CN105935083A - Method for preparing safe and nutritional soybean milk - Google Patents
Method for preparing safe and nutritional soybean milk Download PDFInfo
- Publication number
- CN105935083A CN105935083A CN201610181269.3A CN201610181269A CN105935083A CN 105935083 A CN105935083 A CN 105935083A CN 201610181269 A CN201610181269 A CN 201610181269A CN 105935083 A CN105935083 A CN 105935083A
- Authority
- CN
- China
- Prior art keywords
- liquid
- temperature
- heating
- cup
- motor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a method for preparing safe and nutritional soybean milk; a motor, a crushing cutter, a heating device and a cup body are provided; the method at least includes a crushing stage and a heating stage; the crushing stage includes a step of adopting the motor to drive the crushing cutter to rotatingly crush a material and a step of allowing the motor to stop working; the heating stage includes a step of adopting the heating device to heat a liquid in the cup body and a step of allowing the heating device to stop heating, wherein after the temperature of the liquid in the cup body is 80 DEG C or more, the total time for heating the liquid in the cup body by the heating device is 4 to 15 minutes. Therefore, urease and trypsin inhibitors in the soybean milk can be fully inactivated, and thus the soybean milk is allowed to be more nutritional and safer.
Description
Technical field
The present invention relates to a kind of pulping process, particularly relate to the manufacturing soya-bean milk of a kind of safe nutrition.
Background technology
Bean milk is the traditional food of China, and the producing principle of bean milk is, breaks soya cells by mechanical external force
Original structure, cause soya cells wall to destroy, the nutrient substance such as protein in soya cells, fat is molten
The emulsion of milk yellow is formed in water.
For adapting to allegro life, it is desirable to mixing time is shorter and shorter, but trypsin present in bean milk
Inhibitor, urase etc. have to pass through sufficient heat effect and could inactivate, and otherwise, there is the pancreas of activity in bean milk
Protease inhibitor, urase etc. can cause allergic reaction and affect the digestibility and utilization equivalent risk situation of protein.
Therefore, the applicant studies for the condition of trypsin inhibitor, urase inactivation, thus is pacified
The bean milk of full nutrition.
Summary of the invention
In view of this, it is necessary to the manufacturing soya-bean milk of a kind of safe nutrition is provided.
The present invention is achieved through the following technical solutions:
The manufacturing soya-bean milk of a kind of safe nutrition, it is provided that motor, crushing knife tool, heater and cup,
At least including shredding stage and heating period, shredding stage includes driven by motor crushing knife tool rotating shredder thing
The step of material and the out-of-work step of motor, the heating period includes liquid in heating devices heat cup
Step and the step of heater stop heating, after in described cup, temperature of liquid is more than 80 DEG C, it adds
In thermal Heating Cup body, the temporal summation of liquid is 4 to 15 minutes.
In described cup, temperature of liquid is maintained at the temporal summation of more than 80 DEG C is 10 to 30 minutes.
In described cup temperature of liquid be the retention time of more than 90 DEG C be 2 to 10 minutes.
Described shredding stage temperature of liquid be 80 DEG C carried out above, in described cup temperature of liquid be 80 DEG C with
After on, in its heating devices heat cup, the temporal summation of liquid is 6 to 15 minutes.
Described shredding stage is carried out at a temperature of boiling point of liquid or below boiling temperature and within 5 DEG C, described cup
Interior temperature of liquid is that in its heating devices heat cup, the temporal summation of liquid is 8 to 15 points after more than 80 DEG C
Clock.
Described shredding stage is less than 80 DEG C at temperature of liquid to be carried out, in described cup temperature of liquid be 80 DEG C with
After on, in its heating devices heat cup, the temporal summation of liquid is 4 to 13 minutes.
Described shredding stage divides coarse pulverization step and essence pulverising step, and this coarse pulverization step at temperature of liquid is
Less than 80 DEG C are carried out, this essence pulverising step temperature of liquid be 80 DEG C carried out above, liquid temperature in described cup
Degree is that in its heating devices heat cup, the temporal summation of liquid is 5 to 14 minutes after more than 80 DEG C.
With heating steps in the out-of-work step of described motor；Or described driven by motor crushing knife tool revolves
Turn in the step of comminuting matter with heating steps；Or described driven by motor crushing knife tool rotating shredder material
Step and the out-of-work step of described motor in all with heating steps.
The step rotated with driven by motor crushing knife tool during heating devices heat in the described heating period；
Or the described heating period rotates with driven by motor crushing knife tool in the step of heater stop heating
Step.
The present invention is had the benefit that
The described heating period includes step and the heater stop heating of liquid in heating devices heat cup
Step, in described cup temperature of liquid be after more than 80 DEG C in its heating devices heat cup liquid time
Between summation be 4 to 15 minutes.Anti-nutrition component in bean milk belongs to protein-based mostly, as trypsin presses down
Preparation and urase, the activity of protein is influenced by temperature, and more than 80 DEG C start inactivation, and temperature is the highest, lose
Reaction of living is the most violent, during less than 80 DEG C, because not having enough energy to promote the degeneration of protein molecule, makes
Enzyme can not complete deactivation, more than 80 DEG C continuous heatings make enzyme be passivated.Optimal heat time heating time is 4
To 15min, the time is too short, is not enough to maintain stablizing of temperature and heat, thus cannot make urase and Trypsin
Enzyme inhibitor fully inactivates；Heat time heating time is long, is easily caused local temperature too high, causes the compositions such as starch
Being charred and the brown stain of protein, affect bean milk nutrition and organoleptic quality.Temperature of liquid liter in described cup
Temperature to the mode of more than 80 DEG C can be continuous heating can also be intermittent heating, can be quickly to heat liter
Temperature can also be to be slowly heated intensification, naturally it is also possible to is directly to add the hot water of more than 80 DEG C to carry out the side of slurrying
Formula；Can be continuous heating until 4 to 15 minutes when liquid is heated to the post heating device of more than 80 DEG C, when
Can also be so intermittent heating 4 to 15 minutes, what the present invention was recorded be only that heater heats
The temporal summation of work, does not include the time that heater stop works.
In described cup, temperature of liquid is maintained at the time of more than 80 DEG C is 10 to 30 minutes.Extend 80 DEG C with
On retention time, the effect of immersion can be played, promote further urase, trypsin etc. inactivation efficiency.
Temperature is the highest, and Semen sojae atricolor rate of water absorption is the fastest, the conduction of more favourable Semen sojae atricolor heat after water suction, thus beneficially urea
Enzyme and the inactivation of trypsin inhibitor.In Semen sojae atricolor, the content of trypsin inhibitor can account for seed protein
The 6%～8% of content.Being primarily present two tryptase inhibitors, a class is the suppression of Kunitz type trypsin
Agent (KTI), heat stability is relatively low；One class is BBI BBI, has
Higher heat stability.In Semen sojae atricolor, trypsin inhibitor is heated and inactivated property the most stage by stage, and the first stage loses
Living very fast, main cause is that the heat stability of KTI is the highest, and second stage deactivation rate is slowly,
Main cause is that BBI heat stability is the highest, it is more difficult to be passivated inactivation.The optimal retention time is 10～30 points
Clock, the time is too short, it is difficult to make enzymatic inactivation inactivate, overlong time, affects slurrying total cycle.
In the described heating period temperature of liquid be the retention time of more than 90 DEG C be 2 to 10 minutes.This stage master
BBI BBI to be to ensure that inactivates the most efficiently, and main cause is BBI
Heat stability is the highest, it is necessary to absorbs enough heat energy and makes it be passivated inactivation, is then not sufficient to ensure that less than 90 DEG C
The supply of heat, or need long time that it just can be made to be passivated, temperature is too high or overlong time, then
The generation of protein browning reaction can be further resulted in, make bean milk sense organ and nutritional quality decline.
With heating steps in the out-of-work step of described motor；Or described driven by motor crushing knife tool revolves
Turn in the step of comminuting matter with heating steps；Or described driven by motor crushing knife tool rotating shredder material
Step and the out-of-work step of described motor in all with heating steps.So, so that slurrying thing
Material fully water suction so that reduce noise in crushing process and improve crush efficiency, simultaneously, it is ensured that serosity
Temperature shortens the slurrying cycle.
The step rotated with driven by motor crushing knife tool during heating devices heat in the described heating period；
Or the described heating period rotates with driven by motor crushing knife tool in the step of heater stop heating
Step.So, pulping materials or serosity can be played the effect of stirring, prevent from being sticking.
Detailed description of the invention
Embodiment one:
The manufacturing soya-bean milk of a kind of safe nutrition, it is provided that motor, crushing knife tool, heater and cup,
At least include shredding stage and heating period.
(1) shredding stage: include that the step of driven by motor crushing knife tool rotating shredder material and motor stop
The step of work；
(2) heating period: include that the step of liquid in heating devices heat cup and heater stop add
The step of heat.
In the present embodiment, the opportunity according to shredding stage is different, is studied respectively, thus obtains
Difference on opportunity for each shredding stage obtains optimal heat time heating time.
When described shredding stage temperature of liquid be 80 DEG C carried out above, in described cup, temperature of liquid is 80 DEG C
After above, in its heating devices heat cup, the Best Times summation of liquid is 6 to 15 minutes.
When described shredding stage is carried out at a temperature of boiling point of liquid or below boiling temperature and within 5 DEG C, described cup
Internal temperature of liquid is that in its heating devices heat cup, the Best Times summation of liquid is 8 after more than 80 DEG C
To 15 minutes.
Carrying out when described shredding stage is less than 80 DEG C at temperature of liquid, in described cup, temperature of liquid is 80 DEG C
After above, in its heating devices heat cup, the Best Times summation of liquid is 4 to 13 minutes.
When described shredding stage divides coarse pulverization step and essence pulverising step, and this coarse pulverization step at temperature of liquid is
Less than 80 DEG C are carried out, this essence pulverising step temperature of liquid be 80 DEG C carried out above, liquid temperature in described cup
Degree is that in its heating devices heat cup, the Best Times summation of liquid is 5 to 14 minutes after more than 80 DEG C.
This is because, the protide antinutritional factor such as urase in Semen sojae atricolor, trypsin inhibitor is present in greatly
The inside of bean cell, and soya cells is because of its distinctive cell wall structure so that heat transmission from outside to inside
Efficiency slows down.The effect pulverized is to make intracellular nutrition and the antinutritional factor such as urase, trypsin fill
Divide and come out, be conducive to the abundant effect of heat, and the fully passivation of enzyme.Pulverize the opportunity applied to bean milk
The time of nutritional quality, organoleptic attribute and ripening enzyme denaturing also exists certain impact.Crushing process 80 DEG C with
Under carry out, pulverize the most abundant, then intracellular nutrition and antinutriment, antinutritional factor (urase, trypsin inhibitor) release
The most abundant, heat effect efficiency is high, therefore makes enzyme complete inactivation efficiency comparison high, and the heater of more than 80 DEG C adds
The heat time the shortest can realize, but after enzyme r e lease, reaction can produce denseer beany flavor, affects mouthfeel.Pulverize
Process is carried out above at 80 DEG C, due to Semen sojae atricolor epidermis and the obstruct of cell wall, is that enzymatic inactivation needs more heat
Amount, therefore make enzyme complete inactivation efficiency comparison low, thus the heating devices heat time can be slightly longer.Crushing process is executed
Adding time the most late then institute calorific requirement the most, when pulverizing under fluidized state, the heating devices heat time needs
Longer enzyme denaturing effectiveness comparison is good, but pulverizes the most late advantage of applying and be to reduce noise so that Semen sojae atricolor softens.
From best nutritional release and energy-conservation angle, preferably 80 DEG C first carry out coarse powder, suitably increase soybean particle
Heating surface area, controls again the growing amount of lipoxidase, it is to avoid the impact on sense organ simultaneously, then 80 DEG C with
On to carry out fine powder broken, make antinutritional factor (urase, trypsin inhibitor) abundant while extracting nutrition
Passivation.
In the present embodiment, in the described heating period, temperature of liquid is maintained at the temporal summation of more than 80 DEG C and is
10 to 30 minutes, extend the retention time of more than 80 DEG C, the effect of immersion can be played, promote further
The inactivation efficiency such as urase, trypsin.Temperature is the highest, and Semen sojae atricolor rate of water absorption is the fastest, more favourable big after water suction
The conduction of bean heat, thus beneficially urase and the inactivation of trypsin inhibitor.In Semen sojae atricolor, trypsin presses down
The content of preparation can account for the 6%～8% of seed total protein content.It is primarily present two tryptase inhibitors,
One class is KSTI (KTI), and heat stability is relatively low；One class is Bowman-Birk
Type trypsin inhibitor BBI, has higher heat stability.In Semen sojae atricolor, trypsin inhibitor is heated and inactivated
Property the most stage by stage, it will be apparent that being divided into two stages, first stage inactivation is very fast, and main cause is
The heat stability of KTI is the highest, and second stage deactivation rate is slowly, and main cause is that BBI is thermally-stabilised
Property is the highest, it is more difficult to be passivated inactivation.The optimal retention time is 10～30 minutes, and the time is too short, it is difficult to make
Enzymatic inactivation inactivates, and overlong time affects slurrying total cycle.
Meanwhile, in the present embodiment, in the described heating period, temperature of liquid is the retention time of more than 90 DEG C
Being 2 to 10 minutes, this stage mainly ensures that BBI BBI's is the highest
The inactivation of effect, main cause is that BBI heat stability is the highest, it is necessary to absorbs enough heat energy and makes it be passivated mistake
Live, be then not sufficient to ensure that the supply of heat less than 90 DEG C, or need long time that it just can be made to be passivated,
Temperature is too high or overlong time, then can further result in the generation of protein browning reaction, make bean milk sense organ
And nutritional quality declines.
It is described in detail below for several typical experiments.Special instruction, the following is inventor and chooses
The more typical experimental data of ratio selected, owing to data are the most, the consideration for length is whole the most not one by one
Enumerate.
With bean water than as a example by as 1:10, shredding stage generation room temperature state, temperature of liquid is more than 80 DEG C
Heat time heating time is 10 minutes, and the relation between its urase, trypsin inhibitor and temperature of liquid is shown in Table one.
Table one:
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 85 DEG C, and temperature of liquid is 80 DEG C
Above heat time heating time is 10 minutes, the relation between its urase, trypsin inhibitor and temperature of liquid,
It is shown in Table two.
Table two:
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 100 DEG C, and temperature of liquid is 80 DEG C
Above heat time heating time is 10 minutes, the relation between its urase, trypsin inhibitor and temperature of liquid,
It is shown in Table three.
Table three:
When from table one to table three, no matter shredding stage is carried out, when temperature of liquid is more than 80 DEG C
Time, urease activity and the activity linearly downward trend of trypsin inhibitor, when shredding stage exists opportunity
When less than 80 DEG C, trypsin inhibitor BBI inactivation can be quicker.
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 85 DEG C, its urase, Trypsin
Relation between enzyme inhibitor and the heat time heating time that temperature of liquid is more than 80 DEG C, is shown in Table four.
Table four:
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 100 DEG C, its urase, Trypsin
Relation between enzyme inhibitor and the heat time heating time that temperature of liquid is more than 80 DEG C, is shown in Table five.
Table five:
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 70 DEG C, its urase, Trypsin
Relation between enzyme inhibitor and the heat time heating time that temperature of liquid is more than 80 DEG C, is shown in Table six.
Table six:
With bean water than as a example by as 1:10, coarse pulverization generation temperature of liquid is 70 DEG C, and the broken generation of fine powder is at liquid
Temperature is 85 DEG C, and its urase, trypsin inhibitor and temperature of liquid are between the heat time heating time of more than 80 DEG C
Relation, be shown in Table seven.
Table seven:
From table four to table seven, along with the increase of heat time heating time, urease activity and trypsin inhibitor
The rapid trend of activity decrease, pulverizing is carried out below 80 DEG C, and its heater heats more than 80 DEG C
Application time is less, and urase and trypsin inhibitor inefficacy efficiency are of a relatively high, and pulverizes more than 80 DEG C
When carrying out, the application time that its heater heats more than 80 DEG C to increase relatively, urase and pancreas egg
White enzyme inhibitor lost efficacy relatively inefficient, and this also should demonstrate,prove the urase in Semen sojae atricolor, trypsin inhibitor etc.
Protide antinutritional factor is present in the inside of soya cells, and soya cells is because of its distinctive cell wall structure,
Heat transmission efficiency from outside to inside is slowed down.Pulverization is conducive to the abundant effect of heat, and the filling of enzyme
Divide passivation.
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 85 DEG C, its urase, Trypsin
Relation between enzyme inhibitor and the retention time that temperature of liquid is more than 80 DEG C, is shown in Table eight.
Table eight:
Visible, along with the increase of retention time, urease activity is rapid with the activity decrease of trypsin inhibitor
Trend, when the retention time is 10 minutes, urease activity slows down with the activity decrease of trypsin inhibitor,
To heat time heating time be 30 minutes time, the activity the most complete deactivation of urease activity and trypsin inhibitor.
With bean water than as a example by as 1:10, shredding stage generation temperature of liquid is 85 DEG C, its urase, Trypsin
Relation between enzyme inhibitor and the retention time that temperature of liquid is more than 90 DEG C, is shown in Table nine.
Table nine:
Visible, along with the increase of retention time, urease activity is rapid with the activity decrease of trypsin inhibitor
Trend, when the retention time is 2 minutes, urease activity slows down with the activity decrease of trypsin inhibitor,
To heat time heating time be 10 minutes time, the activity the most complete deactivation of urease activity and trypsin inhibitor.
In sum, liquid in its heating devices heat cup after temperature of liquid is more than 80 DEG C in described cup
The temporal summation of body is 4 to 15 minutes.So, the anti-nutrition component in bean milk belongs to protein-based mostly,
Such as trypsin inhibitor and urase, the activity of protein is influenced by temperature, and more than 80 DEG C start inactivation,
Temperature is the highest, and inactivation reaction is the most violent, during less than 80 DEG C, because not having enough energy to promote protein to divide
Son degeneration so that enzyme can not complete deactivation, more than 80 DEG C continuous heatings, or keep time enough
Enzyme is made to be passivated.Optimal heat time heating time is 4～15min, and the time is too short, is not enough to maintain temperature and heat
Stablize, thus urase and trypsin inhibitor cannot be made fully to inactivate, heat time heating time is long, is easily caused
Local temperature is too high, causes being charred of the compositions such as starch and the brown stain of protein, affect bean milk nutrition and
Organoleptic quality.
It is appreciated that in the out-of-work step of described motor with heating steps；Or described driven by motor
With heating steps in the step of crushing knife tool rotating shredder material；Or described driven by motor crushing knife tool revolves
Turn in the step of comminuting matter and the out-of-work step of described motor all with heating steps.
It is appreciated that in the described heating period and revolves with driven by motor crushing knife tool during heating devices heat
The step turned；Or the described heating period pulverizes with driven by motor in the step of heater stop heating
The step that cutter rotates.
Claims (9)
1. the manufacturing soya-bean milk of a safe nutrition, it is provided that motor, crushing knife tool, heater and cup,
At least including shredding stage and heating period, shredding stage includes driven by motor crushing knife tool rotating shredder thing
The step of material and the out-of-work step of motor, the heating period includes liquid in heating devices heat cup
Step and the step of heater stop heating, it is characterised in that: in described cup, temperature of liquid is 80 DEG C
After above, in its heating devices heat cup, the temporal summation of liquid is 4 to 15 minutes.
2. the manufacturing soya-bean milk of safe nutrition as claimed in claim 1, it is characterised in that: in described cup
It is 10 to 30 minutes that temperature of liquid is maintained at the temporal summation of more than 80 DEG C.
3. the manufacturing soya-bean milk of safe nutrition as claimed in claim 2, it is characterised in that: in described cup
Temperature of liquid be the retention time of more than 90 DEG C be 2 to 10 minutes.
4. the manufacturing soya-bean milk of safe nutrition as claimed in claim 1, it is characterised in that: described pulverizing rank
Section temperature of liquid be 80 DEG C carried out above, in described cup, temperature of liquid is more than 80 DEG C afterwards it adds hot charging
Putting the temporal summation of liquid in Heating Cup body is 6 to 15 minutes.
5. the manufacturing soya-bean milk of safe nutrition as claimed in claim 4, it is characterised in that: described pulverizing rank
Section is carried out at a temperature of boiling point of liquid or below boiling temperature and within 5 DEG C, and in described cup, temperature of liquid is
After more than 80 DEG C, in its heating devices heat cup, the temporal summation of liquid is 8 to 15 minutes.
6. the manufacturing soya-bean milk of safe nutrition as claimed in claim 1, it is characterised in that: described pulverizing rank
Section is less than 80 DEG C at temperature of liquid and carries out, and after in described cup, temperature of liquid is more than 80 DEG C, it adds hot charging
Putting the temporal summation of liquid in Heating Cup body is 4 to 13 minutes.
7. the manufacturing soya-bean milk of safe nutrition as claimed in claim 1, it is characterised in that: described pulverizing rank
Section point coarse pulverization step and essence pulverising step, this coarse pulverization step is less than 80 DEG C at temperature of liquid and carries out, should
Essence pulverising step temperature of liquid be 80 DEG C carried out above, after in described cup, temperature of liquid is more than 80 DEG C
In its heating devices heat cup, the temporal summation of liquid is 5 to 14 minutes.
8. the manufacturing soya-bean milk of safe nutrition as described in claim 1 to 7 any one, it is characterised in that:
With heating steps in the out-of-work step of described motor；Or described driven by motor crushing knife tool rotates powder
With heating steps in the step of broken material；Or the step of described driven by motor crushing knife tool rotating shredder material
All with heating steps in the rapid and described out-of-work step of motor.
9. the manufacturing soya-bean milk of safe nutrition as described in claim 1 to 7 any one, it is characterised in that:
The step rotated with driven by motor crushing knife tool during heating devices heat in the described heating period；Or
The step rotated with driven by motor crushing knife tool in the step of heater stop heating in the described heating period
Suddenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181269.3A CN105935083A (en) | 2016-03-25 | 2016-03-25 | Method for preparing safe and nutritional soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181269.3A CN105935083A (en) | 2016-03-25 | 2016-03-25 | Method for preparing safe and nutritional soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105935083A true CN105935083A (en) | 2016-09-14 |
Family
ID=57152510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610181269.3A Pending CN105935083A (en) | 2016-03-25 | 2016-03-25 | Method for preparing safe and nutritional soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105935083A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108784378A (en) * | 2017-04-26 | 2018-11-13 | 广东美的生活电器制造有限公司 | Method for heating and controlling and device when prepared by soy bean milk making machine and soya-bean milk |
| CN112445157A (en) * | 2019-08-30 | 2021-03-05 | 广东美的生活电器制造有限公司 | Control method and device, wall breaking machine and storage medium |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869147A (en) * | 2010-06-09 | 2010-10-27 | 九阳股份有限公司 | Pulping method |
| CN102894096A (en) * | 2012-10-22 | 2013-01-30 | 山东凯乐黑豆制品有限公司 | Making method of soybean milk |
-
2016
- 2016-03-25 CN CN201610181269.3A patent/CN105935083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869147A (en) * | 2010-06-09 | 2010-10-27 | 九阳股份有限公司 | Pulping method |
| CN102894096A (en) * | 2012-10-22 | 2013-01-30 | 山东凯乐黑豆制品有限公司 | Making method of soybean milk |
Non-Patent Citations (1)
| Title |
|---|
| 任杰: "通电加热对豆浆中脲酶活性及极板中金属离子迁移影响的研究", 《山东农业大学硕士学位论文》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108784378A (en) * | 2017-04-26 | 2018-11-13 | 广东美的生活电器制造有限公司 | Method for heating and controlling and device when prepared by soy bean milk making machine and soya-bean milk |
| CN112445157A (en) * | 2019-08-30 | 2021-03-05 | 广东美的生活电器制造有限公司 | Control method and device, wall breaking machine and storage medium |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107396976B (en) | Method for making soybean milk without false boiling and soybean milk machine thereof | |
| CN105942888B (en) | Low-noise soybean milk making method of soybean milk maker | |
| CN104026512B (en) | Kudzu-vine root powder and preparation method thereof | |
| WO2014046416A1 (en) | Method of producing whole soybean milk having improved storage stability | |
| CN101579074A (en) | Method for preparing rice milk and soybean milk maker thereof | |
| CN104222890A (en) | Preparation method of crispy wolfberry | |
| CN105935084A (en) | Method for preparing safe and nutritional soybean milk | |
| CN105935083A (en) | Method for preparing safe and nutritional soybean milk | |
| CN109805407A (en) | A kind of dry-forming method of food and drink rose local flavor coarse cereal solid beverage | |
| CN104872540A (en) | Preparation method of rice paste | |
| CN107279742A (en) | Health nanometer five cereals fish congee powder and preparation method thereof | |
| CN105935245A (en) | Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine | |
| CN102273511A (en) | Process for rapidly preparing soybean milk | |
| CN106260012A (en) | A kind of manufacture method of convenient jellied bean-curd | |
| CN109169941A (en) | A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing | |
| CN106510459A (en) | Nut syrup making method of food processing machine and food processing machine | |
| CN105935085B (en) | Process for preparing bean curd by using household soybean milk machine | |
| KR101440609B1 (en) | Preparation method of non-additive desiccated soya milk using fine powder of soybean and non-additive desiccated soya milk prepared by the same | |
| CN105995398A (en) | Processing method for red bean corn flakes | |
| CN109259068A (en) | A kind of raw material packet applied to food processor | |
| CN103202451B (en) | Preparation method of mushroom sauce added with nano-calcium powder | |
| KR102414573B1 (en) | Cooking methods, cooking apparatuses, cooking appliances and computer-readable storage media | |
| CN108742157A (en) | A kind of pulping process of soy bean milk making machine | |
| CN109122885A (en) | A kind of manufacturing soya-bean milk | |
| KR20010084989A (en) | Producing Method Of High-Bio Full Fat Activated Soybean Flour By Electron Wave Drying Soybean With Far-infrared |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160914 |