Aseptic protein beverage and method of preparation
Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139° C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.
1. A method of preparing aseptic beverage products comprising:
mixing beverage ingredients, with the beverage ingredients including a protein source and at least two buffering agents, the at least two buffering agents including baking soda and a citric acid-containing buffering agent, wherein mixing the beverage ingredients includes adjusting the pH of the beverage ingredients to a level between 6.7 and 7.0 using the at least two buffering agents;
heating the beverage ingredients to at least 139° C., with the at least two buffering agents preventing precipitation of the protein source during heating; and
packaging the beverage ingredients as a plurality of aseptic beverage products.
2. The method of claim 1 , wherein the citric acid-containing buffering agent is lemon juice concentrate.
3. The method of claim 2 , wherein adjusting the pH of the beverage ingredients includes adjusting the pH of the beverage ingredients to a level between 6.8 and 6.9 using the at least two buffering agents.
4. The method of claim 1 , wherein the protein source is a milk protein source.
5. The method of claim 4 , wherein the milk protein source is a milk protein concentrate.
6. The method of claim 5 , wherein the beverage ingredients further include almond cream.
7. The method of claim 6 , wherein the beverage ingredients further include vanilla flavor, chocolate flavor or cocoa powder.
8. The method of claim 5 , wherein heating the beverage ingredients includes heating the beverage ingredients by direct steam injection.
9. The method of claim 4 , wherein the citric acid-containing buffering agent is lemon juice concentrate.