Fresh grinding process for nutritious drink
A drink and nutrition technology, applied in milk substitutes, dairy products, food science, etc., can solve problems such as cleaning troubles, beans and water restrictions, paste tubes, etc., and achieve the effect of low cost, convenient operation, and rich nutrition
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Embodiment 1
[0021] Embodiment 1 Freshly ground soybean milk
[0022] Wash 1 kg of soybeans twice with water to remove impurities, soak them in 4 times their weight of water for 8 hours at room temperature, put them in a pressure cooker, add 2 times their weight of water, and cook them on a gas stove for 10 minutes on high heat. Pour off the remaining water, and after the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 600g of cooked soybeans and place them in a smoothie machine, add 1400ml of 80°C hot water, and grind for 3 minutes. Finally, add 100g of honey and continue refining for 10s to obtain the finished product.
Embodiment 2
[0023] Embodiment 2 Freshly ground rice paste
[0024] Wash 200g of red rice, 100g of millet, and 100g of barley twice to remove impurities, put them in a pressure cooker, add 1500ml of water, put them on a gas stove and boil on high heat, then turn to low heat and cook for 5 minutes. After the cooked paste cools down naturally, it is packed in boxes and placed in the refrigerator for later use. Weigh 500g of cooked rice paste and place it in a smoothie machine, add 1500ml of 90°C hot water, and grind at high speed for 1min. Finally, add 150g of sucrose and continue refining for 10s to obtain the finished product.
Embodiment 3
[0025] Embodiment 3 freshly ground mung bean paste
[0026] Wash 500g mung beans twice with water to remove impurities, soak them in 3 times the weight of water for 2 hours at room temperature, put them in a pressure cooker, add 4 times the weight of water, and cook on high heat for 8 minutes on a gas stove. After the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 600g of cooked mung beans and place them in a high-speed tissue grinder, add 1200ml of 5°C cold water, and grind for 10s. Finally, add 100g of sucrose and continue refining for 5 seconds to obtain the finished product.
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