SILVANA LICODIEDOFF,LUCIANO ANDRE DEITOS KOSLOWSKI
申请号：
BR102012003898
公开号：
BR102012003898A2
申请日:
2012.02.23
申请国别(地区):
BR
年份:
2013
代理人:
摘要：
PHYSALIS LIGHT ALCOHOLIC DRINKING TECHNOLOGY The present invention relates to the physalis light alcoholic beverage made with the physalis fruit in natura. Obtaining technology assists in the standardization of the product that remains immersed for the transfer of compounds simultaneously between the solution and the fruit. The addition of light syrup to the solution cited for a long time gives the drink its own characteristics of color, flavor and aroma that will compose the pleasant taste of the drink that will be filtered to remove solids, bottled and stored at room temperature until consumption. and marketing. This invention comprises two steps: promoting the enjoyment and consumption of fruit throughout the year through differentiated products such as alcoholic beverages, with stability in storage. And the development of an exotic fruit light alcoholic beverage with a pronounced flavor similar to fresh fruit, with added value for reaching a calorie-restricted audience. The technology of development of this drink solves the problem of seasonality and stability of the fruit offering a product ready to drink, complement or enrich other products. Thus presenting an alternative to the diet of consumers avid for products that meet their specific needs.TECNOLOGIA DE OBTENÇÃO DA BEBIDA ALCÓOLICA DE PHYSALIS LIGHT A presente invenção refere-se à bebida alcoólica de physalis light elaborada com a fruta physalis in natura. A tecnologia de obtenção auxilia na padronização do produto que permanece em imersão para a transferência de compostos simultaneamente entre a solução e a fruta. A adição da calda light a solução citada por um longo tempo confere a bebida características próprias de cor, sabor e aroma que irão compor o agradável sabor da bebida que será filtrada para remoção dos sólidos, envasada e estocada a temperatura ambiente até o momento do consumo e comercialização. Esta invenção compreende duas etapas: promover o aproveitamento e consumo da fruta durante o ano t
