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1. 发明授权

US5645879A Firmness in processed vegetables and fruits 失效
标题翻译：加工蔬菜和水果的坚固度
公开(公告)号：US5645879A
公开(公告)日：1997-07-08
申请号：US465740
申请日：1995-06-06
申请人： Malcolm C. Bourne
发明人： Malcolm C. Bourne
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
CPC分类号： A23B7/04 , A23B7/0056 , A23B7/05 , A23B7/06 , A23B7/10
摘要： Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.
摘要翻译：加工罐头食品，包括水果和蔬菜的坚固度通过使水果或蔬菜经受低温漂烫步骤，在125°F至160°F范围内，优选约140°F至在常规灭菌前155°F。通过首先在各种漂白和保持温度下获得特定食品的坚固度值，然后绘制坚固度增加速率（牛顿/分钟）与漂白温度的关系，来确定加工食品中产生最佳硬度的漂白温度条件。对于不同的食物而言，优选的条件可以从每个食物的各个地块获得。通过将低温漂白与食品级酸（pH）和/或钙盐添加相结合，可以促进稳定性的协同改善。

2. 发明授权

US5607712A Processing of vegetables which are frozen before canning and sterilizing 失效
标题翻译：在罐头和灭菌前冷冻的蔬菜加工
公开(公告)号：US5607712A
公开(公告)日：1997-03-04
申请号：US303938
申请日：1994-09-09
申请人： Malcolm C. Bourne
发明人： Malcolm C. Bourne
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
CPC分类号： A23B7/0056 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
摘要： The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.
摘要翻译：在冷冻之前通过两步漂白在冷冻蔬菜中获得的改进的坚实度基本上由较低温度的漂白剂组成，以在植物中活化果胶甲基酯酶以增加坚固度，随后更高温度漂白使酶失活，从而防止发育脱落在冷冻蔬菜罐装和加热灭菌时，保留冷冻保存期间的风味。当添加食品级钙盐时或当加入食品级酸以将pH降至4.5以下时，紧致效果得到加强。当加入食品级酸和食品级钙盐时，获得最大的紧实效果。

3. 发明授权

US5599572A Firmness in processed vegetables 失效
标题翻译：加工蔬菜坚固
公开(公告)号：US5599572A
公开(公告)日：1997-02-04
申请号：US262353
申请日：1994-06-20
申请人： Malcolm C. Bourne
发明人： Malcolm C. Bourne
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
CPC分类号： A23B7/04 , A23B7/0056 , A23B7/05 , A23B7/06 , A23B7/10
摘要： Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.
摘要翻译：通过在125°F至160°F范围内的温度下对蔬菜进行低温漂烫步骤，优选在约140°F至155°F的温度范围内，经过加工的蔬菜罐头的坚固性得到显着提高。常规灭菌。通过首先在各种漂白和保持温度下获得特定食品的坚固度值，然后绘制坚固度增加速率（牛顿/分钟）与漂白温度的关系，来确定加工食品中最佳硬度的白兰度温度条件。对于不同的食物而言，优选的条件可以从每个食物的各个地块获得。通过将低温漂白与食品级酸（pH）和/或钙盐添加相结合，可以促进稳定性的协同改善。

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