CN102958390A - 用于在巴氏杀菌以前立即进行氢气的注入而生产氧化敏感性液体的方法和设备 - Google Patents
用于在巴氏杀菌以前立即进行氢气的注入而生产氧化敏感性液体的方法和设备 Download PDFInfo
- Publication number
- CN102958390A CN102958390A CN201180031408XA CN201180031408A CN102958390A CN 102958390 A CN102958390 A CN 102958390A CN 201180031408X A CN201180031408X A CN 201180031408XA CN 201180031408 A CN201180031408 A CN 201180031408A CN 102958390 A CN102958390 A CN 102958390A
- Authority
- CN
- China
- Prior art keywords
- liquid
- hydrogen
- semiliquid
- production
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 60
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 36
- 230000003647 oxidation Effects 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 23
- 229910052739 hydrogen Inorganic materials 0.000 title claims description 50
- 239000001257 hydrogen Substances 0.000 title claims description 49
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims description 37
- 238000002347 injection Methods 0.000 title claims description 13
- 239000007924 injection Substances 0.000 title claims description 13
- 238000009928 pasteurization Methods 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 238000006392 deoxygenation reaction Methods 0.000 claims abstract description 19
- 239000007789 gas Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 229910052757 nitrogen Inorganic materials 0.000 claims description 12
- 239000011261 inert gas Substances 0.000 claims description 10
- 150000002431 hydrogen Chemical class 0.000 claims description 7
- 230000001603 reducing effect Effects 0.000 claims description 5
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 13
- 230000003635 deoxygenating effect Effects 0.000 abstract 1
- 239000008246 gaseous mixture Substances 0.000 abstract 1
- 239000012263 liquid product Substances 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 16
- 239000001301 oxygen Substances 0.000 description 16
- 229910052760 oxygen Inorganic materials 0.000 description 16
- 238000003860 storage Methods 0.000 description 10
- 239000003963 antioxidant agent Substances 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 238000012856 packing Methods 0.000 description 8
- 150000003254 radicals Chemical class 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 5
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 230000009849 deactivation Effects 0.000 description 5
- 238000007872 degassing Methods 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 4
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000010926 purge Methods 0.000 description 4
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 2
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000008485 antagonism Effects 0.000 description 2
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 239000003999 initiator Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 238000007348 radical reaction Methods 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 1
- 239000004261 Ascorbyl stearate Substances 0.000 description 1
- LITUBCVUXPBCGA-WMZHIEFXSA-N Ascorbyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O LITUBCVUXPBCGA-WMZHIEFXSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- SNRUBQQJIBEYMU-UHFFFAOYSA-N Dodecane Natural products CCCCCCCCCCCC SNRUBQQJIBEYMU-UHFFFAOYSA-N 0.000 description 1
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010037211 Psychomotor hyperactivity Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 1
- 229940088601 alpha-terpineol Drugs 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019276 ascorbyl stearate Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000001654 beetroot red Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- -1 dodecyl ester Chemical class 0.000 description 1
- 239000000555 dodecyl gallate Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000020400 fruit nectar Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000006259 organic additive Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000006068 polycondensation reaction Methods 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
- 239000002446 δ-tocopherol Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
- B01D19/0005—Degasification of liquids with one or more auxiliary substances
- B01D19/001—Degasification of liquids with one or more auxiliary substances by bubbling steam through the liquid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种生产对氧化敏感的液体或半液体产品如饮料的方法,其中生产方法包括将液体或半液体生产中涉及的中间介质脱氧的步骤,和在脱氧步骤以后的加热步骤,例如巴氏杀菌,其特征在于所述方法涉及将氢化气体混合物在脱氧步骤与加热步骤之间注入液体或半液体中。
Description
本发明涉及生产氧化敏感性液体或半液体产品的方法领域,且所述生产方法具有加热步骤,例如巴氏杀菌,这是例如关于某些食品如不充气或碳酸饮料、果汁、香味水、水果糖浆或果酱,或乳制品,尤其是某些干酪等的情况。
在下文中让我们考虑饮料的实例,尤其是一方面在生产方法期间(尤其是在巴氏杀菌步骤期间),另一方面在它们随后的保存期间见到它们的品质劣化的这些饮料。该现象可削弱这些产品的感官品质(味道、气味、颜色等)和营养品质(特别是维生素含量)。产品的储存寿命当然由此受到不利影响。
作为阐述,从大量研究中已知用柑橘类水果,尤其是用柠檬加香的饮料对氧化非常敏感。其它研究关注巴氏杀菌对橙汁的影响,尤其显示柠檬烯的损失合计为几乎16%,所述柠檬烯通常占所用浓缩物的所有芳香化合物的大于93%。部分是由于该分子的氧化,这导致柠檬烯氧化物的增加:特别是α-萜品醇、橙花醇和香叶醇。
此外,在该领域中所用的着色剂中,β-胡萝卜素(黄橙,E160a)和辣椒提取物(橙红色,E160c)也对氧化敏感。同样,甜菜根红(粉红,E162)在氧气的存在下具有有限稳定性,因此生产者在保持其含有红色水果的饮料中遇到困难,其颜色在其在环境温度下储存期间逐渐变为褐色。该问题在生产者为满足消费者预期而不使用防腐剂时甚至更明显。重要的是注意到颜色是消费者在搁架上看到的第一产品特征,即重要的,有时甚至是决定性的购买因素。
在存在氧气的情况下,氧化在加热产品的处理步骤中,特别是在任选巴氏杀菌步骤中可能是快速的。氧化在产品处于环境温度下时,特别是在其储存期间明显更慢。然而,一些因素贡献于该阶段期间更快的降解/氧化,特别是使产品暴露于光下,氧气扩散通过包装等。
氧化常常归因于塑料包装的透氧性。事实上,不管装瓶期间惰性化的质量(包装顶部空间中氧的残余量),其包装期间产品中所含的残余溶解氧和氧气随时间扩散通过包装意味着某些容器完全消除随时间氧化的风险是困难,或甚至是不可能的。然而,可至少部分地延缓氧化。事实上,氧化的主要部分基于自由基反应,尤其是通过溶解氧、光和有机引发剂和增长化合物产生的基团。
限制后一种化合物使得可限制氧化,特别是在产品储存期间。因此,氧化方法不能在生产饮料或一种其成分的步骤时开始是必须的。
文献已显示氧化机制根据三个独特阶段进行:
1-引发:
引发反应机制由通过脱掉氢原子而形成自由基组成。
RH→R·+H·
氧化首先由于低引发速率而非常缓慢。事实上,氢原子的脱离由于反应的高活化能不是很可能的。然而,它通过加热、光或金属离子促进。2-传播:
在氧的存在下,R·自由基反应以导致过氧基团ROO·的形成。后者通过从另一分子R’H中脱掉氢原子而稳定其结构。因此形成的自由基R’·是高度反应性的,并可根据相同原理继续反应(环路反应)。
R·+O2→ROO·
ROO·+R’H→ROOH+R’·
3-终止
当自由基的浓度变得足够高时,后者结合以停止链传播。
R·+R’OO·→ROOR’
R·+R’·→RR’
2ROO·→ROOR+O2
称为“抗氧化剂”(AH2),即具有比自由基更低的氧化还原电位的分子也可停止氧化。因此,例如胺、苯酚、硫化物衍生物和某些缩聚芳族烃是氧化反应的弱抑制剂。
R·+AH2→RH+AH·
ROO+AH2→ROOH+AH·
然后应当理解该工业领域不断地寻求可限制这些产品的氧化以延长它们的最佳食用日期并因此降低生产者成本的方法。
另外,还应当理解对抗敏感性液体氧化所确定的含义之一是延迟或限制启动阶段。为此,必须在加热步骤以前作用以减少R·和ROO·自由基的产生,所述自由基是氧化链反应的前体或引发剂,其会在传播阶段期间使产品劣化。
该工业提出各种技术解决方法,其中可提到如下路线:
I)抗氧化剂的使用
食品中所用的主要抗氧化剂为:
-抗坏血酸及其钠和钙盐,以及其抗坏血酸棕榈酸酯和抗坏血酸硬脂酸酯(E 300-E 304ii),
-生育酚(E 306-E 309),
-没食子酸的酯:没食子酸丙基、辛基和十二烷基酯(E 310-E 312),
-丁基羟基茴香醚(BHA,E320),
-丁基羟基甲苯(BHT,E321)。
然而,抗氧化剂的使用遭遇规章约束(要服从的用途、剂量限制)。因此,例如在果汁和花蜜中,仅如下抗氧化剂是根据议会和理事会指令(Parliament and Council Directive)95/2/EC认可的:E 300和E 301。BHA和BHT本身例如在并入饮料组合物中的香料溶液中用作抗氧化剂。
添加剂的使用具有几个缺点,其中法律责任包括其关于最终产品的标记的列表。此外,由于其命名法(E XXX),添加剂一般,因此抗氧化剂非常通常被消费者比作“非天然”的“化学品”。此外,它们不仅传达负印象,而且它们不总是感觉上中性的。
某些添加剂可产生生理障碍(特别是BHA和BHT),然后建议调整其剂量以符合法规限定的容许日摄取量。该约束可限制其效力。
此外,抗坏血酸、异抗坏血酸和抗坏血酸棕榈酸酯不是非常热稳定的,而没食子酸酯是热敏性的。
最后,抗氧化剂的作用机制具有效力,然而由于它们是非常容易氧化的分子(低还原力),该效力保持为有限的。
J)脱氧:在真空下或在气体下(除气)
脱氧是对抗氧化现象,因此提高产品储存寿命的一种方法。该脱氧(或除气)步骤可通过基于将产品置于完全或部分真空下的方法,或通过注入惰性气体的溶解氧气体夹带,通常称为“汽提”方法而进行。
例如可提到专利US 2,151,644,该专利提出一种通过使液体以膜形式在真空室中连续循环而将液体食品除气的方法。类似地,文件WO 2005/004643提出柠檬汁在低温(~0℃至10℃)和真空下的连续除气。
文件WO 2006/039674本身主张使用多孔型注射器以将氮气以小气泡的形式在生产线的各个点引入以降低溶于柠檬汁中的氧的量。
无论它们使用真空还是惰性气体如氮气,脱氧技术设法部分地排出液体中存在的氧。因此,它们可例如限制维生素C的需氧降解路径和橙汁中的褐变外观。然而,仍存在能反应以将敏感性分子氧化的残余氧,或甚至任选包含结合氧,特别是硝酸盐和硫酸盐类的氧化剂。就这点而言,该解决方法因此不完全令人满意。
K)用含有氢气的气体混合物脱氧
在文件FR 2 811 292中,申请人提出一种包装易腐烂产品的方法,所述方法特别包括可向液体产品中引入包含特定量的氢气的保护气体,余量由一种或多种包装气体形成。应当理解该现有方法因此仅在包装阶段中,即在巴氏杀菌步骤以后有意义。因此使得可在其储存期间保护液体,但不能保护它以防巴氏杀菌期间开始的氧化。
其它研究在实验室规模(150mL)研究了在巴氏杀菌以前氮气或氮气-氢气(96%N2,4%H2)鼓泡对橙汁的微生物品质、颜色和抗坏血酸含量的影响,并显示用氮气或氮气-氢气脱氧导致与不具有先前脱氧的相同方法相比巴氏杀菌效力的损失(杀灭较少的微生物)。此外,在储存几星期以后,作者观察到这一事实:在巴氏杀菌以前脱氧改进了与不存在先前脱氧相比抗坏血酸和颜色的稳定性。然而,它们没有观察到使用氮气脱氧与使用氮气-氢气脱氧之间的显著区别。在该研究结束时,作者因此推荐将气体恰在巴氏杀菌以后引入气体中以使微生物的破坏最大化,同时在其储存期间稳定产品。
如下文中更详细地看出,本发明提出一种生产液体或半液体产品如上文针对的那些的新方法,其经历加热步骤,特别是巴氏杀菌步骤,使得可限制在产品储存期间可充当氧化反应中的自由基引发剂和/或传播者的化合物形成,因此使得可提高它们的储存寿命。
本发明新路线基于这一事实:如现有技术所提出的,不能在巴氏杀菌以前将产品脱氧,它提出不管所用方法(真空、用惰性气体、用含氢气体混合物吹扫等),将脱氧步骤,与在脱氧步骤与加热步骤期间,优选恰在加热步骤以前注入含氢气体混合物组合,且如所见,该量可以是最小的。该注入使得由于非常有利的条件,可以以以最佳方式使用氢气的还原性质,因为注入的氢气能在后来立即(在加热期间)在环境温度以上的温度下作用。
本发明然后涉及一种生产氧化敏感性液体或半液体产品的方法,所述生产方法包括将液体或半液体生产中出现的中间介质或者液体或半液体本身脱氧的步骤,且其包括在脱氧步骤以后的加热步骤,例如巴氏杀菌,其特征在于在脱氧步骤与加热步骤之间将含氢气体混合物注入液体或半液体中。
应当理解在多数情况下,脱氧在液体或半液体介质本身(纯果汁,或已加香的水、水果糖浆等)中进行,但脱氧步骤在生产中出现的中间介质中进行也可发生。例如,在基于浓缩物的果汁的情况下,可展望根据本发明首先单独地将水脱氧,然后在注入气体以前加入浓缩物。
根据本发明的有利实施方案,本发明能采用一个或多个如下技术特征:
-含氢气体混合物为纯氢气;
-含氢气体混合物为氮气和氢气的混合物,其氢气含量为1-100%,优选50-100%;
-中间或液体或半液体介质的脱氧步骤通过将中间介质或液体或半液体置于完全或部分真空下而进行;
-脱氧步骤通过将惰性气体或包含还原气体如氢气的气体混合物注入所述液体介质或液体或半液体中而进行;
-脱氧步骤与加热步骤之间含氢气体混合物的注入恰在加热步骤以前,通常考虑氢气转移至液相中所需的时间,因此优选在加热步骤以前5-30秒进行。
本发明还涉及一种用于生产氧化敏感性液体或半液体产品的设备,所述设备包含用于将液体或半液体的生产中出现的中间介质或者液体或半液体本身脱氧的装置,以及位于脱氧装置下游、用于加热该液体或半液体的装置,其特征在于它包含位于脱氧装置与加热装置之间、用于将含氢气体混合物注入液体或半液体中的装置。
根据本发明一个实施方案,当脱氧通过注入惰性或非惰性气体如含氢气体而进行(环路操作)时,用于注入含氢气体的装置可以与脱氧装置相同。
本发明的其它特征和优点在以下描述中更清楚地获悉,如下描述作为阐述而不以任何限制性方式给出以及关于附图进行:
-图1为可使进行本发明的位置直观化的简图;
-图2为根据本发明用于生产和将饮料装瓶的装置的部分示意图,其能执行典型实施方案;
-图3为图2装置的变体,其在巴氏杀菌以后不使用冷却,且将图2中的注入A和B组合成单一注入。
在图1中认识到如下步骤:
-“液体制备”步骤a),其为重新构成液体的步骤,例如水、果汁浓缩物和果浆的混合物的生产,或在香味水的情况下水+各种加香成分的混合物的生产,但应当理解该制备步骤在某些情况下可不存在,或通过液体已完全准备好了(例如称为“纯果汁”的)这一事实而降至最小;
-步骤b),其为脱氧步骤,例如借助将惰性气体注入液体中。应当指出为进行脱氧,氮气或其它气体的单独注入是不足的,如所知,在生产线中液体稍后必须进入能使载氧气体离开液体和管线的设备中。
如所述,该脱氧可通过真空进行,但气体吹扫是优选的,一方面以防止随后的包装“坍缩”,另一方面以降低该步骤中芳香化合物的损失。记得之一事实:气体方法是能量消耗少的且需要较低的设备投资。
成分的添加可任选在该脱氧以后进行。因此,例如在浓缩物基果汁的情况下,可展望将水脱氧,然后在步骤b)以后且在步骤c)以前加入浓缩物。在这种情况下,可进行顺序b),然后c)(如果需要的话再次然后b),然后d))等。
这一将惰性气体引入液体中使得氧可由液相转换为气相。该脱氧可在顶部空间惰性化的罐或本领域技术人员熟知的设备中的管线中进行。
-步骤c),其在于将含氢混合物,此处为纯氢气注入液体中;
-步骤d):巴氏杀菌;
-非常通常地存在步骤e):在加热步骤下游且在产品包装以前冷却产品,但该冷却仅是任选的;
-然后将由巴氏杀菌(或由冷却)产生的液体送向管线(f)的下游,即送向该液体生产的下一步骤,例如饮料的装瓶。
据理解,非常优选在脱氧步骤b)下游确保仔细地将液体进入其中的所有罐或其它设备,包括巴氏杀菌下游以及尤其是最终包装f)所用设备惰性化。
如上所述,恰在巴氏杀菌以前加入的氢气的量可以为极少的。
当考虑表示作为温度的函数,氢气在大气压力下在水中的溶解度的曲线(文献中提及的许多)时,例如观察到该溶解度在约1巴下在20℃下为约1.6mg/l。再提及来自文献的在不同压力下的曲线,它在约3巴下在20℃下为约4.8mg/l。
图2为能执行本发明的用于生产和将饮料装瓶的设备的局部图示。
该饮料生产线能将每小时产量为10m3/h的液体装瓶。
在该图2中当然发现图1图示的主要元件,特别是:
-例如用于制备饮料或用于储存纯果汁的罐,该罐在这里经受两次氮气注入:注入A至液体中,意欲从液相中除去氧至气相,和注入B至罐的顶部,用于将罐惰性化(如果合适的话这两次注入可组合,参见图3);
-恰在巴氏杀菌装置上游在管线(C)中以0.18Nm2/h纯氢气的流速注入液体中,该注入例如通过多孔型注射器、静态混合机或文氏管,或任何其它等效设备进行。
因此,注射器位于巴氏杀菌换热器上游的管线上,优选留下在注射以后5-30秒的接触时间。
注入的氢气的量优选在1大气压下在环境温度下的饱和值与在饮料线的压力下在相同温度条件下的饱和值之间。
对于来自图2的典型实施方案,其为在3巴下的生产线,注入的量优选为16-48g/h氢气,即0.18-0.54Nm3/h纯氢气。
-惰性化缓冲罐(注入D)位于巴氏杀菌装置下游且在产物的冷却以后,可将该罐以静态模式(不经顶部更新)或以吹扫模式(更新,这是优选的)惰性化。在后一种情况下且为消除氢气在大气中过渡富集的任何风险,优选将缓冲罐的顶部空间用惰性气体如氮气以最小流速吹扫,使得气相中的氢气浓度在任何情况下小于4%,因此如所知,消除任何相关风险。
对于该图2的典型实施方案,在D处设置的惰性气体以最小流速的顶部吹扫速率为QN2=0.18/0.04=4.5Nm3/h,即约0.5Nm3氮气每立方米产生的饮料。
在所有步骤以后且在储存3天以后,关于因此产生的果汁进行的测量显示在20℃下玻璃瓶中等于25%饱和,以及在PET瓶中等于4%的残余氢气含量。
然后理解在根据本发明展望的位置进行氢气或含氢混合物的注入的每个优点,因为这样:
-它在液体已脱氧的位置进行;
-它在方法中不会太早进行,因为具有氢气在除气时消除的风险且在加热时不再存在氢气的不利结果;
-它在方法中不会太晚,例如在巴氏杀菌以后进行,因为,且这是本发明非常具有发明性的措施,在该巴氏杀菌步骤期间需要存在溶解氢以防止加热期间氧化前体的形成。
本发明方法与先前解决方法相比的其它优点可汇总于下文中:
-它容易地适于现有生产线。
-它不代表相当大的投资。
-它不设法排出氧。
-它不具有感官或法律约束,也不对人体生理具有影响。
-它获益于氢气的高还原力(与常用抗氧化剂相比),而无须加入矿物和/或有机添加剂。
-它不增加标记(成分表)。
-它不导致其它香味损失。
Claims (7)
1.一种生产氧化敏感性液体或半液体产品的方法,所述生产方法包括将液体或半液体生产中出现的中间介质或者液体或半液体本身脱氧的步骤,且其包括在脱氧步骤以后的加热步骤,例如巴氏杀菌,其特征在于在脱氧步骤与加热步骤之间将含氢气体混合物注入液体或半液体中。
2.根据权利要求1的生产氧化敏感性液体或半液体产品的方法,其特征在于所述含氢气体混合物为纯氢气。
3.根据权利要求1的生产氧化敏感性液体或半液体产品的方法,其特征在于所述含氢气体混合物为氮气和氢气的混合物,其氢气含量为1-100%,优选50-100%。
4.根据权利要求1-3中任一项的生产氧化敏感性液体或半液体产品的方法,其特征在于脱氧步骤通过置于完全或部分真空下而进行。
5.根据权利要求1-3中任一项的生产氧化敏感性液体或半液体产品的方法,其特征在于脱氧步骤通过注入惰性气体或包含还原气体如氢气的气体混合物而进行。
6.根据权利要求1-5中任一项的生产氧化敏感性液体或半液体产品的方法,其特征在于脱氧步骤与加热步骤之间含氢气体混合物的注入恰在加热步骤以前,优选在加热步骤以前5-30秒进行。
7.一种用于生产氧化敏感性液体或半液体产品的设备,所述设备包含用于将液体或半液体的生产中出现的中间介质或者液体或半液体本身脱氧的装置,以及位于脱氧装置下游、用于加热液体或半液体的装置,其特征在于它包含位于脱氧装置与加热装置之间、用于将含氢气体混合物注入液体或半液体中的装置。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1055275A FR2962010B1 (fr) | 2010-07-01 | 2010-07-01 | Procede et installation de production de liquides sensibles a l'oxydation mettant en oeuvre une injection d'hydrogene juste avant pasteurisation |
FR1055275 | 2010-07-01 | ||
PCT/EP2011/060636 WO2012000903A1 (fr) | 2010-07-01 | 2011-06-24 | Procede et installation de production de liquides sensibles a l'oxydation mettant en œuvre une injection d'hydrogene juste avant pasteurisation |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102958390A true CN102958390A (zh) | 2013-03-06 |
Family
ID=43531236
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201180031408XA Pending CN102958390A (zh) | 2010-07-01 | 2011-06-24 | 用于在巴氏杀菌以前立即进行氢气的注入而生产氧化敏感性液体的方法和设备 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20130108751A1 (zh) |
EP (1) | EP2587943A1 (zh) |
CN (1) | CN102958390A (zh) |
AU (1) | AU2011273610B2 (zh) |
BR (1) | BR112012033707A2 (zh) |
FR (1) | FR2962010B1 (zh) |
WO (1) | WO2012000903A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261352A (zh) * | 2015-05-18 | 2017-01-04 | 光腾光电股份有限公司 | 瓶装富氢水饮料及其制备方法与制备系统 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013114003A1 (fr) * | 2012-01-30 | 2013-08-08 | Laboratoires Urgo | Procede de preparation d'un produit sirupeux comprenant des vitamines |
JP6416733B2 (ja) * | 2015-10-30 | 2018-10-31 | 株式会社 伊藤園 | 液状飲食品の風味バランス調整方法 |
FR3048163B1 (fr) * | 2016-02-25 | 2019-06-14 | Sodetech | Procede et systeme de degazage et de re-injection de fluides de produits alimentaires |
JP6448677B2 (ja) * | 2017-02-14 | 2019-01-09 | 株式会社 伊藤園 | 液状飲食品の風味バランス調整方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001086963A (ja) * | 1999-07-21 | 2001-04-03 | Japan Organo Co Ltd | 液状食品及びその製造方法 |
WO2002002409A1 (fr) * | 2000-07-04 | 2002-01-10 | L'air Liquide, Societe Anonyme À Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude | Procede pour le conditionnement de produits perissables sous atmosphere modifiee contenant de l'hydrogene et produits ainsi conditionnes |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2076459A (en) * | 1934-11-06 | 1937-04-06 | Libby Mcneill & Libby | Process for canning citrus and other juices |
US2151644A (en) | 1936-04-13 | 1939-03-21 | Natural Food Products Company | Method and means for deaerating liquid food products |
GB734197A (en) * | 1952-06-23 | 1955-07-27 | Mini Of Supply | Improved process for the preservation of foodstuffs or the like |
US3301685A (en) * | 1962-07-09 | 1967-01-31 | Union Carbide Corp | Process for producing stable juice pulp and stable juices containing said stable juice pulp |
US4259360A (en) * | 1979-04-16 | 1981-03-31 | Liquid Carbonic Corporation | Deoxygenation of liquids |
US20030170356A1 (en) * | 2002-02-19 | 2003-09-11 | Yuan James T.C. | High pressure processing of a substance utilizing a controlled atmospheric environment |
DE10257835A1 (de) * | 2002-12-11 | 2004-07-08 | Messer Griesheim Gmbh | Wasserstoffhaltiges Schutzgas |
US20040265465A1 (en) * | 2003-06-30 | 2004-12-30 | Tropicana Products, Inc. | Cold de-aeration in production of citrus juices |
US20060073251A1 (en) * | 2004-10-01 | 2006-04-06 | Schroen Jeffery P | System and method for nitrogen sparging of citrus juice |
FR2908423B1 (fr) * | 2006-11-14 | 2011-01-07 | Air Liquide | Procede de fabrication de biere. |
US20090020013A1 (en) * | 2007-07-20 | 2009-01-22 | Sloan Michael A | Membrane based deoxygenator for processing fluids |
-
2010
- 2010-07-01 FR FR1055275A patent/FR2962010B1/fr active Active
-
2011
- 2011-06-24 AU AU2011273610A patent/AU2011273610B2/en active Active
- 2011-06-24 CN CN201180031408XA patent/CN102958390A/zh active Pending
- 2011-06-24 US US13/806,672 patent/US20130108751A1/en not_active Abandoned
- 2011-06-24 BR BR112012033707A patent/BR112012033707A2/pt not_active Application Discontinuation
- 2011-06-24 WO PCT/EP2011/060636 patent/WO2012000903A1/fr active Application Filing
- 2011-06-24 EP EP11727193.2A patent/EP2587943A1/fr not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001086963A (ja) * | 1999-07-21 | 2001-04-03 | Japan Organo Co Ltd | 液状食品及びその製造方法 |
WO2002002409A1 (fr) * | 2000-07-04 | 2002-01-10 | L'air Liquide, Societe Anonyme À Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude | Procede pour le conditionnement de produits perissables sous atmosphere modifiee contenant de l'hydrogene et produits ainsi conditionnes |
Non-Patent Citations (1)
Title |
---|
STEPHEN T. TALCOTT等: "Phytochemical Composition and Antioxidant Stability of Fortified Yellow Passion Fruit (Passiflora edulis)", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261352A (zh) * | 2015-05-18 | 2017-01-04 | 光腾光电股份有限公司 | 瓶装富氢水饮料及其制备方法与制备系统 |
Also Published As
Publication number | Publication date |
---|---|
BR112012033707A2 (pt) | 2015-09-15 |
AU2011273610B2 (en) | 2014-06-26 |
FR2962010A1 (fr) | 2012-01-06 |
US20130108751A1 (en) | 2013-05-02 |
EP2587943A1 (fr) | 2013-05-08 |
FR2962010B1 (fr) | 2014-03-07 |
WO2012000903A1 (fr) | 2012-01-05 |
AU2011273610A1 (en) | 2013-01-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3770776B2 (ja) | 過飽和酸素化液体を製造する方法 | |
CN102958390A (zh) | 用于在巴氏杀菌以前立即进行氢气的注入而生产氧化敏感性液体的方法和设备 | |
JP5064657B2 (ja) | 容器入り炭酸飲料の製造方法 | |
EP1719419A1 (en) | Hot-fill beverage production with flavor injection | |
CN107580458A (zh) | 加压饮料浓缩物及用于由其产生饮料的设备和方法 | |
BR112017005963B1 (pt) | Montagem de dispensação de bebida para preparar e dispensar uma bebida, e, método para preparar e dispensar uma bebida carbonatada | |
WO2018022671A1 (en) | System and method for deaerating beverages | |
EP2769623A1 (en) | Method for making a foaming beverage, and related composition | |
EP2920106B1 (en) | A method for filling bottles | |
JP2017070255A (ja) | 陽圧プラスチックボトル詰め飲料の製造方法およびその製造システム | |
KR20190108566A (ko) | 탄산수를 제공하기 위한 물 디스펜서 및 방법 | |
SE541975C2 (en) | Apparatus and method for producing oxygen-sensitive beverages | |
GB2340415A (en) | An alcoholic beverage dispensing apparatus with addition of flavouring or other property modifier using a gas | |
JPH06141825A (ja) | 清涼飲料水の製造方法 | |
JP2010158207A (ja) | 果実酒およびその製造法 | |
US20080171116A1 (en) | Pasteurization of pre-packaged food using supercritical co2 | |
JP2010215241A (ja) | 容器詰め飲料およびその製造方法 | |
JP4988477B2 (ja) | 果汁飲料の製造方法 | |
US10729273B1 (en) | Method and system for producing and packaging brewed beverage products | |
US20090291177A1 (en) | Method of Lowering the Redox Potential of a Liquid by Injection of a Gas While Preventing Foaming | |
Alves et al. | Stability of fruit juice drinks in aseptic packages | |
KR101190929B1 (ko) | 냉각 없이 고속으로 이산화탄소를 용해시키는 방법 | |
JP2006503775A (ja) | 出発液から製造された飲料を飲料容器内に充填するための方法および装置、飲料容器 | |
EP3498817B1 (en) | Beverage product, and system and method for manufacturing the same | |
JPH11313646A (ja) | 風味劣化が抑制され、かつ透明性に優れた無果汁透明炭酸飲料とその製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130306 |