1. A system 100 for optimizing Burans Zing fermentation, the system 100 comprising: a juice extraction unit 102 configured to extract juice from Burans flowers using a hot-pressing technique, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice; a primary sterilization means 104 configured to sterilize the extracted juice to eliminate any residual microbial contaminants present in said juice; a fermentation initiation module 106 configured to inoculate the sterilized juice with Saccharomyces cerevisiae, wherein said inoculation involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to initiate alcoholic fermentation; a fermentation control unit 108 configured to maintain the inoculated juice under controlled conditions of temperature to allow said juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved; a secondary fermentation means 110 configured to subject the alcohol-fermented juice to a secondary fermentation by inoculating with Acetobacter aceti, wherein said secondary fermentation involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation; an acetic acid fermentation control device 112 configured to conduct acetic acid fermentation under conditions optimized for the activity of Acetobacter aceti; a filtration apparatus 114 configured to filter the fermented product to remove any solid residues and clarify the product, wherein said filtration involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and a tertiary sterilization unit 116 configured to sterilize the filtered product, wherein said tertiary sterilization provides a finished product.

2. A method 200 for optimizing Burans Zing fermentation, the method 200 comprising the steps of: (at step 202) extracting juice from Burans flowers using a hot-pressing technique to reduce microbial contamination and extend shelf-life, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice; (at step 204) sterilizing the extracted juice in a primary sterilization step to eliminate any residual microbial contaminants present in said juice; (at step 206) inoculating the sterilized juice with Saccharomyces cerevisiae, to initiate alcoholic fermentation, wherein said inoculation step involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to convert sugars present in said juice into alcohol; (at step 208) allowing the inoculated juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved, wherein said alcoholic fermentation step is conducted under controlled conditions of temperature; (at step 210) subjecting the alcohol-fermented juice to a secondary fermentation by inoculating with acetic acid bacteria, specifically Acetobacter aceti, wherein said secondary fermentation step involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation; (at step 212) conducting acetic acid fermentation to convert alcohol present in said juice to acetic acid, wherein said acetic acid fermentation step is performed under conditions optimized for the activity of Acetobacter aceti, thereby producing vinegar; (at step 214) filtering the fermented product to remove any solid residues and clarify the product, wherein said filtration step involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and (at step 216) sterilizing the filtered product in a tertiary sterilization step to ensure the final product is free from any microbial contamination, wherein said tertiary sterilization step provides a finished product with extended shelf-life and safety for consumption.

3. The method of claim 2, wherein said primary sterilization step is conducted using heat treatment at a preset temperature and duration to eliminate microbial contaminants without adversely affecting the nutritional and sensory qualities of said juice.

4. The method of claim 2, wherein the inoculation with said Saccharomyces cerevisiae, is optimized to achieve a balance between alcohol production and retention of predetermined flavor profiles inherent to Burans juice.

5. The method of claim 2, wherein said secondary fermentation by Acetobacter aceti is controlled to produce a vinegar with preset acetic acid concentration and organoleptic properties.

6. The method of claim 2, wherein said tertiary sterilization step employs a sterilization technique selected from the group consisting of pasteurization, ultraviolet (UV) irradiation, and filtration.

7. The method of claim 2, further comprising a step of adjusting the pH of the juice extracted from Burans flowers prior to the primary sterilization step, wherein said pH adjustment is performed to optimize the conditions for subsequent alcoholic and acetic acid fermentations.

8. The method of claim 2, further comprising a step of aging the product obtained after acetic acid fermentation, wherein said aging step is conducted in wooden barrels or stainless-steel tanks.

9. The method of claim 2, wherein the filtration step involves the use of a multi-stage filtration process, including coarse and fine filtration stages.

10. The method of claim 2, further comprising the incorporation of natural preservatives or antioxidants into the Burans Zing after the tertiary sterilization step. SYSTEM AND METHOD FOR OPTIMIZING BURANS ZING FERMENTATION Abstract The present disclosure relates to a system (100) for the optimized fermentation of Burans Zing. Said system incorporates a series of specialized components designed to enhance the quality and efficiency of the fermentation process. A juice extraction unit (102) utilizes a hot-pressing technique for extracting juice from Burans flowers, significantly reducing microbial contamination. Subsequent steps include primary sterilization means (104) to ensure juice purity, inoculation with Saccharomyces cerevisiae using a fermentation initiation module (106) for initiating alcoholic fermentation, and fermentation control unit (108) to achieve preset alcohol levels. Secondary fermentation means (110) with Acetobacter aceti introduces acetic acid fermentation, followed by an acetic acid fermentation control device (112), a filtration apparatus (114) to remove solids, and a final tertiary sterilization unit (116) to produce a high-quality, safe, and shelf-stable Burans Zing product. , C , Claims:Claims :

1. A system 100 for optimizing Burans Zing fermentation, the system 100 comprising: a juice extraction unit 102 configured to extract juice from Burans flowers using a hot-pressing technique, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice; a primary sterilization means 104 configured to sterilize the extracted juice to eliminate any residual microbial contaminants present in said juice; a fermentation initiation module 106 configured to inoculate the sterilized juice with Saccharomyces cerevisiae, wherein said inoculation involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to initiate alcoholic fermentation; a fermentation control unit 108 configured to maintain the inoculated juice under controlled conditions of temperature to allow said juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved; a secondary fermentation means 110 configured to subject the alcohol-fermented juice to a secondary fermentation by inoculating with Acetobacter aceti, wherein said secondary fermentation involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation; an acetic acid fermentation control device 112 configured to conduct acetic acid fermentation under conditions optimized for the activity of Acetobacter aceti; a filtration apparatus 114 configured to filter the fermented product to remove any solid residues and clarify the product, wherein said filtration involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and a tertiary sterilization unit 116 configured to sterilize the filtered product, wherein said tertiary sterilization provides a finished product.

2. A method 200 for optimizing Burans Zing fermentation, the method 200 comprising the steps of: (at step 202) extracting juice from Burans flowers using a hot-pressing technique to reduce microbial contamination and extend shelf-life, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice; (at step 204) sterilizing the extracted juice in a primary sterilization step to eliminate any residual microbial contaminants present in said juice; (at step 206) inoculating the sterilized juice with Saccharomyces cerevisiae, to initiate alcoholic fermentation, wherein said inoculation step involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to convert sugars present in said juice into alcohol; (at step 208) allowing the inoculated juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved, wherein said alcoholic fermentation step is conducted under controlled conditions of temperature; (at step 210) subjecting the alcohol-fermented juice to a secondary fermentation by inoculating with acetic acid bacteria, specifically Acetobacter aceti, wherein said secondary fermentation step involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation; (at step 212) conducting acetic acid fermentation to convert alcohol present in said juice to acetic acid, wherein said acetic acid fermentation step is performed under conditions optimized for the activity of Acetobacter aceti, thereby producing vinegar; (at step 214) filtering the fermented product to remove any solid residues and clarify the product, wherein said filtration step involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and (at step 216) sterilizing the filtered product in a tertiary sterilization step to ensure the final product is free from any microbial contamination, wherein said tertiary sterilization step provides a finished product with extended shelf-life and safety for consumption.

3. The method of claim 2, wherein said primary sterilization step is conducted using heat treatment at a preset temperature and duration to eliminate microbial contaminants without adversely affecting the nutritional and sensory qualities of said juice.

4. The method of claim 2, wherein the inoculation with said Saccharomyces cerevisiae, is optimized to achieve a balance between alcohol production and retention of predetermined flavor profiles inherent to Burans juice.

5. The method of claim 2, wherein said secondary fermentation by Acetobacter aceti is controlled to produce a vinegar with preset acetic acid concentration and organoleptic properties.

6. The method of claim 2, wherein said tertiary sterilization step employs a sterilization technique selected from the group consisting of pasteurization, ultraviolet (UV) irradiation, and filtration.

7. The method of claim 2, further comprising a step of adjusting the pH of the juice extracted from Burans flowers prior to the primary sterilization step, wherein said pH adjustment is performed to optimize the conditions for subsequent alcoholic and acetic acid fermentations.

8. The method of claim 2, further comprising a step of aging the product obtained after acetic acid fermentation, wherein said aging step is conducted in wooden barrels or stainless-steel tanks.

9. The method of claim 2, wherein the filtration step involves the use of a multi-stage filtration process, including coarse and fine filtration stages.

10. The method of claim 2, further comprising the incorporation of natural preservatives or antioxidants into the Burans Zing after the tertiary sterilization step.

Description:

SYSTEM AND METHOD FOR OPTIMIZING BURANS ZING FERMENTATION
Field of the Invention
[0001] The present disclosure relates to a system and method for optimizing the fermentation process of Burans Zing, focusing on enhancing efficiency, flavour, and shelf-life through controlled fermentation stages.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] The field of fermentation technology, particularly in the context of producing fermented beverages from floral sources such as Burans flowers, has witnessed significant advancements over the years. Traditional methods of fermentation have often been employed to convert the nectar of Burans flowers into various fermented products, including beverages renowned for their unique taste and potential health benefits. However, said conventional approaches have been associated with several limitations and drawbacks that have impeded the optimization of the fermentation process, affecting the quality, efficiency, and shelf-life of the resulting products.
[0004] In the prior art, the extraction of juice from Burans flowers, a critical initial step in the fermentation process, has predominantly been performed using cold-pressing techniques. While cold-pressing is lauded for the ability to preserve the natural flavours and nutrients of the flowers, said cold-pressing poses a significant risk of microbial contamination. The lack of heat treatment in cold-pressing does not effectively eliminate pathogenic microorganisms, leading to a higher likelihood of spoilage and reduced shelf-life of the fermented products. Said susceptibility to microbial contamination necessitates the addition of preservatives or the application of post-extraction sterilization methods, which can alter the natural characteristics of the juice.
[0005] Moreover, the fermentation process as described in prior art often lacks precise control over the fermentation conditions, such as temperature, pH, and oxygen levels. The reliance on natural or spontaneous fermentation without meticulous control over said parameters can result in inconsistent fermentation outcomes, variability in product quality, and sometimes the failure to achieve the desired level of alcohol or acetic acid content. Said inconsistency can be attributed to the unpredictable nature of wild yeast and bacteria populations, which may lead to off-flavours or undesirable fermentation by-products.
[0006] Another significant limitation of existing methods is the absence of a standardized approach for the inoculation of the juice with specific strains of yeast and bacteria. The use of non-specific or wild strains can further contribute to the variability in taste and quality of the fermented products. Additionally, the prior art does not adequately address the optimization of the sequential fermentation steps necessary to convert the alcoholic fermentation product into a vinegar through acetic acid fermentation, which is a crucial process for producing certain types of Burans Zing.
[0007] The filtration and sterilization stages in traditional fermentation processes are also areas where improvements are needed. Conventional filtration methods may not effectively remove all solid residues or clarify the product to the desired extent, impacting the visual appeal and consistency of the fermented beverage. Similarly, the methods employed for sterilizing the final product often do not strike an optimal balance between ensuring microbial safety and preserving the delicate flavours and aromatic compounds inherent to Burans Zing.
[0008] Hence, lacking in the art, a method that incorporates optimized juice extraction techniques, controlled fermentation conditions, specific microbial inoculation strategies, and improved filtration and sterilization processes would represent a significant advancement in the field, enhancing the quality, safety, and shelf-life of fermented products. Thus, there exists an urgent need of a method that overcome the problems associated with conventional systems and techniques for the fermentation of Burans flowers.
Summary
[0009] The following presents a simplified summary of various aspects of this disclosure to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[00010] The following paragraphs provide additional support for the claims of the subject application.
[00011] The disclosure pertains to a system for optimizing Burans Zing fermentation. The system comprises a juice extraction unit designed to extract juice from Burans flowers using a hot-pressing technique. Said technique is characterized by applying heat and pressure to the Burans flowers to obtain juice. Following the extraction, a primary sterilization means is employed to sterilize the extracted juice, eliminating any residual microbial contaminants present.
[00012] The sterilized juice is then inoculated with Saccharomyces cerevisiae by a fermentation initiation module to initiate alcoholic fermentation. A fermentation control unit is tasked with maintaining the inoculated juice under controlled temperature conditions to allow for alcoholic fermentation until a predetermined alcohol content is achieved. Subsequently, a secondary fermentation means subjects the alcohol-fermented juice to secondary fermentation by inoculating it with Acetobacter aceti, initiating acetic acid fermentation.
[00013] An acetic acid fermentation control device conducts said fermentation under conditions optimized for the activity of Acetobacter aceti. To clarify the product, a filtration apparatus filters the fermented product to remove any solid residues. Finally, a tertiary sterilization unit sterilizes the filtered product, providing a finished product free from microbial contaminants.
[00014] The juice extraction unit ensures that the juice is efficiently extracted from Burans flowers, maintaining the integrity and quality of the juice for fermentation. The primary sterilization means plays a crucial role in ensuring that the juice is free from any microbial contaminants before fermentation, thereby enhancing the quality and safety of the final product. The inoculation with Saccharomyces cerevisiae and subsequent alcoholic fermentation under controlled conditions facilitated by the fermentation control unit contribute to achieving a desired alcohol content in the product.
[00015] The introduction of Acetobacter aceti for secondary fermentation and the optimized conditions maintained by the acetic acid fermentation control device are essential for initiating and conducting acetic acid fermentation, further refining the product. The filtration apparatus and tertiary sterilization unit are critical in clarifying the product and ensuring the sterility, respectively, thereby ensuring the final product is of high quality and safe for consumption.
[00016] The present disclosure proposes a method for optimizing Burans Zing fermentation. The method involves extracting juice from Burans flowers using a hot-pressing technique to reduce microbial contamination and extend the product's shelf-life. Said technique is characterized by the application of heat and pressure to the Burans flowers to obtain juice.
[00017] Following extraction, the juice undergoes a primary sterilization step designed to eliminate any residual microbial contaminants. The sterilized juice is then inoculated with Saccharomyces cerevisiae to initiate alcoholic fermentation, where sugars present in the juice are converted into alcohol. Said inoculation step involves introducing a predetermined quantity of Saccharomyces cerevisiae into the sterilized juice.
[00018] The method allows the inoculated juice to undergo alcoholic fermentation under controlled temperature conditions until a predetermined alcohol content is achieved. Subsequently, the alcohol-fermented juice is subjected to a secondary fermentation by inoculating with Acetobacter aceti, initiating acetic acid fermentation to convert the alcohol in the juice to acetic acid, thereby producing vinegar. The fermented product is then filtered to remove any solid residues and clarify the product.
[00019] Finally, the filtered product is sterilized in a tertiary sterilization step, ensuring the final product is free from microbial contamination, with extended shelf-life and safety for consumption. The primary sterilization step, conducted using heat treatment at a preset temperature and duration, ensures the elimination of microbial contaminants without adversely affecting the nutritional and sensory qualities of the juice.
[00020] The optimization of the inoculation with Saccharomyces cerevisiae achieves a balance between alcohol production and the retention of predetermined flavor profiles inherent to Burans juice. Control of the secondary fermentation by Acetobacter aceti produces vinegar with preset acetic acid concentration and organoleptic properties. The tertiary sterilization step employs techniques such as pasteurization, ultraviolet (UV) irradiation, and filtration to ensure product safety.
[00021] Additional steps include adjusting the pH of the juice extracted from Burans flowers prior to the primary sterilization step to optimize conditions for subsequent fermentations, aging the product obtained after acetic acid fermentation in wooden barrels or stainless-steel tanks, utilizing a multi-stage filtration process, and incorporating natural preservatives or antioxidants into the Burans Zing after the tertiary sterilization step.

Brief Description of the Drawings
[00022] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00023] FIG. 1 illustrates a system for optimizing Burans Zing fermentation, in accordance with the embodiments of the present disclosure.
[00024] FIG. 2 illustrates a method for optimizing Burans Zing fermentation, in accordance with the embodiments of the present disclosure.
Detailed Description
[00025] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00026] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00027] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00028] The present disclosure relates to a system 100 for optimizing Burans Zing fermentation. Said system 100 comprises multiple units and modules designed to extract juice from Burans flowers, sterilize the extracted juice, initiate, and control the fermentation process, and finally, clarify and sterilize the fermented product to produce a finished product. The system 100 is detailed through the description of each component and their operational mechanisms, as well as the interaction between said components to achieve optimal fermentation results.
[00029] According to a pictorial illustration of FIG. 1, showcasing an architectural paradigm of the system 100 that can comprise functional elements, yet not limited to a juice extraction unit 102, a primary sterilization means 104, a fermentation initiation module 106, a fermentation control unit 108, a secondary fermentation means 110, an acetic acid fermentation control device 112, a filtration apparatus 114 and a tertiary sterilization unit 116. A person ordinarily skilled in art would prefer those elements or components of the system 100, to be functionally or operationally coupled with each other, in accordance with the embodiments of present disclosure.
[00030] In an embodiment, the juice extraction unit 102 can be arranged to extract juice from Burans flowers. The juice extraction unit 102 operates using a hot-pressing technique. Said technique involves applying heat and pressure to Burans flowers to extract juice efficiently. The application of heat aids in breaking down the cellular structures of the flowers, thereby facilitating the release of juice, while the applied pressure ensures the maximum yield of juice is obtained.
[00031] In an embodiment, the primary sterilization means 104 can be configured to sterilize the extracted juice to eliminate any residual microbial contaminants. The importance of the primary sterilization means lies in the ability to ensure that the juice is free from microorganisms that could adversely affect the fermentation process or the safety of the final product. Said sterilization is achieved through methods that effectively kill or remove bacteria, yeast, and other microorganisms.
[00032] In an embodiment, the fermentation initiation module 106 within the system 100. Said initiation module 106 is specifically configured to inoculate the sterilized juice with Saccharomyces cerevisiae. The inoculation process involves introducing a predetermined quantity of Saccharomyces cerevisiae (yeast) into the sterilized juice. Said yeast is responsible for initiating the alcoholic fermentation process by converting sugars present in the juice into alcohol and carbon dioxide.
[00033] In an embodiment, following the initiation of alcoholic fermentation, the fermentation control unit 108 can be tasked with maintaining the inoculated juice under controlled conditions of temperature. The controlled temperature conditions are crucial for ensuring the optimal activity of Saccharomyces cerevisiae, thereby allowing the juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved. Said control is vital for achieving consistency in the fermentation process and the quality of the fermented product.
[00034] In an embodiment, the secondary fermentation means 110 can be configured to subject the alcohol-fermented juice to a secondary fermentation process by inoculating said juice with Acetobacter aceti. The secondary fermentation process involves introducing a predetermined quantity of Acetobacter aceti into the alcohol-fermented juice. Said bacterium initiates acetic acid fermentation, converting the alcohol present in the juice into acetic acid, thus contributing to the unique flavor profile of the final product.
[00035] In an embodiment, the acetic acid fermentation control device 112 may be configured to conduct acetic acid fermentation under conditions optimized for the activity of Acetobacter aceti. Optimizing said conditions is crucial for the efficient conversion of alcohol into acetic acid and for ensuring the stability and safety of the final product.
[00036] In an embodiment, the filtration apparatus 114 can be configured to filter the fermented product to remove any solid residues and clarify the product. The filtration process involves passing the fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through. Said step is essential for ensuring the clarity and aesthetic appeal of the final product, as well as for removing any particulate matter that could affect the flavor or safety of the product.
[00037] In an embodiment, the tertiary sterilization unit 116 can be configured to sterilize the filtered product, providing a finished product that is safe for consumption. The tertiary sterilization is the final step in the process, ensuring that any remaining microorganisms are eliminated, thereby extending the shelf life of the product and ensuring the safety for consumers.
[00038] Referring to one or more preceding embodiments, in operation, the system 100 begins with the extraction of juice from Burans flowers using the juice extraction unit 102. The extracted juice is then sterilized by the primary sterilization means 104 to ensure said juice is free from microbial contaminants. Following sterilization, the juice is inoculated with Saccharomyces cerevisiae by the fermentation initiation module 106 to initiate alcoholic fermentation. The fermentation control unit 108 maintains the inoculated juice under controlled temperature conditions to ensure optimal fermentation. After achieving the preset alcohol content, the juice undergoes a secondary fermentation process initiated by the secondary fermentation means 110, where Acetobacter aceti is introduced to convert alcohol into acetic acid.
[00039] Referring to one or more preceding embodiments, the acetic acid fermentation control device 112 ensures said process is conducted under optimal conditions. The fermented product is then filtered by the filtration apparatus 114 to remove solid residues and clarify the product. Finally, the tertiary sterilization unit 116 sterilizes the filtered product, providing a finished product that is safe for consumption.
[00040] Referring to one or more preceding embodiments, each component of the system 100 plays a crucial role in optimizing the fermentation process of Burans Zing, from the initial extraction of juice to the final sterilization of the product. Said detailed description outlines the operational mechanisms and interactions between the components of the system 100, demonstrating about collective contribution to achieving optimal fermentation results and producing a high-quality finished product.
[00041] The disclosed method 200 for optimizing Burans Zing fermentation encompasses a series of meticulously designed steps to produce a high-quality fermented product, specifically vinegar, from Burans flowers. Said method 200 not only aims at achieving a product with extended shelf-life and safety for consumption but also at retaining the nutritional and sensory qualities of the original juice.
[00042] Referring to a diagrammatic depiction put forth in FIG. 2, representing a flow diagram of the method 200 that can comprise steps of, yet not restricted to (at step 202) extracting juice from Burans flowers, (at step 204) sterilizing the extracted juice, (at step 206) inoculating the

sterilized juice with Saccharomyces cerevisiae, (at step 208) allowing the inoculated juice to undergo alcoholic fermentation, (at step 210) subjecting the alcohol-fermented juice to a secondary fermentation, (at step 212) conducting acetic acid fermentation to convert alcohol present in said juice to acetic acid, (at step 214) filtering the fermented product, and (at step 216) sterilizing the filtered product in a tertiary sterilization step. Said steps of the method 200 can be performed or executed, collectively or selectively, randomly, or sequentially or in a combination thereof, in accordance with the embodiments of current disclosure.
[00043] In an embodiment, the process begins with the extraction of juice from Burans flowers using a hot-pressing technique (step 202), which utilizes heat and pressure to minimize microbial contamination and maximize juice yield. Following extraction, the juice undergoes a primary sterilization step (204) to eliminate any residual microbial contaminants without adversely affecting the qualities.
[00044] In an embodiment, after said sterilization, the juice is inoculated with Saccharomyces cerevisiae (step 206) to initiate alcoholic fermentation, transforming sugars in the juice into alcohol under controlled temperature conditions (step 208). Said step 208 is carefully managed to balance alcohol production with the retention of predetermined flavor profiles characteristic of Burans juice.
[00045] In an embodiment, after achieving the desired alcohol content, a secondary fermentation process is initiated by introducing Acetobacter aceti (step 210), converting alcohol into acetic acid under optimized conditions (step 212) to produce vinegar with specific acetic acid concentration and organoleptic properties.
[00046] In an embodiment, the fermented product is then subjected to a filtration step (214) to remove solid residues and clarify the product, involving a potentially multi-stage filtration process that includes coarse and fine filtration stages. Finally, the product undergoes a tertiary sterilization step (216) employing techniques such as pasteurization, ultraviolet (UV) irradiation, or filtration to ensure the product is free from microbial contamination.
[00047] In an embodiment, the primary sterilization step 204 may involve heat treatment at a preset temperature and duration, ensuring the elimination of microbial contaminants without impairing the juice's qualities. Optimization of the inoculation step 206 with Saccharomyces cerevisiae aims at maintaining a balance between alcohol production and the retention of the juice's inherent flavour profiles.
[00048] In an embodiment, the secondary fermentation step 210 controlled to produce vinegar focuses on achieving a specific acetic acid concentration and desired organoleptic properties. The tertiary sterilization step 216 may use various sterilization techniques to ensure product safety and extend shelf-life. Further, adjusting the pH of the extracted juice prior to primary sterilization optimizes conditions for the fermentation processes. An aging step may be included after acetic acid fermentation, utilizing wooden barrels or stainless-steel tanks to enhance the product's quality. The incorporation of natural preservatives or antioxidants after the tertiary sterilization step aims at further extending the product's shelf-life and maintaining the quality.
[00049] Referring to one or more preceding embodiments, the method 200 represent an approach to optimizing the fermentation process of Burans Zing, ensuring the production of a high-quality, safe, and long-lasting vinegar product while maintaining the unique sensory and nutritional qualities of Burans juice. Each step and additional embodiment contribute to refining the process, showcasing a meticulous consideration for both the biochemical transformations involved and the desired outcomes in terms of product quality and safety.
[00050] Referring to one or more preceding embodiments, Burans, scientifically known as Rhododendron arboretum, is a small tree or shrub characterized by the striking red flowers that bloom in spring. The name "Rhododendron" originates from the Greek words "rhodo" meaning rose and "dendron" meaning tree. Esteemed as Nepal's national flower and also recognized as the state tree of Uttarakhand, said plant has contributed to the development of a new product named "Zing," which is derived entirely from the juice of Burans flowers, ensuring the product, Burans Zing, is formulated from 100% Burans Juice.
[00051] Referring to one or more preceding embodiments, the process of creating Burans Zing involves several critical steps, beginning with the extraction of juice from Burans flowers. The juice extraction employs a hot-pressing technique, chosen over the more contemporary cold-pressing method, due to the superior ability to reduce microbial contamination and extend the product's shelf-life. Following extraction, the juice undergoes a primary fermentation process using the yeast Saccharomyces cerevisiae, which is then followed by a secondary fermentation process involving the acetic acid bacteria Acetobacter aceti.
[00052] Referring to one or more preceding embodiments, to evaluate the sensory appeal of Burans Zing, samples were subjected to sensory evaluation using a 9-point hedonic scale that assessed various parameters such as taste, color, flavor, appearance, sourness, sweetness, overall acceptability, and consistency. The outcomes of said evaluations indicated that Burans Zing, prepared from 100% juice, was more acceptable compared to other formulations.
[00053] For shelf-life testing, the selected Zing formulation was packaged in PET (polyethylene terephthalate) and glass bottles and stored at two different temperature ranges: ambient temperature (15 to 25°C) and refrigeration temperature (4 to 7°C). Said samples were periodically assessed over six months at two-month intervals, examining various physicochemical and microbial characteristics including total soluble solids (TSS), titratable acidity, pH, color, reducing and total sugar, ethanol content, viscosity, and color changes. Additionally, the antioxidant content and activity, along with mineral content such as iron, calcium, potassium, phosphorus, and sodium, were analyzed, revealing that the formulated product is rich in antioxidants and phytochemicals.
[00054] Referring to one or more preceding embodiments, the underlying rationale for the development of Burans Zing is to preserve the natural properties, capacities, and qualities of the food in the best possible manner, making said development both acceptable and appealing for routine consumption. Said approach not only highlights the nutritional and sensory benefits of Burans but also emphasizes the importance of advanced processing techniques in enhancing the shelf-life and safety of natural juice-based products.
[00055] Example embodiments herein have been described above with reference to block diagrams and flowchart illustrations of methods and apparatuses. It will be understood that each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations, respectively, can be implemented by various means including hardware, software, firmware, and a combination thereof. For example, in one embodiment, each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations can be implemented by computer program instructions. These computer program instructions may be loaded onto a general-purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions which execute on the computer or other programmable data processing apparatus create means for implementing the functions specified in the flowchart block or blocks.
[00056] Throughout the present disclosure, the term ‘processing means’ or ‘microprocessor’ or ‘processor’ or ‘processors’ includes, but is not limited to, a general purpose processor (such as, for example, a complex instruction set computing (CISC) microprocessor, a reduced instruction set computing (RISC) microprocessor, a very long instruction word (VLIW) microprocessor, a microprocessor implementing other types of instruction sets, or a microprocessor implementing a combination of types of instruction sets) or a specialized processor (such as, for example, an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), a digital signal processor (DSP), or a network processor).
[00057] The term “non-transitory storage device” or “storage” or “memory,” as used herein relates to a random-access memory, read only memory and variants thereof, in which a computer can store data or software for any duration.
[00058] Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
[00059] While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Claims
I/We Claim:
1. A system 100 for optimizing Burans Zing fermentation, the system 100 comprising:
a juice extraction unit 102 configured to extract juice from Burans flowers using a hot-pressing technique, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice;
a primary sterilization means 104 configured to sterilize the extracted juice to eliminate any residual microbial contaminants present in said juice;
a fermentation initiation module 106 configured to inoculate the sterilized juice with Saccharomyces cerevisiae, wherein said inoculation involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to initiate alcoholic fermentation;
a fermentation control unit 108 configured to maintain the inoculated juice under controlled conditions of temperature to allow said juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved;
a secondary fermentation means 110 configured to subject the alcohol-fermented juice to a secondary fermentation by inoculating with Acetobacter aceti, wherein said secondary fermentation involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation;
an acetic acid fermentation control device 112 configured to conduct acetic acid fermentation under conditions optimized for the activity of Acetobacter aceti;
a filtration apparatus 114 configured to filter the fermented product to remove any solid residues and clarify the product, wherein said filtration involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and
a tertiary sterilization unit 116 configured to sterilize the filtered product, wherein said tertiary sterilization provides a finished product.
2. A method 200 for optimizing Burans Zing fermentation, the method 200 comprising the steps of:
(at step 202) extracting juice from Burans flowers using a hot-pressing technique to reduce microbial contamination and extend shelf-life, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice;
(at step 204) sterilizing the extracted juice in a primary sterilization step to eliminate any residual microbial contaminants present in said juice;
(at step 206) inoculating the sterilized juice with Saccharomyces cerevisiae, to initiate alcoholic fermentation, wherein said inoculation step involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to convert sugars present in said juice into alcohol;
(at step 208) allowing the inoculated juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved, wherein said alcoholic fermentation step is conducted under controlled conditions of temperature;
(at step 210) subjecting the alcohol-fermented juice to a secondary fermentation by inoculating with acetic acid bacteria, specifically Acetobacter aceti, wherein said secondary fermentation step involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation;
(at step 212) conducting acetic acid fermentation to convert alcohol present in said juice to acetic acid, wherein said acetic acid fermentation step is performed under conditions optimized for the activity of Acetobacter aceti, thereby producing vinegar;
(at step 214) filtering the fermented product to remove any solid residues and clarify the product, wherein said filtration step involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and
(at step 216) sterilizing the filtered product in a tertiary sterilization step to ensure the final product is free from any microbial contamination, wherein said tertiary sterilization step provides a finished product with extended shelf-life and safety for consumption.
3. The method of claim 2, wherein said primary sterilization step is conducted using heat treatment at a preset temperature and duration to eliminate microbial contaminants without adversely affecting the nutritional and sensory qualities of said juice.
4. The method of claim 2, wherein the inoculation with said Saccharomyces cerevisiae, is optimized to achieve a balance between alcohol production and retention of predetermined flavor profiles inherent to Burans juice.
5. The method of claim 2, wherein said secondary fermentation by Acetobacter aceti is controlled to produce a vinegar with preset acetic acid concentration and organoleptic properties.
6. The method of claim 2, wherein said tertiary sterilization step employs a sterilization technique selected from the group consisting of pasteurization, ultraviolet (UV) irradiation, and filtration.
7. The method of claim 2, further comprising a step of adjusting the pH of the juice extracted from Burans flowers prior to the primary sterilization step, wherein said pH adjustment is performed to optimize the conditions for subsequent alcoholic and acetic acid fermentations.
8. The method of claim 2, further comprising a step of aging the product obtained after acetic acid fermentation, wherein said aging step is conducted in wooden barrels or stainless-steel tanks.
9. The method of claim 2, wherein the filtration step involves the use of a multi-stage filtration process, including coarse and fine filtration stages.
10. The method of claim 2, further comprising the incorporation of natural preservatives or antioxidants into the Burans Zing after the tertiary sterilization step.

SYSTEM AND METHOD FOR OPTIMIZING BURANS ZING FERMENTATION
Abstract
The present disclosure relates to a system (100) for the optimized fermentation of Burans Zing. Said system incorporates a series of specialized components designed to enhance the quality and efficiency of the fermentation process. A juice extraction unit (102) utilizes a hot-pressing technique for extracting juice from Burans flowers, significantly reducing microbial contamination. Subsequent steps include primary sterilization means (104) to ensure juice purity, inoculation with Saccharomyces cerevisiae using a fermentation initiation module (106) for initiating alcoholic fermentation, and fermentation control unit (108) to achieve preset alcohol levels. Secondary fermentation means (110) with Acetobacter aceti introduces acetic acid fermentation, followed by an acetic acid fermentation control device (112), a filtration apparatus (114) to remove solids, and a final tertiary sterilization unit (116) to produce a high-quality, safe, and shelf-stable Burans Zing product.

, C , Claims:Claims
I/We Claim:
1. A system 100 for optimizing Burans Zing fermentation, the system 100 comprising:
a juice extraction unit 102 configured to extract juice from Burans flowers using a hot-pressing technique, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice;
a primary sterilization means 104 configured to sterilize the extracted juice to eliminate any residual microbial contaminants present in said juice;
a fermentation initiation module 106 configured to inoculate the sterilized juice with Saccharomyces cerevisiae, wherein said inoculation involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to initiate alcoholic fermentation;
a fermentation control unit 108 configured to maintain the inoculated juice under controlled conditions of temperature to allow said juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved;
a secondary fermentation means 110 configured to subject the alcohol-fermented juice to a secondary fermentation by inoculating with Acetobacter aceti, wherein said secondary fermentation involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation;
an acetic acid fermentation control device 112 configured to conduct acetic acid fermentation under conditions optimized for the activity of Acetobacter aceti;
a filtration apparatus 114 configured to filter the fermented product to remove any solid residues and clarify the product, wherein said filtration involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and
a tertiary sterilization unit 116 configured to sterilize the filtered product, wherein said tertiary sterilization provides a finished product.
2. A method 200 for optimizing Burans Zing fermentation, the method 200 comprising the steps of:
(at step 202) extracting juice from Burans flowers using a hot-pressing technique to reduce microbial contamination and extend shelf-life, wherein said hot-pressing technique is characterized by applying heat and pressure to said Burans flowers to obtain juice;
(at step 204) sterilizing the extracted juice in a primary sterilization step to eliminate any residual microbial contaminants present in said juice;
(at step 206) inoculating the sterilized juice with Saccharomyces cerevisiae, to initiate alcoholic fermentation, wherein said inoculation step involves introducing a predetermined quantity of said Saccharomyces cerevisiae into said sterilized juice to convert sugars present in said juice into alcohol;
(at step 208) allowing the inoculated juice to undergo alcoholic fermentation until a predetermined alcohol content is achieved, wherein said alcoholic fermentation step is conducted under controlled conditions of temperature;
(at step 210) subjecting the alcohol-fermented juice to a secondary fermentation by inoculating with acetic acid bacteria, specifically Acetobacter aceti, wherein said secondary fermentation step involves introducing a predetermined quantity of Acetobacter aceti into said alcohol-fermented juice to initiate acetic acid fermentation;
(at step 212) conducting acetic acid fermentation to convert alcohol present in said juice to acetic acid, wherein said acetic acid fermentation step is performed under conditions optimized for the activity of Acetobacter aceti, thereby producing vinegar;
(at step 214) filtering the fermented product to remove any solid residues and clarify the product, wherein said filtration step involves passing said fermented product through a filtration medium capable of retaining solid residues while allowing the clarified liquid to pass through; and
(at step 216) sterilizing the filtered product in a tertiary sterilization step to ensure the final product is free from any microbial contamination, wherein said tertiary sterilization step provides a finished product with extended shelf-life and safety for consumption.
3. The method of claim 2, wherein said primary sterilization step is conducted using heat treatment at a preset temperature and duration to eliminate microbial contaminants without adversely affecting the nutritional and sensory qualities of said juice.
4. The method of claim 2, wherein the inoculation with said Saccharomyces cerevisiae, is optimized to achieve a balance between alcohol production and retention of predetermined flavor profiles inherent to Burans juice.
5. The method of claim 2, wherein said secondary fermentation by Acetobacter aceti is controlled to produce a vinegar with preset acetic acid concentration and organoleptic properties.
6. The method of claim 2, wherein said tertiary sterilization step employs a sterilization technique selected from the group consisting of pasteurization, ultraviolet (UV) irradiation, and filtration.
7. The method of claim 2, further comprising a step of adjusting the pH of the juice extracted from Burans flowers prior to the primary sterilization step, wherein said pH adjustment is performed to optimize the conditions for subsequent alcoholic and acetic acid fermentations.
8. The method of claim 2, further comprising a step of aging the product obtained after acetic acid fermentation, wherein said aging step is conducted in wooden barrels or stainless-steel tanks.
9. The method of claim 2, wherein the filtration step involves the use of a multi-stage filtration process, including coarse and fine filtration stages.
10. The method of claim 2, further comprising the incorporation of natural preservatives or antioxidants into the Burans Zing after the tertiary sterilization step.