| 摘要 |
1275269 Sour milk drinks H EXLER 15 July 1969 [20 July 1968] 25468/69 Headings A2B and A2D A method of preparing a flavoured sour milk drink comprises pasteurising and acidifying skimmed fresh milk, mixing therewith an aqueous solution of citric acid and concentrated flavouring, subsequently mixing the milk mixture with pectin and sugar, homogenising the resultant mixture, after its temperature has been adjusted to 51-54.5‹C, at 250-380 atmospheres gauge, pouring the homogenised product into bottles and pasteurising it for 20-30 mins. at an elevated temperature (e.g. 70-80‹C). The resultant mixture may be subjected to a homogenising step at 150-160 atmospheres gauge and at 12-16‹C. prior to the above mentioned homogenising step. The milk may be soured by the addition of a culture of streptococcus cremoris and streptococcus lactis or lactic and/or citric acid. Beet sugar and dextrose may be added with the pectin to the milk mixture. The drink may be raspberry, strawberry, orange, pineapple or cola flavoured. |
