-
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：US07264837B2
公开(公告)日：2007-09-04
申请号：US10405553
申请日：2003-04-02
IPC分类号： A23L2/02
摘要： The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.
摘要翻译： 描述了柑橘汁与离子交换树脂的脱酸。 通过使果汁通过用食品级酸，优选柠檬酸预处理的再生树脂来实现，维持果汁的高酸度条件。 另外或任选地，早期床体积或多个早期床体积的果汁流量处于快速流速。 所获得的产品也被描述，并且它们可以是任何脱酸的柑橘汁或果汁混合物，其中果汁的pH不会升高到脱酸期间果汁的酸性食品pH值的pH。 在优选的实施方案中，果汁产品是橙汁。 在另一个优选实施方案中，调理过程用于提供脱酸柑橘汁产品，同时避免将汁液的任何部分的pH升高至4.6或更高，以便控制果汁的微生物生长。
-
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。
-
公开(公告)号：US07485332B2
公开(公告)日：2009-02-03
申请号：US11170232
申请日：2005-06-29
申请人： Osvaldo A. Chu , Yongsoo Chung , Thomas Sanders
发明人： Osvaldo A. Chu , Yongsoo Chung , Thomas Sanders
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 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。 通过使剥离果汁与吸附物质接触来除去这些组分，以提供增强的果皮柑橘汁，其可以与其它果汁混合。
-
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。
-
公开(公告)号：US07108887B2
公开(公告)日：2006-09-19
申请号：US10234611
申请日：2002-09-04
申请人： Osvaldo A. Chu , Yongsoo Chung , Mark A. Pepper
发明人： Osvaldo A. Chu , Yongsoo Chung , Mark A. Pepper
摘要： Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citrus juices.
-
公开(公告)号：US08460733B2
公开(公告)日：2013-06-11
申请号：US11399286
申请日：2006-04-05
IPC分类号： A23L3/16
摘要： A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.
摘要翻译： 用于生产调味饮料的方法和系统，其中在通过例如热加热将基础液体进行巴氏消毒之后，将风味在单独步骤中加入到基础成分的组合中。 在加热热处理的热灌装饮料基础液体之后，可以将味道加入到基础液体的连续流中。 系统的热填充饮料基底液体部分的返回回路导管能够将加热的热填充饮料基础液体转移到稳定状态，即在准备继续饮料生产的期望温度下，而风味剂 在系统的下游风味剂量部分中切换。 该系统可用于通过产生第一风味来生产所需批次的调味饮料，仅清洁系统的该部分以除去第一风味，然后将风味添加剂组分转变成期望的第二风味。
-
公开(公告)号：US07464559B2
公开(公告)日：2008-12-16
申请号：US11245627
申请日：2005-10-07
CPC分类号： F25D31/007 , A23L3/36 , F25D13/06 , F25D2331/803 , F28D5/00
摘要： An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.
摘要翻译： 用于冷却具有热内容物的填充食品容器的改进方法和装置包括将冷却剂喷射到容器上。 随着热内容物冷却，冷却剂的流量减少。 冷却剂比热内容物的初始平均温度低至少约40°F。 在一个实施例中，废冷却剂的温度通常不超过大约6°F
-
公开(公告)号：US06544577B1
公开(公告)日：2003-04-08
申请号：US09556577
申请日：2000-04-24
申请人： Osvaldo A. Chu , Mark A. Pepper
发明人： Osvaldo A. Chu , Mark A. Pepper
IPC分类号： A23L258
摘要： Citrus pulp products are provided which incorporate components from pulp material separated from a citrus juice source. Naringin, limonin or other bitterant levels are reduced substantially in the pulp components. In particular applications, the debittered citrus pulp is a grapefruit-originating bland clouding agent, a citrus pulp wash bland clouding agent, or a citrus peel juice bland clouding agent.
摘要翻译： 提供柑橘浆产品，其中包含从柑橘汁源分离的纸浆材料的成分。 柚皮苷，柠檬苦素或其他苦味水平在纸浆组分中显着降低。 在特定应用中，甜味柑橘浆是葡萄柚来源的白and cloud cloud cloud cloud cloud cloud a a cloud cloud cloud cloud cloud cloud。。。。。。。。。。。。。。。。。。。
-
-
-
-
-
-
-
-
搜索结果
9 条记录 (耗时 0.019 秒)
