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31.发明公开SENSING THE CONCENTRATION OF PULP IN A CONCENTRATED FRUIT OR VEGETABLE PULP STREAM 审中-公开扫瞄纸浆的浓度，浓的水果或蔬菜肉质电源
公开(公告)号：EP2596330A1
公开(公告)日：2013-05-29
申请号：EP11810249.0
申请日：2011-07-19
IPC分类号： G01N15/06
摘要： A juice processing system includes at least one fluid line for a concentrated pulp stream, and a flow restrictor coupled in fluid communication with the at least one fluid line for generating a pressure drop in the concentrated pulp stream indicative of a concentration of pulp therein. The system may further include at least one pressure sensor associated with the flow restrictor for sensing the pressure drop, and a controller coupled to the at least one pressure sensor for generating at least one control signal based upon the sensed pressure drop. The control signal may be for an upstream and/or a downstream control device.
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32.发明公开Process and plant for producing sugar products from grapes 有权Verfahren und Anlage zur Herstellung von Zuckerprodukten aus Trauben
公开(公告)号：EP2425723A1
公开(公告)日：2012-03-07
申请号：EP11177099.6
申请日：2011-08-10
CPC分类号： C13K11/00 , A23L2/08 , A23L27/33 , B01D15/1864 , B01D15/362 , B01J39/04 , B01J41/04 , C12G2200/21 , C13B20/14 , C13B20/142 , C13K1/00 , C13K3/00
摘要： The process according to the invention, for producing sugar products from fruits, comprising the steps of:
i) demineralizing and decolorizing a fruit juice so as to bring its solid content to comprise from 99% wt to 99,99 % wt of a mixture of saccharides, alcohols and flavonoids;
iii) separating by chromatography the demineralized and decolorized fruit juice so as to obtain a glucose-enriched fraction or a fructose-enriched fraction from the fruit juice.
The solid content of the glucose-enriched fraction comprises at least from 70% wt to 99.99% wt of glucose; the solid content of the fructose-enriched fraction comprises from 70% wt to 99.99% wt of fructose.
The low content of anions and cations of the fruit juice to be treated by chromatography greatly increase the yield of the chromatographic treatment and the purity of the glucose- and fructose-enriched fractions obtained through it.摘要翻译： 根据本发明的用于从水果生产糖产品的方法，包括以下步骤：i）使果汁软化和脱色，使其固体含量为99重量％至99.99重量％的混合物 糖类，醇类和黄酮类; iii）通过色谱法分离脱矿质和脱色果汁，以从果汁中获得富含葡萄糖的级分或富含果糖的级分。 葡萄糖富集部分的固体含量包含至少70重量％至99.99重量％的葡萄糖; 富含果糖的级分的固体含量占果糖的70重量％至99.99重量％。 通过色谱处理的果汁的阴离子和阳离子的含量低，大大提高了色谱处理的产率和通过其获得的富含葡萄糖和果糖的级分的纯度。
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33.发明公开
公开(公告)号：EP2377410A1
公开(公告)日：2011-10-19
申请号：EP10731019.5
申请日：2010-01-11
发明人： SHI, Yonghui
摘要： The present invention relates to processed citrus fruit raw juice or the concentrate thereof, the preparation thereof, products comprising them, and uses thereof in the manufacture of various edible products.
摘要翻译： 本发明涉及处理柑橘类水果原汁或其浓缩物，其制备，产品包含它们，和在各种可食用产品的制造及其用途。
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34.发明公开
公开(公告)号：EP1945749A2
公开(公告)日：2008-07-23
申请号：EP05845575.9
申请日：2005-11-03
申请人： Pirrone, Luigi
发明人： Pirrone, Luigi
CPC分类号： C13B30/005 , A23L2/08
摘要： A method of solidifying particularly sugar solutions from grape processing that can also be used for the production of concentrated, rectified must (CRM) is characterized in that the step of solidification is carried out by leading the sugar solution to a sugar concentration which is suitable for the solidification of their components able to be solidified from 50% by weight of sugars to the maximum value of the obtainable concentration. A solidified sugar product is obtained that can also be separated from the not solidified components and offers a number of advantages regarding both package and use as well as storage and transportation.
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公开(公告)号：EP1429632A1
公开(公告)日：2004-06-23
申请号：EP02766329.3
申请日：2002-09-20
发明人： CHUNG, Yongsoo , CHU, Osvaldo, A. , LINEBACK, D., Scott , PEPPER, Mark, A. , PEREZ ALVAREZ, Marcelo
摘要： A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.
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36.发明公开Method and installation respectively for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue 失效Verfahren und Vorrichtung zur Extraktion vonGemüsesäftenausGemüseabfäller
公开(公告)号：EP0710450A1
公开(公告)日：1996-05-08
申请号：EP95202912.2
申请日：1995-10-27
申请人： CHOU B.V.
摘要： Provided is a new method as well as a related installation to realize the extraction of vegetable juice from a vegetable residue and/or a vegetable peelings residue, of which the latter was lost for human consumption up to now as it was assumed that no more vegetable juice could be extracted from it.
Surprisingly, tests demonstrated that it was nevertheless possible to technically extract the useful quantity of vegetable juice almost entirely from the residue. In particular, this purpose is achieved by using e.g. a fruit squeezing unit, known per se, with which under normal conditions only very juicy fruits are squeezed.摘要翻译： 提供了一种新的方法以及实现从植物残渣和/或植物剥离残渣中提取蔬菜汁的相关设备，其中后者为了人类消费而丢失，因为假设没有更多的蔬菜 果汁可以从中提取出来。 令人惊讶的是，测试表明，技术上几乎完全从残留物中提取有用量的蔬菜汁是有可能的。 特别地，这个目的是通过使用例如 水果挤压单位本身已知，在正常条件下，只有非常多汁的水果被挤压。
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公开(公告)号：EP0511250B1
公开(公告)日：1995-06-21
申请号：EP91902127.9
申请日：1991-01-18
摘要： This invention relates to the production of flavour concentrates based on apple or pear juice or other fruit or vegetable juices and to novel concentrates. The process comprises subjecting a fruit or vegetable distillate to reverse osmosis to form an aqueous permeate and a retentate containing a flavour chemical. The reverse osmosis is continued until the retentate can phase separate into an aqeous phase and a substantially anhydrous organic phase. The organic phase, which contains a high proportion of the flavour chemicals, is recovered. The organic phase concentrate produced has a high concentration of flavour chemicals and is substantially free of saccharide.
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公开(公告)号：EP0526460A1
公开(公告)日：1993-02-10
申请号：EP91904428.0
申请日：1991-02-04
IPC分类号： A23L2
摘要： Procédé efficace de séparation et de récupération des volatils de l'arôme et du goût des jus de fruits ou de légumes, et de diminution du taux de sucre dans les jus. Le procédé consiste à enlever les volatils de l'arôme et du goût du jus par la formation d'un micro-aérosol au moyen de l'atomisation du jus à une température comprise entre 45 °C et 110 °C, à travers un ajutage dont le diamètre est compris entre environ 100 et 1200 microns, à une vitesse comprise entre 100 m/sec et 250 m/sec, jusque dans une chambre à vide à entre 5 mm et 200 mm Hg, et à des températures comprises entre 10 °C et environ 55 °C, puis à traiter la fraction de jus récupérée avec une levure. On enlève par distillation l'alcool formé pendant cette réaction de fermentation, de préférence au moyen du même processus de dispersion en aérosol que celui utilisé pour enlever les volatils. On peut ensuite rendre au jus les volatils de l'arôme et du goût afin d'obtenir un délicieux jus de fruits à basses calories.
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公开(公告)号：EP0511250A1
公开(公告)日：1992-11-04
申请号：EP91902127.0
申请日：1991-01-18
摘要： Cette invention concerne la production d'arômes concentrés à base de jus de pomme ou de poire ou d'un autre fruit ou des jus de légumes, ainsi que de nouveaux concentrés. Selon le procédé, on soumet un distillat de fruit ou de légume à une osmose inverse pour former un perméat aqueux et un rétentat contenant une substance chimique aromatique. L'osmose inverse se poursuit jusq'à ce que le rétentat puisse se séparer en une phase aqueuse et une phase organique anhydre. On récupère la phase organique contenant une proportion élevée des substances chimiques aromatiques. Le concentré produit par la phase organique possède une concentration élevée en substances chimiques aromatiques et est exempt de saccharide.
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