TH26446U - The process of producing vinegar from fermented banana wine. - Google Patents

Abstract

The process of producing fermented banana wine vinegar consists of four steps: the preparation of the Socchoromyces cerevisioe yeast starter, the fermentation of banana wine, the preparation of the Acerobacter aceti bacterial starter, and the final production of the fermented banana wine vinegar. The turbidity of the resulting fermented banana wine vinegar can be reduced by filtering it through cheesecloth before pasteurization and bottling. This results in a clear, yellowish-brown fermented banana wine vinegar with an acetic acid content greater than 4%.

Claims (3)

1. The process of producing fermented banana wine consists of four steps, with details as follows: a. Preparation of the Socchoromyces cerevisiae yeast starter: Bananas that have reached stage 3-8 ripeness according to Mendoza and Aguilera, 2004's ripeness classification, are peeled and cut into 1-3 cm pieces. These are mixed with water and sugar in the ratio of banana:water:sugar in a ratio of 1-3:1-4:0.5-2. The pH is adjusted to 4-5 by adding citric acid while shaking or stirring. Then, the sweetness is adjusted by adding sugar to achieve a sweetness level of approximately 22-25 Brix, or brown sugar can be used to enhance the product's color. Next, the Socchoromyces cerevisiae yeast starter is added while shaking or stirring. The mixture is then left to stand for 18-36 hours. This step yields the Socchoromyces cerevisiae yeast starter. b. Fermentation of banana wine. To prepare, take ripe bananas (stages 3-8 according to Mendoza and Aguilera, 2004) and peel and cut them into 1-3 cm pieces. Mix them with water and sugar in a ratio of banana:water:sugar of 1-3:1-4:0.5-2. Adjust the pH to 4-5 by adding citric acid while shaking or stirring. Then, adjust the sweetness by adding sugar to achieve a sweetness level of approximately 22-25 Brix, or use brown sugar to enhance the product's color. Sterilize by boiling at 60-80°C for 10-15 minutes. Let it cool to 35-40°C. Then, add 5-10% of the Socchoromyces cerevisiae yeast starter obtained from step A. Shake well. Under anaerobic conditions, allow fermentation to occur at room temperature. The banana wine is fermented for 3-14 days. The resulting banana wine is then pasteurized at 50-80 degrees Celsius for 5-30 minutes. This step yields banana wine with an alcohol content of 6-10%. C. Preparation of the Acerobocter oceti bacterial starter: Filter ripe coconut water to obtain only the clear liquid. Place in a sealed container and sterilize at 95-120 degrees Celsius for 5-15 minutes. Let cool, add the Acerobocter oceti bacteria, and shake 180-200 rpm to provide oxygen for bacterial growth for 36-48 hours. This step yields the Acerobocter oceti bacterial starter used for vinegar fermentation. D. Production of vinegar from banana wine: Add 10-20% of the Acerobocter oceti bacterial starter obtained in step B to the banana wine. The 6-10% alcohol obtained from step B is then used to cover the container with an airtight material such as cheesecloth. This is followed by a perforated plastic cover to allow air circulation and prevent insects. The container is then left to ferment at room temperature for 5-7 days, shaking daily during fermentation. This process yields fermented banana wine vinegar. 2. The process for producing fermented banana wine vinegar, as per claim 1, which results in a clear, yellowish-brown fermented banana wine vinegar with an acetic acid content of 4-8%. 3. The process for producing fermented banana wine vinegar, as per patent 1 or 2, which can reduce the turbidity of the fermented banana wine vinegar by filtering it through cheesecloth before pasteurization and bottling.