FR2616045A1 - Process for producing a kiwi juice which has preserved its organoleptic qualities, kiwi juice thus obtained and beverages containing it - Google Patents
Process for producing a kiwi juice which has preserved its organoleptic qualities, kiwi juice thus obtained and beverages containing it Download PDFInfo
- Publication number
- FR2616045A1 FR2616045A1 FR8707919A FR8707919A FR2616045A1 FR 2616045 A1 FR2616045 A1 FR 2616045A1 FR 8707919 A FR8707919 A FR 8707919A FR 8707919 A FR8707919 A FR 8707919A FR 2616045 A1 FR2616045 A1 FR 2616045A1
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- FR
- France
- Prior art keywords
- juice
- drink
- whey
- filtration
- kiwi
- Prior art date
- Legal status (The legal status 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 status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
Abstract
Description
PROCEDE POUR L'OBTEsTIOw DUE JUS DE KIWI AYANT CONSERVE SsS
OUALITES ORGANOLEPTIOUES. JUS DE KIWI AINSI oBTou ET
BOISSONS LE CONTENANT
La présente invention se rapporte tout d'abord à un procédé d'obtention d'un Jus de kiwi ayant conservé ses qualités organoleptiques. Ce procédé s'inscrit notamment dans la valorisation des kiwis qui, pour des raisons de détérioration ou de taille, ne peuvent etre commercialisés en l'état.Les analyses physico-çhlmiques,. qui ont été réalisées, ont en effet montré que les fruits non conformes en calibre présentent des qualités nutritionnelles.équiva- lentes a celles des fruits qui ont été selectionnés pour la commercialisation.PROCEDURE FOR OBTAINING KIWI JUICE HAVING PRESERVED SsS
ORGANOLEPTIOUS OUALITIES. KIWI JUICE AS WELL AS OBTou AND
DRINK THE CONTAINER
The present invention relates first of all to a process for obtaining a kiwi juice which has retained its organoleptic qualities. This process is part of the valuation of kiwis which, for reasons of deterioration or size, cannot be marketed as they are. which have been carried out have in fact shown that the fruits which do not conform in size have nutritional qualities equivalent to those of the fruits which have been selected for marketing.
L'invention porte également sur le Jus de kiwi ainsi obtenu, qui peut constituer, soit une boisson dite wpur jus", soit une base de boisson, lorsqu'il est mélangé avec dgautres ingrédients naturels, présentant aussi un intérêt nutritionnel et diététique. The invention also relates to the kiwi juice thus obtained, which can constitute either a so-called pure juice drink, or a beverage base, when it is mixed with other natural ingredients, also of nutritional and dietary interest.
Le Jus de kiwi est en effet riche en vitamine C, il présente un équilibre intéressant en micro-éléments :
K, Ca..., de meme qu'un faible pouvoir calorifique. De ce fait, il est recherche en diététique.Kiwi juice is indeed rich in vitamin C, it has an interesting balance of microelements:
K, Ca ..., as well as a low calorific value. Therefore, it is research in dietetics.
Toutefois, un tel Jus est difficile s traiter, car, étant sensible A la lumière, à la chaleur et à l'oxygène de l'air, il perd rapidement ses qualités organoleptiques et, notamment, sa couleur. Pour ces raisons, il ne peut etre envisagé de pasteuriser ce jus. However, such a juice is difficult to process because, being sensitive to light, heat and oxygen in the air, it rapidly loses its organoleptic qualities and, in particular, its color. For these reasons, it cannot be considered to pasteurize this juice.
Eric L. Vilson et Donald J.v. Burns ont décrit, dans un article intitulé : Kiwi fruit Juice Processing Using
Heat Treatment Techniques and Ultrafiltration et paru dans Journal of Food Science, Vol. 48 < 1983) - 1101-1105 , l'ultrafiltration d'un jus de kiwi partiellement clarifié, deux membranes ayant été utilisées avec des pouvoirs de coupure de 10 000 et 50 000 daltons, la température de travail ayant été de 20-C. Les avantages sont d'eviter-les températures élevées dans la production d'un Jus clair et sterile, d'éliminer la plupart des protéines du jus, lesquelles pourraient-précipiter sous l'action de la chaleur ou d'un autre facteur, et d'obtenir l'actidine comme sous: produit dans le rétentat.Eric L. Vilson and Donald Jv Burns described, in an article titled: Kiwi fruit Juice Processing Using
Heat Treatment Techniques and Ultrafiltration and published in Journal of Food Science, Vol. 48 <1983) - 1101-1105, the ultrafiltration of a partially clarified kiwi juice, two membranes having been used with breaking capacities of 10,000 and 50,000 daltons, the working temperature having been 20-C. The advantages are to avoid the high temperatures in the production of a clear and sterile juice, to remove most of the proteins from the juice, which could precipitate under the action of heat or some other factor, and to obtain actidin as a by-product in the retentate.
La Société déposante a maintenant découvert que l'on peut effectuer-la clarification et la stérilisation par filtration tangentielle sur membranes minérales de la pulpe de kiwi, utilisée telle quelle, sans par ailleurs qu'il ne soit nécessaire d'effectuer un traitement enzymatique (pectinolyse, cellulolyse) de ladite pulpe, pour atteindre le but recherché. Il n'était pas évident que des techniques, telles que l'ultrafiltration ou la microfiltration, puissent convenir pour le traitement d'une substance ayant la consistance d'une pulpe de fruit. Il apparaît ainsi que l'invention offre un procédé qui est beaucoup plus simple que ceux qui avaient été proposés jusqu'ici et qui est, par ailleurs, applicable d une échelle industrielle, pour obtenir un Jus de kiwi ayant conservé ses propriétés organoleptiques.Par ailleurs, le jus obtenu est stable et stérile. The Applicant Company has now discovered that it is possible to perform clarification and sterilization by tangential filtration on mineral membranes of the kiwi pulp, used as such, without furthermore it being necessary to carry out an enzymatic treatment ( pectinolysis, cellulolysis) of said pulp, to achieve the desired goal. It was not clear that techniques, such as ultrafiltration or microfiltration, could be suitable for the treatment of a substance having the consistency of fruit pulp. It thus appears that the invention offers a process which is much simpler than those which had been proposed hitherto and which is, moreover, applicable on an industrial scale, to obtain a kiwi juice having retained its organoleptic properties. elsewhere, the juice obtained is stable and sterile.
La présente invention a donc d'abord pour objet un procédé pour l'obtention d'un tel Jus de kiwi, ce procédé étant caractérisé par le fait qu'il comprend les étapes consistant 8 :
(a > broyer des kiwis afin de séparer la pulpe des dechets
essentiellement constitués par la pelure, les poils et
les pépins
(b > réaliser une filtration tangentielle de la pulpe sur
des membranes minérales présentant un diamètre moyen des pores se situant environ entre 10 3 Hm et 10 ym
et,
(c) conditionner de façon aseptique le permeat stérile
obtenu à l'étape précédente.The present invention therefore firstly relates to a process for obtaining such a kiwi juice, this process being characterized in that it comprises the steps consisting of 8:
(a> crush kiwis to separate the pulp from the waste
essentially made up of the skin, the hairs and
the pips
(b> perform tangential filtration of the pulp on
mineral membranes with an average pore diameter ranging from approximately 10 3 Hm to 10 µm
and,
(c) aseptically condition the sterile permeat
obtained in the previous step.
On peut utiliser, selon la saison, des kiwis frais ou bien des kiwis conservés par congélation que l'on décongelera Jusqu' une température voisine de O-C, de préférence de iO-C, avant de les soumettre au broyage-dc l'étape (a). You can use, depending on the season, fresh kiwis or kiwis preserved by freezing which will be thawed to a temperature close to OC, preferably iO-C, before subjecting them to grinding-dc step ( at).
La filtration de l'étape < b) est, soit une ultra- filtration, auquel cas on utilise une membrane dont le diamètre moyen des pores se situe entre environ 10 3 et environ 1 )Im,';soit une microfiltration, auquel cas on utilise une membrane dont le diamètre moyen des pores se situe entre environ 0,1 et environ 10 ym. Ces opérations sont menées en discontinu, en semi-continu ou en continu, les membranes entant choisies parmi les membranes couramment utilises en ultrafiltration et en microfiltration. On peut notamment citer les membranes faites de carbone et d'oxyde de zirconium, et les membranes en alumine.La pression transmembranaire dépend du type de membrane utilisé et'la durée de l'opération dépend du type de membrane et de la quantité a traiter. The filtration of step <b) is either an ultrafiltration, in which case a membrane is used whose average pore diameter is between about 10 3 and about 1) Im, '; or a microfiltration, in which case one uses uses a membrane with an average pore diameter between about 0.1 and about 10 µm. These operations are carried out batchwise, semi-continuously or continuously, the membranes being chosen from the membranes commonly used in ultrafiltration and microfiltration. Mention may in particular be made of membranes made of carbon and zirconium oxide, and membranes of alumina. The transmembrane pressure depends on the type of membrane used and the duration of the operation depends on the type of membrane and the quantity to be treated. .
La température A laquelle sont conduites les opérations d'ultrafiltration ou de microfiltration se situe généralement entre 5 et 40*C, et, de préférence, entre 10 et 30'C. The temperature at which the ultrafiltration or microfiltration operations are carried out is generally between 5 and 40 ° C, and preferably between 10 and 30 ° C.
A titre indicatif, on peut indiquer une pression transmembranaire comprise entre 2 et 5 bars et une vitesse tangentielle de circulation comprise entre i et 5 m/s. As an indication, it is possible to indicate a transmembrane pressure of between 2 and 5 bars and a tangential circulation speed of between i and 5 m / s.
La présente invention porte également sur l'utilisation du perméat obtenu par le procédé tel que défini ci-dessus, comme boisson pur jus ou comme un constituant de boisson. The present invention also relates to the use of the permeate obtained by the process as defined above, as a pure juice drink or as a drink constituent.
En particulier, on peut mentionner, comme boisson de ce type présentant un intérêt en diététique, une boisson résultant du mélange, dans des conditions stériles, d'un lactosérum de fromagerie ou de caséinerie, après stérilisation, et du Jus de kiwi selon l'invention. In particular, there may be mentioned, as a drink of this type of interest in dietetics, a drink resulting from the mixing, under sterile conditions, of a cheese or casein-making whey, after sterilization, and kiwi juice according to invention.
Dans une telle boisson, le lactosérum utilisé est un lactosérum ayant été stérilisé A une température de l'ordre de 105-C, pendant un laps de temps se situant généralement entre 15 secondes et 5 minutes, en présence de sucre liquide et d'au moins un agent protecteur dans les proportions usuelles.. Des agents protecteurs efficaces sont le citrate de sodium et l'ascorbate de sodium. In such a drink, the whey used is whey which has been sterilized at a temperature of the order of 105-C, for a period of time generally between 15 seconds and 5 minutes, in the presence of liquid sugar and at less one protective agent in the usual proportions. Effective protective agents are sodium citrate and sodium ascorbate.
Dans cette boisson, le lactosérum et le jus de kiwi sont présents dans un rapport en poids se situant notamment entre 60/40 et 40/60.. In this drink, the whey and the kiwi juice are present in a weight ratio lying in particular between 60/40 and 40/60 ..
Pour mieux illustrer la présente invention, on en donnera ci-après un exemple de réalisation. To better illustrate the present invention, an exemplary embodiment thereof will be given below.
I - PREPARATION DU JUS DE KIVI
On fait décongeler pendant 24 heures, 460 kg de kiwis congelés livrés en cagettes de 15 kg environ, en laissant les cagettes étalées sur le sol A une température de 10 ù 25 C.I - PREPARATION OF KIVI JUICE
460 kg of frozen kiwifruit delivered in crates of approximately 15 kg are thawed for 24 hours, leaving the crates spread out on the ground At a temperature of 10 to 25 C.
Ensuite, on réalise un broyage rapide des kiwis décongelés amenés a une température voisine de +0il, dans un broyeur-séparateur. On obtient alors 386 kg de pulpe ne contenant ni poils, ni morceaux de pelures, ni pépins. La pulpe présente une couleur verte et une consistance piteuse
Son goût est très agréable, l'arôme de kiwi ressortant très fortement. Elle ne possède ni amertume ni flaveurs secondaires désagréables. Then, rapid grinding of the thawed kiwis brought to a temperature of + 0il is carried out in a grinder-separator. 386 kg of pulp are then obtained, containing neither hair, nor pieces of peel, nor seeds. The pulp has a green color and a pitiful consistency
Its taste is very pleasant, the kiwi aroma coming out very strongly. It has no bitterness or unpleasant secondary flavors.
On procède ensuite à la microfiltration de la pulpe. A cet effet, on utilise une cartouche de microfiltration à membrane minérale constituée de carbone et d'oxyde de zirconium. Le diamètre moyen des pores de la 2 membrane est de 0,16 pm ; sa surface est de 0,38 m
Les modules de microfiltation, ainsi que le tuyau souple de sortie du microfiltrat ont été décontaminés par us contact de 15 minutes avec une solution d'eau de Javel à 400 ppm.The pulp is then microfiltrated. For this purpose, a microfiltration cartridge with a mineral membrane made of carbon and zirconium oxide is used. The average pore diameter of the membrane 2 is 0.16 µm; its surface is 0.38 m
The microfiltration modules, as well as the flexible microfiltrate outlet hose, were decontaminated by contact for 15 minutes with a 400 ppm bleach solution.
150 litres de pulpe ont été introduits dans un reservoir disposé à l'entrée du module de microfiltration, et, au cours de l'opération, le volume a été maintenu constant par adjonction de nouvelle pulpe. La microfiltration a été conduite, pendant 16 heures, a une température de l'ordre 27-32 'C, a un débit constant de filtrat ; a cet effet, on a augmenté la pression dans la boucle au fur et b mesure du déroulement de l'opération. La vitesse linéaire de circulation en surface de la membrane diminuait au cours du fonctionnement, car le rétentat s' épaississait de plus en plus. 150 liters of pulp were introduced into a reservoir placed at the inlet of the microfiltration module, and, during the operation, the volume was kept constant by adding new pulp. The microfiltration was carried out for 16 hours at a temperature of the order of 27-32 ° C., at a constant flow rate of filtrate; to this end, the pressure in the loop has been increased as the operation unfolds. The linear velocity of circulation on the surface of the membrane decreased during operation, as the retentate thickened more and more.
Le microfiltrat a été adressé, toujours dans des conditions stériles, dans un réservoir stérile, décontaminé selon la procédure préconisée par le fabricant. Après refroidissement du réservoir, la pression interne a été abaissée Jusqu' 1 bar, afin de faire pénétrer le Jus de kiwi stérile. Cette pression a été maintenue pendant tout le temps de la microfiltration. The microfiltrate was sent, still under sterile conditions, into a sterile reservoir, decontaminated according to the procedure recommended by the manufacturer. After cooling the tank, the internal pressure was lowered to 1 bar, in order to penetrate the sterile kiwi juice. This pressure was maintained throughout the microfiltration period.
Le pH du microfiltrat varie très peu ; il reste cependant très acide, de l'ordre de 3,4-3,6. On a remarqué également une corrélation très étroite entre l'extrait sec (13-14'S en poids et l'indice de refraction, exprimé en degrés BRIX. Le contrôle de l'extrait sec du microfiltrat pourra donc avantageusement être effectué par rèfracto- métrie. The pH of the microfiltrate varies very little; however, it remains very acidic, of the order of 3.4-3.6. A very close correlation has also been observed between the dry extract (13-14'S by weight and the refractive index, expressed in degrees BRIX. The control of the dry extract of the microfiltrate can therefore advantageously be carried out by refractometry.
Quant au rétentat, il possède un extrait sec de 17,58%, une densité de 1,1 et une viscosité de 38 000 centipoises à 20-C. De couleur verte et d'un goût très agréable, on peut envisager de l'utiliser en confiturerie ou en confiserie. As for the retentate, it has a solids content of 17.58%, a density of 1.1 and a viscosity of 38,000 centipoise at 20-C. Green in color and with a very pleasant taste, we can consider using it in jam or confectionery.
II - PREPARATIOX DE LACTOSéRUM STERILISE. II - PREPARATIOX OF STERILIZED WHEY.
On réalise la stérilisation de 2 000 litres de lactosérum ayant une densité de 1,02 et une valeur d'extrait sec de 6,25% en poids Pour la stérilisation, on associe å ce lactosérum, 384 litres de sucre liquide (d = 1,33) et 5,1 kg de citrate de sodium en poudre, dont le rôle est d'éviter la précipitation des protéines. Les conditions de stérilisation sont les suivantes : température : 105-C et durée : 1 minute. The sterilization of 2000 liters of whey having a density of 1.02 and a solids content of 6.25% by weight is carried out.For sterilization, 384 liters of liquid sugar are combined with this whey (d = 1 , 33) and 5.1 kg of powdered sodium citrate, the role of which is to prevent protein precipitation. The sterilization conditions are as follows: temperature: 105-C and time: 1 minute.
Un échantillon recueilli après stérilisation, n'a pas montré de précipité de protéines, même après 2 heures de repos a la température ambiante. A sample collected after sterilization did not show any protein precipitate, even after standing for 2 hours at room temperature.
III - MELÂNGE XICROFILTRÂT - LACTOSERUM. III - XICROFILTRÂT - WHEY MIXTURE.
Les deux liquides obtenus précédemment ont été mélangés dans différents rapports de la plage définie cidessus dans des conditions stériles, le mélange ayant été ensuite conditionné dans des boîtes de carton de 500 ml. The two liquids obtained above were mixed in different ratios within the range defined above under sterile conditions, the mixture then being packaged in 500 ml cardboard boxes.
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8707919A FR2616045A1 (en) | 1987-06-05 | 1987-06-05 | Process for producing a kiwi juice which has preserved its organoleptic qualities, kiwi juice thus obtained and beverages containing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8707919A FR2616045A1 (en) | 1987-06-05 | 1987-06-05 | Process for producing a kiwi juice which has preserved its organoleptic qualities, kiwi juice thus obtained and beverages containing it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2616045A1 true FR2616045A1 (en) | 1988-12-09 |
Family
ID=9351795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8707919A Withdrawn FR2616045A1 (en) | 1987-06-05 | 1987-06-05 | Process for producing a kiwi juice which has preserved its organoleptic qualities, kiwi juice thus obtained and beverages containing it |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2616045A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0485193A1 (en) * | 1990-11-06 | 1992-05-13 | Amaranathan Balasingham | Pulp processing methods |
| EP0490937A1 (en) * | 1989-09-07 | 1992-06-24 | Commonwealth Scientific And Industrial Research Organisation | Kiwifruit products |
| US5260086A (en) * | 1992-05-15 | 1993-11-09 | The Procter & Gamble Company | Fresh-like storage-stable pulp and improved juice product and process |
| US5298275A (en) * | 1990-11-06 | 1994-03-29 | Amaranathan Balasingham | Juice processing methods |
| US5500241A (en) * | 1991-11-06 | 1996-03-19 | Balasingham; Amaranathan | Kiwifruit juice product |
| WO2000058525A1 (en) * | 1999-03-29 | 2000-10-05 | Institut National De La Recherche Agronomique | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
| WO2004091320A2 (en) * | 2003-04-15 | 2004-10-28 | Cargill, Incorporated | Minimal pulp beverage and methods for producing same |
| CN105851733A (en) * | 2016-04-12 | 2016-08-17 | 四川省食品发酵工业研究设计院 | Production method of zero-additive mushy kiwi fruit nfc juice |
| CN107668439A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The preparation method of Kiwi Fruit Juice Drink |
| CN109480140A (en) * | 2018-12-24 | 2019-03-19 | 湖南优蜜食品科技有限公司 | A kind of orientation regulation fermentation Kiwi berry fruit juice and pulp partical beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3034038A1 (en) * | 1980-09-10 | 1982-04-15 | Hermann Josef 5401 Kattenes Schütz | Whey and fruit juice beverage prepn. - by mixing whey, milk serum and fruit juice concentrate, dispersing and homogenising |
-
1987
- 1987-06-05 FR FR8707919A patent/FR2616045A1/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3034038A1 (en) * | 1980-09-10 | 1982-04-15 | Hermann Josef 5401 Kattenes Schütz | Whey and fruit juice beverage prepn. - by mixing whey, milk serum and fruit juice concentrate, dispersing and homogenising |
Non-Patent Citations (4)
| Title |
|---|
| CHEMICAL ABSTRACTS, vol. 67, no. 17, 23 octobre 1967, page 7648, résumé no. 81288h, Columbus, Ohio, US; J. RZEWUSKA-RUTTE: "Utilization of whey in the soft-drink industry", & PRZEM. FERMENT. ROLNY 11(5), 196-8 (1967) * |
| CHEMICAL ENGINEERING PROGRESS, vol. 71, no. 12, décembre 1975, pages 74-80, New York, US; B.R. BRESLAU et al.: "Hollow fiber ultrafiltration" * |
| CHEMICAL TECHNOLOGY, vol. 1, octobre 1971, pages 633-637, Washington, US; M.C. PORTER et al.: "Membrane ultrafiltration. Part 4. Application in processing vegetal foods and beverages" * |
| JOURNAL OF FOOD SCIENCE, vol. 48, no. 4, juillet 1983, pages 1101-1105, Chicago, US; E.L. WILSON et al.: "Kiwifruit juice processing using heat treatment techniques and ultrafiltration" * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0490937A1 (en) * | 1989-09-07 | 1992-06-24 | Commonwealth Scientific And Industrial Research Organisation | Kiwifruit products |
| EP0490937A4 (en) * | 1989-09-07 | 1992-10-28 | Commonwealth Scientific And Industrial Research Organization | Kiwifruit products |
| EP0485193A1 (en) * | 1990-11-06 | 1992-05-13 | Amaranathan Balasingham | Pulp processing methods |
| US5298275A (en) * | 1990-11-06 | 1994-03-29 | Amaranathan Balasingham | Juice processing methods |
| US5500241A (en) * | 1991-11-06 | 1996-03-19 | Balasingham; Amaranathan | Kiwifruit juice product |
| US5260086A (en) * | 1992-05-15 | 1993-11-09 | The Procter & Gamble Company | Fresh-like storage-stable pulp and improved juice product and process |
| WO2000058525A1 (en) * | 1999-03-29 | 2000-10-05 | Institut National De La Recherche Agronomique | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
| FR2791702A1 (en) * | 1999-03-29 | 2000-10-06 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING FRESH SUGAR CANE JUICE WITH IMPROVED PROPERTIES AND CORRESPONDING PRODUCTS |
| WO2004091320A2 (en) * | 2003-04-15 | 2004-10-28 | Cargill, Incorporated | Minimal pulp beverage and methods for producing same |
| WO2004091320A3 (en) * | 2003-04-15 | 2005-06-09 | Cargill Inc | Minimal pulp beverage and methods for producing same |
| CN105851733A (en) * | 2016-04-12 | 2016-08-17 | 四川省食品发酵工业研究设计院 | Production method of zero-additive mushy kiwi fruit nfc juice |
| CN107668439A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The preparation method of Kiwi Fruit Juice Drink |
| CN109480140A (en) * | 2018-12-24 | 2019-03-19 | 湖南优蜜食品科技有限公司 | A kind of orientation regulation fermentation Kiwi berry fruit juice and pulp partical beverage and preparation method thereof |
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