BE334581A - - Google Patents
Info
- Publication number
- BE334581A BE334581A BE334581DA BE334581A BE 334581 A BE334581 A BE 334581A BE 334581D A BE334581D A BE 334581DA BE 334581 A BE334581 A BE 334581A
- Authority
- BE
- Belgium
- Prior art keywords
- juice
- juices
- residue
- salts
- acid
- Prior art date
Links
- 241000196324 Embryophyta Species 0.000 description 26
- 239000000463 material Substances 0.000 description 24
- 238000000034 method Methods 0.000 description 20
- 239000000047 product Substances 0.000 description 20
- 239000002253 acid Substances 0.000 description 18
- 150000003839 salts Chemical class 0.000 description 18
- 239000011780 sodium chloride Substances 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 239000000126 substance Substances 0.000 description 16
- 235000013311 vegetables Nutrition 0.000 description 16
- 238000002360 preparation method Methods 0.000 description 13
- 230000002335 preservative Effects 0.000 description 13
- 235000005911 diet Nutrition 0.000 description 12
- 230000000378 dietary Effects 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- 239000007787 solid Substances 0.000 description 12
- 229940029983 VITAMINS Drugs 0.000 description 11
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 11
- 239000003755 preservative agent Substances 0.000 description 11
- 235000013343 vitamin Nutrition 0.000 description 11
- 239000011782 vitamin Substances 0.000 description 11
- 229930003231 vitamins Natural products 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000010306 acid treatment Methods 0.000 description 7
- 230000002378 acidificating Effects 0.000 description 7
- 239000012467 final product Substances 0.000 description 7
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Chemical class [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 235000015192 vegetable juice Nutrition 0.000 description 7
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 6
- 235000015450 Tilia cordata Nutrition 0.000 description 6
- 235000011941 Tilia x europaea Nutrition 0.000 description 6
- 239000000470 constituent Substances 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 239000004571 lime Substances 0.000 description 6
- 239000000341 volatile oil Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000002829 reduced Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- 240000005158 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 244000020998 Acacia farnesiana Species 0.000 description 2
- 240000002840 Allium cepa Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 240000002860 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 235000017879 Nasturtium officinale Nutrition 0.000 description 2
- 240000005407 Nasturtium officinale Species 0.000 description 2
- 240000004370 Pastinaca sativa Species 0.000 description 2
- 235000017769 Pastinaca sativa subsp sativa Nutrition 0.000 description 2
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 2
- 235000005042 Zier Kohl Nutrition 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000002956 ash Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- -1 essential oils Natural products 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000395 magnesium oxide Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 239000005445 natural product Substances 0.000 description 2
- 235000002732 oignon Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 235000002098 Puffbohne Nutrition 0.000 description 1
- 241000282941 Rangifer tarandus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000001112 coagulant Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000003301 hydrolyzing Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000000670 limiting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036961 partial Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory Effects 0.000 description 1
- 239000012056 semi-solid material Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE334581A true BE334581A (de) |
Family
ID=13151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE334581D BE334581A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE334581A (de) |
-
0
- BE BE334581D patent/BE334581A/fr unknown
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