Pectin-containing acidic milk beverage and production method thereof

Abstract

An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.

Description

technical field

[0001] The present invention relates to an acidic milk beverage having excellent quality stability and good flavor, which does not cause aggregation or precipitation of milk protein even when the concentration of non-fat milk solids is low, and a method for producing the same. Background technique

[0002] Fermented milk, lactic acid bacteria drinks, yogurt, and other types of acidic milk drinks containing live bacteria are widely consumed as healthy drinks that have physiological activities such as intestinal regulation and immune activation.

[0003] In addition, in order to meet the preferences of various consumers, various types of acid milk drinks have been proposed, and among them, a type of acid milk drink having a low non-fat milk solid content has also been developed.

[0004] However, in general, the dispersion stability of milk protein under acidic conditions becomes unstable, so problems such as precipitation, coagulation, and wheyoff are prone to...

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