公开(公告)号：US3940498A

公开(公告)日：1976-02-24

申请号：US502267

申请日：1974-09-03

申请人： Elbert Roy Butterworth ,  Willard John Duensing

发明人： Elbert Roy Butterworth ,  Willard John Duensing

IPC分类号： A23L2/80 ,  C12C7/26 ,  C12H1/04 ,  C12H1/048 ,  C12J1/00 ,  C12C7/14 ,  C12H1/02

CPC分类号： C12C7/20 ,  A23L2/80 ,  C12C7/26 ,  C12H1/04 ,  C12J1/00

摘要： Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resultant liquid is more resistant to chill haze formation. Even better results are obtained if a polyamide is blended with the acid-treated synthetic silicate prior to contact with the liquid. A filter aid, such as diatomite, can also be combined with the acid-treated synthetic magnesium silicate and/or the blends containing the polyamide.

摘要翻译： 通过使液体与含有少于约14％氧化镁的酸处理的合成硅酸镁接触，从水性液体或悬浮液（如麦芽汁，葡萄酒或啤酒）中除去不希望的蛋白质和多酚分子。 所得到的液体更能抵抗寒冷雾化形成。 如果在与液体接触之前将聚酰胺与酸处理的合成硅酸盐共混，则获得更好的结果。 助滤剂如硅藻土也可以与经酸处理的合成硅酸镁和/或含有聚酰胺的共混物组合。

公开(公告)号：US3958023A

公开(公告)日：1976-05-18

申请号：US515286

申请日：1974-10-16

申请人： Elbert Roy Butterworth

发明人： Elbert Roy Butterworth

IPC分类号： A23L2/80 ,  C12H1/02 ,  C12H1/04 ,  C12H1/10

CPC分类号： A23L2/80 ,  C12H1/02

摘要： The present invention provides an improved process for increasing the chill haze stability of aqueous liquids derived from fruits and vegetables, (e.g., beer, wine, fruit juices, vinegar, etc.) by using one or more haze control agents in a precoat or after precoat layer in the filter media used to filter the liquid and by adding one or more haze control agents as a body feed upstream of the filter. In a preferred embodiment one or more haze control agents are also added in ruh storage at a time in the process significantly before the filtration step. This improved process permits the beverage to be packaged immediately after filtration, thus eliminating the time consuming and space consuming storage following filtration normally required by conventional chill haze control techniques.

摘要翻译： 本发明提供了一种改进的方法，其通过在预涂层中或之后使用一种或多种雾度控制剂来提高来源于水果和蔬菜（例如啤酒，葡萄酒，果汁，醋等）的水性液体的冷却混浊度稳定性 用于过滤液体的过滤介质中的预涂层，以及通过在过滤器的上游添加一种或多种雾度控制剂作为体饲料。 在一个优选的实施方案中，一个或多个雾度控制剂也在过滤显着地在过滤步骤之前的某个时间加入到废物贮存中。 这种改进的方法允许在过滤之后立即包装饮料，从而消除了常规冷却雾度控制技术通常需要的过滤后的耗时和耗时的储存。