• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A METHOD FOR PREPARING A DRINK WITH YOGHURT TASTE, using as a raw milk source a mixture of a solution of milky protein substances enriched with components that contribute to the fermentation of sour milk cultures and a source of lactose, the mixing of the mixture, characterized in that, in order to improve nutritional properties and improve the taste of the drink, as the source of raw milk use an aqueous suspension of milk protein substances, which is subjected to enzymatic hydrolysis by proteolytic the enzyme alkalase and trypsin, then the lactose source is added in the form of whey and the mixture is fermented with the Lactobacillus bulgaricus and Streptococcus thermophilus sourd milk cultures, the insoluble proteins are separated and the product is pasteurized. 2. The method according to claim 1, wherein the aqueous suspension contains 1-25% of sodium caseinate or whey proteins, and the mixture to be fermented contains 3-7% of sodium caseinate or hydrolyzed proteins whey contained in the aqueous suspension, and 6-10% of whole or devoid of whey protein substances. 3. The method according to claim 1, wherein it is enzymatic (L hydrolysis is carried out under optimal conditions of the enzyme for 2-3 hours before the pH falls to 3.5-4.7 , then the enzyme is inactivated and the suspension is neutralized. 4. The method according to claim 1, in which it is necessary to acidify the food-grade inorganic acid to pH 3-3.5 before separating the insoluble linen. 5. The method according to claim 1, wherein the drink is packed with carbon dioxide before packing. 6. The method according to claim 1, is different from that before packing the drink is added to the drinksugar and / or aromatic substance and / or dye.
    公开号:SU1105110A3
    申请号:SU792850120
    申请日:1979-12-03
    公开日:1984-07-23
    发明作者:Идалго Жем；Далан Эрнесто
    申请人:Сосьете Де Продюи Нестле С.А. (Фирма)；
    IPC主号:
    专利说明:

    The invention relates to the dairy industry and relates to a method of making a drink with a taste of yoga and that. A method for producing a drink from whey is known, which involves enriching curd whey with nitrogenous substances by fermenting it with a proteolytic enzyme to clarify the whey from the released proteins, neutralize it, thicken, cool and incorporate it into her sugar, fruit fillers lj. However, the drink obtained in this way does not have a pronounced taste of yoghurt. A known method for producing a yoghurt-flavored beverage, in which raw materials of dairy origin, namely dairy whey, are fermented with lactic acid microorganisms Lactobacterium bulgaricum and Lactobacterium nelveticum and / or to a certain degree of acidity, the precipitate is removed, added to sugar, re-fermented at temperature environment for 5 days, the drink filter is one that is poured and saturated with carbon dioxide 2. The resulting drink is well preserved, but has a sour and watery taste, has low nutritional value. The closest to the proposed technical essence and the achieved positive effect is the method of preparing a drink with yogurt flavor, which involves using a solution of milk-protein substances as a raw milk source. , enriched with components that contribute to the fermentation of the ferment Lactic acid cultures and the source of lactose, the fermentation of the mixture 3J. The product has a stable acidity, which is maintained during storage, but the taste of the drink is more in line with the traditional drinks based on fermented milk than to yogurts, which are not drinks. The purpose of the invention is to improve nutritional properties and improve the taste of the drink. The goal is achieved by the fact that in the method of preparing a drink with yogurt flavor, it is envisaged to use a mixture of milk-protein substances enriched with fermenting ingredients of lactic cultures and a source of lactose as a source of milk raw material. iso: bean water suspension of milk protein substances, which is subjected to enzymatic hydrolysis by proteolytic enzyme alcalase or trypsin, then add l of dissolved lactose source in the form of whey, and the resulting mixture was inoculated with lactic ferment cultures Lactobacillus bulgaricus and Streptococcus thermophilus, nerastvorimye.belki separated and pasteurized product. In addition, the aqueous suspension contains 1–25% of sodium caseinate or whey proteins, and the mixture undergoing fermentation contains 3–7% of sodium caseinate or hydrolyzed whey proteins in aqueous suspension, and 6–10% of the whole or whey protein substances. Enzymatic hydrolysis is carried out under optimal conditions of the enzyme for 2-3 hours until the pH falls between 3.5 and 4.7, then the enzyme is inactivated and the suspension is neutralized. Before separating insoluble proteins, the drink is acidified with edible inorganic acid to pH 3-3. ,five. Before packing the drink is saturated with carbon dioxide. Before packaging, sugar and / or flavoring and / or dye may be added to the beverage. The proposed method allows to obtain a refreshing drink with a high degree of nutritional value, the pH of which can be maintained between 3 and 4 without precipitating the contents. The taste of the drink has a milky character, somewhat bitter and has a strong yoghurt odor. Example 1. Transfer 200 g of sodium caseinate into suspension in 1.6 l of water containing 0.01 M mixture of NaCO and NaHCO. With 30% NaOH, the pH is adjusted to 9 and the equilibrium is established at, then 8 g of NOVO alcalase (manufactured by Novo Industry. A / S, Copenhagen, Zani) is added, dissolved in 100 ml of water. During enzymatic hydrolysis, the pH drops to 8 and is maintained at this level for AO minutes with concentrated NaOH. The total hydrolysis time is 4 hours. The final pH is 6.8. The solution is heated to 5 minutes, cooled and lyophilized. About 220 g of protein hydrolyzate is obtained. 60 g of lyophilized hydrolyzed casein and 80 g of whey powder are added to 2 l of water. Inoculate with 2.5 vol. The leaven consisting of Lactobacillus bulgaricus Streptococcus thermophilus and fermented at 42 ° C for 3 hours to pH 4. Then the mixture is acidified to pH 3.0 by adding phosphoric acid. The insoluble particles are separated by filtration or centrifugation, 12% sugar, an aromatic substance and a colorant are added. Pour into bottles, pour carbonic acid with gas and pasteurize for 30 minutes at 65 ° C. The resulting drink is slightly cloudy, does not precipitate, pleasantly refreshes and has a taste and aroma similar to the taste of yogurt with fruit. Example .2. Caseinate hydrolyzate of Example 1 is prepared. After the enzyme is inactivated and the insoluble particles are separated, the solution is mixed with twice the volume of freshly whey and the resulting mixture is inoculated with Lbc lactic acid cultures. bulgaricus and Str. thermophilus, fermented at 42 ° C to pH 4.5, Acidified to pH 3.5 with lactic acid and the insoluble particles separated by centrifugation. Sugar, aromatic substance, dye are added, bottled, saturated with carbon dioxide and pasteurized. A product is obtained, aromatically and physically similar to the beverage of Example 1, Example 3. Ultra liter of 1.7 l of fresh cheese whey is subjected to filtration, that 9/10 volume comes along with lactose and slag in the ultrafiltrate and 0.1 remains along with whey proteins in the residue. The residue is added to a suspension of 90 g of sodium caseinate in 1.6 l of water, 10 g of NOVO alcalase is added and the pH is adjusted to 9.4. The mixture is incubated at 40 ° C then the enzyme is inactivated, neutralized, the insoluble particles 104 are separated, and the solution is mixed with a serum ultrafiltrate. The mixture is fermented with a sour milk culture, sour and then, as in Example 1. A beverage is obtained which is slightly different from the beverages obtained in Examples 1 and 2. Example 4. Dilute 10% of skimmed milk powder in water with a temperature of 90 ° C, NOVO alcalase is added at the rate of 10 g of the enzyme per 290 g of dry matter of skimmed milk. Further, the treatment according to Example 3 is carried out, including the separation of insoluble particles and impurities. Fermentation and fermentation are carried out as in Example 2, except that no different flavoring agents and additives are added. The resulting drink has a flowability of dry milk, a slight turbidity with a characteristic milky slightly bitter taste and a strong smell of yogurt. Example 5. V5l water prepare a suspension of 300 g of whey protein concentrate, obtained by ultrafiltration with a protein content of 80%. Adjust pH to 8.2 with 1 n. NaOH and equilibrated at 55 ° C. Then 1 g of NOVO 4500 crystalline trypsin with an activity of 25 units is added. ANSON and incubate the mixture at constant pH for 4 hours. The pH is then lowered to 7, the solution is heated to BO C for 5 minutes, cooled, and the solution is lyophilized. About 300 g of whey protein hydrolyzate are obtained. Complete the process of making a drink using this hydrolyzate of Example 1. The resulting beverage has characteristics similar to that of the beverage prepared in Example 1. Example 6. The beverage of Example 4 is prepared, except that the acidification step is eliminated with lactic acid to a pH of 3.5. A refreshing liquid drink is obtained that has a particularly fresh aroma, similar to that of yogurt. Example 7. A beverage according to example 4 is prepared, except that a homogenizing coffee is added to the bottles before bottling.
    B11051106
    cream in the amount of 10 May. % with. containing- Thus, the use of the forerunner of 20% fat. of the invention will allow obtaining a refreshing liquid to drink a refreshing nourishing drink,
    with a pronounced milky taste and aroma, well preserved juices, with taste, lust, similar to the flavor of yogurt. Press on the taste of yogurt.
    权利要求:
    Claims (6)
    [1]
    METHOD FOR PREPARING A DRINK WITH YOGHURT TASTE, which provides for the use of a mixture of a solution of milk-protein substances enriched with components that contribute to fermentation by fermentation of lactic acid cultures of the lactose source, mashing the mixture, characterized in that, in order to increase the nutritional properties and improve the taste drink, as the starting milk raw materials use an aqueous suspension of milk protein substances, which is subjected to enzymatic hydrolysis by proteolytic enzyme alkalase and trypsin, then a lactose source in the form of milk whey is added and the resulting mixture is fermented with fermented milk cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, insoluble proteins are separated and the product is pasteurized.
    [2]
    2. The method according to p. ^ Characterized in that the aqueous suspension contains 1-25% sodium caseinate or whey proteins, and the mixture subjected to fermentation contains 3-7% sodium caseinate or hydrolyzed whey proteins in the aqueous suspension, and 6- 10% whole or protein-free whey.
    [3]
    3. The method according to p. ^ Characterized in that the enzymatic hydrolysis is carried out under optimal conditions for the action of the enzyme for 2-3 hours until the pH drops to 3.5-4.7, then the enzyme is inactivated and the suspension is neutralized.
    [4]
    4. The method according to p. ^ Characterized in that before the separation of insoluble proteins. " the drink is acidified with food inorganic acid to a pH of 3-3.5.
    [5]
    5. The method according to p. ^ Characterized in that before packaging the drink is saturated with carbon dioxide.
    [6]
    6. The method of pop. ^ characterized in that before packaging sugar and / or aromatic substance and / or dye are added to the drink.
    the drink obtained by this does not have a pronounced taste in which the origin, and the whey, exposes
    类似技术:
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    SU858715A1|1981-08-30|Method of preparing beverage from buttermilk
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    RU2041667C1|1995-08-20|Process for manufacture of fermented fruit beverage
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    同族专利:
    公开号 | 公开日
    CH635483A5|1983-04-15|
    ES486960A1|1980-06-16|
    OA06397A|1981-08-31|
    JPS5577859A|1980-06-12|
    AU526000B2|1982-12-09|
    AU5325079A|1980-06-12|
    FR2443211A1|1980-07-04|
    FR2443211B1|1982-05-28|
    MX6169E|1984-12-03|
    JPS5951247B2|1984-12-13|
    ZA796227B|1980-11-26|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JPH04615B2|1983-05-30|1992-01-08|Kagome Kk|
    JPS648986B2|1984-05-24|1989-02-15|Kagome Kk|
    FR2567366A1|1984-07-12|1986-01-17|Vieco De Velez Stella Maria|Process for the manufacture of a nutritious drink from whey|
    IL95682A|1989-09-15|1995-07-31|Pfw Bv|Yoghurt flavor and its manufacture|
    EP0486425B1|1990-11-01|1994-08-31|Sandoz Nutrition Ltd.|High acid system nutritional formulations|
    JPH1033115A|1996-07-24|1998-02-10|Nouchikusangiyou Shinko Jigyodan|Whey beverage and its production|
    FR2775162A1|1998-02-24|1999-08-27|Simin Soleymanian Bradier|Carbonated beverage prepared from water and fermented milk|
    FR2836014B1|2002-02-15|2004-07-23|Gervais Danone Sa|NEW PROCESS FOR THE MANUFACTURE OF FERMENTATED DAIRY PRODUCTS USING BACTERIAL ENZYMES|
    BRPI0613979A2|2005-07-26|2011-02-22|Calpis Co Ltd|Process for the production of fermented milk and beverage / food made from fermented milk|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH1234778A|CH635483A5|1978-12-04|1978-12-04|Process for the manufacture of a drink with yoghurt taste|
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