TW201815291A - Method for preparing flavored milk soda and passivation method for reducing coagulated agglomerates thereof in which the passivation method is implemented before casein in the milk comes in contact with acidic substances - Google Patents

Abstract

The present invention relates to a method for preparing a flavored milk soda using a liquid milk product produced animals, which may be cow milk or goat milk, and a passivation method for reducing coagulated agglomerates thereof. A method for preparing a flavored milk soda, especially a direct carbon dioxide pressurization method, which comprises the following steps: (A) opening a sealed container that can be filled with carbon dioxide in a sealed state; (B) mixing an animal-produced milk, a flavoring material and optionally water to form a flavored milk product which is filled into the sealed container; (C) closing and sealing the sealed container; (D) passivation may be carried out before casein comes in contact with acidic substances to reduce the amount of coagulated casein when considering the fact that casein in the animal-produced milk product is prone to coagulate and agglomerate into casein clusters; (E) directly filling carbon dioxide into the flavored milk in the sealed container or shaking it in such a manner that carbon dioxide is dissolved into the flavored milk and carbonizes it into a flavored milk soda; in addition to mixing the animal-produced milk product and the flavoring material, water can be added as a component, the total weight of the combination is 100 parts by weight, in which the animal-produced milk product is 2-99.99999 parts by weight, water is 0-97.99999 parts by weight, and the flavoring material is 0.00001-98 parts by weight. In case it is a method for preparing soda water by mixing carbonated water, the following steps are included: (A) opening a sealed container that can be filled with carbon dioxide in a sealed state; (B) filling water into the sealed container; (C) closing and sealing the sealed container; (D) directly filling carbon dioxide into the water in the sealed container or shaking it in such a manner that carbon dioxide is dissolved into the water and carbonizes it into carbonated water; (D) passivation may be carried out before casein comes in contact with acidic substances to reduce the amount of coagulated casein when considering the fact that casein in the animal-produced milk product is prone to coagulate and agglomerate into casein clusters; (E) mixing the animal-produced milk product and the flavoring material with the carbonated water to form the flavored milk soda, the total weight of the combination is 100 parts by weight, in which the animal-produced milk product is 2-89.99999 parts by weight, water is 10-97.99999 parts by weight, and the flavoring material is 0.00001-88 parts by weight. The passivation method described in the preparation method may be: (1) CMC sodium carboxymethyl cellulose addition method: adding sodium carboxymethyl cellulose (CMC) which accounts for 0.01-10% of the total weight of the finished product; (2) PGA propylene glycol alginate addition method: adding propylene glycol alginate (PGA) which accounts for 0.01-10% of the total weight of the finished product; (3) milk protein processing method: changing the protein itself in the animal-produced milk by using either physical or chemical method so that the reactivity of casein of the protein is reduced when it comes in contact with acidic substances to coagulate into agglomerates, this method boils the animal-produced milk into a more condensed milk product or a liquid milk paste under slow heating, or adding sugars while boiling to form a more concentrated sugar-containing milk product or a sugar-containing liquid milk paste (condensed milk). The flavoring material described in the preparation method may be more than one type of tea leaves, herbal tea or composite herbal tea, or fruit, flower, or animal or agricultural product and fresh or dried products thereof, fresh juice, freshly crushed juice, or a soaking juice, extract, juice reduced form concentrates, or a chemical flavoring agent having the same flavor thereof, or a chemical flavoring agent of other flavors having a flavor effect.

Description

   Preparation method of flavored milk soda and passivation method for reducing condensation and agglomeration   

This creation relates to a method for making flavoured milk soda from liquid milk products produced by animals and a passivation method for reducing coagulation.

In the past, the manufacturing methods of dairy sodas were made with chemical milk flavoring or milk powder to brew unflavored carbonated water and adding other flavorings, such as sugar and citric acid. Elpis soda (for example: "CALPIS SODA" produced in Japan) Contents of ingredients: sugars (fructose glucose liquid sugar, granulated sugar), skimmed milk powder, lactic acid bacteria drinks, citric acid, spices, soybean polysaccharides , Sweetener (aspartame, acetolactone potassium)), the liquid milk product is diluted fermented milk, that is, diluted with raw milk after fermentation treatment. Generally speaking, the actual raw milk accounts for less than the entire weight of the product. 0.5%, why not use a lot of raw milk (animal milk)? The main reason is that casein in animal milk encounters acidic substances, and it is easy to coagulate into clusters of casein clusters. In short, this is also the so-called "principle of cheese or cheese manufacturing", that is, animals Casein will start to agglomerate when the milk is acidic, but if there are suspended or precipitated casein clusters in the flavored milk soda, it will not only affect the product appearance, but also make consumers feel that the ingredients in the beverage have already Deterioration affects the willingness to drink. Based on the above-mentioned shortcomings, the creator has proposed the invention of the invention after long-term efforts and research, in order to solve the above problems and achieve the goal of progress in this type of industry.

The present invention relates to a liquid milk product produced from animals, which can be milk or goat's milk, to a method for making a flavored milk soda, and a passivation method for reducing condensation and agglomeration, and a method for making a flavored milk soda, especially The direct carbon dioxide pressurization method includes the following steps: (A) Opening a sealed container capable of injecting carbon dioxide in a sealed state; (B) Mixing milk produced by animals and seasonings with water, and mixing the combined seasoned milk products Fill into the sealed container; (C) Close the sealed container to seal; (D) To avoid the casein in the milk produced by the animal from being easily condensed into an agglomerated casein mass when it encounters an acidic substance, Before the casein encounters an acidic substance, a passivation method may be implemented to reduce the number of casein agglomerates; (E) directly injecting carbon dioxide into the flavored milk in the sealed container or shaking in a shaking manner to remove carbon dioxide Dissolve into the flavored milk product and make it carbonated to form a flavored milk soda. Animal-made milk products and seasonings made from its constituent materials can also be added with water to mix. The total weight is 1 00 parts by weight, wherein the animal-produced milk product is 2-99.99999 parts by weight, the water is 0-97.99999 parts by weight, and the seasoning is 0.00001-98 parts by weight.

If it is a method of producing carbonated water in the form of mixed carbonated water, it includes the following steps: (A) opening a sealed container capable of injecting carbon dioxide in a sealed state; (B) filling water into the sealed container; (C) closing the sealed container Seal; (D) directly inject carbon dioxide into the water in the sealed container or shake in a shaking manner to dissolve carbon dioxide into the water to carbonate it to form carbonated water; (E) if it is to avoid the production of Casein is very easy to coagulate and aggregate into casein clusters when it encounters acidic substances. Before the casein encounters acidic substances, a passivation method can be implemented to reduce the number of casein agglomerates; (F) Animal production milk products and seasonings are mixed with this carbonated water to form flavored milk sodas; animal production milk products and seasonings can also be added with water to make up 100 weight parts of the combined total weight, in which the animal produces milk The product is 2-89.99999 parts by weight, the water is 10-97.99999 parts by weight, and the seasoning is 0.00001-88 parts by weight.

The passivation method described in the manufacturing method may be (1) the method of adding CMC sodium carboxymethyl cellulose: adding 0.01-10% of sodium carboxymethyl cellulose (Carboxymethyl Cellulose, CMC for short) ); (2) Adding PGA alginate propylene glycol method: adding 0.01-10% of propylene glycol alginate (Propylene gly-col alginate, referred to as PGA) for the total weight of the finished product; (3) milk protein processing method: first The animal produces milk protein using physical or chemical means to change the protein itself, so that the casein protein of the protein reduces the coagulation agglomeration reaction when it encounters an acidic substance. The method may be to first produce milk from the animal The product is first boiled on a low heat to make a more concentrated milk or liquid cream, or sugar is added during cooking to form a more concentrated sugar-containing milk or sugar-containing liquid cream; and the seasoning described in the manufacturing method can be It is more than one kind of tea, herbal tea or compound herbal tea, or fruit, flower, animal or plant product, fresh or dried product, fresh fruit juice, freshly crushed juice or soaked juice, extract, concentrated reduction The same chemical or taste flavors, other flavors or flavoring agents having the chemical action of the flavor.

101, 102, 103, 104, 105‧‧‧ flowchart elements

301, 302, 303, 304, 305, 306‧‧‧ flow chart elements

501‧‧‧Nutrition and composition chart of whole milk

71‧‧‧casein suspension

73‧‧‧ condensation

75‧‧‧Casein

901‧‧‧ Photograph of flavored milk soda after coagulation of casein

903‧‧‧ Photograph of flavored milk soda after inactivation method to reduce the amount of casein coagulation

The first diagram is a flowchart showing the steps of making flavored milk soda by direct carbon dioxide pressure method

The second diagram is a flow chart showing the steps of preparing a flavored milk soda by the mixed carbonated water method

The third picture is a chart showing the nutrition and composition of whole milk

The fourth diagram is a schematic diagram showing the coagulation structure of casein

The fifth picture is a picture of the flavored milk soda after the casein has coagulated

The sixth diagram is a photo of the flavored milk soda after the passivation method was used to reduce the amount of casein coagulation.

Milk produced by animals, also known as dairy products, often has milk and goat's milk for drinkers. The present invention uses milk as the object of creation. The details are shown in the third picture, which shows the nutrition and composition of whole milk. It is learned that in 125 grams of milk, water occupies about 88.32 grams and protein occupies about 3.22 grams. Among them, proteins can be divided into two categories: curd protein (casein), whey protein (80% of protein). Casein aggregates into "micelles", about 1/50 the size of fat, and the κ-casein in casein will maintain a certain size of micelles in the outer layer and form a negative charge layer to repel other micelles. Make milk appear homogeneous liquid, and the isoelectric point of casein is around pH 4.6-4.8 (different depending on the proportion of each milk ingredient), the pH of ordinary milk is usually between 6.6-6.8, so Casein exists in milk evenly and will not attract each other to coagulate, but if the pH value drops below 5.3, the negative charge will start to be neutralized and casein will start to coagulate. If the isoelectric point reaches pH4.6 A large amount of condensation will occur at about -4.8, This is one of the principles for making yogurt or cheese. There are two methods for making sodas in the commercial world (also known as carbonated drinks, sodas, sods and other beverages containing bubbles and their subsequent blends). It is directly injecting carbon dioxide into a sealed beverage directly into a sealed container, or dissolving the carbon dioxide into the beverage by shaking and shaking to carbonate it to form a carbonated beverage. Second, the above method is used to first make clear water into carbonated water. , And then mix the carbonated water with the flavored base drink to be prepared into a soda; and the soda will have a pH value of about 2.5-5.7 depending on the amount of carbon dioxide dissolved (the pH of Coca-Cola). (Approximately 2.5, sprite, approximately 3.5, and microbubble, approximately 5.0-5.7) However, no matter which one of the two methods of making soda is used, if milk is directly used as an important component material to make soda, casein usually is In the state of uniform suspension of casein 71, due to the acidic substances with different pH values, that is, under the appropriate acidic conditions, different amounts of coagulation 73 aggregates become The state of the casein group 75 is as shown in the fourth diagram, which is a schematic diagram of the coagulation structure of casein. Here, an embodiment is proposed. The manufacturing method is to make a flavored milk soda by direct carbon dioxide pressurization. The following steps are performed: (A) Open the sealed container that can inject carbon dioxide in a sealed state; (B) Fill 125 g of milk, 350 g of brewed tea soup, 20 g of granulated sugar, and 5 g of honey into a flavored milk product. Seal the container; (C) Close and seal the sealed container; (D) Use the machine to slowly and directly inject 15 g of liquefied carbon dioxide into the flavored milk product using the machine to increase the internal pressure of the sealed container from 0 to 8 bar (atmospheric pressure) And the excessive pressure exceeding 8 bar is discharged from the sealed container through the machine to ensure the safety of the sealed container. Under the working mode of high pressure working environment and continuous direct contact of the carbon dioxide into the flavored milk product, the Carbon dioxide is fully dissolved in the flavored milk to make it carbonated to form flavored milk soda. Because no casein treatment method has been implemented, the acidity will be suitable under the appropriate conditions. The casein mass is coagulated, as shown in picture 901, and the fifth picture is the picture of the flavored milk soda after the casein has coagulated. After standing for 2 hours, it will show the flavored milk with a large amount of casein mass precipitation. Tasting soda.

Therefore, how to reduce the amount of condensed agglomerates when casein encounters acidic substances, that is, to reduce the agglomerated agglomerates' reaction force, so that the liquid quality of the flavored milk soda produced can meet the commercial requirements, That is the purpose of the passivation method of this creation; the passivation method is to reduce casein in the process to meet acidic substances, that is, carbonated water (carbon dioxide touches water during the production of soft drinks, whether it is water in milk ingredients, or It is the condensed agglomeration reaction state when mixed water is added, and it will be carbonated to form carbonated water. This is the further production of beverages based on animal-produced dairy products (in this case, milk is implemented) to become flavored milk sodas. The key is important; this creation proposes three passivation methods of casein in the process of soda production to meet the carbonated water to reduce the number of condensed aggregates, as follows:

(1) Add CMC Carboxymethyl Cellulose Sodium CMC (Car-boxymethyl Cellulose, referred to as CMC), depending on the degree of carbonated carbonated water, that is, the pH value of the finished product, in order to add the total weight of the finished product 0.01-10% sodium carboxymethyl cellulose; from the structural formula of its characteristic basis, it can be seen that Na + on the carboxymethyl hydroxyl group on CMC can be easily separated in aqueous solution (usually in the form of sodium salt) ), So CMC exists in the form of anion in aqueous solution, that is, it has negative charge, and milk protein with amphoteric properties has a greater ability to bind the -COO- group of the proton than the -NH3 + group when the pH is less than the isoelectric point. Given the ability of protons to show a positive charge, 80% of the protein in cow's milk is casein, and the isoelectric point of casein is around 4.6-4.8. Generally, the pH value of soda is 2.5-5.5, so CMC under acidic conditions It can complex with casein by way of charge attraction to form a more stable structure, and can form a protective film around the protein. This property of CMC is called microcapsule embedding and binding characteristics. Reduce the acidity of casein in carbonated water during the process The state of the agglomerate reaction when the substance is used, which is effective in reducing the number of casein agglomerates in the process.

(2) Adding PGA Propylene Glycol Alginate Method Propylene glycol alginate (PGA) is a derivative of alginic acid extracted from brown algae. Its aqueous solution is viscous colloid and has strong acid resistance. It is used in the acidic environment of PH 3-5. Because PGA has hydrophobic groups and hydrophilic groups in its molecular structure, it has good emulsification and stability to colloidal solutions. It is a natural beverage stabilizer. The principle of coating is due to its natural viscose properties, so its effect is not as strong as that of CMC sodium carboxymethylcellulose, mainly before the acidic pH of 4.8-5.5 is less than the isoelectric point of casein 4.6-4.8. Reducing the number of casein agglomerates still has considerable effects.

(3) Milk protein processing method first uses the animal to produce protein in milk using physical or chemical means to change the protein itself, so that the casein of the protein is less responsive to the agglomerates when it encounters acidic substances. The so-called protein denaturation effect refers to the change in the specific spatial conformation of a protein under certain physical and chemical factors, resulting in the change of its physical and chemical properties and the loss of biological activity. This phenomenon is called protein transsexual. Denaturation is the function of a protein to change its internal structure and properties under the influence of physical or chemical factors. It is generally believed that the secondary or tertiary structure of a protein is changed or destroyed, which is the result of denaturation. Chemical methods that can denature proteins include heavy metal salts, urea, ethanol, acetone, etc .; physical methods that can denature proteins include heating, etc. If there is a break and formation of a chemical bond, it is a chemical change; if there is no break and formation of a chemical bond, it is a physical change. ; Ethanol, acetone, etc., they can provide their own hydroxyl or carbonyl hydrogen or oxygen to form hydrogen bonds, thereby destroying the original hydrogen bonds in the protein and denaturing the protein. However, hydrogen bonding is not a chemical bond, so there is no chemical bond rupture and generation during the change, so it is a physical change; physical methods such as heating, ultraviolet irradiation, and severe oscillations denature proteins, mainly destroying the hydrogen bonds in protein molecules, which are changing In the process, there is no breakage and formation of chemical bonds, and no new material is formed, so it is a physical change. The present invention uses a heat source as an example, first the milk produced by the animal is first boiled to a more concentrated milk or liquid by slow heating. Milk cream, taking milk as an example at this time, after boiling time higher than 70 degrees Celsius for about 30 minutes, it will become slightly thick or even form a paste due to reduced water content, and its protein has undergone considerable deterioration due to heat. When the protein meets the acidic substance of carbonated water, the coagulation agglomeration reaction power has been greatly reduced. According to the actual test, if the appropriate amount of sugars (sugar, white sugar, brown sugar, etc.) is added when the milk is boiled, after boiling (also like condensed milk) Because the sugar component has first reacted with casein, the resulting protein has a greater variable quality. It reacts to the agglomeration of casein when it encounters carbonated acidic substances. Smaller, significantly reducing the effect of agglomeration of coagulated condition, also goes as the passivation casein encounter sufficient responsiveness of carbonated soft drinks passivation process method.

According to the above, a method for making flavored milk soda is proposed, especially a method for making flavored milk soda by direct carbon dioxide pressurization method, as shown in the first figure. The flow chart of the milk soda step includes the following steps: (A) Open the sealed container 101 that can be filled with carbon dioxide in a sealed state; (B) Fill the seasoned milk produced by mixing animal-produced milk, water, and seasoning into The sealed container 102 (in the composition of the novel creation of the flavored milk soda production process by the direct carbon dioxide pressurization method is necessary for animal production of dairy products and seasonings, because the details of the whole milk are shown in the third figure) And the composition chart. From this composition table, we can know that the water content of 125 grams of milk occupies about 88.32 grams. Therefore, water is originally contained in dairy products produced by animals. Therefore, the addition of "water" acts as a dilution, so there is nothing wrong with it. (Necessary); (C) close the sealed container to seal 103; (D) if it is to avoid the casein in the animal's dairy products, the casein in the animal's milk is extremely easy to coagulate and become agglomerates when it encounters acidic substances Casein group, before the casein encounters acidic material, passivation method can be implemented to reduce the number of casein agglomerates 104; (E) directly inject carbon dioxide into the flavored milk in the sealed container or shake with shaking Way, so that the carbon dioxide is dissolved in the flavored milk and carbonated to form the flavored milk soda 105; the flavored milk soda produced by the above-mentioned production method, and the animal produced from its constituent materials may also produce milk and seasoning Add water and mix, and the total weight is 100 parts by weight, in which the animal-produced dairy product is 2-99.99999 parts by weight, the water is 0-97.99999 parts by weight, and the seasoning is 0.00001-98 parts by weight. The production method is the direct carbon dioxide pressurization method to make the flavored milk soda, but according to the general milk ingredients, 85-90% is water, and if the seasoning is tea soup or fruit juice, other soaking liquids also have moisture, Therefore, it has enough water to carbonize carbon dioxide. Therefore, the water in this composition is 0-97.99999 parts by weight. Depending on the concentration of the product required, it is not necessary to mix water. Implementation soda production process, complete milk flavored soda.

Of course, there is another way to make soda pops commercially, so another method for making flavoured milk sodas is proposed, especially a method for making flavoured milk sodas with the mixed carbonated water method, as shown in the second figure. The flow chart of the step of preparing flavored milk soda by the mixed carbonated water method includes the following steps: (A) opening the sealed container 301 which can inject carbon dioxide in a sealed state; (B) filling the sealed container 302 with water; (C) Close the sealed container and seal 303; (D) directly inject carbon dioxide into the water in the sealed container, or shake the carbon dioxide to dissolve the carbon dioxide into the water, and carbonate it to form carbonated water 304; (E) such as In order to prevent the casein in milk produced by the animal from easily condensing and becoming agglomerated casein clusters when it encounters acidic substances, a passivation method can be implemented before the casein encounters acidic substances to reduce casein coagulation. The number of conglomerates is 305; (F) the carbonated water is mixed with animal-produced dairy products and seasonings to form a flavored milk soda 306; the flavored milk soda produced by the above-mentioned production method is used as a constituent material The animal-produced dairy products and seasonings can also be mixed with water, and the combined total weight is 100 parts by weight. The animal-produced dairy products are 2-89.99999 parts by weight, the water is 10-97.99999 parts by weight, and the seasoning is 0.00001-88 parts by weight.

The above-mentioned seasoning may be one or more kinds of tea leaves, herbal tea materials or compound herbal tea materials, fresh or dried products thereof, freshly crushed juice or soaking juice, extracts, concentrated reducing juice, Reconstituted products of the same ingredients or chemical flavors of the same taste; the seasoning may be one or more of fruit, flower, animal or plant products, fresh or dried products, fresh fruit juices or soaked juices, extracts, concentrated reducing juice, Reconstituted products of the same or chemical flavoring agents with the same flavor or other flavors.

In summary, a production example for making flavored milk soda by direct carbon dioxide pressurization method and implementing passivation method is proposed, which adopts a complementary implementation object to the above-mentioned embodiment that causes a large amount of precipitated casein mass and adopts a Implement the same manufacturing method of a passivation method, that is, perform the following steps: (A) Open a sealed container that can be injected with carbon dioxide in a sealed state; (B) 125 grams of milk, 350 grams of tea soup, 20 grams of granulated sugar, 5 grams of honey and 1.5 grams of sodium carboxymethyl cellulose (CMC) are fully mixed with a quick mixer to fill the sealed container, that is, before carbonation, that is, when the casein is acidic (C) Close the sealed container and seal it; (D) Slowly and directly inject 15 g of liquefied carbon dioxide into the flavored milk using a machine, so that the internal pressure of the sealed container is raised from 0 to 8 bar. (Atmospheric pressure), and the excessive pressure exceeding 8 bar will be discharged from the sealed container through the machine to ensure the safety of the sealed container. Under the working mode of contacting the flavored milk product, the carbon dioxide is fully dissolved in the flavored milk product to carbonate it to form a flavored milk soda. The flavored milk soda is packed in a special bottle and locked. The safety bottle cap was leaked. After 72 hours of observation, the casein in the flavored milk soda did not occur. The condensed agglomerates that could be seen with the eyes became a casein mass. The flavored milk soda liquid in the bottle Blended evenly, without thick unevenness or even precipitation, even if the flavored milk soda produced produced meets the quality requirements of soda and liquid acceptable in commercial sales, as shown in picture 903, as detailed in the sixth picture Photograph of flavored milk soda after the passivation method is used to reduce the amount of casein coagulation. It shows that the passivation method for flavored milk soda can meet the requirements of commercial production; then, 1.5 grams of propylene glycol alginate (referred to as PGA) ) Instead of sodium carboxymethyl cellulose (CMC for short) to make flavored milk soda under the same conditions as in the above embodiment, and also to obtain flavored milk soda with acceptable liquid quality; Mix 25 grams of milk with 20 grams of granulated sugar. Cook at a low temperature of 70 degrees Celsius for about 30 minutes and cook into a sugar-containing liquid cream. Under the conditions of the same embodiment described above, only add CMC or PGA to make flavored milk products. Sodas, also flavored milk sodas with acceptable liquid quality.

In summary, when we know that this creation has greatly enhanced its product characteristics and practicality, this creation has industrial applicability, novelty, and progress, and meets the requirements of invention patents. However, the above are only the preferred embodiments of the invention patent, and are not intended to limit the scope of the invention patent implementation. That is, all equal changes and modifications made in accordance with the scope of the patent application for the present invention are covered by the scope of the patent for the invention. This creation fully complies with the patent application requirements. Therefore, the application is submitted in accordance with the patent law. The patent is the best way to protect the late benefits of the latecomers. If the expensive review committee of the Bureau has any scrutiny guidance, please don't hesitate to write to us.

Claims (11)

    A method for preparing a flavored milk soda, comprising the following steps: opening a sealed container capable of injecting carbon dioxide in a sealed state; mixing animal-produced milk products and seasonings with water, and filling the combined flavored milk products into the seal The container is closed and sealed; if the casein in the milk produced by the animal is easily condensed when it comes into contact with an acidic substance, it becomes agglomerated casein clusters, before the casein meets the acidic substance. , Implementing a passivation method to reduce the number of casein agglomerates; and directly injecting carbon dioxide into the flavored milk in the sealed container or shaking in a shaking manner to dissolve the carbon dioxide into the flavored milk and carbonate it to form Flavored milk soda.         For example, if the production method of item 1 of the patent scope is applied, the flavored milk soda produced by the production method, and the animal-produced dairy products and seasonings made of its constituent materials can also be added and mixed with water, and the total weight of the combination is 100 parts by weight. , Wherein the animal-produced milk product is 2-99.99999 parts by weight, the water is 0-97.99999 parts by weight, and the seasoning is 0.00001-98 parts by weight.         A method for making a flavored milk soda includes the following steps: opening a sealed container capable of injecting carbon dioxide in a sealed state; filling water into the sealed container; closing and sealing the sealed container; directly injecting carbon dioxide into the sealed container. Water, or by shaking and shaking to dissolve the carbon dioxide into the water, so as to carbonate it to form carbonated water; for example, to avoid casein in milk produced by the animal, it easily coagulates into clusters when it encounters acidic substances The casein group can reduce the amount of casein agglomerates before the casein meets the acidic substance; and the carbonated water is mixed with dairy products and seasonings produced by animals to form flavored milk soda.         For example, if the manufacturing method of item 2 of the patent scope is applied, the flavored milk soda produced by the manufacturing method, and the animal-made dairy products and seasonings made of its constituent materials can also be added and mixed with water, and the total weight of the combination is 100 parts by weight , Wherein the animal-produced milk is 2-89.99999 parts by weight, the water is 10-97.99999 parts by weight, and the seasoning is 0.00001-88 parts by weight.         For example, if the application method of item 1 or item 3 of the patent scope is applied, the milk product produced by the animal may be milk or goat milk.         For example, the manufacturing method of item 1 or item 3 of the patent application scope, wherein the passivation method may be the addition of 0.01-10% of Carboxymethyl Cellulose (CMC).         For example, the manufacturing method of item 1 or item 3 of the scope of patent application, wherein the passivation method may be the addition of Propylene glycol al-ginate (referred to as PGA), which accounts for 0.01-10% of the total weight of the finished product.         For example, if the application method of item 1 or item 3 of the patent scope is applied, the passivation method may be a milk protein treatment method. First, the protein in milk produced by the animal is physically or chemically used to change the protein itself. The casein of this protein has a reduced ability to react with coagulated aggregates when it encounters an acidic substance.         For example, the manufacturing method of item 8 of the patent application range, wherein the passivation method may be to cook the animal's milk product on a slow heat to cook into a more concentrated milk product or liquid cream, or add sugar during cooking to form a more concentrated product. Sugary milk products or sugary liquid creams.         For example, the production method of item 1 or item 3 of the patent scope, wherein the seasoning can be one or more kinds of tea, herbal tea or compound herbal tea, fresh or dried products, freshly crushed juice or soaked Juices, extracts, concentrated reducing juices, reconstituted products with their ingredients or chemical flavors of the same taste.         For example, the production method of item 1 or item 3 of the patent scope, wherein the seasoning can be one or more fruits, flowers, or plant and animal products, fresh or dried products, fresh fruit juices or soaking juices, extracts, concentrated reducing juices Reconstituted products with their ingredients or chemical flavors with the same flavor or other flavors that have a flavoring effect.