CN1436471B - 酸奶饮料的稳定剂 - Google Patents
酸奶饮料的稳定剂 Download PDFInfo
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- CN1436471B CN1436471B CN031206026A CN03120602A CN1436471B CN 1436471 B CN1436471 B CN 1436471B CN 031206026 A CN031206026 A CN 031206026A CN 03120602 A CN03120602 A CN 03120602A CN 1436471 B CN1436471 B CN 1436471B
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及淀粉作为酸奶饮料中的稳定剂的用途、含有这种淀粉的稳定剂糖浆和饮料及其制备方法。
Description
技术领域
本发明涉及某些淀粉作为酸奶饮料的稳定剂的用途、含有这种淀粉的稳定剂糖浆和饮料及其制备方法。
背景技术
非淀粉多糖(“树胶”)如果胶、羧甲基纤维素或大豆多糖传统上已用于酸奶饮料，特别是饮用酸奶，以防止牛乳蛋白质沉淀，一种还称之为“分出乳清”的现象。
所述牛乳蛋白质(酪蛋白)具有一种通过疏水键和盐桥聚在一起的大致球形的超微胶束聚集体结构。这些超微胶束，通过κ-酪蛋白“毛发”立体地稳定，在低于约5.2的pH下去稳定并开始聚集。在约4.6的pH下去稳定最大化，该pH值是酪蛋白的等电点，是发酵乳饮料，包括饮用酸奶中典型的pH。树胶，例如高甲氧基果胶，传统上加入到这些饮料中以便稳定该饮料并防止这些蛋白质沉淀。据说该果胶可能通过静电吸引吸附到酪蛋白聚集体的表面上并起分散剂的作用，凭借吸附的酪蛋白/果胶微粒的静电和/或立体性能防止聚集。
这些果胶是昂贵的组分，特别是相对淀粉而言。为了减少酸奶的成本，需要替换树胶。然而，除去或减少果胶不利地影响这种饮料的稳定性以及其它口感和结构性能。消费者要求除去了至少一部分果胶的食品保持相应的传统产品的质量。以前尝试用淀粉稳定饮用酸奶，已证实淀粉必需以带来不希望的增稠/粘性以及不能接受的口感和味道的量加入。
因此，一直需要代替酸奶饮料中更昂贵的组分如树胶，以及提供稳定性，同时保持可接受的口感和结构性能。
发明内容
现已发现，各种淀粉，例如糯性淀粉，包括羟基丙基化和琥珀酰化型、淀粉乙酸酯和淀粉磷酸酯，可用作酸奶饮料中的基本上唯一的稳定剂。这样，本发明涉及可用作酸奶饮料中的稳定剂的淀粉产品。本发明的酸奶饮料相对利用树胶稳定剂的传统饮料，保持其稳定化特性。
本发明还涉及一种稳定糖浆的制备方法，包括步骤：将淀粉、糖和水混合，然后将该混合物煮制得到一种全分散的混合物。本发明教导了通过这种方法制备的稳定糖浆。本发明还涉及一种酸奶饮料的制备方法，其中将所述稳定糖浆与乳制品固体混合，以及由此制备的酸奶饮料。
从下面的详细描述和实施例，本发明的这些和其它目的对本领域的技术人员将是显而易见的。
正如前面所述的，本发明涉及各种淀粉作为稳定糖浆和酸奶饮料，特别是饮用酸奶中基本上唯一的稳定剂的用途。
所有淀粉和面粉(本文后面“淀粉”)都可以适用于本文的用途。低温稳定的淀粉尤其适合。正如本文定义的，低温稳定的淀粉是一种可以1％w/w量配制到具有pH低于3.9-约4.6、固体含量低于20％且粘度增加低于300厘泊(″cP″)，特别是低于200cP，更优选低于100cP的乳饮料中的淀粉，其中所述粘度是在50RPM、4℃下在2周时间内测定的。
适用于本文用途的淀粉可以得自天然淀粉或面粉。本文所用的天然淀粉或面粉是一种在自然界发现的。同样适合的有由通过标准育种技术包括杂交、易位、倒位、转化或基因或染色体工程中的任何其它方法获得的植物得到的淀粉和面粉，包括其变体。此外，由人工突变和上述基因组合物的变体生长的植物获得的糯性淀粉或面粉，它们可以通过突变育种的已知标准方法生产，也适用于本文。
淀粉和面粉的典型来源是谷物、块茎、根、豆类和水果。所述天然源可以是玉米、豌豆、马铃薯、甘薯、香蕉、大麦、小麦、大米、西米、苋菜、木薯、竹芋、美人蕉、高粱、及其糯性或高直链淀粉变体。本文所用的术语“糯性”希望包括含有至少约95％重量支链淀粉的淀粉或面粉，术语“高直链淀粉”希望包括含有至少约40％重量直链淀粉的淀粉或面粉。低直链淀粉和糯性淀粉特别适用于本应用，优选糯性淀粉。本文所用的术语“淀粉”希望是指单一淀粉以及本文所述适宜淀粉的混合物。
本文所用的适宜淀粉还包括化学改性的淀粉，即淀粉衍生物。适宜的改性衍生物包括，但不限于，淀粉酯和醚如淀粉乙酸酯和淀粉琥珀酸酯。特别适用于本申请的这些改性衍生物包括在淀粉上用高达10％w/w试剂，优选高达4％w/w试剂处理的淀粉乙酸酯衍生物。特别适用于本申请的这些改性淀粉还包括淀粉羟基烷基化物，特别是在淀粉上用高达25％w/w氧化丙烯，优选高达约10％w/w氧化丙烯处理的羟基丙基化淀粉。这些淀粉的制备和性能为已知并描述在如下文章中：R.L.Whistler，J.N.BeMiller和E.FPaschall，StarchChemistrvandTechnology，第2版，AcademicPress，Inc.London，第9章第5节第343-349页(1984)和R.L.Whistler和J.R.Daniel，Carbohydrates，FoodChemistrv，第2版，O.R.Fenenma编辑，MarcelDekker，Inc.，NewYork，第3章第119页(1985)。
本领域技术人员将意识到降解淀粉可用于本发明。然而，由于在饮料中需要比降解淀粉量少的非降解淀粉，因此优选非降解淀粉。而且，相对非降解淀粉，降解淀粉趋于对饮料的其它性能，例如味道有不利的影响。
一种制备磷酸化淀粉的特别有用的方法描述在2000年8月7日申请的待审美国专利申请序列号09/633832，通过引用将其加入本文。该方法包括用磷酸盐试剂，以及任选一种低聚糖浸渗所需淀粉。从其流化态，然后将该浸渗过的淀粉干燥至基本上无水的状态，优选1％重量淀粉或更低并热处理进行磷酸化。低聚糖和磷酸盐试剂对淀粉的浸渗可以任何顺序进行。然后将最终浆液的pH调整至约3-约12，优选约6-约9.5。
本文所用的“磷酸盐试剂”包括用于淀粉磷酸化的任何磷酸盐试剂，例如正磷酸盐、焦磷酸盐、偏磷酸盐和三聚磷酸盐。作为例证的磷酸盐试剂是碱金属磷酸盐，例如正磷酸钠和钾、磷酸、磷酰氯、三聚磷酸钠和钾、以及三片磷酸钠和钾。该试剂可以是一-、二-或三烷基金属磷酸盐或其组合。三聚磷酸钠(“STP”)特别有益。
可以通过以低于约15％重量淀粉，优选低于约10％的量加入磷酸盐试剂实现该试剂的浸渗。磷酸盐试剂可以干燥状态加入到湿淀粉颗粒中，或者通过将该试剂溶于水中形成水溶液，然后与淀粉颗粒混合。这些浸渗技术描述在美国专利4166173和4216310中，将其通过引用加入本文。
任何低聚糖可以适用于本文的用途并且可以得自任何天然源如上面所列的那些。该源可以与淀粉组分的相同或不同。本文定义的低聚糖含有1-20个通过糖苷键相连的糖单元。低聚糖希望包括单糖、二糖、低聚糖、玉米糖浆固体和麦芽糖糊精。适用于本发明的低聚糖包括，但不限于，去支化淀粉、玉米糖浆固体、葡萄糖、果糖、麦芽糖，特别是具有约20-40的DE的玉米糖浆固体。尽管低聚糖希望包括单糖，但是这些通常加入可能对许多工业应用不利的颜色和/或风味。因此，特别适用于本发明的低聚糖是含有至少2个通过糖苷键相连的糖单元。
通过加入干低聚糖或者其水溶液可以实现低聚糖向淀粉的加入。具体地说，低聚糖可以加入到搅拌淀粉浆液中，或者淀粉可以加入到低聚糖的搅拌水溶液中。此外，低聚糖的水溶液可以喷雾到干或湿淀粉颗粒上。
用磷酸盐浸渗并任选用低聚糖浸渗过的淀粉，然后经受流化状态并经热处理进行磷酸化。尽管该热处理可以一步进行，但是优选以两步进行。首先，浸渗淀粉经过流化状态并在低于约140℃，优选约60℃-约140℃，最优选约100-125℃下干燥至基本上无水状态，优选水分含量低于约1％重量淀粉。其次，仍然处于流化状态的同时，将干燥产物加热至约100-185℃，优选约120-约140℃持续约30-约300分钟。在高于约150℃的温度下，该加工时间优选低于约45分。
通过在真空或气体下将固体淀粉颗粒剧烈搅拌实现其流化状态，由此可以达到淀粉均匀分布于整个真空或气体中。通过在大气压或之上在流化床反应器中使用空气或气体或者通过足够的机械搅拌可以实现剧烈搅拌。在使用加压气体进行流化状态的地方，气体的速度必须达到最小速度以便使颗粒自由移动并呈现“流化状态”。流化状态获得非常有效的热传递并使淀粉在低温下快速干燥至基本上无水的状态。
同样可用于本发明的适宜淀粉包括已知固有地是低温溶液稳定的低温稳定的淀粉、或者经基因改性具有低温、溶液稳定性表型的淀粉。这些淀粉包括，但不限于，具有至少一个隐性sugary-2等位基因的糯性玉米淀粉。这种淀粉的一个实例包括从具有用或者1剂量或者2剂量对隐性sugary-2等位基因为杂合的胚乳组织的植物获得的糯性玉米淀粉，还描述在美国专利5954883中，将其内容通过引用加入本文。另一实例包括得自wxsu2(纯合)基因型和易位、倒位、突变体及其变体的糯性玉米植物的淀粉，公开在美国专利4428972，将其内容通过引用加入本文。
得自前面适宜淀粉的物理改性的淀粉也可以适用于本文的用途，包括预糊化和转化淀粉。预糊化技术包括滚筒干燥和喷雾干燥，包括使用美国专利4280851、4600480、5131953和5149799中所述的方法喷雾干燥、和美国专利4465702中所述的醇处理。由任何淀粉得到的转化(降解)产品，包括通过氧化、酶转化、酸水解、热和/或酸糊精化制备的流动性或轻沸淀粉、和/或剪切产品也可用于本文。
具有适用于本文用途的性能的任何淀粉可以任选通过本领域已知的任何方法提纯除去淀粉本身的或者在淀粉改性过程中产生的淀粉异味(还称之为“杂味”)和颜色。处理即食淀粉的适宜提纯方法公开在Eden等的欧洲专利申请93101520.0(公开号0554818)。对希望以颗粒或预糊化形式使用的淀粉而言，也可以使用碱洗涤技术，该技术描述于Seidel的美国专利4477480和Bertalan等的美国专利5187272。也可以使用用液体以超临界或液相萃取提纯淀粉并描述在2001年9月6日申请的美国序列号60/317572，将其内容通过引用加入本文。
通常，使用适宜淀粉制备稳定糖浆。接着将这些糖浆与乳固体溶液混合。制备稳定糖浆的特别有用的方法包括将糖、淀粉和水混合并将该混合物煮制得到全分散的混合物。本文定义的全分散混合物是指混合物中没有淀粉颗粒完整地保留着。
有用的煮制技术可以包括，但不限于，低温和长时间处理(“LTLT”)、高温和短时间(“HTST”)处理、和超高温处理(“UHT”)。LTLT巴氏杀菌在最小约63℃下进行约30分钟，使淀粉水合并煮制。较高温处理包括各种条件并且详细描述在美国专利6247507中，将其内容通过引用加入本文。通常，HTST涉及在最小约72℃的温度下杀菌约15秒钟。在UHT条件下，产品必需典型地达到约138℃的最小温度持续最小约2秒钟，更优选约4-约6秒钟。
可以通过本领域已知的各种方法实现煮制，包括，但不限于，列管式热交换、板式热交换等。特别有用的煮制技术是通过HTST巴氏杀菌在例如列管或板式热交换器中于约115℃下进行约3秒钟，或者在获得全分散糖浆的条件下进行。
然后将最终的稳定糖浆任选贮藏或者直接用于制备酸奶饮料。制备涉及在低剪切(机械搅拌)下将所述稳定糖浆混合。所述糖浆以约10％-约60％重量的比例与约0-约3.5％脂肪和约9％-约17％乳固体制品混合，它已经过发酵至约3.9-约4.6的pH，并根据本领域已知的技术均质。稳定糖浆与发酵乳制品溶液的比例可以根据加工限制和酸奶制品的所需特性进行调整。最终酸奶饮料还可以经受热处理以便延长保藏期。可以任选将传统酸奶饮料的风味剂、着色剂和其它组分特性加入到本发明的酸奶饮料中。
本文所用的术语“酸奶饮料”定义为总固体含量低于约20％，pH为约3.9-约4.6，并且50RPM和4℃下测定的Brookfield粘度低于约400cP的饮料。更具体地说，所述饮料具有低于约300cP的粘度。尤其是所述饮料具有约100cP-约200cP的粘度。
本发明的淀粉可用于代替几乎所有常用于稳定酸奶饮料的树胶。为了适当地稳定酸奶饮料，典型地使用约0.3％重量树胶。因此，本发明的酸奶饮料含有低于约0.15％树胶，特别是低于约0.1％重量树胶，更优选低于约0.05％重量树胶。
除了稳定酸奶饮料之外，本发明的某些淀粉可以理想地保留酸奶饮料的某些口感和结构性能，特别是粘性稳定性、口感和味道。例如，与含有0.3％w/w工业标准果胶稳定剂的相应饮料相比，含有羟基丙基化糯性玉米淀粉的本发明的酸奶饮料基本上保留了其粘性稳定性、口感和风味。
具体实施方式
以下实施例将更详细地描述本发明的实施方式。在这些实施例中，所有份和百分比都是以重量计并且所有温度都是以摄氏度计，除非另有说明。
实施例
步骤
粘性稳定性的测定
用配备有小样品适配器和装有Brookfield＇sRheocalc软件(BrookfieldRheocalc for Windows-Brookfield Engineering Laboratories，Inc.，Stoughton，Massachusetts)的计算机的Brookfield LV/DV-III粘度计测定酸奶饮料的粘度。将1盎司贮藏于4℃下的饮料样品颠倒1次，然后倒入该Brookfield Thermocel配件中(配件和SC4-31纺锤都在冰中预冷却)。然后在约2.5分钟内对样品进行50-250RPM扫描。
饮料稳定性的测定(也称之为“分出乳清”)
在4℃下贮藏1、7和14天转化对每一酸奶饮料进行数字拍照。然后使用Sigma ScanProV4.0图象分析软件通过人工定义(用鼠标跟踪)澄清液体区(或与固体分离的液体)分析这些图象。然后对整个区域进行“跟踪测定”，由此限定定义区域中像素的总数。以跟踪测定为基础确定分出乳清的百分数。
口感性能的测定
通过口感和风味专家以-4至+4的等级评价每一酸奶饮料样品。零(0)是根据以下实施例3中所述的步骤制备并含有0.3％工业标准果胶的相应酸奶饮料的值。
口感描述了饮料在口中感受到的综合质地特性。口感的负值是指与对照饮料相比存在例如口干和涩味的因素。正值是指存在包括口涂敷度和光滑的因素。味道(风味)的负值是指与对照饮料相比存在杂味或掩盖了乳风味或掩盖了甜味。正值是指与对照相比饮料没有掩盖乳风味或甜味。
在这些实施例中所用的淀粉的说明
淀粉A-糯性玉米淀粉
淀粉B-将总共1000份的糯性玉米淀粉加入含有18.75份硫酸钠的1500份水的溶液的反应容器中。然后加入所需量的氧化丙烯(一种情况为3％w/w，另一情况是9％w/w)并将容器密封。使这些内容物于40℃下反应16小时，同时使容器连续颠倒以确保淀粉均匀悬浮于整个混合物中。加入25％硫酸溶液将最终悬液的pH调整至5.5。过滤回收该羟基丙基化淀粉，用1500份水洗涤2次并干燥。
淀粉C-将总共100份糯性玉米淀粉于150份水中浆化并用3％氢氧化钠溶液将其pH调整至8.2。慢慢加入指定量的乙酸酐(1％或4％w/w)，同时用上面的碱将其pH保持在7.8-8.2。当没有必要进一步加入碱时结束反应。将其pH调整至4.0-6.5，过滤回收最终衍生物并用150份水洗涤2次。
淀粉D-将总共100份糯性玉米淀粉于150份水中浆化并用3％氢氧化钠溶液将其pH调整至8.2。慢慢加入指定量的细碎琥珀酸酐(以淀粉计1％w/w)，同时用上面的碱将其pH保持在7.8-8.2。当没有必要进一步加入碱时结束反应。将其pH调整至4.0-6.5，过滤回收最终衍生物并用150份水洗涤2次。
淀粉E-如下制备几种浆液：将3000g糯性玉米淀粉加入到3750ml水中，接着加入75或150g以淀粉计2.5％或5％的三聚磷酸钠(STP)。用10％盐酸将每一浆液的pH调整至7.0，搅拌约10分钟并在布氏漏斗上过滤。然后将最终STP浸渗过的淀粉风干至水分含量为约10％并使用Prater粉碎机粉碎。
将流化床反应器(从Procedyne Corporation，New Brunswick，New Jersey获得)预热至115℃并将浸渗过的淀粉加入该反应器中。将温度保持在115℃直到浸渗过的淀粉的水分低于1％。之后，为了进行磷酸化，将反应器的温度升高至127℃并保持60分钟。每一水平的STP处理的热处理获得0.13％和0.31％无机磷含量的水平。
实施例1-稳定糖浆的制备
将糖(蔗糖，17.0％w/w)和淀粉(羟基丙基化糯性玉米淀粉，2.0％w/w)充分混合并在高度搅拌下加入到水(81.0％w/w)中。使用列管式热交换器(25-2S型，可从Microthermics，Inc.Raleigh，North Carolina获得)将混合物预热至90℃，然后在115℃下煮制3秒钟(HTST法)。
实施例2-酸奶饮料的制备
将脱脂干奶粉加入到脱脂乳中使得固体含量为10％。将该粉末混合直到溶解。使用列管式热交换器，然后将该混合物预热至65℃，在1500psig下均质，于93℃下杀菌2分钟，并冷却至43-44℃。该均质和杀菌过的混合物接种酸奶培养基(0.1％，
NM1-20″，可从Danisco Cultor获得)，于44℃下培养直到pH达到4.3-4.6，冷却至约4℃。然后将酸奶制品的凝乳破碎并在2500/500psig下均质以进一步降低其粒径。将如实施例1制备的稳定剂糖浆冷却至4℃，然后与该酸奶制品以50∶50w/w比例混合并轻度旋涡地搅拌2分钟。经过前面步骤制备的最终饮料含有总共1％w/w淀粉。
实施例3-酸奶饮料的性能
根据实施例2中所述的方法制备各种酸奶饮料。此外，通过实施例2的方法，使用经过实施例1的方法制备的稳定糖浆，制备“对照”饮料，只是用果胶(
PectinJMJ型，可从CPKelco，US，Inc.，Wilmington，Delaware获得)以0.6∶17.0∶82.4(果胶∶蔗糖∶水)的糖浆制品w/w％比代替淀粉。这样获得总共0.3％树胶饮料，该浓度为工业标准浓度。
根据上面的步骤测定含有淀粉和工业标准树胶(“对照”)的每一饮料的性能。结果列于下表，说明含有本发明的淀粉的饮料(实施例3a-3e)与对照饮料(实施例3f)相比在饮料整个2周的贮藏时间内具有以分开乳清百分含量所示的较好的稳定性。而且，除了呈现提高的稳定性之外，含有羟基烷基化淀粉的本发明的饮料(实施例3b和3c)基本上保留了许多通过类似口感、味道和粘性稳定性证实的对照饮料(实施例3f)特性的理想口感特性。
酸奶饮料的性能
Claims (12)
1.一种包含含淀粉的稳定剂的酸奶饮料，其中所述淀粉基本上是唯一的稳定剂，其中所述酸奶饮料为总固体含量低于20％，pH为3.9-4.6，并且50RPM和4℃下测定的Brookfield粘度低于400cP的饮料。
2.权利要求1的酸奶饮料，还含有低于0.15％w/w树胶。
3.权利要求2的酸奶饮料，还含有低于0.10％w/w树胶。
4.权利要求3的酸奶饮料，还含有低于0.05％w/w树胶。
5.一种用于酸奶饮料的稳定糖浆的制备方法，所述酸奶饮料为总固体含量低于20％，pH为3.9-4.6，并且50RPM和4℃下测定的Brookfield粘度低于400cP的饮料，包括步骤：
将淀粉、糖和水组分混合在一起，
将所述混合组分煮制得到一种分散的稳定糖浆，和
将所述稳定糖浆与乳制品固体混合。
6.如权利要求5的稳定糖浆的制备方法，还包括步骤：将所述稳定糖浆与乳制品固体于机械搅拌下混合。
7.如权利要求5的稳定糖浆的制备方法，还包括步骤：在最低温度为72℃持续15秒煮制所述混合组分。
8.如权利要求5的稳定糖浆的制备方法，还包括步骤：将所述稳定糖浆与乳制品固体以10％-60％重量与0-3.5％脂肪和9-17％乳固体制品的比例混合。
9.一种如权利要求5-8任一项的方法制备的酸奶饮料。
10.权利要求9的酸奶饮料，其中所述酸奶饮料含有低于0.15％w/w树胶。
11.权利要求10的酸奶饮料，其中所述酸奶饮料含有低于0.10％w/w树胶。
12.权利要求11的酸奶饮料，其中所述酸奶饮料含有低于0.05％w/w树胶。
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| US20090061046A1 (en) * | 2007-08-02 | 2009-03-05 | Novozymes A/S | Method for producing an acidified milk drink |
| JP4957512B2 (ja) * | 2007-11-02 | 2012-06-20 | 松谷化学工業株式会社 | 発泡性アルコール飲料及びその製造方法 |
| US20100189855A1 (en) * | 2009-01-27 | 2010-07-29 | Whitewave Services, Inc. | Method of Making a Beverage Comprising Fruit and Milk |
| BR112014027532A2 (pt) * | 2012-05-10 | 2017-06-27 | Nestec Sa | bebida láctea e método de preparação da mesma |
| JP5879666B2 (ja) * | 2013-08-07 | 2016-03-08 | 味の素ゼネラルフーヅ株式会社 | 液状飲食品の製造方法、及び液状飲食品の食感改善方法 |
| CN103487456B (zh) * | 2013-09-18 | 2016-04-06 | 宜兰食品工业股份有限公司 | 一种乳制品中蛋白质热稳定性的检测方法 |
| CN104322674B (zh) * | 2014-09-30 | 2017-11-14 | 中南林业科技大学 | 一种酸奶稳定剂及使用其制备低温酸奶的方法 |
| CN106793792B (zh) * | 2014-10-30 | 2020-11-27 | 株式会社明治 | 液体发酵乳及其产生方法 |
| US10143224B2 (en) * | 2015-07-24 | 2018-12-04 | Corn Products Development, Inc. | Low protein yogurts containing modified starches |
| CN113367192B (zh) * | 2020-03-09 | 2022-11-01 | 新希望乳业股份有限公司 | 一种脱脂酸奶及其制备方法 |
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| AR038820A1 (es) | 2005-01-26 |
| AU2003200388A1 (en) | 2003-08-21 |
| DE60301019D1 (de) | 2005-08-25 |
| JP2004033208A (ja) | 2004-02-05 |
| BR0303004A (pt) | 2005-05-10 |
| US20030148011A1 (en) | 2003-08-07 |
| CN1436471A (zh) | 2003-08-20 |
| ATE299651T1 (de) | 2005-08-15 |
| JP2008307062A (ja) | 2008-12-25 |
| EP1334663A1 (en) | 2003-08-13 |
| MXPA03001144A (es) | 2004-09-03 |
| EP1334663B1 (en) | 2005-07-20 |
| DE60301019T2 (de) | 2006-05-24 |
| JP4405738B2 (ja) | 2010-01-27 |
| EP1334663B9 (en) | 2005-10-26 |
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