Food pulping method, food processor and computer storage medium

Abstract

The invention relates to the technical field of food processing, and provides a food pulping method, a food processor and a computer storage medium. In the food pulping method, in a peptide increasing and heat preservation stage, a mixture of all material particles with different granularities and water is heated to a first enzyme activity temperature T1; carrying out heat preservation on the heated mixture for a first time length t1 in an enzyme activity temperature interval; 45 DEG C < = T1 < = 65 DEG C; and a fishy smell removing and flavoring stage: heating the mixture subjected to peptide increasing and heat preservation to a target temperature, and boiling for a second time. By using the preparation method disclosed by the invention, the prepared drinkable fresh soybean milk is stronger in fragrance, rich in layering sense of flavor and finer and smoother in taste, the digestion and absorption rate of a human body is greatly improved, and nutrition is better supplemented; the whole manufacturing process is short in time consumption, simple in process, easy to operate and suitable for industrial production.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a food pulping method, a food processor and a computer storage medium. Background Art

[0002] Soy milk is usually consumed by users as a breakfast due to its nutritional components such as protein, vitamins, minerals, dietary fiber and isoflavones. Moreover, in order to drink more nutritious and healthy soy milk, more and more users tend to prepare fresh soy milk by themselves using a soy milk machine or a wall breaker.

[0003] In the related art, considering that the molecular structure of soy protein contained in soybeans is complex, only soy polypeptides with very small molecular weights are easily digested and absorbed by the human body, and certain low-molecular peptides have the effects of preventing and treating diseases and regulating the human physiological mechanism. However, since it is difficult to apply the extraction of soy protein from soybeans and the addition of exogenous proteases to existing soy milk machines or wall breakers, the practicality is not high and the applicable range is limited. Moreover, the soy milk preparation process of stepwise heat shock + soaking + filtration + beating + holding enzyme hydrolysis + boiling is complex and takes a lot of time. Therefore, how to prepare fresh soy milk with higher nutritional value and better taste using a simple process in the shortest time has become a key problem to be solved urgently at present. Summary of the Invention

[0004] The present invention aims to at least solve one of the technical problems existing in the related art. For this purpose, the present invention provides a food pulping method, ensuring that the prepared drinkable fresh soy milk not only has a stronger fragrance, a more layered flavor and a more delicate taste, but also greatly improves the human body's digestion and absorption rate and better supplements nutrition. The whole production process takes a very short time and the process is simple and easy to operate, which is suitable for industrial production.

[0005] The present invention also provides a food processor.

[0006] The present invention also provides a computer storage medium.

[0007] According to an embodiment of the first aspect of the present invention, the food pulping method includes:

[0008] Peptide-rising holding stage: heating a mixture of all material particles with different particle sizes and water to a first enzyme activity temperature T1, and holding the heated mixture within the enzyme activity temperature range for a first duration t1; 45°C ≤ T1 ≤ 65°C;

[0009] Deodorizing and flavoring stage: after heating the mixture after peptide-rising holding to a target temperature, boiling it for a second duration.

[0010] The food pulping method according to an embodiment of the present invention achieves the purpose of peptide promotion and heat preservation through the peptide promotion and heat preservation stage: heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and keeping the heated mixture at the enzyme activity temperature range for the first duration t1, and achieves the purpose of removing fishy smell and flavor adjustment by heating the mixture after peptide promotion and heat preservation to the target temperature and then boiling for the second duration. In this way, it can be ensured that not only all the protease contained in all the particulate matters covering different particle sizes can be released, but also the fishy smell generated in the peptide promotion and heat preservation stage can generate different levels of flavor, more aromatic substances and delicate taste after removing the fishy smell and flavor adjustment. In this way, it can be ensured that the prepared drinkable fresh soy milk not only has a stronger fragrance, a rich flavor layer and a more delicate taste, greatly improving the human body's digestion and absorption rate and better supplementing nutrition; the whole production process takes a very short time and the process is simple and easy to operate, which is suitable for industrial production.

[0011] According to an embodiment of the present invention, the method further includes:

[0012] Food coarse crushing stage: Under the state of having water, coarsely crush all the material particles at the first rotation speed for the third duration to obtain the mixture of all the material particles with different particle sizes and water.

[0013] According to an embodiment of the present invention, in the peptide promotion and heat preservation stage, the mixture of all the material particles with different particle sizes and water is heated to the first enzyme activity temperature T1, after maintaining the heated mixture at the first enzyme activity temperature T1 for the second duration t2, the mixture is heated from the first enzyme activity temperature T1 to the second enzyme activity temperature T2, and the heated mixture is maintained at the second enzyme activity temperature T2 for the second duration t3; wherein, t2 + t3 ≤ t1, 45°C ≤ T1 < T2 ≤ 65°C.

[0014] According to an embodiment of the present invention, in the peptide promotion and heat preservation stage, it further includes:

[0015] The mixture of all the material particles with different particle sizes and water is heated to be greater than or equal to the first enzyme activity temperature T1, the heated mixture is cooled to be less than or equal to the first enzyme activity temperature T1, then the cooled mixture is heated from the first enzyme activity temperature T1 to be greater than or equal to the third enzyme activity temperature T3, and the heated mixture is cooled from the third enzyme activity temperature T3 to be less than or equal to the first enzyme activity temperature T1; until the cumulative duration corresponding to the alternating heating and cooling meets the first duration t1; wherein, 45°C ≤ T1 < T3 ≤ 65°C.

[0016] According to an embodiment of the present invention, the rotation speed range of the first rotation speed is 2000 - 9000 rpm.

[0017] According to an embodiment of the present invention, in the peptide production and heat preservation stage, 1 min ≤ t1 ≤ 200 min; the time range of the second duration is 6 to 15 min.

[0018] According to an embodiment of the present invention, in the fishy smell removal and flavor adjustment stage, for the mixture after peptide production and heat preservation, it is first heated to the boiling temperature at the first heating power and the first heating rate, then the heating power is reduced, and then it is heated to the target temperature at the second heating power and the second heating rate; the first heating rate is greater than the second heating rate, and / or, the first heating power is greater than the second heating power.

[0019] According to an embodiment of the present invention, the first heating rate is 7 - 9 °C / min, and the second heating rate is 3 - 5 °C / min.

[0020] According to an embodiment of the present invention, in the fishy smell removal and flavor adjustment stage, during the process of heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, low-speed stirring is performed at the first stirring speed.

[0021] According to an embodiment of the present invention, in the fishy smell removal and flavor adjustment stage, during the process of keeping the heated mixture at the enzyme activity temperature range for the first duration t1, stirring and heat exchange are performed at the second stirring speed for 3 to 50 seconds, and the frequency of stirring and heat exchange is greater than 0.5 min / time.

[0022] According to an embodiment of the present invention, in the presence of water, all material particles after being soaked for a preset duration are coarsely pulverized at the second speed for the third duration, then peptide production and heat preservation are carried out, and after the mixture after peptide production and heat preservation is heated to the target temperature, boiling is performed.

[0023] A food processor according to an embodiment of the second aspect of the present invention includes a machine head, a cup body, a motor, a pulverizing device, a heating device, and a circuit control board, and the working procedure of the food processor includes the above-mentioned food soymilk cooking method.

[0024] A computer storage medium according to an embodiment of the third aspect of the present invention has program instructions stored thereon, and the program instructions are executed by a food processor to implement the above-mentioned food soymilk cooking method.

[0025] One or more of the above technical solutions in the embodiments of the present invention have at least one of the following technical effects: By means of the peptide-raising and heat-preserving stage: heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and maintaining the heated mixture at the enzyme activity temperature range for the first duration t1 to achieve the purpose of peptide-raising and heat-preserving, and by heating the mixture after peptide-raising and heat-preserving to the target temperature and then boiling for 6-15 minutes, and whipping and pulverizing the boiled mixture to achieve the purpose of removing fishy smell and flavoring. In this way, it can be ensured that not only all the proteases contained in all the particulate matters covering different particle sizes can be released, but also the fishy smell generated in the peptide-raising and heat-preserving stage can produce different levels of flavors, more aromatic substances and delicate taste after removing fishy smell and flavoring. In this way, it can be ensured that the prepared drinkable fresh soybean milk not only has a stronger fragrance, a rich flavor layer and a more delicate taste, greatly improves the human digestion and absorption rate, and better supplements nutrition; the whole production process takes a very short time and the process is simple and easy to operate, which is suitable for industrial production.

[0026] Further, by regulating the coarse pulverization time of food particles to regulate the particle size of the material particles obtained by coarse pulverization, all the material particles covering different particle sizes obtained in this way can achieve better peptide-raising effect and ensure more layered flavor after peptide-raising and heat-preserving and removing fishy smell and flavoring.

[0027] Furthermore, in the peptide-raising and heat-preserving stage, the mixture of material particles with different particle sizes and water is heated to a fixed enzyme activity temperature and then maintained at this enzyme activity temperature for heat preservation, or in the enzyme activity temperature range, it is maintained for a certain time every time it is heated by a certain degree to carry out heat preservation in the enzyme activity temperature range, combined with temperature regulation to improve the effect of the enzymatic hydrolysis process or enzymatic reaction, thereby greatly improving the peptide-raising effect.

[0028] Still further, in the peptide-raising and heat-preserving stage, the mixture of material particles with different particle sizes and water is heated to an enzyme activity temperature in sections at different heating rates in the enzyme activity temperature range for heat preservation, or alternately heated rapidly and cooled naturally in the enzyme activity temperature range for heat preservation, which improves the flexibility and activity of the enzymatic hydrolysis process or enzymatic reaction, and also improves the peptide-raising effect.

[0029] The additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be understood through the practice of the present invention. Description of the Drawings

[0030] To more clearly illustrate the technical solutions in the embodiments of the present invention or in related technologies, the following will briefly introduce the accompanying drawings required for the description of the embodiments or related technologies. Obviously, the accompanying drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other accompanying drawings can also be obtained based on these drawings.

[0031] Figure 1 It is a schematic flowchart of the food pulping method provided by the embodiment of the present invention;

[0032] Figure 2 It is one of the pulping process curve diagrams provided by the embodiment of the present invention;

[0033] Figure 3 It is the second pulping process curve diagram provided by the embodiment of the present invention;

[0034] Figure 4 It is a schematic diagram of six heating rate curves in the first four stages provided by the embodiment of the present invention;

[0035] Figure 5 It is a different process temperature curve diagram of the promoting peptide provided by the embodiment of the present invention;

[0036] Figure 6 It is the process temperature curve diagram of the promoting peptide provided by the embodiment of the present invention;

[0037] Figure 7 It is a schematic structural diagram of the electronic device provided by the embodiment of the present invention. Detailed implementation manners

[0038] To make the objectives, technical solutions and advantages of the present invention clearer, the following will clearly and completely describe the technical solutions in the present invention with reference to the accompanying drawings in the present invention. Obviously, the described embodiments are some but not all of the embodiments of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0039] Soy milk is not only deeply favored by a large number of health enthusiasts because its raw material, soybeans, is an ideal high-quality plant protein food, but also because it contains nutrients such as protein, vitamins, minerals, dietary fiber and isoflavones, and is usually consumed by users as a breakfast accompaniment; moreover, in order to drink more nutritious and healthy soy milk, more and more users tend to prepare fresh soy milk by themselves using a soymilk maker or a wall breaker.

[0040] Soybean protein is a rare high-quality plant protein, mainly composed of β-conglycinin (7S) and glycinin (11S). Moreover, the molecular structure of soybean protein is complex, and soybean polypeptides with a relatively large molecular weight account for 80% and contain more than 100,000, resulting in poor digestion and absorption by users; soybean polypeptides with a relatively small molecular weight are more easily digested and absorbed by the human body. In particular, some low-molecular-weight peptides have the effects of preventing diseases, treating diseases, and regulating the human physiological mechanism, and the above effects are not possessed by the original soybean protein and the amino acids that make up soybean protein.

[0041] In the related art, considering that the molecular structure of soybean protein contained in beans is complex, only soybean polypeptides with a very small molecular weight are easily digested and absorbed by the human body, and some low-molecular-weight peptides have the effects of preventing diseases, treating diseases, and regulating the human physiological mechanism. Therefore, in order to ensure that the human body absorbs as much low-molecular-weight polypeptide as possible from fresh soy milk, soybean protein can be extracted from beans using a soymilk maker or a blender and then exogenous protease is added for enzymatic hydrolysis. After obtaining small-molecular peptides, fresh soy milk is prepared by heating + stirring + boiling; fresh soy milk can also be prepared by subjecting soybeans to stepwise heat shock + soaking + filtering + beating + holding enzymatic hydrolysis + boiling.

[0042] However, since it is difficult to apply the addition of exogenous protease to the extraction of soybean protein from beans on existing soymilk makers or blenders, the practicability is not high and the applicable range is limited; moreover, the soy milk preparation process of stepwise heat shock + soaking + filtering + beating + holding enzymatic hydrolysis + boiling is complex and requires a lot of time. Therefore, how to prepare fresh soy milk with higher nutritional value and better taste using a simple process in the shortest time has become a key problem that needs to be solved urgently.

[0043] To solve the above technical problems, the present invention provides a food pulping method, which activates and regulates endogenous enzymes in soybeans to better enzymatically hydrolyze soybean protein, so as to produce more small-molecular polypeptides or low-molecular-weight peptides, as well as small-molecular amino acids or low-molecular-weight amino acids, which are more easily digested and absorbed by the human body. At the same time, the flavor of soy milk is regulated to make the flavor of soy milk have a sense of hierarchy. The following combines Figures 1 to 7 Describe the food pulping method, food processor, and computer storage medium provided by the present invention, wherein the food pulping method can be applied to a blender or a soymilk maker. For example, the blender can specifically be an ordinary split-type blender, and this split-type blender has no automatic water addition and slurry discharge process. The following takes the split-type blender as an example to describe the food pulping method.

[0044] To facilitate the understanding of the food pulping method provided by the embodiments of the present invention, hereinafter, the information recommendation method provided by the present invention will be described in detail through the following several exemplary embodiments. It can be understood that these several exemplary embodiments can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments.

[0045] Referring to Figure 1 , the food pulping method provided by the embodiments of the present invention is as Figure 1 shown. This food pulping method includes a peptide-rising heat preservation stage and a fishy smell removal and flavor adjustment stage.

[0046] Peptide-rising heat preservation stage: The mixture of all material particles with different particle sizes and water is heated to the first enzyme activity temperature T1, and the heated mixture is kept warm for the first duration t1 within the enzyme activity temperature range; 45°C ≤ T1 ≤ 65°C.

[0047] Fishy smell removal and flavor adjustment stage: After the mixture after peptide-rising heat preservation is heated to the target temperature, it is boiled for the second duration.

[0048] Regarding the peptide-rising heat preservation stage, for the mixture of all material particles and water placed in a split-type wall breaker, all material particles have multiple different particle sizes, and all material particles can belong to at least one of soybeans, miscellaneous beans, grains, and oil crops that have not been cooked and soaked. Soybeans can include, but are not limited to, at least one of yellow soybeans, black soybeans, and green soybeans, etc. Miscellaneous beans can include, but are not limited to, at least one of lentils, mung beans, adzuki beans, peas, and kidney beans, etc. Grains can include, but are not limited to, at least one of corn, millet, black rice, red rice, purple rice, buckwheat, oats, coix seeds, sorghum, etc. Oil crops can include, but are not limited to, at least one of sesame, rapeseed, sunflower seeds, rice bran, oil tea seeds, tung tree seeds, oil palm fruits, Chinese prickly ash seeds, and corn germ, etc.

[0049] Regarding the measurement method of different particle sizes, specifically, different sieve mesh numbers are determined by sieving, and different particle sizes are distinguished based on different sieve mesh numbers; the maximum particle size can be limited here, and other different particle sizes are determined based on the maximum particle size. For example, when the passing rate of a 20-mesh sieve reaches 70%, it is determined as the maximum particle size; it is also possible to determine different particle sizes through the particle sizes monitored in real time by a particle size sensor when a particle size sensor is distributed at the bottom and / or side wall of a food processor with food pulping function, etc., which is not limited here.

[0050] The first enzyme activity temperature T1 can be a temperature within the enzyme activity temperature range, that is, when the enzyme activity temperature range is [45°C, 65°C], 45°C ≤ T1 ≤ 65°C; this enzyme activity temperature range is a temperature range composed of the respective optimal enzyme activity temperatures.

[0051] By heating the mixture of all material particles with different particle sizes and water in the split-type wall breaker to the first enzyme activity temperature T1, the temperature can be raised to the first enzyme activity temperature T1 by power here. For example, the power is increased from 1 / 4P to P for power heating, where P is the minimum power of the split-type soymilk machine. When the mixture of all material particles and water is heated to the first enzyme activity temperature T1, the endogenous enzyme activity in all material particles can be activated, and all the endogenous enzymes contained in each material particle can be released, thereby achieving the purpose of enzymatic hydrolysis of all material particles.

[0052] In addition, during the process of maintaining the temperature of the mixture heated to the first enzyme activity temperature T1 for the first time period t1 within the enzyme activity temperature range, it is the best time period for peptide production. By the endogenous enzymes released from each material particle, the plant-based high-quality protein in the material particles is enzymatically hydrolyzed to produce more small-molecule polypeptides and small-molecule amino acids, thereby achieving the best peptide production and absorption effect. Exemplarily, when all material particles are soybeans, the plant-based high-quality protein here can be β-conglycinin and glycinin.

[0053] Considering that the peptide production effect is not good when the holding time is too short, and the bean smell is too strong when the holding time is too long, the present invention determines through experiments that the holding time can be 1 to 200 minutes; that is, 1 minute ≤ t1 ≤ 200 minutes. Moreover, among the multiple different particle sizes covered in all material particles, the smaller and finer the particle size of the material particles, the stronger the bean smell generated during the peptide production and holding stage. The larger the particle size of the material particles, the more likely it is to produce the taste of hot soymilk after subsequent boiling and re-grinding. In order to make the flavor produced after deodorization and flavor adjustment have a sense of hierarchy, the taste and flavor are also better.

[0054] Regarding the deodorization and flavor adjustment stage, it should be noted that the mixture after peptide production and holding is heated to the target temperature. Specifically, it can be quickly heated to the target temperature through a heating power. The target temperature is the optimal boiling temperature, which can be greater than or equal to 95°C, or other temperatures close to 95°C. Quickly heating to the target temperature can produce more aromatic substances. When the target temperature is higher, for example, when boiling between 97 and 100°C, the aroma of the slurry emitted is stronger. Further, if the temperature is quickly raised to a temperature close to the target temperature through a higher heating power, the heating power can be reduced, such as reducing the heating rate when quickly heating to around 90°C, so as to avoid the problems of false boiling and increased foam that may occur in the mixture at the current stage, and the problem of overflow of the mixture at the current stage caused by too fast heating.

[0055] In addition, in order to ensure that the flavor and taste of the subsequent slurry are more hierarchical, the mixture after boiling for the second time period can be whipped and pulverized, for example, whipped and pulverized for at least 300 seconds. The present invention does not specifically limit the specific implementation process of whipping and pulverizing.

[0056] The second duration can range from 6 to 15 minutes, during which the mixture after the peptide is kept warm is heated to the target temperature and then boiled for 6 to 15 minutes; not only will the endogenous enzymes activated in the peptide keeping stage be inactivated, but the mixture after the peptide is kept warm will also be gradually boiled into a slurry and produce a bean flavor, and the bean smell produced in the peptide keeping stage will also be removed, producing a layered flavor, such as a slight fishy smell and bean flavor and other various flavors. At this time, the boiled mixture is beaten and crushed for 300 to 360 seconds, which can make the slurry with a stronger aroma and more prominent flavor levels more delicate. At this point, the drinkable slurry with a stronger aroma, more prominent flavor levels and a more delicate taste is completed; illustratively, when all the material particles are soybeans, the drinkable slurry is drinkable fresh soy milk, such as fresh soy milk with soy milk flavor.

[0057] The food pulping method provided by the embodiment of the present invention achieves the purpose of peptide raising and heat preservation by heating the mixture of all material particles of different particle sizes and water to the first enzyme activity temperature T1, and keeping the heated mixture in the enzyme activity temperature range for the first time t1, and achieves the purpose of removing fishy smell and adjusting flavor by heating the mixture after peptide raising and heat preservation to the target temperature and then boiling it for the second time. In this way, it can be ensured that not only all the proteases contained in all particles of different particle sizes can be released, but also the beany smell produced in the peptide raising and heat preservation stage can also produce different levels of flavors, more aromatic substances and delicate taste after removing fishy smell and adjusting flavor, so that it can be ensured that the prepared drinkable fresh soy milk not only has a stronger fragrance, rich in layers of flavor and more delicate taste, but also greatly improves the digestion and absorption rate of the human body and better supplements nutrition; the whole production process takes a short time and the process is simple and easy to operate, which is suitable for industrial production.

[0058] It is understandable that in order to increase the peptide faster and avoid excessive enzymatic reaction leading to poor flavor, all material particles with different particle sizes can be obtained by adjusting the food particle size. Based on this, the food pulping method provided in the embodiment of the present invention may also include:

[0059] Food coarse grinding stage: in the presence of water, all material particles are coarsely ground at a first rotation speed for a third time to obtain a mixture of all material particles of different particle sizes and water.

[0060] Among them, each of all the food particles can be one of soybeans, miscellaneous beans, cereals and oil crops that have not been cooked; the speed range of the first speed can be between 2000-9000rpm, and the time range of the third duration can be 1 to 2min.

[0061] What needs to be explained about the coarse grinding stage of food is that, considering that the large-particle material particles obtained by coarse grinding will produce the taste of hot soy milk after being cooked, and the small-particle material particles will produce a beany smell, and the finer the food particles are ground, the better the peptide-raising effect and the more flavor substances are produced, the coarse grinding time is adjusted to maintain that only a part of all food particles are crushed instead of all of them, so that all material particles obtained after 1 to 2 minutes of coarse grinding include different particle sizes, such as large-particle size particles, medium-particle size particles, small-particle size particles and fine-particle size particles.

[0062] In order to increase peptides faster and avoid excessive enzymatic reactions that lead to poor flavor, the particle size is regulated in the food coarse grinding stage, that is, among all the material particles obtained, there are both large-sized material particles for dissolving proteins and endogenous enzymes, which react to form raw ground flavor substances in the peptide raising and heat preservation stage; and there are also small-sized material particles, which have fewer enzymatic reactions and can form flavor substances similar to boiled beans and then ground after boiling and killing enzymes in the deodorizing and flavoring stage, such as flavor substances that form the taste of hot soy milk. In this way, by regulating the particle size in the food coarse grinding stage, the flavor layering of the final drinkable slurry can be regulated, thereby solving the problem of single flavor of soy milk on the basis of improving the peptide raising effect.

[0063] It should be noted that the food particles can be coarsely ground by adding water during the grinding process, or by adding water in advance before grinding; the water adding method can ensure that the food particles are ground in a water-containing state; the present invention does not specifically limit the water adding method.

[0064] The food pulping method provided in the embodiment of the present invention controls the particle size of the material particles obtained by coarse grinding of food particles by regulating the coarse grinding time. All material particles of different particle sizes obtained in this way can be subjected to peptide-raising, heat preservation, deodorization and fragrance adjustment, thereby achieving the improvement of the peptide-raising effect while ensuring that the flavor is more layered.

[0065] It is understandable that in order to ensure the peptide-raising effect through temperature control, the temperature can be raised to a fixed enzyme activity temperature and then maintained at the enzyme activity temperature for insulation, or it can be maintained within the enzyme activity temperature range by raising the temperature by a certain degree and maintaining it for a certain time. Based on this, in the peptide-raising insulation stage, the mixture of all material particles of different particle sizes and water is heated to the first enzyme activity temperature T1, and after the heated mixture is maintained at the first enzyme activity temperature T1 for a second time t2, the mixture is heated from the first enzyme activity temperature T1 to the second enzyme activity temperature T2, and the heated mixture is maintained at the second enzyme activity temperature T2 for a second time t3; wherein, t2+t3≤t1, 45℃≤T1<T2≤65℃.

[0066] Exemplarily, in the peptide-promoting heat preservation stage, if the first enzyme activity temperature T1 is 45°C, the mixture of all material particles with different particle sizes and water can be heated to 45°C by power. After maintaining the heated mixture at 45°C for 5 minutes, the mixture is heated from 45°C to 65°C, and the heated mixture is maintained at 65°C for 5 minutes.

[0067] In the food pulping method provided by the embodiment of the present invention, in the peptide-promoting heat preservation stage, the mixture of material particles with different particle sizes and water is heat-preserved within the enzyme activity temperature range by maintaining for a certain time every time it is heated by a certain degree within the enzyme activity temperature range, combined with temperature regulation to improve the effect of the enzymatic hydrolysis process or the enzymatic reaction, thereby greatly improving the peptide-promoting effect.

[0068] It can be understood that in order to ensure the peptide-promoting effect by regulating the degree of enzymatic hydrolysis activity through temperature regulation, it can be heated to an enzyme activity temperature in segments within the enzyme activity temperature range for heat preservation or heat-preserved by alternately heating and cooling within the enzyme activity temperature range. Based on this, the peptide-promoting heat preservation stage may further include:

[0069] The mixture of all material particles with different particle sizes and water is heated to be greater than or equal to the first enzyme activity temperature T1, the heated mixture is cooled to be less than or equal to the first enzyme activity temperature T1, and then the cooled mixture is heated from the first enzyme activity temperature T1 to be greater than or equal to the third enzyme activity temperature T3, and the heated mixture is cooled from the third enzyme activity temperature T3 to be less than or equal to the first enzyme activity temperature T1; until the cumulative duration corresponding to the alternate heating and cooling satisfies the first duration t1; wherein, 45°C ≤ T1 < T3 ≤ 65°C.

[0070] Exemplarily, in the peptide-promoting heat preservation stage, if the first enzyme activity temperature T1 is 45°C and the third enzyme activity temperature is 65°C, the mixture of all material particles with different particle sizes and water can be heated to 45°C by power, then the heated mixture is quickly heated from 45°C to 65°C, the heated mixture is naturally cooled from 65°C to 45°C, then the cooled mixture is quickly heated from 45°C to 65°C, and the heated mixture is naturally cooled from 65°C to 45°C; until the cumulative duration corresponding to the alternate rapid heating and natural cooling satisfies 1 - 200 minutes.

[0071] In the food pulping method provided by the embodiment of the present invention, in the peptide-promoting heat preservation stage, the mixture of material particles with different particle sizes and water is heat-preserved by alternately heating and cooling quickly within the enzyme activity temperature range, which improves the flexibility and activity of the enzymatic hydrolysis process or the enzymatic reaction, and also improves the peptide-promoting effect.

[0072] It can be understood that, in order to form different flavors and prevent the slurry from overflowing, after the peptide-raising heat preservation, the mixture after peptide-raising heat preservation can be heated by multi-stage heating and reducing the heating rate. Based on this, in the fishy smell removal and flavor adjustment stage, first heat to the boiling temperature at the first heating power and the first heating rate, then reduce the heating power, and then heat to the target temperature at the second heating power and the second heating rate; the first heating rate is greater than the second heating rate, and the first heating power is greater than the second heating power.

[0073] Exemplarily, the first heating rate can be 7-9 °C / min, the second heating rate can be 3-5 °C / min, and the target temperature can be a temperature greater than or equal to 95 °C; the boiling temperature can be a temperature close to the target temperature, and a large number of bubbles will be generated when the mixture is heated to the boiling temperature, so the boiling temperature is also called the false boiling temperature.

[0074] It should be noted that for the mixture after peptide-raising heat preservation, when it needs to be quickly heated to the boiling temperature at the first heating power and the first heating rate, the heating power needs to be reduced to avoid the problem of slurry overflow under the conditions of false boiling and increasing foam; then further slowly heat to the target temperature at the second heating power and the second heating rate; therefore, by heating in different heating rates at different time periods, it can ensure to achieve the purpose of different degrees of enzyme inactivation and prevent pulp overflow on the basis of improving the peptide-raising effect.

[0075] It can be understood that considering that the fineness of the smallest material particles among all the material particles obtained in the food coarse crushing stage has not reached the finest, it can be ground again by low-speed stirring and heat exchange when heating in the fishy smell removal and flavor adjustment stage. Based on this, in the fishy smell removal and flavor adjustment stage, during the process of heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, low-speed stirring is carried out at the first stirring speed.

[0076] Exemplarily, in the fishy smell removal and flavor adjustment stage, during the process of heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, low-speed stirring can be carried out in matching with low-speed stirring and heat exchange; the first stirring speed can be 500-2000 rppm. In this way, it can ensure that the fineness of the smallest material particles generated after low-speed stirring reaches the finest, thus laying a foundation for improving the peptide-raising effect in the follow-up.

[0077] It is understandable that when the fineness of the smallest material particles among all the material particles obtained in the coarse grinding stage of the food does not reach the finest, in addition to re-grinding by means of low-speed stirring and heat exchange during the heating process in the deodorization and flavoring stage, re-grinding can also be carried out by means of low-speed stirring and heat exchange during the heat preservation process in the deodorization and flavoring stage. Based on this, in the deodorization and flavoring stage, during the process of keeping the heated mixture at the enzyme activity temperature range for the first duration t1, stir and exchange heat for 3 to 50 seconds at the second stirring speed, and the frequency of stir and heat exchange is greater than 0.5 min / time.

[0078] Exemplarily, in the deodorization and flavoring stage, during the process of keeping the heated mixture at the enzyme activity temperature range for 1 to 200 min, stir and exchange heat for 3 to 50 seconds at the second stirring speed, and the frequency of stir and heat exchange is greater than 0.5 min / time. In this way, it can also ensure that the fineness of the smallest material particles generated after low-speed stirring reaches the finest, thus laying a foundation for improving the peptide-rising effect in the subsequent process.

[0079] It is understandable that when putting the food particles soaked for several hours into a split-type wall breaker, in order to ensure the peptide-rising effect, it is necessary to moderately adjust the rotation speed of the coarse grinding in the coarse grinding stage, and in order to avoid the situation that the fine material particles generated by wet bean grinding settle at the bottom and cause sticking to the bottom, the mixture can be boiled by means of time-sharing stirring in the deodorization and flavoring stage after peptide-rising heat preservation. Based on this, the food pulping method provided by the present invention may further include:

[0080] In a state with water, coarsely grind all the material particles soaked for a preset duration at the second rotation speed for the third duration, then carry out peptide-rising heat preservation, and after raising the temperature of the mixture after peptide-rising heat preservation to the target temperature, carry out boiling.

[0081] Exemplarily, in the food coarse grinding stage: in a state with water, coarsely grind all the material particles soaked for a preset duration at the second rotation speed for 1 to 2 minutes to obtain a mixture of all the material particles with different particle sizes and water, and then enter the peptide-rising heat preservation stage for peptide-rising heat preservation;

[0082] Correspondingly, in the deodorization and flavoring stage, after raising the temperature of the mixture after peptide-rising heat preservation to the target temperature, enter the boiling stage, and stir at the third rotation speed for 4 seconds every 30 seconds in the boiling stage until the boiling time is 6 to 15 minutes, and then carry out stirring and grinding on the boiled mixture.

[0083] It should be noted that if the first speed V required for the coarse crushing of the dry food particles that have not been soaked is 4000-9000rpm, then for the soaked food particles, the second speed can be used for coarse crushing, and the second speed can be (1 / 4-3 / 4)V, so as to ensure that the coarse crushing effect of the soaked food particles is consistent with the coarse crushing effect of the dry food particles that have not been soaked, and the mixture of all material particles and water of different particle sizes is subjected to peptide-raising heat preservation according to the aforementioned peptide-raising heat preservation method. The mixture after peptide-raising heat preservation is further heated to the target temperature and then enters the boiling stage, and is whipped at the third speed for 4 seconds every 30 seconds in the boiling stage until the boiling time is 6-15 minutes, and then the boiled mixture is whipped and crushed; the third speed can be 500-1500rpm.

[0084] It should be noted that when food particles that have been soaked for several hours are put into a split-type wall-breaking machine, if they are coarsely crushed at the first speed, more fine material particles will be produced. These fine material particles will settle to the bottom. During the rapid heating and boiling process, the heat at the bottom cannot be transferred due to the high firepower, resulting in bottom sticking. Therefore, in order to ensure the peptide-raising effect while avoiding bottom sticking, the soaked food particles need to have their speed reduced for coarse crushing, and be whipped for a few seconds every few tens of seconds during the boiling process. This can ensure the peptide-raising effect, layers and taste while preventing bottom sticking.

[0085] Exemplarily, the food coarse grinding stage is recorded as the first stage, the peptide raising and heat preservation stage is divided into the second stage and the third stage, and the fishy smell removal and flavoring stage is divided into the fourth stage, the fifth stage and the sixth stage.

[0086] The first stage: in the presence of water, all food particles are crushed at a first speed of 2000-9000 rpm for 1-2 minutes to obtain a mixture of all material particles of different particle sizes and water;

[0087] The second stage: the temperature is raised to 45-65℃ with the power of 1 / 4P~P and then the temperature is kept, and the power is not constant; the time of this stage can be about 3 minutes or 15-20 minutes;

[0088] The third stage: keep warm at 45-65℃ for 1-200min;

[0089] The fourth stage: start heating up, which can be done by power heating or by two different heating rates, for example, heating up at 7-9℃ / min for 1-2min, and then heating up to the target temperature at 3-5℃ / min;

[0090] The fifth stage: heat to above 95℃ and cook for 6-15 minutes. This stage promotes the formation of bean flavor.

[0091] The sixth stage: Whisk and crush for about 300 seconds to ensure that the soy milk is finer.

[0092] The shortest time for making soy milk through the above six stages can be controlled within 60 minutes, and its pulping process curve can be as Figure 2 shown. When the heating power in the second stage is P1, the heating power in the third stage is P2, the heating powers in the fourth stage are P3 and P4, a pulping process curve graph as Figure 3 shown can be obtained.

[0093] Referring to Figure 2 the pulping process of the present invention shown, using the six heating rates in the first four stages as Figure 4 shown, and the parameters shown in Table 1 for pulping, different process temperature curve graphs of the lifting peptide as Figure 5 shown can be obtained; among them, the control is the conventional pulping process, and the unit of the heating rate is °C / min.

[0094] Table 1

[0095]

[0096]

[0097] Considering the measurement accuracy, it can be considered that the deviation of the heating rate within ±0.5 °C / min belongs to the parameter range of the present invention. And, compared with the control process, the peptide content in Process 1 is increased by 36%, that in Process 2 is increased by 26%, and that in Process 3 is increased by 32%.

[0098] Referring to Figure 2 the pulping process of the present invention shown, using the parameters shown in Table 2 for pulping, a process temperature curve graph of the lifting peptide as Figure 6 shown can be obtained; among them, the control is the conventional pulping process, and the unit of the heating rate is °C / min.

[0099] Table 2

[0100]

[0101] The present invention also provides a food processor, specifically including: a heating component and a control component. The heating component is used to raise the temperature of the mixture of all material particles with different particle sizes and water, keep the temperature of the heated mixture, raise the temperature of the mixture after keeping the temperature, and boil the mixture heated to the target temperature. The control component is used to control the mixture of all material particles with different particle sizes and water to be heated to the first enzyme activity temperature T1, keep the heated mixture at the enzyme activity temperature range for the first duration t1, and after keeping the temperature of the mixture after raising the temperature, control the mixture to be heated to the target temperature and then boil for the second duration, where 45°C ≤ T1 ≤ 65°C.

[0102] Optionally, the food processor can be one of a wall breaker, a soymilk machine, and a blender. Specifically, the wall breaker can be a split wall breaker without an automatic water adding and draining process.

[0103] It should be noted that for the specific processing procedures of each component in the heating component and the control component of the food processor, reference can be made to the foregoing method embodiments. Details are not described herein again.

[0104] Figure 7 An example of a schematic physical structure diagram of an electronic device is shown as Figure 7 As shown, the electronic device may include: a processor 710, a communication interface 720, a memory 730, and a communication bus 740. Among them, the processor 710, the communication interface 720, and the memory 730 communicate with each other through the communication bus 740. The processor 710 can call the logical instructions in the memory 730 to execute the following method:

[0105] Raise the temperature of the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and keep the heated mixture at the enzyme activity temperature range for the first duration t1; 45°C ≤ T1 ≤ 65°C; after keeping the temperature of the mixture after raising the temperature, raise the temperature of the mixture to the target temperature and then boil for the second duration.

[0106] In addition, when the logical instructions in the above-mentioned memory 730 are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the present invention, in essence, or the part that contributes to the related technology, or a part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods described in various embodiments of the present invention. The aforementioned storage medium includes: various media such as USB flash drives, mobile hard disks, read-only memories (ROMs), random access memories (RAMs), magnetic disks, or optical discs that can store program codes.

[0107] On the other hand, an embodiment of the present invention discloses a computer program product. The computer program product includes a computer program stored on a non-transitory computer-readable storage medium. The computer program includes program instructions. When the program instructions are executed by a computer, the computer can execute the methods provided in the above-mentioned method embodiments. For example, it includes:

[0108] Heat the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and keep the heated mixture at the enzyme activity temperature range for the first duration t1; 45°C ≤ T1 ≤ 65°C; after heating the mixture after peptide promotion to the target temperature, boil for the second duration.

[0109] On another aspect, an embodiment of the present invention further provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, it is implemented to execute the transmission methods provided in the above-mentioned embodiments. For example, it includes:

[0110] Heat the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and keep the heated mixture at the enzyme activity temperature range for the first duration t1; 45°C ≤ T1 ≤ 65°C; after heating the mixture after peptide promotion to the target temperature, boil for the second duration.

[0111] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separated. The components shown as units may or may not be physical units, that is, they may be located in one place, or may be distributed to multiple network units. Some or all of the modules can be selected according to actual needs to achieve the purpose of the solution of this embodiment. A person of ordinary skill in the art can understand and implement it without creative labor.

[0112] Through the description of the above embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on such an understanding, the essence of the above technical solution, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to enable a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each embodiment or some parts of the embodiments.

[0113] Finally, it should be noted that the above embodiments are only used to illustrate the present invention, rather than to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, those of ordinary skill in the art should understand that various combinations, modifications, or equivalent replacements of the technical solutions of the present invention do not depart from the spirit and scope of the technical solutions of the present invention, and should all be covered within the scope of the claims of the present invention.

Claims

1. A food pulping method, characterized in that, Including: Peptide-rising heat preservation stage: Heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, and preserving the heated mixture within the enzyme activity temperature range for the first duration t1; 45°C ≤ T1 ≤ 65°C; Fishy smell removal and flavor adjustment stage: After heating the mixture after peptide-rising heat preservation to the target temperature, boil it for the second duration.

2. The food pulping method according to claim 1, characterized in that, The method further includes: Food coarse crushing stage: Under the state of having water, coarsely crush all material particles at the first rotation speed for the third duration to obtain the mixture of all material particles with different particle sizes and water.

3. The food pulping method according to claim 1, wherein In the peptide-rising heat preservation stage, heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, maintaining the heated mixture at the first enzyme activity temperature T1 for the second duration t2, then heating the mixture from the first enzyme activity temperature T1 to the second enzyme activity temperature T2, and maintaining the heated mixture at the second enzyme activity temperature T2 for the second duration t3; where t2 + t3 ≤ t1, 45°C ≤ T1 < T2 ≤ 65°C.

4. The food pulping method according to claim 1, characterized in that In the peptide-rising heat preservation stage, it further includes: Heating the mixture of all material particles with different particle sizes and water to be greater than or equal to the first enzyme activity temperature T1, cooling the heated mixture to be less than or equal to the first enzyme activity temperature T1, then heating the cooled mixture from the first enzyme activity temperature T1 to be greater than or equal to the third enzyme activity temperature T3, and cooling the heated mixture from the third enzyme activity temperature T3 to be less than or equal to the first enzyme activity temperature T1; until the cumulative duration corresponding to the alternating heating and cooling satisfies the first duration t1; where 45°C ≤ T1 < T3 ≤ 65°C.

5. The food pulping method according to claim 2, characterized in that, The rotation speed range of the first rotation speed is 2000 - 9000 rpm.

6. The food pulping method according to any one of claims 1 to 5, characterized in that, In the peptide-rising heat preservation stage, 1 min ≤ t1 ≤ 200 min; the time range of the second duration is 6 - 15 min.

7. The food pulping method according to any one of claims 1 to 5, characterized in that, In the fishy smell removal and flavor adjustment stage, for the mixture after peptide-rising heat preservation, first heat it to the boiling temperature with the first heating power and the first heating rate, then reduce the heating power, and then heat it to the target temperature with the second heating power and the second heating rate; the first heating rate is greater than the second heating rate, and / or, the first heating power is greater than the second heating power.

8. The food pulping method according to claim 7, wherein The first heating rate is 7 - 9°C / min, and the second heating rate is 3 - 5°C / min.

9. The food pulping method according to any one of claims 1 to 5, characterized in that, In the fishy smell removal and flavor adjustment stage, during the process of heating the mixture of all material particles with different particle sizes and water to the first enzyme activity temperature T1, stir at a low speed with the first stirring rotation speed.

10. The food pulping method according to any one of claims 1 to 5, characterized in that, In the fishy smell removal and flavor adjustment stage, during the process of preserving the heated mixture within the enzyme activity temperature range for the first duration t1, stir and exchange heat for 3 - 50 seconds at the second stirring rotation speed, and the frequency of stirring and heat exchange is greater than 0.5 min / time.

11. The food pulping method according to claim 1, characterized in that, The method further includes: Under the state of having water, coarsely crush all material particles at the second rotation speed for the third duration after soaking for a preset duration, then carry out peptide-rising heat preservation, and after heating the mixture after peptide-rising heat preservation to the target temperature, carry out boiling.

12. A food processor, comprising a machine head, a cup body, a motor, a crushing device, a heating device and a circuit control board, characterized in that, The working procedure of the food processor includes the food soymilk cooking method according to any one of claims 1 to 11.

13. A computer storage medium, characterized in that, Program instructions are stored thereon, and the program instructions are executed by the food processor to implement the food soymilk cooking method according to any one of claims 1 to 11.

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