Freeze wall breaking soybean milk making method of household soymilk machine and household soymilk machine

A technology of frozen wall breaking and soymilk machine, which is applied in household appliances, applications, dairy products, etc., can solve the problems of easy breeding of bacteria, insufficient release of nutrients, and loss of nutrients.

Inactive Publication Date: 2016-01-20
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soaking for too long will lead to the loss of nutrients and easy breeding of bacteria, and the size of soybean cotyledon cells is 50-70 μm. It is difficult to completely destroy the soybean cotyledon cell wall through traditional crushing or grinding methods, so that the nutrients cannot be fully released.

Method used

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  • Freeze wall breaking soybean milk making method of household soymilk machine and household soymilk machine

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Experimental program
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Embodiment approach 1

[0030] see figure 1 The schematic diagram of the household soymilk maker used in the first preferred embodiment of the household soymilk making method of freezing and breaking walls, the household soymilk maker 10 includes a machine head 11, a cup body 12, a motor 13, a crushing tool 14, a heating Device 15 and control device 16, the motor 13 and heating device 15 are electrically connected to the control device 16, the machine head 11 is buckled on the cup body 12, the motor 13 is located in the machine head 11, and the motor 13 drives the crushing tool 14 to rotate , the crushing tool 14 is located in the cup body 12, the heating device 15 heats the cup body 12, the household soybean milk machine 10 also includes ice bean pulping function keys (not shown), the ice beans pulping function key and the control device 16 Electrically connected, the control device 16 includes a pulping program of the freezing wall breaking pulping method.

[0031] The freezing and wall-breaking p...

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Abstract

The invention relates to a freeze wall breaking soybean milk making method of a household soymilk machine. The method includes the following stages: (1) a preprocessing stage: soaking dry soybeans and allowing the dry soybeans to fully absorb water to be saturated, and freezing the soybeans into ice soybeans; (b) an unfreezing stage: putting the ice soybeans into a cup and unfreezing and softening the ice soybeans; (c) a crushing stage: a motor drives a crushing cutter to rotate to crush the soybeans into soymilk liquid. The soybeans absorb water to expand, so that cell interiors and intercellular spaces of the soybeans are filled with water. According to the temperature transfer law, ice crystals are formed from outside to inside during a freezing process, and free water in outer layers of cell walls firstly forms into the ice crystals; at this time, the internal parts of the cell walls are liquid, the cell walls are made to deform for the first time by squeezing of the internal and external pressure, and then the ice crystals are formed in the internal parts of the cells, and the volume is expanded to squeeze the cell walls to cause a second deformation of the cell walls, so that the cell walls of the soybeans are broken.

Description

technical field [0001] The invention relates to a method for preparing soybean milk and a soybean milk machine, in particular to a method for making pulp by freezing and breaking walls of a household soybean milk machine and the soybean milk machine. Background technique [0002] Soybean is a typical dicotyledonous seed without endosperm. It is the most abundant and high-quality plant protein resource, and its nutrients are mostly concentrated in the cotyledon cells. The traditional pulping process mostly uses soaking and softening soybeans to enhance the extraction of nutrients in soybean milk. Soybeans fully absorb water, cells swell, and the structure stretches, which is conducive to crushing and destroying the cell walls of soybean cotyledon, so that nutrients can be fully released. However, too long soaking time will lead to the loss of nutrients and easy breeding of bacteria, and the size of soybean cotyledon cells is 50-70 μm. It is difficult to completely destroy the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J43/044A23C11/10A23L11/65
Inventor 王旭宁胡芬
Owner JOYOUNG CO LTD
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