A method for making soybean milk without false boiling and its soybean milk machine

Abstract

The invention relates to a method for making soybean milk without false boiling, at least including the following stages: (a) crushing stage: crushing water and materials into a slurry at a first temperature, and the first temperature is less than or equal to 70°C; (b) Enzyme-inactivated emulsification stage: the temperature of the slurry is rapidly raised to the second temperature, the second temperature is greater than 80°C, and the time for the first temperature to rise to the second temperature is less than 30 seconds; (c) aging stage: the slurry is boiled until it is matured . Compared with the prior art, it can quickly pass through the false boiling temperature zone, shorten the reaction time of lipoxygenase, make the release of beany smell substances less, and avoid the generation of false boiling phenomenon at the same time.

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...

AI Technical Summary

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 defoaming is done by lowering the temperature, so that the temperature cannot be kept constant, and at the same time, the heating and curing process of the soymilk machine is slow. pulp cycle

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