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Method of producing acid stable protein products and products so produced

A protein and stable technology, applied in dairy products, food preparation, milk preparations, etc., can solve problems such as the inability to produce milk beverages

Inactive Publication Date: 2010-10-20
NAIRSONS FLAVOURHOUSE CC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In addition, so far, it has not been possible to produce carbonated milk drinks, carbonated acidified milk drinks, acidified milk drinks with a protein content above 1%, or stabilized milk drinks whose proteins are all in the form of micelles. Acidified powdered milk drink

Method used

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  • Method of producing acid stable protein products and products so produced
  • Method of producing acid stable protein products and products so produced
  • Method of producing acid stable protein products and products so produced

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0131] Embodiment 1 (for preparing the ready-to-drink beverage of about 1000 milliliters)

[0132] Acidified Milk Drink - Contains approximately 120 g skim milk per liter or 12% skim milk.

[0133] The preferred pH is 3.9 to 4.2.

[0134] Composition (kg)

stabilized proteome

points (kg)

stabilized acid components

(kilogram)

acidified protein fraction

(kilogram)

Defoamer (Silfoamex

0.00043

212F 20％)

Skim milk powder (+-34%

protein)

0.012000

CMC (Cekol 30)

0.000480

0.001920

Citric acid monohydrate

0.002500

trisodium citrate

0.000375

sucrose

0.115000

water

0.450000

0.450000

[0135] Step 1: Prepare Stabilized Protein Fractions

[0136] 1.1 Dry blend 12 grams of skim milk powder and 0.48 grams of CMC, then add this mixture to water under high shear. Add 0.375 grams ...

Embodiment 2

[0145] Embodiment 2 (for preparing the ready-to-drink beverage of about 1000 milliliters)

[0146] Acidified milk drink - containing approximately 1000 g skimmed milk / litre, similar to drinking yoghurt without the chalky substance.

[0147] The preferred pH is 4.1 to 4.3.

[0148] Composition (kg)

stabilized proteome

points (kg)

stabilized acid components

(kilogram)

acidified protein fraction

(kilogram)

Defoamer (Silfoamex

212F 20%)

0.003583

Skim milk powder (+-34%

protein)

0.100000

CMC (Cekol 30)

0.004000

0.005376

Citric acid monohydrate

0.007000

trisodium citrate

0.00105

Sucrose (granular)

0.100000

water

0.450000

0.400000

[0149] Step 1: Prepare Stabilized Protein Fractions

[0150] 1.1 Dry blend 100 grams of skim milk powder and 4 grams of CMC, then add this mixture to 4...

Embodiment 3

[0159] Example 3 (for preparing about 1000 grams of slurry for spray drying)

[0160] Acidified whey - contains approximately +-20% total solids

[0161] Composition (kg)

stabilized proteome

points (kg)

stabilized acid components

(kilogram)

acidified protein fraction

(kilogram)

Defoamer (Silfoamex

212F 20%)

0.005000

Skim milk powder (+-34%

protein)

0.139316

CMC (Cekol 30)

0.005572

0.022290

Citric acid monohydrate

0.029024

trisodium citrate

0.004353

water

0.252897

0.542983

[0162] Step 1: Preparation of Stabilized Protein Fractions 14

[0163] 1.1 Dry blend 139.316 grams of skim milk powder and 5.572 grams of CMC, then add this mixture to 252.897 grams of water under high shear. Then add 4.353 grams of trisodium citrate and mix well.

[0164] 1.2 Hydrate and deaerate for at least 30 minutes, ...

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PUM

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Abstract

This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component.

Description

technical field [0001] The present invention relates to a process for the preparation of milk protein containing powders and liquids which are stable in acidic media. In particular, the present invention relates to a method of preparing a powder which can be mixed with water, milk or sugar juice to form a stable, acidified high protein beverage. Furthermore, the present invention also extends to a method of preparing a carbonated flavored milk drink or a carbonated acidified flavored milk drink which is stable in an acidic medium. Background technique [0002] Various so-called "ready-to-drink" acidified milk drinks, for example sold in South Africa under the trade name Tropika TM and Cabana TM Those acidified milk drinks sold are well known in the beverage market. These ready-to-drink acidified milk beverages have a relatively low pH (typically between 3.5 and 4.3) based on the fact that their acidic character provides a pleasant fresh taste. [0003] Milk protein micel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23L2/66A23L2/68
CPCA23V2002/00A23L2/66A23C19/054A23C9/137A23C19/076A23L2/68A23L1/0534A23C9/1542A23L29/262A23V2250/51082A23V2250/02A23V2250/5424A23C9/152A23C9/154A23C19/068
Inventor L·奈尔R·A·奈尔
Owner NAIRSONS FLAVOURHOUSE CC
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