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.

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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
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Spain
Prior art keywords
orange juice
modification
directed
procedure
obtaining
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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
Application number
ES009902315A
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Spanish (es)
Other versions
ES2164565A1 (en
Inventor
Cazorla Lidia Mingorance
Ruiz Jose Maria Molina
Jimenez Josefa Maria Clemente
Heras Vazquez Francisco J Las
Vico Felipe Rodriguez
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Individual
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Individual
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Priority to ES009902315A priority Critical patent/ES2164565B1/en
Publication of ES2164565A1 publication Critical patent/ES2164565A1/en
Application granted granted Critical
Publication of ES2164565B1 publication Critical patent/ES2164565B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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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.

ES009902315A 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. Expired - Fee Related ES2164565B1 (en)

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

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Family Applications (1)

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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.

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ES (1) ES2164565B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Publication number Publication date
ES2164565A1 (en) 2002-02-16

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