TH15907U - The process of producing vinegar from fruit-preserved syrup. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention. This invention proposes a process for producing vinegar from fruit-preserved syrup. The process involves taking fruit-preserved syrup and the bacteria Saccharomyces cerevisiae and processing them according to the starter preparation and wine production processes to obtain wine. Subsequently, the wine and Acetobacter aceti bacteria are processed again according to the starter preparation and vinegar production processes to obtain vinegar.

Claims (6)

Revised 29/10/2018. Claims: 1. The process for producing vinegar from fruit-preserved syrup consists of the following steps: a. Preparation of the yeast starter: The sugar content of the fruit-preserved syrup is adjusted to a range of 10-15 Brix using water, and the pH is adjusted to a range of 4-6 using a sodium hydroxide solution. This is then placed in a closed container. Sterilize at 100-120°C and let it cool. Then add 106-108 colony-forming units (CFU/ml) of Saccharomyces cerevisioe Burardy strain. Close the container and shake. This step yields the yeast starter culture for wine production. B. Wine Production: Adjust the sugar content of the fruit syrup to 20-30 Brix and adjust the pH to 4-6 using a sodium hydroxide solution. Then add 0.15-0.30 g/L of potassium metabisulfite (KMS) and let it sit for 24-30 hours. After that, add 5-10% of the yeast starter culture obtained from step A. Close the container and incubate at 25-30°C for 180-200 hours for wine production. Once the incubation period is complete, filter the mixture through a membrane. The wine is then sterilized, immediately cooled, and packaged in sterilized containers, sealed. This step yields the wine product. C. Preparation of Acetobacter Aceti Starter Culture: Filter the coconut water to remove sediment, pour into a sealed container, and sterilize by steaming. Allow to cool, then inoculate with Acetobacter aceti. Close the container and shake. This step yields the Acetobacter aceti starter culture for vinegar production. D. Vinegar Production: Add the Acetobacter aceti starter culture to the wine produced in step B. Seal the container and puncture holes in the lid. After the specified time, filter through a membrane, sterilize, immediately cool, and package in sterilized bottles, sealing. This step yields the vinegar product. ++++++++++++++++++++++ Page 1 of 2 Claim 1. The process of producing vinegar from fruit-preserved syrup consists of the following steps: a. Preparation of the yeast starter: Adjust the sugar content of the fruit-preserved syrup to a range of 10-15 degrees Brix using water and adjust the pH to a range of 4-6 using a sodium hydroxide solution. Place this mixture in a closed container. Sterilize the mixture and let it cool. Then add 106-108 colonies per milliliter (CFU/ml) of Saccharomyces cerevisioe Burardy strain. Close the container and shake. This step yields the starter yeast culture for wine production. B. Wine Production: Adjust the sugar content of the fruit syrup to 20-30 Brix and adjust the pH to 4-6 using a sodium hydroxide solution (the containers used for cider and wine production must be sterilized). Then add 0.15-0.30 g/L of potassium metabisulfite (KMS) and let it sit for 24-30 hours. Then add 5-10% of the yeast starter from step A. Close the container and incubate at 25-30°C for 180-200 hours for wine production. After the incubation period, filter the mixture through a membrane and sterilize it. It is then immediately cooled and packaged in sterilized, sealed containers. This step yields the wine product. C. Preparation of Acetobacter Aceti Starter Culture: Filter the coconut water to remove sediment, pour into a sealed container, and sterilize by steaming. Allow to cool, then inoculate with Acetobacter aceti. Close the container and shake. This step yields the Acetobacter aceti starter culture for vinegar production. D. Vinegar Production: Add the Acetobacter aceti starter culture to the wine produced in step B, into a sterilized container (the container used for vinegar production must be sterilized). Close the container and poke holes in the lid. After the specified time, filter through a membrane and sterilize. Afterwards, it is immediately cooled and packaged in sterilized, sealed bottles. This step yields the vinegar product. 2. The process for producing vinegar from fruit syrup, as per claim 1, in which step C uses Acetobacter aceti at a concentration of 10⁶-10⁸ colonies per milliliter (CFU/ml). (Page 2 of 2) 3. The process for producing vinegar from fruit syrup, as per claim 1, in which step C involves sterilization at 100-110 degrees Celsius for 10-20 minutes. 4. The process for producing vinegar from fruit syrup, as per claim 1, involves shaking the mixture at a speed of 80-120 revolutions per minute (rpm) for 36-48 hours in step C. 5. The process for producing vinegar from fruit syrup after pickling, as per claim 1, in which step d involves fermentation at a temperature of 25-30 degrees Celsius. 6. The process for producing vinegar from fruit syrup after preservation, as per claim 1, in which step d involves fermentation for 25-30 days.