公开(公告)号：US4522836A

公开(公告)日：1985-06-11

申请号：US496346

申请日：1983-05-19

申请人： Fred J. Dechow ,  Donald H. Mitchell ,  Richard M. Pearce ,  C. Byron Smith ,  Sand T. Brown

发明人： Fred J. Dechow ,  Donald H. Mitchell ,  Richard M. Pearce ,  C. Byron Smith ,  Sand T. Brown

IPC分类号： A23L2/78 ,  A23L2/36

CPC分类号： A23L2/78

摘要： A naturally acidic, edible fruit or vegetable juice containing a significant concentration of suspended matter, such as pulp, is effectively subjected to ion exchange without substantial loss in pulp content by passing the juice through a supported laterally confined particulate bed of a weak base anionic resin in an upwardly flowing direction through the bed at a liquid velocity which is sufficient to cause the bed to undergo a vertical expansion of at least about 20-25% by volume and preferably 50% but not so great as to cause significant entrainment of resin particles in the treated juice. The volume of the resin relative to the throughput of juice is large enough to extract a substantial amount of the natural acidity of the juice. Preferably, the juice is passed through the bed at a rate sufficient to impart to the expanded bed a slowing rolling motion at least in the region adjacent its upper surface. The acid content of the treated product is much reduced from the original value while the sweetness thereof undergoes little or no impairment so as to produce ratios of Brix numbers to acid content of at least about 30 and generally 50 or higher. The treated product can be blended with an untreated juice to obtain a marketable blend having values within commercial limits.

摘要翻译： 含有显着浓度的悬浮物质如纸浆的天然酸性，可食用的水果或蔬菜汁通过将果汁通过弱碱性阴离子树脂的支撑的侧向约束颗粒床而被有效地进行离子交换而不会显着损失纸浆含量 在向上流动的方向通过床以液体速度，其足以使床经历至少约20-25体积％，优选50％但不太大的垂直膨胀，以引起树脂颗粒的显着夹带 处理过的果汁。 树脂相对于果汁的产量的体积足够大以提取大量的果汁的天然酸度。 优选地，汁液以足以赋予膨胀床的速度通过床，至少在邻近其上表面的区域中减缓滚动运动。 处理产物的酸含量从原始值大大降低，而其甜度几乎没有受损或没有损害，从而产生白利糖度数与酸含量之比至少约为30，通常为50或更高。 经处理的产品可以与未处理的果汁混合以获得具有商业界限值的市售混合物。

公开(公告)号：US4666721A

公开(公告)日：1987-05-19

申请号：US747535

申请日：1985-06-21

申请人： Seth I. Norman ,  Kathleen F. O'Brien

发明人： Seth I. Norman ,  Kathleen F. O'Brien

IPC分类号： B01J20/26 ,  A23L2/78 ,  A23L2/36

CPC分类号： A23L2/78

摘要： Acids can be removed from fruit juices by treating the juice with a filter apparatus comprising a pre-coat cake containing a functionally effective amount of weak base resin particulates. The sizes of the particulates are such that substantially all of said particulates range from about -50 to about -100 mesh. The weak base resin is most desirably one wherein the amount of strong base functionalities are less than about 5 percent, based on the total number of strong and weak base functionalities. Juices treated using the pre-coat cake taste sweet and the essential character thereof is not altered.

摘要翻译： 通过用包含功能有效量的弱碱性树脂颗粒的预涂料滤饼的过滤装置处理果汁，可以从果汁中除去酸。 颗粒的尺寸使得基本上所有的所述颗粒的范围为约-50至约-100目。 基于弱碱基官能度的总数，弱碱性树脂最理想的是其中强碱官能度的量小于约5％。 使用预涂蛋糕味道甜点处理的果汁及其基本特征不改变。

公开(公告)号：US4643902A

公开(公告)日：1987-02-17

申请号：US648023

申请日：1984-09-07

申请人： James T. Lawhon ,  Edmund W. Lusas

发明人： James T. Lawhon ,  Edmund W. Lusas

IPC分类号： A23L2/08 ,  A23L2/42 ,  A23L2/64 ,  A23L2/70 ,  A23L2/74 ,  A23L2/36 ,  A23L2/16

CPC分类号： A23L2/42 ,  A23L2/082 ,  A23L2/74

摘要： Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF retentate is then treated to inactivate a sufficient number of spoilage microorganisms to inhibit spoilage of the juice under storage conditions. A UF permeate containing flavor and aroma components is then recombined with the UF retentate to provide a food juice suitable for storage while avoiding the loss or alteration of the desirable flavor and aroma components of fresh juice encountered in conventional juice processing. If desired, spoilage enzymes can be retained in the UF retentate and inactivated to inhibit deterioration of desirable juice qualities. Further, the UF permeate can be further treated by reverse osmosis to concentrate flavor and aroma components in an RO retentate. If desired, the acid content of juice can be reduced by passing a portion of the RO retentate or UF permeate through an ion-exchange column.

摘要翻译： 超滤被用于优先通过含有风味和香气成分的超滤（UF）渗透物，同时在UF保留物中保留腐败微生物。 然后处理UF保留物以灭活足够数量的腐败微生物以在储存条件下抑制果汁的腐败。 然后将含有风味和芳香组分的UF渗透物与UF保留物重组，以提供适合于储存的食品汁，同时避免在常规果汁加工中遇到的新鲜果汁所需的风味和香味成分的损失或改变。 如果需要，腐败酶可以保留在UF保留物中并失活以抑制所需的果汁质量的劣化。 此外，UF渗透物可以通过反渗透进一步处理，以将风味和香气成分浓缩在RO保留物中。 如果需要，可以通过使一部分RO滞留物或UF渗透通过离子交换柱来降低果汁的酸含量。