ES2299323A1 - Dehydrated grape must and lyophilisation method for obtaining same - Google Patents
Dehydrated grape must and lyophilisation method for obtaining same Download PDFInfo
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- ES2299323A1 ES2299323A1 ES200503218A ES200503218A ES2299323A1 ES 2299323 A1 ES2299323 A1 ES 2299323A1 ES 200503218 A ES200503218 A ES 200503218A ES 200503218 A ES200503218 A ES 200503218A ES 2299323 A1 ES2299323 A1 ES 2299323A1
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- Prior art keywords
- grape
- dehydrated
- product
- previous
- dehydrated grape
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 18
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 18
- 238000004108 freeze drying Methods 0.000 title claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims abstract description 4
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 3
- 239000003765 sweetening agent Substances 0.000 claims abstract description 3
- 238000012792 lyophilization process Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000012456 homogeneous solution Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 230000018044 dehydration Effects 0.000 description 9
- 238000006297 dehydration reaction Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 8
- 238000000889 atomisation Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000019674 grape juice Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 238000009792 diffusion process Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
- A23L2/14—Concentrating or drying of juices by freezing and sublimation
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Obtención de Mosto en Polvo mediante las técnicas de Atomización y Liofilización.Obtaining powdered must by means of Atomization and Lyophilization techniques.
Industria alimenticia y vitivinícola.Food and wine industry.
Los procesos de atomización y liofilización son utilizados preferentemente para la deshidratación de alimentos. La razón fundamental del éxito de los procesos es que el almacenaje de los zumos pasteurizados no sobrepasa los doce meses, mientras que la deshidratación de los mismos constituye una alternativa interesante como forma de conservación más prolongada. Desde el punto de vista económico es más rentable en cuanto al almacenamiento y transporte en comparación con otros procesos como congelación y concentración, los cuales necesitan costes adicionales para el almacenamiento y manipulación. En la actualidad se ha deshidratado el zumo de frutas como piña y maracuyá, cuyo contenido en azúcar es alrededor de la mitad que el de la uva, lo que hace que el proceso en ellos sea más sencillo.The atomization and lyophilization processes are preferably used for food dehydration. The fundamental reason for the success of the processes is that the storage of pasteurized juices do not exceed twelve months, while their dehydration constitutes an alternative interesting as a longer form of conservation. From the economic point of view is more profitable in terms of storage and transport compared to other processes such as freezing and concentration, which need additional costs for storage and handling. At present it has dehydrated fruit juice such as pineapple and passion fruit, whose content in sugar it is about half that of the grape, what it does make the process in them easier.
La presente invención se refiere a la obtención de zumo de uva deshidratado con el fin de poder conservarlo durante largos periodos de tiempo para minimizar los problemas que acontecen en las temporadas de vendimia en las que tiene lugar la máxima producción del mismo. El mosto de uva tiene una elevada capacidad para fermentar, por lo que se pierde el producto. Para evitar que esto ocurra se utiliza sulfuroso, que evita también el crecimiento microbiano. Sin embargo en la actualidad se buscan otras técnicas para evitar la utilización de este compuesto ya que los porcentajes permitidos son cada vez más bajos y no siempre es posible evitar los problemas para los que es utilizado. Desde el punto de vista económico es más rentable la deshidratación en cuanto al almacenamiento y transporte que otros procesos como congelación y concentración, los cuales son mas costosos y su manipulación es más complicada. Por otro lado la deshidratación de este producto se realiza bajo condiciones suaves que asegura una elevada retención de las propiedades organolépticas del producto, ya que son estas las que le otorgan su valor.The present invention relates to obtaining of dehydrated grape juice in order to keep it for long periods of time to minimize the problems that they happen in the harvest seasons in which the Maximum production of it. The grape must has a high ability to ferment, so the product is lost. For to prevent this from happening, sulfur is used, which also prevents microbial growth However, they are currently looking for other techniques to avoid the use of this compound since the percentages allowed are getting lower and not always possible to avoid the problems for which it is used. From the economic point of view is more profitable dehydration in regarding storage and transport than other processes such as freezing and concentration, which are more expensive and their Manipulation is more complicated. On the other hand the dehydration of This product is made under mild conditions that ensures a high retention of the organoleptic properties of the product, since these are the ones that give it its value.
El proceso de Atomización consiste en obtener un producto en polvo a partir de un material líquido que se pulveriza finamente y entra en contacto con una corriente de aire caliente, lo que permite una desecación rápida y la obtención de un polvo seco. Un problema planteado en esta técnica es que el zumo de uva al contener grandes cantidades de azúcares, tiene una temperatura de transición vítrea muy baja. Lo que provoca este fenómeno en el proceso de deshidratación es que el líquido que va a ser secado se transforma en producto gomoso y altamente adherente a las paredes de la cámara de secado, disminuyendo el rendimiento, dando lugar a la fusión completa del producto sin que llegue a formarse polvo; para evitarlo se añadió Maltodextrina DE=12 con lo que se ha conseguido poder utilizar una temperatura de aire de entrada de 180ºC, asegurando la eliminación del agua, lo que da lugar a un producto deshidratado con una actividad de agua de a_{W}=0.149.The atomization process consists in obtaining a powder product from a liquid material that is finely pulverized and comes into contact with a stream of hot air, which allows rapid drying and obtaining a dry powder. A problem in this technique is that grape juice, containing large amounts of sugars, has a very low glass transition temperature. What causes this phenomenon in the dehydration process is that the liquid to be dried is transformed into a rubbery product and highly adherent to the walls of the drying chamber, reducing the yield, resulting in the complete fusion of the product without dust forms; To avoid this, Maltodextrin DE = 12 was added, so that it has been possible to use an inlet air temperature of 180ºC, ensuring the elimination of water, which results in a dehydrated product with a water activity of a_ {W} = 0.149.
Las condiciones utilizadas fueronThe conditions used were
T^{a}_{Entrada}=180ºCT a Input = 180 ° C
T^{a}_{salida}=70ºCT a = 70 ° C
% Maltodextrina=15%, 20% ,25%.% Maltodextrin = 15%, 20%, 25%.
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
La liofilización es un método de secado en el que el agua de los alimentos se congela y seguidamente se sublima, es decir, se transforma en vapor sin pasar por estado líquido, generalmente con aporte de calor en condiciones de presión muy baja. Este aporte suele ser mínimo. Este método de secado ha sido desarrollado para evitar la pérdida de componentes sápidos y aromáticos, ya que en las condiciones utilizadas la difusión de estos componentes es muy baja. Como se ha comentado anteriormente el zumo de uva tiene una gran cantidad de azúcares por lo que se supera con mucha facilidad la temperatura eutéctica, llegando al estado de colapso con un mínimo aporte de calor, lo que supone que no sea posible aplicar el suficiente calor como para que llegue a sublimar el agua. Para subsanar el problema se añade Maltodextrina DE=12. Freeze-drying is a drying method in which food water is frozen and then sublimated, that is, it is transformed into steam without going through a liquid state, usually with heat input under very low pressure conditions. This contribution is usually minimal. This drying method has been developed to prevent the loss of sapid and aromatic components, since under the conditions used the diffusion of these components is very low. As previously mentioned, grape juice has a large amount of sugars, so the eutectic temperature is exceeded very easily, reaching the state of collapse with minimal heat input, which means that it is not possible to apply enough heat as to sublimate the water. Maltodextrin DE = 12 is added to correct the problem.
Las condiciones utilizadas son:The conditions used are:
T^{a} de congelación=-20ºCFreezing T = -20 ° C
T^{a} del condensador=-48ºCT a of the condenser = -48 ° C
Vacío=2.8 x 10^{-2} mBVacuum = 2.8 x 10-2 mB
Tiempo de secado=18 hsDrying time = 18 hours
El producto obtenido en ambos casos tras deshidratar mosto de uva blanca, es un polvo blanco, con actividad de agua entre 0.14 y 0.25, de manera que no es posible el crecimiento microbiano y son fácilmente reconstituibles.The product obtained in both cases after dehydrate white grape must, it is a white powder, with activity of water between 0.14 and 0.25, so that the Microbial growth and are easily reconstitutable.
En el caso de la Atomización el producto es pulverulento y muy poco higroscópico, mientras que el producto liofilizado presenta un aspecto cristalino, por lo que se aconseja el envasado a vacío.In the case of Atomization the product is powdery and very little hygroscopic, while the product lyophilisate has a crystalline appearance, so it is advised vacuum packing.
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Se han utilizado dos técnicas diferentes para la deshidratación del mosto de uva que es un producto con características muy apreciadas tanto en el ámbito alimenticio como enológico. La elección de ambas ha sido motivada porque en las dos ocasiones las condiciones utilizadas son suaves, por lo que permiten el mantenimiento de las propiedades del producto pero a su vez son lo suficientemente eficaces como para conseguir su deshidratación completa. Sin embargo al tener un contenido tan elevado de azúcares crea numerosos problemas a la hora de de la aplicación de las técnicas. En esta invención se proponen las condiciones que permiten obtener un producto tan preciado con un elevado grado de deshidratación.Two different techniques have been used for dehydration of grape must which is a product with characteristics highly appreciated both in the food field and oenological The choice of both has been motivated because in both Sometimes the conditions used are mild, so they allow maintaining the properties of the product but in turn are effective enough to get your dehydration complete. However, having such a high sugar content creates numerous problems when applying the techniques In this invention the conditions that are proposed are proposed. allow to obtain a precious product with a high degree of dehydration
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Para llevar a cabo el proceso es necesario disolver el aditivo ya comentado hasta llegar a una disolución homogénea. El producto líquido es bombeado hasta la cabeza del atomizador, el cual da lugar a la aspersión. Ésta es introducida en una cámara de secado donde entra en contacto con el aire caliente que tiene una temperatura de 180ºC. Esta temperatura asegura la pérdida de prácticamente la totalidad del agua. Mediante un aspersor el producto seco es arrastrado a la cámara colectora. Al ser tan rápido el secado no se producen deterioros por efecto de las altas temperaturas como ocurre en otros métodos de deshidratación.To carry out the process it is necessary dissolve the additive already mentioned until it reaches a solution homogeneous The liquid product is pumped to the head of the atomizer, which results in spraying. This is introduced in a drying chamber where it comes into contact with hot air which has a temperature of 180 ° C. This temperature ensures the loss of virtually all of the water. By a sprinkler The dried product is dragged into the collection chamber. Being so fast drying no deterioration due to high temperatures as in other dehydration methods.
Condiciones:Terms:
T^{a}_{Entrada}=180ºCT a Input = 180 ° C
T^{a}_{salida}=70ºCT a = 70 ° C
% Maltodextrina=15%, 20% ,25%.% Maltodextrin = 15%, 20%, 25%.
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Con el fin de poder obtener un producto sólido, en forma de polvo y estable es necesario disolver el mismo aditivo que en el caso anterior, Maltodextrina DE=12. Tras conseguir del mismo modo una disolución homogénea el producto es congelado lentamente para que se formen cristales grandes dando lugar a una red cristalina que facilita la difusión del vapor de agua en el proceso de sublimación. El producto congelado es colocado en el liofilizador donde se establecen las condiciones ya mencionadas:In order to obtain a solid product, in powder and stable form it is necessary to dissolve the same additive than in the previous case, Maltodextrin DE = 12. After getting from in the same way a homogeneous solution the product is frozen slowly so that large crystals form resulting in a crystalline network that facilitates the diffusion of water vapor in the sublimation process. The frozen product is placed in the lyophilizer where conditions are already established mentioned:
T^{a} de congelación=-20ºCFreezing T = -20 ° C
T^{a} del condensador=-48ºCT a of the condenser = -48 ° C
Vacío=2.8 x 10^{-2} mBVacuum = 2.8 x 10-2 mB
Tiempo de secado=18 hsDrying time = 18 hours
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Esta es una invención con gran repercusión en la industria alimenticia y enológica ya que el mosto es utilizado tanto como un alimento nutritivo y rico en azúcares como en enología para la obtención del vino. El producto es obtenido sólo en la época de vendimia, si no fuese consumido habría que congelarlo o concentrarlo, lo que resulta muy costoso. Sin embargo, el producto que proponemos permite ser almacenado a temperatura ambiente. Además al reducir su volumen supone un ahorro de espacio, importante tanto para el almacenamiento como para el transporte. En el proceso de "chaptamización" (adición de azúcar procedente de mosto a mostos con bajo contenido en azúcares, sobre todo en zonas de clima frío, que de otra manera no sería posible utilizar para la elaboración de vinos) es posible enriquecer de azúcares otros mostos sin provocar un aumento de volumen así como diluciones.This is an invention with great impact on the food and wine industry since the must is used as much as a nutritious food rich in sugars as in winemaking to obtain wine. The product is obtained only at the time of harvest, if it was not consumed it would have to be frozen or concentrate it, which is very expensive. However the product that we propose allows to be stored at temperature ambient. Besides reducing its volume means saving space, important for both storage and transport. In the "captamization" process (addition of sugar from from must to must with low sugar content, especially in cold weather areas, which otherwise would not be possible to use for winemaking) it is possible to enrich sugars other musts without causing an increase in volume as well as dilutions
Debido a las características organolépticas del zumo de uva, el poder disponer de él en forma de polvo permite que sea utilizado para la preparación de numerosos productos de repostería o como edulcorante en la industria alimentaría.Due to the organoleptic characteristics of grape juice, being able to dispose of it in powder form allows be used for the preparation of numerous products of pastry or as a sweetener in the food industry.
Claims (7)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200503218A ES2299323B1 (en) | 2005-12-28 | 2005-12-28 | OBTAINING MUST IN POWDER THROUGH ATOMIZATION AND LIOFILIZATION TECHNIQUES. |
ES200601890A ES2310452B1 (en) | 2005-12-28 | 2006-07-14 | MUST OF DEHYDRATED GRAPE AND ATOMIZATION PROCEDURE FOR OBTAINING. |
PCT/ES2006/000714 WO2007074195A1 (en) | 2005-12-28 | 2006-12-27 | Dehydrated grape must and lyophilisation method for obtaining same |
PCT/ES2006/000715 WO2007074196A1 (en) | 2005-12-28 | 2006-12-27 | Dehydrated grape must and spray method for obtaining same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200503218A ES2299323B1 (en) | 2005-12-28 | 2005-12-28 | OBTAINING MUST IN POWDER THROUGH ATOMIZATION AND LIOFILIZATION TECHNIQUES. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2299323A1 true ES2299323A1 (en) | 2008-05-16 |
ES2299323B1 ES2299323B1 (en) | 2009-05-29 |
Family
ID=38217714
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200503218A Active ES2299323B1 (en) | 2005-12-28 | 2005-12-28 | OBTAINING MUST IN POWDER THROUGH ATOMIZATION AND LIOFILIZATION TECHNIQUES. |
ES200601890A Active ES2310452B1 (en) | 2005-12-28 | 2006-07-14 | MUST OF DEHYDRATED GRAPE AND ATOMIZATION PROCEDURE FOR OBTAINING. |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200601890A Active ES2310452B1 (en) | 2005-12-28 | 2006-07-14 | MUST OF DEHYDRATED GRAPE AND ATOMIZATION PROCEDURE FOR OBTAINING. |
Country Status (2)
Country | Link |
---|---|
ES (2) | ES2299323B1 (en) |
WO (1) | WO2007074195A1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES170443A1 (en) * | 1945-07-11 | 1945-08-16 | Vila Ferran Juan | A PROCEDURE FOR THE OBTAINING OF THE GRAPE MUST AND OTHER FRUIT, IN POWDER, AND ITS FURTHER TRANSFORMATION IN WINES OR SIMILAR |
US2816039A (en) * | 1955-01-10 | 1957-12-10 | Roderick K Eskew | Process for making powdered fruit juices |
FR2054229A5 (en) * | 1969-07-11 | 1971-04-16 | Geigy Ag J R | Freeze dried grape juice |
ES405455A1 (en) * | 1971-08-03 | 1975-07-16 | Coca Cola Co | Method of drying |
ES481355A1 (en) * | 1978-06-07 | 1980-02-01 | Gen Foods Corp | Stable fruit juice powder low in hygroscopicity and method for preparing thereof |
US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
-
2005
- 2005-12-28 ES ES200503218A patent/ES2299323B1/en active Active
-
2006
- 2006-07-14 ES ES200601890A patent/ES2310452B1/en active Active
- 2006-12-27 WO PCT/ES2006/000714 patent/WO2007074195A1/en active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES170443A1 (en) * | 1945-07-11 | 1945-08-16 | Vila Ferran Juan | A PROCEDURE FOR THE OBTAINING OF THE GRAPE MUST AND OTHER FRUIT, IN POWDER, AND ITS FURTHER TRANSFORMATION IN WINES OR SIMILAR |
US2816039A (en) * | 1955-01-10 | 1957-12-10 | Roderick K Eskew | Process for making powdered fruit juices |
FR2054229A5 (en) * | 1969-07-11 | 1971-04-16 | Geigy Ag J R | Freeze dried grape juice |
ES405455A1 (en) * | 1971-08-03 | 1975-07-16 | Coca Cola Co | Method of drying |
ES481355A1 (en) * | 1978-06-07 | 1980-02-01 | Gen Foods Corp | Stable fruit juice powder low in hygroscopicity and method for preparing thereof |
US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
Also Published As
Publication number | Publication date |
---|---|
ES2299323B1 (en) | 2009-05-29 |
ES2310452B1 (en) | 2009-12-22 |
WO2007074195A1 (en) | 2007-07-05 |
ES2310452A1 (en) | 2009-01-01 |
WO2007074195A8 (en) | 2007-08-30 |
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