公开(公告)号：US20140093612A1

公开(公告)日：2014-04-03

申请号：US14111342

申请日：2011-04-12

申请人： Agusti Montserrat Carreras ,  María Lavilla Martin ,  Iñigo Martinez De Marañón Ibabe ,  Juan Carlos Arboleya Payo ,  Francesc Bové Bonet

发明人： Agusti Montserrat Carreras ,  María Lavilla Martin ,  Iñigo Martinez De Marañón Ibabe ,  Juan Carlos Arboleya Payo ,  Francesc Bové Bonet

IPC分类号： A23C9/123

CPC分类号： A23C9/1238 ,  A23C9/123 ,  A23C2210/15 ,  B01F3/0807 ,  B01F5/0256 ,  B01F5/0268 ,  B01F2005/0022

摘要： The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.

摘要翻译： 本发明定义了一种获得发酵乳制品的方法，其特征在于在高压均化步骤之后或之前进行热处理步骤，所述高压均化步骤在高于100MPa和高达350MPa的乳制品原料的压力下，其中总脂肪组成 乳制品起始原料的重量在0.05％至10％之间，其中蛋白质的总量在3至10重量％之间，其中脂肪和蛋白质仅来自乳制品原料。 该方法允许获得具有改善的流变性质的发酵乳制品，避免使用添加剂如增稠剂或稳定剂。 此外，它可以获得具有改善的口感的发酵乳制品。