CN110613017A - Method for preparing sour soybean milk and device for preparing sour soybean milk - Google Patents
Method for preparing sour soybean milk and device for preparing sour soybean milk Download PDFInfo
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- CN110613017A CN110613017A CN201810630442.2A CN201810630442A CN110613017A CN 110613017 A CN110613017 A CN 110613017A CN 201810630442 A CN201810630442 A CN 201810630442A CN 110613017 A CN110613017 A CN 110613017A
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Classifications
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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
- A23C11/106—Addition of, or treatment with, microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of household appliances, and provides a method for preparing sour soybean milk and a device for preparing the sour soybean milk. A method of preparing sour soy milk comprising: preparing a slurry by adopting a pulping material; controlling the temperature of the slurry to reach the set feeding temperature, and then adding the fermented milk product into the slurry to fully mix the slurry and the fermented milk product; controlling the temperature of the slurry at a preset fermentation temperature, and maintaining the temperature of the slurry at the fermentation temperature for a set time to complete fermentation to obtain the sour soybean milk. The method provides acidic environment for fermenting sour soybean milk by adding fermented milk product, and is helpful for accelerating the fermentation rate of strains, so that the fermentation time is shorter. In addition, the fermented dairy product is easier to obtain, and the fermented dairy product is easier to keep activity compared with bacterial powder, so that the fermented dairy product is more convenient to use, has more flexible use conditions and is convenient to prepare at home. And the fermented milk product is adopted to replace the traditional fermented powder to prepare the sour soybean milk, so that the taste is better and more easily accepted by consumers.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a method for preparing sour soybean milk and a device for preparing the sour soybean milk.
Background
With the rapid development of economy, the dietary habits of people in China gradually tend to fast food, so that the incidence rate of metabolic syndrome mainly manifested by hypertension, hyperlipidemia and hyperglycemia also presents a rapid growth trend, and the health of people in China is threatened considerably. In order to effectively prevent the occurrence of metabolic syndrome, besides the need of having healthy eating habits, the consumption of functional health-care food is an extremely effective means.
The soybean is a vegetable protein with rich nutrition and balanced amino acid, wherein the soybean isoflavone is also an excellent estrogen-like substance, and the fermentation breaks the glycosidic bond of the soybean isoflavone, so that the activity of the soybean isoflavone can be activated, and the improvement of osteoporosis is facilitated; and simultaneously, the calcium absorption is enhanced, and the effect of preventing osteoporosis is achieved. The soybean fermented food has far more physiological activity, and can produce various physiological active substances through mixed fermentation of probiotics, so that the microecological balance of gastrointestinal tracts is effectively regulated, and the immune system of a human body is activated.
However, the taste of the traditional fermented soybean milk is not easy to be accepted by consumers, and most of the traditional fermented soybean milk is sold by manufacturers in a unified way, so that the traditional fermented soybean milk is inconvenient to enjoy at any time and cannot be prepared into the taste preferred by the manufacturers according to the needs. In addition, if the soybean milk is made at home, the soybean milk is ground by a soybean milk machine and filtered, then the filtered soybean milk is taken, the bacterial powder is added into the filtered soybean milk according to a certain proportion, the mixture is stirred uniformly, then other soybean milk is added, the mixture is stirred uniformly, the mixture is filled into a vacuum cup while the mixture is hot, and finally the mixture is placed in a constant temperature environment for a plurality of hours. Thus, the operation procedure is complicated, the time is long, the technical key points are not easy to master, and the success is difficult.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
One of the objects of the invention is: the method for preparing the sour soybean milk and the device for preparing the sour soybean milk are provided, and the problems that the sour soybean milk is inconvenient to prepare at home and the taste of the traditional fermented soybean milk is not easily accepted by consumers in the prior art are solved.
To achieve the object, the present invention provides a method for preparing sour soybean milk, comprising:
preparing a slurry by adopting a pulping material;
controlling the temperature of the slurry to reach the set feeding temperature, and then adding the fermented milk product into the slurry to fully mix the slurry and the fermented milk product;
controlling the temperature of the slurry at a preset fermentation temperature, and maintaining the temperature of the slurry at the fermentation temperature for a set time to complete fermentation to obtain the sour soybean milk.
Wherein, the 'preparing the slurry by adopting the pulping material' comprises the following steps:
controlling a pulping device to process the pulping material to obtain pulp powder;
and (3) injecting water into the pulp powder to obtain a mixture of the pulp powder and the water, and boiling the mixture of the pulp powder and the water to obtain pulp.
Wherein, after the mixture of the starch and the water is boiled to obtain the slurry, the step of controlling the temperature of the slurry at the preset fermentation temperature comprises the following steps: continuing to inject water into the slurry to cool the slurry so that the slurry temperature reaches the feed temperature.
Wherein, before the pulping material is processed by the pulping device to obtain the pulp powder, the pulping material is heated to inactivate enzyme;
and/or the presence of a gas in the gas,
after the pulping materials are processed by the control pulping device to obtain the pulp powder, and before the water is injected into the pulp powder to obtain the mixture of the pulp powder and the water, the pulp powder is heated to inactivate the enzyme.
Wherein, a high-temperature steam component is adopted for heating and enzyme deactivation.
Wherein, the 'preparing the slurry by adopting the pulping material' comprises the following steps:
injecting water into the pulping material, and controlling a pulping device to process the pulping material to obtain raw soybean milk and soybean dregs;
and boiling the raw soybean milk to obtain the soybean milk.
Wherein, "control thick liquid temperature makes it reach the material temperature of throwing that sets for, throw into fermented dairy products in the thick liquid for thick liquid and fermented dairy products intensive mixing" includes:
stirring the slurry by using a stirring head to accelerate the temperature reduction of the slurry, so that the temperature of the slurry reaches 45 +/-3 ℃;
and sucking a certain amount of fermented milk product, injecting the milk product into the slurry, and stirring the slurry by using a stirring head to uniformly mix the fermented milk product in the slurry.
Preferably, the fermentation temperature is 40-43 ℃, and the set time is 5-8 h.
Preferably, the pulping material comprises one or more of soybean, black bean, mung bean, red bean, pea, white silver bean, broad bean, kidney bean, cowpea, walnut, peanut and almond.
The present invention also provides an apparatus for preparing sour soy milk, comprising:
the pulping component is used for processing the pulping material to prepare the pulp;
the temperature controller is used for detecting and controlling the temperature of the slurry;
the feeding component is used for feeding raw materials into the slurry to prepare the sour soybean milk when the temperature controller controls the slurry to reach the feeding temperature;
the feeding assembly comprises a material box and a metering pump connected with the material box, and the material box feeds the slurry through the metering pump.
Preferably, the pulping assembly comprises:
the pulping device is arranged in the grinding cavity and is used for processing the pulping material to prepare pulp powder;
the water supply assembly is used for injecting water into the grinding cavity to obtain a mixture of slurry powder and water;
and the heating element is used for heating the mixture of the starch and the water to obtain slurry.
Preferably, the device for preparing the acid soybean milk further comprises a high-temperature steam assembly for heating and inactivating enzymes of the pulping material and/or the pulp powder; the high-temperature steam assembly comprises a steam generator, one end of the steam generator is connected with the water supply assembly, and the other end of the steam generator is connected with a steam spray pipe which is introduced into the grinding cavity.
Preferably, the device for preparing the acid soybean milk comprises a pulping cavity and a fermentation cavity, wherein the pulping cavity is used for containing the pulping material, and the pulping component is arranged in the pulping cavity; a filter element is arranged on a conveying path of the pulping cavity to the fermentation cavity, so that pulp residues stay in the pulping cavity, and pulp enters the fermentation cavity; the feeding assembly is used for feeding slurry in the fermentation cavity.
Preferably, a liquid pumping device is arranged between the pulping cavity and the fermentation cavity and used for pumping the pulp from the pulping cavity to the fermentation cavity.
Preferably, heating elements are arranged in the pulping chamber and/or the fermentation chamber.
The technical scheme of the invention has the following advantages:
compared with the method adopting bacterial powder fermentation, the method for preparing the sour soybean milk provided by the invention adopts the fermented milk product as the raw material for fermentation, and is beneficial to accelerating the fermentation rate of the strain due to the fact that the fermented milk product is added to provide the acidic environment for fermenting the sour soybean milk, so that the fermentation time is shorter. In addition, the fermented dairy product is easier to obtain, the special purchase of the bacterial powder is not needed, and the activity of the fermented dairy product is easier to maintain than that of the bacterial powder, so that the fermented dairy product is more convenient to use, has more flexible use conditions and is convenient to prepare at home. In addition, the fermented milk product is adopted to replace the traditional fermented powder to prepare the sour soybean milk, and the taste is found to be better and more easily accepted by consumers through investigation and research.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a first apparatus for preparing sour soybean milk in the example;
FIG. 2 is a second apparatus for preparing sour soybean milk in the example;
in the figure: 1: a feeding assembly; 101. a magazine; 102. a metering pump; 103. a straw; 2: a high temperature steam assembly; 3: an upper cover; 4: a grinding chamber; 5: a heating member; 6: a beater; 7: a water supply assembly; 8. a fermentation chamber; 9. a filtration membrane; 10. driving the pump; 11. a one-way valve; 12. a pulping chamber.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the description of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The method for preparing the acid soybean milk of the embodiment comprises the following steps:
preparing a slurry by adopting a pulping material;
controlling the temperature of the slurry to reach the set feeding temperature, and then adding the fermented milk product into the slurry to fully mix the slurry and the fermented milk product;
controlling the temperature of the slurry at a preset fermentation temperature, and maintaining the temperature of the slurry at the fermentation temperature for a set time to complete fermentation to obtain the sour soybean milk.
In the method for preparing the sour soybean milk, the fermented milk product is used as a raw material for fermentation, and compared with the method for fermenting the sour soybean milk by using the bacterial powder, the fermentation time is shorter because the fermented milk product is added to provide a fermented acidic environment for the sour soybean milk, which is beneficial to accelerating the fermentation rate of the strain. In addition, the fermented dairy product is easier to obtain, the special purchase of the bacterial powder is not needed, and the activity of the fermented dairy product is easier to maintain than that of the bacterial powder, so that the fermented dairy product is more convenient to use, has more flexible use conditions and is convenient to prepare at home. In addition, the fermented milk product is adopted to replace the traditional fermented powder to prepare the sour soybean milk, and the taste is found to be better and more easily accepted by consumers through investigation and research.
Wherein, the 'slurry prepared by pulping materials' can be prepared by a plurality of different methods:
the first method comprises the following steps:
controlling a pulping device to process the pulping material to obtain pulp powder;
and (3) injecting water into the pulp powder to obtain a mixture of the pulp powder and the water, and boiling the mixture of the pulp powder and the water to obtain pulp.
In the method, the slurry powder is obtained by dry grinding, and the method has the advantages that the granularity of the slurry powder can be ensured, so that the obtained slurry does not need to be filtered after water is injected into the slurry powder, and the prepared sour soybean milk is fine and smooth in taste and has good physical properties.
In addition, after the milk powder is obtained, the milk powder can be directly obtained by boiling with injected water, so that the device for preparing the sour soybean milk under the method has a simple structure. And, in order to facilitate the injection of water into the slurry powder, the apparatus for preparing the acid soybean milk under the method is preferably provided with a water supply assembly for automatically supplying water during the preparation of the acid soybean milk.
After the mixture of the starch and the water is boiled to obtain the slurry, water can be continuously injected into the slurry to cool the slurry, so that the temperature of the slurry reaches the feeding temperature. It is worth mentioning that the time required for naturally cooling the slurry to the feeding temperature is about 2 hours, and the water adding operation is carried out for cooling, so that the time can be shortened to within 1min, the cooling time is greatly shortened, the preparation efficiency is improved, and the improvement of the experience of consumers is facilitated.
Of course, when water is injected into the slurry to cool the slurry, the concentration of the slurry needs to be ensured, and the influence on the taste due to the dilution transition of the slurry is avoided. Besides, the slurry can be cooled by any cooling method except a water injection cooling method. For example, a heat dissipation member may be disposed at a corresponding position to cool; or the temperature can also be reduced in a heat exchange mode.
In addition, before the pulping material is processed by the pulping device to obtain the pulp powder, the pulping material can be heated to inactivate enzyme. Or, after the pulping materials are processed by the pulping device to obtain the pulp powder, the pulp powder is heated to inactivate the enzyme. Or, the steps of heating and enzyme deactivation can be combined, namely, the pulp powder is heated and enzyme deactivation is carried out before and after the beater works.
Wherein, the heating enzyme deactivation aims to completely deactivate urease in the pulping material or the pulp powder.
A large number of experiments show that the method is additionally provided with the step of heating and enzyme deactivation before pulping, so that the subsequent pulping heating time can be further saved, the preparation efficiency can be improved, and better consumption experience can be brought to consumers.
Among them, the enzyme is preferably, but not necessarily, inactivated by heating using a high-temperature steam module. Specifically, the high-temperature steam component is controlled to spray high-temperature steam to the pulping material and/or the pulp powder, and the high-temperature steam generated by the high-temperature steam component is sprayed to the pulping material and/or the pulp powder, so that urease in the pulping material and/or the pulp powder is inactivated. Generally, the edible requirement can be met by spraying high-temperature steam to the pulping material or the pulp powder for about 60 seconds to continuously inactivate the enzyme. The high-temperature steam assembly is used for heating and enzyme deactivation, so that the enzyme deactivation can be fully ensured, and the edible safety is ensured.
The second method comprises the following steps:
injecting water into the pulping material, and controlling a pulping device to process the pulping material to obtain raw soybean milk and soybean dregs;
and boiling the raw soybean milk to obtain the soybean milk.
In response to this method, since it is necessary to separate the soybean milk and the soybean milk residue, the apparatus for preparing the sour soybean milk preferably includes two chambers, a milk making chamber and a fermentation chamber, respectively.
Wherein, can boil the raw soybean milk after raw soybean milk and thick liquid sediment separation, and then practice thrift the required power of heating, reach energy-concerving and environment-protective purpose. Naturally, the raw soybean milk can be boiled before the raw soybean milk and the soybean milk residue are separated, so that the concentration of the soybean milk can be ensured, and the obtained soybean milk is thicker on the premise of preparing certain materials.
It should be noted that, in this embodiment, the method for preparing the slurry is not limited by the above two methods, and any method for preparing the slurry disclosed in the prior art should be included in the scope of protection of this application.
In this embodiment, the "controlling the temperature of the slurry to reach the set feeding temperature, and feeding the fermented dairy product into the slurry to sufficiently mix the slurry and the fermented dairy product" includes:
stirring the slurry by using a stirring head to accelerate the temperature reduction of the slurry, so that the temperature of the slurry reaches 45 +/-3 ℃;
and sucking a certain amount of fermented milk product, injecting the milk product into the slurry, and stirring the slurry by using a stirring head to uniformly mix the fermented milk product in the slurry.
Here 45 ℃ 3 ℃ is the feed temperature, i.e.the inoculation temperature. And experiments show that the inoculation temperature can obtain better inoculation effect at 45 ℃.
Fermented dairy products refer to dairy products containing a fermenting species, such as yoghurt, fermented cheese, etc. Of course, while the slurry is stirred by the stirring head to accelerate the temperature reduction of the slurry, the cooling by injecting cold water as mentioned above can be assisted, or other assisting manners can be used for cooling.
In the embodiment, the fermentation temperature is 40-43 ℃, and the set time is 5-8 h. Wherein, because the fermented milk product is adopted for fermentation, the fermentation time in the preparation process of the sour soybean milk can be shortened, and compared with the traditional process for preparing the sour soybean milk by adopting the bacterial powder, the process has the advantages in preparation.
In the method for preparing the sour soybean milk, the pulping material comprises one or more of soybeans, black beans, mung beans, red beans, peas, white silverbeans, broad beans, kidney beans, cowpeas, walnuts, peanuts and almonds. Of course, other vegetable protein-containing materials besides the pulping materials exemplified herein may also be used as the pulping material in the present application.
When beans are used as the pulping material, the mass ratio of the bean pulping material to water is preferably 1: 1400ml of water was added to 7, i.e. 200g of soybeans. In the pulping process, the smaller the granularity of the pulp is, the better the subsequent fermentation effect is.
The present embodiment also provides an apparatus for preparing acid soybean milk, comprising:
the pulping component is used for processing the pulping material to prepare the pulp;
the temperature controller is used for detecting and controlling the temperature of the slurry;
the feeding component 1 is used for feeding raw materials into the slurry to prepare the sour soybean milk when the temperature controller controls the slurry to reach the feeding temperature;
the feeding assembly 1 comprises a material box 101 and a metering pump 102 connected with the material box 101, and the material box 101 feeds the slurry through the metering pump 102.
The device for preparing the sour soybean milk comprises a feeding assembly 1 and a feeding assembly 1, wherein the feeding assembly 1 comprises a material box 101 and a metering pump 102, and a certain amount of fermented milk product can be fed into the milk liquid through the feeding assembly 1, so that the requirement for preparing the sour soybean milk is met.
Of course, in order to realize the automation of the apparatus for preparing sour soybean milk of the present embodiment, it must further include a controller, and the controller is connected to the above pulping assembly and the feeding assembly 1 to control the pulping process and the feeding process. When the apparatus for preparing sour soy milk further comprises other components, such as the liquid pumping apparatus mentioned below, the controller may also be connected to the other components.
Wherein, the metering pump 102 and the material box 101 can be connected through a suction pipe 103. The suction pipe 103 can automatically suck quantitative fermented dairy products from the material box 101 under the driving of the metering pump 102, and is convenient to operate and high in fermentation success rate.
Preferably, the pod 101 can be used for placing a package of fermented dairy products commonly available on the market. In this case, after the packaging box is placed in the magazine 101, the straw 103 is directly inserted into the packaging box for the fermented dairy product, so that the magazine 101 does not need to be cleaned. Wherein the straw 103 is preferably, but not necessarily, retractable and can automatically puncture the package of the package for the fermented dairy product. The metering pump 102 draws and meters the fermented dairy product.
To facilitate pumping by the metering pump 102, it is preferred, but not necessary, that the fermented dairy product be yogurt. In addition, the yoghourt is easy to obtain in the market and is prepared at home, so that the preparation of the sour soybean milk is facilitated.
In correspondence with the two different methods for preparing the sour soy milk mentioned above, this example also provides two different devices for preparing the sour soy milk:
a first apparatus for preparing sour soy milk, see fig. 1, wherein the pulping assembly comprises:
the pulping device 6 is arranged in the grinding cavity 4 and is used for processing the pulping material to prepare pulp powder;
a water supply assembly 7 for injecting water into the grinding chamber 4 to obtain a mixture of slurry powder and water;
and a heating member 5 for heating the mixture of the starch and water to obtain a slurry.
This kind of a device for preparing sour soybean milk owing to be provided with water supply assembly 7, can follow-up to pouring water into to grinding chamber 4, therefore pulping ware 6 can carry out dry grinding to the slurrying material, guarantees to obtain the starch particle size as little as possible. And, the setting of water supply unit 7 can also be convenient for the cooling of follow-up thick liquid, can make the thick liquid reach the feeding temperature fast through pouring cold water into the thick liquid.
The water supply assembly 7 may serve as a water source for the high temperature steam assembly 2 in addition to the above functions. Therefore, the high-temperature steam assembly 2 is arranged on the device for preparing the sour soybean milk and is used for heating and inactivating enzyme for the pulping materials and/or the pulp powder. Wherein, high temperature steam subassembly 2 includes steam generator, and water supply subassembly 7 is connected to steam generator one end, and the steam spray tube that lets in grinding the inside of chamber 4 is connected to the other end.
The specific structural form of the high-temperature steam assembly 2 is not limited, as long as the high-temperature steam can be sprayed into the grinding cavity 4 to achieve the enzyme deactivation effect. Of course, instead of using the high temperature steam assembly 2 to heat and inactivate enzymes, the heating member 5 in the pulping assembly may be used to heat and inactivate enzymes in the pulping material and/or the pulp powder.
This kind of a device for preparing sour soybean milk, it can improve on original soybean milk machine's basis and obtain, has increased in traditional soybean milk machine and has thrown material subassembly 1 compared, when providing the sour soybean milk food of delicious nutrition for the consumer, also can effectively improve the utilization efficiency of present soybean milk machine, and the practicality is strong, does benefit to standardized production and popularization.
In addition, the device for preparing the sour soybean milk in fig. 1 can meet the preparation requirement of the sour soybean milk only by arranging one chamber, and further has the advantages of simple structure, low production cost and small occupied space.
The second device for preparing sour soy milk, see fig. 2, comprises a pulping chamber 12 and a fermentation chamber 8. The pulping chamber 12 is used for containing pulping materials, and the pulping component is arranged in the pulping chamber 12, the pulping component mainly refers to the pulping device 6, and the pulping device 6 comprises a cutter head for grinding the pulping materials. The conveying path of the pulping cavity 12 to the fermentation cavity 8 is provided with a filtering piece, so that the pulp residue stays in the pulping cavity 12 under the filtering action of the filtering piece, and the pulp enters the fermentation cavity 8. Wherein the feeding assembly 1 is used for feeding slurry in the fermentation chamber 8. The filter is preferably, but not necessarily, a filter membrane 9.
In fig. 2, since the pulping chamber 12 and the fermentation chamber 8 are distributed at the same height, a liquid pumping device is arranged between the pulping chamber 12 and the fermentation chamber 8 in order to facilitate the slurry to enter the fermentation chamber 8 from the pulping chamber 12. The conveying path of the liquid pumping device can be provided with a one-way valve 11 which is communicated from the pulping cavity 12 to the fermentation cavity 8 in a one-way, so that the slurry in the fermentation cavity 8 is prevented from flowing back to the pulping cavity 12. The fermentation chamber 8 and the pulping chamber 12 are arranged in close proximity, which can facilitate the arrangement of the liquid pumping device. In order to ensure a more rational structural layout of the device for preparing the fermented soy milk, the fermentation chamber 8 and the pulping chamber 12 comprise a common side wall. Further, the drive pump 10 of the liquid pumping device may be fixed to the common side wall.
Of course, the distribution of the pulping chamber 12 and the fermentation chamber 8 is not limited by fig. 2, for example, the pulping chamber 12 and the fermentation chamber 8 can also be distributed up and down, so that the pulp can enter the fermentation chamber 8 from the pulping chamber 12 under the action of gravity without additionally arranging a liquid pumping device.
Wherein, the raw soybean milk needs to be heated and boiled before obtaining the soybean milk. Heating elements 5 may be provided in at least one of the pulp making chamber 12 and the fermentation chamber 8, so that the liquid may be heated in either the pulp making chamber 12 or the fermentation chamber 8.
The devices for preparing the fermented soy milk of fig. 1 and 2 each comprise a lid 3 that can be opened and closed, so that the preparation material or the fermented dairy product can be added to the device when the lid 3 is opened.
In fig. 2, heating elements 5 are arranged at the bottoms of the pulping chamber 12 and the fermentation chamber 8, wherein the heating element 5 in the pulping chamber 12 on the left side heats and controls pulp boiling with high power, and the heating element 5 in the fermentation chamber 8 on the right side heats and controls fermentation with low power.
The heating element 5 is preferably, but not necessarily, a heating plate provided at the bottom of the pulp making chamber 12 or the fermenting chamber 8, which takes up a small space and has a high heating efficiency.
This embodiment also provides a specific implementation process for preparing sour soy milk by using the second device for preparing sour soy milk:
putting 100g of the fermented dairy product cup into a material box 101 in advance, and putting soybeans and water into the left pulping cavity 12;
starting the beater 6, enabling a cutter head of the beater 6 to intermittently grind the pulp for 3-5min at a high speed of 10000r/min-20000r/min, and simultaneously heating the inside of the pulping cavity 12 by a heating plate at the bottom of the pulping cavity 12, and boiling the pulp for 15-20 min;
after the completion of the soybean milk making, the soybean milk (cooked soybean milk) is delivered to the right fermentation chamber 8;
cooling the slurry in the fermentation cavity 8, and starting a stirring head at the bottom of the fermentation cavity 8 to stir at a low speed in the cooling process so as to accelerate the cooling;
when the temperature of the slurry in the fermentation cavity 8 is reduced to 45 +/-3 ℃, the suction pipe 103 automatically extends into the material box 101 to suck a certain amount of fermented milk product into the fermentation cavity 8;
stirring at low speed for 1-2min to mix fermented milk product and the slurry;
and then standing for fermentation, maintaining the temperature of the slurry in the fermentation cavity 8 at 40-43 ℃, and finishing the fermentation process within 5-8 h to finish the preparation of the sour soybean milk.
The above embodiments are merely illustrative of the present invention and are not to be construed as limiting the invention. Although the present invention has been described in detail with reference to the embodiments, it should be understood by those skilled in the art that various combinations, modifications or equivalents may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention, and the technical solution of the present invention is covered by the claims of the present invention.
Claims (15)
1. A method for preparing sour soybean milk, comprising:
preparing a slurry by adopting a pulping material;
controlling the temperature of the slurry to reach the set feeding temperature, and then adding the fermented milk product into the slurry to fully mix the slurry and the fermented milk product;
controlling the temperature of the slurry at a preset fermentation temperature, and maintaining the temperature of the slurry at the fermentation temperature for a set time to complete fermentation to obtain the sour soybean milk.
2. The method of claim 1, wherein preparing a slurry from the pulping material comprises:
controlling a pulping device to process the pulping material to obtain pulp powder;
and (3) injecting water into the pulp powder to obtain a mixture of the pulp powder and the water, and boiling the mixture of the pulp powder and the water to obtain pulp.
3. The method of claim 2, wherein the step of controlling the temperature of the slurry at the predetermined fermentation temperature after the step of boiling the mixture of starch and water to obtain the slurry comprises: continuing to inject water into the slurry to cool the slurry so that the slurry temperature reaches the feed temperature.
4. The method as claimed in claim 2, wherein the pulping material is heated to inactivate enzymes before the pulping material is processed by the pulping machine to obtain the starch;
and/or the presence of a gas in the gas,
after the pulping materials are processed by the control pulping device to obtain the pulp powder, and before the water is injected into the pulp powder to obtain the mixture of the pulp powder and the water, the pulp powder is heated to inactivate the enzyme.
5. The method of claim 4, wherein the enzyme is deactivated by heating with a high temperature steam assembly.
6. The method of claim 1, wherein preparing a slurry from the pulping material comprises:
injecting water into the pulping material, and controlling a pulping device to process the pulping material to obtain raw soybean milk and soybean dregs;
and boiling the raw soybean milk to obtain the soybean milk.
7. The method of claim 1, wherein the step of controlling the temperature of the slurry to a predetermined feeding temperature and feeding the fermented dairy product into the slurry to sufficiently mix the slurry and the fermented dairy product comprises:
stirring the slurry by using a stirring head to accelerate the temperature reduction of the slurry, so that the temperature of the slurry reaches 45 +/-3 ℃;
and sucking a certain amount of fermented milk product, injecting the milk product into the slurry, and stirring the slurry by using a stirring head to uniformly mix the fermented milk product in the slurry.
8. The method of claim 1, wherein the fermentation temperature is 40 ℃ to 43 ℃ and the set time is 5h to 8 h.
9. A method according to any one of claims 1 to 8 wherein the pulping material comprises one or more of soya beans, black beans, mung beans, red beans, peas, silvery beans, broad beans, kidney beans, cowpeas, walnuts, peanuts, almonds.
10. An apparatus for preparing sour soy milk, comprising:
the pulping component is used for processing the pulping material to prepare the pulp;
the temperature controller is used for detecting and controlling the temperature of the slurry;
the feeding component is used for feeding raw materials into the slurry to prepare the sour soybean milk when the temperature controller controls the slurry to reach the feeding temperature;
the feeding assembly comprises a material box and a metering pump connected with the material box, and the material box feeds the slurry through the metering pump.
11. The apparatus for preparing fermented soy milk according to claim 10, characterized in that said pulping assembly comprises:
the pulping device is arranged in the grinding cavity and is used for processing the pulping material to prepare pulp powder;
the water supply assembly is used for injecting water into the grinding cavity to obtain a mixture of slurry powder and water;
and the heating element is used for heating the mixture of the starch and the water to obtain slurry.
12. The apparatus for preparing fermented soybean milk according to claim 11, further comprising a high temperature steam assembly for heating and inactivating enzymes of the pulping material and/or the pulp powder; the high-temperature steam assembly comprises a steam generator, one end of the steam generator is connected with the water supply assembly, and the other end of the steam generator is connected with a steam spray pipe which is introduced into the grinding cavity.
13. The apparatus for preparing sour soy milk of claim 10, wherein said apparatus for preparing sour soy milk comprises a pulping chamber and a fermentation chamber, said pulping chamber for containing said pulping material and said pulping assembly disposed within said pulping chamber; a filter element is arranged on a conveying path of the pulping cavity to the fermentation cavity, so that pulp residues stay in the pulping cavity, and pulp enters the fermentation cavity; the feeding assembly is used for feeding slurry in the fermentation cavity.
14. The apparatus for preparing fermented soy milk according to claim 13, characterized in that a liquid pumping device is arranged between the pulping chamber and the fermentation chamber for pumping the pulp from the pulping chamber into the fermentation chamber.
15. Device for preparing fermented soy milk according to claim 13, characterized in that heating elements are provided in the pulping chamber and/or the fermentation chamber.
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| CN201810630442.2A CN110613017A (en) | 2018-06-19 | 2018-06-19 | Method for preparing sour soybean milk and device for preparing sour soybean milk |
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