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    Healthy drink and a method for improving stability of a drink
    5.
    发明授权
    Healthy drink and a method for improving stability of a drink 失效
    健康饮料和改善饮料稳定性的方法

    公开(公告)号：US08507023B2

    公开(公告)日：2013-08-13

    申请号：US12746039

    申请日：2008-12-05

    申请人： Paivi Kuusisto ,  Taneli Arola

    发明人： Paivi Kuusisto ,  Taneli Arola

    IPC分类号： A23L2/02

    CPC分类号： A23L2/02 ,  A23L2/52 ,  A23L7/10 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/2116 ,  A23V2250/21168 ,  A23V2250/5072 ,  A23V2250/628 ,  A23V2250/708 ,  A23V2250/2136

    摘要： A method for improving the stability of a drink includes providing an oat based material, which contains from 0.01% to 40% by dry weight of starch, which includes a degraded starch present in an amount from 20 wt. % to 100 wt. % of the starch. The degraded starch includes an amyloglucosidase-degraded starch. A berry juice selected from a group is mixed with the oat based material and water to obtain a drink comprising the berry juice in an amount from 5 to 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of 0.01% to 2.5% by weight of the starch.

    摘要翻译： 一种用于改善饮料稳定性的方法包括提供含有0.01％至40％干重的淀粉的燕麦基材料，其包括以20重量％的量存在的降解淀粉。 ％至100wt ％的淀粉。 降解的淀粉包括淀粉葡糖苷酶降解的淀粉。 从一组中选出的果汁与燕麦基材料和水混合以获得包含5至40重量％的浆果汁的饮料，作为干物质的燕麦基材料的量为3至30重量％ ，淀粉的量为淀粉重量的0.01〜2.5％。