CN1179704A - 制备含有牛乳和食用酸的冷藏饮料的方法 - Google Patents
制备含有牛乳和食用酸的冷藏饮料的方法 Download PDFInfo
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- CN1179704A CN1179704A CN96192888.3A CN96192888A CN1179704A CN 1179704 A CN1179704 A CN 1179704A CN 96192888 A CN96192888 A CN 96192888A CN 1179704 A CN1179704 A CN 1179704A
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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
- A23C9/152—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
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
本发明公开了冷藏的或耐贮存的饮料,该饮料给超时后,物理性质仍稳定,目视不透明和不产生沉淀。这些饮料含有从约5%至约99.8%的牛乳,从约0.05%至约8%的一种食品稳定剂和一种食用酸。加工过程的第一步包含用一种食品稳定剂在高剪切混合条件下同牛乳混合以形成中值颗粒大小小于约0.8微米的蛋白质/稳定剂颗粒。然后,在保持蛋白质/稳定剂颗粒的颗粒大小小于约0.8微米情况下,酸化此蛋白质/稳定剂混合物至pH约3.2至约4.5之间。为了在酸化步骤中,保持这些蛋白质/稳定剂颗粒具有所要求的颗粒大小,此蛋白质/稳定剂混合物在高剪切混合条件下的温度保持在约4℃至约30℃之间。
Description
本发明的范围
本发明涉及一种制备冷藏的或耐贮存的饮料的方法,这些饮料含有牛乳和食用酸。本发明的加工过程提供一种制作含有牛乳和食用酸的质地细腻的饮料的方法,而且在饮料的制备过程中不需要均化即可使饮料仅有少许或没有沉淀,且目视是不透明的。
本发明的背景
含有牛乳和果汁的饮料是人们熟知的和喜爱的。已知将果汁加到牛乳中时,当果汁中的酸的量达到足以使牛乳的自然pH值6.4-6.7降到低于牛乳蛋白质的等电点(pH4.6)时,就会产生凝固和乳凝结。已知牛乳和果汁混合物可以用预先酸化的或酸牛乳来制作,例如美国专利3,764,710。遗憾的是,这样制作的饮料短时间内即会趋向于分离。
曾经使用包括果酸、羧甲基纤维素、黄原酸、角豆荚酸和他们的混合物来防止牛乳的凝固和乳凝结,从而使饮料稳定,例如美国专利2,818,342、2,851,386和4,046,920、4,078,092。令人遗憾的是,即便应用了这些稳定剂,含有牛乳和果汁的饮料,经过超时贮存后,仍趋向于沉降和沉淀。
曾有许多方法被建议用来使含有牛乳和果汁的饮料具有物理稳定性,例如,美国专利2,853,386介绍了一种能超时稳定的,含有牛乳和果汁的饮料。但是,所介绍的这种饮料要求在加入果汁后立即冷藏以使产品胶凝和防止成分的分离。美国专利4,061,792介绍了在将果汁加到牛乳中之前,先从果汁中去除鞣酸类以降低牛乳的乳凝结趋势。美国专利4,676,988介绍了在加入酸性果汁之前,先用阳离子/阴离子交换法处理牛乳使乳凝结和沉淀减到最少。许多其他专利(例如美国专利3,630,702、3,692,532和4,212,893)介绍了制备稳定的、含有牛乳和果汁的饮料的方法,但是这些方法都要求将饮料均化,而均化是很费钱的。
因此,要求能提供一种稳定的饮料,该产品含有牛乳和果汁,但是,不要求均化或其他特定的条件(例如立即冷藏,从果汁中去除鞣酸类或阳离子/阴离子交换)以防止成分的分离。本发明涉及一种制备冷藏的或耐贮存的饮料的方法,该饮料含有牛乳和食用酸(例如,果汁),但是,该饮料经超时后不产生沉降/沉淀,或仅有少许沉降/沉淀。且该饮料目视是不透明的。此外,本发明的方法无需进行均化即可获得这些优点。
发明概述
本发明涉及一种制备冷藏的或耐贮存的质地细腻的饮料的方法,该饮料含有牛乳和食用酸。按照本发明方法制备的冷藏的或耐贮存的饮料是稳定的、目视是不透明的和超时不产生沉淀的。这些产品包含从约5%至约99.8%的牛乳,从约0.05%至约0.80%的食品稳定剂和食用酸。
本发明方法的第一步是在高剪切混合条件下用食品稳定剂同牛乳(蛋白质)混合以形成中值颗粒大小小于约0.80微米的蛋白质/稳定剂颗粒。然后,在保持蛋白质/稳定剂颗粒的颗粒大小小于约0.80微米情况下,酸化此蛋白质/稳定剂混合物至PH约3.2至约4.5之间。为了在酸化步骤中保持这些蛋白质/稳定剂颗粒具有所要求的颗粒大小,此蛋白质/稳定剂混合物在高剪切混合条件下的温度保持在约4℃至约30℃之间。
发明详述
本发明涉及一种制备冷藏的或耐贮存的饮料的方法,这些饮料含有牛乳和食用酸。本发明方法制备的质地细腻的饮料经超时后没有或仅有少许沉淀,且目视是不透明的。此外,在制备具有这些优点的饮料的过程中,本发明的方法不要求均化。因此,本发明的方法同以前为达到所述优点而要求有昂贵的均化步骤的方法比较,具有显著的成本优点。
已知含有牛乳和酸(例如,果汁)的饮料可以通过在饮料中结合进食品稳定剂,例如果酸,使其稳定。含有牛乳和酸以及应用食品稳定剂的饮料的制备方法通常是混合牛乳和稳定剂,均化此混合物,然后用果汁和/或食用酸酸化此混合物。已经知道含有牛乳和酸以及应用食品稳定剂的饮料的物理稳定性取决于在酸化步骤中形成的蛋白质/稳定剂颗粒的中值颗粒大小。更详细地说,当蛋白质/稳定剂颗粒在酸化时的中值颗粒大小小于约0.80微米,以及当蛋白质/稳定剂颗粒中的中值颗粒大小在整个混合过程中保持在此范围内,则可以制备出含有牛乳和酸的饮料,该饮料没有或仅有少许沉淀,且目视是不透明的。此外还已经知道不需要对饮料进行均化,即可形成具有要求大小的蛋白质/稳定剂颗粒,并在酸化步骤中保持此颗粒大小,方法是像下文中所述那样将在酸化步骤中形成的蛋白质/稳定剂颗粒处于高剪切混合条件下。
本发明的方法,包括其中所用的物料,特定的加工步骤以及按本方法制备的饮料的特性等详述如下:
A加工过程用物料
本发明方法中应用的物料包括牛乳、食用酸和食品稳定剂,以及其他非必需成分。这些物料详述如下:
1.牛乳
本发明方法中使用的牛乳固形物可以由各种形式(哺乳动物源或植物源)的牛乳提供,包括全乳、脱脂奶、炼乳以及奶粉,但不限定于这些。此处所用的“牛乳”一词是指牛乳固形物的水分散体,例如流体(全乳或脱脂乳)或用水稀释的脱脂乳粉或炼乳。
本发明方法中应用的牛乳的量是指最终饮料中的量,通常从约5%至约99.8%,优选从约5%至约75%,更优选从约5%至约40%,最优选从约5%至约15%。与这些牛乳范围相关的无脂牛乳固形物的量分别是饮料的约0.5%至约8.23%,0.5%至约6.19%,0.5%至约3.3%和0.5%至1.24%。
2.食用酸
本发明的方法也使用食用酸。该食用酸包括任何食品级的有机酸或无机酸,例如,柠檬酸、苹果酸、乳酸、葡萄糖酸、琥珀酸、酒石酸、磷酸、富马酸和抗坏血酸。其中特别优选使用的是脂族羟基羧酸(例如,苹果酸、乳酸和柠檬酸)。其中最优选使用的是柠檬酸。
使用的酸的量是足以调整牛乳/稳定剂混合物的PH从约3.2至约4.5,优选从约3.5至约4.5,最优选从约3.5至约3.8。这一点在下文的B项中有更详细的讨论。加入的食用酸的量通常是饮料重量的约0.2%至约0.4%。用于缓冲PH的缓冲盐,例如柠檬酸钠,使食用酸的量增加到约1%,也属于本发明的范围内。
3.稳定剂
本发明可以使用的各种食品稳定剂包括通常在技术上熟知的亲水的胶态稳定剂,有***胶、明胶、黄原胶、角豆荚胶和果胶,以及从纤维素(例如羧甲基纤维素)得到的阴离子性聚合物,这些都是水溶性的和能耐柑结类水果的低PH。其中特别优选使用的是果胶和羧甲基纤维素的混合物。
稳定剂的使用量通常是饮料重量的约0.05%至约0.80%,优选从约0.10%至约0.60%,最优选从约0.10%至约0.30%。使用稳定剂的量部分取决于饮料中存在的牛乳固形物的量。一般说来,饮料中牛乳固形物的量愈大,稳定饮料用的稳定剂的量也愈多。
4.其他成分
本发明的方法可以非必需地和优选地包括一种果汁成分。果汁可以是已知的在饮料中使用的任何柑桔汁、非柑桔汁或他们的混合物。这些果汁的例子包括例如苹果汁、葡萄汁、梨汁、油桃汁、穗醋栗汁、树莓汁、鹅莓汁、黑莓汁、草莓汁、番荔枝汁、石榴汁、番石榴汁、猕猴桃汁、芒果汁、木瓜汁、西瓜汁、糙皮甜瓜汁、樱桃汁、蔓越桔汁、菠萝汁、桃汁、杏汁、李汁以及他们的混合物等的非柑桔汁,以及例如橙汁、柠檬汁、茉母酸橙汁、葡萄柚汁、红桔汁和它们的混合物等的柑桔汁,但不限定于以上这些。其他的果汁和非果汁,例如蔬菜汁或植物汁,也可以作为果汁成分在此处的饮料中使用。其中特别优选使用的是橙汁。
本发明制备的饮料通常含有从约1%至约95%的果汁,优选从约3%至约50%的果汁,最优选的从约3%至约15%的果汁。果汁可以以果泥、粉碎的果肉、一倍浓度果汁或浓缩果汁等形式加到饮料中。最优选的是以浓缩果汁形式加入,它的固形物含量(主要是糖固形物)在白利糖度20°和80°之间。
本发明的方法也可以使用水果或其他风味料,单独使用,或和果汁结合在一起使用。
本发明的方法通常也加入水,加入的水通常为饮料的约1%至约90%,优选从约50%至约90%,最优选从约70%至约88%。为了对用本发明方法制备的饮料下定义,加入的水成分不包括通过加入饮料时例如果汁成分,附带进入饮料的水。
本发明的方法也可以使用一种甜味剂。甜味剂包括例如麦芽糖、蔗糖、葡萄糖、果糖、转化糖以及他们的混合物。这些糖可以以固态或液态加入到饮料中,但通常以糖浆形式加入,更优选是用高果糖淀粉糖浆那样的浓缩糖浆。为了制备此处描述的饮料,这些非必需的甜味剂可以在某些程度上通过其他成分加入到饮料中,例如果汁、非必需的风味剂等。本发明的方法中使用的甜味剂的量通常以饮料重量计约为0.1%至约20%,更优选从约6%至约14%的糖固形物。
本发明方法中优选使用的碳水化合物甜味剂有蔗糖、果糖和他们的混合物。果糖可以是液体果糖,高果糖淀粉糖浆、果糖粉或果糖糖浆,但优选使用的是高果糖淀粉糖浆。商品高果糖淀粉糖浆(HFCS)有HFCS-42、HFCS-55和HFCS-90,他们含有的果糖,按糖固形物重量计,分别为42%,55%和90%。
本发明的方法可以非必需地使用合成的或无热量的甜味剂,例如糖精,环己基氨基磺酸酯、乙酰磺胺、L-天门冬氨酰-L-苯丙氨酸低级烷基酯甜味剂(例如阿斯巴甜)。授权Brennan等的美国专利4,411,930中的L-天门冬氨酰-D-丙氨酸酰胺,授权Brennan等的美国专利4,399,163中的L-天门冬氨酰-D-丝氨酸酰胺,授权Brand的美国专利4,338,346中的L-天门冬氨酰-羟甲基链烷酰胺甜味剂,授权Rizzi的美国专利4,423,029中的L-天门冬氨酰-1-羟乙基链烷酰胺甜味剂,1986年1月15日出版的J.M.Janusz在欧洲专利申请书168,112中公开的L-天门冬氨酰-D-苯基甘氨酸酯和酰胺甜味剂等。一种特别优选的甜味剂是阿斯巴甜。如果使用合成的或无热量的甜味剂,通常使用的量是饮料重量的约0.05%至约1%,优选从约0.05%至约0.10%。
本发明的方法也可以非必需地使用一种防腐剂。任何一种食品级的防腐剂都可以在本发明的方法中使用。适用的防腐剂包括山梨酸、苯甲酸、它们的碱金属盐和它们的混合物。优选山梨酸、山梨酸钾、山梨酸钠及其混合物。其中最优选使用的是山梨酸钾。防腐剂的用量通常是饮料重量的约0.04%至约0.10%,优选从约0.04%至约0.08%,更优选从约0.06%至约0.75%。
本发明的方法也可以非必需地使用另外的增稠剂。本发明方法中使用的合适的增稠剂包括如羧甲基纤维素,黄原胶、角豆荚胶、胍尔豆胶、卡拉胶和果胶。其中特别优选使用的有羧甲基纤维素和果胶。增稠剂的用量通常在约0%至约0.80%之间,优选从约0.1%至约0.60%,最优选从约0.1%至约0.30%。
本发明的方法也可以用各种维生素和矿物质强化。虽然其他维生素和矿物质也可以使用,但特别优选的是异抗坏血酸和抗坏血酸。本发明的方法中也优选使用含特定比例钙的可溶性钙源、柠檬酸盐和苹果酸盐。参阅1988年4月12日授权Nakel等的美国专利4,737,375,收编在此处供参考。
B方法步骤
本发明方法的第一步包含在一个混合槽中于高剪切混合条件下混合牛乳(蛋白质)和食品稳定剂的形成中值颗粒大小小于约0.8微米蛋白质/稳定剂颗粒,优选小于约0.50微米,最优选小于约0.30微米。此处所用的“高剪切”一词是指这样的条件,例如叶轮(如叶浆涡轮机(pitch bladeturbine)或chemshear)的尖端速度大于600英尺/分,优选大于1200英尺/分,或剪切速率约每秒45,000的一种高剪切转子定子设备(roto-statordevice),但不限定于这些。高剪切条件可以用许多商品混合设备来建立,例如Likwifier,Liqiverter等。
为了使蛋白质/稳定剂颗粒形成所要求的大小,牛乳和稳定剂应在优选的叶轮速率和混合槽的产量(由批冷大小和溶液粘度决定)相结合的条件下进行混合。例如,对1.25升容器中650毫升而言,最优选的叶浆涡轮机操作条件是叶轮速率至少为1000英尺/分(900转/分,2.54英寸叶轮)。那些在技术上常用的其他高剪切混合机和/或混合机桨叶形状也可以在本发明的方法中使用。
为了充分实现本发明方法的利益,优选在高剪切混合开始时,首先加入稳定剂,随后再加入牛乳。在高剪切混合进行过程中,用前文中介绍的形式和数量的食用酸酸化此牛乳(蛋白质)和稳定剂溶液。在本发明方法的一个优选实施例中,用柠檬酸酸化牛乳/稳定剂溶液至浓度大于约10mM以及PH从约3.2至约4.5,优选从约3.5至约4.5,最优选从约3.5至约3.8。
为了获得本发明方法的利益,重要的是在酸化步骤中,蛋白质/稳定剂颗粒的中值颗粒大小应保持在小于0.8微米,优选小于约0.50微米,最优选小于约0.30微米。如前文中介绍的,已经发现使蛋白质/稳定剂颗粒具有小于0.8微米的中值颗粒大小,并在酸化过程中保持颗粒大小在此范围内,则最终饮料成品具有无沉淀或仅有少许沉淀的特征,且饮料是高度目视不透明的。此外,在酸化中形成所要求的颗粒大小,清除了在制造过程中需要使用昂贵的均化步骤。
除高剪切条件外,选择特定的酸酸化蛋白质/果胶溶液,酸的浓度以及加入酸的方法等都对蛋白质/稳定剂颗粒的中值颗粒大小具有影响。一般来说,当酸化的溶液中,优选的柠檬酸的浓度大于10mM时,优选的浓度大于15mM,蛋白质/稳定剂颗粒较小。此外,虽然酸可以一次同时加入,但优选将酸缓慢加入以有利于酸的均匀溶解。更详细地说,优选酸的加入少于20磅/分,更优选少于15磅/分。
为了保持蛋白质/稳定剂颗粒的中值颗粒大小在合适的范围内,重要的是在酸化步骤中,蛋白质/稳定剂溶液的温度应保持在约4℃至约30℃之间。优选的温度保持在约4℃至约20℃之间,最优选的是在约4℃至约15℃之间。
假设高剪切混合、酸化剂和低温等的结合为蛋白质和稳定剂相互作用建立了最大的表面积。在酸化过程中,稳定剂包覆在小的蛋白质颗粒的表面上,形成了一层带电隔绝层,防止了蛋白质的进一步附聚和颗粒的生长和凝固。这些酸化的蛋白质/稳定剂颗粒被固定以供进一步加工,且不需要均化就可以符合成品饮料要求的特征。
当酸化步骤完成后(例如,当牛乳和稳定剂溶液的PH范围在约3.2至约4.5之间),将酸化的牛乳/稳定剂溶液同其余成分在至少低剪切条件下混合。此处所用的“低剪切”一词是指非湍流的(例如分层或迁移)流动,例如尖端速度为200英尺/分的叶桨涡轮机,但不局限于此。
在本发明方法的一个优选实施例中,酸化的蛋白质稳定剂预混物是以高剪切混合在一个混合槽中(例如,在线混合器)制备的,然后在低于至少低剪切混合条件下混合其余成分。当优选的柠檬酸用作食用酸时,通常采用的酸化的预混合物溶液中的柠檬酸浓度大于约35mM,优选大于约50mM,更优选大于约80mM。另一种方法是,酸化的蛋白质/稳定剂预混合物在一个高剪切条件下的槽中制备,然后将混合物转移到另一个槽中,再将其余成分在至少低剪切条件下加入。
C按本发明方法制备的饮料的特性
按本发明方法制备的冷藏的或耐贮存的饮料的PH从约3.2至约4.5,优选从约3.5至约4.5。最优选从约3.5至约4.2。此饮料经120天或更长仍没有或很少有沉淀,且目视是高度不透明的。此处介绍的饮料质地细腻。这些饮料可以是充碳酸气的或未充碳酸气的,优选的饮料含有至少一倍体积碳酸气。
分析方法
测定蛋白质/稳定剂颗粒的颗粒大小的方法
本发明方法中形成的蛋白质/稳定剂颗粒的颗粒大小分布是用Horiba LA900(Horiba,CA)激光扫描仪测定的。首先,用体积分布来说明结构变化和小数目大颗粒的影响,体积分布通常产生一个双峰态曲线(有时是三峰态曲线)。其次,用数目分布测定给定中值颗粒大小的颗粒的数目。通常,数目分布产生一个单峰,该单峰由它的中值合适地表征。对中值颗粒大小低于0.5而言,在中值和平均颗粒大小之间没有明显差别。但是,我们建议使用中值颗粒大小,其原因是为了合适地描述那些违反正态分布的实例。按照仪器制造厂推荐的方法步骤制备1至2毫升试样。
实施例
实施例1
在一个典型的商品混合机(Ross Roto-Stator Device)中制备酸化的牛乳预混合物溶液。在不停的混和下,将6.8克果胶和8.6克羧甲基纤维素CMC胶加到700克15℃的水中。混合数分钟后,在不断搅拌下加入68克脱脂奶粉。数分钟后,加入11.5克柠檬酸粉。酸化的蛋白质/稳定剂颗粒的颗粒大小小于0.8微米。
实施例2
按下列配方制备本发明的一种橙汁饮料成分 %(重量/重量)水 72.3脱脂乳 10.0甜味剂 12.0橙汁 5.0柠檬酸 0.28果胶/羧甲基纤维素混合物 0.30橙香料 0.17
对一个批次1000加仑成品而言,在一个装备有高剪切搅拌器中,例如,一个400加仑的Liquiverter(Alfa Laval型),制备酸化的蛋白质/稳定剂预混合溶液,制备步骤如下:槽中装载150加仑50°F的水。在搅拌下加入果胶和羧甲基纤维素胶并搅拌数分钟。然后加入脱脂乳粉并继续搅拌数分钟。在不停的高速搅拌下,以15磅/分钟的速率加入柠檬酸粉至浓度为80mM。此时溶液的PH为3.8。蛋白质/果胶颗粒的中值颗粒大小在0.30微米至0.50微米之间。
然后将酸化的牛乳和胶预混合溶液加到一个装有其余成分的混合槽中。混合槽有一个长桨搅拌器(sweep agitator)以28转/分混合。最终混合物的PH为3.7至4.1。混合物在187±3°F巴氏灭菌13±3秒后以通用方法装瓶。瓶装产品没有或很少有沉淀。
Claims (9)
1.一种制备冷藏的或耐贮存的细腻的饮料的方法,该饮料经超时后呈现出少许或没有沉降或沉淀以及目视是不透明的,其中的饮料包含:
a.从5至99.8%的牛乳;
b.从0.05至0.8%的食品稳定剂;和
c.食用酸;
该方法的特征在于包含以下步骤:
i)将牛乳同食品稳定剂在高剪切条件下混合以形成中值颗粒大小小于0.8微米的蛋白质/稳定剂颗粒;和
ii)在蛋白质/稳定剂混合物中加入足够量的食用酸以调节混合物的PH为3.2至4.5,其中混合物(在整个加酸过程中)是处于高剪切条件下,其中混合物的温度保持在4℃至30℃,以及在整个加酸过程中,蛋白质/稳定剂颗粒的中值颗粒大小保持在小于0.8微米。
2.一种制备冷藏的或耐贮存的细腻饮料的方法,该饮料经超时后呈现出少许或没有沉降或沉淀以及目视是不透明的,其中的饮料包含:
a.从5至99.8%的牛乳;
b.从0.05至0.8%的食品稳定剂;和
c.食用酸;
该方法的特征在于包含以下步骤:
i)将牛乳同食品稳定剂在高剪切条件下混合以形成中值颗粒大小小于0.8微米的蛋白质/稳定剂颗粒;
ii)在蛋白质/稳定剂混合物中加入足够量的食用酸以调节混合物的PH为3.2至4.5,其中混合物在整个加酸过程中处于高剪切条件下,其中混合物的温度保持在4℃至30℃,以及在整个加酸过程中,蛋白质/稳定剂颗粒的中值颗粒大小保持在小于0.8微米;和
iii)至少低剪切条件下,将任何非必需的成分加入到酸化的混合物中以制备成一种PH值为3.2至4.5的饮料。
3.权利要求1至2的任何一种方法,其特征在于饮料附加有从约1%至约95%的一种果汁。
4.权利要求1至3的任何一种方法,其特征在于食用酸选自包含柠檬酸、苹果酸、乳酸、葡萄糖酸、琥珀酸、酒石酸和抗坏血酸的一组食用酸。
5.权利要求1至4的任何一种方法,其特征在于蛋白质/稳定剂颗粒的中值颗粒大小小于0.5微米。
6.权利要求1至5的任何一种方法,其特征在于食用酸是柠檬酸。
7.权利要求1至6的任何一种方法,其特征在于饮料还包含从约5%至约75%的牛乳。
8.权利要求1至7的任何一种方法,其特征在于饮料另外包含从约50%至约90%的加入的水。
9.权利要求1至8的任何一种方法,其特征在于稳定剂包含果胶/羧甲基纤维素混合物。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/412,490 US5648112A (en) | 1995-03-28 | 1995-03-28 | Process for preparing chilled beverage products containing milk and a food acid |
US08/412,490 | 1995-03-28 |
Publications (2)
Publication Number | Publication Date |
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CN1179704A true CN1179704A (zh) | 1998-04-22 |
CN1069493C CN1069493C (zh) | 2001-08-15 |
Family
ID=23633221
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CN96192888A Expired - Lifetime CN1069493C (zh) | 1995-03-28 | 1996-02-20 | 制备含有牛乳和食用酸的冷藏饮料的方法 |
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US (1) | US5648112A (zh) |
EP (1) | EP0817571B1 (zh) |
JP (1) | JP3623514B2 (zh) |
CN (1) | CN1069493C (zh) |
AT (1) | ATE195631T1 (zh) |
AU (1) | AU5132896A (zh) |
BR (1) | BR9607942A (zh) |
CA (1) | CA2213728C (zh) |
DE (1) | DE69609951T2 (zh) |
DK (1) | DK0817571T3 (zh) |
ES (1) | ES2151152T3 (zh) |
GR (1) | GR3034370T3 (zh) |
PT (1) | PT817571E (zh) |
WO (1) | WO1996029880A1 (zh) |
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CN103327821A (zh) * | 2011-02-08 | 2013-09-25 | 陶氏环球技术有限责任公司 | 包含动物蛋白和羧基-c1-c3-烷基纤维素的液体 |
CN107197947A (zh) * | 2017-07-27 | 2017-09-26 | 内蒙古蒙牛乳业(集团)股份有限公司 | 调制乳及其制备方法 |
CN110087489A (zh) * | 2016-12-26 | 2019-08-02 | 雀巢产品有限公司 | 用于制备植物蛋白质饮料的方法 |
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-
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- 1996-02-20 PT PT96907879T patent/PT817571E/pt unknown
- 1996-02-20 JP JP52936996A patent/JP3623514B2/ja not_active Expired - Lifetime
- 1996-02-20 CA CA002213728A patent/CA2213728C/en not_active Expired - Lifetime
- 1996-02-20 DE DE69609951T patent/DE69609951T2/de not_active Expired - Lifetime
- 1996-02-20 DK DK96907879T patent/DK0817571T3/da active
- 1996-02-20 BR BR9607942A patent/BR9607942A/pt not_active Application Discontinuation
- 1996-02-20 AT AT96907879T patent/ATE195631T1/de active
- 1996-02-20 ES ES96907879T patent/ES2151152T3/es not_active Expired - Lifetime
- 1996-02-20 CN CN96192888A patent/CN1069493C/zh not_active Expired - Lifetime
- 1996-02-20 AU AU51328/96A patent/AU5132896A/en not_active Abandoned
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1314357C (zh) * | 2002-04-24 | 2007-05-09 | 宝洁公司 | 包含蛋白质和纤维的酸性组合物及它们的制备方法 |
CN103327821A (zh) * | 2011-02-08 | 2013-09-25 | 陶氏环球技术有限责任公司 | 包含动物蛋白和羧基-c1-c3-烷基纤维素的液体 |
CN103327821B (zh) * | 2011-02-08 | 2015-04-22 | 陶氏环球技术有限责任公司 | 包含动物蛋白和羧基-c1-c3-烷基纤维素的液体 |
CN110087489A (zh) * | 2016-12-26 | 2019-08-02 | 雀巢产品有限公司 | 用于制备植物蛋白质饮料的方法 |
CN107197947A (zh) * | 2017-07-27 | 2017-09-26 | 内蒙古蒙牛乳业(集团)股份有限公司 | 调制乳及其制备方法 |
Also Published As
Publication number | Publication date |
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ES2151152T3 (es) | 2000-12-16 |
DK0817571T3 (da) | 2000-11-06 |
JPH11502711A (ja) | 1999-03-09 |
JP3623514B2 (ja) | 2005-02-23 |
WO1996029880A1 (en) | 1996-10-03 |
ATE195631T1 (de) | 2000-09-15 |
DE69609951T2 (de) | 2001-03-08 |
BR9607942A (pt) | 1998-06-02 |
CA2213728A1 (en) | 1996-10-03 |
AU5132896A (en) | 1996-10-16 |
US5648112A (en) | 1997-07-15 |
CA2213728C (en) | 2001-04-17 |
DE69609951D1 (de) | 2000-09-28 |
EP0817571A1 (en) | 1998-01-14 |
MX9707324A (es) | 1997-11-29 |
GR3034370T3 (en) | 2000-12-29 |
CN1069493C (zh) | 2001-08-15 |
PT817571E (pt) | 2001-01-31 |
EP0817571B1 (en) | 2000-08-23 |
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