Method for obtaining commercial feed juices having a more hand-s

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate

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426616, A23L 202

Patent

active

048897396

ABSTRACT:
A method for obtaining commercial feed juices having textural, aroma and flavor properties more like hand-squeezed orange juice is disclosed. This method involves gentle extraction of orange fruit with commercial juice extractors, gentle and quick removal of rag, seeds and peel from the extracted juice, substantially complete removal of sensible pulp, and removal of at least some of the sinking pulp. The feed juices obtained have a relatively low viscosity and sinking pulp level, minimized levels of peel oil and flavanoid glycosides and a relatively high ratio of more desirable orange compounds to less desirable orange compounds.

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patent: 4374865 (1983-07-01), Strobel
patent: 4463025 (1984-10-01), Strobel
patent: 4569853 (1986-02-01), Strobel
Attaway et al., "Some New Analytical Indicators of Processed Orange Juice Quality, 1971-72," Florida St. Horticultural Soc. (1972), pp. 192-203.
Attaway et al., "Symposium-Analytical Indicators of Processed Orange Juice Quality, 1972-73 & 1973-74 Introduction, Sample Preparation and Processing Parameters," Florida State Horticultural Soc. (1975), pp. 339-41.
Carter et al., "Use of Regression Models in Objective Flavor Evaluation of Processed Orange Juice During Four Seasons," Flavor Quality: Objective Measurement (1975), pp. 104-109.
Crandall et al., "Preparation and Storage of 72.degree. Bix Orange Juice Concentrate," J. Food Sci., vol. 52, No. 2 (1987), pp. 381-85.
Nagy et al., "Evaluation and Control of Undesirable Flavors in Processed Citrus Juices," The Analysis and Control of Less Desirable Flavors in Foods and Beverages (1980), pp. 171-92.
Attaway et al., "Some New Analytical Indicators of Processed Orange Juice Quality," Florida State Horticultural Society (1971), pp. 200-205.

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