CN101194710B - Milk cheese-clearing sauce and production technology thereof - Google Patents
Milk cheese-clearing sauce and production technology thereof Download PDFInfo
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- CN101194710B CN101194710B CN2008100556958A CN200810055695A CN101194710B CN 101194710 B CN101194710 B CN 101194710B CN 2008100556958 A CN2008100556958 A CN 2008100556958A CN 200810055695 A CN200810055695 A CN 200810055695A CN 101194710 B CN101194710 B CN 101194710B
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Abstract
The invention relates to a flavoring and process for preparation, namely a milk pure cheese soy sauce and the productive technology. The invention is characterized in that the soy sauce is made from milk which comprises dry casein and whey and auxiliary materials, and the process for preparation comprises disinfecting and defatting milk to obtain the mixed liquor of whey and dry casein, and the putting soy sauce yeast in the mixed liquor to obtain soy sauce through fermentation. The milk pure cheese soy sauce prepared by applying the above technical scheme totally reaches national standard in each index, has favorable taste and peculiar flavor, and is rich in nourishment ingredients and microelements which are needed by a human body, has substantial health care function, and is suitable for the requirements of high-grade soy sauce, and the market prospect is very considerable.
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: milk is passed through filtered and degreased behind instantaneously sterilising, obtain the mixing material of whey and casein, 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 was 30-50%, the salt of reinforced heavy 3-5%, replenish saccharomyces soya, at 28-35 ℃ of bottom fermentation 20-40 days, with the soy sauce wine with dregs of fermentation repeatedly leaching make soy sauce more than three times.
Second 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.
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, 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 4th 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, 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 5th 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 (4)
1. milk cheese-clearing sauce, its feature in: the processing method of this soy sauce is: milk is passed through filtered and degreased behind instantaneously sterilising, obtain the mixing material of whey and casein, get this skim 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 fermentation the soy sauce wine with dregs repeatedly leaching make soy sauce more than three times.
2. milk cheese-clearing sauce according to claim 1, its feature is the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience in: the processing method of this soy sauce, 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.
3. milk cheese-clearing sauce, its feature in: the processing method of this soy sauce is: 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.
4. milk cheese-clearing sauce, its feature is the milk 100kg of 120 ℃/4 seconds instantaneously sterilisings of learning from else's experience in: the processing method of this soy sauce, 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.
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CN2008100556958A CN101194710B (en) | 2008-01-07 | 2008-01-07 | Milk cheese-clearing sauce and production technology thereof |
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CN2008100556958A CN101194710B (en) | 2008-01-07 | 2008-01-07 | Milk cheese-clearing sauce and production technology thereof |
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CN101194710A CN101194710A (en) | 2008-06-11 |
CN101194710B true CN101194710B (en) | 2011-11-09 |
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Families Citing this family (3)
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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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