利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

8 条记录 (耗时 0.024 秒)

    Process for preparing chilled beverage products containing milk and a food acid
    3.
    发明授权
    Process for preparing chilled beverage products containing milk and a food acid 失效
    制备含有牛奶和食用酸的冷冻饮料产品的方法

    公开(公告)号：US5648112A

    公开(公告)日：1997-07-15

    申请号：US412490

    申请日：1995-03-28

    申请人： David Kee Yang ,  Matthew Thomas Heisey ,  Raul Victorino Nunes

    发明人： David Kee Yang ,  Matthew Thomas Heisey ,  Raul Victorino Nunes

    IPC分类号： A23C9/154 ,  A23L2/38 ,  A23C9/00

    CPC分类号： A23C9/1542

    摘要： Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.

    摘要翻译： 公开了物理稳定，视觉不透明并且不随时间沉淀的冷冻或搁置稳定的饮料产品，以及制备这些产品的方法。 这些产品含有约5至约99.8％的乳，约0.05至约0.8％的食品稳定剂和食用酸。 该方法的第一步包括在高剪切混合条件下将牛奶与食品稳定剂混合以形成中值粒度小于约0.8微米的蛋白质/稳定剂颗粒。 然后，当仍然保持蛋白质/稳定剂颗粒的粒度小于约0.8微米时，将蛋白质/稳定剂混合物酸化至约3.2至约4.5的pH。 为了在酸化步骤期间保持蛋白质/稳定剂颗粒所需的粒度，蛋白质/稳定剂混合物在约4至约30℃的温度下保持在高剪切混合条件下。