阅读说明：本技术 一种豆浆的制作方法 (Method for preparing soybean milk ) 是由 王旭宁 郭辉 朱生博 于 2020-05-15 设计创作，主要内容包括：本发明公开了一种豆浆的制作方法,包括如下步骤：步骤1：食品加工机接收豆料和热水；步骤2：食品加工机进入密封状态；步骤3：食品加工机对豆料进行粉碎；所述食品加工机未加热豆料和热水混合物,所述豆料和热水混合物的温度在80℃以上至少维持1h。本发明的有益效果为：该豆浆制作方法无需加热即可制作出豆浆,从而避免因为加热带来的糊底或者不熟、冷却时间长等问题。(The invention discloses a method for preparing soybean milk, which comprises the following steps: step 1: the food processor receives the bean material and the hot water; step 2: the food processor enters a sealing state; and step 3: the food processor crushes the bean material; the food processor does not heat the mixture of the bean material and the hot water, and the temperature of the mixture of the bean material and the hot water is maintained above 80 ℃ for at least 1 h. The invention has the beneficial effects that: the method can prepare soybean milk without heating, thereby avoiding the problems of paste or unripe and long cooling time caused by heating.)

1. A method for preparing soybean milk is characterized in that: the method comprises the following steps:

step 1: the food processor receives the bean material and the hot water;

step 2: the food processor enters a sealing state;

and step 3: the food processor crushes the bean material;

the food processor does not heat the mixture of the bean material and the hot water, and the temperature of the mixture of the bean material and the hot water is maintained above 80 ℃ for at least 1 h.

2. The method for preparing soybean milk according to claim 1, wherein: stopping the grinding and standing the food processor while maintaining the sealing of the food processor.

3. The method for preparing soybean milk according to claim 2, wherein the method comprises the following steps: the temperature of the mixture of bean material and hot water is 90-95 deg.C when the pulverization is stopped.

4. The method for preparing soybean milk according to claim 1, wherein: the food processor is sealed until the temperature of the mixture of the bean material and the hot water is not higher than 50 ℃, and then sealing is finished.

5. The method for preparing soybean milk according to claim 1, wherein: the temperature of the mixture of the bean material and hot water after the bean material is crushed into the bean material with the average grain diameter of d1 is maintained for at least 1h above 80 ℃, and d1 is more than or equal to 0.3mm and less than or equal to 3 mm.

6. The method for preparing soybean milk according to claim 1, wherein: the maximum temperature reduction speed of the mixture of the bean material and the hot water is not more than 15 ℃/h.

7. The method for preparing soybean milk according to claim 1, wherein: the maximum size of the food processor was L1, the capacity of the food processor was L2, L1/L2=0.6-0.9: 1.

8. The method for preparing soybean milk according to claim 1, wherein the method comprises the following steps: the food processor is crushed again before sealing.

9. The method for preparing soybean milk according to claim 1, wherein the method comprises the following steps: the weight ratio of the bean material to the hot water is 0.05-0.1: 1.

10. The method for preparing soybean milk according to claim 1, wherein the method comprises the following steps: the food processor comprises a cup body, a crushing knife, a motor and a movable power supply, wherein the cup body is used for containing bean materials and hot water and forming a sealed processing space, the crushing knife extends into the cup body and is used for crushing the bean materials, the motor is used for driving the crushing knife to rotate, and the movable power supply is used for supplying power to the motor.

Technical Field

The invention relates to a food processing technology, in particular to a method for preparing soybean milk.

Background

At present, the processes for making soybean milk of the soybean milk machines on the market can be roughly divided into two types. One of them is:

step 1: mixing the five cereals with water, and heating;

step 2: when the water temperature reaches a certain temperature (generally 85-100 ℃), the primary crushing is started;

and step 3: the crushing and the heating are alternately carried out;

and 4, step 4: and (5) decocting to finish the preparation.

The other is as follows:

step 1: soaking the five cereals for more than 12 h;

step 2: cooking the five cereals;

and step 3: pulping;

and 4, step 4: and (5) decocting to finish the preparation.

The two methods for preparing soybean milk have the main problems that:

in the preparation process, both processes need to be subjected to a boiling stage, so that heating is necessary. On one hand, the paste bottom can be generated when the heating time is too long, the heating temperature is too high or the stirring is not uniform, and then substances harmful to human bodies are generated; on the other hand, the soybean milk is not cooked due to too short heating time or too low heating temperature, and trypsin inhibitors in the raw soybean milk are toxic substances, so that adverse reactions and even poisoning of a human body are easily caused; in addition, the temperature of the heated soybean milk is high, and the soybean milk needs to be cooled for a long time to be eaten.

Disclosure of Invention

The invention aims to provide a method for preparing soybean milk. The method can prepare soybean milk without heating, thereby avoiding the problems of paste or unripe and long cooling time caused by heating.

The technical purpose of the invention is realized by the following technical scheme:

a method for preparing soybean milk comprises the following steps:

step 1: the food processor receives the bean material and the hot water;

step 2: the food processor enters a sealing state;

and step 3: the food processor crushes the bean material;

the food processor does not heat the mixture of the bean material and the hot water, and the temperature of the mixture of the bean material and the hot water is maintained above 80 ℃ for at least 1 h.

By adopting the technical scheme, the application environment of the food processor is generally a household living environment, so that the external temperature of the food processor is generally room temperature, which can be regarded as 25 ℃, and is lower than the temperature of hot water. At this time, when the bean material and the hot water are added to the food processor, the bean material and the hot water form a mixture, and a temperature difference is formed between the inside and the outside of the food processor, thereby starting heat transfer. The difference between the internal and external temperature of the food processor is initially high, and in the case of a food processor that does not heat the mixture of beans and hot water, the temperature inside the food processor decreases as heat transfer proceeds, while the external temperature is substantially constant, so that the difference between the internal and external temperature of the food processor decreases. According to fourier's law, the greater the temperature difference, the faster the heat transfer. Therefore, the temperature inside the food processor is lowered at a high speed in the initial stage, and the lowering speed is gradually lowered with the passage of time. And remains sealed after the addition of the legume and hot water to maximize the resistance to heat transfer between the interior and exterior of the food processor.

Under the condition that the mixture of the bean material and the hot water is not heated by the food processor, the temperature of the mixture of the bean material and the hot water is maintained for at least 1h above 80 ℃, so that the trypsin inhibitor in the bean material can be completely destroyed, and adverse reactions and even poisoning to a human body are avoided. At the same time, the temperature of the mixture of the bean material and the hot water is maintained above 80 ℃ for at least 1h, while the maximum temperature of the added hot water is generally 100 ℃. In other words, the average cooling rate of the mixture of the bean material and the hot water is not more than 20 ℃/h above 80 ℃. The cooling rate of the mixture of the bean material and the hot water is the performance of the food processor under the influence of the sealing performance of the food processor, the processing state of the food processor, the initial temperature of the hot water, the weight ratio of the bean material and the hot water and the heat transfer rate of the bean material and the hot water. From the above analysis, the average cooling rate of the mixture of bean material and hot water at 80 ℃ is higher than that at 45-80 ℃, so that the mixture of bean material and hot water is cooled from 80 ℃ to 45 ℃ for not less than 1.5h, that is, the time of the mixture of bean material and hot water at 45 ℃ is up to 2.5h, but actually it is up to 7-8 h. During this time period, the bean material can continuously absorb heat from the hot water to be cooked.

During the cooking of the bean material, on the one hand, the bean material absorbs heat from the hot water, so that the temperature of the mixture of the bean material and the hot water is lower than that of the added hot water, and on the other hand, heat transfer between the inside and the outside of the food processor is always in progress, so that the temperature of the mixture of the bean material and the hot water is further lower than that of the added hot water. Finally, when the bean material is cured, the temperature of the mixture of the bean material and the hot water is far lower than that of the added hot water, so that the bean material can be directly drunk without cooling after the bean material is manufactured. The heat transfer between the bean material and the hot water is utilized to realize the curing of the bean material, and the problems of bottom pasting or undercooking and long cooling time caused by the curing of the bean material by heating are avoided.

The invention is further configured to: stopping the grinding and standing the food processor while maintaining the sealing of the food processor.

By adopting the technical scheme, at the moment, the crushing time is shorter than the sealing time. If the crushing time is equal to the sealing time, it means that the crushing needs to be performed all the time during the whole process. And smash always, can lead to the energy loss on the one hand, increase crushing sword wearing and tearing, the noise of crushing in-process also can let people feel uncomfortable, and on the other hand originally the air is as hot bad conductor, can play the effect that hinders the heat transfer of food preparation machine inside and outside. The mixture of the bean material and the hot water can be continuously contacted with the air in the food processor in the crushing process, which is equivalent to enhancing the heat transfer between the inside and the outside of the food processor, thereby influencing the heat absorption of the hot water by the bean material. In other words, the time period for crushing is less than the time period for sealing, and the food processor is allowed to stand during the sealing process, thereby not only weakening the heat transfer between the inside and the outside of the food processor and enabling the bean material to absorb the heat of the hot water as much as possible, but also reducing the energy consumption and the abrasion of the crushing knife.

The invention is further configured to: the temperature of the mixture of bean material and hot water is 90-95 deg.C when the pulverization is stopped.

Through adopting above-mentioned technical scheme, crushing purpose is in order to increase the area of contact of beans material and hot water for beans material absorbs the heat from the hot water. However, during the grinding process, the mixture of the bean material and the hot water is continuously contacted with the air in the food processor, which is equivalent to enhancing the heat transfer between the inside and the outside of the food processor. The crushing time is too long, but the bean material is not beneficial to absorbing heat from hot water. The temperature of the mixture of the crushed bean material and the hot water is controlled to be 90-95 ℃, so that the contact area of the bean material and the hot water can be increased, the bean material can absorb heat in the hot water quickly, and the heat transfer between the inside and the outside of the food processor can be reduced, thereby ensuring that the bean material can absorb heat from the hot water.

The invention is further configured to: the food processor is sealed until the temperature of the mixture of the bean material and the hot water is not higher than 50 ℃, and then sealing is finished.

Through adopting above-mentioned technical scheme, the temperature of beans material and hot water mixture is higher than 50 ℃, and sealing time is shorter on the one hand, is unfavorable for the beans material fully to absorb the heat and carry out the curing, and on the other hand high temperature can produce harm to oral cavity and esophagus surface mucous membrane. The sealing is finished at the temperature of not higher than 50 ℃, so that the curing of the bean material can be ensured, the damage to the oral cavity and the esophagus can be avoided after the sealing is finished, and people can drink the bean material instantly without waiting for the cooling of the bean material.

The invention is further configured to: the temperature of the mixture of the bean material and hot water after the bean material is crushed into the bean material with the average grain diameter of d1 is maintained for at least 1h above 80 ℃, and d1 is more than or equal to 0.3mm and less than or equal to 3 mm.

By adopting the technical scheme, the d1 is less than 0.3mm, which means that the particle size of the bean material after primary crushing is too small, and the texture of the bean material is still hard because the bean material just contacts with hot water. However, the crushing of such a particle size causes a large damage to the crushing blade. d1 > 3mm means that the particle size of the bean material after primary crushing is too large, which results in a small contact area between the bean material and hot water, and is not favorable for the bean material to absorb heat from the hot water so that the trypsin inhibitor is completely destroyed to realize aging. D1 is not less than 0.3mm and not more than 3mm, so that the contact area of the bean material and hot water can be increased, the purpose of curing the bean material by absorbing heat from water can be met, and the damage to the blade can be reduced.

The invention is further configured to: the maximum temperature reduction speed of the mixture of the bean material and the hot water is not more than 15 ℃/h.

By adopting the technical scheme, the heat transfer between the bean material and the hot water and the heat transfer between the inside and the outside of the food processor are synchronously carried out in the whole processing process. The heat transfer rate between the beans and the hot water decreases and the heat transfer rate between the inside and the outside of the food processor increases, eventually resulting in a decrease in the amount of heat absorbed by the beans. Otherwise, the heat absorbed by the bean material is increased. The maximum temperature drop rate of the mixture of the bean material and the hot water in the food processor is not more than 15 ℃/h, which means that the temperature drop rate of the mixture of the bean material and the hot water at the beginning of the food processor is not more than 15 ℃/h. At this time, the temperature of the mixture of the bean material and the hot water in the food processing machine can be maintained above 45 ℃ for not less than 3 hours, and can generally reach 7-8 hours practically. During this time period, the bean material can continuously absorb heat from the hot water to be cooked. If the maximum temperature drop speed of the mixture of the bean material and the hot water in the food processing machine is more than 15 ℃/h, the maximum temperature drop speed means that the heat transfer between the inside and the outside of the food processing machine is accelerated, so that the heat which can be absorbed by the bean material from the hot water in the same time is reduced, and finally, the bean material cannot absorb enough heat to meet the requirement of curing. With the increase of the sealing and insulating properties of the material of the food processor, the heat transfer inside and outside the food processor can be further slowed down.

The invention is further configured to: the maximum size of the food processor is L1, the capacity of the food processor is L2, and L1/L2 is 0.6-0.9: 1.

By adopting the technical scheme, L1/L2 is less than 0.6, which means that the maximum pulping amount of the food processor is small, and the requirement of people for the pulping amount cannot be met at the moment. L1/L2 is more than 0.9, the space above the liquid surface in the food processor is smaller, and the air is less. While air is a poor conductor of heat, less air means increased heat transfer between the interior and exterior of the food processor, reducing thermal insulation. The ratio of L1/L2 is 0.6-0.9:1, which not only can meet the requirement of the pulping amount, but also can keep as much air as possible, weaken the heat transfer between the inside and the outside of the food processor and enhance the heat preservation performance.

The invention is further configured to: the food processor is crushed again before sealing.

By adopting the above technical scheme, for convenience of description, the first pulverization is named as primary pulverization, and the second pulverization is named as secondary pulverization. The bean material is subjected to primary crushing and secondary crushing in sequence. After the primary crushing, the contact area of the bean material and the hot water is increased, and the speed of curing the bean material by absorbing heat from the hot water is accelerated. The bean material is then continuously cooked by absorbing heat from the hot water. After the secondary crushing, the bean material is finer and smoother, and the taste is better. And during secondary crushing, the bean materials are softened after absorbing heat, so that the bean materials are easily crushed under the action of the crushing knife, and the abrasion of the blade and the consumption of energy are reduced.

The invention is further configured to: the weight ratio of the bean material to the hot water is 0.05-0.1: 1.

By adopting the technical scheme, the weight ratio of the bean material to the hot water is more than 0.1:1, which means that the ratio of the bean material is increased, the heat required by the curing of the bean material is increased, and the heat required by the curing of the bean material is reduced, so that the requirement of the curing of the bean material cannot be met. A weight ratio of soy material to hot water of less than 0.01: 1 means that the resulting slurry is too thin and affects mouthfeel. The weight ratio of the bean material to the hot water is 0.05-0.1:1, so that the bean material can meet the curing requirement, the slurry concentration is proper, and the taste is mellow.

The invention is further configured to: the food processor comprises a cup body, a crushing knife, a motor and a movable power supply, wherein the cup body is used for containing bean materials and hot water and forming a sealed processing space, the crushing knife extends into the cup body and is used for crushing the bean materials, the motor is used for driving the crushing knife to rotate, and the movable power supply is used for supplying power to the motor.

Through adopting above-mentioned technical scheme, the power need not to satisfy the beans material heating needs, only need drive smash the sword and rotate crushing beans material can. The power supply can adopt a replaceable battery or a USB charging mode capable of storing electric energy, so that the limitation of a socket is not needed, and the application convenience is greatly improved.

Drawings

FIG. 1 is a schematic structural view of example 1 of the present invention;

FIG. 2 is a schematic structural diagram of example 2 of the present invention;

FIG. 3 is a graph showing the temperature change of a mixture of bean material and hot water in example 3 of the present invention.

Reference numerals: 1. a host; 2. a cup body; 3. a housing; 4. a motor; 5. a circuit board; 6. a power source; 7. a crushing knife; 8. a cup bottom; 9. a seal ring; 10. and (4) a cup mouth.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

Example 1

Referring to fig. 1, a food processor includes a main body 1 and a cup body 2 mounted on the main body 1. The main body 1 comprises a machine shell 3, a motor 4 positioned in the machine shell 3, a circuit board 5 for controlling the motor 4 to rotate and a movable power supply 6 for supplying power to the circuit board 5 and the motor 4. The power supply 6 does not need to meet the requirement of bean material heating, and only needs to drive the crushing cutter 7 to rotate to crush the bean materials. The power supply 6 can adopt a replaceable battery or a USB charging mode capable of storing electric energy, so that the limitation of a socket is not needed, and the application convenience is greatly improved. The motor 4 is connected with a crushing knife 7 extending into the cup body 2, and the crushing knife 7 is close to the cup bottom 8 of the cup body 2. The contact part of the shell 3 and the cup body 2 is provided with a sealing ring 9, so that the shell 3 and the cup body 2 form a sealed processing space.

Example 2

Referring to fig. 2, embodiment 2 is different from embodiment 1 in that the crushing blade 7 is close to the rim 10 of the cup body 2 and the casing 3 can be stably placed on a plane.

Example 3

A method for preparing soybean milk comprises the following steps:

step 1: the cup body receives bean materials with the average grain diameter of 6mm and hot water, the cup body is screwed into the host until the cup body cannot be screwed further, and the shell and the cup body extrude the sealing ring, so that a sealed processing space is formed by the shell and the cup body.

The temperature of the hot water is 95-100 deg.C, and the preferred embodiment is 95 deg.C. If the temperature of the hot water to be added is lower than 95 ℃, the time for maintaining the temperature of the mixture of the bean material and the hot water at 45 ℃ or higher is inevitably shortened, which corresponds to a decrease in the amount of heat that the bean material can absorb from the hot water, resulting in difficulty in aging the bean material. The temperature of the added hot water is higher than 100 ℃, and the hot water can be realized in a state of needing pressurization, so the cost is higher. The temperature of the added hot water is 95-100 ℃, which not only can meet the requirement of curing the bean material, but also can reduce the cost as much as possible and is easy to realize. The weight ratio of the bean material to the hot water is 0.05-0.1: 1. In the embodiment, the preferred bean material is soybeans, the weight of the soybeans is 18g, the weight of the hot water is 230g, and the weight ratio of the soybeans to the hot water is 0.078: 1. If the weight ratio of the bean material to the hot water is more than 0.1:1, the weight ratio of the bean material to the hot water is increased, the heat required by the curing of the bean material is increased, and the heat required by the curing of the bean material is reduced, so that the requirement of the curing of the bean material cannot be met. A weight ratio of soy material to hot water of less than 0.01: 1 means that the resulting slurry is too thin and affects mouthfeel. The weight ratio of the bean material to the hot water is 0.05-0.1:1, so that the bean material can meet the curing requirement, the slurry concentration is proper, and the taste is mellow.

Step 2: performing primary grinding, wherein the average particle size after primary grinding is d1, d1 is more than or equal to 0.3mm and less than or equal to 3mm, and the temperature of the mixture of the bean material and hot water after grinding is 90-95 ℃. d1 < 0.3 means that the particle size of the soybean material after the primary grinding is too small, and the texture of the soybean material is still hard since the soybean material is just in contact with hot water. However, the crushing of such a particle size causes a large damage to the crushing blade. d1 > 3mm means that the particle size of the bean material after primary crushing is too large, which results in a small contact area between the bean material and hot water, and is not favorable for the bean material to absorb heat from the hot water so that the trypsin inhibitor is completely destroyed to realize aging. D1 is not less than 0.3mm and not more than 3mm, so that the contact area of the bean material and hot water can be increased, the purpose of curing the bean material by absorbing heat from water can be met, and the damage to the blade can be reduced.

The purpose of primary crushing is to increase the contact area between the bean material and the hot water and accelerate the absorption of heat from the hot water by the bean material. However, during the primary crushing process, the mixture of the bean material and the hot water may be continuously contacted with the air in the food processor, which is equivalent to enhancing the heat transfer between the inside and the outside of the food processor. The primary crushing time is too long, but the bean material is not beneficial to absorbing heat from hot water. The temperature of the mixture of the bean material and the hot water after the primary crushing is controlled to be 90-95 ℃, so that the contact area of the bean material and the hot water can be increased, the heat absorption of the bean material in the hot water is accelerated, the heat transfer between the inside and the outside of the food processor can be reduced, and the bean material can be ensured to absorb the heat from the hot water.

In this example, it is preferable that the motor speed at the time of the primary pulverization is controlled to 17000rad/min, the primary pulverization is controlled to 3min, d1 is 1.5mm after the primary pulverization, and the temperature of the mixture of the bean material and the hot water is controlled to 94 ℃.

And step 3: standing until the temperature of the mixture of the bean material and the hot water is 45-50 ℃.

This example is preferably carried out by allowing to stand until the temperature of the mixture of the bean material and the hot water is 48 ℃. When the temperature is lower than 45 ℃, the temperature is too low, the strong flavor of the bean material cannot be embodied when the bean material is drunk, and the taste is not good. Above 50 ℃, on the one hand, the temperature is too high, can produce harm to oral cavity and esophagus surface mucous membrane, on the other hand, the sealing time is shorter, is unfavorable for beans material fully to absorb the heat and carry out the curing. Sealing is finished after the temperature is 45-50 ℃, so that the thick fragrance of the bean material can be kept, a better taste can be obtained, the harm to the oral cavity and the esophagus can be avoided, and the curing of the bean material is ensured. Meanwhile, after finishing sealing, people can drink immediately without waiting for cooling.

And 4, step 4: controlling the rotation speed of the motor to be 17000rad/min, and performing secondary crushing for 3 min.

Wherein the maximum pulping amount of the cup body is L1, the capacity is L2, and the ratio of L1/L2 is 0.6-0.9: 1. This embodiment is preferred to have L1/L2 equal to 0.8: 1. L1/L2 < 0.6 means that the maximum amount of pulp made by the food processor is small, and the demand of people for the amount of pulp made cannot be met. L1/L2 is more than 0.9, the space above the liquid surface in the food processor is smaller, and the air is less. While air is a poor conductor of heat, less air means increased heat transfer between the interior and exterior of the food processor, reducing thermal insulation. The ratio of L1/L2 is 0.6-0.9:1, which not only can meet the requirement of the pulping amount, but also can keep as much air as possible, weaken the heat transfer between the inside and the outside of the food processor and enhance the heat preservation performance. Referring to fig. 3, it can be seen that when the mixture of the bean material and the hot water is not heated in the food processor, the mixture of the bean material and the hot water is maintained at 80 ℃ for 1 hour or more, so that the trypsin inhibitor in the bean material can be completely destroyed, and adverse reactions and even poisoning to human bodies can be avoided. The maximum temperature reduction speed of the mixture of the bean material and the hot water is 15 ℃/h. The cooling rate of the mixture of the bean material and the hot water is the performance of the food processor under the influence of the sealing performance of the food processor, the processing state of the food processor, the initial temperature of the hot water, the weight ratio of the bean material and the hot water and the heat transfer rate of the bean material and the hot water. The heat transfer between the legume and the hot water is synchronized with the heat transfer between the interior and the exterior of the food processor throughout the processing process. The heat transfer rate between the beans and the hot water decreases and the heat transfer rate between the inside and the outside of the food processor increases, eventually resulting in a decrease in the amount of heat absorbed by the beans. Otherwise, the heat absorbed by the bean material is increased. The maximum temperature drop rate of the mixture of the bean material and the hot water in the food processor is not more than 15 ℃/h, which means that the temperature drop rate of the mixture of the bean material and the hot water at the beginning of the food processor is not more than 15 ℃/h. At this time, the temperature of the mixture of the bean material and the hot water in the food processing machine can be maintained above 45 ℃ for not less than 3 hours, and can generally reach 7-8 hours practically. During this time period, the bean material can continuously absorb heat from the hot water to be cooked. If the maximum temperature drop speed of the mixture of the bean material and the hot water in the food processing machine is more than 15 ℃/h, the maximum temperature drop speed means that the heat transfer between the inside and the outside of the food processing machine is accelerated, so that the heat which can be absorbed by the bean material from the hot water in the same time is reduced, and finally, the bean material cannot absorb enough heat to meet the requirement of curing. With the increase of the sealing and insulating properties of the material of the food processor, the heat transfer inside and outside the food processor can be further slowed down.

If the crushing time is equal to the sealing time, it means that the crushing needs to be performed all the time during the whole process. And smash always, can lead to the energy loss on the one hand, increase crushing sword wearing and tearing, the noise of crushing in-process also can let people feel uncomfortable, and on the other hand originally the air is as hot bad conductor, can play the effect that hinders the heat transfer of food preparation machine inside and outside. The mixture of the bean material and the hot water can be continuously contacted with the air in the food processor in the crushing process, which is equivalent to enhancing the heat transfer between the inside and the outside of the food processor, thereby influencing the heat absorption of the hot water by the bean material. In other words, the time period for crushing is less than the time period for sealing, and the food processor is allowed to stand during the sealing process, thereby not only weakening the heat transfer between the inside and the outside of the food processor and enabling the bean material to absorb the heat of the hot water as much as possible, but also reducing the energy consumption and the abrasion of the crushing knife.

The bean material is subjected to primary crushing, standing and secondary crushing in sequence. After the primary crushing, the contact area of the bean material and the hot water is increased, and the speed of curing the bean material by absorbing heat from the hot water is accelerated. During the standing process, the bean material continuously absorbs heat from the hot water for curing. At this time, the air in the food processor plays a role of blocking heat transfer between the inside and the outside of the food processor, and is beneficial to the bean material to absorb heat from the hot water. After the secondary crushing, the bean material is finer and smoother, and the taste is better. And during secondary crushing, the bean materials are softened after absorbing heat, so that the bean materials are easily crushed under the action of the crushing knife, and the abrasion of the blade and the consumption of energy are reduced.

The environment in which the food processor is used is generally a domestic environment, and therefore the external temperature of the food processor is generally room temperature, which can be considered as 25 ℃, lower than the temperature of hot water. At this time, when the bean material and the hot water are added to the food processor, the bean material and the hot water form a mixture, and a temperature difference is formed between the inside and the outside of the food processor, thereby starting heat transfer. The difference between the internal and external temperature of the food processor is initially high, and in the case of a food processor that does not heat the mixture of beans and hot water, the temperature inside the food processor decreases as heat transfer proceeds, while the external temperature is substantially constant, so that the difference between the internal and external temperature of the food processor decreases. According to fourier's law, the greater the temperature difference, the faster the heat transfer. Therefore, the temperature inside the food processor is lowered at a high speed in the initial stage, and the lowering speed is gradually lowered with the passage of time. And remains sealed after the addition of the legume and hot water to maximize the resistance to heat transfer between the interior and exterior of the food processor.

During the cooking of the bean material, on the one hand, the bean material absorbs heat from the hot water, so that the temperature of the mixture of the bean material and the hot water is lower than that of the added hot water, and on the other hand, heat transfer between the inside and the outside of the food processor is always in progress, so that the temperature of the mixture of the bean material and the hot water is further lower than that of the added hot water. Finally, when the bean material is cured, the temperature of the mixture of the bean material and the hot water is far lower than that of the added hot water, so that the bean material can be directly drunk without cooling after the bean material is manufactured. The heat transfer between the bean material and the hot water is utilized to realize the curing of the bean material, and the problems of bottom pasting or undercooking and long cooling time caused by the curing of the bean material by heating are avoided.

Comparative example 1

A method for preparing soybean milk comprises the following steps:

step 1: adding 18g of soybeans with the average particle size of 6mm and 230g of hot water at the temperature of 95 ℃ into the cup body, screwing the cup body into the host until the cup body cannot be screwed further, and extruding the sealing ring by the shell and the cup body to form a sealed processing space between the shell and the cup body;

step 2: standing until the temperature of the mixture of the bean material and the hot water is 48 ℃;

and 4, step 4: controlling the rotation speed of the motor to 17000rad/min, and crushing for 6 min.

Wherein the maximum pulping amount of the cup body is L1, the capacity is L2, and L1/L2 is 0.8: 1.

Comparative example 2

A method for preparing soybean milk comprises the following steps:

step 1: adding 18g of soybeans with the average particle size of 6mm and 230g of hot water at the temperature of 95 ℃ into the cup body, screwing the cup body into the host until the cup body cannot be screwed further, and extruding the sealing ring by the shell and the cup body to form a sealed processing space between the shell and the cup body;

step 2: controlling the rotation speed of a motor to be 17000rad/min, and crushing for 6 min;

and step 3: standing until the temperature of the mixture of the bean material and the hot water is 48 ℃.

Wherein the maximum pulping amount of the cup body is L1, the capacity is L2, and L1/L2 is 0.8: 1.

The soymilk obtained in example 3, comparative example 1 and comparative example 2 was tested

	Characterization of urease	Degree of cooking	Average particle diameter/. mu.m
				Example 3	Negative of	Is cooked thoroughly	226.2
Comparative example 1	Strong positive	Uncooked	-
				Comparative example 2	-	-	336

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications without inventive contribution to the present embodiment as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.