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1. 发明申请

WO2018196476A1 一种鲜罗汉果脱色浓缩汁的制备工艺审中-公开
公开(公告)号：WO2018196476A1
公开(公告)日：2018-11-01
申请号：PCT/CN2018/077304
申请日：2018-02-27
申请人：广西甙元植物制品有限公司
发明人：黄华学
IPC分类号： A23L2/04 , A23L2/08 , A23L2/70 , A23L2/74 , A23L2/80 , A23L33/105
CPC分类号： A23L2/04 , A23L2/082 , A23L2/70 , A23L2/74 , A23L2/80 , A23L33/105
摘要：一种鲜罗汉果脱色浓缩汁的制备工艺，其步骤是：鲜罗汉果→糖化→选果和洗果→破碎→渗漉提取→碟式离心→0.45μm陶瓷膜微滤澄清→分子量超滤分离→聚酰胺树脂脱色→脱色树脂脱色→阳离子树脂调pH→反渗透膜浓缩→粒状活性炭柱去残留→0.22μm陶瓷膜微滤澄清→真空减压浓缩制膏→灭菌→真空包装→鲜罗汉果脱色浓缩汁。以及由上述工艺制备的鲜罗汉果脱色浓缩汁。

2. 发明申请

WO2017040837A1 REGENERATED MEDIA USEFUL IN THE TREATMENT OF FERMENTED LIQUIDS 审中-公开
标题翻译：再生培养基用于处理发酵液体
公开(公告)号：WO2017040837A1
公开(公告)日：2017-03-09
申请号：PCT/US2016/049975
申请日：2016-09-01
申请人： EP MINERALS, LLC
发明人： PALM, Scott, K. , WANG, Qun
IPC分类号： B01D37/02 , B01D39/06 , B01D41/02 , B01J20/10 , B01J20/14 , C12H1/048
CPC分类号： B01J20/14 , A23L2/382 , A23L2/70 , B01D41/02 , B01J20/103 , B01J20/106 , B01J20/28047 , B01J20/3433 , B01J20/345 , B01J20/3458 , B01J2220/485 , C12H1/0408 , C12H1/063
摘要： This disclosure includes regenerated inorganic fermented beverage stabilization and/or clarification media and a process for such regeneration. Inorganic stabilization and clarification media (for processing beer or the like) may include expanded perlite or other expanded natural glasses, diatomaceous earth, silica gel or other precipitated silicas and compositions that incorporate these materials. Such media may be regenerated individually, together in a mixture or together as part of a composite product. The regenerated media meet the requirements for physical and chemical properties for re-use and replacement of the majority of particulate inorganic filtration media and inorganic stabilization media consumed in stabilization and clarification processes, and the related regeneration process provides for substantial benefits to brewers through a reduction of costs to purchase and transport stabilization and clarification media, to dispose of spent cake and/or membrane retentate, while providing for substantial reductions in the introduction of soluble impurities into the fermented beverage.
摘要翻译：该公开内容包括再生无机发酵饮料稳定化和/或澄清介质以及这种再生的方法。无机稳定化和澄清介质（用于加工啤酒等）可以包括膨胀的珍珠岩或其它膨胀的天然玻璃，硅藻土，硅胶或其它沉淀的二氧化硅和包含这些材料的组合物。这样的介质可以单独再生，一起在混合物中或作为复合产品的一部分一起再生。再生介质满足物理和化学性质的要求，用于重新使用和更换稳定化和澄清过程中消耗的大多数颗粒状无机过滤介质和无机稳定介质，相关的再生过程通过减少提供了对酿造者的实质性好处购买和运输稳定化和澄清介质的成本，处理废饼和/或膜滞留物，同时大大减少将可溶性杂质引入发酵饮料中。

3. 发明申请

WO2012136554A1 PROCESS FOR THE STABILISING OF ALCOHOLIC DRINKS AND PRECURSORS AND DERIVATIVES THEREOF 审中-公开
标题翻译：酒精饮料和前驱物及其衍生物稳定化的方法
公开(公告)号：WO2012136554A1
公开(公告)日：2012-10-11
申请号：PCT/EP2012/055601
申请日：2012-03-29
申请人： ESSECO S.r.l. , TRIULZI, Giovanni
发明人： TRIULZI, Giovanni
IPC分类号： C12H1/12 , C12H1/14 , A23L2/70 , C12J1/00
CPC分类号： C12H1/14 , A23L2/52 , A23L2/70
摘要： Process for the stabilising of alcoholic drinks and precursors and derivatives thereof, consisting in adding thereto a solution containing polyglutamate and/or polyaspartate.
摘要翻译：用于稳定含酒精饮料及其前体及其衍生物的方法，包括向其中加入含有聚谷氨酸盐和/或聚天冬氨酸盐的溶液。

4. 发明申请

WO2010097255A3 BEVERAGE CONTAINING TEA SOLIDS, A POLYMERIC POLYPHENOL, ADDED PROTEIN AND ADDED ANIONIC POLYSACCHARIDE 审中-公开
标题翻译：含有聚苯乙烯的固体，聚合多酚，添加的蛋白质和添加的阴离子聚糖的饮料
公开(公告)号：WO2010097255A3
公开(公告)日：2010-10-21
申请号：PCT/EP2010050780
申请日：2010-01-25
申请人： UNILEVER PLC , UNILEVER NV , UNILEVER HINDUSTAN , CHEN HAITAO , LUI WEICHANG , XIE DABIN
发明人： CHEN HAITAO , LUI WEICHANG , XIE DABIN
IPC分类号： A23F3/14 , A23L2/52 , A23L2/66 , A61K8/64 , A61K8/73 , A61K31/715
CPC分类号： A23F3/163 , A23L2/52 , A23L2/66 , A23L2/70
摘要： This invention relates to a polymeric polyphenol containing beverage. In particular it relates to a substantially clear ambient temperature beverage comprising tea solids derived from fermented tea. The invention also relates to a method for improving the clarity of a polymeric polyphenol containing liquid composition. It has long been observed that on cooling an aqueous black tea infusion from about 90 degrees Celsius to ambient temperature, a marked increase in the turbidity of the infusion can be seen leading ultimately to precipitation of up to about 30% w/w of the total tea solids. This precipitate is known as tea cream. It is thought that this precipitate originates from initial self-associations of polymeric polyphenols and association with caffeine thereby forming nano-clusters. These nano-clusters are not themselves responsible for any turbidity or precipitation of tea solids. However as the solubility of the polymeric polyphenols further reduces on cooling of the aqueous black tea infusion, these nano-clusters then aggregate into larger sub-micelles and ever larger micelles which are responsible for the turbidity and precipitate. A solution to the aforementioned problem is provided in a first aspect of the invention by a beverage comprising tea solids, a liquid vehicle, added protein and added anionic polysaccharide, wherein the beverage has a cream inhibition (Cl) of 70-100%, preferably 80-100%, wherein Cl = (1-((ODS-ODB)/( ODO-ODB))) 100 where ODS is the optical density of the beverage, ODB is the optical density of the tea solids in a 25% w/w aqueous solution of ethanol and ODO is the optical density of the beverage but in the absence of the protein and anionic polysaccharide additional to any in the tea solids, the optical density being measured at a fixed path length at 600nm and at 4 degrees Celsius after equilibration at 4 degrees Celsius for 24 hours.
摘要翻译：本发明涉及含聚合多元酚的饮料。特别地，它涉及包含源自发酵茶的茶固体的基本上清楚的环境温度饮料。本发明还涉及一种用于改善含聚合物多酚的液体组合物的透明度的方法。长期以来观察到，将水性红茶输液从约90摄氏度冷却至环境温度时，可以看到输注浊度显着增加，最终导致高达约30％w / w的总量的沉淀茶固体。这种沉淀物被称为茶霜。据认为，这种沉淀源自聚合多酚的初始自缔合并与咖啡因缔合，从而形成纳米簇。这些纳米簇本身不负责任何浊度或沉淀的茶固体。然而，由于聚合多酚的溶解度在冷水下进一步降低，所以这些纳米簇然后聚集成较大的亚胶束和越来越大的胶束，其导致浊度和沉淀。通过包含茶固体，液体载体，添加的蛋白质和添加的阴离子多糖的饮料在本发明的第一方面中提供了上述问题的解决方案，其中饮料具有70-100％的奶油抑制（Cl），优选 80-100％，其中Cl =（1 - （（ODS-ODB）/（ODO-ODB）））100其中ODS是饮料的光密度，ODB是茶固体在25％w / w乙醇水溶液和ODO是饮料的光密度，但是在不含茶固体中的任何蛋白质和阴离子多糖的情况下，光密度在600nm和4℃下以固定路径长度测量在4摄氏度平衡24小时后。

5. 发明申请

WO2009049046A1 CONTROL OF FLAVOR CHARACTERISTICS OF AND INDICATOR OF FRESHNESS IN FRUIT JUICE 审中-公开
标题翻译：水果汁中的鲜味和指示剂的挥发性特征的控制
公开(公告)号：WO2009049046A1
公开(公告)日：2009-04-16
申请号：PCT/US2008/079344
申请日：2008-10-09
申请人： TROPICANA PRODUCTS, INC. , HAVEKOTTE, Margaret , HOFMANN, Thomas
发明人： HAVEKOTTE, Margaret , HOFMANN, Thomas
IPC分类号： A23L2/02 , A23L2/70
CPC分类号： A23L2/02 , A23L2/70 , C07J73/008 , G01N33/14
摘要： Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice comprises controlling the concentration therein of a compound selected from the group consisting of limonin, isolimonin, nomilin, and blends thereof to a level below the threshold taste level thereof.
摘要翻译：控制果汁，特别是柑橘类果汁，特别是橙汁中的风味特征和新鲜味道包括将其中选自柠檬苦素，隔离抑制素，名义蛋白及其混合物的化合物的浓度控制在低于阈值的水平味道水平。

6. 发明申请

WO2008083546A1 液体处理模块审中-公开
公开(公告)号：WO2008083546A1
公开(公告)日：2008-07-17
申请号：PCT/CN2007/003401
申请日：2007-11-30
申请人：常州爱思特净化设备有限公司 , 孙晓慰 , 孙晓明 , 邵焕清 , 詹博荣
发明人：孙晓慰 , 孙晓明 , 邵焕清 , 詹博荣
IPC分类号： C02F1/461 , C02F1/469 , C02F1/48
CPC分类号： C02F1/469 , A23L2/70 , C02F1/46104 , C02F2001/46128 , C02F2001/46152 , C02F2201/4617
摘要： A liquid processing module, comprises cabinet panel distribution boards(2), battery lead plates and a frame(5) with bilateral end plates(1). The two cabinet panel distribution boards(2) are fixed to the bilateral end plates(1) by connecting pieces(3) respectively. The inner sides of the cabinet panel distribution boards(2) are connected with battery lead plates(24). There are more than two double-face battery lead plates(4) between the two cabinet panel distribution boards(2). The cabinet panel distribution boards(2) are connected to direct current power supply. There is a partition(10) that can allow liquid to run through between the adjacent battery lead plates to form flow channel. Every flow channel is connected to inlet and outlet openings of bilateral end plates(1) respectively. The cabinet panel distribution boards(2), the double-face battery lead plates(4) and the exerted head faces of the partitions(10) are fixed together through the insulating encapsulation(9).

7. 发明申请

WO2004045541A2 SOLUBLE ISOFLAVONE COMPOSITIONS 审中-公开
标题翻译：可溶性ISOFLAVONE组合物
公开(公告)号：WO2004045541A2
公开(公告)日：2004-06-03
申请号：PCT/US2003/036748
申请日：2003-11-14
申请人： CARGILL, INCORPORATED , KHARE, Anil, B.
发明人： KHARE, Anil, B.
IPC分类号： A61K
CPC分类号： A23L2/72 , A23L2/02 , A23L2/06 , A23L2/70 , A23L33/105 , A23L33/11 , A23V2002/00 , A61K36/45 , A61K36/73 , A61K36/752 , A61K36/87 , A23V2250/2116
摘要： The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.
摘要翻译：本发明提供具有改善的溶解度（例如透光率），味道，颜色和质地特征的异黄酮组合物及其制备方法。异黄酮组合物可用于掺入各种食品，饮料，膳食补充剂和允许改善其味道，质地，颜色和光学性质的药物组合物中。

8. 发明申请

WO00047064A1 DRINKS WITH THE USE OF SEAWATER AND PROCESS FOR PRODUCING THE SAME 审中-公开
标题翻译：饮用与使用海水及其生产方法
公开(公告)号：WO00047064A1
公开(公告)日：2000-08-17
申请号：PCT/JP1999/007095
申请日：1999-12-17
IPC分类号： A23L1/304 , A23L2/52 , A23L2/70 , C02F1/04 , C02F1/44 , C02F1/68 , A23L2/38
CPC分类号： C02F1/68 , A23L2/52 , A23L2/70 , A23L33/16 , C02F1/04 , C02F1/441 , C02F2103/08 , Y02A20/128 , Y02A20/131
摘要： A process for producing a drink which comprises desalting seawater to thereby seperate into water and a concentrate containing sufficient amounts of essential minerals (magnesium, calcium, iron, etc.) and vitamins, and then adding to the water the concentrate per se or essential mineral components (water-soluble magnesium, calcium, iron, etc.) separately obtained from concentrated seawater; and health-promoting drinks obtained by this method.
摘要翻译：一种生产饮料的方法，其包括使海水脱盐以分离成水，以及含有足量的必需矿物质（镁，钙，铁等）和维生素的浓缩物，然后向水中加入浓缩物本身或必需矿物质从浓缩海水分别得到的成分（水溶性镁，钙，铁等）和通过该方法获得的促健饮料。

9. 发明申请

WO0000042B1 SAFE CITRUS JUICE AND PROCESS FOR PREPARATION 审中-公开
标题翻译：安全CITRUS JUICE和制备方法
公开(公告)号：WO0000042B1
公开(公告)日：2000-02-24
申请号：PCT/US9912831
申请日：1999-06-29
申请人： BIOAVAILABILITY SYSTEMS L L C
发明人： HARRIS JAMES W
IPC分类号： A23L2/70 , A23L1/29 , A23L2/00
CPC分类号： A23L2/70
摘要： A method comprising partially or completely removing first-pass effect-reducing particles from citrus juice.
摘要翻译：一种包括部分或完全从柑橘汁中除去第一通过效果降低颗粒的方法。

10. 发明申请

WO00001254A1 METHOD FOR EXTRACTING JUICE FROM VEGETAL RAW MATERIAL 审中-公开
标题翻译：从蔬菜原料中提取果汁的方法
公开(公告)号：WO00001254A1
公开(公告)日：2000-01-13
申请号：PCT/UA1998/000019
申请日：1998-12-16
IPC分类号： A23L2/04 , A23L2/48 , A23L2/70
CPC分类号： A23L2/48 , A23L2/04 , A23L2/70
摘要： The present invention relates to a method for extracting juice from a vegetal raw material (biomass), wherein said method involves using the energy of a microwave field for heating said raw material at a temperature of between 45 and 55 DEG C, coagulating impurities and extracting the useful substances from the cells of the vegetal raw material (proteins, vitamins, carbohydrates, etc.). The coagulation process is carried out in a direct-current electric field having an intensity of between 2 and 12 W/cm. This invention also relates to a method for removing the iron contained in the juice. This method can be used for improving the juice quality by increasing its purity level, while preserving as much as possible the biochemical and the microbiological components of the vegetal cells. When applied on a vegetal raw material containing spiruline algae, this method produces a juice with a purity of up to 98.8 %, compared with the 80 % purity obtained from the prototype.
摘要翻译：本发明涉及一种从植物原料（生物质）中提取果汁的方法，其中所述方法包括使用微波场的能量在45至55℃的温度下加热所述原料，使杂质凝结并提取来自植物原料（蛋白质，维生素，碳水化合物等）的细胞的有用物质。凝固过程在强度为2至12W / cm的直流电场中进行。本发明还涉及一种去除汁液中含有的铁的方法。该方法可以通过提高其纯度水平来提高果汁质量，同时尽可能多地保留植物细胞的生物化学和微生物成分。当应用于含有螺旋藻的植物原料时，该方法产生的纯度高达98.8％的果汁，与原型获得的纯度为80％。

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