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1. 发明授权

US4775541A Ion exchange method of treating liquid fermentation products to reduce the content of coloring matter therein 失效
标题翻译：处理液体发酵产品的离子交换方法，以减少其中色素的含量
公开(公告)号：US4775541A
公开(公告)日：1988-10-04
申请号：US906824
申请日：1986-09-12
申请人： Sand T. Brown , John R. Derrick, Jr. , C. Byron Smith
发明人： Sand T. Brown , John R. Derrick, Jr. , C. Byron Smith
IPC分类号： C12H1/04
CPC分类号： C12H1/0432
摘要： Liquid natural fermentation products, such as wines, are treated to reduce the content of coloring matter therein without substantially deleteriously affecting the other vinous qualities thereby by the steps of passing the liquid product through a granular bed of a strongly basic macro-porous anion exchange resin in hydroxyl form to substantially increase the alkalinity of such liquid product, then passing the more alkaline liquid product through a granular bed of a strongly acidic cation exchange resin in hydrogen form to generally restore its acidity, and recovering the thus-treated liquid product.
摘要翻译：对诸如葡萄酒的液体天然发酵产物进行处理，以减少其中的着色物质的含量，而基本上不会有害地影响其它品质，因此通过使液体产物通过强碱性大孔阴离子交换树脂的颗粒床以使羟基形式基本上增加这种液体产物的碱度，然后使更多的碱性液体产物通过氢形式的强酸性阳离子交换树脂的颗粒床，以通常恢复其酸性，并回收如此处理的液体产物。

2. 发明授权

US4514427A Removal of bitter naringin and limonin from citrus juices containing the same 失效
标题翻译：从含有相同的柑橘汁中去除苦柚苷和柠檬苦素
公开(公告)号：US4514427A
公开(公告)日：1985-04-30
申请号：US496340
申请日：1983-05-19
申请人： Donald H. Mitchell , Richard M. Pearce , C. Byron Smith , Sand T. Brown
发明人： Donald H. Mitchell , Richard M. Pearce , C. Byron Smith , Sand T. Brown
IPC分类号： A23L2/78 , C12H1/04 , A23L2/00
CPC分类号： A23L2/78
摘要： The principle bitter flavor components of natural grapefruit juice, naringin and limonin are substantially reduced by treatment of the grapefruit juice with a weak base anion exchange resin having a styrene polymer matrix carrying functional groups derived from a mono or poly amine. The ion exchange treatment also reduces the acid content of the grapefruit juice and does not impair the nutrient content or the desirable flavors in the treated juice.
摘要翻译：通过用具有苯乙烯聚合物基质的弱碱性阴离子交换树脂处理葡萄柚汁，天然葡萄柚汁，柚皮苷和柠檬苦素的主要苦味组分大大减少，所述苯乙烯聚合物基质含有衍生自单胺或多胺的官能团。离子交换处理也降低葡萄柚汁的酸含量，并且不会损害处理过的果汁中的营养成分或所需的香料。

3. 发明授权

US4522836A Upflow ion exchange treatment of natural edible juices containing high acidity and suspended solids 失效
标题翻译：含有高酸度和悬浮固体的天然食用果汁的上升离子交换处理
公开(公告)号：US4522836A
公开(公告)日：1985-06-11
申请号：US496346
申请日：1983-05-19
申请人： Fred J. Dechow , Donald H. Mitchell , Richard M. Pearce , C. Byron Smith , Sand T. Brown
发明人： Fred J. Dechow , Donald H. Mitchell , Richard M. Pearce , C. Byron Smith , Sand T. Brown
IPC分类号： A23L2/78 , A23L2/36
CPC分类号： A23L2/78
摘要： A naturally acidic, edible fruit or vegetable juice containing a significant concentration of suspended matter, such as pulp, is effectively subjected to ion exchange without substantial loss in pulp content by passing the juice through a supported laterally confined particulate bed of a weak base anionic resin in an upwardly flowing direction through the bed at a liquid velocity which is sufficient to cause the bed to undergo a vertical expansion of at least about 20-25% by volume and preferably 50% but not so great as to cause significant entrainment of resin particles in the treated juice. The volume of the resin relative to the throughput of juice is large enough to extract a substantial amount of the natural acidity of the juice. Preferably, the juice is passed through the bed at a rate sufficient to impart to the expanded bed a slowing rolling motion at least in the region adjacent its upper surface. The acid content of the treated product is much reduced from the original value while the sweetness thereof undergoes little or no impairment so as to produce ratios of Brix numbers to acid content of at least about 30 and generally 50 or higher. The treated product can be blended with an untreated juice to obtain a marketable blend having values within commercial limits.
摘要翻译：含有显着浓度的悬浮物质如纸浆的天然酸性，可食用的水果或蔬菜汁通过将果汁通过弱碱性阴离子树脂的支撑的侧向约束颗粒床而被有效地进行离子交换而不会显着损失纸浆含量在向上流动的方向通过床以液体速度，其足以使床经历至少约20-25体积％，优选50％但不太大的垂直膨胀，以引起树脂颗粒的显着夹带处理过的果汁。树脂相对于果汁的产量的体积足够大以提取大量的果汁的天然酸度。优选地，汁液以足以赋予膨胀床的速度通过床，至少在邻近其上表面的区域中减缓滚动运动。处理产物的酸含量从原始值大大降低，而其甜度几乎没有受损或没有损害，从而产生白利糖度数与酸含量之比至少约为30，通常为50或更高。经处理的产品可以与未处理的果汁混合以获得具有商业界限值的市售混合物。

4. 发明授权

US5071664A Method of removing sulfites from standard wine 失效
标题翻译：从标准酒中除去亚硫酸盐的方法
公开(公告)号：US5071664A
公开(公告)日：1991-12-10
申请号：US638826
申请日：1991-01-08
申请人： Sand T. Brown
发明人： Sand T. Brown
IPC分类号： C12G1/04 , C12H1/04
CPC分类号： C12G1/04 , C12H1/0432
摘要： A method of removing sulfites from standard wine comprising the steps of passing a standard wine through a base anion exchange resin, then passing the wine through an acid cation exchange resin, and then treating the wine with carbon, whereby a standard wine having less than 10 ppm of sulfites is obtained. The invention further includes a method of producing a grape standard wine having less than 10 ppm of sulfites.
摘要翻译：从标准酒中除去亚硫酸盐的方法包括以下步骤：使标准葡萄酒通过碱性阴离子交换树脂，然后使葡萄酒通过酸性阳离子交换树脂，然后用碳处理葡萄酒，由此将具有小于10 获得ppm的亚硫酸盐。本发明还包括一种生产具有少于10ppm亚硫酸盐的葡萄标准酒的方法。

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