CN101514317A - Preparation method of whey nutritional wine - Google Patents
Preparation method of whey nutritional wine Download PDFInfo
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- CN101514317A CN101514317A CNA2009100713991A CN200910071399A CN101514317A CN 101514317 A CN101514317 A CN 101514317A CN A2009100713991 A CNA2009100713991 A CN A2009100713991A CN 200910071399 A CN200910071399 A CN 200910071399A CN 101514317 A CN101514317 A CN 101514317A
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- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 35
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 35
- 239000005862 Whey Substances 0.000 title claims abstract description 32
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000725 suspension Substances 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013351 cheese Nutrition 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 6
- 239000006227 byproduct Substances 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 238000000703 high-speed centrifugation Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 19
- 239000008101 lactose Substances 0.000 claims description 19
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 11
- 235000018368 Saccharomyces fragilis Nutrition 0.000 claims description 11
- 229940031154 kluyveromyces marxianus Drugs 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
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- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
- 231100000219 mutagenic Toxicity 0.000 claims description 3
- 230000003505 mutagenic effect Effects 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 238000004094 preconcentration Methods 0.000 claims description 2
- 241000235650 Kluyveromyces marxianus Species 0.000 claims 3
- 239000000203 mixture Substances 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 2
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- 244000253911 Saccharomyces fragilis Species 0.000 description 8
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
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- 241000282828 Camelus bactrianus Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000000386 athletic effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
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- 235000020248 camel milk Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
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- 235000001497 healthy food Nutrition 0.000 description 1
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- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
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- 238000005728 strengthening Methods 0.000 description 1
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Abstract
The invention provides a preparation method of whey nutritional wine. The whey, a byproduct of cheese, is used as the raw material; the whey is sterilized under high temperature and cooled before being inoculated with 8-10% of bacillus subtilis zymotic fluid; the mixture is hydrolyzed for 30-36 hours at the preserved temperature of 30 DEG C, the mixture is sterilized and the temperature thereof is lowered to 25 DEG C; glucose is added to the mixture to adjust total sugar content of the zymotic fluid to 11-13%, the mixture is inoculated with 3-5% Marx Clewett microzyme suspension, heat preservation anaerobic fermentation is carried out on the mixture for 18-20 hours; then high-speed centrifugation deslagging and membrane separation are carried out on the mixture before supernatant fluid is extracted; then low temperature vacuum concentration is carried out on the mixture for alcohol reflows; finally, the mixture is blended before preparing milone of various alcohol contents.
Description
(1) technical field
The present invention relates to a kind of is raw material prepares the nutriment wine that contains abundant protein peptide behind specific bacterium and fermentation by saccharomyces cerevisiae method with cheese by product whey.
(2) background technology
The fermented type koumiss is broadly divided into two kinds: and the distillation type.The koumiss of fermented type has Kai Feier, that neglects that close this and cow's milk makes similarly neglects close this bitter hot brother, there is the card of the foam type that bactrian camel milk makes happy in the Turkmenistan, the kumiss that also has inner mongolia autonomous region and Xinjiang Uygur Autonomous Regions, and Ali brother of People's Republic of Mongolia and the fermented wine made with mare's milk thereof, nearly all be the former wine of the lower fermented type of wine degree, can directly drink.Koumiss originates in the Central Asia, USSR (Union of Soviet Socialist Republics) siberian and the west and south thereof the earliest, and what inoculate usefulness is the Koumiss bacterial classification, and this product has the function that suppresses tubercule bacillus.Distillation type koumiss then is the Mongolian people's a proprietary product, and through distillation, contained alcoholic strength is raised different bigger according to the distillation situation, generally can be controlled in 18-42% behind the milk fermentation.
Kai Feier (Kefir) is to be raw material with cow's milk, sheep breast, after fermentations such as milk-acid bacteria, yeast, mould, and a kind of zymamsis milky-drinks that contains lactic acid, alcohol that makes.Kai Feier originates in lofty mountains area, Caucasia, prevailed on the Soviet Union, Eastern Europe, Germany, Northern Europe and other places afterwards, recently in the U.S., Britain, add make things difficult for others and Japan also very universal.Physiotherapy institute and hospital in USSR (Union of Soviet Socialist Republics) extensively utilize Kai Feier, and gastrointestinal disorder, diabetes, hypertension and heart trouble are all had better curative effect.The researchist plays the material composition of curative effect effect and the germ resistance material of the formed inhibition of microorganism pathogenic bacteria and the material composition of generation of inhibition cancer and propagation to it and studies, and thinks that Kai Feier can play certain curative effect effect that removes disease really.
During World War II, because raw-material shortage, people begin one's study and utilize whey production to contain alcoholic beverage, succeed and continue into the present.Whey liquor is popular because of its health giving quality, nourishing and freshness western part in Europe, even enjoys great prestige for the moment as athletic tonic.Yet, be raw material clearly with full milk, produce protein-contg fermented-milk pure mellow wine, not appear in the newspapers so far in China, its subject matter comes from lactalbumin precipitation and is difficult to solve.
The present invention adopts the fermentation of many bacterial classifications sectional type, be polypeptide at first with whey-protein microbiological deterioration, produce alcohol by the saccharomycetes to make fermentation lactose then, karusen prepares the abundant nutrition whey liquor of protein peptide content through centrifugal slagging-off, the smart filter of membrane sepn, means such as concentrate.
(3) summary of the invention
The object of the invention is to provide a kind of preparation method of whey nutritional wine.
The object of the present invention is achieved like this: related per-cent is mass ratio except that other has indicating among the present invention, and product of the present invention adopts such method to prepare:
With cheese by product whey is raw material, high-temperature sterilization cooling back inoculation fermentation of bacillus subtilis liquid 8%-10%, 30 ℃ are incubated hydrolysis 30-36 hour, be cooled to 25 ℃ after the sterilization, add glucose and adjust fermented liquid total sugar content 11-13%, inoculation 3%-5% kluyveromyces marxianus bacteria suspension, insulation anaerobically fermenting 18-20 hour, get supernatant liquor after high speed centrifugation slagging-off then, the membrane sepn exquisiteness, again through cryogenic vacuum concentrating return-flow alcohol, the whey liquor of the various ethanol contents of allotment back preparation.
The present invention also has some technical characterictics like this:
1, the protease activity of described fermentation of bacillus subtilis liquid 〉=1000 μ/ml;
2, described kluyveromyces marxianus bacterium answers preconcentration to cultivate mutagenesis, and the enrichment mutafacient system is:
2.1, with 110-150 ℃ of 100-300ml5 ° of B é malt extract medium sterilization 10-30 minute, inoculation kluyveromyces marxianus bacterium, shaking table was cultivated 18-20 hour, made thalline suspension I;
2.2,100-300ml5 ° of B é wort added substratum 110-150 ℃ of 10% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension I 5%, shaking table was cultivated 48 hours, made thalline suspension II, detected the residual sugar content in the fermented liquid simultaneously;
2.3,100-300ml5 ° of B é wort added substratum 110-150 ℃ of 12% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension II 5%, shaking table was cultivated 48 hours, made thalline suspension III, detected the residual sugar content in the fermented liquid simultaneously;
2.4, by culture medium prescription of last step, 2% increases the ratio of lactose step by step, culture condition is constant, by that analogy, the lactose concn in substratum reaches 20%, finishes the enrichment mutagenic processes, separation and purification final step thalline suspension, obtain can ferment lactose superior strain;
3, described shaking speed is 120 rev/mins.
In recent years, along with the raising of people to nutritious and healthy food understanding, protein, lipid content are equivalent to the cheese of the high nutrient contg of ten times of raw material milks, become the dairy products that unique in the world maintenance is risen continuously.It is reported that world's cheese yield was 1233.7 ten thousand tons in 1984, rose to 1444.4 ten thousand tons in 1989, reached 1,800 ten thousand tons to nineteen ninety, these three annual cheese are respectively 31%, 33% and 35% with the share that the milk amount accounts for world's fresh milk total amount.Discharge 9 tons of wheys by 1 ton of cheese of production and calculate, annual all have more than one hundred million tons whey to wait for utilization and processing.Be accompanied by the growth that cheese and casein food grade are produced, only just there was 1.54 hundred million tons by product whey to discharge in this year, wherein the supply of U.S.'s whey is 3,300 ten thousand tons, New Zealand is 5,000,000 tons, Canada is more than 400 ten thousand tons, about 3,000,000 tons in Australia, these countries have to the problem of utilizing again of whey is put in the first place.
In China, owing to many-sided reasons such as economy, technology and diet customs, cheese also is in the starting stage, and the producer of production is less.Clear 10,000 tons of Beijing China hat Dairy Company and the design year galactopoiesis of dairy plant, Dongzhimen two families: packet header knight's dairy products group company of going into operation in 1994, introduce armamentarium and the technology that cheese is produced from Denmark DTD, designed capacity is 30 tons of day processing fresh milks, and year discharging whey is more than 1.98 ten thousand tons; The contract of Heilungkiang Chang Jigang reaches cheese and processed-cheese output also has certain throughput.China's whey output is compared also seldom with other country, but along with the understanding of people to milk-product nutrition, the promotion energetically of government, the topmost milk-product in this world of cheese, will become the main milk-product of China, the output of the whey cumulative year after year that is bound to so, how handling superfluous whey will become the matter of utmost importance that China's dairy industry faces.
This project adopts biotechnology to prepare nutritional whey wine, raw material sources are abundant, the whey series product of producing are rich in biologically active peptides, product has multiple biological activity and nourishing function, and is cheap, and vast salary human consumer can be accepted, this project still is that end product all meets international dairy industry development trend from selection thus, risk is little, and the return rate height is feasible fully.
(4) description of drawings
Fig. 1 is a fermented liquid whey protein peptide velocity of variation synoptic diagram;
Fig. 2 is a fermented liquid residual sugar velocity of variation synoptic diagram.
(5) embodiment
The present invention is further illustrated below in conjunction with the drawings and specific embodiments:
1.1, fermented bacterium source
Subtilis and kluyveromyces marxianus bacterium are purchased in Chinese industrial microbial strains preservation administrative center in the present embodiment, and bacterium numbering subtilis CICC10063 is used to produce proteolytic enzyme; Kluyveromyces marxianus bacterium CICC1911 is used for ferment lactose and produces alcohol.
1.2, hydrolyzed whey protein
In conjunction with Fig. 1, the subtilis CICC10063 that present embodiment is chosen is the bacterium that produces aspartic protease specially, fermented liquid can directly act on whey, hydrolyzing lactoalbumin is the small-molecular peptides of different molecular weight ranges, readily digested absorbs, have multiple biological activity, meet alcohol and do not produce precipitation.
1.3 yeast domestication
In conjunction with Fig. 2, the kluyveromyces marxianus bacterium CICC1911 that present embodiment is chosen is the yeast saccharomyces cerevisiae of special ferment lactose, and for strengthening its throughput, with the way that increases substratum lactose pressure gradually, domestication obtains superior strain, and enriching method is as follows:
● with 110-150 ℃ of sterilization of 100-300ml5 ° of B é malt extract medium 10-30 minute, inoculation kluyveromyces marxianus bacterium, shaking table was cultivated 18-20 hour, made thalline suspension I;
● 100-300ml5 ° of B é wort added substratum 110-150 ℃ of 10% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension I 5%, shaking table was cultivated 48 hours, made thalline suspension II, detected the residual sugar content in the fermented liquid simultaneously;
● 100-300ml5 ° of B é wort added substratum 110-150 ℃ of 12% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension II 5%, shaking table was cultivated 48 hours, made thalline suspension III, detected the residual sugar content in the fermented liquid simultaneously;
● by culture medium prescription of last step, 2% increases the ratio of lactose step by step, and culture condition is constant, by that analogy, the lactose concn in substratum reaches 20%, finishes the enrichment mutagenic processes, separation and purification final step thalline suspension, obtain can ferment lactose superior strain;
1.4 the preparation of whey nutritional wine
With cheese by product whey is raw material, high-temperature sterilization cooling back inoculation fermentation of bacillus subtilis liquid 8%-10%, 30 ℃ are incubated hydrolysis 30-36 hour, be cooled to 25 ℃ after the sterilization, add glucose and adjust fermented liquid total sugar content 11-13%, inoculation 3%-5% kluyveromyces marxianus bacteria suspension, insulation anaerobically fermenting 18-20 hour, get supernatant liquor after high speed centrifugation slagging-off then, the membrane sepn exquisiteness, again through cryogenic vacuum concentrating return-flow alcohol, the whey liquor of the various ethanol contents of allotment back preparation.
Claims (4)
1, a kind of preparation method of whey nutritional wine, it is characterized in that it is is raw material with cheese by product whey, high-temperature sterilization cooling back inoculation fermentation of bacillus subtilis liquid 8%-10%, 30 ℃ are incubated hydrolysis 30-36 hour, be cooled to 25 ℃ after the sterilization, add glucose and adjust fermented liquid total sugar content 11-13%, inoculation 3%-5% kluyveromyces marxianus bacteria suspension, insulation anaerobically fermenting 18-20 hour, get supernatant liquor after high speed centrifugation slagging-off then, the membrane sepn exquisiteness, through cryogenic vacuum concentrating return-flow alcohol, the allotment back prepares the whey liquor of various ethanol contents again.
2, a kind of preparation method of whey nutritional wine according to claim 1 is characterized in that the fermented liquid protease activity 〉=1000 μ/ml of described fermentation of bacillus subtilis liquid.
3, a kind of preparation method of whey nutritional wine according to claim 1 and 2 is characterized in that described kluyveromyces marxianus bacterium preconcentration domestication cultivation, and enriching method is:
3.1, with 110-150 ℃ of 100-300ml5 ° of B é malt extract medium sterilization 10-30 minute, inoculation kluyveromyces marxianus bacterium, shaking table was cultivated 18-20 hour, made thalline suspension I;
3.2,100-300ml5 ° of B é wort added substratum 110-150 ℃ of 10% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension I 5%, shaking table was cultivated 48 hours, made thalline suspension II, detected the residual sugar content in the fermented liquid simultaneously;
3.3,100-300ml5 ° of B é wort added substratum 110-150 ℃ of 12% lactose sterilization 10-30 minute, inoculate above-mentioned thalline suspension II 5%, shaking table was cultivated 48 hours, made thalline suspension III, detected the residual sugar content in the fermented liquid simultaneously;
3.4, by culture medium prescription of last step, 2% increases the ratio of lactose step by step, culture condition is constant, by that analogy, the lactose concn in substratum reaches 20%, finishes the enrichment mutagenic processes, separation and purification final step thalline suspension, obtain can ferment lactose superior strain;
4, a kind of preparation method of whey nutritional wine according to claim 3 is characterized in that described shaking speed is 120 rev/mins.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101851574A (en) * | 2010-04-19 | 2010-10-06 | 于瑞红 | Method for preparing whey nutrient vinegar |
| CN102796649A (en) * | 2012-09-16 | 2012-11-28 | 吴利明 | Method for producing strong unblended liquor |
| CN103087881A (en) * | 2013-02-22 | 2013-05-08 | 杨佃民 | Red date nutritive wine and preparation method thereof |
| CN105018272A (en) * | 2014-04-23 | 2015-11-04 | 新疆瑞源乳业有限公司 | Preparation method of lactoserum fermented wine |
| CN106434473A (en) * | 2016-10-20 | 2017-02-22 | 新疆农业大学 | Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof |
| CN107418831A (en) * | 2017-09-26 | 2017-12-01 | 甘肃农业大学 | A kind of milone and preparation method thereof |
| CN108504488A (en) * | 2018-04-11 | 2018-09-07 | 乌兰其其格 | A kind of milone and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117854C (en) * | 1998-10-26 | 2003-08-13 | 中国农业科学院饲料研究所 | Inulinase generating saccharomycetes strain and its application in producing high fructure syrup |
| CN100560708C (en) * | 2001-06-20 | 2009-11-18 | 勒柏特酿造有限公司 | Associativity zymotechnique continuously and in batches |
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2009
- 2009-02-12 CN CN2009100713991A patent/CN101514317B/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101851574A (en) * | 2010-04-19 | 2010-10-06 | 于瑞红 | Method for preparing whey nutrient vinegar |
| CN102796649A (en) * | 2012-09-16 | 2012-11-28 | 吴利明 | Method for producing strong unblended liquor |
| CN103087881A (en) * | 2013-02-22 | 2013-05-08 | 杨佃民 | Red date nutritive wine and preparation method thereof |
| CN105018272A (en) * | 2014-04-23 | 2015-11-04 | 新疆瑞源乳业有限公司 | Preparation method of lactoserum fermented wine |
| CN106434473A (en) * | 2016-10-20 | 2017-02-22 | 新疆农业大学 | Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof |
| CN107418831A (en) * | 2017-09-26 | 2017-12-01 | 甘肃农业大学 | A kind of milone and preparation method thereof |
| CN108504488A (en) * | 2018-04-11 | 2018-09-07 | 乌兰其其格 | A kind of milone and preparation method thereof |
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| CN101514317B (en) | 2012-02-01 |
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