TWI617246B - 含有果膠之酸性乳飲料及其製造方法 - Google Patents
含有果膠之酸性乳飲料及其製造方法 Download PDFInfo
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- TWI617246B TWI617246B TW102125213A TW102125213A TWI617246B TW I617246 B TWI617246 B TW I617246B TW 102125213 A TW102125213 A TW 102125213A TW 102125213 A TW102125213 A TW 102125213A TW I617246 B TWI617246 B TW I617246B
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- Prior art keywords
- pectin
- milk beverage
- acidic
- acidic milk
- milk
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- 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
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- 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
- 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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- 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
- A23L29/231—Pectin; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本發明係以提供即使為無脂乳固形物濃度低之酸性乳飲料，仍無沈澱、凝聚，排除乳清(wheyoff)少，清爽口感之酸性乳飲料為目的，提供含酸性乳飲料基料以及極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠為特徵之酸性乳飲料。
Description
本發明係關於即使特別是其無脂乳固形物濃度低時，仍不發生乳蛋白質之凝聚或沈澱之具有優異的品質安定性及良好風味的酸性乳飲料及其製造方法。
發酵乳、乳酸菌飲料、優酪乳等之含有生菌類型的酸性乳飲料係作為具有整腸作用或免疫賦活作用等之生理活性之健康飲料廣泛地被飲用。
另外，為因應多樣化消費者的喜好，揭示各種類型的酸性乳飲料，此等中亦開發無脂乳固形物低之類型之酸性乳飲料。
然而，因為一般乳蛋白質於酸性條件下分散安定性變得不安定，所以對於酸性乳飲料，發生變得容易發生沈澱或凝聚、排除乳清(wheyoff)等之問題，無脂乳固形物低時，因為乳蛋白質彼此的距離遠，電荷排斥力弱，容易發生沈澱、凝聚。
因為前述的沈澱、凝聚或排除乳清等不只明顯損害外觀，對飲用時之風味亦將造成影響，有時亦損害清涼感，
所以為將此改善，揭示使用各種增黏安定劑之方法。具體上，揭示使用羧甲基纖維素(CMC)之方法(專利文獻1~2)。
然而，如前述使用CMC時，不能得到清爽的口感(質感(texture))者，尤其於低pH範圍具有膠化性質，不能得到更清爽的飲用口感者。
[專利文獻1]特開昭59-151837號公報
[專利文獻2]特開平9-266779號公報
因此，本發明之課題係提供即使為無脂乳固形物濃度低之酸性乳飲料，仍無沈澱、凝聚或排除乳清(wheyoff)少，清爽口感之酸性乳飲料。
本發明者等為解決前述課題，努力研究的結果，藉由使酸性乳飲料含有具有特定性質之果膠，發現可解決前述課題，完成本發明。
亦即，本發明係含酸性乳飲料基料以及極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠為特徵之酸性乳飲料。
另外，本發明係於酸性乳飲料基料，添加極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠為特徵之酸性乳飲料之製造方法。
進而，本發明係於酸性乳飲料基料，添加極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠為特徵之酸性乳飲料之安定化方法。
本發明之酸性乳飲料即使為無脂乳固形物濃度低之酸性乳飲料，仍無沈澱、凝聚或排除乳清等，為清爽口感，適合每日攝取。
另外，本發明之酸性乳飲料之製造步驟簡單，無須設備投資等。
本發明之酸性乳飲料係含前述酸性乳飲料基料以及極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠者，本發明中所謂的「酸性乳飲料」係表示含酸性乳飲料基料以及前述果膠之最終製品者，與所謂的不含果膠之「酸性乳飲料基料」所區別者。本發明之酸性乳飲料所使用之酸性乳飲料基料只要是將後述之酸性原料乳之任一種，直接或以水等稀釋所得者即可，並無特別限定，可舉例如無脂乳固形物為3~16質量%(後述簡稱為「%」)，進而pH調整成3~5者。
(1)於牛奶、山羊奶、羊奶、豆漿等之來自動物及植物之液狀乳、自脫脂奶粉、全奶粉或奶粉、濃縮奶還原的奶等，使乳酸菌或雙叉乳桿菌等之微生物作用所得之生菌類型之酸性原料乳。
(2)將前述酸性原料乳(1)殺菌所得之死菌類型之酸性原料乳。
(3)於前述乳等，僅添加各種酸味劑所得之酸性原料乳。
前述酸性原料乳中，製造(1)及(2)時，作為使乳等作用之乳酸菌或雙叉乳桿菌等之微生物，雖無特別限定，但可舉例如乾酪乳酸桿菌(Lactobacillus casei)、Lactobacillus mali、嗜酸乳酸桿菌(Lactobacillus Acidophious)、Lactobacillus delbrueckii subsp.bulgaricus、克菲爾瑞士乳酸桿菌(Lactobacillus helveticus)等之乳酸桿菌屬細菌、嗜熱鏈球菌(Streptococcus thermophilus)等之鏈球菌屬細菌、乳酸乳球菌乳酸亞種(Lactococcus lactis subsp.lactis)、雷特氏乳酸球菌亞種(Lactococcus lactis subsp.cremoris)等之乳酸球菌屬細菌、糞腸球菌(Enterococcus faecalis)等之腸球菌屬細菌、或短雙歧桿菌(Bifidobacterium breve)、比菲德氏菌(Bifidobacterium bifidum)、長雙歧桿菌(Bifidobacterium longum)等之雙歧桿菌屬細菌、桿菌屬、醋酸桿菌屬、葡糖桿菌屬等之細菌類、酵母菌(Saccharomyces)屬、念珠菌屬(Candida)等之酵母類等，任一種皆可適合使用。此
等微生物係可單獨使用，亦可併用2種以上。前述微生物中，若使用1種以上選自乾酪乳酸桿菌(Lactobacillus casei)、嗜酸乳酸桿菌(Lactobacillus Acidophilus)、Lactobacillus delbrueckii subsp.bulgaricus及嗜熱鏈球菌(Streptococcus thermophilus)時，風味變得良好，所以適宜。
用以使前述微生物作用於乳等之發酵方法係只要通常發酵乳飲食品製造所使用之方法即可，並無特別限定，例如自靜置發酵、攪拌發酵、振盪發酵、通氣發酵等之適合微生物發酵之方法，適當選擇使用即可，此等中以使用靜置發酵為宜。
另外，用以使前述微生物作用於乳等之發酵條件亦只要為通常之發酵乳飲食品製造所使用之條件即可，並無特別限定，但以例如30~40℃之溫度，發酵成pH 3~5即可。
進而，使用(3)之酸性原料乳作為酸性乳飲料之酸性原料乳時，例如可添加通常食品所使用之各種酸味劑於乳等以使pH成為3~5。作為具體的酸味劑，可列舉蘋果、藍莓、柑橘類之各種果汁、此等之萃取物或此等之混合物、乳酸、檸檬酸、蘋果酸、酒石酸、葡萄糖酸、琥珀酸等之有機酸、磷酸等之無機酸等。
前述酸性原料乳係於各種酸性原料乳之調製中或調製後，於不損及依據本發明所得效果之範圍，可摻混通常各種飲食品所摻混的食品素材。作為如此之食品素材，可列
舉砂糖等之糖類、甜菊、阿斯巴甜、索馬甜(Thaumatin)、蔗糖素(sucralose)、醋磺內酯鉀(Acesulfame Potassium)、甜菊等之高甜度甘味料、難消化性糊精等之食物纖維、蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、卵磷脂等之乳化劑、鮮奶油、奶油、酸奶油等之乳脂肪、檸檬酸、乳酸、醋酸、蘋果酸、酒石酸、葡萄糖酸等之酸味料、維生素A、維生素B群、維生素C、維生素E群等之各種維生素類、鈣、鎂、鋅、鐵、錳等之礦物質份、優酪乳系、莓果系、柳橙系、花梨系、紫蘇系、柑橘系、蘋果系、薄荷系、葡萄系、杏桃系、梨、蛋奶醬、桃、哈蜜瓜、香蕉、熱帶水果系、香草系、紅茶、咖啡系等之香料類。
另一方面，本發明之酸性乳飲料所使用之果膠係極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下，但以極限黏度為5.9~8.2，酯化度為74~77.8，鈣反應性為40~230為宜，以極限黏度為6.5~8.2，酯化度為75~77.8，鈣反應性為40~110以下者尤佳。另外，前述之果膠之極限黏度、酯化度及鈣反應性之測定係以實施例記載的方法測定者。另外，作為本發明之酸性乳飲料所使用之果膠，只要具有前述性質者即可，並無特別限定，例如可使用CP Kelco社之YM-NN-12(品號)等，亦可使用如後述製造者。
製造前述果膠，首先將乾燥的植物材料放入容器，添加水。接著，藉由一邊攪拌前述植物材料與水之混合物，
一邊加熱，自該混合物萃取果膠。進而，將含果膠之混合物過濾，使該濾液以蒸發器蒸發，濃縮溶液中的果膠。最後，於其中添加醇，使果膠沈澱，藉由真空乾燥而得到果膠粉末。作為成為果膠原料之植物材料，可舉例如柑橘類的果皮、甜菜、向日葵、蔬菜、蘋果或柑橘類的果實。此等中，以萊姆、檸檬、葡萄柚、柳橙之所謂的柑橘類的果皮為宜，尤其以檸檬的果皮為宜。另外，果膠的萃取條件亦非特別限定者，例如以溫度為50~90℃，pH1~3，時間為3~12小時之範圍進行為宜，尤其以溫度為72~73℃，pH1.97~2.31，時間為3~4小時之範圍進行為宜。
本發明之酸性乳飲料中前述果膠的含量雖無特別限定，但就酸性乳飲料的風味上，關於作為最終製品之酸性乳飲料，例如0.2~0.35%(w/v)，以0.25~0.3%(w/v)為宜。
本發明之酸性乳飲料若含前述酸性乳飲料基料以及極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠即可，只要pH為酸性，其無脂乳固形物雖無特別限定，但就未使用前述果膠時容易引起凝聚、沈澱上，作為最終製品之酸性乳飲料之無脂乳固形物為5%以下，以3~4%為宜，剛製造後之pH為3~5，以3.5~4.2為宜。
本發明之酸性乳飲料之製造方法雖無特別限定，除了於任意階段添加前述果膠於酸性乳飲料基料以外，可與通常的酸性乳飲料之製造方法相同。另外，果膠之添加方法
亦無特別限定，例如依據常法調製含果膠與砂糖等糖質之糖漿，將此添加於已調製之酸性乳飲料基料即可。另外，亦可添加含果膠之糖漿於酸性乳飲料基料後，進行均質化處理。
調製前述含果膠與砂糖等糖質之糖漿係例如藉由於升溫成60℃程度的水，溶解果膠及砂糖等之糖質，以112℃加熱板殺菌10秒鐘而可進行。
如此所得之本發明之酸性乳飲料，例如於10℃保存28天後，亦無沈澱、凝聚或排除乳清(wheyoff)等，為清爽口感者。
以下係列舉實施例等，詳細地說明本發明，但本發明並非受此等實施例等任何限定者。
酸性乳飲料：於15%之脫脂奶粉培養基(含3.5%之葡萄糖)，接種0.5%(生菌數：5.0×106/ml)之乾酪乳酸桿菌(Lactobacillus casei)YIT9029(此菌株係於昭和56年5月1日，以FERM BP-1366國際寄存於通商產業省工業技術院微生物工業技術研究所(現在的獨立行政法人產業技術總合研究所特許生物寄託中心(NITE-IPOD)：〒 305-8566茨城縣筑波市東
1丁目1番地1中央第6)。另外，特許生物寄託中心自平成25年4月1日遷移至新地址〒 292-0818千葉縣木更津市上總鎌足2丁目5番地8之120號室。)之菌酛(starter)，於37℃進行培養至pH成為3.6，得到酸性原料乳。接著，另外調製含有果膠(品號：YM-NN-12(CP Kelco社製)極限黏度：7.2，酯化度：76，鈣反應性：110，原材料：檸檬果皮)之糖漿(溶解於水，使成為砂糖：4%，難消化性糊精：5%，甜菊：0.04%)。將混合24重量份之酸性原料乳及76重量份之糖漿之混合物，以15MPa均質化處理，得到酸性乳飲料。此酸性乳飲料之無脂乳固形物為3.1%，剛製造後之pH為3.7，果膠含量為0.25%(w/v)。
所得之酸性乳飲料於10℃保存28天後，亦無沈澱、凝聚，排除乳清(wheyoff)亦少，為清爽口感者，風味亦良好。
調製果膠：將乾燥的檸檬果皮放入容器，添加水。藉由一邊攪拌前述柑橘類果皮與水之混合物，一邊加熱，自該混合物萃取果膠(溫度：72~73℃，pH：1.97~2.31，時間：180分鐘)。接著，過濾萃取混合物。使濾液以蒸發器蒸發，濃縮溶液中的果膠，添加醇，使沈澱，進行真空乾燥而得到製品1~12之果膠。
另外，前述調製之果膠之極限黏度、酯化度、鈣反應性係如下測定。其結果如表1所示。
極限黏度係求取數個濃度不同的高分子溶液的黏度，假設高分子濃度為0時之高分子溶液之黏度。其測定係如下進行。
FIPA裝置：TDA302(Viscotek製)
唧筒：VE1121GPC(Viscotek製)
自動取樣器及樣品調製模組：AS3500(Thermo Separation Products製)
管柱：Bio Bases SEC60(150×7.8mm)(Thermo Separation Products製)或SuperdexPeptide(60×7.8mm)(GE healthcare製)
電腦軟體：OmniSEC
氫氧化鋰一水合物：品號L4533(Sigma-Aldrich製)
冰醋酸：品號1.00063(Merck製)
milli-Q水
疊氮化鈉(Sodium Azide)：品號8.22335(Merck製)
(1)秤量40.0mg之果膠，放入100ml之容器。
(2)一邊攪拌，一邊加入100μl的乙醇。
(3)保溫75℃下攪拌。
(4)一邊穩定地攪拌，一邊加入40ml的溶劑(0.3M醋酸鋰緩衝溶液(pH4.6))。
(5)於75℃穩定攪拌30分鐘。
(6)冷卻至室溫。
使用分子量約70000(原有的折射率增加部份：dn/dc0.147)之葡聚糖及分子量為212000(dn/dc0.145)及47000(dn/dc0.145)普路蘭進行校正。
作為對照標準，使用分子量約70000道耳吞之葡聚糖(2.0mg/ml)。另外，作為對照樣品係使用極限黏度已知之果膠(1.0mg/ml)。
溶劑：0.3M醋酸鋰緩衝溶液(pH4.6)
流速：1.0ml/分
果膠濃度：1.0mg/ml
溫度：37℃
注入量：使用25μl之樣品環(Sample loop)。
果膠係以聚半乳醣醛酸(polygalacturonic acid)為主要成份，部份的半乳糖醛酸之羧基為甲基酯化者。酯化度係表示此酯化的比率者。其測定係如下述進行。
分析秤
玻璃燒杯(250ml)
測定用玻璃器(100ml)
真空唧筒
吸引瓶
附玻璃濾器之壼1號(布氏漏斗(Büchner funnel)及濾紙)
馬錶
試管
105℃之乾燥箱
乾燥器(desiccator)
磁力攪拌器(Magnetic Stirrer)及磁鐵
滴定管(10ml，精密度±0.05ml)
分注器(20ml、10ml)
去離子水
60%及100%之異丙醇(IPA)
0.5N及37%氯化氫(HCl)
0.1N及0.5N氫氧化鈉(NaOH)(校正至小數點4位)
0.1N硝酸銀(AgNO3)
3N硝酸(HNO3)
0.1%酚酞(Phenolphthalein)(指示劑)
(1)秤取2.0g的果膠於250ml的玻璃燒杯。
(2)添加100ml的酸醇，以磁力攪拌器攪拌10分鐘。
(3)使濾液完全乾燥，秤量附玻璃濾器之壼。
(4)以15ml的酸醇充份沖洗燒杯，將此重複6次。
(5)以60%IPA洗淨至濾液不含氯化物(約500ml)。
(6)將約10ml的濾液移至試管，添加約3ml之3N HNO3，藉由添加2、3滴的AgNO3，進行氯化物試驗。
(7)溶液澄清時係濾液不含氯化物，但若不是的話，則氯化銀沈澱。
(8)接著，以20ml的100%IPA洗淨。
(9)使樣品以105℃乾燥2小時半。
(10)秤量乾燥後的壼，於乾燥器內冷卻。
(11)於250ml之玻璃燒杯中，正確測量0.40g的樣品。(因二重覆測定，秤量2個樣品。)
(12)以約2ml的100%IPA浸漬果膠，一邊以磁力攪拌
器攪拌，一邊添加約100ml之不含去離子水之蒸餾水。
(13)添加5滴酚鈦指示劑，以0.1N NaOH滴定直至顏色改變(將此記錄為V1滴定量)。
(14)一邊攪拌，一邊添加20.00ml的0.5N NaOH，接著，將溶液靜置15分鐘。靜置時，必須以鋁箔紙覆蓋樣品。
(15)接著，添加20.00ml的0.5N HCl，以磁力攪拌器攪拌直至顏色消失。
(16)添加3滴酚鈦指示劑，以0.1N NaOH滴定直至顏色改變(將此記錄為V2滴定量)。
(17)接著，如後述進行盲測(二重覆測定)。
(18)於100ml的去離子水，添加3滴酚鈦指示劑，以0.1N NaOH滴定(1~2滴)直至250ml燒杯中的顏色改變；接著，添加20.00ml之0.5N NaOH，不觸碰樣品，靜置15分鐘。靜置時，必須以鋁箔紙覆蓋樣品。
(19)接著，添加20.00ml的0.5N HCl及3滴酚鈦指示劑，以0.1N NaOH滴定直至顏色改變。記錄使用的0.1N NaOH的量為B1。
酯化度係依後述算式計算。
[數1]酯化度(%)=(V2-B1)×100/V1
果膠與鈣離子反應而凝聚(因果膠分子之負電荷與鈣離子之正電荷反應)。本發明中鈣反應性係於一定量的果膠溶液，添加一定量的鈣，藉由經過一定時間後的黏度所表現。該測定係如下述進行。
(1)秤量0.64g之未經標準化之果膠，放入玻璃容器。(所謂標準化係為使果膠之凝膠強度為某一定值，摻混葡萄糖或蔗糖於果膠)
(2)加入5.0ml之異丙醇。
(3)加入130ml的沸水，同時攪拌、混合。於(3)~(5)之操作係全部玻璃容器加蓋。
(4)(3)中加入沸水1分鐘後，加入20ml之3.0M之醋酸鈉緩衝溶液(pH3.60)。
(5)加入緩衝溶液1分鐘後，放置玻璃容器於75℃的溫水中，混合8~12分鐘，確認果膠溶解。
(6)以漩渦混合器(Vortex mixer)攪拌玻璃容器中的溶液，於2秒鐘以內加入5ml之氯化鈣溶液，混合10秒鐘。
(7)(6)的混合後5分鐘以內，於5℃的水槽，放入玻璃容器，放置16~22小時。另外，使水槽的水面與玻璃容器中的水面高度相同。
(8)於5℃，使用B型黏度計(Brookfield LVT)，以No.2轉軸，60rpm進行黏度測定。
(9)於(8)所測定之黏度(CP)成為鈣反應性的值。
於15%之脫脂奶粉培養基(含3.5%之葡萄糖)，接種0.5%(生菌數：5.0×106/ml)之乾酪乳酸桿菌YIT9029(FERM BP-1366)之菌酛，於37℃進行培養至pH成為3.6，得到酸性原料乳。接著，另外調製分別含有製品1~12之各果膠之糖漿(含7%的砂糖)。將混合24重量份之酸性原料乳及76重量份之糖漿之混合物，以15MPa均質化處理，得到酸性乳飲料。此等酸性乳飲料之無脂乳固形物為3.2%，剛製造後之pH為3.8，果膠含量為0.25%(w/v)。另外，作為比較，使用傳統的果膠(CP Kelco社製(極限黏度：5.7，酯化度：72，鈣反應性：169))及取代果膠之大
豆多醣類(三榮源FFI製)，得到相同的酸性乳飲料。
對於此等酸性乳飲料，於10℃保存28天後，測定排除乳清的量(自容器上方的乳清高度(mm))及沈澱量(容器底部的沈澱物重量÷內容物全體重量×100(%))。另外，排除乳清及沈澱係以後述評估基準進行綜合評估。該結果如表2所示。
(評估) (內容)
○：物性安定性佳(有商品價值)
△：任一方皆不是
×：物性安定性差(無商品價值)
亦如由表2之結果明顯所示，可知製品1、2、5、7~12係製品保存後，亦顯示良好的物性安定性，不損及
商品價值。
調製酸性乳飲料：於15%之脫脂奶粉培養基(含3.5%之葡萄糖)，接種0.5%(生菌數：5.0×106/ml)之乾酪乳酸桿菌YIT9029之菌酛(starter)，於37℃進行培養至pH成為3.6，得到酸性原料乳。接著，另外調製複數個改變果膠濃度之含有製造例1之製品1之果膠之糖漿(含7%的砂糖)。將混合24重量份之酸性原料乳及76重量份之糖漿之混合物，以15MPa均質化處理，得到酸性乳飲料。此等酸性乳飲料之無脂乳固形物為3.2%，剛製造後之pH為3.8，果膠含量為0、0.25、0.3或0.35%(w/v)。
對於此等酸性乳飲料，於10℃保存14天或28天後，與實施例2同樣地操作，測定排除乳清的量及沈澱量。另外，風味及物性安定性係以後述評估基準進行評估。該結果如表3所示。
(評估) (內容)
○：風味佳
△：任一方皆不是
×：風味差
(評估) (內容)
○：物性安定性佳(有商品價值)
△：任一方皆不是
×：物性安定性差(無商品價值)
依據表3結果，果膠添加量為0.25~0.35%，物性安定性良好，另外，風味雖隨著果膠添加量增加，質感稍微變重，但至0.35%為容許範圍內。
本發明之酸性乳飲料係無沈澱、凝聚，排除乳清少，為清爽口感，適合每日攝取。
Claims (5)
- 一種酸性乳飲料，其特徵係含有酸性乳飲料基料以及極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠，其中無脂乳固形物為3~4質量%。
- 如申請專利範圍第1項之酸性乳飲料，其中pH為3.5~4.2。
- 如申請專利範圍第1項或第2項之酸性乳飲料，其中含0.25~0.3%(w/v)之極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠。
- 一種無脂乳固形物為3~4質量%之酸性乳飲料之製造方法，其特徵係於酸性乳飲料基料，添加極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠。
- 一種無脂乳固形物為3~4質量%之酸性乳飲料之安定化方法，其特徵係於酸性乳飲料基料，添加極限黏度為5.9~8.5，酯化度為74~80，鈣反應性為230以下之果膠。
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| 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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