TH17464A3 - The production process of fermented durian wine vinegar - Google Patents

Abstract

------ 13/09/2019 ------ (OCR) page 1 of number 1 page invention summary. This invention relates to a process for producing fermented durian wine vinegar. The preparation of durian wine with alcohol content of 13-15% by volume, fermentation of vinegar with 2.5-3.0% acetic acid content by volume of fermented durian juice. The sweetness of 3-5 degrees Brix (Brix) and then mix the durian water stir. In the amount of 60 percent by volume with durian meat wine 30% by volume and 10% by volume of vinegar in the fermentation container. And fermented by technique Surface fermentation under aerobic conditions at 25-35 ° C for 48-72 h, then added 10-15% alcohol by volume with durian wine. The ratio of durian wine to the fermentation solution was 1 to 1 and the entire solution was transferred into the fermentation container again. And then ferment the resulting solution Under aerobic conditions at 25-35 ° C for 120-168 hours, the boiling solution was sterilized. Then filter until the solution is clear. ------------ ------ 13/09/2019 ------ (OCR) Page 1 of the number 1 page Summary of invention This invention relates to the production of fermented durian wine vinegar, which consisted of the preparation of durian wine with alcohol content of 13-15% by volume, the preparation of vinegar with hundreds of acetic acid content. 2.5-3.0 by volume for preparing durian water The sweetness of 3-5 degrees Brix (Brix) and mixed with durian juice stirred in the amount of 60 percent by volume with durian meat wine. In the amount of 30 percent by volume with the vinegar root germ 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. Containing - 10-15% alcohol by volume, with a ratio of 1 to 1 stirred durian wine with fermentation solution and transfer the entire solution into the fermentation vessel again and then fermenting the resulting solution. Under aerobic conditions at 25-35 ° C for 120-168 hours, the boiling solution was sterilized. Then filter until the solution is clear. ------------ Page 1 of the number 1 page Summary of invention This invention relates to a process for producing durian beef wine cider vinegar. Consisting of the preparation of durian meat wine The alcohol content of 13 - 15% by volume, the preparation of vinegar with 2.5-3.0% acetic acid content by mixing durian pulp and water at a ratio of 1: 4 with sweetness. 3-5 degrees Brix (Brix) in the amount of 60 percent by volume with durian meat wine. In the amount of 30 percent by volume with the vinegar root germ 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, 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 transfer the entire solution into the fermentation vessel again. And then ferment the solution It was further obtained under aerobic conditions at 25-35 ° C for 120-168 hrs. Then filter until the solution is clear

Claims (1)

Disclaimer (all) that will not appear on the advertisement page. Disclaimer: ------ 13/09/2019 ------ (OCR). Clause 1. Process for producing fermented durian wine vinegar. The steps are as follows: A. Preparation of stirred durian wine consists of mixing durian meat with water in a ratio equal to 1: 2.5, adjusting the initial sweetness 20-22 degrees, Brix, adjusting the pH (pH). ) With citric acid (citric acid) to have a pH of 3.5-4.0 and then sterilized. Either method can be selected by boiling sterilization for 5-10 minutes or adding disinfectant. Potassium metabisulphite (potassium metabisulphite) at a ratio of 200-250 mg / kg, set aside for one night, then add yeast to ferment into wine. Using a total fermentation period of 3-4 weeks, the wine juice is separated from the yeast residue. Will get durian wine stirred with alcohol content 13-15% by volume B. Preparation of vinegar root consist of boiling, sterilizing, stirring durian juice by stirring durian meat with water in a ratio equal to 1: 10 with sweetness. 3-5 degrees Brix (Brix) volume 90 ml for 5-10 minutes, leave the durian juice, stir to cool until the temperature is 35-40 degrees Celsius, add 95% alcohol by volume, 3 ml volume and add. The prepared acetic acid The amount of 7-10 ml of acetobacter aceti strains TISTR 354 (Acetobacter aceti TISTR 354) has a total volume of 100-110 ml of vinegar inoculation solution and left at temperature 25. -35 degrees Celsius for 48 hours will get the vinegar inoculation. The amount of acetic acid (Acetic acid) 2.5-3.0 percent by volume. C. Preparation of stirred durian juice consisted of boiling the durian juice. By mixing durian meat with Water in a ratio of 1 to 2.5 adjusted to the sweetness to 3-5 degrees Brix (Brix) until boiling and continue to boil for 5-7 minutes to sterilize. Place and leave the durian water stirred to cool until the temperature is 35-40 degrees Celsius. D. Mix the durian juice obtained from C. 60% by volume with durian wine stirred from A. with 13% alcohol content. 15 by volume by volume of 30% by volume with vinegar inoculum obtained from B. having 2.5-3.0% by volume of acetic acid 10% by volume in the fermentation container. Where the level of the mixed solution is 3-5 cm from the bottom of the container for the efficiency of fermentation. With a fermentation technique on the surface (surfacefermentation) E. fermenting the mixed solution obtained from d. under aerobic conditions at 25-35 ° C for 48-72 h. 15 by volume into the solution obtained from E. To adjust the alcohol content It was appropriate for the growth of acetobacteraceti bacteria TISTR 354 strains (Acetobacteraceti TISTR 354). Durian stirred with solution obtained from E. Equal to 1: 1 H. Transfer all solution obtained from F. into the fermentation vessel again h. Ferment the solution obtained from G. under aerobic conditions. J. At 25-35 ° C for 120-168 hrs. I. Boil and sterilize the clear solution obtained from C at 70-72 ° C for 2-3 minutes. J. Filter the mixed solution obtained from I. Clear solution ------------ ------ 13/09/2019 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Process of fermented vinegar production. From durian wine The steps are as follows: A. Preparation of stirred durian wine consists of mixing durian meat with water in a ratio equal to 1: 2.5 to adjust the initial sweetness 20-22 degrees. Brix (Brix) adjust the pH. (pH) with citric acid (citric acid) to have a pH of 3.5-4.0, then sterilize by either method, selectable by boiling sterilization for 5-10 minutes. Or add a disinfectant, potassium metabisulfite (potassium metabisulphite) at a ratio of 200-250 mg / kg, set aside for one night, then add yeast to ferment into wine. Using a total fermentation period of 3-4 weeks, the wine juice is separated from the yeast residue. Will get durian wine with alcohol content of 13-15% by volume. B. Preparation of vinegar root consist of boiling, sterilizing, stirred durian juice. The durian pulp is stirred and mixed with water at a ratio of 1 to 10 with a sweetness of 3-5 degrees Brix (90 ml of Brix) for 5-10 minutes, then discard the durian juice, stir to cool until temperature 35. -40 ° C, add 3 ml of alcohol at 95% concentration by volume and add acidic orange juice prepared from acetobacter aceti bacteria strain TISTR354 (Acetobacter aceti TISTR354). The volume of 7-10 ml., The total volume of the vinegar inoculation solution, 100-110 ml, and left at 25-35 ° C for 48 hours to get the vinegar germ The amount of acetic acid (Acetic acid) 2.5-3.0 percent by volume. C. Preparation of stirred durian juice consisted of boiling the durian juice. The durian meat is stirred and mixed with water at a ratio of 1 to 2.5, adjusted for sweetness to 3-5 degrees, Brix (Brix) until boiling and continue to boil for 5-7 minutes to sterilize. Place the stirred durian juice to cool until the temperature is 35-40 degrees Celsius. D. Mix the durian juice obtained from c. 60 percent by volume with durian wine stirred from c. A. With an alcohol content of 13-15% by volume in a volume of 30% by volume and a vinegar root obtained from B. having a content of 2.5-3.0% of acetic acid by volume by a volume of 10% By volume into the fermentation container Where the level of the mixed solution is 3-5 cm from the bottom of the container for the efficiency of fermentation. With a fermentation technique on the surface (surfacefermentation) E. fermenting the mixed solution obtained from d. under aerobic conditions at 25-35 ° C for 48-72 h. 15 by volume into the solution obtained from E. To adjust the alcohol content To be suitable for the growth of bacteria Acetobacteraceti TISTR 354 (Acetobacteraceti TISTR 354) with the ratio of durian wine stirred with solution obtained from Mon is 1 to 1 h. . 2 of 2 pages H. Ferment the solution obtained from G. under aerobic conditions at 25-35 ° C for 120-168 hrs. Sterilize the clear solution obtained from H at 70-72 ° C for a period of 2-3 minutes. J. Filter the mixed solution obtained from I. Clear solution ------------ Correct 27 / 02/2019 No rights -------------------------------------------------- ------------------------------------- Page 1 of Number 1 Page. 1. The production process of fermented durian wine vinegar. The steps are as follows: A. Preparation of stirred durian wine consists of mixing durian meat with water in a ratio equal to 1: 2.5, adjusting the initial sweetness 20-22 degrees, Brix, adjusting the pH (pH). ) With citric acid (citric acid) to have a pH of 3.5-4.0 and then sterilized. Either method can be selected by boiling sterilization for 5-10 minutes or adding disinfectant. Potassium metabisulphite (potassium metabisulphite) at a ratio of 200-250 mg / kg, set aside for one night, then add yeast to ferment into wine. After the fermentation period is finished 3-4 weeks, the wine juice is separated from the yeast residue. Chadai Durian Stirred with 13-15% alcohol content by volume B. Preparation of vinegar germination consists of boiling, sterilizing, stirring durian juice by mixing the durian meat with water at a ratio of 1: 10 with sweetness. 3-5 degrees Brix (Brix) volume 90 ml for 5-10 minutes, leave the durian juice, stir to cool until the temperature is 35-40 degrees Celsius, add 95% alcohol by volume, 3 ml volume and add. The prepared acetic acid The amount of 7-10 ml of acetobacter aceti strains TISTR 354 (Acetobacter aceti TISTR 354) has a total volume of 100-110 ml of vinegar inoculation solution and left at temperature 25. -35 degrees Celsius for 48 hours will get the vinegar inoculation. The amount of acetic acid (Acetic acid) 2.5-3.0 percent by volume. C. Preparation of stirred durian juice consisted of boiling the durian juice. By mixing durian meat with Water in a ratio of 1 to 2.5 adjusted to the sweetness to 3-5 degrees Brix (Brix) until boiling and continue to boil for 5-7 minutes to sterilize. Place and leave the durian water stirred to cool until the temperature is 35-40 degrees Celsius. D. Mix the durian juice obtained from C. 60% by volume with durian wine stirred from A. with 13% alcohol content. 15 by volume by volume of 30% by volume with vinegar inoculum obtained from B. having 2.5-3.0% by volume of acetic acid 10% by volume in the fermentation container. Where the level of the mixed solution is 3-5 cm from the bottom of the container for the efficiency of fermentation. F. Fermentation of mixed solution obtained from A. under aerobic conditions at 25-35 ° C for 48-72 hours f. Add durian wine to stir. With the alcohol content of 10-15 percent by volume into a solution obtained from Mon to adjust the alcohol content. It was appropriate for the growth of acetobacteraceti bacteria TISTR 354 strains (Acetobacteraceti TISTR 354). Durian stirred with solution obtained from E. Equal to 1: 1 H. Transfer all solution obtained from F. into the fermentation vessel again h. Ferment the solution obtained from G. under aerobic conditions. J. At 25-35 ° C for 120-168 hrs. I. Boil and sterilize the clear solution obtained from C at 70-72 ° C for 2-3 minutes. J. Filter the mixed solution obtained from I. Clear solution