The process of producing jelly dessert from tea waste water.

Abstract

OCR 10KL (02 / 02 / 2568) This invention concerns the process of producing jelly dessert from tea waste water. The steps involved are as follows: Prepare a starter culture of Acetobacter xylinum bacteria by boiling black tea residue in... Heat water and strain the black tea leaves from the liquid. Then mix the strained black tea liquid with coconut water and add... Granulated sugar is mixed with concentrated acetic acid (glacial acetic acid) and then ammonium sulfate is added. The mixture is boiled, then bottled in glass jars and sterilized in a pressure cooker. The concentrate is then added. Pure Acetobacter xylinum bacteria were obtained as a bacterial inoculum. Acetobacter xylinum was then used to prepare a solution for agar fermentation by... Boil the black tea leaves in hot water, then strain the tea leaves from the liquid. Mix the strained black tea liquid with water. Coconut, add granulated sugar, add concentrated acetic acid (glacial acetic acid), then add ammonium sulfate. (Ammonium sulfate) is then boiled and left to cool, resulting in a solution for fermenting the jelly. The jelly is fermented in a cylindrical container with a wide base to scale up the production of jelly. The solution for fermenting the agar is poured into a sterilized cylindrical container. Blanch in hot water, then add Acetobacter xylinum bacterial inoculum, and cover with... The sterilized paper is left standing still without moving the tray or disturbing it. After being soaked for 7-10 days, the tea waste water will produce a delicious jelly product.

Claims

OCR 10KL (02 / 02 / 2568) 1. The process of producing jelly dessert from tea waste water involves the following steps: A. Preparation of Acetobacter xylinum bacterial inoculum by... Boil 1 part black tea leaves in hot water at a temperature of 98-102 degrees Celsius for 10-15 minutes. Strain the black tea leaves from the liquid. Next, mix the remaining black tea liquid with coconut water in a 50:50 ratio and add sugar. The dissolved solids content should be 10-12 Brix. Add concentrated glacial acetic acid. Add 1% by volume of acid, or until the pH is in the range of 3.5 - 4.

0. Then add 0.5% ammonium sulfate by mass per volume. Bring to a boil at 85-100 degrees Celsius for 3-5 minutes. Fill a clean glass bottle with the ingredients. Seal the mouth of the bottle with cotton wool, and then cover it again with a sheet. Aluminum foil should be sterilized in a pressure cooker at 121 degrees Celsius for 10 minutes. Allow the bottle to cool to a temperature of 25-30 degrees Celsius, then add the Acetobacter xylenum bacterial inoculum. Purified (Acetobacter xylinum) at 10% by volume, left to stand at 25-30 degrees Celsius. Leaving it at Celsius for 5-7 days will yield a starter culture of the bacterium Acetobacter xylinum. B. Prepare the solution for fermenting the jelly by boiling 1 part black tea residue in... Heat the tea in water at a temperature of 100°C (plus or minus 2°C) for 10-15 minutes, then filter out the black tea residue from the liquid. Next, mix the remaining black tea liquid with coconut water in a 50:50 ratio and add sugar. The dissolved solids content should be 10-12 Brix. Add concentrated glacial acetic acid. Add 1% by volume of acid, or until the pH is in the range of 3.5 - 4.

0. Then add 0.5% ammonium sulfate by mass per volume. Bring to a boil at 85-100 degrees Celsius for 3-5 minutes. Let it cool down to 25-30 degrees Celsius. Degrees Celsius is the solution for fermenting jelly. C. Ferment the jelly in a cylindrical container with a wide base to allow for size expansion. To produce jelly, pour the jelly fermentation solution obtained from step B into a container shaped like this. A wide-based cylindrical container for fermentation, sterilized by scalding with hot water. Next, add the Acetobacter xylinum bacterial starter culture. From step A, add 10% of the fermentation volume, cover with sterilized paper, and let it stand. Keep it still at a temperature of 25-30 degrees Celsius without moving the tray or disturbing it. After being affected for 7-10 days, the tea residue will yield a jelly-like product with a thickness of 1.4-2.0 cm. centimeters (cm)