发明申请
US20070212462A1 Method for improving microbial and flavor stabilities of beverages
审中-公开
改善饮料微生物和风味稳定性的方法
- 专利标题： Method for improving microbial and flavor stabilities of beverages
- 专利标题（中）： 改善饮料微生物和风味稳定性的方法
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申请号： US11371851申请日： 2006-03-09
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公开(公告)号： US20070212462A1公开(公告)日： 2007-09-13
- 发明人: Zuoxing Zheng , Latricia Tolbert , Jeffrey Semanchek , Anshun Huang
- 申请人： Zuoxing Zheng , Latricia Tolbert , Jeffrey Semanchek , Anshun Huang
- 专利权人： Kraft Foods Holdings, Inc.
- 当前专利权人： Kraft Foods Holdings, Inc.
- 主分类号： A21D2/16
- IPC分类号： A21D2/16
摘要：
A method for preparing a shelf stable beverage is provided that includes blending ε-poly-L-lysine with a beverage and then pasteurizing at lower temperatures without a need of ultra high temperature treatment. The method is effective for providing a shelf stable beverage with improved microbial stability and better color and flavor quality than beverages processed at ultra high temperatures normally required for shelf stability.
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