WO2010081385A1 - 加工的柑橘属水果原汁或其浓缩汁，它们的制备方法及含它们的产品 - Google Patents

加工的柑橘属水果原汁或其浓缩汁，它们的制备方法及含它们的产品 Download PDF

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WO2010081385A1
WO2010081385A1 PCT/CN2010/000039 CN2010000039W WO2010081385A1 WO 2010081385 A1 WO2010081385 A1 WO 2010081385A1 CN 2010000039 W CN2010000039 W CN 2010000039W WO 2010081385 A1 WO2010081385 A1 WO 2010081385A1
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Prior art keywords
juice
fruit juice
citrus fruit
processed
concentrated
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English (en)
French (fr)
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史永辉
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Yang Sheng Tang Co Ltd
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Yang Sheng Tang Co Ltd
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Priority to CN2010800043793A priority Critical patent/CN102281776B/zh
Priority to EP10731019.5A priority patent/EP2377410B1/en
Priority to BRPI1007290-0A priority patent/BRPI1007290B1/pt
Priority to US13/144,453 priority patent/US20110274817A1/en
Priority to ES10731019.5T priority patent/ES2664723T3/es
Publication of WO2010081385A1 publication Critical patent/WO2010081385A1/zh
Priority to IL213951A priority patent/IL213951A0/en
Anticipated expiration legal-status Critical
Priority to US13/925,296 priority patent/US20130295256A1/en
Priority to US15/003,493 priority patent/US20160219918A1/en
Ceased legal-status Critical Current

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    • 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
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • 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
    • A23B70/30—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • 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
    • A23L2/08—Concentrating or drying of juices
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to processed citrus fruit juices or concentrates thereof, their preparation, products containing them and their use in the preparation of various comestible products. Background technique
  • Citrus fruits are generally the collective name for orange and orange fruits.
  • Orange and orange fruits contain a lot of vitamins and are moderately sweet and sour, so they are often eaten in people's daily lives. In daily life, a large amount of orange juice from citrus fruits is required.
  • These orange juices are generally obtained from oranges such as Hamlin, which are specially used to process orange juice. This kind of Hamlin orange is high in acidity, inedible, and processed.
  • the orange juice is generally no more than 12:1.
  • Navel orange is one of the fresh oranges (C. s inens i s. Osbeck). It refers to the orange at the bottom of the orange. It has a general name similar to the navel shape orange.
  • the main varieties include: Newhall, Ponna, Forrest, Luojing 35 , Hua Hong (Chang Hong), Nevelina and so on. Every year during the harvest season of navel orange, a large number of navel oranges are listed, but due to transportation, preservation, market price changes, and the appearance of navel oranges, as well as the market demand for orange juice products, a considerable amount of navel oranges need to be processed every year.
  • the citrus fruit that will include navel oranges is processed into their raw juice or their puree.
  • citrus fruits like navel orange contain limonin or limonin precursors, which produce more limonin during processing, causing the processed juice to become bitter, and in the citrus like navel orange During the processing of fruit, the citrus fruit navel orange will produce an unpleasant odor such as odor when it is hot.
  • the bitterness and odor make many citrus fruits such as navel orange can not be processed into orange juice, resulting in a large number of citrus fruits such as navel orange. It can not be eaten and processed immediately and discarded, which will cause great losses to the economy of citrus fruits such as navel orange. Therefore, looking for some citrus fruits, especially navel oranges, to be processed into no Industrialized technical means of bitter and odorless citrus fruit juice is very urgent and needed. Summary of the invention
  • the present inventors have extensively studied intensively, and it has been found that by adding an acid which is harmless to the human body in the processing of citrus fruits, and physically removing the processed citrus fruit juice or puree of citrus fruits like navel orange.
  • the bitterness and odor of the odor are as follows, and the ratio of processed orange juice to sugar is between 14:1 and 25:1.
  • the present invention has been completed based on the above findings.
  • the first aspect of the invention relates to processed citrus fruit juice or concentrated juice thereof, characterized in that: the raw juice or the concentrated juice thereof has substantially no bitterness and odor such as odor, and the ratio of sugar to acid is 14:1 to 25: 1, preferably 14: 1 to 20: 1, more preferably 14: 1 to 18: 1.
  • a further aspect of the invention relates to a product comprising processed citrus fruit juice or a concentrated juice thereof, comprising processed citrus fruit juice or a concentrated juice thereof, or processed citrus fruit juice or a concentrated juice thereof and or A variety of edible materials, wherein the processed citrus fruit juice or its concentrated juice has substantially no bitterness and odor such as odor, and the ratio of sugar to acid is from 14:1 to 25:1.
  • the invention also relates to a method of producing a citrus fruit juice or concentrated juice comprising:
  • the citrus fruit juice or the puree of the citrus fruit juice is 0. 85-1. 0 Quality%;
  • the citrus fruit juice obtained in the above a) is heated at 75 ⁇ ⁇ 5 ⁇ - 80 ⁇ ⁇ 2 30 for 30 ⁇ 10 - 60 ⁇ 5 seconds to obtain a citrus fruit juice substantially free of bitterness and odor.
  • the ratio of sugar to acid is 14: 1 to 25: 1; or
  • c If necessary, further concentrate the citrus fruit juice in b) to 1/2 to 1/10, preferably 1/2-1/6, of the volume of the citrus fruit juice according to a conventional method in the art. Preferably, it is 1/4-1/6, and a citrus fruit juice concentrate is obtained.
  • Still another aspect of the present invention relates to the use of processed citrus fruit juice or concentrated juice thereof for producing an edible product, wherein the processed citrus fruit juice or concentrated juice thereof has substantially no bitterness and/or odor such as odor, sugar acid
  • the ratio is 14-25: 1, preferably 14-20: 1 , more preferably 14-18: 1.
  • the invention further relates to the use of harmless acids in the human body for processing citrus fruits such as navel oranges.
  • the citrus fruits referred to in the present invention are collectively referred to as orange fruits and orange fruits, and are particularly limited in terms of origin and variety, as long as they are subjected to bitterness and/or odor such as odor after being processed by conventional citrus fruits.
  • the above citrus fruit is preferably navel orange, more preferably the Newhall variety in navel orange.
  • the citrus fruit juice or puree in the present invention refers to a juice or a puree produced by pressing or crushing citrus fruits.
  • the conventional processing method referred to in the present invention refers to a method commonly used or known in the field of citrus fruit processing in the art, for example but not limited to: citrus fruits such as Hamlin orange are directly pressed and treated at 98 30 for 30 seconds. .
  • the citrus fruit juice concentrate is a product concentrated in a volume of 1/2 to 1/10, preferably 1/2 to 1/6, more preferably 1/4 to 1/6 of the citrus fruit juice.
  • the ratio of sugar to acid in citrus fruits is the ratio of total sugar to total acid in citrus fruits.
  • processed citrus fruit juice or its concentrated juice refers to a citrus fruit juice or a concentrated juice obtained by treating a natural citrus fruit in the presence of an acid, which has at least one of the following characteristics: 1-3.
  • the ratio of the ratio of the ratio of the ratio of the acid to the odor is from 14 to 25:1, preferably from 14 to 20:1, more preferably from 14 to 20:1;
  • product in the present invention is not particularly limited, and generally includes processing a citrus fruit juice or a concentrated juice itself, or processing a citrus fruit juice or a concentrated juice thereof Any product form in which one or more edible substances are mixed, such as 100% citrus fruit juice, preferably 100% navel orange juice or a concentrated juice thereof; citrus fruit juice or concentrated juice thereof and one or more other fruits Mixed fruit juice mixed with pulp or juice, other fruit juices are exemplified by, but not limited to, non-umbilical orange-derived orange juice, apple juice, peach juice, vegetable juice, and the like.
  • the term "edible product” in the present invention has the same meaning as the above "product”.
  • the term "acid which is harmless to the human body” in the present invention is not particularly limited as long as it does not cause damage to the human body, but it is an acid which is allowed to be added in the food industry, including but not limited to citric acid, malic acid, preferably citrus fruits. Acids, including but not limited to citric acid.
  • the amount of the acid which is harmless to the human body is not particularly limited as long as it is added in an amount such that the total acid content of the pressed citrus fruit juice is 0. 85-1. 0% by mass and / or processed citrus fruit
  • the juice has no odor such as odor, and the ratio of sugar to acid is 14-25: 1, preferably 14-20: 1, more preferably 14-18: 1.
  • Example 1 Preparation of navel orange juice or its concentrated juice which was substantially free of bitterness and odor such as odor.
  • 60 tons of Newhall navel orange having a sugar acid ratio of about 20:1 was spray-cleaned, and then juiced into a juicer.
  • the juice after the juice is sent to a cyclone to remove the mash from the juice.
  • the acidity is about 0.65% by mass.
  • the acidity of the separated juice is about 0.65% by mass. 5 ⁇
  • the citric acid was adjusted to a pH of 0.95 mass%, the acidity of 0.95 mass. /.
  • the clear juice is sent to the sterilizer for sterilization.
  • the navel orange juice or its concentrated juice processed by the conventional method is washed with 10 kg of Newhall navel orange having a sugar acid ratio of about 20:1, and then introduced into a juicer for juicing.
  • the juice after juicing enters the cyclone and removes the mash from the juice, and then enters the separator to separate the pulp; the separated juice enters the sterilizer for sterilization.
  • the juice is first degassed when it is preheated to 60X, and after degassing, it is heated to 98 ⁇ . After 30 seconds of incubation, the enzyme is cooled down to reduce the temperature of the juice to 15 degrees. At the temperature of 15 ⁇ , the processed orange juice was tasted and tested, and the result was a bitter taste when consumed.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
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  • Preparation Of Fruits And Vegetables (AREA)
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Description

加工的柑橘属水果原汁或其浓縮汁， 它们的制备方法 及含它们的产品 发明领域
本发明涉及加工的柑橘属水果原汁或其浓缩汁，它们的制备， 含它们的产品及它们在制备各种可食用产品中的用途。 背景技术
柑橘属水果一般是橙类和橘类水果的统称。 橙类水果和橘类 水果含大量维生素且甜酸适度， 因而是人们日常生活中经常食用 的水果。 在日常生活中需要大量的来自柑橘属水果的橙汁， 这些 橙汁一般是由专门用于加工橙汁的橙子如哈姆林品种得到的， 这 种哈姆林橙酸度较高， 不能食用， 且加工出的橙汁糖酸比一般不 高于 12: 1。 脐橙是鲜食橙（C. s inens i s. Osbeck ) 中一种， 指橙 底部有一个类似肚脐形状橙的统称， 主要品种包括： 纽荷尔、 朋 娜、 福罗斯特、 罗疥 35号、 华红（长红） 、 奈维林娜等。 每年在 脐橙的收获季节， 都会有大量的脐橙上市， 但由于运输， 保存， 市场价格变动， 以及脐橙外观等因素影响， 以及市场对橙汁产品 的需求， 每年都需要对相当数量的脐橙进行加工处理， 即将包括 脐橙的柑橘属水果加工成它们的原汁或它们的原浆。 但像脐橙的 一些柑橘属水果中都含有柠檬苦素或柠檬苦素前体， 其在加工过 程中会产生更多的柠檬苦素， 造成加工的汁变苦， 并且在对像脐 橙的柑橘属水果加工过程中， 柑橘属水果脐橙遇热还会产生令人 不快的异味如臭味， 苦味加异味使很多柑橘属水果如脐橙无法用 于加工成橙汁， 导致每年有大量柑橘属水果如脐橙因不能即时食 用和加工而被弃掉， 从而对柑橘属水果如脐橙产地经济造成很大 损失。 因此， 寻找能将一些柑橘属水果尤其是脐橙加工成基本无 苦味且无异味的柑橘属水果原汁的工业化技术手段是十分迫切和 需要的。 发明内容
本发明人现经广泛深入研究， 现已发现通过在柑橘属水果加 工中加入对人体无害的酸， 同时通过物理方法处理可去除像脐橙 的柑橘属水果加工后柑橘属水果原汁或原浆的苦味和异味如臭 味， 且加工出的橙汁糖酸比在 14: 1至 25: 1。 本发明基于以上发 现现已完成。
因此， 本发明第一方面涉及加工的柑橘属水果原汁或其浓缩 汁，其特征在于： 所述原汁或其浓缩汁基本无苦味和异味如臭味， 其糖酸比为 14: 1至 25: 1，优选 14: 1至 20: 1，更优选 14: 1至 18: 1。
本发明再一方面涉及含加工的柑橘属水果原汁或其浓缩汁的 产品， 其包括加工的柑橘属水果原汁或其浓缩汁， 或加工柑橘属 水果原汁或其浓缩汁及一种或多种食用物质， 其中加工的柑橘属 水果原汁或其浓缩汁基本无苦和异味如臭味， 其糖酸比为 14: 1 至 25: 1。
本发明还涉及一种生产柑橘属水果原汁或浓缩汁的方法， 其 包括：
a. 将柑橘属水果用压榨机压榨成柑橘原汁或原浆，同时加入 对人体无害的酸， 使压榨出的柑橘属水果原汁或原浆总酸含量为 0. 85-1. 0质量％;
b. 将上面 a)中所得柑橘属水果原汁在 75 Ό±5 Ό- 80Ό±2 Ό 下加热 30±10-60±5 秒， 得基本无苦味和无异味的柑橘属水果原 汁， 其糖酸比 14: 1至 25: 1 ; 或
c 如需要， 将 b)中柑橘属水果原汁按本领域常规方法进一 步浓缩至柑橘属水果原汁体积的 1/2至 1/10， 优选 1/2-1/6， 更 优选 1/4-1/6， 得柑橘属水果浓缩汁。
本发明再一方面涉及加工的柑橘属水果原汁或其浓缩汁在生 产食用产品中的用途， 其中加工的柑橘属水果原汁或其浓缩汁基 本无苦味和 /或异味如臭味， 糖酸比为 14-25: 1， 优选 14-20: 1 , 更优选 14-18: 1。
本发明进一步涉及对人体无害酸在加工柑橘属水果如脐橙中 的用途。
术语解释：
本发明中所指柑橘属水果是橘类水果和橙类水果的统称且无 产地和品种特别限制， 只要它们按传统柑橘类水果加工后会产生 苦味和 /或异味如臭味即可。上述柑橘属水果优选脐橙， 更优选脐 橙中的纽荷尔品种。
本发明中柑橘属水果原汁或原浆是指柑橘属水果通过压榨或 破碎产生的汁液或原浆。
本发明中所称的传统加工方式是指本领域如柑橘属水果加工 领域常用或已知的方式， 举例但不限于如： 将柑橘属水果如哈姆 林橙直接压榨后在 98 Ό处理 30秒。
柑橘属水果浓缩汁是体积浓缩到柑橘属水果原汁 1/2 至 1/10， 优选 1/2-1/6， 更优选 1/4-1/6的产品。
柑橘属水果糖酸比是柑橘属水果中总糖与总酸之比。
本发明中术语 "加工柑橘属水果原汁或其浓缩汁" 是指天然 柑橘属水果在酸存在下处理后得到的柑橘属水果原汁或其浓缩 汁， 其具有至少下面一种特点： 基本无苦味， 无异味如臭味， 糖 酸比为 14-25: 1 , 优选 14-20: 1， 更优选 14-18: 1 ; 或 PH3. 5以 下， 优选 3. 4-3. 1。
本发明中术语 "产品" 无特别限制， 通常包括加工柑橘属水 果原汁或其浓缩汁本身， 或加工柑橘属水果原汁或其浓缩汁与其 它一种或多种食用物质混合的任何产品形式，如 100%柑橘属水果 汁， 优选 100%脐橙汁或其浓缩汁； 柑橘属水果原汁或其浓缩汁与 其它一种或多种其它水果浆或汁混合的混合水果汁， 其它水果汁 举例但不限于如： 非脐橙来源的橙汁， 苹果汁， 桃汁， 蔬菜汁等。
本发明中术语 "食用产品" 与上面 "产品" 具有相同含义。 本发明中术语 "对人体无害的酸" 无特别限制， 只要对人体 不产生损害， 其可是食品工业中允许添加的酸， 包括但不限于柠 檬酸， 苹果酸， 优选柑橘属水果中本身存在的酸， 其包括但不限 于柠檬酸。 加入的对人体无害的酸的量无特别限制， 只要其加入 的量使压榨出的柑橘属水果原汁总酸含量为 0. 85-1. 0 质量％和/ 或加工的柑橘属水果原汁无异味如臭味， 糖酸比为 14-25: 1， 优 选 14-20: 1， 更优选 14-18: 1。 具体实施方式 下面的实施例用于进一步说明本发明， 但其不意味着对本发 明的任何限制。 实施例 1 基本无苦味和异味如臭味的脐橙原汁或其浓缩汁的制备 将糖酸比 20: 1左右的 60吨纽荷尔脐橙进行喷淋清洗， 然后 进入榨汁机榨汁。 榨汁后的汁液送入旋风分离器剔除汁液中的瘪 籽。 将去除瘪籽后的汁液送入分离机， 对果肉进行分离； 分离后 的清汁进行酸度检测， 酸度为 0. 65质量％左右。 然后加柠檬酸调 节， 使清汁酸度达到酸度 0. 95质量％， 将酸度 0. 95质量。 /。的清汁 送入杀菌器杀菌。 杀菌时先将上述清汁预热到 58 进行脱气， 脱 气后升温 80Ό保温杀菌灭酶 30秒后进行降温到 15 Ό以下。 然后 将此清汁在 30分钟内放入 的冷库中储存。 上述方法生产出 的橙汁为原汁， 并在降温至 时取样检测， 结果其橙味浓郁， 无异味如臭味，基本无苦味。检测糖酸比为 14. 2: 1左右， PH3. 36。 取上述所得脐橙原汁 1万升， 用橙汁加工领域常用方法进行真空 浓缩至 2500升。经检测，橙味浓郁，无异味如臭味，基本无苦味， 糖酸比为 14. 2: 1， PH为 3. 1左右。 比较例 1
传统方法加工的脐橙原汁或其浓缩汁 将糖酸比 20: 1左右的 10公斤纽荷尔脐橙进行清洗， 然后进 入榨汁机榨汁。 榨汁后的汁液进入旋风分离器剔除汁液中的瘪籽 后进入分离机，对果肉进行分离； 分离后的清汁进入杀菌器杀菌。 杀菌时先对果汁预热到 60X时进行脱气，脱气后升温 98 Ό保温杀 菌灭酶 30秒后进行降温， 使果汁的温度降到 15度。 在此 15 Ό温 度， 对上述加工橙汁进行品尝及检测， 结果饮用时有明显苦味， 放置时散发出明显蒸煮味如臭味， 糖酸比为 20: 1， PH3. 65„ 实施例 3 另一种橙类哈姆林加工得到的橙汁。 按与比较例 1相同的方法， 只是将其中的脐橙换为另一种橙 哈姆林， 结果所得橙汁的糖酸比 11: 1， PH3. 32。 由以上比较例 1可见， 按已知橙汁的加工方法无法将脐橙加 工成适于工业化规模的橙汁。

Claims

权 利 要 求
1. 加工的柑橘属水果原汁或其浓缩汁， 其特征在于： 所述原 汁或其浓缩汁基本无苦味和异味如臭味， 糖酸比为 14-25: 1， 优 选 14-20: 1， 更优选 14-18: 1。
2. 权利要求 1的加工的柑橘属水果原汁或其浓缩汁，其中柑 橘属水果为脐橙。
3. 权利要求 2的加工的柑橘属水果原汁或其浓缩汁，其中脐 橙选自： 纽荷尔、 朋娜、 福罗斯特、 罗脐 35号、 华红（长红）或 奈维林娜。
4. 权利要求 1-3任一的加工的柑橘属水果原汁或其浓缩汁， 其中加工的柑橘属水果原汁或其浓缩汁的 PH为 3. 5 以下， 优选 3. 4以下。
5. 含加工的柑橘属水果原汁或其浓缩汁的产品，其包括权利 要求 1-4任一加工的柑橘属水果原汁或其浓缩汁， 或该加工柑橘 属水果原汁或其浓缩汁及一种或多种食用物质。
6. 一种生产权利要求 1-4 任一加工的柑橘属水果原汁或浓 缩汁的方法， 其包括：
a. 将柑橘属水果整体洗涤后用压榨机压榨成柑橘原汁，同时加入 对人体无害的酸， 使压榨出的柑橘属水果原汁总酸含量为 0. 85-1. 0重量％;
b. 将上面 a)中所得柑橘属水果原汁在 S t^S iC -SO ^S O下加 热 30±10-60±5 秒， 得基本无苦味和无异味的柑橘属水果原汁； 或
c 如需要， 将 b)中柑橘属水果原汁按本领域常规方法进一步浓 缩至柑橘属水果原汁体积的 1/2至 1/10， 优选 1/2-1/6， 更优选 1/4-1/6 , 得柑橘属水果浓缩汁。
7. 权利要求 6的方法，其中人体无害的酸是食品工业中允许 添加的酸， 包括但不限于柠檬酸， 苹果酸。
8. 权利要求 7的方法， 其中人体无害的酸是柠檬酸。
9. 权利要求 1-4 任一的加工的柑橘属水果原汁或其浓缩汁 在生产食用产品中的用途。
10. 对人体无害的酸在加工柑橘属水果原汁或其浓缩汁的用 途。
PCT/CN2010/000039 2009-01-13 2010-01-11 加工的柑橘属水果原汁或其浓缩汁，它们的制备方法及含它们的产品 Ceased WO2010081385A1 (zh)

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CN2010800043793A CN102281776B (zh) 2009-01-13 2010-01-11 加工的柑橘属水果原汁或其浓缩汁，它们的制备方法及含它们的产品
EP10731019.5A EP2377410B1 (en) 2009-01-13 2010-01-11 Processed fruit juice or its fruit juice concentrate of citrus l., newhall navel, their preparation method and product containing them
BRPI1007290-0A BRPI1007290B1 (pt) 2009-01-13 2010-01-11 Método de preparação de suco natural de fruta cítrica processado ou o concentrado do mesmo, produto compreendendo o suco natural de fruta cítrica processado ou o concentrado do mesmo, uso do suco natural de fruta para a produção de um produto comestível e uso de um ácido inofensivo ao ser humano para o processamento do suco natural de fruta cítrica ou do concentrado do mesmo
US13/144,453 US20110274817A1 (en) 2009-01-13 2010-01-11 Processed citrus fruit raw juice or the concentrate thereof, their preparation method and products comprising the same
ES10731019.5T ES2664723T3 (es) 2009-01-13 2010-01-11 Zumo de frutos procesados o su concentrado de zumo de frutos de citrus l., Navel Newhall, su procedimiento de preparación y el producto que los contiene
IL213951A IL213951A0 (en) 2009-01-13 2011-07-06 Processed citrus fruit raw juice or the concentrate thereof, their preparation method and products comprising the same
US13/925,296 US20130295256A1 (en) 2009-01-13 2013-06-24 Processed Citrus Fruit Raw Juice or the Concentrate Thereof, Their Preparation Method and Products Comprising the Same
US15/003,493 US20160219918A1 (en) 2009-01-13 2016-01-21 Processed citrus fruit raw juice or the concentrate thereof, their preparation method and products comprising the same

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