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Production process of milk soy

A production method and technology of soy sauce, applied in milk preparations, food preparation, dairy products, etc., can solve problems that are not conducive to human health, and achieve effects that are beneficial to health, high in safety, and high in nutritional value

Inactive Publication Date: 2003-02-26
许多海 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because soybean soy sauce contains synthetic chemical preservatives such as benzoate, which is extremely harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A most preferred embodiment is provided below.

[0015] Take 200kg of tested fresh milk, filter it through four layers of gauze, and skim it at 32°C. Slowly add 10% lactic acid solution to the skim milk under stirring to make the pH = 4.6, precipitate casein, obtain 15kg of casein with a certain amount of water after centrifugal drying, steam in a steamer for 60 minutes, cool to room temperature, and set aside ; Another 60kg weight of wheat is taken, fried yellow, crushed to 100-150 mesh, steamed in a steamer for 60 minutes, taken out and cooled to 25°C-27°C, adding the sum of the prepared hydrous casein and wheat weight, which is 75kg 0.05% Aspergillus oryzae spores, mixed evenly and sieved again, moved into the koji making room for 78 hours. During the whole process of koji making, the temperature of the material should not exceed 38°C and the conditions such as sanitation and humidity should be strictly controlled; the prepared koji After taking it out, mix it with ...

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PUM

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Abstract

The production process of milk soy includes the technological steps of extracting casein as protein material from fresh animal colostrums, protein hydrolysis to prepare yeast, fermentation, brewing, filtering, disinfection, cooling, classifying and packing. The said milk soy has amino acids and peptides produced by the casein, special flavor, rich P and Ca, rich nutritious components and no chemical additive and is safe and good for health.

Description

technical field [0001] The invention relates to a production method of soy sauce, in particular to a production method of milky soy sauce, which belongs to the production method of soy sauce. Background technique [0002] Soybean soy sauce is fermented and brewed by traditional technology, and it is the main seasoning soy sauce we use at present. Because soybean soy sauce contains synthetic chemical preservatives such as benzoate, it is extremely harmful to human health. Contents of the invention [0003] The purpose of the present invention is to provide a production method of milky soy sauce with unique flavor, high nutritional value and without any synthetic chemical preservatives. [0004] The object of the present invention is implemented by the following technical solutions: the steps are as follows: through extracting casein from fresh animal milk as protein raw material, then using proteolytic bacteria to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23L27/50
Inventor 乌云苏都王巴特尔许多海
Owner 许多海
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