TH16768B - Process for processing coconut water agar using lactic acid. - Google Patents

Abstract

------ 11/12/2018 ------ (OCR) page 1 of the number 1 page Invention summary. The process of processing coconut agar using lactic acid is the process of soaking the agar agar. Large plates or diced in strong lactic acid water. To help deodorize the acidic odor in the fermentation process of coconut agar and also reduce the sourness of the agar agar within 24 hours from the original need to be boiled and Change a lot of water to reduce the acidity of the coconut agar to help deodorize the pungent odor caused by the acids in it. Coconut jelly fermentation process To help the coconut jelly production process To have a shorter and reduced time The process of using water to clean the agar agar and reduce the acid content in the agar agar. To reduce Cost and production time of nata de Coco. By taking lactic acid, the sensory properties are improved. Of jelly, coconut water for the better The texture is firm, white, not sour and has no pungent smell. ------------ Revised 10/21/2016 The process of processing agar agar using lactic acid has a step is to soak the agar. Coconut water Large plates or diced in strong lactic acid water. To help deodorize the acidic odor in the fermentation process of coconut agar and also reduce the sourness of the agar agar within 24 hours from the original need to be boiled and Change a lot of water to reduce the acidity of the coconut agar to help deodorize the pungent odor caused by the acids in it. Coconut jelly fermentation process To help the coconut jelly production process To have a shorter and reduced time The process of using water to clean the agar agar and reduce the acid content in the agar agar. To reduce Cost and production time of nata de Coco. By taking lactic acid improves sensory features Of jelly, coconut water for the better It has a firm texture, is white, not sour and has no pungent smell. -------------------------------------------------- Process for processing coconut water agar using lactic acid. To help deodorize the pungent odor caused by acids in Coconut water agar fermentation process And to improve the sensory characteristics of coconut nata for the development of the coconut jelly production process To have a shorter time and reduce the use of cleaning agar. Coconut water and reduce the acid content in coconut water jelly To reduce costs and production time of coconut jelly By using lactic acid to improve the sensory characteristics of coconut water agar. It has a firm texture, is white, not sour and has no pungent smell.

Claims (1)

Disclaimer (all) which will not appear on the advertisement page. : ------ 11/12/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Process of coconut jelly processing using lactic acid. The steps are as follows: A. Prepare the acetobacter xylinum bacteria (Acetobacter xylinum), focus on time for 24 hours. B. Put the germs from Section A. put in fresh coconut water. Degrees Celsius, focus on a period of 7-14 days. D. The coconut water agar pieces from the note C. Soak in 0.05-2 percent lactic acid solution by mass / volume. By adjusting the pH value To be in the range of 3-5 measuring the sourness of Nata de Coco every 1 hour E. Get a product that is firm texture, white, not sour and without pungent smell. August 17, 2017 1. Process for processing jelly-coconut shape using lactic acid. The steps are as follows: A. Prepare the acetobacter xylinum bacteria for 24 hours. B. Remove the bacteria from item A. And put it in fresh coconut water. C. Leave it at a temperature of 25-30. Degrees Celsius for a period of 7-14 days. D. Coconut water jelly pieces were soaked in 0.05-2 percent lactic acid solution by mass / volume by adjusting the pH value. To be in the range of 3 - 5, measure the sourness of the coconut jelly every 1 hour. E. Obtain a firm texture, white color, not sour and no pungent smell. ---------- Correct 21 / 10/2559 1. Processing process of coconut jelly shape using lactic acid. The steps are as follows: a. Prepare the acetobocter xylinum for 24 hours. B. Remove the infection from item A. And put it in fresh coconut water. C. Leave it at a temperature of 25-30. Degrees Celsius for a period of 7-14 days. D. Coconut water agar is soaked in 0.05-2 percent lactic acid solution by mass / volume by adjusting the pH value. To measure the sourness of the coconut jelly every 1 hour. E. Get a product that has a firm texture, white, not sour and has no pungent smell. -------------------------------------------------- -------------------- 1. Process for processing coconut water jelly using lactic acid. The steps are as follows: A. Prepare the acetobacter xylinum bacteria for 24 hours. B. Remove the bacteria from the item A. And put it in fresh coconut water. C. Set and leave at temperature 25-30 Degrees Celsius for a period of 7-14 days. D. The coconut water agar pieces were immersed in a 0.05-2 percent lactic acid solution by adjusting the pH to be in the range of 3-5 to measure the acidity of the agar. Coconut every hour. Mon. Get a coconut water jelly product that is firm texture, white, not sour and odorless.