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    METHOD FOR PRODUCTION OF A FRUIT OR VEGETABLE JUICE CONCENTRATE
    4.
    发明授权
    METHOD FOR PRODUCTION OF A FRUIT OR VEGETABLE JUICE CONCENTRATE 失效
    用于生产或蔬菜汁精矿水果。

    公开(公告)号：EP0498829B1

    公开(公告)日：1993-12-22

    申请号：EP90916173.9

    申请日：1990-10-31

    申请人： NOVO NORDISK A/S

    发明人： JANDA, Walter ,  DÖRREICH, Kurt

    IPC分类号： A23L2/08

    CPC分类号： A23L2/08

    摘要： During the method which comprises milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing of the heated aerated mash, centrifugation of the liquid phase from the press, recovery of aroma components by distillation of the supernatant from the centrifugation, and treatment of the dearomatized supernatant from the centrifugation for final degradation of starch and pectin in a holding tank, the treated dearomatized supernatant from the centrifugation is filtered on an ordinary filter, whereafter the filtrate is concentrated. In relation to this method an ordinary filter is used, which is much cheaper than the hitherto used ultrafiltration equipment.

    Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility
    5.
    发明公开
    Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility 失效
    橙汁浓缩物具有在使用中的低粘度的产品具有高的白利糖度值较低假塑性和更大的分散性。

    公开(公告)号：EP0337526A1

    公开(公告)日：1989-10-18

    申请号：EP89200639.6

    申请日：1989-03-14

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Stipp, Gordon Keith ,  Tsai,Chee-Hway

    IPC分类号： A23L2/08 ,  A23L2/02 ,  A23L2/12 ,  B01F5/06

    CPC分类号： A23L2/08 ,  A23L2/12

    摘要： Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.

    摘要翻译： 低粘度橙汁浓缩物可用于制备高白利糖度浓缩产品确实有用的是在冷冻温度以下的假塑性和更高度分散当用水重构是游离缺失盘。 这些低粘度的橙汁浓缩物是通过使浓缩橙汁到高剪切处理一段时间足以降低下沉纸浆至少约40微米的平均颗粒，从而降低浓缩的果汁的粘度获得。 在合成下沉纸浆低粘度橙汁浓缩物的平均粒度通常为约125微米或更小。

    Process for preparing citrus juice concentrate
    6.
    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

    申请人： THE PROCTER & GAMBLE COMPANY

    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： A23L2/08 ,  A23L2/28 ,  A23L1/222

    CPC分类号： A23L2/08 ,  A23L27/13

    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。

    Orange juice concentrate and process of making thereof
    7.
    发明公开
    Orange juice concentrate and process of making thereof 失效
    Orangensaftkonzentrat和Verfahren zu seiner Herstellung。

    公开(公告)号：EP0044748A1

    公开(公告)日：1982-01-27

    申请号：EP81303361.0

    申请日：1981-07-22

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： Strobel, Rudolf Gottfried Karl

    IPC分类号： A23L2/08

    CPC分类号： A23L2/08

    摘要： A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least .1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of .0015:1 to about 0.6:1.
    The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the pulp does not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.

    摘要翻译： 公开了由天然橙色化合物制备的天然橙汁浓缩物。 橙汁浓缩物含有至少35％的固体，包括纸浆，非挥发性化合物，果胶和挥发性化合物。 这种橙汁浓缩物具有至少65％的天然果汁的芳香和风味挥发性化合物。 芳香和风味挥发性化合物包含低沸点馏分和比例至少为4:1的较高沸点馏分。 丁酸乙酯含量为总挥发性化合物的至少0.1％，丁酸乙酯与柠檬烯的比例在0.0015:1至约0.6:1的范围内。 通过将天然橙汁分离成纸浆部分和血清部分来制备橙汁浓缩物。 通过除去基本上纯的水来浓缩含有7％至20％固体和80％至93％水的血清部分。 浓缩步骤可以通过冷冻浓缩或升华浓度来实现。 当使用升华浓度时，纸浆不必与血清分离。 基本上100％的非挥发性固体被保留。 此外，该产品基本上不含氧化降解产物。

    METHOD FOR PRODUCING A CONCENTRATED JUICE-CONTAINING BEVERAGE ON THE BASIS OF LIQUID PECTIN
    9.
    发明公开
    METHOD FOR PRODUCING A CONCENTRATED JUICE-CONTAINING BEVERAGE ON THE BASIS OF LIQUID PECTIN 审中-公开
    用于生产浓缩果汁饮料含有液体果胶CONTAINS

    公开(公告)号：EP2769627A1

    公开(公告)日：2014-08-27

    申请号：EP11852205.1

    申请日：2011-10-21

    申请人： Vasilyev, Pavel

    发明人： VASILIEV, Andrei ,  DONCHENKO, Ljudmila ,  TALOV, Mikhail

    IPC分类号： A23L1/0524 ,  A23L2/02 ,  A23L2/52

    CPC分类号： A23L2/52 ,  A23L2/02 ,  A23L2/08 ,  A23L2/10 ,  A23L2/385 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/5072

    摘要： The invention relates to the food industry, namely the production of juice and soft drinks.
    The inventive method comprises blending a certain ratio of liquid pectin, fruit or vegetable juice concentrate blending the mixture, filling into containers and packaging. Before filling flavors can be introduced. The method provides a simplified technology ensures quality, microbiological stability and diversification of such beverages. In addition, rounded flavour. The drink takes on the taste and aroma characteristic of juice, put into his recipe, without adding flavour.

    摘要翻译： 本发明涉及食品工业，即生产果汁和软饮料。 本发明方法包括混合液体果胶，水果或蔬菜汁浓缩物的混合物混合一定比例，填充到容器和包装。 填充香料前可以推出。 该方法提供了一种简化的技术，确保质量，微生物稳定性和多样化的搜索饮料。 此外，圆润的味道。 该饮料呈现汁的味道和香气特点，投入他的配方，不添加香精。