CN101194710A - Milk cheese-cleaning soy sauce and production process thereof - Google Patents
Milk cheese-cleaning soy sauce and production process thereof Download PDFInfo
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- CN101194710A CN101194710A CNA2008100556958A CN200810055695A CN101194710A CN 101194710 A CN101194710 A CN 101194710A CN A2008100556958 A CNA2008100556958 A CN A2008100556958A CN 200810055695 A CN200810055695 A CN 200810055695A CN 101194710 A CN101194710 A CN 101194710A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 45
- 239000008267 milk Substances 0.000 title claims abstract description 45
- 210000004080 milk Anatomy 0.000 title claims abstract description 45
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 238000004140 cleaning Methods 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 239000005018 casein Substances 0.000 claims abstract description 13
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000021240 caseins Nutrition 0.000 claims abstract description 13
- 238000003672 processing method Methods 0.000 claims abstract description 12
- 239000005862 Whey Substances 0.000 claims abstract description 8
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- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 235000010469 Glycine max Nutrition 0.000 claims description 21
- 244000068988 Glycine max Species 0.000 claims description 21
- 241000235070 Saccharomyces Species 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
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- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
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- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
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- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
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- 238000002360 preparation method Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
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- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
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- 239000011572 manganese Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
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- 240000006439 Aspergillus oryzae Species 0.000 description 1
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- 241000588724 Escherichia coli Species 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
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- 102000010445 Lactoferrin Human genes 0.000 description 1
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- 102000045576 Lactoperoxidases Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000037118 bone strength Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 229940057428 lactoperoxidase Drugs 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 229940062049 nitrogen 70 % Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention relates to a seasoning and a manufacturing method thereof, namely a milk cheese-cleaning soy sauce and a production process thereof. The method is characterized in that: the soy sauce is prepared from milk including casein and whey and adjuvants. The processing method comprises sterilizing milk, defatting to obtain mixed liquid of whey and casein, adding soy sauce yeast, and fermenting to obtain soy sauce. The milk cheese-clearing soy sauce manufactured by the technical scheme completely reaches the national standard in each index, has good taste and unique flavor, is rich in various nutrient components and trace elements required by human bodies, has obvious health-care function, meets the requirements of high-grade soy sauce, and has very considerable market prospect.
Description
Affiliated technical field
The present invention relates to a kind of flavouring and manufacture method thereof, promptly a kind of full milk cheese-clearing sauce and production technology thereof.
Background technology
Soy sauce is China's traditional condiment, and output and consumption all rank first in the world.Soy sauce in the market mostly is the low gear product, and nutritive value is lower.Along with the rapid development of China's economy, living standards of the people improve rapidly, high-grade soy sauce demand surge.In order to satisfy the demand in market, the someone has developed Milk sauce., existing Milk sauce all is that the casein in the employing milk is that raw material is made, and the later breast of not only cost height, and extraction casein please be able to not be sold as milk, is often thrown away, and causes waste.Show according to relevant research data, the breast that breast contains in asking please albumen be a class important function nutriment, have performances such as gelling, emulsification, foaming, water holding and alternative fats, ask protein isolate from the breast that breast please be derived, as a lactoalbumin, b lactoalbumin, lactoferrin, lactoperoxidase and peptide etc., be rich in sulfur-containing amino acid such as cysteine and methionine, can keep the level of inside of human body antioxidant, and when cell division stabilized DNA.Lactalbumin can stimulate the human immune system, stops the generation of chemically induced property cancer, strengthens bone strength simultaneously, reduces the LDL cholesterol levels, and its biological utilisation overbalances beef and soybean.Therefore, utilizing milk to produce in the process of soy sauce,, may produce better effect if do not get rid of whey.
Summary of the invention
The purpose of this invention is to provide that a kind of what ask is the production technology of the soy sauce and this soy sauce of main material production with milk casein and breast.
Above-mentioned purpose is realized by following technical scheme: develop a kind of milk cheese-clearing sauce, be characterized in: this soy sauce be with comprise casein and the breast please milk and auxiliary material process.
Said auxiliary material comprises salt, enzyme preparation, bacterium song.
Said auxiliary material comprises the real crushed material of cereal.
The processing method of this milk cheese-clearing sauce is: milk is made soy sauce through degreasing, sterilization, fermentation.
Said processing method is: milk is passed through filtered and degreased behind instantaneously sterilising, obtain the mixing material of whey and casein, add the saccharomyces soya fermentation and make soy sauce.
Said processing method is: milk is passed through filtered and degreased behind instantaneously sterilising, obtain the mixing material of whey and casein, add starchiness cereal crushed material, add the saccharomyces soya fermentation again and make soy sauce.
Said processing method is: extracting degreasing milk 50-60 part by weight, add starchiness cereal flour 15-30 part, the amylase that adds 4-7 unit/g raw material, the protease of Tot Prot 10-60%, stir evenly and be heated to dried pasty state, add the fermentation of saccharomyces soya bacterium after the cooling again, at 30-40 ℃ of bottom fermentation 18-21 days.Adjusting moisture with sterilization warm water is 30-50%.The salt of reinforced heavy 3-5% replenishes saccharomyces soya, and 28-35 ℃ is continued fermentation 20-40 days down, with the leaching more than three times repeatedly of the soy sauce wine with dregs of fermentation.
The milk cheese-clearing sauce that adopts technique scheme to make, every index is up to state standards fully, and mouthfeel is rather good, unique flavor is rich in nutritional labeling and trace element that multiple human body needs, has remarkable health care functions, the demand that has adapted to high-grade soy sauce, market prospects are very considerable.
The specific embodiment
First kind of embodiment: the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, filtered through gauze degreasing in the time of warm 32-34 ℃, the protease that adds Tot Prot 10-60% or 50%, stir evenly and be heated to pasty state, add saccharomyces soya or prolease activity (folin's methods) more than 3200, amino-acid nitrogen/full nitrogen 70% or more, ammonium salt/amino-acid nitrogen more than 27%, the aspergillus oryzae compound bacteria song of nitrogen use efficiency more than 90% entirely after the cooling again.30-40 ℃ of bottom fermentation 20 days.Adjusting moisture with the warm water of sterilizing is 30-50%, and the salt of reinforced heavy 3-5% replenishes saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, the soy sauce wine with dregs that ferments is added the water leaching more than three times repeatedly.
Second kind of embodiment: the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, warm 32-34 ℃ of following filtered through gauze degreasing, add the wheat flour 40kg that fries, or the corn flour 15kg that fries of the wheat flour 20kg that fries, wheat bran 10kg adds the amylase of 4-7 unit/g raw material, Tot Prot 10-60% or 50% protease, stir evenly and be heated to pasty state, add the saccharomyces soya bacterium after the cooling again, 30-40 ℃ of bottom fermentation 20 days.Adjusting moisture with sterilization warm water is 30-50%.The salt of reinforced heavy 3-5% replenishes saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, the soy sauce wine with dregs that ferments is added the water leaching more than three times repeatedly.
The third embodiment: the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, warm 32-34 ℃ of following filtered through gauze degreasing, the wheat flour 20kg that adds stir-bake to yellowish, the corn flour 15kg that fries, wheat bran 10kg, the amylase of adding 4-7 unit/g raw material, Tot Prot 10-60% or 50% protease, stir evenly and be heated to pasty state, add the saccharomyces soya bacterium after the cooling again, at 30-40 ℃ of bottom fermentation more than 20 days.Adjusting moisture with sterilization warm water is 30-50%.The salt of reinforced heavy 3-5% replenishes saccharomyces soya, more than 80 days, the soy sauce wine with dregs that ferments is added the water leaching repeatedly more than three times at 28-35 ℃ of bottom fermentation, and the soy sauce of institute's leaching is mixed well with salt, sugar, wine, monosodium glutamate.
The 4th kind of embodiment: will extract casein after the milk separation, casein and whey are added auxiliary material respectively ferment, lumping together fermentation again and making soy sauce.This mode fermentation time is shorter, should belong to equivalent.
Assay:
| Interventions Requested | Unit | National standard (superfine) | Assay |
| Full nitrogen (in nitrogen) | g/100ml | ≥1.6 | 1.83 |
| Amino-acid nitrogen (Acetometer) | g/100ml | ≥0.8 | 0.92 |
| Soluble saltless solid | g/100ml | ≥20 | 24.32 |
| Arsenic | ppm | ≯0.5 | 0.13 |
| Plumbous | ppm | ≯1 | 0.15 |
| Pathogenic bacteria | 0 | Do not detect | |
| Total number of bacteria | Individual/ml | ＜5000 | 110 |
| Escherichia coli | Individual/100g | ＜3 | Do not detect |
By testing result as seen, the Milk sauce product reaches national select quality standard.
Detect according to another relevant department, contain trace elements such as calcium, iron, magnesium, zinc, manganese in the Milk sauce.
| Project | Unit | Measured value |
| Calcium | mg/L | 1.15 |
| Iron | mg/L | 1.82 |
| Magnesium | mg/L | 0.09 |
| Zinc | mg/L | 0.07 |
| Manganese | mg/L | 1.8 |
Claims (10)
1. milk cheese-clearing sauce, its feature in: this soy sauce be with comprise casein and breast please milk and auxiliary material make.
2. milk cheese-clearing sauce according to claim 1, its feature in: said auxiliary material comprises salt, enzyme preparation, bacterium song.
3. milk cheese-clearing sauce according to claim 1, its feature comprises the real crushed material of cereal in: said auxiliary material.
4. the processing method of a milk cheese-clearing sauce, its feature in: milk through degreasing, sterilization, fermentation, is made soy sauce.
5. the processing method of milk cheese-clearing sauce according to claim 4, its feature in: with milk behind instantaneously sterilising by filtered and degreased, obtain the mixing material of whey and casein, add the saccharomyces soya fermentation and make soy sauce.
6. according to the processing method of claim 4 or 5 described milk cheese-clearing sauces, its feature in: with milk behind instantaneously sterilising by the filtered through gauze degreasing, obtain the mixing material of whey and casein, add starchiness cereal crushed material, add the saccharomyces soya fermentation again and make soy sauce.
7. the processing method of milk cheese-clearing sauce according to claim 6, its feature is in extracting degreasing milk 50-60 part by weight, add starchiness cereal flour 15-30 part, the amylase that adds 4-7 unit/g raw material, the protease of Tot Prot 10-60%, stir evenly and be heated to pasty state, add the fermentation of saccharomyces soya bacterium after the cooling again, at 30-40 ℃ of bottom fermentation 18-21 days, adjusting moisture with sterilization warm water is 30-50%, and the salt of reinforced heavy 3-5% replenishes saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, with the soy sauce wine with dregs leaching more than three times repeatedly of fermentation.
8. the processing method of milk cheese-clearing sauce according to claim 5, its feature is in the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, filtered through gauze degreasing in the time of warm 32-34 ℃, the protease that adds Tot Prot 10-60%, stir evenly and be heated to pasty state, add the saccharomyces soya bacterium after the cooling again, 30-40 ℃ of bottom fermentation 20 days, adjusting moisture with sterilization warm water is 30-50%, the salt of reinforced heavy 3-5%, replenish saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, with the leaching more than three times repeatedly of the soy sauce wine with dregs of fermentation.
9. the processing method of milk cheese-clearing sauce according to claim 8, its feature is in the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, filtered through gauze degreasing in the time of warm 32-34 ℃, the wheat flour 40kg that adds stir-bake to yellowish, the amylase that adds 4-7 unit/g raw material, the protease of Tot Prot 10-60%, stir evenly and be heated to pasty state, add the saccharomyces soya bacterium after the cooling again, 30-40 ℃ of bottom fermentation 20 days, adjusting moisture with sterilization warm water was 30-50%, the salt of reinforced heavy 3-5%, replenish saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, with the leaching more than three times repeatedly of the soy sauce wine with dregs of fermentation.
10. the processing method of milk cheese-clearing sauce according to claim 9, its feature is in the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience, filtered through gauze degreasing in the time of warm 32-34 ℃, the wheat flour 20kg that adds stir-bake to yellowish, the corn flour 15kg that fries, wheat bran 10kg, the amylase that adds 4-7 unit/g raw material, the protease of Tot Prot 10-60%, stir evenly and be heated to pasty state, add the saccharomyces soya bacterium after the cooling again, at 30-40 ℃ of bottom fermentation more than 20 days, adjusting moisture with sterilization warm water is 30-50%, the salt of reinforced heavy 3-5% replenishes saccharomyces soya, at 28-35 ℃ of bottom fermentation more than 80 days, with the fermentation the soy sauce wine with dregs leaching is more than three times repeatedly, the soy sauce of institute's leaching is with salt, sugar, wine, monosodium glutamate is mixed well.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100556958A CN101194710B (en) | 2008-01-07 | 2008-01-07 | Milk cheese-clearing sauce and production technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100556958A CN101194710B (en) | 2008-01-07 | 2008-01-07 | Milk cheese-clearing sauce and production technology thereof |
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| CN101194710A true CN101194710A (en) | 2008-06-11 |
| CN101194710B CN101194710B (en) | 2011-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN107173783A (en) * | 2017-07-20 | 2017-09-19 | 千禾味业食品股份有限公司 | A kind of bechamel brewage process |
| CN113679029A (en) * | 2021-08-30 | 2021-11-23 | 辽宁辉宝阁食品科技有限公司 | Milk sauce and brewing method thereof |
-
2008
- 2008-01-07 CN CN2008100556958A patent/CN101194710B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN107173783A (en) * | 2017-07-20 | 2017-09-19 | 千禾味业食品股份有限公司 | A kind of bechamel brewage process |
| CN113679029A (en) * | 2021-08-30 | 2021-11-23 | 辽宁辉宝阁食品科技有限公司 | Milk sauce and brewing method thereof |
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| Publication number | Publication date |
|---|---|
| CN101194710B (en) | 2011-11-09 |
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