| abstract |
A method for producing a milk-containing acidic beverage is disclosed that facilitates production of a milk-containing acidic beverage, a low-calorie milk-containing acidic beverage, and a milk-containing acidic beverage containing fruit and/or vegetable juice. Such beverages produced by the present method have good taste and flavor and have prolonged storage stability, wherein aggregation and sedimentation of suspended milk protein particles are sufficiently inhibited. The method includes the steps of providing a starting material including at least milk, soybean dietary fibers, pectin, and an acidifier, preparing a mixture containing the milk and the soybean dietary fibers but not containing pectin, and adding the acidifier to the mixture to prepare a primary mixture having a pH of 3.0 to 4.2, adding the pectin to the primary mixture to obtain a secondary mixture, and homogenizing the secondary mixture to obtain a milk-containing acidic beverage. |