초록 ▼

Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a catio

Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

대표청구항 ▼

A method for preparing a juice and milk product of improved stability, comprising the steps of: A. contacting milk having a temperature of 0°to 4°C. with a strong cation-exchanging resin in acid form for the time sufficient to lower the pH of the milk between 1.5 and 3.2 whereby the milk cations are

A method for preparing a juice and milk product of improved stability, comprising the steps of: A. contacting milk having a temperature of 0°to 4°C. with a strong cation-exchanging resin in acid form for the time sufficient to lower the pH of the milk between 1.5 and 3.2 whereby the milk cations are exchanged with hydrogen ions and then separating the milk from the resin to form decationized milk and cation-loaded, cation-exchanging resin; B. contacting the decationized milk with a strong anion-exchanging resin in base form, while maintaining the milk temperature at 0°-4°C. for a time sufficient to raise the pH of the milk to a value of about 3.5 to 4.5 whereby the anions are absorbed by the resin and then separating the milk and resin to form a deanionized, decationized milk having a mineral content of less than 0.25 g/l; C. contacting fruit or vegetable juice with a strong cation-exchanging resin in acid form for a time sufficient to lower the pH of the juice to 1.3 to 2.5 and then separating the juice and resin to form decationized juice and cation-loaded, cation-exchanging resin; D. contacting the decationized juice with a strong anion exchanging resin in base form for a time sufficient to raise the pH of the juice to a value of about 8.0 to 11.5 and then separating the juice and the resin to form a deanionized, decationized juice; F. contacting the juice with a strong deanionized resin for a period of time sufficient to lower the pH of the juice to a value of about 3.0 to 4.5 and separating the juice and resin to form an acidulated deanionized, decationized juice having a buffer capacity of less than about 0.20 g./l. 0.1N NaOH; F. blending the juice and the milk to form a juice-milk blend; and G. homogenizing the juice-milk blend to form a juice milk beverage.