CN101390582B - Peanut milk beverage emulsion stabilizer and preparation method thereof - Google Patents
Peanut milk beverage emulsion stabilizer and preparation method thereof Download PDFInfo
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- CN101390582B CN101390582B CN200810072037XA CN200810072037A CN101390582B CN 101390582 B CN101390582 B CN 101390582B CN 200810072037X A CN200810072037X A CN 200810072037XA CN 200810072037 A CN200810072037 A CN 200810072037A CN 101390582 B CN101390582 B CN 101390582B
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Abstract
A peanut milk beverage emulsion stabilizer and a preparation method relate to a food additive and aim to provide a peanut milk beverage emulsion stabilizer which can effectively and fully emulsify and disperse the fat in the peanut milk beverage during the peanut milk beverage production so as to effectively prevent the fat circles and can make use of the synergy of several thickening agents to increase the viscosity of the peanut milk beverage and form stable spatial meshes in the peanut milk beverage to achieve strong suspending and thickening capability and improve the taste, and a preparation method thereof. The emulsion stabilizer has the following components: monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate are mixed and evenly stirred so as to obtain the peanut milk beverage emulsion stabilizer in homogeneous powder state.
Description
Technical field
The present invention relates to a kind of food additives, especially relate to a kind of emulsion stabilizer of producing peanut milk beverage and preparation method thereof that is used to.
Background technology
Peanut milk is the class quality drinks that peanut paste, milk powder and peanut particle are mixed and processed; owing to contain albumen, fat, the multiple immiscible each other composition of plant wet goods in the beverage system; form unfavorable conditions such as precipitation, elutriation, layering or oil slick easily; and the peanut particle can ooze out vegetable oil gradually in storing process; more aggravated this phenomenon, so the production difficulty of this type of beverage is higher.In the production process of peanut milk beverage,, need to add a certain proportion of emulsion stabilizer in order to solve the problems such as precipitation, elutriation and fat floating of product in the shelf-life.Its effect is the fatty fully emulsified dispersion that makes in the peanut milk beverage, is difficult for come-up and forms fat circle and elutriation lamination, and the stability of protected protein matter, thickening simultaneously improves mouthfeel.Yet commercially available adding the peanut milk beverage of emulsion stabilizer in the shelf-life, still have tangible elutriation lamination to produce, the reason that produces this problem is then relevant with the performance of emulsion stabilizer, because each component cooperatively interacts the emulsifying capacity deficiency that produced so that the fatty fully emulsified dispersion in the peanut milk beverage in the existing emulsion stabilizer, so have tangible fat floating and elutriation lamination to produce.
Publication number provides a kind of emulsion stabilizer and the milk beverage that contains this emulsion stabilizer for the application for a patent for invention of CN1761398.Contain vegetable protein (preferred plant protein and sucrose fatty ester and/or polyglyceryl fatty acid ester) in the milk beverage by making, get the milk beverage of emulsion stability excellence.The preferred soybean protein of vegetable protein, the preferred HLB of sucrose fatty ester are more than 10 or 10, are more than 80 ℃ or 80 ℃ in the cloud point that determines under the rated condition preferably as polyglyceryl fatty acid ester.In addition, can use animal protein simultaneously, at this moment, as animal protein preferably from the protein of milk.
Even publication number still can suppress the come-up of milk composition, even the long-time milk beverage that also can not cause aggegation of preserving for the application for a patent for invention of CN1905811 provides a kind of amount in roast coffee beans many or use when curing far-gone coffee bean.Wherein, as emulsion stabilizer, use to comprise monoester content and be 50w% or two fatty acid glycerides more than the 50w% and the emulsion stabilizer of sorbitan fatty acid ester.The preferred HLB of sorbitan fatty acid ester is the sorbitan fatty acid ester more than 4 or 4.
But above disclosed technology is only at the protein beverage of no peanut particle, the adverse consequences that fashion can not fine solution particle later stage oil impregnate causes in being applied to the system that is added with the peanut particle.
Summary of the invention
The objective of the invention is at existing commercially available adding the problem that the peanut milk beverage of emulsion stabilizer still has phenomenons such as tangible elutriation layering and fat floating to produce in the shelf-life, provide a kind of when being used to produce peanut milk beverage, both can be effectively with the fatty fully emulsified dispersion in the peanut milk beverage, the effectively generation of control fat circle, utilize the synergy of several thickeners simultaneously, increase the viscosity of peanut milk beverage, in peanut milk beverage, form stable spatial network, have very strong suspension and thickening capabilities, improve peanut milk beverage emulsion stabilizer of mouthfeel and preparation method thereof.
Another object of the present invention is to provide a kind of peanut milk beverage that adopts peanut milk beverage emulsion stabilizer of the present invention and preparation method thereof.
The component of peanut milk beverage emulsion stabilizer of the present invention and content by mass percentage thereof are:
Single hard fatty acids glyceride 20%～40% 3 polyglyceryl fatty acid ester 5%～15%
Sodium alginate 2%～10% sucrose fat 10%～30%
Modified soy bean lipoid 4%～10% sodium carboxymethylcellulose 10%～20%
Guar gum 2%～10% sodium pyrophosphate 4%～15%
The component of peanut milk beverage emulsion stabilizer of the present invention and content by mass percentage thereof can be:
Single hard fatty acids glyceride 25%～30% 3 polyglyceryl fatty acid ester 5%～10%
Sodium alginate 4%～10% sucrose fat 10%～20%
Modified soy bean lipoid 5%～10% sodium carboxymethylcellulose 10%～15%
Guar gum 3%～10% sodium pyrophosphate 5%～10%
The component of peanut milk beverage emulsion stabilizer of the present invention and content by mass percentage thereof are preferably:
Single hard fatty acids glyceride 30% 3 polyglyceryl fatty acid ester 10%
Sodium alginate 5% sucrose fat 20%
Modified soy bean lipoid 5% sodium carboxymethylcellulose 15%
Guar gum 5% sodium pyrophosphate 10%
The preparation method of peanut milk beverage emulsion stabilizer of the present invention may further comprise the steps:
Single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate component are mixed, stir then, promptly get the peanut milk beverage emulsion stabilizer of uniform powder state.
Adopt the component and the content by mass percentage thereof of peanut milk beverage of peanut milk beverage emulsion stabilizer of the present invention as follows:
Milk powder is 1%～3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 13%～18%, and white granulated sugar is 10%～15%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
Adopt the preparation method of peanut milk beverage of peanut milk beverage emulsion stabilizer of the present invention as follows:
1) water is heated, pour in the agitator and stir, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be stirred to the heating of dissolving back, homogeneous gets homogenizing fluid;
2) peanut grain is dipped to no Bai Xinhou and boils cooling again;
3) in homogenizing fluid, add well-done peanut grain, add milk flavour and acesulfame potassium, canning and sterilizing, cooling obtains finished product.
The temperature of water heating is preferably 80 ℃, the speed that stirs is preferably 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, preferably be heated to 75 ℃, 20～30MPa homogeneous after being stirred to dissolving.The time that peanut grain soaks is preferably 10h, and the time of boiling again is preferably 10min.The temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.
Compare with the prior beverage emulsion stabilizer, the present invention is owing to utilize the emulsifying capacity of different emulsifiers and the thickening synergy of different colloids, in peanut milk, form stable spatial network, therefore have very strong emulsifying capacity and thickening capabilities, thereby improved the emulsion stability of product effectively, can prevent the generation of elutriation phenomenon.Peanut milk beverage emulsion stabilizer of the present invention is used to produce peanut milk beverage, and its product does not have elutriation in the shelf-life, fat-free come-up, and juice is dense thick, has improved the quality of product.
The specific embodiment
Below in conjunction with embodiment the present invention is explained in detail.
Embodiment 1
The prescription of the described peanut milk beverage emulsion stabilizer of present embodiment is as follows:
Single hard fatty acids glyceride 30% 3 polyglyceryl fatty acid ester 10%
Sodium alginate 5% sucrose fat 20%
Modified soy bean lipoid 5% sodium carboxymethylcellulose 15%
Guar gum 5% sodium pyrophosphate 10%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, each raw material content by mass percentage is as follows:
Milk powder is 2%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 13%～18%, and white granulated sugar is 10%～15%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator and stir, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, the 20MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.Cooling obtains finished product.
Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
Also milk powder can be replaced by milk in the peanut milk beverage preparation process that adopts peanut milk beverage emulsion stabilizer of the present invention, by mass percentage, the consumption of milk can account for 10%～25% of beverage total amount.
Embodiment 2
Present embodiment is described, and to be used to produce the prescription of peanut milk beverage emulsion stabilizer as follows:
Single hard fatty acids glyceride 30% 3 polyglyceryl fatty acid ester: 10%
Sodium alginate 5% sucrose fat 20%
Modified soy bean lipoid 5% sodium carboxymethylcellulose 15%
Guar gum 5% sodium pyrophosphate 10%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, the weight proportion of peanut milk beverage is as follows:
Milk powder is 3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 12%, and white granulated sugar is 12%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, 20～30MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.Cooling obtains finished product.
Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
Embodiment 3
Present embodiment is described, and to be used to produce the prescription of peanut milk beverage emulsion stabilizer as follows:
Single hard fatty acids glyceride 20% 3 polyglyceryl fatty acid ester 15%
Sodium alginate 10% sucrose fat 20%
Modified soy bean lipoid 8% sodium carboxymethylcellulose 10%
Guar gum 2% sodium pyrophosphate 15%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, the weight proportion of peanut milk beverage is as follows:
Milk powder is 3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 15%, and white granulated sugar is 12%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, 20～30MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.Cooling obtains finished product.
Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
Embodiment 4
Present embodiment is described, and to be used to produce the prescription of peanut milk beverage emulsion stabilizer as follows:
Single hard fatty acids glyceride 40% 3 polyglyceryl fatty acid ester: 5%
Sodium alginate 2% sucrose fat 10%
Modified soy bean lipoid 4% sodium carboxymethylcellulose 20%
Guar gum 10% sodium pyrophosphate 7%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, the weight proportion of peanut milk beverage is as follows:
Milk powder is 3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 15%, and white granulated sugar is 12%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, 20～30MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.Cooling obtains finished product.
Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
Embodiment 5
Present embodiment is described, and to be used to produce the prescription of peanut milk beverage emulsion stabilizer as follows:
Single hard fatty acids glyceride 35% 3 polyglyceryl fatty acid ester 8%
Sodium alginate 8% sucrose fat 15%
Modified soy bean lipoid 6% sodium carboxymethylcellulose 16%
Guar gum 8% sodium pyrophosphate 4%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, the weight proportion of peanut milk beverage is as follows:
Milk powder is 3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 15%, and white granulated sugar is 12%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, 20～30MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min.Cooling obtains finished product.
Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
Embodiment 6
Present embodiment is described, and to be used to produce the prescription of peanut milk beverage emulsion stabilizer as follows:
Single hard fatty acids glyceride 27% 3 polyglyceryl fatty acid ester: 10%
Sodium alginate 8% sucrose fat 18%
Modified soy bean lipoid 6% sodium carboxymethylcellulose 15%
Guar gum 6% sodium pyrophosphate 10%
The compound method of above-mentioned peanut milk beverage emulsion stabilizer: will mix by the components such as single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate of proportioning earlier, stir then, promptly get the peanut milk beverage emulsion stabilizer of homogeneous pulverulence.
When preparing peanut milk beverage with peanut milk beverage emulsion stabilizer of the present invention, the weight proportion of peanut milk beverage is as follows:
Milk powder is 3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 15%, and white granulated sugar is 12%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
This moment, the preparation method of peanut milk beverage was as follows:
Heat water to 80 ℃ earlier, pour in the agitator, mixing speed is 1000rpm/min, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be heated to 75 ℃ after being stirred to dissolving, 20～30MPa homogeneous gets homogenizing fluid; Peanut grain soaks 10h to there not being the white heart, boils 10min again, cooling; In homogenizing fluid, add well-done peanut grain; Add milk flavour and acesulfame potassium, canning and sterilizing, the temperature of canning and sterilizing can be 121 ℃, and the time of canning and sterilizing can be 45min, and cooling obtains finished product.Steady quality in 3 months the shelf-life of peanut milk beverage that the method is produced does not have obvious elutriation, and the fat circle height of come-up is less than 1mm, and mouthfeel is strong and do not have an impression of eking out a living.
(former national standard code name is GB12486-90 according to national standard; now change new industry standard into; code name is LS/T3225-1990); modified soy bean lipoid be a kind of be raw material with the phospholipid of natural soybean; through the powder granular products of producing after acetylation, hydroxylating and the degreasing; be used as food emulsifying agent etc., the modified soy bean lipoid that meets above-mentioned national standard can be as the raw material of peanut milk beverage emulsion stabilizer of the present invention.
Claims (9)
1. peanut milk beverage emulsion stabilizer is characterized in that its component and content by mass percentage thereof are:
Single hard fatty acids glyceride 25%～30% 3 polyglyceryl fatty acid ester 5%～10%
Sodium alginate 4%～10% sucrose fat 10%～20%
Modified soy bean lipoid 5%～10% sodium carboxymethylcellulose 10%～15%
Guar gum 3%～10% sodium pyrophosphate 5%～10%.
2. peanut milk beverage emulsion stabilizer as claimed in claim 1 is characterized in that its component and content by mass percentage thereof are:
Single hard fatty acids glyceride 30% 3 polyglyceryl fatty acid ester 10%
Sodium alginate 5% sucrose fat 20%
Modified soy bean lipoid 5% sodium carboxymethylcellulose 15%
Guar gum 5% sodium pyrophosphate 10%.
3. the preparation method of peanut milk beverage emulsion stabilizer as claimed in claim 1 is characterized in that may further comprise the steps:
Single hard fatty acids glyceride, three polyglyceryl fatty acid esters, sodium alginate, sucrose fat, modified soy bean lipoid, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate component are mixed, stir then, promptly get the peanut milk beverage emulsion stabilizer of uniform powder state.
4. use the peanut milk beverage of peanut milk beverage emulsion stabilizer as claimed in claim 1, it is characterized in that its component and content by mass percentage thereof are as follows:
Milk powder is 1%～3%, and peanut milk beverage emulsion stabilizer is 0.20%, xanthans 0.06%, and guar gum 0.04%, peanut grain are 13%～18%, and white granulated sugar is 10%～15%, and acesulfame potassium is 0.01%, milk flavour 0.06%, surplus is a water.
5. the preparation method of peanut milk beverage as claimed in claim 4 is characterized in that may further comprise the steps:
1) water is heated, pour in the agitator and stir, add sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, be stirred to the heating of dissolving back, homogeneous gets homogenizing fluid;
2) peanut grain is dipped to no Bai Xinhou and boils cooling again;
3) in homogenizing fluid, add well-done peanut grain, add milk flavour and acesulfame potassium, canning and sterilizing, cooling obtains finished product.
6. the preparation method of peanut milk beverage as claimed in claim 5 is characterized in that the temperature with the water heating is 80 ℃, and the speed of stirring is 1000rpm/min.
7. the preparation method of peanut milk beverage as claimed in claim 5 is characterized in that adding sugar, peanut milk beverage emulsion stabilizer, milk powder, xanthans, guar gum blend successively, is heated to 75 ℃, 20～30MPa homogeneous after being stirred to dissolving.
8. the preparation method of peanut milk beverage as claimed in claim 5 is characterized in that the time that peanut grain soaks is 10h, and the time of boiling again is 10min.
9. the preparation method of peanut milk beverage as claimed in claim 5, the temperature that it is characterized in that canning and sterilizing is 121 ℃, the time of canning and sterilizing is 45min.
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| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
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| CN101390582A (en) | 2009-03-25 |
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