Title: Process for making of bacteria-free concentracted juice with improved flavour and reduced acidity
Application Number: 85107340 Application Date: 1985.09.30
Publication Number: 1010036 Publication Date: 1987.04.08
Approval Pub. Date: Granted Pub. Date: 1991.09.18
International Classifi-cation: A23L2/08,A23L2/30,A23L2/36
Applicant(s) Name: Texas A and M Univ. Address:
Inventor(s) Name:
Attorney & Agent: WANG YANG LU XINHUA
Abstract:
     Using ultrafiltration treatment to gives priority to the permeated ultra-filtrate with flavour and fragrance ingredients to go through the ultrafilter, and at the same time holds the putrid microorganism in holdup liguid, which is then treated to deactivate enough amt, of putrid microoranism. The above mentioned two components are mixed again to provide an edible juice suitable for storage, caution should be taken to avoid large amt. of loss or alter the required flavour and fragrance ingredients existing in fresh fruit. Moreover, the permeated ultra-filtrate may be further treated by reverse dialysis, so that the flavour and fragrance ingredients are concd, in reverse dialystic holdup. Part of the reverse dialystic holdup or permeated ultrafiltrate can be passed through ion exchange column to reduce acid content if necessary.
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