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215 条记录 (耗时 0.029 秒)

    Process for the production of cloudy juice which is clouding-stable
    61.
    发明授权
    Process for the production of cloudy juice which is clouding-stable 失效
    生产稳定的云南小麦的工艺

    公开(公告)号：US5202142A

    公开(公告)日：1993-04-13

    申请号：US778946

    申请日：1992-02-13

    申请人： Walter Gresch

    发明人： Walter Gresch

    IPC分类号： A23L2/02 ,  A23L2/42 ,  A23L2/62 ,  A23L2/74

    CPC分类号： A23L2/02 ,  A23L2/42 ,  A23L2/62 ,  A23L2/74

    摘要： For the production of cloudy juices with stable cloudiness from plant products, the raw juice, is clarified in ultrafiltration unit (2) and is mixed as cold sterilized clear juice with the filter residue of a crossflow filtration. Here the filter residue serving as clouding agent is very finely crushed in crushing unit (1) before being fed into mixing device (4). Along with the filter residue stabilizing agents are also fed into mixing device (4), to prevent the agglomeration of the very finely crushed particles. Through the totality of the measures according to the invention a high degree of cloudiness stability of the cloudy juice is achieved.

    摘要翻译： PCT No.PCT / CH91 / 00087 Sec。 371日期：1992年2月13日 102（e）日期1992年2月13日PCT 1991年4月15日提交PCT公布。 出版物WO91 / 15968 日期为1991年10月31日。为了生产植物产品浑浊的多汁果汁，将原汁在超滤单元（2）中澄清，并与冷灭菌的澄清汁混合，并进行交叉流过滤。 这里，作为混浊剂的过滤残渣在粉碎装置（1）中被非常精细地粉碎，然后被送入混合装置（4）。 随着过滤残渣稳定剂也被加入到混合装置（4）中，以防止非常细碎的颗粒的聚集。 通过根据本发明的整体措施，实现了混浊汁的高度的云雾稳定性。

    Method of producing sterile and concentrated juices with improved flavor and reduced acid
    64.
    发明授权
    Method of producing sterile and concentrated juices with improved flavor and reduced acid 失效
    生产具有改善风味和降低酸的无菌浓缩果汁的方法

    公开(公告)号：US4643902A

    公开(公告)日：1987-02-17

    申请号：US648023

    申请日：1984-09-07

    申请人： James T. Lawhon ,  Edmund W. Lusas

    发明人： James T. Lawhon ,  Edmund W. Lusas

    IPC分类号： A23L2/08 ,  A23L2/42 ,  A23L2/64 ,  A23L2/70 ,  A23L2/74 ,  A23L2/36 ,  A23L2/16

    CPC分类号： A23L2/42 ,  A23L2/082 ,  A23L2/74

    摘要： Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF retentate is then treated to inactivate a sufficient number of spoilage microorganisms to inhibit spoilage of the juice under storage conditions. A UF permeate containing flavor and aroma components is then recombined with the UF retentate to provide a food juice suitable for storage while avoiding the loss or alteration of the desirable flavor and aroma components of fresh juice encountered in conventional juice processing. If desired, spoilage enzymes can be retained in the UF retentate and inactivated to inhibit deterioration of desirable juice qualities. Further, the UF permeate can be further treated by reverse osmosis to concentrate flavor and aroma components in an RO retentate. If desired, the acid content of juice can be reduced by passing a portion of the RO retentate or UF permeate through an ion-exchange column.

    摘要翻译： 超滤被用于优先通过含有风味和香气成分的超滤（UF）渗透物，同时在UF保留物中保留腐败微生物。 然后处理UF保留物以灭活足够数量的腐败微生物以在储存条件下抑制果汁的腐败。 然后将含有风味和芳香组分的UF渗透物与UF保留物重组，以提供适合于储存的食品汁，同时避免在常规果汁加工中遇到的新鲜果汁所需的风味和香味成分的损失或改变。 如果需要，腐败酶可以保留在UF保留物中并失活以抑制所需的果汁质量的劣化。 此外，UF渗透物可以通过反渗透进一步处理，以将风味和香气成分浓缩在RO保留物中。 如果需要，可以通过使一部分RO滞留物或UF渗透通过离子交换柱来降低果汁的酸含量。

    Intermediate-moisture frozen foods
    66.
    发明授权
    Intermediate-moisture frozen foods 失效
    中等水分冷冻食品

    公开(公告)号：US4332824A

    公开(公告)日：1982-06-01

    申请号：US140790

    申请日：1980-04-16

    申请人： Marvin L. Kahn ,  Kuttikandathil E. Eapen

    发明人： Marvin L. Kahn ,  Kuttikandathil E. Eapen

    IPC分类号： A23F3/16 ,  A23L2/42 ,  A23L2/52 ,  A23L3/37 ,  A23L2/00

    CPC分类号： A23L3/37 ,  A23F3/163 ,  A23L2/42 ,  A23L2/52

    摘要： Microbiologically stable intermediate moisture foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar content. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures.An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt.

    摘要翻译： 通常控制其糖含量，通常保持在冷冻室温度下，但可在室温和冰箱温度下保持较长时间的微生物稳定的中间保湿食品。 由于其耐结晶性，优选果糖，葡萄糖或其组合，导致低温下的表观硬度。 本发明的组合物的实例是含有29.65％水，70％糖和少量但有效量的调味剂和柠檬酸的橙汁浓缩物。 本产品在冷冻室温度为半软，微生物稳定。 该产品也可能含有高达约75 p.p.m。 的奎宁盐。