CN114680669A

CN114680669A - Control method of food processing machine

Info

Publication number: CN114680669A
Application number: CN202011566273.4A
Authority: CN
Inventors: 王旭宁; 汪雪瑞; 俞卓萍
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2020-12-25
Filing date: 2020-12-25
Publication date: 2022-07-01
Anticipated expiration: 2040-12-25
Also published as: CN114680669B

Abstract

The embodiment of the application provides a control method of a food processor, which comprises the following steps: and (3) a blanching stage: adding food materials into a cavity of the food processing machine, and then adding water with a preset temperature according to a preset water-material ratio; heating the water in the cavity to a set temperature point, and then preserving heat for a preset time to heat the food material; wherein the temperature difference between the preset temperature and the set temperature point is greater than or equal to 10 ℃; a crushing and pulping stage: and respectively selecting corresponding pulping programs to crush and pulp according to the selected cold drink pulping function or hot drink pulping function. Through the scheme of the embodiment, debitterizing and astringency removal of the slurry are realized.

Description

Control method of food processing machine

Technical Field

The present disclosure relates to control technology of cooking devices, and more particularly, to a control method of a food processor.

Background

The pulping process of the nut juice of the current food processor generally comprises the following four stages:

1. heating to raise the temperature to be close to boiling; 2. starting a low-speed stirring function to perform coarse crushing; 3. starting a high-speed stirring function to perform fine crushing (sometimes, crushing while boiling at this stage) 4, boiling to boil and keeping for a period of time.

The disadvantages of such processes are mainly:

1. the nut syrup has obvious bitter and astringent taste; the inner seed coats of walnuts and cashews are rich in polyphenols and flavonoids, the inner skin is difficult to remove manually, and the nut juice prepared by the conventional method with the skin has obvious bitter taste which is mostly derived from the polyphenols and the flavonoids;

2. dark brown color: because the color of the walnut inner seed coat is darker, the dark pigment is completely remained in the nut syrup, and the whole color is darker; the phenols are boiled, the oxidation of the phenols into quinones is promoted by high temperature and oxygen, and the quinones deepen the whole color of the nut juice; fat oxidation products participate in the accumulation of lipofuscin, and the color of the nut is darker;

3. has oil odor: the unsaturated fatty acid in the walnut is oxidized in an accelerated way after a long-time high-temperature boiling process; in the high-temperature crushing and emulsifying process, all fatty acids are exposed to high temperature and oxygen environment, so that the oxidation of the grease is accelerated, and the oil-fat odor and other bad flavors are generated.

Disclosure of Invention

The embodiment of the application provides a control method of a food processor, which can realize debittering and astringency removal of slurry.

The embodiment of the application provides a control method of a food processor, and the method can comprise the following steps:

and (3) a blanching stage: adding food materials into a cavity of the food processing machine, and then adding water with a preset temperature according to a preset water-material ratio; heating the water in the cavity to a set temperature point, and then preserving heat for a preset time to heat the food material; wherein the temperature difference between the preset temperature and the set temperature point is greater than or equal to 10 ℃;

a crushing and pulping stage: and respectively selecting corresponding pulping programs to crush and pulp according to the selected cold drink pulping function or hot drink pulping function.

In an exemplary embodiment of the present application, the method may further include: performing the blanching stage one or more times; and discharging water in the cavity after the blanching stage is executed each time, or reserving the water in the cavity.

In an exemplary embodiment of the present application, the preset temperature includes: a first preset temperature, a third preset temperature and a fifth preset temperature; the set temperature point includes: a second preset temperature, a fourth preset temperature and a sixth preset temperature; the preset duration includes: the method comprises the steps of setting a first preset time length, a second preset time length and a third preset time length;

when the blanching stage is executed for a plurality of times and water in the cavity is discharged after the blanching stage is executed for each time, the executed blanching stages comprise:

a first blanching stage: adding food materials into a cavity of the food processor, and adding water with a first preset temperature according to a first water-material ratio n 1; heating the water in the cavity to a second preset temperature, preserving the heat for a first preset time, and discharging the water in the cavity; the first water-material ratio n1 satisfies the following conditions: 2-4;

a second blanching stage: adding water with a third preset temperature into the cavity according to a second water-material ratio n 2; heating the water in the cavity to a fourth preset temperature, preserving the heat for a second preset time, and intermittently stirring at a first preset rotating speed in the whole process; discharging water in the cavity after the second preset duration is over; the second water-material ratio n2 satisfies the following conditions: 3-6;

a circulating hot soup stage: the following operations are executed in a loop N times: adding water with a fifth preset temperature into the cavity according to a third water-material ratio n 3; heating the water in the cavity to a sixth preset temperature, preserving the heat for a third preset time, and intermittently stirring at a second preset rotating speed in the whole process; discharging water in the cavity after the third preset duration is over; n is a positive integer; the third water-material ratio n3 satisfies the following conditions: 60% -80% n 2.

In an exemplary embodiment of the present application, the pulping process corresponding to the hot beverage pulping function may include:

a coarse crushing stage: adding water with a seventh preset temperature into the cavity according to a fourth water-material ratio n4, boiling the water with first preset power, and coarsely crushing the food materials at a third preset rotating speed while heating; the fourth water-material ratio n4 satisfies the following conditions: 2-5;

a fine crushing stage: adding water with an eighth preset temperature into the cavity according to a fifth water-material ratio n5, heating the water to a temperature point close to boiling with second preset power, and heating the water to boiling with third preset power; and preserving the heat for a fourth preset time; intermittently and finely crushing the food materials at a fourth preset rotating speed while heating; the third preset power is smaller than the second preset power, and the fourth preset rotating speed is greater than the third preset rotating speed; the fifth water-material ratio n5 satisfies: 3 to 18.

In an exemplary embodiment of the present application, the cold drink pulping function may correspond to a pulping process including:

and (3) curing and draining stage: after the blanching stage is finished, adding water with a ninth preset temperature into the cavity according to a sixth water-material ratio n6, heating the water to boiling with a fourth preset power, and preserving heat for a fifth preset time; discharging water in the cavity after the fifth preset duration is over; the sixth water-material ratio n6 satisfies: 2-5;

and (3) a low-temperature fine crushing and emulsifying stage: adding water with a tenth preset temperature into the cavity according to a seventh water-material ratio n7, and intermittently and finely crushing the food material at a fifth preset rotating speed; the tenth preset temperature is less than 15 ℃; the seventh water-material ratio n7 satisfies: 5 to 20.

In an exemplary embodiment of the present application, the preset temperature may include: a first preset temperature and a third preset temperature; the set temperature point includes: a second preset temperature and a fourth preset temperature; the preset duration comprises: a first preset time length and a second preset time length;

when the blanching stage is performed a plurality of times and water in the cavity is retained after each time the blanching stage is performed, the performed plurality of blanching stages may include:

static blanching stage: adding food materials into the cavity, and adding water with a first preset temperature according to a first water-material ratio; heating the water in the cavity to a second preset temperature, and then preserving heat for a first preset time;

and (3) a dynamic blanching stage: adding water with a third preset temperature into the cavity according to a second water-material ratio n 2; and heating the water in the cavity to a fourth preset temperature, keeping the temperature for a second preset time, and performing intermittent stirring at a first preset rotating speed in the whole process to realize dynamic blanching.

a coarse crushing stage: boiling water with first preset power, and coarsely crushing food materials at a third preset rotating speed while heating;

a fine crushing stage: adding water with an eighth preset temperature into the cavity according to a fifth water-material ratio n5, heating the water to a temperature point close to boiling with second preset power, and heating the water to boiling with third preset power; and preserving the heat for a fourth preset time; intermittently and finely crushing the food materials at a fourth preset rotating speed while heating; the third preset power is smaller than the second preset power, and the fourth preset rotating speed is greater than the third preset rotating speed.

a curing and draining stage: after the blanching stage is finished, heating the water to boiling at a fourth preset power, and preserving heat for a fifth preset time;

and (3) a low-temperature fine crushing and emulsifying stage: adding water with a tenth preset temperature into the cavity according to a seventh water-material ratio n7, and intermittently and finely crushing the food material at a fifth preset rotating speed; the tenth predetermined temperature is less than 5 ℃.

In an exemplary embodiment of the present application, the food processor may include: a quick cooling device;

before adding water with a tenth preset temperature into the cavity according to a seventh water-to-material ratio n7, the method further comprises: and cooling the food materials in the cavity through the quick cooling device.

In an exemplary embodiment of the present application, the food processor may include: the system comprises an instant heating device, a water pumping device and a filtering and slurry discharging device arranged at a slurry discharging port; the filtering and pulp discharging device is provided with a filter screen capable of intercepting food materials;

the method may further comprise: when water is added into the cavity, the water is pumped through the water pumping device, and the water is heated to a preset temperature through the instant heating device.

Compared with the related art, the embodiment of the application can comprise the following steps: and (3) a blanching stage: adding food materials into a cavity of the food processing machine, and then adding water with a preset temperature according to a preset water-material ratio; heating the water in the cavity to a set temperature point, and then preserving heat for a preset time to blanching the food material; a crushing and pulping stage: and respectively selecting corresponding pulping programs to crush and pulp according to the selected cold drink pulping function or hot drink pulping function. Through the scheme of the embodiment, debitterizing and astringency removal of the slurry are realized.

Additional features and advantages of the application will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the application. Other advantages of the present application may be realized and attained by the instrumentalities and combinations particularly pointed out in the specification and the drawings.

Drawings

The accompanying drawings are included to provide an understanding of the present disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the examples serve to explain the principles of the disclosure and not to limit the disclosure.

FIG. 1 is a flow chart of a control method of a food processor according to an embodiment of the present application;

FIG. 2 is a schematic diagram of the structure of a food processor according to an embodiment of the present application;

FIG. 3 is a flow chart of the pulping process of the blanching drainage scheme of the embodiment of the application;

FIG. 4 is a flow chart of a blanching stage method in a blanching drainage scheme according to an embodiment of the application;

FIG. 5 is a flow chart of a cold/hot beverage preparation process in a blanching drainage scheme in an embodiment of the application;

FIG. 6 is a pulping flow chart of the blanching non-draining scheme of the embodiment of the application.

Detailed Description

The present application describes embodiments, but the description is illustrative rather than limiting and it will be apparent to those of ordinary skill in the art that many more embodiments and implementations are possible within the scope of the embodiments described herein. Although many possible combinations of features are shown in the drawings and discussed in the detailed description, many other combinations of the disclosed features are possible. Any feature or element of any embodiment may be used in combination with or instead of any other feature or element in any other embodiment, unless expressly limited otherwise.

The present application includes and contemplates combinations of features and elements known to those of ordinary skill in the art. The embodiments, features and elements disclosed in this application may also be combined with any conventional features or elements to form a unique inventive concept as defined by the claims. Any feature or element of any embodiment may also be combined with features or elements from other inventive aspects to form yet another unique inventive aspect, as defined by the claims. Thus, it should be understood that any of the features shown and/or discussed in this application may be implemented alone or in any suitable combination. Accordingly, the embodiments are not limited except as by the appended claims and their equivalents. Furthermore, various modifications and changes may be made within the scope of the appended claims.

Further, in describing representative embodiments, the specification may have presented the method and/or process as a particular sequence of steps. However, to the extent that the method or process does not rely on the particular order of steps set forth herein, the method or process should not be limited to the particular sequence of steps described. Other orders of steps are possible as will be understood by those of ordinary skill in the art. Therefore, the particular order of the steps set forth in the specification should not be construed as limitations on the claims. Further, the claims directed to the method and/or process should not be limited to the performance of their steps in the order written, and one skilled in the art can readily appreciate that the sequences may be varied and still remain within the spirit and scope of the embodiments of the present application.

The embodiment of the application provides a control method of a food processor, and as shown in fig. 1, the method may include steps S101 to S102:

s101, a blanching stage: adding food materials into a cavity of the food processing machine, and then adding water with a preset temperature according to a preset water-material ratio; heating the water in the cavity to a set temperature point, and then preserving heat for a preset time to heat the food material; wherein the temperature difference between the preset temperature and the set temperature point is greater than or equal to 10 ℃;

s102, a crushing and pulping stage: and respectively selecting corresponding pulping programs to crush and pulp according to the selected cold drink pulping function or hot drink pulping function.

In the exemplary embodiment of the application, the nut syrup preparation process can be taken as an example for explanation, and the nut syrup de-astringency process is provided, and cold/hot drinks are prepared by combining instant hot water inlet, a quick cooling device and an intelligent filtering and pulp discharging device, so that bitter removal and astringent elimination of walnuts are realized; so that the finished product of the nut milk is mellow, fragrant, silky and fresh and milk white.

In an exemplary embodiment of the present application, as shown in fig. 2, the food processor may include: the device comprises a cavity 1, an instant heating device 2, a quick cooling device 3, a water pumping device 4, a filtering and slurry discharging device 5, a stirring/crushing device 6, a heating device 7, a temperature control device 8 and a residual water collecting device 9.

In the exemplary embodiment of the present application, the filtering paddle arrangement 5: a filter screen with 50-80 meshes can be added at the drainage outlet of the food processor capable of automatically feeding and draining water, so that food materials are intercepted when hot water is drained, solid-liquid separation is realized, and bitter and astringent wastewater is discarded.

In an exemplary embodiment of the present application, the thermal device 2: before pumping water into the cavity 1, the water is heated to a certain temperature and then mixed with food materials, and the heating temperature can be set according to requirements. In the scheme of the embodiment of the application, namely, the temperature of the thermal module 2 can be set to be more than or equal to 80 ℃, and the lipoxygenase is inactivated at a high temperature, so that the phenomenon that the fat is oxidized excessively to generate the rancid smell is prevented.

In the exemplary embodiment of the present application, the rapid cooling device 3: when the cold drink is prepared, the water temperature can be quickly reduced, the food materials are promoted to be cooled to a temperature below the enzyme activity jump temperature after water pumping, and the fresh, sweet and cool mouthfeel of the pulp is reserved after the cold drink is prepared at a low temperature.

In an exemplary embodiment of the application, the lower door surface respectively introduces two schemes of discharging water in the cavity after the hot stage is executed each time and retaining the water in the cavity after the hot stage is executed each time in detail.

According to the first scheme, after the execution of the blanching stage is finished each time, water in the cavity is discharged:

in an exemplary embodiment of the present application, a flow chart for blanching drainage to make nut milk is shown in fig. 3.

when the blanching stage is executed for a plurality of times and water in the cavity is discharged after the blanching stage is executed for each time, the executed plurality of blanching stages comprise:

a first blanching stage: adding food materials into a cavity of the food processor, and adding water with a first preset temperature according to a first water-material ratio; heating the water in the cavity to a second preset temperature, preserving the heat for a first preset time, and discharging the water in the cavity;

and a second blanching stage: adding water with a third preset temperature into the cavity according to a second water-material ratio; heating the water in the cavity to a fourth preset temperature, preserving the heat for a second preset time, and intermittently stirring at a first preset rotating speed in the whole process; discharging water in the cavity after the second preset duration is over;

a circulating hot soup stage: the following operations are executed in a loop N times: adding water with a fifth preset temperature into the cavity according to a third water-material ratio; heating the water in the cavity to a sixth preset temperature, preserving the heat for a third preset time, and intermittently stirring at a second preset rotating speed in the whole process; discharging water in the cavity after the third preset duration is over; n is a positive integer.

In an exemplary embodiment of the present application, the blanching stage flowchart may be as shown in fig. 4, and may include a first blanching stage, a second blanching stage, and a circulating broth stage.

In an exemplary embodiment of the present application, the first blanching stage: the nuts can be placed into the cavity, water with a certain temperature (namely a first preset temperature) T1(T1>80 ℃) is added into the cavity by utilizing a self-carrying instant heating device and a water pumping device of the food processing machine (the water-material ratio n1 is m water/m food material is 2-4, namely the first water-material ratio is 2-4), heating is carried out until the temperature (namely a second preset temperature) T2(T2 is more than or equal to 90 ℃), then gradient temperature rise and heat preservation links (namely heat preservation is carried out under different temperature steps) are sequentially carried out, the heat preservation time (namely the first preset time) T1(30s is more than T1 and is less than 5min), and stirring is not carried out in the links. And after finishing hot ironing, opening the rotary valve to discharge the waste water to the residual water box.

In the exemplary embodiment of the application, the main substances bringing bitterness and astringency into the nuts are polyphenol and flavonoid in the seed coat, and the substances are mostly soluble in water, so phenols and flavonoid can be extracted by a blanching method, the bitter substances are degraded under the high temperature, the waste water is removed by a filtering and draining device, the bitterness and astringency can be removed, and part of water-soluble pigments can be brought away, so that the food material is lighter in color.

In an exemplary embodiment of the present application, T1 ≧ 80 ℃: the inactivation temperature T1 of the lipoxygenase is approximately equal to 80 ℃, so that a certain amount of hot water (the water temperature is equal to or higher than the enzyme inactivation temperature, and the water-material ratio n1 is m water/m food material is 2-4) is pumped by an instant heating device in the stage.

In an exemplary embodiment of the present application, the heating temperature T2 > 90 ℃: the solubility of polyphenols and flavonoids in water increases with increasing temperature, thus increasing the extraction temperature as much as possible to increase the efficiency of water extraction of polyphenols and flavonoids; the rising temperature is beneficial to the rapid diffusion and the uniform distribution of water, thereby softening the seed coat and the pulp and preparing for the next step of blanching, stirring and later crushing.

In an exemplary embodiment of the present application, n1 ≧ 2: too little unable abundant flooding of intaking eats the material, follows with the moisture evaporation in the heating process, and the water level descends and makes partly eat that the naked part of material can't absorb water and become dry, can't stir hydrologic cycle simultaneously, and bitter material can't fully dissolve to the aquatic.

In an exemplary embodiment of the present application, n1 ≦ 4: too much water not only prolongs the heating time and prolongs the blanching period, but also has higher requirement on the capacity of the waste water container and increases the manufacturing cost.

In exemplary embodiments of the present application, first blanching does not stir: after the nuts are dried, the well-preserved food materials are hard and crisp, the nuts such as walnuts and almonds are large in size, the nuts are stirred when water is not absorbed, the crisp food materials are very easy to damage, the pulp is broken and exposed in a high-temperature environment, and fat in the pulp is oxidized in advance.

In an exemplary embodiment of the present application, the incubation time period t1(30s < t1 < 5 min): if the time is too short, water cannot be uniformly distributed in the seed coats and the pulps, the pulps and the seed coats cannot sufficiently absorb water for softening, and the low-speed stirring and deastringency during the next step of blanching are not facilitated; a time t > 5min will extend the production cycle.

In an exemplary embodiment of the present application, the second blanching stage: adding water (the water-material ratio n2 is m water/m food material ratio is 3-6, namely the second water-material ratio can be 3-6) at a certain temperature (the temperature can be the same as the first preset temperature) T1(T1 is more than 80 ℃) into the cavity by using a self-carrying instant heating device and a water pumping device of the food processing machine, setting the heating to the temperature (the temperature can be the same as the second preset temperature) T2(T2 is more than or equal to 90 ℃), then sequentially entering a gradient heating and heat preservation link, wherein the heat preservation time (the second preset time) T2(1min is more than T2 and less than 5min) is accompanied with intermittent low-speed stirring (T stirring: T pause is 1:1-1:3), and the stirring speed (the first preset rotating speed) v1 can be 3000 plus 4000 rpm; and after finishing hot ironing, opening the rotary valve to discharge the waste water to the residual water box.

In the exemplary embodiment of the present application, the water-to-material ratio is increased to n2 ═ m water/m food material ═ 3-6 when blanching again (i.e. dynamic blanching is achieved by adding stirring): the water yield increase helps to form good circulation in the stirring link, and prevents the blade from contacting with food materials too much to cause the food materials to be broken.

In an exemplary embodiment of the present application, the stirring speed v1 is 3000-: the water-material ratio is increased to n2 at the rotating speed, the collision between the food materials and the blade can be reduced due to the slow speed and the large water amount, the probability of cutting the food materials is reduced, certain mechanical disturbance can be caused, the moisture is promoted to fully soak the seed coats and the pulp, meanwhile, polyphenol and flavonoid substances in the seed coats are dynamically extracted, and the noise and the shaking amount of the machine are small at the rotating speed; stirring speed is too big, and is not smashed at a high speed under the abundant soft circumstances, and it is great noise to eat material striking cavity and produce easily, brings bad experience.

In an exemplary embodiment of the present application, intermittent low speed stirring (tmixing: t pause ═ 1:1-1:3, i.e. the ratio of the duration of each stirring and the duration of pause can be maintained between 1:1 and 1: 3): the intermittent low-speed stirring is added in the blanching link, so that the dissolution of polyphenol and flavone in seed coats can be promoted, the contact probability of the blade and food materials can be increased through continuous stirring, the food materials are broken, and the pulp is exposed excessively.

In an exemplary embodiment of the present application, the cyclic blanching stage: and adding water with a certain temperature (namely a fifth preset temperature which can be the same as the first preset temperature) T1(T1 is more than 80 ℃) into the cavity by using a self-carrying instant heating device and a water pumping device of the food processor (the water-material ratio N3 is 60-80% of N2), setting and heating to the temperature (namely a sixth preset temperature which can be the same as the second preset temperature) T2(T2 is more than or equal to 90 ℃) and then sequentially entering a gradient temperature rise and heat preservation link, wherein the heat preservation time (namely a third preset time) T3(1min is more than T3 and less than 5min) is accompanied with intermittent low-speed stirring (T stirring: T pause is 1:1-1:3) in the whole process, the stirring speed (namely a second preset rotating speed which can be the same as the first preset rotating speed) v1 is 3000-4000rpm, and the step can be circulated for N times (2 is more than or less than or equal to 5). And opening the rotary valve to discharge the waste water to the residual water box after finishing hot ironing each time.

In the exemplary embodiment of the present application, the water-to-material ratio in the cyclic blanching stage can be properly reduced by 20-40%: the water consumption in the circulating blanching stage can be properly reduced, 60-80% of bitter substances in the walnut seed coats can be removed in the first blanching and the second blanching, and excessive water not only causes resource waste, but also can generate more higher requirements on the capacity of a residual water box; however, too low water-material ratio can cause that the food materials cannot be submerged in water and cannot be thoroughly deastringent and debitterized.

In an exemplary embodiment of the present application, the cycle is N times (2. ltoreq. N. ltoreq.5): a small amount of blanching for many times can effectively remove bitter substances in nut seed coats, and experiments prove that the bitter substances are completely removed after 2-5 times of cyclic blanching. The number of times of blanching is too much, and the water yield is used too much and is brought unnecessary extravagant, and the preparation cycle extension simultaneously influences and uses experience.

In an exemplary embodiment of the present application, as shown in fig. 5, cold drinks/hot drinks may be prepared using different pulping processes, respectively, according to the user's selection of cold drinks/hot drinks.

In an exemplary embodiment of the present application, the cold drink may include: pumping a small amount of hot water to quickly cure the food materials, then removing the hot water, pumping quick-cooling water to reduce the temperature of the food materials, and pulping at low temperature to ensure fresh mouthfeel of the cold drink;

in an exemplary embodiment of the present application, the hot beverage may include: pumping a small amount of hot water, namely quickly heating, and coarsely crushing to promote curing; pumping hot water again, heating and high-speed pulverizing to promote emulsification of protein, fat and water, and making into thick, fragrant, fine and smooth nut juice.

In the exemplary embodiments of the present application, the hot and cold beverage preparation procedures are described in detail below, respectively.

a coarse crushing stage: adding water with a seventh preset temperature into the cavity according to a fourth water-material ratio, boiling the water with first preset power, and heating while coarsely crushing food materials at a third preset rotating speed;

a fine crushing stage: adding water with an eighth preset temperature into the cavity according to a fifth water-material ratio, heating the water to a temperature point close to boiling with second preset power, and heating the water to boiling with third preset power; and preserving the heat for a fourth preset time; intermittently and finely crushing the food materials at a fourth preset rotating speed while heating; the third preset power is smaller than the second preset power, and the fourth preset rotating speed is greater than the third preset rotating speed.

In the exemplary embodiment of the application, the hot beverage pulping method can adopt a step-by-step water adding crushing method, a small amount of hot water is pumped firstly, the temperature is rapidly raised to inactivate enzymes, and the coarse crushing accelerates the kernel ripening; pumping in hot water to crush at high speed to promote the formation and stabilization of emulsion.

In an exemplary embodiment of the present application, the coarse crushing stage: after blanching, water at a certain temperature (namely, a seventh preset temperature which can be the same as the first preset temperature) T1(T1 is more than 80 ℃) can be pumped into the cavity (the water-material ratio n4 is m water/m food material is 2-5, namely, the fourth water-material ratio can be 2-5), and full-power heating and boiling are carried out. The heating is carried out while the coarse pulverization is carried out, and the rotation speed (i.e. the third preset rotation speed) v2 can be 6000-10000 rpm.

In the exemplary embodiment of the present application, a small amount of hot water (water-to-material ratio n4 is 2-5) is first used, and the full power is heated to boiling: this allows the water to be rapidly warmed up to a temperature above the optimum temperature for lipoxygenase. In the environment with the temperature of more than or equal to 80 ℃, the enzymes inside and outside the food materials are quickly inactivated, the water-material ratio can ensure that the food materials realize good circulation in the coarse crushing process, and the crushing is more uniform.

In an exemplary embodiment of the present application, n4 < 2: the water-material ratio is too low, effective circulation cannot be realized, and partial food materials are thrown to the cup wall and then stay in place due to poor fluidity and cannot be effectively crushed;

in exemplary embodiments of the present application, n4 > 5: the heating time is prolonged correspondingly when the water quantity is excessive, the aim of quick boiling cannot be achieved, the specific surface area is increased after the pulp is crushed, and the oxidation of the grease exposed in the liquid is intensified under the conditions of high temperature and oxygen, so that the rancid taste of the grease is generated; meanwhile, excessive oxidation products of polyphenol and flavonoid substances in a high-temperature environment are avoided, the oxidation products are mostly quinones which often have dark color and affect the overall brightness and color of the nut juice.

In an exemplary embodiment of the present application, v2 is 6000-10000 rpm: the crushing at this stage should not be too fine, and the formation of smaller particles can help heat penetrate the food material to promote cooking. The coarse crushing is carried out at a low rotating speed to prevent the over-large specific surface area, so that the grease is separated out and is exposed in hot air to be oxidized; the lower rotating speed can also effectively reduce the noise and vibration caused by the rotation of the motor.

In exemplary embodiments of the present application, the fine pulverization emulsification stage: the method comprises the steps of feeding hot water (the water-material ratio n5 is 3-18, namely the fifth water-material ratio can be 3-18), heating to the boiling point of-5 ℃ at full power, then heating to the boiling point at 1/4P (P means full power), keeping the temperature for a period of time (namely a fourth preset period of time) t4(2-15min), carrying out coarse crushing while heating, wherein the rotating speed (namely the fourth preset rotating speed) v3 can be 8000-.

In the exemplary embodiment of the present application, the heating and holding process is combined with a high-speed pulverization process, and the smaller the particle pulverization, the shorter the heat penetration time. Fully curing in the heat-insulating period; meanwhile, the high-speed crushing can promote the emulsification of protein, fat and water to form uniform and stable emulsion, and the rapid pulping and smooth milk white are realized.

In the exemplary embodiment of the application, the water-to-material ratio n5 is 3-18: in order to make nut juice with better mouthfeel, 5-18 parts of water by mass of food materials is recommended to be pumped, and nut juice made with too little water is too thick and is closer to paste, cannot smoothly flow and is difficult to discharge, and has no nut juice shape; if the water content is too much (n5 is more than 18), the beverage is too thin and thin, and the full-bodied taste and smooth mouthfeel of the nuts are lacked.

In an exemplary embodiment of the present application, the incubation time is t4(2-15 min): the proper heat preservation time (t4 is more than or equal to 2min) can ensure that the food materials are cured thoroughly, and the microorganisms are killed to ensure the sanitation and safety of the food; however, if the time is too long (t4 is more than 15min), the grease is oxidized excessively, protein is denatured excessively, flocculation sedimentation and even layering occur, and protein degradation products make the nuts dark, so that the color and the mouthfeel of finished products are seriously influenced.

In an exemplary embodiment of the present application, v3 is 8000- > 20000 rpm: at the moment, the pulp is fully softened by absorbing water, and the pulp can be rapidly crushed into small particles by increasing the crushing rotating speed; but the machine body is easy to shake when the crushing rotating speed is too high.

In the exemplary embodiments of the present application, pulverization is performed 2 to 6 times: if the crushing frequency is too low, the particle size of the nut particles is not small enough, the crushing frequency is too high, the oxidation of grease exposed to a high-temperature liquid and air interface is intensified, and unpleasant oil-rancid taste is generated; and fat oxidation products can be involved in lipofuscin accumulation (lipofuscin (LFLP) is a brownish yellow lipid particle in the cytoplasm), thereby accelerating browning of nut juice.

In the exemplary embodiment of the present application, the hot beverage preparation embodiment omits the processes of one-time water feeding, heating, boiling, crushing and boiling in the traditional preparation method, reduces the exposure time of protein in a high-temperature environment, prevents the protein from being denatured excessively to influence the taste and flavor, and avoids the fat from being oxidized seriously at a high temperature to generate the rancid flavor. The prepared nut juice is smooth, fresh and sweet, and milk white in color.

In the exemplary embodiment of the application, the cold drink pulping method can adopt a step-by-step water adding and crushing method, a small amount of hot water is pumped firstly, the temperature is rapidly raised to inactivate enzymes, and the static boiling promotes the ripening of nuts; then pumping quick cooling water into the food, quickly cooling the food, and crushing the food at a high speed to form emulsion while keeping fresh and sweet taste and fresh flavor.

and (3) curing and draining stage: after the blanching stage is finished, adding water with a ninth preset temperature into the cavity according to a sixth water-material ratio, heating the water to boil at a fourth preset power, and preserving the heat for a fifth preset time; discharging water in the cavity after the fifth preset duration is over;

and (3) a low-temperature fine crushing and emulsifying stage: adding water with a tenth preset temperature into the cavity according to a seventh water-material ratio, and intermittently and finely crushing the food material at a fifth preset rotating speed; the tenth predetermined temperature is less than 15 ℃.

In an exemplary embodiment of the present application, the ripening stage: the water (water-material ratio n6 is m water/m food material ratio 2-5, namely the seventh water-material ratio can be 2-5), the full power (the fourth preset power can be selected) is heated and boiled, and the heat preservation time (namely the fifth preset time) is T5(3-15 min). And after the heat preservation is finished, the filtering valve is rotated to discharge hot water.

In the exemplary embodiment of the present application, this stage is similar to the hot beverage cooking stage, but the cold beverage is made without crushing in this stage, and static temperature-raising cooking can maintain the integrity of the food material to the maximum extent, and prevent the fat separated from the crushed pulp from being oxidized during the cooking process to generate bad flavor.

In the exemplary embodiment of the application, after the heat preservation is carried out for 3-15min, the ripening is completed, hot water for boiling nuts needs to be discharged, the temperature of the food materials is reduced, and preparation is made for the next low-temperature pulping.

In exemplary embodiments of the present application, the low temperature fine pulverization emulsification stage: after blanching, pumping water with a certain temperature (namely tenth preset temperature) T3(T3 is less than 15 ℃) into the cavity (the water-material ratio n7 is 5-20 m water/m food material, namely seventh water-material ratio can be 5-20), and crushing for 2-8 times at the rotation speed (namely fifth preset rotation speed) v3 of the fine crushing blade of 8000-.

In the exemplary embodiment of the present application, to meet the different needs of consumers to make fresh, sweet and cool nut cold drinks, the food processor is provided with a quick cooling device to meet the needs of cold drink making. After the user selects the cold drink function, low-temperature water needs to be pumped in the later pulping process, normal-temperature water is cooled to T3(T3 is less than 15 ℃) by a quick cooling device and pumped in, and the cold drink is made into refreshing and fine cold drink by matching with high-speed crushing.

In the exemplary embodiment of the application, the water-to-material ratio n7 is 5-20: unlike hot drinks, the materials are only softened by absorbing water before being crushed at low temperature, so that enough water needs to be added in the step to prepare the nut juice, and the recommended water-material ratio is 1:5-1:20 to form the walnut juice with good mouthfeel.

In the exemplary embodiment of the present application, the low temperature water T3(T3 < 15 ℃): the quick cooling device cools off water fast, can carry out the quick cooling to eating the material after the low-temperature water pump goes into, and the temperature interval that the lipoxygenase is active is passed through rapidly in the cooling of help eating the material. The lipoxygenase starts to be active at the temperature of more than or equal to 25 ℃, so the temperature of the whole pulping process needs to be controlled at the temperature value of enzyme activity jump. Experiments prove that the temperature of the added cold water is required to be less than 15 ℃, so that the temperature of the slurry is lower than 25 ℃ in the whole process after the cold water absorbs the heat of food materials and the heat generated by crushing and friction.

In exemplary embodiments of the present application, pulverization is performed 2-8 times: the low-temperature water absorbs heat, friction heat and environmental heat (cup body heat) released by food materials in the process of pulping, the grinding times are too many, the temperature of the pulp exceeds 25 ℃ due to heat accumulation generated by friction, the activity of lipase is excited, the oxidation of grease is promoted, and unpleasant oil-rancid taste is generated.

In the exemplary embodiment of the application, the scheme of the cold drink embodiment is different from the scheme of the traditional hot drink preparation, the enzyme activity can be effectively inhibited by cooling the quick-cooling water, the generation of oil-rancid is prevented, the original flavor and the fresh and sweet taste of food materials are favorably kept, and the mouthfeel is fine and refreshing.

And according to the second scheme, after the execution of the blanching stage is finished each time, the water in the cavity is reserved:

in the exemplary embodiment of the application, when the nut juice is prepared in a blanching non-drainage mode, the instant heating device provides high-temperature water, so that the activation of lipoxidase caused by slow temperature rise in a blanching stage can be avoided, the slow temperature rise and long-time boiling in a solid-liquid mixed state after crushing can also be avoided, excessive oxidation of flavone, polyphenol and fat can be avoided, the browning of the nut juice is promoted, and the color and flavor of a finished product are influenced.

In an exemplary embodiment of the present application, a flow chart for blanching non-draining nut drink is shown in fig. 6.

In an exemplary embodiment of the present application, the preset temperature may include: a first preset temperature and a third preset temperature; the set temperature point includes: a second preset temperature and a fourth preset temperature; the preset duration includes: a first preset time length and a second preset time length;

and (3) a dynamic blanching stage: adding water with a third preset temperature into the cavity according to a second water-material ratio; and heating the water in the cavity to a fourth preset temperature, keeping the temperature for a second preset time, and performing intermittent stirring at a first preset rotating speed in the whole process to realize dynamic blanching.

In an exemplary embodiment of the present application, the static blanching stage: the nuts can be placed into the cavity, water (water-material ratio n1 is m water/m food material is 2-4, namely the first water-material ratio can be 2-4) at a certain temperature (namely a first preset temperature) T1(T1 is more than 80 ℃) is added into the cavity by utilizing a self-carrying instant heating device and a water pumping device of the food processing machine, heating can be set to the temperature (namely a second preset temperature) T2(T2 is more than or equal to 90 ℃), then a gradient temperature rise and heat preservation link is sequentially carried out, the heat preservation time (namely the first preset time) T1(30s is more than T1 and less than 5min) is carried out, and stirring is not carried out in the link.

In an exemplary embodiment of the present application, the dynamic blanching stage (or dynamic blanching stage): the water can be fed in according to a certain proportion (the water-material ratio n2 is m water/m food material is 3-6, namely the second water-material ratio can be 3-6), the water temperature (the third preset temperature can be the same as the first preset temperature) is T1, the v1 is 3000 plus 4000rpm along with low-speed stirring (namely the first preset rotating speed), and the dynamic blanching time can be T6(3-10 min).

In the exemplary embodiment of the application, the main substances for bringing bitterness and astringency into the nuts are polyphenol and flavonoid in the seed coat, and the substances with bitterness and astringency of the polyphenol and flavonoid are degraded by a blanching method, so that the purposes of debittering and astringency removal are achieved.

In an exemplary embodiment of the present application, the incubation time period t6(3-10 min): the bitter substances can not be fully degraded by heating even if the time is too short (t6 is less than 3min), and can not be thoroughly debittered and deastringent; water cannot be uniformly distributed in the seed coats and the pulps, the pulps and the seed coats cannot absorb water sufficiently for softening, and the noise is high during later crushing; however, the time t6 is more than 10min, so that the whole production period of the walnut milk is prolonged.

In an exemplary embodiment of the present application, the coarse crushing stage: after the blanching is finished, the water can be heated and boiled at full power (namely, first preset power). The heating is carried out while the coarse pulverization is carried out, and the rotation speed (i.e. the third preset rotation speed) v2 can be 6000-10000 rpm.

In exemplary embodiments of the present application, the fine pulverization emulsification stage: the method comprises the steps of feeding hot water (the water-material ratio n8 is 9-15, namely the fifth water-material ratio can be 9-15), heating to the boiling point of-5 ℃ at full power (namely the second preset power), heating to the boiling point at 1/4P (namely the third preset power), keeping the temperature for t4(2-15min), heating while performing coarse crushing, wherein the rotating speed (namely the fourth preset rotating speed) v3 can be 8000-.

In the exemplary embodiment of the application, the water-to-material ratio n8 is 9-15: in order to make nut juice with good taste (the whole material-water ratio is 1:5-1:20), 9-15 parts of water by mass of food materials is recommended to be pumped, and the nut juice made by too little water is too thick; if the water amount is too much (n8 is more than 15), the beverage is too light and thin, and the full flavor and smooth mouthfeel of the nuts are lacked.

and (3) curing and draining stage: after the blanching stage is finished, heating the water to boiling at a fourth preset power, and preserving heat for a fifth preset time;

and (3) a low-temperature fine crushing and emulsifying stage: adding water with a tenth preset temperature into the cavity according to a seventh water-material ratio, and intermittently and finely crushing the food material at a fifth preset rotating speed; the tenth preset temperature is less than 5 ℃.

In the exemplary embodiment of the application, the cold drink pulping method can adopt a step-by-step crushing method, when a small amount of water exists, the temperature is quickly raised to inactivate enzyme, then quick-cooling water is pumped, the food materials are quickly cooled, and the materials are crushed at a high speed to form emulsion, and meanwhile, the fresh and sweet taste and the fresh flavor are kept.

In exemplary embodiments of the present application, the low temperature fine pulverization emulsification stage: pumping water with a certain temperature (namely tenth preset temperature) T4(T4 is less than 5 ℃) into the cavity after blanching is finished (the water-material ratio n8 is m water/m food material is 9-15, namely the seventh water-material ratio can be 9-15), the rotating speed v3 of the fine crushing blade (namely fifth preset rotating speed) can be 8000-20000rpm, and crushing is carried out for 2-8 times.

In the exemplary embodiment of the present application, the low temperature water T4(T4 < 5 ℃): for preparing the refreshing walnut juice cold drink, the temperature of the juice is controlled to be lower than the lipoxygenase active temperature (25 ℃), the mass of the food materials is 1 part, 5-11 parts of hot water is available in the curing stage, the overall temperature is required to be reduced to be lower than 25 ℃, the concentrations of protein and fat in the walnut juice and the smooth mouthfeel are simultaneously controlled, the ratio of the materials to the water in the walnut juice finished product is required to be ensured to be 1:5-1:20, and the temperature of the added cold water is required to be less than 5 ℃ in consideration of environmental heat changes (such as residual heat of a machine cavity and heat dissipation of the cavity), so that the temperature of the juice is lower than 25 ℃ in the whole process after the cold water absorbs the heat of the food materials and the heat generated by crushing friction.

In an exemplary embodiment of the present application, before adding water having a tenth preset temperature into the cavity at a seventh water-to-material ratio, the method further includes: and cooling the food materials in the cavity through the quick cooling device.

In an exemplary embodiment of the present application, the rapid cooling device may be an air cooling device, and the air cooling device may be used to cool the food material before pumping low-temperature water, and the air cooling device is added to enhance air circulation and take away heat, so as to assist water cooling to help rapidly cool the food material to below 25 ℃, and inhibit the activity of lipoxygenase.

In the exemplary embodiments of the present application, the embodiments of the present application have at least the following advantages:

1. a rotary valve with a filter screen automatically discharges waste water when the blanching is finished; the food materials are intercepted by a filter screen with 50-80 meshes, and waste water is discharged after the valve is opened. The rotary valve is provided with a filter screen structure, the rotary valve is opened when the blanching is finished, the filter screen is rotated, the filter screen intercepts food materials, and waste water containing bitter substances is discharged to the residual water box.

2. Boiling and crushing a small amount of water in steps, wherein the water-material ratio n4 is 2-5; a small amount of inlet water is boiled quickly to prevent the fat from being oxidized excessively. A small amount of water is fed into the food fast boiling device, the coarse crushing helps the small particles of the food material to be thoroughly cooked, and meanwhile, the temperature rise is fast because the water amount is small, so that the temperature interval with higher activity of the lipoxidase can be quickly skipped, and the rancid taste generated by lipoxidase is prevented.

3. Pumping cold water into the quick cooling device for low-temperature pulping; the temperature of the food materials is rapidly reduced, and the low-temperature pulping avoids grease oxidation. The blanching drainage requires a quick cooling device to cool water to below 15 ℃; the water temperature of ginger juice is required to be below 5 ℃ when the ginger juice is not drained during blanching, the food materials are thoroughly cooled along with high-speed crushing, the temperature range of the activity of the lipoxidase is suddenly jumped, fat oxidation is prevented, and the fresh taste of the nut juice is ensured.

4. The first blanching material ratio n1 is 2-4, and stirring is not carried out; preventing food material from crushing, and statically blanching to extract polyphenols and flavonoids. The food material is easy to break when not softened, static blanching helps the seed coat and the pulp to fully absorb water for softening, and high temperature promotes the dissolution of polyphenols and flavonoids.

5. The ratio of the hot water to the material n2 for the second time is 3-6, and the mixture is stirred slowly to remove astringent and bitter; accelerating the dissolution of polyphenol and flavonoid substances in water. The slow stirring generates turbulent flow to help the food material to be soaked, the dynamic extraction promotes the progress classification and the flavonoid dissolution, and the debitterizing and the astringency removal are realized.

6. The instant heating module is heated by water entering, and the water temperature T1 is more than 80 ℃; inactivating lipoxygenase to prevent pulp fat oxidation. The food processor is provided with the instant heating module and the water pump to add water with the temperature of more than 80 ℃ into the cavity, so that the process of slow temperature rise is avoided, and the temperature interval of the activity of the lipoxygenase is skipped.

It will be understood by those of ordinary skill in the art that all or some of the steps of the methods, systems, functional modules/units in the devices disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. In a hardware implementation, the division between functional modules/units mentioned in the above description does not necessarily correspond to the division of physical components; for example, one physical component may have multiple functions, or one function or step may be performed by several physical components in cooperation. Some or all of the components may be implemented as software executed by a processor, such as a digital signal processor or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, Digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.

Claims

1. A method of controlling a food processor, the method comprising:

2. The control method of a food processor as defined in claim 1, further comprising: performing the blanching stage one or more times; and discharging water in the cavity after the blanching stage is executed each time, or reserving the water in the cavity.

3. The control method of a food processor as claimed in claim 2, wherein the plurality of blanching stages performed when the blanching stage is performed a plurality of times and water within the cavity is drained each time the blanching stage is performed, comprises:

and a second blanching stage: adding water with a third preset temperature into the cavity according to a second water-material ratio n 2; heating the water in the cavity to a fourth preset temperature, preserving the heat for a second preset time, and intermittently stirring at a first preset rotating speed in the whole process; discharging water in the cavity after the second preset duration is over; the second water-material ratio n2 satisfies the following conditions: 3-6;

a circulating hot soup stage: the following operations are executed in a loop N times: adding water with a fifth preset temperature into the cavity according to a third water-material ratio n 3; heating the water in the cavity to a sixth preset temperature, keeping the temperature for a third preset time, and intermittently stirring at a second preset rotating speed in the whole process; discharging water in the cavity after the third preset duration is over; n is a positive integer; the third water-material ratio n3 satisfies the following conditions: 60% -80% n 2.

4. The control method of a food processor as claimed in claim 3, wherein the hot beverage preparation function corresponds to a preparation program comprising:

5. The control method of a food processor as claimed in claim 3, wherein the pulping program corresponding to the cold drink pulping function comprises:

and (3) curing and draining stage: after the blanching stage is finished, adding water with a ninth preset temperature into the cavity according to a sixth water-material ratio n6, heating the water to boiling with fourth preset power, and preserving heat for a fifth preset time; discharging water in the cavity after the fifth preset duration is over; the sixth water-material ratio n6 satisfies: 2-5;

6. The control method of a food processor as claimed in claim 2, wherein when the blanching stage is performed a plurality of times and water is retained in the cavity each time the blanching stage is performed, the plurality of blanching stages performed comprise:

static blanching stage: food materials are added into the cavity, and water with a first preset temperature is added according to a first water-material ratio n 1; heating the water in the cavity to a second preset temperature, and then preserving heat for a first preset time;

7. The control method of a food processor as claimed in claim 6, wherein the hot beverage preparation function corresponds to a preparation program comprising:

8. The control method of a food processor as claimed in claim 6, wherein the pulping program corresponding to the cold drink pulping function comprises:

and (3) low-temperature fine crushing and emulsifying: adding water with a tenth preset temperature into the cavity according to a seventh water-material ratio n7, and intermittently and finely crushing the food material at a fifth preset rotating speed; the tenth predetermined temperature is less than 5 ℃.

9. A control method of a food processor as claimed in claim 5 or 8, characterized in that the food processor comprises: a quick cooling device;

10. The control method of a food processor according to any one of claims 1-8, characterized in that the food processor comprises: the system comprises an instant heating device, a water pumping device and a filtering and slurry discharging device arranged at a slurry discharging port; the filtering and pulp discharging device is provided with a filter screen capable of intercepting food materials;

the method further comprises the following steps: when water is added into the cavity, the water is pumped through the water pumping device, and the water is heated to a preset temperature through the instant heating device.