Sealed micro-pressure pneumatic stirring soybean milk boiling tank

Abstract

The invention provides a sealed micro-pressure pneumatic stirring soybean milk boiling tank, which comprises a tank body. The tank is characterized in that: the integrally-sealed tank body is provided with an access opening on which a sealing cover is arranged; the tank body is provided with an air inlet pipe of which a tail end is provided with a rotary stirring device; and the tank body is also provided with an air intake valve and an exhaust valve. Since soybean milk is heated in the enclosed tank body in which a certain pressure exists in the invention, the aim of heating the soybean milk to a temperature of 100 DEG C can be achieved; and under a reacting force caused by steam discharging, an air outlet pipe is capable of automatically rotating around the air inlet pipe and heating is carried out while stirring, so that the soybean milk can be heated uniformly. The sealed micro-pressure pneumatic stirring soybean milk boiling tank fundamentally changes a conventional soybean milk boiling mode and can shorten the soybean milk boiling time and improve the quality of the boiled soybean milk; products, such as bean curd and the like, made of the soybean milk boiled by the soybean milk boiling tank have a higher nutritional value and better elasticity; and when in use, the sealed micro-pressure pneumatic stirring soybean milk boiling tank can also save energy sources, reduce the labor intensity of workers and improve the production efficiency.

Description

Technical field: [0001] The invention relates to a production device of soybean products, in particular to a device for heating soybean milk. Background technique: [0002] Soy products are very popular because they are rich in soybean protein and relatively cheap. Although the production process of soy products has a history of thousands of years, so far, it is basically inseparable from the link of cooking soy milk, whether it is to produce tofu, dried tofu, thousand sheets, or to produce yuba, tofu brain (bean curd) ), soybean milk, all need to cook the raw soybean milk that the soybeans after cleaning and soaking are ground into. At present, there are various types of pots or tanks for boiling soybean milk, most of which are heated by steam. It has a certain concentration, and generally starts boiling and foaming at around 90°C. If you don’t pay attention, the soy milk will simmer out of the container. The boiling temperature in high-altitude areas is lower, generally ...

AI Technical Summary

Problems solved by technology

At present, there are various types of pots or tanks for cooking soymilk, most of which are heated by steam. It has a certain concentration, and generally starts boiling and foaming at around 90°C. If you don’t pay attention, the soy milk will simmer out of the container. The boiling temperature in high altitude areas is lower, generally below 85°C. The container of the milk can only be opened. After the soybean milk is boiled, that is, after boiling, the heat supply of the heat source is quickly reduced, that is, the valve is used to reduce the steam output to maintain boiling for several minutes and prevent the slurry in the container from spilling out at all times. , but this kind of boiling does not make the soy milk reach 100°C, the soy milk is not boiled in the true sense, which prevents the harmful substances in the soy milk from being completely killed, and the soybean protein in the soy milk cannot be moderately denatured due to insufficient temperature. It cannot meet the post-production requirements of tofu and other products with high quality

Moreover, in order to prevent the soymilk from sloshing out, the heating temperature must be deliberately controlled, which prolongs the heating time, wastes time and energy, and reduces production efficiency.

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