CN109497846A - The pulping process of food cooking machine - Google Patents

Abstract

The invention discloses a kind of pulping process of food cooking machine, the food cooking machine is equipped with the vent cap (3) beating chamber (41) and being connected to outward from whipping chamber (41), and the pulping process includes: that the vent cap (3) is opened at least partly period of pulping program so that the whipping chamber (41) and extraneous gas is connected；And it keeps being closed completely the vent cap (3) in the defibrination stage of the pulping program.Experiment shows that comparing the defibrination stage opens soya-bean milk prepared by vent cap, pulping process through the invention, and the nutritive indexes such as solid content, protein do not lose, and soybean utilization rate is high, and soya-bean milk flavor can promote 24%.

Description

Pulping method of food processor

technical field

The invention relates to the field of kitchen household appliances, in particular to a pulping method for a food processor.

Background technique

With the gradual enhancement of people's health awareness, consumers have higher requirements for the flavor, taste and nutritional content of food, and soy milk is an obvious representative of this type of food. At present, users can use raw soybeans to easily prepare soymilk through a soymilk machine, but the soymilk produced generally has some beany smell, which affects the overall flavor and taste of the soymilk.

This kind of beany smell is inevitably produced during the whipping and heating process of soy milk. Therefore, how to lose the beany smell as much as possible by volatilization, and promote the production of the beany smell as much as possible, and finally achieve the beany smell and A good balance of bean flavor (that is, the lowest fishy flavor ratio) to obtain a pleasant soy milk flavor has become one of the problems to be solved urgently.

In view of the problem of the above beany smell, the current technology mainly reduces the production of fishy smell substances by heating and inactivating the lipoxygenase of soybean before pulping. It will also relatively reduce the production of the aroma substances of soybeans, making the overall flavor worse, and this method will also lead to the reduction of the protein solubility of the prepared soybean milk, and the problem of low utilization rate of soybeans.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a pulping method for a food processor to effectively improve the pulping flavor.

In order to achieve the above object, the present invention provides a pulping method for a food processor, wherein the food processor is provided with a whipping cavity and a ventilation channel communicating with the outside of the whipping chamber, and the pulping method includes:

opening the vent channel to conduct the beating chamber to outside air during at least a portion of the pulping process; and

The vent channels are kept completely closed during the refining phase of the pulping process.

Preferably, in the refining stage, the temperature of the liquid in the beating chamber is 15°C to 35°C.

Preferably, in the refining stage, the temperature of the liquid in the beating chamber is not lower than 65°C.

Preferably, the pulping method comprises: maintaining the ventilation channel completely closed during the cooking stage of the pulping procedure.

Preferably, in the cooking stage, the temperature of the liquid in the whipping chamber is not lower than 95°C.

Preferably, the pulping method comprises: opening the ventilation channel in the pulping stage of the pulping procedure.

Preferably, the ventilation channels are controlled to be gradually opened to a fully open state during the heating process of the cooked pulp stage.

Preferably, there is a linear relationship between the opening degree of the ventilation channel and the temperature in the heating process.

Preferably, in the heating process, the temperature of the liquid in the stirring chamber is raised to at least 85°C.

Preferably, the ventilation channels are controlled to remain fully open during the high-temperature beating process in the pulping stage.

Preferably, during the high-temperature whipping process, the temperature of the liquid in the whipping chamber is not lower than 85°C.

Preferably, the outside air is outside air or oxygen.

Preferably, the food processor is a soymilk machine or a wall breaker.

Through the above technical solutions, in the food processor of the present invention, due to the provision of ventilation holes, the ventilation holes are opened during at least part of the pulping process to conduct the beating chamber and the external air, so that the slurry can be timely and refreshed. More external gases are oxidized and take away the smelly substances to produce more flavor substances. At the same time, the ventilation channels are kept completely closed during the refining phase of the pulping process, since the temperature of the slurry is lower during the refining phase. For example, in a soybean milk machine, when soybean milk is refined at low temperature, the fatty acid oxygenase in soybean milk is fully released during the refining process. The oxygen channel is beneficial to block the contact between lipoxygenase and oxygen, and reduce or slow down the occurrence of the oxidation reaction, thereby reducing the production of beany flavor substances and improving the flavor of soy milk.

Other features and advantages of the present invention will be described in detail in the detailed description that follows.

Description of drawings

The accompanying drawings are used to provide a further understanding of the present invention, and constitute a part of the specification, and together with the following specific embodiments, are used to explain the present invention, but do not constitute a limitation to the present invention. In the attached image:

1 is a schematic structural diagram of a food processor (soymilk machine) according to a specific embodiment of the present invention;

Figure 2 is a top view of the head of the food processor (soymilk maker);

Fig. 3 is a specific embodiment of Fig. 2 , which includes a ventilation channel that communicates the machine cavity and the outside world;

4 is a control principle diagram of a food processor (soybean milk machine) according to a specific embodiment of the present invention, the controller receives the signal from the sensor, and controls the channel driving module to open and close the ventilation holes according to the preset program of the pulping driving module ;

5 is a schematic diagram of a pulping process of a food processor (soybean milk machine) according to an embodiment of the present invention.

Description of reference numerals

1 Machine head 2 Channel on-off valve

3 Air vents 4 Kettle body

6 Spill Bar 41 Whisk

Detailed ways

The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are only used to illustrate and explain the present invention, but not to limit the present invention.

It should be noted that the embodiments of the present invention and the features of the embodiments may be combined with each other under the condition of no conflict.

In the present invention, unless otherwise stated, the directional words used such as "upper, lower, top, bottom" are usually for the direction shown in the drawings or for the vertical, vertical or gravity direction The words used to describe the mutual positional relationship of the components mentioned above.

The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with the embodiments.

In order to improve the flavor of food cooking, especially the flavor of preparing soybean milk, the present invention provides a food processor, which is specially provided with ventilation holes 3 and includes a pulping drive module, a channel drive module, a controller, and the like. The food processor can control the opening and closing, the opening degree of the ventilation channel 3, and even the amount of oxygen entering according to different stages of the pulping process, so as to adjust the pulping flavor in a timely manner.

As shown in Figure 4, the pulping drive module is used to switch and respectively control the stirring motor and the heating device for staged pulping; the ventilation channel 3 is used to communicate the beating chamber 41 and the external air to realize the pulping process The exchange between the gas in the middle machine and the external gas and the contact between the exchanged gas and the slurry in the whipping chamber 41; the channel drive module is used to control the opening or closing of the ventilation channel 3; the controller, with the pulping drive module and channel drive module communication, and is configured to: control the pulping drive module correspondingly according to the multiple stage programs in the control pulping program, so as to realize the corresponding pulping control in each stage program; and control the channel drive module correspondingly according to the stage program to realize Corresponding opening and closing control of ventilation channels in each stage program.

In the food processor of the present invention, the controller monitors and controls the pulping drive module to perform pulping in stages according to a preset program by receiving signals from a temperature sensor or an anti-overflow sensor to monitor the pulping state in the soymilk machine in real time. And control the opening and closing state of the ventilation holes 3, so as to improve the flavor of pulping by adjusting whether the food inside the machine cavity is in contact with the outside air in each stage of pulping.

Hereinafter, several specific operation methods for improving the flavor of soymilk through the control device of the food processor of the present invention will be introduced in conjunction with the soymilk machine. As shown in Figures 1 to 3, a common soymilk maker includes an organic head 1, a kettle body 4 with a whipping cavity 41, a motor, a heating device, and the like. The soymilk maker is also provided with a ventilation channel 3. It should be noted that the ventilation channel 3 can have various forms. For example, as shown in FIG. 3, it is arranged on the head 1 of the soybean milk machine. 1 in the form of connecting the beating chamber 41 and the external air of the machine. The soymilk maker of the present invention monitors and controls the pulping drive module of the soymilk maker to perform pulping in stages according to a preset program, and controls the opening or closing of the ventilation channels 3 to adjust the amount of water entering the whipping cavity 41 when preparing the pulp. The content of oxygen at each stage controls the flavor of the prepared soybean milk. Wherein, the channel driving module may include but is not limited to components such as stepper motors, memory metals, solenoid valves, and retractable pipes, etc., to drive the channel opening and closing valve 2 to open or close the ventilation channel 3, wherein the structural form of the channel opening and closing valve 2 It is not limited, and can be in various forms, such as a gate and the like.

When a general soymilk machine prepares soymilk, as shown in Figure 5, it usually includes three main stages: refining stage, pulping stage and boiling stage in chronological order. Among them, according to different models of soymilk machines, the refining stage is also divided into two methods: raw grinding and cooked grinding. In the refining stage, the soybean milk is intermittently whipped with full power and gradually ground, and then continuously slowly stirred in the cooked pulp stage. The intermittent full-power whipping is used for further whipping and heating, and finally the preparation of soy milk is completed in the non-whipping cooking stage.

In the food processor of the present invention, the operation of each stage of the pulping process is precisely controlled by a control device to improve the flavor and nutrition of the soybean milk, specifically, the opening and closing of the ventilation holes 3 are relatively controlled according to the different stages of the pulping process. , opening, etc.

Specifically, the present invention provides a pulping method for enhancing the flavor of a food processor, the pulping method comprising:

In the pulping stage of the pulping process, the ventilation channel 3 is opened to conduct the beating cavity 41 and external air.

Since the slurry in the whipping cavity 41 is in the heating process during the pulping stage, the air channels are opened at this stage, so that the gas inside the whipping cavity 41 is exchanged with the outside air, and the oxygen-containing gas from the outside is continuously communicated with the outside air through the ventilation holes 3. For example, in the cooked milk stage of the soymilk machine, the flavor substances of the soymilk will be violently volatilized during the heating or whipping process. At this time, the beany smell in the flavor of soymilk is relatively heavy. Therefore, open the ventilation holes that connect to the outside world. 3. It can further diffuse the beany smell in the soy milk to the outside atmosphere, so that the bad flavor can be effectively weakened, thereby improving the flavor of the soy milk.

Preferably, in the food processor of the present invention, the controller controls the channel drive module according to the program corresponding to the control channel drive module in the cooked pulp stage, and controls the ventilation channel 3 to gradually open to the fully open state during the heating process of the cooked pulp stage through the channel drive module. .

Further, there is a linear correlation between the opening degree of the control ventilation channel 3 and the temperature in the heating process. Since the fishy smell of the slurry increases continuously during the heating process, opening the ventilation channel 3 in a linear relationship can make the fishy smell. Substances get better volatilization.

Usually, in the heating process, this process usually lasts for 6-10 minutes, and it is a process of continuous slow stirring, the temperature of the liquid in the stirring chamber 41 is raised to at least 85°C, and the ventilation channel 3 is controlled to gradually open to full during this process. open state.

Then, control the ventilation channel 3 to keep the fully open state during the high-temperature whipping process in the cooked pulp stage, and this process is intermittently whipped with full power and lasts about 3-6 minutes.

Meanwhile, during the high-temperature whipping process, the temperature of the liquid in the whipping chamber 41 is not lower than 85°C.

The outside gas is outside air or oxygen, which is an oxygen-containing gas.

The temperature of the liquid in the beating chamber 41 is not lower than 95° C., and it enters the cooking stage of the pulping process. Preferably, the ventilation channel 3 is kept completely closed during the cooking stage of the pulping process. At this time, taking the preparation of soy milk as an example, the temperature of soy milk is relatively high, and the proportion of beany flavor in the flavor of soy milk is relatively small, and the overall flavor of soy milk is relatively good. If the ventilation channel 3 is opened at this time, it will easily lead to the violent volatilization of the soymilk flavor substances, so that the soymilk becomes bland and has a poor taste as the soybean milk is boiled and tumbled. It is boiled and continuously circulated in the soymilk machine, making the soymilk more rich and mellow.

Taking the soybean milk machine to prepare soybean milk as an example, the user selects the function file of the soybean milk machine to start the pulping program. After a period of time, when the temperature sensor monitors the preset program in the cooked pulp stage, the signal is fed back to the controller and the channel drive module is turned on. The ventilation channel 3 further volatilizes the beany flavor substances in the soy milk, and has the effect of deodorizing, thereby enhancing the flavor of the soy milk. When the cooked pulp stage is over, control the closing of the ventilation channel 3 . Experiments show that with the pulping method of the present invention, compared with the soybean milk prepared by closing the oxygen channel in the cooked pulp stage, the utilization rate of soybeans is high and the flavor of soybean milk can be improved by 48% without loss of nutritional indicators such as solids and protein.

It should be noted that the food processor of the present invention can be a soymilk machine or a wall breaker.

The present invention also provides a pulping method for a food processor. The food processor is provided with a whipping cavity 41 and a ventilation channel 3 communicating outwardly from the whipping chamber 41. The pulping method includes: at least part of the pulping procedure. Open the ventilation channel 3 for a period of time to conduct the beating chamber 41 to the outside air; and keep the ventilation channel 3 completely closed during the refining phase of the pulping process.

Due to the refining stage, the temperature of the slurry is lower at this time. For example, in a soybean milk machine, when soybean milk is refined at low temperature, the fatty acid oxygenase in soybean milk is fully released during the refining process. The oxygen channel is beneficial to block the contact between lipoxygenase and oxygen, and reduce or slow down the occurrence of the oxidation reaction, thereby reducing the production of beany flavor substances and improving the flavor of soy milk.

According to the actual situation, the refining stage can be in the form of raw grinding or cooked grinding, wherein, if the food processor adopts the form of raw grinding, during the refining stage, the temperature of the liquid in the stirring chamber 41 is usually 15° C. ~35°C, that is, the refining and beating are generally started at room temperature.

Wherein, if the food processor adopts the form of cooked grinding, in the refining stage, the temperature of the liquid in the stirring chamber 41 is usually not lower than 65°C, that is, the refining and beating is generally started after the slurry is heated for a short period of time.

Preferably, the ventilation channel 3 should also be kept completely closed during the cooking stage of the pulping process, in particular, the ventilation valve, etc., which have been introduced in detail above, will not be repeated here.

Further, when the refining stage is completed and the pulping stage of the pulping process is entered, preferably the ventilation channel 3 is opened during the process. This is because in order to ensure the complete process of closing and opening the ventilation channels 3 during the whole pulping process, the refining stage is in a closed state, the cooking stage is also preferably set to a closed state, and the pulping stage is also preferably set to a closed state. It is set to open, and it is a process of gradually opening, and the specific opening method and temperature control are consistent with the above-mentioned methods, that is, the opening degree of the control ventilation channel 3 is gradually linearly related to the fully open state during the heating process of the cooked pulp stage; And control the high temperature whipping process in the cooked pulp stage to keep the fully open state. Its advantages will not be repeated one by one.

Taking soymilk prepared by raw grinding of soymilk machine as an example, the user selects the function file of the soymilk machine to start the pulping program. When the program enters the grinding stage, the signal will be fed back to the controller to control the closure of the ventilation channel 3 and block the lipoxygenase from interacting with the soymilk. The contact of oxygen can reduce or slow down the occurrence of this oxidation reaction, thereby reducing the production of beany flavor substances and improving the flavor of soy milk. The temperature sensor is monitored in real time. When the refining stage is over, the controller controls the opening and closing of the ventilation channels 3 in other stages according to preset commands.

Experiments show that compared with the soymilk prepared by opening the ventilation channel 3 in the refining stage, the pulping method of the present invention has no loss of nutritional indicators such as solids and protein, and the soybean utilization rate is high, and the flavor of soymilk can be improved by 24%.

The preferred embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the specific details of the above-mentioned embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solutions of the present invention, These simple modifications belong to the protection scope of the present invention.

In addition, it should be noted that the specific technical features described in the above-mentioned specific embodiments can be combined in any suitable manner under the condition of no contradiction. In order to avoid unnecessary repetition, the present invention has The combination method will not be specified otherwise.

In addition, the various embodiments of the present invention can also be combined arbitrarily, as long as they do not violate the spirit of the present invention, they should also be regarded as the contents disclosed in the present invention.

Claims (13)

1. a kind of pulping process of food cooking machine, the food cooking machine, which is equipped with, beats chamber (41) and from the whipping chamber (41) vent cap (3) being connected to outward, the pulping process include:

The vent cap (3) is opened at least partly period of pulping program the whipping chamber (41) and outside is connected Gas；And

It keeps being closed completely the vent cap (3) in the defibrination stage of the pulping program.

2. pulping process according to claim 1, wherein in the defibrination stage, the liquid beaten in chamber (41) Temperature is 15 DEG C~35 DEG C.

3. pulping process according to claim 1, wherein in the defibrination stage, the liquid beaten in chamber (41) Temperature is not less than 65 DEG C.

4. pulping process according to claim 1, wherein the pulping process includes: the infusion in the pulping program Stage holding is closed completely the vent cap (3).

5. pulping process according to claim 4, wherein in the infusion stage, the liquid beaten in chamber (41) Temperature is not less than 95 DEG C.

6. pulping process described according to claim 1~any one of 5, wherein the pulping process includes: in the system The ripe slurry stage for starching program opens the vent cap (3).

7. pulping process according to claim 6, wherein control the vent cap (3) in the liter in the ripe slurry stage It is gradually opened during temperature to full-gear.

8. pulping process according to claim 7, wherein in the aperture of the vent cap (3) and the temperature-rise period Temperature between it is linear related.

9. pulping process according to claim 7, wherein in the temperature-rise period, the liquid beaten in chamber (41) Temperature is at least warming up to 85 DEG C.

10. pulping process according to claim 6, wherein control the vent cap (3) in the height in the ripe slurry stage Full-gear is kept in warm whipping process.

11. pulping process according to claim 10, wherein in the high temperature whipping process, the whipping chamber (41) Interior fluid temperature is not less than 85 DEG C.

12. pulping process according to claim 1, wherein the extraneous gas is outside air or oxygen.

13. pulping process according to claim 1, wherein the food cooking machine is soy bean milk making machine or wall-breaking machine.