Verfahren zum Schoenen und/oder Klaeren von aus Pflanzenteilen hergestellten Fluessigkeiten

To fine and/or clarify liquids produced from plant parts, in particular beverages or concentrates containing fruit, water-soluble salts of pectins with a degree of esterification of not more than approx. 40%, in particular pectates or pectinates, are added to the liquid to be clarified which has bee...

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Bibliographische Detailangaben
Hauptverfasser:	WUCHERPFENNIG, KARL, .. DR., 6200 WIESBADEN, DE, OTTO, KONRAD., 6380 BAD HOMBURG, DE, STROHM, GERHARD-OENOLOGE, 6227 OESTRICH-WINKEL, DE
Format:	Patent
Sprache:	ger
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	To fine and/or clarify liquids produced from plant parts, in particular beverages or concentrates containing fruit, water-soluble salts of pectins with a degree of esterification of not more than approx. 40%, in particular pectates or pectinates, are added to the liquid to be clarified which has been heated to 35 DEG C to 85 DEG C. Only small amounts of pectic acid or pectate are required in this process, the amount of fining agents required is in the same order of magnitude as in the traditional combined gelatine/silicasol fining method. Moreover, undecomposed pectins which are still present in the juices precipitate, and this allows a smaller amount of enzyme preparations to be used with which these polymers would otherwise have to be degraded so as to render the juices filterable.