WO2013075652A1 - 一种豆浆制备设备的豆浆制作方法 - Google Patents

一种豆浆制备设备的豆浆制作方法 Download PDF

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Publication number
WO2013075652A1
WO2013075652A1 PCT/CN2012/085138 CN2012085138W WO2013075652A1 WO 2013075652 A1 WO2013075652 A1 WO 2013075652A1 CN 2012085138 W CN2012085138 W CN 2012085138W WO 2013075652 A1 WO2013075652 A1 WO 2013075652A1
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WO
WIPO (PCT)
Prior art keywords
liquid
package
soybean milk
hole
injection head
Prior art date
Application number
PCT/CN2012/085138
Other languages
English (en)
French (fr)
Inventor
王旭宁
纪昌罗
詹永权
Original Assignee
九阳股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN201110380546.0A external-priority patent/CN102491006B/zh
Priority claimed from CN201210164680.1A external-priority patent/CN102700853B/zh
Application filed by 九阳股份有限公司 filed Critical 九阳股份有限公司
Priority to JP2014542696A priority Critical patent/JP6065015B2/ja
Priority to KR1020147017022A priority patent/KR101631592B1/ko
Priority to US14/359,912 priority patent/US20140348995A1/en
Priority to SG11201402253VA priority patent/SG11201402253VA/en
Publication of WO2013075652A1 publication Critical patent/WO2013075652A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • 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
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • A47J31/0657—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines
    • A47J31/0668—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines specially adapted for cartridges
    • A47J31/0678—Means to separate the cartridge from the bottom of the brewing chamber, e.g. grooves or protrusions
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/34—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure
    • A47J31/36—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means
    • A47J31/3666—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means whereby the loading of the brewing chamber with the brewing material is performed by the user
    • A47J31/3676—Cartridges being employed
    • A47J31/369—Impermeable cartridges being employed
    • A47J31/3695—Cartridge perforating means for creating the hot water inlet

Definitions

  • the present invention relates to a method of making a beverage, and more particularly to a method of making a soy milk for a soymilk preparation device.
  • soy milk can be divided into two types: one is to crush soybeans by the existing soya-bean milk machine, and it is mixed with water and boiled, and the other is directly brewed into soy milk by soybean powder.
  • soymilk It takes a long time to make soymilk by soymilk machine, and it is noisy, and it needs to clean the soymilk machine after pulping.
  • soymilk When soymilk is brewed, it is easy to produce uneven milking or soy flour, which makes brewing.
  • the concentration of soy milk is uneven, which affects the taste of soy milk.
  • the present invention provides a soy milk preparation method for a soybean milk preparation device, the soybean milk preparation device comprising a machine base, a holder for carrying a material package, a liquid supply mechanism and an injection head, the holder and the liquid supply mechanism And the injection head is disposed on the base, one end of the injection head is in communication with the liquid supply mechanism, and the other end is aligned with the material package; the soybean milk preparation device further includes a control device including a pulping program;
  • the package comprises a container and a membrane of the closed container, the container comprising a bottom wall and a side wall extending upward from the bottom wall, the membrane shielding the opening of the container;
  • the soy milk making method comprises the following steps:
  • the injection head injects liquid into the package through the membrane, and the liquid penetrates the layer of soy flour to the flat, concave or convex back splash portion at the bottom of the package to form a liquid flow path;
  • the injection head continuously injects a liquid into the package, and the liquid gradually dissolves the soybean powder from the bottom of the package through the back splash portion until the soybean powder is completely dissolved, and the lead hole is provided, and the soybean milk in the package is provided. Lead out The hole is squeezed out.
  • the lead-out hole is offset from the extension line of the injection head.
  • the method for preparing the soybean milk further comprises an aerating and discharging stage: inflating into the package, and using the air pressure, the soybean milk in the package is squeezed out through the lead-out hole.
  • the flow channel coincides with a central axis of the package, the extraction aperture being offset from the central axis of the package.
  • the injection hole of the injection head has a diameter of 0.5 ⁇ 2 ⁇ , and the diameter of the extraction hole is 2 ⁇
  • the flow rate of the liquid from the injection hole is 8 to 16 ml/s; and the flow rate of the liquid in the step (b) from the injection hole is 6 to 15 ml/s.
  • the flow rate of the liquid flowing out of the injection hole in the step ( ) and the flow rate of the liquid flowing out of the injection hole in the step (b) are both 12-15 ml/s.
  • the pressure of the liquid flowing out from the injection hole is 0.1-0.3 MPa, and the flow rate of the liquid is 12-16 ml/s; in the step (b), the pressure of the liquid flowing out from the injection hole is 0.06-0.09. MPa, and the flow rate of the liquid is 6 ⁇ 10ml / s.
  • the material packet is a cylindrical body
  • the back splash portion is circular
  • a ratio of a diameter of the back splash portion to a diameter of the bottom wall is 1:3 to 1:10.
  • the volume of the material package is 60-80 ml.
  • the invention inserts a liquid through the soybean powder layer through the injection head to the bottom wall of the package to form a liquid flow channel, so that the flow direction of the liquid always passes through the liquid flow channel, and the liquid is effectively liquid when the liquid flows through the bottom wall of the package. Blocked by splashback to form a "fountain" effect, allowing the liquid to fully diffuse and increase the dissolved area.
  • the liquid gradually dissolves the soy flour from the bottom of the package, thereby making the soy pulp dissolve more evenly, and the soy flour is dissolved.
  • the agglomeration phenomenon is not easy to occur in the middle, and the lead-out hole is provided at the same time, and the soybean milk in the package is squeezed out through the lead-out hole, and the soymilk concentration thus prepared has a good mouthfeel.
  • the soymilk preparation method further comprises an inflating and discharging stage: inflating into the material package, and using the air pressure, the soybean milk in the material package is squeezed and discharged through the lead-out hole, so that the soybean milk in the material package is quickly discharged, the time of discharging is reduced, and the production is improved.
  • the overall efficiency of the soy milk in addition to the use of air pressure, so that the soy milk in the package is discharged more thoroughly, avoiding the waste of a large amount of soy milk in the bag.
  • the liquid flow channel coincides with the central axis of the package, so that the liquid distribution is more uniform and formed
  • the "fountain" works better, making the soy flour dissolve more evenly; the extraction hole is offset from the central axis of the package, avoiding the liquid not completely dissolving the soy flour and discharging directly from the outlet hole.
  • the bottom wall of the material bag is provided with a back splash portion corresponding to the liquid flow channel, and the liquid is sprayed back from the bottom of the material package through the back splashing portion to dissolve the soybean powder layer by layer, and the liquid forms a "water fountain" through the back splash portion on the bottom wall of the material package. "The effect makes the soy flour dissolve better.
  • the longitudinal direction of the liquid flow channel is tapered, and the taper is 0-15. , when the taper is greater than 15. At this time, the liquid is subjected to an increase in the resistance of the soy flour layer, thereby reducing the flow rate and pressure of the liquid, so that the liquid does not form a better "fountain" effect.
  • the flow rate of the liquid in the pre-dissolving stage from the injection hole is 8 to 16 ml/s, in particular, the pressure of the liquid in the pre-dissolving stage is 0.1 to 0.3 MPa, and the flow rate of the liquid is 12 to 16 ml/s.
  • the pressure of the liquid is less than 0.
  • the injection hole flow rate in the pre-dissolving stage is preferably 12 to 15 ml/s.
  • the flow rate of the liquid in the dissolution stage from the injection hole is 6 to 15 ml/s, in particular, the pressure of the liquid in the dissolution stage is 0.06 to 0. 09 MPa, and the flow rate of the liquid is 6 to 10 ml/s.
  • the pressure of the liquid is less than 0. 06MPa
  • the flow rate of the liquid is less than 0. 09MPa
  • the flow rate of the liquid is less than 0. 09MPa
  • the flow rate of the liquid is too slow
  • the dissolution of the liquid is too slow
  • the dissolution of the liquid is slow
  • the production cycle is relatively long
  • the pressure of the liquid is greater than 0.
  • the flow rate of the injection hole in the dissolution phase is preferably 12 to 15 ml/s.
  • the diameter of the injection hole of the injection head is 0.5 to 2 mm, and the diameter of the extraction hole of the extraction needle is 2 to 6 inches.
  • the diameter of the injection hole is less than 0.5 ⁇ , the flow of the liquid in the pre-dissolution stage is too small, linear, and the range of the splash is small, which is unfavorable for the dissolution of the bottom; the difficulty of processing another hole is also increased;
  • the diameter of the injection hole is 2 ⁇ , the flow resistance area is increased, the penetration ability is weakened, and the powder layer cannot be quickly penetrated; the optimum is 1 ⁇ .
  • the bag has a diameter of 50 ⁇ 60mm and a height of 30 ⁇ 40mm.
  • the longitudinal section of the bag is an isosceles trapezoid, and the waistline has a slope of 0 ⁇ 10. .
  • the diameter of the material package is less than 50 ⁇ and the height is less than 30mm, the amount of soy powder that can be brewed is small, and the soy milk is less; otherwise the concentration is low; when the diameter of the material package is less than 50mm and the height is greater than 40mm, the package is In the form of thin and tall, the penetrating power of the penetrated soybean powder layer is high and inconvenient to brew.
  • the diameter of the material package is greater than 50 ⁇ and the height is greater than 40 ⁇ , the brewing requirement is higher, and the penetrating power is higher. High, at the same time the bottom anti-splash rotation is also high, unfavorable brewing; therefore, the diameter and height of the material package should be moderate, in order to achieve an optimal effect.
  • Figure 1 is a schematic view showing a first embodiment of the apparatus for preparing soybean milk according to the present invention
  • Figure 2 is a schematic view showing a first embodiment of the bean powder package of the present invention
  • Figure 2 is a schematic representation of the pre-dissolution phase of the soymilk making method of the present invention shown in Figure 2;
  • Figure 4 is a schematic representation of the dissolution stage of the soymilk making method of the present invention shown in Figure 2;
  • Figure 5 is a schematic view showing a second embodiment of the bean powder package of the present invention.
  • Figure 6 is a schematic view showing a second embodiment of the apparatus for preparing soybean milk according to the present invention.
  • Figure 7 is a schematic view showing a third embodiment of the bean powder package of the present invention.
  • Figure 8 is a schematic representation of the pre-dissolution phase of the soymilk making method of the present invention shown in Figure 7;
  • Figure 9 is a schematic illustration of the dissolution stage of the soymilk making process of the present invention shown in Figure 7.
  • the apparatus 10 for preparing soymilk includes a holder 11, a holder 13 for carrying the pack 12, a liquid supply mechanism 14, an injection head 15, a slurry cup 16, and a control device 17 including a pulping program.
  • the holder 13, the liquid supply mechanism 14, and the injection head 15 are disposed on the base 11.
  • One end of the injection head 15 is in communication with the liquid supply mechanism 14, and the other end is aligned with the material package 12.
  • the pulping process comprises a method of preparing soy milk.
  • the package 12 includes a diaphragm 121 and a container 122.
  • the container 122 includes a bottom wall 1221 and a side wall 1222 extending upwardly from the bottom wall 1221.
  • the diaphragm 121 shields the opening of the container 122.
  • the diameter of the open end of the package is greater than or equal to the diameter of the bottom wall of the package, and the diameter of the open end of the package 12 and the diameter of the bottom wall are 50 ⁇ 60 mm, and the height is 30 ⁇ 40 ⁇ , the package
  • the longitudinal section of 12 is an isosceles trapezoid, and the waistline has a slope of 0-10.
  • the bottom wall 1221 of the package 12 forms a back splash portion 123.
  • the back splash portion 123 is a flat surface.
  • the splash portion 123 may also be a concave surface, such as a concave surface 31 formed by recessing the bottom wall of the packet.
  • FIG. 7 a schematic view of a third embodiment of the bean powder package of the present invention is illustrated, which differs from the embodiment shown in FIG. 2 in that the bottom wall 1221 of the package 12 is further provided with a protrusion.
  • Portion 71, the raised portion 71 constitutes a splashback portion.
  • the portion of the protrusion 71 may be a curved surface formed by the bottom wall 1221 of the package itself, or may be a separately provided protrusion.
  • the ratio of the diameter to the diameter of the circular bottom wall of the package is 1:3 to 1:10, which may be 1:3, 1:4, 1:5, 1 : 6, 1, 7, 1: 8, 1: 9, 1: 10, etc.
  • the best value is 1: 4.
  • the holder 13 includes a holding body 131 and a holding cover 132.
  • the holder 131 has a cavity for receiving the package 12.
  • the holding body 131 is provided with a lead-out needle 133.
  • the lead-out needle 133 is hollow to form a lead-out hole 1331.
  • the lead-out hole 1331 is offset from the extension line of the injection head 15, and the diameter of the lead-out hole 1331 is 2-6 ⁇ . After the upper part, the lancet 133 is pulled into the material bag. When brewing, the lead-out hole 1331 communicates with the cavity. To ensure that the bean powder can be fully dissolved in the cavity, the smaller the diameter of the lead-out hole 1331 is, the better. However, considering that the bean powder is prone to blockage, the pore size should not be too small to be moderate.
  • the diameter of the lead hole 1331 is preferably 3 ⁇ .
  • the retaining cover 132 opens and closes the opening of the cavity and closes the cavity.
  • the liquid supply mechanism 14 includes a water pump 141 and a water tank 142. One end of the water pump 141 and the water tank 142 Connected, the other end is connected to the injection head 15.
  • the injection head 15 is disposed on a holding cover 132.
  • the injection head 15 is hollow to form an injection hole 151 having a diameter of 0.5 to 2 mm (for example, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0 ⁇ ).
  • the diameter of the injection hole is less than 0.5 ⁇ , the taper of the liquid flow into the water in the pre-dissolving stage is too small, forming a line, the range of the splashback is small, and the processing difficulty of the other hole is also increased, which increases the processing cost;
  • the diameter of the injection hole is 2 ⁇ , the flow resistance area is increased, the penetration ability is weakened, and the pre-dissolution time is increased; the optimal diameter of the injection hole is 1 mm.
  • FIG. 3 and 4 there is shown a schematic view of a pack of pre-dissolving and dissolving stages in the soymilk making process of the present invention based on the package of Figure 2.
  • the method of making soy milk by using the apparatus 10 for preparing soybean milk includes the following stages:
  • Pre-dissolving stage The injection head 15 injects liquid into the package 12 through the diaphragm 121, and the liquid penetrates the layer of the soy flour to the planar backsplash portion 123 of the bottom wall 1221 of the package 12 to form a liquid flow path 18.
  • the soybean milk in 12 is squeezed out through the lead hole 1331.
  • FIGS 8 and 9 there are shown schematic diagrams of the pre-dissolving stage and the dissolving stage in the soy milk making process of the present invention based on the package of Figure 7.
  • Another embodiment of the method of making soy milk by using the apparatus 10 for preparing soy milk includes the following stages:
  • Pre-dissolving stage The injection head 15 injects liquid into the package 12 through the diaphragm 121, and the liquid penetrates the layer of soy flour to the convex back-splash portion 123 of the bottom wall 1221 of the package 12 to form a liquid flow path 18.
  • the flow rate of the liquid in the pre-dissolving stage from the injection hole is 8 to 16 ml/s.
  • the pressure of the liquid flowing out of the injection head 15 in the pre-dissolving stage is 0.1 ⁇ 0.3MPa, and the flow rate of the liquid is 12 ⁇ 16ml / s.
  • the flow rate can be 8, 8.2
  • the pressure may be 0.1, 0.12, 0.13, 0.14, 0.15, 0.17, 0.18, 0.19, 0.2, 0.21, 0.23, 0.25, 0.27, 0.28, 0.29, 0.30 Mpa, and the like. More preferably, the flow rate of the liquid in the pre-dissolving stage (a) from the injection hole is 12 to 15 ml/s.
  • the liquid flow path 18 coincides with the central axis of the package 12, and the extraction hole 1331 is offset from the central axis of the package 12.
  • the flow passage 18 has a tapered longitudinal section with a taper of 0-15. When the taper is greater than 15°, the flow rate and pressure of the liquid are greatly reduced by the resistance of the soy flour layer, so that the liquid cannot form a good "fountain" effect, and the optimum taper value is 8°.
  • the flow rate of the liquid in the dissolution stage from the injection hole is 6 to 15 ml/s, and preferably the pressure of the liquid flowing out of the injection head in the dissolution stage is 0.06 to 0.09 MPa. , and the flow rate of the liquid is 6 ⁇ 10ml / s.
  • the flow rate may be 6, 6.1, 6.2, 6.3, 6.5, 6.7, 6.9, 7.0, 7.1, 7.3, 7.4, 7.6, 7.8, 7.9, 8.0, 8.1, 8.2, 8.4, 8.5, 8.7, 8.9, 9.0 , 9.1, 9 ⁇ 9.4, 9.6, 9.7, 9.9, 10.0, 10. 10.2, 10.4, 10.5, 10.6, 10.8, 10.9, 11.0, 11.
  • the pressure may be 0.06, 0.07, 0.08, 0.09 Mpa et al. More preferably, the flow rate of the dissolution phase (b) from the injection port is 12 to 15 ml / s.
  • the present invention injects liquid through the injection head 15 through the layer of soy flour to the backspray portion of the packet 12 to form a liquid flow path 18 such that the flow of liquid always passes through the liquid flow path 18 as the liquid flows through the counter of the package 12.
  • the liquid is effectively blocked and splashed to form a "fountain" effect, allowing the liquid to fully diffuse and increase the dissolved area.
  • the liquid gradually dissolves the soy flour from the bottom of the package 12, thereby making the soy milk dissolve more.
  • FIG. 6 a schematic diagram of a second embodiment of the apparatus for preparing soy milk of the present invention is illustrated.
  • the preparation of the soymilk apparatus 20 differs from the preparation of the soymilk apparatus 10 in that: the preparation of soy milk
  • the apparatus 20 further includes an air pump 21 mounted on the base 11, the end of which is connected to the outside and the other end to the injection head 15.
  • the soymilk preparation method further comprises an inflating and discharging stage: inflating into the material package 12 by the air pump 21, and the soybean milk in the material package 12 is squeezed and discharged through the outlet hole 1331 by using air pressure.
  • an inflating and discharging stage inflating into the material package 12 by the air pump 21, and the soybean milk in the material package 12 is squeezed and discharged through the outlet hole 1331 by using air pressure.
  • the volume of the package is 60-80 ml, and may be, for example, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80ml, etc.
  • it can be set to 70 ml.
  • the advantage of setting this range is that it can form a better fit with the diameter and flow rate of the lead-out hole and the injection hole, so that the dissolution effect of the bean powder in the package is better.

Abstract

一种豆浆制备设备的豆浆制作方法，豆浆制备设备包括机座（11）、承载料包（12）的保持器（13）、供液机构（14）及注射头（15），保持器、供液机构及注射头设置在机座上，注射头的一端与供液机构连通，另一端对准料包；料包包括容器（122）及密闭容器的膜片（121），容器包括底壁（1221）及由底壁向上延伸的侧壁（1222），膜片遮蔽容器的敞口；豆浆制作方法包括如下步骤：（a）注射头穿过膜片注射液体至料包内，液体穿透豆粉层至料包底部的平面、凹面或凸面反溅部形成液流通道；（b）注射头持续向料包内注射液体，液体经反溅部反溅从料包的底部向上逐渐溶解豆粉直到完全溶解豆粉，提供引出孔，料包内的豆浆经引出孔挤压排出。

Description

一种豆浆制备设备的豆浆制作方法
本申请要求于 2011 年 11 月 25 日提交中国专利局、 申请号为 201110380546.0、 发明名称为 "一种豆粉料包、 豆浆制作方法及制备豆浆的设 备" 以及 2012年 5月 25 日提交中国专利局、 申请号为 201210164680.1、 发明 名称为 "一种豆粉料包、 豆浆制作方法及制备豆浆的设备" 的中国专利申请的 优先权， 其全部内容通过引用结合在本申请中。
技术领域
发明涉及一种饮品制作方法， 尤其涉及一种豆浆制备设备的豆浆制作方 法。
背景技术
目前， 豆浆的获取方式可以分为两种： 一种是通过现有的豆浆机将大豆粉 碎， 并与水混合后熬煮而成， 另一种是通过豆粉直接沖泡成豆浆。
通过豆浆机制作豆浆耗费时间长， 噪音大， 而且制浆完毕后还需要清洗豆 浆机； 沖泡豆粉来制作豆浆， 容易出现沖调不均匀或豆粉出现结团的现象， 从 而使得沖泡的豆浆浓度不均， 影响了豆浆的口感。
发明内容
本发明所要解决的技术问题在于提供一种制浆效果较好的制浆方式。 为了解决上述技术问题， 本发明提出一种豆浆制备设备的豆浆制作方法， 所述豆浆制备设备包括机座、 承载料包的保持器、 供液机构及注射头， 所述保 持器、供液机构及注射头设置在所述机座上， 所述注射头的一端与所述供液机 构连通， 另一端对准料包； 所述豆浆制备设备还包括包含有制浆程序的控制装 置；
所述料包包括容器及密闭容器的膜片，该容器包括底壁及由底壁向上延伸 的侧壁， 膜片遮蔽容器的敞口；
所述豆浆制作方法包括以下步骤：
(a)所述注射头穿过膜片注射液体至料包内， 液体穿透豆粉层至料包底部 的平面、 凹面或凸面反溅部形成液流通道；
(b)所述注射头持续向料包内注射液体， 液体经所述反溅部反溅从料包的 底部向上逐渐溶解豆粉直到完全溶解豆粉，提供引出孔，料包内的豆浆经引出 孔挤压排出。
其中， 所述引出孔偏离注射头的延长线。
优选的， 所述豆浆制作方法还包括充气排浆阶段： 向料包内充气， 利用气 压将料包内的豆浆经引出孔挤压排出。
优选的，所述液流通道与料包的中轴线重合，该引出孔偏离料包的中轴线。 优选的， 所述注射头的注射孔的直径为 0.5 ~ 2匪， 该引出孔的直径为 2 ~
6mm。
优选的， 所述步骤 ) 中液体从注射孔流出的流量为 8~16ml/s; 所述 步骤（b) 中液体从注射孔流出的流量为 6~15ml/s。
优选的， 所述步骤 ) 中液体从注射孔流出的流量和所述步骤（ b )中液 体从注射孔流出的流量均为 12~15ml/s。
优选的， 所述步骤 ) 中液体从注射孔流出的压力为 0.1 ~0.3MPa, 且 液体的流量为 12~16ml/s;所述步骤（b)中液体从注射孔流出的压力为 0.06 ~ 0.09MPa, 且液体的流量为 6 ~ 10ml/s。
另外， 所述料包为圓筒体， 所述反溅部为圓形， 所述反溅部的直径与底壁 直径的比值为 1: 3至 1: 10。
其中， 所述料包的容积为 60~80ml。
本发明所带来的有益效果是：
本发明通过注射头将液体注射穿透豆粉层至料包的底壁形成液流通道，从 而使得液体的流向始终经过该液流通道， 当液体流经料包底壁的时候， 液体有 效地受阻反溅从而形成 "喷泉" 效应， 使液体充分扩散增大溶解面积， 慢慢地 液体从料包的底部逐渐的向上溶解豆粉，从而使豆浆的溶解更加均匀， 并且豆 粉在溶解的过程中不易出现结团现象， 同时提供引出孔，将料包内的豆浆经引 出孔挤压排出， 如此制备的豆浆浓度均勾口感较好。
所述豆浆制作方法还包括充气排浆阶段： 向料包内充气， 利用气压将料包 内的豆浆经引出孔挤压排出，如此使得料包的豆浆快速排出，减少排浆的时间， 提高制作豆浆的整体的效率， 此外利用气压使得料包内的豆浆排出的更加彻 底， 避免了大量豆浆在料包内的残留造成浪费。
所述液流通道与料包的中轴线重合， 如此， 使得液体分布更均勾， 且形成 "喷泉" 效果更好， 使得豆粉溶解的更加均匀； 该引出孔偏离料包的中轴线， 避免液体没有完全溶解豆粉直接从引出孔排出。
所述料包的底壁对应液流通道设有反溅部，液体经反溅部反溅从料包的底 部向上逐层溶解豆粉， 液体经过料包底壁上的反溅部形成 "喷泉"效应， 使得 豆粉溶解效果更好。
所述液流通道的纵截面呈锥形， 其锥度为 0 ~ 15。 ， 当锥度大于 15。 时， 液体受到豆粉层的阻力增大从而降低了液体的流量和压力，使得液体不能形成 较好的 "喷泉" 效果。
所述预溶阶段液体从注射孔流出的流速为 8 ~ 16ml/s , 尤其所述预溶阶段 液体的压力为 0. 1 ~ 0. 3MPa , 液体的流量为 12 ~ 16ml/s。 当液体的压力小于 0. IMPa , 流量小于 12ml/s时， 液体的穿透力小， 液体无法快速穿透豆粉层， 易造成底部结团现象， 沖泡效果差或无法沖泡的结果； 当液体的压力大于 0. 3MPa , 流量大于 16ml/s时， 对整个供水系统压力要求太严格， 特别是水泵 要求； 需要大功率， 大体积的水泵； 故液体压力， 流量不宜过大； 基于上述理 由， 所述预溶阶段注射孔流速优选为 12 ~ 15ml/s。
所述溶解阶段液体从注射孔流出的流速为 6 ~ 15ml/s , 尤其所述溶解阶段 液体的压力为 0. 06 ~ 0. 09MPa , 液体的流量为 6 ~ 10ml/s。 当液体的压力小于 0. 06MPa , 流量小于 6ml/s时， 液体在容腔内流动太慢， 不利溶解， 且豆粉沖 泡速度较慢， 制作周期比较长， 当液体的压力大于 0. 09MPa , 流量大于 10ml/s 时， 如此水流太快， 豆粉来不及溶解， 就被排出容腔， 从而使得豆粉溶解不充 分， 豆浆浓度不均匀。 基于上述理由， 所述溶解阶段注射孔流速优选为 12 ~ 15ml/s。
所述注射头的注射孔的直径为 0. 5 ~ 2mm,引出刺针的引出孔的直径为 2 ~ 6匪。 当注射孔的直径小于 0. 5匪 时， 预溶阶段液流射入水流锥度太小， 成线 状， 反溅范围就很小， 不利底部的溶解； 另孔的加工难度也增加很多； 当注射 孔的直径大 2匪时， 液流受阻面积增大， 穿透能力减弱， 不能快速穿透粉层； 最佳为 1匪。 当引出刺针的引出孔的直径小于 2匪时， 豆粉易堵引出刺针孔， 无法沖泡；当引出刺针的引出孔的直径大于 6匪时，豆粉易从引出刺针孔漏出； 最佳为 3mm。 所述料包的直径为 50 ~ 60mm, 高度为 30 ~ 40mm, 料包的纵截面呈等腰梯 形， 其腰线的斜度为 0 ~ 1 0。 。 当料包的直径小于 50匪， 高度小于 30mm时， 能沖泡的豆粉量少，豆浆也就少了；要不然就浓度低；当料包的直径小于 50mm, 高度大于 40mm时， 料包成瘦高型， 沖泡时穿透豆粉层穿透力要求要高， 不便 沖泡； 当料包的直径大于 50匪， 高度大于 40匪时， 沖泡要求更高， 穿透力要 高， 同时底部反溅旋转也要高， 不利沖泡； 故料包直径与高度要一个适度， 方 能达到一个最佳效果。
附图说明
图 1是本发明所述制备豆浆的设备的第一实施例的示意图；
图 2是本发明所述豆粉料包的第一实施例的示意图；
图 ^于图 2所示料包的本发明所述豆浆制作方法中预溶阶段的料包示 意图；
图 4 ^ ^于图 2所示料包的本发明所述豆浆制作方法中溶解阶段的料包示 意图；
图 5是本发明所述豆粉料包的第二实施例的示意图；
图 6是本发明所述制备豆浆的设备的第二实施例的示意图；
图 7是本发明所述豆粉料包的第三实施例的示意图；
图 8 ^于图 7所示料包的本发明所述豆浆制作方法中预溶阶段的料包示 意图；
图 9 ^于图 7所示料包的本发明所述豆浆制作方法中溶解阶段的料包示 意图。
图中部件名称对应的标号如下：
10、制备豆浆的设备； 1 1、机座； 12、料包； 121、膜片； 122、容器； 1221、 底壁； 1222、 侧壁； 123、 反溅部； 1 3、 保持器； 1 31、 保持体； 1 32、 保持盖； 1 33、 引出刺针； 1 331、 引出孔； 14、 供液机构； 141、 水泵； 142、 水箱； 15、 注射头； 151、 注射孔； 16、 盛浆杯； 17、 控制装置； 18、 液流通道； 20、 制 备豆浆的设备； 21、 气泵； 71、 凸起部分； 31、 凹面。
具体实施方式
请参阅图 1 , 图示了本发明所述制备豆浆的设备的第一实施例的示意图。 所述制备豆浆的设备 10包括包括机座 11、 承载料包 12的保持器 13、 供液机 构 14、 注射头 15、 盛浆杯 16及包含有制浆程序的控制装置 17。 保持器 13、 供液机构 14及注射头 15设置在机座 11上。 注射头 15的一端与供液机构 14 连通， 另一端对准料包 12。 该制浆程序包含制备豆浆的方法。
请参阅图 2, 图示了本发明所述豆粉料包的第一实施例的示意图。 所述料 包 12包括膜片 121及容器 122, 该容器 122包括底壁 1221及由底壁 1221向 上延伸的侧壁 1222, 膜片 121遮蔽容器 122的敞口。 在本实施方式中， 所述 料包敞口端的直径大于等于料包底壁的直径， 该料包 12敞口端的直径及底壁 的直径为 50 ~ 60mm, 高度为 30~40匪， 料包 12的纵截面呈等腰梯形， 其腰线 的斜度为 0~ 10。 。 该料包 12的底壁 1221形成反溅部 123, 在本实施方式， 所述反溅部 123为平面。
请参阅图 5, 图示了本发明所述豆粉料包的第二实施例的示意图， 所述反 溅部 123也可以是凹面， 例如可以是料包的底壁凹陷形成的凹面 31。
请查阅图 7, 图示了本发明所述豆粉料包的第三个实施例的示意图， 其与 图 2所示实施例的区别在于， 该料包 12的底壁 1221还设有凸起部分 71, 该 凸起部分 71构成反溅部。 所述凸起 71部分可以是所述料包底壁 1221 自身换 起形成的圓弧曲面， 也可以是另外单独设置的凸起。
当所述反溅部 123为圓形时， 其直径与料包的圓形底壁的直径之比为 1: 3 到 1: 10, 可以是 1: 3、 1: 4、 1: 5、 1: 6、 1: 7、 1: 8、 1: 9、 1: 10等， 最佳值为 1: 4。
所述保持器 13包括保持体 131及保持盖 132。 该保持体 131具有一容置 料包 12的容腔。 该保持体 131上设有引出刺针 133, 该引出刺针 133中空形 成引出孔 1331, 该引出孔 1331偏离注射头 15的延长线， 该引出孔 1331的直 径为 2 ~6匪， 当保持盖 132合上后， 引出刺针 133刺入料包中， 沖泡时， 该 引出孔 1331与该容腔连通， 为保证豆粉在容腔能充分溶解， 理论上， 引出孔 1331 的直径越小越好， 但考虑到豆粉易产生堵孔现象， 故孔径不能太小要适 中， 经实验测得引出孔 1331的直径为 3匪最佳。 该保持盖 132启闭容腔的开 口 ， 并将该容腔封闭。
所述供液机构 14包括水泵 141及水箱 142。 该水泵 141一端与水箱 142 连接， 另一端与注射头 15连接。
所述注射头 15设置在保持盖 132上， 该注射头 15中空形成注射孔 151, 该注射孔 151的直径为 0.5 ~ 2mm (例如可以是 0.5、 0.6、 0.7、 0.8、 0.9、 1.0、 1.1、 1.2、 1.3、 1.4、 1.5、 1.6、 1.7、 1.8、 1.9、 2.0匪 ）。 沖泡时， 当注射 孔的直径小于 0.5匪时， 预溶阶段液流射入水流锥度太小， 成线状， 反溅范围 较小， 另孔的加工难度也增加很多， 增加了加工成本； 当注射孔的直径大 2匪 时， 液流受阻面积增大， 穿透能力减弱， 增加了预溶时间； 注射孔最佳直径为 lmm。
请参阅图 3及图 4, 其示出了基于图 2所示料包的本发明所述豆浆制作方 法中预溶阶段和溶解阶段的料包示意图。 通过使用该制备豆浆的设备 10制作 豆浆的方法包括以下几个阶段：
(a)预溶阶段： 该注射头 15穿过膜片 121注射液体至料包 12内， 液体穿 透豆粉层至料包 12底壁 1221的平面反溅部 123形成液流通道 18。
(b)溶解阶段： 该注射头 15持续向料包 12内注射液体， 液体经所述反溅 部 123反溅从料包 12的底部向上逐渐溶解豆粉直到完全溶解豆粉， 同时料包
12内的豆浆经引出孔 1331挤压排出。
请参阅图 8及图 9, 其示出了基于图 7所示料包的本发明所述豆浆制作方 法中预溶阶段和溶解阶段的料包示意图。 通过使用该制备豆浆的设备 10制作 豆浆的方法的另一个实施例包括以下几个阶段：
(a)预溶阶段： 该注射头 15穿过膜片 121注射液体至料包 12内， 液体穿 透豆粉层至料包 12的底壁 1221的凸面反溅部 123形成液流通道 18。
(b)溶解阶段： 该注射头 15持续向料包 12 内注射液体， 液体经料包 12 的底壁 1221的凸起部分反溅从料包 12的底部向上逐层溶解豆粉直到完全溶解 豆粉， 同时料包 12内的豆浆经引出孔 1331挤压排出。
上述两个制作豆浆的方法的实施例中，所述预溶阶段液体从注射孔流出的 流速为 8 ~ 16ml/s, 优选的， 所述预溶阶段所述液体从注射头 15流出的压力 为 0.1 ~ 0.3MPa,且液体的流量为 12 ~ 16ml/s。例如，所述流速可以为 8、 8.2、
8.5、 8.6、 8.9、 9.0、 9.3、 9.4、 9.6、 9.8、 9.9、 10.0, 10. 10.3, 10.6,
10.7、 10.9、 11.0、 11.2、 11.3、 11.4、 11.6、 11.8、 11.9、 12.0、 12.1、 12.3、 12.4、 12.6、 12.7、 12.9、 13.0、 13.1、 13.2、 13.4、 13.6、 13.7、 13.8、 13.9、
14.0, 14. 14.2, 14.3, 14.5, 14.6, 14.8, 14.9, 15.0, 15. 15.3, 15.4,
15.7, 15.9, 16.0ml/s等； 所述压力可以是 0.1、 0.12, 0.13, 0.14, 0.15, 0.17, 0.18, 0.19, 0.2、 0.21、 0.23, 0.25, 0.27, 0.28 , 0.29, 0.30Mpa 等。 更加优选的， 所述预溶阶段 ( a )液体从注射孔流出的流速为 12 ~ 15ml/s。
其中， 液流通道 18与料包 12的中轴线重合， 该引出孔 1331偏离料包 12 的中轴线。 该液流通道 18的纵截面呈锥形， 其锥度为 0~ 15。 ， 当锥度大于 15° 时， 液体的流量和压力受到豆粉层的阻力作用大大降低，使得液体不能形 成较好的 "喷泉" 效果， 其最佳的锥度值为 8° 。
上述两个制作豆浆的方法的实施例中，所述溶解阶段液体从注射孔流出的 流速为 6 ~ 15ml/s, 优选的所述溶解阶段所述液体从注射头流出的压力为 0.06 ~ 0.09MPa, 且液体的流量为 6 ~ 10ml/s。 例如， 所述流速可以是 6、 6.1、 6.2、 6.3、 6.5、 6.7、 6.9、 7.0、 7.1、 7.3、 7.4、 7.6、 7.8、 7.9、 8.0、 8.1、 8.2、 8.4、 8.5、 8.7、 8.9、 9.0、 9.1、 9丄 9.4、 9.6、 9.7、 9.9、 10.0, 10. 10.2, 10.4, 10.5, 10.6, 10.8, 10.9, 11.0, 11. 11.3, 11.4, 11.5, 11.6, 11.8、 11.9、 12.0、 12.3、 12.4、 12.5、 12.6、 12.8、 12.9、 13.0、 13.2、 13.3、 13.5, 13.6, 13.7, 13.9, 14.0, 14.2, 14.6, 14.7, 14.9, 15ml/s 等; 所 述压力可以为 0.06、 0.07、 0.08、 0.09Mpa等。更加优选的，所述溶解阶段（b) 液体从注射孔流出的流速为 12 ~ 15ml / s。
本发明通过注射头 15将液体注射穿透豆粉层至料包 12的反溅部形成液流 通道 18, 从而使得液体的流向始终经过该液流通道 18, 当液体流经料包 12 的反溅部的时候， 液体有效地受阻反溅从而形成 "喷泉" 效应， 使液体充分扩 散增大溶解面积， 慢慢地液体从料包 12的底部逐渐的向上溶解豆粉， 从而使 豆浆的溶解更加均匀， 并且豆粉在溶解的过程中不易出现结团现象， 同时提供 引出孔 1331, 将料包 12 内的豆浆经引出孔 1331挤压排出， 如此制备的豆浆 浓度均匀口感较好。 请参阅图 6, 图示了本发明所述制备豆浆的设备的第二实施例的示意图。 如图所示， 该制备豆浆设备 20与制备豆浆设备 10的区别在于： 所述制备豆浆 的设备 20还包括安装在机座 11上的气泵 21 , 该气泵 21—端与外界连通， 另 一端与注射头 15连接。
所述豆浆制备方法还包括充气排浆阶段： 通过气泵 21向料包 12内充气， 利用气压将料包 12内的豆浆经引出孔 1331挤压排出。 如此使得料包 12的豆 浆快速排出， 减少排浆的时间， 提高制作豆浆的整体的效率， 此外利用气压使 得料包 12内的豆浆排出的更加彻底，避免了大量豆浆在料包 12内的残留造成 浪费。
此外， 所述料包的容积为 60 ~ 80ml , 例如可以是 60、 61、 62、 63、 64、 65、 66、 67、 68、 69、 70、 71、 72、 73、 74、 75、 76、 77、 78、 79、 80ml等。 优选的， 可以设置为 70ml。 设置此范围的好处在于， 能够与引出孔和注射孔 的直径与流速等因素形成较佳的配合， 使得料包内豆粉的溶解效果更好。
本实施方式中， 其余结构和有益效果均与实施方式——致， 这里不再—— 赘述。
以上所述仅是本发明的示例性的实施方式，应当指出，对于本技术领域的 普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润 饰。 本发明的保护范围以后附的权利要求为准。

Claims

权 利 要 求
1、 一种豆浆制备设备的豆浆制作方法， 所述豆浆制备设备包括机座、 承 载料包的保持器、 供液机构及注射头， 所述保持器、供液机构及注射头设置在 所述机座上， 所述注射头的一端与所述供液机构连通， 另一端对准料包； 所述 豆浆制备设备还包括包含有制浆程序的控制装置；
所述料包包括容器及密闭容器的膜片，该容器包括底壁及由底壁向上延伸 的侧壁， 膜片遮蔽容器的敞口；
所述豆浆制作方法包括以下步骤：
(a)所述注射头穿过膜片注射液体至料包内， 液体穿透豆粉层至料包底部 的平面、 凹面或凸面反溅部形成液流通道；
(b)所述注射头持续向料包内注射液体， 液体经所述反溅部反溅从料包的 底部向上逐渐溶解豆粉直到完全溶解豆粉，提供引出孔，料包内的豆浆经引出 孔挤压排出。
2、 如权利要求 1所述的豆浆制备设备的豆浆制作方法， 其特征在于， 所 述引出孔偏离注射头的延长线。
3、 如权利要求 1所述的豆浆制备设备的豆浆制作方法， 其特征在于： 所 述豆浆制作方法还包括充气排浆阶段： 向料包内充气， 利用气压将料包内的豆 浆经引出孔挤压排出。
4、 如权利要求 1所述的豆浆制备设备的豆浆制作方法， 其特征在于： 所 述液流通道与料包的中轴线重合， 该引出孔偏离料包的中轴线。
5、 如权利要求 1至 4任意一项所述的豆浆制备设备的豆浆制作方法， 其 特征在于： 所述注射头的注射孔的直径为 0. 5 ~ 2匪， 该引出孔的直径为 2 ~ 6mm。
6、 如权利要求 5所述的豆浆制备设备的豆浆制作方法， 其特征在于： 所 述步骤 ) 中液体从注射孔流出的流量为 8 ~ 16ml / s ; 所述步骤（b ) 中液体 从注射孔流出的流量为 6 ~ 15ml / s。
7、 如权利要求 6所述的豆浆制备设备的豆浆制作方法， 其特征在于： 所 述步骤 )中液体从注射孔流出的流量和所述步骤（b )中液体从注射孔流出 的流量均为 12 ~ 15ml / s。
8、 如权利要求 5所述的豆浆制备设备的豆浆制作方法， 其特征在于： 所 述步骤 )中液体从注射孔流出的压力为 0.1 ~ 0.3MPa,且液体的流量为 12 ~ 16ml/s; 所述步骤（b) 中液体从注射孔流出的压力为 0.06 ~ 0.09MPa, 且液 体的流量为 6~ 10ml/s。
9、 如权利要求 1至 4中任一项所述的豆浆制备设备的豆浆制作方法， 其 特征在于： 所述料包为圓筒体， 所述反溅部为圓形， 所述反溅部的直径与底壁 直径的比值为 1: 3至 1: 10。
10、如权利要求 1至 4中任一项所述的豆浆制备设备的豆浆制作方法， 其 特征在于： 所述料包的容积为 60 ~ 80m 1。
PCT/CN2012/085138 2011-11-25 2012-11-23 一种豆浆制备设备的豆浆制作方法 WO2013075652A1 (zh)

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