ALEXANDER A. SHER,MADANSINH NATHUSINH VAGHELA,MARGARET SCHNEIDER,PHILIPPE ROUSSET,YUBIN YE
申请号：
BR112019010239
公开号：
BR112019010239A2
申请日:
2017.12.18
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
The invention relates to a method of producing a ready-to-drink, storage-stable beverage product comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein having a concentration of total protein of 1.5 to 8% by weight, and the composition having a casein to whey protein ratio of 90/10 to 60/40, adding divalent cations to provide a concentration of 3 to 20 mm of free divalent cations in the ingredient composition, and from 0.025 to 0.3% by weight of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at an ultra high temperature (uht) of 135 ° C. at 150 ° C for 3 to 30 seconds to form agglomerated proteins comprising casein and beta-lactoglobulin from whey protein, the agglomerates having an average diameter size d (4.3) of 5 to 30 microns. rons, measured by laser diffraction. The invention also relates to a storage-ready, drink-ready beverage product comprising aggregate proteins comprising micellar caseins and whey protein aggregates, the product having a pH of 6.6 to 7 , 2, 1.5 to 8.0% by weight of milk protein, a ratio of casein to whey protein of 90/10 to 60/40 and a concentration of 3 to 20 mm of divalent cations, and the aggregates having a mean diameter d (4.3) of 5 to 30 microns, measured by laser diffraction.a invenção refere-se a um método de produção de um produto de bebida pronto para o consumo e estável durante o armazenamento que compreende as etapas de: fornecer uma composição de ingredientes que compreende caseínas micelares e proteína de soro de leite, tendo uma concentração de proteína total de 1,5 a 8%, em peso, e sendo que a composição tem uma razão entre caseína e proteína de soro de leite de 90/10 a 60/40, adicionar cátions divalentes para fornecer uma concentração de 3 a 20 mm de cátions divalentes livres na composição de ingredientes, e de 0,025 a 0,3%, em peso, de um sistema estabilizante que compreende hidrocoloides, e subsequentemente, trat
