Pulping process for commercial soybean milk machine

Abstract

The invention discloses a pulping process for a commercial soybean milk machine, which belongs to the technical field of food processing and solves the technical problems that the existing commercial soybean milk machine is time-consuming in pulping, and the quality and mouthfeel of the soybean milk are bad. The pulping process provided by the invention comprises the following steps: a soybean soaking stage of heating up a water tank to a set temperature and draining water to a hopper, mixing the water and the soybeans in the hopper; a pulping stage of crushing the soybeans into serous fluid by a pulping part under the driving of a motor, and draining the serous fluid to a serous fluid barrel; a serous fluid stewing stage of heating up the serous fluid in the serous fluid barrel until the serous fluid is stewed thoroughly, wherein the mixing temperature T1 of the soybeans and water in the soybean soaking stage is not higher than 64 DEG C. The soybeans are soaked at a low temperature, so that an effect of separating protein in the soybeans within a short time is achieved, quality and mouthfeel of soybean are improved, and the pulping efficiency is improved.

Description

technical field [0001] The invention relates to a pulping method of a soybean milk machine, in particular to a pulping method of a commercial soybean milk machine. Background technique [0002] Commercial soymilk machine is a new type of professional pulping equipment, which usually adopts automatic intelligent cooking, which greatly improves work efficiency and produces standard and high-quality freshly ground soymilk. Commercial soymilk machines are widely used in franchised soymilk shops, large hotels, restaurant chains, hotels and other places. [0003] The pulping process of a commercial soybean milk machine is different from that of an ordinary household soybean milk machine. The pulping process of a household soybean milk machine is to heat the mixture of soybean material and water above 80°C and then immediately pulverize and grind it, then grind it, heat it and boil it. The integration is completed in a soy milk cup, but the high temperature of the soy material and...

AI Technical Summary

Problems solved by technology

[0003] The pulping process of a commercial soybean milk machine is different from that of an ordinary household soybean milk machine. The pulping process of a household soybean milk machine is to heat the mixture of soybean material and water above 80°C and then immediately pulverize and grind it, then grind it, heat it and boil it. The integration is completed in a soy milk cup, but the high temperature of the soy material and water mixture will seriously denature the protein, and the amount of protein precipitation will be significantly less, which will reduce the nutritional content of the soy milk and affect the taste and aroma. The gel phenomenon makes the filtration effect worse, resulting in unclean cleaning of the machine

The pulping process of the commercial soybean milk machine overcomes the above-mentioned defects. It uses low-temperature soaking of soybeans for 6-12 hours, and then carries out filtering, cleaning, crushing and pulping, and separation and boiling for pulping. The whole pulping process is cumbersome, especially in the stage of soaking beans It took a lot of time, and the low-temperature soaking made the soybeans unable to effectively inactivate the enzyme and remove the fishy smell, and the soy milk had a soy smell

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