ФЕРМЕНТНЫЙ ПРЕПАРАТ, ОБЛАДАЮЩИЙ ЭНДОГИДРОЛАЗНОЙ АКТИВНОСТЬЮ РАЗЛОЖЕНИЯ РАМНОГАЛАКТУРОНАНА-II (RG-II), СПОСОБ ЕГО ПОЛУЧЕНИЯ, ШТАММЫ ГРИБА PENICILLIUM DALEAE И PENICILLIUM SIMPLICISSIMUM, ОБЛАДАЮЩИЕ ЭНДОГИДРОЛАЗНОЙ АКТИВНОСТЬЮ РАЗЛОЖЕНИЯ РАМНОГАЛАКТУРОНАНА-II(RG-II) (ВАРИАНТЫ), СПОСОБ ОТБОРА ШТАММОВ, ОБЛАДАЮЩИХ ЭНДОГИДРОЛАЗНОЙ АКТИВНОСТЬЮ РАЗЛОЖЕНИЯ РАМНОГАЛАКТУРОНАНА-II(RG-II) И ПРИМЕНЕНИЕ ФЕРМЕНТНОГО ПРЕПАРАТА

Изобретение относится к биотехнологии и касается ферментного препарата разложения рамногалактуронана II (RG-II) с активностью эндо-β-L-рамнопиранозил -(1-->3')-D- апиофуранозил-гидролазы и эндо-α-L-фукопиранозил -(1-->4)-L-рамнопиранозил-гидролазы, получаемого из штамма Penicillium daleae CNCN 1-1578 (LAV 2) и штамма Penicillium simplicis-simum CNCN 1-1577 (IPVI). Ферментный препарат получают посредством культивирования штамма Penicillium 1-1577 или 1-1578, депонированных в СТСМ, выделения его из надосадочной культуральной жидкости или из надосадочной жидкости измельченных штаммов. Способ отбора штаммов, обладающих указанной активностью, предусматривает отбор штаммов, проросших на культуральной среде, содержащей мономерный RG-II. Полученный ферментный препарат используют в качестве средства для разрушения и модификации RG-II, в качестве средства для улучшения фильтруемости, или облегчения приготовления концентрированного фруктового сока, или для улучшения осветления в качестве средства ...

СПОСОБ ПРИГОТОВЛЕНИЯ ОВСЯНОГО КВАСА

Изобретение относится к пищевой промышленности, в частности к производству слабоалкогольных напитков. Предложен способ приготовления овсяного кваса, включающий подготовку воды, подготовку закваски, заключающуюся в том, что в бродильную ёмкость объёмом 5000 л добавляют овёс сорта Стайер 2,7 кг, овёс сорта Драгун 0,3 кг, сахар 3,6 кг, питьевую воду 50 л, затем всё перемешивают, бродильную ёмкость закрывают крышкой, задают температуру +35°С и время настаивания 4 суток, по истечении 4 суток в бродильную ёмкость добавляют овёс сорта Стайер 1,8 кг, овёс сорта Драгун 0,2 кг, сахар 3,6 кг, геркулесовую крупу 0,4 кг, питьевую воду 50 л температурой +35°С, затем всё перемешивают и закрывают бродильную ёмкость крышкой, задают температуру +35°С и время настаивания 3 суток, по истечении 3 суток закваска готова, подготовку кваса, заключающуюся в том, что в бродильную ёмкость с готовой закваской добавляют овёс сорта Стайер 1,8 кг, овёс сорта Драгун 0,2 кг, сахар 7,2 кг, питьевую воду 100 л, температура ...

СПОСОБ ПРОИЗВОДСТВА ХЛЕБНОГО КВАСА

Изобретение относится к технологии производства хлебного кваса. Способ предусматривает подготовку рецептурных компонентов, экстрагирование фенхеля жидкой двуокисью углерода с отделением соответствующей мисцеллы, резку топинамбура, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривание, пропитку отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием топинамбура, дробление и затирание совместно с квасными хлебцами и горячей водой и трехкратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему 25% рецептурного количества сахара в виде белого сиропа, сбраживание смесью чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13, купажирование с оставшейся частью сахара в виде белого сиропа и розлив. Способ позволяет сократить длительность ...

СПОСОБ ИНОКУЛЯЦИИ ДРОЖЖЕЙ ВО ФРУКТОВЫЙ СОК

... 1. Способ получения напитка, включающий следующие стадии:a) обеспечение фруктовой среды;b) добавление дрожжей для ферментации указанной фруктовой среды, где дрожжи добавляют в замороженном виде, или где замороженные дрожжи оттаивают для получения дрожжей в жидком виде перед их добавлением во фруктовую среду.2. Способ получения напитка, включающий следующие стадии:a) обеспечение овощной среды;b) добавление дрожжей для ферментации указанной овощной среды, где дрожжи добавляют в замороженном виде, или где замороженные дрожжи оттаивают для получения дрожжей в жидком виде перед их добавлением в овощную среду.3. Способ по п.1 или 2, в котором напиток выбран из вина, пива, сидра, сакэ, кефира и безалкогольных напитков.4. Способ по п.1 или 2, в котором фруктовой или овощной средой является фруктовый сок.5. Способ по п.1 или 2, в котором фруктовой или овощной средой является виноградный сок, и где напитком является вино.6. Способ по п.1 или 2, в котором дрожжи выбраны из родов Saccharomycetaceae ...

СПОСОБ БИОКАТАЛИТИЧЕСКОЙ ФЕРМЕНТАЦИИ

Растительный полезный для здоровья напиток

Изобретение относится к пищевой промышленности. Растительный полезный для здоровья напиток на основе овса содержит или в основном состоит из углевода с высоким гликемическим индексом (GI) из овса, характерного для овса белка, β-глюкана, картофельного белка или картофельного белка, гликозилированного редуцирующим моно- или дисахаридом, или декстраном, или их комбинациями и воды. При этом углевод с высоким гликемическим GI представляет собой смесь дисахаридов, в частности мальтозы и олигосахаридов с низкой молекулярной массой, полученную или получаемую путем ферментативного расщепления источника овса. Растительный полезный для здоровья напиток на основе овса может содержать, в % по весу: 2-5 картофельного белка, 0,1-0,4 бета глюкана, 0,5-6 растительного масла, 4-12 мальтозы и полисахарида с низкой молекулярной массой и воды до 100. Также предложен способ стимуляции восстановления мышечного гликогена после физической нагрузки путем приема полезного для здоровья напитка в количестве, эффективном ...

ПРИМЕНЕНИЕ ДРОЖЖЕВОГО ЭКСТРАКТА ДЛЯ ОСВЕТЛЕНИЯ СУСЛА И НАПИТКОВ

VERFAHREN ZUR HERSTELLUNG SAURER GETRÄNKE

VERFAHREN ZUR VERHINDERUNG ODER VERMINDERUNG DER TRÜBUNG IN GETRÄNKEN

Verfahren zur Herstellung haltbarer Fruchtsaefte, Suessmoste und aehnlicher Erzeugnisse

Enzymatic control of cpds. in soln - in a dual filter appts. with intermediate enzyme treatment stage

The proportion of cpd. (I) in soln. is controlled by (1) filtering to remove large particles (II), (2) adding a soluble enzyme of mol size greater than (I) but lower than (II) to the filtrate to convert it, (3) filtering to remove the enzyme and (4) combining the filtrate with (II). The solution is pref. milk, (i) is lactose and the enzyme is beta-galactosidase. The removal of (ii) increases enzyme activity. The enzyme is easily recovered from the soln. examples are hydrolysis of lactose for special diets, control of glucose in egg white to control colour.

Preparation of Serum from Liquid containing Orange Juice Solids

... 1,171,969. Soluble orange solids serum. PLANT INDUSTRIES Inc. Nov.10, 1967, No.51338/67. Heading C6E. A process for manufacturing a non-bitter soluble orange solids serum from liquid containing soluble and insoluble orange solids comprises treating the liquid with an enzyme high in pectinesterase activity and low in pectin polygalacturonase activity and an enzyme high in pectin polygalacturonase activity and low in pectinesterase activity while heating the liquid, filtering the liquid to remove any separated insoluble orange solids to provide a clear liquid filtrate and concentrating the filtrate. According to the preferred procedure, the liquid treated with one gram per gallon of each of the enzymes is heated to a temperature of 120‹F. for 1 hour, charcoal (10 grams per gallon) and asbestos or diatomaceous earth are added to the heat-treated liquid prior to filtration, the filtered liquid is concentrated to a consistency of at least 72 degrees Brix and the concentrate is stored frozen ...

Process for the preparation of soft drink has an aroma of yeast.

Sophisticated method of preparation of food of the cattle.

METHOD FOR THE PRODUCTION OF MIXED BEVERAGES

PROCEDURE FOR HERSTELLLUNG OF JUICES FROM FRUITS AND VEGETABLES

CARRIER-FIXED PROTEASEN AND YOUR APPLICATION IN THE BIOTECHNOLOGY.

Procedures for the production of before-sterilized, by lactic acid bacteria vergorenen vegetable or fruit juices

ANTI-OXIDATION SYSTEM FOR COFFEE BEVERAGES

ENZYME AND MICROORGANISM TO THE DISMANTLING OF RHAMNOGALAKTURONAN II

ENZYME WITH GALAKTANASEAKTIVITÄT

ENZYME WITH PECTIN ESTERASE ACTIVITY

NOVEL PECTINASES AND USES THEREOF

Process for enzymatic treatment and filtration of a plant and products obtainable thereby

Talaromyces xylanases

Flavour stable beverages

The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H ...

Improved process for the production of juices from fruits and vegetables

Beverage antioxidant system

Apparatus and method for dispensing a predetermined amount of fluid

PROCESS FOR ENZYMATIC TREATMENT AND FILTRATION OF A PLANT AND PRODUCTS OBTAINABLE THEREBY

A process for enzymatically treating a plant, such as a fruit, vegetable, or other plant parts (e.g., leaves, stems, roots, tubers, etc.), is disclosed. The process of the invention combines enzyme treatment of the plant with filtration to obtain a permeate and a retentate. The liquefaction enzyme used to treat the plant is maintained in an active state during the filtration step.

PROCESS FOR PRODUCING JUICE FROM BUCKWHEAT BUDS AND FLOWERS

A juice-type drink which is rich in the medicinal components of buckwheat, can be easily taken and has a favorable appearance in a pink color is produced by using a press juice obtained from young buds or flowers of buckwheat. Young buds or flowers of buckwheat are pressed. The press juice thus obtained is once frozen and then thawed followed by fermentation at ordinary temperature with lactic acid bacteria and yeasts. A pink supernatant is separated to give a buckwheat bud/flower juice. By once freezing and then thawing, the press juice spontaneously undergoes the fermentation with lactic acid bacteria and yeasts and thus the pink supernatant can be separated out.

TALAROMYCES XYLANASES

Novel polypeptides possessing (endo) xylanase activity are disclosed which can degrade cellulose implant extracts and plant materials. The polypeptides can cleave .beta.-D-xylan polymers at internal (1-4) bonds between adjacent xylopyranosyl units. The amino acid sequence and encoding DNA sequence is given and the polypeptide was used to treat cellulose in the preparation of edible foodstuffs and animal feed. The polypeptides have both arabinoxylanase and xylosidase activity.

PROCESS FOR THE PRODUCTION OF CLEAR, LIGHT-COLOURED FRUIT JUICE

TITLE PROCESS FOR THE PRODUCTION OF CLEAR, LIGHT-COLOURED FRUIT JUICE INVENTORS Thomas H.J. Beveridge Judy E. Harrison This invention relates to a process for the production of clear, light-coloured apple and pear juices. This process essentially comprises mashing the fruit to a purée, heating the purée briefly to destroy enzymes such as polyphenol oxidase which cause browning, cooling and subsequently treating with pectinase and cellobiase, together or sequentially before separating the solid and liquid fractions resulting therefrom to obtain a clear, light-coloured fruit juice. This juice may further be treated with, for example, diatomaceous earth and may also be concentrated if desired.

PROCESS AND APPARATUS FOR ADJUSTING THE PROPORTION OF A SUBSTRATE IN A SOLUTION USING A SOLUBLE ENZYME

PROCESS FOR PRODUCING AN ENHANCED CITRUS FLAVOR

TALAROMYCES XYLANASES

Novel polypeptides possessing (endo) xylanase activity are disclosed which can degrade cellulose implant extracts and plant materials. The polypeptides can cleave .beta.-D-xylan polymers at internal (1-4) bonds between adjacent xylopyranosyl units. The amino acid sequence and encoding DNA sequence is given and the polypeptide was used to treat cellulose in the preparation of edible foodstuffs and animal feed. The polypeptides have both arabinoxylanase and xylosidase activity.

BEVERAGE

FLAVOUR STABLE BEVERAGES

The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H 2 O2. The invention also comprises combinations of such methods.

PROCESS FOR MAKING CONCENTRATED LOW CALORIE FRUIT JUICE

This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree.C to 110.degree.C through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree.C to about 55.degree.C and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.

BEVERAGE ANTIOXIDANT SYSTEM

An antioxidant system for ready-to-drink beverages and beverage concentrates. The antioxidant system is particularly suitable for coffee beverages. The antioxidant system is made up of glucose oxidase, a glucose oxidase substrate, a catalase and an inorganic oxygen scavenger. The beverag es have improved aroma and flavour.

Umschaltvorrichtung für Wechselgetriebe von Fahrrädern und ähnlichen Fahrzeugen.

Verfahren zur Herstellung von klaren, haltbaren, natürlichen Getränken.

Gas-Wasserheizer.

Verfahren zur Herstellung von Dispersionen aus Extrakten vegetabilischer Herkunft.

Verfahren zur Herstellung von zum Behandeln von Obstsäften, Wein, Bier, Extrakten aus Naturprodukten usw. geeigneten Präparaten.

Verfahren zur Herstellung von Fruchtsäften.

Elektrizitätszähler.

Kondensator.

Elektroden besteht.itätsaggleich eines Kondensators, der aus einer dielektrischen Platte formstarren Materials mit auf den beiden Plattengrundflächen als Metallisierung aufgebrachten, durch die Plattenrandfläche gegeneinander isolierten

Verfahren zur Herstellung geschmacksfreier Enzympräparate.

Verfahren zum Klären und Haltbarmachen von Fruchtsäften

Verfahren zur Haltbarmachung frischer Frucht-, Gemüse- und anderer Pflanzensäfte.

Verfahren zur Konzentration von pektinhaltigen Frucht- und Pflanzensäften und Einrichtung zur Durchführung dieses Verfahrens.

Verfahren zum Herstellen von geklärten Säften

Procédé enzymatique de fabrication de la prunine

PROCEDE D'ELIMINATION ENZYMATIQUE DU GOUT AMER DES JUS DE FRUITS.

PROCEDE ET APPAREILLAGE POUR LA DEPECTINISATION EN CONTINU DE JUS DE FRUITS OU DE LEGUMES.

Procédé pour améliorer le goût et en même temps pour diminuer l'amertume de jus ou de produits obtenus à partir de jus renfermant de la naringine

Verfahren zur Herstellung haltbarer Gemüsesäfte unter gleichzeitiger Gewinnung von Sauerfutter

Verfahren zur Herstellung von haltbaren Gemüsesäften

PROCEDURE FOR CLARIFYING NUCLEAR FRUIT JUICE.

Process for the preparation of a soft (alcohol-free), reduced-calorie fruit juice beverage, and fruit juice beverage prepared by this process

A process is described for the preparation of a soft, reduced-calorie fruit juice beverage. In this process, the sugar content of a fruit juice or a fruit juice mixture is reduced by partially or completely degrading the sugar in the starting material by the action of microorganisms or enzymes. If undesirable by-products are formed when the sugar is degraded by the microorganisms, such as alcohol if the sugars are removed by alcoholic fermentation, then these by-products are subsequently removed. The resulting soft (alcohol-free) fruit juice beverages contain all valuable mineral constituents and at least most of the vitamin content of the natural product used, but without their undesirably high calorie content and, in most cases, their excessively sweet taste, which is also undesirable.

PROCEDURE FOR THE PRODUCTION OF ALCOHOL-FREE BEVERAGES WITH YEAST FLAVOUR.

ENZYME SPS-ASE FOR THE DISMANTLING OF A SOJA SPS IDENTIFICATION LOESLICHEN VEGETABLE OF POLYSACCHARIDS, PROCEDURE FOR THE MICRO-BIOLOGICAL PRODUCTION OF THIS ENZYME AND USE OF THIS ENZYME.

PROCEDURE FOR THE TREATMENT OF FRUITS AND VEGETABLES, IN PARTICULAR TO THE SAFTGEWINNUNG AND PLANT FOR THE EXECUTION OF THE PROCEDURE.

A process for extracting juice from fruit and vegetables is used in which, after size reduction, the initial material is first liquefied by enzyme treatment in a liquefaction vessel (2) only until a thinly viscous mash is obtained, which is then fed into a fruit juice press (4) where the raw juice is extracted. The raw juice is then clarified in a membrane filtration device (5). The total yield of the installation is thereby increased and the quality of the juice enhanced. The press performance can be improved by passing the mash through a coarse preliminary filtration device (3) before pressing.

PROCEDURE FOR THE ENZYMATIC TREATMENT OF VORENTSAFTETER MAISCHE.

PREPARATION OF STABLE DRINK

PROLINE - SPECIFIC ENDOPROTEAZA

METHOD TO MAKE KVAS

ЕНЗИМ, ЗДАТНИЙ ДО ДЕГРАДУВАННЯ РАМНОГАЛАКТУРОНАНУ II ТА ЙОГО ПОХІДНИХ, СПОСОБИ ОДЕРЖАННЯ ЦЬОГО ЕНЗИМУ І РАМНОГАЛАКТУРОНАНУ II

Ензим, здатний до деградування рамногалактуронану II (РГ-ІІ), що має ендо- -L-рамнопіраносил-(1 3')-D-апіофураносилгідролазну активність і/або ендо- -L-фукопіраносил-(1 4)-L-рамнопіраносилгідролазну активність. Цей ензим може бути продукований мікроорганізмом, зокрема роду Penicillium, таким як штами 1-1577 і 1-1578, депоновані в Національному центрі культур мікроорганізмів. РГ-ІІ можна одержати з екстрактів рослинного походження способом, що включає хроматографію.

USE OF A YEAST EXTRACT FOR CLARIFYING MUSTS AND BEVERAGES

BEVERAGES WITH STABLE TASTE

A probiotic fermentation ma Kazu composition and its preparation method and application

Chinese chestnut health-care instant beverage prepared by freeze concentration drying method and method thereof

Muskmelon juice and manufacturing method thereof

富含具有羧基末端脯氨酸残基的肽的蛋白质水解产物

... 本发明提供了一种分离的具有脯氨酸特异性内切蛋白酶活性的多肽，该多肽选自：(a)一种其氨基酸序列与SEQ ID NO：2的氨基酸1～526具有至少40％的氨基酸序列一致性的多肽，或其片段；(b)一种由多核苷酸编码的多肽，该多核苷酸在低严格性条件下与(i)SEQ IDNO：1的核酸序列或其片段杂交，该核酸序列或片段与其在60个，优选地为100个核苷酸上具有至少80％或90％的一致性，更优选地为在200个核苷酸上具有至少90％的一致性，或与(ii)SEQ ID NO：1的核酸序列的互补核酸序列杂交。 ...

Preparation method of jasmine flower canarium pimela fruit lactic acid beverage

Fruit and vegetable composite cool beverage and preparation method thereof

The invention belongs to the field of beverage preparation, and discloses a fruit and vegetable composite cool beverage and a preparation method thereof. The fruit and vegetable composite cool beverage comprises the following components: water chestnut juice, lotus root juice, white granulated sugar, a color fixative, a clarifying agent and a stabilizing agent. The fruit and vegetable composite cool beverage is prepared by taking water chestnuts and lotus roots as main raw materials and taking citric acid, white granulated sugar, a color fixative, a clarifying agent, a stabilizer and the likeas auxiliary raw materials, and the product is fine and smooth in taste, proper in sour and sweet taste and rich in nutrition, can quench thirst and relieve summer heat, and is particularly suitable for being drunk in summer. The development process of the beverage is simple and feasible, and the product is safe and nutritional. Natural nutritional ingredients of fruits and vegetables are reserved, ...

AGENT OF DECOMPOSITION OF VEGETABLE REMANENCE, PROCEEDED OF PREPARATION Of a PLANT PROTEIN PURIFIEE USING THIS AGENT AND PLANT PROTEIN PURIFIEE THUS OBTAINED

ENZYME DESTINEE A LA DECOMPOSITION D'UN HYDRATE DE CARBONE A POIDS MOLECULAIRE ELEVE, HYDRATE DE CARBONE AINSI OBTENU, PROCEDE DE SELECTION D'UN MICRO-ORGANISME PRODUISANT LADITE ENZYME ET PROCEDE DE PRODUCTION D'UNE TELLE ENZYME

L'INVENTION A POUR OBJET UNE CARBOHYDRASE SOUS FORME UTILISABLE APPELEE SPS-ASE. LA SPS-ASE EST CAPABLE DE DECOMPOSER LE SPS EN PRODUITS DE DECOMPOSITION QUI SE FIXENT EUX-MEMES A UNE PROTEINE, EN MILIEU AQUEUX, A UN DEGRE MOINDRE QUE NE LE FERAIT LE SPS AVANT DECOMPOSITION. LE PROCEDE DE SELECTION DE MICRO-ORGANISMES PRODUISANT UNE SPS-ASE EST BASE SUR LE FAIT QUE LA SOURCE DE CARBONE PRINCIPALE DU MILIEU DE CULTURE EST LE SPS ET SUR UN TEST QUALITATIF SUR LE PLAN D'AGAR. APPLICATION DE LA SPS-ASE DANS LA FABRICATION ET L'INDUSTRIE TRAITANT DES FRUITS ET LEGUMES.

METHOD OF PREPARATION OF DRINKS WITHOUT ALCOHOL HAVING A YEAST AROMA

PROCEEDED FOR the FRUIT JUICE PURIFICATION HAS PIPS

PROCEEDED FOR THE ENZYMATIC TREATMENT OF PULP BROYEE OF WHICH ONE PARTIALLY EXTRACTED THE JUICE

BETA-GLUCOSIDASE OF MUSHROOMS FILAMENTEAUX, AND ITS USES

L'invention est relative à une bêta-glucosidase susceptible d'être obtenue à partir de champignons filamenteux, stable en milieu acide, très peu sensible à l'inhibition par le glucose. La bêta-glucosidase conforme à l'invention peut être utilisée en particulier dans la préparation de jus de fruits et dans le cadre de procédés d'hydrolyse enzymatique de la cellulose.

PROCESS OF DISINFECTANT TREATMENT Of FOOD AND DRINKS AND COMPOSITION FOR SA IMPLEMENTED CONTAINING a PRODUCT OF DECOMPOSITION OF PECTIN

PROCEEDED FOR the FRUIT JUICE PURIFICATION HAS PIPS

Fruit juice clarification with proteolytic enzyme - preventing removal of useful gelling pectins

Manufacturing method for aronia beverage diminished bitter taste

METHOD FOR PREPARING BEVERAGE COMPRISING GINSENOSIDE WITH INHIBITED PRECIPITATION AND TURBIDITY

The present invention relates to a method for preparing beverage comprising ginsenoside. According to the preparing method of the present invention, a red ginseng beverage which is highly stable in turbidity and precipitation compared to a conventional process can be produced by removing a starch component derived from the red ginseng and being converted to a water-insoluble ginsenoside to cause precipitation, and thus can provide the red ginseng beverage with improved preference of consumers and competitiveness. COPYRIGHT KIPO 2016 (AA) Warehousing a red ginseng concentrate(Above 65 brix) (BB) Diluting the red ginseng concentrate(12 brix) (CC) Refrigerating device(1.5°C, in 3 days) (DD) Centrifugation(Consecutive, above 3,000 rpm) (EE) Heating treatment(80-90°C, 3 hours) (FF) Cooling(Room temperature) (GG) Enzyme treatment(75°C, 30 minutes) (HH) Cooling filtration(0.5 µm nominal cartridge filter, within15-20°C) (II) Cooling filtration(0.2 µm nominal cartridge filter, within15-20°C) (JJ ...

Flavour stable beverages

The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H2O2. The invention also comprises combinations of such methods.

Production of purified vegetable protein

A process for recovering purified vegetable protein particularly soymeal protein by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins. The process can recover protein from corn gluten, cotton seed meal, sunflower meal, rape meal etc.

Methods for making pectin-based mixed polymers

This application discloses that two enzymes formerly known in the art as pectin methylesterase (PME) and endopolygalacturonidase (EPG) possess additional catalytic activities as pectin transester synthase (PTES) and pectin transesterase (PTE), respectively. The PTES catalizes the synthetic reaction that covalently cross-links homogalacturonan chains in the primary cell wall via ester bonds. Thus PTES can be employed to form at least one ester bond between two chemical entities, one carrying at least one acid, salt of an acid, or ester group, and one carrying at least one hydroxyl group, e.g., between two polymers, a polymer and a monomeric compound or two monomeric compounds. Further PTES can be employed to form at least one amide bond between two chemical entities, one carrying at least one acid, or ester group, and one carrying at least one amine group, preferably an unsubstituted amine group (-N2). The pectin transesterase (PTE) disclosed herein catalyzes the hydrolysis or ester bonds ...

PHYTASE-TREATED ACID STABLE SOY PROTEIN BEVERAGES

AN ENZYME WITH PECTIN ESTERASE ACTIVITY

The present invention relates to an enzyme with pectin esterase activity, a DNA construct encoding the enzyme with pectin esterase activity, a method of producing the enzyme, an enzyme composition comprising said enzyme with pectin esterase activity, and the use of said enzyme and enzyme composition for a number of industrial applications.

СПОСОБ ПОЛУЧЕНИЯ НАПИТКА С ФАКТУРОЙ ОСВЕТЛЕННОГО СОКА ИЗ ВЫДЕРЖАННЫХ РАЗМЯГЧЕННЫХ ПЛОДОВ ХУРМЫ

Изобретение относится к пищевой промышленности. Способ осуществляют в два временных этапа. В первом этапе из выдержанных размягченных плодов хурмы с содержанием РСВ 14-24% получают соки-полуфабрикаты с содержанием РСВ, соответственно, 12-22%. Во втором этапе соки-полуфабрикаты из первого этапа смешивают в определенной пропорции и фильтруют с получением готового к розливу целевого продукта с содержанием РСВ 16%. Способ предусматривает мойку и инспекцию сырья, загрузку в аппарат с подогревом и механической мешалкой его, воды и адсорбента - зерен граната в массовом соотношении 1:0,3:0,03 и измельчение содержимого аппарата при скорости работы пропеллерной мешалки 500 оборотов/мин в течение не более 15 мин до получения однородной смеси. Полученную смесь подвергают ферментной обработке путем медленного перемешивания (20-40 мин-1) при температуре 50-55°С в две стадии по 30 мин с добавлением 0,1% лимонной кислоты от ее массы, причем в 1-й из них - с добавлением фермента, способного устранить вязкость ...

ПРИМЕНЕНИЕ ДРОЖЖЕВОГО ЭКСТРАКТА ДЛЯ ОСВЕТЛЕНИЯ СУСЛА И НАПИТКОВ

Изобретение относится к применению дрожжевого экстракта для осветления сусла и напитков, таких как вино, чай, пиво или фруктовые соки. Предложено применение дрожжевого экстракта, содержащего нуклеиновые кислоты в количестве по меньшей мере 10 вес.%, предпочтительно по меньшей мере 15 вес.%, более предпочтительно от 20 до 95 вес.%, ещё более предпочтительно от 30 до 48 вес.% к общему весу указанного экстракта, причем указанные нуклеиновые кислоты образованы фрагментами рибонуклеиновой кислоты (РНК) для осветления сусла и напитков, а именно для флокуляции и осаждения видимых и/или невидимых частиц, взвешенных в указанных сусле и напитках, причем каждый из указанных фрагментов РНК экстракта имеет среднюю молекулярную массу от более 10 кДа до 110 кДа. Также предложено применение фрагментов рибонуклеиновой кислоты (РНК) дрожжей, выбранных из группы, включающей Saccharomyces, Kluyveromyces, Torula и Candida и их смеси, для осветления сусла и напитков, а именно для флокуляции и осаждения видимых ...

СПОСОБ ИНОКУЛЯЦИИ ДРОЖЖЕЙ ВО ФРУКТОВЫЙ СОК

Изобретение относится к винодельческой промышленности. Способ получения напитка включает ферментацию фруктовой или растительной среды, при этом дрожжи, используемые для ферментации, замораживают с использованием криопротектора. Дрожжи получают в ферментере, концентрируют, добавляют криопротектор. Смесь затем замораживают при -50°С. Получаемые замороженные дрожжи можно непосредственно добавить, например, в виноградный сок, поскольку не требуется регидратации, потому что дрожжи не были обезвожены в процессе производства. 2 н. и 14 з.п. ф-лы, 2 ил., 1 пр.

СНИЖЕНИЕ ВЯЗКОСТИ НАПИТКОВ И ПИЩЕВЫХ ПРОДУКТОВ, СОДЕРЖАЩИХ ФРУКТОВЫЕ И ОВОЩНЫЕ МАТЕРИАЛЫ C ВЫСОКИМ СОДЕРЖАНИЕМ КЛЕТЧАТКИ

FIELD: food industry.SUBSTANCE: juice product contains 60–85 wt % of juice and 15–40 wt % of enzymatically treated partially hydrolysed refuses consisting of at least one fruit of at least one vegetable or their combination. Tissue in the enzymatically treated partially hydrolysed pomace retains its identity standard with the original, enzymatically not treated non-hydrolysed partial refuses. Juice drink product has viscosity between 100 cP and 1800 cP at 20 °C, which is 50–90 % lower compared to juice drink, containing identical quantity and type of juice and containing enzyme not treated not hydrolysed partially pomace.EFFECT: invention provides a beverage with low viscosity and high fiber content.17 cl, 9 tbl, 7 ex, 2 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 739 084 C2 (51) МПК A23L 2/02 (2006.01) A23C 9/133 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 2/02 (2020.08); A23C 9/133 (2020.08) (21)(22) Заявка: 2018110336, 26.08.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: 21.12.2020 (73) Патентообладатель(и): ТРОПИКАНА ПРОДАКТС, ИНК. (US) 26.08.2015 US 62/210,261; 06.06.2016 US 62/346,077; 24.08.2016 US 62/378,953; 25.08.2016 US 15/247,411 (43) Дата публикации заявки: 26.09.2019 Бюл. № 27 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.03.2018 C 2 C 2 (45) Опубликовано: 21.12.2020 Бюл. № 36 (56) Список документов, цитированных в отчете о поиске: US 2012135109 A1, 31.05.2012. OSZMIASKI J. et al., Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of pureeenriched cloudy apple juices FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 127, no. 2, p.623- 631. RU 2417711 C2, 10.05.2011. (86) Заявка PCT: 2 7 3 9 0 8 4 US 2016/048947 (26.08.2016) R U 2 7 3 9 0 8 4 Приоритет(ы): (30) Конвенционный приоритет: R U 26.08.2016 (72) Автор(ы): БРИДЖВАНИ Кхусхал (US), ХАВЛИК Стивен И. (US), ДЖОРДАН Рэйчел Л. (US), ШУТТЕ Джон (US), ...

СПОСОБ ПРОИЗВОДСТВА ХЛЕБНОГО КВАСА

Изобретение относится к технологии производства хлебного кваса. Способ предусматривает подготовку рецептурных компонентов, экстрагирование ежевичной выжимки жидкой двуокисью углерода с отделением соответствующей мисцеллы, резку топинамбура, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривание, пропитку отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием топинамбура, дробление и затирание совместно с квасными хлебцами и горячей водой и трехкратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему 25% рецептурного количества сахара в виде белого сиропа, сбраживание смесью чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13, купажирование с оставшейся частью сахара в виде белого сиропа и розлив. Способ позволяет сократить ...

Process for production of an enzyme product

The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.

Enzyme with silaffin

A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate.

Methods of Juice Production

The present invention describes a method of improving the mashing process in the production of clarified juice from a plant material comprising: providing a plant material; crushing and/or chopping and/or slicing the plant material into smaller pieces; contacting the smaller pieces with a pectinase activity and a rhamnogalacturonan acetyl esterase (RGAE) activity and clarifying the juice. Further contacting the said plant material with arabinanase activity is provided. In another aspect, use of combination of pectinase activity, RGAE activity and arabinanase activity in the production of juice from a plant material is described. 117-. (canceled)18. A method of improving the mashing process in the production of clarified juice from a plant material comprising:a) crushing and/or chopping and/or slicing the plant material into smaller pieces;b) contacting the smaller pieces with a pectinase activity and a rhamnogalacturonan acetyl esterase (RGAE) activity; andc) clarifying the juice.19. The method of claim 18 , further comprising contacting the plant material with an arabinanase activity.20. The method of claim 18 , wherein the pectinase is obtainable from Aspergillus claim 18 ,21. The method of claim 18 , wherein the pectinase is obtainable from Aspergillus niger or Aspergillus aculeatus.22. The method of claim 18 , wherein the plant material is obtainable from vegetables and/or fruits.23. The method of claim 22 , wherein the fruits are selected from the group consisting of apples claim 22 , pears claim 22 , orange claim 22 , lemon claim 22 , lime claim 22 , mandarin claim 22 , tomatoes claim 22 , grapes claim 22 , black currants claim 22 , red currants claim 22 , raspberries claim 22 , strawberries claim 22 , cranberries claim 22 , prunes claim 22 , cherries claim 22 , and pineapples.24. The method of claim 23 , wherein the fruits are apples.25. The method of claim 22 , wherein the vegetables are selected from the group consisting of carrots claim 22 , celery and ...

Method of processing mango juice

It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the enzymatically treated mango juice to yield processed mango juice having a pulp content of no more than 20% (v/v) and a turbidity of at least 1,400 NTU.

Intrinsic sugar reduction of juices and ready to drink products

The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

Probiotics in fruit beverages

The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of Lactobacillus paracasei subsp. paracasei , and to probiotic fruit beverage obtainable by such method.

Process for Preparing Non-Cariogenic, Sustained Energy Release Juice

The present invention provides a process for preparing non-cariogenic, sustained energy release juice. The process comprises contacting juice with an enzyme immobilized on Duolite at 30-50° C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; and separating juice from the enzyme complex. 1. A process for preparing non-cariogenic , sustained energy release juice comprising:a) contacting juice with an enzyme immobilized on DUOLITE™ at 30-50° C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; andb) separating juice from the enzyme complex.2. The process as claimed in claim 1 , further comprises optionally claim 1 ,adjusting pH of the juice before and after contacting with the enzyme immobilized on DUOLITE™.3. The process as claimed in claim 1 , wherein the cariogenic sugar is one or more of a mono-saccharide or di-saccharide.4. The process as claimed in claim 3 , wherein the cariogenic sugar is one or more of sucrose claim 3 , glucose or fructose.5. The process as claimed in claim 1 , wherein the non-cariogenic sugar is selected from a group comprising isomaltulose claim 1 , trehalulose and allulose.6. The process as claimed in claim 1 , wherein the enzyme is selected from a group comprising isomaltulose synthase claim 1 , sucrose isomerase claim 1 , xylose isomerase claim 1 , and D-psicose epimerase claim 1 , and claim 1 , optionally claim 1 , along with the enzyme invertase.7. The process claimed in claim 1 , wherein the juice is selected from a group comprising sugar cane juice claim 1 , sweet sorghum juice claim 1 , sugar beet juice claim 1 , orange juice and grape juice.8. A juice produced by the process as claimed in . This application claims the benefit of Indian provisional application number 2416/CHE/2015, filed on Nov. 12, 2015 and Indian provisional application number 2417/CHE/2015, filed on Nov. 12, 2015; which hereby incorporated by reference.The present ...

PROCESS FOR THE PREPARATION OF A STABLE BEVERAGE

The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease. 1. A process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage.2. The process according to claim 1 , wherein the beverage is beer.3. The process according to or claim 1 , wherein adding the protein arginine deiminase and the proline-specific endoprotease comprises adding the protein arginine deiminase and/or the proline-specific endoprotease to a wort during preparation of the beer.4. The process according to claim 3 , wherein the protein arginine deiminase and/or the proline-specific endoprotease is/are added after filtration of mash and before boiling of the wort.5. The process according to claim 1 , wherein adding the protein arginine deiminase and/or the proline-specific endoprotease claim 1 , comprises adding the protein arginine deiminase and/or the proline-specific endoprotease during and/or after fermentation of the beer.6. A product comprising a protein arginine deiminase and a proline-specific endoprotease to reduce haze in a beverage.7FusariumFusarium graminearum.. The process according to claim claim 1 , wherein the protein arginine deiminase is derived from a sp. claim 1 , preferably a8AspergillusAspergillus niger.. The process according to claim 1 , wherein the proline-specific endoprotease is derived from an sp. claim 1 , preferably9. Wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease10. The process according to claim 1 , wherein the protein arginine deiminase comprises a polypeptide having protein arginine deiminase activity which has at least 80% identity to the mature amino acid sequence of SEQ ID NO ...

STRATEGY FOR SUCROSE REDUCTION AND GENERATION OF INSOLUBLE FIBER IN JUICES

The present teachings provide a method of making a lower calorie, higher insoluble fiber beverage comprising; treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage. Additional methods, as well as compositions, are provided. 1. A method of making a lower calorie , higher insoluble fiber beverage comprising;treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage.2. The method of claim 1 ,further comprising, removing the alpha (1-3) glucan to make a lower calorie, clarified beverage.3. The method of claim 1 , wherein the lower calorie claim 1 , higher insoluble fiber beverage contains no less than 95% claim 1 , 96% claim 1 , 97% claim 1 , 98% claim 1 , 99% claim 1 , or 99.9% fructose.4. The method according to wherein the treating comprises treating with a glucosyltransferase comprising SEQ ID NO: 1.5. The method according to wherein the treating comprises treating with an enzyme 70% claim 1 , 75% claim 1 , 80% claim 1 , 85% claim 1 , 90% claim 1 , 95% claim 1 , 98% claim 1 , 99% claim 1 , or 99.9% identical to SEQ ID NO:1.6. The method according to wherein the treating comprises treating with an immobilized glucosyltransferase.7Streptococcus salivarius.. The method according to wherein the treating comprises treating with an immobilized glucosyltransferase from8. The method according to wherein the beverage comprises a fruit juice.9. The method according to wherein the beverage comprises apple juice or orange juice.10. The method according to wherein the beverage comprises a sucrose level reduced at least 30% claim 1 , at least 40% claim 1 , at least 50% claim 1 , at least 60% claim 1 , at least 70% claim 1 , at least 80% claim 1 , at least 85% claim 1 , or at least 90% compared to a control beverage lacking the treating.11. A beverage comprising at ...

SUGAR-DEPLETED FRUIT OR VEGETABLE JUICE AND JUICE-RETAINING FRUIT OR VEGETABLE DERIVED MATTER, METHODS OF PRODUCING THE SAME AND THE USE THEREOF TO MAINTAIN HEALTH AND TO TREAT AND PREVENT MEDICAL AILMENTS

Described herein is a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca, (ii) at least about 1 g/l K, and (iii) at least about 0.1 g/l Mg. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis. 1. A method for preparation of a sugar-depleted fruit or vegetable juice product wherein said sugar-depleted juice product is a juice , puree , paste or stew , wherein said fruit or vegetable is not a grain , wherein said sugar-depleted juice product contains at least about 5 g/l gluconic acid , and said sugar-depleted juice product contains any two or three , of a mass concentration of{'sup': '2+', '(i) at least 0.5 g/l Ca,'}{'sup': '+', '(ii) at least 1 g/l K, and'}{'sup': '2+', '(iii) at least 0.1 g/l Mg.'}said method comprising providing a fruit or vegetable juice product containing free glucose and/or sucrose and:(a) contacting said juice product with an enzyme which hydrolyses sucrose to glucose and fructose,(b) contacting the enzyme treated juice product of step (a) with an enzyme which converts glucose into gluconic acid, and{'sup': 2+', '2+', '+', '2+', '2+', '+, '(c) supplementing said juice product with a source of Ca, a source of Mg and/or a source of K in an amount sufficient to give said mass concentrations of Ca, Mg and/or K, respectively,'}wherein steps (a) and/or (b) may be performed simultaneously with step (c) or before ...

METHOD AND DEVICE FOR THE BIOTECHNOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS

An inventive method and a device for the biotechnological reduction of sugar substances in fruit educts for the purpose of obtaining low-sugar fruit products characterized by enzymatic and/or fermentative reaction processes. Said method is characterized by a closed-loop control process, by means of which the pH value in the low-sugar fruit product is adjusted to a predetermined higher value, as compared to the pH value in the fruit educt, in such a way 2. Method claim 1 , as claimed in claim 1 , characterized in that in the case of fermentatively formed sugar alcohols claim 1 , the resulting low pH value correlates linearly to the % by weight fraction of the sugar alcohols in such a way that claim 1 , for example claim 1 ,at 1.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.1 pH units, andat 2.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.2 pH units, andat 3.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.3 pH units.3. Method claim 1 , as claimed in claim 1 , characterized by anenzymatic conversion of sucrose into glucose and fructose by means of invertase; and/orenzymatic conversion of fructose into glucose by means of glucose isomerase.4. Method claim 1 , as claimed in claim 1 , characterized by an 'with simultaneous use of catalase to convert the resulting hydrogen peroxide into water and oxygen.', 'enzymatic degradation of glucose to form gluconic acid and hydrogen peroxide by means of glucose oxidase'}5. Method claim 4 , as claimed in claim 4 , characterized in that during the enzymatic reaction processes by means of glucose oxidase and catalase claim 4 , the required oxygen is supplied claim 4 , wherein the oxygen supply is adjusted preferably to saturations between 5% and 60% claim 4 , in particular claim 4 , between 10% and 40% claim 4 , even more preferably between 30% and less than 40%.6. Method ...

A COLORED FOODSTUFF HAVING A LOW PH

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff. 1. A foodstuff , comprising:a. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. water,wherein the amount of the at least one multi-sulphated carrageenan is between 0.006 and 0.6 wt. %,wherein the amount of f phycocyanin ranges between 0.003 and 0.5 wt. %,wherein the amount of t water ranges between 15 and 80 wt. %,and whereind. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between the at least one multi-sulphated carrageenan and t phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7,or i. the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5,', 'ii. the weight ratio between the at least one multi-sulphated ...

LOW-CARBOHYDRATE SQUEEZED CARROT JUICE AND CARROT-CONTAINING BEVERAGE

An object of the present invention is to provide a low-saccharide squeezed carrot juice and a concentrate thereof as well as low-saccharide carrot-containing vegetable beverage and carrot-containing vegetable fruit beverage, in which natural carrot aroma/taste has been achieved. The present invention provides a low-saccharide squeezed carrot juice and a concentrate thereof, each comprising either or both of a fructooligosaccharide and an inulin. The present invention also provides low-saccharide carrot-containing vegetable beverage and carrot-containing vegetable fruit beverage, each comprising either or both of a fructooligosaccharide and an inulin. 1. A squeezed carrot juice and a concentrate thereof , each having a saccharide concentration of 2.5 g/100 mL or less and comprising either or both of a fructooligosaccharide and an inulin.2. A carrot-containing vegetable beverage having a saccharide concentration of 2.5 g/100 mL or less and comprising either or both of a fructooligosaccharide and an inulin.3. A carrot-containing vegetable fruit beverage having a saccharide concentration of 4.5 g/100 mL or less and comprising either or both of a fructooligosaccharide and an inulin.4. The carrot-containing beverage according to claim 3 , which comprises a squeezed carrot juice or a concentrate thereof claim 3 , said squeezed carrot juice or concentrate thereof having a saccharide concentration of 2.5 g/100 mL or less and comprising either or both of a fructooligosaccharide and an inulin.5. The carrot-containing beverage according to claim 3 , wherein the rate of carrot used in the beverage is 10% or more.6. The squeezed carrot juice and the concentrate thereof according to claim 1 , wherein the contents of the fructooligosaccharide and the inulin satisfy Formula (I):{'br': None, 'i': F+', 'I, '0.3≤⅓\u2003\u2003[Mathematical Formula 1]'}wherein F represents the content (g/100 mL) of the fructooligosaccharide in the squeezed juice and the concentrate; and I represents the ...

YEAST EXTRACT FOR INHIBITING FLOCCULATION AND SETTLING IN FOODS AND BEVERAGES

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages. 1. An antiflocculation/settling agent composed of yeast extract , the agent inhibiting flocculation and/or settling arising from freezing and thawing of an aqueous solution.2. An antiflocculation/settling agent composed of yeast extract , the agent inhibiting flocculation and/or settling arising from freezing and thawing of a food or beverage.3. An antiflocculation/settling agent composed of yeast extract , the agent inhibiting flocculation and/or settling of protein in an acidic dairy beverage or acidic soy milk beverage having a pH of 3.5 to 5.0.4. The antiflocculation/settling agent according to claim 1 , wherein an amount of RNA content per solid content of the yeast extract is at least 15 wt % claim 1 , dietary fiber content is at least 10 wt % claim 1 , and protein content is at least 15 wt %.5. The antiflocculation/settling agent according to claim 4 , wherein mannan content makes up at least 50 wt % of the dietary fiber.6. The antiflocculation/settling agent according to claim 1 , wherein the yeast extract is obtained using yeast cell body residue.7Candida utilis.. The antiflocculation/settling agent according to claim 1 , ...

Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials

A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.

Reduced Calorie Food Product and Methods of Making

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid. 1. A method for isolating juice fractions , the method comprising:reducing a molecular weight of sugars in a clarified juice fraction to form reduced molecular weight sugars; andseparating the clarified juice fraction into a high molecular weight nutrient (HMWN)-rich fraction and a HMWN-depleted fraction, wherein the HMWN-rich fraction contains a greater amount of sucrose than the HMWN-depleted fraction.2. The method of further comprising separating a juice stream into the clarified juice fraction and a solids-rich fraction.3. The method of further comprising bio-converting sugars present in the HMWN-rich fraction to non-digestible oligosaccharides.4. The method of further comprising combining the HMWN-rich fraction with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.5. A method for producing a juice product comprising:providing a feed juice;processing the feed juice to selectively separate high molecular weight nutrients to produce a HMWN-rich juice fraction;bioconverting sugars present in the HMWN-rich fraction to form a HMWN-rich, sucrose-reduced fraction.6. The method of wherein the bioconverting includes hydrolyzing sucrose claim 5 , forming oligosaccharides claim 5 , or a combination of hydrolyzing sucrose and forming oligosaccharides.7. The method of further comprising separating the feed juice into a solids-rich fraction and a clarified ...

METHOD FOR REDUCING FRUCTAN IN A FOOD PRODUCT WITH AID OF INVERTASE (EC 3.2.1.26)

The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with the invertase, wherein fructan in the fructan-containing food product is hydrolysed. The invention further relates to the use of an invertase belonging to enzyme classification EC. 3.2.1.26 for the preparation of a medicament or a dietary supplement for the treatment of a person suffering from irritable bowel syndrome. Invertase (EC 3.2.1.26) may optionally by further combined with inulinase (EC3.2.1.7) and/or beta-fructosidase (EC 3.2.1.80). 1. A method for reducing an amount of fructan in a fructan-containing food product , comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product , and incubating the food product with the invertase , wherein fructan in the fructan-containing food product is hydrolysed.2. The method according to claim 1 , wherein the invertase is added in an amount of 2 to 2000 SU/gram food product.3. The method according to claim 1 , wherein the fructan comprises fructan oligosaccharides having a degree of polymerisation of DP3 claim 1 , DP4 and/or DP5.4. The method according to claim 3 , wherein an amount of at least 50% of the fructan oligosaccharides having DP3 claim 3 , DP4 and/or DP5 originally present in the food product is hydrolysed.5. The method according to claim 1 , further comprising adding an inulinase EC 3.2.1.7 and/or a fructan beta-fructosidase EC 3.2.1.80 to the food product.6. The method according to claim 1 , wherein the fructan-containing food product is a non-fermented food product claim 1 , wherein the non-fermented food product has not been prepared with yeast and/or bacteria.7. The method according to claim 1 , wherein the non-fermented food product comprises pasta claim 1 , noodles claim 1 , cake claim 1 , cookies claim 1 , biscuits claim 1 , pancake ...

SYSTEM AND METHOD FOR PRODUCTION OF CLARIFIED CITRUS JUICE CONCENTRATES CONTAINING 100% JUICE

A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification and concentration. The resulting juice concentrates contain no additives or preservatives. Said concentrates have no FDA Standards of Identity, and can be used in percentage juice calculations. 1. A natural ingredient for use in food and beverages , comprising:a clarified citrus juice concentrate produced from one or more of citrus peels of a citrus fruit and flesh of the citrus fruit.2. The ingredient of claim 1 , wherein said clarified citrus juice concentrate was digested with naturally occurring enzymes.3. The ingredient of claim 1 , wherein said clarified citrus juice exhibits a minimum of 60% transmittance at 440 nm when tested at 16 degrees Brix.4. The ingredient of claim 1 , wherein said clarified citrus juice concentrate exhibits a maximum of about 5 nephelometric turbidity units when tested at 16 degrees Brix.5. The ingredient of claim 1 , wherein said clarified citrus juice concentrate has been concentrated to between about 67 degrees Brix and about 69 degrees Brix.6. The ingredient of claim 1 , wherein said clarified citrus juice concentrate exhibits a minimum of about 0.60% to a maximum of about 2.50% titratable acidity as citric acid when measured at 68 degrees Brix.7. The ingredient of claim 1 , wherein said clarified citrus juice concentrate is has a pH value between between about 2.5 and about 4.48. A method of manufacturing an ingredient for use in food and beverages claim 1 , comprising the steps of:providing a solid composition comprising one or more of citrus peels of a citrus fruit and flesh of the citrus fruit;grinding and steam injecting the solid composition to form a slurry;adding water to and cooling the slurry;adding enzymes to the slurry and allowing time for liquefaction;separating slurry to remove solids ...

ENZYMATIC IN-SITU FORTIFICATION OF FOOD WITH FUNCTIONAL CARBOHYDRATES

The invention relates to the enzymatic treatment of a virgin liquid nutrient naturally containing carbohydrates for the in-situ production of functional carbohydrates, thereby obtaining a fortified processed liquid nutrient, being rich (or enriched) in such functional carbohydrates and offering a beneficial nutritional value. The invention relates to the in-situ use of enzymes during food processing of a virgin liquid nutrient for the preparation of fortified food containing supplementary functional carbohydrates of specified composition. 1. A method for preparing an edible processed liquid nutrient by enzymatic in-situ conversion of a virgin liquid nutrient , the method comprising: one or more initial carbohydrates selected from the group consisting of sucrose, inulin, lactose, glucose, galactose, starch, maltose, and fructose;', 'one or more additional ingredients selected from the group consisting of lipids, proteins, vitamins, metabolites, colloids or colloidal particles, phytochemicals, fibers, and polysaccharides other than starch;, '(i) providing a virgin liquid nutrient which comprises'}(ii) optionally, adjusting (ii-a) pH value and/or (ii-b) temperature of the virgin liquid nutrient;(iii) optionally, supplementing (iii-a) inorganic phosphate and/or (iii-b) an enzyme cofactor and/or (iii-c) one or more initial carbohydrates to the virgin liquid nutrient; and(iv) treating the virgin liquid nutrient with one or more enzymes,thereby converting at least a portion of the one or more initial carbohydrates into one or more altered carbohydrates selected from the group consisting of D-allulose, kojibiose, nigerose, trehalose, cellobiose, alpha-D-fructofuranose, beta-D-fructofuranose 1,2′:2,3′-dianhydride (DFA III), D-tagatose, isomaltulose, isomaltose, isomalto-oligosaccharides (IMO), gluco-oligosaccharides (GlucOS), and D-mannose;thus obtaining the processed liquid nutrient.2. The method of claim 1 , wherein a total content of said one or more additional ...

USE OF A YEAST EXTRACT FOR CLARIFYING MUSTS AND BEVERAGES

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas. 1. A method for clarifying musts and beverages chosen from wine , tea , beer and fruit juices , said method comprising contacting:a yeast extract comprising an amount by weight of nucleic acids of at least 10% relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA),with said musts and beverages.2. A method as claimed in claim 1 , wherein each of said fragments of RNA of the yeast extract has an average molecular weight of greater than 10 kDa.3. A method as claimed in claim 1 , wherein the yeast extract also comprises mineral materials claim 1 , saccharides and free amino acids.4. A method as claimed in claim 1 , wherein the yeast extract is in the form of a powder or of a more or less concentrated liquid.5Saccharomyces, Kluyveromyces, TorulaCandida.. A method as claimed in claim 1 , wherein the yeast of the extract is chosen from the group comprising and6. A method as claimed in claim 1 , for clarifying wines.7. A method as claimed in claim 6 , wherein the yeast extract is in the form of a powder and is used at a content ranging from 0.1 g (gram) to 50 g per hectoliter (hl) of wine.8. A method as claimed in claim 1 , for clarifying tea.9. A method as claimed in claim 8 , wherein the yeast extract is in the form of a powder and is used at a content ranging from 0.01 g (gram) to 5 g per liter (l) of tea.10. A method for clarifying musts and beverages chosen from wine claim 8 , tea claim 8 , beer and fruit juices claim 8 , said method comprising contacting:{'i': Saccharomyces, Kluyveromyces, Torula', 'Candida, 'fragments of ribonucleic acid (RNA) originating ...

PROLINE SPECIFIC ENDOPROTEASE

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of 1. A polypeptide having proline-specific endoprotease activity , selected from the group consisting ofi. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2;ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2;iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, optionally under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1;iv. a polypeptide encoded by a nucleic acid that has at least 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.2. A polypeptide that is an isolated claim 1 , substantially pure claim 1 , pure claim 1 , recombinant claim 1 , synthetic or variant polypeptide of the polypeptide of .3. A polypeptide according to claim 1 , wherein the mature polypeptide sequence of SEQ ID NO: 2 comprises amino acids 36 to 526 of SEQ ID NO: 2 claim 1 , wherein methionine at position 1 in SEQ ID NO: 2 is counted as 1.4. A composition comprising a polypeptide according to .5. A composition according to claim 4 , comprising a carrier claim 4 , an excipient claim 4 , or an auxiliary enzyme.6. A nucleic acid encoding a proline-specific endoprotease claim 4 , which has at least 70% claim 4 , 75% claim 4 , 80% claim 4 , 85% claim 4 , 90% claim 4 , 95% claim 4 , 96% claim 4 , 97% claim 4 , 98% claim 4 , or 99% sequence identity to the mature polypeptide encoding sequence of SEQ ID NO: 1.7. A nucleic acid that is an isolated claim 6 , substantially pure claim 6 , pure claim 6 , recombinant claim 6 , synthetic or variant nucleic acid of the nucleic acid of .8. An expression vector comprising a nucleic acid according to ...

SUGAR REDUCED PRODUCTS AND METHOD OF PRODUCING THEREOF

The present invention relates to methods of producing a sugar reduced product from biomass comprising treating the biomass with fermentation enzymes. In an embodiment, treating with fermentation enzymes comprises fermentation. The present invention also relates to sugar reduced products produced by such methods and methods of producing fermentation enzymes. 1. A method of preparing a sugar reduced product from a biomass comprising:i) treating the biomass with fermentation enzymes to reduce the sugar concentration; andii) post-treating the material obtained by step i) to further reduce the sugar concentration.2. The method of claim 1 , wherein step i) comprises fermentation of the biomass with one or more bacteria selected from lactic acid claim 1 , acetic acid claim 1 , propionic acid and bifido bacteria.3. The method of claim 2 , wherein the fermentation is anaerobic.4. The method of or claim 2 , wherein the bacteria are removed after step i) or step ii).5. The method of any one of to claim 2 , wherein the fermentation enzymes are produced by one or more of lactic acid claim 2 , acetic acid claim 2 , propionic and bifido bacteria cultured in biomass before step i).6. The method of any one of to claim 2 , wherein post-treating comprises one or more of the following:i) microwaving,ii) heating,iii) exposure to high frequency sound waves (ultrasound), andiv) exposure to high hydrostatic pressure.7. The method of claim 6 , wherein post-treating increases the activity of the fermentation enzymes.8. The method of claim 6 , wherein heating comprises high temperature short time (HTST).9. The method of claim 8 , wherein HTST is at about 100° C. for about 5 to about 20 seconds.10. The method of any one of to claim 8 , wherein the post-treating comprises microwaving for at least 1 minute.11. The method of claim 6 , wherein high hydrostatic pressure comprises treatment with 150 to 800 MPa.12. The method of any one of to claim 6 , wherein the sugar in the material obtained in ...

METHOD FOR PREPARING LOW-SUGAR-CONTENTS JUICE

The present invention provides a method to convert the intrinsic sugar of a juice into indigestible oligosaccharides (such as, low-polymerization fructose and sorbitol). The present method comprises using a biomass and fructosyltransferase as well as pressure treatment. Taking advantage of the present method, the drawbacks of drinking juices, such as too many sugar and calorie intake can be obviated, and thereby the present invention can offer healthier option to the consumers. 1. A method for preparing a low-sugar-contents juice , comprising the following steps:{'i': 'Zymomonas mobilis', '(A) obtaining a raw juice and a biomass;'}{'i': 'Zymomonas mobilis', 'claim-text': [{'i': 'Zymomonas mobilis', '0.2 to 2.0 weight percentage of said biomass; and'}, '0.02 to 5.0 weight percentage of said fructosyltransferase;', 'wherein said weight percentage is based on the total weight of said mixture;, '(B) mixing said raw juice, said biomass and a fructosyltransferase to obtain a mixture; wherein said mixture comprises(C) conducting a pressure treatment to said mixture at 200 to 600 MPa to obtain said low-sugar-contents juice;{'i': 'Zymomonas mobilis', 'wherein a method for preparing said biomass comprises the following steps{'i': Zymomonas mobilis', 'Zymomonas mobilis, 'sub': '560', '(a) obtaining a broth of from an anaerobic fermentation, wherein said broth of has an ODabsorption of 0.5 to 1.1 at 2× dilution; and'}{'i': Zymomonas mobilis', 'Zymomonas mobilis, '(b) precipitating said broth of to obtain said biomass.'}2. The method of claim 1 , wherein a fermentation medium for said anaerobic fermentation comprises:100 to 300 g/L of glucose; and2 to 10 g/L of yeast extract;wherein said g/L is based on the total volume of said fermentation medium.3. The method of claim 1 , wherein the ambient environment of said anaerobic fermentation substantially has no oxygen.4. The method of claim 1 , wherein claim 1 , the intrinsic sugar content of said low-sugar-contents juice has a ...

METHOD FOR PROCESSING PACHYRHIZUS JUICE CONCENTRATE WITH GOOD TASTE AND STABLE COLOR VALUE

Disclosed is a method for processing juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production. 1Pachyrhizus. A method for processing juice concentrate with good taste and stable color value , comprising the following steps:{'i': 'Pachyrhizus', '(1) pretreatment of raw materials: selecting undamaged mature , cleaning in magnetized water; adding 5% -15 wt % flocculent aluminum chloride, 5-15wt % hydrogen peroxide to the magnetized water, and introducing ozone and UV irradiation to a cleaning pool while cleaning;'}{'i': Pachyrhizus', 'Pachyrhizus', 'Pachyrhizus, '(2) thoroughly removing residual substances on the surface of the using a conveyor belt that can spray water: filtering the water and weighing, juicing the with a juicer, and collecting debris and crude juice in, a unified manner;'}{'i': 'Pachyrhizus', '(3) high-temperature enzymolysis: adding 0.3-6.5 time of clean water to the above debris and juice, adding 300 ml/T(raw material) high-temperature amylase, then performing ...

REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus. 1. A process for preparing a reduced calorie beverage or food product , the process comprising:a. fermenting, under aerobic conditions, a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol; andb. removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.2. The process according to claim 1 , wherein step (a) comprises:i. fermenting, under aerobic conditions, a first fraction of the juice or liquid with the yeast; andii. subsequently adding a second fraction of juice or liquid to the fermented first fraction to produce the fermentation product.3. A process for preparing a reduced calorie beverage claim 1 , the process comprising: i. fermenting a first fraction of a plant-derived juice or liquid with yeast to produce fermentation product containing ethanol;', 'ii. subsequently adding further plant-derived juice or liquid to the fermented first fraction to produce further fermentation product containing ethanol;', 'iii. displacing a portion of the fermentation product away from a remaining portion of the fermentation product; and, 'a.'}b. removing at least some of the ethanol from the displaced portion while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.4. The process according to claim 1 , additionally comprising a step (c) claim 1 , wherein volatiles removed from the fermentation product at step (b) ...

Enzymatic Fermentation Process

The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between −10° C. and +15° C. to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH>3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas.

REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus. 1. A process for preparing a reduced calorie beverage or food product , the process comprising:(a) fermenting, under aerobic conditions, a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol; and(b) removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.2. The process according to claim 1 , wherein step (a) comprises:(i) fermenting, under aerobic conditions, a first fraction of the juice or liquid with the yeast; and(ii) subsequently adding a second fraction of juice or liquid to the fermented first fraction to produce the fermentation product.3. A process for preparing a reduced calorie beverage claim 1 , the process comprising: (ii) subsequently adding further plant-derived juice or liquid to the fermented first fraction to produce further fermentation product containing ethanol;', '(iii) displacing a portion of the fermentation product away from a remaining portion of the fermentation product; and, '(a) (i) fermenting a first fraction of a plant-derived juice or liquid with yeast to produce fermentation product containing ethanol;'}(b) removing at least some of the ethanol from the displaced portion while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.4. The process according to claim 1 , additionally comprising a step (c) claim 1 , wherein volatiles removed from the fermentation product at ...

METHOD FOR REDUCING THE SACCHARIDE CONTENT OF JUICE CONCENTRATES

The invention relates to a method for reducing the saccharide content in concentrated juices. 2. The method as claimed in claim 1 , wherein steps b) claim 1 , c) and d) are carried out simultaneously at least for a time.3. The method as claimed in claim 1 , wherein the juice concentrate has a saccharide concentration of more than 20 and up to 75% (w/v).4. The method as claimed in claim 1 , wherein the juice concentrate has a saccharide concentration of from 30 to 55% (w/v).5. The method as claimed in claim 1 , wherein claim 1 , after step d) has been carried out claim 1 , the gaseous composition is repeatedly contacted in the form of step c) with the juice concentrate.6. The method as claimed claim 1 , wherein the at least one microorganism is selected from the group consisting of yeasts and bacteria and mixtures thereof.7. The method as claimed in claim 1 , wherein the zeolite is selected from the group consisting of MFI zeolites claim 1 , silicalites and beta zeolites and mixtures thereof.8. The method as claimed in claim 1 , wherein the fermentation of the juice concentrate according to step b) is carried out under anaerobic or microanaerobic conditions.9. The method as claimed in claim 1 , wherein the adsorber additionally comprises at least one binder selected from the group consisting of silica claim 1 , silicates claim 1 , bentonite claim 1 , PTFE and mixtures thereof.10. A use of the method as described in claim 1 , for producing a juice concentrate with a reduced saccharide content. The present invention relates to a method for reducing the saccharide content in juice concentrates having an initial saccharide concentration or more than 20% (w/v).On a large scale, juices are mostly produced from concentrates. This is essentially because raw juices can be reduced to a fraction (for example a fifth) of their initial volume in the country of origin or at the juice-producing factory, which has a positive effect on transport costs and the costs of further ...

A PREPARATION METHOD OF COMPOSITE JUICE MIXED BY NONI FRUIT AND BLUEBERRY

Provided is a preparation method of composite juice mixed by noni fruit and blueberry, which includes the following steps: a noni fruit pre-fermentation, a blueberry pretreatment, a composite fruit juice fermentation, a filtration and a centrifugation. The prepared composite juice mixed by noni fruit and blueberry has a clear and transparent form, no precipitation, uniformity, no suspended matter, rich blueberry aroma, not pungent, soft taste, moderate sweet and sour, purple luster and translucent. 1. A preparation method of a composite juice mixed by noni fruit and blueberry , wherein it comprises the following steps:noni fruit pre-fermentation: brushing a skin of a mature noni fruit; cutting it into slices with a thickness of 1˜5 mm; according to a weight ratio, white sugar:noni fruit:water=(0.8˜1.2):(1˜3):(10˜30), putting them into a fermentation container; then adding yeast and leaving the container in a cool place to ferment for 3˜6 months; shaking the fermentation container every day for the first month; after the fermentation, filtering the material, and using the filtrate thereof to obtain a noni enzyme;blueberry pretreatment: washing and drying blueberries, then sending them to the freezer at −15˜24° C. to freeze for 4˜8 h, taking them out and crushing them to obtain a mixture of a blueberry juice and skin dregs, and the mixture will be warmed up naturally for later use;fermentation of the composite juice: adding the noni enzyme from the noni fruit pre-fermentation and the mixture of blueberry juice and skin dregs from the blueberry pretreatment into the fermentation container, raising a temperature of the materials to 20˜30° C., adding yeast and pectinase, stirring evenly, and fermenting for 20˜24 h;filtration and centrifugation: filtering the fermented material with a mesh screen to remove the blueberry skin dregs, centrifuging the obtained filtrate, taking a supernatant after centrifugation, filtering through a membrane filter or diatomaceous earth ...

PACKAGED BEVERAGE AND METHOD FOR PRESERVING KOJI EXTRACT

Provided are a packaged beverage containing koji extract in which the generation of old stink is suppressed and the enzyme activity is maintained, and a method for preserving the koji extract. The packaged beverage contains koji extract and has a carbon dioxide gas internal pressure at 20° C. of 0.03 MPa or more. 1. A method for manufacturing packaged beverage in which the generation of old stink is suppressed , comprising a step of extraction to obtain koji extract by immersing a koji in a water-containing solvent , and a step of containing carbon dioxide gas in the koji extract or a beverage containing the koji extract such that a carbon dioxide gas internal pressure at 20° C. is 0.03 MPa or more.2. The method for manufacturing packaged beverage in which the generation of old stink is suppressed according to claim 1 , wherein the koji is at least one kind of koji selected from the group consisting of rice koji claim 1 , barley koji claim 1 , and tea koji.3. The method for manufacturing packaged beverage in which the generation of old stink is suppressed according to claim 1 , wherein the water-containing solvent is water or green tea beverage.4. The method for manufacturing packaged beverage in which the generation of old stink is suppressed according to claim 2 , wherein the water-containing solvent is water or green tea beverage.5. A method for suppressing old stink of koji extract claim 2 , comprising a step of containing carbon dioxide gas in the koji extract such that a carbon dioxide gas internal pressure at 20° C. is 0.03 MPa or more.6. A method for maintaining an enzyme activity of koji extract claim 2 , comprising a step of containing carbon dioxide gas or nitrogen gas in the koji extract so that an internal pressure of the carbon dioxide gas or nitrogen gas at 20° C. is 0.03 MPa or more.7. The method for maintaining an enzyme activity of koji extract according to claim 6 , wherein the internal pressure of the carbon dioxide gas or nitrogen gas is 0.1 MPa ...

Encapsulated functional food compositions

A functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and the matrix do not both contain the probiotic or both contain the prebiotic. The encapsulated composition provides certain advantages in its transport, handling and consumption. The edible membrane matrix can be constructed to include edible particles that impart advantages to the performance of the membrane matrix, provide functional nutrition, health and well-being benefits, therapeutic treatment to the consumer, and/or enhance consumer gustatory experience. In particular aspects, the functional food composition provides nutritive and health benefits for disease treatment and prevention, and health maintenance through the incorporation of certain biologically active compounds in the edible substance and/or as particles in the membrane matrix.

LUO HAN GUO JUICE AND PREPARATION METHOD THEREOF

Luo han guo juice and a preparation method thereof. The method comprises: preparing fresh luo han guo fruits, and washing and grinding the same; adding a macerating enzyme; and performing enzymolysis under an ultra-high pressure of 120-220 MPa and maintaining the pressure for 10-15 minutes. 1. A preparation method of LUO HAN GUO juice , wherein the method comprises the following steps: taking fresh LUO HAN GUO fruits , adding a macerating enzyme , and performing enzymolysis while maintaining an ultra-high pressure of 120 to 220 MPa for 10 to 15 min to obtain enzymolyzed LUO HAN GUO juice.2. The method according to claim 1 , wherein the method comprises the following steps: taking fresh LUO HAN GUO fruits claim 1 , adding a macerating enzyme claim 1 , and performing enzymolysis while maintaining an ultra-high pressure of 140 to 180 MPa for 12 to 14 min to obtain enzymolyzed LUO HAN GUO juice.3. The method according to claim 1 , wherein the enzymolysis is performed under an ultra-high pressure condition at a temperature of ≤30° C.4. The method according to claim 1 , wherein the usage amount of the macerating enzyme is 0.5‰ to 1‰ of the weight of fresh fruits claim 1 , and the composition ratio of the macerating enzyme is as follows: pectinase 3500 to 5000μ/g claim 1 , cellulase 100 to 200μ/g claim 1 , amylase 2000 to 3000μ/g claim 1 , protease 4000 to 8000μ/g claim 1 , and xylanase 3500 to 5000μ/g.5. The method according to claim 1 , wherein the method comprises the following steps: taking the enzymolyzed LUO HAN GUO juice claim 1 , and inactivating enzyme while maintaining an ultra-high pressure of ≥400 MPa for 5 to 10 min to obtain enzyme-inactivated LUO HAN GUO juice.6. The method according to claim 5 , wherein the method comprises the following steps: taking the enzyme-inactivated LUO HAN GUO juice claim 5 , and processing by a filter press or a high-speed centrifuge to obtain clarified LUO HAN GUO juice.7. The method according to claim 6 , wherein when a filter ...

METHOD FOR OBTAINING A STABILISED FOOD DRINK MADE FROM FRUIT JUICE COMPRISING EXTRACTS OF MICROALGAE AND/OR CYANOBACTERIA

In the field of biomass valorization, in particular algal biomass, a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, includes extracts of eukaryotic or prokaryotic microalgae (cyanobacteria). The stabilised food drink obtained by this method is also disclosed. 1. A method for obtaining a food drink with a long shelf life at ambient temperature with an acidic pH comprising eukaryotic or prokaryotic (cyanobacteria) microalgae , and/or purified water-soluble compounds extracted from eukaryotic or prokaryotic (cyanobacteria) microalgae , wherein said method comprises at least:a. one step of mixing said extracts and/or water-soluble compounds with the ingredients of the drink that are sensitive to heat treatments, said mixture being maintained at a pH greater than 7;b. one optional step of mixing the ingredients of the drink that are not sensitive to heat treatments with the ingredient or ingredients that have an acidic pH;c. one step of sterilisation by microfiltration of the mixture obtained at step a);d. one step of sterilisation by microfiltration or by heat treatment of the mixture obtained at step b) or of the ingredient with an acidic pH;e. one step of homogenising the sterilised mixtures obtained at steps c) and d); andf. obtaining a drink with a long shelf life and an acidic pH comprising extracts of eukaryotic or prokaryotic (cyanobacteria) microalgae and/or purified water-soluble compounds extracted from eukaryotic or prokaryotic (cyanobacteria) microalgae.2. The method according to claim 1 , wherein the drink is made from fruit juice claim 1 , the acid ingredient being natural or concentrated fruit juice.3. The method according to claim 1 , wherein the extracted water-soluble compounds are selected from among proteins and peptides claim 1 , water-soluble vitamins claim 1 , C-phycocyanin claim 1 , and chlorophyll.4Chlorella, Nannochloropsis, ...

VEGETABLE HEALTH DRINK

An oat based vegetable health drink comprises or substantially consists of carbohydrate of high glycemic index (GI) from oats, inherent oat protein, β-glucan, potato protein or other protein of vegetable origin of a composition similar to that of potato protein, and water but does not contain any of: protein of animal origin, trimethylglycine, hydrocolloid other than β-glucan. Also disclosed is a method of promoting muscle glycogen recovery upon physical exertion by administration of a glycogen recovery efficient amount of the health drink in close timely proximity of the exertion. 1. Oat-based vegetable health drink comprising or substantially consisting of carbohydrate of high glycemic index (GI) , inherent oat protein , β-glucan , potato protein or other protein of vegetable origin of a composition similar to that of potato protein , and water but which does not contain any of: protein of animal origin , trimethylglycine , hydrocolloid other than β-glucan , wherein the carbohydrate of high GI is a mixture of disaccharides , in particular maltose , and low-molecular weight oligosaccharides obtained or obtainable by enzymatic degradation of an oats source.2. The drink of claim 1 , wherein the carbohydrate of high GI is a mixture of maltose and of low molecular weight oligosaccharides containing little or no glucose.3. The drink of claim 2 , containing glucose in an amount of less than 2% by weight of total solids.4. The drink of claim 2 , containing glucose in an amount of less than 1% by weight of total solids.5. The drink of claim 1 ,6. The drink of claim 5 , wherein the oats source is oat meal of which the β-glucanase content has been substantially reduced claim 5 , such as to less than 20% or less than 10% or less than 5% of the original content claim 5 , or eliminated.7. The drink of claim 6 , wherein the β-glucanase content of the oats source has been reduced or eliminated by heat treatment.8. The drink of claim 1 , wherein the β-glucan of the drink has been ...

Method and equipment for the preparation of a food product, in particular berry based

A method and equipment for preparation of a berry-based food product, and in particular a grape-based product, which includes the following successive steps: (a) enzymatic maceration of the berries; (b) pressing of the berries, with the separation of juice from the berries and from solid particles from the berries; (c) treating the juice from the berries by decompression, where the treatment comprises elimination of condensates formed during the decompression. Flash-decompression equipment which could be used to practice the method is also disclosed. The method and equipment also has applications in the treatment of juice from berries and in particular to the production of wine.

Riboflavinase enzymes and their use to prevent off flavor in brewing

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

METHOD FOR DECOLORIZATION OF SUGAR SOLUTION USING ENZYMES

The present invention relates to methods for decolorizing a sugar solution obtained from sugar crops, wherein the solution is treated enzymatically with an oxidoreductase resulting in a decrease in color and/or turbidity of the solution. Also described are methods for decolorizing fruit juice solutions using oxidoreductases. Specifically, glucose oxidase, carbohydrate oxidases, glucose dehydrogenase, cellobiose dehydrogenase and glucooligosaccharide oxidase are described. At least action of glucose oxidase results in the formation of a coloured precipitate, which may be removed by filtration or centrifugation. 1. A method for decolorizing a sugar solution obtained from sugar crops , wherein the solution is treated enzymatically with a glucose oxidase (EC 1.1.3.4) , carbohydrate oxidases (EC 1.1.3) or a dehydrogenase resulting in a decrease in color and/or turbidity of the solution.2. The method according to claim 1 , wherein at least 20% claim 1 , at least 25% claim 1 , at least 30% claim 1 , at least 35% claim 1 , particularly at least 40% claim 1 , more particularly 45% claim 1 , even more particularly at least 50% of the color is removed.3. The method according to claim 1 , wherein the color reduction is obtainable when the glucose oxidase claim 1 , carbohydrate oxidase claim 1 , or dehydrogenase is added at any step before evaporation in a sugar production process.4. The method according to claim 1 , wherein reduction in color is obtained by removal of color which is not a melanoidin.5. The method according to claim 1 , wherein the sugar solution is obtained from any sucrose containing sugar crops claim 1 , such as claim 1 , sugar cane claim 1 , sugar beet claim 1 , sweet sorghum.6. The method according to claim 1 , wherein the sugar solution is selected from the group comprising raw juice claim 1 , primary juice claim 1 , secondary juice claim 1 , mixed juice claim 1 , sulphited juice claim 1 , limed juice claim 1 , decanted juice claim 1 , clear juice claim 1 ...

LOW SUGAR FOOD PRODUCTS WITH HIGH FIBER CONTENT

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid. 1. A process for preparing a low sugar , high fiber food product comprising the step of contacting a starting food product containing sugar or a composition comprising same with at least one type of microbial cells , wherein the microbial cells are active in reducing the sugar content of the starting food product and in converting mono- or disaccharides to at least one oligosaccharide and/or polysaccharide , thereby obtaining a processed food product with reduced sugar content and elevated content of at least one oligosaccharide and/or polysaccharide compared to the starting food product.2. The process of claim 1 , wherein the microbial cells are selected from the group consisting of dead cell claim 1 , living cells and a combination thereof.3. The process of claim 1 , wherein the microbial cells are dead microbial cells.4. The process of claim 3 , wherein the dead microbial cells are immobilized.5. The process of claim 1 , wherein the microbial cells are selected from the group consisting of yeast cells claim 1 , bacterial cells claim 1 , fungi cells and any combination thereof.6Xanthophyllomyces dendrorhous, Kluyveromyces lactis, Ogataea polymorpha, Metschnikowia fructicola, Saccharomyces cerevisiae. The process of claim 5 , wherein the microbial cells are of yeast selected from the group consisting of claim 5 , yeast isolated from olives and any combination thereof.7Zymomonas mobilis, Bacillus licheniformis, Paenibacillus polymyxa, Acetobacter xylinum, Sarcina ventriculi, Gluconobacter xylinus, PseudomonasMicrobacterium laevaniformans, Bacillus ...

PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST

The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a . Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products. 1. A method for reducing the earthy off-flavor of vegetable juice , comprising:{'i': 'Pichia kluyveri', '(a) adding at least one strain to a substrate comprising a root vegetable, and'}{'i': 'Pichia kluyveri', '(b) fermenting the substrate comprising the strain,'}thereby obtaining fermented vegetable juice.2. The method of claim 1 , wherein the root vegetable is select from the group consisting of carrot claim 1 , beetroot claim 1 , parsnip claim 1 , swede claim 1 , turmeric claim 1 , ginger claim 1 , potato claim 1 , sweet potato claim 1 , turnip claim 1 , rutabaga claim 1 , yucca claim 1 , kohlrabi claim 1 , onion claim 1 , garlic claim 1 , celery root claim 1 , horseradish claim 1 , daikon claim 1 , jicama claim 1 , radish claim 1 , Jerusalem artichoke claim 1 , and yam.3Pichia kluyveri. The method of claim 1 , wherein the at least one strain comprises one or more selected from the group consisting of:{'i': 'Pichia kluyveri', '(a) the strain deposited at the Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH (DSMZ), Inhoffenstr. 7B, D-38124 Braunschweig, under Accession No. DSM 28484;'}{'i': 'Pichia kluyveri', '(b) the strain deposited at the National Measurement Institute, 541-65 Clarke Street, South Melbourne, Victoria 3205, Australia, under Accession No. V06/02271;'}{'i': 'Pichia kluyveri', 'c) the strain deposited at the National Measurement Institute, 541-65 Clarke Street, South Melbourne, Victoria 3205, Australia, under Accession No. V06/02272, and'}d) mutants of any of (a), (b) or (c).4. The method of claim 1 , wherein the fermented vegetable juice comprises ...

USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor. 1. A method of using an additive comprising using a cysteine protease and a cofactor for improving quality of beverages based on plant musts by increasing protein hydrolysis.2. The method according to claim 1 , wherein said cysteine protease is plant-derived.3. The method according to claim 2 , wherein said cysteine protease is selected from bromelain or cysteine protease extracted from ginger.4. The method according to claim 3 , wherein said bromelain is extracted from pineapple fruit.5. The method according to claim 1 , wherein said cofactor is selected from a sulphur compound claim 1 , including one of cysteine claim 1 , glutathione or methionine claim 1 , and a calcium salt claim 1 , including calcium chloride.6. The method according to claim 1 , wherein said beverage is selected from beer claim 1 , wine claim 1 , cider or fruit juice.7. The method according to claim 1 , wherein said additive improves protein stability and/or alcoholic fermentation of said beverage.8. The method according to claim 1 , wherein said cysteine protease and said cofactor are added in free form in said beverages.9. The method according to claim 1 , wherein said cysteine protease or said cofactor is immobilized on a support.10. An additive for improving quality of beverages based on plant musts claim 1 , the additive comprising a cysteine protease and a sulphur compound other than cysteine.11. The additive according to claim 10 , wherein said sulphur compound is selected from glutathione and methionine.12. A method for preparing an additive for improving quality of beverages based on plant musts claim 10 ...

IMPROVED SUGAR-DEPLETED FRUIT OR VEGETABLE JUICE AND JUICE-RETAINING FRUIT OR VEGETABLE DERIVED MATTER, METHODS OF PRODUCING THE SAME AND THE USE THEREOF TO MAINTAIN HEALTH AND TO TREAT AND PREVENT MEDICAL AILMENTS

The present invention provides a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca, (iii) at least about 1 g/l K, and (iii) at least about 0.1 g/l Mg2+. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis. 1. A sugar-depleted fruit or vegetable juice product , wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter , wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three , of{'sup': '2+', '(i) at least about 0.5 g/l Ca,'}{'sup': '+', '(ii) at least about 1 g/l K, and'}{'sup': '2+', '(iii) at least about 0.1 g/lMg.'}2. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the combined mass concentration of free glucose and sucrose in the sugar-depleted juice product is no more than about 20 g/l when said juice product is adjusted in volume with water to give a gluconic acid concentration of about 5 g/l to about 100 g/l.3. The sugar-depleted fruit or vegetable juice product of claim 2 , wherein the combined mass concentration of free glucose and sucrose in the sugar-depleted juice product is no more than about 15 g/l.4. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product contains no more than about 5 g/l free glucose claim 1 , preferably no ...

PREPARATION OF A STABLE BEVERAGE

The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of the present invention. 1. Process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage , and preparing the beverage.2. Process according to claim 1 , wherein the beverage is a beer3. Process according to claim 1 , wherein the beverage is a wine or fruit juice.4. Process according to claim 2 , wherein the proline-specific protease and/or polyphenoloxidase is added prior to claim 2 , during or after a fermentation phase.5. Process according to claim 4 , wherein the polyphenoloxidase is added prior to the fermentation phase.6AspergillusA. niger.. Process according to claim 1 , wherein the proline-specific protease is derivable from an sp. optionally7. A beverage obtainable by a process according to . The present invention relates to a process preparation of a beverage which is stable for a prolonged period of time.Haze is a well-known phenomenon in the beverage industry. Haze can be present in beer, wine and fruit juice. Haze formation can occur at different stages during a brewing process. In “Enzymes in food processing” edited by T. Nagodawithana and G. Reed, 3edition, Academic press Inc., San Diego, Chapter V, p.448-449, it has been proposed that haze in beer is the result of interactions between beer proteins and polyphenolic procyanidins. It is explained that in beer haze is often formed upon chilling of the beer. Beer is fermented, maturated, cold stabilised and finally packaged often under chilled conditions. To achieve clarity, beer is often filtered while cold. In spite of the filtration, beer can often become cloudy after it is packaged and distributed to customers and chilled again before serving. Eventually haze can be even formed in beer when it is not or no ...

Flavour Stable Beverages

The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as HO. The invention also comprises combinations of such methods. 2. A method for reducing the content of at least one amino acid in a cereal extract , said method comprising the steps ofa) increasing the level of an acid and/or a base in the cereal extract; andb) removing at least part of the acidic anion of said increased acid and/or of the basic cation of said increased base through a Reverse Electro-Enhanced Dialysis membrane stack.3. The method according to claim 2 , wherein step a) comprises increasing the level of acid and step b) comprises removing at least part of the acidic anion of said increased acid through an Anion Exchange Reverse Electro-Enhanced Dialysis (AX-REED) membrane stack.4. The method according to claim 3 , wherein the method comprises the steps ofa) increasing the level of acid in the cereal extracta2) adding base in order to control pHb) removing at least part of the acidic anion of said increased acid through an Anion Exchange Reverse Electro-Enhanced Dialysis (AX-REED) membrane stack.5. The method according to claim 2 , wherein step a) comprises increasing the level of base and step b) comprises removing at least part of the basic cation of said increased base through an Cation Exchange Reverse Electro-Enhanced Dialysis (CX-REED) membrane stack.6. The method according to any one of to claim 2 , wherein said level of acid is increased by addition of acid to said cereal extract.7. The method according to any one of to claim 2 , wherein said level of acid is increased using an ...

Fermentation Container and Method for Producing Hawthorn Fermented Beverage

A method and system for producing hawthorn fermented beverage where hawthorn fruits are used as the main material to produce a hawthorn fermented beverage with special fermented flavor, rich nutrition, mellow mouth feel and suitable sourness and sweetness, through the processes of fruit sorting, cleaning, juice squeezing, blending, pre-sterilization, alcoholic fermentation, acetic fermentation, lactic acid fermentation, filtration, sterilization and filling. An atomized fermentation technology is adopted for the yeast aerobic proliferation during the alcoholic fermentation phase and for the acetic fermentation phase, so that, as compared with the liquid submerged fermentation methods, the fermentation time of these two stages are shortened by 10-15 hours and 62-100 hours respectively, and the fermentation period is shortened by 3-5 days, which improves the production efficiency of fermentation.

A PROBIOTIC-FERMENTED MACA COMPOSITION AND A METHOD FOR PREPARING THE COMPOSITION AND USE OF THE COMPOSITION

Provided are a probiotic-fermented maca composition, a preparation method therefor, and use thereof. The composition is prepared from maca, fructus lycii and fructus rubi by milling, water extraction, enzymolysis and fermentation by and , and can be used for preparing foods, healthcare products or beverages for improving fatigue tolerance and sexual function. 1. A probiotic-fermented maca composition , wherein the composition is obtained byextracting the maca, fructus lycii and fructus rubi with water,hydrolyzing the extracts enzymatically, andsubjecting the hydrolysate to a probiotic-fermentation;wherein said composition comprises:1.0-10% (g/ml) of maca,2.0-8.0% (g/ml) of fructus lycii, and2.0-8.0% (g/ml) of fructus rubi,wherein the enzyme used in the enzymatic hydrolysis is a high temperature amylase; and{'i': Bifidobacterium', 'Lactobacillus., 'wherein the probiotics are and'}2. The composition according to claim 1 , wherein said composition comprises:3.0% (g/ml) of maca,3.0% (g/ml) of fructus lycii, and3.0% (g/ml) of fructus rubi.3. The composition according to claim 1 , wherein{'i': Bifidobacterium', 'Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis', 'Bifidobacterium infantis, 'said is selected from or ; and'}{'i': Lactobacillus', 'Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus', 'Lactobacillus plantarum., 'said is selected from or'}4. The composition according to claim 1 , sucrose which is present in an amount of 3.0% (g/ml), and', 'sucralose which is present in an amount of 0.008% (g/ml)., 'wherein the composition further comprises sweeteners which are'}5. A method for preparing the composition according to claim 1 , wherein the method comprises the steps of: grinding the maca to a powder with a fineness of 100 mesh or more, grinding the mixture of the fructus lycii and fructus rubi to a powder with a fineness of 10 mesh or more, and', 'mixing the powders of the maca, fructus ...

Mannanase variants

Variants of mannanase, compositions including the variants, to methods for their production and to methods of using variants to degrade and modify mannan containing material.

Lactic acid bacteria and anti-inflammatory method thereof

A Lactobacillus acetotolerans LE36 that has an anti-inflammatory function. Further, the Lactobacillus acetotolerans LE36 can be further provided as a food composition or a pharmaceutical composition.

SYSTEMS AND METHODS FOR AUTOMATICALLY CORING, OR ISOLATING FIBER OR WHOLE JUICE SACS FROM CITRUS FRUIT

A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit. 1. A method of isolating whole juice sacs from at least a portion of a whole citrus fruit , said method comprising:introducing a first enzyme into the at least a portion of the whole citrus fruit to cause the at least a portion of the whole citrus fruit to partially degrade to produce partially degraded citrus;removing peel from the partially degraded citrus to expose a first degraded citrus;applying a second enzyme to the first degraded citrus to cause the first degraded citrus to further degrade to form a second degraded citrus; andisolating the whole juice sacs from the second degraded citrus.2. The method according to claim 1 , wherein the first and second enzymes are a pectinase.3. The method according to claim 1 , wherein isolating includes administering force to the second degraded citrus claim 1 , the juice sacs being removed from citrus membranes of the second degraded citrus.4. The method according to claim 3 , wherein administering force includes applying air or water force to the second degraded citrus.5. The method according to claim 4 , wherein the administering force includes spraying the degraded peeled citrus with the air or water at temperature being between about 70° C. and about 90° C.6. The method according to claim 3 , wherein administering force includes air tumbling the second degraded citrus.7. The method according to claim 1 , wherein introducing includes puncturing the peel to enable the first enzyme to enter the peel of the at least a portion of the punctured whole citrus fruit.8. The method according to claim 7 , wherein introducing includes vacuum assisting the enzyme into the punctured citrus.9. The method according to claim 7 , further comprising collecting citrus oil from the punctured citrus.10. The method according to claim 1 , wherein removing includes mechanically ...

Process and System for Processing Fruit and/or Vegetable

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate. 1. A process for preparing juice from a fruit or vegetable that comprises the following sequential steps:crushing raw fruit or vegetable to provide a juice puree that is directed to a tank;mixing one or more enzymes with the juice puree to hydrolyze pectin and fiber;separating liquid juice from solids;pasteurizing the liquid juice;clarifying the pasteurized liquid juice to form a clarified juice; andtreating the clarified the clarified juice to remove off-flavor and off-flavor precursor compounds to form a juice concentrate.2. The process of wherein the treating comprises filtering the clarified juice to provide a filtrate that is concentrated to provide the juice concentrate.3. The process of wherein the juice concentrate has a Brix value in the range of about 30 to about 70.4. The process of wherein the treating comprises passing the clarified juice through an ion exchange apparatus that contains one or more ion exchange resins.5. The process of further comprising filtering the effluent of the ion exchange apparatus to provide a filtrate.6. The process of further comprising concentrating the filtrate to provide the juice concentrate.7. The process of further comprising adding an acid before claim 1 , during claim 1 , or after the mixing the one or more enzymes with the juice puree to form a mixture having a pH in the range of 3.5 to 4.0. The present disclosure relates to ...

A colored liquid foodstuff having a low ph

The invention relates to a liquid foodstuff, comprisinga. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. water,wherein the amount of multi -sulphated carrageenan is between 0.006 and 0.60 wt%,wherein the amount of water ranges between 35 and 80 wt%,wherein the amount of phycocyanin ranges between 0.003 and 0.15 wt%,wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1,wherein the liquid foodstuff has a pH between 2.0 - 3.7, preferably 2.2 - 3.5, most preferably 2.3 - 3.3, and wherein the wt% are relative to the total weight of the liquid foodstuff.

一种发酵型紫苏黄瓜复合饮料及其制作方法

本发明实施例提供了一种发酵型紫苏黄瓜复合饮料及其制作方法，涉及功能性饮料技术领域，可以充分利用紫苏叶中的有效成分，且减少黄瓜对乳酸菌的抑制作用。所述制作方法包括：制备玉米紫苏发酵乳；制备紫苏叶发酵汁；制备老黄瓜发酵汁；按照质量配比，将玉米紫苏发酵乳58～68份、白砂糖5～12份和海藻酸钠1.5～3份混合，再加入紫苏叶发酵汁6～8份、老黄瓜发酵汁6～8份，经充分混匀后，再通过胶体磨进行研磨混合，制得发酵型紫苏黄瓜复合饮料。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of coriander with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual humidity about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 581 928 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015128950/15, 17.07.2015 17.07.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 17.07.2015 2 5 8 1 9 2 8 (45) Опубликовано: 20.04.2016 Бюл. № 11 2 5 8 1 9 2 8 R U Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. Стр.: 1 C 1 C 1 (56) Список ...

一种蛋黄果西番莲蜂蜜饮料及其制作方法

本发明公开了一种蛋黄果西番莲蜂蜜饮料，是由以下原料制成：蛋黄果、西番莲、黑豆、腰果、金南瓜汁、鱼腥草汁、营养提取液、水适量、蜂蜜、魔芋粉；其制作方法包括以下步骤：(1)、制得混合果汁；(2)、制得营养提取液；(3)、制得复合营养浆；(4)、将混合果汁与复合营养浆、魔芋粉、蜂蜜混合搅拌均匀，静置冷藏，过滤去渣，灭菌灌装即得成品。本发明通过将蛋黄果、西番莲等营养成分引入到蜂蜜饮料当中，同时添加腰果、魔芋、雪莲等保健有益成分，其风味独特，在补充人体所需营养物质的同时，还能提高机体抵抗力，非常有益人体健康，具有较高的营养价值和经济价值。

一种枸杞发酵浓缩汁的制备方法及应用

本发明具体公开了一种枸杞发酵浓缩汁的制备方法以及该浓缩汁的应用。该方法是将枸杞利用有益的复合乳酸菌进行发酵后，再将其利用控制的温度和时间进行自然放置发酵，发酵后的汁液，经过滤、高速离心处理，得到枸杞发酵汁，再经薄膜蒸发减压浓缩得到枸杞发酵浓缩汁产品；其产品还可以经喷雾干燥或冷冻干燥，经粉碎、过筛制得枸杞发酵粉。本发明方法中的发酵过程，前段是有益复合乳酸菌的发酵过程，后段控温自然发酵实则是一种美拉德反应，采用益生菌和自然发酵结合，制得的产品具有很好的口感和风味，营养成分丰富。制得的产品可用于酒、软饮料、固体饮料、调味品、食品及保健食品制品中。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of dogberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power which provides heating inside oyster plant pieces to 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 585 081 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015124396/15, 24.06.2015 24.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 24.06.2015 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству безалкогольных ...

Processing citrus fruits

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of basil with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 582 927 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015128952/15, 17.07.2015 17.07.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 17.07.2015 2 5 8 2 9 2 7 (45) Опубликовано: 27.04.2016 Бюл. № 12 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству безалкогольных напитков - ...

Снижение вязкости напитков и пищевых продуктов, содержащих фруктовые и овощные материалы c высоким содержанием клетчатки

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 110 336 A (51) МПК A23C 9/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018110336, 26.08.2016 (71) Заявитель(и): ТРОПИКАНА ПРОДАКТС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 26.09.2019 Бюл. № 27 (72) Автор(ы): БРИДЖВАНИ Кхусхал (US), ХАВЛИК Стивен И. (US), ДЖОРДАН Рэйчел Л. (US), ШУТТЕ Джон (US), ШИН Джин-И (US), СОНГ Брайэн (US) (86) Заявка PCT: US 2016/048947 (26.08.2016) (87) Публикация заявки PCT: R U Адрес для переписки: 121069, Москва, ул. Хлебный пер, 19Б, пом. 1, Нагорных Ивану Михайловичу (54) СНИЖЕНИЕ ВЯЗКОСТИ НАПИТКОВ И ПИЩЕВЫХ ПРОДУКТОВ, СОДЕРЖАЩИХ ФРУКТОВЫЕ И ОВОЩНЫЕ МАТЕРИАЛЫ C ВЫСОКИМ СОДЕРЖАНИЕМ КЛЕТЧАТКИ (57) Формула изобретения 1. Питьевой продукт, содержащий: жидкость; и приблизительно 1-40 мас. % ферментативно обработанного жмыха, где ферментативно обработанный жмых получен из жмыха, выбранного из группы, состоящей из по меньшей мере одного фрукта, по меньшей мере одного овоща или их комбинации; и где ферментативно обработанный жмых содержит количество клетчатки, которое является одинаковым до и после ферментативной обработки, и где общее количество клетчатки в ферментативно обработанном жмыхе до ферментативной обработки сохраняется в питьевом продукте. 2. Питьевой продукт по п. 1, где питьевой продукт имеет вязкость между 20-4000 сП при 20°С. 3. Питьевой продукт по п. 1, где ферментативно обработанный жмых составляет между 1-30 мас. %, и где питьевой продукт имеет вязкость между 60-250 сП при 20°С. 4. Питьевой продукт по п. 1, где ферментативно обработанный жмых составляет между 25-40 мас. %, и где питьевой продукт имеет вязкость между 700-1800 сП при Стр.: 1 A 2 0 1 8 1 1 0 3 3 6 A WO 2017/035458 (02.03.2017) 2 0 1 8 1 1 0 3 3 6 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.03.2018 R U 26.08.2015 US 62/210,261; 06.06.2016 US 62/346,077; 24.08.2016 US 62/378,953; 25.08.2016 US ...

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of medlar pomace with liquid carbon dioxide to separate corresponding micella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol-sunflower, crushing, and mashing together with kvass bread and hot water, and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar syrup in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 585 083 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015125133/15, 26.06.2015 26.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 26.06.2015 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция ...

The preparation of beverage from jujube

본 발명은 생대추를 가공하여 생대추 음료를 제조하는 방법에 관한 것이다. 본 발명에 의하면 생대추를 세척하고 가압증자한 후 물과 혼합하고 완전히 분쇄한 다음, 여과하여 씨앗과 껍질을 제거하고, 여과액을 균질화하여 생대추 페이스트를 제조하고, 제조된 생대추 페이스트에 물을 가하여 희석시키고 세포벽 분해효소를 가하여 수용화한 다음 액상부만을 분리하여 생대추 음료를 제조한다. 본 발명의 방법에 의하면 생대추를 이용하여 각종 생대추 가공식품의 기본 물질로서 광범위하게 사용될 수 있는 생대추 페이스트를 용이하고 경제적으로 제조할 수 있을 뿐만 아니라, 세포벽 분해효소의 종류 및 사용량을 조절하여 수용성 고형분의 수율이 증가되고, 기호에 따라 pH, 산도, 당도 및 광투과도가 조절되고 대추 고유의 맛과 향이 보존된 생대추 음료를 간단하게 제조할 수 있다. The present invention relates to a method of manufacturing raw jujube drink by processing raw jujube. According to the present invention, the raw jujube is washed, pressurized and then mixed with water and completely pulverized, filtered to remove seeds and husks, and the filtrate is homogenized to prepare raw jujube paste, and diluted by adding water to the prepared raw jujube paste. After solubilizing by adding cell wall degrading enzyme, only the liquid part is separated to prepare a raw jujube drink. According to the method of the present invention, raw jujube can be used easily and economically to prepare a raw jujube paste, which can be widely used as a basic substance of various raw jujube processed foods, and by controlling the type and the amount of the cell wall degrading enzyme, Yield is increased, and according to preference, pH, acidity, sugar and light transmittance can be adjusted, and raw jujube drink can be easily prepared in which the jujube's unique taste and aroma are preserved.

Method for Preparation of Fermented Beverage obtained from Turnips by using Rice Koji

본 발명은 쌀누룩을 이용한 순무발효음료의 제조방법에 관한 것으로, 더욱 상세하게는 세절한 순무와 효소제 역할을 할 수 있는 유용미생물을 접종 배양한 쌀누룩( Aspergillus oryzae 및 Aspergilus kawachii 를 접종한 것)과 설탕을 혼합한 후 발효시키므로써, 생식하였을 때의 순무의 매운맛이 발효과정 중에 생성되는 유기산의 신맛과 쌀누룩에 의한 단맛의 생성으로 순화되어 독특한 풍미를 가지면서도, 유용한 영양성분 손실을 최소화하고, 원재료의 유용성분의 체내 흡수율을 높이면서도, 간단한 공정으로 인하여 농가에서도 소단위로 손쉽게 제조할 수 있는 순무발효음료의 제조방법에 관한 것이다. 쌀누룩, 순무발효음료, 순무, 설탕, 발효

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of red currant pomace with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 582 935 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015124904/15, 25.06.2015 25.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 25.06.2015 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству ...

A kind of lemonade and its production method

本发明公开了一种柠檬苏打水及其生产方法，所述柠檬苏打水为每1000mL纯净水中添加有小苏打1～20g和柠檬提取物20～100g。其生产方法为先将小苏打与纯净水在调配罐中混合均匀后，再将柠檬提取物加入到混合液中，高速搅拌10～15min后，将其放于90～100℃的条件下灭菌处理1～2min，最后再进行灌装，即可得柠檬苏打水，其中柠檬提取物的制备包括柠檬果的选择、清洗、杀菌、针刺制取冷磨皮油、榨汁、酶解、精制、离心分离、真空浓缩、冷冻、真空冷冻干燥和粉碎、筛分。本发明制得的苏打水呈澄清透明状，不仅口感好、适口性较佳，而且具有柠檬的清香与滋味、适宜长期保存,贮藏期间无沉淀物、无悬浮物，产品的稳定性强、营养价值高，具有很好的应用前景和市场前景。

Method for production of bioactive beverage

FIELD: food processing industry. SUBSTANCE: claimed method includes treatment of preliminary filtered and decontaminated water with natural minerals selected from group containing silica, cornelian, opal chalcedony, and quartz. Then sugar and Japanese tear fungus is added into water and fermentation is carried out for 24-28 days under stepped temperature decreasing from 32-30°C to 25-28°C, and obtained product is filtered. EFFECT: accelerated method for production of bioactive beverage having improved organoleptic and prophylaxis action. 6 cl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 281 012 (13) C2 (51) ÌÏÊ A23L 2/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004105828/13, 27.02.2004 (72) Àâòîð(û): Ñàðâàðääèíîâ Èëüäàð Àíâàðîâè÷ (UZ), Ãàôóðîâà Íàèìà Äæàìàëîâíà (UZ), Õàìèäîâ Øóõðàò Àñëàìîâè÷ (UZ) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 27.02.2004 (43) Äàòà ïóáëèêàöèè çà âêè: 20.08.2005 (45) Îïóáëèêîâàíî: 10.08.2006 Áþë. ¹ 22 Àäðåñ äë ïåðåïèñêè: 121096, Ìîñêâà, à/ 194, ïàò.ïîâ. Î.Á.Ñàëìèíîé, ðåã. ¹ 32 2 2 8 1 0 1 2 Ïîñëå ÷åãî â âîäó äîáàâë þò ñàõàð è ïîíñêèé ÷àéíûé ãðèá, ïîäâåðãàþò áðîæåíèþ â òå÷åíèå 2428 ñóòîê ïðè ñòóïåí÷àòîì ñíèæåíèè òåìïåðàòóðû ñ 32-30°Ñ äî 25-28°Ñ, è ôèëüòðóþò. Ñïîñîá ïîçâîë åò ïîëó÷èòü áèîëîãè÷åñêè àêòèâíûé íàïèòîê ñ óëó÷øåííûìè îðãàíîëåïòè÷åñêèìè è ïðîôèëàêòè÷åñêèìè ñâîéñòâàìè â áîëåå êîðîòêèå ñðîêè. 5 ç.ï. ô-ëû. R U (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê îáëàñòè ïèùåâîé ïðîìûøëåííîñòè. Ñïîñîá ïðèãîòîâëåíè áèîëîãè÷åñêè àêòèâíîãî íàïèòêà çàêëþ÷àåòñ â òîì, ÷òî ïðåäâàðèòåëüíî îòôèëüòðîâàííóþ è îáåççàðàæåííóþ âîäó ïîäâåðãàþò îáðàáîòêå ïðèðîäíûìè ìèíåðàëàìè, âûáðàííûìè èç ãðóïïû: êðåìåíü, ñåðäîëèê, îïàëîâèäíûé õàëöåäîí, êâàðö. Ñòðàíèöà: 1 RU C 2 C 2 (54) ÑÏÎÑÎÁ ÏÐÈÃÎÒÎÂËÅÍÈß ÁÈÎËÎÃÈ×ÅÑÊÈ ÀÊÒÈÂÍÎÃÎ ÍÀÏÈÒÊÀ 2 2 8 1 0 1 2 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 2153816 C1, 10.08.2000. RU 2202604 Ñ2, 20.04.2003. RU 2115720 C1, 20.07. ...

Clarify the preparation method of Yam beverage

本发明公开了原味和甜味澄清山药饮料及其制备方法。其中，原味澄清山药饮料是以新鲜山药为原料，经烫漂护色、打浆细化、酶解澄清、调节pH、灌装、杀菌等工艺加工而成；甜味澄清山药饮料配料时的组分及各组分的质量份为山药酶解液90~98份、食用糖1~6份、海藻糖0.5~3.5份、食用盐0.05~0.15份、浓缩雪梨汁0.1~0.5份、柠檬酸0.01~0.03份，其制备步骤主要包括调配、灌装和杀菌。该两种风味的澄清山药饮料口感清爽，解渴感强，透明度高，且不含任何人工色素、香精和防腐剂。

METHOD FOR PREPARING BIOLOGICALLY ACTIVE BEVERAGE

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 105 828 (13) A A 23 L 2/84, 2/38, 2/00, 2/52 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004105828/13, 27.02.2004 (43) Äàòà ïóáëèêàöèè çà âêè: 20.08.2005 Áþë. ¹ 23 (72) Àâòîð(û): Ñàðâàðääèíîâ Èëüäàð Àíâàðîâè÷ (UZ), Ãàôóðîâà Íàèìà Äæàìàëîâíà (UZ), Õàìèäîâ Øóõðàò Àñëàìîâè÷ (UZ) R U Àäðåñ äë ïåðåïèñêè: 121096, Ìîñêâà, à/ 194, ïàò. ïîâ. Î.Á.Ñàëìèíîé, ðåã.¹ 32. (71) Çà âèòåëü(è): Îáùåñòâî ñ îãðàíè÷åííîé îòâåòñòâåííîñòüþ "ËÀÉÔÝËÈÊÑÈÐ" (RU) 2 0 0 4 1 0 5 8 2 8 R U Ñòðàíèöà: 1 RU A Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïðîèçâîäñòâà íàïèòêà, âêëþ÷àþùèé áðîæåíèå ñîõàðîñîäåðæàùåãî âîäíîãî ðàñòâîðà ñ äîáàâêîé ïîíñêîãî ãðèáà â àýðîáíûõ óñëîâè õ è åãî ôèëüòðîâàíèå, îòëè÷àþùèéñ òåì, ÷òî ïðåäâàðèòåëüíî îòôèëüòðîâàííóþ è îáåççàðàæåííóþ âîäó ïîäâåðãàþò îáðàáîòêå ïðèðîäíûìè ìèíåðàëàìè, âûáðàííûìè èç ãðóïïû: êðåìåíü, ñåðäîëèê, îïàëîâèäíûé õàëöåäîí, êâàðö, ïîñëå ÷åãî â âîäó äîáàâë þò ñàõàð è ïîíñêèé ãðèá è ïîäâåðãàþò áðîæåíèþ â òå÷åíèå 24-28 ñóòîê ïðè ñòóïåí÷àòîì ñíèæåíèè òåìïåðàòóðû ñ 33°-32°Ñ äî 28-25°Ñ. 2. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî îáðàáîòêó âîäû ìèíåðàëàìè îñóùåñòâë þò ïóòåì ââåäåíè óïîì íóòûõ ìèíåðàëîâ â âîäó â êîëè÷åñòâå 0,01-0,1 ìàñ.% è ñîõðàíåíè èõ â âîäå â òå÷åíèå âñåãî ïðîöåññà áðîæåíè . 3. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ñàõàð äîáàâë þò â âîäó â êîëè÷åñòâå 4-6 ìàñ.%, ïðåäïî÷òèòåëüíî â âèäå ñàõàðíîãî ñèðîïà, ïðèãîòîâëåííîãî íà âîäå, ïîäâåðãíóòîé îáðàáîòêå ìèíåðàëàìè ïðè òåìïåðàòóðå 50-75°Ñ ñ îäíîâðåìåííûì ðàñòâîðåíèåì ñàõàðà â âîäå. 4. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ïîíñêèé ÷àéíûé ãðèá äîáàâë þò â ñàõàðîñîäåðæàùèé ðàñòâîð â êîëè÷åñòâå 1-3 ìàñ.%. 5. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî áðîæåíèå îñóùåñòâë åòñ â òðè ñòàäèè: ïåðâóþ ïðîâîä ò â òå÷åíèå 14 äíåé ïðè òåìïåðàòóðå 30-32°Ñ, âòîðóþ â òå÷åíèå 5-7 äíåé ïðè 28-30°Ñ, òðåòüþ â òå÷åíèå 5-7 äíåé ïðè 25-28°Ñ. 6. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ïðåäâàðèòåëüíîå îáåççàðàæèâàíèå âîäû ...

Beverage containing fresh Schisandra chinensis liquid and its manufacturing method

본 발명에서는 생오미자의 과육의 착즙액을 효소처리하여 얻어지는 생오미자 과즙액과 천연 감미료 및 죽염을 정해진 비율로 첨가·혼합함으로써 마시는데 거부감을 최대한 줄여 주고, 생과실 특유의 맛을 낼 수 있도록 한 생오미자 과즙액이 함유된 음료 및 그 제조방법이 개시된다. In the present invention, the raw Schisandra chinensis juice obtained by enzymatic treatment of the fruit juice of raw Schisandra chinensis juice, natural sweeteners and bamboo salt is added and mixed at a predetermined ratio to reduce the objection to drinking as much as possible, to give a unique taste of raw fruits Disclosed are a drink containing a juice solution and a method of manufacturing the same. 본 발명은 정선된 생오미자 과육으로부터 씨를 분리 한 후 착즙하여 순수한 오미자 착즙액을 제조하는 단계와; 오미자 착즙액에 청징(淸澄)용 펙티나제(Pectinase)를 첨가하고 6∼8시간 동안 반응시켜 오미자 착즙액에 함유된 펙틴을 분해시키고, 이를 여과하여 오미자 과즙액을 제조하는 단계와; 0.7°Brix의 생오미자 과즙액 50.55∼60중량%를 배합탱크에 넣고 여기에 정제수 30.55∼40중량%와, 천연 감미료인 자일리톨 9.3중량%, 죽염 0.15중량%를 첨가한 후 1∼2시간 동안 균일하게 교반 및 혼합하는 단계를 포함한다. The present invention comprises the steps of separating the seed from the selected raw Schisandra chinensis fruit juice to prepare a pure Schisandra chinensis juice; Clarifying pectinase (Pectinase) in the Schisandra chinensis juice and reacting for 6 to 8 hours to decompose the pectin contained in the Schisandra chinensis juice, and filtering the same to prepare Schisandra chinensis juice; 50.55 to 60% by weight of fresh Schizandra chinensis juice at 0.7 ° Brix was added to the mixing tank, and 30.55 to 40% by weight of purified water, 9.3% by weight of xylitol, a natural sweetener, and 0.15% by weight of bamboo salt, were then uniformed for 1 to 2 hours. Stirring and mixing. 생오미자, 과즙액, 음료, 죽염, 자일리톨 Fresh Schisandra, Juicer, Drink, Bamboo Salt, Xylitol

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of thyme with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual humidity of about 20 % at microwave field power providing heating inside yacon pieces to a temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 581 926 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015128930/15, 17.07.2015 17.07.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 17.07.2015 2 5 8 1 9 2 6 (45) Опубликовано: 20.04.2016 Бюл. № 11 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству безалкогольных напитков - М.: Пищепромиздат, 1951, С.27-41. RU 2060695 ...

Preparation method of okra fruit powder

一种黄秋葵果粉的制备方法，该制备方法包括以下步骤：A、黄秋葵干燥粉碎：将清洗晾干的黄秋葵在55o～65o干燥10～14后小时粉碎；B、酶解：将粉碎后的黄秋葵与去离子水按1g:80mL的比例加入去离子水，搅拌，在浆液中加入浆液重量0.2%～0.6%的纤维素酶和浆液重量0.1%～0.3%的果胶酶，酶解温度为50o～55o，酶解时间为1.0～2.0小时；C、过滤：对酶解后的浆液进行真空过滤；D、调配：在过滤后的浆液中加入助干剂，所述助干剂为本浆液重量5%～10%的麦芽糊精；E.喷雾干燥：利用喷雾干燥机对调配后的浆液进行干燥，喷雾干燥机内喷雾干燥入口温度为160o～170o，制成黄秋葵果粉。本发明保留了黄秋葵的营养及保健成份，制成的黄秋葵果粉常温下速溶性较好，同时能最大限度地保留原有的营养风味，易于吸收，食用方便。

Blood pressure lowering vegetable protein solid beverage and preparation method thereof

本发明公开了一种降血压植物蛋白固体饮料及其制备方法，所述降血压植物蛋白固体饮料由下述原料制备而成：大豆蛋白质粉、聚葡萄糖、麦芽糊精、燕麦粉、玉米粉、低聚木糖、营养酵母粉。本发明采用纯天然原料，精选多种富含营养的天然食材，经过先进工艺提炼、调配而成，是一种低糖、高蛋白、高纤维、高维生素、高矿物质的健康食品。本发明有助于在三餐的基础上，全面改善日常膳食营养结构，适合长期食用。植物蛋白质不含胆固醇，有助降低人体中的胆固醇含量，并减少心血管疾病的发病率，且补充植物蛋白对各种年龄层次的人都是有益的。

A kind of preparation method of sweet potato stem leaf beverage

本发明公开了一种红薯茎叶饮品的制备方法，红薯茎叶的粉碎，红薯茎叶原浆液的制备，红薯茎叶原浆液异味及澄清处理，将制备好的红薯茎叶原液和混合辅料泵入配料缸中进行配料，根据加入混合辅料的不同，可制成无糖型红薯茎叶饮品和普通型红薯茎叶饮品，红薯叶的营养十分丰富，被亚洲蔬菜研究中心列为高营养蔬菜品种，称其为“蔬菜皇后”，采用本发明制备的红薯茎叶饮品预防肥胖症、调整免疫、内分泌、抗癌、抗炎、止血、降糖、解毒、防止夜盲症及便秘等保健功效；同时红薯茎叶中富含的粘液蛋白，能预防心血管系统的脂肪沉积，保持动脉血管的弹性，预防冠心病，同时还能防止肝脏和肾脏结缔组织萎缩，保持消化道、呼吸道和肠道的通滑。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of caraway with liquid carbon dioxide to separate corresponding miscella, cutting of girasol-sunflower, drying in microwave field to residual humidity about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 585 363 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015128976/15, 17.07.2015 17.07.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 17.07.2015 2 5 8 5 3 6 3 (45) Опубликовано: 27.05.2016 Бюл. № 15 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству безалкогольных напитков - М.: ...

Coix seed beverage and preparation method thereof

一种薏仁饮品的制备方法，其特征在于：包括以下步骤：去杂→清洗浸泡→烘焙→粉碎→调浆→浸提→冷却→酶解→分离→调配→过滤→灌装、杀菌→反压冷却。本发明的有益效果是，无苦味、具有较高的抗氧化活性，不需再添加化学防腐剂、色素、香精和糖精。

A functional drink containing green ginger liquid

본 발명은 생강에서 추출물을 추출하는 방법 및 이를 이용한 기능성 음료의 제조방법에 관한 것으로, 매운맛, 쓴맛 등 특유의 자극적인 맛이 감소된 생강추출물의 추출방법과 이를 이용한 기능성 음료를 제공하는 뛰어난 효과가 있다. The present invention relates to a method for extracting an extract from ginger and a method for producing a functional beverage using the same, the method of extracting ginger extract with a characteristic irritating taste such as spicy and bitter taste is reduced and excellent effect of providing a functional beverage using the same have.

Processing method for black unpolished rice beverage with fragrant red glutinous rice type formula

本发明公开了一种香血糯型黑米与精米搭配的黑米饮料制备方法，属于黑米精深加工技术领域。本发明首先将香血糯型黑米烘烤，然后用水浸提使其色素大部分融入水中，再将浸提黑米与精米糊化、打浆、经α-淀粉酶液化、糖化酶糖化、木瓜蛋白酶水解，煮沸灭菌，浆渣分离取上清液，最后将酶解液与浸提液混合调配，以酸味剂柠檬酸和甜味剂果匍糖浆调配，高脂果胶和无水柠檬酸乳化，均质、装罐灭菌即得香血糯型配方黑米营养饮料。这种香血糯型黑米饮料尽可能多的保留了黑米中的营养成分特别是功能性成分黑米色素，提供给人们长期食用，可滋阴补肾、健脾护肝、明目活血、黑发护肤、防治疾病、增进健康和防止衰老，是黑米开发利用的一个很好的范例。

Method of processing clear wolfberry juice by comprehensive utilization of wolfberry residues

本发明涉及一种枸杞渣综合利用加工澄清枸杞汁的方法，该方法包括：制得的果浆冷却，添加果浆酶进行一次酶解，酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；枸杞原汁进行二次酶解，然后进行灭酶处理；灭酶后的枸杞原汁依次添加明胶、硅溶胶、膨润土进行澄清处理，得澄清后上清液；澄清后上清液通过超滤膜进行分离，杀菌，获得产品。本发明的方法联合生物酶解技术—澄清技术—超滤技术处理枸杞汁，减少了其中的蛋白质、多酚等大分子物质，从而提高了枸杞清汁的贮藏稳定性，较好解决枸杞清汁浊度不断变化的问题。

Method for producing enzyme solution of low-sugar vegetables and/or fruits

ENZYM WITH GALACTANASE ACTIVITY

Tomato tea fungus beverage

一种番茄茶菌饮料。具体包括：以番茄为主要原料制各番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料。通过实施本发明，将番茄和红茶菌有机结合起来，所组合起来的营养物质更加丰富；番茄和红茶菌对人体疾病都具有显著的保健功效，二者合二为一后，其功效再相辅相成，而形成的茶饮料其保健功效更为彰显。其综合效果远超单纯番茄制成的各种食品及传统的红茶菌饮料。同时。制备出来的番茄茶菌饮料产品形态理想，产品很好地保留了番茄原有的营养和功能成分，口感酸甜适口，适口性非常好，容易消化吸收，适用人群极为广泛，是一种兼备饮料及有医药功效的双重功能生态保健饮品，市场前景非常好。

A kind of preparation method of auxotype barley seedling juice

本发明公开了一种营养型青稞苗汁的制备方法，属于食品加工领域。所述青稞苗汁的制备方法包括如下步骤：青稞苗的割取、清洗、杀菌，护色、打浆、酶解、过滤、均质、发酵、灌装保藏。本发明采用臭氧灭菌的方法，减少了青稞苗汁中超氧化歧化酶的失活；利用乳酸菌发酵青稞苗汁，能够大大增加苗汁中的有益微生物。本发明制备的青稞苗汁同时抑制胆固醇吸收，降血脂、降血压作用，增强人体免疫力和抵抗力，并在发酵后的青稞苗汁中加入维生素C，能有助于激活、提高SOD酶活力，相比没加之前SOD酶活力提高了45％，具有抗衰老、延年益寿的作用，并且去除了青稞苗中原有的草腥味而使产品略带清香；因此具有广阔的市场潜力。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of blackberry pomace with liquid carbon dioxide to separate corresponding micella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol-sunflower, crushing, and mashing together with kvass bread and hot water, and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strain 11 and 13, blending with remaining sugar in form of white syrup, and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 582 922 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015124865/15, 25.06.2015 25.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 25.06.2015 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по ...

Preparation method of healthcare rose flower beverage

玫瑰花保健饮料的制作方法涉及的是一种饮料的加工方法，具体地说是玫瑰花保健饮料的制作方法。将小麦芽粉与玫瑰花浸提液混合均匀，在60—65℃条件下水解后煮沸10分钟灭酶，然后过滤，将滤液稀释到4—6 o Bx，即得玫瑰花小麦芽水解液，在玫瑰花小麦芽水解液中加入0.01%保加利亚乳杆菌冻干粉，在35-37℃条件下厌氧发酵45-48小时，然后经过滤、调配、灌装、灭菌即得成品。玫瑰花保健饮料在有效地保留了玫瑰花原有的营养成分和功效成分的同时，增加了小麦芽的营养和功效成分，另外由于保加利亚乳杆菌的发酵作用，还产生了大量对人体有益的代谢产物，是一种营养价值和保健价值较高的保健饮料。

Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof

本发明公开了一种蓝莓紫薯黑米复合乳酸饮料及其制备方法，该饮料是以蓝莓、紫薯、黑米为原料，将紫薯和黑米糖化处理后与蓝莓浆混合，以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌的混合菌进行乳酸发酵，发酵液澄清、超滤后添加白砂糖、蜂蜜、柠檬酸、苹果酸，即得蓝莓紫薯黑米复合乳酸饮料。本发明通过将蓝莓与紫薯、黑米复配，利用蓝莓中的有机酸弥补了紫薯、黑米单一成分提取花青素不稳定的问题，并且通过发酵所产乳酸，对花青素进一步起到稳定和维持的作用，所得复合乳酸饮料中乳酸产量达7.0g/L以上、花青素含量达到60mg/L以上，饮料酸甜适口，具有乳酸菌发酵特有的香味及蓝莓的香气、爽口滑润，是一种健康、营养的新型复合发酵乳酸饮料。

Beverage containing an organic acid extract of laminaria religiosa and process for the preparation thereof

본 발명은 다시마( Laminaria religiosa )의 유기산 추출물을 함유하는 음료 및 이의 제조방법에 관한 것으로, 다시마의 유기산 추출물에 유산균을 접종하여 발효시킨 본 발명의 다시마 함유 음료는 해조류의 특유 향인 갯내음이 유발하는 이취를 제거하면서 다시마의 기능성이 부여되어 건강 음료로서 널리 이용될 수 있다. The present invention relates to a beverage containing an organic acid extract of kelp ( Laminaria religiosa ) and a method for preparing the same. The functionality of the kelp is given while removing it can be widely used as a health drink.

Humulus scandens vinegar drink

本发明主要涉及食品加工领域，公开了一种葎草醋饮料，由以下原料制成：葎草、麦瓶草、猪殃殃、山药、白砂糖、低聚半乳糖、安琪葡萄酒酵母、醋酸菌、枣花蜜、复合酶、黄鹌菜提取物；原料丰富，配伍科学，营养丰富，口感酸甜，色泽鲜绿，具有多种保健功能，能够抗菌消炎，增强免疫力，协调机体各器官的功能，强身健体，美容护肤，延缓衰老；向酶解葎草浆中加入山药汁，去除中药生涩味，经安琪葡萄酒酵母发酵，可以促使有效成分浸出，避免进行有效成分的提取；加入糖后进行醋酸菌低温发酵，使发酵产物香味浓郁，色泽鲜绿；最后加入枣花蜜和黄鹌菜提取物进行勾兑，口感丰满，香味浓郁，较醋饮料的平均销量提高9.2%，经济收入提高17.3%。

A kind of cherry tomato Herba Passiflorae Caeruleae mulse and preparation method thereof

本发明公开了一种圣女果西番莲蜂蜜饮料，是由以下原料制成：圣女果、西番莲、薏米、燕麦、丝瓜汁、白菜汁、营养提取液、水适量、蜂蜜、胶原蛋白粉；其制作方法包括以下步骤：(1)、制得混合果汁；(2)、制得营养提取液；(3)、制得复合营养浆；(4)、将混合果汁与复合营养浆、胶原蛋白粉、蜂蜜混合搅拌均匀，静置冷藏，过滤去渣，灭菌灌装即得成品。本发明通过将圣女果、西番莲等营养成分引入到蜂蜜饮料当中，同时添加燕麦、胶原蛋白、北虫草等保健有益成分，其风味独特，在补充人体所需营养物质的同时，还能提高机体抵抗力，非常有益人体健康，具有较高的营养价值和经济价值。

A kind of processing method of mulberry juice comprehensive utilization

本发明公开了一种桑葚果汁综合利用的加工方法，属于食品加工领域。该加工方法结合了浓缩果汁加工技术、花色苷纯化技术以及果汁益生菌发酵技术，桑葚经挑选、清洗、压榨、粗滤、灭菌、酶解、离心、超滤、预浓缩、树脂吸附、水洗、花色苷洗脱、真空浓缩、冷冻干燥得到富含花色苷的桑葚提取物；脱色预浓缩桑葚果汁进一步浓缩得到浓缩脱色桑葚果汁；脱色预浓缩桑葚果汁经益生菌发酵得到浓缩发酵脱色桑葚果汁。该加工方法有效避免了传统花色苷提取纯化技术中不能充分利用桑葚中其他营养物质的缺点，避免了浪费，提高了经济效益，同时避免了传统酸化极性有机溶剂水溶液提取花色苷带来的废酸水处理问题。

Patent RU2018110336A3

`7ВУ’” 2018110336” АЗ Дата публикации: 15.06.2020 Форма № 18 ИЗИМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2018110336/10(015998) 26.08.2016 РСТ/О$2016/048947 26.08.2016 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 62/210,261 26.08.2015 05 2. 62/346,077 06.06.2016 05 3. 62/378,953 24.08.2016 05 4. 15/2474 11 25.08.2016 05 Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СНИЖЕНИЕ ВЯЗКОСТИ НАПИТКОВ И ПИЩЕВЫХ ПРОДУКТОВ, СОДЕРЖАЩИХ ФРУКТОВЫЕ И ОВОЩНЫЕ МАТЕРИАЛЫ С ВЫСОКИМ СОДЕРЖАНИЕМ КЛЕТЧАТКИ Заявитель: ТРОПИКАНА ПРОДАКТС, ИНК., 05 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23С 9/12 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, ...

Preparation method of millet boza beverages

一种小米布扎饮料的制作方法涉及的是一种饮料加工方法，具体地说是一种小米布扎饮料的制作方法。以膨化小米为原料，酶制剂、保加利亚乳杆菌、啤酒活性干酵母为糖化发酵剂,不经过蒸煮,直接发酵生产小米布扎。用该工艺生产的小米布扎,不仅工艺简单、质量稳定、香味好、口味醇和、营养丰富,而且和传统的小米布扎相比节省了大量的人工和能源，适合于工业化生产。

Roxburgh rose soda water and preparation method thereof

本发明涉及苏打水饮料技术领域，尤其是一种刺梨苏打水及其制备方法，通过在制备工艺中，采用刺梨汁的制备、碳酸水制备、苏打水的制备等步骤，并对制备步骤中的工艺参数进行准确的限定，进而将刺梨汁液加入碳酸水中，避免了传统苏打水制作工艺中加入添加剂、香精以及防腐剂等原料，并将苏打水的保质期延长至了一年，提高了苏打水的营养品质；进而使得制作出来的刺梨苏打水具有增强人体免疫力的功效。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of ajowan with liquid carbon dioxide to separate corresponding micella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol-sunflower, crushing, and mashing together with kvass bread and hot water, and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar syrup in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 585 086 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015122535/15, 15.06.2015 15.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 15.06.2015 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по ...

Method for producing kvass

Изобретение относится к технологии производства хлебного кваса. Способ предусматривает подготовку рецептурных компонентов, экстрагирование барбариса жидкой двуокисью углерода с отделением соответствующей мисцеллы, резку корня одуванчика, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривание, пропитку отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием корня одуванчика, дробление и затирание совместно с квасными хлебцами и горячей водой и трехкратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему 25% рецептурного количества сахара в виде белого сиропа, сбраживание хлебопекарными дрожжами, купажирование с оставшейся частью сахара в виде белого сиропа и розлив. Способ позволяет сократить длительность технологического процесса и повысить стойкость пены целевого продукта. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 582 929 C1 (51) МПК C12G 3/02 (2006.01) A23L 2/84 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015129410/15, 20.07.2015 20.07.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 20.07.2015 2 5 8 2 9 2 9 (45) Опубликовано: 27.04.2016 Бюл. № 12 (56) Список документов, цитированных в отчете о поиске: Технологическая инструкция по производству безалкогольных напитков - ...

Process for Preparing Fermentative Drink Employing Pear

본 발명은 동치미 제조방법을 응용하여 배를 발효시키는 방법 및 이를 이용하여 제조된 배를 주재로 한 발효음료에 관한 것이다. 본 발명의 배를 주재로 한 발효음료의 제조방법은 배육 또는 배즙, 배육 또는 배즙의 부피에 대하여 1 내지 2배 부피의 0.5 내지 2.0%(w/v) 소금물 및 최종 혼합물 중량에 대하여 0.1 내지 0.3%(w/w)의 마늘을 혼합하는 공정, 전기 혼합물을 5 내지 15℃의 온도조건하에 5 내지 10일 동안 발효시키는 공정 및 전기 발효물을 여과하여 액상성분을 수득하고, 살균하는 공정을 포함한다. 본 발명에 의하면, 종래의 동치미의 미각적인 특성에 배의 풍미가 추가된 새로운 발효음료를 개발할 수 있었으므로, 배의 이용을 극대화시켜서 배의 소비를 촉진시키고, 농가소득 증대에 이바지할 수 있을 것이다.

Passion fruit juice and preparation method thereof

本发明公开了一种百香果汁及其制备方法，其制备方法包括：百香果的挑选与清洗、风干、第一次冰冻、蒸果、二次冰冻、剥皮、解冻、打浆过滤、调味灌装。本发明中通过“风干—冰冻—蒸果—冰冻”的组合工艺，实现了高效去除百香果外皮的方法，通过利用百香果中皮和内皮、果肉与汁液制成酸甜可口、营养丰富的果汁；且生产方法简单，经济环保，适合大规模工业化生产，生产成本较低。

Probiotics in fruit beverages

本发明涉及产生益生菌水果饮料的方法，所述益生菌水果饮料包含高活计数的酸适应性益生菌，例如类干酪乳杆菌类干酪亚种(Lactobacillus paracasei subsp.paracasei)的菌株，并且涉及可通过此方法获得的益生菌水果饮料。

Preparation process of ultra-micro extracted fruit juice beverage

本发明提供一种超微提取果汁饮品的制备工艺，涉及果汁加工技术领域。所述超微提取果汁饮品的制备工艺包括原料处理、果渣处理、滤液混合、冻干处理、果汁制备等步骤。本发明克服了现有技术的不足，对水果果汁成分和果渣成分均进行萃取，有效提升所得果汁的营养价值，并且通过超微粉碎技术和发酵技术对原料进行处理，有效提升称果汁营养成分的同时进一步增强果汁的风味和口感。

The beverage containing Capsosiphon fulvescens extract and the manufacturing method of it

본 발명은 매생이 효소 처리 추출물을 이용한 매생이 음료 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 매생이를 세척한 후 효소처리하여 추출한 추출물이 함유되도록 제조한 것을 특징으로 하며 매생이의 아미노산과 기능성 올리고당 등이 함유되어 있는 건강지향성 음료로서 매생이를 국이나 전 등의 요리가 아닌 휴대하기 편리한 음료의 형태로 제조하는 것을 특징으로 하는 매생이 음료 및 그 제조방법에 대한 것이다. 본 발명에 따른 매생이 음료 및 그 제조방법은 매생이 세척단계와, 효소수용액 제조단계와, 추출단계와, 여과단계와, 제1배합단계와, 제2배합단계와, 살균단계를 포함한다. 상기 매생이 세척단계는 매생이를 세척하여 이물질을 제거한다. 상기 효소수용액 제조단계는 알칼라아제 0.01~1부피%를 0.1몰 인산나트륨 또는 인산칼륨 수용액에 녹여 효소수용액을 만든다. 상기 추출단계는 상기 효소수용액에 상기 매생이를 첨가하여 45~70℃의 온도에서 효소처리추출물을 추출한다. 상기 여과단계는 상기 효소처리추출물을 여과한다. 상기 제1배합단계는 상기 효소처리추출물을 여과한 추출액 5~18부피%와, 염도 4~8°Be 함초추출물 1~10부피%와, 정제수 80~90부피%와, 황금복합추출물 0.0001~2부피%를 배합하여 배합물을 만든다. 상기 제2배합단계는 상기 배합물에 중량대비 비타민 C 0.01~5%, 혈당에 영향을 미치지 않는 감미료인 효소처리스테비아 또는 스크랄로스 0.001~1%를 배합한다. 상기 살균단계는 상기 제2배합단계에서 배합된 배합물을 90~110℃에서 살균한다. More particularly, the present invention relates to a method for producing a marine beverage using an enzyme-treated extract of Saccharomyces cerevisiae, and more particularly, to a method for producing a marzilla beverage using the enzyme-treated Saccharomyces cerevisiae, The present invention relates to a health-oriented beverage and a method for producing the same, characterized in that the mash is prepared in the form of a drink which is convenient to carry, not a dish such as a soup or a mushroom. The beverage and its manufacturing method according to the present invention include a step of washing with a juice, an enzyme aqueous solution preparation step, an extraction step, a filtration step, a first compounding step, a second compounding step and a sterilization step. The ladle washing step removes foreign matter by washing the ladle. In the enzyme aqueous solution preparation step, 0.01 to 1 volume% of alkalase is dissolved in 0.1 molar sodium phosphate or potassium phosphate aqueous solution to prepare an enzyme aqueous solution. In the extracting step, the enzyme-treated extract is extracted at a temperature of 45 to 70 ° C by adding the above-mentioned seeds to the enzyme aqueous solution. In the ...

A kind of ferment carrot juice and preparation method thereof

本发明公开了一种发酵胡萝卜汁及其制备方法，该制备方法包括以下步骤：S1：将胡萝卜原料汁、还原糖和水混合均匀后，经过过滤和杀菌得到混合液；S2：待混合液冷却至预设温度时接种发酵剂，并在该预设温度下进行发酵，得到发酵胡萝卜汁；S3：对发酵胡萝卜汁进行均质细化。还原糖包括但不仅限于葡萄糖、半乳糖、乳糖、果葡糖浆中的一种或多种，还原糖在混合液中的质量百分比为0.5％～2％；发酵剂包括但不仅限于益生菌，益生菌的添加量为1×10 6 ～1×10 9 cfu/mL，发酵的时间为12～96h。该发酵胡萝卜汁无添加稳定剂，体系稳定，口感清爽，酸甜可口，浆液粘度低，流动性好，可直接应用或作为配料应用于其他产品，并且该发酵胡萝卜汁的制备方法工艺简单，适合工厂大规模生产。

Betel nut-coconut solid material and preparation method thereof

本发明公开了一种槟榔椰子固体饮料及其制备方法。该槟榔椰子固体饮料由以下重量百分数的原料组成：槟榔提取物0.01～5％、椰子粉5～95％、甜味剂0～20％、酸味料0～2％、掩味剂0.01～0.5％、水1～50％。本发明充分保留了椰子原有的色、香、味和营养成分，又融入了槟榔提神、消疲、驱寒等功效，不仅提升了椰子的浓郁香味，又具有槟榔的典型食用效果，香气袭人，口感醇美。本发明将海南两大特色热带水果巧妙地结合在一起，成就了一种功能性休闲饮料，克服了热带水果不宜保存的难题，然后以固体饮料的形式制作，方便了人们对椰子和槟榔的食用。