ES2164565B1 - PROCEDURE FOR OBTAINING A PRODUCT DERIVED FROM ORANGE JUICE THAT IMPLIES THE MODIFICATION OF ITS CHEMICAL COMPOSITION BY A DIRECTED AND NATURAL FERMENTATION PROCESS THROUGH THE USE OF ALCOHOLIC LEAVES. - Google Patents
PROCEDURE FOR OBTAINING A PRODUCT DERIVED FROM ORANGE JUICE THAT IMPLIES THE MODIFICATION OF ITS CHEMICAL COMPOSITION BY A DIRECTED AND NATURAL FERMENTATION PROCESS THROUGH THE USE OF ALCOHOLIC LEAVES.Info
- Publication number
- ES2164565B1 ES2164565B1 ES009902315A ES9902315A ES2164565B1 ES 2164565 B1 ES2164565 B1 ES 2164565B1 ES 009902315 A ES009902315 A ES 009902315A ES 9902315 A ES9902315 A ES 9902315A ES 2164565 B1 ES2164565 B1 ES 2164565B1
- Authority
- ES
- Spain
- Prior art keywords
- orange juice
- modification
- directed
- procedure
- obtaining
- 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.)
- Expired - Fee Related
Links
Abstract
Procedimiento para la obtención de un producto derivado del zumo de naranja que implica la modificación de su composición química por un proceso de fermentación dirigida y natural mediante el empleo de levaduras alcoholeras que consiste en la extracción de zumo con bajo contenido en aceite esencial y clarificación hasta un nivel máximo de pulpa del 15%; pasteurización del zumo de naranja por calentamiento hasta 80° centígrados durante 12 segundos; inoculación del zumo con un cultivo de microorganismos; incubación del material permitiendo el intercambio de aire estéril y la salida de CO2; adición de sacarosa y conservación.Procedure for obtaining a product derived from orange juice that involves the modification of its chemical composition by a process of directed and natural fermentation through the use of alcoholic yeasts consisting of the extraction of juice with low content in essential oil and clarification until a maximum pulp level of 15%; orange juice pasteurization by heating up to 80 ° C for 12 seconds; juice inoculation with a culture of microorganisms; incubation of the material allowing the exchange of sterile air and CO2 output; sucrose addition and preservation.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009902315A ES2164565B1 (en) | 1999-10-21 | 1999-10-21 | PROCEDURE FOR OBTAINING A PRODUCT DERIVED FROM ORANGE JUICE THAT IMPLIES THE MODIFICATION OF ITS CHEMICAL COMPOSITION BY A DIRECTED AND NATURAL FERMENTATION PROCESS THROUGH THE USE OF ALCOHOLIC LEAVES. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009902315A ES2164565B1 (en) | 1999-10-21 | 1999-10-21 | PROCEDURE FOR OBTAINING A PRODUCT DERIVED FROM ORANGE JUICE THAT IMPLIES THE MODIFICATION OF ITS CHEMICAL COMPOSITION BY A DIRECTED AND NATURAL FERMENTATION PROCESS THROUGH THE USE OF ALCOHOLIC LEAVES. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2164565A1 ES2164565A1 (en) | 2002-02-16 |
ES2164565B1 true ES2164565B1 (en) | 2003-03-01 |
Family
ID=8310317
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009902315A Expired - Fee Related ES2164565B1 (en) | 1999-10-21 | 1999-10-21 | PROCEDURE FOR OBTAINING A PRODUCT DERIVED FROM ORANGE JUICE THAT IMPLIES THE MODIFICATION OF ITS CHEMICAL COMPOSITION BY A DIRECTED AND NATURAL FERMENTATION PROCESS THROUGH THE USE OF ALCOHOLIC LEAVES. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2164565B1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2222091B1 (en) * | 2003-05-30 | 2006-03-16 | Universidad De Almeria | DIRECTED FERMENTATION PROCEDURE AND ITS APPLICATION IN OBTAINING NEW DRINKS DERIVED FROM NATURAL ORANGE JUICE. |
ES2382843B1 (en) * | 2010-11-19 | 2013-04-02 | Grupo Hespérides Biotech, S.L. | CEPA DE PICHIA KLUYVERI AND ITS APPLICATIONS. |
WO2019034917A1 (en) * | 2017-08-17 | 2019-02-21 | Tratz Danielle Santos | Process for producing a fermented beverage based on orange bagasse |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52120196A (en) * | 1976-03-31 | 1977-10-08 | Shizuoka Prefecture | Process for preparing fruit wine by microbe capable of decomposing organic acids such as malic acid |
CN1046556A (en) * | 1989-04-22 | 1990-10-31 | 黄岩县王林副食品厂 | Technique for processing fermentation orange juice |
DE4003404A1 (en) * | 1990-02-05 | 1991-08-08 | Moselland Eg Winzergenossensch | Prodn. of fermentation prod. with reduced ethanol content - by two stage fermentation adding part of substrate after first stage |
JPH0614753A (en) * | 1992-06-30 | 1994-01-25 | Kanebo Ltd | Production of low-fermented fruit juice |
-
1999
- 1999-10-21 ES ES009902315A patent/ES2164565B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2164565A1 (en) | 2002-02-16 |
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Legal Events
Date | Code | Title | Description |
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FG2A | Definitive protection |
Ref document number: 2164565B1 Country of ref document: ES |
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