Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Food Processing)
Third Quarter: Week 5
Perform acetic acid and lactic acid
fermentation/pickling vegetables
(TLE_AFFP9-12FR-IIIe-4)
 Acetic Acid/Lactic Acid Fermentation

MELC: LO 4. Perform acetic acid and lactic acid fermentation/pickling

vegetables
Code: TLE_AFFP9-12FR-IIIe-4
Objectives:
a. Define acetic fermentation.
b. Enumerate the raw materials used for vinegar making.
c. Follow the procedures in making vinegar.

Acetic acid is produced when various substances like starchy solution,

sugar solutions or alcoholic food like wine or cider can ferment. Food is
preserved by fermentation through metabolic activities of selected groups of
microorganisms where compounds such as lactic acid, acetic acid, and
alcohol are developed. It resulted to a stable form; hence it makes food more
nutritious as a dietary source of proteins, vitamins, and minerals.
Weak fermented liquors like coco water with yeast become sour due to
the conversion of alcohol to acetic acid when exposed to the air. Acetic acid is
produced by fermenting various substrates such as starchy solution, sugar
solutions, or alcoholic food such as wine or cider with acetobacter bacteria.
Vinegar is a product of acetic acid fermentation that undergoes two
phases which are: (1) alcoholic fermentation and (2) acetic acid fermentation.
In the first stage, raw materials containing sugar are fermented to alcohol by
the action of yeast which is normally observed when coco water is used in
making vinegar. After pasteurization and when fermented for a week, the coco
water with the addition of sugar and yeast will undergo alcoholic
fermentation. In the second stage, liquor is converted to dilute acetic acid by
acetic acid bacteria. This is the last phase of fermentation in coco vinegar
making, allowing the solution to turn sour in taste. Vinegar or native vinegar
has gone a long way from being used at home to an export quality product.
This is considered as a by-product of fruit and wine processing. People who
prefer the native vinegar choose to consume sasa or sugar cane vinegar. The
Acetobacter acetic which is normally used to produce vinegar can make
vinegar up to 14% acetic acid. When cider, wine, or malt are used as starting
materials, only about5% acetic acid is produced.

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Raw materials used for vinegar making

 Peels from cores of fruits

 Sugar cane juice from sugar cane or tubo
 Potatoes/Sweet potatoes
 Pineapples, bananas, oranges

Procedure in making vinegar

1. Combine fruit peels and cores. Grind or crush them. Boil in water until it
reaches the desired softness. Then strain the juice through a cheesecloth.

2. Add ¼ pound of sugar for every liter of juice extracted from fruit peels and
cores. Do not add sugar when using ripe fruit because ripe fruits are
sweeter.

3. Add ¼yeast for every liter of juice. Stir very well then place in glass jars.
Cover with a clean cheesecloth and let the mixture stand for about two
weeks to undergo alcoholic fermentation.

4. After two weeks, separate the clear liquid from the sediment. Prepare fresh
unpasteurized vinegar (mother vinegar) which is the white gummy mass
that usually forms in the vinegar. Add this to the liquid and mix very well
to undergo acetic acid fermentation. Cover and allow to stand for weeks
until a sour taste or strong aroma enough to use is attained.

5. Pasteurize to kill the bacteria. Filter the clear liquids, then pour in a bottle
and cover tightly ready for bottling.

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 Coconut Water Vinegar

http://bit.ly/2Mu6GZf

Ingredients:

4 cups coconut water

¾ sugar
¼ tsp. yeast
1 cup vinegar starter

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Procedure:
1. Using a cheesecloth or fine strainer, strain fresh coconut water to
remove the dirt or fine strain of coconut husk.

2. Measure the required coconut water and ingredients.

3. Dissolve ¾ cup d sugar in 4 cups coconut water and stir well ready for
pasteurization

4. Place in an enameled/stainless casserole and pasteurize by heating at

65°C for 10-15 minutes. Use a dial thermometer to check the
temperature of pasteurized solution.

5. Transfer and pour sterilized glass jars, half filled. Cool and add ¼ tsp.
dry yeast by dissolving it in lukewarm coco water solution or separately
in a cup.

6. Cover the container with a clean cheesecloth or paper for sanitary

purposes and to hasten fermentation process. Allow the sugar solution
to ferment for 4-7 days or until there are no more bubbles or carbon
dioxide formed. This is alcoholic fermentation, the first stage of
fermentation.

7. Decant or filter the alcoholic solution to remove the yeast and other
solid materials. Pasteurize the alcoholic solution to 60-65°C (2nd time)
using the device to cool immediately

8. Add 1 cup vinegar starter to 4 cups alcoholic solution. Cover with clean
cheesecloth to allow the start of acetic acid fermentation, the 2nd and
the last stage of fermentation to occur to allow the presence of useful
bacteria to obtain sour taste. Let it stand for 1 month until the desired
aroma and flavor are attained. Allow the vinegar to age in a glass or
bottle container which is filled to full capacity. Filter again.

9. Pasteurize again (3rd time) at 60°C to 65° to kill the microorganisms

before bottling the product. Filter until the vinegar becomes clear.

10. Bottle, label and store.

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Assessment 1. Step by step!

Arrange the correct procedure in fermenting vinegar by writing the correct

number. Write the answers on a separate sheet of paper.
Decant or filter the alcoholic solution to remove the yeast and other
solid materials. Pasteurize the alcoholic solution to 60-65°C (2nd time)
using the device to cool immediately
Transfer and pour sterilized glass jars, half filled. Cool and add ¼
tsp. dry yeast by dissolving it in lukewarm coco water solution or
separately in a cup.
Bottle, label and store.
Cover the container with a clean cheesecloth or paper for sanitary
purposes and to hasten fermentation process. Allow the sugar
solution to ferment for 4-7 days or until there are no more bubbles
or carbon dioxide formed. This is alcoholic fermentation, the first
stage of fermentation
Using a cheesecloth or fine strainer, strain fresh coconut water to
remove the dirt or fine strain of coconut husk.
Dissolve ¾ cup d sugar in 4 cups coconut water and stir well ready
for pasteurization
Add 1 cup vinegar starter to 4 cups alcoholic solution. Cover with
clean cheesecloth to allow the start of acetic acid fermentation, the
2nd and the last stage of fermentation to occur to allow the presence

of useful bacteria to obtain sour taste. Let it stand for 1 month until
the desired aroma and flavor are attained. Allow the vinegar to age in
a glass or bottle container which is filled to full capacity. Filter again.
Measure the required coconut water and ingredients.
Place in an enameled/stainless casserole and pasteurize by heating
at 65°C for 10-15 minutes. Use a dial thermometer to check the
temperature of pasteurized solution.
Pasteurize again (3rd time) at 60°C to 65° to kill the microorganisms
before bottling the product. Filter until the vinegar becomes clear.

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Activity 1. Web Knowledge!

Directions: Complete the concept map below. Do this on a separate sheet of

paper.

Raw materials used for

vinegar making

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Assessment 2: Fill in the blanks.

Directions: Fill in the blanks with the correct words or phrases to complete
the sentences. Write the answers on a separate sheet of paper.

1-2. Combine fruit __________________ and _________________.

3. Add ¼ pound of ______________ for every liter of

4. _______________extracted from fruit peels and cores.

5-6 Add _______________ for every liter of juice. Stir very well then
place in.____________________.

7-8 After ______________, separate the clear liquid from the sediment.
Prepare fresh unpasteurized vinegar (mother vinegar) which is
the ____________________ that usually forms in the vinegar.

9-10 _________________ to kill the bacteria. Filter the clear liquids,

then pour in a bottle and _________________________ ready for
bottling.

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Activity 2:

Title: Perform the procedure in making vinegar from coco water

Instruction: Prepared ingredients in making vinegar with coco water.

Ingredients:
4 cups coco water
¾ cup sugar
Tools/Utensils/Materials
Wide mouth plastic/glass container or jar
Cheese cloth
Kitchen tools
1 cup vinegar starter
¼ tsp. yeast
PPEs
Procedure:
1. Strain freshly collected coco water and measure

2. Add ¾ cup sugar to 4 cups coco water

3. Pasteurize for 10-15 minutes at 60-65°. Use dial thermometer to check

the temperature. Pour in the container.

4. Cool the solution and add yeast to allow the alcoholic fermentation to
set in for 7 days.

5. Filter to remove residues of yeast and pasteurize again

6. Transfer in another container and add 1 cup vinegar starter to 4 cups

alcoholic solution. Allow to stand for 1 month to undergo acetic acid
fermentation until the desired aroma is reached

7. Filter and pasteurize again to finally kill bacteria

8. Pour in the container or bottle.
9. Label the product

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Performance Task Criteria.

Criteria Yes No

Did the student...

1. Strain freshly collected coco water and

measure?

2. Add ¾ cup sugar to 4 cups coco water?

3. Pasteurize for 10-15 minutes at 60-65°. Use

dial thermometer to check the temperature?
Pour in the container?

4. Cool the solution and add yeast to allow the

alcoholic fermentation to set in for 7 days?

5. Filter to remove residues of yeast and

pasteurize again?

6. Transfer in another container and add 1 cup

vinegar starter to 4 cups alcoholic solution?
Allow to stand for 1 month to undergo acetic
acid fermentation until the desired aroma is
reached?

7. Filter and pasteurize again to finally kill

bacteria?

8. Pour in the container or bottle.?

9. Label the product?

10
References:

K to 12 Basic Education Technology and Livelihood Education Agri-Fishery-

Arts-Food (Fish) Processing Curriculum Guide Grade 9-12 pp.
Villanueva Ma. Carina Santiago CBLM for food Processing NCII, , Processed
Foods and Beverage Sector pp.81-86

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

ACKNOWLEDGEMENT
RAMILO C. CRUZ, PhD
Education Program Supervisor, EPP/TLE/TVL

LOUIE P.S.
CAROLINA DEL ROSARIO
VIOLETA, EdD
KLEAVHEL C. FAMISAN
Schools Division Superintendent
PHOEBE MARIE B. SANTARROMANA
Content/Language/Layout Editor
JERRY D. CRUZ, PhD, CESE
Asst. Schools Division Superintendent
MYRA T. DE JESUS
Developer/Writer
DOMINADOR M. CABRERA, EdD
Chief, Curriculum Implementation Division

ACKNOWLEDGEMENT
EDWARD C. JIMENEZ, PhD
Education Program Supervisor- LR Manager

CAROLINA S.12
VIOLETA, EdD
Schools
RAMILO
Division
C. CRUZ,
Superintendent
PhD
Education Program Supervisor, EPP/TLE/TVL

JERRY D. CRUZ,
MYRA PhD, CESE
T. DE JESUS