CN107173783A - A kind of bechamel brewage process - Google Patents
A kind of bechamel brewage process Download PDFInfo
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- CN107173783A CN107173783A CN201710595114.9A CN201710595114A CN107173783A CN 107173783 A CN107173783 A CN 107173783A CN 201710595114 A CN201710595114 A CN 201710595114A CN 107173783 A CN107173783 A CN 107173783A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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Abstract
The invention discloses a kind of bechamel brewage process, comprise the following steps：1), raw material enters tank：It is put into after soya bean and highland barley are pre-processed respectively in proportion and boils tank, adds fresh milk；2), cook：Raw material, which enters after tank, controls temperature to carry out boiling, is cooled down after boiling standby；3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, salt, white bent brick song, sweet wine liquid, acid protease and amylase then added into fermentation tank, is fermented after stirring, obtains ripe moromi；4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base.The present invention passes through using peel soya bean and highland barley, milk as raw material, using rational proportion, white bent brick song, sweet wine liquid, acid protease and amylase is added to be fermented, fermentation ends carry out dregs of fat natural separation, bechamel is obtained, the bechamel nutrition of production is more rich, and light yellow in color is transparent, local flavor is delicious unique, and product competitiveness is strong.
Description
Technical field
The present invention relates to soy sauce brewing technical field, and in particular to a kind of bechamel brewage process.
Background technology
Soy sauce is Chinese tradition flavouring, is using the vegetable proteins such as soybean, wheat, wheat bran and carbohydrate to be main former
Material, is formed through microbial fermentation with special color and luster, flavour and the baste of figure.
According to GB/T18186-2000 standards, China makes soy sauce according to production technology difference, is divided into two major classes：One class
It is high-salt fermentation technique soy sauce, another kind of is low salt solid state fermentation soy sauce.
With the increasingly fierceness of market competition, the quality competition of brand soy sauce has become the main flow of current soy sauce development,
Develop first choice of the soy sauce as enterprise being possessed of good qualities with peculiar flavour.Bechamel at present on the market is more with vegetable protein
Hydrolyzate allotment is formed, or adds activated carbon decolorizing to form with light soy sauce, and small part is using wheat or flour as raw material, addition food addition
Agent allotment is formed.
The content of the invention
It is an object of the invention to provide a kind of bechamel brewage process, the technique is that a kind of new bechamel brewages skill
Art, the bechamel prepared by the technique has abundant nutritive value, forms characteristic superior flavor and natural color, improves
Bechamel product competitiveness.
The present invention is achieved through the following technical solutions：
A kind of bechamel brewage process, comprises the following steps：
1), raw material enters tank：It is put into after soya bean and highland barley are pre-processed respectively in proportion and boils tank, adds fresh milk；
2), cook：Raw material, which enters after tank, controls temperature to carry out boiling, is cooled down after boiling standby；
3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, then added into fermentation tank salt, white bent brick it is bent,
Sweet wine liquid, acid protease and amylase, are fermented after stirring, and obtain ripe moromi；
4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base.
The present invention is improved to raw material, the fermentation starter of bechamel preparation, is obtained a kind of brand-new bechamel and is prepared work
Skill.
The present invention can provide the protein needed for fermentation by adding fresh milk, fresh milk in the feed, wherein fatty water
Solution generates abundant aliphatic acid, brings the milk fragrance of bechamel, it is ensured that the face after the amino acid content of bechamel and fermentation
Color is not deepened, by adding white bent brick song, sweet wine liquid, acid protease and amylase during the fermentation, adds white bent brick bent
Enzyme activity energy decomposing protein and sugar bent during fermentation is ensure that, and can guarantee that the color and luster of bechamel is not deepened, two are added
Kind protease can solve fermentation process enzyme system and not cause ferment not thorough, the problem of amino acid content is not high, the sweet tea of addition entirely
It is moderate that wine liquid can obtain sugariness, distinctive aroma, the mouthfeel and solid content of the bechamel fermentation of increase later stage.
Therefore, the bechamel prepared by technique of the present invention not only has abundant nutrition, and the light profit of color and luster is yellow bright, and
Merged milk delicate fragrance and sweet wine it is fragrant and sweet, form its unique local flavor and mouthfeel, the product is possessed stronger competitiveness.
Further, the ratio of soya bean and highland barley is 1:1-3, the addition of fresh milk is 1-3 times of soya bean.
It can fully ensure that the amino-acid nitrogen, full nitrogen, salt-less solid content of bechamel product reach state according to the above ratio
Family's standard, while ensureing the milk fragrance of fresh milk can embody in the product, it is ensured that the color and luster of bechamel is into light yellow.
Further, the detailed process of pretreatment：Soya bean and highland barley are moistened after water respectively, moisture control is used in 15-20%
Peeling machine is removed the peel, and is added 2-4 times of water to soak 8-10h by its weight after peeling soya bean and highland barley mixing, is used paste mill grinding.
Further, the temperature of boiling is 95-98 DEG C, maintains 30-40 minutes, is then cooled to 10-15 DEG C with refrigerator
It is standby.
Freezing ensure that it never degenerates, not by living contaminants.
Further, the addition of salt in fermentation process, white bent brick song, sweet wine liquid, acid protease and amylase is distinguished
For 9-12%, 10-15%, 10-15%, 0.1-0.3% and 0.1-0.3%, the addition is with step 2) obtain after boiling
Slurry weight.
Applicant has found that salt is too high will to suppress the generation of amino acid, the too low bechamel fermentation process of salt by long term test
Lactic acid is also easy to produce, makes bechamel mouthfeel meta-acid；White song brick is bent mainly high containing head mold, saccharifying enzymic activity, excessively causes to waste, very few
Fermentation process starch decomposes not thorough；The sweet wine liquid bechamel brings sweet taste, product is fond of eating, excessively easily in fermentation process again
Fermentation production wine, makes bechamel sauce taste not enough, vinosity is too dense, and very few bechamel mouthfeel is uncoordinated；Acid protease and amylase energy
Make up fermentation process raw material enzymolysis not thorough, albumen is changed into amino acid, starch becomes saccharogenesis, excessively easily causes enzyme preparation thalline
Decline is fast, and thalline causes to precipitate using endless, very few to cause fermentation process to be left excessive protein, starch, makes product rear
Phase sterilization process is also easy to produce protein precipitation, and therefore filtration difficulty, adds salt and various enzyme preparations according to the above ratio.
Further, fermentation temperature is 20-25 DEG C, and fermentation time is 60-90 days.
Further, the bent preparation process of white bent brick is：1 portion of rice adds 2-4 times of water to soak 4-6h, is filtered dry water, is put into
Steamer steams 1-3h, is cooled to 25-30 DEG C, and 0.5-1 parts of flour are added by 1 portion of rice, adds after 0.1-0.3% aspergillus candidus kinds and mixes
Uniformly, the addition of the aspergillus candidus kind in terms of rice weight, suppresses squarely knee-piece with bending press, is then placed in song before soaking
Room is cultivated, and deep closet temperature control is at 20-25 DEG C, incubation time 7-10 days, saccharifying enzymic activity in 2000-3000u/g, white song
Brick is bent.
Further, the preparation process of sweet wine liquid is：2-4 parts of the white wine of 20-25 degree is added by 1 part of rice song, temperature is controlled
20-25 DEG C ferment 20-30 days, detect content of reducing sugar in 20-30% sweet wine liquid.
Work as solvent with white wine in the art, meter Qu Zhong sugar decomposition can be come out, it is ensured that meter Qu is not in fermentation process
Life spends rotten, and it is moderate to obtain sugariness, distinctive aroma, the mouthfeel and solid content of the bechamel fermentation of increase later stage.
Further, meter Qu preparation process is：Glutinous rice removes plumule and melanin, by 1 part of glutinous rice through pure white machine washing rice
The water for adding 2-4 times soaks 4-6h, is filtered dry water, is put into steamer and steams 2-3h, be cooled to 30-35 DEG C, adds 0.1-0.3% aspergillus oryzaes
Well mixed, the addition of the aspergillus oryzae in terms of glutinous rice weight, is then placed in deep closet culture, deep closet temperature control exists before soaking
30-35 DEG C, incubation time 35-40h, see white hypha growth without spore occur, neutral protease vigor in 3000-5000u/g,
Meter Qu.
Further, sauce unstrained spirits is used for the production of soymilk sauce：Sauce tank is boiled in remaining sauce unstrained spirits after oil pumping, suction, is allocated on request
Into the soymilk sauce of different mouthfeels.
At present, residue of soya is not fully used generally as feed or soil fertility quality.
Brewage the accessory substance residue of soya of bechamel, the nutrition content such as its protein, carbohydrate enriches, with milk
Fragrance.In the art, soymilk sauce is developed using residue of soya, forms the mode of production that a kind of green brewages bechamel, realize
The recycling of resource, effectively prevent resource loss, can bring fair margin of profit for enterprise.
The present invention compared with prior art, has the following advantages and advantages：
1st, the present invention is by using peel soya bean and highland barley, milk as raw material, using rational proportion, adds that white bent brick is bent, sweet tea
Wine liquid, acid protease and amylase are fermented, and fermentation ends carry out dregs of fat natural separation, obtain bechamel, production it is white
Soy sauce nutrition is more rich, and light yellow in color is transparent, and local flavor is delicious unique, and product competitiveness is strong.
2nd, the present invention has not only fully ensured that the color and luster of bechamel, and realizes the recycling of residue of soya, realizes equipment for making sauce
The zero-emission of oil and green production.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment 1：
A kind of bechamel brewage process, comprises the following steps：
1), raw material enters tank：100kg soya beans and 100kg highland barleys are moistened after water respectively, and moisture is controlled 15%, is gone with peeling machine
Add 2 times of water to soak 8h by its weight after skin, peeling soya bean and highland barley mixing, with paste mill grinding, ground after slurry together with slag one
Rise to enter and boil tank；
2), cook：Raw material enters after tank to control temperature to be 95 DEG C, maintains carry out boiling within 40 minutes, cold with refrigerator after boiling
But it is standby to 10 DEG C；
3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, and the bottom of the fermentation tank is provided with stainless steel sieve
Net, be easy to material with oil separation, then into fermentation tank add 9% salt, 10% white bent brick song, 10% sweet wine liquid,
0.1% acid protease (50,000 enzyme activity) and 0.1% amylase (50,000 enzyme activity), after stirring, in 23 DEG C of constant temperature
Fermentation 60 days, obtains ripe moromi, and the white bent brick song makes：100kg rice adds 2 times of water to soak 4h, is filtered dry water, is put into steaming
Pot steams 1h, is cooled to 25 DEG C, adds after 50kg flour, plus aspergillus candidus kind 0.1kg and is well mixed, and it is bent to suppress squarely with bending press
Block, its size is determined by the bent machine mould size of brick, is then placed in deep closet culture, deep closet temperature control is in 20 DEG C, incubation time 7
My god, have visible white mycelia on brick song, saccharifying enzymic activity in 2000u/g, white bent brick it is bent, the sweet wine liquid makes：Press
The 100kg meters of bent white wine 200kg for adding 20 degree, 20 DEG C of control temperature is fermented 30 days, detect content of reducing sugar 20% sweet tea
Wine liquid, the preparation process of the meter Qu：100kg glutinous rice removes plumule and melanin, it is to avoid fermented sauce face through pure white machine washing rice
Color is deepened, 200kg water immersion 4h, is filtered dry water, is put into steamer and steams 1h, be cooled to 30 DEG C, rice is added by glutinous rice weight before immersion
Aspergillus 0.1% (10kg) is well mixed, and is then placed in deep closet culture, deep closet temperature control is at 30 DEG C, and incubation time 40h is shown in white
Color mycelial growth without spore occur, neutral protease vigor in 3000u/g, meter Qu；
4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base, and remaining sauce unstrained spirits after oil pumping is pumped into
Sauce tank is boiled, the soymilk sauce of different mouthfeels is deployed on request.
Embodiment 2：
A kind of bechamel brewage process, comprises the following steps：
1), raw material enters tank：100kg soya beans and 200kg highland barleys are moistened after water respectively, and moisture is controlled 18%, is gone with peeling machine
Add 3 times of water to soak 8h by its weight after skin, peeling soya bean and highland barley mixing, with paste mill grinding, ground after slurry together with slag one
Rise to enter and boil tank；
2), cook：Raw material enters after tank to control temperature to be 97 DEG C, maintains carry out boiling within 35 minutes, cold with refrigerator after boiling
But it is standby to 12 DEG C；
3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, and the bottom of the fermentation tank is provided with stainless steel sieve
Net, be easy to material with oil separation, then into fermentation tank add 10% salt, 12% white bent brick song, 12% sweet wine liquid,
0.2% acid protease (50,000 enzyme activity) and 0.2% amylase (50,000 enzyme activity), after stirring, in 20 DEG C of constant temperature
Fermentation 80 days, obtains ripe moromi, and the white bent brick song makes：100kg rice adds 3 times of water to soak 5h, is filtered dry water, is put into steaming
Pot steams 2h, is cooled to 28 DEG C, adds after 80kg flour, plus aspergillus candidus kind 0.2kg and is well mixed by rice weight before immersion, with pressure
Bent machine suppresses squarely knee-piece, and its size determines that be then placed in deep closet culture, deep closet temperature control exists by the bent machine mould size of brick
23 DEG C, incubation time 9 days has visible white mycelia on brick song, saccharifying enzymic activity in 2500u/g, white bent brick it is bent, the sweet tea
Wine liquid makes：By the 100kg meters of bent white wine 300kg for adding 23 degree, 23 DEG C of control temperature is fermented 25 days, and detection content of reducing sugar exists
25% sweet wine liquid, the preparation process of the meter Qu：100kg glutinous rice removes plumule and melanin through pure white machine washing rice, it is to avoid
Fermented sauce color burn, 300kg water immersion 5h, is filtered dry water, is put into steamer and steams 2h, be cooled to 32 DEG C, by glutinous rice before immersion
Weight adds aspergillus oryzae 0.1% (10kg) and is well mixed, and is then placed in deep closet culture, deep closet temperature control is at 32 DEG C, during culture
Between 35h, see white hypha growth without spore occur, neutral protease vigor in 4000u/g, meter Qu；
4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base, and remaining sauce unstrained spirits after oil pumping is pumped into
Sauce tank is boiled, the soymilk sauce of different mouthfeels is deployed on request.
Embodiment 3：
A kind of bechamel brewage process, comprises the following steps：
1), raw material enters tank：100kg soya beans and 300kg highland barleys are moistened after water respectively, and moisture is controlled 20%, is gone with peeling machine
Add 4 times of water to soak 10h by its weight after skin, peeling soya bean and highland barley mixing, with paste mill grinding, ground after slurry together with slag one
Rise to enter and boil tank；
2), cook：Raw material enters after tank to control temperature to be 98 DEG C, maintains carry out boiling within 35 minutes, cold with refrigerator after boiling
But it is standby to 15 DEG C；
3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, and the bottom of the fermentation tank is provided with stainless steel sieve
Net, be easy to material with oil separation, then into fermentation tank add 12% salt, 15% white bent brick song, 15% sweet wine liquid,
0.3% acid protease (50,000 enzyme activity) and 0.3% amylase (50,000 enzyme activity), after stirring, in 25 DEG C of constant temperature
Fermentation 90 days, obtains ripe moromi, and the white bent brick song makes：100kg rice adds 4 times of water to soak 6h, is filtered dry water, is put into steaming
Pot steams 3h, is cooled to 30 DEG C, adds after 100kg flour, plus aspergillus candidus kind 0.3kg and is well mixed by rice weight before immersion, uses
Bending press suppresses squarely knee-piece, and its size is determined by the bent machine mould size of brick, is then placed in deep closet culture, deep closet temperature control
At 25 DEG C, incubation time 10 days has visible white mycelia on brick song, saccharifying enzymic activity in 3000u/g, white bent brick it is bent, institute
State the making of sweet wine liquid：By the 100kg meters of bent white wine 400kg for adding 25 degree, 25 DEG C of control temperature is fermented 30 days, and detection reduced sugar contains
Amount 30% sweet wine liquid, the preparation process of the meter Qu：100kg glutinous rice removes plumule and melanin through pure white machine washing rice,
Fermented sauce color burn is avoided, 400kg water immersion 6h is filtered dry water, is put into steamer and steams 3h, 35 DEG C are cooled to, before immersion
Glutinous rice weight adds aspergillus oryzae 0.1% (10kg) and is well mixed, and is then placed in deep closet culture, and deep closet temperature control is at 35 DEG C, training
Support time 40h, see white hypha growth without spore occur, neutral protease vigor in 5000u/g, meter Qu；
4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base, and remaining sauce unstrained spirits after oil pumping is pumped into
Sauce tank is boiled, the soymilk sauce of different mouthfeels is deployed on request.
Comparative example 1：
This comparative example comprises the following steps：
1), raw material prepares：9 parts of wheats, 1 part of soya bean decortication, soak 6h, 128 DEG C of boiling 15min；
2), koji-making：Well-done raw material enters starter propagation machine after cooling, and access aspergillus oryzae 0.3% is well mixed koji-making, 30
℃40h；
3), ferment：Make and go to mix 5 DEG C, 23% salt solution after song, 1 part of song adds 2 parts of salt solution.30 DEG C of fermentation temperature, fermentation
90 days time；
4), squeezing takes oil：The moromi of fermentation ends, soy sauce is taken out through squeezing, and feed is done in residue of soya drying.
Comparative example 2：
It is embodiment 1 that this comparative example, which is based on, and the difference with embodiment is：Raw material is without using fresh milk.
Comparative example 3：
It is embodiment 1 that this comparative example, which is based on, and the difference with embodiment is：During the fermentation, except raw material, only add
Song (aspergillus oryzae) prepared by salt solution and comparative example 1.
Comparative example 4：
It is embodiment 1 that this comparative example, which is based on, and the difference with embodiment is：Raw material without using fresh milk, meanwhile, fermentation
During, except raw material, only add song (aspergillus oryzae) prepared by salt solution and comparative example 1.
Comparative example 5：
It is embodiment 1 that this comparative example, which is based on, and the difference with embodiment is：During the fermentation, acidic protein is only added
Any one in enzyme, amylase.
Comparative example 6：
It is embodiment 1 that this comparative example, which is based on, and the difference with embodiment is：During the fermentation, it is added without sweet wine liquid.
To embodiment 1- embodiments 3, the composition of the bechamel prepared by comparative example 1- comparative examples 6 is detected, detection knot
Fruit is as shown in table 1：
Table 1
From above-mentioned testing result：
Pass through the comparison of embodiment 1- embodiments 1 and comparative example 1：This technique compared with the prior art, bechamel
Indices are all higher.
Pass through the comparison of embodiment 1 and comparative example 2：If being added without fresh milk in the feed, product tetradecylic acid,
Hexadecylic acid, oleic acid are not all contained, and color and luster is partially deep.
Pass through the comparison of embodiment 1 and comparative example 3：During the fermentation, white bent brick song, sweet wine liquid, acid are added without
Property protease and amylase, then product amino-acid nitrogen, full nitrogen, salt-less solid, total reducing sugar are relatively low, and mouthfeel is partially salty, and total acid is higher.
Pass through the comparison of embodiment 1 and comparative example 4：Fresh milk is added without in the feed, meanwhile, in fermentation process
In, white bent brick song, sweet wine liquid, acid protease and amylase are added without, then product amino-acid nitrogen, full nitrogen are relatively low, and mouthfeel is inclined
Salty, total acid is higher, and color and luster is partially yellow.
Pass through the comparison of embodiment 1 and comparative example 5：A kind of protease is only added, then amino-acid nitrogen is relatively low.
Pass through the comparison of embodiment 1 and comparative example 6：Sweet wine liquid is added without during the fermentation, then product total reducing sugar mistake
Low, mouthfeel is partially salty.
To sum up, the indices of the bechamel prepared by this upper described technique are all higher than comparative example, embodiment amino acid
State nitrogen and full nitrogen reach the national standard first class index that makes soy sauce；Colourity is averagely lower by 28% than comparative example, and color is more shallow；Exist in milk
Flavor substance also in embodiment detect, embodiment is except there is paste flavor to also have the fragrance of milk, unique flavor.
Above-described embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc. all should be included
Within protection scope of the present invention.
Claims (10)
1. a kind of bechamel brewage process, it is characterised in that comprise the following steps：
1), raw material enters tank：It is put into after soya bean and highland barley are pre-processed respectively in proportion and boils tank, adds fresh milk；
2), cook：Raw material, which enters after tank, controls temperature to carry out boiling, is cooled down after boiling standby；
3), ferment：By step 2) material that boils that obtains is transferred in fermentation tank, then adds that salt, white bent brick be bent, sweet wine into fermentation tank
Liquid, acid protease and amylase, are fermented after stirring, and obtain ripe moromi；
4), pump：Bechamel, separation bechamel and sauce unstrained spirits are extracted out from fermenter base.
2. a kind of bechamel brewage process according to claim 1, it is characterised in that the ratio of the soya bean and highland barley is
1:1-3, the addition of fresh milk is 1-3 times of soya bean.
3. a kind of bechamel brewage process according to claim 1, it is characterised in that the detailed process of the pretreatment：
Soya bean and highland barley are moistened after water respectively, moisture is controlled in 15-20%, is removed the peel with peeling machine, pressed after peeling soya bean and highland barley mixing
Its weight adds 2-4 times of water to soak 8-10h, uses paste mill grinding.
4. a kind of bechamel brewage process according to claim 1, it is characterised in that the temperature of the boiling is 95-98
DEG C, maintain 30-40 minutes, be then cooled to refrigerator 10-15 DEG C it is standby.
5. a kind of bechamel brewage process according to claim 1, it is characterised in that salt, Bai Qu in the fermentation process
The addition of brick song, sweet wine liquid, acid protease and amylase is respectively 9-12%, 10-15%, 10-15%, 0.1-0.3%
And 0.1-0.3%, the addition is with step 2) slurry weight that obtains after boiling.
6. a kind of bechamel brewage process according to claim 1, it is characterised in that the fermentation temperature is 20-25 DEG C,
Fermentation time is 60-90 days.
7. a kind of bechamel brewage process according to claim 1, it is characterised in that the bent preparation process of the white bent brick
For：1 portion of rice adds 2-4 times of water to soak 4-6h, is filtered dry water, is put into steamer and steams 1-3h, is cooled to 25-30 DEG C, adds by 1 portion of rice
Enter 0.5-1 parts of flour, add after 0.1-0.3% aspergillus candidus kinds and be well mixed, the addition of the aspergillus candidus kind is with big before soaking
Meter Chong Liang is counted, and is suppressed squarely knee-piece with bending press, is then placed in deep closet culture, deep closet temperature control is at 20-25 DEG C, culture
Between 7-10 days, saccharifying enzymic activity in 2000-3000u/g, white bent brick it is bent.
8. a kind of bechamel brewage process according to claim 1, it is characterised in that the preparation process of the sweet wine liquid
For：2-4 parts of the white wine of 20-25 degree is added by 1 part of rice song, 20-25 DEG C of control temperature is fermented 20-30 days, detects content of reducing sugar
In 20-30% sweet wine liquid.
9. a kind of bechamel brewage process according to claim 8, it is characterised in that the preparation process of the meter Qu is：
Glutinous rice removes plumule and melanin through pure white machine washing rice, and the water for adding 2-4 times by 1 part of glutinous rice soaks 4-6h, is filtered dry water, is put into
Steamer steams 2-3h, is cooled to 30-35 DEG C, adds 0.1-0.3% aspergillus oryzaes and is well mixed, and the addition of the aspergillus oryzae is to soak
Preceding glutinous rice weight meter, is then placed in deep closet culture, deep closet temperature control is at 30-35 DEG C, and incubation time 35-40h is shown in white hypha
Growth without spore occur, neutral protease vigor in 3000-5000u/g, meter Qu.
10. a kind of bechamel brewage process according to claim any one of 1-9, it is characterised in that the sauce unstrained spirits is used for
The production of soymilk sauce：Sauce tank is boiled in remaining sauce unstrained spirits after oil pumping, suction, and the soymilk sauce of different mouthfeels is deployed on request.
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| CN201710595114.9A CN107173783A (en) | 2017-07-20 | 2017-07-20 | A kind of bechamel brewage process |
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| CN (1) | CN107173783A (en) |
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| CN110179095A (en) * | 2019-07-08 | 2019-08-30 | 黑龙江省科学院大庆分院 | A kind of preparation method of Chinese edestan fermentation sauce and its preparation method of Chinese edestan fermentation sauce powder |
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