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

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...

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.

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