Soybean milk preparation method, soybean milk preparation controlling system, soybean milk machine and computer device

Abstract

The invention provides a soybean milk preparation method, a soybean milk preparation controlling system, a soybean milk machine, a computer device and a computer readable storage medium. The method comprises the steps that a soybean preparation starting instruction is received, and water is supplied to a steam device; the steam device is controlled to jet high-temperature steam with a first presettemperature into a grinding device to perform high-temperature steam enzyme inactivation, jetting is stopped when high-temperature steaming enzyme inactivation time reaches a preset enzyme inactivation time, the grinding device is started and controlled to grind materials therein according to a first preset rotation rate, grinding is stopped after the grinding time reaches a first preset grindingtime, water with a second preset temperature and preset amount is added to the grinding device, the grinding device is controlled to rotate according to a second preset rotation rate, and soybean milk preparation is stopped after a third preset grinding time is reached. The method has the advantages that the soybean preparing time is effectively shortened, the quality of the soybean milk is improved, the using range of the soybean milk machine is expanded, and the using satisfaction level of the soybean milk machine of a user is improved.

Description

technical field [0001] The invention relates to the technical field of home appliances, in particular to a method for preparing soybean milk, a control system for preparing soybean milk, a soybean milk machine, a computer device and a computer-readable storage medium. Background technique [0002] Soymilk is popular as an important breakfast drink because of its high nutritional value. Because soymilk raw materials contain many anti-nutritional factors such as lipoxygenase, urease, trypsin inhibitor, and hemagglutinin, it cannot be eaten raw, and heat treatment is required to make it Enzyme inactivation, if these anti-nutritional factors are not fully removed, it will not only affect the quality and nutritional value of soy milk, but also endanger the health of consumers. Therefore, trypsin in soybeans is usually inactivated by heating for at least 12 minutes. It takes about 20 minutes to 30 minutes for the soymilk maker in the related art to produce soymilk through grinding...

AI Technical Summary

Problems solved by technology

[0002] Soymilk is popular as an important breakfast drink because of its high nutritional value. Because soymilk raw materials contain many anti-nutritional factors such as lipoxygenase, urease, trypsin inhibitor, and hemagglutinin, it cannot be eaten raw, and heat treatment is required to make it Enzyme inactivation, if these anti-nutritional factors are not fully removed, it will not only affect the quality and nutritional value of soy milk, but also endanger the health of consumers. Therefore, trypsin in soybeans is usually inactivated by heating for at least 12 minutes. It takes about 20 minutes to 30 minutes for the soymilk maker in the related art to produce soymilk through grinding and boiling, which takes a long time, and because the user's work time is relatively tight in the morning, the use of the soymilk maker in the family is greatly limited. widely used

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