CN117837721B - Long-time reserved pulping method of food processor - Google Patents
Long-time reserved pulping method of food processor Download PDFInfo
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- 238000004537 pulping Methods 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 74
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- 244000068988 Glycine max Species 0.000 claims abstract description 155
- 235000013336 milk Nutrition 0.000 claims abstract description 107
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- 210000004080 milk Anatomy 0.000 claims abstract description 107
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- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 76
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- 239000007788 liquid Substances 0.000 claims abstract description 50
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- SKIIKRJAQOSWFT-UHFFFAOYSA-N 2-[3-[1-(2,2-difluoroethyl)piperidin-4-yl]oxy-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound FC(CN1CCC(CC1)OC1=NN(C=C1C=1C=NC(=NC=1)NC1CC2=CC=CC=C2C1)CC(=O)N1CC2=C(CC1)NN=N2)F SKIIKRJAQOSWFT-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of soybean milk preparation, and discloses a long-time reserved pulping method of a food processor, which is applied to pulping with reserved time being more than 6 hours, wherein the food processor comprises a pulping chamber, and the reserved pulping method comprises the following steps: soaking the bean material in the liquid of the pulping chamber for standing for not less than 1h, then rapidly heating the liquid to a temperature of 76 ℃ to 84 ℃ within 5min, and keeping the temperature T1 to sterilize the bean material for a period of 11min to 16min, and cooling the bean material until the reservation stage is finished after the sterilization; and (3) a pulping stage, namely crushing and curing the soybean materials in the soaked liquid after the reservation stage is finished to prepare the soybean milk. The pasteurization method is applied to the reserved pulping process, and on the premise of ensuring the concentration and quality of soybean milk, the overflow of the soybean milk is prevented, so that the reserved pulping requirements of users under most conditions can be met, the life time arrangement of the users is greatly facilitated, and the use experience of the users is improved.
Description
Technical Field
The invention belongs to the technical field of soybean milk preparation, and particularly relates to a long-time reserved pulping method of a food processor.
Background
In order to improve convenience and intellectualization of the soymilk machine, a soymilk machine with a reservation function appears in the market at present, and the traditional reservation mode is that the soymilk is independently stored by utilizing a storage box, and the soymilk is automatically discharged from the storage box in the soymilk making process and is thrown into a smashing cup so as to be smashed. The method can avoid the problem of deterioration caused by long-term soaking of the bean materials, but the storage box has a complex structure, and the reserved bean materials are generally bean materials with dry properties, so that reserved pulping of the bean materials to be soaked cannot be realized, more bean dregs in the soybean milk and poor taste are realized, meanwhile, thorough dissolution of nutrient substances in the bean materials is not facilitated, the concentration of the soybean milk is low, and the taste is influenced.
Pasteurization is a process that uses the characteristic that bacteria are not very heat resistant, and kills them by treatment at a suitable temperature and for a suitable incubation time. Currently, there are two main types of pasteurization methods that are internationally used: the first is low temperature sterilization, the temperature is 62-65 ℃, and the temperature is kept for 30min. By adopting the method, various growth-type pathogenic bacteria in milk can be killed, the sterilization efficiency can reach 97.3% -99.9%, only partial thermophilic bacteria, heat-resistant bacteria, spores and the like remain after sterilization, but most of the bacteria are lactic acid bacteria, and the lactic acid bacteria are harmless to people and beneficial to health; the second is high temperature sterilization, the temperature is 75-90 ℃, the heat preservation is carried out for 15-16 s, the sterilization time is shorter, and the working efficiency is higher. However, the basic principle of high temperature sterilization is that pathogenic bacteria can be killed by high temperature, and the time is required to be kept short, otherwise, more nutrition is lost.
The inventor develops a nutrition safety pulping method of a soymilk machine with the application number 201310543684.5 based on a pasteurization method, adopts a method of soaking soybeans for a long time by heating and preserving heat and then pulping, maintains the temperature in a middle-low temperature range of 40-65 ℃ of the pasteurization temperature and maintains the time for 4-8 hours, thereby realizing soaking reservation pulping and soaking water pulping, fully releasing nutrient substances and enriching the nutrition of the soymilk.
However, the present inventors found in the course of further studies that if the user reserved time period exceeds 6 hours, since the bean material is soaked at the above-mentioned heat preservation temperature for a long time, the generation of saponins in the bean material and the soaked bean water is increased, and the bean material is soaked at the heat preservation temperature, the activity of microorganisms is high, and the gas generated by the respiration of microorganisms is increased as the soaking time is prolonged, so that a large amount of foam appears in the cup body during the process of pulverizing the bean material by rotation of the pulverizing knife at a later stage, the liquid level is rapidly raised, the distance of the highest liquid level from the cup mouth is relatively short, there is a risk of overflow, even slurry overflow, and a large amount of foam exists in the prepared slurry, which affects the taste drunk by the user. According to the general eating habits of users, the users generally like to drink a cup of soybean milk as breakfast after waking up in the early morning, so that in busy life, the users need to set time in advance to reserve the soybean milk before sleeping in the previous night for saving breakfast time, the reserved time is usually 6-12 hours or longer, therefore, in the actual operation process, the method has extremely high risk of overflowing the soybean milk, even if research and development personnel think of removing foam in the pulping process to avoid overflowing the soybean milk, the soaked soybean milk is firstly considered to be drained, the fresh water is supplied again for pulping, the loss of soaked nutrient substances is caused, and the concentration of the prepared soybean milk cannot meet the requirement.
In the industry, a treatment mode for sterilizing soybean milk at high temperature is also disclosed, for example, in patent application No. 201510367598.2, a reservation control method of a soybean milk machine is disclosed, wherein the first temperature is controlled to be 85-95 ℃ and the time is controlled to be 360-600 s. The food material is sterilized at high temperature, so that deterioration of the food material caused by mass propagation of microorganisms or bacteria is avoided to a certain extent in the reserved waiting and pulping process, and after sterilization, the temperature is reduced, so that the taste of the food is maintained, and the waste of energy is prevented.
However, the inventor finds that the soybean materials are soaked at the sterilization temperature for a long time in the whole reservation process in the scheme in the multiple evaluation test process, and the soybean materials can well inhibit the bacterial growth quantity, but the high temperature can cause partial protein denaturation and other reasons, so that the nutrition loss of the soybean milk is caused, the soluble solidification matters in the soybean milk are less, and the concentration of the soybean milk is low. In the evaluation process, only a small part of people can accept the taste of the soybean milk, but a larger part of people cannot accept the taste of the soybean milk, and the taste of the soybean milk is light and is not mellow enough.
In summary, in the process of reserving pulping, how to keep the soybean soaking water for pulping can reduce the risk of slurry overflow caused by foam increase due to soaking on the premise of killing bacteria, and meanwhile, the taste of the soybean milk is improved to improve the acceptance of users to be further studied.
Disclosure of Invention
The invention provides a long-time reserved pulping method of a food processor, which is characterized in that a pasteurization method is applied to reserved pulping, proper pasteurization temperature and proper pasteurization time are set for soaking beans and reserved pulping, so that the technical problem of slurry overflow risk caused by long-time heat preservation soaking of bean materials is solved, the technical problem of low concentration of soybean milk and low acceptance of users are solved, the reserved pulping requirements of most of users are met, and the prepared soybean milk taste can be accepted by more users.
The technical scheme adopted by the invention is as follows: the invention provides a long-time reserved pulping method of a food processor, which is applied to pulping with reserved time being more than 6 hours, wherein the food processor comprises a pulping chamber, and the reserved pulping method comprises the following steps:
Soaking the bean material in the liquid of the pulping chamber for standing for not less than 1h, then rapidly heating the liquid to a temperature of 76 ℃ to 84 ℃ within 5min, and keeping the temperature T1 to sterilize the bean material for a period of 11min to 16min, and cooling the bean material until the reservation stage is finished after the sterilization;
And (3) a pulping stage, namely crushing and curing the soybean materials in the soaked liquid after the reservation stage is finished to prepare the soybean milk.
By adopting the technical scheme, the invention has the following beneficial effects:
1. The long-time reserved pulping method of the food processor provided by the invention comprises a reserved stage and a pulping stage, and the duration t of the reserved stage is more than 6 hours, so that the method accords with the dining habit of reserving the soybean milk in the evening before a user and drinking the soybean milk in breakfast the next day, meets the reserved pulping requirements of most of users, greatly facilitates the life time arrangement of the users and improves the use experience of the users.
In the reservation stage, firstly, the bean material is subjected to normal-temperature standing treatment for a period of time, the bean material is fully absorbed in water and softened in the standing process of the bean material, and nutrient substances can be fully sucked out, so that the dissolution of the nutrient components in the bean material can be ensured, a foundation is laid for the rich taste of the soybean milk, and meanwhile, bacteria and microorganisms carried by the bean material can be separated into liquid in the standing process, so that the subsequent thorough sterilization is facilitated, the sterilization effect is improved, the crushing efficiency and fineness are improved, and the quality of the soybean milk is maintained.
After the soybean material is kept stand, the liquid is quickly heated to the temperature T1 within 5min, and the soybean material is kept at the temperature T1 for sterilization treatment for a period of T1 so as to kill bacteria and microorganisms which grow in the standing process, the inventor obtains the soybean material through multiple tests and analysis, the temperature T1 is maintained at 76 ℃ to be less than or equal to T1 to be less than or equal to 84 ℃ so as to meet the pasteurization temperature, the pasteurization of the liquid is realized, the phenomenon of insufficient sterilization of colony exists in normal-temperature water due to the fact that the pasteurization temperature is adopted and the temperature is set to be lower than 76 ℃, the sterilization time is long, and if the temperature is higher than 84 ℃, the protein is easy to denature at high temperature, the concentration and quality of soybean milk are reduced, and the customer satisfaction is influenced. The sterilization treatment time is controlled to be 11min less than or equal to T1 less than or equal to 16min when the temperature is set to be 76 ℃ less than or equal to T1 less than or equal to 84 ℃, so that the nutrition of the soybean milk can be ensured, the concentration of the soybean milk can be not lower than 5%, the taste of the soybean milk is improved, the taste requirements of most people are met through multiple verification, meanwhile, the soybean soaking water is thoroughly sterilized, the soybean material is crushed and cured in the soybean soaking water to prepare the soybean milk, and meanwhile, the overflow risk in the subsequent pulping process can be reduced. Specifically, the reason for causing slurry overflow is on the one hand: along with the rising of the bean soaking temperature and the prolonging of the bean soaking time, the content of the saponins in the bean soaking water can be rapidly increased, so that a large amount of foam is generated, and the overflow slurry is easy to generate, therefore, the generation of the saponins can be effectively controlled by maintaining the temperature of T1 at 76 ℃ to 84 ℃ and controlling the sterilization time to be 11min to 1 to 16min, the quantity of the foam in the liquid is further controlled, and the overflow slurry risk is reduced; the other reason for overflowing the slurry is that microorganisms in the liquid are active in the heat preservation soaking process, the respiration of the microorganisms is enhanced to generate a large amount of gas, the gas gathers in the bean soaking water along with the prolongation of the soaking time, the smashing knife rotates and the heating piece heats during pulping, the gas is upwelled to generate foam above the liquid level, and the slurry is easy to overflow, therefore, T1 is maintained at 76 ℃ to 84 ℃ and the sterilization time is controlled to 11min to T1 to 16min, the gas generated by the microorganisms can be effectively controlled, the foam quantity in the liquid is further controlled, and the slurry overflow risk is reduced.
And after the sterilization treatment, cooling the bean material until the reservation stage is finished, and crushing and curing the bean material after the reservation stage is finished to prepare the soybean milk. Through cooling the bean soaking water after disinfecting, on the one hand make the beans material can continue to absorb water and soften, make things convenient for follow-up crushing, ensure crushing effect, promote soybean milk taste, on the other hand, avoid the food processor to lead to the fact the procedure to makeed the mistake because of overheat protection for the operation is saved, realizes unmanned reservation slurrying of seeing the tubular, liberates user's both hands and practices thrift user time.
In addition, because the bean material is insufficient in water absorption expansion when the standing treatment time is less than 1h, insufficient sterilization and insufficient dissolution of nutrient substances are caused in the subsequent sterilization process, after the sterilization treatment, a plurality of microorganisms are generated in the subsequent process, the foam height is higher when the microorganism respiration leads to pulping, and the risk of pulp overflow still exists, so that the sterilization treatment is started again after the standing treatment time is 1h through experiments and analysis, the concentration of soybean milk can be ensured, the taste of the soybean milk is improved, the total number of bacterial colonies in the soybean milk after the reservation stage is reduced, and the risk of pulp overflow is reduced.
In a word, the long-time reserved pulping method of the food processor provided by the invention applies the pasteurization method to the reserved pulping process, and sets reasonable sterilization temperature and time, so that the pulp is prevented from overflowing on the premise of ensuring the concentration and taste of the soybean milk, the reserved pulping requirements of most of users can be met, the living time arrangement of the users is greatly facilitated, in addition, compared with the pulping mode after high-temperature sterilization in the background technology, the concentration of the prepared soybean milk is improved, the taste requirements of more people can be met, the user acceptance and satisfaction are improved, and the user experience is improved.
2. As a preferred embodiment of the application, the duration t2 of the standing treatment satisfies t 2.ltoreq.4 h. After the standing treatment time exceeds 4 hours, colonies soaked by bean materials in the bean soaking water can propagate more microorganisms due to the fact that the standing time is too long, on one hand, the situation that sterilization is incomplete can be possibly caused, on the other hand, harmful microorganisms in the colonies generate acid metabolites such as lactic acid bacteria, and along with the extension of the standing time, the more the microorganisms generate, the more the acid substances are, the slight rancidity feeling of the soybean milk is caused, and the soybean milk is not suitable for users with sensitive taste.
3. As a preferred embodiment of the application, the duration t of the reservation phase is less than or equal to 12h. The time length of the reservation stage is controlled within 12h, so that a user can select at will within a 6-12h interval, the requirement of the user on the reservation time length is fully met, and the unnecessary extension of the reservation time length larger than 12h is avoided, so that the possibility of microorganism breeding is avoided.
4. As a preferred embodiment of the application, the food processor comprises heating means which heat the liquid to a temperature T1 at full power, before the reservation stage and before the sterilization treatment. The heating device is controlled to heat the heating liquid in full power, so that the soaking time of the bean materials at medium and high temperatures can be effectively shortened, the content of saponins in the bean soaking water and the content of microorganisms can be effectively reduced, the foam output in the liquid can be reduced, and the pulp overflow risk can be reduced.
5. In a preferred embodiment of the present application, the bean material is cooled to room temperature or cooled to 40 ℃ or lower.
The soybean material is cooled to room temperature or below 40 ℃ to ensure that the soybean material is continuously soaked at low temperature, and soybeans are continuously soaked in water and softened before the pulping stage, so that the soybean material is fully expanded, the crushing efficiency is improved, and the soybean milk is fine and smooth in taste and rich in nutrition.
6. As a preferred embodiment of the present application, the bean material is subjected to the cooling treatment for a period of time t4=1h-2 h;
Or the food processor further comprises a blowing device for cooling the bean material;
Or the food processor further comprises a water tank, wherein in the reservation stage, V1 volume of water is supplied to the pulping chamber through the water tank to soak the bean material, after the sterilization treatment is finished, V2 volume of water is supplied to the pulping chamber through the water tank to cool the bean material, and the pulping quantity V3 = V1+ V2 corresponding to the pulping stage.
The bean materials are naturally cooled for 1-2h, or the air-cooled or water-cooled by adopting a blowing device to realize the cooling treatment of the soybean milk, so that the bean materials can be fully expanded, and the crushing efficiency is improved. The structure of the food processor can be simplified by adopting a natural cooling mode, the cost is reduced, the corresponding effect can be obtained by utilizing the reserved time length, the time waste is avoided, the cooling time can be shortened by adopting a blowing device or a water tank for water inlet cooling, the bean materials can be soaked and expanded for more time at low temperature, and the connection of each program is compact.
7. As a preferred embodiment of the present application, the concentration of the soybean milk produced in the pulping stage is 5% or more.
Through carrying out standing soaking and pasteurization treatment on the soybean material in the reservation stage, and carrying out cooling treatment after the sterilization treatment, the soybean material is crushed and cured to prepare soybean milk in the pulping stage, so that the concentration of the soybean milk is ensured to be more than or equal to 5%, the taste of the soybean milk can be effectively improved, the satisfaction degree of people on the taste of the soybean milk is improved, the soybean milk is rich in nutrition, and the effects of fully sterilizing and preventing the overflow of the soybean milk are realized on the premise of ensuring the quality of the soybean milk.
8. As a preferred embodiment of the application, the total number of liquid colonies in the pulping chamber after the end of the reservation phase and before the pulping phase is not more than 4 x 10 3 CFU/ml. The inventor finds that in the process of preparing soybean milk, the general soybean soaking time is controlled within 4 hours, the total number of generated bacterial colonies can be well controlled below 4 x 10 3 CFU/ml, the concentration of soybean milk is ensured to be more than or equal to 5%, the problem of high risk of slurry overflow is avoided, but the phenomenon of slurry overflow can occur after the reservation time exceeds 6 hours, so that the applicant thinks that the total number of liquid bacterial colonies is controlled to be not more than 4 x 10 3 CFU/ml after the reservation stage is finished and before the pulping stage so as to effectively solve the problem of slurry overflow.
9. As a preferred embodiment of the present application, the pulping stage includes a heating stage in which the liquid is heated to 90-95 ℃ by intermittent heating for 5-10 seconds and a stop for 3-5 seconds, and a pulverizing stage performed after the heating stage. By adopting the active intermittent heating mode for the liquid in the heating stage, the device is different from a passive intermittent mode in which the heating is stopped after the overflow-preventing electrode is triggered in the traditional technology, so that the temperature control is more accurate, and meanwhile, the overflow phenomenon caused by the heat accumulation of the waste heat and the heating pipe in the pulping chamber after the overflow-preventing electrode is triggered can be accurately avoided.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and do not constitute a limitation on the invention. In the drawings:
FIG. 1 is a flow chart of a method for long-term scheduled pulping of a food processor in accordance with one embodiment of the present invention;
FIG. 2 is a graph showing the experimental results of a preferred embodiment of the present invention compared with other embodiments.
Detailed Description
In order to more clearly illustrate the general inventive concept, a detailed description is given below by way of example with reference to the accompanying drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced otherwise than as described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below. It should be noted that, without conflict, embodiments of the present invention and features in each embodiment may be combined with each other.
The invention provides a long-time reserved pulping method of a food processor, which is applied to pulping with reserved time longer than 6 hours, wherein the food processor comprises a pulping chamber, and the reserved pulping method comprises the following steps of: soaking the bean material in the liquid of the pulping chamber for standing for not less than 1h, then rapidly heating the liquid to a temperature of 76 ℃ to T1 to 84 ℃ within 5min, and keeping the temperature T1 to sterilize the bean material for a period of 11min to T1 to 16min, and cooling the bean material until the reservation stage is finished after the sterilization; and (3) a pulping stage, namely crushing and curing the soybean material after the reservation stage is finished to prepare the soybean milk.
Preferably, the pulping stage comprises a heating stage, a crushing stage carried out after the heating stage and a boiling stage carried out after the crushing stage, wherein in the heating stage, the liquid is heated to 90-95 ℃ by adopting an intermittent heating mode of heating for 5-10 seconds and stopping for 3-5 seconds so as to improve the crushing efficiency. By adopting the active intermittent heating mode for the liquid in the heating stage, the device is different from a passive intermittent mode in which the heating is stopped after the overflow-preventing electrode is triggered in the traditional technology, so that the temperature control is more accurate, and meanwhile, the overflow phenomenon caused by the heat accumulation of the waste heat and the heating pipe in the pulping chamber after the overflow-preventing electrode is triggered can be accurately avoided. More preferably, the soybean material is boiled to obtain the slurry in the boiling stage by adopting an intermittent heating mode of heating for 5-10 seconds and stopping for 3-5 seconds. As the foam in the slurry is increased by beating through the crushing knife in the crushing stage, the generation of saponin substances in the slurry is reduced by adopting the sterilization mode in the invention, so that the active intermittent heating mode can be adopted in the boiling stage, and compared with the passive intermittent mode that the heating is stopped after the traditional anti-overflow electrode is triggered, the risk of overflowing the slurry is reduced.
Test example 1: the food processor used in this test example comprised a cup forming a pulping chamber, the cup volume was 1.5L, the prepared soymilk volume was 1.2L, and the preparation was performed according to a 1:14 ratio of soymilk to water, with a selected pasteurization temperature range of 60-90℃, waiting 2 hours for natural cooling to room temperature (about 21℃), and then starting the preparation of soymilk. Preferably, the duration t=12h of the reservation phase.
The method and the device preferably control the reservation stage within 6-12h, so that a user can select at will within the 6-12h interval, the requirement of the user on the reservation time length is fully met, and the possibility of microorganism breeding caused by unnecessary extension of the reservation time length longer than 12h is avoided.
In this test example, for different examples, different sterilization durations and different sterilization temperatures were used to determine the concentration of the prepared soymilk and observe the soymilk overflow condition in the soymilk preparation stage, and the test results are shown in table 1 below:
TABLE 1 determination results at different sterilization durations and sterilization temperatures
| Examples | Duration of sterilization (min) | Sterilization temperature (. Degree. C.) | Concentration of soymilk (%) | Overflow condition |
| Example 1 | 0 | 0 | 5.2 | Slurry overflow |
| Example 2 | 5 | 65 | 5.1 | Not overflowed, but the foam is closer to the cup mouth |
| Example 3 | 5 | 70 | 5.1 | Not overflowed, but the foam is closer to the cup mouth |
| Example 4 | 5 | 74 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 5 | 5 | 76 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 6 | 5 | 80 | 5.1 | Not overflowed, but the foam is closer to the cup mouth |
| Example 7 | 5 | 82 | 5.1 | Not overflowed, but the foam is closer to the cup mouth |
| Example 8 | 5 | 84 | 5.1 | Not overflowed, but the foam is closer to the cup mouth |
| Example 9 | 5 | 88 | 4.9 | Not overflowed, but the foam is closer to the cup mouth |
| Example 10 | 11 | 65 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 11 | 11 | 70 | 4.9 | Not overflowed, but the foam is closer to the cup mouth |
| Example 12 | 11 | 74 | 4.9 | Not overflowed, but the foam is closer to the cup mouth |
| Example 13 | 11 | 76 | 5.1 | No overflow |
| Example 14 | 11 | 80 | 5.1 | No overflow |
| Example 15 | 11 | 82 | 5.2 | No overflow |
| Example 16 | 11 | 84 | 5.2 | No overflow |
| Example 17 | 11 | 88 | 4.7 | No overflow |
| Example 18 | 16 | 65 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 19 | 16 | 70 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 20 | 16 | 74 | 5.0 | Not overflowed, but the foam is closer to the cup mouth |
| Example 21 | 16 | 76 | 5.0 | No overflow |
| Example 22 | 16 | 80 | 5.0 | No overflow |
| Example 23 | 16 | 82 | 5.0 | No overflow |
| Example 24 | 16 | 84 | 5.0 | No overflow |
| Example 25 | 16 | 88 | 4.6 | No overflow |
| Example 26 | 20 | 65 | 4.8 | Not overflowed, but the foam is closer to the cup mouth |
| Example 27 | 20 | 70 | 4.6 | Not overflowed, but the foam is closer to the cup mouth |
| Example 28 | 20 | 74 | 4.5 | No overflow |
| Example 29 | 20 | 76 | 4.4 | No overflow |
| Example 30 | 20 | 80 | 4.4 | No overflow |
| Example 31 | 20 | 82 | 4.3 | No overflow |
| Example 32 | 20 | 84 | 4.1 | No overflow |
| Example 33 | 20 | 88 | 3.9 | No overflow |
In this test example, the overflow condition was determined by the distance from the highest point of the foam to the rim of the cup during pulping, and when the distance from the highest point of the foam to the rim of the cup was smaller than 4cm during pulping, the foam was determined to be closer to the rim of the cup, and there was a greater risk of overflow, and if the distance from the rim of the cup was greater, it was found that less foam was generated during pulping, less overflow was likely, and the test result was that overflow was not occurring.
In addition, considering the influence of the external environment temperature and possible detection errors in temperature detection during the test, the sterilization temperature in this test example is the average temperature during the sterilization process, but not the temperature at a certain time during the sterilization process.
As can be seen from table 1: when the sterilization treatment is not performed in example 1, although the concentration of soybean milk may be maintained at 5% or more, a phenomenon of overflow may occur; in the embodiment 2-9, sterilization is carried out for 5min, no matter how much sterilization temperature is, foam is too much, a larger overflow risk exists when the distance from the cup opening is too close, and in the embodiment 9, the sterilization temperature is as high as 85 ℃, so that the overflow risk is larger, the concentration of soybean milk is less than 5%, and the taste of the soybean milk is poor; according to the results in examples 10-25, T1 is selected to be 76 ℃ to 84 ℃ and 11min to T1 is selected to be 16min, so that the soybean milk concentration (up to 5%) is ensured to improve the taste of the soybean milk, and the condition of slurry overflow is avoided; according to examples 26-33, when the sterilization time period reaches 20min to more than 16min, the concentration of soybean milk is 4.8 at the highest, the concentration is too low, and the taste is poor.
Furthermore, the inventor carries out an evaluation test on the taste of the soybean milk, recruits 100 participants meeting the conditions of different sexes and different regions for people of different ages (children, teenagers, adults and old people). Setting evaluation indexes and standards: the concentration of soybean milk (the ratio of soluble solids) is used as an index, and the soybean milk is divided into: primary soybean milk with the concentration of 5% -6%, secondary soybean milk with the concentration of 4% -5%, and tertiary soybean milk with the concentration of less than 4%. According to the evaluation of the participants, the proportion of the people who can accept the primary soybean milk is 85%, the proportion of the people who can accept the secondary soybean milk is 40%, and 60% of the people can consider that the taste is not strong enough and mellow; the proportion of people capable of receiving the three-level soybean milk is less than 30%, and more than 70% of people can not receive the taste of the three-level soybean milk, and the taste is light, the nutritional value is low and the like.
Therefore, the T1 is selected to be more than or equal to 76 ℃ and less than or equal to 84 ℃ and 11min is selected to be less than or equal to T1 and less than or equal to 16min, the probability of protein denaturation caused by overhigh sterilization temperature can be effectively avoided, and the thick taste and rich nutrition of the soybean milk are ensured, so that the soybean milk is accepted and favored by most people.
In addition, as shown in fig. 2, the preferred embodiment of the present invention was compared with other embodiments:
Comparative example 1: adopting a pulping method provided in the background technology, setting the sterilizing temperature to 65 ℃, maintaining the sterilizing time at 8 hours, and reserving pulping;
comparative example 2: pulping by adopting the embodiment 12 in the test example 1, setting the sterilization temperature T1 = 74 ℃, shortening the sterilization time, and reserving pulping by the sterilization time T1 = 11 min;
Comparative example 3: pulping according to the preferred embodiment 16 in the test example 1 of the present invention, the sterilization temperature t1=84 ℃ and the sterilization time period t1=11 min are set, and pulping is reserved.
The experimental results are shown in fig. 2, and as can be seen from fig. 2:
The comparative example 1 was used for sterilizing, but the foam was large in overall height, the number of foam was large, and the highest point of foam exceeded the upper limit scale mark of the cold drink, and basically reached the cup mouth, and the risk of occurrence of overflow was large.
With the test of comparative example 2, the duration of the pre-determined soaking and sterilization treatment of the bean material is shortened to meet the preferred range, but the sterilization temperature is not in the preferred range, the overall foam height is reduced compared with comparative example 1, but the highest point of the foam exceeds the upper limit scale mark of the cold drink, and the risk of pulp overflow exists.
By adopting the test of the comparative example 3, the bean materials are subjected to reserved soaking and sterilization treatment, the time and the temperature of the sterilization treatment are selected within the preferable range of 76 ℃ to 84 ℃ and 11min to T1 to 16min, the total height of foam is low, the generated amount is less, the highest point of the foam does not exceed the upper limit scale mark of cold drink, the foam is obviously seen to have a larger distance from the cup opening, no overflow phenomenon exists, and the concentration of soybean milk can be kept to 5.2%.
In sum, T1 is selected to be more than or equal to 76 ℃ and less than or equal to 84 ℃, T1 is selected to be more than or equal to 11min and less than or equal to 16min, and the condition of slurry overflow can be avoided while the concentration of the soybean milk is ensured. Depending on the concentration of the soymilk and the distance of the foam from the cup opening, more preferably, the temperature T1 and the duration T1 of the sterilization process are as follows: in the range, the distance between the liquid level in the pulping chamber and the cup opening is larger than that of the test results under other set conditions, and the possibility of overflowing pulp is greatly reduced, wherein the temperature T1 is more than or equal to 82 ℃ and less than or equal to 84 ℃, the time T1 is more than or equal to 11min and less than or equal to 16min, and the time is in the crushing process or the heating curing process in the crushing stage.
The long-time reserved pulping method of the food processor comprises a reserved stage and a pulping stage, and the duration t of the reserved stage is more than or equal to 6 hours, so that the method accords with the dining habit of reserving the soybean milk in the evening before a user and taking the soybean milk in breakfast the next day, meets the reserved pulping requirements of most of users, greatly facilitates the life time arrangement of the users and improves the use experience of the users.
In the reservation stage, firstly, the soybean material is subjected to standing treatment for a period of time, the soybean material is fully absorbed with water and softened in the standing process of the soybean material, so that not only can nutrient substances be fully sucked out, but also bacteria and microorganisms carried by the soybean material can be separated into liquid, and the heat conduction efficiency is improved in the sterilization process, so that the subsequent thorough sterilization is facilitated, the sterilization effect is improved, the crushing efficiency and the fineness are improved, and the soybean milk quality is maintained.
After the soybean material is kept stand, the liquid is quickly heated to the temperature T1, and the soybean material is kept at the temperature T1 for a sterilization treatment of T1 time to kill bacteria and microorganisms which grow in the standing process, the inventor obtains the soybean material through multiple tests and analysis, the temperature T1 is maintained at 76 ℃ to be less than or equal to T1 and less than or equal to 84 ℃ so as to meet the pasteurization temperature, the pasteurization of the liquid is realized, and the sterilization effect is ensured by adopting the pasteurization temperature and setting the temperature to be lower than 76 ℃, the sterilization time for soaking soybean water is longer than 20 minutes, the soluble nutrient substances in the soybean are easy to lose after the soybean is soaked at the temperature for a long time, the concentration and the taste of the soybean are reduced, and if the temperature is higher than 89 ℃, the protein is easy to denature at high temperature, the concentration and the quality of the soybean milk are still reduced. The temperature is set to be more than or equal to 76 ℃ and less than or equal to 84 ℃, and meanwhile, the sterilization treatment time is controlled to be more than or equal to 11min and less than or equal to 1 and less than or equal to 16min, so that the concentration and quality of the soybean milk can be ensured, the concentration of the soybean milk can be not lower than 5%, the soybean soaking water can be thoroughly sterilized, and meanwhile, the overflow risk in the subsequent pulping process can be reduced. Specifically, the reason for causing slurry overflow is on the one hand: along with the rising of the bean soaking temperature and the prolonging of the bean soaking time, the content of the saponins in the bean soaking water can be rapidly increased, the surface activity characteristic of the saponins can enable the saponins to form a micelle structure, and a stable film is formed at a gas-liquid interface, so that foam is generated, and particularly, in the process of rotationally crushing and pulping by a crushing cutter, along with the stirring action of the crushing cutter, the foam is further increased, and the liquid level rising and pulp overflowing conditions can occur in the pulping stage. Therefore, the T1 is maintained at 76 ℃ to 84 ℃ and the sterilization time is controlled to be 11min to T1 to 16min, so that the generation of saponin substances can be effectively controlled, the number of foam in the liquid is further controlled, and the overflow risk is reduced; the other reason for overflowing the slurry is that with the extension of the high-temperature soaking time, the microorganisms in the liquid are increased to generate a large amount of gas through respiration, the gas gathers in the bean soaking water, and the gas is upwelled to generate foam above the liquid level along with the rotation of the crushing cutter and the heating of the heating element during the pulping, so that the slurry is easy to overflow, therefore, T1 is maintained at 76 ℃ to be less than or equal to 84 ℃, the sterilization time is controlled to be 11min to be less than or equal to T1 to be less than or equal to 16min, the gas generated by the microorganisms can be effectively controlled, the quantity of the foam in the liquid is further controlled, and the slurry overflow risk is reduced.
After the sterilization treatment, the soybean material is subjected to cooling treatment until the reservation stage is finished, and after the reservation stage is finished, the soybean material is crushed and cured to prepare the soybean milk. Through cooling the bean soaking water after disinfecting, on the one hand make the beans material can continue to absorb water and soften, make things convenient for follow-up crushing, ensure crushing effect, promote soybean milk taste, on the other hand, avoid the food processor to lead to the fact the procedure to makeed the mistake because of overheat protection for the operation is saved, realizes unmanned reservation slurrying of seeing the tubular, liberates user's both hands and practices thrift user time.
In a word, the invention carries out standing soaking and pasteurization treatment on the soybean material in the reservation stage, carries out cooling treatment after the sterilization treatment, and carries out crushing and curing on the soybean material in the pulping stage to prepare the soybean milk, so that the concentration of the soybean milk is ensured to be more than or equal to 5%, the quality of the soybean milk can be effectively ensured, the soybean milk is rich in nutrition, and the effects of fully sterilizing and preventing the overflow of the soybean milk are realized on the premise of ensuring the quality of the soybean milk.
Test example 2: the test example continues to adopt the food processor in test example 1, the duration of the reservation stage is set to be 12 hours, after different standing time is set, the soybean material is sterilized for 11-16 minutes in the temperature range of 76-84 ℃, and then is subjected to pulping after cooling treatment to obtain soybean milk, the concentration of the soybean milk for preparing the soybean milk, the total number of liquid colonies in the pulping chamber and the pulp overflow condition in the pulping process are recorded after the reservation stage is finished and before the pulping stage, and the results are shown in the following table 2:
TABLE 2 measurement results after various standing times
| Standing time (h) | Sterilization temperature interval (DEG C) | Sterilizing time (min) | Concentration of soymilk (%) | Colony count (10 3 CFU/ml) |
| 0~1 | 78~80 | 11~16 | 5.0 | 10.6 |
| 1~2 | 80~82 | 11~16 | 5.2 | 3.1 |
| 3~4 | 82~84 | 11~16 | 5.0 | 3.5 |
| 5~6 | 83~84 | 11~16 | 5.0 | 6.3 |
| 7~8 | 80~82 | 11~16 | 5.0 | 7.9 |
| 9~10 | 78~80 | 11~16 | 5.0 | 9.6 |
The sterilization temperature interval of the different examples in this test example was an average sterilization temperature, and the error due to temperature detection was negligible and was only a standing time as a variable.
As can be seen from table 2: when the standing time is 0-1h, the soybean is insufficient in water absorption expansion, the heat conduction efficiency is low during sterilization, the sterilization is insufficient, microorganisms are generated later, the total number of bacterial colonies is large, the foam height is high during pulping, if the standing time exceeds 4h, the bacterial colonies soaked by soybean materials in the soybean soaking water can propagate more microorganisms due to overlong standing time, on the one hand, the situation of incomplete sterilization can be possibly caused, on the other hand, harmful microorganisms in the bacterial colonies generate acid metabolites such as lactic acid bacteria, and along with the extension of the standing time, the more the microorganisms generate, the more the acid substances are, the soybean milk has slight rancid feel, so that the soybean milk is not suitable for users with sensitive taste.
After the standing treatment time is 1h, the sterilization treatment is started again, so that the concentration of the soybean milk can be ensured, the total number of bacterial colonies after the reservation stage is finished is reduced, and the risk of overflowing the soybean milk is reduced. As the time length of the standing treatment is less than 1h or more than 4h, more microorganisms can be caused to breed, under the premise that the temperature T1 is kept for sterilizing the soybean material for the time length of T1, insufficient sterilization exists, so that the foam height is higher and even the soybean milk overflows during pulping, the time length of the standing treatment T1 is controlled within 1-4h through the test and analysis, the risk of the soybean milk overflow is further reduced, and the taste of the soybean milk is improved.
Through further experiments, the inventor finds that when the standing treatment is finished, the water absorption of the bean material is 50% -100%, so that the overflow of the slurry can be effectively avoided, and concretely, the water absorption of the bean material reaches 50% -100% by soaking the bean material at normal temperature in the standing treatment stage, so that the bean material can be fully absorbed, softened and expanded, the heat conduction efficiency in the subsequent sterilization treatment process is improved, the sterilization is thorough, the gas generated by microorganism respiration is reduced, and the foam is reduced, so that the overflow of the slurry is prevented.
The inventor finds that in the process of preparing soybean milk, the general soybean soaking time is controlled within 4 hours, the total number of generated bacterial colonies can be well controlled below 4 x 10 3 CFU/ml, the concentration of soybean milk is ensured to be more than or equal to 5%, the problem of high risk of slurry overflow is avoided, but the slurry overflow phenomenon can occur after the reservation time exceeds 6 hours, so the applicant further finds that the total number of liquid bacterial colonies in a pulping chamber is not more than 4 x 10 3 CFU/ml after the reservation stage and before the pulping stage, and the problem of slurry overflow can be effectively solved.
It should be noted that, in the present invention, how to achieve rapid heating of the liquid to the temperature T1 is not limited, for example, in a preferred embodiment, the food processor includes a heating device that heats the liquid to the temperature T1 at full power during the reservation stage and before the sterilization process; or in other embodiments, the time period required to rapidly heat the liquid to the temperature T1 is controlled to be T3 < 5 minutes.
The heating device is controlled to heat the heating liquid in full power or directly set the time length required by heating the liquid to the temperature T1 to be less than or equal to 5min, so that the soaking time of the bean materials at the medium and high temperatures can be effectively shortened, the content of saponins and the content of microorganisms in the bean soaking water can be effectively reduced, the foam output in the liquid can be reduced, and the pulp overflowing risk can be reduced.
The soybean material is cooled to room temperature or below 40 ℃ to ensure that the soybean material is continuously soaked at low temperature, and soybeans are continuously soaked in water and softened before the pulping stage, so that the soybean material is fully expanded, the crushing efficiency is improved, and the soybean milk is fine and smooth in taste and rich in nutrition. Therefore, in the present invention, it is preferable to cool the soybean material to room temperature or 40 ℃ or lower. In general, the beans are subjected to a cooling treatment for a period of time t4=1 h-2h.
Indeed, the cooling treatment of the beans may also be by other means, such as: the food processor also comprises a blowing device for cooling the bean materials; or the food processor further comprises a water tank, wherein in the reservation stage, V1 volume of water is supplied to the pulping chamber through the water tank to soak the bean materials, after the sterilization treatment is finished, V2 volume of water is supplied to the pulping chamber through the water tank to cool the bean materials, and the pulping quantity V3 = V1+ V2 corresponding to the pulping stage.
The bean material is naturally cooled for 1-2h, or the cooling treatment of the soybean milk is realized by adopting a blowing device or water supply mode, so that the bean material can be fully expanded, and the crushing efficiency is improved. The structure of the food processor can be simplified by adopting a natural cooling mode, the cost is reduced, the corresponding effect can be obtained by utilizing the reserved time length, the time waste is avoided, the cooling time can be shortened by adopting a blowing device or a water tank for water inlet cooling, the bean materials can be soaked and expanded for more time at low temperature, and the connection of each program is compact.
The invention can be realized by adopting or referring to the prior art at the places which are not described in the invention.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments.
The foregoing is merely exemplary of the present invention and is not intended to limit the present invention. Various modifications and variations of the present invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are to be included in the scope of the claims of the present invention.
Claims (8)
1. A long-time reserved pulping method of a food processor, which is applied to pulping with reserved time being more than 6 hours, wherein the food processor comprises a pulping chamber, and the reserved pulping method comprises the following steps:
Soaking the bean material in the liquid of the pulping chamber for standing for not less than 1h, then rapidly heating the liquid to a temperature of 76 ℃ to 84 ℃ within 5min, and keeping the temperature T1 to sterilize the bean material for a period of 11min to 16min, and cooling the bean material until the reservation stage is finished after the sterilization;
A pulping stage, namely crushing and curing the soybean materials in the soaked liquid after the reservation stage is finished to prepare soybean milk;
the standing treatment time t2 is less than or equal to 4 hours and t 2;
The pulping stage comprises a heating stage and a crushing stage which is carried out after the heating stage, wherein the heating stage is used for heating the liquid to 90-95 ℃ by adopting an intermittent heating mode of 5-10 seconds and 3-5 seconds of stopping.
2. The method of claim 1, wherein the length of the reserved period t is less than or equal to 12 hours.
3. A method of long-term scheduled pulping of a food processor according to claim 1, characterized in that the food processor comprises heating means which heat the liquid to a temperature T1 at full power before the scheduled phase and before the sterilization process.
4. The method for long-term scheduled pulping of a food processor of claim 1, wherein the soy material is cooled to room temperature.
5. A method of long-term scheduled pulping of a food processor according to claim 1, characterized in that the bean material is subjected to the cooling treatment for a period of time t4=1 h-2h.
6. The method for long-term scheduled pulping of a food processor of claim 1, further comprising a blower for cooling the soy material;
or the food processor further comprises a water tank, wherein in the reservation stage, V1 volume of water is supplied to the pulping chamber through the water tank to soak the bean material, after the sterilization treatment is finished, V2 volume of water is supplied to the pulping chamber through the water tank to cool the bean material, and the pulping quantity V3 = V1+ V2 corresponding to the pulping stage.
7. A method for long-term scheduled pulping of a food processor according to any one of claims 1-6, characterized in that the concentration of the soybean milk produced in the pulping stage is 5% or more.
8. A method of long-term scheduled pulping of a food processor according to any of claims 1-6, characterized in that the total number of liquid colonies in the pulping chamber after the end of the scheduled phase and before the pulping phase is not more than 4 x 10 3 CFU/ml.
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