Stabilizer for sour milk beverage
A stabilizer and beverage technology, applied in the field of stabilizer syrup and beverage and its preparation, can solve problems affecting stability and other taste and structural properties
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Embodiment 1
[0049] Example 1 - Preparation of Stabilized Syrup
[0050] Sugar (sucrose, 17.0% w / w) and starch (hydroxypropylated waxy cornstarch, 2.0% w / w) were mixed well and added to water (81.0% w / w) under high agitation. The mixture was preheated to 90°C using a shell and tube heat exchanger (Model 25-2S, available from Microthermics, Inc. Raleigh, North Carolina), then cooked at 115°C for 3 seconds (HTST method).
Embodiment 2
[0051] The preparation of embodiment 2-yogurt drink
[0052] Skim dry milk powder was added to the skim milk to give a solids content of 10%. The powder was mixed until dissolved. Using a shell and tube heat exchanger, the mixture was then preheated to 65°C, homogenized at 1500 psig, sterilized at 93°C for 2 minutes, and cooled to 43-44°C. The homogenized and sterilized mixture was inoculated with yogurt medium (0.1%, NM1-20", available from Danisco Cultor), grown at 44°C until the pH reached 4.3-4.6, cooled to about 4°C. The curds of the yogurt product were then broken and homogenized at 2500 / 500 psig to further reduce their Particle size. The stabilizer syrup prepared as in Example 1 was cooled to 4° C. and then mixed with the yogurt product in a 50:50 w / w ratio and stirred with a gentle vortex for 2 minutes. The final drink prepared through the previous steps contained a total of 1 % w / w starch.
Embodiment 3
[0053] Example 3 - Properties of Yogurt Drinks
[0054] Various yogurt drinks were prepared according to the method described in Example 2. In addition, by the method of Example 2, using the stabilized syrup prepared by the method of Example 1, a "control" beverage was prepared, except that pectin ( Pectin JMJ type, available from CPKelco, US, Inc., Wilmington, Delaware) replaced starch in a syrup preparation w / w % ratio of 0.6:17.0:82.4 (pectin:sucrose:water). This results in a total of 0.3% gummies, which is an industry standard concentration.
[0055]The performance of each beverage containing starch and an industry standard gum ("control") was determined according to the procedure above. The results are presented in the table below, illustrating that the beverages containing the starch of the present invention (Examples 3a-3e) have the same percentage of whey as the percentage of split whey over the entire 2-week storage period of the beverages compared to the control...
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