GB437852A - Improvements in or relating to the treatment of fresh fruit, vegetable and similar juices - Google Patents

Improvements in or relating to the treatment of fresh fruit, vegetable and similar juices

Info

Publication number
GB437852A
GB437852A GB34973/34A GB3497334A GB437852A GB 437852 A GB437852 A GB 437852A GB 34973/34 A GB34973/34 A GB 34973/34A GB 3497334 A GB3497334 A GB 3497334A GB 437852 A GB437852 A GB 437852A
Authority
GB
United Kingdom
Prior art keywords
juice
papaw
sodium chloride
pineapple
hours
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.)
Expired
Application number
GB34973/34A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB437852A publication Critical patent/GB437852A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Fresh fruit, vegetable, and similar plant juices are preserved by treating with a weak solution of sodium chloride to prevent resinification and oxidation and then, without addition of acid, with a plant juice capable of enzymatically decomposing the proteid and pectose bodies, such as papaw juice or pineapple or other plant juices of the bromeliacae family, the decomposition products which precipitate being then removed, e.g. by filtration. Heating and cooling are avoided. The juice may be clarified by centrifuging, ground filter paper being added to assist, before filtration which may be effected in a clarifying filter followed by a sterilizing filter to remove bacteria. Air is excluded during these operations. In examples, after addition of a one per cent solution of sodium chloride and allowing to stand for 2 hours tomato juice is treated with papaw juice, pineapple juice with bromelin and juice pressed from yellow carrots with pineapple juice, the mixture being in each case left at 8 DEG C. for about 25 hours, after which it is centrifuged and filtered; with orange juice a 0,4 per cent solution of sodium chloride is used, and papaw juice is added and the mixture left for 24-96 hours before centrifuging.
GB34973/34A 1933-12-05 1934-12-05 Improvements in or relating to the treatment of fresh fruit, vegetable and similar juices Expired GB437852A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH437852X 1933-12-05

Publications (1)

Publication Number Publication Date
GB437852A true GB437852A (en) 1935-11-06

Family

ID=4515106

Family Applications (1)

Application Number Title Priority Date Filing Date
GB34973/34A Expired GB437852A (en) 1933-12-05 1934-12-05 Improvements in or relating to the treatment of fresh fruit, vegetable and similar juices

Country Status (1)

Country Link
GB (1) GB437852A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4388330A (en) 1979-12-03 1983-06-14 Naarden International N.V. Process for the preparation of citrus juice containing beverages with improved cloud stability

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4388330A (en) 1979-12-03 1983-06-14 Naarden International N.V. Process for the preparation of citrus juice containing beverages with improved cloud stability

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