized) Add 0.15-0.30 g / l of potassium metabisulfide (KMS) and leave it for 24-30 hours, then add 5-10% yeast inoculant from A. Close the container and incubate at temperature. 25-30 degrees Celsius for a period of 180- 200 hours for wine production. After maturity, the secondary water passes through the membrane and is then sterilized after Immediately cools And then placed in a sterile container and sealed At this stage, Wine products c. Preparation of acetobacter inoculation Start acetate (Starter), filter coconut water, remove sediment. Put into a closed container And steam sterilized, waiting to cool, then inject the bacteria acetobacter aceti (Acetobacter aceti) into the lid of the container to shake in this step to get the acetobacteria germ. Initial acetai for vinegar production d. Vinegar production Take the wine produced from Item B. Add the acetobacter aceti inoculation (the container used for the vinegar production will need to be sterilized). Container lid After maturity, the secondary water passes through the membrane and is then sterilized. After that do To cool immediately Then packaged in sterilized jars and sealed. At this stage, a vinegar product is obtained. 2. Process for producing vinegar products from syrup through fruit compote. According to claim 1, where in step c, use 106-108 colony of acetobacter aceti (106-108 colony per ml) (CFU / ml) page 2 of 2 pages. 3. Production process of vinegar juice from fruit compote. According to claim 1, where in step C. sterilized at 100-110 degrees Celsius for 10-20 minutes. 4. Production process of vinegar juice from fruit compote. According to claim 1, which in step C is shaken at a speed of 80-120 rpm (rpm) for 36-48 hours. 5. Production process of vinegar juice from fruit compote. According to claim 1, where in step D, incubate at 25-30 degrees Celsius 6. Production process of vinegar juice from fruit compote. According to claim 1, where in step D. incubated for a period of 25-30 days