| 摘要 |
A heat-stable acid liquid or gelled food product having a low fat content contains less than 25.5 weight % fat and comprises at least 2.0 weight % protein, at least 0.1 weight % low molecular weight carbohydrate and at least 0.1 weight % polysaccharide as a stabilizer, and fermenting microorganisms, the product having a pH which is lower than pH 5.0. The food product is produced by mixing a polysaccharide in a water solution with the protein, low molecular weight carbohydrate, and fat; adjusting the mixture to a fat content of less than 25.5 weight % by using a fat, the polysaccharide comprising at least 0.5 weight % of the final product; subjecting the mixture to pasteurization with homogenization; chilling the mixture to a temperature which is suitable fermentation; inoculating the mixture with living microorganisms, and performing fermentation at said temperature to a pH below 5.0; and aseptically filling the mixture into sterile containers. |
