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Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk

A soymilk maker and soymilk technology, which is applied in applications, dairy products, household appliances, etc., can solve the problems that the degree of improvement needs to be improved, and achieve the effect of improving the emulsification effect, improving the taste, and enhancing the bean flavor

Inactive Publication Date: 2011-08-10
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the previous old-fashioned soybean milk pulping method, the taste has been improved to a certain extent, but because it is still crushed first and then heated, the improvement of the concentration of soybean milk and the improvement of the taste of the pulping method still needs to be improved

Method used

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  • Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk
  • Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk
  • Originally ground soybean milk preparation method of soybean milk grinder and soybean milk grinder for preparing originally ground soybean milk

Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] Such as figure 1 As shown, the original grinding and pulping method of the soybean milk maker of the present invention includes:

[0039] (a) The first crushing stage, the first crushing stage is a process in which the motor of the soybean milk machine drives the crushing tool to crush the pulping materials, specifically, in this stage, the motor of the soybean milk machine drives the crushing While the cutter is pulverizing the pulping material, the heating component heats the material in the cup. The time of the first pulverizing stage is t2, t2≤5 minutes, and the liquid temperature of the first pulverizing stage is less than or equal to 70°C;

[0040] (b). The boiling stage, the boiling stage is a process in which the heating component of the soymilk machine heats the slurry until the slurry is cooked. Specifically, at this stage, the slurry is heated for a period of time, and then the heating is stopped After a period of time, heating is performed again. The number of c...

Embodiment 2

[0052] Such as figure 2 As shown, the original grinding and pulping method of the soybean milk maker of the present invention includes:

[0053] (a) The first crushing stage, the first crushing stage is a process in which the motor of the soymilk machine drives the crushing tool to crush the pulping materials, specifically, the first crushing stage includes the heating component to the cup The heating step of heating the material in the body and the whipping step of pulverizing the pulping material driven by the motor of the soymilk machine. The heating step is performed first, and then the whipping step is performed, cycle N1 times, N1≥1 , The liquid temperature in the first crushing stage is less than or equal to 70°C;

[0054] (b). The boiling stage, the boiling stage is a process in which the heating component of the soymilk machine heats the slurry until the slurry is cooked. Specifically, at this stage, the slurry is heated for a period of time, and then the heating is stopp...

Embodiment 3

[0062] Such as image 3 As shown, the original grinding and pulping method of the soybean milk maker of the present invention includes:

[0063] (a) The first crushing stage, the first crushing stage is a process in which the motor of the soymilk machine drives the crushing tool to crush the pulping materials, specifically, the first crushing stage includes the heating component to the cup The heating step of heating the material in the body and the whipping step of pulverizing the pulping material driven by the motor of the soymilk machine. The whipping step is performed first, and then the heating step is performed, looping N1 times, N1≥1 , The liquid temperature in the first crushing stage is less than or equal to 70°C;

[0064] (b) Heating stage, in the heating stage, the slurry is heated to a predetermined temperature T2, in this embodiment, the slurry is heated to about 90 °C;

[0065] (c). In the second crushing stage, the pulping materials are pulverized in a cycle. The pulp...

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Abstract

The invention relates to an originally ground soybean milk preparation method of a soybean milk grinder, which comprises: (a) a first grinding stage and (b) a boiling stage, wherein in the first grinding stage, materials for preparing soybean milk are ground by a grinding blade under the driving of an electric motor of the soybean milk grinder, and the liquid temperature during the first grinding stage is not more than 70 DEG C; and in the boiling stage, the soybean milk is heated by a heating component of the soybean milk grinder until the soybean milk is boiled up, and the heating component is used for persistently or interruptedly heating the materials in a cup during the first grinding stage. The soybean milk prepared according to the soybean milk preparation method has bean flavor and better mouthfeel.

Description

Technical field [0001] The invention relates to a pulping method, in particular to a pulping method of original ground soybean milk. Background technique [0002] Old-fashioned soy milk is generally made like this: first grind and crush, and then boil the milk. The old-fashioned soy milk prepared in this way contains beany flavor. The beany flavor in soy milk is produced by n-hexanal and other substances. During the pulping process, when the soybeans are crushed, the lipoxygenase and unsaturated fatty acids in the soybeans are released into the slurry, and the fat released into the slurry is oxidized Enzymes and unsaturated fatty acids react to produce n-hexanal and other substances. The content of n-hexanal and other substances in soy milk determines the intensity of the beany flavor. This old-fashioned soy milk is made by grinding and pulverizing first, smashing and boiling the milk. The ground soy milk is mixed with water and then boiled. Although the fishy smell is reduced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J31/00A47J31/44A23C11/10
Inventor 王旭宁梁家文胡枥
Owner JOYOUNG CO LTD
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