首页>
外国专利>
PROCESS FOR PREPARING A NATURAL FOOD ACIDIFIER AND NATURAL FOOD ACIDIFIER PREPARED THEREBY
PROCESS FOR PREPARING A NATURAL FOOD ACIDIFIER AND NATURAL FOOD ACIDIFIER PREPARED THEREBY
展开▼
机译:天然食品酸化剂的制备方法和由此制备的天然食品酸化剂
展开▼
页面导航
摘要
著录项
相似文献
摘要
The invention relates to a natural food acidifier and to a process for preparing the same. According to the invention, the acidifier is a clear liquid of brown colour, having a density of minimum 1.0500 g/l, a total acidity of minimum 70 g/l in tartaric acid, a content of volatile acids of maximum 4 g/l in acetic acid, an iron content of maximum 5 g/l, free of copper, potassium, calcium and other cations. As claimed by the invention, the process consists in collecting the vinasse charges, followed by the antimicrobial and antioxidant treatment with 300...400 mg/l potassium metabisulphite in 2...3 stages, the treatment with 5 g/hl natural derivatives of thermally-enzymatically degraded cellular walls of autolysed yeasts, clarification and proteinaceous stabilization by bentonization, simultaneous complex stabilization by ion exchange with H-cationic resin, concentration by reverse osmosis and preservation of the concentrated vinasse stability by treatment with microgranulated acacia gum of high purity in doses of 30...50 g/hl, associated with vigorous homogenization, keeping it at rest for 5...10 days with daily homogenization, filtration, dynamic affinage, followed by the sensory and physical-chemical control of the final product.
展开▼
机译:天然食品酸化剂及其制备方法本发明涉及天然食品酸化剂及其制备方法。根据本发明,酸化剂是棕色的透明液体,其密度最小为1.0500g / l,酒石酸中的总酸度最小为70g / l,挥发性酸的含量最大为4g / l。乙酸,铁含量最大为5 g / l,不含铜,钾,钙和其他阳离子。如本发明所要求保护的,该方法包括收集酒糟渣,然后在2 ... 3阶段中用300 ... 400 mg / l偏亚硫酸氢钾进行抗菌和抗氧化剂处理,用5 g / hl天然衍生物处理酵母的热酶降解细胞壁,通过膨化作用进行澄清和蛋白质稳定化,通过与H-阳离子树脂进行离子交换来同时进行复合物稳定化,通过反渗透浓缩并通过用高纯度的细粒相思树胶处理来保持浓缩的酒糟稳定性剂量为30 ... 50 g / hl,伴随着强烈的均质化,使其静置5 ... 10天,每天均质化,过滤,动态亲和,然后进行最终产品的感官和物理化学控制。
展开▼