1.1.1.

Description and Uses of the Product

The Jicama Vinegar, is a vinegar made from fermented jicama juice. Bacteria and yeast

are added to the liquid.

This product contains lots of vitamins and minerals that are good benefits to our body,

some of the main nutrients we can get to it are, it is rich in fiber, and has a great source of

antioxidants. And It can be used as food preservative and/or primary medicine for

common health problems such as cold or flu, diabetes, and etc.

This product also used as alternative vinegar to provide the needs of the consumer with

low cost.

1.2. Manufacturing Process

The jicama vinegar making process typically involves three stages including crushing the

jicama, pressing out the juice, and allowing it to ferment. To begin however, the jicama must be

harvested, sorted and washed.

Manufacturing process includes the following steps needed in production of jicama

vinegar.

Extraction Process:

1. Harvesting

The Jicama was collected at the plantation, and then transported by tractor to

the processing plant. At the plant they are sorted about week, this makes the jicama

increases the amount of sugar in the juice. Note that the stem of jicama is already

removed.

2. Washing
 The jicama must be washed to remove dirt. Then they are automatically poured out

from the bins onto a scrubber. This machine rinses and scrub each jicama. From

there they are move along a conveyor to a hopper filled with water. A worker is on

hand to see that even worker is stream of jicama flows into the bath and makes sure

that the jicamas are thoroughly washed.

From the hopper, the Jicama are put on a conveyor and moved to another worker.

Jets of water aid in moving the jicama. each jicama is inspected and any rotten or

moldy fruits are removed. Since cider taste can be negatively affected by many

different factors, cleanliness is essential during manufacturing.

3. Grinding

The jicamas are put in a large mill and ground to a fine pulp with the consistency of

jicama sauce. This is done to ensure that the maximum amount of juice can be

extracted from the jicamas The finer the pulp, the greater the yield of juice. Fine

grinding has the added benefit of reducing damage caused by oxidation. The pulp is

put into appropriately labeled 55 gal (208 1) steel drums with plastic liners. Some of

these drums continue on through the cider making process while the rest are sent

to a freezer to be used later. The frozen pulp ensures that cider can be produced

throughout the year when jicamas supplies are low.

4. Pressing

To remove the juice from the pulp, or pomace, it is pressed. Depending on the

desired cider flavor, the pomace from various types of jicama pulp are used.

Typically, anywhere from three to six different types are blended together in a large

tank. This blend is then taken by the press operator and stacked for pressing.

Wooden racks and forms are used for stacking the pomace. Each form is lined with a
 nylon cloth. Nylon is used because it is easy to clean and sturdy enough to withstand

many pressings. To start, several barrels of pomace are poured onto the cloth. The

corners are then folded up and the form is removed. As a result, a square-shaped

layer of pomace called a cheese is formed. A rack is placed on top of the cheese and

another form is put in place. The process is repeated until 10-12 cheeses are in a

stack. The whole stack is put in a large stainless steel tray that has been designed to

hold the cider as it is pressed from the pomace. A worker puts the stack under the

cider press, called a wring, and turns it on. This delivers as much as 30,000 lb

(13,620 kg) of pressure from a hydraulic pump.

5. Cooling and Filling

The cider is expelled from the pomace and pumped through plastic tubes to a

cooling tank. As the cider is transferred to the cooling tanks, it is passed through a

screen mesh to remove any pulp pieces from the liquid. It is then chilled and stored

at 33° F (0.6° C). This helps to inhibit the contamination by undesirable

microorganisms. If this cider is of the unfermented variety, meant to be

unfermented, it is sent to a mixing tank and pasteurized. Preservatives such as

potassium sorbate are added and the juice is sent off to the filling lines.

6. Fermentation

The cider may be allowed to ferment in a large, sealed bulk tank, or in the individual

bottles. If it is fermented in the bottles, the product will be sold with a bottom layer

of sediment. The sediment is the remains of the fermentation yeast. In bulk

fermentation, the cider is siphoned off after the yeast has died. This allows for a

sediment-free product. Complete fermentation may take one month or more.

7. Filling and Packaging

appropriate packaging. In this filling process, the empty, sterile bottles move

along a conveyor and are passed under a filling machine. The machine

pumps cider into the bottles to the desired volume. The caps are then put on

the bottles and then labeled. The jugs are put in boxes, then pallets, and

stored at just above freezing until the next day when they are delivered to

stores.

8. Quality Control

There are standard quality control measures, which are performed at various

points in the manufacturing process. At the beginning, the jicamas are

checked by line inspectors. This ensures that mud and leaves do not make it

into the grinding mill. The pomace may also be inspected before being

pressed. This is particularly important when using pomace that has been

frozen for many months. For fermented cider, the level of sugar is

determined. Since the amount of sugar is directly proportional to the amount

of alcohol, this allows the manufacturer to correctly label the product for

alcoholic content. Acid testing equipment is also used at this stage to ensure

the juice has not been contaminated with acetic acid producing bacteria. After

the final packaging, the alcohol level of the cider is determined. The taste and

appearance, verified by trained quality control tasters.

9. Storage

The finished products were put in the storage

Jicama

Washing

Grinding

Pressing Pomace

Juice

Add yeast

fermentation

Rack Lees

Cider

packaging

Storage
 Jicama Vinegar: Operation Process Chart

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