Method for preparing olive juice by non-thermal physical sterilization technology
The invention discloses a method for preparing olive juice through a non-thermal physical sterilization technology, and belongs to the field of food processing.The preparation method of the olive juice comprises the following steps that ozone is introduced while fresh olive fruits are cleaned, and t...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ZHENG XIULI ZHENG CHANYU NIAN JIAHUA LIU QINGPEI |
| description | The invention discloses a method for preparing olive juice through a non-thermal physical sterilization technology, and belongs to the field of food processing.The preparation method of the olive juice comprises the following steps that ozone is introduced while fresh olive fruits are cleaned, and the fresh olive fruits are cleaned with sterile water; performing intensive pulse light sterilization on the cleaned fresh olive fruits; denucleating the olives sterilized by the intensive pulse light; adding water and enzyme into the denucleated olives for enzymolysis; squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice; filling the olive juice; and after filling, carrying out two-stage intermittent ultrahigh-pressure sterilization. According to the preparation method, the fresh olive fruits are sterilized in a combined sterilization mode of ozone sterilization and intensive pulse light sterilization, and the olive juice is sterilized in combination with a two-stage ult |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN115517324A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN115517324A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN115517324A3</originalsourceid><addsrcrecordid>eNqNyrEKwjAQgOEsDqK-w_kAHWItzlIUFwXBvcR4bU7iXUhOoT69Dj6A0_8N_9Scj6hBbtBLhpQxuUw8gER6Idyf5BGuI7BwpQHzw0VIYSzkvyiKmSK9nZIwKPrAEmUY52bSu1hw8evMLPe7S3uoMEmHJTmPjNq1J2ubxm7q1Xpb__N8ABpAOFs</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method for preparing olive juice by non-thermal physical sterilization technology</title><source>esp@cenet</source><creator>ZHENG XIULI ; ZHENG CHANYU ; NIAN JIAHUA ; LIU QINGPEI</creator><creatorcontrib>ZHENG XIULI ; ZHENG CHANYU ; NIAN JIAHUA ; LIU QINGPEI</creatorcontrib><description>The invention discloses a method for preparing olive juice through a non-thermal physical sterilization technology, and belongs to the field of food processing.The preparation method of the olive juice comprises the following steps that ozone is introduced while fresh olive fruits are cleaned, and the fresh olive fruits are cleaned with sterile water; performing intensive pulse light sterilization on the cleaned fresh olive fruits; denucleating the olives sterilized by the intensive pulse light; adding water and enzyme into the denucleated olives for enzymolysis; squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice; filling the olive juice; and after filling, carrying out two-stage intermittent ultrahigh-pressure sterilization. According to the preparation method, the fresh olive fruits are sterilized in a combined sterilization mode of ozone sterilization and intensive pulse light sterilization, and the olive juice is sterilized in combination with a two-stage ult</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221227&DB=EPODOC&CC=CN&NR=115517324A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221227&DB=EPODOC&CC=CN&NR=115517324A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHENG XIULI</creatorcontrib><creatorcontrib>ZHENG CHANYU</creatorcontrib><creatorcontrib>NIAN JIAHUA</creatorcontrib><creatorcontrib>LIU QINGPEI</creatorcontrib><title>Method for preparing olive juice by non-thermal physical sterilization technology</title><description>The invention discloses a method for preparing olive juice through a non-thermal physical sterilization technology, and belongs to the field of food processing.The preparation method of the olive juice comprises the following steps that ozone is introduced while fresh olive fruits are cleaned, and the fresh olive fruits are cleaned with sterile water; performing intensive pulse light sterilization on the cleaned fresh olive fruits; denucleating the olives sterilized by the intensive pulse light; adding water and enzyme into the denucleated olives for enzymolysis; squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice; filling the olive juice; and after filling, carrying out two-stage intermittent ultrahigh-pressure sterilization. According to the preparation method, the fresh olive fruits are sterilized in a combined sterilization mode of ozone sterilization and intensive pulse light sterilization, and the olive juice is sterilized in combination with a two-stage ult</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwjAQgOEsDqK-w_kAHWItzlIUFwXBvcR4bU7iXUhOoT69Dj6A0_8N_9Scj6hBbtBLhpQxuUw8gER6Idyf5BGuI7BwpQHzw0VIYSzkvyiKmSK9nZIwKPrAEmUY52bSu1hw8evMLPe7S3uoMEmHJTmPjNq1J2ubxm7q1Xpb__N8ABpAOFs</recordid><startdate>20221227</startdate><enddate>20221227</enddate><creator>ZHENG XIULI</creator><creator>ZHENG CHANYU</creator><creator>NIAN JIAHUA</creator><creator>LIU QINGPEI</creator><scope>EVB</scope></search><sort><creationdate>20221227</creationdate><title>Method for preparing olive juice by non-thermal physical sterilization technology</title><author>ZHENG XIULI ; ZHENG CHANYU ; NIAN JIAHUA ; LIU QINGPEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115517324A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHENG XIULI</creatorcontrib><creatorcontrib>ZHENG CHANYU</creatorcontrib><creatorcontrib>NIAN JIAHUA</creatorcontrib><creatorcontrib>LIU QINGPEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHENG XIULI</au><au>ZHENG CHANYU</au><au>NIAN JIAHUA</au><au>LIU QINGPEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for preparing olive juice by non-thermal physical sterilization technology</title><date>2022-12-27</date><risdate>2022</risdate><abstract>The invention discloses a method for preparing olive juice through a non-thermal physical sterilization technology, and belongs to the field of food processing.The preparation method of the olive juice comprises the following steps that ozone is introduced while fresh olive fruits are cleaned, and the fresh olive fruits are cleaned with sterile water; performing intensive pulse light sterilization on the cleaned fresh olive fruits; denucleating the olives sterilized by the intensive pulse light; adding water and enzyme into the denucleated olives for enzymolysis; squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice; filling the olive juice; and after filling, carrying out two-stage intermittent ultrahigh-pressure sterilization. According to the preparation method, the fresh olive fruits are sterilized in a combined sterilization mode of ozone sterilization and intensive pulse light sterilization, and the olive juice is sterilized in combination with a two-stage ult</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN115517324A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for preparing olive juice by non-thermal physical sterilization technology |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T20%3A14%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ZHENG%20XIULI&rft.date=2022-12-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN115517324A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |