CN101218939A - Instant acidified milk beverages - Google Patents
Instant acidified milk beverages Download PDFInfo
- Publication number
- CN101218939A CN101218939A CNA2007101648878A CN200710164887A CN101218939A CN 101218939 A CN101218939 A CN 101218939A CN A2007101648878 A CNA2007101648878 A CN A2007101648878A CN 200710164887 A CN200710164887 A CN 200710164887A CN 101218939 A CN101218939 A CN 101218939A
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- China
- Prior art keywords
- powdered composition
- guar gum
- agent
- acidified milk
- preferendum
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture.
Description
Technical field
[0001] the present invention relates to instant acidified milk beverages and preparation method thereof.Particularly, the invention provides a kind of powdered composition, this composition can be added in the dairy products with minimum mixing, obtains (having a smooth texture) instant acidified milk beverages of smooth quality.
Background technology
[0002] people have attempted providing the powdered composition that is suitable for mixing with breast or water the acidified milk beverages of producing gel-free.For example, United States Patent (USP) 4,450 provides a kind of powdered composition 850 (on July 23rd, 1985), this composition with the breast mix after, formed the acidified milk products beverage of gel-free, and condensing of lactoprotein do not occurred.This powdered composition comprises about 1% to about 9% food acids, about 0.5% to about 1.9% cold water instant dissolving gelatin, the natural or modified polysaccharide glue of the edible of about 1%-about 10%, about 20% to about 90% sweetener, and the flavor enhancement of effective dose and colouring agent.This powdered composition acutely is mixed into breast (for example, mixed for 10 seconds in the blender high speed, perhaps mix certain hour in oscillator) and makes beverage.It is reported that the gelatin in the powder combines with the casein in Ruzhong, therefore under lower pH, stablized lactoprotein; It is reported that this polysaccharide glue is used to improve the viscosity and the quality of final beverage product.The inventor repeats United States Patent (USP) 4,450, and the trial of the work of being reported in 850 is normally unsuccessful.
[0003] therefore, the method for still needing instant acidified milk beverages badly and preparing this instant acidified milk beverages.Also needing badly provides a kind of powdered composition, and this composition can be added in the dairy products with minimum mixing, produces the instant acidified milk beverages of smooth quality.The invention provides such beverage, method and powdered composition.
Summary of the invention
[0004] the present invention relates to instant acidified milk beverages and preparation method thereof.The invention provides a kind of powdered composition, this composition can be added in the dairy products with minimum mixing (minimal mixing) (for example, hand-held spoon stirs gently), produces the instant acidified milk beverages of smooth quality.The present invention also provides the method for preparing this powdered composition.
[0005] powdered composition of the present invention can be rebuild with liquid (water or breast), and stirring with spoon provides acidified milk beverages with minimum mixing, wherein by the obvious polysaccharide net relevant with guar gum the casein precipitation is minimized.By controlling each composition interpolation order,, carry out powdered composition and do mixed according to two blend steps described herein.Do not use liquid in the preparation of powdered composition of the present invention.The powdered composition that makes has good dispersiveness and hydrability in adding liquid to the time.Need not cohesion or homogenizing step.Need stabilizing agent, for example cellulose, starch, pectin, gelatin or other hydrophilic colloid more preferably do not use.
[0006] powdered composition of the present invention comprises sugar, artificial sweetening agent, citric acid, buffering or sour preferendum (acid bite) weaken agent (for example natrium citricum, potassium citrate, gluconolactone etc.), guar gum, optional flavor enhancement, optional colorant, optional vitamin, mineral matter, prebiotics (prebiotics), probio (probiotics), and optional fiber; Powdered composition of the present invention does not need, and does not preferably comprise any gelatin composition.This powdered composition when adding in the liquid dairy products (for example, full milk, 2% breast, 1% breast, skimmed milk etc.), the acidified milk beverages that needs minimum mixing to obtain to expect only.Newborn preferably sterilization treatment is crossed, and more preferably handles through UHTS.
The specific embodiment
[0007] the present invention relates to instant acidified milk beverages and preparation method thereof.The invention provides a kind of powdered composition, this composition can be added in the dairy products with minimum mixing, produces the instant acidified milk beverages of smooth quality.The present invention also provides the method for preparing this powdered composition.
[0008] powdered composition of the present invention comprises sugar, artificial sweetening agent, citric acid, buffering or sour preferendum weaken agent (for example natrium citricum, potassium citrate, gluconolactone etc.), guar gum, optional flavor enhancement, optional colorant, optional vitamin, mineral matter, prebiotics, probio, and optional fiber; Powdered composition of the present invention does not need, and does not preferably comprise any gelatin composition.This powdered composition when adding in the liquid dairy products (for example, full milk, 2% breast, 1% breast, skimmed milk etc.), the acidified milk beverages that needs minimum mixing to obtain to expect only.Newborn preferably sterilization treatment is crossed, and more preferably handles through UHTS.
[0009] for purposes of the present invention, " minimum mixing " be meant and use for example manual mixing of the simple hand blend tool of spoon; Do not need agitator clearly, mechanical mixing equipment (for example, manual or electronic impeller, oscillator etc.), they also are not included in the definition of minimum mixing.Certainly, those skilled in the art understand, the acidified milk beverages that obtains desirable expectation only needs the requirement of " minimum mixing ", and does not mean that the consumer can not use more violent mixing condition, and just saying does not need (expectation) these more violent mixing condition or equipment.Usually, can be in about 60 seconds or shorter time, preferably within about 45 seconds or shorter time, obtain the liquid beverage of homogeneous by so minimum mixing (for example, using the spoon hand mix).In fact, one of major advantage of powdered composition of the present invention is exactly only to need minimum mixing.
[0010] powdered composition of the present invention is preparation like this: with grain fraction (promptly, at least 50%, preferred at least 80% sugar, all citric acids, all bufferings or sour preferendum weaken agent) and guar gum do and mix (dry blending) and form first uniform homogeneous blend, wherein guar gum is fully evenly to distribute.The average grain diameter of every kind of grain fraction should be about 150 microns to about 600 microns, preferred about 250 microns to about 300 microns.Can use conventional doing to mix technology and equipment (for example belt blending machine (ribbon blinder) etc.) mixes to obtain first uniform homogeneous blend.In case form uniform homogeneous blend (being that guar gum is fully evenly to distribute), make remaining dry ingredient (be artificial sweetening agent and optional ingredients, and the sugar that do not add of any phase I) mix to come in, to form second uniform homogeneous blend in second stage.Can use conventional doing to mix technology and equipment mixes to obtain second uniform homogeneous blend.This second uniform homogeneous blend is exactly a powdered composition of the present invention.Preferably, dried the mixing of phase I and second stage all is to carry out in environment temperature or under near the condition of environment temperature.
[0011], in the selection of production method and composition, appears to have many key points if obtain satisfactory powdered composition.For purposes of the present invention, satisfactory powdered composition should be able to be with minimum mixing and the breast combination formation desired instant acidified milk beverages of the present invention.In the process of preparation powdered composition of the present invention, the component that two stage mixed methods and each stage mix seems all very crucial.In fact, the mixing all components can cause the reunion in the powder in single blend step, will produce caking phenomenon and/or other defective like this when powder mixes with newborn component.Similarly, if in first mix stages that mixes with guar gum, do not comprise into all grain fractions, also can produce the powder that can not allow the people accept.
[0012] particle diameter of granular materials seems it also is crucial.As mentioned above, the mean particle size of granular materials should be about 150 microns to about 600 microns, preferred about 250 microns to about 300 microns; For granular materials, preferably there is not particle less than about 100 microns and do not have particle greater than about 850 microns.In addition, the ratio of granular materials and guar gum should be between about 13 to about 40, between preferred about 15 to about 35.
[0013] amount of citric acid (and in the prescription any other pH conditioning agent) should be the pH value that makes final acidifying drinks and is lower than 4.6 effective dose.Higher pH will cause unacceptable gel to form in the acidifying drinks that obtains.For guaranteeing that the pH value is lower than 4.7 required citric acid levels, causes strong tart flavour or " sour preferendum " usually.Therefore, weakening agent (for example natrium citricum, potassium citrate, gluconolactone etc.) with buffering or sour preferendum relaxes or weakens tart flavour.The consumption that buffering or sour preferendum weaken agent (buffering or acid bitereducing agent) can be conditioned relaxing or to weaken tart flavour to acceptable level, thereby improves local flavor.
[0014] in addition, seeming to show gratifying unique glue class among the present invention is guar gum (guar gum).Use the not success of trial of other gelatin substance.Although be reluctant to be subjected to theoretical constraint, we still think: when powdered composition of the present invention added the instant acidified milk beverages that the Ruzhong forms the present invention's expectation to, guar gum formed the polysaccharide net that can stablize lactoprotein.It is not clear that why other glue class is inoperative.Although seem to have only guar gum to work, can use guar gum with different viscosities feature.By selecting specific guar gum, the viscosity of final acidified milk beverages can be controlled in the scope of expectation.Usually, but the viscosity of the acidified milk beverages that obtains should provide thick slightly can drinking beverage (promptly usually near the levels of viscosity of conventional " smoothie " or drinkable yogurt).Usually, preferably about 150 centipoises of viscosity are between about 400 centipoises, and more preferably from about 180 centipoises are between about 250 centipoises.Be suitable for guar gum of the present invention, include but not limited to, the HiGum 55-1 of Hindustan Gums of India, the NT Bland 200HV of the TICprestested of TIC Gums of Delaware, the Supercol GF of Hercules ofDelaware.
[0015] powdered composition among the present invention comprises usually with following compositions; Following table has been listed usually and preferable range.
| Composition | Common scope (%) | Preferable range (%) |
| Sugar | 40-90 | 70-85 |
| Citric acid | 6-18 | 7-15 |
| Buffering or sour preferendum weaken reagent | 0.01-3 | 0.6-1.6 |
| Guar gum | 1-10 | 3.5-8 |
| Artificial sweetening agent | 0.001-0.6 | 0.15-0.4 |
| Creta Preparata | 0-35 | 2-15 |
| Emulsifying agent | 0-3 | 0-1 |
| Flavor enhancement | 0-5 | 0.8-2.5 |
| Colouring agent | 0-1 | 0.001-0.1 |
[0016] certain, optional ingredients can comprise in the powdered composition into of the present invention, as long as these components bring adverse effect can for the performance of acidified milk beverages (making in breast or water by adding powdered composition), or otherwise damage its organoleptic properties.Like this, such as emulsifying agent, flavor enhancement, colouring agent, Creta Preparata, vitamin, mineral matter, prebiotics, probio, fibers etc. can add in the powdered composition of the present invention.The Creta Preparata that is fit to includes but not limited to calcium lactate, tricalcium phosphate etc.
[0017] although the present invention is primarily aimed at the powdered composition that will add in the dairy products, but the present invention also can be used for preparation and similarly contains milk powder (Ning Ju skimmed milk powder for example, the milk powder of full-cream or lipopenicillinase etc.) powdered composition, this powdered composition can be rebuild in water and form similar acidified milk beverages.In such cases, breast is added in the uniform homogeneous blend (being that guar gum is equally distributed fully) in second stage with other dry ingredient.
[0018] although the present invention is primarily aimed at the preparation of instant acidified milk beverages, this technology also can be used for preparing the instant food (consumer is when wanting, can according to circumstances by mixing with dairy products or water, easily make fast) of other type.Such product includes but not limited to salad dressing, sauce, soup etc.Certainly, for the product special flavour that obtains to want, should in powdered composition, add flavor enhancement.
[0019] Yi Xia embodiment is intended to explain, rather than restriction the present invention.Unless otherwise indicated, percentage herein and ratio all are meant percentage by weight.Incorporate all lists of references of quoting in this specification at this into by reference.
[0020] embodiment 1: preparation contains the peach flavor powdered composition of following component:
| Component | Content (%) |
| Sugar | 75.0 |
| Citric acid | 7.86 |
| Natrium citricum | 1.43 |
| Guar gum | 5.00 |
| Gluconolactone | 0.36 |
| Single hydration calcium lactate | 4.64 |
| The peach slurry | 1.98 |
| The aspartame | 0.22 |
| Acesulfame potassium (Potassium Acesulfame) | 0.028 |
| Saccharin sodium | 0.1 |
| Ring ethylamino sodium sulfonate | 0.002 |
| Tricalcium phosphate | 1.26 |
| Peach flavor flavor enhancement | 2.0 |
| Colouring agent | 0.06 |
[0021] granular materials (promptly sugared, citric acid and natrium citricum) mixed about 3-about 4 minutes with guar gum in plough formula agitator, and to obtain the first homogeneous drying composite, wherein guar gum fully evenly distributes.Used sugar in first mix stages, the average grain diameter of citric acid and natrium citricum is respectively 300,250,250 microns.Used guar gum is the HiGum 55-1 of HindustanGums of India.The ratio of granular materials and guar gum about 13.2.
[0022] then, all other compositions are mixed (continuing about 10 to about 12 minutes) with the first homogeneous drying composite in ribbon-type blender, to form powdered composition.It is (full-cream then about 14 gram powdered compositions to be joined about 200 milliliters of cold breasts; High-temperature sterilization), and with spoon manually mix into Ruzhong lightly.Stirring gently through about 45 seconds has obtained smooth uniform acidified milk beverages.The pH value of this homogeneous acidified milk beverages is about 4.32, and about 218 centipoises of viscosity amount to about 180 calories.This acidified milk beverages has good peach flavor, and has smooth quality.
[0023] embodiment 2: preparation contains the strawberry flavor powdered composition of following ingredients:
| Composition | Content (%) |
| Sugar | 77.7 |
| Citric acid | 7.86 |
| Natrium citricum | 1.43 |
| Guar gum | 5.00 |
| Gluconolactone | 0.36 |
| Single hydration calcium lactate | 4.22 |
| The strawberry juice solid | 0.86 |
| The aspartame | 0.5 |
| Acesulfame potassium | 0.016 |
| Tricalcium phosphate | 1.14 |
| Strawberry flavor flavor enhancement | 0.78 |
| Pigment | 0.02 |
[0024] granular materials (promptly sugared, citric acid and natrium citricum) mixed about 3-about 4 minutes with guar gum in plough formula agitator, and to obtain the first homogeneous drying composite, wherein guar gum fully evenly distributes.Used sugar in first mix stages, the average grain diameter of citric acid and natrium citricum is respectively 300,250,250 microns.Used guar gum is the HiGum 55-1 of Hindustan Gums of India.The ratio of granular materials and guar gum about 17.4.
[0025] then.All other compositions are mixed (continuing about 10 to about 12 minutes) with the first homogeneous drying composite, to form powdered composition in ribbon-type blender.It is (full-cream then about 14 gram powdered compositions to be joined about 200 milliliters of cold breasts; High-temperature sterilization), and with spoon manually mix into Ruzhong lightly.Through the stirring gently in about 45 seconds, obtained the acidified milk beverages of smooth homogeneous.The pH value of this homogeneous acidified milk beverages is about 4.57, and about 378 centipoises of viscosity amount to about 180 calories.This acidified milk beverages has good strawberry flavor, and has smooth quality.
[0026] embodiment 3: except second mix stages adds the skimmed milk powder of cohesion, prepare strawberry flavor powdered composition with same step and same composition.The powdered composition (asingle serving sized powdered composition) actual (effectively) of list packing size contains powdered composition and the 19 cohesion skimmed milk powders that restrain among the 14 gram embodiment 2.With the powdered composition that obtains (totally 33 grams) and 200 ml waters with spoon hand mix lightly.Through the stirring gently in about 45 seconds, obtained the acidified milk beverages of smooth homogeneous.The pH value of this homogeneous acidified milk beverages is about 4.32, and viscosity is estimated about 400 centipoises, amounts to about 120 calories.This acidified milk beverages has good strawberry flavor, and has smooth quality.
[0027] embodiment 4: so that the ratio and the different pH value of different granular materials and glue are provided, prepare the powdered composition of multiple strawberry local flavor except the amount that changes each composition basically with step among the embodiment 2 and component when mixing with 200 milliliters of cold rich milks or 2% breast.The ratio of granular materials and colloid about 13.6 is to about 25.1, and the pH value of final milk beverage is about 4.2 to about 4.6.To observe among the embodiment 2 similar, all acidified milk beverages that make have good strawberry flavor, and have smooth quality.
[0028] comparative examples 5: use with embodiment 2 in substantially the same composition and content prepare the strawberry powdered composition of distinguishing the flavor of.Use single stage combination process when beginning (be all the components be mixed together) rather than embodiment 2 described two step combination processes.When joining the powdered composition that makes like this in the cow's milk, the dispersiveness of powder is not fine, and the product that obtains can not be satisfactory.
[0029] comparative examples 6: except the amount that changes each composition so that the ratio and the different pH value of different granular materials and glue are provided when mixing with 200 milliliters of cold rich milks or 2% breast, with embodiment 2 in substantially the same step and the composition powdered composition for preparing multiple strawberry local flavor.The ratio of granular materials and colloid about 9 is to about 12.5, and the pH value of final milk beverage is about 4.5 to about 6.0.Powdered composition when joining the Ruzhong, its ratio be lower than 13 and/or the pH value be higher than 4.6 and cause curdling knot.
[0030] is understood that, under principle that does not break away from the concrete grammar of expressing in the claims and scope, those skilled in the art can make various changes to the arrangement of details, material and each prescription and composition (describe in this article for the essence of explaining this method and illustrate).
Claims (8)
1. one kind is used to adopt liquid dairy products to prepare the powdered composition of instant acidified milk beverages, described composition comprises sugar, artificial sweetening agent, citric acid, buffering or sour preferendum weaken agent, guar gum, optional flavor enhancement and colouring agent, wherein said powdered composition is preparation like this: make described sugar in first blend step, citric acid, and buffering or sour preferendum weaken agent and described guar gum and do and mix to form uniform homogeneous blend, and wherein said guar gum fully evenly distributes in described uniform homogeneous blend, makes in second blend step then that all the other all compositions are dried infiltrates described uniform homogeneous blend; Wherein said sugar, citric acid, and buffering or sour preferendum weaken agent be average grain diameter about 150 microns to about 600 microns grain fraction; The ratio of grain fraction and described guar gum described in the wherein said powdered composition is about 13 to about 40; Wherein said powdered composition can add that described liquid dairy products is lower than 4.6 to obtain pH value to minimum mixing, about 150 centipoises of viscosity about 400 centipoises and have good organoleptic properties's acidified milk beverages extremely.
2. the described powdered composition of claim 1, the ratio of wherein said grain fraction and guar gum is about 20 to about 35.
3. one kind is used to adopt water to prepare the powdered composition of instant acidified milk beverages, described composition comprises sugar, artificial sweetening agent, citric acid, buffering or sour preferendum weaken agent, guar gum, Powdered milk powder, and optional flavor enhancement and colouring agent, wherein said powdered composition is like this preparation: in first blend step, make described sugar, and citric acid, and buffering or sour preferendum weaken agent and do with guar gum and mix the formation uniform homogeneous blend, wherein said guar gum distributes fully evenly in described uniform homogeneous blend, makes in second blend step then that all the other compositions are dried infiltrates described uniform homogeneous blend; Wherein said sugar, citric acid, and buffering or sour preferendum weaken agent be particle diameter about 150 microns to about 600 micron particles components; The ratio of grain fraction and described guar gum described in the wherein said powdered composition is about 13 to about 40; Wherein said powdered composition can add in the water with minimum mixing obtain that pH value is lower than 4.6, about 150 centipoises of viscosity about 400 centipoises and have good organoleptic properties's acidified milk beverages extremely.
4. the described powdered composition of claim 1, the ratio of wherein said grain fraction and guar gum is about 20 to about 35.
5. preparation is used to prepare the method for the powdered composition of instant acidified milk beverages, and described method comprises
(1) in first blend step, make sugar, citric acid, and buffering or sour preferendum weaken agent and guar gum and do and mix, fully evenly distributing until described guar gum forms uniform homogeneous blend, and
(2) make that artificial sweetening agent, optional flavor enhancement and colouring agent are dried infiltrates described uniform homogeneous blend forming described powdered composition,
Wherein said sugar, citric acid, and buffering or sour preferendum weaken agent be particle diameter about 150 microns to about 600 micron particles components; The ratio of grain fraction and guar gum described in the wherein said powdered composition is about 13 to about 40; Wherein said powdered composition can be added in the liquid dairy products to form pH value with minimum mixing be lower than 4.6, about 150 centipoises of viscosity about 400 centipoises and have good organoleptic properties's acidified milk beverages extremely.
6. the described powdered composition of claim 1, the ratio of wherein said particle component and guar gum is about 20 to about 35.
7. be used to prepare the production method of the powdered composition of instant acidified milk beverages, described method comprises
(1) in first blend step, make sugar, citric acid, and buffering or sour preferendum weaken agent and guar gum and do and mix, fully evenly distributing until described guar gum forms uniform homogeneous blend, and
(2) make that artificial sweetening agent, dried milk powder, optional flavor enhancement and colouring agent are dried infiltrates described uniform homogeneous blend forming described powdered composition,
Wherein said sugar, citric acid, and buffer solution or sour preferendum weaken agent be particle diameter about 150 microns to about 600 microns grain fraction; The ratio of grain fraction and guar gum described in the wherein said powdered composition is about 13 to about 40; Wherein said powdered composition can be added in the liquid dairy products to form pH value with minimum mixing be lower than 4.6, about 150 centipoises of viscosity about 400 centipoises and have good organoleptic properties's acidified milk beverages extremely.
8. the described powdered composition of claim 7, the ratio of wherein said particle component and guar gum is about 20 to about 35.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US87105606P | 2006-12-20 | 2006-12-20 | |
| US60/871056 | 2006-12-20 | ||
| US60/871,056 | 2006-12-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101218939A true CN101218939A (en) | 2008-07-16 |
| CN101218939B CN101218939B (en) | 2012-10-03 |
Family
ID=39537658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101648878A Active CN101218939B (en) | 2006-12-20 | 2007-12-19 | Instant acidified milk beverages |
Country Status (6)
| Country | Link |
|---|---|
| CN (1) | CN101218939B (en) |
| AR (1) | AR064470A1 (en) |
| BR (1) | BRPI0704969A (en) |
| CA (1) | CA2615150A1 (en) |
| MX (1) | MX2007016444A (en) |
| TR (1) | TR200708831A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583777A (en) * | 2011-07-27 | 2019-12-20 | 可口可乐公司 | Powdered composition for producing acidified milk beverages, method of preparing the same and acidified milk beverages produced therefrom |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018048B (en) * | 2009-09-22 | 2014-04-16 | 雀巢公司 | Acidified milk drink powder and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA999476A (en) * | 1972-12-08 | 1976-11-09 | James D. Eskritt | Simulated beverage pulp, beverage mix, beverage prepared therefrom and process |
| GB1419996A (en) * | 1973-05-03 | 1976-01-07 | Gen Foods Ltd | Dessert composition |
| IL54049A0 (en) * | 1978-02-15 | 1978-04-30 | Ben Gurion Uni Of The Negev Re | Powdered compositions and methods for the manufacture of acidified milk products |
| EP0040654B1 (en) * | 1980-05-20 | 1984-04-18 | Vitapharm Pharmaceutical Pty Ltd. | Electrolyte drink concentrate |
| US4511592A (en) * | 1982-03-11 | 1985-04-16 | Scm Corporation | Preparation of acidulated meat emulsions |
| US5104799A (en) * | 1990-10-05 | 1992-04-14 | Haarmann & Reimer | Method for the production of granular citric acid and salts thereof |
| CN100364420C (en) * | 2005-02-01 | 2008-01-30 | 黄恒燊 | Sour milk powder containing chitosan |
-
2007
- 2007-12-17 CA CA002615150A patent/CA2615150A1/en not_active Abandoned
- 2007-12-19 CN CN2007101648878A patent/CN101218939B/en active Active
- 2007-12-19 MX MX2007016444A patent/MX2007016444A/en active IP Right Grant
- 2007-12-19 BR BRPI0704969-2A patent/BRPI0704969A/en not_active IP Right Cessation
- 2007-12-19 TR TR2007/08831A patent/TR200708831A2/en unknown
- 2007-12-19 AR ARP070105749A patent/AR064470A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583777A (en) * | 2011-07-27 | 2019-12-20 | 可口可乐公司 | Powdered composition for producing acidified milk beverages, method of preparing the same and acidified milk beverages produced therefrom |
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0704969A (en) | 2008-08-12 |
| AR064470A1 (en) | 2009-04-01 |
| TR200708831A2 (en) | 2008-07-21 |
| CA2615150A1 (en) | 2008-06-20 |
| MX2007016444A (en) | 2009-02-20 |
| CN101218939B (en) | 2012-10-03 |
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