A yoghurt whey carbonated beverage and a method for preparing the same

Abstract

This invention discloses a yogurt whey carbonated beverage and its preparation method, belonging to the field of beverage processing technology. The components of the yogurt whey carbonated beverage include yogurt whey, purified water, compound stabilizer, edible salt, and carbon dioxide. The pH of the yogurt whey is 3.8–4.0. The preparation method includes secondary filtration of the yogurt whey, followed by blending and sterile filtration through a filter membrane and low-temperature carbonation. This invention eliminates the need for high-temperature sterilization, avoiding protein denaturation, flocculation, and stratification, thus preserving the natural milky aroma and flavor of the whey to the greatest extent. The whey's natural sweet and sour properties result in a refreshing taste. The acidity of the whey and the high concentration of carbon dioxide create a dual antibacterial effect, allowing for storage at room temperature for over 6 months without spoilage. The raw materials used in this invention are simple, the preparation process is simple, the finished product possesses the natural sweet and sour flavor of whey, maintains stable quality at room temperature, and is convenient for storage and transportation. The equipment investment is small, reducing production costs. This invention achieves high-value utilization of yogurt byproducts, is suitable for large-scale production in ranches and yogurt factories, and offers significant economic and environmental benefits.

Description

Technical Field

[0001] This invention belongs to the field of beverage processing technology, and specifically relates to a yogurt whey carbonated beverage and its preparation method. Background Technology

[0002] It is well known that yogurt production generates a large amount of whey as a byproduct, but currently, most of this whey is not being fully utilized for its high value, resulting in resource waste. Furthermore, existing whey beverages also suffer from the following problems: 1) Pasteurization or ultra-high temperature sterilization can easily lead to denaturation, flocculation and stratification of whey proteins, destroying the natural milk flavor; 2) Most products require the addition of white sugar, citric acid and other flavorings, which does not meet the requirements for natural and minimally additive-free foods; 3) Milk-containing carbonated beverages have poor stability, are prone to sedimentation and bottle swelling, and most require cold chain storage and transportation, resulting in short shelf life and high distribution costs.

[0003] In view of this, it is necessary to develop a natural whey carbonated beverage with a mild process, good stability, and room temperature storage, which is of great significance for improving the utilization of whey resources. Summary of the Invention

[0004] To address the above problems, this invention provides a yogurt whey carbonated beverage and its preparation method.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A yogurt whey carbonated beverage, comprising the following ingredients by weight percentage: The filtered yogurt contains 75%–85% whey. Purified water: 14.75%–24.75%; Compound stabilizer 0.2%–0.3%; Edible salt content: 0.05%–0.2%; The carbon dioxide gas capacity (at 20℃) is 3.0 to 3.5 times; The pH of the yogurt whey is controlled between 3.8 and 4.0.

[0006] Furthermore, the compound stabilizer comprises sodium carboxymethyl cellulose and sodium citrate, with a mass ratio of sodium carboxymethyl cellulose to sodium citrate of 3:2.

[0007] Furthermore, the yogurt whey is filtered through a 400-mesh sieve.

[0008] This invention also provides a method for preparing a yogurt whey carbonated beverage, the preparation of which includes the following steps: 1) Whey filtration: The yogurt whey is first coarsely filtered and then finely filtered to obtain a clear whey liquid; 2) Low-temperature preparation: Mix the clarified whey liquid with purified water, add the compound stabilizer and edible salt, and stir until completely dissolved to obtain the mixed liquid; 3) Aseptic fine filtration: The mixed liquid is filtered through a sterile filter membrane to remove bacteria; 4) Low-temperature carbonation: Cool the sterilized liquid from step 3) to 5-8°C, and introduce carbon dioxide under sterile conditions to obtain a carbonated liquid; 5) Aseptic filling.

[0009] Furthermore, the mixing temperature in step 2) is 8–12°C.

[0010] Furthermore, in step 3), the pore size of the sterile filter membrane is 0.45 μm.

[0011] Furthermore, in step 5), the carbonated liquid is filled into pressure-resistant packaging containers in a sterile environment and sealed to obtain a finished yogurt whey carbonated beverage that can be stored at room temperature.

[0012] The technological advancements achieved by this invention compared to existing technologies are as follows: This invention achieves sterilization through secondary filtration and a sterile filter membrane, eliminating the need for high-temperature sterilization and preventing protein denaturation, flocculation, and stratification, thus preserving the natural milky aroma and flavor of whey to the greatest extent. No additional sugar is added during production; the whey's natural sweetness and acidity are relied upon, resulting in a natural, healthy, and smooth-tasting product. A dual antibacterial system is formed using low-pH whey and high-concentration carbon dioxide, eliminating the need for preservatives and cold chains, allowing for storage at room temperature for over 6 months without swelling, stratification, or spoilage. The raw materials are simple, the finished product possesses the natural sweet and sour flavor of whey, and can be stored at room temperature. The simple preparation process requires minimal equipment investment, reducing production costs and enabling high-value utilization of yogurt byproducts. It is suitable for large-scale production in ranches and yogurt factories, offering significant economic and environmental benefits. Detailed Implementation

[0013] The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be described again in some embodiments. The present invention will be described below with reference to specific embodiments.

[0014] The present invention provides a yogurt whey carbonated beverage, comprising the following raw materials by mass percentage: 75%–85% filtered yogurt whey; 14.75%–24.75% purified water; 0.2%–0.3% compound stabilizer; 0.05%–0.2% edible salt; carbon dioxide gas capacity (20°C) of 3.0–3.5 times; and the pH of the yogurt whey is controlled at 3.8–4.0.

[0015] The yogurt whey is pre-filtered through a 400-mesh sieve. The compound stabilizer contains sodium carboxymethyl cellulose and sodium citrate, which are compounded at a mass ratio of 3:2 to obtain the compound stabilizer.

[0016] This invention also provides a method for preparing a yogurt whey carbonated beverage, the preparation of which includes the following steps: 1) Whey filtration: First, coarsely filter the yogurt whey using a 200-mesh filter, and then finely filter it through a 400-mesh sieve to obtain a clear whey liquid; 2) Low-temperature preparation: Under the condition of 8-12℃, the clarified whey liquid is mixed with purified water, the compound stabilizer and edible salt are added, and the mixture is stirred until completely dissolved to obtain the mixed liquid; 3) Aseptic fine filtration: The mixed liquid is filtered through a 0.45μm aseptic filter membrane for sterilization; 4) Low-temperature carbonation: Cool the sterilized liquid from step 3) to 5-8°C, and introduce carbon dioxide under sterile conditions to obtain a carbonated liquid; 5) Aseptic filling: The carbonated liquid is filled into pressure-resistant packaging containers in an aseptic environment and sealed to obtain finished yogurt whey carbonated beverages that can be stored at room temperature.

[0017] The entire process of the above technology is carried out at a temperature not exceeding 12℃, without any heat sterilization treatment such as pasteurization or ultra-high temperature sterilization. This avoids protein denaturation, flocculation, and stratification in the whey, preserving the natural milky aroma and flavor of the whey to the greatest extent. Furthermore, no additional sucrose, glucose, citric acid, lactic acid, or preservatives are added during the preparation process. The resulting product relies entirely on the natural sweetness and acidity of the whey itself, making it natural, healthy, and with a smooth and refreshing taste. Utilizing the whey's naturally low pH and high CO2 concentration to form a dual antibacterial system, it can be stored at room temperature for more than 6 months without preservatives or cold chain, without bottle swelling, stratification, or spoilage, ensuring stable product performance.

[0018] In addition, the preparation process of this invention is simple, requires low equipment investment, and can make high-value utilization of yogurt by-products. It is suitable for large-scale production in ranches and yogurt factories, and has significant economic and environmental benefits. Example

[0019] The total raw materials for preparing yogurt whey carbonated beverage amount to 1000 kg, and the specific proportions are as follows: 800 kg of yogurt whey after filtration through a 400-mesh sieve; 197.5 kg of purified water; Sodium carboxymethyl cellulose 1.2 kg; Sodium citrate 0.8 kg; 0.5 kg of table salt; The carbon dioxide filling capacity is 3.2 times the volume.

[0020] The preparation steps for yogurt whey carbonated beverage are as follows: 1) After the yogurt whey is coarsely filtered through a 200-mesh filter, it is then finely filtered through a 400-mesh sieve to obtain a clear whey liquid; 2) Mix whey liquid and purified water at 10℃, add the compound stabilizer obtained by mixing sodium carboxymethyl cellulose and sodium citrate, and edible salt, stir until fully dissolved, and obtain a mixed liquid; 3) The mixed liquid is sterilized by filtration through a 0.45μm sterile membrane; 4) Cool the liquid to 6°C and then introduce CO2; 5) Aseptically fill into pressure-resistant PET bottles and seal.

[0021] The resulting yogurt whey carbonated beverage is a clear, slightly milky white liquid with no sediment or stratification, a pH of 3.9, and a natural sweet and sour milky aroma. After being stored at room temperature away from light for 6 months, the product showed no bottle swelling or spoilage, and the microbial content met national standards.

[0022] Example 2: The total raw materials for preparing yogurt whey carbonated beverage amount to 1000 kg, and the specific proportions are as follows: 780 kg of yogurt whey after filtration through a 400-mesh sieve; 217 kg of purified water; Sodium carboxymethyl cellulose 1.1 kg; Sodium citrate 0.7 kg; 1.2 kg of table salt; Carbon dioxide was filled to a volume of 3.0 times its capacity.

[0023] The process is the same as in Example 1, except that the mixing temperature in step 2) is 8°C and the carbonation temperature in step 4) is 5°C.

[0024] The resulting yogurt whey carbonated beverage has a refreshing taste and dense bubbles. After being stored at room temperature for 6.5 months, its quality remained stable without any abnormalities.

[0025] Example 3: The total raw materials for preparing yogurt whey carbonated beverage amount to 1000 kg, and the specific proportions are as follows: 830 kg of yogurt whey was filtered through a 400-mesh sieve; 167.2 kg of purified water; 1.3 kg of sodium carboxymethyl cellulose; Sodium citrate 0.9 kg; 0.6 kg of table salt; Carbon dioxide was filled into a volume 3.5 times its capacity.

[0026] The process is the same as in Example 1, except that the mixing temperature in step 2) is 12°C and the carbonation temperature in step 4) is 8°C.

[0027] The resulting yogurt whey carbonated beverage has a prominent milky aroma and a sweet and sour taste. After being stored at room temperature for 7 months, the product showed no sedimentation or bottle swelling.

[0028] In summary, this invention uses yogurt whey as raw material, filtering it through a 400-mesh sieve to remove most of the protein. It is then combined with a compound stabilizer and trace amounts of edible salt, without adding sucrose, citric acid, or preservatives, and does not involve high-temperature sterilization throughout the process. Through low-temperature preparation, sterilization via 0.45μm sterile membrane filtration, and high-concentration carbon dioxide carbonation, combined with the natural acidity of the whey itself, a dual antibacterial system is formed, enabling stable storage at room temperature for over 6 months, reducing storage and transportation requirements and distribution costs. The product prepared using this invention is clear and bright, naturally sweet and sour, and has a refreshing milky aroma. The process employed in this invention is mild and simple, efficiently realizing the high-value reuse of yogurt byproducts, and is suitable for large-scale production.

[0029] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A yogurt whey carbonated beverage, characterized in that: By weight percentage, it includes the following raw materials: The filtered yogurt contains 75%–85% whey. Purified water: 14.75%–24.75%; Compound stabilizer 0.2%–0.3%; Edible salt content: 0.05%–0.2%; The carbon dioxide gas capacity (at 20℃) is 3.0 to 3.5 times; The pH of the yogurt whey is controlled between 3.8 and 4.

0.

2. The yogurt whey carbonated beverage according to claim 1, characterized in that: The compound stabilizer comprises sodium carboxymethyl cellulose and sodium citrate, with a mass ratio of sodium carboxymethyl cellulose to sodium citrate of 3:

2.

3. The yogurt whey carbonated beverage according to claim 1, characterized in that: The yogurt whey is filtered through a 400-mesh sieve.

4. A method for preparing a yogurt whey carbonated beverage, characterized in that: The preparation of the yogurt whey carbonated beverage as described in any one of claims 1-3 comprises the following steps: 1) Whey filtration: The yogurt whey is first coarsely filtered and then finely filtered to obtain a clear whey liquid; 2) Low-temperature preparation: Mix the clarified whey liquid with purified water, add the compound stabilizer and edible salt, and stir until completely dissolved to obtain the mixed liquid; 3) Aseptic fine filtration: The mixed liquid is filtered through a sterile filter membrane to remove bacteria; 4) Low-temperature carbonation: Cool the sterilized liquid from step 3) to 5-8°C, and introduce carbon dioxide under sterile conditions to obtain a carbonated liquid; 5) Aseptic filling.

5. The method for preparing a yogurt whey carbonated beverage according to claim 4, characterized in that: The mixing temperature in step 2) is 8-12℃.

6. The method for preparing a yogurt whey carbonated beverage according to claim 5, characterized in that: In step 3), the pore size of the sterile filter membrane is 0.45 μm.

7. The method for preparing a yogurt whey carbonated beverage according to claim 6, characterized in that: In step 5), the carbonated liquid is filled into pressure-resistant packaging containers in a sterile environment and sealed to obtain the finished yogurt whey carbonated beverage.