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1. 发明申请

WO2004091319A1 A METHOD FOR VARYING THE VISCOSITY OF VEGETABLE OR FRUIT JUICES 审中-公开
标题翻译：改变蔬菜或水果酱的粘度的方法
公开(公告)号：WO2004091319A1
公开(公告)日：2004-10-28
申请号：PCT/IT2003/000645
申请日：2003-10-20
申请人： SIG TECHNOLOGY LTD. , PACIELLO, Gerardo , GELATI, Christian
发明人： PACIELLO, Gerardo , GELATI, Christian
IPC分类号： A23L2/70
CPC分类号： A23L2/70
摘要： A method (1) for varying the viscosity of fruit or vegetable juices, comprising the steps of feeding a triturated product to at least a refining stage (2); refining (2) the product; dividing a flow rate (Q) of juice exiting the refining stage into a primary flow rate (P) and a secondary flow rate (S); feeding the primary flow rate (P) to a decanting stage (4) to obtain a fibrous fraction (F) and a serous fraction (C); feeding the fibrous fraction (F) to a mixing stage (5); feeding the secondary flow rate (S) to the mixing stage (5); mixing the fibrous fraction (F) with the secondary flow rate of juice to obtain an enriched juice (A). The method (1) is characterised in that it comprises a step (6) of measuring the viscosity of the enriched juice (A) to control and manage operative parameters of the method which influence the viscosity itself.
摘要翻译：一种用于改变水果或蔬菜汁的粘度的方法（1），包括以下步骤：将至少一个精制阶段（2）的研磨产物。精炼（2）产品; 将离开精炼阶段的果汁的流量（Q）除以初级流量（P）和二次流量（S）; 将初级流速（P）提供到倾析阶段（4）以获得纤维馏分（F）和浆液馏分（C）; 将纤维部分（F）进料到混合阶段（5）; 将二次流量（S）输送到混合级（5）; 将纤维部分（F）与二次流速的果汁混合以获得富集的果汁（A）。方法（1）的特征在于包括测量浓缩果汁（A）的粘度的步骤（6），以控制和管理影响粘度本身的方法的操作参数。

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