-
公开(公告)号：US20130045315A1
公开(公告)日：2013-02-21
申请号：US13580447
申请日：2010-02-26
IPC分类号： A23L1/212
摘要： Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.
摘要翻译： 描述了技术来提高具有给定量食物固体的含纤维食品浆料中的产品粘度。 这些技术在填充之前采用一个或多个PSR操作作为最后的单元操作以减少食品浆料内的颗粒尺寸并提高产品粘度。 在一个或多个实施方案中，PSR操作可以包括诸如无菌冷均质化的无菌冷PSR操作。 在实施方案中，可以进一步控制PSR操作以减少最终产品的粘度的变化。
-
公开(公告)号：US08962056B2
公开(公告)日：2015-02-24
申请号：US13580447
申请日：2010-02-26
摘要： Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.
摘要翻译： 描述了技术来提高具有给定量食物固体的含纤维食品浆料中的产品粘度。 这些技术在填充之前采用一个或多个PSR操作作为最后的单元操作以减少食品浆料内的颗粒尺寸并提高产品粘度。 在一个或多个实施方案中，PSR操作可以包括诸如无菌冷均质化的无菌冷PSR操作。 在实施方案中，可以进一步控制PSR操作以减少最终产品的粘度的变化。
-
3.发明授权公开(公告)号：US07585534B2
公开(公告)日：2009-09-08
申请号：US11451718
申请日：2006-06-13
IPC分类号： A23L1/212
摘要： An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.
摘要翻译： 一种改进的加工方法和系统，用于生产受粘度影响的番茄酱等食品。 番茄加工成番茄汁。 将果汁提供给将果汁分离或分馏成两部分的滗析器 - 更稠，更粘稠的滤饼部分和更薄，更粘稠的血清部分。 使用诸如薄膜或果汁蒸发器的蒸发器除去一部分水来浓缩血清部分。 如果需要，可以用干燥器浓缩蛋糕部分。 重新组合血清和蛋糕部分以产生具有改善的颜色，质地，风味和营养的番茄酱。
-
4.发明授权公开(公告)号：US07074451B2
公开(公告)日：2006-07-11
申请号：US10489984
申请日：2002-09-19
IPC分类号： A23L1/212
摘要： An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.
-
5.发明申请SYSTEM AND METHOD FOR PRODUCING CONCENTRATED FOOD PRODUCTS WITH FRACTIONATION CONCENTRATION 有权用于生产具有分离浓度的浓缩食品的系统和方法公开(公告)号：US20100173063A1
公开(公告)日：2010-07-08
申请号：US12730115
申请日：2010-03-23
摘要： An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.
摘要翻译： 一种改进的加工方法和系统，用于生产受粘度影响的番茄酱等食品。 番茄加工成番茄汁。 将果汁提供给将果汁分离或分馏成两部分的滗析器 - 更稠，更粘稠的滤饼部分和更薄，更粘稠的血清部分。 使用诸如薄膜或果汁蒸发器的蒸发器除去一部分水来浓缩血清部分。 如果需要，可以用干燥器浓缩蛋糕部分。 将血清和蛋糕部分重新组合以产生具有改善的颜色，质地，风味和营养的番茄酱。
-
6.发明授权公开(公告)号：US07698997B2
公开(公告)日：2010-04-20
申请号：US11227640
申请日：2005-09-15
摘要： An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.
摘要翻译： 一种改进的加工方法和系统，用于生产受粘度影响的番茄酱等食品。 番茄加工成番茄汁。 将果汁提供给将果汁分离或分馏成两部分的滗析器 - 更稠，更粘稠的滤饼部分和更薄，更粘稠的血清部分。 使用诸如薄膜或果汁蒸发器的蒸发器除去一部分水来浓缩血清部分。 如果需要，可以用干燥器浓缩蛋糕部分。 将血清和蛋糕部分重新组合以产生具有改善的颜色，质地，风味和营养的番茄酱。
-
7.发明授权公开(公告)号：US08414946B2
公开(公告)日：2013-04-09
申请号：US12730115
申请日：2010-03-23
IPC分类号： A23L1/212
摘要： An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.
摘要翻译： 一种改进的加工方法和系统，用于生产受粘度影响的番茄酱等食品。 番茄加工成番茄汁。 将果汁提供给将果汁分离或分馏成两部分的滗析器 - 更稠，更粘稠的滤饼部分和更薄，更粘稠的血清部分。 使用诸如薄膜或果汁蒸发器的蒸发器除去一部分水来浓缩血清部分。 如果需要，可以用干燥器浓缩蛋糕部分。 将血清和蛋糕部分重新组合以产生具有改善的颜色，质地，风味和营养的番茄酱。
-
公开(公告)号：US06989170B2
公开(公告)日：2006-01-24
申请号：US10664516
申请日：2003-09-17
CPC分类号： A23L13/65
摘要： A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.
摘要翻译： 一种生产无套肠香肠产品的方法和系统。 乳液，例如肉糜，由诸如热交换器或直接加热元件的导电元件的第一加热元件从第一温度加热到初始加热温度。 初始加热形成温暖的乳液。 在第一加热阶段之后，在第二阶段期间再次加热温热的乳液，其中第二加热元件从初始加热温度升至更高的第二加热温度。 可以根据需要使用其他数量的加热元件。 第二加热元件可以是快速加热元件，例如微波或射频（RF）。 第二次加热产生无套管香肠。 随后将无套肠香肠冷却或冷冻以产生无套肠香肠产品。 该产品可以切割成一定长度并包装在容器或罐中。
-
-
-
-
-
-
-
搜索结果
8 条记录 (耗时 0.02 秒)
