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CN101011082A - Method for producing air-containing acidic milk-like beverage - Google Patents

Method for producing air-containing acidic milk-like beverage Download PDF

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Publication number
CN101011082A
CN101011082A CNA2007100639246A CN200710063924A CN101011082A CN 101011082 A CN101011082 A CN 101011082A CN A2007100639246 A CNA2007100639246 A CN A2007100639246A CN 200710063924 A CN200710063924 A CN 200710063924A CN 101011082 A CN101011082 A CN 101011082A
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Prior art keywords
milk
sterilization
acid
several
kilograms
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母智深
钱文涛
李洪亮
李树森
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Priority to CNA2007100639246A priority Critical patent/CN101011082A/en
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Abstract

The invention relates to a method for producing lactic acid drink, which comprises that 1, preparing milk phase; 2, adding carbon dioxide gas; 3, packing, disinfecting to obtain the lactic acid drink. Compared with general method, the invention can reduce the pollution of microbe, improve the quality and widen the application.

Description

A kind of method of producing air-containing acidic milk-like beverage
Technical field
The present invention relates to produce the method for air-containing acidic milk-like beverage.
Background technology
Nutrition is healthy, happy and prevents one of basis of multiple chronic disease.Nutriment has played important effect in these fields, for the consumer provide obtain easily and easily nutriment be each larger food producer main target of making great efforts in recent years.In order to keep fit, people must accept the indispensable essential nutrients of human nutrition.Essential nutrients comprises that macronutrient is as fat, carbohydrate and protein; And micronutrient such as vitamin and mineral matter (comprising trace element and electrolyte).
Breast is nutritious wholefood, hundreds of chemical composition is arranged in the sweet milk, total milk solid average quality mark is 11.5～14.0%, wherein fat 3.4～4.0%, protein 3.0～3.4%, lactose 4.6～4.8%, inorganic salts 0.6～0.8% contain nearly all fat-soluble and water soluble vitamin.Contain whole nutrients of needed by human body almost and have the bioactivator of health care.Cow's milk is best calcium source, and simultaneously, dairy products can improve immunity, reduce cholesterol, prevent and treat artery sclerosis, disease of cardiovascular system, anti-gastric-ulcer etc.The effect of tumor growth is promoted longevity, suppressed to yogurt in addition.
Milk-contained drink is the big class beverage product of one in the protein beverage.Be to be raw material with sweet milk or milk powder, vegetable protein milk (powder), fruit and vegetable juice or carbohydrate, be with or without food additives and auxiliary material, active or the nonactive beverage of making through sterilization, cooling, inoculating lactic acid bacterium leavening agent, cultivation and fermentation, dilution, its kind can be divided into two kinds of blending type milk-contained drink and fermented type milk-contained drinks.According to the demand of people to nutrition, can be in product forced for vitamins, amino acid, fruit juice, compound sugar or mineral matter etc.Common product has fruit juice or fruit pulp type dairy products, vitamin or mineral-supplemented dairy products, children's dairy products, low sugar or sugar-free dairy products etc.
At present therefore acidic milk drink is difficult on mouthfeel accomplish that viscosity is little, salubrious owing to contain protein, and the effect aspect quenching one's thirst simultaneously is also less than the carbonic acid beverage, its production technology substantially as shown in Figure 1, key step is as follows:
1, the check of former milk: be primarily aimed at organoleptic indicator, acidity, fat, protein, real milk solids, mingle, several indexs such as alcohol experiment detect, and meet relevant national standards.
2, store: milk filters, behind the clean breast, cooling, and temperature is controlled at 0～8 ℃, period of storage≤12 hour.
3, batching:
A, in changing batch can (or sugar dissolving kettle) an amount of pure water of adding, stir, be warming up to 50～70 ℃, open batch mixer, under the state of circulation, thickener or emulsifying agent are slowly added batch mixer, and fully dissolving is squeezed into after the cooling and was stirred in the material-compound tank 10～15 minutes and the abundant mixing of milk (or yoghurt).
B, in batch mixer, add an amount of pure water, stir, be warming up to 50～70 ℃, white granulated sugar or sweetener are fully dissolved, squeeze into again after the cooling stir in the material-compound tank 10～15 minutes with a mixing.
C, add acid: join in the pure water with acid, fully in the online adding cow's milk in dissolving back or spray add among a, stir fast, fully mix with cow's milk (or cultured milk).
D, Ensure Liquid element: as adding nutrient, fruit juice or other auxiliary material, nutrient or auxiliary material are fully dissolved back adding said process, fully mix.
4, demarcate: in surge tank, add behind the pure water stirred for several minute, demarcate the quality (kilogram) of feed liquid in the surge tank.
5, homogeneous: pressure is 15-25MPa, and temperature is 60-70 ℃.
4, temporary: or add flavor substance.
6, sterilization: product adopts pasteurize or UHT sterilization (115-126 ℃, 4-10 second).
7, can:
8, packing, check are dispatched from the factory after qualified.
Mainly can not the following problem of good treatment in the above product technology:
One, said method can't carry out the carbonating processing to dairy products, is difficult to make CO 2Be dissolved into the Ruzhong, reach the purpose that increases product mouthfeel and local flavor.
When two, above technology can't realize containing carbonic acid gas in the product, product is carried out sterilization.Because above-mentioned technology sterilization process before can, contains a certain amount of CO in product 2The time, the sterilization meeting causes the quick-fried gas of product, pollutes canning line, and can can't be realized.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing air-containing acidic milk-like beverage.
The present invention produces the method for air-containing acidic milk-like beverage, comprises the steps:
1) preparation milk phase
Milk or yoghurt are mixed with other auxiliary material, stir, after homogeneous, the pasteurize, be cooled to obtain the milk phase under 5 ℃;
2) add carbon dioxide
Adopt the air water mixer with CO 2Gas directly mixes mutually with milk, and blend pressure is 0.1-0.7MPa; Perhaps, earlier water is cooled to 1 ℃-4 ℃ in advance, with the CO of 0.1-0.7Mpa pressure 2Gas carries out carbonating to be handled, and obtains carbonated water, then, carbonated water is mixed mutually with milk;
3) can, sterilization
With material can, sterilization, obtain air-containing acidic milk-like beverage.
Among the present invention, milk is defined as: common milk comprises full-cream, degreasing and half degreasing; Or, also comprise the yoghurt that obtains through the lactic acid bacteria discovery with the recombined milk that other components of milk powder, cream, protein hydrolysate, PURE WHEY or milk are worked out.In the present invention, other auxiliary material commonly used is selected from white granulated sugar, acidity regulator, stabilizing agent, emulsifying agent, sweetener, nutrition fortifier, functional components etc., and these auxiliary materials can carry out sterilization processing with milk, and can not destroy its nutritive value.
Wherein, common, acidity regulator is selected from one or several the combination in lactic acid, citric acid, malic acid, tartaric acid and the phosphoric acid.
Stabilizing agent comprises emulsifying agent and/or thickener; Described emulsifying agent is selected from one or more in mono fatty acid ester, sucrose fatty ester and the polyglycerol ester; Described thickener is selected from one or several the combination in sodium carboxymethylcellulose, propylene glycol alginate, xanthans, microcrystalline cellulose, gellan gum, konjaku powder, pectin and the soybean polyoses body.
Sweetener is selected from L-aspartyl-L-phenylalanine methylester (Aspartame), acesulfame potassium (acesulfame potassium), Sucralose, N-[N-(3, the 3-dimethylbutyl)-L-α-aspartoyl]-one or several combination in the L-phenylalanine 1-methyl esters (knob is sweet), Momordica grosvenori glucoside, lactitol, maltitol.
Nutrition fortifier is selected from taurine, lysine, l-cn, γ-linolenic acid, vitamin A, beta carotene, Cobastab 1, Cobastab 2, Cobastab 6, Cobastab 12, one or several the combination in the vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, zinc gluconate.
Functional components is one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, ALA, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, isoflavones, apple polyphenol, GABA, β-(1-6)-D-glucan.
The described milk of step 1) is with after other auxiliary material mixes, and the time of stirring should be preheating to 60～85 ℃ at 15 minutes～40 minutes before the homogeneous.The step 1) homogenizing temperature is 55～85 ℃, and pressure is 15～25Mpa; Pasteurize is 90～130 ℃ of following sterilizations 4～20 seconds.
Step 2) described CO 2Gas has passed through potassium permanganate oxidation and active carbon adsorption is handled.CO 2Concentration in finished product is 2g/L-5g/L.
The described sterilization temperature of step 3) is 80-130 ℃, and sterilizing time is 10 seconds-30 minutes.Can be adopted following various packing, i.e. aseptic packaging, PET packing, PE packing, iron flask packing, glass bottle packaging etc.
Compare with conventional production process, the inventive method has solved the technological problems that adds gas in acidic milk drink, realized that greatly milk beverage is in taste and technologic innovation, reduced the probability that product is subjected to microbial contamination, improve the quality of product, and realized the big industrial production of this product.Also enlarge simultaneously the product category of milk beverage, enriched the growing consumption demand of consumer greatly, widened consumer's selection face, had vast market prospect.
Description of drawings
Fig. 1 is the technological process of production figure of conventional dairy products.
Fig. 2, Fig. 3 produce inflation acidic milk drink share process chart for the present invention.
The specific embodiment
Embodiment 1, contain the preparation of the gas-filled milk-containing beverage of orange juice
Prescription (in 1 ton):
Milk: 300.0 kilograms, orange juice: 100.0 kilograms, white granulated sugar: 55.0 kilograms, 2.5 kilograms of sodium carboxymethylcelluloses, citric acid: 2.5 kilograms, 1.5 kilograms of lactic acid, 0.3 kilogram of orange essence, 3.0 kilograms of carbonic acid gases, 475.2 kilograms of pure water.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Orange juice: meet relevant national standard GB/T16771-1997.
Pure water, lactic acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process as shown in Figure 2, detailed process is as follows:
1, the check of cow's milk
A, former milk check: be primarily aimed at organoleptic indicator, acidity, fat, protein, real milk solids, mingle, several indexs such as alcohol experiment detect, and meet standard GB/T6914-86.
B, filtration, cooling: former milk is removed some bigger impurity through behind the filter, through plate heat exchanger fresh milk temperature is reduced to 2 ℃, is stored in the former milk container.
2, the preparation of milk phase:
A, the cold milk that will lower the temperature are squeezed in the pill tank;
The dissolving of b, stabilizing agent: sodium carboxymethylcellulose and white granulated sugar are mixed, get an amount of pure water and be heated to 65 ℃, under the mode that stirs, add the mixture of stabilizing agent in the hot water, stirred 10 minutes, insulation dissolving 15 minutes, be cooled to 30 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
The adding of c, sweetener: sweetener is dissolved in the pure water, stir, make it dissolving, join in the material-compound tank then.
The dissolving of d, acidity regulator: get an amount of 100kg normal temperature pure water and orange juice (22 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
E, demarcation: above-mentioned material is squeezed into surge tank, and constant volume stirred 20 minutes.
F, homogeneous: feed liquid is preheated to 70 ℃, and pressure 20Mpa, first class pressure adopt 16 Mpa, and secondary pressure adopts 4 Mpa.
G, surge tank are kept in: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
H, orange essence is added among the g, and fully mix with cow's milk.
I, sterilization: sterilization conditions is 121 ℃, and 4 seconds, phosphatase test was negative, and is cooled to 4 ℃ after the sterilization.
3, preparation carbonated water: remaining pure water is cooled to 4 ℃, under the pressure of 0.3Mpa, 3.0 kilograms of carbon dioxides is dissolved in the pure water.
4, two-phase is mixed: under 4 ℃ condition, two-phase is mixed in the aseptic blender according to formula rate through aseptic measuring pump respectively.
5, can: adopt the high speed bottling machine to carry out can, packaging material are vial.
6, sterilization: adopt the tunnel type sterilization machine at 90 ℃ the product after the can, sterilization 15 seconds obtains this product.
The inflation acidic milk drink of embodiment 2, production green tea taste
400.0 kilograms in milk, 20.0 kilograms of white granulated sugars, 50.0 kilograms of HFCSs, 0.14 kilogram of acesulfame potassium, 0.2 kilogram of Aspartame, 50.0 kilograms in green tea powder, 3.0 kilograms of soybean polyoses, 3.0 kilograms of citric acids, 1.5 kilograms of lactic acid, 1.0 kilograms in green tea essence, carbonic acid gas 4.0kg, pure water 467.16kg.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Pure water, lactic acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process as shown in Figure 2, detailed process is as follows:
1, the check of cow's milk
A, former milk check: be primarily aimed at organoleptic indicator, acidity, fat, protein, real milk solids, mingle, several indexs such as alcohol experiment detect, and meet standard GB/T6914-86.
B, filtration, cooling: former milk is removed some bigger impurity through behind the filter, through plate heat exchanger fresh milk temperature is reduced to 5 ℃, is stored in the former milk container.
2, the preparation of milk phase:
A, the cold milk that will lower the temperature are squeezed in the pill tank.
The dissolving of b, stabilizing agent: soybean polyoses and white granulated sugar, HFCS, sweetener are mixed, get an amount of pure water and be heated to 50 ℃, under the mode that stirs, add the mixture of stabilizing agent in the hot water, insulation dissolving 15 minutes, be cooled to 20 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
The dissolving of c, acidity regulator: get 150kg normal temperature pure water and the green tea powder fully dissolves acidity regulator, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
D, demarcation: above-mentioned material is squeezed into surge tank, and constant volume stirred 25 minutes.
E, homogeneous: feed liquid is preheated to 55 ℃, pressure 15Mpa, first class pressure adopts 10Mpa, and secondary pressure adopts 5Mpa.
F, surge tank are kept in: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
G, green tea essence is added among the f, and fully mix with cow's milk.
H, sterilization: 90.0 ℃, 15 minutes.
3, preparation carbonated water: remaining pure water is cooled to 3 ℃, under the pressure of 0.7Mpa, 4.0 kilograms of carbon dioxides is dissolved in the pure water.
4, two-phase is mixed: under 3 ℃ condition, two-phase is mixed in the aseptic blender according to formula rate through aseptic measuring pump respectively.
5, canned: it is canned to adopt the high speed bottler placer to carry out, and packaging material are iron flask.
6, seal, sterilization: the product after canned is sealed, after push and carry out two-stage sterilization in the sterilization axe, sterilising temp is 125 ℃, 30 minutes, promptly obtains product of the present invention.
Embodiment 3, production allotment type inflation acidic milk drink
Prescription (in 1 ton):
Cow's milk: 100.0 kilograms, 60 kilograms of white granulated sugars, (63%) 30 kilogram of HFCS, 3.0 kilograms of pectin, 1.0 kilograms of propylene glycol alginates, 1.5 kilograms of citric acids, 2.0 kilograms of lactic acid, 2 kilograms of carbonic acid gases add water to 1 ton.
White granulated sugar: meet country-level standard GB317-2006.
Pure water, lactic acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process as shown in Figure 3, detailed process is as follows:
1, the check of cow's milk
A, former milk check: be primarily aimed at organoleptic indicator, acidity, fat, protein, real milk solids, mingle, several indexs such as alcohol experiment detect, and meet standard GB/T6914-86.
B, filtration, cooling: former milk is removed some bigger impurity through behind the filter, through plate heat exchanger fresh milk temperature is reduced to 4 ℃, is stored in the former milk container.
2, the preparation of milk phase:
A, the cold milk that will lower the temperature are squeezed in the pill tank;
The dissolving of b, stabilizing agent: pectin and white granulated sugar are mixed, get an amount of pure water and be heated to 65 ℃, under the mode that stirs, add the mixture of stabilizing agent in the hot water, stirred 35 minutes, insulation dissolving 10 minutes, be cooled to 15 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
The adding of c, sweetener: HFCS is dissolved in the pure water, stir, make it dissolving, join in the material-compound tank then.
The dissolving of d, acidity regulator: get an amount of normal temperature pure water citric acid and lactic acid are fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
E, demarcation: above-mentioned material is squeezed into surge tank, add pure water then, constant volume stirred 30 minutes.
F, homogeneous: feed liquid is preheated to 80 ℃, pressure 25Mpa, first class pressure adopts 19Mpa, and secondary pressure adopts 6Mpa.
G, sterilization: sterilization conditions is 100 ℃, and 15 seconds, phosphatase test was negative, and is cooled to 2 ℃ after the sterilization.
3, milk mixes with carbonic acid gas: milk is cooled to after 2.0 ℃ and fully mixes with 2.0 kilograms of carbon dioxides through potassium permanganate oxidation and charcoal absorption processing, and mixer adopts high-pressure injection formula air water mixer, and blend pressure is 0.6Mpa.
4, can: mix the back and deposit in compensator, adopt the can of equal pressure bottle placer then, filling pressure is 0.6Mpa, and packaging material are the PET bottle, and capping immediately.
5, sterilization: adopt the tunnel type sterilization machine at 121 ℃ the product after the can, sterilization 15 seconds obtains this product.
Embodiment 4, production inflation sour milk beverage
Prescription (in 1 ton):
Cultured milk: 350.0 kilograms, white granulated sugar: 55.0 kilograms, (70%) 50.0 kilogram of HFCS, 3.0 kilograms of pectin, 1.0 kilograms of xanthans, 1.5 kilograms of citric acids, sour milk essence: 5 kilograms of 0.3 kilograms, carbonic acid gas add water to 1 ton.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Pure water, lactic acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process as shown in Figure 3, detailed process is as follows:
1, the check of cow's milk
A, former milk check: be primarily aimed at organoleptic indicator, acidity, fat, protein, real milk solids, mingle, several indexs such as alcohol experiment detect, and meet standard GB/T6914-86.
B, filtration, cooling: former milk is removed some bigger impurity through behind the filter, through plate heat exchanger fresh milk temperature is reduced to 8 ℃, is stored in the former milk container.
2, the preparation of milk phase:
A, preparation yoghurt: use the gloomy YM-381 bacterial classification of the Chinese to ferment, sour milk acidity (titratable acidity) is cooled to rapidly below 10 ℃ after reaching 80 ° of T, and sour milk acidity is controlled in the 80-90 ° of T scope.
The dissolving of b, stabilizing agent: pectin, xanthans and white granulated sugar, HFCS are mixed, get an amount of pure water and be heated to 70 ℃, in the mixture adding hot water with stabilizing agent, stir insulation dissolving 40 minutes, be cooled to 25 ℃ through cold drawing, squeeze into material-compound tank, fully mix with sour milk.
The dissolving of c, acidity regulator: get an amount of normal temperature pure water lactic acid, citric acid are fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
D, demarcation: above-mentioned material is squeezed into surge tank, add pure water then, constant volume stirred 40 minutes.
E, homogeneous: feed liquid is preheated to 75 ℃, pressure 19Mpa, first class pressure adopts 16Mpa, and secondary pressure adopts 3Mpa.
F, surge tank are kept in: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
G, essence is added among the e, and fully mix with cow's milk.
I, sterilization: 120.0 ℃, 5 seconds.
3, milk mixes with carbonic acid gas: milk is cooled to after 0 ℃ and fully mixes with 5.0 kilograms of carbon dioxides through potassium permanganate oxidation and charcoal absorption processing, and mixer adopts high-pressure injection formula air water mixer, and blend pressure is 0.4Mpa.
4, can: mix the back and deposit in compensator, adopt the Tetrapack aseptic filler then, packaging material are wrapper.
5, sterilization: adopt the tunnel type sterilization machine at 90 ℃ the product after the can, sterilization 30 seconds obtains this product.

Claims (8)

1, a kind of method of producing air-containing acidic milk-like beverage comprises the steps:
1) preparation milk phase
Milk or yoghurt are mixed with other auxiliary material, stir, after homogeneous, the pasteurize, be cooled to obtain the milk phase under 5 ℃;
2) the middle mutually carbon dioxide that adds of milk
Adopt the air water mixer with CO 2Gas directly mixes mutually with milk, and blend pressure is 0.1-0.7MPa; Perhaps, earlier water is cooled to 1 ℃-4 ℃ in advance, with the CO of 0.1-0.7Mpa pressure 2Gas carries out carbonating to be handled, and obtains carbonated water, then, carbonated water is mixed mutually with milk;
3) can, sterilization
With material can, sterilization, obtain air-containing acidic milk-like beverage.
2, method according to claim 1 is characterized in that: described other auxiliary material is one or more in white granulated sugar, acidity agent, stabilizing agent, emulsifying agent, sweetener, nutrition fortifier and the functional components.
3, method according to claim 2 is characterized in that:
Wherein, described acidity agent is selected from one or several combination of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid;
Described stabilizing agent comprises emulsifying agent and/or thickener; Described emulsifying agent is selected from one or more in mono fatty acid ester, sucrose fatty ester and the polyglycerol ester; Described thickener is selected from one or several the combination in sodium carboxymethylcellulose, propylene glycol alginate, xanthans, microcrystalline cellulose, gellan gum, konjaku powder, pectin and the soybean polyoses body;
Described sweetener is selected from L-aspartyl-L-phenylalanine methylester, acesulfame potassium, Sucralose, N-[N-(3, the 3-dimethylbutyl)-L-α-aspartoyl]-one or several combination in L-phenylalanine 1-methyl esters, Momordica grosvenori glucoside, lactitol and the maltitol;
Described nutrition fortifier is selected from taurine, lysine, l-cn, γ-linolenic acid, vitamin A, beta carotene, Cobastab 1, Cobastab 2, Cobastab 6, Cobastab 12, one or several the combination in vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate and the zinc gluconate;
Described functional components is one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, ALA, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, isoflavones, apple polyphenol, GABA and β-(1-6)-D-glucan.
4, method according to claim 1 is characterized in that: the described milk of described step 1) is with after other auxiliary material mixes, and the time of stirring should be preheating to 60～85 ℃ at 15 minutes～40 minutes before the homogeneous.
5, method according to claim 1 is characterized in that: described step 1) homogenizing temperature is 55～85 ℃, and pressure is 15～25Mpa; Pasteurize is 90～130 ℃ of following sterilizations 4～20 seconds.
6, according to the arbitrary described method of claim 1-5, it is characterized in that: step 2) described CO 2Gas has passed through potassium permanganate oxidation and active carbon adsorption is handled.
7, method according to claim 6 is characterized in that: step 2) CO 2Concentration in finished product is 2g/L-5g/L.
8, according to the arbitrary described method of claim 1-5, it is characterized in that: the described sterilization temperature of step 3) is 80-130 ℃, and sterilizing time is 10 seconds-30 minutes.
CNA2007100639246A 2007-02-14 2007-02-14 Method for producing air-containing acidic milk-like beverage Pending CN101011082A (en)

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US11541031B2 (en) 2015-12-04 2023-01-03 Societe Des Produits Nestle S.A. Cocoa polyphenols and soluble dietary fiber for use in the treatment or prevention disorders associated with an above-normal number of granulocytes in a tissue
CN108348483A (en) * 2015-12-04 2018-07-31 雀巢产品技术援助有限公司 For treat or prevent with organize in be more than the cocoa polyphenol of the associated disease of the granulocyte of normal quantity and solvable dietary fiber
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CN106360232A (en) * 2016-08-25 2017-02-01 陕西省科学院酶工程研究所 Beverage containing black corn anthocyanin
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CN111165578A (en) * 2018-11-09 2020-05-19 内蒙古伊利实业集团股份有限公司 Functional lactobacillus beverage and preparation method thereof
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