The process of producing fermented beverages from pineapple pieces.

Abstract

OCR The process of producing fermented beverages from pineapple pieces involves the following steps: sterilizing pathogenic microorganisms. In the equipment, pathogenic microorganisms in ripe pineapples are sterilized through the first fermentation of pineapple pieces, and then further fermentation of pineapple pieces is performed. 2nd

Claims

OCR 1. The process of producing fermented beverages from pineapple pieces consists of the following steps: a. Disinfect pathogenic microorganisms on equipment. Wash the following equipment thoroughly: gloves, knife, cutting board, wide-mouthed jar or bottle, and narrow-mouthed bottle. Rinse the equipment with clean water. Afterwards, rinse and soak it in a Star San solution for 2-3 minutes. In minutes, this step will result in a device free from pathogenic microorganisms. B. Kill pathogenic microorganisms in pineapples. Cut off the leaves and crown of the pineapple, clean it with clean water, and pat it dry. After that... Cut the pineapple, removing only the peel, eyes, and core, making sure to cut the peel with the flesh still attached. At this stage, you will obtain pineapple pieces that are free from pathogenic microorganisms. C. Ferment the pineapple pieces for the first time. The pineapple pieces, free from pathogenic microorganisms from step B, are fermented to extract the important substances. Pineapple peel contains vitamins, minerals, electrolytes, enzymes, starch, simple sugars, and complex sugars. The pair, water-soluble carbohydrates and water-soluble cellulose, are present in the liquid portion. Increase the number of microbial cells by using pineapple pieces, including the core, eyes, peel, and flesh attached to the pineapple. The peels are placed in a wide-mouthed, sterile container to prevent the growth of pathogenic microorganisms (step A). ​​Sweetened water is then added. Pour a mixture of sweetness levels of 10-20 Brix into a wide-mouthed container until the total volume reaches 4 / 5 of the capacity. Fill a wide-mouthed container, or about 80-90% of its capacity. Then, cover the wide-mouthed container with a white cloth. It is sterilized and secured with rope or rubber to prevent dust or dirt from falling in and causing damage. Restricting the air inside a container to create an anaerobic (confined space) environment for fermentation. Place the wide-mouthed container in an area away from direct sunlight at a temperature of 25-30 degrees Celsius for a period of time. After 60-84 hours, filter the mixture through a sterile white cloth or muslin. Separate only the liquid portion. In this step, you will obtain a liquid containing the important substances from the pineapple peel and... Beneficial microorganisms D. Ferment the pineapple pieces for the second time. Add the liquid containing active ingredients from the pineapple peel and beneficial microorganisms from step C. In a narrow-mouthed screw-top container, seal the lid to allow fermentation to occur under anaerobic conditions. (Anaerobic) Place a container with a narrow screw-on lid in a clean area away from direct sunlight. Maintain a temperature of 25-30 degrees Celsius for 60-84 hours during the fermentation process. Remove the lid of the fermentation container to release gas once a day, every day, or every 24 hours. Once the fermentation time is complete, store it. At a temperature of 5-15 degrees Celsius, this step yields a fermented beverage made from pineapple pieces with a distinct aroma. And the foam has a sweet and sour taste with a hint of tea.

2. The process for producing fermented beverages from pineapple pieces, as per claim 1, where step B involves pineapple. The peel and eyes are yellowish-green, with yellow coloration of not less than 55% but not more than 90% of the variety. Pineapples, including the Batavia, Sriracha, Huay Mun, and Hom Suwan varieties, weigh 1.0-1.5 kilograms each.

3. The process for producing fermented beverages from pineapple pieces, as per Patent 1, where step C can... An additional step can be added by incorporating spices such as cinnamon, star anise, cloves, nutmeg, or cardamom. Combine one or two of these ingredients and marinate them together with the pineapple before sealing the container with a wide mouth.