Acidic milk beverage and method for producing the same

CN122139878APending Publication Date: 2026-06-05MEIJI CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
MEIJI CO LTD
Filing Date
2015-10-29
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

Existing technologies struggle to effectively reduce phase separation and precipitation in acidic dairy beverages containing high concentrations of casein, while maintaining low viscosity and high redispersibility, resulting in low milk protein uptake efficiency and poor taste.

Method used

A stable acidic milk beverage was prepared by adding 0.2-1.2% soybean polysaccharide, 0.1-0.5% HM pectin and 0.01-0.1% cellulose insolubles to an acidic milk beverage, adjusting the pH to 3-6, and combining it with 0.5-5% trehalose.

Benefits of technology

It achieves reduced phase separation and precipitation in acidic milk beverages containing high concentrations of casein, maintains low viscosity and high redispersibility, improves the uptake efficiency and taste of milk protein, and reduces coagulation in the stomach.

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Abstract

The present invention relates to an acidic milk beverage with lower viscosity and better taste, and a method for producing the same, in which phase separation and precipitation in the acidic milk beverage have been reduced, and the acidic milk beverage contains milk proteins including a high concentration of casein. More specifically, the present invention provides an acidic milk beverage of the present invention, characterized by containing 0.2-1.2 wt% soybean polysaccharide, 0.1-0.5 wt% HM pectin, and 0.01-0.1 wt% fibrous insoluble cellulose.
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