62 results about "Soy product" patented technology

The invention relates to the technical field of bean product processing, and discloses a defoaming device for bean product production and processing, the device comprises a base, a base plate and a discharging barrel, one side of the top of the base plate is fixedly provided with a device main body, one side of the device main body is fixedly provided with a processing cylinder, and the defoaming device further comprises an eliminating assembly arranged in the processing cylinder, vertical plate parts are symmetrically and fixedly connected to the top of the base, a feeding assembly is arranged between the two vertical plate parts, the eliminating assembly comprises a longitudinal plate fixedly installed on the upper portion of the interior of the processing barrel, a driving motor is fixedly installed at the top of the longitudinal plate, and a rotating shaft is fixedly connected to the output end of the driving motor; and a central fan blade and a side gear are fixedly connected to the outer side of the rotating shaft, so that the problems that only a small amount of large bubbles are punctured by the tip of the device, and most of the bubbles are still likely to remain on the liquid level position, so that the bubble eliminating effect is reduced, and the subsequent bean product processing quality and taste are influenced are solved.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

The utility model relates to the technical field of loading and weighing device discloses a kind of linkage type soy product loading and weighing device, including support, the inside upper portion of support is slidably connected with ration discharging mechanism, the ration discharging mechanism includes sliding plate, the bottom fixed connection of sliding plate has storage material cylinder, the bottom side outside of storage material cylinder is rotatably connected with round cover, the bottom fixed connection of support has L type fixed plate, the top fixed connection of support has power assembly providing thrust force.The utility model in, by electric push rod can promote sliding plate sliding, sliding plate and L type fixed plate cooperation can control the opening and closing of round cover, soy milk powder in storage material cylinder can be entered into weighing hopper, to realize quantitatively soy milk powder pouring into weighing hopper weighing, prevent the excessive soy milk powder of disposable pouring, result in weighing result is not accurate, improve the practicability of device.

The utility model discloses a kind of bean products spread cooling racks, including base, the bottom of the base is provided with sliding wheel, the top of the base is fixedly connected with support frame, the rear side of the support frame is provided with protective plate, the rear side of the protective plate is provided with connecting frame, one end of the connecting frame is equipped with driving motor, the output shaft of the driving motor is connected with screw rod, the screw rod is arranged in connecting frame, the screw rod is connected with moving block, the moving block is connected with spreading mechanism, fan is symmetrically arranged on the support frame, the inner side of the support frame is equidistantly provided with support block, drying mechanism is provided on the support block, when bean product is spread and cooled, driving motor drives screw rod to rotate, so that moving block drives mounting frame and sliding plate to move, when bean product is stacked, spreading plate is contacted with stacked bean product to open it, it is convenient to spread and cool bean product, improve the spread and cool quality of bean product.

The utility model relates to the technical field of bean product processing, and discloses a convenient-to-filter stirring device for bean product processing, which comprises a support frame, the inner wall of the support frame is fixedly connected with a stirring barrel, the bottom end of the inner wall of the stirring barrel is fixedly connected with a filter plate, and the bottom end of the filter plate is provided with a blanking plate. The top end of the discharging plate makes contact with the bottom end of the stirring barrel, the bottom end of the discharging plate is fixedly connected with a connecting block, the right end of the connecting block is fixedly connected with a connecting rod, the right end of the connecting rod is in transmission connection with a hydraulic air cylinder, and the bottom end of the hydraulic air cylinder is fixedly connected with a supporting frame. Power of the servo motor is transmitted to the rotating shaft through the coupler, the rotating shaft starts to rotate in the stirring barrel, and the stirring blades on the rotating shaft rotate along with rotation of the rotating shaft to stir bean product raw materials in the stirring barrel. And if materials such as water need to be added, the water can be introduced into the stirring barrel through the water inlet pipe on the barrel cover, and the stirring blades can fully mix the water with the raw materials.

The invention discloses a bean product full life cycle quality monitoring method and system based on an AI intelligent agent, and relates to the technical field of quality monitoring. The method comprises the following steps: performing state recognition on a quality monitoring data set of a target bean product production whole process based on a bean product monitoring agent to obtain bean product state data; and analyzing an abnormal result of the bean product state data, automatically adjusting the abnormal result, and establishing a full-life-cycle quality monitoring file. The technical problems that in the prior art, bean product quality monitoring depends on manual detection, monitoring links are scattered, abnormity is difficult to find and process in time, and consequently quality consistency and full-life-cycle traceability are insufficient are solved. Intelligent state recognition and automatic abnormity adjustment in the whole production process of the bean products are achieved, and the technical effects of improving the quality consistency of the bean products and achieving quality traceability of the whole life cycle are achieved.

The application discloses a kind of soy products production process material measuring index process quality control system, it is related to soy products processing quality control technical field, the present application includes: state calibration module, before feeding, empty tank state is passed into first steam pulse, according to tank temperature rise, to calibrate equipment heat transfer efficiency coefficient, after feeding, cold state stationary period is passed into second steam pulse, according to pulp temperature rise, to identify the equivalent total heat capacity of pulp and calculate theoretical minimum heat demand value;Determination module is used to shield pulp sensor during slurry boiling start period, only collect steam condensate flow, when the accumulated mass of condensate reaches the lower limit of condensate mass corresponding to the theoretical minimum heat demand value, and the second derivative of condensate instantaneous flow appears the preset inflection point characteristics caused by protein irreversible endothermic mutation, output start period termination signal, and record the time difference between the time when the cumulative standard is met and the inflection point time, the present application overcomes the defect that the matching accuracy continuously attenuates due to the gradual aging of the existing database matching method.

The bean product curdling device comprises a bottom plate and a curdling tank, the curdling tank is fixedly arranged in the middle of the bottom plate, a cover plate is arranged at the open end of the top of the curdling tank through a sealing assembly, a curdling mixing mechanism is arranged on the cover plate, and vertical plates are symmetrically arranged at the positions, located at the two ends of the curdling tank, of the bottom plate. The interior of the vertical plate is connected with a cover plate through an adjusting mechanism. According to the soybean curdling and mixing device, soybean product milk can be conveniently mixed and stirred before curdling through the arranged curdling and mixing mechanism, sufficient and uniform mixing is ensured, meanwhile, uniform heating is ensured in the heating process, then when a coagulator needs to be added in the curdling process, the coagulator can be conveniently added through the cooperation of a liquid adding pipe and a liquid outlet, and therefore the coagulator adding efficiency is improved. Meanwhile, rotation is assisted in the adding process, it is ensured that the coagulator is evenly distributed in bean product pulp, follow-up standing solidification is not affected, the product quality is ensured, meanwhile, the time needed for mixing is shortened, and the mixing efficiency is improved.

This invention relates to the field of quality prediction and control technology, specifically to a method for screening and blending soybean raw materials suitable for soy product processing. The method involves testing key physicochemical indicators of at least two batches of soybean raw materials to obtain measured values ​​for each batch; comparing these measured values ​​with preset decision thresholds; selecting soybean raw materials whose measured values ​​for all key physicochemical indicators fall within the corresponding decision threshold range as suitable for soy product processing; for soybean raw materials whose measured values ​​for all physicochemical indicators do not fall within the corresponding decision threshold range, calculating a mixing ratio to ensure that the calculated values ​​of all key physicochemical indicators of the mixed soybean raw materials fall within the corresponding decision threshold range; and mixing different batches of soybean raw materials according to the stated mixing ratio to obtain soybean raw materials suitable for soy product processing. This invention can meet the quality control needs of various soy products such as tofu and soy milk, is adaptable to segmented market scenarios, and has broad applicability.

The utility model discloses a kind of soy products filter cloth automatic glue dipping setting equipment, it is related to soy products filter cloth glue dipping technical field, including fixed groove, the rear end fixed mounting of fixed groove top is equipped with fixed frame, the one side of fixed frame is symmetrically provided with two connecting blocks, the one side of connecting block is provided with horizontal box, the bottom of horizontal box is fixedly inserted with connecting pipe, the one side fixed insertion of connecting pipe is equipped with air induction cover, the top of one of horizontal box is fixedly installed gas pump, the air outlet end of gas pump is fixedly connected with first L type pipe, the one side fixed insertion of another horizontal box is equipped with second L type pipe;The utility model can make gas pump inhale and transport outside air into first L type pipe, second L type pipe and connecting pipe by passing filter cloth between two rows of connecting pipes and air induction cover, then by opening gas pump, finally blow on filter cloth by air induction cover, can accelerate the rate of filter cloth glue drying setting, improve processing efficiency.

The utility model relates to the technical field of bean product processing, and discloses a bean product sterilization device which comprises a base and a sterilization assembly, a box body is fixedly installed on the top of the base, the sterilization assembly is located on the inner side of the box body, and the bean product sterilization device is fixed on the inner wall of the box body through a supporting mechanism and a material frame mechanism. The U-shaped supporting plate serves as a supporting foundation of the tray to form a multi-layer independent sterilization space, the tray is rapidly locked through the clamping block and the clamping groove of the U-shaped frame to achieve rapid assembly and disassembly, the inclined design of the rear side of the clamping block ensures automatic clamping during pushing in, and when bean products need to be taken out after sterilization is completed, the pressing block is pressed down to enable the push plate to push and extrude the wedge-shaped blocks on the two sides to move relatively, so that sterilization is completed. And the connecting rod pulls the moving frame under the support of the fixing plate and drives the clamping block to retract, so that locking is released, the whole material frame mechanism can be pulled to move forwards through the handle, and the purpose of conveniently disassembling and taking out bean products is achieved.

This utility model relates to the technical field of cleaning equipment, specifically a soybean cleaning device for soybean product production. It includes a cleaning cylinder, one end of which is connected to an inlet pipe, and a water outlet pipe connected to the surface of the cleaning cylinder. The other end of the water outlet pipe is connected to a water tank, and a suction pipe is connected to the side of the water tank. A water pump is installed on the side of the water tank near the suction pipe. The input end of the water pump is fixedly connected to the suction pipe, and the output end of the water pump is fixedly connected to a spray pipe. The other end of the spray pipe is connected to the cleaning cylinder. A filter device is installed inside the water tank. This utility model solves the problem that during the soybean cleaning process using this soybean cleaning device for soybean product production, the water entering the tank contains many impurities, and even before sedimentation occurs, the water pump continues to draw water from the tank to clean the soybeans, resulting in poor cleaning efficiency because the drawn water still contains many impurities.

The invention relates to the technical field of bean product gel processing, in particular to a soybean protein and corn starch plant-based bean product and a preparation method thereof. Comprising the following raw materials in parts by weight: 25-80 parts of modified soybean protein, 15-36 parts of composite corn starch, 10-24 parts of a composite coagulant, 5-12 parts of a flavoring agent and 3-5 parts of auxiliary materials. The modified soybean protein is prepared by adding glucose and xylose into soybean protein for covalent modification and then introducing N-hydroxymethyl acrylamide. The mass ratio of the soybean protein to the glucose to the xylose to the N-hydroxymethyl acrylamide is (5-11): (1-2): 1: (1-2). The problem of quality deterioration caused by insufficient gel performance of natural soybean protein and excessive addition of starch is solved. Relates to functional characteristic optimization of soybean protein and corn starch, a composite modification technology and process condition control.

The soybean screening device for bean products comprises a ground for mounting various components and mechanisms, a lifting bucket for containing the soybeans to be screened, a lifting mechanism for stably standing on the ground and for lifting and lowering the lifting bucket, a gate arranged at the lower outlet of the lifting bucket, a quantitative conveying mechanism arranged below the gate and standing on the ground, a negative pressure suction component arranged at the output end of the quantitative conveying mechanism and used for sucking the soybeans conveyed by the quantitative conveying mechanism, a rolling and separating bin fixedly connected below the negative pressure suction component, a rolling component arranged in the rolling and separating bin, and a separating component arranged below the rolling component. The present application can break the moldy or worm-eaten soybeans into two halves by rolling the soybeans with a certain intensity, and then screen out the broken soybeans, so that the moldy or worm-eaten soybeans can be screened and separated even when they are not visible to the naked eye.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of high-activity bacterium enzyme complex liquid for fermenting fermented soybean cakes. The activity of protease, alpha-amylase and lipase in the fermented soya bean cake prepared by the method is improved; soluble protein and polypeptide are improved compared with naturally-fermented fermented soya bean cakes; the contents of total acid, reducing sugar, amino acid nitrogen, free amino acid and fatty acid are higher than those of naturally-fermented black bean cakes, but the content of NaCl is remarkably reduced; and the content of volatile flavor substances is obviously increased compared with that of naturally fermented black bean cakes. The fermented soya bean cakes are fermented by the method, so that the bitter taste, astringent taste and salty taste of the fermented soya bean cakes can be reduced, and the delicate flavor and the taste richness of the fermented soya bean cakes are improved. The method can improve the quality and edible safety of the fermented bean products in multiple aspects, and provides high-quality strains and technical support for industrial safe production of the fermented bean products.

The utility model discloses a multi-layer spreading and cooling frame based on bean product processing, which comprises a supporting foot, a spreading and cooling acceleration unit is arranged on the top surface of the supporting foot, a liquid accumulation hopper is movably connected to the inner bottom end of the side surface of the spreading and cooling acceleration unit, and a fixing mechanism is arranged in the spreading and cooling acceleration unit; bean products needing to be cooled are placed in the fixing mechanism, the motor is started to drive the air suction fan to rotate, at the moment, the air suction fan sucks outside air, the outside air is conveyed into the layered air outlet through the air guide shell, and the filter shell can guarantee that the air sucked by the air suction fan is relatively clean; air flow is sprayed out from the interiors of the four layered air outlets, air guide shells on the left sides and the right sides of the layered air outlets ensure that the layered air outlets have enough air force, the air flow is sprayed to the surface of the fixing mechanism through guiding of air guide plates, the spreading and cooling effect of the bean products is accelerated through flowing of air, and meanwhile flowing of residual juice on the surfaces of the bean products is accelerated.

1. Name of the product for this design: Packaging Bag (Soy Products Series). 2. Intended use of this design: food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product; other views are omitted. 7. Design 1 is designated as the basic design.

This invention relates to the field of soybean product processing technology, and more specifically, to a soybean product processing method, comprising the following steps: Step 1: Washing soybeans with running water and soaking them in drinking water for 6-12 hours at a water temperature of 8-12°C to prevent spoilage; Step 2: Grinding the wet soybeans with water, followed by a second grinding with added water, and then stirring to obtain soy milk; Step 3: Filtering the soy milk to remove the soy residue and then heating and cooking it; Step 4: Pouring the cooked soy milk into a soybean product processing device and allowing it to stand to obtain soybean skin; Step 5: Retrieving the soybean skin and hanging it whole to air dry. A well-designed production line ensures timely processing of the soybean skin, improving processing efficiency.

A R gene is arranged for controlling soybean-rhizobia compatibility, wherein the GmNNL1 gene of the gene sequence in Hengfeng black bean of the soybean products is shown in SEQ ID NO. 2, and the encoded amino acid sequence is shown in SEQ ID NO. 3. The soybean R gene GmNNL1 is an effective gene that is able to regulate the nodule number of specific rhizobia on soybean, and to regulate the nodule number by directly recognizing the haplotype of the bradyrhizobia-specific effector protein NopP, which is able to limit the symbiotic nodulation of indigenous rhizobia, make soybean preferentially nodule with artificially applied high-efficiency rhizobia agents, and improve symbiotic nitrogen fixation capacity.

The invention belongs to the technical field of sampling detection, and particularly relates to sampling equipment for bean product detection, which comprises a sampling box, a moving device mounted in the sampling box, a homogenizing device mounted above the moving device, and a beating device mounted in the sampling box, and the beating device is matched with the homogenizing device. The sampling box is internally provided with a moving device, a homogenizing device, a beating device, a sterilizing device and a normal saline supply device, the sampling box is internally provided with two feeding devices in a communicating manner, and the two feeding devices are externally connected with sterile crushing equipment respectively, compared with the prior art, the sampling box is internally provided with the moving device, the homogenizing device, the beating device, the sterilizing device and the normal saline supply device; sampling integration of bean product detection is achieved, manual step-by-step operation is not needed, the labor intensity is reduced, and meanwhile pollution risks and operation errors caused by manual operation are avoided.

The present disclosure relates to a method for preparing a fermented soy product comprising: inoculating a Bacillus amyloliquefaciens CJ24-34 (KCCM12038P) strain into a soybean meal or a soy protein concentrate; and obtaining a fermented soybean meal or a fermented soy protein concentrate, which is fermented by culturing the Bacillus amyloliquefaciens strain, a fermented soy product prepared by the method, and an animal feed composition comprising the fermented product. The fermented soy product prepared by the method does not contain mucilage, shows an excellent antibacterial activity, and has a high content of low molecular weight peptides.

The invention belongs to the technical field of bean product production, and particularly relates to a fermentation device for bean product production, which comprises a fermentation box, a feeding seat is fixedly mounted on the upper end surface of the fermentation box, a fermentation cavity is formed in the fermentation box, and two rotating rollers are rotatably arranged in the fermentation cavity. Wherein the end of one rotating roller is connected with the output end of a motor, a conveying belt is arranged between the two rotating rollers in a sleeving mode, and mounting frames arranged in an array mode are mounted on the outer surface of the conveying belt. When the turnover plate moves to a high position, the bean products fall to the surface layer of the material from the high position, so that the bean products can be fully stirred and turned over, and the problems that when an existing stirring mechanism stirs, the effect of turning over the bean product material close to the bottom to the surface layer is weak, the temperature and humidity in the fermentation tank are not uniform, and the fermentation effect is poor are solved. The bottom material is in a high-pressure and high-temperature environment for a long time, the fermentation speed is obviously different from the surface material, and the product consistency is influenced.

The invention discloses ready-to-eat thin and crisp strong-smelling dried bean curds and a preparation method thereof, and relates to the field of bean product processing, and the preparation method comprises the steps of bean curd blank making, stinky marinating fermentation, segmented deep-frying embrittlement, vacuum tumbling for flavoring, dehydration, sterilization and packaging. The prepared dried stinky tofu is in a slice shape, has uniform surface micropores, tastes crispy and not soft, is rich and stable in flavor, has a long shelf life at normal temperature after being subjected to nitrogen packaging and pasteurization, is ready-to-eat after being opened, and is suitable for industrial large-scale production.

The utility model discloses a soybean milk making device for producing and processing bean products, and relates to the technical field of soybean milk making devices, the soybean milk making device comprises a shell, the lower end of the shell is fixedly connected with a base, the left side of the shell is fixedly connected with a supporting frame, the upper end of the supporting frame is fixedly connected with a motor, and the output end of the motor is fixedly connected with a rotating rod; the lower end of the rotating rod is fixedly connected with a rotating block, the distance between the outer side of the rotating block and the inner wall of the shell is one millimeter, the lower end of the base is provided with a filter screen, the rod wall of the rotating rod is provided with a reciprocating groove, the outer side of the reciprocating groove is in meshed connection with a lead screw nut, and the outer side of the lead screw nut is fixedly connected with a moving rod. The lower end of the moving rod is fixedly connected with a pressing plate, and a limiting assembly is arranged on the left side of the moving rod. When the pressing plate moves downwards, discharging of soybean milk is facilitated, when the pressing plate moves upwards to the upper end of the shell, soybean products can enter the lower end of the shell at the moment, and soybean milk making work can be effectively improved.

The application discloses a kind of low-salt douchi's flavor enhancement fermentation preparation process, belongs to the technical field of soy product fermentation.The process is formed by vacuum spraying coating liquid and adding modified diatomite gas-permeable water-blocking protective film, realizes water directional control;Using aspergillus oryzae, bacillus subtilis, lactobacillus plantarum inoculation in turn and gradient CO2 control, promote directional metabolism of strain;Through composite low-salt brine and osmotic pressure gradient slow rise guarantee fermentation stability, combined with sterile nitrogen microbubble two-stage anaerobic fermentation improves proteolysis efficiency;Finally, through the embedding of composite flavor lock and hydrophobic antibacterial coating treatment, with heat stability and gradient cooling realizes flavor lock and antibacterial preservation.The application can effectively inhibit moisture regain and bacterial contamination, improve amino acid nitrogen content and flavor substance type, prepare low-salt, flavor rich, shelf-stable low-salt douchi, solve the technical contradiction that douchi is easy to absorb moisture under low-salt condition, bacterial contamination and flavor substance synthesis deficiency.

The utility model provides an easy-to-clean special plastic turnover box for bean products, which comprises a cleaning structure, the cleaning structure comprises a support frame and a support plate, the outer wall of the support plate is rotatably connected with a rotating ring, the outer wall of the rotating ring is provided with a liquid outlet, the top of the rotating ring is provided with a gear ring, and the gear ring is connected with the liquid outlet. The top of the rotating ring is rotationally connected with a rotating sealing ring, and a water inlet pipe is arranged on one side of the rotating sealing ring. The cleaning structure capable of ascending and descending is arranged at the top of the turnover box structure, so that the cleaning structure can spray water into the turnover box structure, and then the water flows into the second turnover box body from the first turnover box body and is discharged through the interior of the discharging groove in one side of the second turnover box body; and therefore, residual bean product chippings in the turnover box structure can be quickly cleaned, and the turnover box structure does not need to be reversely buckled for cleaning.

The application discloses a preparation method of a seafood mushroom soy sauce, and steps of the method comprise the following steps of S1, fresh seafood mushrooms are selected as raw materials, and after being washed, water is added according to a material-liquid ratio of 1:4, the seafood mushrooms are subjected to extraction in a negative pressure extraction tank at a temperature interval of 70-80 DEG C, and residual debris and impurities of the seafood mushrooms are filtered out to obtain a seafood mushroom extract; and S2, the seafood mushroom extract is diluted in water with a water volume of 20-30% at a temperature interval of 50-55 DEG C. The application replaces soybean meal, a soybean allergen, with seafood mushroom powder, and solves the problem that soy products allergic groups will cause allergic reactions when eating soy sauce. The seafood mushrooms are dried through a gradient variable-temperature method, and the flavor of the seafood mushrooms is improved through drying. In combination with a variable-temperature fermentation process of high temperature first and then medium temperature, the flavor of a low-salt solid-state soy sauce product is significantly improved, the aroma and nutritional value of the product are improved, the product is convenient for the soy product allergic groups to eat, and the product provides a flavor soy sauce for selection for other non-allergic groups.

The application discloses a cooked slurry processing equipment in non-fermentation bean product processing, which comprises a temporary slurry storage pool, a booster motor arranged below the temporary slurry storage pool, a water supply device connected to the input end of the booster motor, a plurality of groups of cleaning nozzles arranged on the water supply pipe at the output end of the water supply device, and each group of cleaning nozzles arranged above the temporary slurry storage pool, a slurry extraction pump with the input end connected to the right side of the temporary slurry storage pool and the output end fixedly connected with a slurry input pipe, a selectable slurry cooking assembly arranged below the slurry input pipe output port, a slurry output pipe fixedly assembled on the output port of the selectable slurry cooking assembly, two groups of output ports arranged on the slurry output pipe, a cooked slurry processing equipment connected to the output port on one side of the slurry output pipe, and a cleaning water recovery pool connected to the output port on the other side of the slurry output pipe.

The utility model provides a soaking and cleaning integrated device for bean products. The soaking and cleaning integrated device comprises a main body, a top plate is detachably arranged on the main body, a cleaning cavity and a mounting cavity are formed between the main body and the top plate, a partition plate is further arranged between the cleaning cavity and the mounting cavity, and the same cleaning assembly is arranged in the cleaning cavity and the mounting cavity; a control module is further arranged on one side of the body and electrically connected with the cleaning assembly. A discharging port is further formed in the side, close to the control module, of the main body, a driving motor is further arranged between the discharging port and the control module, a partition plate is movably arranged in the discharging port, and the top of the partition plate is connected with the driving motor; a soaking assembly is further arranged on the outer side face of the discharging opening. Through the control module, the device can effectively distinguish water sources during soybean cleaning and soaking, after cleaning is completed, the control module opens the second control valve to discharge sewage, soybean pollution caused by residues is avoided, it is ensured that the cleaning water source and the soaking water source are separated, and the practicability of the device is improved.