Soybean milk preparation method capable of effectively controlling false boiling of soybean milk machine

Abstract

The invention relates to a soybean milk preparation method capable of effectively controlling false boiling of a soybean milk machine. The soybean milk machine comprises a cup body, a smashing device,a heating device and an overflow prevention electrode, the smashing device is arranged in the cup body, the heating device heats the cup body, the method comprises (a) smashing stages: including a primary smashing stage and a secondary fine smashing stage, the primary smashing stage is the stage where water and materials are subjected to primary smashing, the secondary fine smashing stage is thestage where a milk liquid obtained after primary smashing is subjected to fine smashing again, a false boiling identification step is arranged between the primary smashing stage and the secondary finesmashing stage, and the false boiling identification step is the stage where the milk liquid obtained after primary smashing is heated to touch the overflow prevention electrode, and then the secondary fine smashing stage is started again. Compared with the prior art, the nutrients can be well released and the flavor can be formed, false boiling can be effectively controlled, and the smashing fineness is high.

Description

technical field [0001] The invention relates to a method for preparing soybean milk, in particular to a method for preparing soybean milk by effectively controlling false boiling in a soybean milk machine. Background technique [0002] During the pulping process of soybean milk, the formation of false boiling foam has always been a major risk factor in the pulping process. Soy milk froth is also foam, and there are three factors that affect its production: first, gas, the gas inside the slurry accumulates such as boiling to generate water vapor, or stirs and brings air into it; second, tension, the surface activity of the interface is enhanced, that is, the tension becomes smaller, and the foam Lasting; three, the air pressure, the interface temperature difference is low, the interface temperature difference is large, the internal and external air pressure is unbalanced, and the bubbles are squeezed. If the interface temperature difference is low, the foam is not easy to bur...

AI Technical Summary

Problems solved by technology

However, segmental crushing also has its disadvantages. During the crushing process, the nutrients are released quickly, and the surface active components such as saponins and phospholipids in the soybean are released, which reduces the surface activity of the soybean milk and makes it easier to foam.

The space limitation of the soybean milk machine makes the foam accumulate rapidly, which increases the risk of pulping and prolongs the pulping time of the soybean milk machine