Pulping method for food processing machine

Abstract

The present application discloses a pulping method of a food processing machine, the food processing machine includes a control device, a processing chamber, a stirring device and a heating device, the processing chamber is used to place food materials, the food processing machine also includes a weighing device, and the pulping method includes: a hot baking stage: the heating device heats the food materials, the weighing device weighs the food materials in real time to obtain the real-time weight loss rate, the control device matches the real-time weight loss rate with the preset standard weight loss rate, and ends the hot baking stage after the match is successful; a crushing pulping stage: after the hot baking stage is completed, the stirring device crushes the food materials. The precise control of the pulping method can avoid the gelatinization of all starch particles caused by insufficient hot baking time, ensure the refreshing taste of the pulp, and avoid the denaturation and taste change of the beneficial components in the food materials caused by excessive hot baking, ensure the rich aroma of the pulp, rich taste, refreshing and smooth.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a pulping method of a food processing machine. Background Art

[0002] Plant milk on the market is widely welcomed by people with lactose intolerance and people who want to lose weight, among which oat milk is the main representative. With the development of technology, people often use food processors to process plant milk. At present, the pulping method of food processors in processing plant milk is mainly divided into the following four stages:

[0003] 1. Mix the ingredients with water and heat until the temperature is close to boiling;

[0004] 2. Start the low-speed stirring function for coarse crushing;

[0005] 3. Start the high-speed stirring function for fine grinding;

[0006] 4. Heat and cook until the slurry boils and keep it boiling for a while.

[0007] Sometimes, boiling and crushing are carried out simultaneously.

[0008] The above pulping method has the following disadvantages:

[0009] 1. Directly mix the ingredients with water and heat them without pre-processing the ingredients. The aroma of the seeds is not stimulated and the taste is bland;

[0010] 2. When making ingredients with high starch content such as oats, after being boiled and crushed, the starch is completely gelatinized, which not only makes it difficult to retain the characteristic flavor of oats, but also makes the texture thick and sticky, and the overall texture and flavor of rice paste;

[0011] 3. When processing food with washing water attached, the processing time, processing temperature or stirring speed will be inaccurate, resulting in the processed slurry having a sticky taste and poor taste.

[0012] In order to solve the problems of insufficient food concentration and sticky taste in the prior art, enzymes need to be added artificially during the pulping process to hydrolyze 1,6-glycosidic bonds to make the pulp taste fresh. However, this method has cumbersome operation steps and cannot be completed independently using a food processor. Therefore, the current pulping method of a food processor needs to be improved. Summary of the invention

[0013] The purpose of the present application is to provide a pulping method for a food processor, so as to solve the problem that the pulp processed by the existing food processor has a poor taste.

[0014] To achieve the above-mentioned purpose, the present application provides a pulping method of a food processing machine, the food processing machine includes a control device, a processing chamber, a stirring device and a heating device, the processing chamber is used to place food materials, the food processing machine also includes a weighing device, and the pulping method includes: a heat drying stage: the heating device heats the food materials, the weighing device weighs the food materials in real time to obtain a real-time weight loss rate, the control device matches the real-time weight loss rate with a preset standard weight loss rate, and ends the heat drying stage after the match is successful; a crushing pulping stage: after the heat drying stage is completed, the stirring device crushes the food materials.

[0015] The food processing machine provided in the present application includes a control device, a processing chamber, a stirring device and a heating device. The processing chamber is used to place food materials, the stirring device is used to stir the food materials or crush the food materials when rotating at high speed, and the heating device is used to heat the processing chamber to heat the food materials for hot baking. The weight loss rate of the food materials and the judgment of the hot baking stage are calculated by setting a weighing device. The pulping method of the food processing machine is divided into a hot baking stage and a crushing pulping stage.

[0016] During the heat-baking stage, the heating device heat-bakes the ingredients to achieve pre-treatment of the ingredients. On the one hand, it can give the ingredients a baking aroma and stimulate the aroma of the seeds, making the processed finished product have a strong aroma and rich taste. On the other hand, it can dry out the moisture on the surface of the ingredients and some moisture inside the ingredients to avoid gelatinization of moisture and starch molecules under the action of heat during the subsequent pulping heating process, and the hydrogen bonds on the starch molecules undergo a highly hydrated reaction with water molecules to produce a sticky taste.

[0017] During the hot baking stage, the weighing device weighs the food in real time to obtain the real-time weight loss rate, and the control device matches the real-time weight loss rate with the preset standard weight loss rate. The hot baking stage ends after the match is successful. By matching the real-time weight loss rate with the standard weight loss rate, when the weight loss rate matches the preset data, the state of the food can be indirectly understood and the degree of denaturation of the ingredients in the food can be judged to have reached the optimal state. For example, when the starch denaturation rate reaches the optimal state, the weight loss rate of the food matches the standard weight loss rate, and the hot baking ends. Therefore, the control is more precise, thereby avoiding the gelatinization of all starch particles caused by insufficient hot baking time, ensuring the refreshing taste of the slurry, and avoiding the denaturation and taste change of the beneficial ingredients in the food caused by excessive hot baking, ensuring the rich aroma and flavor of the slurry.

[0018] During the crushing and pulping stage, the stirring device crushes the ingredients to form smaller particles, and the ingredients are mixed with water to make pulp. The stirring device provides shear force through high-speed stirring to thin the slurry, which can prevent the slurry from becoming thick and make the slurry more delicate, refreshing and smooth.

[0019] In a preferred implementation of the pulping method of a food processor, the pulping method also includes an evaporation and dehumidification stage performed before the heat drying stage: the heating device heats the food, the weighing device weighs the food in real time to obtain a real-time water loss rate, and the control device matches the real-time water loss rate with a preset standard water loss rate, and ends the evaporation and dehumidification stage after a successful match.

[0020] Since some ingredients need to be washed before cooking, washing water will adhere to the surface of the ingredients after washing. The evaporation rate of washing water is different from that of the water inside the ingredients. Therefore, the evaporation and dehumidification stage is carried out independently from the heat drying stage. The evaporation and dehumidification stage is carried out before the heat drying stage, mainly to dry the washing water on the surface of the ingredients to prevent the ingredients from being damp and burnt. The hydrogen bonds on the starch molecules are highly hydrated with water molecules, which will produce a sticky taste. Therefore, evaporating the washing water can avoid the gelatinization of washing water and starch molecules under the action of heat during the later heating process, preventing a sticky taste. In addition, the progress of the evaporation and dehumidification stage is determined by matching the real-time water loss rate with the standard water loss rate. The control is precise, which is conducive to further improving the taste of the slurry and preventing the slurry from becoming sticky.

[0021] In a preferred implementation of the pulping method of a food processor, in the heat-drying stage: the stirring device stirs the food material, and the stirring speed V satisfies: 500rpm≤V≤3000rpm.

[0022] During the hot baking stage, the stirring device stirs the ingredients, carries the bottom layer of ingredients to the upper layer, and the upper layer of ingredients falls down, so that the ingredients are evenly heated and fully contacted with the heat source, promoting partial denaturation of the starch on the surface of the ingredients, and preventing the slurry from having a sticky taste. Stir-frying can also avoid one-sided frying, which causes small particles of ingredients to be overheated and charred, generating harmful substances and bad flavors, and stir-frying can stimulate the aroma of the ingredients, ensuring that the slurry has a strong aroma and rich taste. The stirring speed V is between 500rpm and 3000rpm, and the speed is appropriate. The probability of the blade scratching the ingredients will not increase due to too fast stirring, and nuts and seeds are prevented from being scratched and exposed to hot air, causing fat oxidation and producing unpleasant oily smell. In addition, the speed should not be too small to affect the hot baking effect.

[0023] In a preferred implementation of the pulping method for a food processor, during the evaporation and dehumidification stage, the heating device is heated to a first preset temperature T 1 In the hot baking stage, the heating device heats to the second preset temperature T 2 , T 1 <T 2 ; In the evaporation and dehumidification stage, the stirring device is stirred at a first stirring speed V 1 Stirring, during the hot baking stage, the stirring device is stirred at the second stirring speed V 2 Stirring, V 1 >V 2 .

[0024] T 1 <T 2 That is, the transition from the evaporation and dehumidification stage to the heat baking stage increases the heating temperature. By raising the temperature, the contact between the food and the heat source is increased, and the dry hot air promotes the migration of moisture inside the food to the outside.

[0025] In the evaporation and dehumidification stage, the stirring device is stirred at a first stirring speed V 1 Stirring can achieve the purpose of stir-frying and further accelerate the evaporation of water on the surface of the ingredients. 1 >V 2 That is, the stirring speed is reduced during the transition from the evaporation and dehumidification stage to the heat baking stage. By appropriately reducing the stirring speed, the contact between the food and the heating medium can be increased. The stirring blade can rotate at a certain speed to drive the food to roll, carrying the bottom layer of food to the upper layer, and the upper layer of food falls down to achieve up and down stir-frying; reducing the speed can increase the full contact between the food and the heat source, and promote the partial denaturation of the starch on the surface of the food.

[0026] In a preferred implementation of the pulping method of a food processor, during the evaporation and dehumidification stage, the stirring device maintains a first stirring time t 1 ; During the hot baking stage, the stirring device maintains the second stirring time t 2 ; where 0<t 1 <10min,2min<t 2 <15min;

[0027] The first preset temperature T 1 Meet 98℃≤T 1 ≤120℃; second preset temperature T 2 Meet 110℃≤T 2 ≤150℃;

[0028] First stirring speed V 1 Satisfy 1000rpm≤V 1 ≤3000rpm; Second stirring speed V 2 Meet 500rpm≤V 2 ≤3000rpm.

[0029] t 1 No more than 10 minutes can prevent the evaporation time from being too long and causing the processing cycle to become longer.

[0030] 2min<t 2 <15min can ensure that the moisture loss rate of food materials is 3-15%. If the time is too short, the degree of drying will be insufficient. If the time is too long, the food materials will lose too much water, and long-term heating will lead to excessive degradation of starch. In the later pulping process, there will not be enough starch particles to participate in gelatinization, and it will be difficult to form a uniform and stable system. In addition, long-term high temperature will cause the machine to overheat and shorten the life of components.

[0031] 98℃≤T 1 ≤120℃ means the heating temperature is close to the boiling point of water. Raising the temperature to near the boiling point of water and stirring appropriately will facilitate the contact between hot air and food, accelerating the evaporation of water. However, if the temperature is too high, greater than 120℃, it is easy to cause the food near the heating plate to be overheated, and the water evaporates too quickly, forming a hard shell on the surface, which blocks the further evaporation of water. If the water remains inside the food, it will gelatinize with starch molecules under the action of heat during the later heating process, and the hydrogen bonds on the starch molecules will be highly hydrated with water molecules, resulting in a sticky taste.

[0032] 110℃≤T 2 When the temperature is ≤150℃, the probability of food coming into contact with the heat source is higher, and the dry hot air promotes the migration of internal moisture of the food to the outside; when the temperature is lower than 110℃, it is not conducive to the evaporation of internal moisture; when the temperature is higher than 150℃, the surface of the food in contact with the heat source may quickly turn brown, or even carbonize and blacken, producing harmful substances, affecting the taste and quality of the slurry.

[0033] 1000rpm≤V 1 When the speed is ≤3000rpm, the problem of small particles of food being easily heated and burnt can be solved. 1 Stir-fry repeatedly at high speed, and tumble up and down alternately to ensure that each particle is heated evenly. Stirring too slowly will make it difficult for the ingredients to tumble alternately, so 1000rpm≤V is required 1 However, stirring too fast will increase the probability of the blade scratching and crushing the material. Once the tissue of nuts and seeds is scratched or even broken, the fat exposed to hot air will quickly oxidize and produce an unpleasant oily smell. 1 ≤3000rpm.

[0034] 500rpm≤V 2 When the speed is ≤3000rpm, the food can be rolled, the bottom layer of food can be carried to the upper layer, and the upper layer of food can fall down, so as to achieve up and down frying. If it is too slow, it is difficult to make the upper and lower food roll alternately, and if it is too fast, it will increase the probability of blade scratches and crushing materials.

[0035] In a preferred implementation of the pulping method of a food processor, the heat-drying stage is performed in n times, where n is an integer greater than 1, and the stirring time in each heat-drying process decreases as the heat-drying proceeds.

[0036] In a preferred implementation of the pulping method of a food processor, the stirring time t n+1 =a*t n , where 0.6≤a≤0.8.

[0037] The heat baking stage is carried out in multiple times, which can effectively prevent the ingredients from losing too much weight or being overheated. When the weight loss is too much or the food is overheated, the degraded starch cannot be highly hydrated with water molecules, and the beverage will stratify soon after being placed. Therefore, the heat baking process needs to be strictly controlled to grasp the degree of thermal denaturation of the starch, ensuring that part of the starch is degraded by heat while retaining most of the starch for gelatinization. This can not only ensure the concentration of the beverage and prevent the beverage from settling and stratifying, but also reduce the viscosity of the beverage and give the beverage a toasted aroma.

[0038] Stirring time t n+1 =a*t n ,0.6≤a≤0.8, that is, the subsequent stirring time is 0.6-0.8 times of the previous time. This decreasing method can prevent excessive heating from causing serious degradation or even burning of starch.

[0039] In a preferred implementation of the pulping method for a food processor, the food processor comprises a water supply device, and the pulping method further comprises a food material washing stage before the heat drying stage.

[0040] Through the food cleaning stage, the food cleaning is automated, saving labor, worry and effort, and providing a good user experience.

[0041] In a preferred implementation of the pulping method of a food processor, the food processor includes a water supply device, and the crushing pulping stage includes a maturation stage and a dilution stage: in the maturation stage, the water supply device supplies water at a temperature of T to the processing chamber. 4 The heating device heats the mixed liquid in the processing chamber until it boils, and the stirring device stirs at a fourth stirring speed V 4 Stirring; During the dilution stage, the water supply device supplies water at a temperature of T to the processing chamber. 5 Water, stirring device at the fifth stirring speed V 5 Stirring; where T 4 ≥T 5 .

[0042] The crushing and pulping stage includes the maturation stage and the dilution stage. Water is added step by step during the pulping stage. The water temperature T 4 ≥T 5 That is, when water is added for the first time, the temperature is relatively high, which is used for maturation. The high-temperature hot water quickly mixes with the ingredients, which can quickly heat the slurry to boiling. This can not only shorten the contact time between hot water and starch in the ingredients, shorten the gelatinization time, and avoid excessive gelatinization that causes the drink to be thick and sticky, but also quickly jump over the optimal temperature of lipoxygenase to prevent the generation of unpleasant odors after oil oxidation.

[0043] The second addition of water during the dilution phase can be done either by adding hot water to prepare a hot drink or by adding cold water to prepare a cold drink.

[0044] When preparing hot drinks, hot water is used twice, the processing cycle is short, the contact time between hot water and starch in the food is shortened, and the slurry is prevented from having a sticky taste.

[0045] When preparing cold drinks, low-temperature water can quickly cool the ingredients, effectively inhibit enzyme activity, prevent the generation of oily odor, and help retain the original flavor and sweet taste of the ingredients. At the same time, high-speed crushing reduces the viscosity of the drink, leaving a delicate and refreshing taste.

[0046] In a preferred implementation of the pulping method of a food processor, the pulverizing pulping stage further includes a dry pulverizing stage, the dry pulverizing stage precedes the aging stage, and in the dry pulverizing stage, the stirring device is stirred at a sixth stirring speed V 6 Stir.

[0047] Since gelatinization requires sufficient water and suitable temperature, it is first crushed and then water is added for maturation. During crushing, the stirring device rotates at high speed, and the ingredients quickly become powdered. Due to the lack of water, the starch particles cannot undergo gelatinization. When adding water for maturation, hot water is quickly added to reduce the heating time of the starch mixture and the gelatinization reaction time. With high-speed shearing, the starch solution is sheared and thinned, and the overall texture of the drink is light and the taste is refreshing.

[0048] The water-to-material ratio in the maturation stage 1 Satisfy 5≤n 1 ≤15; water-to-material ratio in the dilution stage n 2 Satisfy 15≤n 2 ≤25.

[0049] 5≤n 1 ≤15, the water-to-material ratio is moderate, which can effectively crush and avoid gelatinization. If the water-to-material ratio is too low, effective circulation cannot be achieved, poor fluidity causes some ingredients to be retained and cannot be effectively crushed, and the unbroken starch granules cannot be hydrated with water molecules; if there is too much water, the heating time will be correspondingly extended, and the purpose of rapid boiling cannot be achieved. Most starches gelatinize in water with a temperature above 70°C. Therefore, the longer the heating time, the more highly the starch and water molecules are hydrated, the longer the wet heat effect, the more thorough the gelatinization, and a transparent gel network is formed between the gelatinized starches, bringing a thicker texture and a stickier taste.

[0050] 15≤n 2 ≤25, moderate water-to-material ratio for better taste. If the amount of water is too little, the plant milk will be too thick, with more bran particles, resulting in a poor taste; if the amount of water is too much, the drink will be too bland and thin, lacking the unique grain aroma and taste of oat milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0052] Figure 1 The present invention is a flow chart of a pulping method for a food processor in one embodiment.

[0053] Figure 2 A flow chart of preparing cold drinks and hot drinks in one embodiment. DETAILED DESCRIPTION

[0054] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0055] It should be noted that many specific details are set forth in the following description to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific implementation methods disclosed below.

[0056] In one embodiment, a food processor includes a control device, a processing chamber, a stirring device, a heating device, and a weighing device. The food processor also includes a storage chip, which stores at least a standard weight loss rate corresponding to the food. The processing chamber is used to place the food. The stirring device is used to stir the food or crush the food when rotating at high speed. The stirring device is a stirring blade. The heating device is used to heat the processing chamber. The heating device uses a heating wire to heat the food for thermal drying. The weighing device and the storage chip cooperate to calculate the weight loss rate of the food and judge the progress of the thermal drying stage.

[0057] like Figure 1 As shown, the pulping method of the food processor is divided into a heat drying stage and a crushing pulping stage: the heat drying stage: the heating device heats the food, the weighing device weighs the food in real time to obtain the real-time weight loss rate, the control device matches the real-time weight loss rate with the preset standard weight loss rate, and ends the heat drying stage after the match is successful; the crushing pulping stage: after the heat drying stage is completed, the stirring device crushes the food.

[0058] The real-time weight loss rate is the real-time mass M of the food 2 (measured by a weighing device) and the initial mass M 1 Ratio: M 2 / M 1 Taking oatmeal as an example, the appropriate degree of starch modification required for oatmeal corresponds to a weight loss rate of 5-10%, that is, a standard weight loss rate of 5-10%. Therefore, when the weighing device is combined with the hot baking process, the real-time weight loss rate M 2 / M 1 When the value is between 0.90 and 0.95, it can be judged that the heat drying is finished.

[0059] like Figure 1As shown, in a preferred embodiment, the storage chip stores the standard water loss rate corresponding to the food material, and the pulping method also includes an evaporation and dehumidification stage performed before the heat drying stage: the heating device heats the food material, the weighing device weighs the food material in real time to obtain the real-time water loss rate, and the control device matches the standard water loss rate according to the real-time water loss rate, and ends the evaporation and dehumidification stage after the match is successful.

[0060] The evaporation rate of water in different states is also different, such as K 1 Corresponding to pure water evaporation, K 2 For large nuts, K 3 Corresponding to small-grain seeds, the water loss slope K of dry materials (such as instant oatmeal without washing) 4 . To achieve a certain degree of starch denaturation, matching the water loss rate can know the state of the food and adjust the evaporation and dehumidification progress. The large amount of clean water carried by the food after washing is different from the evaporation rate of the water in the food. The water loss rate is calculated by combining the weighing device, and the standard water loss rate in the storage chip is matched to determine whether the evaporation and dehumidification is completed. Whether the heating dehumidification is completed.

[0061] Specifically, implementation example 1: Figure 1 As shown, in a preferred embodiment, the pulping method of a food processor specifically comprises the following steps:

[0062] First, start the food processor and add the ingredients to the processing chamber;

[0063] Entering the evaporation dehumidification stage, the first preset temperature T is set in this stage 1 , the first stirring speed V 1 , maintain the first stirring time t 1 ;

[0064] Next, the evaporation and dehumidification stop judgment is performed. If the real-time water loss rate successfully matches the preset water loss rate, the evaporation and dehumidification stops. If the match is not successful, the evaporation and dehumidification does not stop.

[0065] After the evaporation and dehumidification stage stops, the heat drying stage begins. In the heat drying stage, a second preset temperature T is set. 2 , the second stirring speed V 2 , maintain the second stirring time t 2 ;

[0066] Next, the heat drying stage is stopped. If the real-time weight loss rate matches the standard weight loss rate, the heat drying stage is stopped. If the match is not successful, the heat drying stage is not stopped.

[0067] After the heat drying stage stops, the crushing and pulping stage begins. In the crushing and pulping stage, water is added to the processing chamber, and the stirring device crushes the food. The crushing and pulping stage will be described in detail later.

[0068] The advantages of the above embodiment are:

[0069] The heating device heats and bakes the ingredients to achieve pre-treatment of the ingredients. On the one hand, it can give the ingredients a toasted aroma and stimulate the aroma of the seeds, making the finished product have a strong aroma and rich taste. On the other hand, it can dry out the moisture on the surface of the ingredients and some moisture inside the ingredients to avoid gelatinization of moisture and starch molecules under the action of heat during the subsequent pulping heating process, and the hydrogen bonds on the starch molecules undergo a highly hydrated reaction with water molecules to produce a sticky taste.

[0070] During the evaporation and dehumidification stage, the control is more accurate when processing the washed ingredients. In this stage, the washing water on the surface of the ingredients can be dried to prevent the ingredients from getting wet and burnt. The hydrogen bonds on the starch molecules and the water molecules are highly hydrated, which will produce a sticky taste. Therefore, evaporating the washing water can avoid the gelatinization of the washing water and starch molecules under the action of heat during the later heating process, thus preventing a sticky taste. In addition, the progress of the evaporation and dehumidification stage is determined by matching the real-time water loss rate with the standard water loss rate. The control is precise, which is conducive to further improving the taste of the slurry and preventing the slurry from becoming sticky.

[0071] During the hot baking stage, the weighing device weighs the food in real time to obtain the real-time weight loss rate, and the control device matches the standard weight loss rate according to the real-time weight loss rate. After the match is successful, the hot baking stage ends. By matching the real-time weight loss rate with the standard weight loss rate in the control chip, when the weight loss rate matches the preset data, it is indirectly judged that the degree of denaturation of the ingredients in the food has reached the optimal state. For example, when the starch denaturation rate reaches the optimal state, the weight loss rate of the food matches the standard weight loss rate, and the hot baking ends. Therefore, the control is more precise, thereby avoiding the gelatinization of all starch particles caused by insufficient hot baking time, ensuring the refreshing taste of the slurry, and avoiding the denaturation and taste change of the beneficial ingredients in the food caused by excessive hot baking, ensuring the rich aroma and flavor of the slurry.

[0072] During the evaporation and dehumidification stage and the heat-drying stage, the stirring device stirs the ingredients to achieve the effect of stir-frying. The bottom layer of ingredients is carried to the upper layer, and the upper layer of ingredients falls down to achieve up and down stir-frying, so that the ingredients are heated evenly and fully contacted with the heat source, which promotes partial denaturation of starch on the surface of the ingredients and prevents the slurry from having a sticky taste. Stir-frying can also avoid one-sided frying, which causes small particles of ingredients to be over-heated and charred, and generates harmful substances and bad flavors. Stir-frying can also stimulate the aroma of the ingredients, ensuring that the slurry has a strong aroma and rich taste. Further accelerating the evaporation of moisture on the surface and inside of the ingredients can improve the dehumidification efficiency and heat-drying efficiency.

[0073] During the crushing and pulping stage, the stirring device crushes the ingredients to form smaller particles, and the ingredients are mixed with water to make pulp. The stirring device provides shear force through high-speed stirring to thin the slurry, which can prevent the slurry from becoming thick and make the slurry more delicate, refreshing and smooth.

[0074] Of course, it should be noted that the standard weight loss rate and standard water loss rate database can also be downloaded from the cloud and is not necessarily directly stored in the food processor. Specifically, the food processor includes a wireless control chip, which serves as a main control chip. The wireless control chip is connected to a server or a control terminal such as a mobile phone or a remote control through a network. The wireless control chip communicates with the server or the control terminal for data transmission and completes the download of the standard weight loss rate and standard water loss rate database.

[0075] like Figure 1 As shown, in a more preferred embodiment, in the heat baking stage: the stirring device stirs the ingredients, and in the heat baking stage the stirring speed V of the stirring device is between 500rpm and 3000rpm, and the rotation speed is appropriate, which will not increase the probability of the blade scratching the ingredients due to stirring too fast, and avoid nuts and seeds from being scratched and exposed to hot air, causing fat oxidation and producing an unpleasant oily smell. In addition, the rotation speed should not be too small to affect the heat baking effect.

[0076] In a preferred embodiment, V 1 >V 2 That is, the stirring speed is reduced during the transition from the evaporation and dehumidification stage to the heat baking stage. By appropriately reducing the stirring speed, the contact between the ingredients and the heating medium can be increased. The stirring blade can rotate at a certain speed to drive the ingredients to roll, carrying the bottom layer of ingredients to the upper layer, and the upper layer of ingredients falls down to achieve up and down stir-frying; reducing the speed can increase the full contact between the ingredients and the heat source and promote the partial denaturation of the starch on the surface of the ingredients.

[0077] In a more preferred embodiment, T 1 <T 2 That is, the transition from the evaporation and dehumidification stage to the heat baking stage increases the heating temperature. By raising the temperature, the contact between the food and the heat source is increased, and the dry hot air promotes the migration of moisture from the inside of the food to the outside.

[0078] Of course, in addition to using implementation example 1, this application can also be any of the following preferred implementations:

[0079] Implementation example 2: In this embodiment, the pulping method of the food processor includes: an evaporation and dehumidification stage, a heat drying stage and a crushing and pulping stage. In the evaporation and dehumidification stage, the stirring device does not stir; in the heat drying stage, the stirring device does not stir, and the evaporation and dehumidification stop judgment method and the heat drying stage stop judgment method are the same as those in Implementation example 1.

[0080] Implementation Example 3: In this implementation, the pulping method of the food processor includes: an evaporation and dehumidification stage, a heat drying stage, and a crushing and pulping stage. In the evaporation and dehumidification stage, the stirring device does not stir; in the heat drying stage, the stirring device stirs at a second stirring speed V 2 Stir, maintain the second stirring time t 2The method for judging the stop of evaporation and dehumidification and the method for judging the stop of the hot drying stage are the same as those in implementation example 1.

[0081] Implementation Example 4: In this implementation, the pulping method of the food processor includes: an evaporation and dehumidification stage, a heat drying stage, and a crushing and pulping stage. In the evaporation and dehumidification stage, the stirring device is stirred at a first stirring speed V 1 Stir, maintain the first stirring time t 1 During the heat-drying stage, the stirring device does not stir, and the evaporation and dehumidification stop judgment and the heat-drying stage stop judgment are the same as those in Implementation Example 1.

[0082] Implementation Example 5: In this implementation, the pulping method of the food processor includes: a heat drying stage and a crushing pulping stage, in which the stirring device is stirred at a second stirring speed V 2 Stir, maintain the second stirring time t 2 The method for judging the stopping of the hot baking stage is the same as that in implementation example 1.

[0083] The preferred setting of parameters in this application is:

[0084] In the evaporation and dehumidification stage, the stirring device maintains the first stirring time t 1 ; During the hot baking stage, the stirring device maintains the second stirring time t 2 ; where 0<t 1 <10min,2min<t 2 <15min;

[0085] The first preset temperature T 1 Meet 98℃≤T 1 ≤120℃; second preset temperature T 2 Meet 110℃≤T 2 ≤150℃;

[0086] First stirring speed V 1 Satisfy 1000rpm≤V 1 ≤3000rpm; Second stirring speed V 2 Meet 500rpm≤V 2 ≤3000rpm.

[0087] Amount of food added M 1 =3.14*R 2 *h*ρ, where ρ is the density of the food, R is the radius of the processing chamber bottom plate, h is the height of the food, and h satisfies h 1 ≤h≤2h 2 (h 1 h is the distance between the lowest position of the stirring blade and the bottom plate of the processing chamber; 2 is the height between the highest position of the mixing blade and the bottom plate of the processing chamber).

[0088] The basis and advantages of parameter setting are:

[0089] t 1 No more than 10 minutes can prevent the evaporation time from being too long and causing the processing cycle to become longer.

[0090] 2min<t 2 <15min can ensure that the moisture loss rate of food materials is 3-15%. If the time is too short, the degree of drying will be insufficient. If the time is too long, the food materials will lose too much water, and long-term heating will lead to excessive degradation of starch. In the later pulping process, there will not be enough starch particles to participate in gelatinization, and it will be difficult to form a uniform and stable system. In addition, long-term high temperature will cause the machine to overheat and shorten the life of components.

[0091] 98℃≤T 1 ≤120℃ means the heating temperature is close to the boiling point of water. Raising the temperature to near the boiling point of water and stirring appropriately will facilitate the contact between hot air and food, accelerating the evaporation of water. However, if the temperature is too high, greater than 120℃, it is easy to cause the food near the heating plate to be overheated, and the water evaporates too quickly, forming a hard shell on the surface, which blocks the further evaporation of water. If the water remains inside the food, it will gelatinize with starch molecules under the action of heat during the later heating process, and the hydrogen bonds on the starch molecules will be highly hydrated with water molecules, resulting in a sticky taste.

[0092] 110℃≤T 2 When the temperature is ≤150℃, the probability of food coming into contact with the heat source is higher, and the dry hot air promotes the migration of internal moisture of the food to the outside; when the temperature is lower than 110℃, it is not conducive to the evaporation of internal moisture; when the temperature is higher than 150℃, the surface of the food in contact with the heat source may quickly turn brown, or even carbonize and blacken, producing harmful substances, affecting the taste and quality of the slurry.

[0093] 1000rpm≤V 1 When the speed is ≤3000rpm, the problem of small particles of food being easily heated and burnt can be solved. 1 Stir-fry repeatedly at high speed, and tumble up and down alternately to ensure that each particle is heated evenly. Stirring too slowly will make it difficult for the ingredients to tumble alternately, so 1000rpm≤V is required 1 However, stirring too fast will increase the probability of the blade scratching and crushing the material. Once the tissue of nuts and seeds is scratched or even broken, the fat exposed to hot air will quickly oxidize and produce an unpleasant oily smell. 1 ≤3000rpm.

[0094] 500rpm≤V 2 When the speed is ≤3000rpm, the food can be rolled, the bottom layer of food can be carried to the upper layer, and the upper layer of food can fall down, so as to achieve up and down frying. If it is too slow, it is difficult to make the upper and lower food roll alternately, and if it is too fast, it will increase the probability of blade scratches and crushing materials.

[0095] Since the heat transfer medium of hot baking is mainly the bottom plate of the processing chamber, and a small amount will pass through the side heating wire and hot air, the amount of hot baking ingredients needs to be controlled: when h is met 1 ≤h, the food needs to cover the lowest position of the mixing blade and the distance between the lowest position and the bottom plate h 1 , to prevent the mixing blade from hitting the food in vain, which will cause the food to be overheated locally. Since too much food will cause a heavy load on the mixing blade, and because of the excessive accumulation of food, the heat from the bottom layer cannot be transferred to the upper layer. Even if the food is stirred and tumbled, the contact time between the food particles and the heating area is too short, the heat baking effect is poor, and the starch maturation cannot be promoted. Therefore, h≤2h 2 , which can achieve better stir-frying effect and promote starch maturation.

[0096] In a preferred embodiment, in combination Figure 1 The heat drying stage is carried out in n times, where n is an integer greater than 1, and the duration of each heat drying decreases as the heat drying proceeds. Specifically, the stirring time t n+1 =a*t n , where 0.6≤a≤0.8.

[0097] The heat baking stage is carried out in multiple times, which can effectively prevent the ingredients from losing too much weight or being overheated. When the weight loss is too much or the food is overheated, the degraded starch cannot be highly hydrated with water molecules, and the beverage will separate soon after being placed. Therefore, the heat baking process needs to be strictly controlled to grasp the degree of thermal denaturation of the starch, to ensure that part of the starch is degraded by heat, while retaining most of the starch for gelatinization. This can not only ensure the concentration of the beverage and prevent the beverage from settling and separating, but also reduce the viscosity of the beverage and give the beverage a toasted aroma. Stirring time t n+1 =a*t n ,0.6≤a≤0.8, that is, the subsequent stirring time is 0.6-0.8 times of the previous time. This decreasing method can prevent excessive heating from causing serious degradation or even burning of starch.

[0098] In a preferred embodiment, the food processor includes a water supply device, and the pulping method further includes a food cleaning stage before the heat drying stage. Through the food cleaning stage, food cleaning is automated, labor is saved, and effort is saved, and user experience is good.

[0099] Of course, the present application is not limited to washing with the aid of a food processor. In fact, the user can wash the food manually and then put the food into the processing chamber for direct heat drying.

[0100] The specific steps of the crushing and pulping stage are not limited in this application, for example:

[0101] In a preferred embodiment, the food processor includes a water supply device, and the pulverizing and pulping stage includes a maturation stage and a dilution stage: in the maturation stage, the water supply device supplies water at a temperature of T to the processing chamber. 4 The heating device heats the mixed liquid in the processing chamber until it boils, and the stirring device stirs at a fourth stirring speed V 4 Stirring; During the dilution stage, the water supply device supplies water at a temperature of T to the processing chamber. 5 Water, stirring device at the fifth stirring speed V 5 Stirring; where T 4 ≥T 5 .

[0102] The crushing and pulping stage includes the maturation stage and the dilution stage. Water is added step by step during the pulping stage. The water temperature T 4 ≥T 5 That is, when water is added for the first time, the temperature is relatively high, which is used for maturation. The high-temperature hot water quickly mixes with the ingredients, which can quickly heat the slurry to boiling. This can not only shorten the contact time between hot water and starch in the ingredients, shorten the gelatinization time, and avoid excessive gelatinization that causes the drink to be thick and sticky, but also quickly jump over the optimal temperature of lipoxygenase to prevent the generation of unpleasant odors after oil oxidation.

[0103] The second addition of water during the dilution phase can be done by adding hot water to prepare a hot drink or by adding cold water to prepare a cold drink; the difference between hot and cold drink preparation is the water temperature during the dilution phase.

[0104] like Figure 2 As shown, the crushing and pulping stage is divided into the following steps:

[0105] Entering the crushing and pulping stage;

[0106] Judgment function choice: hot drink or cold drink;

[0107] Enter the preparation stage: maturation and dilution.

[0108] Those skilled in the art will understand that the stirring speed in the crushing and pulping stage needs to be greater than the stirring speed in the hot drying stage and the evaporation and dehumidification stage in order to achieve crushing. In order to improve the crushing effect and make the food crushed thoroughly, preferably, V 4 The range is 8000-15000rpm; the stirring device rotates intermittently and crushes 5-10 times. 5 The range is 12000-22000rpm; the stirring device rotates intermittently and crushes 5-10 times.

[0109] In a preferred embodiment, the water-to-material ratio n in the maturation stage is 1 Satisfy 5≤n 1 ≤15; water-to-material ratio in the dilution stage n 2 Satisfy 15≤n 2≤25.

[0110] 5≤n 1 ≤15, the water-to-material ratio is moderate, which can effectively crush and avoid gelatinization. If the water-to-material ratio is too low, effective circulation cannot be achieved, poor fluidity causes some ingredients to be retained and cannot be effectively crushed, and the unbroken starch granules cannot be hydrated with water molecules; if there is too much water, the heating time will be correspondingly extended, and the purpose of rapid boiling cannot be achieved. Most starches gelatinize in water with a temperature above 70°C. Therefore, the longer the heating time, the more highly the starch and water molecules are hydrated, the longer the wet heat effect, the more thorough the gelatinization, and a transparent gel network is formed between the gelatinized starches, bringing a thicker texture and a stickier taste.

[0111] 15≤n 2 ≤25, moderate water-to-material ratio for better taste. If the amount of water is too little, the plant milk will be too thick, with more bran particles, resulting in a poor taste; if the amount of water is too much, the drink will be too bland and thin, lacking the unique grain aroma and taste of oat milk.

[0112] Specifically, refer to Figure 2 , the parameter settings and procedures for preparing hot drinks are based on:

[0113] In the hot beverage preparation process, the first step is the maturation stage:

[0114] First, pump in a small amount of hot water to quickly heat up and inactivate the enzymes, then crush and heat at high speed to promote the maturation of the ingredients. Finally, pump in hot water at high speed to crush and promote the formation and stabilization of the emulsion.

[0115] After the frying is completed, a certain temperature T is pumped into the processing chamber. 4 (T 4 >80℃) (water to material ratio n 1 = m water / m food = 5-15), heat to boil at full power. While heating, high-speed crushing is performed, and the fourth stirring speed V 4 The speed is 8000-15000rpm, and the crushing is done 5-10 times.

[0116] Then enter the dilution stage: hot water (water-to-material ratio n 2 = 15-25), full power to heat to boiling point -5 ° C, then 1 / 4 power to heat to boiling point, high speed crushing without heating, the fifth stirring speed V 5 The speed is 12000-22000rpm, and the crushing times are 5-15 times.

[0117] The advantages of the above method are: a small amount of hot water is first added and heated to boiling at full power. The instant heating module of the food processor is combined with a water pump device to quickly mix the hot water and the baked ingredients. This method can quickly heat the slurry to boiling, which can not only shorten the contact time between hot water and starch, shorten the gelatinization time, and avoid excessive gelatinization that makes the drink thick and sticky; it can also quickly jump over the optimal temperature of lipoxygenase to prevent the production of unpleasant odors after oil oxidation.

[0118] Water to material ratio n 1 =5-15, the range is reasonable: if the water-to-material ratio is too low, effective circulation cannot be achieved, poor fluidity causes some ingredients to be retained and cannot be effectively crushed, and the unbroken starch particles cannot be hydrated with water molecules; if there is too much water, the heating time will be correspondingly prolonged, and the purpose of rapid boiling cannot be achieved. Most starches are gelatinized in water with a temperature higher than 70°C. Therefore, the longer the heating time, the more highly the starch and water molecules are hydrated, the longer the wet heat effect, the more thorough the gelatinization, and a transparent gel network is formed between the gelatinized starches, which brings a thicker texture and a sticky taste.

[0119] V 4 The speed is 8000-15000rpm, which is a reasonable range: high-speed crushing can form smaller particles, accelerate the heat penetration of food and promote cooking. At the same time, some tissues in cereal ingredients are difficult to crush, especially the tough bran, which needs to be crushed into the smallest possible particles at high speed to make the taste more refreshing and smooth.

[0120] n 2 =15-25: It can produce plant milk with better taste. Too little water will make the plant milk too thick and contain more bran particles, resulting in a poor taste. Too much water will make the drink too bland and thin, lacking the unique grain aroma and flavor of oat milk.

[0121] V 5 The speed is 12000-22000rpm, which is within a reasonable range: since the dilute starch solution is a shear-thinned non-Newtonian fluid, in order to achieve a refreshing and non-sticky taste, high-speed stirring is used to provide shear force to dilute the solution.

[0122] Crushing 5-10 times: can achieve a refreshing taste; if crushed too much, the viscosity of the slurry will not drop significantly, and the pulping cycle will be extended, resulting in energy waste. If crushed too little, the starch solution will not be sheared enough, the viscosity will easily recover, and the slurry will return to a viscous state.

[0123] When preparing hot drinks, both times are hot water, the processing cycle is short, the contact time between hot water and starch in the ingredients is shortened, and the slurry is prevented from having a sticky taste. When preparing cold drinks, low-temperature water can quickly cool the ingredients, effectively inhibit enzyme activity, prevent the generation of oily odor, and help preserve the original flavor and sweet taste of the ingredients. At the same time, high-speed crushing reduces the viscosity of the drink, and the taste is delicate and refreshing. Therefore, whether preparing hot drinks or cold drinks, the problem of slurry viscosity can be solved, and the prepared slurry has a refreshing and delicate taste.

[0124] Reference Figure 2 , the parameter settings and procedures for preparing cold drinks are based on:

[0125] First, enter the maturation stage: adopt a step-by-step water-adding and crushing method, first pump in a small amount of hot water to quickly boil and inactivate the enzyme, and then crush at high speed to promote the maturation of the ingredients; then pump in quick-cold water, quickly cool the ingredients, and crush at high speed to form an emulsion, while retaining the sweet taste and fresh flavor.

[0126] After the heat drying is completed, a certain temperature T is pumped into the processing chamber. 4 (T 4 >80℃) (water to material ratio n 1 = m water / m food = 5-10), heat to boil at full power. Heating and high-speed crushing at the same time, the fourth stirring speed V 4 The speed is 8000-15000rpm, and the crushing is done 5-10 times.

[0127] Then enter the dilution stage: pump a certain temperature T into the processing 5 (T 5 <15℃) water (water to material ratio n 2 = m water / m food = 20-25), the fifth stirring speed V of the stirring blade 5 The speed is 12000-22000rpm, and the crushing is 5-15 times.

[0128] In the cooking stage, the water-to-material ratio n1 = m water / m food = 5-10, and full power heating to boiling: the instant heating module combines with the water pump device to quickly mix the hot water and the baked food, and quickly heat it to boiling to avoid excessive gelatinization and sticky taste. When the water-to-material ratio is too large, there is too much water, the total heat of the hot water is high, and it is not cool enough when making cold drinks. Therefore, it is necessary to control the amount of hot water and control the water-to-material ratio at 5-10.

[0129] This food processor is equipped with a quick cooling device to provide low-temperature water during the dilution stage to meet the needs of cold drink making. After the user selects the cold drink function, the quick cooling device cools the room temperature water to T during the subsequent pulping process. 5 (T 5 <15℃) and high-speed crushing to make refreshing and delicate cold drinks.

[0130] Water to material ratio n2 =20-25: To create a cool and refreshing taste of plant milk.

[0131] Low temperature water T 5 (T 5 <15℃): The rapid cooling device cools the water quickly. After the low-temperature water is pumped in, the food can be quickly cooled. Experiments have shown that the temperature of the added cold water needs to be <15℃ to ensure that after the cold water absorbs the heat of the food and the heat generated by the crushing friction, the slurry temperature is lower than 20℃ throughout the process, and the taste is refreshing.

[0132] The above-mentioned method for preparing cold drinks is different from the production of traditional plant milk drinks. Rapid cooling with cold water can effectively inhibit enzyme activity, prevent the generation of greasy smell, and help retain the original flavor and sweet taste of the ingredients. At the same time, high-speed crushing reduces the viscosity of the drink, making the taste delicate and refreshing.

[0133] When the crushing and pulping is finished, the pulp is discharged from the processing chamber into the pulp receiving cup by controlling the rotary valve of the food processor.

[0134] This application does not limit the order of the water adding step and the crushing step in the crushing and pulping stage, for example:

[0135] In a preferred embodiment, water can be directly added to the processing chamber, and then the stirring device is controlled to stir and crush.

[0136] In another preferred embodiment, the method of dry crushing first and then adding water is adopted, and the crushing and pulping stage also includes a dry crushing stage, and the dry crushing stage precedes the maturation stage. In the dry crushing stage, the stirring device is stirred at a sixth stirring speed V 6 Stir, and add water to mature after the dry crushing is completed.

[0137] Since gelatinization requires sufficient water and suitable temperature, it is first crushed and then water is added for maturation. During crushing, the stirring device rotates at high speed and the ingredients quickly become powder. Due to the lack of water, the starch particles cannot undergo gelatinization reaction. When adding water for maturation, hot water is quickly added to reduce the heating time of the starch mixture and the gelatinization reaction time. With high-speed shearing, the starch solution is sheared and thinned, and the overall texture of the drink is light and the taste is refreshing.

[0138] The technical solutions protected by this application are not limited to the above-mentioned embodiments. It should be noted that the combination of the technical solutions of any one embodiment with the technical solutions of one or more other embodiments is within the scope of protection of this application. Although the application has been described in detail above with general descriptions and specific embodiments, some modifications or improvements can be made to it on the basis of this application, which is obvious to those skilled in the art. Therefore, these modifications or improvements made on the basis of not departing from the spirit of this application all belong to the scope of protection claimed in this application.

Claims

1. A pulping method for a food processor, the food processor comprising a control device, a processing chamber, a stirring device and a heating device, the processing chamber being used to place food, characterized in that: The food processor also includes a weighing device, and the pulping method includes: Heat-baking stage: the heating device heat-bakes the food, the weighing device weighs the food in real time to obtain the real-time weight loss rate, the control device matches the real-time weight loss rate with the preset standard weight loss rate, and the heat-baking stage ends after the match is successful; Crushing and pulping stage: After the heat drying stage is completed, the stirring device crushes the food.

2. The pulping method for a food processor according to claim 1, characterized in that: The pulping method also includes an evaporative dehumidification stage before the thermal drying stage: The heating device heats the food, the weighing device weighs the food in real time to obtain the real-time water loss rate, and the control device matches the real-time water loss rate with the preset standard water loss rate, and ends the evaporation and dehumidification stage after successful matching.

3. A pulping method for a food processor according to claim 1 or 2, characterized in that: In the heat baking stage: the stirring device stirs the food, and the stirring speed V satisfies: 500rpm≤V≤3000rpm.

4. The pulping method for a food processor according to claim 2, characterized in that: In the evaporation and dehumidification stage, the heating device heats to a first preset temperature T1, and in the heat drying stage, the heating device heats to a second preset temperature T2, T1<T2; And / or, in the evaporation and dehumidification stage, the stirring device stirs at a first stirring speed V1, and in the thermal drying stage, the stirring device stirs at a second stirring speed V2, V1>V2.

5. The pulping method for a food processor according to claim 4, characterized in that: In the evaporation and dehumidification stage, the stirring device maintains a first stirring time t1; in the heat drying stage, the stirring device maintains a second stirring time t2; wherein 0<t1<10min, 2min<t2<15min; And / or, the first preset temperature T1 satisfies 98°C≤T1≤120°C; the second preset temperature T2 satisfies 110°C≤T2≤150°C; And / or, the first stirring speed V1 satisfies 1000 rpm≤V1≤3000 rpm; the second stirring speed V2 satisfies 500 rpm≤V2≤3000 rpm.

6. The pulping method for a food processor according to claim 3, characterized in that: The heat-drying stage is performed in n times, where n is an integer greater than 1, and the stirring time in each heat-drying process decreases as the heat-drying proceeds.

7. The pulping method for a food processor according to claim 6, characterized in that: Stirring time t n+1 =a*t n , where 0.6≤a≤0.

8.

8. The pulping method for a food processor according to claim 1, characterized in that: The food processor comprises a water supply device, and the pulping method further comprises a food material washing stage before the heat drying stage.

9. The pulping method for a food processor according to claim 1, characterized in that: The food processor comprises a water supply device, and the crushing and pulping stage comprises a maturation stage and a dilution stage: In the maturation stage, the water supply device supplies water with a temperature of T4 to the processing chamber, the heating device heats the mixed liquid in the processing chamber until it boils, and the stirring device stirs at a fourth stirring speed V4; In the dilution stage, the water supply device supplies water with a temperature of T5 to the processing chamber, and the stirring device stirs at a fifth stirring speed V5; Among them, T4≥T5.

10. The pulping method for a food processor according to claim 9, characterized in that: The pulverizing and pulping stage further includes a dry pulverizing stage, which is prior to the aging stage. In the dry pulverizing stage, the stirring device stirs at a sixth stirring speed V6; And / or, the water-to-material ratio n1 in the maturation stage satisfies 5≤n1≤15; the water-to-material ratio n2 in the dilution stage satisfies 15≤n2≤25.

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