Soymilk Extraction with Vacuum Defoaming and Residue Recirculation
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Solution Overview
Problem
Conventional methods for producing soymilk result in low extractability and high raw-material waste due to air bubbles clogging filtration systems, leading to unstable production and flavor deterioration, and the use of defoamers compromises the health food quality.
Innovation Solution
A process and apparatus that involves heating a soybean soup, defoaming it, separating it into soymilk and bean curd refuse, and returning the liquid residue to a previous step for re-defoaming, which enhances extractability and prevents bubble overflow, allowing for high-quality soymilk production without defoamers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If natural filtration is used to prevent specks in soymilk, then soymilk quality is improved, but extractability is reduced and raw-material waste increases
Solution Approach 1:
The patent applies preliminary defoaming action before filtration by subjecting the soybean soup to vacuum treatment prior to the extraction process. This removes air bubbles that would otherwise interfere with filtration and cause clogging, enabling both high-quality speck-free soymilk and high extractability to be achieved simultaneously
2Productivity
If forcible filtration is used to increase extractability, then productivity is improved, but specks are mixed in soymilk and quality deteriorates
Solution Approach 1:
The patent applies preliminary defoaming action before filtration by subjecting the soybean soup to vacuum treatment prior to the extraction process. This removes air bubbles that would otherwise interfere with filtration and cause clogging, enabling both high-quality speck-free soymilk and high extractability to be achieved simultaneously
3Object-generated harmful factors
If defoamer is added to remove air bubbles, then bubble removal is improved, but taste deteriorates and health food quality is compromised
Solution Approach 1:
The patent replaces chemical defoamers with a physical vacuum defoaming system. By applying vacuum pressure to the soybean soup before extraction, air bubbles are removed through phase separation without requiring any chemical additives, thus preserving the natural taste and health food quality of the soymilk
Solution Approach 2:
The patent utilizes phase transition of air bubbles from dissolved state to separated state by applying vacuum pressure. The reduction in pressure causes dissolved air to come out of solution and form separable bubbles that can be removed, achieving defoaming through physical phase change rather than chemical means
4Productivity
If air bubbles are generated during extraction, then extraction process is maintained, but filtration coefficient is lowered and production stability is compromised
Solution Approach 1:
The patent applies preliminary defoaming action before filtration by subjecting the soybean soup to vacuum treatment prior to the extraction process. This removes air bubbles that would otherwise interfere with filtration and cause clogging, enabling both high-quality speck-free soymilk and high extractability to be achieved simultaneously
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach increases soymilk extractability, stabilizes production, and maintains the flavor and quality of soymilk as a health food product by preventing bubble accumulation and eliminating the need for defoamers, thus reducing production costs and waste.
Implementation Method 1
heating a soybean soup
Implementation Method 2
subjecting a heated soybean soup to primary defoaming using a defoaming unit
Implementation Method 3
defoaming a heated soybean soup
Implementation Method 4
separating a defoamed soybean soup into soymilk and bean curd refuse
Data Source
AI summary
[Task] High-quality soymilk is produced, with overflow of foam or bubbles avoided in an extracting step, and the extractability (extraction ratio) of the soymilk is simultaneously heightened.[Solving Means] An apparatus for producing soymilk includes heating units H1 and H2 for heating a soybean soup go1; a defoaming unit F for defoaming a heated soybean soup go2; an extracting unit B for separating a defoamed soybean soup go3 into soymilk Tn1, bean curd refuse Tn2 and a liquid residue Tn3; and pipe lines u11 and u12 for returning the separated liquid residue Tn3 to a position before the defoamng unit F or behind the heating unit H2 (H1) and feeding it again to the defoaming unit F, wherein the pipe lines u11 and u12 for feeding the separated liquid residue to the defoaming unit F are connected to a liquid residue discharge port B3j of the extracting unit B from which the liquid residue Tn3 having been separated is taken out. The liquid residue Tn3 is then fed forcibly to the defoaming unit F again with a transfer pump P4.