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KMID : 0380619750070040250
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 4 p.250 ~ p.253
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A Note on Preparation of Acid Milk Drink Containing Natural Grape Juice
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Abstract
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The acid milk containing grape juice was prepared from natural grape juice, acid milk and sugar as raw materials, and the stability of the drink was studied. The following results were obtained.
1. The milk mixed with natural grape juice formed coagulated precipitate by coupling of the colloidal materials in the juice with the milk protein and the formation of precipitate was accelerated by pasteurization.
2. The pectin in natural grape juice was affected on the stability of the product, and the stability increased with decrease in the content of pectin. When the content of pectin in natural grape juice was lower than 2.5㎎%, the precipitate was not formed in the drink containing 10 to 20% of the juice.
3. The acid milk drink containing the natural grape juice treated with pectinase, not formed precipitate by pasteurization at 85℃, for 20 minutes and can be preserved for long term.
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