TH17647A3 - The production process of fermented beverage from acetobacter bacteria mixed with Lactobacillus bacteria by fermentation separately and then mixed. - Google Patents

Abstract

Summary of the invention which will appear on the advertisement page ReadFile:------22/01/2020------(OCR)Page 1 of the 1 page summary of the invention of the fermented beverage production process. Acetobacter bacteria were mixed with lactic bacteria by separate fermentation and then mixed. One or more fermentation food ingredients were used, selected from fruit juices, herbal juices, cereal grains, milk, food additives. Add acetobacter and lactobacillus heads to the fermentation medium. Each type is fermented separately in different containers. Fermentation of both types of inoculums, which will still have live cultures to package beverages that resemble probiotic fermented beverages before or after packaging can choose one or more additions to add enrichment. The diet can be selected from vegetable juices, herbal juices, vegetable slices, fruit slices, flavoring agents, minerals, vitamins, food coloring, food additives, beverages, fermented juices contribute to the normal functioning of the gastrointestinal tract, help inhibit infection. Pathogenic microorganisms in the digestive tract help in excretion and can stimulate the immune system of Mon. ------------------30/10/2017------ (OCR) Page 1 of 1 page summary of the invention of the machine manufacturing process Drink acetobacter fermentation mixed with lactic acid bacteria by fermentation separately and mix. Use at least one fermented food ingredient, choose from fruit juices, herbal juices, cereals, milk products. Edible food additives add acetobacilli and lactobacillus heads to the fermentation medium, each fermented separately in different containers. Once the inoculum has matured, they can be mixed with each other. Fermentation resulting from the fermentation of both types of inoculum, which will still have live cultures to pack beverages that look like probiotic fermented beverages before or after filling can be optional. At least one type to add nutrients. Choose from vegetable juices, herbal juices, vegetable slices, flavoring agents, minerals, vitamins, food coloring, food additives, beverages, fermented juices contribute to the digestive system. It works normally, inhibits pathogenic microorganisms in the digestive tract, aids in excretion, and can stimulate the human immune system to resist disease.-------- ----The production method of acetobacter and lactic acid fermentation beverages uses at least one food ingredient for fermentation, choosing from fruit juices, herbal juices, cereals, milk, food additives. The edible solution was added to acetobacteria and lactic acid bacteria in the fermentation medium. Each type was fermented separately in different containers. The fermentation of both types of inoculums, which will still have live cultures, can be used to package beverages that resemble probiotic fermented beverages. In addition, before or after packaging can be added to what is eaten. At least one can be added to nutrition additives, flavor enhancers, minerals, vitamins, medicinal substances, food coloring, food additives, edibles, heavy beverages, contribute to the normal functioning of the gastrointestinal tract. It inhibits pathogenic microorganisms in the digestive tract, helps in excretion, as well as can stimulate the human immune system.

Claims (7)

Claims (all) which will not appear on the advertisement page:------03/03/2564------(OCR) 1.Production process of acetic acid fermented beverage. Tobactor is mixed with Lactobacillus bacteria by fermentation separately and then mixed. The procedure is as follows: a. Prepare at least one fermented food ingredient, choose from juices/sugar grains. Acetic acid ammonium sulfate, milk B. Add food additives such as vegetable juices, cereals, sugar, acetic acid and ammonium sulfate for fermentation of Acetobacter bacteria, volume 10-20 percent of the feed volume. For fermentation, fermentation period of 1-7 days c. add 10-20 percent of the volume of Lactobacillus bacteria of the fermentation feed for fermentation for a period of 1-7 days. The fermented water in B. Acetobacter in the amount of 10-90 parts by volume and C. Lactobacillus (LactobociUus) in the amount of 90-10 parts by volume were mixed with water. Fermentation resulting from the fermentation of both types of inoculums, which will still have live cultures of both types. E. packaged beverages that resemble probiotic fermented beverages. 2.Production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where before or after packing can be added. One or more edibles can be chosen from coconut water, sugarcane juice, pineapple juice, soy milk, rice milk, cow milk, buffalo milk, goat milk. Nitrogen-containing substances are ammonium sulfate, ammonium dihydrogen phosphate, nutritional additives include dietary fiber, minerals such as calcium, iron and vitamins. 3. Production process of fermented beverage acetobacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where acetobacter bacteria choose from Acetobacterxylinum,Acetobacteraceti 4. Production process of fermented beverage from acetobacter bacteria mixed with Lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where Lactobacillus bacteria Select from Lactobacillus, Leuconostoc, Bifidobacterium. 5. Drink fermented acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed together obtained from the process in 1-4, any one of them ----- -------------22/01/2020------(OCR)Page 1 of 1 Claims Page 1. The production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed with the following steps: A. Prepare the ingredients used as food for fermentation. Choose one or more from fruit juices/cereals, sugar, acetic acid, ammonium sulfate, milk. Add leavening agents such as fruit juices, cereals, sugar, acetic acid and ammonium sulfate for fermentation of acetobacteria. (Acetobacter) volume 10-20% of feed volume for fermentation fermentation period of 1-7 days c. Add 10-20% volume of Lactobacillus head for fermentation. Fermentation for a period of 1-7 days. D. Fermented water in B. Acetobacter in the amount of 10-90 parts by volume and C. Lactobacillus bacteria (Lactobacillus) in the amount. 90-10 parts by volume can be mixed with fermentation resulting from the fermentation of both types of inoculations, which will still have live cultures of both types. probiotic type 2. Production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where before or after packing can be added. One or more edibles can be chosen from coconut water, sugarcane juice, pineapple juice, soy milk, rice milk, cow milk, buffalo milk, goat milk. Nitrogen is ammonium sulfate, ammonium dihydrogen phosphate, nutritional additives such as dietary fiber, minerals such as calcium, iron and vitamins. 3. Production process of fermented beverage acetobacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where acetobacter bacteria choose from Acetobocterxylinum, Acetobacteraceti 4. Production process of fermented beverage from acetobacter bacteria mixed with Lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where Lactobacillus bacteria Select from Lactobacillus, Leuconostoc, Bifidobacterium. 5.Production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed from any one of the processes in 1-4-- ----------------30/10/2017------(OCR)Page 1 of 1 Claims Page 1. The production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed with the following steps: A. Prepare ingredients used as food for fermentation. Choose one or more from fruit juices/cereals, sugar, acetic acid, ammonium sulfate, milk. Add leavening agents such as fruit juices, cereals, sugar, acetic acid and ammonium sulfate for fermentation of aceto bacteria. Bacter (Acetobacter) volume 10-20% of feed for fermentation, fermentation period of 1-7 days c. add 10-20% of Lactobacillus head of Lactobacillus bacillus of feed for fermentation. Fermentation for a period of 1-7 days. D. Fermented water in the amount of acetobacter bacteria in the amount of 10-90 parts by volume and c. Lactobacillus bacteria (Lactobacillus). In the amount of 90-10 parts by volume to mix together the fermentation resulting from the fermentation of both types of inoculums, which will still have live cultures of both types. Fermented probiotics 2.Production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where before or after packing can be added. One or more edibles can be chosen from fruit juices, herbal juices, vegetable slices, fruit slices, nutritional additives, flavor enhancers, minerals, vitamins, medicinal substances, food coloring, food additives, whatever. edible 3. Production process of fermented beverage acetobacteria mixed with lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where acetobacter bacteria choose from Acetobacterxylinum,Acetobacteraceti 4. Production process of fermented beverage from acetobacter bacteria mixed with Lactobacillus bacteria by fermentation separately and then mixed according to claim 1 where Lactobacillus bacteria Choose from Lactobacillus, Leuconostoc, Bifidobacterium. 5.Production process of fermented beverage from acetobacter bacteria mixed with lactobacillus bacteria by fermentation separately and then mixed together obtained from any one of the processes 1-6-- ---------- 1. The production process of achitobacter fermented beverage mixed with lactic bacteria by fermentation separately and then mixed together is as follows: a. Prepare at least one food ingredient for fermentation. From fruit juices, cereals, sugar, acetic acid ammonium sulfate, milk B. add 10-20% of the fermentation leavening agent for acetobacter fermentation, volume of 10-20 percent of the amount of feed for fermentation, fermentation period 1-7. Day c. Add 10-20% volume of lactic bacterium (Lactobacillus) of feed for fermentation for 1-7 days fermentation. Acetobacter in the amount of 10-90 parts by volume and C. Lactic bacteria (Lactobacillus) in the amount of 90-10 parts by volume are mixed with the fermentation resulting from the fermentation of both types of inoculum, which will still have a microorganism. Still alive, both types of e.g. packaged beverages that resemble probiotic fermented beverages. 2. The process of producing fermented beverages with acetobacter and lactic bacteria by fermentation separately and then mixed according to claim 1 where before or after packing can choose to add at least one edible item. The types can be selected from fruit juices, herbal juices, vegetable slices, fruit slices, nutritional additives, flavor enhancers, minerals, vitamins, medicinal substances, food coloring, food additives, edible items. 3. Production process of fermented beverage from acetobacter bacteria and lactic bacteria by fermentation separately and then mixed according to claim 1 where acetobacter bacteria are selected from Acetobacterxylinum, Acetobacteraceti. 4. Process for producing acetobacteria fermented beverage mixed with lactic bacteria by fermentation separately and then mixed according to claim 1 where lactic bacteria are selected from Lactobacillus, Leuconostoc, Bifidobacterium. 5. Production process of acetobacter fermentation drink mixed with lactic acid bacteria fermentation by fermentation separately and then mixed according to claim 1 place where each type of inoculum is fermented separately first and then taken. mix later 6. The production process of fermented beverages with acetobacter and lactic bacteria by fermentation separately and then mixed according to claim 1 where the addition of inoculum uses 10-20 percent of the fermentation medium. that kind 7. Drink fermented water from acetobacter bacteria and lactic bacteria by fermentation separately and then mixed together obtained from any of the processes 1-6.