TH161841B - How to improve the residual taste in the mouth of juices How to improve the residual taste in the mouth Of beverage and food and beverage products and food production - Google Patents

How to improve the residual taste in the mouth of juices How to improve the residual taste in the mouth Of beverage and food and beverage products and food production

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Publication number
TH161841B
TH161841B TH1501007033A TH1501007033A TH161841B TH 161841 B TH161841 B TH 161841B TH 1501007033 A TH1501007033 A TH 1501007033A TH 1501007033 A TH1501007033 A TH 1501007033A TH 161841 B TH161841 B TH 161841B
Authority
TH
Thailand
Prior art keywords
mouth
improve
residual taste
beverage
food
Prior art date
Application number
TH1501007033A
Other languages
Thai (th)
Other versions
TH161841A (en
TH1501007033A (en
Original Assignee
คาโกเมะ โค แอลทีดี
Filing date
Publication date
Application filed by คาโกเมะ โค แอลทีดี filed Critical คาโกเมะ โค แอลทีดี
Publication of TH161841A publication Critical patent/TH161841A/en
Publication of TH161841B publication Critical patent/TH161841B/en
Publication of TH1501007033A publication Critical patent/TH1501007033A/en

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Abstract

วิธีปรับปรุงรสคงเหลือในปากน้ำคั้นผลไม้ที่รวมการทำให้ปริมาณที่ผสมอยู่ของกรด กัวนิลิก ลดน้อยลง โดยการบำบัดน้ำคั้นผักผลไม้ด้วยฟอสฟาเตส Method for improving residual flavor in the juice mouth that includes reducing the content of guanilic acid by treating the juice with phosphatase

Claims (3)

1. วิธีปรับปรุงรสคงเหลือในปากน้ำคั้นผลไม้ที่รวมการทำให้ปริมาณที่ผสมอยู่ของกรด กัวนิลิก ลดน้อยลง โดยการบำบัดน้ำคั้นผักผลไม้ด้วยฟอสฟาเตส1. Method for improving residual taste in fruit juice mouth that includes reducing the mixed content of guanilic acid by treating fruit juice with phosphatase. 2. วิธีปรับปรุงรสคงเหลือในปากของน้ำคั้นผักผลไมที่ระบุในข้อถือสิทธิ 1 ซึ่งทำให้ปริมาณที่ผสม อยู่ของกรดกัวนิลิกลดน้อยลงไม่เกิน 2/3 ก่อนการบำบัดด้วยฟอสฟาเตส โดยการบำบัด ด้วยฟอสฟาเตส2. How to improve the residual taste in the mouth of the juices stated in claim 1, which makes the quantity mixed The presence of guanilic acid was reduced not more than 2/3 before phosphatase therapy by phosphatase therapy. 3. วิธีปรับปรุงรสคงเหลือในปากของน้ำคั้นผักผลไมที่ระบุในข้อถือสิทธิ 1 ซึ่งทำให้ปริมาณที่ผสมอยู่ ของกรดกัวนิลิกของน้ำคั้นผักผลไม้หลังการบำบัดด้วยฟอสตาเฟสไม่เกิ3. How to improve the residual taste in the mouth of the juices stated in claim 1, which makes the quantity mixed Of guanilic acid of juices after phosphatase treatment does not
TH1501007033A 2014-05-22 How to improve the taste left in the mouth of fruit and vegetable juices How to improve the taste left in your mouth of beverages and food products and beverages and food production TH1501007033A (en)

Publications (3)

Publication Number Publication Date
TH161841A TH161841A (en) 2017-04-11
TH161841B true TH161841B (en) 2017-04-11
TH1501007033A TH1501007033A (en) 2017-04-11

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