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Food processor with post-fermentation function and preparation method of fermentation raw pulp

A food processor and a technology for fermenting puree, which is applied in the preparation of alcoholic beverages, beverage preparation devices, household appliances, etc., and can solve problems such as fermentation treatment of uncooked soybean milk

Active Publication Date: 2015-05-06
王晓东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of equipment has one thing in common: it can only brew soybean powder into soybean milk, but it cannot further ferment the cooked soybean milk to produce fermented puree that is suitable for the taste of ordinary domestic consumers and has multiple beneficial effects.

Method used

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  • Food processor with post-fermentation function and preparation method of fermentation raw pulp
  • Food processor with post-fermentation function and preparation method of fermentation raw pulp
  • Food processor with post-fermentation function and preparation method of fermentation raw pulp

Examples

Experimental program
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Effect test

Embodiment 1

[0128] The production method of the fermented puree provided in this embodiment is to slightly modify the structure of the fully automatic soybean milk machine disclosed in ZL200810237764.7 to become a food processor with a post-fermentation function, and control the electric (electromagnetic ) The actuator puts edible fermented bacteria into the raw food slurry soup to complete the production process. figure 1 It is a schematic diagram of the structure of this automatic soybean milk machine, such as figure 1 As shown, this full-automatic soybean milk machine mainly includes a head 1, a cup body 2 (also called barrel body), a control circuit board 10 and a crushing cutter device. Machine head 1 comprises machine head upper cover 11 and machine head lower cover 12, and machine head 1 is placed on barrel body 2 top, and machine head 1 is also provided with automatic unloading device and button 14, and described automatic unloading device comprises material storage Cavity 4, the...

Embodiment 2

[0139] The method for making fermented puree provided in this example is to modify the control program of an ordinary soymilk machine, add a post-fermentation function, and become a food processor with post-fermentation function, and complete the process of making fermented puree. That is, the structure of the soymilk machine remains unchanged, but the soymilk production control program of the control circuit board on it is changed, and the function of heat preservation and fermentation after the cooked soymilk is made is added. The specific production method is:

[0140] Now take the production of natto puree as an example to illustrate. Put 40 grams of wet soybeans, 30 grams of wet black beans, 1000 ml of water and a Bacillus natto capsule (manufactured by Tianjin Jinnuo Ruilin Biotechnology Development Co., Ltd., Xiao brand Bacillus natto capsule. 0.32 g / capsule) into the soybean milk machine Then turn on the soymilk machine to make mature soymilk according to the normal p...

Embodiment 3

[0151] The production method of the fermented puree provided in this example is to modify the control program of the multifunctional heating mixer disclosed in ZL201110193753.5, and add a post-fermentation function to make it a food processor with a post-fermentation function to complete the production process. figure 2 Schematic diagram of the structure of this multifunctional heating mixer. Such as figure 2 As shown, this multifunctional heating mixer includes a stirring cup 2 (also known as a barrel) arranged on a main body 1 (i.e. a machine base 1), and a motor 3 and a control device 4 (i.e. a control circuit board) are arranged in the main body 1. The motor 3 is coupled to the mixing knife assembly 5 (ie, the crushing tool device) of the stirring cup 2 through the transmission assembly 6, and the bottom of the stirring cup 2 is provided with an opening, and the bottom of the opening is connected with a compression diversion heater 7; the compression diversion heating ...

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Abstract

The invention discloses a food processor with a post-fermentation function and a preparation method of fermentation raw pulp. There are three types of food processor which are different in the mounting modes of the motor, namely an inhead type, an underneath type and side-mounted type, wherein a control procedure for preparing the fermentation raw pulp is arranged on a control circuit board of the food processor with the post-fermentation function. The preparation method of the fermentation raw pulp comprises a step of fermenting food materials, water and edible zymophyte by using the intrinsic function of the food processor with the post-fermentation function to prepare the fermentation raw pulp; the whole process is free of artificial operation and the infectious microbe can be naturally killed in the preparation process, so that the infectious microbe pollution is avoided; in addition, viscid threads of natto are thoroughly stirred and mixed in natto raw pulp in the process of preparing the natto raw pulp; the overall nutrition of the natto is retained; the natto raw pulp is attractive in appearance, good in taste, rich in nutrition and suitable for domestic ordinary consumers; meanwhile, the operation process is simple, convenient, efficient and safe.

Description

technical field [0001] The invention belongs to the technical field of food processing methods and equipment, in particular to a food processing machine with a post-fermentation function and a method for preparing fermented puree. Background technique [0002] Natto, various wines (including rice wine, fruit wine, white wine, etc.), and yogurt are all made by fermenting food materials with specific edible fermentation bacteria (respectively Bacillus natto, specific koji, and lactic acid bacteria). [0003] The conditions of fermentation are: suitable food material plus corresponding starter or strain; then there is a suitable humidity; suitable temperature (15-55°C); suitable time (3-120 hours), and aerobic or anaerobic environment (where natto is fermented aerobically, wine and yogurt are fermented anaerobically), it can be fermented. [0004] Their characteristics and traditional production methods are: [0005] Natto is a traditional Japanese health food, which is tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J31/00A47J31/44A47J31/56C12G3/02
Inventor 王晓东
Owner 王晓东
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