Production Technology of Soybean Coffee

Making "coffee" with soybeans not only provides coffee lovers with a cheap drink with rich nutrition and good health, but also avoids the disadvantages such as addiction and insomnia caused by caffeine in coffee, and improves the utilization value of soybeans. The specific processing techniques are as follows:

1. Raw material treatment. Rinse the selected soybeans with water repeatedly for 4 times, wash the sediment and dust off the surface, drain the water and dry it with hot air, peel the beans with a peeler (or rice mill), and then blow off the skins with a blower.

2. Heat and stir-fry. Put the peeled soybeans in a rotary frying pan and stir-fry at 220 ℃ for 30 seconds. If the amount of soybeans is small, it can also be put into a general iron pot under the condition of 160 ℃ and stir-fry for 10 ℃ for 20 minutes, so that the beans can be out of the pot when the beans are charred. After cooling, grind it into a fine powder with a grinder and pass through a sieve of 60 mesh.

The soybean "coffee" has no fishy smell and is easy to be digested and absorbed by the human body. If you add a spoonful of milk powder or sugar when blending, the flavor will be better. When drinking, it is best to use more than 90 ℃ of hot water, so that the flavor is more rich. The production of "soy coffee" is cheap and can partially or completely replace natural coffee. In addition, this kind of "soybean coffee" can also be used in the production of candies, cakes and biscuits, which is easily accepted by consumers and significantly improves the economic benefits of soybeans.