CN109769953A - Prepare method, pulper and the soya-bean milk of soya-bean milk - Google Patents
Prepare method, pulper and the soya-bean milk of soya-bean milk Download PDFInfo
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Abstract
A kind of method preparing soya-bean milk, pulper and soya-bean milk provided by the invention, the method for preparing soya-bean milk include: that control steam injection equipment carries out steam injection to pulping materials；The pulping materials after steam injection are ground in the solution, due to being not necessarily to steep beans in the method provided by the present application for preparing soya-bean milk in the preparation, without mashing off, directly being sprayed and being ground by steam can be completed the process for preparing soya-bean milk, on the one hand shortened the production cycle for preparing soya-bean milk, eliminates the defoaming link generated after bubble beans, mashing off and mashing off in the related technology.On the other hand pulping materials are directly subjected to steam injection, the content of the isoflavones and saponin(e that can be effectively reduced in soya-bean milk obtained, it avoids because content is too low, soya-bean milk is made to have lacked the physiological active functions of the substances such as isoflavones, saponin(e again, or it avoids because of too high levels, the sense organ of flavour sweetness can disappear, and content is high again, then will appear bad rear taste.
Description
Technical field
The present invention relates to soya-bean milk preparation technical fields, more specifically, are related to a kind of method for preparing soya-bean milk, a kind of slurrying
Machine and a kind of soya-bean milk.
Background technique
Currently, needed when preparing original flavor soya-bean milk in existing technique by steeping beans process, and during steeping beans more
Meeting so that the content and saponin content of the isoflavones in soya-bean milk are promoted so that the soya-bean milk of preparation will appear in drinking it is undesirable after
Taste, while lipoxygenase is also activated during steeping beans, is catalyzed fatty acid cleavage, generates bad flavor substance, make beany flavor
Enhancing.Currently, generally adjusting the flavour of soya-bean milk by addition sugar.However, cause due to the universal sugar intake excess of modern
Health problem is got worse, and sugar-free or low sugar drink are increasingly taken seriously.
Summary of the invention
The present invention is directed at least solve one of the technical problems existing in the prior art.
One aspect of the present invention provides a kind of method for preparing soya-bean milk.
One aspect of the present invention provides a kind of pulper.
One aspect of the present invention provides a kind of soya-bean milk.
In view of a kind of above-mentioned, method preparing soya-bean milk provided by the invention, the method for preparing soya-bean milk includes: by slurrying object
After material is put into staving, control steam injection equipment carries out steam injection to pulping materials；To steaming in the solution of preset temperature
Pulping materials after vapour injection are ground；Wherein, preset temperature is more than or equal to 70 DEG C.
In the method provided by the invention for preparing soya-bean milk, control steam injection equipment carries out steam to pulping materials first
Injection, and pulping materials are ground in high temperature (70 DEG C and 70 DEG C or more) solution after the completion of steam injection, after grinding
A kind of soya-bean milk can be obtained, due in the method provided by the present application for preparing soya-bean milk in the preparation without steeping beans, without mashing off,
Directly being sprayed and being ground by steam can be completed the process for preparing soya-bean milk, on the one hand can make the production for preparing soya-bean milk in this way
Period shortens, and the defoaming link generated after bubble beans, mashing off and mashing off in the related technology is eliminated, when highly shortened process
It is long, improve processing efficiency.On the other hand pulping materials are directly subjected to steam injection, it is longer eliminates previous cost duration
Beans link is steeped, the content of the isoflavones and saponin(e that can be effectively reduced in soya-bean milk obtained, so that the content of isoflavones is big
Be less than or equal between 180mg/L in being equal to 170mg/L, the content of saponin(e be more than or equal to 570mg/L be less than or equal to 600mg/L it
Between, and soya-bean milk will not have bad rear taste and can generate unique flavour sweetness the content of isoflavones and saponin(e within this range.
It avoids because content is too low, and makes soya-bean milk lack the physiological active functions of the substances such as isoflavones, saponin(e, or avoid because containing
Measure excessively high, the sense organ of flavour sweetness can disappear, and content is high again, then will appear it is bad after taste.
It is contemplated that, the pulping materials referred in the method provided by the invention for preparing soya-bean milk can for soya bean, semen sojae atricolor,
Red bean or mung bean etc. be a kind of or combination, can according to user demand independently selected it is various can the material of slurrying exist
In protection scheme of the invention.
In addition, the method for preparing soya-bean milk provided according to that above embodiment of the present invention also has following additional technical feature:
In any of the above-described technical solution, it is preferable that the pulping materials after steam injection in the solution of preset temperature
The step of being ground further include: be filtered the obtained slurries after grinding.
In the technical scheme, after grinding, the slurries that can be obtained to grinding are filtered, so that obtained after filtering
The mouthfeel of soya-bean milk is more fine and smooth, at the same filter strainer mesh number or filter screen the number of plies can acording to the requirement of user into
Row is adjusted, to meet the user of different demands.
In any of the above-described technical solution, it is preferable that preset temperature is more than or equal to 80 DEG C and to be less than or equal to 100 DEG C.
In the technical scheme, when grinding in the solution to the pulping materials after steam injection, that is ground is molten
Solution is preferably selected as by the temperature setting of liquid within the temperature range of being more than or equal to 80 DEG C and being less than or equal to 100 DEG C
Water is able to suppress isoflavones excessive loss so that pulping materials are ground in the hot water between 80 DEG C~100 DEG C.
In any of the above-described technical solution, it is preferable that the injection temperation of steam injection equipment is more than or equal to 100 DEG C and is less than
Equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to 10min.
In the technical scheme, in steam course of injection, the injection temperation of steam injection equipment be more than or equal to 100 DEG C and
Less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to 10min, guarantees to spray in steam
The effect of bubble beans in the related technology can be played when penetrating, and can reduce containing for isoflavones and saponin(e different from the operation of bubble beans again
Amount in a specific range, guarantees the mouthfeel of soya-bean milk.
In any of the above-described technical solution, it is preferable that the injection temperation of steam injection equipment is more than or equal to 120 DEG C and is less than
Equal to 130 DEG C, and when the injection of steam injection equipment, a length of 5min that is more than or equal to is less than or equal to 8min.
In the technical scheme, in steam course of injection, the injection temperation of steam injection equipment be more than or equal to 120 DEG C and
Less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to 8min, guarantees to spray in steam
When can play in the related technology bubble beans effect, and again different from bubble beans operation, the content of isoflavones and saponin(e can be reduced
In a specific range, guarantee the mouthfeel of soya-bean milk.
In any of the above-described technical solution, it is preferable that the steam tolerance of steam injection equipment is more than or equal to 0.060m3/min
Less than or equal to 0.080m3/min。
In the technical scheme, in steam course of injection, the quantity of steam of steam injection is controlled, so that steam sprays
The steam tolerance of injection device is more than or equal to 0.060m3/ min is less than or equal to 0.080m3/ min guarantees that sprayed steam can be with system
The moisture in steam that slurry material comes into full contact with, and sprays plays the role of protecting isoflavones, prevents different in process
Flavones excessive loss improves the nutritive value of prepared soya-bean milk.
In any of the above-described technical solution, it is preferable that the spray distance of steam injection equipment be more than or equal to 8cm be less than etc.
In 10cm.
In the technical scheme, in steam course of injection, the spray distance of steam injection is controlled, so that injection
Distance can guarantee that steam can come into full contact with pulping materials in the spray distance to be less than or equal to 10cm more than or equal to 8cm,
And the moisture in the steam sprayed plays the role of protecting isoflavones, prevents isoflavones excessive loss in process, mentions
The high nutritive value of prepared soya-bean milk.
In any of the above-described technical solution, it is preferable that grinding rate when being ground to pulping materials be greater than etc.
In 5000 turns/(point × rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to 2 minutes be less than or equal to 3
Minute.
In the technical scheme, the grinding rate when being ground to pulping materials be more than or equal to 5000 turns/(point ×
Rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to 2 minutes be less than or equal to 3 minutes so that passing through
After grinding in water, pulping materials and solution can be ground as soya-bean milk.
In any of the above-described technical solution, it is preferable that the weight ratio of pulping materials and solution is 1:8 between 1:10.
In the technical scheme, when being ground to pulping materials, the weight ratio of pulping materials and solution be 1:8 extremely
Between 1:10, proportionate relationship be can be set between 1:8~10, it is ensured that the concentration for the soya-bean milk prepared is suitable.
In any of the above-described technical solution, it is preferable that pulping materials are soya bean and/or semen sojae atricolor.
In the technical scheme, soya bean and semen sojae atricolor are set by pulping materials, what is provided through the invention prepares soya-bean milk
Soya bean soya-bean milk, black soya bean soymilk or the soya bean that method is prepared and semen sojae atricolor mixing soya-bean milk can guarantee that the content of isoflavones is being greater than etc.
It is less than or equal between 180mg/L in 170mg/L, the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L,
And mouthfeel is more preferably.
According to the second aspect of the invention, the present invention provides a kind of pulper, pulper includes: staving；Steam spray
Injection device, the puff prot of steam injection equipment is towards staving, and steam injection equipment is used to carry out the intracorporal pulping materials of bucket
Steam injection；Grinding device, grinding device is for grinding the pulping materials after steam injection in the solution of preset temperature
Mill, and preset temperature is more than or equal to 70 DEG C；Control device, control device are electrically connected with steam injection equipment and grinding device respectively
It connects, control device carries out slurrying for controlling steam injection equipment and grinding device installation parameter preset.
Pulper provided by the invention includes staving, steam injection equipment, grinding device and control device, and control device is used
Any of the above-described technical solution is realized in control pulper.Steam injection equipment is used to carry out steam spray to the intracorporal pulping materials of bucket
It penetrates, and pulping materials of the grinding device for after spraying in the solution of preset temperature steam are ground, and control dress
It sets and is electrically connected respectively with steam injection equipment and grinding device, control device is for controlling steam injection equipment and grinding device peace
It fills parameter preset and carries out slurrying.Pulper provided by the invention is when preparing soya-bean milk, directly logical without mashing off without steeping beans
It crosses steam injection and the process for preparing soya-bean milk can be completed in grinding, the production cycle for preparing soya-bean milk on the one hand can be made to become in this way
It is short, the defoaming link generated after bubble beans, mashing off and mashing off in the related technology is eliminated, process duration is highly shortened, mentions
High processing efficiency.On the other hand pulping materials are directly subjected to steam injection, eliminate the previous cost longer bubble beans of duration
Link, the content of the isoflavones and saponin(e that can be effectively reduced in soya-bean milk obtained, so that the content of isoflavones is being greater than etc.
It is less than or equal between 180mg/L in 170mg/L, the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L,
And soya-bean milk will not have bad rear taste and can generate unique flavour sweetness the content of isoflavones and saponin(e within this range.It avoids
Because content is too low, and soya-bean milk is made to have lacked the physiological active functions of the substances such as isoflavones, saponin(e, or avoid because of content mistake
The sense organ of height, flavour sweetness can disappear, and content is high again, then will appear bad rear taste.
It is contemplated that, the pulping materials referred in pulper provided by the invention can be soya bean, semen sojae atricolor, red bean or green
Beans etc. are a kind of or combination, can according to user demand independently selected it is various can slurrying material of the invention
In protection scheme.
In addition, pulper provided by the invention can be household small-size soy bean milk making machine, or large scale industry soy bean milk making machine, this
Invention is not defined the size of pulper and application, is the range that the present invention is protected.In any of the above-described technology
In scheme, it is preferable that pulper further include: filter device is electrically connected with control device, and filter device is for obtaining after grinding
To slurries be filtered.
In the technical scheme, after grinding, it can be filtered by the slurries that filter device obtains grinding, so that
The mouthfeel of the soya-bean milk obtained after filtering is more fine and smooth, while the mesh number of the strainer filtered or the number of plies of filter screen can bases
The requirement of user is adjusted, to meet the user of different demands.
In any of the above-described technical solution, it is preferable that it is more than or equal to 80 DEG C that control device, which is also used to control preset temperature,
And it is less than or equal to 100 DEG C.
In the technical scheme, in the technical scheme, the pulping materials after steam injection are ground in the solution
When, the temperature setting of the solution ground is within the temperature range of being more than or equal to 80 DEG C and being less than or equal to 100 DEG C, and preferably
Solution is selected as water by ground, so that pulping materials are ground in the hot water between 80 DEG C~100 DEG C, is able to suppress isoflavones
Excessive loss.
In any of the above-described technical solution, it is preferable that control device is also used to control the injection temperation of steam injection equipment
More than or equal to 100 DEG C and it is less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to
10min。
In the technical scheme, in steam course of injection, the injection temperation of steam injection equipment be more than or equal to 100 DEG C and
Less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to 10min, guarantees to spray in steam
The effect of bubble beans in the related technology can be played when penetrating, and can reduce containing for isoflavones and saponin(e different from the operation of bubble beans again
Amount in a specific range, guarantees the mouthfeel of soya-bean milk.
In any of the above-described technical solution, it is preferable that control device is also used to control the steam tolerance of steam injection equipment
More than or equal to 0.060m3/ min and be less than or equal to 0.080m3/min。
In the technical scheme, in steam course of injection, the quantity of steam of steam injection is controlled, so that steam sprays
The steam tolerance of injection device is more than or equal to 0.060m3/ min is less than or equal to 0.080m3/ min guarantees that sprayed steam can be with system
The moisture in steam that slurry material comes into full contact with, and sprays plays the role of protecting isoflavones, prevents different in process
Flavones excessive loss improves the nutritive value of prepared soya-bean milk.
In any of the above-described technical solution, it is preferable that control device is also used to control the spray distance of steam injection equipment
For more than or equal to 8cm and less than or equal to 10cm.
In the technical scheme, in steam course of injection, the spray distance of steam injection is controlled, so that injection
Distance can guarantee that steam can come into full contact with pulping materials in the spray distance to be less than or equal to 10cm more than or equal to 8cm,
And the moisture in the steam sprayed plays the role of protecting isoflavones, prevents isoflavones excessive loss in process, mentions
The high nutritive value of prepared soya-bean milk.
In any of the above-described technical solution, it is preferable that control device be also used to control grinding device to pulping materials into
Grinding rate when row grinding be more than or equal to 5000 turns/(point × rice) and be less than or equal to 6000 turns/(point × rice), and grind
Shi Changwei is more than or equal to 2 minutes and is less than or equal to 3 minutes.
In the technical scheme, the grinding rate when being ground to pulping materials be more than or equal to 5000 turns/(point ×
Rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to 2 minutes be less than or equal to 3 minutes so that passing through
After grinding in water, pulping materials and solution can be ground as soya-bean milk.
In any of the above-described technical solution, it is preferable that control device is also used to control the weight ratio of pulping materials and solution
Example is 1:8 between 1:10.
In the technical scheme, when being ground to pulping materials, the weight ratio of pulping materials and solution be 1:8 extremely
Between 1:10, proportionate relationship be can be set between 1:8~10, it is ensured that the concentration for the soya-bean milk prepared is suitable.
In any of the above-described technical solution, it is preferable that pulping materials are soya bean and/or semen sojae atricolor.
In the technical scheme, soya bean and semen sojae atricolor are set by pulping materials, what is provided through the invention prepares soya-bean milk
Soya bean soya-bean milk, black soya bean soymilk or the soya bean that method is prepared and semen sojae atricolor mixing soya-bean milk can guarantee that the content of isoflavones is being greater than etc.
It is less than or equal between 180mg/L in 170mg/L, the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L,
And mouthfeel is more preferably.
According to the third aspect of the present invention, the present invention provides a kind of soya-bean milk, are mentioned according to first aspect any embodiment
Supply the method for preparing soya-bean milk and be prepared into, therefore, the embodiment of the present invention provide soya-bean milk have any implementation of first aspect
The whole beneficial effects for the method for preparing soya-bean milk that example provides, it is numerous to list herein.
In any of the above-described technical solution, it is preferable that isoflavone content in soya-bean milk is to be less than more than or equal to 170mg/L etc.
In 180mg/L；And/or the saponin content in soya-bean milk is to be less than or equal to 600mg/L more than or equal to 570mg/L.
In the technical scheme, obtained soya-bean milk can be guaranteed by soya-bean milk prepared by the above-mentioned method for preparing soya-bean milk
In isoflavone content be more than or equal to 170mg/L be less than or equal to 180mg/L；And/or the saponin content in soya-bean milk be greater than etc.
It is less than or equal to 600mg/L in 570mg/L.And the content of isoflavones and saponin(e within this range soya-bean milk will not have it is bad after taste and
It is sweet that unique flavour can be generated.It avoids because content is too low, and soya-bean milk is made to have lacked the physiology of the substances such as isoflavones, saponin(e
Active function, or avoid because too high levels, the sense organ of flavour sweetness can disappear, content is high again, then will appear bad rear taste.
In any of the above-described technical solution, it is preferable that acetaldehyde in soya-bean milk is to be less than more than or equal to 0.02mg/L etc.
In 0.03mg/L.
In the technical scheme, obtained soya-bean milk can be guaranteed by soya-bean milk prepared by the above-mentioned method for preparing soya-bean milk
In acetaldehyde be more than or equal to 0.02mg/L be less than or equal to 0.03mg/L, the content of acetaldehyde can be effectively reduced, protect
The mouthfeel for demonstrate,proving resulting soya-bean milk is excellent, and flavour is fresh and sweet, without bad rear taste, bright color.
Additional aspect and advantage according to the present invention will provide in following description section, partially will be from following description
In become obvious, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows the flow chart of the method for preparing soya-bean milk of one embodiment of the present of invention offer；
Fig. 2 shows the another flow charts for the method for preparing soya-bean milk that one embodiment of the present of invention provides.
Specific embodiment
To better understand the objects, features and advantages of the present invention, with reference to the accompanying drawing and specific real
Applying mode, the present invention is further described in detail.It should be noted that in the absence of conflict, the implementation of the application
Feature in example and embodiment can be combined with each other.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, the present invention may be used also
Implement in a manner of using other than the one described here, therefore, protection scope of the present invention is not by following public tool
The limitation of body embodiment.
The method that offer according to one embodiment of present invention prepares soya-bean milk is described referring to Fig. 1.
Fig. 1 shows the flow diagram of the method for the standby soya-bean milk of embodiment according to the present invention.
As shown in Figure 1, the method for the standby soya-bean milk of one embodiment according to the present invention, comprising:
S102, after pulping materials are put into staving, control steam injection equipment carries out steam injection to pulping materials；
S104 grinds the pulping materials after steam injection in the solution of preset temperature；
Wherein, preset temperature is more than or equal to 70 DEG C.
In the method provided by the invention for preparing soya-bean milk, control steam injection equipment carries out steam to pulping materials first
Injection, and pulping materials are ground in high temperature (70 DEG C and 70 DEG C or more) solution after the completion of steam injection, after grinding
A kind of soya-bean milk can be obtained, due in the method provided by the present application for preparing soya-bean milk in the preparation without steeping beans, without mashing off,
Directly being sprayed and being ground by steam can be completed the process for preparing soya-bean milk, on the one hand can make the production for preparing soya-bean milk in this way
Period shortens, and the defoaming link generated after bubble beans, mashing off and mashing off in the related technology is eliminated, when highly shortened process
It is long, improve processing efficiency.On the other hand pulping materials are directly subjected to steam injection, it is longer eliminates previous cost duration
Beans link is steeped, the content of the isoflavones and saponin(e that can be effectively reduced in soya-bean milk obtained, so that the content of isoflavones is big
Be less than or equal between 180mg/L in being equal to 170mg/L, the content of saponin(e be more than or equal to 570mg/L be less than or equal to 600mg/L it
Between, and soya-bean milk will not have bad rear taste and can generate unique flavour sweetness the content of isoflavones and saponin(e within this range.
It avoids because content is too low, and makes soya-bean milk lack the physiological active functions of the substances such as isoflavones, saponin(e, or avoid because containing
Measure excessively high, the sense organ of flavour sweetness can disappear, and content is high again, then will appear it is bad after taste.
It is contemplated that, the pulping materials referred in the method provided by the invention for preparing soya-bean milk can for soya bean, semen sojae atricolor,
Red bean or mung bean etc. be a kind of or combination, can according to user demand independently selected it is various can the material of slurrying exist
In protection scheme of the invention.
Fig. 2 shows the flow diagrams of the method for the standby soya-bean milk of embodiment according to the present invention.
As shown in Fig. 2, the method for the standby soya-bean milk of one embodiment according to the present invention, comprising:
S202, after pulping materials are put into staving, control steam injection equipment carries out steam injection to pulping materials；
S204 grinds the pulping materials after steam injection in the solution of preset temperature；
Obtained slurries after grinding are filtered by S206.
In one embodiment provided by the invention, after grinding, the slurries that can be obtained to grinding are filtered, so that
The mouthfeel of the soya-bean milk obtained after filtering is more fine and smooth, while the mesh number of the strainer filtered or the number of plies of filter screen can bases
The requirement of user is adjusted, to meet the user of different demands.
In one embodiment provided by the invention, it is preferable that preset temperature is more than or equal to 80 DEG C and to be less than or equal to 100
℃。
In this embodiment, when being ground in the solution to the pulping materials after steam injection, the solution that is ground
Temperature setting within the temperature range of being more than or equal to 80 DEG C and being less than or equal to 100 DEG C, and solution is preferably selected as water,
So that pulping materials are ground in the hot water between 80 DEG C~100 DEG C, it is able to suppress isoflavones excessive loss.
In one embodiment provided by the invention, it is preferable that the injection temperation of steam injection equipment is more than or equal to 100 DEG C
And it is less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than or equal to 10min.
In this embodiment, in steam course of injection, the injection temperation of steam injection equipment is more than or equal to 100 DEG C and small
In be equal to 130 DEG C, and the injection duration of steam injection equipment be more than or equal to 5min be less than or equal to 10min, guarantee steam spray
When can play in the related technology bubble beans effect, and again different from bubble beans operation, the content of isoflavones and saponin(e can be reduced
In a specific range, guarantee the mouthfeel of soya-bean milk.
In one embodiment provided by the invention, it is preferable that the injection temperation of steam injection equipment is more than or equal to 120 DEG C
And it is less than or equal to 130 DEG C, and a length of 5min that is more than or equal to is less than or equal to 8min when the injection of steam injection equipment.
In this embodiment, in steam course of injection, the injection temperation of steam injection equipment is more than or equal to 120 DEG C and small
In be equal to 130 DEG C, and the injection duration of steam injection equipment be more than or equal to 5min be less than or equal to 8min, guarantee steam spray when
The effect of bubble beans in the related technology can be played, and again different from the operation of bubble beans, the content that can reduce isoflavones and saponin(e exists
In specific range, guarantee the mouthfeel of soya-bean milk.
In one embodiment provided by the invention, it is preferable that the steam tolerance of steam injection equipment is more than or equal to
0.060m3/ min is less than or equal to 0.080m3/min。
In this embodiment, in steam course of injection, the quantity of steam of steam injection is controlled, so that steam sprays
The steam tolerance of device is more than or equal to 0.060m3/ min is less than or equal to 0.080m3/ min guarantees sprayed steam energy and slurrying
Material comes into full contact with, and the moisture in the steam sprayed plays the role of protecting isoflavones, prevents different Huang in process
Ketone excessive loss improves the nutritive value of prepared soya-bean milk.
In one embodiment provided by the invention, it is preferable that the spray distance of steam injection equipment is more than or equal to 8cm
Less than or equal to 10cm.
In this embodiment, in steam course of injection, the spray distance of steam injection is controlled, so that jet length
It can guarantee that steam can come into full contact with pulping materials in the spray distance to be less than or equal to 10cm more than or equal to 8cm, and
And the moisture in the steam of injection plays the role of protecting isoflavones, prevents isoflavones excessive loss in process, improves
The nutritive value of prepared soya-bean milk.
In one embodiment provided by the invention, it is preferable that the grinding rate when grinding to pulping materials is
More than or equal to 5000 turns/(point × rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to it is 2 minutes small
In equal to 3 minutes.
In this embodiment, the grinding rate when being ground to pulping materials be more than or equal to 5000 turns/(point ×
Rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to 2 minutes be less than or equal to 3 minutes so that passing through
After grinding in water, pulping materials and solution can be ground as soya-bean milk.
In one embodiment provided by the invention, it is preferable that the weight ratio of pulping materials and solution is 1:8 to 1:10
Between.
In this embodiment, when grinding to pulping materials, the weight ratio of pulping materials and solution is 1:8 to 1:
Between 10, proportionate relationship be can be set between 1:8~10, it is ensured that the concentration for the soya-bean milk prepared is suitable.
In any of the above-described technical solution, it is preferable that pulping materials are soya bean and/or semen sojae atricolor.
In the technical scheme, soya bean and semen sojae atricolor are set by pulping materials, what is provided through the invention prepares soya-bean milk
Soya bean soya-bean milk, black soya bean soymilk or the soya bean that method is prepared and semen sojae atricolor mixing soya-bean milk can guarantee that the content of isoflavones is being greater than etc.
It is less than or equal between 180mg/L in 170mg/L, the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L,
And mouthfeel is more preferably.
According to the second aspect of the invention, the present invention provides a kind of pulper, pulper includes: staving；Steam spray
Injection device, the puff prot of steam injection equipment is towards staving, and steam injection equipment is used to carry out the intracorporal pulping materials of bucket
Steam injection；Grinding device, grinding device is for grinding the pulping materials after steam injection in the solution of preset temperature
Mill, and preset temperature is more than or equal to 70 DEG C；Control device, control device are electrically connected with steam injection equipment and grinding device respectively
It connects, control device carries out slurrying for controlling steam injection equipment and grinding device installation parameter preset.
Pulper provided by the invention includes staving, steam injection equipment, grinding device and control device, and control device is used
Any of the above-described technical solution is realized in control pulper.Steam injection equipment is used to carry out steam spray to the intracorporal pulping materials of bucket
It penetrates, and pulping materials of the grinding device for after spraying in the solution of preset temperature steam are ground, and control dress
It sets and is electrically connected respectively with steam injection equipment and grinding device, control device is for controlling steam injection equipment and grinding device peace
It fills parameter preset and carries out slurrying.Pulper provided by the invention is when preparing soya-bean milk, directly logical without mashing off without steeping beans
It crosses steam injection and the process for preparing soya-bean milk can be completed in grinding, the production cycle for preparing soya-bean milk on the one hand can be made to become in this way
It is short, the defoaming link generated after bubble beans, mashing off and mashing off in the related technology is eliminated, process duration is highly shortened, mentions
High processing efficiency.On the other hand pulping materials are directly subjected to steam injection, eliminate the previous cost longer bubble beans of duration
Link, the content of the isoflavones and saponin(e that can be effectively reduced in soya-bean milk obtained, so that the content of isoflavones is being greater than etc.
It is less than or equal between 180mg/L in 170mg/L, the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L,
And soya-bean milk will not have bad rear taste and can generate unique flavour sweetness the content of isoflavones and saponin(e within this range.It avoids
Because content is too low, and soya-bean milk is made to have lacked the physiological active functions of the substances such as isoflavones, saponin(e, or avoid because of content mistake
The sense organ of height, flavour sweetness can disappear, and content is high again, then will appear bad rear taste.
It is contemplated that, the pulping materials referred in pulper provided by the invention can be soya bean, semen sojae atricolor, red bean or green
Beans etc. are a kind of or combination, can according to user demand independently selected it is various can slurrying material of the invention
In protection scheme.
In addition, pulper provided by the invention can be household small-size soy bean milk making machine, or large scale industry soy bean milk making machine, system
Steam injection equipment and grinding device inside pulp grinder can be to be arranged in staving or be independently arranged at the outside of staving to exist
The bung hole side of staving is moved to when use, it is this hair that the present invention, which is not defined the size of pulper and application,
Bright protected range.
In one embodiment provided by the invention, it is preferable that pulper further include: filter device, with control device electricity
Connection, filter device are used to for the obtained slurries after grinding being filtered.
In this embodiment, after grinding, it can be filtered by the slurries that filter device obtains grinding, so that mistake
The mouthfeel of the soya-bean milk obtained after filter is more fine and smooth, at the same filter strainer mesh number or filter screen the number of plies can according to
The requirement at family is adjusted, to meet the user of different demands.
In one embodiment provided by the invention, it is preferable that control device be also used to control preset temperature be greater than etc.
In 80 DEG C and it is less than or equal to 100 DEG C.
In this embodiment, in this embodiment, when being ground in the solution to the pulping materials after steam injection, into
The temperature setting of the solution of row grinding preferably will within the temperature range of being more than or equal to 80 DEG C and being less than or equal to 100 DEG C
Solution is selected as water, so that pulping materials are ground in the hot water between 80 DEG C~100 DEG C, it is excessive to be able to suppress isoflavones
Loss.
In one embodiment provided by the invention, it is preferable that control device is also used to control the spray of steam injection equipment
Temperature is penetrated more than or equal to 100 DEG C and is less than or equal to 130 DEG C, and the injection duration of steam injection equipment is more than or equal to 5min and is less than
Equal to 10min.
In this embodiment, in steam course of injection, the injection temperation of steam injection equipment is more than or equal to 100 DEG C and small
In be equal to 130 DEG C, and the injection duration of steam injection equipment be more than or equal to 5min be less than or equal to 10min, guarantee steam spray
When can play in the related technology bubble beans effect, and again different from bubble beans operation, the content of isoflavones and saponin(e can be reduced
In a specific range, guarantee the mouthfeel of soya-bean milk.
In one embodiment provided by the invention, it is preferable that control device is also used to control the steaming of steam injection equipment
Gas tolerance is more than or equal to 0.060m3/ min and be less than or equal to 0.080m3/min。
In this embodiment, in steam course of injection, the quantity of steam of steam injection is controlled, so that steam sprays
The steam tolerance of device is more than or equal to 0.060m3/ min is less than or equal to 0.080m3/ min guarantees sprayed steam energy and slurrying
Material comes into full contact with, and the moisture in the steam sprayed plays the role of protecting isoflavones, prevents different Huang in process
Ketone excessive loss improves the nutritive value of prepared soya-bean milk.
In one embodiment provided by the invention, it is preferable that control device is also used to control the spray of steam injection equipment
Distance is penetrated as more than or equal to 8cm and less than or equal to 10cm.
In this embodiment, in steam course of injection, the spray distance of steam injection is controlled, so that jet length
It can guarantee that steam can come into full contact with pulping materials in the spray distance to be less than or equal to 10cm more than or equal to 8cm, and
And the moisture in the steam of injection plays the role of protecting isoflavones, prevents isoflavones excessive loss in process, improves
The nutritive value of prepared soya-bean milk.
In one embodiment provided by the invention, it is preferable that control device is also used to control grinding device to slurrying
Grinding rate when material is ground be more than or equal to 5000 turns/(point × rice) and be less than or equal to 6000 turns/(point × rice), and
Grinding when it is a length of be more than or equal to 2 minutes and be less than or equal to 3 minutes.
In this embodiment, the grinding rate when being ground to pulping materials be more than or equal to 5000 turns/(point ×
Rice) be less than or equal to 6000 turns/(point × rice), and grind when it is a length of be more than or equal to 2 minutes be less than or equal to 3 minutes so that passing through
After grinding in water, pulping materials and solution can be ground as soya-bean milk.
In one embodiment provided by the invention, it is preferable that control device is also used to control pulping materials and solution
Weight ratio is 1:8 between 1:10.
In this embodiment, when grinding to pulping materials, the weight ratio of pulping materials and solution is 1:8 to 1:
Between 10, proportionate relationship be can be set between 1:8~10, it is ensured that the concentration for the soya-bean milk prepared is suitable.
In one embodiment provided by the invention, it is preferable that pulping materials are soya bean and/or semen sojae atricolor.
In this embodiment, soya bean and semen sojae atricolor are set by pulping materials, what is provided through the invention prepares the side of soya-bean milk
Soya bean soya-bean milk, black soya bean soymilk or the soya bean that method is prepared can guarantee that the content of isoflavones is being more than or equal to semen sojae atricolor mixing soya-bean milk
170mg/L is less than or equal between 180mg/L, and the content of saponin(e is less than or equal between 600mg/L more than or equal to 570mg/L, and
Mouthfeel is more preferably.
According to the third aspect of the present invention, the present invention provides a kind of soya-bean milk, are mentioned according to first aspect any embodiment
Supply the method for preparing soya-bean milk and be prepared into, therefore, the embodiment of the present invention provide soya-bean milk have any implementation of first aspect
The whole beneficial effects for the method for preparing soya-bean milk that example provides, it is numerous to list herein.
In one embodiment provided by the invention, it is preferable that the isoflavone content in soya-bean milk is more than or equal to 170mg/L
Less than or equal to 180mg/L；And/or the saponin content in soya-bean milk is to be less than or equal to 600mg/L more than or equal to 570mg/L.
In this embodiment, can be guaranteed in obtained soya-bean milk by soya-bean milk prepared by the above-mentioned method for preparing soya-bean milk
Isoflavone content be more than or equal to 170mg/L be less than or equal to 180mg/L；And/or the saponin content in soya-bean milk be more than or equal to
570mg/L is less than or equal to 600mg/L.And soya-bean milk will not have bad rear taste and meeting to the content of isoflavones and saponin(e within this range
It is sweet to generate unique flavour.It avoids because content is too low, and the physiology for making soya-bean milk lack the substances such as isoflavones, saponin(e is living
Sexual function, or avoid because too high levels, the sense organ of flavour sweetness can disappear, content is high again, then will appear bad rear taste.
In one embodiment provided by the invention, it is preferable that the acetaldehyde in soya-bean milk is more than or equal to 0.02mg/L
Less than or equal to 0.03mg/L.
In this embodiment, can be guaranteed in obtained soya-bean milk by soya-bean milk prepared by the above-mentioned method for preparing soya-bean milk
Acetaldehyde be more than or equal to 0.02mg/L be less than or equal to 0.03mg/L, the content of acetaldehyde can be effectively reduced, guarantee
The mouthfeel of resulting soya-bean milk is excellent, and flavour is fresh and sweet, without bad rear taste, bright color.
To be verified isoflavones in soya-bean milk obtained in the method for soya-bean milk, saponin(e and the acetaldehyde provided by the invention of preparing
Content value has carried out following embodiments:
Embodiment 1
Steam injection is carried out to soybean, the temperature of steam injection is 125 DEG C, injecting time 6min, and steam tolerance is
0.060m3/ min, steam port are 10cm at a distance from soybean.Hot water selects the hot water after 85 DEG C boiled when grinding, by soybean
It is mixed with hot water according to mass ratio for 1:9, carries out defibrination 2min with the rate of 5500rpm.
Using SCIONSQ-456-GC gas-chromatography-level four bars mass spectrograph (Brooker company, the U.S.), DB-WAX color is used
It composes column (30m × 0.25mm × 0.25um, thickness of liquid film 0.25um).Solid phase microextraction (SPME) hand sampling device: head
Length is respectively 50 μm of DVB/CAR on PDMS extracting heads (Canadian SUPELCO company) of 1cm.Carrier gas is helium, flow velocity
For 1mL/min.Injector temperature is 250 DEG C.Temperature program: 40 DEG C of initial temperature, 3min is kept；90 are warming up to 5 DEG C/min
DEG C, it does not keep；230 DEG C are warming up to 10 DEG C, keeps 7min.Mass Spectrometry Conditions: ionization mode is the source EI, ion source temperature 200
DEG C, electron energy 70ev, scanning range m/z are 33~350, and acquisition time is 1.8~34min.Compound is by mass spectrometry database
It retrieves and compares Relative Retention Indices.It takes soya-bean milk made from 10ml above-described embodiment 1 to be placed in 20ml gaseous extraction bottle, is put into and turns
Son is added 5uL internal standard (2- methyl -3- heptanone 50ppm) and screws bottle cap, is placed in 50 DEG C of water-baths, and weathered solid phase is micro-
Extracting head is inserted into sample bottle, stirring and adsorbing 30min.
By above-mentioned experimental procedure, in the soya-bean milk for measuring embodiment 1, acetaldehyde 0.02mg/L.
It is identified using Waters ACQUITY UPLC QTOF-MS and isolates and purifies isoflavones and saponins in soya-bean milk
Substance.Chromatographic column is ACQUITY UPLC BEH C18 (2.1mm × 100mm, 1.7 μm).The formic acid that mobile phase A is 0.1%, stream
Dynamic phase B is acetonitrile, gradient: 0~3min, 5~15%B；3~10min, 15~32.5%B；10~12min, 32.5~
100%B；12~13min, 100%B；13~13.1min, 100~5%B；13.1~15min, 5%B.Flow velocity is 0.3mL/
Min, 1 μ L of sample volume.Negative ion mode detection, mass ranges m/z20~1500, capillary voltage 3.0KV, orifice potential are
30.0V, taper hole gas velocity and Desolvention gas velocity are respectively 50L/h and 700L/h.
By above-mentioned experimental procedure, in the soya-bean milk that measures embodiment 1, isoflavone content 180mg/L, saponin content is
600mg/L。
With L, a, b value of color difference meter measurement soya-bean milk, (wherein L indicates brightness, and value is bigger, and brightness is bigger；A and b have it is positive and negative it
Point ,-a indicates redness, and+a indicates that green degree ,-b indicate yellowing, and+b indicates indigo plant degree.) measure embodiment 1 soya-bean milk brightness value be 78.
Through subjective appreciation, the soya-bean milk flavour of embodiment 1 is fresh and sweet, without bad rear taste, bright color.
Embodiment 2
Steam injection is carried out to soybean, the temperature of steam injection is 120 DEG C, injecting time 8min, and steam tolerance is
0.070m3/min, steam port are 8cm at a distance from soybean.Hot water selects the hot water after 90 DEG C boiled when grinding, by soybean with
Hot water is 1:9 mixing according to mass ratio, carries out defibrination 3min with the rate of 5000rpm.
Using SCIONSQ-456-GC gas-chromatography-level four bars mass spectrograph (Brooker company, the U.S.), DB-WAX color is used
It composes column ((30m × 0.25mm × 0.25um, thickness of liquid film 0.25um).Solid phase microextraction (SPME) hand sampling device: head
Length is respectively 50 μm of DVB/CAR on PDMS extracting heads (Canadian SUPELCO company) of 1cm.Carrier gas is helium, flow velocity
For 1mL/min.Injector temperature is 250 DEG C.Temperature program: 40 DEG C of initial temperature, 3min is kept；90 are warming up to 5 DEG C/min
DEG C, it does not keep；230 DEG C are warming up to 10 DEG C, keeps 7min.Mass Spectrometry Conditions: ionization mode is the source EI, ion source temperature 200
DEG C, electron energy 70ev, scanning range m/z are 33~350, and acquisition time is 1.8~34min.Compound is by mass spectrometry database
It retrieves and compares Relative Retention Indices.It takes soya-bean milk made from 10ml embodiment 2 to be placed in 20ml gaseous extraction bottle, is put into rotor,
5uL internal standard (2- methyl -3- heptanone 50ppm) is added and screws bottle cap, 50 DEG C of water-baths are placed in, by weathered solid phase microextraction
Head insertion sample bottle, stirring and adsorbing 30min.
By above-mentioned experimental procedure, in the soya-bean milk for measuring embodiment 2, acetaldehyde 0.03mg/L.
It is identified using Waters ACQUITY UPLC QTOF-MS and isolates and purifies isoflavones and saponins in soya-bean milk
Substance.Chromatographic column is ACQUITY UPLC BEH C18 (2.1mm × 100mm, 1.7 μm).The formic acid that mobile phase A is 0.1%, stream
Dynamic phase B is acetonitrile, gradient: 0~3min, 5~15%B；3~10min, 15~32.5%B；10~12min, 32.5~
100%B；12~13min, 100%B；13~13.1min, 100~5%B；13.1~15min, 5%B.Flow velocity is 0.3mL/
Min, 1 μ L of sample volume.Negative ion mode detection, mass ranges m/z20~1500, capillary voltage 3.0KV, orifice potential are
30.0V, taper hole gas velocity and Desolvention gas velocity are respectively 50L/h and 700L/h.
By above-mentioned experimental procedure, in the soya-bean milk that measures embodiment 2, isoflavone content 175mg/L, saponin content is
580mg/L。
With L, a, b value of color difference meter measurement soya-bean milk, (wherein L indicates brightness, and value is bigger, and brightness is bigger；A and b have it is positive and negative it
Point ,-a indicates redness, and+a indicates that green degree ,-b indicate yellowing, and+b indicates indigo plant degree.) measure embodiment 2 soya-bean milk brightness value be 75.
Through subjective appreciation, the soya-bean milk flavour of embodiment 2 is fresh and sweet, without bad rear taste, bright color.
Embodiment 3
Steam injection is carried out to soybean, the temperature of steam injection is 130 DEG C, injecting time 5min, and steam tolerance is
0.060m3/min, steam port are 8cm at a distance from soybean.Hot water selects the hot water after 85 DEG C boiled when grinding, by soybean with
Hot water is 1:9 mixing according to mass ratio, carries out defibrination 3min with the rate of 6000rpm.
Using SCIONSQ-456-GC gas-chromatography-level four bars mass spectrograph (Brooker company, the U.S.), DB-WAX color is used
It composes column (30m × 0.25mm × 0.25um, thickness of liquid film 0.25um).Solid phase microextraction (SPME) hand sampling device: head
Length is respectively 50 μm of DVB/CAR on PDMS extracting heads (Canadian SUPELCO company) of 1cm.Carrier gas is helium, flow velocity
For 1mL/min.Injector temperature is 250 DEG C.Temperature program: 40 DEG C of initial temperature, 3min is kept；90 are warming up to 5 DEG C/min
DEG C, it does not keep；230 DEG C are warming up to 10 DEG C, keeps 7min.Mass Spectrometry Conditions: ionization mode is the source EI, ion source temperature 200
DEG C, electron energy 70ev, scanning range m/z are 33~350, and acquisition time is 1.8~34min.Compound is by mass spectrometry database
It retrieves and compares Relative Retention Indices.It takes soya-bean milk made from 10ml embodiment 3 to be placed in 20ml gaseous extraction bottle, is put into rotor,
5uL internal standard (2- methyl -3- heptanone 50ppm) is added and screws bottle cap, 50 DEG C of water-baths are placed in, by weathered solid phase microextraction
Head insertion sample bottle, stirring and adsorbing 30min.
By above-mentioned experimental procedure, in the soya-bean milk for measuring embodiment 3, acetaldehyde 0.03mg/L.
It is identified using Waters ACQUITY UPLC QTOF-MS and isolates and purifies isoflavones and saponins in soya-bean milk
Substance.Chromatographic column is ACQUITY UPLC BEH C18 (2.1mm × 100mm, 1.7 μm).The formic acid that mobile phase A is 0.1%, stream
Dynamic phase B is acetonitrile, gradient: 0~3min, 5~15%B；3~10min, 15~32.5%B；10~12min, 32.5~
100%B；12~13min, 100%B；13~13.1min, 100~5%B；13.1~15min, 5%B.Flow velocity is 0.3mL/
Min, 1 μ L of sample volume.Negative ion mode detection, mass ranges m/z20~1500, capillary voltage 3.0KV, orifice potential are
30.0V, taper hole gas velocity and Desolvention gas velocity are respectively 50L/h and 700L/h.
By above-mentioned experimental procedure, in the soya-bean milk that measures embodiment 3, isoflavone content 178mg/L, saponin content is
585mg/L。
With L, a, b value of color difference meter measurement soya-bean milk, (wherein L indicates brightness, and value is bigger, and brightness is bigger；A and b have it is positive and negative it
Point ,-a indicates redness, and+a indicates that green degree ,-b indicate yellowing, and+b indicates indigo plant degree.) measure embodiment 3 soya-bean milk brightness value be 74.
Through subjective appreciation, the soya-bean milk flavour of embodiment 3 is fresh and sweet, without bad rear taste, bright color.
Embodiment 4
Steam injection is carried out to soybean, the temperature of steam injection is 120 DEG C, injecting time 6min, and steam tolerance is
0.060m3/min, steam port are 8cm at a distance from soybean.Hot water selects the hot water after 80 DEG C boiled when grinding, by soybean with
Hot water is 1:8 mixing according to mass ratio, carries out defibrination 2min with the rate of 5000rpm.
Using SCIONSQ-456-GC gas-chromatography-level four bars mass spectrograph (Brooker company, the U.S.), DB-WAX color is used
It composes column (30m × 0.25mm × 0.25um, thickness of liquid film 0.25um).Solid phase microextraction (SPME) hand sampling device: head
Length is respectively 50 μm of DVB/CAR on PDMS extracting heads (Canadian SUPELCO company) of 1cm.Carrier gas is helium, flow velocity
For 1mL/min.Injector temperature is 250 DEG C.Temperature program: 40 DEG C of initial temperature, 3min is kept；90 are warming up to 5 DEG C/min
DEG C, it does not keep；230 DEG C are warming up to 10 DEG C, keeps 7min.Mass Spectrometry Conditions: ionization mode is the source EI, ion source temperature 200
DEG C, electron energy 70ev, scanning range m/z are 33~350, and acquisition time is 1.8~34min.Compound is by mass spectrometry database
It retrieves and compares Relative Retention Indices.It takes soya-bean milk made from 10ml embodiment 4 to be placed in 20ml gaseous extraction bottle, is put into rotor,
5uL internal standard (2- methyl -3- heptanone 50ppm) is added and screws bottle cap, 50 DEG C of water-baths are placed in, by weathered solid phase microextraction
Head insertion sample bottle, stirring and adsorbing 30min.
By above-mentioned experimental procedure, in the soya-bean milk for measuring embodiment 4, acetaldehyde 0.02mg/L.
It is identified again using Waters ACQUITY UPLC QTOF-MS and isolates and purifies isoflavones and saponin(e in soya-bean milk
Substance.Chromatographic column is ACQUITY UPLC BEH C18 (2.1mm × 100mm, 1.7 μm).The formic acid that mobile phase A is 0.1%,
Mobile phase B is acetonitrile, gradient: 0~3min, 5~15%B；3~10min, 15~32.5%B；10~12min, 32.5~
100%B；12~13min, 100%B；13~13.1min, 100~5%B；13.1~15min, 5%B.Flow velocity is 0.3mL/
Min, 1 μ L of sample volume.Negative ion mode detection, mass ranges m/z20~1500, capillary voltage 3.0KV, orifice potential are
30.0V, taper hole gas velocity and Desolvention gas velocity are respectively 50L/h and 700L/h.
By above-mentioned experimental procedure, in the soya-bean milk that measures embodiment 4, isoflavone content 177mg/L, saponin content is
570mg/L。
With L, a, b value of color difference meter measurement soya-bean milk, (wherein L indicates brightness, and value is bigger, and brightness is bigger；A and b have it is positive and negative it
Point ,-a indicates redness, and+a indicates that green degree ,-b indicate yellowing, and+b indicates indigo plant degree.) measure embodiment 4 soya-bean milk brightness value be 70.
Through subjective appreciation, the soya-bean milk flavour of embodiment 4 is fresh and sweet, without bad rear taste, bright color.
Embodiment 5
Steam injection is carried out to soybean, the temperature of steam injection is 130 DEG C, injecting time 8min, and steam tolerance is
0.070m3/min, steam port are 8cm at a distance from soybean.Hot water selects the hot water after 85 DEG C boiled when grinding, by soybean with
Hot water is 1:10 mixing according to mass ratio, carries out defibrination 2min with the rate of 6000rpm.
SCIONSQ-456-GC gas-chromatography-level four bars mass spectrograph (Brooker company, the U.S.) is used again, uses DB-WAX
Chromatographic column ((30m × 0.25mm × 0.25um, thickness of liquid film 0.25um).Solid phase microextraction (SPME) hand sampling device: head
Minister's degree is respectively 50 μm of DVB/CAR on PDMS extracting heads (Canadian SUPELCO company) of 1cm.Carrier gas is helium, stream
Speed is 1mL/min.Injector temperature is 250 DEG C.Temperature program: 40 DEG C of initial temperature, 3min is kept；It is warming up to 5 DEG C/min
It 90 DEG C, does not keep；230 DEG C are warming up to 10 DEG C, keeps 7min.Mass Spectrometry Conditions: ionization mode is the source EI, and ion source temperature is
200 DEG C, electron energy 70ev, scanning range m/z are 33~350, and acquisition time is 1.8~34min.Compound is by mass spectrometric data
Library searching simultaneously compares Relative Retention Indices.It takes soya-bean milk made from 10ml embodiment 5 to be placed in 20ml gaseous extraction bottle, is put into and turns
Son is added 5uL internal standard (2- methyl -3- heptanone 50ppm) and screws bottle cap, is placed in 50 DEG C of water-baths, and weathered solid phase is micro-
Extracting head is inserted into sample bottle, stirring and adsorbing 30min.
By above-mentioned experimental procedure, in the soya-bean milk for measuring embodiment 5, acetaldehyde 0.03mg/L.
It is identified using Waters ACQUITY UPLC QTOF-MS and isolates and purifies isoflavones and saponins in soya-bean milk
Substance.Chromatographic column is ACQUITY UPLC BEH C18 (2.1mm × 100mm, 1.7 μm).The formic acid that mobile phase A is 0.1%, stream
Dynamic phase B is acetonitrile, gradient: 0~3min, 5~15%B；3~10min, 15~32.5%B；10~12min, 32.5~
100%B；12~13min, 100%B；13~13.1min, 100~5%B；13.1~15min, 5%B.Flow velocity is 0.3mL/
Min, 1 μ L of sample volume.Negative ion mode detection, mass ranges m/z20~1500, capillary voltage 3.0KV, orifice potential are
30.0V, taper hole gas velocity and Desolvention gas velocity are respectively 50L/h and 700L/h.
By above-mentioned experimental procedure, in the soya-bean milk that measures embodiment 5, isoflavone content 170mg/L, saponin content is
570mg/L。
With L, a, b value of color difference meter measurement soya-bean milk, (wherein L indicates brightness, and value is bigger, and brightness is bigger；A and b have it is positive and negative it
Point ,-a indicates redness, and+a indicates that green degree ,-b indicate yellowing, and+b indicates indigo plant degree.) measure embodiment 1 soya-bean milk brightness value be 78.
Through subjective appreciation, the soya-bean milk flavour of embodiment 5 is fresh and sweet, without bad rear taste, bright color.
Subjective appreciation shows that consumer prefers soya-bean milk of the brightness between 65~85, soya-bean milk made from the prior art
Generally 90 or more, brightness value of the soya-bean milk prepared by the present invention in 5 groups of experiments is all satisfied between 65~85 brightness value.
By above-described embodiment 1 to embodiment 5 as it can be seen that acetaldehyde is substantially reduced in soya-bean milk obtained of the invention,
The acetaldehyde of the soya-bean milk prepared in the related technology exists in 3mg/L or more, the acetaldehyde of the soya-bean milk of invention preparation of the invention
0.02~0.03mg/L；The content of the isoflavones of the soya-bean milk prepared in the related art is 240mg/L, soya-bean milk produced by the present invention
Isoflavone content is 170~180mg/L；The saponin content of the soya-bean milk prepared in the related art is 1300mg/L, system of the present invention
The soya-bean milk saponin content obtained is 570~600mg/L；It can be seen that relative to the relevant technologies, in preparation method of soymilk provided by the invention
The content of the soya-bean milk acetaldehyde of preparation, isoflavones and saponin(e all has apparent change.
Meanwhile needing also at least to need 15~35min by the bubble beans of or so six hours, mashing off in the related art,
And the present invention is in contrast, the production cycle is extremely short.90 or more, subjective appreciation shows the soya-bean milk brightness value of the relevant technologies preparation
Between 75~80, soya-bean milk bright color is easy to consumer and likes for the brightness of soya-bean milk of the present invention.
Embodiment 6
Using the other conditions of embodiment 1 as invariant, using steam spray distance as independent variable, isoflavones in soya-bean milk is observed
Changes of contents.Experimental result is as shown in table 1 below:
Table 1
| Steam spray distance/cm | 1 | 5 | 8 | 10 | 15 | 20 | 30 |
| Isoflavone content/mgL-1 | 220 | 192 | 186 | 180 | 198 | 199 | 238 |
Wherein, the parameter of embodiment 1 are as follows: steam injection is carried out to soybean, the temperature of steam injection is 125 DEG C, when injection
Between be 6min, steam tolerance be 0.060m3/min, steam port at a distance from soybean be 10cm.Hot water selects 85 DEG C when grinding
Soybean is mixed with hot water according to mass ratio for 1:9, carries out defibrination 2min with the rate of 5500rpm by the hot water after boiled.And
Observation method in observing soya-bean milk when the content of isoflavones is to be identified using Waters ACQUITY UPLC QTOF-MS point
From isoflavones in purifying soya-bean milk.
By table 1 as it can be seen that when setting spray distance between 8cm~10cm, the value of isoflavone content can be
180mg·L-1~186mgL-1, using steam spray distance provided by the invention and quantity of steam, the synergistic effect of the two generation
It enables to play protection isoflavones there are also certain moisture content in soybean, prevents excessive loss in process, improve battalion
Support the effect of value.Isoflavones excessive loss is equally also able to suppress using 80~90 DEG C of hot water defibrination, and 80~90
The Partial digestion of isoflavones can be promoted by the collaboration of the two with the rate defibrination of 5000~6000rpm in DEG C hot water, so that
Isoflavones can reach above range, and with this condition, and degradation of this degradation rate much higher than genistein (can produce
Raw bitter taste) so that soya-bean milk product obtained is not required to addition sucrose to cover the bitter taste of soya-bean milk product.
Furthermore find that the content of isoflavones and saponin(e can not only influence whether soya-bean milk has not under study for action in the present invention
It is good after taste, also will affect its whether or else add sucrose in the case where, if the organoleptic attribute of zestful sweetness.It is made in the present invention
Soya-bean milk in, isoflavone content is 170~180mg/L, saponin content is 570~600mg/L, content soya-bean milk within this range
There will not be bad rear taste and unique flavour sweetness can be generated.Content is too low, and soya-bean milk is made to have lacked isoflavones, saponin(e etc.
The sense organ of the physiological active functions of substance, too high levels, flavour sweetness can disappear, and content is high again, then will appear bad rear taste.
To sum up, the method provided by the invention for preparing soya-bean milk needs not move through bubble beans and mashing off technique, effectively reduces and adds
Working hour is long, and the production cycle is extremely short, wide market；Beans made of the method for soya-bean milk are prepared using provided by the invention simultaneously
Slurry, soya-bean milk bright color, free from beany flavor are also substantially reduced acetaldehyde, have dense beany flavour；It is mentioned using the present invention
Soya-bean milk made of the method for confession, flavour is fresh and sweet, without bad rear taste.
In the description of this specification, term " multiple " then refers to two or more, unless otherwise restricted clearly, art
The orientation or positional relationship of the instructions such as language "upper", "lower" is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of
The description present invention and simplified description, rather than the device or element of indication or suggestion meaning must have a particular orientation, with spy
Fixed orientation construction and operation, therefore be not considered as limiting the invention；Term " connection ", " installation ", " fixation " etc. are equal
It shall be understood in a broad sense, for example, " connection " may be fixed connection or may be dismantle connection, or integral connection；It can be
It is connected directly, it can also be indirectly connected through an intermediary.It for the ordinary skill in the art, can be according to specific
Situation understands the concrete meaning of above-mentioned term in the present invention.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean that particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one reality of the invention
It applies in example or example.In the present specification, schematic expression of the above terms are not necessarily referring to identical embodiment or reality
Example.Moreover, description particular features, structures, materials, or characteristics can in any one or more of the embodiments or examples with
Suitable mode combines.
These are only the preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.All within the spirits and principles of the present invention, it is made it is any modification,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (16)
1. a kind of method for preparing soya-bean milk, which is characterized in that the method for preparing soya-bean milk includes:
After pulping materials are put into staving, control steam injection equipment carries out steam injection to the pulping materials；
The pulping materials after steam injection are ground in the solution of preset temperature；
Wherein the preset temperature is more than or equal to 70 DEG C.
2. the method according to claim 1 for preparing soya-bean milk, which is characterized in that it is described in the solution of preset temperature to steaming
The step of pulping materials after vapour injection are ground further include:
Obtained slurries after grinding are filtered.
3. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
The preset temperature is more than or equal to 80 DEG C and to be less than or equal to 100 DEG C.
4. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
The injection temperation of the steam injection equipment is more than or equal to 100 DEG C and is less than or equal to 130 DEG C, and the steam injection equipment
Injection duration be more than or equal to 5min and be less than or equal to 10min.
5. the method according to claim 4 for preparing soya-bean milk, which is characterized in that
The injection temperation of the steam injection equipment is more than or equal to 120 DEG C and is less than or equal to 130 DEG C, and the steam injection equipment
Injection when it is a length of be more than or equal to 5min and be less than or equal to 8min.
6. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that the steam of the steam injection equipment
Tolerance is more than or equal to 0.060m3/ min and be less than or equal to 0.080m3/min。
7. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
The spray distance of the steam injection equipment is more than or equal to 8cm and to be less than or equal to 10cm.
8. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
Grinding rate when being ground to the pulping materials be more than or equal to 5000 turns/(point × rice) and be less than or equal to
6000 turns/(point × rice), and grind when a length of be more than or equal to 2 minutes and be less than or equal to 3 minutes.
9. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
The weight ratio of the pulping materials and the solution is 1:8 between 1:10.
10. the method according to claim 1 or 2 for preparing soya-bean milk, which is characterized in that
The pulping materials are soya bean and/or semen sojae atricolor.
11. a kind of pulper, which is characterized in that the pulper includes:
Staving；
Steam injection equipment, the puff prot of the steam injection equipment is towards the staving, and the steam injection equipment is used for
Steam injection is carried out to the intracorporal pulping materials of the bucket；
Grinding device, the grinding device is for carrying out the pulping materials after steam injection in the solution of preset temperature
Grinding, and the preset temperature is more than or equal to 70 DEG C；
Control device, the control device are electrically connected with the steam injection equipment and the grinding device respectively, the control
Device carries out slurrying for controlling the steam injection equipment and grinding device installation parameter preset.
12. pulper according to claim 11, which is characterized in that the pulper further include:
Filter device is electrically connected with the control device, and the filter device is used to carry out in the obtained slurries after grinding
Filter.
13. pulper according to claim 11 or 12, which is characterized in that
The control device includes the method for preparing soya-bean milk as described in any one of claims 1 to 10.
14. a kind of soya-bean milk, which is characterized in that the method preparation according to any one of claim 1 to 10 for preparing soya-bean milk
It obtains.
15. soya-bean milk according to claim 14, which is characterized in that
Isoflavone content in the soya-bean milk is to be less than or equal to 180mg/L more than or equal to 170mg/L；And/or in the soya-bean milk
Saponin content is to be less than or equal to 600mg/L more than or equal to 570mg/L.
16. soya-bean milk according to claim 14 or 15, which is characterized in that
Acetaldehyde in the soya-bean milk is to be less than or equal to 0.03mg/L more than or equal to 0.02mg/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711124667.2A CN109769953B (en) | 2017-11-14 | 2017-11-14 | Method for preparing soybean milk, pulping machine and soybean milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711124667.2A CN109769953B (en) | 2017-11-14 | 2017-11-14 | Method for preparing soybean milk, pulping machine and soybean milk |
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| CN109769953A true CN109769953A (en) | 2019-05-21 |
| CN109769953B CN109769953B (en) | 2022-07-08 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042645A (en) * | 1988-10-31 | 1990-06-06 | 雀巢制品公司 | The processing of green coffee |
| JP2007295888A (en) * | 2006-05-02 | 2007-11-15 | Kazuhiko Uesugi | Apparatus and method for producing soymilk |
| JP2009268405A (en) * | 2008-05-07 | 2009-11-19 | Mase:Kk | Method and apparatus for producing soy milk |
| CN101862124A (en) * | 2010-06-07 | 2010-10-20 | 美的集团有限公司 | Steam heating type soybean milk machine |
| CN201734546U (en) * | 2010-06-09 | 2011-02-09 | 九阳股份有限公司 | Soybean milk grinder |
| CN107318992A (en) * | 2017-09-05 | 2017-11-07 | 史笑寒 | A kind of soya-bean milk slurries of the DHA containing high concentration and preparation method and application |
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2017
- 2017-11-14 CN CN201711124667.2A patent/CN109769953B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042645A (en) * | 1988-10-31 | 1990-06-06 | 雀巢制品公司 | The processing of green coffee |
| JP2007295888A (en) * | 2006-05-02 | 2007-11-15 | Kazuhiko Uesugi | Apparatus and method for producing soymilk |
| JP2009268405A (en) * | 2008-05-07 | 2009-11-19 | Mase:Kk | Method and apparatus for producing soy milk |
| CN101862124A (en) * | 2010-06-07 | 2010-10-20 | 美的集团有限公司 | Steam heating type soybean milk machine |
| CN201734546U (en) * | 2010-06-09 | 2011-02-09 | 九阳股份有限公司 | Soybean milk grinder |
| CN107318992A (en) * | 2017-09-05 | 2017-11-07 | 史笑寒 | A kind of soya-bean milk slurries of the DHA containing high concentration and preparation method and application |
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| Publication number | Publication date |
|---|---|
| CN109769953B (en) | 2022-07-08 |
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