Pulping method

A technology for pulping and pulping materials, applied in dairy products, milk replacers, applications, etc., can solve the problems of light beany flavor and less fishy substances.

Active Publication Date: 2010-10-27
JOYOUNG CO LTD
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, in the existing pulping methods, soybeans are all pulverized at a higher liquid temperature, and the chemical reaction between the lipoxygenase released into the slurry and the unsaturated fatty acid is inhibited, and the produced hexanal, etc. The content of fishy substances is very small, so the beany smell is very light

Method used

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Embodiment Construction

[0019] Such as figure 1 As shown, the pulping method as an embodiment of the present invention includes a soaking stage, a coarse crushing stage, a temperature rise stage, a fine crushing stage, and a boiling stage, wherein the liquid temperature in the coarse crushing stage is T1, and T1≤ 70°C.

[0020] figure 2 The relationship between the amount of n-hexanal produced in the slurry and the temperature T1 in the coarse pulverization stage is shown. The content of n-hexanal represents the content of fishy substances such as hexanal. Experiments have proved that under certain other conditions, when the liquid temperature T1 is about 65°C, the chemical reaction rate between lipoxygenase and unsaturated fatty acid is the fastest, which is most conducive to the formation of fishy substances such as hexanal. The beany flavor of the soya-bean milk that makes is the strongest. When liquid temperature T1 was greater than 70°C, the chemical reaction rate between lipoxygenase and u...

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Abstract

The invention relates to a pulping method. The method comprises a coarse crushing stage, a heating and beany flavor generating stage, fine crushing stage and cooking stage, wherein in the coarse crushing stage, the liquid temperature T1 is less than or equal to 70 DEG C; preferably, a dipping stage is set before the coarse crushing stage, and the weight ratio X of the water amount to dry beans in the dipping stage is more than or equal to 2.5; preferably, the heating and beany flavor generating stage comprises a first heating stage and a second heating stage, and the liquid temperature in the first heating stage slowly rises to 75 DEG C; by setting the coarse crushing stage and controlling the liquid temperature in the coarse crushing stage to be lower than 70 DEG C, proper reaction temperature is provided for lipoxidase and unsaturated fatty acid which are released to the pulp, so that hexaldehyde is generated as much as possible and the soybean milk contains rich beany flavor; and by setting the dipping stage before the coarse crushing stage, the pulping materials can be easily crushed.

Description

technical field [0001] The invention relates to a pulping method, in particular to a traditional soybean milk pulping method. Background technique [0002] The bean flavor is a unique flavor of soy milk, and it is generally believed that the bean flavor is the aroma of beans. The beany smell is produced by the fishy substances such as hexanal in soy milk, so the content of hexanal and other fishy substances in soy milk determines the intensity of the beany smell. During the pulping process, when the soybeans are crushed, the lipoxygenase and unsaturated fatty acids in the soybeans are released into the slurry. At a suitable temperature, the lipoxygenase released into the slurry reacts with unsaturated fatty acids to produce fishy substances such as hexanal. However, in the existing pulping methods, soybeans are all pulverized at a higher liquid temperature, and the chemical reaction between the lipoxygenase released into the slurry and the unsaturated fatty acid is inhibit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 王旭宁陆雪芹许钰麒
Owner JOYOUNG CO LTD
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