CN109769953B - Method for preparing soybean milk, pulping machine and soybean milk - Google Patents
Method for preparing soybean milk, pulping machine and soybean milk Download PDFInfo
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Abstract
The invention provides a method for preparing soybean milk, a pulping machine and the soybean milk, wherein the method for preparing the soybean milk comprises the following steps: controlling a steam injection device to perform steam injection on the pulping material; the soybean milk preparing method has the advantages that soybean milk preparing materials after steam injection are ground in the solution, soybean milk does not need to be soaked and boiled during preparation, and the process of preparing soybean milk can be completed directly through steam injection and grinding. On the other hand, the soybean milk is directly sprayed with steam, so that the content of isoflavone and saponin in the prepared soybean milk can be effectively reduced, the phenomenon that the soybean milk lacks the physiological activity function of the isoflavone, the saponin and other substances due to too low content is avoided, or the phenomenon that the sweet taste sense organ disappears due to too high content, and the bad aftertaste appears due to the too high content is avoided.
Description
Technical Field
The invention relates to the technical field of soybean milk preparation, and particularly relates to a method for preparing soybean milk, a soybean milk maker and the soybean milk.
Background
At present, the original-taste soybean milk is prepared in the existing process through a soybean soaking process, the isoflavone content and the saponin content in the soybean milk are increased in the soybean soaking process, so that the prepared soybean milk has undesirable aftertaste in drinking, and lipoxygenase is activated in the soybean soaking process to catalyze the cracking of fatty acid, so that undesirable flavor substances are generated, and the beany flavor is enhanced. At present, the taste of soybean milk is generally adjusted by adding sugar. However, due to the increasing health problems that are caused by the general excess of sugar intake in modern people, sugar-free or low-sugar drinks are gaining increasing attention.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
One aspect of the present invention provides a method for preparing soybean milk.
One aspect of the present invention provides a pulper.
One aspect of the present invention provides a soybean milk.
In view of the above, the present invention provides a method for preparing soybean milk, the method for preparing soybean milk comprising: after the pulping material is put into the barrel body, controlling a steam injection device to perform steam injection on the pulping material; grinding the pulping material subjected to steam injection in a solution at a preset temperature; wherein the preset temperature is more than or equal to 70 ℃.
According to the method for preparing the soybean milk, the steam injection device is controlled to perform steam injection on the soybean milk making material, the soybean milk making material is ground in the solution with high temperature (70 ℃ and above 70 ℃) after the steam injection is finished, and the soybean milk can be obtained after the grinding. On the other hand, the soybean milk is directly sprayed with steam, so that the conventional long-time soybean soaking link is omitted, the contents of isoflavone and saponin in the prepared soybean milk can be effectively reduced, the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the soybean milk with the contents of isoflavone and saponin in the range has no bad aftertaste and can generate unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
It is conceivable that the soybean milk material mentioned in the method for preparing soybean milk provided by the present invention may be one or a combination of soybean, black bean, red bean or mung bean, and various soybean milk materials which can be selected autonomously according to the user's needs are included in the protection scheme of the present invention.
In addition, the method for preparing soybean milk according to the above embodiment of the present invention has the following additional technical features:
in any of the above technical solutions, preferably, the step of grinding the steam-sprayed pulping material in the solution at the preset temperature further includes: the slurry obtained after grinding was filtered.
In the technical scheme, after grinding, the ground soybean milk can be filtered, so that the taste of the soybean milk obtained after filtering is finer and smoother, and the mesh number of the filtering net or the layer number of the filtering net can be adjusted according to the requirements of users, so as to meet the users with different requirements.
In any of the above technical solutions, preferably, the preset temperature is greater than or equal to 80 ℃ and less than or equal to 100 ℃.
In the technical scheme, when the pulping material after steam injection is ground in the solution, the temperature of the solution for grinding is set in the temperature range of more than or equal to 80 ℃ and less than or equal to 100 ℃, and the solution is preferably selected to be water, so that the pulping material is ground in hot water at the temperature of between 80 and 100 ℃, and the excessive loss of isoflavone can be inhibited.
In any of the above technical solutions, preferably, the injection temperature of the steam injection device is greater than or equal to 100 ℃ and less than or equal to 130 ℃, and the injection time of the steam injection device is greater than or equal to 5min and less than or equal to 10 min.
According to the technical scheme, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 100 ℃ and less than or equal to 130 ℃, the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10min, the bean soaking effect in the related technology can be achieved during steam spraying, and the soybean soaking operation is different from the soybean soaking operation, so that the content of isoflavone and saponin can be reduced within a specific range, and the taste of the soybean milk is guaranteed.
In any of the above technical solutions, preferably, the injection temperature of the steam injection device is greater than or equal to 120 ℃ and less than or equal to 130 ℃, and the injection time of the steam injection device is greater than or equal to 5min and less than or equal to 8 min.
According to the technical scheme, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 120 ℃ and less than or equal to 130 ℃, the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 8min, the bean soaking effect in the related technology can be achieved during steam spraying, and the soybean soaking operation is different from the soybean soaking operation, so that the content of isoflavone and saponin can be reduced within a specific range, and the taste of the soybean milk is guaranteed.
In any of the above technical solutions, preferably, the amount of vapor of the vapor injection device is greater than or equal to 0.060m3Min is less than or equal to 0.080m3/min。
In the technical scheme, the steam amount of the steam injection is controlled in the steam injection process, so that the steam amount of the steam injection device is more than or equal to 0.060m3Min is less than or equal to 0.080m3And/min, the injected steam can be fully contacted with the soybean milk making materials, and the moisture in the injected steam plays a role in protecting isoflavone, so that the excessive loss of the isoflavone in the processing process is prevented, and the nutritive value of the prepared soybean milk is improved.
In any of the above technical solutions, preferably, the spraying distance of the steam spraying device is greater than or equal to 8cm and less than or equal to 10 cm.
In the technical scheme, the spraying distance of the steam spraying is controlled in the steam spraying process, so that the spraying distance is more than or equal to 8cm and less than or equal to 10cm, the steam can be ensured to be fully contacted with the soybean milk making material in the spraying distance, the moisture in the sprayed steam plays a role in protecting isoflavone, the excessive loss of the isoflavone in the processing process is prevented, and the nutritive value of the prepared soybean milk is improved.
In any of the above technical solutions, preferably, the grinding speed when grinding the pulping material is greater than or equal to 5000 revolutions/(min × m) and less than or equal to 6000 revolutions/(min × m), and the grinding time is greater than or equal to 2 minutes and less than or equal to 3 minutes.
In the technical scheme, the grinding speed is greater than or equal to 5000 r/(min x m) and less than or equal to 6000 r/(min x m) when the pulping material is ground, and the grinding time is greater than or equal to 2min and less than or equal to 3min, so that the pulping material and the solution can be ground into soybean milk after grinding in water.
In any of the above solutions, preferably, the weight ratio of pulping material to solution is between 1:8 and 1: 10.
According to the technical scheme, when the pulping material is ground, the weight ratio of the pulping material to the solution is 1: 8-1: 10, the proportion relation can be set to be 1: 8-10, and the appropriate concentration of the prepared soybean milk can be ensured.
In any of the above embodiments, preferably, the pulping material is soybean and/or black bean.
According to the technical scheme, the soybean milk and the black bean milk or the mixed soybean milk of the soybean and the black bean prepared by the method for preparing the soybean milk can ensure that the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the mouthfeel is better.
According to a second aspect of the present invention, there is provided a pulper comprising: a barrel body; the steam injection device is used for performing steam injection on the pulping material in the barrel body; the grinding device is used for grinding the pulping material subjected to steam injection in a solution at a preset temperature, and the preset temperature is more than or equal to 70 ℃; and the control device is electrically connected with the steam injection device and the grinding device respectively and is used for controlling the steam injection device and the grinding device to install preset parameters to carry out pulping.
The pulping machine provided by the invention comprises a barrel body, a steam injection device, a grinding device and a control device, wherein the control device is used for controlling the pulping machine to realize any one of the technical schemes. The steam injection device is used for performing steam injection on the pulping materials in the barrel, the grinding device is used for grinding the pulping materials subjected to steam injection in a solution at a preset temperature, the control device is electrically connected with the steam injection device and the grinding device respectively, and the control device is used for controlling the steam injection device and the grinding device to install preset parameters for pulping. The pulping machine provided by the invention can be used for preparing the soybean milk without soaking the soybean and boiling the soybean milk, and can be used for directly completing the process of preparing the soybean milk through steam injection and grinding, so that the production period for preparing the soybean milk can be shortened, the defoaming links generated after soaking the soybean milk, boiling the soybean milk and boiling the soybean milk in the related technology are omitted, the working procedure time is greatly shortened, and the processing efficiency is improved. On the other hand, the soybean milk is directly sprayed with steam, so that the conventional long-time soybean soaking link is omitted, the contents of isoflavone and saponin in the prepared soybean milk can be effectively reduced, the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the soybean milk with the contents of isoflavone and saponin in the range has no bad aftertaste and can generate unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
It is conceivable that the pulping materials mentioned in the pulping machine provided by the present invention may be one or a combination of soybeans, black beans, red beans or mung beans, and various materials capable of pulping which are selected autonomously according to the needs of users are included in the protection scheme of the present invention.
In addition, the pulping machine provided by the invention can be a household small-sized soybean milk machine or a large-sized industrial soybean milk machine, and the size and the application occasion of the pulping machine are not limited and are all within the protection scope of the invention. In any of the above technical solutions, preferably, the pulper further comprises: and the filtering device is electrically connected with the control device and is used for filtering the slurry obtained after grinding.
In this technical scheme, after grinding, can filter the thick liquid that the grinding obtained through filter equipment for the taste of the soybean milk that obtains after filtering is more fine and smooth, and the mesh number of the filter screen of filteration or the number of piles of filter screen can be adjusted according to user's requirement simultaneously, with the user who satisfies different demands.
In any of the above technical solutions, preferably, the control device is further configured to control the preset temperature to be greater than or equal to 80 ℃ and less than or equal to 100 ℃.
In this technical solution, in the case of grinding the steam-jetted pulp material in the solution, the temperature of the solution to be ground is set in a temperature range of 80 ℃ or more and 100 ℃ or less, and the solution is preferably selected to be water so that the pulp material is ground in hot water at 80 ℃ to 100 ℃, and excessive loss of isoflavones can be suppressed.
In any of the above technical solutions, preferably, the control device is further configured to control the injection temperature of the steam injection device to be greater than or equal to 100 ℃ and less than or equal to 130 ℃, and the injection time period of the steam injection device is greater than or equal to 5min and less than or equal to 10 min.
According to the technical scheme, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 100 ℃ and less than or equal to 130 ℃, the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10min, the bean soaking effect in the related technology can be achieved during steam spraying, and the soybean soaking operation is different from the soybean soaking operation, so that the content of isoflavone and saponin can be reduced within a specific range, and the taste of the soybean milk is guaranteed.
In any of the above technical solutions, preferably, the control device is further configured to control the amount of vapor of the vapor injection device to be greater than or equal to 0.060m3Min is less than or equal to 0.080m3/min。
In the technical scheme, the steam amount of the steam injection is controlled in the steam injection process, so that the steam amount of the steam injection device is more than or equal to 0.060m3Min is less than or equal to 0.080m3Min, ensuring that the injected steam can fully contact with the pulping material and the moisture in the injected steam plays a roleProtecting isoflavone, preventing excessive loss of isoflavone, and improving nutritive value of the prepared soybean milk.
In any of the above technical solutions, preferably, the control device is further configured to control the spraying distance of the steam spraying device to be greater than or equal to 8cm and less than or equal to 10 cm.
In the technical scheme, in the steam spraying process, the spraying distance of the steam spraying is controlled to be more than or equal to 8cm and less than or equal to 10cm, the steam can be ensured to be fully contacted with the soybean milk making material at the spraying distance, the moisture in the sprayed steam plays a role in protecting isoflavone, the excessive loss of the isoflavone in the processing process is prevented, and the nutritive value of the prepared soybean milk is improved.
In any of the above technical solutions, preferably, the control device is further configured to control a grinding speed of the grinding device when grinding the pulping material to be greater than or equal to 5000 revolutions/(minutes × m) and less than or equal to 6000 revolutions/(minutes × m), and a grinding time period is greater than or equal to 2 minutes and less than or equal to 3 minutes.
In the technical scheme, the grinding speed is greater than or equal to 5000 r/(min x m) and less than or equal to 6000 r/(min x m) when the pulping material is ground, and the grinding time is greater than or equal to 2min and less than or equal to 3min, so that the pulping material and the solution can be ground into soybean milk after grinding in water.
In any of the above solutions, preferably, the control device is further configured to control the weight ratio of the pulping material to the solution to be 1:8 to 1: 10.
According to the technical scheme, when the pulping material is ground, the weight ratio of the pulping material to the solution is 1: 8-1: 10, the proportion relation can be set to be 1: 8-10, and the appropriate concentration of the prepared soybean milk can be ensured.
In any of the above embodiments, preferably, the pulping material is soybean and/or black bean.
According to the technical scheme, the soybean milk and the black bean milk or the mixed soybean milk of the soybean and the black bean prepared by the method for preparing the soybean milk can ensure that the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the mouthfeel is better.
According to a third aspect of the present invention, the present invention provides soymilk prepared according to the method for preparing soymilk provided in any one of the embodiments of the first aspect, and therefore, the soymilk provided in the embodiments of the present invention has all the beneficial effects of the method for preparing soymilk provided in any one of the embodiments of the first aspect, which are not enumerated herein.
In any of the above technical solutions, preferably, the isoflavone content in the soybean milk is greater than or equal to 170mg/L and less than or equal to 180 mg/L; and/or the content of saponin in the soybean milk is greater than or equal to 570mg/L and less than or equal to 600 mg/L.
In the technical scheme, the soybean milk prepared by the method for preparing the soybean milk can ensure that the isoflavone content in the obtained soybean milk is more than or equal to 170mg/L and less than or equal to 180 mg/L; and/or the content of saponin in the soybean milk is greater than or equal to 570mg/L and less than or equal to 600 mg/L. While the content of isoflavone and saponin in this range does not have bad aftertaste and gives unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
In any of the above technical solutions, preferably, the acetaldehyde content in the soybean milk is greater than or equal to 0.02mg/L and less than or equal to 0.03 mg/L.
In the technical scheme, the soybean milk prepared by the method for preparing the soybean milk can ensure that the acetaldehyde content in the obtained soybean milk is more than or equal to 0.02mg/L and less than or equal to 0.03mg/L, effectively reduce the acetaldehyde content, ensure that the obtained soybean milk has excellent taste, fresh and sweet taste, no bad aftertaste and bright color.
Additional aspects and advantages in accordance with the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a flowchart illustrating a method for preparing soymilk according to an embodiment of the present invention;
fig. 2 shows another flow chart of a method for preparing soymilk according to an embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.
A method for preparing soymilk according to one embodiment of the present invention is described below with reference to fig. 1.
Fig. 1 shows a schematic flow diagram of a method for preparing soymilk according to an embodiment of the present invention.
As shown in fig. 1, a method for preparing soybean milk according to one embodiment of the present invention comprises:
s102, after the pulping material is placed into the barrel body, controlling a steam injection device to perform steam injection on the pulping material;
s104, grinding the pulping material subjected to steam injection in a solution at a preset temperature;
wherein the preset temperature is more than or equal to 70 ℃.
According to the method for preparing the soybean milk, the steam injection device is controlled to perform steam injection on the soybean milk making material, the soybean milk making material is ground in the solution at high temperature (70 ℃ and above 70 ℃) after the steam injection is finished, and the soybean milk can be obtained after grinding. On the other hand, the soybean milk is directly sprayed with steam, so that the conventional long-time soybean soaking link is omitted, the contents of isoflavone and saponin in the prepared soybean milk can be effectively reduced, the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the soybean milk with the contents of isoflavone and saponin in the range has no bad aftertaste and can generate unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
It is conceivable that the soybean milk material mentioned in the method for preparing soybean milk provided by the present invention may be one or a combination of soybean, black bean, red bean or mung bean, and various soybean milk materials which can be selected autonomously according to the user's needs are included in the protection scheme of the present invention.
Fig. 2 shows a schematic flow diagram of a method for preparing soymilk according to an embodiment of the present invention.
As shown in fig. 2, a method for preparing soybean milk according to an embodiment of the present invention includes:
s202, after the pulping material is placed into the barrel body, controlling a steam injection device to perform steam injection on the pulping material;
s204, grinding the pulping material subjected to steam injection in a solution at a preset temperature;
and S206, filtering the slurry obtained after grinding.
In an embodiment provided by the invention, after grinding, the ground soybean milk can be filtered, so that the taste of the filtered soybean milk is finer and smoother, and the mesh number of the filtering screens or the layer number of the filtering screens can be adjusted according to the requirements of users, so as to meet the users with different requirements.
In one embodiment provided by the present invention, preferably, the preset temperature is greater than or equal to 80 ℃ and less than or equal to 100 ℃.
In this embodiment, when the steam-jetted pulping material is ground in a solution, the temperature of the solution to be ground is set in a temperature range of 80 ℃ or higher and 100 ℃ or lower, and the solution is preferably selected to be water so that the pulping material is ground in hot water at 80 ℃ to 100 ℃, and excessive loss of isoflavones can be suppressed.
In one embodiment provided by the present invention, preferably, the injection temperature of the steam injection device is greater than or equal to 100 ℃ and less than or equal to 130 ℃, and the injection time of the steam injection device is greater than or equal to 5min and less than or equal to 10 min.
In the embodiment, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 100 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10min, so that the bean soaking effect in the related technology can be ensured during steam spraying, and in addition, the content of isoflavone and saponin can be reduced within a specific range unlike the operation of bean soaking, and the mouthfeel of the soybean milk is ensured.
In one embodiment provided by the present invention, preferably, the injection temperature of the steam injection device is 120 ℃ or higher and 130 ℃ or lower, and the injection time period of the steam injection device is 5min or higher and 8min or lower.
In the embodiment, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 120 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 8min, so that the bean soaking effect in the related technology can be ensured during steam spraying, and in addition, the content of isoflavone and saponin can be reduced within a specific range unlike the operation of bean soaking, and the mouthfeel of the soybean milk is ensured.
In the inventionIn one embodiment, the amount of the vapor injection device is preferably greater than or equal to 0.060m3Min is less than or equal to 0.080m3/min。
In this embodiment, during the steam injection, the amount of steam injected by the steam injection device is controlled so that the amount of steam of the steam injection device is 0.060m or more3Min is less than or equal to 0.080m3And/min, the injected steam can be ensured to be fully contacted with the soybean milk making materials, and the moisture in the injected steam plays a role in protecting isoflavone, so that the excessive loss of the isoflavone in the processing process is prevented, and the nutritive value of the prepared soybean milk is improved.
In one embodiment provided by the present invention, preferably, the spraying distance of the steam spraying device is greater than or equal to 8cm and less than or equal to 10 cm.
In the embodiment, in the steam spraying process, the spraying distance of the steam spraying is controlled to be more than or equal to 8cm and less than or equal to 10cm, the steam can be ensured to be fully contacted with the soybean milk making material at the spraying distance, the moisture in the sprayed steam plays a role in protecting isoflavone, the isoflavone is prevented from being excessively lost in the processing process, and the nutritive value of the prepared soybean milk is improved.
In one embodiment provided by the present invention, preferably, the grinding speed when grinding the pulping material is greater than or equal to 5000 revolutions/(min × m) and less than or equal to 6000 revolutions/(min × m), and the grinding time is greater than or equal to 2 minutes and less than or equal to 3 minutes.
In this example, the grinding speed at the time of grinding the slurried material was 5000 rpm/(min × m) or more and 6000 rpm/(min × m) or less, and the time period of the grinding was 2 minutes or more and 3 minutes or less, so that the slurried material and the solution could be ground into soybean milk by the grinding in water.
In one embodiment provided by the present invention, the weight ratio of pulping material to solution is preferably between 1:8 and 1: 10.
In the embodiment, when the pulping material is ground, the weight ratio of the pulping material to the solution is 1: 8-1: 10, the proportion relation can be set to be 1: 8-10, and the prepared soybean milk can be ensured to have proper concentration.
In any of the above embodiments, preferably, the pulping material is soybean and/or black bean.
According to the technical scheme, the soybean milk and the black bean milk or the mixed soybean milk of the soybean and the black bean prepared by the method for preparing the soybean milk can ensure that the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the mouthfeel is better.
According to a second aspect of the present invention, there is provided a pulper comprising: a barrel body; the steam injection device is used for performing steam injection on the pulping material in the barrel body; the grinding device is used for grinding the pulping material subjected to steam injection in a solution at a preset temperature, and the preset temperature is more than or equal to 70 ℃; and the control device is electrically connected with the steam injection device and the grinding device respectively and is used for controlling the steam injection device and the grinding device to install preset parameters to carry out pulping.
The pulping machine provided by the invention comprises a barrel body, a steam injection device, a grinding device and a control device, wherein the control device is used for controlling the pulping machine to realize any one of the technical schemes. The steam injection device is used for performing steam injection on the pulping materials in the barrel, the grinding device is used for grinding the pulping materials subjected to steam injection in a solution at a preset temperature, the control device is electrically connected with the steam injection device and the grinding device respectively, and the control device is used for controlling the steam injection device and the grinding device to install preset parameters for pulping. The pulping machine provided by the invention can be used for preparing the soybean milk without soaking the soybean and boiling the soybean milk, and can be used for directly completing the process of preparing the soybean milk through steam injection and grinding, so that the production period for preparing the soybean milk can be shortened, the defoaming links generated after soaking the soybean milk, boiling the soybean milk and boiling the soybean milk in the related technology are omitted, the working procedure time is greatly shortened, and the processing efficiency is improved. On the other hand, the soybean milk is directly sprayed with steam, so that the conventional long-time soybean soaking link is omitted, the contents of isoflavone and saponin in the prepared soybean milk can be effectively reduced, the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the soybean milk with the contents of isoflavone and saponin in the range has no bad aftertaste and can generate unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
It is conceivable that the pulping materials mentioned in the pulping machine provided by the present invention may be one or a combination of soybean, black bean, red bean or mung bean, and various kinds of pulping materials that can be selected autonomously according to the user's needs are included in the protection scheme of the present invention.
In addition, the pulping machine provided by the invention can be a household small-sized soybean milk machine or a large-sized industrial soybean milk machine, the steam injection device and the grinding device in the pulping machine can be arranged in the barrel body or independently arranged outside the barrel body and moved to one side of the barrel opening of the barrel body when in use, and the size and the application occasion of the pulping machine are not limited, which are all the protection ranges of the invention.
In an embodiment provided by the present invention, preferably, the pulper further includes: and the filtering device is electrically connected with the control device and is used for filtering the slurry obtained after grinding.
In this embodiment, after grinding, can filter the thick liquid that obtains through filter equipment to grinding for the taste of the soybean milk that obtains after filtering is more exquisite, and the mesh number of filterable filter screen or the number of piles of filter screen can be adjusted according to user's requirement simultaneously, with the user that satisfies different demands.
In one embodiment provided by the present invention, preferably, the control device is further configured to control the preset temperature to be greater than or equal to 80 ℃ and less than or equal to 100 ℃.
In this embodiment, in the case where the steam-jetted pulp material is ground in a solution, the temperature of the solution to be ground is set in a temperature range of 80 ℃ or higher and 100 ℃ or lower, and the solution is preferably selected to be water so that the pulp material is ground in hot water at 80 ℃ to 100 ℃, the excessive loss of isoflavones can be suppressed.
In one embodiment provided by the present invention, preferably, the control device is further configured to control the injection temperature of the steam injection device to be greater than or equal to 100 ℃ and less than or equal to 130 ℃, and the injection time period of the steam injection device to be greater than or equal to 5min and less than or equal to 10 min.
In the embodiment, in the steam spraying process, the spraying temperature of the steam spraying device is more than or equal to 100 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10min, so that the bean soaking effect in the related technology can be ensured during steam spraying, and in addition, the content of isoflavone and saponin can be reduced within a specific range unlike the operation of bean soaking, and the mouthfeel of the soybean milk is ensured.
In an embodiment provided by the present invention, preferably, the control device is further configured to control the amount of vapor of the vapor injection device to be greater than or equal to 0.060m3Min is less than or equal to 0.080m3/min。
In this embodiment, during the steam injection, the amount of steam injected by the steam injection device is controlled so that the amount of steam of the steam injection device is 0.060m or more3Min is less than or equal to 0.080m3And/min, the injected steam can be ensured to be fully contacted with the soybean milk making materials, and the moisture in the injected steam plays a role in protecting isoflavone, so that the excessive loss of the isoflavone in the processing process is prevented, and the nutritive value of the prepared soybean milk is improved.
In one embodiment provided by the present invention, preferably, the control device is further configured to control the spraying distance of the steam spraying device to be greater than or equal to 8cm and less than or equal to 10 cm.
In the embodiment, in the steam spraying process, the spraying distance of the steam spraying is controlled to be more than or equal to 8cm and less than or equal to 10cm, the steam can be ensured to be fully contacted with the soybean milk making material at the spraying distance, the moisture in the sprayed steam plays a role in protecting isoflavone, the isoflavone is prevented from being excessively lost in the processing process, and the nutritive value of the prepared soybean milk is improved.
In an embodiment provided by the present invention, preferably, the control device is further configured to control the grinding speed of the grinding device when grinding the pulping material to be greater than or equal to 5000 revolutions/(min × m) and less than or equal to 6000 revolutions/(min × m), and the grinding time is greater than or equal to 2 minutes and less than or equal to 3 minutes.
In this example, the grinding speed at the time of grinding the slurried material was 5000 rpm/(min × m) or more and 6000 rpm/(min × m) or less, and the time period of the grinding was 2 minutes or more and 3 minutes or less, so that the slurried material and the solution could be ground into soybean milk by the grinding in water.
In one embodiment provided by the invention, the control device is preferably further used for controlling the weight ratio of the pulping material to the solution to be 1:8 to 1: 10.
In the embodiment, when the pulping material is ground, the weight ratio of the pulping material to the solution is 1: 8-1: 10, the proportion relation can be set to be 1: 8-10, and the prepared soybean milk can be ensured to have proper concentration.
In one embodiment provided herein, the pulping material is preferably soy beans and/or black beans.
In the embodiment, the soybean milk, the black soybean milk or the mixed soybean milk of the soybean and the black soybean prepared by the method for preparing the soybean milk provided by the invention can ensure that the content of isoflavone is more than or equal to 170mg/L and less than or equal to 180mg/L, the content of saponin is more than or equal to 570mg/L and less than or equal to 600mg/L, and the mouthfeel is better.
According to a third aspect of the present invention, the present invention provides soymilk prepared according to the method for preparing soymilk provided in any one of the embodiments of the first aspect, and therefore, the soymilk provided in the embodiments of the present invention has all the beneficial effects of the method for preparing soymilk provided in any one of the embodiments of the first aspect, which are not enumerated herein.
In one embodiment provided by the invention, preferably, the isoflavone content in the soybean milk is more than or equal to 170mg/L and less than or equal to 180 mg/L; and/or the content of saponin in the soybean milk is more than or equal to 570mg/L and less than or equal to 600 mg/L.
In the embodiment, the soybean milk prepared by the method for preparing soybean milk can ensure that the isoflavone content in the obtained soybean milk is more than or equal to 170mg/L and less than or equal to 180 mg/L; and/or the content of saponin in the soybean milk is more than or equal to 570mg/L and less than or equal to 600 mg/L. While the content of isoflavone and saponin in this range does not have bad aftertaste and gives unique sweet taste. The soybean milk is prevented from lacking physiological activity functions of isoflavone, saponin and other substances due to too low content, or the phenomenon that the sweet taste is lost due to too high content and the bad aftertaste is generated due to the high content is avoided.
In one embodiment provided by the invention, the acetaldehyde content in the soybean milk is preferably more than or equal to 0.02mg/L and less than or equal to 0.03 mg/L.
In the embodiment, the soybean milk prepared by the method for preparing the soybean milk can ensure that the acetaldehyde content in the obtained soybean milk is more than or equal to 0.02mg/L and less than or equal to 0.03mg/L, can effectively reduce the acetaldehyde content, and ensures that the obtained soybean milk has excellent mouthfeel, fresh and sweet taste, no bad aftertaste and bright color.
In order to verify the content values of isoflavone, saponin and acetaldehyde in the soybean milk obtained by the method for preparing soybean milk provided by the present invention, the following examples were carried out:
example 1
Steam spraying soybean at 125 deg.C for 6min, with steam flow of 0.060m3Min, the distance between the steam port and the soybean is 10 cm. The grinding process comprises selecting boiled hot water of 85 deg.C, mixing semen glycines and hot water at a mass ratio of 1:9, and grinding at 5500rpm for 2 min.
SCION SQ-456-GC gas chromatography-quadrupole mass spectrometer (Bruker, USA) is used, DB-WAX chromatographic column (30m × 0.25mm × 0.25um, liquid film thickness 0.25 um). Solid Phase Microextraction (SPME) manual sample injection device: 50 μm DVB/CAR on PDMS extraction heads (SUPELCO, Canada) each having a head length of 1 cm. The carrier gas was helium and the flow rate was 1 mL/min. The injection port temperature was 250 ℃. Temperature rising procedure: the initial temperature is 40 ℃, and the temperature is kept for 3 min; heating to 90 deg.C at 5 deg.C/min, and keeping; the temperature is raised to 230 ℃ at 10 ℃ and kept for 7 min. Mass spectrum conditions: the ionization mode is an EI source, the temperature of the ion source is 200 ℃, the electron energy is 70ev, the scanning range m/z is 33-350, and the acquisition time is 1.8-34 min. Compounds were retrieved from mass spectral databases and compared for relative retention index. 10ml of the soybean milk prepared in the example 1 was put in a 20ml gas phase extraction flask, a rotor was placed, 5uL of an internal standard (50 ppm of 2-methyl-3-heptanone) was added, a bottle cap was screwed, the soybean milk was put in a 50 ℃ water bath, an aged solid phase microextraction head was inserted in the sample flask, and the mixture was stirred and adsorbed for 30 min.
Through the above experimental procedures, the acetaldehyde content in the soybean milk of example 1 was measured to be 0.02 mg/L.
The water ACQUITY UPLC QTOF-MS is adopted to identify, separate and purify soybean isoflavone and saponin substances in the soybean milk. The column was ACQUITY UPLC BEH C18(2.1 mm. times.100 mm,1.7 μm). Mobile phase a was 0.1% formic acid, mobile phase B was acetonitrile, elution gradient: 0-3 min, 5-15% of B; 3-10 min, 15-32.5% B; 10-12 min, 32.5-100% B; 12-13 min, 100% B; 13-13.1 min, 100-5% B; 13.1-15 min, 5% B. The flow rate was 0.3mL/min, and the amount of sample was 1. mu.L. And (3) detection in a negative ion mode, wherein the mass spectrum range m/z is 20-1500, the capillary voltage is 3.0KV, the taper hole voltage is 30.0V, and the air flow rate of the taper hole and the air flow rate of the desolventizing agent are respectively 50L/h and 700L/h.
Through the experimental steps, the content of isoflavone in the soybean milk of example 1 is determined to be 180mg/L, and the content of saponin in the soybean milk is determined to be 600 mg/L.
The value of L, a, b of the soymilk was measured by a color difference meter (wherein L represents the brightness, the larger the value, the larger the brightness, the positive and negative values of a and b, -a represents the red degree, + a represents the green degree, -b represents the yellow degree, + b represents the blue degree.) the value of the soymilk brightness of example 1 was 78.
According to sensory evaluation, the soybean milk of example 1 has fresh and sweet taste, no bad aftertaste and bright color.
Example 2
And (3) carrying out steam injection on the soybeans, wherein the steam injection temperature is 120 ℃, the injection time is 8min, the steam flow is 0.070m3/min, and the distance between a steam port and the soybeans is 8 cm. The grinding process comprises selecting 90 deg.C boiled hot water, mixing semen glycines and hot water at a mass ratio of 1:9, and grinding at 5000rpm for 3 min.
SCION-456-GC gas chromatography-quadrupole mass spectrometer (Bruker, USA) is adopted, DB-WAX chromatographic column ((30m x 0.25mm x 0.25um, liquid film thickness 0.25um) is used, Solid Phase Micro Extraction (SPME) manual sample injection device, 50 μm DVB/CAR on PDMS extraction head (SUPELCO, Canada) with head length of 1cm respectively, carrier gas is helium, flow rate is 1mL/min, injection port temperature is 250 ℃, temperature raising program, starting temperature is 40 ℃, holding 3min, raising temperature to 90 ℃ at 5 ℃/min, not holding, raising temperature to 230 ℃ at 10 ℃, holding 7min, mass spectrum condition, ionization mode is EI source, ion source temperature is 200 ℃, electron energy is 70 ℃, scanning range m/z is 33-350, collection time is 1.8-34 min, compound is retrieved from mass spectrum database and compared with relative retention index, 10mL of the compound prepared in the soybean milk example 2 is placed in 20mL gas phase extraction bottle, placing into a rotor, adding 5uL internal standard (2-methyl-3-heptanone 50ppm), screwing the bottle cap, placing into a 50 deg.C water bath, inserting the aged solid phase microextraction head into the sample bottle, stirring and adsorbing for 30 min.
Through the above experimental procedures, the acetaldehyde content in the soybean milk of example 2 was measured to be 0.03 mg/L.
The water ACQUITY UPLC QTOF-MS is adopted to identify, separate and purify soybean isoflavone and saponin substances in the soybean milk. The column was ACQUITY UPLC BEH C18(2.1 mm. times.100 mm,1.7 μm). Mobile phase a was 0.1% formic acid, mobile phase B was acetonitrile, elution gradient: 0-3 min, 5-15% of B; 3-10 min, 15-32.5% B; 10-12 min, 32.5-100% B; 12-13 min, 100% B; 13-13.1 min, 100-5% B; 13.1-15 min, 5% B. The flow rate was 0.3mL/min, and the amount of sample was 1. mu.L. And (3) detecting in a negative ion mode, wherein the mass spectrum range m/z is 20-1500, the capillary voltage is 3.0KV, the taper hole voltage is 30.0V, and the taper hole air flow rate and the desolventizing air flow rate are respectively 50L/h and 700L/h.
Through the experimental steps, the content of isoflavone in the soybean milk of example 2 is determined to be 175mg/L, and the content of saponin is determined to be 580 mg/L.
The value of the soybean milk in example 2 was measured to be 75, as measured by a color difference meter (wherein L represents the brightness, the larger the value is, the larger the brightness is, the positive and negative values of a and b are defined by-a represents the redness, + a represents the greenness, -b represents the yellowness, + b represents the blueness).
Sensory evaluation shows that the soybean milk of example 2 has fresh and sweet taste, no bad aftertaste and bright color.
Example 3
Performing steam injection on the soybeans, wherein the steam injection temperature is 130 ℃, the injection time is 5min, the steam flow is 0.060m3/min, and the distance between a steam port and the soybeans is 8 cm. The grinding process comprises selecting boiled hot water of 85 deg.C, mixing semen glycines and hot water at a mass ratio of 1:9, and grinding at 6000rpm for 3 min.
SCION SQ-456-GC gas chromatography-quadrupole mass spectrometer (Bruker, USA) is used, DB-WAX chromatographic column (30m × 0.25mm × 0.25um, liquid film thickness 0.25 um). Solid Phase Microextraction (SPME) manual sample injection device: 50 μm DVB/CAR on PDMS extraction heads (SUPELCO, Canada) each having a head length of 1 cm. The carrier gas was helium and the flow rate was 1 mL/min. The injection port temperature was 250 ℃. Temperature rising procedure: the initial temperature is 40 ℃, and the temperature is kept for 3 min; heating to 90 deg.C at 5 deg.C/min, and keeping; the temperature was raised to 230 ℃ at 10 ℃ and maintained for 7 min. Mass spectrum conditions: the ionization mode is an EI source, the temperature of the ion source is 200 ℃, the electron energy is 70ev, the scanning range m/z is 33-350, and the acquisition time is 1.8-34 min. Compounds were retrieved from the mass spectral database and compared for relative retention index. 10ml of the soybean milk prepared in the example 3 is put into a 20ml gas phase extraction bottle, a rotor is put into the extraction bottle, 5uL of internal standard (50 ppm of 2-methyl-3-heptanone) is added, a bottle cover is screwed, the extraction bottle is put into a water bath kettle at 50 ℃, an aged solid phase micro extraction head is inserted into the sample bottle, and the mixture is stirred and adsorbed for 30 min.
Through the above experimental procedures, the acetaldehyde content in the soybean milk of example 3 was measured to be 0.03 mg/L.
The water ACQUITY UPLC QTOF-MS is adopted to identify, separate and purify soybean isoflavone and saponin substances in the soybean milk. The column was ACQUITY UPLC BEH C18(2.1 mm. times.100 mm,1.7 μm). Mobile phase a was 0.1% formic acid, mobile phase B was acetonitrile, elution gradient: 0-3 min, 5-15% of B; 3-10 min, 15-32.5% B; 10-12 min, 32.5-100% B; 12-13 min, 100% B; 13-13.1 min, 100-5% B; 13.1-15 min, 5% B. The flow rate was 0.3mL/min, and the amount of sample was 1. mu.L. And (3) detecting in a negative ion mode, wherein the mass spectrum range m/z is 20-1500, the capillary voltage is 3.0KV, the taper hole voltage is 30.0V, and the taper hole air flow rate and the desolventizing air flow rate are respectively 50L/h and 700L/h.
Through the above experimental procedures, it was determined that the soybean milk of example 3 had an isoflavone content of 178mg/L and a saponin content of 585 mg/L.
The value of L, a, b of the soymilk was measured by a color difference meter (wherein L represents the brightness, the larger the value, the larger the brightness, the positive and negative values of a and b, -a represents the red degree, + a represents the green degree, -b represents the yellow degree, + b represents the blue degree.) the value of the soymilk brightness of example 3 was 74.
According to sensory evaluation, the soybean milk of example 3 has fresh and sweet taste, no bad aftertaste and bright color.
Example 4
Performing steam injection on the soybeans, wherein the steam injection temperature is 120 ℃, the injection time is 6min, the steam flow is 0.060m3/min, and the distance between a steam port and the soybeans is 8 cm. The grinding process comprises selecting 80 deg.C boiled hot water, mixing semen glycines and hot water at a mass ratio of 1:8, and grinding at 5000rpm for 2 min.
SCION SQ-456-GC gas chromatography-quadrupole mass spectrometer (Bruker, USA) is used, DB-WAX chromatographic column (30m × 0.25mm × 0.25um, liquid film thickness 0.25 um). Solid Phase Microextraction (SPME) manual sample injection device: 50 μm DVB/CAR on PDMS extraction heads (SUPELCO, Canada) each having a head length of 1 cm. The carrier gas was helium and the flow rate was 1 mL/min. The injection port temperature was 250 ℃. Temperature rising procedure: the initial temperature is 40 ℃, and the temperature is kept for 3 min; heating to 90 deg.C at 5 deg.C/min, and keeping; the temperature was raised to 230 ℃ at 10 ℃ and maintained for 7 min. Mass spectrum conditions: the ionization mode is an EI source, the temperature of the ion source is 200 ℃, the electron energy is 70ev, the scanning range m/z is 33-350, and the acquisition time is 1.8-34 min. Compounds were retrieved from the mass spectral database and compared for relative retention index. 10ml of the soybean milk obtained in example 4 was placed in a 20ml gas phase extraction flask, a rotor was placed therein, 5uL of an internal standard (50 ppm of 2-methyl-3-heptanone) was added thereto, the flask was screwed on, the flask was placed in a 50 ℃ water bath, the aged solid phase microextraction head was inserted into the sample flask, and the mixture was stirred and adsorbed for 30 min.
Through the above experimental procedures, the acetaldehyde content in the soybean milk of example 4 was measured to be 0.02 mg/L.
And then, identifying, separating and purifying soybean isoflavone and saponin substances in the soybean milk by adopting Waters ACQUITY UPLC QTOF-MS. The column was ACQUITY UPLC BEH C18(2.1 mm. times.100 mm,1.7 μm). Mobile phase a was 0.1% formic acid, mobile phase B was acetonitrile, elution gradient: 0-3 min, 5-15% of B; 3-10 min, 15-32.5% B; 10-12 min, 32.5-100% B; 12-13 min, 100% B; 13-13.1 min, 100-5% B; 13.1-15 min, 5% B. The flow rate was 0.3mL/min, and the amount of sample was 1. mu.L. And (3) detecting in a negative ion mode, wherein the mass spectrum range m/z is 20-1500, the capillary voltage is 3.0KV, the taper hole voltage is 30.0V, and the taper hole air flow rate and the desolventizing air flow rate are respectively 50L/h and 700L/h.
Through the experimental steps, the content of isoflavone in the soybean milk of example 4 is 177mg/L, and the content of saponin in the soybean milk is 570 mg/L.
The value of L, a, b of the soymilk was measured by a color difference meter (wherein L represents the brightness, the larger the value, the larger the brightness, the positive and negative values of a and b, -a represents the red degree, + a represents the green degree, -b represents the yellow degree, + b represents the blue degree.) the value of the soymilk brightness of example 4 was 70.
According to sensory evaluation, the soybean milk of example 4 has fresh and sweet taste, no bad aftertaste and bright color.
Example 5
And (3) carrying out steam injection on the soybeans, wherein the steam injection temperature is 130 ℃, the injection time is 8min, the steam flow is 0.070m3/min, and the distance between a steam port and the soybeans is 8 cm. The grinding process comprises selecting boiled hot water of 85 deg.C, mixing semen glycines and hot water at a mass ratio of 1:10, and grinding at 6000rpm for 2 min.
Then, SCION-456-GC gas chromatography-quadrupole mass spectrometer (Bruker, USA) is used, DB-WAX chromatographic column ((30m x 0.25mm x 0.25um, liquid film thickness 0.25um) is used, 50 μm DVB/CAR on PDMS extraction head (SUPELCO, Canada) with head length of 1cm is used, carrier gas is helium, flow rate is 1mL/min, injection port temperature is 250 ℃, temperature raising program is that initial temperature is 40 ℃, is kept for 3min, is raised to 90 ℃ at 5 ℃/min, is not kept, is raised to 230 ℃ at 10 ℃, is kept for 7min, mass spectrum conditions are that ionization mode is EI source, ion source temperature is 200 ℃, electron energy is 70ev, scanning range m/z is 33-350, collection time is 1.8-34 min, compound is retrieved from mass spectrum database and relative retention index is compared, 10mL of the soybean milk prepared in embodiment 5 is put into 20mL of gas phase extraction bottle, putting into a rotor, adding 5uL internal standard (2-methyl-3-heptanone 50ppm), screwing a bottle cap, putting into a 50 ℃ water bath kettle, inserting the aged solid phase micro-extraction head into a sample bottle, and stirring and adsorbing for 30 min.
Through the above experimental procedures, the acetaldehyde content in the soybean milk of example 5 was measured to be 0.03 mg/L.
The water ACQUITY UPLC QTOF-MS is adopted to identify, separate and purify soybean isoflavone and saponin substances in the soybean milk. The column was ACQUITY UPLC BEH C18(2.1 mm. times.100 mm,1.7 μm). Mobile phase a was 0.1% formic acid, mobile phase B was acetonitrile, elution gradient: 0-3 min, 5-15% of B; 3-10 min, 15-32.5% B; 10-12 min, 32.5-100% B; 12-13 min, 100% B; 13-13.1 min, 100-5% B; 13.1-15 min, 5% B. The flow rate was 0.3mL/min, and the amount of sample was 1. mu.L. And (3) detecting in a negative ion mode, wherein the mass spectrum range m/z is 20-1500, the capillary voltage is 3.0KV, the taper hole voltage is 30.0V, and the taper hole air flow rate and the desolventizing air flow rate are respectively 50L/h and 700L/h.
Through the experimental steps, the content of isoflavone in the soybean milk of example 5 is determined to be 170mg/L, and the content of saponin in the soybean milk is determined to be 570 mg/L.
The value of L, a, b of the soymilk was measured by a color difference meter (wherein L represents the brightness, the larger the value, the larger the brightness, the positive and negative values of a and b, -a represents the red degree, + a represents the green degree, -b represents the yellow degree, + b represents the blue degree.) the value of the soymilk brightness of example 1 was 78.
According to sensory evaluation, the soybean milk of example 5 has fresh and sweet taste, no bad aftertaste and bright color.
Sensory evaluation shows that consumers prefer soybean milk with the brightness of 65-85, the brightness value of the soybean milk prepared by the prior art is generally more than 90, and the brightness values of 5 experiments of the soybean milk prepared by the invention all meet the range of 65-85.
As can be seen from the above examples 1 to 5, the acetaldehyde content of the prepared soybean milk is obviously reduced, the acetaldehyde content of the soybean milk prepared in the related technology is above 3mg/L, and the acetaldehyde content of the soybean milk prepared in the invention is 0.02-0.03 mg/L; the isoflavone content of the soybean milk prepared in the related technology is 240mg/L, and the isoflavone content of the soybean milk prepared by the invention is 170-180 mg/L; the content of saponin in the soybean milk prepared in the related technology is 1300mg/L, and the content of saponin in the soybean milk prepared by the invention is 570-600 mg/L; compared with the related technology, the content of acetaldehyde, isoflavone and saponin in the soybean milk prepared by the preparation method of the soybean milk provided by the invention is obviously changed.
Meanwhile, in the related technology, about six hours of beans are required to be soaked, and at least 15-35 min is required to boil the soybean milk, but compared with the related technology, the production period is extremely short. The brightness value of the soybean milk prepared by the related technology is more than 90, and sensory evaluation shows that the brightness of the soybean milk is between 75 and 80, the color of the soybean milk is bright, and the soybean milk is easy to be loved by consumers.
Example 6
The change of isoflavone content in the soybean milk was observed with the other conditions of example 1 as invariable and the steam jet distance as independent variable. The results of the experiment are shown in table 1 below:
TABLE 1
| Steam jet distance/cm | 1 | 5 | 8 | 10 | 15 | 20 | 30 |
| Isoflavone content/mg. L-1 | 220 | 192 | 186 | 180 | 198 | 199 | 238 |
Wherein, the parameters of the embodiment 1 are as follows: performing steam injection on the soybeans, wherein the steam injection temperature is 125 ℃, the injection time is 6min, the steam flow is 0.060m3/min, and the distance between a steam port and the soybeans is 10 cm. The grinding process comprises selecting boiled hot water of 85 deg.C, mixing semen glycines and hot water at a mass ratio of 1:9, and grinding at 5500rpm for 2 min. And the observation method when observing the content of isoflavone in the soybean milk is to adopt Waters acquisition UPLC QTOF-MS to identify the soybean isoflavone in the separated and purified soybean milk.
As can be seen from Table 1, when the spraying distance is set to be between 8cm and 10cm, the isoflavone content can be set to 180 mg.L-1～186mg·L-1The steam jet distance and the steam quantity provided by the invention can be used for realizing the synergistic effect of the steam jet distance and the steam quantityThe soybean also has a certain water content to protect isoflavone, prevent excessive loss in the processing process and improve the nutritive value. The excessive loss of isoflavone can be inhibited by adopting 80-90 ℃ hot water for grinding, the grinding in 80-90 ℃ hot water at the speed of 5000-6000 rpm can promote the partial degradation of isoflavone through the cooperation of the two, so that the isoflavone can reach the range, and under the condition, the degradation speed is far higher than that of genistein (bitter taste can be generated), so that the prepared soybean milk product does not need to add sucrose to cover the bitter taste of the soybean milk product.
In addition, in the research of the invention, the content of isoflavone and saponin not only can influence whether the soybean milk has bad aftertaste, but also can influence whether the soybean milk has sweet sensory characteristics under the condition that sucrose is not added. The soybean milk prepared by the invention has the isoflavone content of 170-180 mg/L and the saponin content of 570-600 mg/L, and the soybean milk has no bad aftertaste and generates unique sweet taste within the content range. The soybean milk is lack of physiological activity functions of isoflavone, saponin and other substances due to too low content, the taste of the soybean milk is sweet due to too high content, and the soybean milk has bad aftertaste due to the high content.
In conclusion, the method for preparing the soybean milk provided by the invention does not need bean soaking and boiling processes, effectively reduces the processing time, has extremely short production period and wide market prospect; meanwhile, the soybean milk prepared by the method for preparing the soybean milk is bright in color and luster, free of beany flavor, and capable of obviously reducing the content of acetaldehyde and having thick bean flavor; the soybean milk prepared by the method provided by the invention has fresh and sweet taste and no bad aftertaste.
In the description of the present specification, the term "plurality" means two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention; the terms "connected", "mounted", "fixed", and the like are to be construed broadly and may include, for example, fixed connections, detachable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (15)
1. A method for preparing soybean milk, comprising:
after the pulping materials which are not soaked are placed into the barrel body, controlling a steam injection device to perform steam injection on the pulping materials;
grinding the pulping material after steam injection in a solution with a preset temperature;
wherein the preset temperature is greater than or equal to 70 ℃;
the spraying temperature of the steam spraying device is more than or equal to 100 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10 min;
the method for preparing soybean milk can complete the process of preparing soybean milk by the steam injection and the grinding.
2. The method for preparing soybean milk according to claim 1, wherein the step of grinding the soybean milk material after steam injection in the solution of a preset temperature further comprises:
the slurry obtained after grinding was filtered.
3. The method for preparing soybean milk according to claim 1 or 2,
the preset temperature is greater than or equal to 80 ℃ and less than or equal to 100 ℃.
4. The method for preparing soybean milk according to claim 1,
the spraying temperature of the steam spraying device is more than or equal to 120 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 8 min.
5. The method for preparing soybean milk according to claim 1 or 2, wherein the steam injection device has a steam amount of 0.060m or more3Min is less than or equal to 0.080m3/min。
6. The method for preparing soybean milk according to claim 1 or 2,
the spraying distance of the steam spraying device is more than or equal to 8cm and less than or equal to 10 cm.
7. The method for preparing soybean milk according to claim 1 or 2,
the grinding speed when the pulping material is ground is greater than or equal to 5000 r/(min x m) and less than or equal to 6000 r/(min x m), and the grinding time is greater than or equal to 2 minutes and less than or equal to 3 minutes.
8. The method for preparing soybean milk according to claim 1 or 2,
the weight ratio of the pulping material to the solution is 1:8 to 1: 10.
9. The method for preparing soybean milk according to claim 1 or 2,
the pulping material is soybean and/or black soybean.
10. A pulper, characterised in that it comprises:
a barrel body;
the steam injection device is provided with an air injection port facing the barrel body and is used for performing steam injection on the pulping material which is not soaked in the barrel body;
the grinding device is used for grinding the pulping material subjected to steam injection in a solution at a preset temperature, and the preset temperature is more than or equal to 70 ℃;
the control device is respectively and electrically connected with the steam jet device and the grinding device, and is used for controlling the steam jet device and the grinding device to install preset parameters for pulping;
the control device is also used for controlling the spraying temperature of the steam spraying device to be more than or equal to 100 ℃ and less than or equal to 130 ℃, and the spraying time of the steam spraying device is more than or equal to 5min and less than or equal to 10 min;
the pulping machine can complete the process of preparing the soybean milk through the steam injection and the grinding.
11. A pulper according to claim 10, further comprising:
and the filtering device is electrically connected with the control device and is used for filtering the slurry obtained after grinding.
12. A pulper according to claim 10 or 11,
the control device comprises the method for preparing soybean milk according to any one of claims 1 to 9.
13. A soybean milk produced by the method for producing a soybean milk according to any one of claims 1 to 9.
14. The soybean milk according to claim 13,
the content of isoflavone in the soybean milk is more than or equal to 170mg/L and less than or equal to 180 mg/L; and/or the content of saponin in the soybean milk is greater than or equal to 570mg/L and less than or equal to 600 mg/L.
15. The soybean milk according to claim 13 or 14,
the acetaldehyde content in the soybean milk is more than or equal to 0.02mg/L and less than or equal to 0.03 mg/L.
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|---|---|---|---|---|
| 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 | 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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| CN109769953A (en) | 2019-05-21 |
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