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Making “coffee†from soybeans provides coffee lovers with a nutritious, healthy diet. Specific processing techniques are as follows:
Raw material treatment Soak the selected soybeans with water three times - four times, wash away the sand and dust on the surface, drain the purified water and then dry it with hot air, and peel the skin with a peeling machine (or rice mill). Blow off the bean skin with a blower.
Heat frying and putting the dehulled soybeans in a rotating frypan and fry for 30 seconds at a temperature of 220°C. If the amount of soybeans is small, you can fry it in an ordinary iron pan and fry for 10 minutes to 20 minutes at 160°C. When the beans are charred, they can be panned. After cooling, the pulverizer was used to grind a fine powder and sieved through a 60-mesh sieve.
The production of "soybean coffee" is cheap and can replace some or all of the natural coffee. In addition, this “soybean coffee†can also be used for the production of confectionery, cakes and biscuits, which is easily accepted by consumers and significantly improves the economic benefits of soybeans.
This method uses a modern and practical science and technology to fundamentally solve the problem of soybean dislocation. The produced bean brain powder can not only supply users who produce tofu and bean curd, but also facilitate consumers to self-provision and expand the application of series foods. The market has great potential, less investment, and faster output. The production method is: in order to reduce the effect of active microbial enzymes, the whole soybeans are first peeled with a peeling machine.
Heat treatment completely deactivates lipoxygenase. The method was to spread the peeled soybeans to a thickness of 3 cm and soften them by steaming at 80°C-95°C for 35 minutes. The softened wet soybeans are crushed into two or three pieces (thinly fine) by a pulverizer and then dried. Drying can make the product shelf life reach sales targets.
Milling is performed with a micro-milling machine to obtain a full-fat bean brain powder without odor. Generally 20 kilograms of raw materials get 18.4 kilograms of powder.
When making tofu, according to local custom, 50 grams of gypsum powder can be added per kilogram of powder.
Tofu snack "Tofu snack" is a new type of flavor food. It is rich in nutrition, fresh texture and can be made into different flavors such as fragrant, sweet and spicy, especially suitable for the elderly and children.
Raw material selection and processing Soybeans without moldy bugs were selected and soaked in warm water of about 20°C until the finger pressure was not hardened, and then soybean milk was made using a soybean milk machine.
Ingredients Add sweeteners, spices, seasonings, and agar to soymilk and heat while stirring. Sweetener can be made of white granulated sugar, maltose, glucose, etc. The added amount is generally 5%-12% of soybean milk, and various flavors such as orange, lemon, pineapple, sweet-scented osmanthus, and vanilla can be used for the flavor. The agar is used as a coagulant and its amount is 0.2%-1% of soybean milk.
Forming the bean paste into a food mold, after heating, cooling, solidification, that is a good flavor tofu with a good tofu. Source: Farmers Daily
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Soybean New Food
Soybean making "coffee"