| 摘要 |
A stable suspension in water of very fine particles of natural citrus fruit cloudifier and natural citrus fruit colouring matter derived from the peels and/or rags of citrus fruits, is added in a small amount to lemonade, orangeade and other beverages or beverage concentrates, for imparting to them stable citrus fruit cloudiness and improved colour. The stable suspension is produced by one of the following two methods. (1) Citrus fruits or citrus fruit peels and/or rags comminuted to sizes within the range 4 to 15 mm. are boiled in water or treated with water at a temperature near the boiling point after which a liquid containing the natural citrus fruit cloudifier and colouring matter in fine suspension is isolated from the peels and/or rags, and the liquid is treated, if necessary, to remove the coarser particles of cell and tissue debris, is subsequently concentrated to the desired degree, and is pasteurized prior to, or subsequently to, the concentrating step. A preferred procedure involves boiling the peels and/or rags in 1-5 parts by weight of water and the treatment of the liquid isolated with a pectolytic enzyme, prior to the concentration step, at a temperature of 10 DEG -55 DEG C. for from 1/2 hour to 24 hours. (2) Citrus fruits, citrus fruit peels and/or rags, or cells and cell and tissue particles extracted from citrus fruit peels and/or rags comminuted to a particle size from 0.1 mm to 4 mm., are treated with a pectolytic enzyme to produce a liquid containing the natural citrus fruit substances giving rise to the cloudiness and colour suspended therein as very fine particles, the liquid is then freed from cell and tissue debris, is concentrated (if desired), and is pasteurized subsequently to being freed from cell and tissue debris. The comminuted peels and/or rags are treated with the pectolytic enzyme at a temperature of 10 DEG -55 DEG C. for from 1/2 hour to 24 hours, if desired with the addition of water. According to both methods the citrus fruit peels and/or rags or whole citrus fruits may be boiled prior to comminuting in order to remove the bitter-tasting principles and to soften the peels, and a commercial pectolytic enzyme of single strength may be employed in an amount of 0.02-2% by weight of the material to which the enzyme is added.ALSO:In the cathode sputtering of e.g. chromium in an iron substrate, the substrate is connected alternately as the cathode, and the period between alternations is greater than the time of deionization of the gas forming the discharge and less than the travel time of the atoms between the cathode and the substrate. The substrate may be cleaned by a glow discharge in hydrogen.ALSO:A stable suspension in water of very fine particles of natural citrus fruit cloudifier and natural citrus fruit colouring matter derived from the peels and/or rags of citrus fruits, is added in a small amount to lemonade, orangeade and other beverages or beverage concentrates, for imparting to them stable citrus fruit cloudiness and improved colour. The stable suspension is produced by one of the following two methods. (1) Citrus fruits or citrus fruit peels and/or rags comminuted to sizes within the range 4 to 15 mm. are boiled in water or treated with water at a temperature p near the boiling point after which a liquid containing the natural citrus fruit cloudifier and colouring matter in fine suspension is isolated from the peels and/or rags, and the liquid is treated, if necessary, to remove the coarser particles of cell and tissue debris, is subsequently concentrated to the desired degree, and is pasteurized prior to, or subsequently to, the concentrating step. A preferred procedure involves boiling the peels and/or rags in 1-5 parts by weight of water and the treatment of the liquid isolated with a pectolytic enzyme, prior to the concentration step, at a temperature of 10 DEG -55 DEG C. for from 1/2 hour to 24 hours. (2) Citrus fruits, citrus fruit peels and/or rags, or cells and cell and tissue particles extracted from citrus fruit peels and/or rags comminuted to a particle size from 0.1 mm. to 4 mm., are treated with a pectolytic enzyme to produce a liquid containing the natural citrus fruit substances giving rise to the cloudiness and colour suspended therein as very fine particles, the liquid is then freed from cell and tissue debris, is concentrated (if desired), and is pateurized subsequently to being freed from cell and tissue debris. The comminuted peels and/or rags are treated with the pectolytic enzyme at a temperature of 10 DEG -55 DEG C. for from 1/2 hour to 24 hours, if desired with the addition of water. According to both methods the citrus fruit peels and/or rags or whole citrus fruits may be boiled prior to comminuting in order to remove the bitter-tasting principles and to soften the peels, and a commercial pectolytic enzyme of single strength may be employed in an amount of 0.02-2% by weight of the material to which the enzyme is added. |
