A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or
A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19. The cut pinapple, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped, preferably close to freezing.
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A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or
A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19. The cut pinapple, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped, preferably close to freezing. bstance or of the total amount of active substances selected from the group consisting of L-phenylalanine, L-histidine, L-methionine, L-threonine, L-tryptophane and L-tyrosine, a maximum of 5% by weight should be >0.3 mm, 30 to 90% by weight should be between 0.1 and 0.3 mm, and 5 to 60% by weight should be 0.3 mm, 30 to 70% by weight should be between 0.1 and 0.3 mm, and a maximum of 25% by weight should be <0.1 mm. 8. Formulation according to claim 1, characterized in that the bulk density and the amounts of the carrier materials of the grain size and the amounts of active substances are selected such that a dose of between 8 and 9 g of the formulation suspended in 75 ml water maintains at least 80% by weight of the formulation in suspension during 10 minutes. 9. Formulation according to claim 1, characterized in that at least one amino acid, selected from the group consisting of L-valine, L-isoleucine, L-tyro sine, L-threonine, L-methionine, L-lysine or a salt thereof, L-leucine, L-histidine, L-tryptophane, L-phenylalanine, arginine aspartate, or a mixture thereof is present as active substance. 10. Formulation according to claim 9, characterized in that a mixture is present in sachets in an amount such that 1800-2700 mg of L-valine; 750-1200 mg of L-isoleucine; 1000-1500 mg of L-tyrosine; 800-1300 mg of L-threonine; 1200-1800 mg of L-methionine; 800-1500 mg of L-lysine acetate, are contained in from one to three doses per day. 11. Formulation according to claim 10, characterized in that the grain size of the suspended particles of 80-90% by weight is smaller than 0.3 mm, of 40-60% by weight is smaller than 0.09 mm and of 5-20% by weight is smaller than 0.01 mm, after the content of a sachet has been stirred in 75 ml water of 17° C. for 30 sec. 12. Formulation according to claim 1, characterized in that it further contains at least one substance from the group consisting of edible organic acid, at least one salt of an edible organic acid, surfactant, emulsifier, sweetener, flavor, taste masking compounds and suspension aid(s). 13. Formulation according to claim 1, characterized in that at least one compound selected from the group consisting of antioxidants; and a mineral; is present as active substance. 14. Formulation according to claim 13, characterized in that at least one antioxidant selected from the group consisting of n-carotene, ascorbic acid or DL-α-tocopherolacetate is present. 15. Formulation according to claim 14, characterized in that at least one antioxidant is present together with at least one trace element selected from the group consisting of selenium, chromium, manganese, molybdenum, zinc, and iron; and/or at least one mineral selected from the group consisting of magnesium and calcium. 16. Process for the preparation of instant granules according to claim 1, comprising the steps of (i) wetting and mixing particles of a first carrier material with at least a part of the intended total amount of at least one liquid selected from the group consisting of water, ethanol, a binder solution and a mixture of any of the foregoing, (ii) coating the wet (particles of step (i) by adding at least a part of a granular or pulverulent active substance (iii) adding any remaining part of said liquid of step (i), (iv) adding particles of a second carrier material, and (v) drying and finally milling and/or sieving to the desired particle size, wherein drying is carried out in a vacuum mixer. 17. Process according to claim 16, wherein said liquid is applied in a total amount of from 1 to 10% by weight of the total weight of carrier materials and active substances. 18. Process according to claim 16, wherein before or during the process steps (ii) through (iv) the mixture is partially dried. 19. Process according to claim 16, wherein from 60 to 80% by weight of the
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이 특허에 인용된 특허 (15)
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