PL427436A1 - Method of beverage dearomatization during the production process - Google Patents
Method of beverage dearomatization during the production processInfo
- Publication number
- PL427436A1 PL427436A1 PL427436A PL42743618A PL427436A1 PL 427436 A1 PL427436 A1 PL 427436A1 PL 427436 A PL427436 A PL 427436A PL 42743618 A PL42743618 A PL 42743618A PL 427436 A1 PL427436 A1 PL 427436A1
- Authority
- PL
- Poland
- Prior art keywords
- water
- dearomatization
- stage
- ozone
- mixed
- Prior art date
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób dearomatyzacji napojów z nasion, podczas produkcji. W procesie tym nasiona zostają rozdrobnione, potem są macerowane w wodzie, następnie przeprowadza się proces dekantacji i otrzymany płyn tzw. mleczko, jest substratem do otrzymania izolatu proteinowego. Tak otrzymany surowiec poddawany jest suszeniu rozpyłowemu, do uzyskania jednolitego proszku a w końcowym etapie proszek miesza się z wodą. Sposób charakteryzuje się tym, że pomiędzy etapem przygotowania i rozdrobnienia nasion a etapem macerowania w wodzie przygotowany do produkcji napoju materiał nasienny miesza się w atmosferze ozonu od 5 do 20 minut, gdzie zastosowane stężenie ozonu wynosi od 0,1 do 15 miligramów na 1 dm3 ozonu.The subject of the application is a method of dearomatization of beverages from seeds during production. In this process, the seeds are crushed, then they are macerated in water, then the decanting process is carried out and the resulting liquid, the so-called milk, is a substrate for obtaining a protein isolate. The raw material obtained in this way is subjected to spray drying until a uniform powder is obtained, and in the final stage the powder is mixed with water. The method is characterized by the fact that between the stage of seed preparation and grinding and the stage of maceration in water, the seed material prepared for the production of the drink is mixed in an ozone atmosphere for 5 to 20 minutes, where the applied ozone concentration is 0.1 to 15 milligrams per 1 dm3 of ozone .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL427436A PL238912B1 (en) | 2018-10-16 | 2018-10-16 | Method of beverage dearomatization during the production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL427436A PL238912B1 (en) | 2018-10-16 | 2018-10-16 | Method of beverage dearomatization during the production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL427436A1 true PL427436A1 (en) | 2020-04-20 |
| PL238912B1 PL238912B1 (en) | 2021-10-18 |
Family
ID=70281479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL427436A PL238912B1 (en) | 2018-10-16 | 2018-10-16 | Method of beverage dearomatization during the production process |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL238912B1 (en) |
-
2018
- 2018-10-16 PL PL427436A patent/PL238912B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL238912B1 (en) | 2021-10-18 |
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