Pulping method for food processor

Abstract

The invention discloses a pulping method for a food processor. The food processor is provided with an agitating chamber (41), a venting channel (3) and an oxygen filling module. The pulping method comprises controlling to open the venting channel (3) and start the oxygen filling module to fill oxygen-containing gas to the place below the liquid level in the agitating chamber (41) through the venting channel (3) in the grinding stage of the pulping process. According to experiments, compared with closing of the venting channel and the oxygen filling module in the grinding stage, the soybean milk prepared by the pulping method has no loss of nutrients such as solid matter and protein, the soybean utilization rate is high, and the flavor of the soybean milk can be increased by 36.6%.

Description

technical field [0001] The invention relates to the field of kitchen appliances, in particular to a pulping method for a food cooking machine. Background technique [0002] With the gradual enhancement of people's awareness of health care, consumers have higher requirements for the flavor, taste and nutritional content of food, and soybean milk is an obvious representative of this type of food. At present, users can use raw soybeans to make soymilk conveniently through a soymilk machine, but the soymilk produced generally has some beany smell, which affects the overall flavor and taste of soymilk. [0003] This bean flavor substance is inevitably produced during the whipping and heating process of soy milk, so how to volatilize and lose the beany flavor substance as much as possible, and promote the production of as much bean flavor substance as possible, and finally achieve the bean flavor and A good balance point of bean aroma (that is, the lowest fishy aroma ratio) to ob...

AI Technical Summary

Problems solved by technology

[0004] In view of the above beany smell problem, the current technology mainly reduces the production of fishy substances by heating and passivating the lipoxygenase of soybeans before refining, but this method inactivates the lipoxygenase at the same time, It will also relatively reduce the production of soybean aroma substances, making the overall flavor worse, and this method will also lead to a reduction in the protein solubility of the prepared soybean milk, and the problem of low utilization of soybeans occurs.

Images