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Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine

A soymilk machine and soymilk technology, which are used in household appliances, beverage preparation devices, applications, etc., can solve the problems of low concentration, soymilk stratification, and low soymilk solid content.

Inactive Publication Date: 2016-09-14
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for the soy milk prepared in this way, the soy milk will be stratified within a few minutes after the pulping is completed, a large amount of bean dregs will accumulate at the bottom of the cup, and the concentration of the upper layer of soy milk is very low, and the solid content of the soy milk is less
This shows that the stability of soymilk emulsification in the existing soymilk production method is poor, and the dense dietary fiber in the soybean is not completely broken, and the soymilk is stratified due to agglomeration and gravity

Method used

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  • Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine
  • Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine
  • Method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine

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Experimental program
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Effect test

Embodiment approach 1

[0033] see figure 1The schematic diagram of the household soybean milk machine used in the first preferred embodiment of the method for preparing high-concentration soybean milk, the household soybean milk machine 10 includes a machine head 11, a cup body 12, a motor 13, a heating element 14 and a crushing tool 15, the The machine head 11 is buckled on the cup body 12, the motor 13 is installed in the machine head 11, the motor 13 drives the crushing tool 15 to rotate, the heating element 14 is used to heat the cup body 12, and the crushing tool 15 is located in the cup body 12 .

[0034] The method for preparing high-concentration soybean milk by a household soybean milk machine at least includes the following stages:

[0035] a. Full wall breaking stage: the first step: the pulping material is kept in the first temperature range for 1 to 10 minutes, and the first temperature is 70°C to 90°C; then enter the second step: the crushing tool is first The rotation speed is 16000...

Embodiment approach 2

[0083] The difference between the second preferred embodiment of the method for preparing high-concentration soybean milk with a household soymilk machine and the first preferred embodiment is that the second step further includes heating the pulping material to a second temperature with a heating element and The pulverizing process is maintained at a second temperature, and the second temperature ranges from 90°C to 100°C.

[0084] It should be noted here that during the crushing process, heating can be continued or intermittently to keep the pulping material within the second temperature range, as long as the temperature is within the range of 90°C to 100°C without heating.

[0085] In this embodiment, the time for raising the temperature to the second temperature is 1 to 10 minutes.

[0086] Take the soybean water ratio of 1:11, the first temperature of 80°C, the holding time of 10 minutes, the rotational speed of the crushing tool at 22000 rpm, and the crushing time of 6 m...

Embodiment approach 3

[0101] The difference between the third preferred embodiment and the first preferred embodiment of the method for preparing high-concentration soybean milk by a household soymilk machine is that: a coarse crushing stage is also included before the full wall-breaking stage: the crushing tool is lower than the first Rotate and crush at one speed.

[0102] In this embodiment, the crushing tool is rotated at 5000 to 8000 rpm for crushing, and the crushing time is 60 to 150 seconds.

[0103] In this way, the contact area between soybeans and water is increased in the complete wall-breaking stage, which is beneficial to the expansion of soybean cell walls, and at the same time further promotes the denaturation and softening of fiber and pectin tissues under heat, losing compactness and supporting functions, and realizing the rupture of cell wall tissues. The denatured fiber and pectin tissue are separated from the cell wall structure and dissolved in water, which further enhances th...

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Abstract

The invention relates to a method for preparing highly-enriched soya-bean milk by utilizing household soybean milk machine. The method comprises at least following steps: a, a wall-crushing phase: a first step, keeping soybean milk material within the first temperature range of 1 to 14 minutes with the first temperature of 70 to 90 DEG C; a second step: rotating to crushing for milk by a crushing cutter at the first rotation speed of 16000 to 35000 turns / minute; b, a boiling phase: heating soybean milk till it is boiled by a heating element. Compared with the prior art, dietary fibers are highly microparticulated and dispersibility and water binding capacity of dietary fibers are greatly improved such that emulsion of soybean milk is very stabilized and soybean milk is not easily stratified after finishing preparation. Therefore, the method is adopted so that soya-bean milk is highly-enriched and not easily stratified and tastes good.

Description

technical field [0001] The invention relates to a pulping method, in particular to a method for preparing high-concentration soybean milk with a household soybean milk machine. Background technique [0002] The method for making soymilk in existing household soymilk machines is usually: firstly heat water and materials to a certain temperature point, then begin to pulverize the materials to form a slurry, and finally carry out intermittent heating and boiling until cooked. However, for the soymilk prepared in this way, the soymilk will be stratified within a few minutes after the pulping is completed. A large amount of bean dregs will accumulate at the bottom of the cup, while the concentration of the upper layer of soymilk is very low, and the solid content in the soymilk is less. This shows that in the preparation method of existing soybean milk, the stability of soybean milk emulsification is relatively poor, and the dense dietary fiber in the soybean cannot be completely...

Claims

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Application Information

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IPC IPC(8): A47J31/00
CPCA47J31/002A47J31/005
Inventor 王旭宁胡芬刘新娟
Owner JOYOUNG CO LTD
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