CN107396976B - Method for making soybean milk without false boiling and soybean milk machine thereof - Google Patents
Method for making soybean milk without false boiling and soybean milk machine thereof Download PDFInfo
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- CN107396976B CN107396976B CN201710533066.0A CN201710533066A CN107396976B CN 107396976 B CN107396976 B CN 107396976B CN 201710533066 A CN201710533066 A CN 201710533066A CN 107396976 B CN107396976 B CN 107396976B
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- 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
- A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/54—Water boiling vessels in beverage making machines
- A47J31/56—Water boiling vessels in beverage making machines having water-level controls; having temperature controls
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
Abstract
The invention relates to a method for preparing soybean milk without false boiling, which at least comprises the following stages: (a) and (3) a crushing stage: crushing water and materials into slurry at a first temperature, wherein the first temperature is less than or equal to 70 ℃; (b) enzyme deactivation and emulsification stage: the temperature of the slurry is rapidly increased to a second temperature, the second temperature is higher than 80 ℃, and the time for the first temperature to be increased to the second temperature is less than 30 seconds; (c) and (3) a curing stage: and boiling the slurry to be mature. Compared with the prior art, the method can quickly pass through a false boiling temperature zone, reduce the reaction time of the lipoxygenase, release less beany flavor substances and avoid the false boiling phenomenon.
Description
Technical Field
The invention relates to a method for making soybean milk and a soybean milk machine, in particular to a method for making soybean milk without false boiling and a soybean milk machine thereof.
Background
During the boiling process of the soybean milk, false boiling phenomenon can occur at about 80 ℃, consumers are misled to think that the soybean milk is boiled, but the temperature of the soybean milk is low enough to completely inactivate anti-nutritional factors such as trypsin inhibitor, blood agglutinin and the like which are harmful to human bodies in the soybean milk. When the soybean milk is eaten by mistake, adverse reactions such as diarrhea, vomiting and the like are caused, and more serious consequences are caused. In addition, the temperature has great influence on the formation of the soybean milk flavor, the activity of the lipoxidase is high under the condition of low temperature, rich beany flavor components are generated by reaction, the reaction is continuously enhanced along with the boiling process, the enzyme is passivated until high temperature, and the beany flavor substances can not be weakened by long-time boiling.
The invention of the household soybean milk machine enables soybean milk to be made more conveniently, but serious foam caused by false boiling causes higher risk of soybean milk overflow, the safety control principle of the soybean milk machine is that after the foam caused by false boiling touches an overflow prevention electrode, heating is stopped immediately, and defoaming is carried out through temperature reduction, so that the temperature cannot be constant, meanwhile, the temperature rise and curing process of the soybean milk machine is slow, in order to ensure the safety of the soybean milk, long time is usually needed to boil the soybean milk through small fire, the temperature rise and curing process of the soybean milk is carried out, and the soybean milk making period is seriously influenced.
Disclosure of Invention
In view of the above, it is desirable to provide a method for preparing soymilk without false boiling and a soymilk machine without false boiling.
The invention is realized by the following technical scheme:
a method for preparing soybean milk without false boiling comprises at least the following stages: (a) and (3) a crushing stage: crushing water and materials into slurry at a first temperature, wherein the first temperature is less than or equal to 70 ℃; (b) enzyme deactivation and emulsification stage: the temperature of the slurry is rapidly increased to a second temperature, the second temperature is higher than 80 ℃, and the time for the first temperature to be increased to the second temperature is less than 30 seconds; (c) and (3) a curing stage: and boiling the slurry to be mature.
The enzyme deactivation and emulsification stage comprises the following steps: adding hot water of more than 85 ℃ to the slurry prepared in the crushing stage causes the temperature of the slurry to rapidly rise to a second temperature.
The volume ratio of the hot water to the slurry in the crushing stage is 1.5-4, and the ratio of the reclaimed water to the materials in the crushing stage is 1-3.
The blending step further includes a process of heating the slurry prepared in the pulverizing stage.
The enzyme deactivation emulsification stage comprises a steam heating step: and introducing steam into the slurry prepared in the crushing stage to rapidly raise the temperature of the slurry to a second temperature.
The first temperature rise to the second temperature rise is from 10 ℃ to 60 ℃.
The enzyme deactivation emulsification stage comprises the following heating steps: heating the slurry prepared in the pulverizing stage so that the temperature of the slurry is rapidly raised to a second temperature.
The ratio of the reclaimed water to the materials in the crushing stage is 8-12, and the heating power in the enzyme deactivation emulsification stage is greater than that in the boiling stage.
The utility model provides a soybean milk machine of slurrying of not having false boiling, includes cup, motor, crushing cutter, temperature-detecting device, and this motor drives crushing cutter rotatory, temperature-detecting device detects the temperature of liquid in the cup, soybean milk machine of slurrying of not having false boiling includes the water tank, it still includes control motor drive crushing cutter rotatory crushing preparation thick liquid under first temperature to not have false boiling, and control water tank adds the water to the thick liquid after the completion of smashing in the cup fast and heat up to the controlling means of second temperature in 30 seconds, and first temperature is less than or equal to 70 ℃, and the second temperature is greater than 80 ℃.
The water tank further comprises a heating device for heating water in the water tank.
The beneficial effects brought by the invention are as follows:
a method for preparing soybean milk without false boiling comprises the following stages: (a) and (3) a crushing stage: crushing water and materials into slurry at a first temperature, wherein the first temperature is less than or equal to 70 ℃; (b) enzyme deactivation and emulsification stage: the temperature of the slurry is rapidly increased to a second temperature, the second temperature is higher than 80 ℃, and the time for the first temperature to be increased to the second temperature is less than 30 seconds; (c) and (3) a curing stage: and boiling the slurry to be mature. The invention is because the delicate and smooth taste of the soybean milk needs two conditions, one is the release of protein and fat, the other is the emulsification reaction of the protein and the fat to generate a stable emulsification system, thereby ensuring the fine and smooth taste of the soybean milk, the release of nutrition is influenced by temperature, the low temperature condition is favorable for the release of the protein and the fat, the high temperature condition is favorable for the emulsification reaction of the protein and the fat, when the soybean milk is crushed below 70 ℃, the activity of the protein is high, the dissolution and the release of the nutrition are favorable, the protein in the soybean starts to denature and inactivate above 70 ℃, the higher the temperature is, the higher the denaturation degree is, the binding capacity of the inactivated protein and water is reduced, the dissolubility is reduced, the release of the protein and the fat is not favorable, the emulsification reaction is considered after the full release, the invention can firstly avoid the occurrence of false boiling by heating to above 80 ℃ within 30 seconds, the saponin in the soybean milk enhances the surface activity of the soybean milk, the phenomenon of false boiling exists at about 80 ℃, the curing of the soybean milk is difficult to judge, the safety risk exists, the temperature is quickly raised to be more than 80 ℃, the saponin is denatured and decomposed, the phenomenon of false boiling is avoided, and the pulping process of the soybean milk is safer; secondly, enzyme is deactivated and fragrance is enhanced, the temperature is rapidly raised to be higher than 80 ℃, so that the enzyme is rapidly inactivated, the reaction time of lipoxidase is reduced, less beany flavor substances are released, and the soybean milk is more fragrant; in addition, the emulsification is more uniform, the emulsification of protein and fat is influenced by the temperature, the higher the temperature is, the more violent the emulsification reaction is, the temperature is quickly raised to more than 80 ℃ to accelerate the emulsification reaction, so that the soybean milk is smoother.
The enzyme deactivation and emulsification stage comprises the following steps: adding hot water of more than 85 ℃ to the slurry prepared in the crushing stage causes the temperature of the slurry to rapidly rise to a second temperature. The hot water is adopted for blending to rapidly heat the slurry, so that firstly, the passivation of lipoxidase is realized, simultaneously, starch is uniformly gelatinized, and secondly, the phenomenon of pot pasting caused by overhigh local temperature is avoided.
The blending step further includes a process of heating the slurry prepared in the pulverizing stage. Therefore, the temperature rise speed is higher, and the emulsification effect is further improved.
The enzyme deactivation emulsification stage comprises a steam heating step: and introducing steam into the slurry prepared in the crushing stage to rapidly raise the temperature of the slurry to a second temperature. The adoption of steam heating not only has high temperature rise speed, but also is not easy to cause the phenomenon of pot burnt.
Drawings
The invention is described in further detail below with reference to the accompanying drawings:
fig. 1 is a schematic view of a soymilk machine without false-boiling soymilk making used in a first preferred embodiment of the method for manufacturing a soymilk machine without false-boiling soymilk of the present invention.
The corresponding reference numbers for the component names in the figures are as follows:
10. a soymilk maker without false boiling for making soymilk; 11. a cup body; 12. a motor; 13. a crushing cutter; 14. a water tank.
Detailed Description
The invention is described in further detail below with reference to the following figures and embodiments:
the first implementation mode comprises the following steps:
referring to fig. 1, a schematic diagram of a non-false-boiling soymilk maker used in a first preferred embodiment of a non-false-boiling soymilk making method is shown, wherein the non-false-boiling soymilk maker 10 comprises a cup 11, a heating device (not shown), a motor 12, a crushing cutter 13, a temperature detecting device (not shown), a water tank 14 and a control device (not shown), the heating device, the motor 12 and the temperature detecting device are electrically connected to the control device, the motor 12 drives the crushing cutter 13 to rotate, the temperature detecting device detects the temperature of liquid in the cup 11, the heating device heats the cup, the control device controls the motor 12 to drive the crushing cutter 13 to rotate at a first temperature to crush and prepare soymilk, the first temperature is less than or equal to 70 ℃, and the water tank 14 is controlled to rapidly add water into the soymilk after crushing in the cup 11 within 30 seconds and heat the soymilk to a second temperature, the second temperature is greater than 80 ℃.
In this embodiment, the water tank 14 further comprises a heating device (not shown) for heating the water in the water tank 14, i.e. cold water can be added into the water tank, and the heating device heats the water in the water tank to a set temperature value.
A method for preparing soybean milk without false boiling comprises at least the following stages:
(a) and (3) a crushing stage: crushing water and materials into slurry at a first temperature, wherein the first temperature is less than or equal to 70 ℃;
(b) enzyme deactivation and emulsification stage: the temperature of the slurry is rapidly increased to a second temperature, the second temperature is higher than 80 ℃, and the time for the first temperature to be increased to the second temperature is less than 30 seconds;
(c) and (3) a curing stage: and boiling the slurry to be mature.
In the pulverizing stage, the protein in soybean begins to denature and inactivate at above 70 deg.C, and the higher the temperature, the greater the degree of denaturation, the lower the binding capacity of the inactivated protein and water, and the lower the solubility, which is not favorable for digestion and absorption of nutrition and emulsification of soybean milk. Therefore, in order to sufficiently extract the nutritional components in soybean, the pulverization temperature should be controlled to 70 ℃ or lower, and the optimum range is 60 ℃ to 70 ℃, and the release of soluble protein increases with the increase of temperature when the temperature is 70 ℃ or lower, because the activity of nutrition increases with the increase of temperature before the denaturation temperature, and the maximum is 60 ℃ to 70 ℃, and when the temperature is above 70 ℃, the protein is denatured and the dissolution of soluble protein is reduced with the continuous increase of temperature. Please refer to table one relationship between the grinding temperature and the nutrient release of soymilk:
table one: relationship between grinding temperature and soybean milk nutrition release
It can be seen that the release of nutrients of soymilk is gradually reduced when the temperature is higher than 70 ℃, and the release of nutrients of soymilk is the greatest when the temperature is 60 ℃ to 70 ℃.
Although the pulverization at 70 ℃ or lower has a high protein activity and is advantageous for the dissolution of nutrients and the emulsification of soybean milk, the pulverization at 70 ℃ or lower has a disadvantage in that the activity of lipoxygenase is very high, resulting in soybean milk having a strong beany flavor and affecting the texture of the soybean milk. The beany flavor is generated along with the change of reaction time and temperature, when the temperature is quickly raised to be more than 80 ℃, the lipoxidase is inactivated, and the generation of fishy flavor substances is reduced, so that the temperature is raised to be more than 80 ℃ within 30 seconds, the lipoxidase can be quickly inactivated firstly, the reaction time of the lipoxidase is reduced, the release of the beany flavor substances is less, and the soybean milk is more fragrant; secondly, false boiling is avoided, saponin in the soybean milk enhances the surface activity of the soybean milk, the phenomenon of false boiling exists at about 80 ℃, the curing of the soybean milk is difficult to judge, the safety risk exists, the temperature is rapidly raised to more than 80 ℃, the saponin is denatured and decomposed, the phenomenon of false boiling is avoided, and the soybean milk making process is safer; in addition, the emulsification is more uniform, the emulsification of protein and fat is influenced by the temperature, the higher the temperature is, the more violent the emulsification reaction is, the temperature is quickly raised to more than 80 ℃ to accelerate the emulsification reaction, so that the soybean milk is smoother. Please refer to the activity of lipoxygenase in the second temperature rise process, the time for the third temperature rise to 80 ℃, the relative enzyme activity and the n-hexanal content change.
Table two: activity of lipoxidase during temperature rise
| Temperature of | 60℃ | 70℃ | 75 | 78 | 80 | 82 | 85 | 100 |
| Relative enzyme activity (%) | 100 | 100 | 65 | 8.5 | 2 | 0.3 | 0 | 0 |
Table three: the time for heating to 80 ℃ is changed with the relative enzyme activity and the n-hexanal content
It can be seen that the enzyme has mostly lost activity above 80 ℃ and the shorter the time required to raise the temperature from the first temperature to the second temperature, the higher the inactivation efficiency of the enzyme, because the reaction time of the lipoxygenase is increased and the lipoxygenase is increased when the time is more than 30 seconds, so the inactivation rate of the enzyme is reduced and the beany flavor is retained.
In this embodiment, the enzyme deactivation and emulsification stage includes a blending step: and adding hot water with the temperature higher than 85 ℃ into the slurry prepared in the crushing stage to quickly raise the temperature of the slurry to a second temperature, and adopting hot water for blending to quickly raise the temperature of the slurry, so that firstly, the passivation on lipoxidase is realized, simultaneously, starch is uniformly gelatinized, and secondly, the phenomenon that a pot is burnt due to overhigh local temperature is avoided.
The volume ratio of the hot water to the slurry in the comminution stage is from 1.5 to 4. When the temperature of the hot water is 85-95 ℃, the volume ratio of the hot water to the slurry in the crushing stage is 3-4; when the temperature of the hot water is more than or equal to 95 ℃, the volume ratio of the hot water to the slurry in the crushing stage is 1.5-3. In this embodiment, the ratio of the reclaimed water to the material in the crushing stage is 1 to 3, the ratio of the reclaimed water to the material is too high, the reclaimed water to the material is too thick in the crushing process, the crushing is not facilitated, and the protein is easily denatured due to large temperature rise in the high-speed crushing process. The ratio of water to materials is too low, more energy is needed in the later heating process to enable the temperature to pass through 80 ℃, and the environmental protection and energy conservation are not facilitated.
In this embodiment, the blending step further includes a process of heating the slurry prepared in the pulverizing stage, so that the temperature rise speed is faster, and the emulsification effect is further improved.
It is understood that the enzyme deactivation emulsification stage can also be a steam heating step: and introducing steam into the slurry prepared in the crushing stage to rapidly raise the temperature of the slurry to a second temperature. The steam heating has the advantages of high temperature rising speed and difficult pan pasting phenomenon, wherein the steam can be introduced from the bottom of the cup body.
It is understood that the enzyme deactivation emulsification stage may also comprise a heating step directly: and heating the slurry prepared in the crushing stage to rapidly raise the temperature of the slurry to a second temperature, wherein the ratio of reclaimed water to materials in the crushing stage is 8-12, and the heating power of the enzyme deactivation emulsification stage is greater than that of the boiling stage.
Claims (9)
1. A method for preparing soymilk without false boiling is characterized by at least comprising the following stages:
(a) and (3) a crushing stage: crushing water and materials into slurry at a first temperature, wherein the first temperature is less than or equal to 70 ℃;
(b) enzyme deactivation and emulsification stage: the temperature of the slurry is rapidly increased to a second temperature, the second temperature is higher than 80 ℃, and the time for the first temperature to be increased to the second temperature is less than 30 seconds;
(c) and (3) a curing stage: boiling the slurry to age;
the enzyme deactivation and emulsification stage comprises the following steps: adding hot water of more than 85 ℃ to the slurry prepared in the crushing stage causes the temperature of the slurry to rapidly rise to a second temperature.
2. The method for preparing soymilk without false boiling according to claim 1, characterized in that: the volume ratio of the hot water to the slurry in the crushing stage is 1.5-4, and the ratio of the water to the material in the crushing stage is 1-3.
3. The method for preparing soymilk without false boiling according to claim 1, characterized in that: the blending step further includes a process of heating the slurry prepared in the pulverizing stage.
4. The method for preparing soymilk without false boiling according to claim 1, characterized in that: the enzyme deactivation emulsification stage comprises a steam heating step: and introducing steam into the slurry prepared in the crushing stage to rapidly raise the temperature of the slurry to a second temperature.
5. The method for preparing soymilk without false boiling according to claim 1 or 4, characterized in that: the first temperature rise to the second temperature rise is from 10 ℃ to 60 ℃.
6. The method for preparing soymilk without false boiling according to claim 1, characterized in that: the enzyme deactivation emulsification stage comprises the following heating steps: heating the slurry prepared in the pulverizing stage so that the temperature of the slurry is rapidly raised to a second temperature.
7. The method for preparing soymilk without false boiling according to claim 6, characterized in that: the ratio of water to materials in the crushing stage is 8-12, and the heating power of the enzyme deactivation emulsification stage is greater than that of the boiling stage.
8. A soymilk maker used in a method for making soymilk without false boiling according to claim 1, comprising a cup body, a motor, a crushing cutter, a temperature detecting device, wherein the motor drives the crushing cutter to rotate, the temperature detecting device detects the temperature of liquid in the cup body, characterized in that: the soybean milk maker comprises a water tank, and a control device for controlling a motor to drive a crushing cutter to rotate and crush to prepare soybean milk at a first temperature and controlling the water tank to rapidly add water into the soybean milk after the crushing in a cup body within 30 seconds to raise the temperature to a second temperature, wherein the first temperature is less than or equal to 70 ℃, and the second temperature is greater than 80 ℃.
9. The soymilk maker used in the method for making soymilk without pseudo-boiling according to claim 8, characterized in that: the water tank further comprises a heating device for heating water in the water tank.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110604487A (en) * | 2018-06-15 | 2019-12-24 | 广东美的生活电器制造有限公司 | Enzyme killing device and food processor |
| CN110604462B (en) * | 2018-06-15 | 2021-11-23 | 广东美的生活电器制造有限公司 | Control method of cooking appliance, cooking appliance and storage medium |
| CN110604488B (en) * | 2018-06-15 | 2021-09-14 | 广东美的生活电器制造有限公司 | Material conveying method, food processor and storage medium |
| CN109122885A (en) * | 2018-10-30 | 2019-01-04 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk |
| CN109329442A (en) * | 2018-10-30 | 2019-02-15 | 九阳股份有限公司 | A kind of dry beans pulping process |
| CN109316093B (en) * | 2018-11-19 | 2020-12-22 | 嘉兴市万荣电器股份有限公司 | Anti-false-boiling soybean milk machine with indicating function |
| CN112535422B (en) * | 2020-11-30 | 2021-12-14 | 重庆和慧源农副产品有限公司 | Soybean milk squeezing and baking integrated system |
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| CN104116405B (en) * | 2013-04-23 | 2017-10-27 | 广东美的生活电器制造有限公司 | Soy bean milk making machine and the method for preparing soya-bean milk |
| CN105942888B (en) * | 2016-03-25 | 2020-09-08 | 九阳股份有限公司 | Low-noise soybean milk making method of soybean milk maker |
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| CN101869147A (en) * | 2010-06-09 | 2010-10-27 | 九阳股份有限公司 | Pulping method |
| 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 |
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