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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
141	СОСТАВ НИЗКОКАЛОРИЙНОГО СОУСА	UAA201503463	2015-04-14	UA109870C2	2015-10-12	NEMIRICH OLEKSANDRA VOLODYMYRIVNA; YASIUCHENKO OLEKSANDR SERHIIOVYCH; PETRUSHA OKSANA OLEKSANDRIVNA; VASHEKA OKSANA MYKOLAIVNA; HAVRYSH ANDRII VOLODYMYROVYCH
Изобретениеотноситсяк пищевойпромышленности, аименнок производствусоусас порошкомизморковии пектином. Содержитмаслоподсолнечноерафинированное, яйца, сахарбелыйкристаллический, уксус (3%). Дополнительносодержитпорошокизморкови, пектин, сухоемолоко, соль, воду, какяйцаиспользуетсяяичныйпорошокв следующемсоотношении, %: маслоподсолнечное, рафинированное 5,4…7,4 яичныйпорошок 2,0…2,4 соль 1,0…1,6 вода 55,4…65,8 порошокизморкови 10,0…16,0 пектин 2,6……3,4 сухоемолоко 3,7…4,3 сахар 2,8 уксус 6,7. Техническимрезультатомявляетсяполучениесоусас уменьшеннойкалорийностью, приулучшениипищевыхсвойств, атакжерасширениеассортиментасоусовс повышеннойпищевойценностью.
142	Spôsob lyofilizácie antokyánov z extraktov drobných plodov liečivých rastlín	SK1042012	2012-12-28	SK1042012A3	2014-07-02	TOMASCH JAN; FEJER JOZEF; MARIYCHUK RUSLAN; SALAMON IVAN; SIMKO VLADIMIR
Opísaný je spôsob lyofilizácie antokyánov z extraktov drobných plodov liečivých rastlín, ktorý spočíva v extrakcii čerstvých a/alebo mrazených, a/alebo lyofilizovaných plodov etanolom alebo acetónom, purifikácii a odparení rezíduí rozpúšťadiel z extraktu a päťstupňového lyofilizačného programu.
143	OBTENCION DE MOSTO EN POLVO MEDIANTE LAS TECNICAS DE ATOMIZACION Y LIOFILIZACION.	ES200503218	2005-12-28	ES2299323B1	2009-05-29	PEREZ COELLO MARIA SOLEDAD; DIAZ MAROTO MARIA CONSUELO; DE TORRES SANCHEZ-SIMON CARMEN

144	OBTENCION DE MOSTO EN POLVO MEDIANTE LAS TECNICAS DE ATOMIZACION Y LIOFILIZACION.	ES200503218	2005-12-28	ES2299323A1	2008-05-16	PEREZ COELLO MARIA SOLEDAD; DIAZ MAROTO MARIA CONSUELO; DE TORRES SANCHEZ-SIMON CARMEN
Obtención de mosto en polvo mediante las técnicas de liofilización y atomización, las cuales aseguran el mantenimiento de las propiedades organolépticas de un producto rico en aromas y sabores. El producto obtenido permite ser almacenado durante largos periodos de tiempo.
145	METHOD OF CONCENTRATION OF LIQUID AND PUREE-LIKE FOODSTUFF	UAU200510930	2005-11-18	UA16328U	2006-08-15	LYMAR VOLODYMYR ANATOLIIOVYCH; KASCHEIEV OLEKSANDR YAKOVYCH
A method of concentration of liquid and puree-like foodstuff includes evaporation of moisture by passing through raw material of alternating electric current by means of two electrodes of stainless steel, located on the opposite sides of dielectric container for foodstuff in case of connection to a single-phase network and by means of four electrodes in case of connection to a three-phase network according to the special scheme.
146		ITMI20020754	2002-04-09	ITMI20020754D0	2002-04-09	MERCATI VALENTINO
The present invention relates to effervescent compositions containing active ingredients, in particular dry plant extracts, wherein the acid donor of the effervescent couple is constituted by a dried fruit juice with a natural acid pH, such as freeze-dried citrus fruit juice.
147	METHOD OF PROCESSING GREEN-HEAD CABBAGE	RU99115759	1999-07-27	RU2152743C1	2000-07-20	GAZINA T P; D JAKONOV L P; GAZIN M JU
food industry, particularly, preservation of vegetable products by sublimation drying. SUBSTANCE: method includes washing and cleaning of raw material and cutting it into measuring half-finished products. They are ground by screw pressing through perforated diaphragm with addition of 5-8 mas.% of malt extract. Prepared paste-like mixture is frozen with cooling up to temperature minus 20-25 C in vacuum. Then mixture is powdered with moisture content not more 4 mas.%. According to the method, the vegetable product is processed into dry juice. EFFECT: increased food and biological value of product and its stabilized content at prolonged storage life.
148	DRIED FRUIT JUICE PRODUCTION METHOD	RU98103403	1998-02-24	RU2136182C1	1999-09-10	GAZIN M JU; SHAPOSHNIKOVA G I
FIELD: food-processing industry. SUBSTANCE: method involves washing fresh fruit, cutting and blanching with direct steam under pressure of 2-2.5 atm at temperature of 100-105 C; cutting and freezing obtained mass at temperature of - 20-25 C till temperature in the mid portion of layer of product reaches - 18-20 C; providing sublimation drying and packing in hermetically sealed packages. Sublimation drying is initiated at temperature in sublimation chamber not exceeding 25 C, and continued while temperature is reduced to -32-38 C, with following reduction of pressure in sublimation chamber to 65-200 Pa and increasing temperature in sublimation chamber to 90-120 C. Upon cutting, product may be subjected to pressing. Upon sublimation drying, obtained mass may be ground to powder state. Method allows dried fruit juice to be produced from roots, with about 95% of vitamins, ferments and other biologically active substances being kept in dried juice. EFFECT: increased efficiency and improved quality of product.
149	СПОСОБ ПРИГОТОВЛЕНИЯ МАКАРОННЫХ ИЗДЕЛИЙ	RU95107627	1995-05-12	RU95107627A	1997-01-20	TUKACHEV V E; SOFEJKOV V I
Изобретениеотноситсяк областипищевойпромышленностии можетбытьиспользованов макаронномпроизводстве. Задачаизобретениясостоитв улучшениикачествамакаронныхизделийпутемприданияизделиямжелтогоилиянтарногоцветаи гладкойповерхностиприизготовленииизлюбыхсортовмуки. Достигаетсяэтотем, чтопризамесетестав мукувносятингибиторы, смесь 0,02 млимоннойилиаскорбиновойкислотыи 0,3% растительногомасла. Введениеуказанныхдобавокпозволяетисключитьпотемнениецветамакаронныхизделий, придаетизделиямизлюбыхсортовмукизолотисто-желтыйи янтарныйцвета, атакжегладкуюровнуюповерхностьпродукта. Экспериментальноеопробованиеданногоспособапоказаловысокуюегоэффективность. Способобладаетпростотойи доступностьюв егоосуществлении. Принасыщениирынкааппаратамидляпроизводствамакаронныхизделиймалойпроизводительности, которыев основном, приобретаютсячастнымилицами, малымипредприятиями, фермерамии т.д., данныйспособпозволяетобеспечитьвысокоекачествопроизводимогопродукта.
150		BR9403296	1994-08-12	BR9403296A	1995-10-24	BANDEIRA DE MATTOS SERGIO

151		NO812518	1981-07-22	NO155912C	1987-06-24	STROBEL RUDOLF GOTTFRIED KARL
A process for preparing a natural citrus fruit juice concentrate prepared from natura! fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particular solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degredation products.
152		GR810165595	1981-07-22	GR74958B	1984-07-12	STROBEL RUDOLF GOTTFRIED KARL
A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least 0.1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of 0.0015:1 to about 0.6:1. The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the pulp does not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.
153		ES523547	1983-06-23	ES523547A0	1984-05-16
Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and dispersion characteristics and a natural appearance in aqueous medium.
154	PROCESS FOR AROMATIZING FOOD SUBSTRATES	AU5125179	1979-09-27	AU529641B2	1983-06-16	HUDAK STEPHEN FRANCIS; SALEEB FOUAD ZAKI

155		ES514567	1982-07-30	ES514567A0	1983-04-16
A process for preparing a natural citrus fruit juice concentrate prepared from natura! fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particular solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degredation products.
156	CONCENTRE DE JUS D'ORANGE .	MA19423	1981-07-21	MA19223A1	1982-04-01	R G K STROBEL

157		DE2263059	1972-12-22	DE2263059C3	1978-06-08	GANIARIS, NEOPHYTOS, RIVERDALE, N.Y. (V.ST.A.)

158		IT1954169	1969-07-11	IT943069B	1973-04-02

159		FR7136000	1971-10-06	FR2127496A5	1972-10-13
Arrangement for continuously and automatically lyophilizing material comprising freezing the material, pulverizing the frozen material, circulating the material along a screw conveyor while exhausting the ambient gas to heat the material and expose particles of material to heat, regulating the heat supplied by reversible refrigeration, alternately exhausting said ambient gas in first and second cold traps, sequentially finishing partially treated material in at least first and second finishing zones and discharging the material into containers without breaking the vacuum.
160	APPARATUS FOR, AND METHOD OF PRODUCING FREEZE DRIED SUBSTANCES	GB2808571	1970-02-13	GB1275382A	1972-05-24	RADER EARL LESLIE
1275382 Freeze drying E L RADER 13 Feb 1970 [24 Feb 1969] 28085/71 Divided out of 1275381 Heading F4G The subject-matter of this Specification is identical with that described in Specifications 1,275,381 and 1,275,383, but the claims are concerned with the moisture condensing and removal means.

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