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Soybean milk making method free of false boiling and soybean milk machine adopting method

A production method and technology of a soymilk machine, which are applied in the directions of dairy products, beverage preparation devices, milk substitutes, etc., can solve the problems of slow heating and curing process of soymilk machine, affecting pulping cycle, and unsteady temperature.

Active Publication Date: 2017-11-28
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The invention of the household soymilk machine made it more convenient to make soymilk, but false boiling caused serious foam and a high risk of overflowing milk. The defoamin

Method used

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  • Soybean milk making method free of false boiling and soybean milk machine adopting method
  • Soybean milk making method free of false boiling and soybean milk machine adopting method
  • Soybean milk making method free of false boiling and soybean milk machine adopting method

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Embodiment approach 1

[0027] see figure 1 The schematic diagram of the non-false boiling soymilk machine used in the first preferred embodiment of the non-false boiling soymilk production method, the non-false boiling soymilk machine 10 includes a cup body 11, a heating device (not shown in the figure) ), motor 12, crushing tool 13, temperature detection device (not shown), water tank 14 and control device (not shown), the heating device, motor 12 and temperature detection device are electrically connected to the control device, and the motor 12 drives the pulverization The cutter 13 rotates, the temperature detection device detects the temperature of the liquid in the cup body 11, the heating device heats the cup body, and the control device controls the motor 12 to drive the pulverizing cutter 13 to rotate and pulverize at a first temperature to prepare slurry, and the first temperature is less than or equal to 70°C, and control the water tank 14 to quickly add water to the pulverized slurry in t...

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Abstract

The invention relates to a soybean milk making method free of false boiling. The method at least comprises stages as follows: (a) a crushing stage: water and a material are crushed into pulp at the first temperature lower than or equal to 70 DEG C; (b) an enzyme deactivation and emulsification stage: the pulp is rapidly heated to the second temperature higher than 80 DEG C in less than 30 s; (c) a cooking stage: the pulp is boiled until being totally cooked. By comparison with the prior art, the reaction time of lipoxidase is shortened rapidly through a false boiling temperature zone, fewer beany substances are released, and the false boiling phenomenon can be avoided.

Description

technical field [0001] The invention relates to a soybean milk production method and a soybean milk machine, in particular to a non-false boiling soybean milk production method and the soybean milk machine. Background technique [0002] During the cooking process of soy milk, a false boiling phenomenon will occur at around 80°C, misleading consumers to think that the soy milk has been cooked, but the temperature of the soy milk at this time is still low enough to completely inactivate the anti-nutritional factors in the soy milk that are harmful to the human body such as trypsin Inhibitors, hemagglutinins, etc. Eating such soy milk by mistake can cause adverse reactions such as diarrhea and vomiting, and lead to more serious consequences in severe cases. In addition, temperature has a great influence on the formation of soy milk flavor. At low temperature, the activity of lipoxygenase is high, and the reaction produces a strong beany flavor component. Cooking can weaken th...

Claims

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Application Information

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IPC IPC(8): A23C11/10A47J31/56A47J43/046
CPCA23C11/103A47J31/56A47J43/046
Inventor 王旭宁胡芬
Owner JOYOUNG CO LTD
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