Rapid soybean milk making method of soybean milk maker

Abstract

The invention relates to a rapid soybean milk making method of a soybean milk maker. A cooking stage also includes the step of overflow prevention, the hot air in a pulverizer is sucked away by a sucking pump, the outside cold air rapidly enters the pulverizer via an air inlet under the difference between the outside air pressure and the air pressure in the pulverizer, the air which flows at high speed breaks rising soybean milk bubbles and decreases the surface temperature of the soybean milk liquid, so that overflow is prevented, consequently, the hot steam of cooking is sucked away by the sucking pump, the surface temperature of the soybean milk bubbles is decreased, the bubbles rapidly expand and break according to the principle of thermal expansion and contraction when the gas temperature in the bubbles is higher than the outside temperature, negative pressure is generated in the pulverizer as the hot steam is sucked away, the outside air is formed into high-speed airflow under the effect of pressure difference and is rapidly replenished into the pulverizer, the high-speed airflow also can break the bubbles of the soybean milk liquid, and thereby the efficiency of overflow prevention is increased greatly.

Description

technical field [0001] The invention relates to a pulping method, in particular to a rapid pulping method of a soybean milk machine. Background technique [0002] The anti-overflow measures of the existing soymilk machine are usually realized by using anti-overflow electrodes. When the anti-overflow electrode detects pulp foam, the heating device is controlled to stop heating, and after the natural cooling reaches a certain time, the heating device is restarted for heating. It takes a long time, and the power of the heating device should not be too large, otherwise it is easy to overflow. Reheating the soybean milk after cooling extends the cooking time, thereby prolonging the entire pulping cycle. [0003] In the prior art, it is also possible to achieve anti-overflow by blowing air to the foam of the soybean milk, but the water vapor during cooking cannot be effectively discharged, so that the effect of blowing and anti-overflow is not very good, and it cannot effectively ...

AI Technical Summary

Problems solved by technology

[0002] The anti-overflow measures of existing soymilk machines are usually implemented by using anti-overflow electrodes. When the anti-overflow electrodes detect milk foam, the heating device is controlled to stop heating, and the heating device is restarted to heat after natural cooling for a certain period of time. However, the natural cooling It takes a long time, and the power of the heating device should not be too large or it will easily overflow. Reheating the soy milk after cooling the soy milk prolongs the cooking time, thus prolonging the entire pulping cycle

[0003] In the prior art, anti-overflow is also achieved by blowing air to the froth of soybean milk. However, the water vapor during boiling cannot be effectively discharged, resulting in a poor anti-overflow effect by blowing air, and it cannot effectively shorten the time of pulping. cycle

Images