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Method for preparing fragrant nutrient soybean milk through soybean milk making machine

A soymilk maker and soymilk technology, which is applied in applications, dairy products, milk substitutes, etc., can solve the problems of long production cycle of soymilk, enhancement of soymilk fragrance, and loss of fragrance, etc., and achieve the effect of better soymilk flavor, mellow taste and comprehensive nutrition

Active Publication Date: 2015-01-28
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing pulping method, the baked auxiliary materials are usually directly added to the soymilk machine together with the soybeans for crushing and boiling for pulping. During the long pulping process, the fragrance of the baked materials is lost, and the fragrance of the soybean milk is not due to Baking accessories are added to improve
In addition, the auxiliary materials are stored for later use after baking. The baked auxiliary materials cannot be preserved well, and the fragrance will also be lost over time.
In addition, the baking accessories and the production of soy milk are carried out separately, which makes the user's operation cumbersome, and the cycle of making soy milk is longer

Method used

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  • Method for preparing fragrant nutrient soybean milk through soybean milk making machine
  • Method for preparing fragrant nutrient soybean milk through soybean milk making machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0035] see figure 1 The schematic diagram of the soymilk machine used in the first preferred embodiment of the method for making strong-flavored nutritious soymilk, the soymilk machine 10 includes a pulping container 11, a motor 12, a crushing tool 13, a heating element 14, a baking device 15 and a control unit (not shown), the motor 12 drives the crushing tool 13 to rotate, the crushing tool 13 is located in the pulping container 11, the heating element 14 heats the pulping container 11, the motor 12, the heating element 14 and the baking device 15 are connected with the control The unit is electrically connected.

[0036] In this embodiment, the pulping container 11 is a cup body of an ordinary existing soybean milk machine.

[0037] In this embodiment, the soymilk machine 10 includes a machine head 16 which is buckled on the cup body, and the baking device 15 and the motor 12 are arranged on the machine head 16 . The baking device 15 includes a baking bin 151 with a feedi...

Embodiment approach 2

[0052] see figure 2 A schematic diagram of the soymilk maker used in the first preferred embodiment of the method for making strong-flavored nutritious soymilk. The difference between the soymilk maker 20 and the soymilk maker 10 is that the soymilk maker 20 also includes the storage assembly 21. The material storage assembly 21 includes a storage bin 211, a motor 212, and a feeding screw 213. The storage bin 211 includes a feeding opening. The feeding screw 213 is fixedly installed under the storage bin 211 and adjacent to the feeding opening. , the baking bin 151 is located below the feeding screw 213 , the motor 212 is electrically connected to the control unit, and the motor 212 drives the feeding screw 213 to rotate to drive materials from the storage bin 211 to the baking bin 151 .

[0053] In this embodiment, the storage bin 211 includes a first storage bin 2111 and a second storage bin 2112, the first storage bin 2111 includes a first discharge opening, and the second...

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Abstract

The invention relates to a method for preparing fragrant nutrient soybean milk through a soybean milk making machine. The method at least comprises the following stages: (a) a pulping stage: grinding water and materials in a pulping container and curing to obtain pulp; (b) a roasting stage: adding auxiliaries to a roasting device and roasting the auxiliaries in the roasting device; and (c) a mixing stage: after the pulping stage, adding the auxiliaries roasted in the roasting device to the pulping container. Therefore, because the roasted auxiliaries are not soaked and boiled for long time, fragrances of the auxiliaries are better reserved, so that the soybean milk is intense in aroma and more mellow in taste; in addition, by adding the auxiliaries to the soybean milk, the soybean milk is more comprehensive in nutrition and better in flavor.

Description

technical field [0001] The invention relates to a method for making soymilk, in particular to a method for making strong-flavored nutritious soymilk by using a soymilk machine. Background technique [0002] Materials such as peanuts, sesame seeds, walnuts, etc. will produce aromatic substances after roasting. Adding roasted auxiliary materials to soy milk will make the slurry more rich and mellow. In the existing pulping method, the baked auxiliary materials are usually directly added to the soymilk machine together with the soybeans for crushing and boiling for pulping. During the long pulping process, the fragrance of the baked materials is lost, and the fragrance of the soybean milk is not due to Baking accessories are added to improve. In addition, the auxiliary materials are all baked and stored for later use. The baked auxiliary materials cannot be preserved well, and the fragrance will be lost over time. In addition, the baking accessories and the production of soy ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/60
Inventor 王旭宁夏立国兰岚黄建峰
Owner JOYOUNG CO LTD
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