WIESSEL, Ana Lucia,ZERLAUT, Allen Bruce,WELCH, Frank Karl
申请号：
ES10719668
公开号：
ES2613604T3
申请日:
2010.04.23
申请国别(地区):
ES
年份:
2017
代理人:
摘要：
A process for the preparation of fermented milk product, stable to conservation, comprising the product: a. the addition of a stabilizer, which comprises a whey protein concentrate, highly gelling, or a hydrocolloid, selected from the group consisting of pectin, gelatin, carrageenan, agar, gum acacia, in sodium alginate, in xanthan gum, in locust bean gum, and in carboxymethylcellulose, or in mixtures of these, to a fermented dairy compound, under the action of a shear force, at a shake rate, corresponding to a value within margins, which range from 10 r. p. m to 1000 r. p. m. (revolutions per minute), at a temperature corresponding to a value within a range, ranging from 0.56 ° C to 18.3 ° C (from 33 ° F to 65 ° F), for create a fermented milk mixture, stable to conservation； b. the homogenization of the homogenized milk mixture in question, at a temperature corresponding to a value within a range, ranging from 0.56 ° C, to 73.9 ° C (from 33 ° F to 165 ° F), in an individual single stage homogenizer, or in a double stage homogenizer, by means of a pressure range, corresponding to a value within a range, ranging from 3.45 Mpa to 27, 58 MPa (from 500 psi to 4000 psi)； c. the addition of a puree composition, to the fermented milk mixture, at a shake rate, corresponding to a value within a range, ranging from 10 r. p. m to 1000 r. p. m. (revolutions per minute), at a temperature corresponding to a value within a range, ranging from 0.56 ° C to 73.9 ° C (from 33 ° F to 65 ° F)； d. the heat treatment of the fermented milk mixture, at a temperature corresponding to a value within a range, ranging from 85 ° C to 116 ° C (from 185 ° F to 240 ° F), during a time between 10 seconds and 40 minutes, to make the fermented milk mixture, commercially sterile, to form the fermented milk product, stable to conservation.Un procedimiento para la elaboración de producto lácteo fermentado, estable a la conservación, comprendiendo, el producto: a. la adición de un estabilizador, el cual
