Health-preserving drink making method of a food processor

A technology of a food processing machine and a production method, which is applied in food heat treatment, beverage preparation equipment, food science, etc., and can solve the problems of reducing the use value of food materials, inactivation of functional components, and high local heat

Active Publication Date: 2021-09-28
HONGYANG HOME APPLIANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of wall-breaking and crushing, the high-speed rotating blades will generate excessive local heat in the pr...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] It needs to be explained here that the food processor used in the present invention includes a heating device, a water supply part, a vacuum pumping part, a pressure relief device, a liquid discharge part, a stirring device and a stirring cup, wherein the water supply part includes a water tank, and the heating device includes a first A heating device and a second heating device, the first heating device is used for heating the stirring cup, the second heating device is used for heating the water tank to feed water and / or steam into the stirring cup, and the vacuuming part is used for vacuumizing the stirring cup; The mixing device includes a motor and a pulverizing knife.

[0026] It can also be understood that the heating device in the food processor used in the present invention is a steam generator, which is used to heat the water in the water tank and feed water and / or steam into the mixing cup.

[0027] The food materials mentioned in the present invention refer t...

Embodiment 2

[0057] The difference between this embodiment and Embodiment 1 is that before the high-temperature infiltration stage, there is also a negative pressure water absorption stage: the vacuum pumping component vacuumizes the stirring cup to a preset vacuum degree P2, and maintains the preset vacuum degree t3 of P2 time. In this way, the food is placed in a vacuum negative pressure state, the gas in the food tissue is discharged, and the water quickly enters the cells of the food, so that the food can fully absorb water. In addition, vacuuming can also reduce the content of dissolved oxygen in the water in the cup, alleviate the oxidative denaturation of the dissolved functional ingredients, and improve the food value of the ingredients.

[0058] In this embodiment, the preset vacuum degree P2 is -80kpa˜-10kpa, and t3 is 2˜10min. There are a lot of gaps and cracks in the tissue structure of the dried ingredients. When the ingredients are soaked, the air in the gaps and cracks will...

Embodiment 3

[0067] The difference between this embodiment and the second embodiment is that, before the negative pressure water absorption stage, there is also a heating pretreatment stage: heating the water and ingredients in the mixing cup to T3, and T3 is less than 60°C. In this way, as the water temperature rises, the surface tension and viscosity of the water are reduced, the infiltration and penetration of the water into the ingredients is accelerated, the diffusion rate of the functional ingredients from the ingredients to the water and the solubility in the water are promoted, and the surface of the ingredients is also enhanced. The low-temperature soluble nutrients such as starch and protein are quickly and fully dissolved in water, so as to avoid the solidification of starch, protein and other nutrients on the surface of food materials in the subsequent high-temperature infiltration stage, hinder the dissolution of functional ingredients, and reduce the extraction rate and extract...

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PUM

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Abstract

The invention relates to a health-preserving drink making method of a food processor, the food processor comprises a heating device, a water supply part, a vacuumizing part and a stirring cup, the water supply part is used for feeding water and/or steam into the stirring cup, and the invention at least comprises the following stages: a high-temperature infiltration stage: heating water and food materials in a preset mass ratio in the stirring cup to T1, keeping the liquid temperature T1 in the stirring cup for t1 time, wherein T1 is greater than or equal to 75 DEG C; and a decompression internal sudden boiling stage: feeding water into the stirring cup by the water supply part to reduce the liquid temperature in the stirring cup to T2, then vacuumizing the stirring cup to a preset vacuum degree P1 by the vacuumizing part, so that the interior of the food material is suddenly boiled; and keeping the preset vacuum degree P1 for t2. According to the technical scheme, the functional components of the food materials can be mildly and efficiently extracted, and the drinking value of the health-preserving drink is improved.

Description

technical field [0001] The invention relates to a method for making a health drink, in particular to a method for making a health drink with a food processor. Background technique [0002] At present, the methods of making health-preserving drinks at home are concentrated on traditional methods such as decocting, brewing tea, soaking in wine, and steaming juice. Speed, but the functional ingredients in the ingredients diffuse to the surface of the ingredients and the main body of the solvent through molecular diffusion, the dissolution efficiency of the functional ingredients is low, the value of the ingredients cannot be fully utilized, and the production is time-consuming. Especially when making health-preserving drinks of Chinese medicinal materials, the heat-sensitive functional components in Chinese medicinal materials will be deactivated during the process of high-temperature decoction, reducing the drinking value of health-preserving drinks. In addition, with the pop...

Claims

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Application Information

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IPC IPC(8): A47J43/04A47J43/07A47J31/54A23L2/70
CPCA47J43/04A47J43/07A47J31/54A23L2/70A23V2002/00A23V2300/24
Inventor 朱泽春俞卓萍
Owner HONGYANG HOME APPLIANCES
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