Raw soybean milk heat exchange rapid boiling method

Abstract

The invention discloses a raw soybean milk heat exchange rapid milk boiling method. The method comprises the steps that steam and soybean milk respectively and continuously flow through two paths of cavities which are parallel, alternate and isolated from each other, steam heat is transferred to the raw soybean milk through cavity walls to be heated and cooked, cooked soybean milk flows out of andoutlet of the cavity, the steam flow and the soybean milk flow flow in the same direction or in opposite directions, used steam flows out of an outlet of the cavity to be introduced into waste heat utilization operation, the cavities are made of metal plates, the size and number of the cavity are determined according to the yield and quality requirements of produced cooked soybean milk, gate valves are arranged at an inlet and an outlet of the cavities so as to control the number of the steam and the soybean milk entering the cavities and the flowing time, and each cavity of the parallel andalternate cavities is isolated from the adjacent cavity and communicates with the adjacent cavity of the adjacent cavity. According to the method, continuous soybean milk boiling can be realized underthe condition of no material exchange, the heat efficiency is high, the loss is less, the fuel consumption is low, the production efficiency is high, no burnt soybean milk or rice crust is generated,and the soybean milk is high in quality, stable, clean and sanitary.

Description

technical field [0001] The invention relates to a technology for producing soybean products, in particular to a method for rapidly boiling raw soybean milk by heat exchange. Background technique [0002] In the existing soy product industry, whether it is to produce tofu or tofu skin, boiled soy milk is inseparable, and the traditional boiled soy milk is to put raw soy milk into a pot for boiling to make it mature. In factory production, some use steam into raw pulp to heat and cook pulp, but most of them are still cooked in large pots. Whether it is steamed or boiled in a large pot, it can only be produced intermittently. After one pot is cooked, the next pot is cooked, and the production efficiency is low. Another problem with the steam boiling method is that the steam is directly introduced into the soymilk, so it is inevitable that impurities will be mixed in, which will affect the purity and concentration of the soymilk, and even produce peculiar smells. Another disad...

AI Technical Summary

Problems solved by technology

There is still a problem in the method of steaming the milk. The steam is directly passed into the soy milk, and it is inevitable that impurities and unclean things will be mixed in, which will affect the purity and concentration of the soy milk, and even produce peculiar smell.

Another disadvantage of the existing pulping method is that the thermal efficiency is low. Regardless of whether steam pulping or large pot cooking is carried out under a relatively open condition, the heat loss is large, the fuel consumption is large, and the cost is difficult to reduce.

Therefore, the technology of existing pulping needs to be further improved

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