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1.发明公开Process for preparing citrus juice concentrate 失效Verfahren zur Herstellung eines Zitrusfruchtsaftkonzentrates。
公开(公告)号：EP0110638A2
公开(公告)日：1984-06-13
申请号：EP83307049.3
申请日：1983-11-18
发明人： Powers, John Robert , Moore, Robert Sidney , Anderson, Barry Jay , Downton, Galen Edward , Kennedy, Judith Ann , Kearney, Donald Raymond , Strang, David Arthur
摘要： A process for preparing a citrus fruit juice concentrate having a high level of citrus juice aroma and flavor volatiles is disclosed. The fruit juice concentrate has at least 33% solids including pulp, sugars, pectin. The citrus juice concentrate contains at least 60% of the volatiles naturally occurring in the juice.
The process involves stripping the volatiles from citrus juice at reduced pressures using a stripping agent, such as steam, at temperaturs about 100°F (37.7°C) to about 160°F (71 °C). The volatiles are condensed. The condensate can be separated into two fractions: a limonene-based stripper oil and aqueous stripper essence. The aqueous stripper essence is concentrated, usually with a carrier material. The concentrated aqueous stripper essence composition contains most of the highly volatile aroma and flavor components of the juice. The concentrated aqueous stripper essence and stripper oil compositions are blended with the conventionally concentrated citrus juice to make a superior citrus juice concentrate. Both an aqueous essence (evaporator essence) and an oil essence (evaporator essence oil) can be recovered from the evaporation step. Both of these contain much less of the volatile components than normally would be recovered from the evaporator because these components were removed in the stripping step.
The devolatilized juice is also concentrated using conventional evaporation or concentration techniques.摘要翻译： 公开了一种具有高水平柑橘汁香气和风味挥发物的柑橘类果汁浓缩物的制备方法。 果汁浓缩物含有至少33％的固体，包括纸浆，糖，果胶。 柑橘汁浓缩物含有至少60％的天然存在于果汁中的挥发物。 该方法包括在约100°F（37.7℃）至约160°F（71℃）的温度下使用汽提器，例如蒸汽在减压下从柑橘汁中汽提挥发物。 挥发物浓缩。 冷凝物可以分成两部分：柠檬烯系剥离油和水性剥离剂精华。 水性汽提器精华被浓缩，通常用载体材料。 浓缩的水性脱水剂精华组合物含有大部分高度挥发性的果汁中的芳香和风味成分。 将浓缩的水性汽提器精华和汽提油组合物与常规浓缩的柑橘汁混合以制备优良的柑橘汁浓缩物。 可以从蒸发步骤回收含水精华（蒸发器精华）和油精（蒸发器精油）。 这两者都含有比通常从蒸发器回收的更少的挥发性组分，因为在汽提步骤中除去这些组分。 脱挥发分的果汁也使用常规蒸发或浓缩技术进行浓缩。
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公开(公告)号：EP0110638A3
公开(公告)日：1986-04-09
申请号：EP83307049
申请日：1983-11-18
发明人： Powers, John Robert , Moore, Robert Sidney , Anderson, Barry Jay , Downton, Galen Edward , Kennedy, Judith Ann , Kearney, Donald Raymond , Strang, David Arthur
IPC分类号： A23L02/08 , A23L02/28 , A23L01/222
摘要： A process for preparing a citrus fruit juice concentrate having a high level of citrus juice aroma and flavor volatiles is disclosed. The fruit juice concentrate has at least 33% solids including pulp, sugars, pectin. The citrus juice concentrate contains at least 60% of the volatiles naturally occurring in the juice. The process involves stripping the volatiles from citrus juice at reduced pressures using a stripping agent, such as steam, at temperaturs about 100°F (37.7°C) to about 160°F (71 °C). The volatiles are condensed. The condensate can be separated into two fractions: a limonene-based stripper oil and aqueous stripper essence. The aqueous stripper essence is concentrated, usually with a carrier material. The concentrated aqueous stripper essence composition contains most of the highly volatile aroma and flavor components of the juice. The concentrated aqueous stripper essence and stripper oil compositions are blended with the conventionally concentrated citrus juice to make a superior citrus juice concentrate. Both an aqueous essence (evaporator essence) and an oil essence (evaporator essence oil) can be recovered from the evaporation step. Both of these contain much less of the volatile components than normally would be recovered from the evaporator because these components were removed in the stripping step. The devolatilized juice is also concentrated using conventional evaporation or concentration techniques.
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