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    一种复合诺丽果浆的制备方法
    2.
    发明申请
    一种复合诺丽果浆的制备方法 审中-公开

    公开(公告)号：WO2023004921A1

    公开(公告)日：2023-02-02

    申请号：PCT/CN2021/115601

    申请日：2021-08-31

    申请人： 海南华美益实业有限公司

    发明人： 徐琴 ,  张经常

    IPC分类号： A23L2/02 ,  A23L2/04 ,  A23L2/06 ,  A23L2/84 ,  A23L2/60 ,  A23L2/52

    摘要： 一种复合诺丽果浆的制备方法，包括：(1)取成熟诺丽果洗净，打浆粉碎，得诺丽果浆：(2)取柚子汁与柠檬汁，加果胶酶和纤维素酶，28～33℃酶解，过滤，真空浓缩；(3)取紫鹃熟茶叶，煮开，过滤，加水50～60℃加热，过滤，反复3～5次，合并紫鹃茶水，冷却，减压浓缩；(4)将浓缩紫鹃茶汁与浓缩酶解液混合，5～10℃下超声搅拌，冷冻干燥，得紫鹃茶调味粉；(5)向诺丽果浆加入紫鹃茶调味粉、甜味剂和稳定剂，用胶体磨，调配，均质，灭菌后，得到复合诺丽果浆，通过采用诺丽果浆、浓缩紫鹃茶汁与柚子柠檬水解浓缩液的混合调配工艺，具有独特的紫鹃茶香的复合诺丽果浆，口感香醇、酸甜适中且保质期长。

    PROCESS AND SYSTEM FOR PROCESSING FRUIT AND/OR VEGETABLE
    3.
    发明申请
    PROCESS AND SYSTEM FOR PROCESSING FRUIT AND/OR VEGETABLE 审中-公开

    公开(公告)号：WO2022245588A1

    公开(公告)日：2022-11-24

    申请号：PCT/US2022/028528

    申请日：2022-05-10

    申请人： TROPICANA PRODUCTS, INC.

    发明人： BROWN, Stephanie ,  RIVERA, Teodoro ,  BOVASTRO, John

    IPC分类号： A23L2/00 ,  A23L2/02 ,  A23L2/70 ,  A23L2/78 ,  A23L27/12

    摘要： A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70. The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.

    METHOD FOR PREPARING A GINGER-CONTAINING BEVERAGE
    6.
    发明申请
    METHOD FOR PREPARING A GINGER-CONTAINING BEVERAGE 审中-公开

    公开(公告)号：WO2022130309A1

    公开(公告)日：2022-06-23

    申请号：PCT/IB2021/061908

    申请日：2021-12-17

    申请人： GIMBER BV

    发明人： OOSTERLYNCK, Dimitri ,  MERTENS, Pascal

    IPC分类号： A23L2/02 ,  A23L2/60 ,  A23L29/30 ,  A23L33/105 ,  A23L33/125

    摘要： The invention relates to a for preparing a ginger-containing beverage, wherein ginger root juice, fruit base and optionally water are subjected to pasteurization to extend the shelf life of a drink obtained from these ingredients, the method comprising the steps of: - heating a first mixture of ginger root juice and optionally water to a temperature for pasteurization, and then pasteurizing the first mixture at said temperature in a first pasteurization step; - adding fruit base to the thus obtained pasteurized first mixture while cooling, thus obtaining a second mixture; - heating the second mixture to a temperature for pasteurization, and then pasteurizing the second mixture in a second pasteurization step, thus obtaining a ginger-containing beverage; and - filling the ginger-containing beverage into one or more containers.

    STARCH-BASED CLOUDING EMULSION AND SPRAY-DRIED STARCH-BASED CLOUDING AGENT FOR BEVERAGES
    7.
    发明申请
    STARCH-BASED CLOUDING EMULSION AND SPRAY-DRIED STARCH-BASED CLOUDING AGENT FOR BEVERAGES 审中-公开

    公开(公告)号：WO2022058050A1

    公开(公告)日：2022-03-24

    申请号：PCT/EP2021/056222

    申请日：2021-03-11

    申请人： SYMRISE AG

    发明人： KUMLEHN, Dieter ,  DIRING, Alexander ,  SABATER, Christopher

    IPC分类号： A23L2/02 ,  A23L2/39 ,  A23L2/62 ,  A23L29/212

    摘要： The present invention relates to the field of dry beverage mixtures or fluid beverage preparations. More specifically, the present invention describes a novel starch-based clouding emulsion for the preparation of such beverages. Furthermore, a method for preparing a spray-dried starch-based clouding agent as well as the spray-dried starch-based clouding agent obtained according to said method are disclosed. Moreover, the present invention relates to the use of the starch-based clouding emulsion or the spray-dried starch-based clouding agent for the preparation of dry beverage mixtures or fluid beverages. Lastly, the present invention relates to the corresponding dry beverage mixtures or fluid beverages comprising the starch-based clouding emulsion or spray-dried starch-based clouding agent.

    WATER DRINK COMPRISING A FRUIT FLAVOR AND A PROCESS FOR PREPARING SAID WATER DRINK
    10.
    发明申请
    WATER DRINK COMPRISING A FRUIT FLAVOR AND A PROCESS FOR PREPARING SAID WATER DRINK 审中-公开

    公开(公告)号：WO2021220131A1

    公开(公告)日：2021-11-04

    申请号：PCT/IB2021/053412

    申请日：2021-04-26

    申请人： WEST INVEST SA

    发明人： REYNAUD, Eric ,  MEURISSE, Jacques

    IPC分类号： A23L2/02 ,  A23L2/74

    摘要： The disclosure generally relates to a an aromatic water having fruit flavors without artificial or added aromas from fruit juices comprising produced by a process comprising providing a fruit juice, performing a nanofiltration of said fruit juice or adjusted fruit juice through a nanofiltration membrane, and recovering the permeate water from the nanofiltration to obtain the aromatic water drink, wherein the permeate water has a reduced Brix degree by at least 50% compared to the fruit juice.