CN109169941A - A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing - Google Patents
A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing Download PDFInfo
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- CN109169941A CN109169941A CN201811273404.2A CN201811273404A CN109169941A CN 109169941 A CN109169941 A CN 109169941A CN 201811273404 A CN201811273404 A CN 201811273404A CN 109169941 A CN109169941 A CN 109169941A
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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
Abstract
The present invention relates to a kind of manufacturing soya-bean milks of soy bean milk making machine efficient pulverizing, the soy bean milk making machine includes crushing cup, heating device, grinding device, the crushing cup is equipped with water inlet, it is characterized by: the manufacturing soya-bean milk includes at least following several stages: (1) warm-up phase: the gas-vapor mix heating that the heating device is passed through into crushing cup is until 30% to 80% that the water in crushing cup is total slurrying amount, into next stage；(2) crushing stage: the grinding device crushes water and soybean into slurries.Compared with prior art, water when entering crushing stage after warm-up phase in crushing cup is the 30% to 80% of total slurrying amount, i.e. low capacity crushes mashing, so that grinding device can go deep into material, the distance that beans material moves to grinding device shortens, circulation crushes collision probability and increases, to improve crush efficiency.
Description
Technical field
The present invention relates to a kind of manufacturing soya-bean milk more particularly to a kind of manufacturing soya-bean milks of soy bean milk making machine efficient pulverizing.
Background technique
Existing soy bean milk making machine is typically all that whole water and beans material are disposably added into cup body, i.e. foot is added into cup body by user
The water and beans material for the soya-bean milk that amount needs to make, then carry out crushing mashing, after the completion of mashing on the basis of above-mentioned water
Infusion is carried out, potable soya-bean milk can be become after cooked.However, being carried out in the environment of big yield to the beans material of small size
It crushes, crush cycle path length, can also be reduced with the probability of crushing knife tool collision, grinding time is also relatively long；In addition, right
The heating time of big yield is also relatively long, and enzyme deactivation deodorization effect is poor, and the entire slurrying period is longer.
Summary of the invention
In view of this, it is necessary to provide a kind of manufacturing soya-bean milks easy to use and high crush efficiency.
The present invention is achieved through the following technical solutions:
A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing, the soy bean milk making machine include crushing cup, heating device, grinding device, are somebody's turn to do
Crushing cup is equipped with water inlet, it is characterised in that: the manufacturing soya-bean milk includes at least following several stages: (1) warm-up phase:
The heating of gas-vapor mix that the heating device is passed through into crushing cup until the water in crushing cup is total slurrying amount 30% to
80%, into next stage；(2) crushing stage: the grinding device crushes water and soybean into slurries.
The warm-up phase is passed through 100 DEG C to 106 DEG C of gas-vapor mix into crushing cup until the water in the crushing cup
Amount is the 40% to 60% of total slurrying amount.
It further include the infusion stage after the crushing stage, the heating device continues to be passed through gas-vapor mix to crushing cup
Slurries are heated until reaching total slurrying amount in crushing cup.
The infusion stage further includes whipping step: the grinding device rotates stirring slurry.
The crushing stage includes the first crushing stage and the second crushing stage, the first crushing stage and the second crushing stage
Between the heating device 5% to 10% water or gas-vapor mix of total slurrying amount are added to crushing cup.
The revolving speed of first crushing stage grinding device steps up from small to large.
Slurry temperature is greater than 90 DEG C in the crushing stage.
It further include anti-overflow step before the crushing stage, the heating device is passed through the 5% of total slurrying amount into crushing cup
To 10% water, and water temperature is lower than 90 DEG C.
Further include soaking step before the warm-up phase, the heating device to crushing cup be passed through total slurrying amount 5% to
10% water.
The heating device is passed through 50 DEG C or more of hot water to crushing cup in the soaking step.
Beneficial effect of the invention is that
Total slurrying amount of the present invention refers to the total amount of the soya-bean milk obtained after expected slurrying.
Gas-vapor mix of the present invention refers to including water and steam, i.e., is passed through Shui Heshui simultaneously into crushing cup
Steam, after being passed through crushing cup from water inlet with gas-vapor mix, the water level in crushing cup is increased, and can see bubble simultaneously
It emerges from the water inlet of crushing cup.
The manufacturing soya-bean milk includes at least following several stages: (1) warm-up phase: the heating device is to crushing cup
It is inside passed through 30% to 80% of gas-vapor mix heating until the water in crushing cup for total slurrying amount, into next stage；(2) powder
The broken stage: the grinding device crushes water and soybean into slurries.Firstly, warm-up phase is passed through gas-vapor mix heating, heating
During water inlet simultaneously so that the water level in crushing cup slowly rises, that is, water inlet steam heating while water inlet can be effective
Ground shortens preheating time, to make entire slurrying cycle time；Secondly, when entering crushing stage after warm-up phase in crushing cup
Water is the 30% to 80% of total slurrying amount, i.e., low capacity crushes mashing, so that grinding device can go deep into material, beans material
The distance for moving to grinding device shortens, and circulation crushes collision probability and increases, so that crush efficiency is improved, when less than 30%,
Concentration of slurry is too high, and mobility is too poor, circulating effect be deteriorated so that crushing effect be deteriorated, when be greater than 80% when, the capacity of water
Too big, beans Material product is too small, so that circulating path is deteriorated also crushing effect be made to be deteriorated, therefore inflow is 30% to 80%
Crushing effect is preferable；Gas-vapor mix is passed through when in addition to this, in warm-up phase, gas-vapor mix enters soybean peel and cotyledon
Between make soybean that there is certain buoyancy, while as the upward boosting power of water vapour has further speeded up the floating of soybean, from
And soybean is made quickly to float on the surface of water, the water imbibition that soybean floats rear cotyledon will be greatly reduced, this is because a side
Face floats sinks to the reduction of pressure suffered by water-bed soybean surrounding relatively afterwards, and water enters the reduction of the pressure inside cotyledon, on the other hand
Due to reducing after floating on the surface with the contact area of water, and the water vapor between cotyledon and kind skin, drum are wrapped up in cotyledon, are also reduced
Contact of the cotyledon with water, thus greatly reduces the rate of water absorption of cotyledon, in this way, the water suction of cotyledon can be effectively reduced
Rate, reducing hot water and penetrating into cotyledon leads to protein denaturation, i.e. destruction of the reduction hot water to soluble protein in soybean, under
The abundant release of protein provides condition with dissolution in one step crushing process, realizes the maximum release of nutritional ingredient.
The warm-up phase is passed through 100 DEG C to 106 DEG C of gas-vapor mix into crushing cup until the water in the crushing cup
Amount is the 40% to 60% of total slurrying amount.It, while also can be preferable when the inflow of warm-up phase is that 40% to 60% crushing effect is best
Guarantee soybean peel softening, crush efficiency is further promoted, in addition, also can guarantee that the later period is passed through enough gas-vapor mix
Adequately heating infusion is carried out to slurries.
It further include the infusion stage after the crushing stage, the heating device continues to be passed through gas-vapor mix to crushing cup
Slurries are heated until reaching total slurrying amount in crushing cup.In this way, carrying out blending dilution to slurries while heating infusion, it is not necessarily to
In addition the independent time is blent, so as to shorten the slurrying period；In addition the slurries of low capacity are heated, enzyme deactivation deodorization efficiency
Height further shortens the infusion time, to also further shorten the entire slurrying period.
The infusion stage further includes whipping step: the grinding device rotates stirring slurry.In this way, guaranteeing infusion process
Middle heating is more uniform, and is not easy to be sticking.
The crushing stage includes the first crushing stage and the second crushing stage, the first crushing stage and the second crushing stage
Between the heating device 5% to 10% water or gas-vapor mix of total slurrying amount are added to crushing cup.In crushing process, by
In the fierce percussion movement frictional heat generation such as material and grinding device, crushing cup, slurry temperature can be promoted, in crushing stage
Water or gas-vapor mix, which is added, can effectively act as anti-overflow effect.
The revolving speed of first crushing stage grinding device steps up from small to large.In this way, can be effectively reduced
Crush noise.
Slurry temperature is greater than 90 DEG C in the crushing stage.Using 90 DEG C or more high temperature defibrinations, it can preferably make soybean
In the dissolutions release such as proteosome, oil body, lipoxidase, increase soluble protein ingredient, and lipoxidase meets high temperature,
It is instantaneously inactivated, reduces the generation of beany flavor ingredient, it is thus possible to obtain not only fragrant full of beans but also be rich in the soya-bean milk of nutrition.
Further include soaking step before the warm-up phase, the heating device to crushing cup be passed through total slurrying amount 5% to
10% water.If not being introduced into the water of certain volume in advance, in follow-up steam heating process, steam is easy to be lost, cannot be effective
Ground liquefaction reduces the utilization rate of steam, and water inlet volume is very few, and water cannot cover material, and water and bean or pea contact surface are few, and heat transfer is not
, bean or pea kind skin cannot be made gradually to separate with cotyledon；When volume of intaking is excessive, it will lead to that heating rate is slow, and the time is long, cotyledon is inhaled
Hypervolia, quality is excessive, is unfavorable for floating, and verifies through research, and inflow is more suitable for for the 5% to 10% of total slurrying amount.
The heating device is passed through 50 DEG C or more of hot water to crushing cup in the soaking step.Water temperature is controlled at 50 DEG C or more
Preferably, this is because: soybean structure is divided into cotyledon and kind skin, kind skin is mainly made of cellulose, and rate of water absorption is higher than cotyledon, and
Temperature is higher, and water swelling rate is faster, and the rate of water absorption difference for planting skin and cotyledon is bigger, easier point for facilitating kind of skin and cotyledon
From, more it is conducive to floating, 50 DEG C of water temperature or more, facilitates the quick water swelling of kind of hide fiber, temperature is too low, and rate of water absorption is slow,
Kind skin and cotyledon rate of water absorption difference are small, are unfavorable for kind of a skin and separate with cotyledon, to be unfavorable for floating.
Specific embodiment
Embodiment one:
A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing, the soy bean milk making machine include crushing cup, heating device, grinding device, are somebody's turn to do
Crushing cup is equipped with water inlet, and the manufacturing soya-bean milk includes at least following several stages:
(1) warm-up phase: the heating device is passed through gas-vapor mix heating into crushing cup until the water in crushing cup is
The 30% to 80% of total slurrying amount, into next stage；
(2) crushing stage: the grinding device crushes water and soybean into slurries.
It in the present embodiment, further include soaking step before the warm-up phase, the heating device is logical to crushing cup
Enter the water of total slurrying amount 5% to 10%, if not being introduced into the water of certain volume in advance, in follow-up steam heating process, steam holds
Be easy to run off, cannot effectively liquefy, reduce the utilization rate of steam, if water inlet volume is very few, water cannot cover material, water with
Bean or pea contact surface is few, and heat transfer is uneven, and bean or pea kind skin cannot be made gradually to separate with cotyledon；When volume of intaking is excessive, heating will lead to
Rate is slow, and the time is long, and cotyledon water absorption is excessive, and quality is excessive, is unfavorable for floating, therefore passes through the water of total slurrying amount 5% to 10%
It is proper.
In the present embodiment, the temperature of the gas-vapor mix is 100 DEG C to 106 DEG C, when the temperature of gas-vapor mix
Less than 100 DEG C, illustrate the predominantly hot water entered, and it is non-steam, on the one hand, it is unfavorable for forming lifting force；On the other hand, it heats
Low efficiency can not make slurries itself vaporization form lifting force, float bean or pea quickly.When the temperature of gas-vapor mix is greater than
106 DEG C, illustrate at this point, quantity of steam is big, on the one hand, extra gas can quickly overflow, and cause to waste, and to the hard of entire machine
Part heat resistance has an impact；On the other hand, when quantity of steam is too big, it is possible to create biggish bubble forms violent boiling effect
Fruit needs biggish comminuting space to carry out receiving air pocket, so increasing to volume of a container requirement.
In the present embodiment, the crushing stage includes the first crushing stage and the second crushing stage, and first crushes rank
5% to 10% water or the steam mixing of total slurrying amount are added to crushing cup for the heating device between section and the second crushing stage
Object.This is because in crushing process, due to the fierce percussion movement frictional heat generation such as material and grinding device, cup body, slurries temperature
Degree can be promoted, and water or gas-vapor mix are added in crushing stage can effectively act as anti-overflow effect.
Further, the revolving speed of first crushing stage grinding device steps up from small to large, in this way, can have
Effect ground, which reduces, crushes noise.In the present embodiment, slurry temperature is greater than 90 DEG C in the crushing stage.This is because using 90
DEG C or more high temperature defibrination, the dissolutions such as proteosome, oil body, lipoxidase in soybean release increase soluble protein ingredient,
And lipoxidase meets high temperature, is instantaneously inactivated, reduces the generation of beany flavor ingredient, it is thus possible to obtain and be full of beans perfume (or spice) again
Soya-bean milk rich in nutrition.
In the present embodiment, further include the infusion stage after the crushing stage, the heating device to crushing cup after
The continuous gas-vapor mix heating slurries that are passed through are until reaching total slurrying amount in crushing cup.In this way, to slurries while heating infusion
It carries out blending dilution, is blent without the other individually time, so as to shorten the slurrying period, in addition the slurries of low capacity are carried out
Heating, enzyme deactivation deodorization is high-efficient, the infusion time is further shortened, to also further reduce the entire slurrying period.It is described
The infusion stage further includes whipping step: the grinding device rotates stirring slurry.In this way, being heated during guaranteeing infusion more equal
It is even, and be not easy to be sticking.
The water that the warm-up phase is passed through into crushing cup is the 30% to 80% of total slurrying amount, so reaches low capacity powder
The purpose of broken mashing, gos deep into grinding device in material, and the distance that beans material moves to grinding device shortens, and circulation crushes
It collides probability to increase, to improve crush efficiency, when less than 30%, concentration of slurry is too high, and mobility is too poor, circulating effect
It is deteriorated so that crushing effect is deteriorated, when being greater than 80%, the capacity of water is too big, and beans Material product is too small, so that circulating path becomes
Difference is to can also make crushing effect be deteriorated, therefore inflow is preferable in 30% to 80% crushing effect；Especially 40% to 60% effect is most
Good, one side crushing effect reaches most preferably, meanwhile, it on the other hand also can preferably guarantee the softening of soybean peel, further mention
Crush efficiency is risen, in addition, also can guarantee that the later period is passed through enough gas-vapor mix and carries out sufficient infusion to slurries.
Compared with the prior art leads to steam heating or is directly heated using electrothermal tube or electromagnetic heating, the present invention is utilized
Gas-vapor mix, which enters between soybean peel and cotyledon, makes soybean have certain buoyancy, while the boosting upward with water vapour
Power has further speeded up the floating of soybean, so that soybean quickly floats on the surface of water, soybean floats the kind of rear soybean
Skin still can continue to soften, and still, the water imbibition of cotyledon will be greatly reduced, this is because opposite after on the one hand floating sink to water
Pressure suffered by the soybean surrounding of bottom reduce, water enter the pressure inside cotyledon reduction, on the other hand due to after floating on the surface with water
Contact area reduce, and the water vapor between cotyledon and kind skin, drum wraps up in cotyledon, decreases contact of the cotyledon with water,
The rate of water absorption of cotyledon is thus greatly reduced, in this way, the water absorption rate of cotyledon can be effectively reduced, hot water is reduced and penetrates into
Cotyledon leads to protein denaturation, i.e. destruction of the reduction hot water to soluble protein in soybean, is albumen in next step crushing process
The abundant release of matter provides condition with dissolution, the maximum release of nutritional ingredient is realized, with the beans of prior art soymilk grinder
Slurry is compared, and soluble protein improves 15% to 25%.Furthermore the soybean after floating contacts with air, and air themperature is low, has
Certain cooling effect also further reduced the temperature of cotyledon, can also inhibit the protein denaturation in cotyledon to a certain extent.
Second, since the generation of fishy smell in soya-bean milk is mainly generated due to lipoxidase oxidation of fat, and lipoxidase master
It is distributed in the kind skin of soybean and in the cotyledon of kind of skin, the activity of lipoxidase is remarkably decreased at 80 DEG C or more, 90 DEG C
It almost inactivates above, the present invention is quickly floated bean or pea on the surface of water by gas-vapor mix, to the soybean of floating
Steam heating is carried out, similar to the effect for steaming beans, temperature is relatively high, therefore makes kind of skin and the rouge in the cotyledon of kind of skin
Fat oxidizing ferment can with rapid deactivation, and then can quick deodorization, after tested can removal beans effectively at 5 to 7 minutes
Fishy smell.Furthermore under heat effect, the kind skin bating effect of soybean is good, the floating that soybean peel softening preferably later just can be stable
In the water surface, the present invention is mixed by steam so that soybean floats, and soybean peel toughness reduces, and therefore, substantially increases crushing
Efficiency.In addition to this, water inlet will not be blocked.Bean or pea float after, on the one hand, relative to crushing cup water inlet distance farther out,
When preventing from crushing, bean or pea enter pipeline and plugging；Still further aspect, bean or pea illustrate that the compactness of bean or pea is substantially reduced after floating,
Be conducive to fast-crushing, reduce the probability that whole beans occur, prevent plugging；Secondly after floating, the volume of bean or pea becomes larger, and compares dry beans
The coefficient of expansion reduce, even if being substantially reduced compared to the probability blocked with dry beans into pipeline, further preventing plugging.
It is appreciated that the heating device is passed through 50 DEG C or more of hot water to crushing cup in the soaking step.Water temperature control
Preferably at 50 DEG C or more, this is because: soybean structure is divided into cotyledon and kind skin, kind skin is mainly made of cellulose, rate of water absorption
Higher than cotyledon, and temperature is higher, and water swelling rate is faster, and the rate of water absorption difference for planting skin and cotyledon is bigger, easier to facilitate kind
The separation of skin and cotyledon is more conducive to floating, 50 DEG C of water temperature or more, facilitates the quick water swelling of kind of hide fiber, and temperature is too low,
Rate of water absorption is slow, plants skin and cotyledon rate of water absorption difference is small, be unfavorable for kind of a skin and separate with cotyledon, to be unfavorable for floating；And temperature
When excessively high, the pectin composition in hide fiber is planted by heat of solution, kind of a skin is caused to be overbated, it is fragile in subsequent heat floating-upward process
It splits, for kind skin once rupturing will be unfavorable for floating, temperature controls 90 DEG C or less preferably.Inflow is less than 5%, and water inlet volume is very few, water
Soybean cannot be covered, water and soybean contact surface are few, and heat transfer is uneven, and bean or pea kind skin cannot be made gradually to separate with cotyledon；Greater than 10%,
When volume of intaking is excessive, it will lead to that heating rate is slow, and the time is long, cotyledon water absorption is excessive.
It is appreciated that further including anti-overflow step before the crushing stage, the heating device is passed through always into crushing cup
5% to 10% water of slurrying amount, and water temperature is lower than 90 DEG C.In crushing process, since material and grinding device, cup body etc. are fierce
Percussion movement frictional heat generation, slurry temperature can be promoted, and water is added in crushing stage or gas-vapor mix can be effectively
Play the role of anti-paste.
Claims (10)
1. a kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing, which includes crushing cup, heating device, grinding device,
The crushing cup is equipped with water inlet, it is characterised in that: the manufacturing soya-bean milk includes at least following several stages:
(1) warm-up phase: the gas-vapor mix that the heating device is passed through into crushing cup is heated until the water in crushing cup
It is the 30% to 80% of total slurrying amount, into next stage；
(2) crushing stage: the grinding device crushes water and soybean into slurries.
2. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: the warm-up phase to
100 DEG C to 106 DEG C of gas-vapor mix is passed through in crushing cup until the water in the crushing cup is total slurrying amount 40% to 60%.
3. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: the crushing stage it
After further include the infusion stage, the heating device continues to be passed through gas-vapor mix heating slurries until reaching in crushing cup to crushing cup
To total slurrying amount.
4. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as claimed in claim 3, it is characterised in that: the infusion stage is also
Including whipping step: the grinding device rotates stirring slurry.
5. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: the crushing stage packet
The first crushing stage and the second crushing stage are included, the heating device is to crushing between the first crushing stage and the second crushing stage
5% to 10% water or gas-vapor mix of total slurrying amount is added in cup.
6. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as claimed in claim 5, it is characterised in that: described first crushes rank
The revolving speed of the section grinding device steps up from small to large.
7. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: in the crushing stage
Slurry temperature is greater than 90 DEG C.
8. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: the crushing stage it
Before further include anti-overflow step, the heating device is passed through 5% to 10% water of total slurrying amount into crushing cup, and water temperature is lower than 90
℃。
9. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as described in claim 1, it is characterised in that: the warm-up phase it
Before further include soaking step, the heating device is passed through the water of total slurrying amount 5% to 10% to crushing cup.
10. the manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing as claimed in claim 9, it is characterised in that: the soaking step
In the heating device 50 DEG C or more of hot water is passed through to crushing cup.
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| CN108185829A (en) * | 2017-12-26 | 2018-06-22 | 九阳股份有限公司 | A kind of pulping control method of food processor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167978A (en) * | 2020-09-28 | 2021-01-05 | 小熊电器股份有限公司 | Soybean milk machine and soybean milk making method thereof |
| CN115251311A (en) * | 2021-09-15 | 2022-11-01 | 九阳股份有限公司 | Method for preparing soybean milk with ancient flavor by food processing machine |
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Application publication date: 20190111 |