Philippe ROUSSET,Madansinh Nathusinh VAGHELA,Yubin YE,Alexander A SHER,Margaret SCHNEIDER
申请号：
MX2019005843
公开号：
MX2019005843A
申请日:
2017.12.18
申请国别(地区):
MX
年份:
2019
代理人:
摘要：
The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5 - 8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10 - 60/40, adding divalent cations to provide a concentration of 3 - 20 mM free divalent cations in the ingredient composition, and 0.025 - 0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135 -150°C for 3 - 30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5 - 30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6 - 7.2, 1.5 - 8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 20 mM divalent cations, and the aggregates are of 5 - 30 microns mean diameter D(4,3) as measured by laser diffraction.La invención se relaciona con un método para producir un producto de bebida listo para beber estable en anaquel que comprende las etapas de: proporcionar una composición de ingredientes que comprende caseínas micelares y proteína de suero de leche, que tiene una concentración de proteína total de 1.5 - 8 % en peso, y en donde la composición tiene una relación de caseína a proteína de suero de leche de 90/10 - 60/40, añadir cationes divalentes para proporcionar una concentración de 3 - 20 mM de cationes divalentes libres en la composición de ingredientes, y 0.025 - 0.3 % en peso de un sistema de estabilización que comprende hidrocoloides y, posteriormente, tratar térmicamente la composición de ingredientes a temperat
