GB753747A - Improvements in and relating to beverages - Google Patents
Improvements in and relating to beveragesInfo
- Publication number
- GB753747A GB753747A GB888954A GB888954A GB753747A GB 753747 A GB753747 A GB 753747A GB 888954 A GB888954 A GB 888954A GB 888954 A GB888954 A GB 888954A GB 753747 A GB753747 A GB 753747A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- per cent
- added
- prepared
- bottles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A milk-based beverage is prepared by mixing a prepared fruit syrup with milk which has previously been heat-treated and homogenized, the resultant mixture is then sealed in bottles and sterilized. In an example, 30 per cent by weight of sugar and 60 per cent of glucose are added to 10 per cent of fruit juice e.g. raspberry, to which colouring-matter may be added. These constituents are then blended at approximately 220 DEG F. e.g. by stirring. Fresh full-cream milk is heated to 165 DEG -210 DEG F. for up to 22 secs. and passed through an homogeniser employing 2000-3000 lbs./sq. in. pressure and delivering 650 gals. of treated milk per hour. The prepared fruit syrup is then slowly added to the milk in the ratio 1 pint 2 fluid ounces to each gallon of milk. The temperature of the mixture is maintained, with stirring, at 160 DEG -175 DEG F. for 22 mins. prior to bottling e.g. in 7 oz. bottles. The bottled beverage is then sterilized at temperatures and times not exceeding 230 DEG F. and 2 1/2 hours respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB888954A GB753747A (en) | 1954-03-02 | 1954-03-02 | Improvements in and relating to beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB888954A GB753747A (en) | 1954-03-02 | 1954-03-02 | Improvements in and relating to beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB753747A true GB753747A (en) | 1956-08-01 |
Family
ID=9861254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB888954A Expired GB753747A (en) | 1954-03-02 | 1954-03-02 | Improvements in and relating to beverages |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB753747A (en) |
-
1954
- 1954-03-02 GB GB888954A patent/GB753747A/en not_active Expired
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