Pulping method of food processor

Abstract

The invention discloses a pulping method for a food processor. The food processor is provided with a whipping cavity (41), a ventilation channel (3) and includes an oxygen filling module. The pulping method includes: In the refining stage of the pulping process, the ventilation channel (3) is controlled to open and the oxygen filling module is activated to charge the oxygen-containing gas into the beating chamber (41) through the ventilation channel (3) below the liquid level. Experiments show that the soymilk prepared by the pulping method of the present invention does not lose nutritional indicators such as solids, protein, etc., the soybean utilization rate is high, and the flavor of soymilk can be improved by 36.6% compared with the closed ventilation channels and the oxygen filling module in the refining stage. .

Description

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

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.

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