公开(公告)号：US08613967B2

公开(公告)日：2013-12-24

申请号：US13565561

申请日：2012-08-02

申请人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

发明人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

IPC分类号： A23C3/00

CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

公开(公告)号：US08236362B2

公开(公告)日：2012-08-07

申请号：US13005305

申请日：2011-01-12

申请人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

发明人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

IPC分类号： A23C3/00

CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。