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    PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE
    2.
    发明公开
    PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE 有权
    制备稳定的基于牛奶的饮料浓缩物的方法

    公开(公告)号：EP2293679A2

    公开(公告)日：2011-03-16

    申请号：EP09798504.8

    申请日：2009-06-23

    申请人： Sizer, Charles E.

    发明人： Sizer, Charles E.

    IPC分类号： A23C9/152 ,  A23C9/12

    CPC分类号： A23C9/1206 ,  A23C1/12 ,  A23C1/16 ,  A23C3/03 ,  A23C9/1307

    摘要： A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

    摘要翻译： 本文公开了用于制备不需要超高温热加工以控制产品微生物学的储存稳定的乳浓缩物的浓缩物，系统和低温方法。 该方法优选包含无菌技术和乳糖的酶促还原以控制水分活性。 该方法优选包括将乳中的乳糖酶促转化为其组分葡萄糖葡萄糖和半乳糖，其优选改变浓缩物的混合性质，减少游离水量并降低渗透压。