Process for producing powdery acid-treated egg
    1.
    发明授权
    Process for producing powdery acid-treated egg 失效
    生产粉末酸处理鸡蛋的方法

    公开(公告)号:US06358554B1

    公开(公告)日:2002-03-19

    申请号:US09554889

    申请日:2000-05-22

    IPC分类号: A23L132

    摘要: According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0° to about 50° C., optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including a egg shell), carrying out the decomposition treatment at temperatures of from about 0° to about 50° C., optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.

    摘要翻译: 根据本发明,腌制蛋粉的制造方法,其特征在于,以每100g全蛋中至少150ml的速度向全蛋(包括蛋壳)中加入食用酸水溶液,进行酸洗处理 在约0℃至约50℃的温度下,任选地过滤如此形成的腌制蛋溶液并在入口温度至少为180℃,出口温度至少为120℃的条件下对其进行喷雾干燥 C。; 或向全蛋(包括蛋壳)中加入食用酸和水解酶的水溶液,在约0℃至约50℃的温度下进行分解处理,任选地对其进行热灭菌和/或过滤 形成液体分解产物,并通过干燥将其粉化。

    Powders of plant green juice and process for their production
    5.
    发明授权
    Powders of plant green juice and process for their production 失效
    植物绿汁粉末及其生产工艺

    公开(公告)号:US5445839A

    公开(公告)日:1995-08-29

    申请号:US83871

    申请日:1993-06-30

    摘要: Powders of plant green juice having an improved stability and tastiness which are storable for a long period of time, characterized in that said powders comprise:(a) dry powders of the plant green juice obtained by squeezing fresh raw edible green plants and(b) a water-soluble alkaline naturally occurring mineral mixture dispersed uniformly in said dry powder,and the pH of a dispersion at the time of dispersing in water falls into a range of 6.2-9.5. The powders can be produced by adding a water-soluble alkaline naturally occurring mineral mixture to a plant green juice obtained by squeezing fresh raw edible green plants thereby to adjust the pH of said plant green juice to be a range of 6-9 and then spray-drying or lyophilizing the green juice.

    摘要翻译: 具有可长期保存的具有改善的稳定性和味觉的植物绿汁的粉末,其特征在于所述粉末包括:(a)通过挤压新鲜的可食用绿色植物获得的植物绿汁的干粉,和(b) 在所述干粉中均匀分散的水溶性碱性天然矿物混合物,分散在水中时的分散液的pH落在6.2〜9.5的范围内。 可以通过将水溶性碱性天然存在的矿物混合物加入到通过挤压新鲜的可食用绿色植物获得的植物绿汁中来制备粉末,从而将所述植物绿汁的pH调节至6-9的范围,然后喷雾 将绿汁榨干或冻干。

    Green juices or dry powders thereof
    9.
    发明授权
    Green juices or dry powders thereof 失效
    绿汁或其干粉

    公开(公告)号:US5407696A

    公开(公告)日:1995-04-18

    申请号:US983846

    申请日:1993-03-02

    摘要: A pressed juice of green leaves of true grasses or its dry powder wherein the total amount of chlorine (Cl) and nitrate group (NO.sub.3) is not more than 9% by weight based on the solids content, and a process for producing same using an ion exchange membrane or an ion exchange resin. The above pressed juice or its dry powder is substantially free from additives as a natural food, has less amounts of chlorine and nitrate group which are undesirous to a human body, is improved in palatability and preservability, and is useful in the field of food, food additives, drugs, or the like.

    摘要翻译: PCT No.PCT / JP92 / 00832 Sec。 371日期1993年3月2日 102(e)1993年3月2日PCT提交1992年7月2日PCT公布。 公开号WO93 / 00831 日期:1993年1月21日。真正草的绿叶的压榨果汁或其干粉,其中基于固体含量,氯(Cl)和硝酸根(NO 3)的总量不超过9重量%,以及 使用离子交换膜或离子交换树脂的制造方法。 上述压榨果汁或其干粉基本上不含作为天然食品的添加剂,具有少量对人体不利的氯和硝酸盐基团,适口性和保存性得到改善,并且在食品领域中有用, 食品添加剂,药物等。