CN102018048B - 一种变酸乳饮料粉末及其制备方法 - Google Patents
一种变酸乳饮料粉末及其制备方法 Download PDFInfo
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- CN102018048B CN102018048B CN200910177791.4A CN200910177791A CN102018048B CN 102018048 B CN102018048 B CN 102018048B CN 200910177791 A CN200910177791 A CN 200910177791A CN 102018048 B CN102018048 B CN 102018048B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A23L2/66—Proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种变酸乳饮料粉末及其制备方法。具体地说，本发明提供了一种粉末组合物，其能够加入到水中以最小程度的混合即可得到一种含乳的并具有柔滑质感的酸化水果饮料。所述粉末包含：i)20～40wt％的果汁粉末；ii)50～70wt％的颗粒状糖；iii)1～2wt％的有机酸颗粒；iv)4～10wt％的奶粉；和v)3～4wt％的由羧甲基纤维素粉末组成的颗粒，所述颗粒的直径为0.5mm或以下，优选为0.1mm或以下。本发明还提供了制造用以制备上述变酸乳饮料的粉末的方法，包括步骤：将颗粒状糖与由羧甲基纤维素粉末干混，在得到混合物中混入奶粉、果汁粉末和有机酸颗粒。
Description
技术领域
本发明涉及一种变酸乳饮料粉末及其制备方法。更具体地说，本发明提供了一种粉末组合物，其能够加入到水中以最小程度混合得到一种含乳的并具有柔滑质感的酸化水果饮料。
背景技术
业界试图提供一种适于与水、水+奶粉、或乳混合以制造非胶质变酸乳饮料的粉末组合物。例如，US2008/0152777A1提供了一种粉末组合物，其与水或乳混合能够形成非胶质的变酸乳饮料，且不会产生乳蛋白凝固。该组合物包含70～85％的糖，0.15～0.4％的人工甜味剂，7.15％柠檬酸，0.6～1.6％缓冲剂或酸腐蚀还原剂，3.5～8％的瓜尔(Guar)胶，2～15％的钙强化剂，以及可选的奶粉、乳化剂、香料、着色剂、维生素、矿物质，益生素、益生菌或纤维。该粉末组合物是通过下面的步骤制得：第一步，将糖、柠檬酸、酸腐蚀还原剂、瓜尔胶进行干混，使瓜尔胶均匀分散。第二步，加入剩余的成分进行干混。将粉末与水或乳混合，轻轻搅拌45秒以形成pH值小于4.6的饮料混合物。据报导，瓜尔胶对于防止蛋白质凝固非常有效，尽管对于产生这种效果的原因未有报导。有报导加入果汁固体的例子，但没有写入权利要求。
另一项专利，US 4,530,850(1985年6月23日)提供了一种粉末组合物，其与水或乳混合能够形成非胶质的变酸乳饮料，且不会产生乳蛋白凝固。该粉末组合物包含约1～9％的食用酸，约0.5～1.9％的即溶于冷水的明胶，约1～10％的食用天然或改性多糖胶，约20～90％的甜味剂，以及有效量的调味剂和着色剂。该饮料是通过将该粉末组合物充分混合于乳中制得的(例如，在搅拌器中高速混合10秒钟或在振荡器中振荡一定时间)。据报导，该粉末中包含的明胶附着于乳中的酪蛋白，从而能够在较低pH值下使乳蛋白保持稳定；而胶则用来改善饮料成品的粘度和质感。那些企图再现US 2008/0152777A1和US 4,530,850报导的成果通常是不成功的。众所周知(众多专利皆有报导)，以US 6,652,896为例，当以一定的处理顺序并使Na-CMC和乳蛋白处于液态状态下时，Na-CMC能够有效防止乳蛋白在液态即饮型饮料中的凝固。目前为止，没有关于在粉末饮料中使用Na-CMC的报导或成果。因此，仍有需要寻求一种合适的用于含乳粉末饮料混合物的胶系统，以提供一种没有蛋白质凝固的含乳饮料，其使用简易设备(如匙子)进行复原即可获得顺滑的质感。
发明内容
当消费者往酸乳粉中加入水以形成可饮用品时，乳蛋白会因粉末中存在酸化合物而迅速凝聚。这是待解决的问题(目前市场上的已知产品不存在这一问题，因为它们都是液态而非粉末态)。因此，本发明的一个目的在于提供一种变酸乳饮料粉末，其在与液体复原后，乳蛋白也不会因粉末混合物中的酸而凝聚。
本发明涉及一种变酸乳饮料粉末及其制备方法。本发明提供一种粉末组合物，其可以加入到水或乳制品中，以极小的混合(如人工用匙子轻轻搅拌)即可得到具有顺滑质地的即食型变酸乳饮料。
本发明的粉末组合物包含糖、浓缩果汁、脱脂(或非脱脂)奶粉、麦芽糊精、羧甲基纤维素钠(Na-CMC)，以及可选的：酸腐蚀还原剂或缓冲剂、香料、着色剂、钙增强剂、维生素、矿物质、乳化剂、益生素(prebiotics)、益生菌(probiotics)、纤维；本发明的粉末组合物不要求也最好不包含任何明胶和/或瓜尔胶。当粉末组合物加入到液体(如水、全乳、脱脂乳、复原脱脂奶粉等)中时，只需要极小的混合就能得到所期望的变酸乳饮料。所述乳优选经过杀菌，最好是超高温杀菌。具体说，本发明的粉末组合物包含：i)20～40wt％的果汁粉末；ii)50～70wt％的颗粒状糖；iii)1～2wt％的有机酸颗粒；iv)4～10wt％的奶粉；和v)3～4wt％的由羧甲基纤维素粉末组成的颗粒，且所述羧甲基纤维素的粉末颗粒的直径为0.5mm或以下，优选为0.1mm或以下。
为解决技术问题，我们开发了一种粉末混合物，其中CMC粒子具有超细粒径，这样能够大大的减少水被加入到该粉末混合物过程中CMC粒子的溶胀时间，这对防止絮凝迅速而有效，这是第一个效果。第二个效果是，酸颗粒具有较大粒径，使得往混合物中加水时酸的溶胀/溶解得以延长，因此降低了酸对蛋白质的即时效应。
上述两个效果共同防止了絮凝。不仅如此，在保证最终产品(接近于液态产品)的良好口感和口味的同时，调整每个主要成分的浓度也使得絮凝效应降得更低。
本发明的粉末组合物能够与液体(水、奶粉+水，即饮乳)复原、用匙子以最小程度搅拌以得到变酸乳饮料，其中酪蛋白的沉淀得以最小化。该粉末组合物是干混的，按照一定的成分加入顺序，以两步法混合：1)将颗粒状糖与由羧甲基纤维素粉末干混，在得到混合物中混入奶粉、果汁粉末和有机酸颗粒等其他组分。本发明的粉末组合物的制备中不使用液体。得到的粉末组合物在加入到液体中后具有良好的分散性和水合性。要求粉末没有结块或在复原中粉末在液体中能够均化。稳定剂例如角叉菜胶(carrageenans)、果胶、明胶或其它水胶体不要求加入，也最好不使用。同样地，酸腐蚀还原剂或缓冲剂也非必需。
具体实施方式
本发明涉及即食型含乳变酸饮料及其制备方法。本发明提供一种粉末组合物，其可以加入到乳制品中，以极小的混合就得到具有顺滑质感的即食型变酸饮料。本发明还提供了一种制备该粉末组合物的方法。
本发明的粉末组合物包含糖、浓缩果汁、脱脂奶粉、麦芽糊精、羧甲基纤维素钠(Na-CMC)，以及可选的：酸腐蚀还原剂或缓冲剂、香料、着色剂、钙增强剂、维生素、矿物质、乳化剂、益生素、益生菌、纤维；本发明的粉末组合物不要求也最好不进一步包含水解胶如明胶，瓜尔胶等。当粉末组合物加入到液体(如水、全乳、脱脂乳、复原脱脂奶粉等)中时，只需要极小的混合就能得到所期望的变酸乳饮料。乳和奶粉优选经过杀菌，最好是超高温杀菌。
蔗糖的粒度最好均匀，以避免干混过程中的分层问题。粒度优选为0.1～1mm，更优选为0.3～0.8mm。糖粉末能提高吸湿性，因此导致贮藏期限内吸收水分，这不是期望的。1～2mm甚至更大的粒化蔗糖在较冷状态下需要太多时间，因此不能保证20～30秒内完成复原。其次，太大的糖晶体也可能导致分层、以及胶和其他成分分布不均，这可能导致干混合物不易溶解。有时候可以观察到2～5mm的粉末浮动碎片，其虽然在一定时间内溶解但不甚美观，而且尤其当浮动碎片是附着有胶的糖时，可能导致蛋白质絮凝(因为系统中保护蛋白质的胶不足)。结果：选择0.3～0.8mm粒径的蔗糖能够最大程度上避免再水化时间过长和溶解度差的问题。
有机酸可以是柠檬酸、乳酸、苹果酸、酒石酸和/或其组合。如果使用柠檬酸，其最好是无水柠檬酸E330(C6H8O7)。柠檬酸中的结晶水(如水合柠檬酸(C6H8O7.H2O))会在贮藏寿命内释放出水，当粉末混合物放置数月后(粉末混合物的总贮藏寿命为12～15个月)，其会影响蛋白质。这些影响能够被观察到但不是总是发生，因此是一个希望能够避免的因素。
对于有机酸颗粒的大小，下面以柠檬酸为例说明。较大的柠檬酸晶体需要更长的搅拌时间以完全溶解。如果这个时间不能保证，则分布不完全均匀，留下不完全溶解的柠檬酸“块”，然后其在没有搅拌的情况下慢慢溶解，导致其周围的高“酸”环境，这可能导致蛋白质发生絮凝，而Na-CMC只能起到一定程度的保护。其次，如果柠檬酸的粒度太小，其溶解得太快，使得Na-CMC来不及涂覆并保护蛋白质。因此，几分钟后，可以肉眼观察到清晰的蛋白质凝结，口感变差(颗粒感增强)。因此有机酸最佳的粒度是0.7～0.2mm，优选为0.7～0.4mm。
对本发明来说，“极小的混合”是指人工搅拌器件如匙子；搅拌器、机械搅拌装置(如手动或电动滚筒混和器、振荡器等)不需要、也不包括在极小混合的定义内。当然，本领域技术人员知道，所谓仅需要“极小的混合”以获得所希望的变酸乳饮料的要求并不是说消费者不能使用更强有力的混合条件，只是说这样强的混合条件或设备并不必要。通常，采用这种极小的混合(如用匙子人工搅拌)约40秒以内、优选30秒以内，即可获得均质液体饮料。溶解时间取决于所使用乳或水的温度，因为较冷的液体会延长糖的溶解时间。
本发明的粉末组合物通过以下步骤制得：
第一步，将粒径为0.1～1mm、优选为0.3～0.8mm的颗粒状糖与粒径为0.5mm或以下、优选为0.1mm或以下的具有高再水合容积的羧甲基纤维素钠干混合。最好使混合物均匀分布，这样可以避免在被加入到水中形成块状物，以及保证Na-CMC的快速再水合作用以保护蛋白质。优选的糖对Na-CMC的比率是15∶1，或更优选为20∶1。搅拌时间在加入其他成分之前应超过5分钟。
在第二步中，加入除颗粒状酸以外的所有成分，再混合5分钟。在最后的混合阶段，加入有机酸如苹果酸、或更优选柠檬酸，直到均匀分布，这可能需要2分钟的搅拌时间。所用的酸的粒度介于0.2mm到0.7mm之间，优选为0.4mm～0.7mm。搅拌时间取决于使用的投料量。本发明中，典型的的投料量为整个混合物1公斤。该组合物包含(重量比)：50～60％的蔗糖、20～40％的果汁粉末、1～2％柠檬酸、0～5％的不含蛋白质的非奶制乳脂、0～1.5％的悬浊剂、3～4％的Na-CMC和4～10％、优选4～5％的奶粉。根据需要和调整水平，可加入着色剂、调味剂、维生素、矿物质以及缓冲剂或酸腐蚀还原剂如柠檬酸钾。
按照上述方法，制备如表1～表3所示配方的果味含乳饮料粉末(实施例1～实施例3)。
表1 实施例1：橙味饮料粉末，5％果汁和5％乳(基于复原)
| 糖 | 61.3 |
| 果汁粉 | 20 |
| Na-CMC | 4 |
| SiO2 | 0.3 |
| 调味剂 | 1 |
| 着色剂 | 0.4 |
| 柠檬酸 | 1.7 |
| 非奶制乳脂 | 5 |
| MSK(脱脂奶粉) | 5 |
| 维生素、矿物质和强化剂 | 1.3 |
表2 实施例2：橙味饮料粉末，5％果汁和10％乳(基于复原)
| 糖 | 59 |
| 果汁粉 | 20 |
| Na-CMC | 4 |
| TCP(磷酸三钙) | 0.6 |
| 调味剂 | 1 |
| 着色剂 | 0.4 |
| 柠檬酸 | 1.6 |
| 非奶制乳脂 | 4 |
| MSK | 9.4 |
表3 实施例3：梨/柠檬味饮料粉末，10％果汁和5％乳(基于复原)
| 糖 | 52 |
| 果汁粉 | 35 |
| Na-CMC | 3.3 |
| TCP | 0.5 |
| 调味剂 | 0.85 |
| 着色剂 | 0.35 |
| 柠檬酸 | 1.4 |
| 悬浊剂 | 1.4 |
| MSK | 4.2 |
| 维生素、矿物质和强化剂 | 1 |
将上述制得的粉末与水以一定重量份轻轻混合，即可复原得到变酸乳饮料。观察得到的饮料溶液，即使静置10分钟以后也没有发现絮凝现象，具有良好的视觉效果。此外，通过品尝这些饮料溶液，均可以给出口感爽滑的评价。
此外，发明人还将实施例1中的Na-CMC分别替换成粒度范围不在本发明要求内的Na-CMC、黄原胶和瓜尔胶制备乳饮料粉末，并将得到的粉末与水进行复原，结果见下表。
表4 比较实验
| 胶类型 | 胶用量 | 颗粒尺寸 | 搅拌时间(粉末+水) | 是否絮凝，搅拌后(min) | |
| 实施例1 | Na-CMC | 3.30％ | ＜0.1mm | 30sec | 否，＞10min |
| 对照例1 | Na-CMC | 3.30％ | 1-2mm | 30sec | 是，1-2min |
| 对照例2 | 黄原胶 | 3.30％ | ＜0.85mm | 30sec | 是，1-2min |
| 对照例3 | 瓜尔胶 | 2.00％ | ＜0.1mm | 30sec | 是，1-2min |
由表4可见，如果Na-CMC的粒度过大，则粉末在复原中溶液会发生絮凝。此外，当使用瓜尔胶和黄原胶替代Na-CMC时，在搅拌1～2分钟之后也会发生絮凝，复原乳饮料的外观不佳。
Claims (17)
1.一种用以制备变酸乳饮料的粉末，所述粉末包含：
i)20～40wt％的果汁粉末；
ii)50～70wt％的颗粒状糖；
iii)1～2wt％的有机酸颗粒，所述有机酸颗粒的直径为0.2mm～0.7mm；
iv)4～10wt％的奶粉；和
v)3～4wt％的由羧甲基纤维素粉末组成的颗粒，所述颗粒的直径为0.5mm或以下。
2.如权利要求1所述的粉末，其中所述有机酸颗粒的直径为0.4mm～0.7mm。
3.如权利要求1所述的粉末，其中所述的由羧甲基纤维素粉末组成的颗粒的直径为0.1mm或以下。
4.如权利要求1-3中任一项所述的粉末，其特征在于，所述颗粒状糖选自蔗糖、葡萄糖、麦芽糖、麦芽糖、果糖和/或上述任何组合所构成的组。
5.如权利要求1-3中任一项所述的粉末，其特征在于，所述颗粒状糖的颗粒尺寸为0.1～1mm。
6.如权利要求5所述的粉末，其中所述颗粒状糖的颗粒尺寸为0.3～0.8mm。
7.如权利要求1-3中任一项所述的粉末，其特征在于，所述有机酸选自柠檬酸、乳酸、苹果酸、酒石酸和/或上述任何组合所构成的组。
8.如权利要求1-3中任一项所述的粉末，其特征在于，所述奶粉是脱脂奶粉或非脱脂奶粉，所述奶选自于牛乳、羊乳、豆浆和/或上述任何组合所构成的组。
9.如权利要求1-3中任一项所述的粉末，其特征在于，所述羧甲基纤维素是羧甲基纤维素钠。
10.如权利要求1-3中任一项所述的粉末，其特征在于，其中加入了酸腐蚀还原剂，所述酸腐蚀还原剂选自于由柠檬酸盐、重碳酸盐、磷酸盐和/或上述任何组合所构成的组。
11.一种乳饮料，其通过将如权利要求1～10中任一项所述的粉末与液体复原获得。
12.如权利要求11所述的乳饮料，其特征在于，所述液体选自于由水、乳、果汁和/或上述任何组合所构成的组。
13.如权利要求11～12中任一项所述的乳饮料，其特征在于，所述饮料的pH值为3.8～5.2。
14.如权利要求13所述的乳饮料，其中所述饮料的pH值为4.2～4.5。
15.一种制造如权利要求1所述的用以制备变酸乳饮料的粉末的方法，包括步骤：
将颗粒状糖与由羧甲基纤维素粉末组成的颗粒干混得到混合物，所述由羧甲基纤维素粉末组成的颗粒的直径为0.5mm或以下，
在前述混合物中混入奶粉、果汁粉末和颗粒状有机酸，并可选的在该混合物中进一步混入选自于由麦芽糖糊精、食用香料、着色剂、维生素、矿物质、强化剂、乳化剂、益生素、益生菌和/或上述的任意组合所构成的组，所述有机酸颗粒的直径为0.2mm～0.7mm。
16.如权利要求15所述的方法，其中所述有机酸颗粒的直径为0.4mm～0.7mm。
17.如权利要求15所述的方法，其中所述的由羧甲基纤维素粉末组成的颗粒的直径为0.1mm或以下。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910177791.4A CN102018048B (zh) | 2009-09-22 | 2009-09-22 | 一种变酸乳饮料粉末及其制备方法 |
| ARP100103437A AR078404A1 (es) | 2009-09-22 | 2010-09-21 | Una bebida lactea en polvo acidificada y metodo para producirla |
| MX2012003406A MX2012003406A (es) | 2009-09-22 | 2010-09-22 | Polvo para bebida lactea acidificada y metodo para producir el mismo. |
| US13/497,406 US9095168B2 (en) | 2009-09-22 | 2010-09-22 | Acidified milk beverage powder and method for producing the same |
| BRBR112012006520-3A BR112012006520A2 (pt) | 2009-09-22 | 2010-09-22 | Pó para bebida láctea acidificada e método para sua produção |
| PCT/EP2010/063940 WO2011036163A1 (en) | 2009-09-22 | 2010-09-22 | An acidified milk beverage powder and method for producing the same |
| EP10755183A EP2480094A1 (en) | 2009-09-22 | 2010-09-22 | An acidified milk beverage powder and method for producing the same |
| PH1/2012/500516A PH12012500516A1 (en) | 2009-09-22 | 2010-09-22 | An acidified milk beverage powder and method for producing the same |
| IN2246DEN2012 IN2012DN02246A (zh) | 2009-09-22 | 2010-09-22 | |
| UAA201205027A UA109116C2 (uk) | 2009-09-22 | 2010-09-22 | Порошок для приготування підкисленого молочного напою та спосіб його одержання |
| CL2012000718A CL2012000718A1 (es) | 2009-09-22 | 2012-03-22 | Bebida lactea acidificada en polvo que comprende en peso 20-40% de jugo de frutas en polvo, 50-70 % de azucar granulado, 1-2 % de granulos de acido organico con un diametro de 0,4-0,7 mm 4-10% de leche en polvo,3-4 de carboximeticelulosa en polvo cuyas particulas tienen un diametro de 0,1mm o menos. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910177791.4A CN102018048B (zh) | 2009-09-22 | 2009-09-22 | 一种变酸乳饮料粉末及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102018048A CN102018048A (zh) | 2011-04-20 |
| CN102018048B true CN102018048B (zh) | 2014-04-16 |
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| CN200910177791.4A Expired - Fee Related CN102018048B (zh) | 2009-09-22 | 2009-09-22 | 一种变酸乳饮料粉末及其制备方法 |
Country Status (11)
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|---|---|
| US (1) | US9095168B2 (zh) |
| EP (1) | EP2480094A1 (zh) |
| CN (1) | CN102018048B (zh) |
| AR (1) | AR078404A1 (zh) |
| BR (1) | BR112012006520A2 (zh) |
| CL (1) | CL2012000718A1 (zh) |
| IN (1) | IN2012DN02246A (zh) |
| MX (1) | MX2012003406A (zh) |
| PH (1) | PH12012500516A1 (zh) |
| UA (1) | UA109116C2 (zh) |
| WO (1) | WO2011036163A1 (zh) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ620206A (en) * | 2011-07-27 | 2015-10-30 | Coca Cola Co | Powdered composition for production of acidified milk beverage, preparation process thereof and acidified milk beverage produced therefrom |
| US11013248B2 (en) * | 2012-05-25 | 2021-05-25 | Kraft Foods Group Brands Llc | Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings |
| US9604765B2 (en) | 2013-03-14 | 2017-03-28 | Ahhmigo, Llc | Locking cap device and methods |
| CN103478263A (zh) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | 一种果汁型豆奶饮料 |
| JP2016021878A (ja) * | 2014-07-16 | 2016-02-08 | 和光堂株式会社 | 乳化飲料用酸性粉末の製造方法及び乳化飲料用酸性粉末 |
| US20160316793A1 (en) * | 2015-05-01 | 2016-11-03 | Plant Science Laboratories, LLC | Free flowing nutritional powder and method for its manufacture |
| DK3165096T3 (en) * | 2015-11-09 | 2019-04-23 | Dmk Deutsches Milchkontor Gmbh | PROCEDURE FOR THE PREPARATION OF FRUIT POWDER |
| ITUA20162751A1 (it) | 2016-04-20 | 2017-10-20 | Biofarma S P A | Composizione secca in polvere |
| CN109198319A (zh) * | 2018-10-30 | 2019-01-15 | 天津商业大学 | 一种酸枣果肉与枣仁复合固体饮料及其制作方法 |
| CN111149868A (zh) * | 2020-02-20 | 2020-05-15 | 杭州九阳豆业有限公司 | 一种高速溶豆粉及其制备方法与应用 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4078092A (en) * | 1975-12-30 | 1978-03-07 | Kazuhiro Nishiyama | Apple juice compositions and milk-apple juice drink containing such compositions |
| CA1066121A (en) * | 1976-03-10 | 1979-11-13 | Robert R. Sirett | Dry beverage mix composition and process |
| CN1078120A (zh) * | 1992-05-07 | 1993-11-10 | 李庆东 | 一种用鬼针草制作保健冲剂的方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL63071A0 (en) | 1981-06-10 | 1981-09-13 | Univ Ben Gurion | Powdered compositions for the manufacture of non-gelled acidified milk product drinks |
| US5648112A (en) * | 1995-03-28 | 1997-07-15 | The Procter & Gamble Company | Process for preparing chilled beverage products containing milk and a food acid |
| US6652896B2 (en) | 2001-03-15 | 2003-11-25 | Nuvim, Inc. | Process for preparing a stable acidic milk based beverage |
| JP3444874B1 (ja) * | 2002-12-02 | 2003-09-08 | 高砂香料工業株式会社 | 顆粒状香料およびその製造方法 |
| US20080152777A1 (en) | 2006-12-20 | 2008-06-26 | Cobos Maria Del Pilar | Instant Acidified Milk Beverages |
| CA2615150A1 (en) * | 2006-12-20 | 2008-06-20 | Kraft Foods Holdings, Inc. | Instant acidified milk beverages |
-
2009
- 2009-09-22 CN CN200910177791.4A patent/CN102018048B/zh not_active Expired - Fee Related
-
2010
- 2010-09-21 AR ARP100103437A patent/AR078404A1/es not_active Application Discontinuation
- 2010-09-22 PH PH1/2012/500516A patent/PH12012500516A1/en unknown
- 2010-09-22 WO PCT/EP2010/063940 patent/WO2011036163A1/en active Application Filing
- 2010-09-22 BR BRBR112012006520-3A patent/BR112012006520A2/pt not_active Application Discontinuation
- 2010-09-22 MX MX2012003406A patent/MX2012003406A/es active IP Right Grant
- 2010-09-22 US US13/497,406 patent/US9095168B2/en not_active Expired - Fee Related
- 2010-09-22 EP EP10755183A patent/EP2480094A1/en not_active Withdrawn
- 2010-09-22 IN IN2246DEN2012 patent/IN2012DN02246A/en unknown
- 2010-09-22 UA UAA201205027A patent/UA109116C2/uk unknown
-
2012
- 2012-03-22 CL CL2012000718A patent/CL2012000718A1/es unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4078092A (en) * | 1975-12-30 | 1978-03-07 | Kazuhiro Nishiyama | Apple juice compositions and milk-apple juice drink containing such compositions |
| CA1066121A (en) * | 1976-03-10 | 1979-11-13 | Robert R. Sirett | Dry beverage mix composition and process |
| CN1078120A (zh) * | 1992-05-07 | 1993-11-10 | 李庆东 | 一种用鬼针草制作保健冲剂的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| US20120321745A1 (en) | 2012-12-20 |
| BR112012006520A2 (pt) | 2015-09-01 |
| AR078404A1 (es) | 2011-11-02 |
| UA109116C2 (uk) | 2015-07-27 |
| WO2011036163A1 (en) | 2011-03-31 |
| MX2012003406A (es) | 2012-04-30 |
| CN102018048A (zh) | 2011-04-20 |
| PH12012500516A1 (en) | 2012-10-22 |
| EP2480094A1 (en) | 2012-08-01 |
| IN2012DN02246A (zh) | 2015-05-22 |
| CL2012000718A1 (es) | 2012-08-31 |
| US9095168B2 (en) | 2015-08-04 |
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