LV13178B - Method of producing and storing products made of fruits and/or berries - Google Patents

Method of producing and storing products made of fruits and/or berries Download PDF

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Publication number
LV13178B
LV13178B LVP-04-46A LV040046A LV13178B LV 13178 B LV13178 B LV 13178B LV 040046 A LV040046 A LV 040046A LV 13178 B LV13178 B LV 13178B
Authority
LV
Latvia
Prior art keywords
juice
cok
producing
choke
berries
Prior art date
Application number
LVP-04-46A
Other languages
English (en)
Inventor
Eduards Kravecs
Original Assignee
Eduards Kravecs
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Eduards Kravecs filed Critical Eduards Kravecs
Priority to LVP-04-46A priority Critical patent/LV13178B/lv
Priority to PCT/LV2004/000006 priority patent/WO2005025338A1/en
Priority to PL04748554T priority patent/PL1662910T3/pl
Priority to DE602004021006T priority patent/DE602004021006D1/de
Priority to EP04748554A priority patent/EP1662910B1/en
Priority to AT04748554T priority patent/ATE430491T1/de
Publication of LV13178B publication Critical patent/LV13178B/lv

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Description

LV 13178
Cnoco6 npoM3BOflCTBa m xpaHeHM5i φργκτοβοΓΟ m/mhm βγοαηογο npoflyKTa Μ3θ6ρβτΘΗΜΘ othocmtcb κ πμιαθβομ npoMbiiuneHHOCTM, a μμθηηο κ cnoco6y npon3BO,qcTBa μ χρθΗθΗΜΒ φργκτοΒΟΓΟ μ/μπμ βγοαηογο npoAyKTa, coAep>KaiAero ΜΘΑ· B HacTOBinee Bpevm ece 6onbwe πρΜοβρβτθίοτ nony/iJipHocTb HaTypanbHbie npOAyKTbl, npOM3BeAeHHbie MCKnKDMMTeJlbHO M3 HaTypaJlbHblX ΜΗφΘΑΜΘΗΤΟΒ M noAsepraeMbie MMHMMa/ibHOM o6pa6oTKe, jim6o Booāme He noABepraeMbie HMKaKoii o6pa6oTKe, HanpMMep, cBe>KeBbi>KaTbie HaiypanbHbie φpyκτoBbιe cokm. Οαηθκο, CBe>KeBbi>KaTbie cokm 6bicTpo πορτ^τοη M3-3a 6ρο>κβΗΜη, o6pa3oeaHMfl ππθοθημ m ee pa3BMTMfl, mto πρμβοαιίτ k oneHb KopoTKOMy cpoKy χρθηθημβ. LUmpoko μ3βθοτβη μθτοα nacTepM3aL|MM (HanpMMep, A potential Health Risk, Unpasteurized Fruit Juices. In: Health Files from Ministry of Health and Ministry responsible for Seniors, British Columbia, Number 72, March 2000,), npM κοτοροΜ cok noABepraeTca o6pa6oTKe BbicoKoii TeMnepaiypoii 82 °C b τθηθημμ 15 ceK. 3tot ΜβτοΑ yHMHTo>KaeT npaKTMHecKM ece MMKpoopraHM3Mbi m 3HaMMTenbHO yBejniHMBaeT cpoK xpaHeHMB npoAyKTa. Οαηθκο οοηοβηνμ ΗβΑΟοτθτκοΜ AaHHoro MeTOAa HBrmeTca τοτ φβκτ, hto o6pa6oTKa coKa bhcokom TeMnepaTypoii HeraTMBHo enuBT Ha oproHOJienTMHecKMe cBoiicTBa coKa, a, μμθηηο, hpmboaht κ μ3μθηθημκ) αβθτθ, tsk ksk BbicoKaa TeMnepaiypa pa3pyiuaeT onpeAeneHHbie πμγμθητη, Μ3ΜβΗβΗΜΚ) B«yca m 3anaxa, a τβιοκβ cok μο>κθτ pa3AenaTbCfl Ha Φρθκμμμ. Bce BbiiueynoMnHyTbie nocneACTBMB Bbmy>KAaK)T npoM3BOAMTeneii npn6eraTb κ Mcnonb30BaHMto pa3JiMMHbix, nacTO MCKyccTBeHHbix, CTa6MnM3aTopoB, KpacMTeneM m BKycoBbix AOāaBOK.
Tao<e M3BecieH cnocoč npoM3BOACTBa HaTypanbHoro μορκοβηογο coxa c Mcnonb30BaHMeM MeAa (WO 02/063979). 3tot cnoco6 ΒκπκΐΗθβτ BbDKMMaHMe μορκοβηογο coKa m ero cMeniMBaHMe c HečonbuiMM κοπμηθοτβομ MeAa b KanecTBe noAcnacTMTenfl. flaHHbiii npoAyKT nonHOCTbK) coctomt M3 HaTypanbHbix ΜΓρΜΑΜβΗτοΒ. Οαηθκο 3tot cnocoč npoM3BOACTBa coKa He npeAycMaTpMBaeT hm nacTepM3ai4MK) npoAyKTa, hm KaKyH>nMČo Apyryto onepaMMio o6pa6oTKM pj\?\ CHM>KeHMfl ypOBHB δθΚΤβρΜΟΒΟΓΜΗβΟΚΟΜ CpeAbl, CJieAOBaTenbHO, nonyMeHHblM COK ΜΜββτ κοροτκΜΜ cpoK xpaHeHMB. 2 Μ3βθοτθη TaioKe cnoco6 χρθηθημη προβγκτοΒ πγτβΜ 3awiopa>KMBaHMfl, b HacTHOCTM 33Mopa>KiiBaHH5ļ nrofl mjim mx cokob (FOOD AND VEGETABLE PROCESSING, FAO AGRICULTURAL SERVICES BULLETIN No. 119, Food and Agriculture Organization of the United Nations Rome, 1995 ). PaccMaTpuBaeMbiii cnoco6 npeflycMaTpnBaeT my6oKoe 3awiopa>KMBaHMe (npn TeMnepaType ot -20°C ao -30°C) cokob. OcHOBHbiMM ηθαοοτ3τκ3μμ αβηηογο cnocoča HBJiaeTCa TO, HTO npn o6bNHOM 3aMOpa>KMBaHMM coKa, ηθβο3μο>κηο xpaHMTb cok b CTeīcnflHHOii nocyAe, τβκ κθκ oh npn 3aMep3aHMM pacrnupaeica. TaioKe HeyAo6Ho ynoTpe6rmTb cok b 33Μ0ρ0)ΚΘΗΗ0Μ ΒΙΑββ, a ΠρΜ ρ33Μ0ρ3)ΚΜΒ3ΗΜΜ aKTMBM3MpyK>TCfl Cnopbl ΠΠβΟβΗΜ. Πριι MHoroKpaTHOM pa3Mopa>KMBaHMM coKa KoneāaHMii TeMnepaiypbi MoryT npneecTM κ ποτθμηθημιο npoAyKTa μ k TaK Ha3biBaeMOMy Θφφβιαγ >KenaL4MM. KpoMe τογο, BpeMa pa3Mopa>KMBaHMfl coKa AOBOJibHO AnMTenbHoe, m 6aKTepmi, HaxoAflU4Mecfl b B03Ayxe, nonaAaa Ha noBepxHOCTb coKa, npn κομη3τηομ TeivinepaType b τθηθημμ κοροτκογο βρθμθημ πρμβοαητ κ ero Φθρμθητθαμμ, a β pe3ynbTaTe yxyAiiiaK>Tca opraHonenTunecKue CBOūcTBa coKa.
Μ3βθοτθη cnoco6, yMeHbLuaK)U4MM ypoBeHb 6aKTepMOJiorMHecKOM cpeAbi c noMOLiļbto ynbTpaebicoKoro AaeneHMfl (Effect of high pressure treatment on vegetative celis and ascospores of heat resistant mouldtalaromyces avellaneus in apple juice, L Ticha, M. Voldrich, M. Cerovsky, M. Marek, D. Bruņa Institute of Chemical Technology, Czech Republic), 3aKnK)HaioLMMMCfl B o6pa6oTKe coKa Αθβπθημθμ ot 300 ao 700 Mīla (MeranacKaneM) β τθηθημμ ot 10 ao 60 MMHyT npM
TeMnepaType ot 17 °C ao 40 °C. TaKan o6pa6oTKa no3BonjieT cHM3MTb ypoBeHb nneceHM, canbMOHennbi, T. Avellaneus, E. Coli 0157:H7 m APyrMX 6aKTepMM ot 3 ao 6 pa3. Χοτη AaHHbiM cnoco6 He npeAnonaraeT Mcnonb30BaHMfl MCKyccTBeHHbix Ao6aBOK, Bce >Ke oh yxyAUjaeT 6MonorMnecKyio ueHHOCTb coKa, TaK KaK μο>κθτ HeraTMBHO BriMATb Ha Beu4ecTBa, HaxoA^Li|Meca β cocTaBe coKa, HanpMMep, προτβΜΗΗ. B KanecTBe npoTOTMna Bbi6paH cnoco6 πρμγοτοβπθημη coKa nanam (πθτθητ US 4089985). 3aAaneM αβηηογο μ3ο6ρθτθημρι αβπαθτοη ycTpaHeHMe xapaKTepHoro 3anaxa φpyκτa, a TaioKe yBenMHeHMe cpoKa χρθηθημη npoAyKTOB, npoM3BeAeHHbix Ha ocHOBe coKa nanam. flaHHbiM cnoco6 βκπκηθθτ o6pa6oTKy mhkotm nanaMM b čneHAepe c αοΟθβπθημθμ 4 CTonoBbix ηο>κβκ μθαθ Ha 12 yHLļMM >kmakom Mepu ΜηκοτΜ nanaiiM (KOHLļeHTpaLļMa MeAa cocTaBrmeT npn6nM3MTenbH0 18 %) CMecb LV 13178 o6pa6aTbiBaK)T b 6neHflepe c bucokom cKopocTbio npi/i TeMnepaType οκοηο 91 °C b ΤΘΜΘΗΙ/ΙΜ KaK MMHMMyM 13 MMHyT C LļeJlbK) naCTepM3aL(MM 1/1 rOMOreHM3aiļl1M CMeCM. ΠοηγΜΘΗΗΝΜ npOflyKT MO)KHO XpaHMTb B OXna>KfleHHOM ΜΓΙΜ 38Μ0ρ0)ΚΘΗΗ0Μ BMfle.
OcHOBHbiM HeflOdaTKOM flaHHoro cnoco6a flBnjReTCfl AJiMTenbHaji o6pa6oTKa civiecn BbicoKoii TeMnepaTypoM, hto yxyAiuaeT KanecTBo coKa, TaK KaK npi/i AnmenbHOM o6pa6oTKe BbicoKoii TeMnepaTopofi yxyflLutoTCfi opraHonenTunecKHe CBoiicTBa κθκ coKa, τθκ m MeAa. B αθ/ιομ npeAJio>KeHHbiM cnoco6 πρμβοαμτ κ yxyfliiieHMK) opraHonenTHHecKnx cbomctb μ 6μο/ιογμηθοκομ ueHHOCTn npoflyKTa. Lļenbto HacTOflmero μ3ο6ρθτθημη ηβπαθτοα coxpaHeHne 6μοιίογμ4ΘΟΚΟΜ LļeHHocTM npoflyKTa, προμ3βθαθηηογο Ha οοηοβθ TonbKO HaTypanbHbix MHrpeflueHTOB m MMeiOLLļero AnuTejibHbm οροκ χρβΗβΗΜΗ m cTaāmībHbie opraHonenTMHecKue CBoiicTBa.
ComacHO M3o6peTeHMio b μ3βθοτηομ cnoco6e npon3BOflCTBa μ χρθηθημα φpyκτoBOΓo m/mjim αγοαηογο npoflyi<Ta, BKmonaioiAeM πογψηθημθ φρνκτοΒΟΓΟ m/mjim aroflHoro coKa, CMeLUMBaHMe coKa c μθαομ μ xpaHeHne b οχπθϊκαθηηομ βμαθ, ηρβΑΠΟ>ΚΘΗΟ COK Μ ΜΘΑ CMeLLIMBaTb ΓφΜ C00TH0LU8HI/1M Μ Η φθΑΜβΗΤΟΒ: COK ΟΤ 55 β,Ο 75 o5"beMHbix % μ μθα οτ 25 βο 45 o6teMHbix % μ nonyHeHHbiM φpyκτoBblM μ/μπμ αγοαηημ npoflyKT xpamiTb npn TeMnepaType ημ>κθ -10 °C. ripu ΒΒΘββΗΜΜ B CMeCb C φρνΚΤΟΒΒΙΜ Μ/ΜΠΜ firOflHblM COKOM OT 25 flO 45 o6teMHbix % Mefla npoflyi<T μμθθτ xopomne opraHonenTunecKue ceoiicTBa, c ?φκο Bbipa>K@HHblM BKyCOM Μ 38Π8ΧΟΜ MCn0nb30BaHHblX φρνΚΤΟΒ μ/μπμ 51ΓΟΑ, AnuTe/ibHbifi οροκ χρθηθημπ, ηθ μθηθθ 12 μθοηαθβ, πρμμθμ βο Bpewm χρθηθημπ coxpaHiieTCfl δΜοποΓΜΗθαοπ LļeHHoeTb npoflyi<Ta μ Ηβ μ3μθηπκπγοπ ero opraHonenTunecKue CBoiicTBa. rionyHeHHbiM npoflyKT μμθθτ nonyTBepAyK) KOHCMdeHLļMK) Aawe npn hm3kmx TeMnepaTypax, no3TOMy oh yflo6eH b ynoTpe6neHMM b οχπθ>καθηηομ βμαθ, μ ηθτ ηθο6χοαμμοοτμ noBbiiuaTb ero TeMnepaTypy. SKcnepMMeHTanbHO 6bino AOKa3aHo, ητο πρΜ ββθαθημμ b cMecb c φpyκτoBblM μ/μπμ nroAHbiM cokom μθηθθ 25 οδ^θΜΗ^χ % μθαθ, TeMnepaiypa 3aMep3aHMSi nonyHeHHoro npoAyKTa ηθαοοτθτομηο ημ3Κ3, οπθαοβθτθπβηο, npM TeMnepaiypax, ηθο6χοαμμηχ Α-πα ο6θοπθηθημπ A-nuTenbHoro cpoKa χρθηθημπ, npoAyKT 3aTBepAeBaeT μ ηθοτμηηο KpMCTannM3yeTcn. B τθκομ cnyMae, α-π* Mcnonb30BaHMfi npoAyKTa ero πρΜΑβτεπ pa3Mopa>KMBaTb, a noBbiLijeHMe TeMnepaTypbi, οοο6θηηο MHoroKpamoe, πρμβοαμτ k yMeHbLueHMto cpoKa χρθηθημη. 4
Ec/lkl B CMeCb C 4)pyKT0BblM μ/ΜΠΜ arOflHbIM COKOM BBeCTM 6onblUe ΗΘΜ 45 o6-beMHbix % Mefla, to HannHaeT npeo6naAaTb BKyc m 3anax MeAa, μ προΑγκτ TepaeT BKycoBbie Kanecrea ncnojib3yeMbix φpyκτoB m/mjim arofl. B npoLļecce nccjieflOBaHuii 5bino αοκ333ηο, mto npn χρθηθημμ npoflyKTa ripu TeMnepaType Bbime -10 °C, 3HaHMTejibHO yMeHbiuaeTC$i οροκ xpaHem/t5i npoAyicra.
Ecnn nroAbi m/mjim φpyκτblI M3 κοτορωχ nonyMaK)T cok, μμθιοτ noBbiuieHHbiii ypoeeHb 6aKTepnonoriiMecKOM cpeAbi, nonyMeHHbiti M3 hmx φpyκτoBbι^ί m/mjim flroAHbiii cok μο>κθτ noABepraTbcn o6pa5oTKe α3βπθημθμ ot 150 ao 250 Mīla b τβΜβΗΜΜ ot 10 ao 20 MMHyT npi/i TewinepaType ot 20 °C ao 30 °C. riocKOJibKy npeAno>KeHHbiii cnoco6 npoM3BOACTBa v\ xpaHeHMfl φpyκτoBOΓO m/ujim firoAHoro npoAyKTa o6ecneHMBaeT AJinTejibHbm οροκ xpaHem/m, το Aax<e b cnynae ncnojib30BaHMH ņj\n nojiyMeHMfl coxa ηγοα m/i/ijim φpyκτoB c noBbnueHHbiM ypoBHeM čaKTepnonorunecKoii cpeAbi, cok aoct3tohho o6pa6aTbiBaTb npn ΑΘβπθηιίαχ m TeMnepaType, KOTopan npaKTunecKM He yxyAi±iaeT 6nonornMecKyio LļeHHOCTb COKa.
Bce paHee ncnortb3yeMbie cnocoGbi πο3βοα«αμ npoM3BOAMTb H3 φρνκτοΒΟΓΟ n/nnn aroAHoro COKa nn6o HaTyparibHbie npoAyKTbi c ManeHbKMM cpokom χρθηθημα, nn5o npoAyKTbi c 5onee AnuTenbHbiM cpokom xpaHeHnn, ho npoM3BOAMMbie c MCnOJ1b30BaHHeM HCKyCCTBeHHblX AOČaBOK Μ/ΜΠΜ C MCnOJlb30BaHMeM MHTeHCMBHOM očpačoTKM, mto npneoAnno κ ποημ>κθημκ> 6nojiornMecKoii αθηηοοτμ. B αοηηομ Μ3θδρβΤΘΗΜΜ πρθαπο>κθη HOBbiM cnocoā npon3BOACTBa npoAyKTa H3 HaTypanbHoro φpyκτoBOΓo m/m/im αγοαηογο COKa c ncnonb30BaHneM μθαθ, πο3ΒθΠΗΚ>ίφΐίί 6e3 μητθηομβηομ o6pa6oTKM COKa Ao6nTbCfl HanSonee AOUTenbHoro cpoKa χρθηθημη npoAyKTa. M3o6peTeHne mo>kho ncnonb30BaTb b npon3BOACTBe φpyκτoBOΓO m/ujih aroAHoro npoAyKTa c ncnonb30BaHneM cokob M3 pa3Hbix φpyκτoB, Hanpmviep, Λδηοκ, rpym, umaohhm, ane/ibCMHOB, MaHAapnHOB. ΠρΘΑ-ποΜίβΗΗΝΜ cnoco6 οοο6θηηο BbiroAOH f\nn npon3BOACTBa φpyκτoBOΓO h/ujim ηγοαηογο npoAyKTa M3 λγοα, xapaiaepHbix a^i^ τθχ pemoHOB, γαθ b cnny nx KJimviaTa co6npaTb ypo>Kafi B03MO>KHO TOJlbKO OAHH pa3 B TOAy, ΗΘΠρΜΜθρ, M3 ΗΘρΗΜΚΙ/Ι, rony6MKH, KJltOKBbl, ΗβρΗΟίί CMOpOAHHbl, KpaCHOI/ί CMOpOAHHbl, ManHHbl, 3βΜΠΑΗΜΚΜ, KTiy6HMKH. ΗθΟδχΟΑΜΜΟ 33MeTMTb, HTO 60J1bLLJMHCTB0 3ΤΜΧ ΑΓΟΑ 06naAaK)T yHHKanbHblMM CBOncTBaMM μ Ha6opoM 6nonon/mecKM aKTMBHbix BemecTB. Μμθηηο nosTOMy τθκ B3>kho, HTOčbi AaHHbiii npoAyKT očnaAan AfiUTeribHbiM cpokom χρθηθημη. 5 LV 13178 flpeflno>KeHHbiM cnoco6 ocymecTBn5ReTcn c/ieflyK)innM o6pa30M. ripuMep 1. B KanecTBe cbipb* απα npon3BOflCTBa φpyκτoBOΓO m/mjim ηγοαηογο npoAyKTa Mcnonb3yK)T HepHm<y. HepHMKy nponycKatOT nepe3 BepTMKanbHbiii npecc pņa nonyMeHMii coKa. flanee 75 πμτροβ ηθρημηηογο coKa CMetiiMBaiOT c 25 nuTpaMM MēAa (cooTHOiūeHne μηγρθαμθητοβ: cok 75 ο6έ>θμηβιχ % μ μθα 25 οβΐ>θΜΗωχ %). rionyMeHHbM npoAyKT xpaHflT b Mopo3M/ibHOM KaMepe npn TeMnepaiype -20 °C CpOKOM AO ΟΑΗΟΓΟ roAa. flocne πρίΊοδρθΤΘΗΜΡ φpyκτoBOΓO m/mjim ηγοαηογο npoAyKTa, ero mo>kho cMemuBaTb c boaom, A-nfl nojiyHeHMfl HanmKa, AoāaBJi^Tb b naii, HaMa3bieaTb Ha xne6, npuroTOBJiATb /ιμμοηθα, Mcno/ib30BaTb ajih nonyHeHMn κοκτθμ/ιθμ (anKoronbHbix m 6e3anKoronbHbix), ΑοδβΒπηη npn ηθο6χοαμμοοτμ πιοδοίί noAcnacTmenb, BKJifOMan μθα. ΠρΜΜθρ 2. Β κθηθοτβθ cbipbn απα npon3BOACTBa φρνκτοΒΟΓο μ/μγm ηγοαηογο npoAyKTa ncnorib3yK)T MepHMKy. HepHMKy nponycKa»OT nepe3 BepTMKaiibHbiM npecc απη nojiyMeHMfl coKa. /ļanee cok φ^1J^bτpy^oτ m o6pa6aTbiBaioT A^enenneM 150 Mn b ΤΘΗΘΗΜΜ 20 MMH ΠρΜ ΤΘΜΠθρθΤγρθ 20 °C. βθΠΘΘ 75 ΠΜΤΡΟΒ ΗβρΗΙΙΗΗΟΓΟ COKa CMeiunBatoT c 25 πι/ιτροΒ MēAa npn κομηθτηομ TeMnepaType (οοοτηοιιιθημθ μηγρθαμθητοβ: cok 75 o6-beMHbix % μ μθα 25 ο6ι>θμηηχ %). nonyMeHHyK> CMecb χρβΗητ b Mopo3iuibHOM KaMepe npM TeMnepaType -20 °C cpokom ao οηογο roAa.
Ilocne πρΜοδρθΤθΗΜη φpyκτoBOΓO μ/μπμ αγοαηογο npoAyKTa, ero mo>kho CMeuiMBaTb c boaom, απη nonyHeHnn HanuTKa, Ao6aBnnTb b naii, HaMa3bieaTb Ha xne6, npnroTOBnnTb πμμοηθα, Mcnonb30BaTb απη nonyMeHnn κοκτθμπθμ (anKoronbHbix m 6e3a/iKoronbHbix), Ao6aBnnn πριι ηθο6χοαμμοοτμ ηιοδοίί noAcnacTMTenb, Btcmonan μθα. ΠρΜΜθρ 3. Β κθηθοτβθ cbipbn npon3BOACTBa φρνκτοΒΟΓο μ/μπμ ηγοαηογο npoAyKTa Mcnonb3yK)T nepHMKy. MepHMKy nponycKatOT nepe3 MMKcep, nonyHeHHbiM μθρημηηημ 6 cok c MHKOTbto noflBepraroT o6pa6oTKe αθβπθημθμ 150 Mīla b τθμθημμ 12 MHHyT npn TeMnepaiype 20 °C, flanee cok CMeniMBatoT c μθαομ b κοπμμθοτβθ 65 ni/ΐτροΒ MepHMHHOrO COKa C MflKOTbK) M 35 JIMTpOB Mēfla (COOTHOLiieHMe MHrpeflMeHTOB: COK 65 ο6^θμηνχ % m μθα 35 o6"beMHbix %). nonyHeHHyK) CMecb xpaHAT b
Mopo3nnbHoii KaMepe npn TeMnepaType -20°C cpokom flo οαηογο rofla. flaHHbiM nroflHbM npoflyKT flBJiaeTCfl 6onee οπθακμμ m o6naflaeT MeHbiueii TeKyMecTbto no CpaBHeHMIO C CjDpyKTOBblM M/MJ1M arOflHbIM npOflyKTOM, nOJiyHeHHblM b npuMepe 1. flpuMep 4. B KanecTBe Cbipbn α-πη npon3BOACTBa φρνκτοΒΟΓο m/mjih ηγοαηογο npoAyKTa ncnonb3yK)T ManMHy, KOTopyfo α-ΠΑ nonyMeHnn coKa nponycKaK)T nepe3 coKOBbi>KMManKy. nojiyHeHHbiii cok o6pa6aTbiBaeTcn αθβπθημθμ 220 Mīla b τθηθημμ 17 MHHyT, npM TeMnepaType 22 °C. 06pa6oTaHHbiM cok ομθιιιμβθκτγ c μθαομ b KonunecTBe 75 η ηθρημμηογο coKa c MflKOTbio m 25 n MēAa (cooTHOLueHne μηγρθαμθητοβ: cok 75 ο6έ>θμηνχ % μ μθα 25 ο6έ>θμηηχ %). flanee npoAyKT xpaH*T npn TeMnepaType -20 °C b τθηθημμ 12 MecmjeB. npuMep 5. B KanecTBe cbipbn ppn npoM3BOACTBa φpyιαΌBOΓO mAwm βγοαηογο npoAyKTa ncnonb3ytoT 3eMnnHMKy, KOTopyio απ* nonyHeHnn coKa nponycKaioT nepe3 BepTMKanbHbiii npecc. flanee cok o6pa6aTbiBaK)T AasneHneM 240 Mīla b τθηθημμ 10 MMHyT, πρι/ι TeMnepaType 20°C, nocne nero CMeuunBaioT 40 nmpoB MeAa c 60 nMTpaMM 3eMnnHMMHoro coKa (cooTHomeHne μηγρθαμθητοβ: cok 60 o6"beMHbix % m μθα 40 οδ^θΜΗ^χ %). Πρ0Λγκτ mo>kho xpaHMTb b oxna>KASHHOM βμαθ npn TeMnepaType -18 °C β τθηθημμ roAa. ΠρΜΜβρ 6.
B KanecTBe cbipbn απη npon3BOACTBa φρνκτοΒΟΓΟ n/nnn αγοαηογο npoAyicra ncnonb3yiOT anenbCMHbi, KOTopbie npoMbiBaiOT b ropaneM βοαθ. flanee anenbCHHbi OHMLLļaKDT m nonynaK)T cok c noMombio npecca. flanee 55 nmpoB anenbcnHOBoro coKa CMeLUMBatOT c 45 nuTpaMu MeAa (οοοτηοοιθημθ μηγρθαμθητοβ: cok 55 οδ^ΘΜΗΝχ % μ μθα 45 o6BeMHbix %). Γοτοβημ npoAyKT mo>kho xpaHMTb npM 7 LV 13178
TeMnepaType -22 °C b τθηθημμ 10 μθοημθβ. flaHHbiii npoflyKT oānaflaeT BbicoKOii OnojiornHecKoii LļeHHocTbto, a TaioKe HaTypa/ibHbiM BKycoM μ μΒβτοΜ anejibCMHOB, npMMep 7. B KanecTBe cbipba ajiji npon3BOflCTBa φργκτοΒΟΓΟ n/nnn ηγοαηογο npoflyKTa ncnonb3ytoT 6pycHMKy, KOTopyio nponycKaK)T Mepe3 npecc, cjDnnbTpyK)T. flanee 55 ΠΜτροΒ 6pycHMMHoro coKa CMeniMBatOT c 45 nuTpaMM Mefla (cooTHOiueHMe MHrpeflueHTOB: cok 55 ο6ΐ>βΜΗΗΧ % μ μθα 45 o6i>eMHbix %). no/iyHeHHyra cMecb xpaHflT b Mopo3mibHoii KaMepe ripu TeMnepaType -23 °C οροκοΜ ao 14 μθοημθβ. npmuep 8.
B KanecTBe cbipbn flrm npon3BOflCTBa φpyκτoBOΓO μ/μπμ ηγοαηογο npoflyKTa ncnonb3yK)T Kny6Hw<y, KOTopyio ana πογ^μθημη coKa nponycKa»OT qepe3 coKOBbi>KMWianKy. 60 πνιτροβ Kny5HMMHoro coKa CMeuiMBaiOT c 40 jivrrpaMM MēAa (cooTHOLueHne μηγρθαμθητοβ: cok 60 oGteMHboc % n μθα 40 o6-beMHbix %), n xpaHAT npn TeMnepaType -22 °C b τθηθημμ 12 MecaueB. 8 LV 13178
OopMyiia Μ3θ6ρβΤβΗΜ$1 1. Cri0C06 npOM3BOflCTBa Μ ΧρβΗΘΗΜΑ φργΚΤΟΒΟΓΟ M/mAM ΒΓΟΑΗΟΓΟ npOflyKTa, ΒΚΠtOHaiOLLļMM ΠΟΠγΗΘΗΜΘ φργΚΤΟΒΟΓΟ M/μαμ ΑΙΌΑΗΟΓΟ COKa, CM6LUMBaHI/16 COKa C μθαομ m xpaHeHne b οχα3>κα6ηηομ bma©· οταμηθιοιαμμοα τθμ, μτο cok μ ΜΘΑ CMeiilMBaHDT ripu COOTHOLUeHMM ΜΗφβΑΜβΗΤΟΒ: COK ΟΤ 55 flO 75 05“beMHblX % Μ μθα οτ 25 flo 45 o6beMHbix % m noAyHeHHbm φpyκτoBblM m/mam αγοαηνμ npoflyi<T xpaHAT ripu TeMnepaType ημ>κθ -10 °C. 2. Cnocos non.1,OTAMHaiOLMMMCA ΤΘΜ, HTO ΠΟΟΑΘ ΠΟΑγΗΘΗΜΗ φργκτοΒΗίί m/mam aroflHbiii cok noflBepratOT o6pa6oTKe αθβαθημθμ ot 150 ao 250 Mfla b τθηθημμ οτ 10 ao 20 mmh ripu TeMnepaType οτ 20 °C ao 30 °C. 9 LV 13178 Ρβφβρβτ Μ3ο6ρθτθημθ OTHOCMTCfl κ ΠΜΐι^θΒοίί npoMbiumeHHOCTM, a μμθηηο κ cnoco6y npon3BOflCTBa μ χρβΗΘΗΜίΐ φργκτοΒΟΓΟ μ/μπμ ηγοαηογο npoAyKTa, coflepjKauļero Mefl. ComacHO μ3ο6ρθτθημιο b μ3βθοτηομ cnoco6e npon3BOflCTBa m xpaHeHi/m 4)pyKTOBoro m/mjim ηγοαηογο npoflyKTa, βκπιοηθιοιαθμ nonyHeHMe φpyκτoBOΓo n/nnn firoflHoro coKa, ομθιιιμβθημθ coKa c μθαομ m xpaHemie b oxna>KfleHHOM BM,qe, npefl/io>KeHo cok μ mefl CMeiuiiBaTb npn cooTHOtueHMM μηγρθαμθητοβ: cok ot 55 ao 75 o6teMHbix % μ μθα ot 25 ao 45 o6teMHbix % m ποπ^θηηνμ φpyκτoBbι^ί m/htim firoAHbiii npoAyt<T xpaHmb ripu TeMnepaiype ημ>κθ -10 °C. ΠρΘΑπο>κβΗΗΝΜ cnoco6 ΟΟΟδθΗΗΟ BbirOAeH Α-Π^ npOM3BOACTBa φpyKTOBOΓO Μ/ΜΠΜ «ΓΟΑΗΟΓΟ npOAyKTa M3 aroA, xapaKTepHbix απ* τθχ ρθγμοηοβ, γαθ β cnny nx κπμμθτθ coānpaTb ypo>Kaii bo3mo>kho TonbKO oamh pa3 b roAy, HanpuMep, i/i3 MepHMKM, rony5nKn, κπιοκββι, ΗβρΗΟίί CMOpOAMHbl, KpaCHOM CMOpOAMHbl, MaTUIHbl, 3ΘΜΠ3ΗΜΚΜ, KTiy6HMKI/l.

Claims (2)

  1. LV 13178 IZGUDROJUMA FORMULA 1. Augļu un/vai ogu produkta ražošanas un glabāšanas paņēmiens, kas ietver augļu un/vai ogu sulas iegūšanu, sulas samaisīšanu ar medu un uzglabāšanu atdzesētā veidā, kas a t š ķ i r a s ar to, ka sulu un medu samaisa pie ingredientu attiecībām: sula no 55 līdz 75 tilpuma % un medus no 25 līdz 45 tilpuma % un iegūto augļu un/vai ogu produktu uzglabā pie temperatūras zemākas par-10°C.
  2. 2. Paņēmiens pēc 1.p., kas atšķiras ar to, ka pēc iegūšanas augļu un/vai ogu sulu pakļauj apstrādei ar spiedienu no 150 līdz 250 MPa no 10 līdz 20 minūšu periodā pie temperatūras no 20°C līdz 30°C.
LVP-04-46A 2003-09-17 2004-04-20 Method of producing and storing products made of fruits and/or berries LV13178B (en)

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PL04748554T PL1662910T3 (pl) 2003-09-17 2004-07-16 Sposób wytwarzania i przechowywania owoców oraz/albo produktów z jagód
DE602004021006T DE602004021006D1 (de) 2003-09-17 2004-07-16 Verfahren zur herstellung und lagerung von frucht und/oder beerenprodukten
EP04748554A EP1662910B1 (en) 2003-09-17 2004-07-16 Method for manufacture and storage of fruit and/or berry products
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GB2440304A (en) * 2006-07-26 2008-01-30 Andre Al Chreiki Honey composition based on the golden ratio
RU2378886C1 (ru) * 2008-08-14 2010-01-20 Юлия Валерьевна Данильчук Мед натуральный с черникой или голубикой
RU2378885C1 (ru) * 2008-08-14 2010-01-20 Юлия Валерьевна Данильчук Мед натуральный с клюквой или брусникой
CN102028018A (zh) * 2010-11-16 2011-04-27 浙江大学 基于超压技术的杨梅保鲜工艺
EP2564707B1 (en) * 2011-08-31 2014-04-30 Eduards Kravecs Method for manufacture and storage of fruit and/or berry products
CN104273614B (zh) * 2014-10-15 2016-07-06 福建农林大学 一种非热加工处理杨梅汁的方法
US20160128373A1 (en) * 2014-11-11 2016-05-12 Pressed Juicery, LLC Apparatus and processes for extracting and distributing ready to drink beverages

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US2482202A (en) * 1943-04-10 1949-09-20 Harry A Noyes Freezing comestibles with compatible solutions
JPS5799156A (en) * 1980-12-06 1982-06-19 Yoko Kuboya Sherbet from 100% vegetable or fruit juice
NZ235972A (en) * 1990-11-06 1995-04-27 Amaranathan Balasingham Fruit product by soft pulping after skin removal
US5756141A (en) * 1996-03-20 1998-05-26 Chen; Chin Shu Method for producing ready to pour frozen concentrated clarified fruit juice, fruit juice produced therefrom, and high solids fruit product
US6004508A (en) * 1997-08-01 1999-12-21 The Coca-Cola Company Method and apparatus for super critical treatment of liquids
EP1051087A2 (en) * 1998-01-30 2000-11-15 Flow International Corporation Method for ultra high pressure inactivation of microorganisms in juice products
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