JPH034187B2 - - Google Patents
Info
- Publication number
- JPH034187B2 JPH034187B2 JP62071731A JP7173187A JPH034187B2 JP H034187 B2 JPH034187 B2 JP H034187B2 JP 62071731 A JP62071731 A JP 62071731A JP 7173187 A JP7173187 A JP 7173187A JP H034187 B2 JPH034187 B2 JP H034187B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- cloudy
- juice
- citrus
- natural
- 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 - Lifetime
Links
- 235000015203 fruit juice Nutrition 0.000 claims description 44
- 239000012528 membrane Substances 0.000 claims description 20
- 238000000108 ultra-filtration Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000020971 citrus fruits Nutrition 0.000 claims description 9
- 239000012466 permeate Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims 2
- 239000000126 substance Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920002492 poly(sulfone) Polymers 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012510 hollow fiber Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000555678 Citrus unshiu Species 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- -1 fatty acid esters Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
〔産業上の利用分野〕
本発明は、柑橘類を搾汁して得た果汁液より、
混濁が強くしかもその安定性のすぐれた高濃度天
然混濁果汁の製法に関する。
〔従来の技術〕
従来、果汁に好ましい混濁状態を賦与するため
に、混濁剤として、例えば、ブロム化油、庶糖の
脂肪酸エステルなどが使用されていたが、これら
の合成混濁剤は人体への安定画で問題が残されて
おり、天然物を原料としての混濁剤、混濁果汁の
開発が進められている。これに関するいくつかの
提案がなされている。例えば、特公昭48−11957
号には、ジユースエキストラクターで搾汁後、果
汁液と分離された搾汁粕(パルプ)を再びジユー
スエキストラクターで水性抽出して加熱処理後、
シヤープレス遠心分離機にかけ、得られた抽出液
を濃縮して天然混濁剤の製造が提案されている。
又、、特公昭57−31号には、搾汁後得られた天然
果汁をパルプを分離する事なくそのまま磨砕処理
し得られた果汁を90℃以下の温度で凝固物を除去
し得られた果汁を濃縮した天然混濁果汁の製法が
提案されている。
〔発明が解決しようとする問題点〕
しかし、公知による天然混濁果汁の製法では混
濁力は弱く、希釈倍数においても、低希釈倍数で
あり、又、保存性、耐熱変化等に於ける安定性に
おいて問題が残されている。
また、天然混濁成分の分離抽出法として、遠心
分離法又は通常の濾紙濾過法、硅藻土濾過法等が
考えられるが、混濁成分は高分子コロイド物質が
主なる組成であるため、遠心分離での分離はむつ
かしく、通常の濾過法では目づまりを起し、分子
量レベルでの分画技術が非常に困難である。
〔問題を解決するための手段〕
本発明者は、天然果汁中に存在している、混濁
に起因する物質(高分子物質カロチノイド、コロ
イド状物質等)と、混濁機能を有しない低分子量
物質の分離方法を、分子量による分画機能によつ
てシヤツトアウトする限外濾過膜による分画技術
を試み、天然果汁中に存在する混濁組成分のみを
限外濾過膜の非透過成分として濃縮分離すること
により、濃厚なかつ長期間の保存にも耐える安定
な天然混濁果汁が得られることを見い出し本発明
を完成した。
本発明の製法は、まず、柑橘系果実を搾汁後、
そのまま又は、凍結保管したものを解凍後、直接
あるいは均質化、磨砕化等の処理をし、瞬間殺菌
処理を行う。瞬間殺菌処理により、ペクチンエス
テラーゼ活性の失活、熱凝集、微生物の死滅が行
われる。殺菌条件は、温度が85℃〜95℃、時間は
20秒〜50秒、好ましくは90℃〜93℃、30秒〜40秒
が適当である。これ以上の加熱は褐変等の品質劣
化が起こり好ましくない。冷却後生成する凝固物
を5000〜10000Gの遠心効果を有する高速回転遠
心分離機で除去する。ついで、これを限外濾過処
理を行う。本発明に用いる限外濾過装置としての
モジユール構造は、中空糸状、管状、のり巻状、
平膜状のいずれの形態でもよい。限外濾過膜の材
質は通常使用されているいずれの材質からなる膜
でも使用可能だが、ポリスルフオン系膜、セルロ
ース系膜、ポリフツ素系膜等が好ましい。中でも
耐薬品、耐熱性にも安定なポリスルフオン系膜が
望ましい。限外濾過膜は、分画分子量20000〜
80000のものを使用する。これにより濁りに起因
する高分子物質、カロチノド、コロイド状物質等
の分離が行われ、ほぼ5ミクロン以下の粒子と天
然果汁の膠質性成分を主なる組成からなる混濁果
汁を得る。分画分子量20000より下まわるものを
使用するときは濾過抵抗が大きくなり、運転費用
が高くつき経済的ではない。また分画分子量
80000より上まわるものを使用するときは、透過
液側に若干のペクチン等の高分子物質が出て、非
透過液として得られる混濁果汁及び透過液として
得られる後記透明果汁のいずれかの品質も低下
し、両者はそのままでは使用不能となり経済的で
はない。
本発明に於いて濁度の強い果汁を得るには、天
然の混濁果汁中の可溶性成分と混濁性成分を分離
する事により達せられる。両者の分離成績が良け
ればそれだけ得られる混濁部の濁度増加に比例す
る。又、限外濾過処理により透過した液は透明果
汁としてストレート果汁あるいは濃縮果汁として
高級な果汁飲料、果汁入りガス飲料、乳酸菌飲料
等の原料に利用出来るので、本発明の方法によつ
て得られる経済的効果はさらに増大する。
〔実施例〕
次に、本発明を実施例及び試験例によつて説明
する。
実施例 1
温州みかん20tをインライン搾汁機で搾汁し、
直径1mmのスクリーンのフイニツシヤーで粗大パ
ルプを除去した後、プレート式熱交換機で93℃で
殺菌冷却後、9000Gの遠心効果を有する高速回転
遠心分離機でパルプ含量1%、Brix11.0の果汁
9000Kgを得た。
この果汁を、さらに膜材質がポリスルフオン系
膜、分画分子量25000、膜形態はホローフアイバ
ー型モジユール膜面積60m2を有する限外濾過装置
(ダイセル化学工業株式会社製)で処理し透過液
8000Kgの時点で2000Kgの加水を行ない、さらに透
過させ非透過液として濃縮回収果汁1000Kgを得
た。透過液は減圧濃縮して非常にフレツシユ感を
有する1/5透明濃縮果汁を得た。前記濃縮回収
果汁は、さらに遠心分離し、天然混濁果汁800Kg
を得た。
実施例 2
なつみかんを、インライン搾汁機で搾汁した果
汁を93℃にて瞬間殺菌し、冷却後、高速回転遠心
分離機で粗大パルプを除去し、減圧濃縮後冷凍保
管したなつみかん冷凍濃縮果汁1/6(JAS規格
Brix54.5゜)15Kgをストレート(Brix11゜)まで希
釈した。これの75Kgを、膜材質ポリスルフオン
膜、分画分子量80000、膜形態はホロフアイバー
型モジユール、膜面積1.5m2を有する限外濾過装
置(ダイセル化学工業株式合社製)を用いて処理
を行ない、透過液量60Kgの時点で20Kg加水し、さ
らに処理を続け10Kgの果汁を回収した。さらに遠
心分離してパルプを除き非透過液として8Kgの天
然混濁果汁を得た。又、透過液は減圧濃縮し清澄
な透明果汁を得た。
実施例 3
温州みかんを、インライン搾汁機により搾汁し
た果汁100Kgを高速回転ミルにより微細化した後、
93℃で瞬間殺菌し、冷却し、生成した凝固物を高
速回転転遠心分離機で除去した。得られた果汁80
Kgを膜材質ポリスルフオン系膜、分画分子量
30000のチユーブラー型限外濾過装置(ダイセル
化学工業株式会社製)で処理を行ない混濁回収果
汁10Kgを得た。
試験例
上記実施例1〜3により得られた本発明の天然
混濁果汁について、次の第1表に示す処方によ
り、各々4種類の飲料をつくつた。
[Industrial Application Field] The present invention is directed to the use of fruit juice obtained by squeezing citrus fruits.
This invention relates to a method for producing highly concentrated natural cloudy fruit juice that is highly cloudy and has excellent stability. [Prior Art] In the past, brominated oils, fatty acid esters of sucrose, and the like have been used as clouding agents to impart a desirable cloudy state to fruit juices, but these synthetic clouding agents are not stable to the human body. However, there are still problems with this process, and efforts are being made to develop clouding agents and cloudy fruit juices using natural products as raw materials. Several proposals have been made in this regard. For example, Tokuko Sho 48-11957
In the issue, after squeezing the juice with a youth extractor, the juice lees (pulp) separated from the juice liquid are extracted again using an aqueous extractor, and after heat treatment,
It has been proposed to produce a natural turbidity agent by applying it to a shear press centrifuge and concentrating the resulting extract.
In addition, Japanese Patent Publication No. 57-31 discloses that the natural fruit juice obtained after squeezing is processed by grinding as it is without separating the pulp, and the coagulated material is removed from the fruit juice obtained at a temperature of 90°C or less. A method for producing naturally cloudy fruit juice by concentrating fruit juice has been proposed. [Problems to be solved by the invention] However, in the known method for producing naturally cloudy fruit juice, the clouding power is weak, the dilution ratio is low, and the stability in terms of storage stability, heat resistance changes, etc. Problems remain. In addition, as methods for separating and extracting natural turbid components, centrifugation, ordinary filter paper filtration, diatomaceous earth filtration, etc. can be considered, but since turbid components are mainly composed of polymeric colloidal substances, centrifugation is not enough. is difficult to separate, clogging occurs with conventional filtration methods, and fractionation techniques at the molecular weight level are extremely difficult. [Means for Solving the Problem] The present inventor has discovered that substances that cause turbidity (high molecular substances carotenoids, colloidal substances, etc.) and low molecular weight substances that do not have a turbidity function are present in natural fruit juices. As a separation method, we tried a fractionation technology using an ultrafiltration membrane that uses a molecular weight fractionation function to shut out the juice, and by concentrating and separating only the turbid components present in natural fruit juice as non-permeable components of the ultrafiltration membrane. They discovered that it is possible to obtain a naturally cloudy fruit juice that is thick and stable and can withstand long-term storage, and completed the present invention. In the production method of the present invention, first, after squeezing citrus fruits,
After thawing the product as it is or after freezing, it is directly sterilized or subjected to processes such as homogenization and grinding, followed by instant sterilization. The instant sterilization process deactivates pectin esterase activity, heat aggregation, and kills microorganisms. The sterilization conditions are a temperature of 85°C to 95°C and a time of
A suitable temperature is 20 seconds to 50 seconds, preferably 90°C to 93°C, and 30 seconds to 40 seconds. Heating more than this is not preferable as it may cause quality deterioration such as browning. After cooling, the solidified material produced is removed using a high-speed rotation centrifuge with a centrifugal effect of 5000-10000G. This is then subjected to ultrafiltration treatment. The modular structure of the ultrafiltration device used in the present invention is hollow fiber, tubular, wound,
It may be in any flat membrane form. As for the material of the ultrafiltration membrane, any commonly used membrane can be used, but polysulfon-based membranes, cellulose-based membranes, polyfluorine-based membranes, etc. are preferable. Among them, polysulfon-based membranes are desirable because they are stable in chemical resistance and heat resistance. Ultrafiltration membrane has a molecular weight cutoff of 20,000~
Use the 80000 one. As a result, polymeric substances, carotenoids, colloidal substances, etc. which cause turbidity are separated, and a turbid fruit juice is obtained which is mainly composed of particles of approximately 5 microns or less and colloidal components of natural fruit juice. When using a filter having a molecular weight cut-off of less than 20,000, the filtration resistance becomes large and the operating cost becomes high, making it uneconomical. Also, the molecular weight fraction
When using 80,000 or more, some polymeric substances such as pectin will come out to the permeate side, which may affect the quality of either the cloudy fruit juice obtained as the non-permeate liquid or the transparent fruit juice obtained as the permeate liquid. As a result, both become unusable and uneconomical. In the present invention, fruit juice with high turbidity can be obtained by separating soluble components and turbid components in naturally turbid fruit juice. The better the separation results between the two, the more the turbidity of the turbid area will increase. In addition, the liquid passed through the ultrafiltration process can be used as a transparent fruit juice as a straight fruit juice or as a concentrated fruit juice as a raw material for high-grade fruit juice drinks, fruit juice-containing gas drinks, lactic acid bacteria drinks, etc., which is economical by the method of the present invention. The effect will further increase. [Example] Next, the present invention will be explained using Examples and Test Examples. Example 1 20 tons of Satsuma mandarin oranges were squeezed using an in-line juicer,
After removing the coarse pulp using a screen finisher with a diameter of 1 mm, sterilization and cooling at 93℃ using a plate heat exchanger, and then using a high-speed rotary centrifuge with a centrifugal effect of 9000 G to extract fruit juice with a pulp content of 1% and Brix 11.0.
Obtained 9000Kg. This fruit juice is further processed with an ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) having a polysulfone-based membrane, a molecular weight cut-off of 25,000, and a hollow fiber type modular membrane area of 60 m2 .
At the time of 8000 kg, 2000 kg of water was added and further permeated to obtain 1000 kg of concentrated recovered fruit juice as a non-permeated liquid. The permeate was concentrated under reduced pressure to obtain a 1/5 transparent concentrated fruit juice having a very fresh texture. The concentrated recovered fruit juice is further centrifuged to produce 800 kg of naturally cloudy fruit juice.
I got it. Example 2 Natsumikan frozen concentrated fruit juice 1 obtained by squeezing the juice of Natsumikans using an in-line juicer, flash-sterilizing the juice at 93°C, cooling it, removing coarse pulp with a high-speed rotation centrifuge, concentrating it under reduced pressure, and storing it frozen. /6 (JAS standard
Brix 54.5°) 15kg was diluted to straight (Brix 11°). 75 kg of this was processed using an ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) having a polysulfon membrane as a membrane material, a molecular weight cut-off of 80,000, a holofiber type modular membrane, and a membrane area of 1.5 m2 . When the amount of permeate reached 60 kg, 20 kg of water was added, and the treatment was continued to collect 10 kg of fruit juice. Further, the pulp was removed by centrifugation to obtain 8 kg of natural cloudy fruit juice as a non-permeate liquid. Further, the permeate was concentrated under reduced pressure to obtain clear, transparent fruit juice. Example 3 After 100 kg of fruit juice from Unshu mandarin oranges was squeezed using an in-line juicer and pulverized using a high-speed rotating mill,
It was flash sterilized at 93°C, cooled, and the formed coagulum was removed using a high-speed rotary centrifuge. Obtained fruit juice 80
Kg is membrane material polysulfone membrane, molecular weight cutoff
30000 tubular type ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) was used to obtain 10 kg of cloudy recovered fruit juice. Test Example Four types of drinks were prepared using the natural cloudy fruit juices of the present invention obtained in Examples 1 to 3 above according to the formulations shown in Table 1 below.
【表】
次に、95℃で瞬間殺菌し、200ml容のジユース
瓶に充填し、冷蔵庫(4℃)、室温、37℃恒温器
のそれぞれの条件下に、放置試験を行い、安定性
経時変化をみた。結果を第2表に示す。[Table] Next, the cells were instantly sterilized at 95°C, filled into 200ml youth bottles, and subjected to storage tests under the conditions of a refrigerator (4°C), room temperature, and a 37°C incubator. I saw it. The results are shown in Table 2.
【表】【table】
本発明は、合成混濁剤を使用することなく、天
然の柑橘類果汁より比較的簡単な操作により、混
濁が強くしかも安定性にすぐれた天然混濁果汁を
得るものであり、副生物である透明果汁も、その
まま製品として利用出来、極めて経済的価値の高
いものである。
The present invention aims to obtain natural cloudy fruit juice with strong cloudiness and excellent stability through a relatively simpler operation than natural citrus fruit juice without using synthetic clouding agents, and also to produce clear fruit juice as a by-product. It can be used as a product as is, and has extremely high economic value.
Claims (1)
然混濁果汁を製造するに際し、前記果汁液を分画
分子量20000ないし80000の限外濾過膜によつて限
外濾過し、非透過液として混濁果汁を得ることを
特徴とする柑橘類天然混濁果汁の製法。 2 限外濾過膜によつて限外濾過する果汁液が、
柑橘類を搾汁して得た果汁液を、直接又は微細化
処理し、ついで瞬間殺菌処理した後、冷却して生
成する凝集粗大パルプを除去したものであること
を特徴とする特許請求の範囲第1項の柑橘類天然
混濁果汁の製法。 3 瞬間殺菌処理を、温度が85℃ないし95℃、時
間が20秒ないし50秒で行う特許請求の範囲第2項
記載の柑橘類天然混濁果汁の製法。[Scope of Claims] 1. When producing citrus natural cloudy fruit juice from fruit juice obtained by squeezing citrus fruits, the fruit juice is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 20,000 to 80,000. , a method for producing natural cloudy citrus juice, which is characterized by obtaining cloudy juice as a non-permeate liquid. 2 The fruit juice that is ultrafiltered by the ultrafiltration membrane is
Claim No. 1, characterized in that the fruit juice obtained by squeezing citrus fruits is directly or micronized, then instant sterilized, and then cooled to remove the agglomerated coarse pulp produced. The method for producing natural cloudy citrus fruit juice as described in Section 1. 3. The method for producing natural cloudy citrus fruit juice according to claim 2, wherein the instant sterilization treatment is carried out at a temperature of 85° C. to 95° C. for a time of 20 seconds to 50 seconds.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62071731A JPS63237768A (en) | 1987-03-27 | 1987-03-27 | Preparation of turbid natural fruit juice of citrus fruits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62071731A JPS63237768A (en) | 1987-03-27 | 1987-03-27 | Preparation of turbid natural fruit juice of citrus fruits |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63237768A JPS63237768A (en) | 1988-10-04 |
JPH034187B2 true JPH034187B2 (en) | 1991-01-22 |
Family
ID=13468960
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62071731A Granted JPS63237768A (en) | 1987-03-27 | 1987-03-27 | Preparation of turbid natural fruit juice of citrus fruits |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63237768A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5851880A (en) * | 1981-09-21 | 1983-03-26 | Toray Ind Inc | Production of stabilized beverage using fruit juice as starting material |
-
1987
- 1987-03-27 JP JP62071731A patent/JPS63237768A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5851880A (en) * | 1981-09-21 | 1983-03-26 | Toray Ind Inc | Production of stabilized beverage using fruit juice as starting material |
Also Published As
Publication number | Publication date |
---|---|
JPS63237768A (en) | 1988-10-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Cassano et al. | A membrane-based process for the clarification and the concentration of the cactus pear juice | |
Echavarría et al. | Fruit juice processing and membrane technology application | |
EP0174594A1 (en) | Method of producing sterile and optionally concentrated juices with improved flavor and optionally reduced acid | |
US4925690A (en) | Method of preparing vegetable or fruit juices | |
MXPA06007483A (en) | Citrus peel juice. | |
Cassano et al. | Current and future applications of nanofiltration in food processing | |
Pouliot et al. | Separation and concentration technologies in food processing | |
US20120251665A1 (en) | System and method for preparing a shelf-stable botanical extract | |
EP0301956B1 (en) | Method for processing food | |
WO2008068572A2 (en) | Process for recovery and production of carbohydrates from jerusalem artichoke tubers | |
Belleville et al. | Nanofiltration in the food industry | |
Karmakar et al. | Pectin removal and clarification of juices | |
Cassano et al. | Reverse osmosis in food processing | |
Cassano et al. | Integration of membrane technologies into conventional existing systems in the food industry | |
Vatai | Separation technologies in the processing of fruit juices | |
Molaee Parvarei et al. | Effect of membrane clarification on the physicochemical properties of fruit juices: A review | |
RU2354140C1 (en) | Method of processing plant raw materials to produce pectin and food products containing pectin and line for this implementation | |
CN111357890A (en) | Processing method of red-meat apples | |
Bazinet et al. | Recent patented applications of ion-exchange membranes in the agrifood sector | |
CN109371075A (en) | The separation method of protein, apple polyphenol, apple starch and pigment in cider | |
JPH0445744A (en) | Production of clear green tea drink | |
JPH034187B2 (en) | ||
WO2003079823A1 (en) | Process for preparing ready-to-drink shelf stable sugarcane juice beverage | |
Cassano et al. | Quality of Kiwifruit Juice Clarifed by Modifed Poly (Ether Ether Ketone) Hollow Fiber Membranes | |
JPH08215A (en) | Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same production |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
LAPS | Cancellation because of no payment of annual fees |