CN104684401A - 含有果胶的酸性乳饮料及其制造方法 - Google Patents
含有果胶的酸性乳饮料及其制造方法 Download PDFInfo
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- 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
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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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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Abstract
本发明的目的在于提供:即便是非脂乳固体成分浓度低的酸性乳饮料也没有沉淀、凝聚,乳清析出少、具有清爽的饮用口感的酸性乳饮料;提供一种酸性乳饮料,其特征在于,其包含酸性乳饮料基质和果胶,所述果胶的特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下。
Description
技术领域
本发明涉及特别是即便在其非脂乳固体成分浓度低的情况下,也不会产生乳蛋白质的凝聚、沉淀的、具有优异的品质稳定性和良好风味的酸性乳饮料及其制造方法。
背景技术
发酵乳、乳酸菌饮料、酸奶等含有活菌的类型的酸性乳饮料,作为具有整肠作用、免疫激活作用等生理活性的健康饮料而被广泛饮用。
另外,为了应对多样化的消费者的嗜好,提出了各种各样类型的酸性乳饮料,其中,还开发出了非脂乳固体成分低的类型的酸性乳饮料。
然而,通常地,乳蛋白质在酸性条件下的分散稳定性变得不稳定,所以在酸性乳饮料中容易产生沉淀、凝聚、乳清析出(wheyoff)等问题;非脂乳固体成分低的情况下,由于乳蛋白质之间的距离远,所以电荷的排斥力弱,容易产生沉淀·凝聚。
上述沉淀、凝聚或乳清析出等不仅显著地有损外观,对于饮用时的风味也带来影响,还存在有损清凉感的情况,所以为了改善这些情况,提出了使用各种增稠稳定剂的方法。具体而言,提出了使用羧甲基纤维素(CMC)的方法(专利文献1~2)。
然而,如上所述,使用CMC的情况下,不能得到清爽的饮用口感(texture),而特别是在低的pH区域具有凝胶化的性质,不能得到更加清爽的饮用口感。
现有技术文献
专利文献
专利文献1:日本特开昭59-151837号公报
专利文献2:日本特开平9-266779号公报
发明内容
发明要解决的问题
因此,本发明的课题在于,提供即便是非脂乳固体成分浓度低的酸性乳饮料,也没有沉淀、凝聚或乳清析出等,具有清爽的饮用口感的酸性乳饮料。
用于解决问题的方案
本发明人等为了解决上述问题进行了深入研究,结果发现,通过在酸性乳饮料中含有具有特定性质的果胶能够解决上述问题,至此完成了本发明。
即,本发明为一种酸性乳饮料,其特征在于,其包含酸性乳饮料基质和果胶,所述果胶的特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下。
另外,本发明为一种酸性乳饮料的制造方法,其特征在于,向酸性乳饮料基质中添加特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶。
进而,本发明为一种酸性乳饮料的稳定化方法,其特征在于,向酸性乳饮料基质中添加特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶。
发明的效果
本发明的酸性乳饮料即便是非脂乳固体成分浓度低的酸性乳饮料,也没有沉淀、凝聚或乳清析出等,具有清爽的饮用口感,适合于每天摄取。
另外,本发明的酸性乳饮料的制造工序简单,不需要设备投资等。
具体实施方式
本发明的酸性乳饮料包含上述酸性乳饮料基质和特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶;本发明中,“酸性乳饮料”是指包含酸性乳饮料基质和上述果胶的最终制品,与不包含果胶的“酸性乳饮料基质”相区别。本发明的酸性乳饮料所使用的酸性乳饮料基质,只要直接使用下述的酸性原料乳的任一种,或者是用水等进行稀释而得到的物质,就没有特别的限定;可列举出例如:非脂乳固体成分为3~16质量%(以下,简单地称为“%”)并且pH调节为3~5的物质。
(1)使牛奶、山羊奶、羊奶、豆奶等来源于动物和植物的液态奶、自脱脂奶粉、全脂奶粉或奶粉、浓缩奶还原的奶等与乳酸菌、双歧杆菌等微生物作用,由此得到的活菌类型的酸性原料乳。
(2)将上述酸性原料乳(1)灭菌而得到的死菌类型的酸性原料乳。
(3)向上述乳等中仅添加各种酸味剂而得到的酸性原料乳。
上述酸性原料乳中,制造(1)和(2)的情况下,对于与乳等作用的乳酸菌、双歧杆菌等微生物,没有特别的限定,可列举出例如:干酪乳酸杆菌(Lactobacillus casei)、马里乳酸杆菌(Lactobacillus mali)、嗜酸乳杆菌(Lactobacillus acidophilus)、保加利亚乳杆菌(Lactobacillus delbrueckii subsp.bulgaricu)、瑞士乳杆菌(Lactobacillus helveticu)等乳杆菌属细菌;嗜热链球菌(Streptococcus thermophilus)等链球菌属细菌;乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactissubsp.cremoris)等乳球菌(Lactococcus)属细菌;粪肠球菌(Enterococcus faecalis)等肠球菌(Enterococcus)属细菌;或者短双歧杆菌(Bifidobacterium breve)、两歧双歧杆菌(Bifidobacterium bifidum)、长双歧杆菌(Bifidobacterium longum)等双歧杆菌(Bifidobacterium)属细菌;芽孢杆菌(Bacillus)属、醋杆菌(Acetobacter)属、葡糖杆菌(Gluconobacter)属等细菌类;酵母菌(Saccharomyces)属、念珠菌(Candida)属等酵母类等,它们均可以适宜使用。这些微生物可以单独使用一种也可以组合使用两种以上。上述微生物中,特别是如果使用选自干酪乳酸杆菌、嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌中的一种以上,则风味变良好,因而优选。
用于使上述微生物与乳等作用的发酵方法,只要是通常发酵乳饮食品制造中使用的方法则没有特别的限定,从例如静置发酵、搅拌发酵、振荡发酵、通气发酵等适于微生物发酵的方法中适宜选择而使用即可,其中优选使用静置发酵。
另外,用于使上述微生物与乳等作用的发酵条件,只要是通常的发酵乳饮食品制造所使用的条件也没有特别的限定,例如在30~40℃的温度下,发酵至pH为3~5即可。
进而,作为酸性乳饮料的酸性原料乳使用(3)的酸性原料乳的情况下,例如,可以向乳等中添加通常食品中所使用的各种酸味剂以使pH成为3~5即可。作为具体的酸味剂,可列举出:苹果、蓝莓、柑橘类的各种果汁、它们的提取浸膏或它们的混合物,乳酸、柠檬酸、苹果酸、酒石酸、葡萄糖酸、琥珀酸等有机酸,磷酸等无机酸等。
在各种酸性原料乳的调制中或调制后,在不有损本发明的效果的范围内,可以向上述酸性原料乳中配混通常向各种饮食品配混的食品原材料。作为这样的食品原材料,可列举出:砂糖等糖类;甜叶菊、阿巴斯甜、索马甜、三氯蔗糖、安赛蜜K、甜叶菊等高甜度甜味料;难消化性糊精等食物纤维;蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、失水山梨糖醇脂肪酸酯、卵磷脂等乳化剂;奶油、黄油、酸奶油等乳脂肪;柠檬酸、乳酸、醋酸、苹果酸、酒石酸、葡萄糖酸等酸味料;维生素A、维生素B类、维生素C、维生素E类等各种维生素类;钙、镁、锌、铁、锰等矿物成分;酸奶系、浆果系、橙系、榅桲系、紫苏系、柑橘系、苹果系、薄荷系、葡萄系、杏子系、梨、卡士达酱(custard cream)、桃、哈密瓜、香蕉、热带水果系、香草系、红茶、咖啡系等香料类。
另一方面,本发明的酸性乳饮料所使用的果胶的特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下;优选特性粘度为5.9~8.2、酯化度为74~77.8、钙反应性为40~230;更优选特性粘度为6.5~8.2、酯化度为75~77.8、钙反应性为40~110。需要说明的是,上述果胶的特性粘度、酯化度和钙反应性的测定使用实施例所述的方法进行测定。另外,作为本发明的酸性乳饮料所使用的果胶,只要是具有上述性质的物质则没有特别的限定,可以使用例如CP Kelco的YM-NN-12(商品号)等,也可以使用如下制造的物质。
为了制造上述果胶,首先,将干燥好的植物材料加入至容器中,添加水。接着,边搅拌前述植物材料与水的混合物边进行加热,由此从该混合物中提取果胶。进而,将包含果胶的混合物进行过滤,用蒸发器将该滤液蒸发而浓缩溶液中的果胶。最后,向其中添加醇而使果胶沉淀,进行真空干燥而得到果胶粉末。作为果胶原料的植物材料,可列举出例如:柑橘类的果皮、甜菜、向日葵、蔬菜、苹果、或柑橘类的果实,其中,优选青柠、柠檬、葡萄柚、橙子等柑橘类的果皮,特别优选柠檬的果皮。另外,对于果胶的提取条件也没有特别的限定,例如,优选在温度为50~90℃、pH为1~3、时间为3~12小时的范围内进行,特别优选在温度为72~73℃、pH为1.97~2.31、时间为3~4小时的范围内进行。
对于本发明的酸性乳饮料中的上述果胶的含量,没有特别的限定,从酸性乳饮料的风味的观点出发,为作为每单位最终制品的酸性乳饮料的例如0.2~0.35%(w/v)、优选为0.25~0.3%(w/v)。
本发明的酸性乳饮料只要包含上述酸性乳饮料基质和特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶即可,只要pH为酸性,对其非脂乳固体成分则没有特别的限定,从不使用前述果胶的情况下容易引起凝聚·沉淀的观点出发,可以将作为最终制品的酸性乳饮料的非脂乳固体成分设为5%以下、优选设为3~4%,将刚制造后的pH设为3~5、优选设为3.5~4.2。
对于本发明的酸性乳饮料的制造方法,没有特别的限定,可以在任意的阶段向酸性乳饮料基质中添加上述果胶,除此以外,可以与通常的酸性乳饮料的制造方法相同。需要说明的是,对于果胶的添加方法也没有特别的限定,例如,通过常规方法调制包含果胶和砂糖等糖质的浆液,将其添加至调制后的酸性乳饮料基质中即可。另外,也可以将包含果胶的浆液添加至酸性乳饮料基质中之后,进行均质化处理。
上述的包含果胶和砂糖等糖质的浆液的调制例如可以如下进行:将果胶和砂糖等糖质溶解在升温至60℃左右的水中,在112℃下进行10秒钟的板式灭菌。
这样得到的本发明的酸性乳饮料例如即便在10℃下保存28天之后,也没有沉淀、凝聚或乳清析出等,具有清爽的饮用口感。
实施例
以下,通过列举实施例对本发明进行详细地说明,但本发明不受这些实施例的任何限定。
实施例1
酸性乳饮料:
向15%脱脂奶粉培养基(包含3.5%的葡萄糖)中接种干酪乳酸杆菌YIT9029(该菌株于昭和56年5月1日以FERM BP-1366国际保藏于通商产业省工业技术院微生物工业技术研究所(现在的独立行政法人产业技术综合研究所专利生物保藏中心(NITE-IPOD):〒305-8566茨城县筑波市东1丁目1番地1中央第6)。需要说明的是,专利生物保藏中心于平成25年4月1日搬迁至新住所〒292-0818千叶县木更津市上总镰足2丁目5番地8 120号室。)的发酵剂(starter)0.5%(活菌数:5.0×106/ml),在37℃下进行培养至pH为3.6,得到酸性原料乳。接着,另行调制含有果胶(商品号:YM-NN-12(CP Kelco制)特性粘度:7.2、酯化度:76、钙反应性:110、原材料:柠檬的果皮)的浆液(溶解于水中以使砂糖:4%、难消化性糊精:5%、甜叶菊:0.04%)。将酸性原料乳24重量份与浆液76重量份混合而成的混合物以15MPa进行均质化处理,得到酸性乳饮料。该酸性乳饮料的非脂乳固体成分为3.1%,刚制造后的pH为3.7,果胶的含量为0.25%(w/v)。
得到的酸性乳饮料即便在10℃下保存28天后,也没有沉淀、凝聚,乳清析出也少,具有清爽的饮用口感,风味也良好。
制造例1
果胶的调制:
将干燥好的柠檬果皮加入容器中,添加水。边搅拌前述柑橘类的果皮与水的混合物边进行加热,从而由该混合物中提取果胶(温度:72~73℃、pH:1.97~2.31、时间:180分钟)。接着,过滤提取混合物。用蒸发器使滤液蒸发,将溶液中的果胶浓缩,添加醇使之沉淀,进行真空干燥,得到制品1~12的果胶。
需要说明的是,对于上述调制好的果胶的特性粘度、酯化度、钙反应性,如下进行测定。将其结果示于表1中。
<特性粘度>
特性粘度是求出数个浓度不同的高分子溶液的粘度,将高分子的浓度假定为0的点的高分子溶液的粘度。其测定如下进行。
(装置)
FIPA装置:TDA302(Viscotek制)
泵:VE1121GPC(Viscotek制)
自动进样器和试样调制模块:AS3500(Thermo Separation Products制)
柱:Bio Bases SEC60(150×7.8mm)(Thermo Separation Products制)或SuperdexPeptide(60×7.8mm)(GE healthcare制)
计算机软件:OmniSEC
(试剂)
氢氧化锂一水合物:商品号L4533(Sigma-Aldrich制)
冰醋酸:商品号1.00063(Merck制)
Milli-Q水
叠氮化钠:商品号8.22335(Merck制)
(样品调制)
(1)称量40.0mg的果胶,加入至100ml的容器中。
(2)边搅拌边加入100μl的乙醇。
(3)边搅拌边保温至75℃。
(4)边稳定地搅拌边加入40ml的溶剂(0.3M醋酸锂缓冲液(pH4.6))。
(5)75℃下稳定地搅拌30分钟。
(6)冷却至室温为止。
(校正)
使用分子量约70000(固有的折射率增量:dn/dc0.147)的葡聚糖、分子量212000(dn/dc0.145)和47000(dn/dc0.145)的普鲁兰多糖,进行校正。
(FIPA的对照)
作为对照标准品,使用分子量约70000道尔顿的葡聚糖(2.0mg/ml)。另外,作为对照样品,使用特性粘度已知的果胶(1.0mg/ml)。
(分析条件)
溶剂:0.3M醋酸锂缓冲液(pH4.6)
流速:1.0ml/分钟
果胶浓度:1.0mg/ml
温度:37℃
注入量:使用25μl的样品环。
<酯化度>
果胶是以聚半乳糖醛酸作为主要成分的、一部分半乳糖醛酸的羧基被甲基酯化而成的。酯化度表示该酯化的比例。该测定如下进行。
(装置)
分析天平
玻璃烧杯(250ml)
测定用玻璃器(100ml)
真空泵
抽滤瓶
安装了玻璃滤器的坩埚1号(布氏漏斗和滤纸)
秒表
试管
105℃的干燥箱
干燥器
磁力搅拌器和磁铁
滴定管(10ml、精度±0.05ml)
移液管(20ml、10ml)
(试剂)
去离子水
60%和100%异丙醇(IPA)
0.5N和37%氯化氢(HCl)
0.1N和0.5N氢氧化钠(NaOH)(校正至小数点第四位)
0.1N硝酸银(AgNO3)
3N硝酸(HNO3)
0.1%酚酞(指示剂)
(测定方法)
(1)在250ml玻璃烧杯中称量果胶2.0g。
(2)添加酸醇100ml,用磁力搅拌器搅拌10分钟。
(3)使滤液完全地干燥,称量带有玻璃滤器的坩埚。
(4)将烧杯用15ml的酸醇充分清洗,重复6次。
(5)用60%IPA进行清洗直至滤液不包含氯化物为止(约500ml)。
(6)将约10ml的滤液转移至试管内,添加3N HNO3约3ml,添加2、3滴AgNO3,从而进行氯化物试验。
(7)溶液澄清的情况下,滤液不包含氯化物,如果不是这样,则氯化银沉淀。
(8)接着,用20ml的100%IPA进行清洗。
(9)将试样在105℃下干燥2个半小时。
(10)称量干燥后坩埚,在干燥器内进行冷却。
(11)在250ml玻璃烧杯中准确地称量试样0.40g。(为了双重测定而称量2份试样。)
(12)用约2ml的100%IPA浸渍果胶,用磁力搅拌器边进行搅拌边添加不含有去离子水的蒸馏水约100ml。
(13)添加酚酞指示剂5滴,用0.1N NaOH滴定至变色为止(将其记录为V1滴定量)。
(14)边搅拌边添加20.00ml的0.5N NaOH,接着,将溶液静置15分钟。静置时,试样必须用箔盖住。
(15)接着,添加20.00ml的0.5N HCl,用磁力搅拌器搅拌直至颜色消失。
(16)添加酚酞指示剂3滴,用0.1N NaOH滴定至变色为止(将其记录为V2滴定量)。
(17)接着,如下进行盲试(双重测定)。
(18)向去离子水100ml中添加3滴酚酞,在250ml烧杯中用0.1N NaOH滴定至变色为止(1~2滴);接着,添加20.00ml的0.5N NaOH,在不接触试样的情况下静置15分钟。静置时,试样必须用箔盖住。
(19)接着,添加20.00ml的0.5N HCl和3滴酚酞,用0.1N NaOH滴定至变色为止。将所使用的0.1N NaOH的量记录为B1。
(数学式)
酯化度通过以下的数学式进行计算。
[数学式1]
酯化度(%)=(V2-B1)×100/V1
<钙反应性>
果胶与钙离子反应而凝聚(由于果胶分子的负电荷与钙离子的正电荷反应)。本发明中的钙反应性通过向一定量的果胶溶液中添加一定量的钙,用经过一定时间后的粘度表示。该测定如下进行。
(测定方法)
(1)称量没有被标准化的果胶0.64g,加入至玻璃容器中。(标准化是指:为了使果胶的凝胶强度为某一定的值而向果胶中配混葡萄糖、蔗糖)
(2)加入5.0ml的异丙醇。
(3)边加入130ml的沸水边进行搅拌·混合。(3)~(5)的操作中对全部玻璃容器都盖上盖。
(4)(3)中加入沸水起1分钟之后,加入3.0M的醋酸钠缓冲液(pH3.60)20ml。
(5)加入缓冲液起1分钟后,将玻璃容器置于75℃的温水中,进行8~12分钟混合,确认果胶溶解。
(6)将玻璃容器中的溶液以涡流进行搅拌,2秒以内加入5ml的氯化钙溶液,进行10秒钟混合。
(7)从(6)的混合起5分钟以内,向5℃的水槽中放入玻璃容器,放置16~22小时。需要说明的是,将水槽的水面与玻璃容器中的水面的高度设为相同。
(8)5℃下使用B型粘度计(Brookfield LVT)、No.2轴(spindle),以60rpm进行粘度测定。
(9)(8)中测定的粘度(CP)为钙反应性的值。
[表1]
特性粘度(dl/g) | 酯化度(%) | 钙反应性(cp) | |
制品1 | 7.6 | 75.8 | 54 |
制品2 | 6.2 | 74.6 | 40 |
制品3 | 4.5 | 72.1 | 25 |
制品4 | 5.0 | 73.2 | 163 |
制品5 | 5.9 | 74.0 | 44.5 |
制品6 | 6.8 | 74.0 | 594 |
制品7 | 7.8 | 76.5 | 104 |
制品8 | 8.2 | 76.5 | 91 |
制品9 | 8.0 | 77.8 | 55 |
制品10 | 7.2 | 75.7 | 43 |
制品11 | 7.5 | 76.5 | 229 |
制品12 | 7.4 | 75.8 | 177 |
实施例2
酸性乳饮料的调制:
向15%脱脂奶粉培养基(包含3.5%的葡萄糖)中接种干酪乳酸杆菌YIT9029(FERM BP-1366)的发酵剂0.5%(活菌数:5.0×106/ml),在37℃下进行培养直至pH为3.6为止,得到酸性原料乳。接着,另行调制分别含有制品1~12的各果胶的浆液(包含7%的砂糖)。将酸性原料乳24重量份与浆液76重量份混合而成的混合物以15MPa进行均质化处理,得到酸性乳饮料。这些酸性乳饮料的非脂乳固体成分为3.2%,刚制造后的pH为3.8,果胶的含量为0.25%(w/v)。另外,作为比较,使用现有的果胶(CP Kelco制(特性粘度:5.7、酯化度:72、钙反应性:169))以及代替果胶的大豆多糖类(San-EiGen F.F.I.制)得到同样的酸性乳饮料。
对于这些酸性乳饮料,在10℃下保存28天后,测定乳清析出的量(距离容器上部的乳清的高度(mm))和沉淀量(容器底部的沉淀的重量÷内容物整体的重量×100(%))。另外,对乳清析出和沉淀按照以下的评价基准进行综合评价。将其结果示于表2中。
<物性评价基准>
(评价)(内容)
○:物性稳定性良好(有商品价值)
△:任一方都不是
×:物性稳定性差(没有商品价值)
[表2]
乳清析出(mm) | 沉淀量(%) | 物性评价 | |
制品1 | 9 | 1.0 | ○ |
制品2 | 11 | 1.2 | ○ |
制品3 | 凝聚·分离 | 凝聚·分离 | × |
制品4 | 凝聚·分离 | 凝聚·分离 | × |
制品5 | 14 | 1.6 | △ |
制品6 | 凝聚·分离 | 凝聚·分离 | × |
制品7 | 7 | 1.0 | ○ |
制品8 | 6 | 1.0 | ○ |
制品9 | 6 | 0.9 | ○ |
制品10 | 10 | 1.2 | ○ |
制品11 | 10 | 1.0 | ○ |
制m品12 | 9 | 1.0 | ○ |
现有的果胶 | 凝聚·分离 | 凝聚·分离 | × |
大豆多糖类 | 17 | 1.2 | - |
由表2的结果可知,制品1、2、5、7~12在制品保存后也表现出良好的物性稳定性,不有损商品价值。
实施例3
酸性乳饮料的调制:
向15%脱脂奶粉培养基(包含3.5%的葡萄糖)中接种干酪乳酸杆菌YIT9029的发酵剂0.5%(活菌数:5.0×106/ml),在37℃下进行培养直至pH为3.6为止,得到酸性原料乳。接着,改变果胶的浓度,另行调制多个含有制造例1的制品1的果胶的浆液(包含7%的砂糖)。将酸性原料乳24重量份与浆液76重量份混合而成的混合物以15MPa进行均质化处理,得到酸性乳饮料。这些酸性乳饮料的非脂乳固体成分为3.2%,刚制造后的pH为3.8,果胶的含量为0、0.25、0.3或0.35%(w/v)。
对于这些酸性乳饮料,在10℃下保存14天或28天后,与实施例2同样地,测定乳清析出的量和沉淀量。另外,对风味和物性稳定性按照以下的评价基准进行评价。将其结果示于表3中。
<风味评价基准>
(评价)(内容)
○:风味良好
△:任一方都不是
×:风味差
<物性评价基准>
(评价)(内容)
○:物性稳定性良好(有商品价值)
△:任一方都不是
×:物性稳定性差(没有商品价值)
[表3]
根据表3的结果,果胶添加量为0.25~0.35%时,物性稳定性是良好的。另外,风味随着果胶添加量的增加,口感变重,但至0.35%为止在允许范围内。
产业上的可利用性
本发明的酸性乳饮料没有沉淀、凝聚,乳清析出少,具有清爽的饮用口感,适合每天摄取。
Claims (6)
1.一种酸性乳饮料,其特征在于,其包含酸性乳饮料基质和果胶,所述果胶的特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下。
2.根据权利要求1所述的酸性乳饮料,其中,pH为3.5~4.2。
3.根据权利要求1或2所述的酸性乳饮料,其中,非脂乳固体成分为3~4质量%。
4.根据权利要求1~3中的任一项所述的酸性乳饮料,其包含特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶0.25~0.3w/v%。
5.一种酸性乳饮料的制造方法,其特征在于,向酸性乳饮料基质中添加特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶。
6.一种酸性乳饮料的稳定化方法,其特征在于,向酸性乳饮料基质中添加特性粘度为5.9~8.5、酯化度为74~80、钙反应性为230以下的果胶。
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JOYE ET AL.: "Process for selective extraction of pectins from plant material by differential pH", 《CARBOHYDRATE POLYMERS》 * |
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BR112015000644B1 (pt) | 2020-02-18 |
EP2878204B1 (en) | 2019-10-09 |
EP2878204A4 (en) | 2016-06-01 |
CA2878399A1 (en) | 2014-01-16 |
EP2878204A1 (en) | 2015-06-03 |
ES2751338T3 (es) | 2020-03-31 |
BR112015000644A2 (pt) | 2017-08-08 |
TWI617246B (zh) | 2018-03-11 |
MX363479B (es) | 2019-03-22 |
US20150201636A1 (en) | 2015-07-23 |
IN2015KN00377A (zh) | 2015-07-10 |
JPWO2014010669A1 (ja) | 2016-06-23 |
CA2878399C (en) | 2021-01-19 |
MY167800A (en) | 2018-09-26 |
TW201408215A (zh) | 2014-03-01 |
KR20150041630A (ko) | 2015-04-16 |
CN113261591A (zh) | 2021-08-17 |
US10660345B2 (en) | 2020-05-26 |
JP6010620B2 (ja) | 2016-10-19 |
KR102096284B1 (ko) | 2020-04-03 |
WO2014010669A1 (ja) | 2014-01-16 |
MX2015000510A (es) | 2015-07-06 |
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