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    METHOD FOR THE PREPARATION OF AN ACID DAIRY DRINK AND SAID ACID DAIRY DRINK
    3.
    发明公开
    METHOD FOR THE PREPARATION OF AN ACID DAIRY DRINK AND SAID ACID DAIRY DRINK 审中-公开
    VERFAHREN ZUR HERSTELLUNG EINES SAURENMILCHGETRÄNKSUND SAURESMILCHGETRÄNK

    公开(公告)号：EP3145325A1

    公开(公告)日：2017-03-29

    申请号：EP15730864.4

    申请日：2015-05-22

    申请人： FrieslandCampina Nederland B.V.

    发明人： KLOEK, William ,  EISNER, Matthias Dominik ,  LUYTEN, Johanna Maria Jozefa Georgina ,  HUPPERTZ, Thom

    IPC分类号： A23L2/66 ,  A23L2/68 ,  A23J3/32 ,  C12N9/10

    CPC分类号： A23L2/68 ,  A23C9/1216 ,  A23C9/1307 ,  A23L2/66 ,  A23V2002/00 ,  C12Y305/01002

    摘要： The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: —at least 1% by weight casein and/or caseinate; —at least 60% by weight water; —a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.

    摘要翻译： 本发明涉及一种制备酸性乳品饮料的方法，其包括以下步骤：a）提供含水乳品蛋白质组合物，其包含：至少1重量％的酪蛋白和/或酪蛋白酸盐; - 至少60重量％的水; - pH在5.5至8的范围内; b）将乳化蛋白质组合物中的脱酰胺酶加入到脱氨基酪蛋白和/或酪蛋白酸盐的脱酰胺比为50％以上，以使酪蛋白和/或酪蛋白酸脱酰胺化; 和c）调节组合物的pH在4.8和5.4之间。 优选地，将乳制品蛋白质组合物温育一段时间，使得形成的脱酰胺酪蛋白或酪蛋白酸盐的等电点分别比天然酪蛋白或非脱酰胺酪蛋白酸盐低至少0.5。 所获得的饮料也被声称。