Red bean and grain composite breakfast drink and preparation method thereof
A technology for bean cereal and breakfast, applied in the field of compound breakfast drink and its preparation, can solve the problems of mental decline, easy fatigue, reduced brain function, etc., and achieve the effects of long shelf life, balanced and comprehensive nutrition, and long shelf life
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Embodiment 1
[0016] Take by weight:
[0017] Red beans 30kg, red rice 10kg, red peanuts 10kg, red sorghum 10kg, soybeans 5kg; white sugar 30kg, sucrose fatty acid ester: xanthan gum = 40:60 stabilizer 1kg, water 867kg.
[0018] Concrete preparation method comprises the following steps:
[0019] a. Selection of raw materials: select high-quality red beans, red rice, red-skinned peanuts, red sorghum, and soybeans that have been cleaned;
[0020] b. Roasting and crushing: the above-mentioned raw materials in parts by weight are roasted at a temperature of 140°C through far infrared, and then the roasted soybeans, red beans, red rice, and red sorghum are passed through a 80-mesh sieve by a pulverizer for pulverization for later use , and then remove the red coat from the roasted red-skinned peanuts through a peeling machine, add the red-coated peanut kernels into a grinder and grind them for 3 times to make a sauce;
[0021] c. Blending and constant volume: Add 400kg of hot water at 90°C to ...
Embodiment 2
[0025] Take by weight:
[0026] Red beans 50kg, red rice 20kg, red peanuts 20kg, red sorghum 20kg, soybeans 10kg; white sugar 50kg, sucrose fatty acid ester: xanthan gum = 40:60 stabilizer 3kg, water 913kg.
[0027] Concrete preparation method comprises the following steps:
[0028] a. Selection of raw materials: select high-quality red beans, red rice, red-skinned peanuts, red sorghum, and soybeans that have been cleaned;
[0029] b. Roasting and crushing: the above-mentioned raw materials in parts by weight are roasted at a temperature of 170°C through far infrared, and then the roasted soybeans, red beans, red rice, and red sorghum are passed through a 80-mesh sieve through a pulverizer to pulverize for later use , and then remove the red coat from the roasted red-skinned peanuts through a peeling machine, add the red-coated peanut kernels into a grinder and grind them for 5 times to make a sauce;
[0030] c. Blending and constant volume: Add 600kg of hot water at 95°C to...
Embodiment 3
[0034] Take by weight:
[0035] Red beans 40, red rice 15, red peanuts 15, red sorghum 15, soybeans 8; white sugar 40, sucrose fatty acid ester: xanthan gum = 40:60 stabilizer 2kg, water 900kg.
[0036] Concrete preparation method comprises the following steps:
[0037] a. Selection of raw materials: select high-quality red beans, red rice, red-skinned peanuts, red sorghum, and soybeans that have been cleaned;
[0038] b. Roasting and crushing: the above-mentioned raw materials in parts by weight are roasted at a temperature of 150°C through far infrared, and then the roasted soybeans, red beans, red rice, and red sorghum are passed through a 80-mesh sieve by a pulverizer for pulverization for later use , and then remove the red coat from the roasted red-skinned peanuts through a peeling machine, add the red-coated peanut kernels into a grinder and grind them 34 times to make a sauce;
[0039] c. Blending and constant volume: Add 500kg of hot water at 93°C to a high-speed em...
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