CN101869147A - Pulping method - Google Patents
Pulping method Download PDFInfo
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- CN101869147A CN101869147A CN201010195778A CN201010195778A CN101869147A CN 101869147 A CN101869147 A CN 101869147A CN 201010195778 A CN201010195778 A CN 201010195778A CN 201010195778 A CN201010195778 A CN 201010195778A CN 101869147 A CN101869147 A CN 101869147A
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Abstract
The invention relates to a pulping method. The method comprises a coarse crushing stage, a heating and beany flavor generating stage, fine crushing stage and cooking stage, wherein in the coarse crushing stage, the liquid temperature T1 is less than or equal to 70 DEG C; preferably, a dipping stage is set before the coarse crushing stage, and the weight ratio X of the water amount to dry beans in the dipping stage is more than or equal to 2.5; preferably, the heating and beany flavor generating stage comprises a first heating stage and a second heating stage, and the liquid temperature in the first heating stage slowly rises to 75 DEG C; by setting the coarse crushing stage and controlling the liquid temperature in the coarse crushing stage to be lower than 70 DEG C, proper reaction temperature is provided for lipoxidase and unsaturated fatty acid which are released to the pulp, so that hexaldehyde is generated as much as possible and the soybean milk contains rich beany flavor; and by setting the dipping stage before the coarse crushing stage, the pulping materials can be easily crushed.
Description
Technical field
The present invention relates to a kind of pulping process, relate in particular to a kind of pulping process of traditional soybean milk.
Background technology
Beany flavor is the distinctive local flavor of soya-bean milk, and people generally believe that beany flavor is exactly a beany flavour.Beany flavor is to be produced by the fishy materials such as hexanal in the soya-bean milk, thus in the soya-bean milk fishy content of material such as hexanal how much determining the deep or light of beany flavor.In pulping process, after soya bean was pulverized, lipoxidase and unrighted acid in the soya bean were released in the slurries.Under suitable temperature, the lipoxidase and the unsaturated fat acid reaction that are discharged in the slurries produce fishy materials such as hexanal.But, in existing pulping process, soya bean all is pulverized under higher liquid temperature, is discharged into lipoxidase in the slurries and the chemical reaction between the unrighted acid and is suppressed, the content of the fishy materials such as hexanal that produce seldom, thereby beany flavor is very light.
Summary of the invention
Technical problem to be solved by this invention provides a kind of pulping process, and the soya-bean milk that makes by this pulping process has dense beany flavor.
In order to solve above technical problem, pulping process of the present invention comprises coarse crushing stage, intensification fishy stage, smart shredding stage and infusion stage, and wherein, the liquid temperature in described coarse crushing stage is T1, T1≤70 ° C.
As a preferred version of the present invention, the scope of the liquid temperature T1 in described coarse crushing stage is: 40 ° of C≤T1≤65 ° C.
As a preferred version of the present invention, the time in described coarse crushing stage is t1,10 seconds≤t1≤60 seconds.
As a corrective measure of the present invention, be provided with impregnation stage before the described coarse crushing stage, the weight ratio of described impregnation stage amount of water and dried beans is X, X 〉=2.5.
As a preferred version of the present invention, the described intensification fishy stage comprises first temperature rise period and second temperature rise period, rises to 75 ° of C in the described first temperature rise period liquid temperature.
As a preferred version of the present invention, described second temperature rise period to mixture heating a period of time t2 of pulping materials and water, stops a period of time t3 again, and then heats earlier, and the cycle-index in this stage is Y.
As a preferred version of the present invention, described smart shredding stage is pulverized a period of time t4 to pulping materials earlier to the pulping materials pulverizing that circulates, and stops a period of time t5 again, and then pulping materials is pulverized next time, and the cycle-index in this stage is Z.
As a preferred version of the present invention, the described infusion stage is the circulation infusion stage, to slurries heating a period of time t6, stops heating a period of time t7 again, and then heats earlier, and the cycle-index in this stage is W.
As a preferred version of the present invention, described infusion stage slurry temperature is T2, T2 〉=95 ° C.
As a preferred version of the present invention, the scope of described infusion stage slurry temperature T2 is: 98 ° of C≤T2≤100 ° C.
Experiment showed, that under the certain situation of other condition, when liquid temperature T1 was about 65 ° of C, the chemical reaction rate between lipoxidase and the unrighted acid was the fastest, helps the generation of fishy materials such as hexanal most, the beany flavor of the soya-bean milk that makes is the denseest.As liquid temperature T1 during greater than 70 ° of C, the chemical reaction rate between lipoxidase and the unrighted acid sharply descends, and is unfavorable for the generation of fishy materials such as hexanal, and the beany flavor of the soya-bean milk that makes is very light.
By the coarse crushing stage is set, and with the liquid temperature control in coarse crushing stage at 70 ° below the C, for lipoxidase and the unrighted acid that is discharged in the slurries provides suitable reaction temperature, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.By being divided into first temperature rise period and second temperature rise period intensification fishy stage, and in first temperature rise period, make the temperature of slurries rise to 75 ° of C comparatively lentamente, make lipoxidase and unrighted acid in the slurries have the sufficiently long time under suitable temperature, to react, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.By before the coarse crushing stage, impregnation stage being set, make pulping materials be easier to be pulverized.
Description of drawings
The present invention is described in further detail below in conjunction with the drawings and specific embodiments:
Fig. 1 is the flow chart as the pulping process of one embodiment of the present invention;
Fig. 2 is the graph of relation of n-hexyl aldehyde growing amount and coarse crushing phase temperature T1 in the slurries.
The specific embodiment
As shown in Figure 1, comprise impregnation stage, coarse crushing stage, intensification fishy stage, smart shredding stage and infusion stage as the pulping process of one embodiment of the present invention, wherein, the liquid temperature in described coarse crushing stage is T1, T1≤70 ° C.
Fig. 2 has shown the relation of n-hexyl aldehyde growing amount and coarse crushing phase temperature T1 in the slurries.N-hexyl aldehyde content how much characterizing what of fishy content of material such as hexanal.Experiment showed, that under the certain situation of other condition, when liquid temperature T1 was about 65 ° of C, the chemical reaction rate between lipoxidase and the unrighted acid was the fastest, helps the generation of fishy materials such as hexanal most, the beany flavor of the soya-bean milk that makes is the denseest.As liquid temperature T1 during greater than 70 ° of C, the chemical reaction rate between lipoxidase and the unrighted acid sharply descends, and is unfavorable for the generation of fishy materials such as hexanal, and the beany flavor of the soya-bean milk that makes is very light.
By the coarse crushing stage is set, and with the liquid temperature control in coarse crushing stage at 70 ° below the C, for lipoxidase and the unrighted acid that is discharged in the slurries provides suitable reaction temperature, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.
Preferably, the scope of the liquid temperature T1 in described coarse crushing stage is: 40 ° of C≤T1≤65 ° C.
Be controlled between 40 ° of C to 65 ° of C by liquid temperature T1, in this temperature section, help the generation of fishy materials such as hexanal on the one hand, also can avoid soya-bean milk on the other hand to a certain extent by burnt with the coarse crushing stage.
For example, when water weight/wet beans weight=6, adopt same soy bean milk making machine half-power to pulverize under 50 seconds the condition relation such as following table between n-hexyl aldehyde growing amount and the coarse crushing stage slurry temperature T1:
| N-hexyl aldehyde growing amount (mg/kg) | Coarse crushing stage slurry temperature T1(° C) |
| 4.11 | 4 |
| 4.27 | 25 |
| 4.04 | 30 |
| 5.31 | 40 |
| 5.58 | 50 |
| 10.20 | 60 |
| 12.17 | 65 |
| 8.98 | 70 |
| 4.15 | 75 |
| 4.27 | 80 |
| 5.30 | 90 |
As can be known, when T1=40 ° of C, the growing amount of n-hexyl aldehyde is 5.31mg/kg from table, obviously rises during than T＜40 ° C; When T=65 ° of C, the growing amount of n-hexyl aldehyde is 12.17mg/kg; The growing amount of n-hexyl aldehyde descends subsequently, and when T=70 ° of C, the growing amount of n-hexyl aldehyde is 8.98mg/kg; When ° C of T＞70, the growing amount of n-hexyl aldehyde sharply descends.Therefore, in order to generate fishy materials such as hexanal as much as possible, make soya-bean milk have dense beany flavor, the liquid temperature in coarse crushing stage should be controlled at 70 ° below the C.
Preferably, the weight ratio of described impregnation stage amount of water and dried beans is X, X 〉=2.5.
Preferably, the time in described coarse crushing stage is t1,10 seconds≤t1≤60 seconds.
Preferably, the described intensification fishy stage comprises first temperature rise period and second temperature rise period, rises to 75 ° of C comparatively lentamente in the described first temperature rise period liquid temperature.For example,, adopt half-power heating or the heating of 1/4th power, make the liquid temperature rise to 75 ° of C comparatively lentamente in described first temperature rise period.
By first temperature rise period was set, make slurries rise to 75 ° of C comparatively lentamente, make lipoxidase and unrighted acid in the slurries have the sufficiently long time under suitable temperature, to react, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.
Preferably, described second temperature rise period to mixture heating a period of time t2 of pulping materials and water, stops a period of time t3 again, and then heats earlier, and the cycle-index in this stage is Y.
Preferably, described smart shredding stage is pulverized a period of time t4 to pulping materials earlier to the pulping materials pulverizing that circulates, and stops a period of time t5 again, and then pulping materials is pulverized next time, and the cycle-index in this stage is Z.
Preferably, the described infusion stage is the circulation infusion stage, to slurries heating a period of time t6, stops heating a period of time t7 again, and then heats earlier, and the cycle-index in this stage is W.
Preferably, described infusion stage slurry temperature is T2, T2 〉=95 ° C.
Preferably, the scope of described infusion stage slurry temperature T2 is: 98 ° of C≤T2≤100 ° C.
By the coarse crushing stage is set, and with the liquid temperature control in coarse crushing stage at 70 ° below the C, for lipoxidase and the unrighted acid that is discharged in the slurries provides suitable reaction temperature, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.Be controlled between 40 ° of C to 65 ° of C by liquid temperature T1, in this temperature section, help the generation of fishy materials such as hexanal on the one hand, also can avoid soya-bean milk on the other hand to a certain extent by burnt with the coarse crushing stage.By being divided into first temperature rise period and second temperature rise period intensification fishy stage, and in first temperature rise period, make the temperature of slurries rise to 75 ° of C comparatively lentamente, make lipoxidase and unrighted acid in the slurries have the sufficiently long time under suitable temperature, to react, produce fishy materials such as hexanal as much as possible, thereby make soya-bean milk contain dense beany flavor.By before the coarse crushing stage, impregnation stage being set, make pulping materials be easier to be pulverized.
Needing ben is that protection scope of the present invention is including but not limited to the above-mentioned specific embodiment.Should be pointed out that for the person of ordinary skill of the art under the prerequisite that does not break away from the principle of the invention, can also make some distortion and improvement, these also should be regarded as belonging to protection scope of the present invention.
Claims (10)
1. a pulping process comprises coarse crushing stage, intensification fishy stage, smart shredding stage and infusion stage, it is characterized in that, the liquid temperature in described coarse crushing stage is T1, T1≤70 ° C.
2. pulping process according to claim 1 is characterized in that, the scope of the liquid temperature T1 in described coarse crushing stage is: 40 ° of C≤T1≤65 ° C.
3. according to claim 1 or 2 described pulping process, it is characterized in that the time in described coarse crushing stage is t1,10 seconds≤t1≤60 seconds.
4. pulping process according to claim 1 is characterized in that, is provided with impregnation stage before the described coarse crushing stage, and the weight ratio of described impregnation stage amount of water and dried beans is X, X 〉=2.5.
5. pulping process according to claim 1 is characterized in that, the described intensification fishy stage comprises first temperature rise period and second temperature rise period, rises to 75 ° of C in the described first temperature rise period liquid temperature.
6. pulping process according to claim 5 is characterized in that, described second temperature rise period to mixture heating a period of time t2 of pulping materials and water, stops a period of time t3 again, and then heats earlier, and the cycle-index in this stage is Y.
7. pulping process according to claim 1 is characterized in that, described smart shredding stage is to the pulping materials pulverizing that circulates, earlier pulping materials is pulverized a period of time t4, stop a period of time t5 again, and then pulping materials is pulverized next time, the cycle-index in this stage is Z.
8. pulping process according to claim 1 is characterized in that, the described infusion stage is the circulation infusion stage, to slurries heating a period of time t6, stops heating a period of time t7 again, and then heats earlier, and the cycle-index in this stage is W.
9. according to claim 1 or 8 described pulping process, it is characterized in that described infusion stage slurry temperature is T2, T2 〉=95 ° C.
10. pulping process according to claim 9 is characterized in that: the scope of described infusion stage slurry temperature T2 is: 98 ° of C≤T2≤100 ° C.
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| CN201010195778.4A CN101869147B (en) | 2010-06-09 | 2010-06-09 | Pulping method |
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| CN201010195778.4A CN101869147B (en) | 2010-06-09 | 2010-06-09 | Pulping method |
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| CN101869147B CN101869147B (en) | 2013-11-06 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144889A (en) * | 2011-01-21 | 2011-08-10 | 九阳股份有限公司 | Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk |
| CN105249853A (en) * | 2015-08-28 | 2016-01-20 | 九阳股份有限公司 | Freeze wall breaking soybean milk making method of household soymilk machine and household soymilk machine |
| CN105935245A (en) * | 2015-12-11 | 2016-09-14 | 九阳股份有限公司 | Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine |
| CN105935083A (en) * | 2016-03-25 | 2016-09-14 | 九阳股份有限公司 | Method for preparing safe and nutritional soybean milk |
| CN107396976A (en) * | 2017-07-03 | 2017-11-28 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk and its soy bean milk making machine without vacation boiling |
| CN107518078A (en) * | 2017-08-11 | 2017-12-29 | 九阳股份有限公司 | A kind of soya-bean milk infusion control method |
| CN107713820A (en) * | 2017-10-17 | 2018-02-23 | 九阳股份有限公司 | A kind of control method of soy bean milk making machine |
| CN107821610A (en) * | 2017-10-30 | 2018-03-23 | 九阳股份有限公司 | A kind of preparation method for stablizing not stratified soya-bean milk |
| CN109512284A (en) * | 2018-12-14 | 2019-03-26 | 九阳股份有限公司 | A method of using soymilk grinder coffee |
| CN115349603A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Making method of ancient-method-flavor soybean milk |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144889A (en) * | 2011-01-21 | 2011-08-10 | 九阳股份有限公司 | Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk |
| CN105249853A (en) * | 2015-08-28 | 2016-01-20 | 九阳股份有限公司 | Freeze wall breaking soybean milk making method of household soymilk machine and household soymilk machine |
| CN105935245A (en) * | 2015-12-11 | 2016-09-14 | 九阳股份有限公司 | Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine |
| CN105935083A (en) * | 2016-03-25 | 2016-09-14 | 九阳股份有限公司 | Method for preparing safe and nutritional soybean milk |
| CN107396976B (en) * | 2017-07-03 | 2020-08-18 | 九阳股份有限公司 | Method for making soybean milk without false boiling and soybean milk machine thereof |
| CN107396976A (en) * | 2017-07-03 | 2017-11-28 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk and its soy bean milk making machine without vacation boiling |
| CN107518078A (en) * | 2017-08-11 | 2017-12-29 | 九阳股份有限公司 | A kind of soya-bean milk infusion control method |
| CN107713820A (en) * | 2017-10-17 | 2018-02-23 | 九阳股份有限公司 | A kind of control method of soy bean milk making machine |
| CN107821610A (en) * | 2017-10-30 | 2018-03-23 | 九阳股份有限公司 | A kind of preparation method for stablizing not stratified soya-bean milk |
| CN107821610B (en) * | 2017-10-30 | 2020-12-25 | 杭州九阳小家电有限公司 | Preparation method of stable non-layered soybean milk |
| CN109512284A (en) * | 2018-12-14 | 2019-03-26 | 九阳股份有限公司 | A method of using soymilk grinder coffee |
| CN109512284B (en) * | 2018-12-14 | 2020-12-25 | 九阳股份有限公司 | Method for making coffee by adopting soybean milk machine |
| CN115349603A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Making method of ancient-method-flavor soybean milk |
| CN115349601A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Pulping method of soybean milk machine |
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Address after: Huaiyin District of Ji'nan City, Shandong Province, 250118 US 999 miles Patentee after: JOYOUNG Co.,Ltd. Address before: Xinsha Road, Huaiyin District of Ji'nan city of Shandong Province, No. 12 250118 Patentee before: JOYOUNG Co.,Ltd. |