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    FRUIT/VEGETABLE WITH ADDITIVE TO PREVENT DISCOLORATION
    1.
    发明申请
    FRUIT/VEGETABLE WITH ADDITIVE TO PREVENT DISCOLORATION 审中-公开
    水果/蔬菜添加剂以防止破坏

    公开(公告)号：US20120231128A1

    公开(公告)日：2012-09-13

    申请号：US13413957

    申请日：2012-03-07

    申请人： Richard Schlomer Meyer ,  Jonathan A. Merkle

    发明人： Richard Schlomer Meyer ,  Jonathan A. Merkle

    IPC分类号： A23L1/272 ,  A23L1/216 ,  A23B7/10

    CPC分类号： A23B7/154 ,  A23L19/03 ,  A23L19/12 ,  A23L29/035

    摘要： A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable.

    摘要翻译： 水果或蔬菜，例如豌豆或根植物，可以至少部分地用添加剂渗透以帮助防止水果或蔬菜的变色。 在一些实例中，添加剂有助于水果或蔬菜在暴露于空气中时保持其天然色泽。 在一些实例中，添加剂包括葡萄糖酸。 通过保持水果或蔬菜的颜色，与未处理的水果或蔬菜相比，水果或蔬菜的保质期和可食性可能会增加。

    FRUIT/VEGETABLE WITH ADDITIVE TO RETAIN FIRMNESS
    2.
    发明申请
    FRUIT/VEGETABLE WITH ADDITIVE TO RETAIN FIRMNESS 审中-公开
    水果/蔬菜与添加剂保留无效

    公开(公告)号：US20120231129A1

    公开(公告)日：2012-09-13

    申请号：US13414123

    申请日：2012-03-07

    申请人： Richard Schlomer Meyer ,  Jonathan A. Merkle

    发明人： Richard Schlomer Meyer ,  Jonathan A. Merkle

    IPC分类号： A23B7/157 ,  A23L1/216

    CPC分类号： A23B7/154 ,  A23L19/03 ,  A23L19/12 ,  A23L29/015

    摘要： A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In some examples, the additive helps the fruit or vegetable retain its firmness during and/or after cooking. In some examples, the additive includes at least one of a gluconate salt, a lactate salt, or a combination of a gluconate salt and a lactate salt. By maintaining the firmness of the fruit or vegetable during and/or after cooking, the fruit or vegetable can be cut, such as by shredding, or otherwise processed. By contrast, if the fruit or vegetable loses its firmness during processing, the fruit or vegetable may become limp or may disintegrate so that it is difficult to suitably cut or otherwise process the fruit or vegetable.

    摘要翻译： 至少部分渗透有一种坚果和脆的水果或蔬菜，如番茄或根植物，以添加剂来帮助水果或蔬菜在加工过程中保持坚实。 在一些实例中，添加剂有助于水果或蔬菜在烹饪期间和/或烹饪后保持其坚固性。 在一些实例中，添加剂包括葡萄糖酸盐，乳酸盐或葡萄糖酸盐和乳酸盐的组合中的至少一种。 通过在烹调期间和/或烹调后保持水果或蔬菜的坚实度，可以切割水果或蔬菜，例如通过切碎或以其他方式加工。 相比之下，如果水果或蔬菜在加工过程中失去坚果，水果或蔬菜可能会变得跛脚或崩解，因此难以适当地切割或以其他方式处理水果或蔬菜。