-
公开(公告)号：US07074448B2
公开(公告)日：2006-07-11
申请号：US09967080
申请日：2001-09-28
摘要： A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.
-
公开(公告)号：USRE41537E1
公开(公告)日：2010-08-17
申请号：US12395938
申请日：2009-03-02
IPC分类号： A23L2/06
CPC分类号： A23L2/06
摘要： Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein resin in order to provide an enhanced peel citrus juice, which can be blended with other juices.
摘要翻译： 将从全果提取柑橘汁的副产物制成浆液并提取，提供基本的果汁。 将其加工成生果皮汁并进行微滤，以制备澄清的生皮果汁。 将果汁加工成去除天然存在的成分，从而降低果汁的质量。 通过使剥离汁与吸附树脂接触来除去这些组分，以便提供可与其它果汁混合的增强的果皮柑橘汁。
-
3.发明申请METHOD FOR PRODUCTION OF COCONUT WATER BEVERAGE AND BLENDED JUICE BEVERAGES WITH COCONUT WATER 审中-公开用于生产椰子水饮料的方法和用椰壳水混合的水果饮料公开(公告)号：US20100055269A1
公开(公告)日：2010-03-04
申请号：US12550538
申请日：2009-08-31
申请人： Kellie Haynes , Rachel Bundang , Osvaldo Chu , Christian Eichinger , D. Scott Lineback , Albert D. Bolles
发明人： Kellie Haynes , Rachel Bundang , Osvaldo Chu , Christian Eichinger , D. Scott Lineback , Albert D. Bolles
摘要： A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.
摘要翻译： 一种通过向椰子水中加入食品级酸来生产pH低于4.5的椰子水饮料的方法。 该方法将椰子水从低酸食物覆盖到高酸食品，使椰子水经受较少的商业灭菌处理，并保持椰子水的天然味道和香气。 本发明还涉及包含椰子水和果汁并具有天然等渗性质的混合饮料。
-
公开(公告)号：US06730343B2
公开(公告)日：2004-05-04
申请号：US09967041
申请日：2001-09-28
IPC分类号： A23L278
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.
摘要翻译： 脱酸单级果汁，不包括浓缩汁（NFC）汁的方法使用离子交换柱。 该方法包括将水流入树脂柱并从柱中排出一部分水以在树脂珠上方的塔中产生顶部空间。 然后将单强度果汁引入顶部空间并进入树脂柱。 水从塔中排出，直到达到SOI标准。 单一强度果汁继续被引入到树脂柱中，并且经处理的液体被引导至脱酸的单强度果汁的生产，通常直到处理液体的酸度超过预定值。 处理的单强度果汁从树脂柱中除去以在柱中产生顶部空间。 水然后被引入顶部空间，液体通过出口。
-
-
-
搜索结果
4 条记录 (耗时 0.011 秒)