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METHOD FOR PREPARING AN ABSORBENT YEAST OF FOOD QUALITY OXYGENE FOR PRODUCTS CONTAINING WATER
METHOD FOR PREPARING AN ABSORBENT YEAST OF FOOD QUALITY OXYGENE FOR PRODUCTS CONTAINING WATER
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机译:含水产品的食品质量氧吸收酵母的制备方法
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摘要
The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimised by introduction of immobilised yeast. Yeast is immobilised in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimise the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents.
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