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    Methods for preserving fresh produce
    2.
    发明申请
    Methods for preserving fresh produce 有权
    保鲜方法

    公开(公告)号：US20050084602A1

    公开(公告)日：2005-04-21

    申请号：US10920799

    申请日：2004-08-18

    申请人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    发明人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    IPC分类号： A23B7/04 ,  A23B7/05 ,  A23B7/10 ,  A23B7/157 ,  A23L19/00 ,  C12H1/10

    CPC分类号： A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

    摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

    摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。

    Freezing vegetables
    3.
    发明申请
    Freezing vegetables 审中-公开
    冷冻蔬菜

    公开(公告)号：US20040065094A1

    公开(公告)日：2004-04-08

    申请号：US10678465

    申请日：2003-10-03

    申请人： Unilever Bestfoods North America, Division of Conopco, Inc.

    发明人： Andrew Paul Ormerod ,  Julie Debra Ralfs ,  Christopher Michael Sidebottom

    IPC分类号： F25D025/00 ,  F25D017/02

    CPC分类号： A23L3/36 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/06 ,  A23B7/154 ,  A23B7/157

    摘要： A process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) subjecting a vegetable or part thereof to a firming treatment selected from: a) immersing the vegetable or part thereof in a solution of a calcium salt. b) heating the vegetable or part thereof to a temperature in the range 50 to 70null C., and c) a combination of a) and b); (ii) under-cooling to a core temperature of less than or equal to null5null C.; (iii) reducing the temperature to less than or equal to null18null C. The frozen vegetables, when thawed, possess a texture and appearance which closely resembles that of fresh vegetables.

    摘要翻译： 一种用于生产冷冻蔬菜或其部分的方法，其中所述方法包括以下步骤：（i）使植物或其部分部分进行紧固处理，所述紧固处理选自：a）将植物或其部分浸入钙 盐。 b）将蔬菜或其部分加热至50至70℃的温度，和c）a）和b）的组合; （ii）低温至芯温度小于或等于-5℃; （iii）将温度降低至-18℃以下。冷冻蔬菜解冻时具有与新鲜蔬菜非常相似的质地和外观。

    Preparation of deep-frozen vegetables
    4.
    发明授权
    Preparation of deep-frozen vegetables 失效
    深层蔬菜的制备

    公开(公告)号：US3734751A

    公开(公告)日：1973-05-22

    申请号：US3734751D

    申请日：1970-08-25

    申请人： FINDUS

    发明人： BENGTSSON B ,  BOSUND S ,  HYLMO B

    IPC分类号： A23B7/04 ,  A23L19/00

    CPC分类号： A23B7/0441 ,  A23L19/09

    摘要： DEEP-FROZEN COMMINUTED LEAF VEGETABLES SUCH AS SPINACH ARE PROVIDED IN PARTICULATE FORM AND HAVE A REDUCED WATER CONTENT. OTHER FEATURES OF THE INVENTION ARE DISCLOSED IN THE FOLLOWING SPECIFICATION.

    摘要翻译： 冷冻粉碎的蔬菜如菠菜以颗粒形式提供，水分含量降低。

    DYE STABILIZING PROCESS FOR STRAWBERRIES
    9.
    发明申请
    DYE STABILIZING PROCESS FOR STRAWBERRIES 审中-公开
    。。。。。。。。。。。

    公开(公告)号：US20140377420A1

    公开(公告)日：2014-12-25

    申请号：US14371127

    申请日：2013-01-04

    申请人： ATP CORP.

    发明人： Denis Gustavo Berndt Briceño

    IPC分类号： A23L1/275 ,  A23B7/10 ,  A23L1/212

    CPC分类号： A23B7/10 ,  A23B7/0441 ,  A23B7/153 ,  A23B7/157 ,  A23L5/41 ,  A23L5/42 ,  A23L5/43 ,  A23L5/44 ,  A23L19/03 ,  A23V2002/00

    摘要： A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

    摘要翻译： 赋予草莓颜色稳定性和纹理稳定性的方法，其可以是新鲜的或任选的IQF处理。 该方法包括几个阶段，包括去除角质层，果肉碱化，通过浸入碱性介质中浸泡可溶性稳定剂以产生必要的坚实性和质地完整性，通过浸入碱性颜色溶液中浸渍染色剂，固定 所述颜料和稳定剂在富含多价阳离子的酸性溶液中，以保持和延长保质期。

    Method for the conservation of a plant material
    10.
    发明授权
    Method for the conservation of a plant material 有权
    保护植物材料的方法

    公开(公告)号：US08563060B2

    公开(公告)日：2013-10-22

    申请号：US12733974

    申请日：2008-10-03

    申请人： Petr Dejmek ,  Ingegerd Sjöholm ,  Federico Gómez Galindo ,  Pui Yeu Phoon

    发明人： Petr Dejmek ,  Ingegerd Sjöholm ,  Federico Gómez Galindo ,  Pui Yeu Phoon

    IPC分类号： A23L3/32

    CPC分类号： A23B7/0441 ,  A23B7/015 ,  A23B7/05 ,  A23V2002/00 ,  A23V2200/206 ,  A23V2250/636 ,  A23V2250/54

    摘要： The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material.

    摘要翻译： 本发明涉及包含存在于所述植物的细胞的细胞内空间中的至少一种冷冻保护剂的植物食物材料。 本发明还涉及植物食品的冷冻方法，包括以下步骤： 提供包含至少70％水的植物食物材料，向所述植物食物材料施加脉冲电场，向所述植物食物材料中加入冷冻保护剂，向所述植物食物材料施加压力，然后施加至少的静止期 30分钟内冻结植物食材。 因此，第一次可能保存植物食物材料并保持植物食品材料的质地以及味道。