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1.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。
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2.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。
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3.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.
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4.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。
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5.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。
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