Eric Stanislas KOLODZIEJCZYK,Christophe Joseph Etienne SCHMITT,Markus KREUSS,Rajiv Indravadan DAVE,Lionel Jean René BOVETTO,Axel SYRBE,Michael Dennis SHARP,Madansimh Nathusinh VAGHELA
申请号：
MX2019005951
公开号：
MX2019005951A
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 food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 - 7.1 and a concentration of 1 - 15 wt.% of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40,adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition； and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 100°C for a period of 0.5 - 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5 - 50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt.% milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4, 3) as measured by laser diffraction.La invención se relaciona con un método para producir un producto alimenticio o de bebida； el método comprende las etapas de: proporcionar una composición de ingredientes que comprende caseínas micelares y proteínas de suero de leche y que tiene un pH de 6.1 - 7.1 y una concentración de 1 - 15 % en peso de proteínas, y en donde la composición de ingredientes tiene una relación entre caseína y proteínas de suero de leche de 90/10 - 60/40, añadir 3 - 25 mM de cationes divalentes para proporcionar una concentración de 3 - 8 mM de cationes divalentes libres en la composición de ingredientes, homogeneizar la composición de ingredientes； y posteriormente se pasteuriza y se agita la composición de ingredientes a una
