Automatic soybean milk heating and brine adding equipment

Abstract

The application provides a kind of soybean milk automatic heating and point brine equipment, including: stirring device, point brine solution storage and discharge device, temperature sensor and control unit;Stirring device base is placed with electronic scale and heating device, heating device is placed with soybean milk barrel;Rotary lifting component of top facility bearing box body is downwardly suspended into soybean milk barrel;Point brine solution storage and discharge device includes: solution storage box and discharge pipeline connected with solution storage box, discharge pipeline end extends downward to above soybean milk barrel;Temperature sensor is arranged at the bottom of top facility bearing box body, and the sensing area of temperature sensor is towards soybean milk barrel;Control unit includes touch liquid crystal display screen and program control circuit board, to carry out man-machine interactive control;The application realizes process precision controllable by electronic scale current limiting, temperature dynamic regulation and control, brine proportion self-adaptive matching, compatible regional taste difference, and the continuous production reliability is guaranteed by sensor redundancy and two-way check mechanism.

Description

Technical Field

[0001] This application relates to the field of soy milk heating and coagulation equipment, and particularly to an automatic soy milk heating and coagulation equipment. Background Technology

[0002] Soy milk, a signature beverage of traditional Chinese food culture, has gradually become an important source of nutrition for the entire population. Made from soybeans, it is rich in high-quality plant protein, unsaturated fatty acids, and various active ingredients. It is low in fat and cholesterol, aligning with the modern trend of plant-based diets and making it a core product category in breakfast and beverage shops.

[0003] Currently, breakfast shops still commonly use the traditional method of making soy milk: soybeans are soaked, ground, and filtered to obtain coarse soy milk, which is then poured into a container and heated to boiling. This process requires manual supervision, involving high-frequency stirring with a long-handled ladle (every 1-2 minutes) to control foam expansion and prevent protein and other components from settling at the bottom of the pot. Especially before boiling, continuous operation and heat adjustment are necessary, resulting in a relatively long cooking time per pot.

[0004] However, this process requires specialized personnel to operate throughout, resulting in high labor costs. Furthermore, the frequency and force of manual stirring depend on experience, and oversights can easily lead to scorching or burning, causing a decline in taste and wasting ingredients. Additionally, the limited capacity of a single pot results in low efficiency and difficulty in scaling up, restricting the speed and quantity of service. Therefore, the process of making soy milk, due to its high reliance on manual labor, faces problems such as high costs, inconsistent quality, low efficiency, and safety hazards. Utility Model Content

[0005] The purpose of this utility model is to provide an automatic heating and coagulation device for soy milk, so as to solve the problems of high cost, unstable quality, low efficiency and safety hazards in the process of making soy milk, which is highly dependent on manual labor.

[0006] To achieve the above objectives, this utility model provides an automatic heating and coagulation device for soybean milk, comprising: a stirring device, a coagulation solution storage and discharge device, a temperature sensor, and a control unit; The stirring device includes: a base, a column fixed on the base, and a top facility support box connected to the upper end of the column; An electronic scale is placed on the base, a heating device is placed on the electronic scale, and a soy milk container is placed on the heating device; The top facility supports a box body with a downward-extending rotating and lifting component, which is inserted into the soy milk bucket. The brine solution storage and discharge device is installed on the side of the top facility support box away from the column; The brine solution storage and discharge device includes: at least one solution storage box and a discharge pipe connected to the solution storage box, the end of the discharge pipe extending downward to the top of the soy milk bucket; The temperature sensor is located at the bottom of the top facility support box, and the sensing area of ​​the temperature sensor faces the soy milk bucket; The control unit includes a touch-screen LCD display and a program control circuit board. The program control circuit board of the control unit is electrically connected to the electronic scale, heating device, rotating and lifting components of the stirring device, brine solution storage and discharge device, and temperature sensor via an RS485 interface for human-machine interaction control. The touch-screen LCD display includes: a barrel parameter setting interface, a brine ratio setting interface, and a heating stage setting interface. The bucket parameter setting interface is used to input the diameter, height, volume, and weight of the soy milk bucket; The brine setting interface is used to set the mixing ratio of magnesium chloride solution and gypsum solution. The heating stage setting interface is used to configure the soy milk boiling time and the temperature threshold for preventing scorching at the bottom of the pot.

[0007] In one feasible implementation, the end of the rotating lifting component is located inside the soy milk bucket near the bottom; The rotating and lifting component of the stirring device includes: a motor drive mechanism that can automatically adjust speed and direction, the motor drive mechanism being electrically connected to the control unit; The touch-screen LCD display of the control unit also includes: a stirring speed setting interface and a lifting mode setting interface; The stirring speed setting interface is used to set the rotation speed range of the rotating lifting component; The lifting mode setting interface is used to select the stroke cycle and direction switching frequency of the rotating lifting component.

[0008] In one feasible implementation, the brine solution storage and discharge device includes: a magnesium chloride solution box and a gypsum solution box; Both the magnesium chloride solution box and the gypsum solution box include: the solution storage box, the box cover, the upper cover piping system, and the discharge pipe; The bottom of the solution storage box is equipped with a miniature constant-temperature heating metal plate and a miniature electronic scale; The top cover piping system includes: a powder inlet pipe, a drinking water inlet pipe, and an air inlet pipe; The inlet end of the discharge pipe is connected to the bottom of the solution storage box, and the outlet end of the discharge pipe penetrates vertically downward through the bottom plate of the top facility supporting box. The air inlet pipe is fixed at the center of the upper end of the box cover and is used to compress air to promote solution discharge. The powder input pipe is fixed to the upper end of the box cover on the side away from the discharge pipe, and is used for quantitative conveying of dry powder; The drinking water inlet pipe is fixed to the upper end of the box cover near the powder inlet pipe for quantitative water delivery.

[0009] In one feasible implementation, the brine solution storage and discharge device further includes: a soybean milk defoamer box; The soy milk defoamer box includes: the solution storage box, the box lid, the defoamer inlet pipe, the top cover piping system, and the discharge pipe; The defoamer inlet pipe is fixed to the upper end of the box cover and is used for metered delivery of defoamer.

[0010] In one feasible implementation, the discharge pipe includes one or both of the following: a liftable flexible hose and a fixed pipe; The liftable hose is connected to a micro motor via a winch and a liquid slip ring, and is used to descend into the soy milk bucket. The fixed pipe port is fixed to the bottom surface of the top facility support box and is used to drip solution into the soy milk bucket.

[0011] One feasible implementation also includes: a delivery pipeline and an extraction pipeline; The inlet end of the conveying pipe is connected to the grinder, and the outlet end of the conveying pipe is fixed to the upper edge of the soy milk bucket. The conveying pipe is used to convey soy milk to the soy milk bucket. The inlet end of the extraction pipe is fixed to the side of the soy milk bucket away from the conveying pipe, and the outlet end of the extraction pipe is connected to an external container. The extraction pipe is used to extract soy milk or tofu pudding from the soy milk bucket. Both the conveying pipeline and the extraction pipeline are equipped with electrically controlled valves and flow meters. The electrically controlled valves and flow meters are electrically connected to the control circuit board of the control unit to transmit conveying flow data and extraction flow data to the control unit. The touch-screen LCD display of the control unit is also equipped with a conveying and extraction interface; The conveying and extraction interface is used to open or close the electrically controlled valves on the conveying and extraction pipes to convey or extract soy milk or tofu pudding.

[0012] One feasible implementation also includes an online spectrophotometer; The online spectrophotometer is installed on the conveying pipe, and the measuring end of the online spectrophotometer is located inside the conveying pipe to measure the concentration data of the conveyed soy milk.

[0013] In one feasible implementation, the heating device is an induction cooker, the control relay of the induction cooker is connected to the program control circuit board, and the heating surface of the induction cooker faces upward and directly contacts the bottom of the soy milk bucket. The electronic scale is mounted on the base near the center, and the scale's tray supports the heating device upwards. The electronic scale is electrically connected to the program control circuit board of the control unit to transmit the weight data of the soy milk in the soy milk container to the control unit.

[0014] In one feasible implementation, the temperature sensor includes at least two of the following: an infrared single-point temperature sensor, an infrared thermal imager module sensor, and a fluorescent fiber optic temperature sensor. The temperature sensor is installed at the bottom of the top support box of the stirrer. The exposed end faces of the infrared single-point temperature sensor and the infrared thermal imager module sensor are higher than the bottom surface of the top support box and are facing the soy milk bucket. The measuring end of the fluorescent fiber optic temperature sensor is suspended from the inner or outer wall of the soy milk container. A miniature metal air tube is installed next to the infrared single-point temperature sensor and the infrared thermal imager module sensor. The miniature metal air tube is connected to an air pump and blows air outward to prevent water from condensing on the surface of the temperature sensor. The temperature sensor is electrically connected to the control circuit board of the control unit to transmit soy milk temperature data to the control unit in real time.

[0015] In one feasible implementation, the program control circuit board of the control unit is configured as follows: Receive sensor data, including: soy milk weight data, soy milk temperature data, and soy milk concentration data, as well as setting parameters input by the user through the touch LCD screen; Based on the built-in decision logic, control commands are generated. The built-in decision logic includes: a soy milk concentration model, a brine dosage calculation model, and a temperature control algorithm. Control commands are sent to the electronic scale, heating device, rotating and lifting components of the stirring device, brine storage and discharge device, and temperature sensor to perform the operations of boiling soy milk and adding brine.

[0016] This application provides an automatic soy milk heating and coagulation device. Through integrated automated control and a multi-sensor collaborative mechanism, it achieves fully automated operation of the entire process from soy milk cooking to coagulation into tofu pudding. By replacing manual experience-based operation with data-driven decision-making, it significantly reduces labor costs. This solution combines real-time weight limiting by an electronic scale with dynamic temperature control to eliminate the risks of overflow and scorching. Simultaneously, through the coordinated lifting and rotation of the stirrer and the control of the brine dripping rate, it ensures consistent density of the tofu pudding throughout, matching the processing requirements of different soy products and supporting brine ratio adjustment to flexibly adapt to regional taste differences. Redundant fault-tolerant design ensures production continuity in the event of a single equipment failure. While ensuring the stability of soy product quality, it achieves unmanned production in the soy milk processing stage, optimizing the process while saving labor. Attached Figure Description

[0017] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present invention and, together with the description, serve to explain the principles of the embodiments of the present invention. Obviously, the drawings described below are merely some embodiments of the present invention, and those skilled in the art can obtain other drawings based on these drawings without any inventive effort.

[0018] Figure 1 This is a three-dimensional structural schematic diagram of an automatic soy milk heating and coagulation device shown in an exemplary embodiment of this application; Figure 2 This is a front view of an automatic soy milk heating and coagulation device shown in an exemplary embodiment of this application; Figure 3 This is a side view of an automatic soy milk heating and coagulation device shown in an exemplary embodiment of this application; Figure 4 This is a three-dimensional structural schematic diagram of an emission device shown in an exemplary embodiment of this application; Figure 5 This is a top view of an emission device illustrated in an exemplary embodiment of this application.

[0019] Attached image annotations: 100 - Stirring device; 200 - Discharge device; 110 - Base; 120 - Column; 130 - Top facility support box; 140 - Rotating and lifting component; 210 - Magnesium chloride solution box; 220 - Gypsum solution box; 230 - Soy milk defoamer box; 111-Heating device; 112-Soy milk bucket; 113-Linear spectrophotometer; 114-Conveying pipe; 201-Solution storage box; 202-Box lid; 203-Powder input pipe; 204-Drinking water input pipe; 205-Air input pipe; 206-Discharge pipe; 207-Defoamer input pipe. Detailed Implementation

[0020] The exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, the exemplary embodiments can be implemented in many forms and should not be construed as being limited to the examples set forth herein; Conversely, these embodiments are provided to make the present invention more comprehensive and complete, and to fully convey the concept of exemplary embodiments to those skilled in the art. The described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided to give a full understanding of how embodiments of the present invention are implemented.

[0021] Boiling soy milk requires constant supervision and frequent stirring with a spoon. This is to prevent the foam from rising and clogging the pot, and to prevent the soy milk from becoming stagnant or stagnant, leading to excessive sedimentation at the bottom of the pot and the so-called "sticky bottom" phenomenon. Therefore, many breakfast shops still rely on staff to supervise the heating process and manually stir the soy milk. Consequently, the soy milk boiling process, due to its high reliance on manual labor, faces problems such as high costs, inconsistent quality, low efficiency, and safety hazards.

[0022] To address the aforementioned problems, this application provides an automatic soybean milk heating and coagulation device, referring to... Figures 1-3 As shown, the equipment includes: a main body consisting of a stirring device 100, a brine solution storage and discharge device 200, a temperature sensor, and a control unit. The base 110 of the stirring device 100 is a rectangular metal platform, on which a column 120 is bolted. A top support box 130 is welded to the top of the column 120, forming a stable frame structure. An electronic scale is fixed at the center of the base 110, and a heating device 111 is placed on the scale's tray. The heating surface of the heating device 111 is in direct contact with the bottom of the soy milk container 112, achieving heat conduction. The soy milk container 112 is a cylindrical stainless steel container, and its diameter and height parameters can be input through the container parameter setting interface of the control unit.

[0023] It is understandable that the diameter, height, volume, and weight of the soy milk bucket 112 are related to the subsequent soy milk processing. Based on the diameter, height, volume, and weight of the soy milk bucket, the maximum amount of soy milk that can be added into the bucket can be determined, as well as the reserved height from the surface of the soy milk to the top of the bucket, which is the reserved height for the expansion of the soy residue foam during the boiling stage of the soy milk.

[0024] Furthermore, a rotating lifting component 140 is suspended from the center of the bottom of the top facility support box 130. This component consists of a motor-driven rotating shaft and a lifting guide rail, with its end inserted into the soy milk container 112 near the bottom. A brine solution storage and discharge device 200 is bolted to the right side of the top facility support box 130. The brine solution storage and discharge device 200 includes at least one solution storage box 201, with a discharge pipe 206 of each solution storage box 201 vertically penetrating the bottom plate of the box, its end located above the soy milk container 112. The temperature sensor uses an infrared single-point temperature measurement module, fixed to the bottom left side of the top facility support box 130, with the sensing area facing the center of the soy milk container 112.

[0025] The control unit includes a touch-screen LCD display, with its program control circuit board located behind the display. The program control circuit board interacts with the electronic scale, heating device 111, rotating lifting component 140, and the solenoid valve and temperature sensor of the discharge pipe 206 via an RS485 interface. Users can input the volume parameters of the soy milk container 112 in the container parameter setting interface, set the mixing ratio of magnesium chloride and gypsum in the brine ratio setting interface, and configure the boiling time and anti-scorching temperature threshold in the heating stage setting interface.

[0026] After the equipment is started, the control unit first reads the initial weight data of the electronic scale to confirm the weight of the soy milk container 112. When the heating device 111 heats the soy milk to the set temperature, the temperature sensor triggers the brine-making program, calculates the required solution volume according to the preset ratio, and injects it into the soy milk container 112 through the discharge pipe 206. The rotating lifting component 140 continuously stirs during the heating stage to prevent protein precipitation.

[0027] This embodiment uses an electronic scale to monitor the weight changes of the soy milk in real time, combined with dual-parameter control via a temperature sensor, to solve the problems of inaccurate brine dosage and easy scorching during traditional manual coagulation. The synergy between infrared temperature measurement and weight monitoring ensures that the soy milk is heated evenly during the boiling stage.

[0028] In some embodiments of this application, the end of the rotating lifting component 140 is located inside the soy milk container 112 near the bottom.

[0029] The rotating and lifting component 140 of the stirring device 100 includes a motor drive mechanism that can automatically adjust speed and direction, and the motor drive mechanism is electrically connected to the control unit.

[0030] Specifically, the rotary lifting component 140 can be driven by a brushless DC motor. The motor shaft is connected to the rotary shaft via a coupling. A lifting guide rail is fitted onto the outside of the rotary shaft. The lifting guide rail can achieve vertical movement through a gear and rack mechanism. A three-bladed stirring paddle is installed at the bottom of the guide rail. The rotary shaft is made of 304 stainless steel. The touch-screen LCD display of the control unit adds an interface for setting the stirring speed and a lifting mode.

[0031] The stirring speed setting interface is used to set the rotation speed range of the rotary lifting component 140; the lifting mode setting interface is used to select the stroke cycle and direction switching frequency of the rotary lifting component 140.

[0032] For example, in the initial heating stage, the rotating lifting component 140 stirs rapidly at a high speed, completing one lifting cycle in a short time to create upward and downward convection in the soy milk. When the temperature reaches a higher value, the speed is reduced, and the lifting frequency is slowed down to reduce bubble formation. During the coagulation stage, the stirring speed automatically switches to a higher speed to maintain a uniform mixture of brine and soy milk.

[0033] In this embodiment, the layering phenomenon that easily occurs when heating high-viscosity soy milk is solved by variable-speed stirring and periodic lifting. The lifting mode setting interface allows users to adjust the stirring range according to the volume of soy milk to adapt to different sizes of soy milk containers 112.

[0034] In some embodiments of this application, reference is made to Figure 4 As shown, the brine solution storage and discharge device 200 includes: a magnesium chloride solution box 210 and a gypsum solution box 220.

[0035] Both the magnesium chloride solution box 210 and the gypsum solution box 220 are made of 304 stainless steel and have the same structure, including a solution storage box 201, a box cover 202, an upper cover piping system and an exhaust pipe 206.

[0036] Each solution storage box 201 is equipped with a miniature constant temperature heating metal plate and a miniature electronic scale at the bottom.

[0037] Understandably, miniature constant-temperature heating metal plates typically operate at temperatures not exceeding 45 degrees Celsius. They are used to heat dry powder materials when indoor temperatures are low in winter, causing them to dissolve slowly, or when rapid melting of dry powder materials in brine is required. In winter and other low-temperature environments, sesame oil, used as an antifoaming agent, tends to solidify, necessitating a heating element.

[0038] The miniature constant-temperature heating metal plate is heated by a heating element, namely a silicone heating element, using a metal plate (aluminum or stainless steel) as the heat conduction carrier. It is equipped with a temperature detection module, such as a digital temperature sensor, to detect the temperature of the metal plate, for example, whether it has reached the set constant temperature of 45 degrees Celsius. The control unit, such as a dedicated temperature control board, receives the temperature signal from the sensor and automatically controls the heating element to "on / off" to maintain the set temperature of 45 degrees Celsius. After the liquid in the solution storage box 201 has been drained, it automatically shuts down upon receiving a shutdown command from the previous stage of the device program.

[0039] Secondly, the miniature electronic scale is equipped with a miniature RS485 communication module. The miniature electronic scale is installed at the bottom of each solution storage box 201. The miniature electronic scale is mounted below a miniature thermostatic heating metal plate. The miniature electronic scale can be set to operate intermittently.

[0040] Specifically, the miniature electronic scale uses load cells, either miniature strain sensors or small-range pressure sensors, to weigh the various categories of materials entering and exiting the container, and then transmits the data to the control unit via an RS485 communication module. The miniature electronic scale serves as a supplementary second measurement method to the first method, which involves calculating the weight of materials entering and exiting the container, thus complementing the first method of measurement, namely the measurement instruments on the material inlet and outlet pipelines.

[0041] Furthermore, refer to Figure 5 As shown, the top cover piping system includes: powder inlet pipe 203, drinking water inlet pipe 204 and air inlet pipe 205.

[0042] Specifically, an air inlet pipe 205 is fixed at the center of the upper end of the cover 202. The diameter of the air inlet pipe 205 can be 5 mm. The pipe material is food-grade silicone rubber (silicone rubber tube) or food-grade EPDM rubber (ethylene propylene diene monomer) tube. A miniature normally closed electrically controlled valve, such as an electrically controlled miniature direct-acting solenoid valve, is installed at the inlet of the air inlet pipe 205. An air inflow metering device is also provided to control and measure the amount of air pushed into the pipe. This could be a miniature thermal mass flow meter, or a laminar flow differential pressure flow meter.

[0043] Air inlet pipe 205 is used to pneumatically expel the brine solution from the box. The compressed air is supplied by the equipment's own air pump and air tank.

[0044] The powder inlet pipe 203 is located on the side away from the discharge pipe 206 and is used to transport magnesium chloride or gypsum dry powder. The pipe inlet is equipped with an electrically controlled V-type ball valve and a miniature single screw pump to realize the quantitative injection of dry powder.

[0045] The magnesium chloride powder is supplied via a material classification and storage box at the bottom of the equipment. For example, the pipe diameter is 10mm, and the pipe material is food-grade silicone rubber (silicone rubber pipe) or food-grade EPDM rubber (ethylene propylene diene monomer rubber) pipe. The powder input pipe 203 has a miniature electrically controlled valve at the inlet, such as an electrically controlled V-type ball valve. At the distal end are an electrically controlled pump and an electrically controlled metering device to control and measure the amount of magnesium chloride powder pushed into the pipeline. For example, the electrically controlled pump is a -1 miniature single screw pump (stainless steel rotor + EPDM stator), suitable for small-diameter pipes; other options include miniature centrifugal pumps and miniature diaphragm pumps. The electrically controlled metering device is a screw pump-linked speed metering system or an impeller-type solid flow meter.

[0046] A drinking water inlet pipe 204 is located next to the powder pipe. The water flow is controlled by an electrically controlled stainless steel ball valve and a micro peristaltic pump to dissolve the dry powder and form a brine solution.

[0047] Specifically, the drinking water inlet pipe 204 can have a diameter of 10mm, and the material is food-grade silicone rubber (silicone rubber pipe) or food-grade EPDM rubber (ethylene propylene diene monomer rubber). The inlet of the drinking water inlet pipe 204 has a miniature electrically controlled valve, such as an electrically controlled stainless steel ball valve. At its distal end are an electrically controlled pump and an electrically controlled metering device to control and measure the amount of drinking water flowing into the pipe. For example, the electrically controlled pump is a miniature peristaltic pump suitable for small-diameter pipes; other types of pumps include miniature diaphragm pumps. The electrically controlled metering device may include a peristaltic pump with a capacitive level sensor, as well as turbine flow meters, oval gear flow meters, impeller flow meters, and ultrasonic flow meters.

[0048] The inlet of the discharge pipe 206 is connected to the bottom of the solution storage box 201, and the outlet is vertically inserted through the bottom plate of the top facility supporting the box body 130 of the stirring device. The pipe diameter is 5 mm and it is equipped with an electrically controlled ball valve and a peristaltic pump to precisely control the brine flow.

[0049] Specifically, the discharge pipe 206 for the brine outflow is relatively thin, and the pipe material is food-grade silicone rubber (silicone rubber pipe) or food-grade EPDM rubber (ethylene propylene diene monomer rubber). The inlet of discharge pipe 206 has a miniature electrically controlled valve, such as an electrically controlled stainless steel ball valve. At its distal end are an electrically controlled pump and an electrically controlled metering device to control and measure the amount of brine discharged into the pipe. For example, the electrically controlled pump is a miniature peristaltic pump suitable for small-diameter pipes; other types of pumps include miniature diaphragm pumps. The electrically controlled metering device may include a peristaltic pump with a capacitive level sensor, as well as turbine flow meters, oval gear flow meters, impeller flow meters, and ultrasonic flow meters.

[0050] When the system initiates the brine dissolving process, the powder input pipe 203 and the drinking water input pipe 204 operate synchronously, injecting dry powder and water into the solution storage box 201 in a specific ratio for mixing and dissolution. After dissolution is complete, compressed air is injected through the air input pipe 205 to propel the solution towards the discharge pipe 206. An electrically controlled valve adjusts the flow rate, causing the brine to drip or spray from the pipe outlet into the soy milk container 112. This process is controlled by the control unit via an RS485 interface. Based on the brine dissolving ratio set on the touchscreen LCD (e.g., 50% magnesium chloride + 50% gypsum), the two containers can discharge the solution independently or simultaneously, ensuring thorough mixing of the brine and soy milk.

[0051] This embodiment achieves automated preparation and precise delivery of the brine solution through the structure of magnesium chloride solution box 210 and gypsum solution box 220. The powder and drinking water are injected in a coordinated manner through dual pipelines to avoid errors in manual proportioning. Compressed air drives the solution to be completely emptied, reducing residue and waste. At the same time, the mixing ratio of magnesium chloride or gypsum can be set arbitrarily through the touch LCD screen to meet the tofu taste requirements of different regions.

[0052] In some embodiments of this application, reference continues to be made to Figure 4 and Figure 5 As shown, the brine solution storage and discharge device 200 also includes a soy milk defoamer box 230.

[0053] Similar in structure to magnesium chloride solution box 210 and gypsum solution box 220, soy milk defoamer box 230 is made of 304 stainless steel and includes solution storage box 201, box cover 202, defoamer inlet pipe 207, upper cover piping system and discharge pipe 206.

[0054] Specifically, a defoamer inlet pipe 207 is installed at the upper end of the lid 202, with an electrically controlled stainless steel ball valve and a miniature peristaltic pump at the inlet for metered delivery of liquid defoamer; an air inlet pipe 205 is fixed at the center of the lid, using compressed air to promote complete discharge of the solution. The outlet pipe 206 connects to the bottom of the solution storage box 201 at the inlet, and vertically penetrates the bottom plate of the supporting box 130 at the top of the stirring device at the outlet, equipped with an electrically controlled ball valve and a flow meter to control the flow rate of the defoamer.

[0055] Specifically, the defoamer inlet pipe 207 has a diameter of approximately 5 mm and is made of food-grade silicone rubber (silicone rubber tubing) or food-grade EPDM rubber. The inlet of the defoamer inlet pipe 207 has a miniature electrically controlled valve, such as an electrically controlled stainless steel ball valve. At its distal end are an electrically controlled pump and an electrically controlled metering device to control and measure the amount of defoamer flowing into the pipe. For example, the electrically controlled pump is a miniature peristaltic pump suitable for small-diameter pipes; other types of pumps include miniature diaphragm pumps. The electrically controlled metering device may include a peristaltic pump with a capacitive level sensor, as well as turbine flow meters, oval gear flow meters, impeller flow meters, and ultrasonic flow meters.

[0056] In practical applications, edible sesame oil can be used as a defoamer, and the defoamer has a separate material classification supply and storage box to be connected to the defoamer input pipe 207 to provide the defoamer.

[0057] In addition, powdered defoamers can also be used, such as fatty acid glycerides and polyglycerol fatty acid esters. Powdered defoamers need to be diluted with water before use. Therefore, when selecting powdered defoamers, the defoamers are mixed through the powder input pipe 203 and drinking water input pipe 204 of the upper cover pipeline system. Similar to the magnesium chloride solution box 210 and gypsum solution box 220, the dry powder and water are injected into the solution storage box 201 in proportion to mix and dissolve, and then injected into the soy milk bucket 112 for use. The mixing ratio can be set by the touch LCD screen.

[0058] The defoamer inlet pipe 207 or powder inlet pipe 203 and drinking water inlet pipe 204 are all linked to the air inlet pipe 205 via an electrically controlled valve. Specifically, when the temperature sensor detects a boiling signal in the soy milk, the control unit triggers the defoamer inlet pipe 207, powder inlet pipe 203, and drinking water inlet pipe 204 to inject defoamer in a measured amount. Simultaneously, the electrically controlled valve on the discharge pipe 206 opens, causing the defoamer to drip or spray into the soy milk container. At the end of the discharge process, compressed air is injected into the air inlet pipe 205 to completely expel any remaining defoamer.

[0059] In this embodiment, the defoamer box 230 realizes automated defoamer dispensing and anti-overflow control. The flow rate of defoamer is controlled by a peristaltic pump and an electronically controlled valve, which can accurately eliminate boiling foam. Furthermore, the solution in the box is completely emptied by compressed air, avoiding waste of defoamer. In addition, by linking with a temperature sensor, it can respond to boiling signals in real time, solving the need for manual monitoring.

[0060] In some embodiments of this application, the discharge pipe 206 includes one or both of a liftable hose and a fixed pipe, both of which are made of food-grade silicone or EPDM material. The liftable hose is connected to a micro motor via a winch and a liquid slip ring for lowering into the soy milk container 112; the fixed pipe is fixed at its end to the bottom surface of the top support box 130 for dripping solution into the soy milk container 112.

[0061] Specifically, the discharge pipe 206 provides two independent or concurrent solution delivery modes: a liftable hose and a fixed pipe.

[0062] The liftable hose operates in conjunction with a winch, a liquid slip ring, and a micro motor. The process is as follows: after receiving a signal from the control unit, the micro motor drives the winch, which lowers the hose vertically through the liquid slip ring into the inner cavity of the soy milk container 112. After the solution is discharged, it automatically retracts to its original position. The fixed pipe port is rigidly fixed to the bottom surface of the top support box 130, and the dripping speed of the solution is controlled by fine-tuning the opening and closing of an electronically controlled valve.

[0063] In this embodiment, the two modes of the discharge pipe 206, namely the liftable hose and the fixed pipe, achieve precise solution delivery through a differentiated linkage mechanism.

[0064] Specifically, the method for discharging the brine solution through the liftable hose is as follows: lower the liftable hose into the soy milk bucket 112 and then release the brine solution from the liftable hose. The pipeline for conveying the brine solution uses a micro motor, rotary encoder, winch, hose, and liquid transfer slip ring to lift the hose into the soy milk bucket, and then the work of discharging and conveying the brine solution begins.

[0065] Furthermore, magnesium chloride solution or gypsum solution flows out from the bottom or side pipes of the container, passes through an electrically controlled ball valve, and connects to the winch hose via a liquid slip ring. The magnesium chloride solution or gypsum solution flows into the winch's coiled hose, whose walls are woven with warp and weft threads to ensure minimal elastic deformation of the internal pipe diameter, guaranteeing a balanced flow of liquid within the pipe. The pipe end protrudes approximately 1 cm from the top plate of the stirrer. When the winch's micro motor and rotary encoder receive the signal to release the brine solution, the micro motor rotates, and the rotary encoder records the starting position and the stopping position at the top edge of the soy milk bucket. The hose descends to near the surface of the soy milk in the bucket, and the magnesium chloride solution flows out from the hose. As the stirrer continues to agitate, the magnesium chloride solution is discharged from the hose into the soy milk bucket. The micro motor then operates, causing the hose in the winch to rise back to its original stopping position, completing the work cycle.

[0066] The method for discharging the brine solution through a fixed pipe is as follows: the fixed pipe for conveying the brine solution is fixed to the top surface of the stirrer, with about 1 cm protruding. The fixed pipe port discharges the brine solution directly downwards into the soy milk bucket 112. The flow rate is controlled so that when the brine drips into the soy milk bucket, the splashed soy milk liquid does not exceed the outside of the soy milk bucket.

[0067] Furthermore, the electronically controlled valve can be slightly opened to control the liquid flow rate and slowly drip into the soy milk bucket 112. When the degree of soy milk splashing is acceptable, that is, the splashed soy milk does not splash outside the bucket but remains inside, the matching micro motor, rotary encoder, winch and coupling can be removed. The liquid drain pipe port is exposed on the top plate of the stirrer, and the brine is slowly discharged from top to bottom to fully combine with the soy milk, completing the brine addition process.

[0068] Understandably, pipe fittings are simpler in structure than lift-type pipes, consisting of only a section of pipe and metal ports, making them more streamlined and effectively saving equipment costs.

[0069] This embodiment employs a lifting-type delivery system with a liftable flexible hose, which can meet the high-precision coagulation requirements for tofu pudding forming, while a fixed-type delivery system with a fixed pipe simplifies the structure and reduces maintenance costs. The coexistence of both modes provides redundancy, allowing for immediate switching to a backup solution to maintain production continuity in the event of a single mechanism failure.

[0070] In some embodiments of this application, reference continues to be made to Figures 1-3 As shown, the equipment also includes: a conveying pipe 114 and an extraction pipe; wherein, the inlet end of the conveying pipe 114 is connected to the outlet of an external grinder, and the outlet end is fixed to the upper edge of the soy milk bucket 112 by a flange, for inputting raw soy milk into the bucket; the inlet end of the extraction pipe is installed on the other side of the upper edge of the soy milk bucket 112 away from the conveying pipe, and the outlet end is connected to an external container, for outputting cooked soy milk or tofu pudding.

[0071] Both pipelines are made of 304 stainless steel. The delivery pipeline is equipped with an integrated electrically controlled pump (such as a peristaltic pump) to handle the transport of viscous liquids from the grinder to the elevated soy milk container. The extraction pipeline is equipped with an electrically controlled diaphragm pump adapted to the high viscosity of tofu pudding. Both pipelines are equipped with normally closed electrically controlled valves and turbine flow meters, and are connected to the control unit via an RS485 interface to transmit flow data to the control circuit board in real time.

[0072] The control unit's touchscreen LCD display features a "conveying and extracting interface," allowing users to directly control the pipeline's start and stop via interface commands. For example, during the conveying phase: when the electronic scale detects that the liquid weight in the soy milk container 112 has reached the set upper limit, it automatically closes the valve on the conveying pipeline 114. During the extracting phase: after the coagulant is added, the user clicks an interface command to open the extracting pipeline valve, and the flow meter simultaneously measures and outputs the weight of the tofu pudding, achieving "one-click extraction." During the process, flow data and electronic scale weight data are cross-validated to ensure transmission accuracy.

[0073] This embodiment employs dual monitoring via a flow meter in the delivery pipeline and an electronic scale in the soy milk container to strictly limit the liquid intake to within the preset container volume, completely eliminating the risk of soy milk overflow during the cooking process. Furthermore, considering the fragile nature of tofu pudding, the electrically controlled valve in the extraction pipeline works in conjunction with a dedicated pump for viscous liquids to ensure a stable output of the paste-like substance, guaranteeing the structural integrity of the tofu pudding. Simultaneously, the fully automated pipeline control from raw soy milk injection to tofu pudding output replaces manual handling and pouring operations, saving manpower.

[0074] In some embodiments of this application, the device further includes an online spectrophotometer 113, rigidly installed in the middle section of the conveying pipe 114 via a flange or clamp. The actual structure used is a cylindrical fitting with a diameter of 8 cm and a length of 15 cm. The internal measuring end directly contacts the raw soy milk flowing through the pipe, analyzing the soy milk concentration in real time through the principle of optical refraction. This sensor is connected to the control unit via an RS485 interface, transmitting the concentration data to the program control circuit board in real time.

[0075] Specifically, as raw soy milk flows through the conveying pipe 114, the online spectrophotometer 113 continuously captures optical signals and converts them into concentration values. The control unit automatically matches this data with the soy product type (tofu pudding / tofu / dried tofu) set on the touchscreen LCD display, dynamically adjusting the brine concentration parameters of the magnesium chloride solution box 210 and the gypsum solution box 220. For example, the brine concentration is automatically increased when making tofu, and decreased when making tofu pudding. This precisely eliminates errors caused by traditional manual experience.

[0076] It is understandable that in practical applications, a low-cost solution combining a conductivity sensor with a density meter, or other relatively lower-cost detection methods, can be used to replace the online spectrophotometer 113. This application does not impose any specific restrictions.

[0077] This embodiment replaces high-cost laboratory testing with in-situ optical monitoring, promoting production standardization and avoiding the risk of contamination from contact sensors. Furthermore, by using concentration data to form a triple cross-validation with electronic scales and flow meters, continuous production can be maintained even in the event of a single equipment failure. The solution adaptively matches the process requirements of different soy products, achieving a unified closed loop of technical effectiveness in terms of precise control of brine and food safety assurance.

[0078] In some embodiments of this application, the heating device 111 is an induction cooker, the control relay of the induction cooker is connected to the program control circuit board, and the heating surface of the induction cooker is facing upward and in direct contact with the bottom of the soy milk container 112.

[0079] The heating device 111 adopts a customized induction cooker structure, with its heating surface facing upwards and directly contacting the 304 stainless steel bottom of the soy milk container 112. The control relay of the induction cooker is connected to the program control circuit board via hardwiring, and all original button functions have been migrated to the touch-screen LCD display, realizing full touch control of power on / off and power adjustment. The electronic scale, as a load-bearing component, supports the overall structure of the induction cooker with its tray and is installed at the center of the base 110 to ensure weighing stability. The electronic scale has a built-in RS485 weight transmission module, transmitting the liquid weight data inside the soy milk container 112 to the control unit in real time. Its weighing sensor uses strain gauges or small-range pressure sensing technology, operating in an intermittent mode to reduce energy consumption.

[0080] Once the equipment is turned on, the electronic scale continuously monitors the weight of the soy milk. When the preset upper limit of the container volume is reached, the valve of the delivery pipe is immediately and automatically shut off. The temperature sensor transmits data to the control unit in real time, dynamically adjusting the power curve of the induction cooker, such as reducing power to maintain temperature after boiling. Thus, through dual cross-verification of weight and temperature, the automatic addition of defoaming agent and the anti-overflow protection are triggered simultaneously.

[0081] Furthermore, in addition to induction cookers, gas stoves with automatic start-stop functions can also be used for heating. For example, after pressing a switch or remote control, the gas stove will automatically ignite without manual ignition, or it can automatically turn on or off the gas supply according to set conditions (such as timer, temperature sensing, and cookware detection), and the gas supply is stable and unaffected by the power supply. It is understood that other heating methods can also be used, and this application does not impose any restrictions.

[0082] This embodiment strictly limits the amount of liquid entering the pot by using the weight data from an electronic scale, completely avoiding the risk of boiling over. Furthermore, the precise control of the induction cooker's power based on temperature eliminates the risk of scorching. The combined use of weighing data and temperature sensing enables higher precision temperature control, ensuring the thermodynamic stability of the soy milk during the cooking process.

[0083] In some embodiments of this application, the temperature sensor employs a redundant design combination, including at least two types of infrared single-point temperature sensors, infrared thermal imager module sensors, and fluorescent fiber optic temperature sensors.

[0084] The infrared single-point temperature sensor and the infrared thermal imager module sensor are rigidly mounted on the bottom of the support box 130 at the top of the stirrer, with their exposed ends protruding approximately 1 cm above the bottom surface of the box and perpendicular to the liquid surface of the soy milk container 112. The measuring end of the fluorescent fiber optic temperature sensor is suspended from the inner or outer wall of the soy milk container 112 via a hook. To cope with the high steam environment during the soy milk cooking process, miniature metal air tubes are installed next to the infrared single-point temperature sensor and the infrared thermal imager module sensor, connected to an air pump that continuously blows air outwards to prevent water vapor from condensing on the sensor surface. All sensors transmit temperature data to the control unit in real time via an RS485 interface.

[0085] During operation, the infrared single-point temperature sensor and the infrared thermal imager module sensor use non-contact measurement to measure the surface temperature of the soy milk, while the fluorescent fiber optic temperature sensor uses contact to monitor the temperature of the bucket wall. The data is cross-validated by the control unit. When the temperature difference exceeds the threshold, the backup sensor data is automatically activated to dynamically adjust the power of the induction cooker.

[0086] This embodiment eliminates single-sensor errors through dual-mode temperature measurement and ensures data reliability in high-temperature and high-humidity environments through a steam purging mechanism. Furthermore, the redundant sensor architecture automatically switches to the fluorescent fiber optic data link in the event of any component failure, maintaining continuous temperature monitoring. Additionally, temperature difference analysis between the tank wall and the liquid surface provides early warning of scorching risks. For example, a sudden rise in tank wall temperature can indicate localized overheating, which can be coordinated with adjusting the induction cooker power to completely eliminate the risk of scorching.

[0087] In some embodiments of this application, the program control circuit board of the control unit is configured as follows: The system receives sensor data, including soy milk weight, temperature, and concentration data, as well as setting parameters input by the user via a touchscreen LCD. Based on built-in decision logic, it generates control commands, including a soy milk concentration model, a brine dosage calculation model, and a temperature control algorithm. The system then sends control commands to the electronic scale, heating device 111, the rotating and lifting component 140 of the stirring device 100, the brine solution storage and discharge device 200, and the temperature sensor to perform the soy milk cooking and brine adding operations.

[0088] Specifically, the control unit's program control circuit board acts as the processing center, receiving three types of sensor data in real time via the RS485 bus: the weight data of the soy milk uploaded by the electronic scale, the temperature data of the soy milk collected by the temperature sensor, and the concentration data of the soy milk detected by the online spectrophotometer 113. At the same time, it integrates the setting parameters input by the user through the touch LCD screen.

[0089] Furthermore, based on the built-in decision logic, the program performs a triple operation: First, it analyzes the concentration state of the raw soy milk using a soy milk concentration model; second, it dynamically generates a brine solution ratio instruction through a brine dosage calculation model; and finally, it adjusts the heating and stirring sequence according to a temperature control algorithm. Control instructions are sent to five types of execution terminals: the electronic scale triggers the liquid inlet limit, the heating device 111 adjusts its power curve, the rotating lifting component 140 of the stirring device 100 sets the stirring speed and stroke, the brine solution storage and discharge device 200 controls the brine dosage and flow rate, and the temperature sensor activates a redundant temperature measurement mode, forming a fully closed-loop control mode.

[0090] Specifically, the brine dosage calculation model dynamically generates brine solution ratio instructions. After the user sets the type of soy product, the program calls the brine dosage model to match the preset concentration parameters, and then combines the real-time soy milk concentration to calculate the proportion of magnesium chloride or gypsum solution. At the same time, the temperature control algorithm is activated. The steps include: when the temperature sensor reports that the temperature has reached the brine-making temperature range, the stirring device 100 is triggered to lift and rotate to simulate the action of manual "raking". At the same time, the brine solution storage and discharge device 200 drips mixed brine according to the calculated amount.

[0091] This example demonstrates how an adaptive matching of the control unit with the concentration model and process requirements eliminates errors from traditional manual experience, ensuring consistent density of the tofu pudding and optimizing process stability while replacing manual monitoring. Based on a sensor data cross-validation mechanism, the equipment can maintain production continuity even in the event of a single device failure, resulting in higher reliability for automated production.

[0092] Based on the above embodiments, the usage process of the automatic soybean milk heating and coagulation equipment provided in this application is as follows: Raw soy milk is injected into the soy milk container through a delivery pipe, and an online spectrometer installed in the pipe monitors the soy milk concentration in real time. Overflow prevention is achieved by using an electronic scale to monitor the liquid weight in the container in real time, combined with bidirectional flow data verification from a flow meter, ensuring that the amount of raw soy milk injected does not exceed 75% of the container's volume, leaving 25%-35% space as a foam buffer. Once the preset weight is reached, the system automatically closes the inlet valve.

[0093] During the boiling stage, the induction cooker automatically starts and controls the temperature in stages: during the heating period, the stirrer rotates at medium speed to simulate manual stirring and prevent soybean residue from settling; during the boiling period, when the temperature reaches 98℃, the power is automatically reduced to 70% to maintain a gentle boil; defoaming intervention is triggered when the temperature rises to 90℃, and the defoamer box automatically releases edible sesame oil (heated to 45℃ by a constant-temperature metal plate at the bottom in winter to maintain fluidity) to eliminate foam. Anti-scorching control relies on dual backup temperature sensors (infrared and fluorescent fiber optic) to monitor the liquid temperature in real time. When the temperature of the container wall rises sharply, the power is automatically reduced. It also supports a touch-screen LCD display to set the "scorching level," allowing for customized flavor by adjusting the boiling duration and subsequent heating power.

[0094] During the coagulation stage, the cooked soy milk needs to be naturally cooled to the optimal coagulation temperature. Users select the finished product type (tofu pudding / tofu / dried tofu) via a touchscreen LCD display, and the system automatically matches the brine ratio: 70%-100% gypsum solution is used for tofu pudding intended for direct consumption; when pressing tofu, brine and gypsum are mixed at a ratio of 30%-70%; and 100% magnesium chloride high-concentration brine is used for dried tofu slices. The dry powder is conveyed from the bottom hopper to the top solution box and dissolved in water (in winter, a constant-temperature metal plate is heated to 45℃ to accelerate dissolution). During addition, the stirrer activates the "rake mode," using lifting and rotating motions to churn the soy milk. The brine can be added via a cascading hose or a drip-feed method. The stirrer continues running until the brine addition is complete, ensuring the tofu pudding has a consistent density throughout.

[0095] During the finished product output stage, tofu curd is automatically drawn into forming containers via pipeline pumps and valves. If tofu processing is required, it is transferred to a pressing device for dehydration. To make dried tofu, it needs to be thinned and then processed through a low-temperature drying line. The system achieves redundancy through dual backup of temperature and weight sensors, automatically switching to the backup data source in case of single sensor failure. After production is completed, a self-cleaning program is initiated, and compressed air drives the pipeline to drain residual liquid.

[0096] In summary, the automatic soy milk heating and coagulation equipment provided in this application achieves fully automated operation of the entire process of soy milk cooking and coagulation into tofu pudding through integrated automated control and multi-sensor collaborative mechanisms. By replacing manual experience-based operation with data-driven decision-making, labor costs are significantly reduced. This solution combines real-time weight limiting by electronic scales and dynamic temperature control to eliminate the risks of overflow and scorching. Simultaneously, through the coordinated lifting and rotation of the stirrer and the control of the brine drip rate, it ensures consistent density of the tofu pudding throughout, matching the processing requirements of different soy products, supporting brine ratio adjustment, and flexibly adapting to regional taste differences. Redundant fault-tolerant design ensures production continuity in the event of a single equipment failure, achieving unmanned production in the soy milk processing stage while ensuring the stability of soy product quality, optimizing the process and saving manpower.

[0097] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the disclosure in the specification and the embodiments. This application is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein.

Claims

1. An automatic heating and coagulation device for soybean milk, characterized in that, include: A stirring device (100), a brine solution storage and discharge device (200), a temperature sensor and a control unit; The stirring device (100) includes: a base (110), a column (120) fixed on the base (110), and a top facility support box (130) connected to the upper end of the column (120). An electronic scale is placed on the base (110), a heating device (111) is placed on the electronic scale, and a soy milk bucket (112) is placed on the heating device (111). The top facility support box (130) has a rotating lifting component (140) extending downwards, and the rotating lifting component (140) is inserted into the soy milk bucket (112); The brine solution storage and discharge device (200) is installed on the side of the top facility support box (130) away from the column (120); The brine solution storage and discharge device (200) includes: at least one solution storage box (201) and a discharge pipe (206) connected to the solution storage box, the end of the discharge pipe (206) extending downward to above the soy milk bucket (112); The temperature sensor is located at the bottom of the top facility support box (130), and the sensing area of ​​the temperature sensor faces the soy milk bucket (112). The control unit includes a touch LCD screen and a program control circuit board. The program control circuit board of the control unit is electrically connected to the electronic scale, the heating device (111), the rotating and lifting component (140) of the stirring device (100), the brine solution storage and discharge device (200), and the temperature sensor via an RS485 interface for human-machine interaction control. The touch-screen LCD display includes: a barrel parameter setting interface, a brine ratio setting interface, and a heating stage setting interface. The bucket parameter setting interface is used to input the diameter, height, volume and weight of the soy milk bucket (112); The brine setting interface is used to set the mixing ratio of magnesium chloride solution and gypsum solution. The heating stage setting interface is used to configure the soy milk boiling time and the temperature threshold for preventing scorching at the bottom of the pot.

2. The automatic heating and coagulation equipment for soy milk according to claim 1, characterized in that, Furthermore, the end of the rotating lifting component (140) is located inside the soy milk container (112) near the bottom; The rotating and lifting component (140) of the stirring device (100) includes: a motor drive mechanism that can automatically adjust speed and direction, the motor drive mechanism being electrically connected to the control unit; The touch-screen LCD display of the control unit also includes: a stirring speed setting interface and a lifting mode setting interface; The stirring speed setting interface is used to set the rotation speed range of the rotary lifting component (140); The lifting mode setting interface is used to select the stroke cycle and direction switching frequency of the rotating lifting component (140).

3. The automatic heating and coagulation equipment for soy milk according to claim 1, characterized in that, The brine solution storage and discharge device (200) includes: a magnesium chloride solution box (210) and a gypsum solution box (220). Both the magnesium chloride solution box (210) and the gypsum solution box (220) include: the solution storage box (201), the box cover (202), the upper cover piping system and the discharge pipe (206). The solution storage box (201) is equipped with a miniature constant temperature heating metal plate and a miniature electronic scale at the bottom; The cover piping system includes: a powder inlet pipe (203), a drinking water inlet pipe (204), and an air inlet pipe (205); The inlet end of the discharge pipe (206) is connected to the bottom of the solution storage box (201), and the outlet end of the discharge pipe (206) penetrates vertically downward through the bottom plate of the top facility support box (130); The air inlet pipe (205) is fixed at the center of the upper end of the box cover (202) and is used to compress air to promote solution discharge; The powder input pipe (203) is fixed on the upper end of the box cover (202) away from the discharge pipe (206) for quantitative conveying of dry powder; The drinking water inlet pipe (204) is fixed at the upper end of the box cover (202) near the powder inlet pipe (203) for quantitative water delivery.

4. The automatic heating and coagulation equipment for soy milk according to claim 3, characterized in that, The brine solution storage and discharge device (200) also includes: a soy milk defoamer box (230); The soy milk defoamer box (230) includes: the solution storage box (201), the box cover (202), the defoamer inlet pipe (207), the top cover piping system and the discharge pipe (206). The defoamer input pipe (207) is fixed to the upper end of the box cover (202) for quantitative delivery of defoamer.

5. An automatic soybean milk heating and coagulation device according to claim 3 or 4, characterized in that, The discharge pipe (206) includes one or both of the following: a liftable flexible hose and a fixed pipe; The liftable hose is connected to a micro motor via a winch and a liquid slip ring, and is used to descend into the soy milk bucket (112); The fixed pipe port is fixed to the bottom surface of the top facility support box (130) and is used to drip solution into the soy milk bucket (112).

6. The automatic heating and coagulation equipment for soy milk according to claim 1, characterized in that, Also includes: Delivery pipe (114) and extraction pipe; The inlet end of the conveying pipe (114) is connected to the grinder, and the outlet end of the conveying pipe (114) is fixed to the upper edge of the soy milk bucket (112). The conveying pipe (114) is used to convey soy milk to the soy milk bucket (112). The inlet end of the extraction pipe is fixed on the side of the soy milk bucket (112) away from the conveying pipe (114), and the outlet end of the extraction pipe is connected to an external container. The extraction pipe is used to extract soy milk or tofu pudding from the soy milk bucket (112). Both the conveying pipe (114) and the extraction pipe are equipped with electrically controlled valves and flow meters. The electrically controlled valves and flow meters are electrically connected to the control circuit board of the control unit to transmit conveying flow data and extraction flow data to the control unit. The touch-screen LCD display of the control unit is also equipped with a conveying and extraction interface; The conveying and extraction interface is used to open or close the electrically controlled valves on the conveying pipe (114) and extraction pipe to convey or extract soy milk or tofu pudding.

7. The automatic heating and coagulation equipment for soy milk according to claim 6, characterized in that, It also includes an online spectrophotometer (113); The online spectrophotometer (113) is installed on the conveying pipe (114), and the measuring end of the online spectrophotometer (113) is located inside the conveying pipe (114) to measure the concentration data of the conveyed soy milk.

8. The automatic heating and coagulation equipment for soy milk according to claim 7, characterized in that, The heating device (111) is an induction cooker. The control relay of the induction cooker is connected to the program control circuit board. The heating surface of the induction cooker faces upward and directly contacts the bottom of the soy milk bucket (112). The electronic scale is installed on the base (110) near the center. The tray of the electronic scale supports the heating device (111) upwards. The electronic scale is electrically connected to the program control circuit board of the control unit to transmit the weight data of the soy milk in the soy milk bucket (112) to the control unit.

9. The automatic heating and coagulation equipment for soy milk according to claim 8, characterized in that, The temperature sensor includes at least two of the following: an infrared single-point temperature sensor, an infrared thermal imager module sensor, and a fluorescent fiber optic temperature sensor. The temperature sensor is installed at the bottom of the top support box (130) of the stirrer, wherein the exposed end face of the infrared single-point temperature sensor and the infrared thermal imager module sensor is higher than the bottom surface of the top support box (130) and is set towards the soy milk bucket (112). The measuring end of the fluorescent fiber optic temperature sensor is suspended on the inner or outer wall of the soybean milk container (112). A miniature metal air tube is installed next to the infrared single-point temperature sensor and the infrared thermal imager module sensor. The miniature metal air tube is connected to an air pump and blows air outward to prevent water from condensing on the surface of the temperature sensor. The temperature sensor is electrically connected to the control circuit board of the control unit to transmit soy milk temperature data to the control unit in real time.

10. The automatic heating and coagulation equipment for soy milk according to claim 9, characterized in that, The program control circuit board of the control unit is configured as follows: Receive sensor data, including: soy milk weight data, soy milk temperature data, and soy milk concentration data, as well as setting parameters input by the user through the touch LCD screen; Based on the built-in decision logic, control commands are generated. The built-in decision logic includes: a soy milk concentration model, a brine dosage calculation model, and a temperature control algorithm. The control command is sent to the electronic scale, the heating device (111), the rotating and lifting component (140) of the stirring device (100), the brine storage and discharge device (200), and the temperature sensor to perform the operation of boiling soy milk and adding brine.

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