阅读说明：本技术 一种豆浆机的制浆方法 (Pulping method of soybean milk machine ) 是由 朱泽春 郑钢英 朱生博 王韩 于 2021-09-15 设计创作，主要内容包括：本申请涉及豆浆制备方法技术领域,公开了一种豆浆机的制浆方法,该制浆方法包括粗粉碎阶段：快速加热浆液至液温T1并且以转速R1＝2500-6000rpm粉碎物料,并使浆液上层产生泡沫；快速升温阶段：以平均升温速率K2快速加热浆液至碰防或至液温T2＝95℃,其中,2.5℃/min≤K2≤4.5℃/min；熬煮阶段：对浆液进行加热熬煮,维持熬煮时长t3≥6min。本申请通过控制粗粉碎速度,利用泡沫和平稳的打浆,避免氧气与脂肪氧化酶的接触,从而降低豆腥味的生成；在快速升温阶段,以较快的速度跳过致腥物质生成量较高的温度区间,进一步减少豆腥味的产生；熬煮阶段将脂肪氧化酶灭活,实现去腥目的,固化当前豆浆风味,还可以将粗粉碎溶出的蛋白质变性,生成豆皮,保证豆浆鲜醇的风味。(The application relates to the technical field of soybean milk preparation methods, and discloses a soybean milk making method of a soybean milk machine, which comprises a coarse grinding stage: rapidly heating the slurry to a liquid temperature T1 and crushing the materials at a rotating speed R1 ═ 2500-; a rapid temperature rise stage: rapidly heating the slurry at an average heating rate K2 until the temperature of the slurry is raised to a collision prevention temperature or a liquid temperature T2-95 ℃, wherein K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min; and (3) a boiling stage: heating and decocting the serous fluid, and keeping the decocting time t3 to be more than or equal to 6 min. The method has the advantages that the coarse crushing speed is controlled, foam and stable pulping are utilized, contact between oxygen and lipoxidase is avoided, and therefore the generation of beany flavor is reduced; in the rapid heating stage, skipping the temperature interval with higher generation amount of the fishy substances at a higher speed, and further reducing the generation of beany flavor; in the boiling stage, lipoxidase is inactivated to remove fishy smell, the flavor of the current soybean milk is solidified, and the coarsely crushed and dissolved protein can be denatured to generate soybean hulls, so that the fresh and mellow flavor of the soybean milk is ensured.)

1. A pulping method of a soybean milk machine is characterized by comprising the following steps:

a coarse crushing stage: rapidly heating the slurry to a liquid temperature T1 and crushing the materials at a rotating speed R1 ═ 2500-;

a rapid temperature rise stage: rapidly heating the slurry at an average heating rate K2 until the temperature of the slurry is raised to a collision prevention temperature or a liquid temperature T2-95 ℃, wherein K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min;

and (3) a boiling stage: heating and decocting the serous fluid, and keeping the decocting time t3 to be more than or equal to 6 min.

2. The soymilk making method of a soymilk maker according to claim 1, characterized in that the T1 is not less than 80 ℃ in the coarse grinding stage, and the average heating rate K1 is not less than 6 ℃/min in the stage.

3. The soymilk making method of a soymilk maker according to claim 1, characterized in that the heating time t1 is kept less than or equal to 10min in the coarse grinding stage.

4. The soymilk making method of a soymilk maker according to claim 2 or 3, characterized in that the coarse grinding stage adopts a mode of beating for 4-10 seconds and stopping for 4-10 seconds to intermittently grind.

5. The soymilk making method of a soymilk maker according to claim 1, characterized in that in said coarse grinding stage, the temperature rise and grinding are carried out simultaneously.

6. The soymilk making method of a soymilk maker according to claim 1, characterized in that the temperature rise time t2 of the rapid temperature rise stage is less than or equal to 7 min.

7. The soymilk making method of a soymilk maker according to claim 6, characterized in that in the rapid temperature rise stage, intermittent crushing is carried out by pulping for 2-4 seconds and stopping for 4-8 seconds.

8. The soymilk making method of a soymilk maker according to claim 1, characterized in that in the boiling stage, t3 is more than or equal to 10min and less than or equal to 20 min; the boiling stage is accompanied by stirring action and the boiling temperature T3 satisfies: t3 is more than or equal to 96 ℃ and less than or equal to 100 ℃.

9. The soymilk making method of a soymilk maker according to claim 1, characterized in that it further comprises a fine grinding stage, a soymilk boiling stage and a rapid cooling stage after said boiling stage.

10. The soymilk making method of a soymilk maker according to claim 9, characterized in that the average rotating speed R4 of the fine grinding stage is 13000-15000 rpm.

Technical Field

The application relates to the technical field of soybean milk preparation methods, in particular to a soybean milk making method of a soybean milk machine.

Background

The stone-milled soybean milk is a traditional ancient method for preparing the soybean milk, and the key steps for generating the flavor of the soybean milk are that wet soybeans are soaked and a grinding mode of stone-milling slow grinding is adopted. When the stone mill rotates slowly, the beans mixed with water are crushed by gravity continuously, and nutrients in cells flow out. In addition, the grinding process is kept at a low temperature, and soluble nutrients such as protein can keep activity and small denaturation, so that the content of the soluble substances in the finished product is high. Meanwhile, as the stone mill rotates slowly, the contact between the lipoxidase and oxygen is less, and the phenomenon that the beany flavor substances are generated too much to cause overlarge fishy flavor is avoided, so that the soybean milk has fresh and mellow flavor.

However, the temperature setting and the crushing rotating speed of the existing soybean milk machine are not reasonable enough, so that the flavor of the fresh alcohol ancient method ground by the traditional stone mill is difficult to restore. For example, the invention patent with the publication number of CN101869147A discloses a pulping method, which comprises a coarse crushing stage, a temperature-raising and fishy-smell-causing stage, a fine crushing stage and a boiling stage, wherein the liquid temperature in the coarse crushing stage is T1, and T1 is less than or equal to 70 ℃. The pulping method mainly achieves the purpose of fishy smell through the setting of the crushing temperature, can solve the problem of over-light beany flavor, but can have the problems of over-heavy beany flavor and low content of soluble protein and other nutrient substances, so that the flavor of fresh alcohol and ancient method ground by the traditional stone mill cannot be restored.

Disclosure of Invention

The application aims to provide a soybean milk making method of a soybean milk machine, which is used for solving the problem that the existing soybean milk making method is insufficient in fresh and mellow flavor due to the fact that the soybean smell is too heavy and nutrient substances are insufficient.

In order to achieve the above object, the present application provides a method for making soymilk of a soymilk maker, comprising:

a coarse crushing stage: rapidly heating the slurry to a liquid temperature T1 and crushing the materials at a rotating speed R1 ═ 2500-; a rapid temperature rise stage: rapidly heating the slurry at an average heating rate K2 until the temperature of the slurry is raised to a collision prevention temperature or a liquid temperature T2-95 ℃, wherein K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min; and (3) a boiling stage: heating and decocting the serous fluid, and keeping the decocting time t3 to be more than or equal to 6 min.

The soybean milk making method of the soybean milk machine provided by the application comprises the steps of grinding a soybean material at a low speed by a grinding knife at a coarse grinding stage at R1 to ensure that the soybean material is broken into uniform small soybean blocks in the temperature rising process, fully releasing protein in the soybean into a soybean milk before the denaturation temperature, increasing the content of soluble protein in the soybean milk, namely improving the nutrient substances of the soybean milk, providing a basis for generating fragrant substances during subsequent heating, and dissolving lipoxygenase in the soybean material by adopting low-speed grinding at R1-, thereby realizing low-speed low-oxygen pulverization, effectively avoiding the contact of oxygen and lipoxidase, and reducing the generation of beany flavor; and moreover, a large amount of foams are generated on the upper layer of the soybean milk by heating and low-speed crushing, the probability of the foams being crushed slowly by stirring is reduced, the foams are gradually accumulated to isolate the air in the upper cavity of the cup body of the soybean milk machine from the soybean material, the contact between oxygen and the lipoxygenase released by crushing is effectively avoided, and the generation of beany flavor substances is reduced. Moreover, R1-.

The method enters a rapid heating-up stage after a coarse crushing stage, and on the basis of generating lipoxygenase by coarse crushing, the rapid heating-up stage rapidly heats the slurry to a collision prevention (namely the temperature of the triggering anti-overflow electrode) or a liquid temperature T2 of 95 ℃ at an average heating rate K2, wherein K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min. As the generation of the common fishy substances is gradually accumulated along with the progress of heating, and the generation amount of the fishy substances is increased when the temperature reaches about 70 ℃, through the rapid heating stage, K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min, the soybean milk can jump over the temperature range with higher generation amount of the fishy substances to reach the preset collision prevention temperature or 95 ℃ at a higher speed, the reaction time of the lipoxygenase is reduced, the generation of the beany flavor is reduced, the beany flavor of the soybean milk is avoided to be too heavy, the phenomena of slurry overflow and foam dissipation above the liquid level caused by too fast temperature rise can be avoided, the large accumulation of the foam is ensured, the reaction of the lipoxygenase and oxygen is effectively hindered, and the generation of the beany flavor is reduced. If the K2 is less than 2.5 ℃/min, the heating process is slow, and the reaction time of the lipoxygenase is too long, while if the K2 is more than 4.5 ℃/min, the overflow of the slurry during the heating process or the foam on the upper layer of the slurry can be broken, which is not favorable for preventing the reaction of the lipoxygenase. In the rapid heating stage, the temperature is raised to the collision prevention temperature or 95 ℃, so that the activity of the lipoxidase can be inactivated by rapid heating, the beany flavor generated by oxidation of the lipoxidase which is not inactivated and fat in the subsequent crushing process is prevented, and the flavor of the current soybean milk is solidified.

After the coarse grinding stage and the rapid heating stage, heating and boiling the serous fluid, wherein the boiling time t3 is not less than 6 min. On one hand, the pulp is kept at a higher temperature in the boiling stage, the lipoxidase released by the bean material in the coarse crushing stage and the lipoxidase which is not released in the small bean blocks can be heated and inactivated at a high intensity, the beany flavor generated by the oxidation of the lipoxidase which is not inactivated and fat in the subsequent processing process is prevented, the purpose of removing the beany flavor is realized, and the flavor of the current soybean milk is solidified. On the other hand, the protein dissolved out by coarse grinding can be denatured and degraded by boiling, more free amino acids including umami amino acids are generated, the umami and the fragrance of the soybean milk are improved, and the aim of increasing the freshness is fulfilled. In addition, the boiling time is kept for at least 6min, so that the freshness increasing and fishy smell removing time is prolonged, the long-time boiling is beneficial to the generation of soluble protein and soluble solid, a film (bean curd skin) with high protein content is formed on the upper layer of the soybean milk, the generation amount of the bean curd skin is improved, and the fresh and mellow flavor of the soybean milk is ensured.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, T1 is less than or equal to 80 ℃ in the coarse crushing stage, and the average heating rate K1 is more than or equal to 6 ℃/min in the coarse crushing stage.

The temperature T1 is less than or equal to 80 ℃ in the coarse crushing stage, which is favorable for the accumulation of foam on the upper layer of the slurry, avoids foam dissipation caused by overhigh temperature, is favorable for hindering the contact reaction of the lipoxygenase and oxygen and reducing beany flavor; under the condition that the temperature T1 is less than or equal to 80 ℃, the protein in the soybean cannot be dissolved into the soybean milk due to denaturation, so the nutrition of the soybean milk is kept to the maximum extent on the basis of reducing the beany flavor and improving the soybean milk making efficiency. The average heating rate K1 is more than or equal to 6 ℃/min at the stage, so that the temperature interval with higher generation amount of fishy substances can be skipped at a higher speed on the basis of ensuring the content of soluble protein in the soybean milk, the reaction time of the lipoxygenase is reduced, the generation of beany flavor is reduced, and the overweight of beany flavor of the soybean milk is avoided.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the heating time t1 is kept to be less than or equal to 10min in the coarse crushing stage.

The heating time T1 is less than or equal to 10min in the coarse crushing stage and reaches T1, namely the heating time is shortened as much as possible, the coarse crushing process is shortened, the accumulation of fishy substances is effectively controlled, and the beany flavor is prevented from being too thick.

In a preferred implementation of the soymilk making method of the soymilk maker, in the coarse grinding stage, the temperature rise and the grinding are carried out simultaneously.

The mode that adopts the while to heat up the limit and smash at the coarse crushing stage is gone on, can form the protection to the foam of thick liquid upper strata, guarantees the formation volume of foam simultaneously for more better the accumulation of foam at the thick liquid upper strata, thereby keep apart the air and the beans material of soybean milk machine cup upper chamber, effectively avoid the contact between oxygen and the lipoxygenase who releases because of smashing, reduce the production of beany flavor material.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the coarse crushing stage adopts a mode of pulping for 4-10 seconds and stopping for 4-10 seconds to intermittently crush.

In the coarse crushing stage, intermittent crushing is carried out by pulping for 4-10 seconds and stopping for 4-10 seconds, so that on one hand, the uniformity and crushing efficiency of the bean material can be ensured, and the full crushing of the bean material is ensured, so that the protein in the soybean is fully released into the soybean milk before the denaturation temperature, the content of the soluble protein in the soybean milk is increased, namely, the nutrient substances of the soybean milk are increased, and a foundation is provided for generating fragrant substances during subsequent heating; on the other hand, the intermittent crushing can avoid foam dissipation, and the production quantity and the accumulation quantity of the foam can be ensured on the upper layer of the slurry, so that the generation of fishy substances is reduced. Too short or too long single pulping time is not beneficial to the generation of nutrient substances, too short or too long single retention time cannot ensure the amount of foam, and the fishy smell inhibiting effect is poor.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the temperature rise time t2 of the rapid temperature rise stage is less than or equal to 7 min.

By controlling the temperature rise time t2 of the rapid temperature rise stage to be 7min, the activity of the lipoxidase can be rapidly inactivated in a short time, the beany flavor generated by the oxidation of the non-inactivated lipoxidase and fat in the subsequent crushing process is prevented, the current flavor of the soybean milk is cured, and the reaction time of the lipoxidase is shortened as far as possible by skipping the temperature range with higher generation amount of the fishy substances to reach the preset collision prevention temperature or 95 ℃ at a higher speed, so that the generation of the beany flavor is reduced, and the beany flavor of the soybean milk is prevented from being too heavy.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, intermittent crushing is carried out in a mode of pulping for 2-4 seconds and stopping for 4-8 seconds in a rapid temperature rise stage.

The slurry is crushed intermittently in the rapid heating stage, so that the slurry can be prevented from overflowing, foam dissipation can be avoided, the production quantity and the accumulation quantity of foam on the upper layer of the slurry are ensured, and the generation of fishy substances is reduced.

In a preferred implementation mode of the soybean milk making method of the soybean milk maker, T3 is more than or equal to 10min and less than or equal to 20min in the boiling stage, stirring is carried out in the boiling stage, and the boiling temperature T3 meets the following requirements: t3 is more than or equal to 96 ℃ and less than or equal to 100 ℃.

By maintaining the boiling time, the minimum time of 10min is favorable for fully denaturing and degrading a large amount of soluble protein dissolved out of the soybean milk to generate free amino acid flavor substances so as to improve the bean aroma and the delicate flavor of the soybean milk; the full boiling is carried out before the fine crushing, so that the phenomenon that fat is oxidized to generate beany flavor after lipoxidase existing in the unbroken small bean blocks is released can be avoided, the lipoxidase can lose activity by the full boiling, a good fishy suppression effect is achieved, meanwhile, the generation of bean skins on the upper layer of the soybean milk can be ensured by the full boiling, and the fresh and mellow flavor of the soybean milk is ensured. The boiling stage is not more than 20min, so that the whole pulping time is favorably controlled, the pulping efficiency is improved, the pulp is manufactured as soon as possible, and the user requirements are met.

The soybean milk can be prevented from overflowing along with stirring in the boiling stage, the particle size of the soybean milk can be reduced, a foundation is provided for subsequent fine crushing, and the fine taste and nutrition of the soybean milk are guaranteed. T3 of 96 ℃ to 100 ℃ is beneficial to heating and inactivating the lipoxidase released by the bean material and the lipoxidase not released in the small bean blocks at high intensity, preventing the oxidation of the lipoxidase not inactivated and fat in the subsequent processing process from generating beany flavor, realizing the purpose of removing beany flavor and solidifying the flavor of the current soybean milk. On the other hand, the proteins dissolved out from the coarse pulverization can be denatured and degraded by boiling, such as 7S protein (β -conglycinin) and 11S protein (glycinin) in soybean, and more free amino acids including umami amino acids are produced, i.e., the soluble protein content and the solid content are increased, the umami and the flavor of the soybean milk are increased, and the aim of enhancing the freshness is achieved.

In a preferred implementation of the soymilk making method of the soymilk maker, the soymilk making method of the soymilk maker further comprises a fine crushing stage, a soymilk boiling stage and a rapid cooling stage after the boiling stage.

The fine crushing stage is beneficial to fully crushing the cooked small bean blocks at a high speed so as to achieve fine taste and fully release some nutrient substances in the soybean cells. And in the soybean milk boiling stage, the soybean milk is subjected to deep enzyme deactivation, the generation of beany flavor substances is reduced, and the flavor of the soybean milk is solidified. Through rapid cooling, on the basis of the coarse grinding, a film (bean curd skin) with high protein content is formed on the upper layer of the soybean milk, the generation amount of the bean curd skin is greatly improved, and the fresh and mellow flavor of the soybean milk is ensured.

Furthermore, boiling and boiling at high temperature and with slow fire in the pulp boiling stage, and boiling with big and small fire, on one hand, the Maillard reaction is promoted to be fully carried out, the fragrance is increased, and the taste of the soybean milk is more alcoholized; on the other hand, the smashed bean dregs are boiled and softened, so that the stimulation of the bean dregs to the oral cavity is reduced, the system emulsification uniformity is promoted, and the smooth mouthfeel is improved.

In a preferred implementation of the pulping method of the soymilk machine, the average rotating speed R4 of the fine crushing stage is 13000-15000 rpm.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

FIG. 1 is a schematic flow diagram of a pulping process in accordance with a preferred embodiment of the present application.

FIG. 2 is a process diagram of a pulping process in accordance with a preferred embodiment of the present application.

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.

It should be noted that in the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and thus the scope of the present application is not limited by the specific embodiments disclosed below.

In one embodiment, the present application provides a soymilk making method of a soymilk maker, referring to fig. 1 and 2, the soymilk making method comprises a coarse crushing stage: rapidly heating the slurry to a liquid temperature T1 and crushing the materials at a rotating speed R1 ═ 2500-; a rapid temperature rise stage: rapidly heating the slurry at an average heating rate K2 until the temperature of the slurry is raised to a collision prevention temperature or a liquid temperature T2-95 ℃, wherein K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min; and (3) a boiling stage: heating and decocting the serous fluid, and keeping the decocting time t3 to be more than or equal to 6 min.

The soybean milk making method of the soybean milk machine provided by the application comprises the steps of grinding a soybean material at a low speed by a grinding knife at a coarse grinding stage at R1 to ensure that the soybean material is broken into uniform small soybean blocks in the temperature rising process, fully releasing protein in the soybean into a soybean milk before the denaturation temperature, increasing the content of soluble protein in the soybean milk, namely improving the nutrient substances of the soybean milk, providing a basis for generating fragrant substances during subsequent heating, and dissolving lipoxygenase in the soybean material by adopting low-speed grinding at R1-, thereby realizing low-speed low-oxygen pulverization, effectively avoiding the contact of oxygen and lipoxidase, and reducing the generation of beany flavor; and moreover, a large amount of foams are generated on the upper layer of the soybean milk by heating and low-speed crushing, the probability of the foams being crushed slowly by stirring is reduced, the foams are gradually accumulated to isolate the air in the upper cavity of the cup body of the soybean milk machine from the soybean material, the contact between oxygen and the lipoxygenase released by crushing is effectively avoided, and the generation of beany flavor substances is reduced. Moreover, R1-.

The method enters a rapid heating-up stage after a coarse crushing stage, and slurry is rapidly heated to a collision prevention (namely the temperature of the anti-overflow electrode is triggered) or to a liquid temperature T2 of 95 ℃ at an average heating-up rate K2, 2.5 ℃/min and K2 and 4.5 ℃/min respectively in the rapid heating-up stage. As the generation of the common fishy substances is gradually accumulated along with the progress of heating, and the generation amount of the fishy substances is increased when the temperature reaches about 70 ℃, through the rapid heating stage, K2 is more than or equal to 2.5 ℃/min and less than or equal to 4.5 ℃/min, the soybean milk can jump over the temperature range with higher generation amount of the fishy substances to reach the preset collision prevention temperature or 95 ℃ at a higher speed, the reaction time of the lipoxygenase is reduced, the generation of the beany flavor is reduced, the beany flavor of the soybean milk is avoided to be too heavy, the phenomena of slurry overflow and foam dissipation above the liquid level caused by too fast temperature rise can be avoided, the large accumulation of the foam is ensured, the reaction of the lipoxygenase and oxygen is effectively hindered, and the generation of the beany flavor is reduced. If the K2 is less than 2.5 ℃/min, the heating process is slow, and the reaction time of the lipoxygenase is too long, while if the K2 is more than 4.5 ℃/min, the overflow of the slurry during the heating process or the foam on the upper layer of the slurry can be broken, which is not favorable for preventing the reaction of the lipoxygenase. In the rapid heating stage, the temperature is raised to the collision prevention temperature or 95 ℃, so that the activity of the lipoxidase can be inactivated by rapid heating, the beany flavor generated by oxidation of the lipoxidase which is not inactivated and fat in the subsequent crushing process is prevented, and the flavor of the current soybean milk is solidified.

It should be noted that, the slurry is heated to the collision prevention in the rapid heating stage, that is, the temperature of the slurry reaches the trigger temperature of the anti-overflow electrode of the soymilk machine, and the trigger temperature is different at different altitudes. If the soymilk machine is not provided with the anti-overflow electrode, the soymilk is heated to the liquid temperature of 95 ℃.

After the coarse grinding stage and the rapid heating stage, heating and boiling the serous fluid, wherein the boiling time t3 is not less than 6 min. On one hand, the pulp is kept at a higher temperature in the boiling stage, the lipoxidase released by the bean material in the coarse crushing stage and the lipoxidase not released in the small bean blocks can be heated and inactivated at a high intensity, the beany flavor generated by the oxidation of the lipoxidase not inactivated and fat in the subsequent processing process is prevented, the purpose of removing the beany flavor is realized, and the flavor of the current soybean milk is solidified. On the other hand, the protein dissolved out by coarse grinding can be denatured and degraded by boiling, more free amino acids including umami amino acids are generated, the umami and the fragrance of the soybean milk are improved, and the aim of increasing the freshness is fulfilled. In addition, the boiling time is kept for at least 6min, so that the freshness increasing and fishy smell removing time is prolonged, the long-time boiling is beneficial to the generation of soluble protein and soluble solid, a film (bean curd skin) with high protein content is formed on the upper layer of the soybean milk, the generation amount of the bean curd skin is improved, and the fresh and mellow flavor of the soybean milk is ensured.

Preferably, R1 is 3000-6000 rpm. The rotating speed of the coarse grinding stage is not less than 3000rpm, which is more beneficial to the release of the nutrient substances in the bean material, so that the bean material is more thoroughly ground, the nutrient substances of the soybean milk are improved, and a foundation is provided for the generation of fragrant substances during subsequent heating.

In a preferred embodiment, the temperature is increased simultaneously with the pulverization in the coarse pulverization stage.

The mode that adopts the while to heat up the limit and smash at the coarse crushing stage is gone on, can form the protection to the foam of thick liquid upper strata, guarantees the formation volume of foam simultaneously for more better the accumulation of foam at the thick liquid upper strata, thereby keep apart the air and the beans material of soybean milk machine cup upper chamber, effectively avoid the contact between oxygen and the lipoxygenase who releases because of smashing, reduce the production of beany flavor material.

Of course, the method is not limited to heating and crushing at the coarse crushing stage, and actually, heating and crushing can be performed first, and if heating and crushing are performed at the same time, the whole pulping efficiency is improved; and the later crushing mode can release the lipoxidase later, shorten the generation time of the fishy substances, reduce the generation amount and accumulation amount of the fishy substances, avoid the overweight fishy smell of the soybean milk and ensure the fresh and mellow flavor of the soybean milk.

In a preferred implementation mode of the soybean milk making method of the soybean milk maker, as shown in figure 1, T1 is not more than 80 ℃ in the coarse crushing stage, and the average temperature rise rate K1 is not less than 6 ℃/min in the coarse crushing stage.

The temperature T1 is less than or equal to 80 ℃ in the coarse crushing stage, which is favorable for the accumulation of foam on the upper layer of the slurry, avoids foam dissipation caused by overhigh temperature, is favorable for hindering the contact reaction of the lipoxygenase and oxygen and reducing beany flavor; under the condition that the temperature T1 is less than or equal to 80 ℃, the protein in the soybean cannot be dissolved into the soybean milk due to denaturation, so the nutrition of the soybean milk is kept to the maximum extent on the basis of reducing the beany flavor and improving the soybean milk making efficiency. The average heating rate K1 is more than or equal to 6 ℃/min at the stage, so that the temperature interval with higher generation amount of fishy substances can be skipped at a higher speed on the basis of ensuring the content of soluble protein in the soybean milk, the reaction time of the lipoxygenase is reduced, the generation of beany flavor is reduced, and the overweight of beany flavor of the soybean milk is avoided.

The proteins in the soybean are mainly 7S protein (beta-conglycinin) and 11S protein (glycinin), and the denaturation temperatures of the two proteins are respectively about 70 ℃ and 90 ℃ according to the result of the differential calorimetric method, so the temperature of T1 is set below 80 ℃, more preferably 65 ℃ to T1 to 75 ℃, in this way, the protein in the soybean can not be dissolved into the soybean milk due to denaturation, and the nutrition of the soybean milk is retained to the maximum extent on the basis of reducing the fishy smell and improving the soybean milk making efficiency.

Furthermore, referring to the existing data, in the general coarse grinding process, when the temperature is kept at about 65 ℃ and 75 ℃, the amount of the generated normal aldehyde is large, the normal aldehyde is the main component causing the beany flavor, when the T1 is set between 65 ℃ and 75 ℃, namely, the temperature in the coarse grinding stage does not reach the stage with the large amount of the production of the fishy smell generating substances as much as possible, when the temperature is above T1 ℃, the rapid heating stage is entered, namely, the stage with the large amount of the production of the fishy smell generating substances is rapidly skipped, so that the generation of the beany flavor can be reduced, and the overweight of the beany flavor is avoided.

Specifically, the pulping method provided by the embodiment of the invention is compared with a pulping method of a common soybean milk machine, wherein the pulping method of the common soybean milk machine is used for grinding and boiling at the temperature of more than 80 ℃. The nutritional data of the soymilk prepared by the two processes are as follows:

as can be seen from the table above, the soybean milk prepared by the pulping method provided by the invention has more contents of the soluble solid free umami amino acids and soluble proteins, wherein the soluble solid and the soluble proteins represent the dissolution of nutrient substances of the soybean milk, the free umami amino acids represent the umami flavor of the soybean milk, and the particle size represents the fine taste of the soybean milk. Therefore, the pulping method provided by the invention has richer nutrition, finer taste and fresh and mellow soybean milk flavor.

In addition, soluble solid and soluble protein are also main reasons for producing the soybean hulls, so the soybean hulls are produced in a larger amount, and the soybean milk is richer in nutrition and stronger in fragrance.

More specifically, in connection with fig. 2, the active power in fig. 2 represents the heating power or the motor load power or the sum of the heating power and the motor load power, i.e., the active power is the sum when the pulverization and the heating are simultaneously performed; when the crushing is carried out independently, the active power represents the load power of the motor; in individual heating, active power represents heating power.

The work flow of the soymilk machine in a preferred embodiment provided by the invention can be specifically as follows:

1. starting a program:

1.1 heating to 60 ℃ before the boiling point with full power, and waiting for 5 s; (preheating stage)

1.2 full power

2. Identifying the risk of dry burning;

3. entering a coarse crushing stage:

3.1 heating to 60 ℃ before the boiling point at full power, and waiting for 5 s; (preheating stage)

3.2 heating to 50 ℃ before the boiling point at full power, stirring for 5s at 4000 +/-1000 r/min, and waiting for 5 s;

3.3 heating to 40 ℃ before the boiling point with full power, and waiting for 5 s;

3.4 heating to 30 ℃ before the boiling point with full power, stirring for 5s at 4000 +/-1000 r/min, and waiting for 5 s;

heating to 20 ℃ before the boiling point at full power of 3.5, stirring for 5s at 4000 +/-1000 r/min, and waiting for 5 s;

4. a rapid temperature rise stage:

4.1 heating to 10 ℃ before the boiling point at full power (heating, stirring for 3s and stopping stirring for 6s), and waiting for 5 s;

4.2 heating to 4 ℃ before the boiling point by 1/2 power (heating, stirring for 3s and stopping for 3s), and waiting for 15 s;

5. fine grinding stage and boiling stage: (pulverization and heating are carried out simultaneously)

5.1 heating with 1/2 power for 60s, and waiting for 10 s; stirring for 15s at 6000 +/-1000 r/min, and waiting for 5 s;

5.2 heating for 18s (heating and stirring the pulp for 3s and stopping for 9s) with 1/3 power and waiting for 10 s; stirring for 45s at 10000 +/-1000 r/min and waiting for 15 s;

5.3 heating for 18s (heating and stirring the pulp for 3s and stopping for 9s) with 1/3 power and waiting for 20 s; stirring for 45s at 12000 +/-1000 r/min and waiting for 12 s;

5.4 heating for 18s (heating and stirring the pulp for 3s and stopping for 9s) with 1/3 power and waiting for 20 s; 13000 +/-1000 r/min stirring for 45s, and waiting for 12 s;

5.5 heating for 18s (heating and stirring the pulp for 3s and stopping stirring for 9s) with 1/2 power and waiting for 20 s; 14000 +/-1000 r/min, stirring for 45s, and waiting for 12 s;

5.6 heating for 30s with 1/2 power, waiting for 30 s; heating with 1/3 power for 30s, waiting for 45s (heating and stirring pulp);

5.7 stirring the pulp for 45s at 14000 +/-1000 r/min and waiting for 5 s; 1/2 power heating for 25s, waiting for 20s, and circulating for 4 times;

6. and (5) after pulping, performing sound and light alarm and preserving heat.

Of course, the specific parameters set forth in the above-described embodiments are not limiting of the invention. In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the heating time t1 is kept to be less than or equal to 10min in the coarse crushing stage.

The heating time T1 is less than or equal to 10min in the coarse crushing stage and reaches T1, namely the heating time is shortened as much as possible, the coarse crushing process is shortened, the accumulation of fishy substances is effectively controlled, and the beany flavor is prevented from being too thick.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the coarse crushing stage adopts a mode of pulping for 4-10 seconds and stopping for 4-10 seconds to intermittently crush.

In the coarse crushing stage, intermittent crushing is carried out by pulping for 4-10 seconds and stopping for 4-10 seconds, so that on one hand, the uniformity and crushing efficiency of the bean material can be ensured, and the full crushing of the bean material is ensured, so that the protein in the soybean is fully released into the soybean milk before the denaturation temperature, the content of the soluble protein in the soybean milk is increased, namely, the nutrient substances of the soybean milk are increased, and a foundation is provided for generating fragrant substances during subsequent heating; on the other hand, the intermittent crushing can avoid foam dissipation, and the production quantity and the accumulation quantity of the foam can be ensured on the upper layer of the slurry, so that the generation of fishy substances is reduced. Too short or too long single pulping time is not beneficial to the generation of nutrient substances, too short or too long single retention time cannot ensure the amount of foam, and the fishy smell inhibiting effect is poor.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, the temperature rise time t2 of the rapid temperature rise stage is less than or equal to 7 min.

By controlling the temperature rise time t2 of the rapid temperature rise stage to be 7min, the activity of the lipoxidase can be rapidly inactivated in a short time, the beany flavor generated by the oxidation of the non-inactivated lipoxidase and fat in the subsequent crushing process is prevented, the current flavor of the soybean milk is cured, and the reaction time of the lipoxidase is shortened as far as possible by skipping the temperature range with higher generation amount of the fishy substances to reach the preset collision prevention temperature or 95 ℃ at a higher speed, so that the generation of the beany flavor is reduced, and the beany flavor of the soybean milk is prevented from being too heavy.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, intermittent crushing is carried out in a mode of pulping for 2-4 seconds and stopping for 4-8 seconds in a rapid temperature rise stage.

The slurry is crushed intermittently in the rapid heating stage, so that the slurry can be prevented from overflowing, foam dissipation can be avoided, the production quantity and the accumulation quantity of foam on the upper layer of the slurry are ensured, and the generation of fishy substances is reduced.

In a preferred implementation mode of the soybean milk making method of the soybean milk machine, t3 is more than or equal to 10min and less than or equal to 20min in the boiling stage.

By maintaining the boiling time, the minimum time of 10min is favorable for fully denaturing and degrading a large amount of soluble protein dissolved out of the soybean milk to generate free amino acid flavor substances so as to improve the bean aroma and the delicate flavor of the soybean milk; the full boiling is carried out before the fine crushing, so that the phenomenon that fat is oxidized to generate beany flavor after lipoxidase existing in the unbroken small bean blocks is released can be avoided, the lipoxidase can lose activity by the full boiling, a good fishy suppression effect is achieved, meanwhile, the generation of bean skins on the upper layer of the soybean milk can be ensured by the full boiling, and the fresh and mellow flavor of the soybean milk is ensured. The boiling stage is not more than 20min, so that the whole pulping time is favorably controlled, the pulping efficiency is improved, the pulp is manufactured as soon as possible, and the user requirements are met.

In a preferred implementation mode of the soybean milk making method of the soybean milk maker, stirring action is carried out in a boiling stage, and the boiling temperature T3 meets the following conditions: t3 is more than or equal to 96 ℃ and less than or equal to 100 ℃.

The soybean milk can be prevented from overflowing along with stirring in the boiling stage, the particle size of the soybean milk can be reduced, a foundation is provided for subsequent fine crushing, and the fine taste and nutrition of the soybean milk are guaranteed. T3 of 96 ℃ to 100 ℃ is beneficial to heating and inactivating the lipoxidase released by the bean material and the lipoxidase not released in the small bean blocks at high intensity, preventing the oxidation of the lipoxidase not inactivated and fat in the subsequent processing process from generating beany flavor, realizing the purpose of removing beany flavor and solidifying the flavor of the current soybean milk. On the other hand, the proteins dissolved out from the coarse pulverization can be denatured and degraded by boiling, such as 7S protein (β -conglycinin) and 11S protein (glycinin) in soybean, and more free amino acids including umami amino acids are produced, i.e., the soluble protein content and the solid content are increased, the umami and the flavor of the soybean milk are increased, and the aim of enhancing the freshness is achieved.

In a preferred implementation of the soymilk making method of the soymilk maker, the coarse grinding stage is further divided into a preheating stage and a grinding stage.

The initial temperature of the bean material before being crushed, namely before the lipoxidase is generated, can be improved through preheating, so that the liquid temperature can reach T1 quickly, the crushing time of coarse crushing can be shortened relatively, the reaction time after the lipoxidase is released is shortened, the generation of fishy substances is reduced, the accumulation of the fishy substances is reduced, and the generation of beany flavor is reduced.

In a preferred implementation of the soymilk making method of the soymilk maker, the soymilk making method of the soymilk maker further comprises a fine crushing stage, a soymilk boiling stage and a rapid cooling stage after the boiling stage. Preferably, the average rotation speed R4 in the fine crushing stage is 13000-15000 rpm.

The fine crushing stage is beneficial to fully crushing the cooked small bean blocks at a high speed so as to achieve fine taste and fully release some nutrient substances in the soybean cells. And in the soybean milk boiling stage, the soybean milk is subjected to deep enzyme deactivation, the generation of beany flavor substances is reduced, and the flavor of the soybean milk is solidified. Through rapid cooling, a film (bean curd skin) with high protein content is formed on the upper layer of the soybean milk, the yield of the bean curd skin is greatly improved, and the fresh and mellow flavor of the soybean milk is ensured.

It should be noted that, the rapid cooling mode can be realized by arranging a condensing pipe or a condensing fan on the outer wall of the crushing cavity. The cooling stage may cool the slurry to room temperature or slightly above room temperature for the convenience of the user.

Furthermore, boiling and boiling at high temperature and with slow fire in the pulp boiling stage, and boiling with big and small fire, on one hand, the Maillard reaction is promoted to be fully carried out, the fragrance is increased, and the taste of the soybean milk is more alcoholized; on the other hand, the smashed bean dregs are boiled and softened, so that the stimulation of the bean dregs to the oral cavity is reduced, the system emulsification uniformity is promoted, and the smooth mouthfeel is improved.

It should be noted that the fine grinding stage and the pulp cooking stage may be carried out simultaneously with the heating and pulp cooking, or may be carried out independently.

It should be noted that the technical solutions protected by the present application are not limited to the above embodiments, and it should be noted that the technical solutions of any one embodiment are combined with the technical solutions of one or more other embodiments and are within the scope of the present application. Although the present application has been described in detail with respect to the general description and the specific examples, it will be apparent to those skilled in the art that certain changes and modifications may be made based on the present application. Accordingly, such modifications and improvements are intended to be within the scope of this invention as claimed.