Drink making method for a food processor

Abstract

The application provides a beverage making method for a food processor. The food processor comprises a baking device, and the beverage making method for the food processor comprises the following steps: drying food material, the drying temperature is T2, and the drying time is t2; controlling the baking device to bake the dried food material, the baking temperature is T1, and the baking time is t1, wherein T2 is less than T1; and crushing the baked food material and making the crushed food material into a beverage. The beverage making method provided by the application can make the beverage more fragrant and avoid the generation of peculiar smell.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a beverage preparation method for a food processor. Background Technology

[0002] As people's living standards continue to improve, many different types of blenders have appeared on the market. The main functions of blenders include, but are not limited to, making soy milk, rice paste, and coffee. With technological advancements and people's increasing pursuit of health, people often use existing blenders to make plant-based milk drinks. However, the current blending methods used in blenders produce drinks that are not fragrant or flavorful enough, failing to meet user needs. Summary of the Invention

[0003] This application provides a beverage preparation method for a food processor, resulting in a richer and more fragrant beverage with a better overall flavor.

[0004] This application provides a beverage preparation method for a blender. The blender includes a baking device, and the method includes: drying raw ingredients at a temperature of T2 and a drying time of t2; controlling the baking device to bake the dried raw ingredients at a temperature of T1 and a baking time of t1, wherein T2 is less than T1; and pulverizing the baked raw ingredients and preparing them into a beverage. By drying nuts and other raw ingredients to evenly remove surface moisture, and then controlling the baking device to bake the dried raw ingredients, uneven heating or excessive oil oxidation due to moisture during later baking can be prevented, thus reducing the impact of moisture on the aroma of roasted nuts. Furthermore, baking after drying the raw ingredients reduces the oxidation of free fatty acids and the formation of rancidity. Therefore, the beverage preparation method provided by this application results in a more fragrant and flavorful beverage while avoiding off-flavors.

[0005] Furthermore, the drying of the food ingredients includes controlling the baking device to dry the food ingredients. Thus, the food processor does not require other drying devices; the drying and baking of the ingredients are achieved through the baking device, resulting in a simple structure and a simpler beverage preparation method.

[0006] Furthermore, the food processor includes a drying device, and the drying of the food ingredients includes: The drying device is controlled to dry the food ingredients. In this way, the drying device can dry the food ingredients more efficiently.

[0007] Furthermore, controlling the drying device to dry the food ingredients includes: The drying device is controlled to air-dry the food ingredients. This results in higher drying efficiency and better results.

[0008] Furthermore, the baking apparatus includes a first heating component, which is a hot air heating component, an infrared heating component, or a resistance heating component. This results in high baking efficiency.

[0009] Furthermore, 25 degrees ≤ T2 ≤ 80 degrees, 4 minutes ≤ t2 ≤ 15 minutes. Using these conditions can effectively dry the raw materials until the surface of the raw materials is evenly dry and the inside is free of moisture. The resulting beverage after high-temperature baking has a rich aroma and no rancid taste.

[0010] Furthermore, the temperature range is 140°C ≤ T1 ≤ 200°C, and the baking time is 1 minute ≤ t1 ≤ 10 minutes. Under these conditions, the nuts will have a rich aroma, no burnt taste, and a golden-yellow color.

[0011] Furthermore, the food processor includes a blending cup and a blade assembly disposed within the blending cup. The process of pulverizing the roasted ingredients and preparing a beverage comprises the following two steps: high-temperature cooking and high-temperature high-speed blending. The high-temperature cooking step includes heating the mixture of the roasted ingredients and water in the blending cup to a cooking temperature T3 using a first heating power P1, and maintaining the cooking time t3. The high-temperature high-speed blending step includes maintaining the cooking temperature T3 and controlling the blade assembly to pulverize the mixture at a second rotation speed S2 to obtain the beverage. The second rotation speed S2 is not less than 11000 rpm, and the blending time is t6. The cooking temperature T3 is between 95 and 100 degrees Celsius, the cooking time t3 is between 5 and 10 minutes, and the blending time t6 is between 10 and 14 minutes. High-temperature cooking promotes the production of flavor components, synergistically enhancing the effects of roasting, resulting in a richer and more fragrant beverage. High-temperature high-speed blending fully breaks down the cell walls of the ingredients, completely releasing intracellular substances, achieving a smooth, residue-free texture and improved taste.

[0012] Furthermore, the high-temperature cooking step also includes: controlling the blade assembly to stir the mixture at a first rotational speed S1, wherein the first rotational speed S1 is between 1000 rpm and 2000 rpm. This facilitates thorough cooking, thereby enhancing the aroma of the beverage.

[0013] Furthermore, the process alternates between heating the mixture of baked ingredients and water with a first heating power P1 and stirring the mixture with the blade assembly of the food processor at a first rotation speed S1, until the mixture is heated to a cooking temperature T3. By alternating between the heating and stirring steps, uniform heating can be better ensured.

[0014] Furthermore, after heating the mixture of baked ingredients and water to a cooking temperature T3 using a first heating power P1, the mixture is intermittently heated using a second heating power P2 to maintain the cooking temperature T3; wherein the second heating power P2 is less than the first heating power P1. This ensures the cooking effect while preventing the ingredients from overflowing.

[0015] Furthermore, controlling the blade assembly to pulverize the baked food ingredients at a second rotational speed S2 includes controlling the blade assembly to operate intermittently at the second rotational speed S2 to pulverize the baked food ingredients. This results in a good pulverization effect.

[0016] Furthermore, the food processor includes a blending cup and a blade assembly disposed within the blending cup. The process of pulverizing the roasted ingredients and making a beverage involves controlling the blade assembly to pulverize the mixture of roasted ingredients and water at a third rotational speed S3 to produce the beverage; wherein the third rotational speed S3 is not less than 11000 rpm. This eliminates the need for a high-temperature cooking step, allowing for the preparation of room-temperature beverages that are fragrant, smooth, and avoid nutrient loss due to heating.

[0017] Furthermore, the food processor includes a food processor cup and a blade assembly disposed within the food processor cup. The beverage preparation method further includes an infusion and aroma-enhancing step, which occurs after the raw ingredients are roasted and before the roasted raw ingredients are pulverized and made into a beverage. The infusion and aroma-enhancing step includes: heating the mixture of roasted raw ingredients and water in the food processor cup to an aroma-enhancing temperature T4 using a third heating power P3; controlling the blade assembly to initially pulverize the roasted raw ingredients at a fourth rotation speed S4 to form an intermediate slurry; the initial pulverization time is t4; and maintaining the intermediate slurry at the aroma-enhancing temperature T4 for a duration of t5. The aroma-enhancing temperature T4 is between 50 and 75 degrees Celsius, t4 is between 1 and 3 minutes, and t5 is between 5 and 15 minutes. The infusion and aroma-enhancing step activates the endogenous enzyme activity of the nuts (amylase, protease, lipase), achieving full dissolution of flavor precursors and enhancing the aroma of the beverage.

[0018] Furthermore, the immersion aroma-enhancing step includes: heating the mixture of roasted ingredients and water to an aroma-enhancing temperature T4 at a third heating power P3, while controlling the blade assembly to stir the mixture at a fifth rotation speed S5, and / or heating the mixture at the third heating power P3 for a total duration of t7, where t7 is between 4 and 8 minutes. Stirring while heating further enhances the aroma of the beverage.

[0019] Furthermore, the food processor includes a grinding component, and the process of pulverizing the baked ingredients and making a beverage includes: controlling the grinding component to grind the baked ingredients into powder, and mixing the powder with water to make a beverage. This beverage preparation method results in a richer, more flavorful beverage while avoiding any unpleasant odors.

[0020] Furthermore, the process of mixing the ingredient powder and water to make a beverage includes: mixing the ingredient powder with room temperature water to make a beverage; or mixing the ingredient powder with hot water to make a beverage; or mixing the ingredient powder with room temperature water and heating it to make a beverage.

[0021] Furthermore, the beverage preparation method also includes a cooling and crisping step, which occurs after the raw ingredients are roasted and before the roasted raw ingredients are ground into powder. Thus, after cooling and crisping, the roasted nut-based raw ingredients are easier to crush and the resulting nut powder has a more uniform particle size. Attached Figure Description

[0022] Figure 1 The diagram shown is a flowchart of one embodiment of the beverage preparation method of this application; Figure 2 The diagram shown is a flowchart of another embodiment of the beverage preparation method of this application; Figure 3 The diagram shown is a flowchart of yet another embodiment of the beverage preparation method of this application; Figure 4 The diagram shown is a flowchart of yet another embodiment of the beverage preparation method of this application; Figure 5 The diagram shown is a flowchart of yet another embodiment of the beverage preparation method of this application. Detailed Implementation

[0023] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numerals in different drawings denote the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application. Rather, they are merely examples of apparatuses consistent with some aspects of this application as detailed in the appended claims.

[0024] The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. Unless otherwise defined, the technical or scientific terms used in this application should be understood in their ordinary sense by one of ordinary skill in the art to which this invention pertains. The use of terms such as “a” or “one” in this specification and claims does not indicate a limitation of quantity, but rather indicates the presence of at least one. The terms “comprising” or “including” and similar expressions mean that the element or object preceding “comprising” or “including” encompasses the element or object listed following “comprising” or “including” and its equivalents, and does not exclude other elements or objects. The terms “connected” or “linked” and similar expressions are not limited to physical or mechanical connections and can include electrical connections, whether direct or indirect. The singular forms “a,” “the,” and “the” used in this specification and appended claims are also intended to include the plural forms, unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more associated listed items.

[0025] This application provides a beverage preparation method for a blender. This blending method can be used to make walnut milk, almond milk, cashew milk, corn milk, peanut milk, hazelnut milk, soy milk, oat milk, etc. The ingredients include at least one of walnuts, almonds, cashews, corn, peanuts, hazelnuts, beans, and oats, but are not limited to these.

[0026] Please refer to Figure 1 , Figure 1 A schematic diagram of an embodiment of the beverage preparation method for a food processor according to this application is shown.

[0027] The food processor includes a baking device, and the beverage preparation method using the food processor includes: Step S1: Dry the raw materials at a temperature of T2 for a time of t2. In some embodiments, the food ingredients are dried using a baking device, and step S1 above is: controlling the baking device to dry the food ingredients.

[0028] In other embodiments, the food processor may include a separate drying device, and step S1 above is: controlling the drying device to dry the food ingredients.

[0029] In a preferred embodiment, controlling the drying device to dry the food ingredients includes: controlling the drying device to air-dry the food ingredients.

[0030] In one embodiment, the drying apparatus includes a drying chamber and a fan assembly, wherein the fan assembly is controlled to operate to air-dry the food ingredients. In some embodiments, the drying apparatus further includes a heater, which operates when the fan assembly rotates to raise the temperature of the flowing air, thereby enabling low-temperature air-drying of the food ingredients. It should be noted that the structure of the drying apparatus is not limited to the above embodiments.

[0031] Step S2: Bake the ingredients at a temperature of T1 for a time of t1, where T2 is less than T1. In step S2, the baking device is controlled to bake the raw ingredients. In some embodiments, the baking device may be positioned above the blender cup, and the raw ingredients are baked before entering the blender cup. Alternatively, in other embodiments, the baking device is positioned within the blender cup, allowing for direct baking and beverage preparation within the blender cup. Of course, in other embodiments, the baking device may be positioned in other locations within the blender without affecting the execution of the method described in this application. Step S3: The baked raw ingredients are pulverized and processed into a beverage.

[0032] Step S3 is completed in the blending cup. In some embodiments, the blending cup includes a blade assembly and a heating assembly. The blade assembly can crush the baked ingredients, and the heating assembly can heat the slurry. By controlling the blade assembly and the heating assembly, the beverage can be made.

[0033] In other embodiments, the cooking cup includes a grinding component that can grind and pulverize the baked ingredients to obtain ingredient powder, which can then be mixed with water to complete the beverage preparation.

[0034] If nuts and other raw materials are not dried, residual moisture on the surface may cause localized overheating on the surface of the nuts (where the moisture evaporates) or insufficient internal heating (where the moisture concentrates), resulting in an uneven texture with a burnt exterior and raw interior, producing a burnt taste; or water molecules may encapsulate reactants (sugars and amino acids), hindering their contact, reducing the Maillard reaction rate, and inhibiting aroma formation; in addition, residual moisture may accelerate the hydrolysis and rancidity of oils in nuts.

[0035] In the aforementioned beverage preparation method, the roasting device is controlled to dry the nuts and other ingredients evenly, removing surface moisture. Then, the roasting device is controlled to roast the ingredients. This prevents uneven heating or excessive oil oxidation due to moisture during later roasting, thus reducing the impact of moisture on the aroma of the roasted nuts. Furthermore, roasting the ingredients after drying reduces the oxidation of free fatty acids and the formation of rancidity. Therefore, the beverage preparation method provided in this application results in a richer and more fragrant beverage while avoiding off-flavors.

[0036] This application uses experimental data to illustrate the technical effects of the beverage preparation method described in this application.

[0037] The following is a verification of the necessity of low-temperature drying of nut ingredients before baking.

[0038] Take peanuts as an example.

[0039] First, four portions of peanuts were weighed as samples, each weighing 60g.

[0040] The four samples were divided into two groups. One group was dried before baking at 55℃ for 8 minutes, while the other group was baked directly without drying. Two samples in each group were baked under two different conditions: 160℃ for 4 minutes and 180℃ for 3 minutes.

[0041] The verification results are as follows: The above table shows that after washing and draining the nuts, different baking conditions were used to bake the nuts. Nuts that were dried at low temperature were evenly colored and golden yellow after baking. The resulting plant-based beverage had a richer aroma, no off-odor, and a higher sensory score. Nuts that were not dried at low temperature had some moisture remaining on their surface. After baking under different conditions, the nuts were less colored and uneven, appearing light yellow. The resulting plant-based beverage had a weaker aroma, a slightly rancid taste, and a slightly lower sensory score.

[0042] The baking apparatus includes a first heating component, which is a hot air heating component, an infrared heating component, or a resistance heating component. This results in high drying and baking efficiency. In one embodiment, the baking apparatus further includes a baking chamber in which the food ingredients are placed, and the first heating component is controlled to dry or bake the food ingredients in the baking chamber. It should be noted that the structure of the baking component is not limited to the above embodiment.

[0043] Preferably, the temperature range is 25°C ≤ T2 ≤ 80°C, and the time is 4 minutes ≤ t2 ≤ 15 minutes. These conditions effectively dry the ingredients until the surface is uniformly dry and the interior is free of moisture. The resulting beverage, after high-temperature baking, has a rich aroma and is free of rancidity.

[0044] In some embodiments, the drying temperature T2 is 25 degrees, 30 degrees, 35 degrees, 40 degrees, 45 degrees, 50 degrees, 55 degrees, 60 degrees, 65 degrees, 70 degrees, 75 degrees, 80 degrees, or any value between any two adjacent values. T2 is 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, or any value between any two adjacent values.

[0045] The following is a verification of the parameters and conditions for low-temperature drying of nut ingredients.

[0046] Taking peanuts as an example, peanuts were weighed quantitatively as samples, and after a single-variable experiment on drying conditions was conducted on each sample, they were baked under the same baking conditions (baking temperature 150°C, baking time 10 minutes).

[0047] The verification results are as follows: The experiment in the table above shows that when the drying temperature T2 is controlled to be less than 25℃ and the drying time t2 is controlled to be between 5 and 50 minutes, the beverage after baking and processing will have a weak aroma and a slightly rancid taste, which are not the best drying parameters.

[0048] When the drying temperature T2 is controlled between 25 and 80°C, and the drying time t2 is controlled between 5 and 15 minutes, the resulting beverage after baking will have a rich aroma and no rancid taste, which are the optimal drying parameters. However, if the drying time t2 < 5 minutes, the resulting beverage will have a weak aroma and a slightly rancid taste, resulting in a poor effect. If the drying time t2 > 15 minutes, the drying time will be too long, and the drying effect will not be improved, resulting in a waste of energy.

[0049] If the drying temperature T2 is greater than 80℃, the beverage will have a rancid taste after drying and roasting, which is not the optimal drying parameter condition.

[0050] Preferably, the temperature is 140°C ≤ T1 ≤ 200°C, and the baking time is 1 minute ≤ t1 ≤ 10 minutes. Under these conditions, the nuts will have a rich aroma, no burnt taste, and a golden-yellow color.

[0051] In some embodiments, the baking temperature T1 is 140 degrees, 150 degrees, 160 degrees, 170 degrees, 180 degrees, 190 degrees, 200 degrees, or any value between any two adjacent values. The baking time t1 is 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, or any value between any two adjacent values.

[0052] The following is an aroma verification of beverages made from nut ingredients after roasting under different conditions.

[0053] Taking peanuts as an example, peanuts were weighed quantitatively as samples, and each sample was dried under the same drying conditions (drying temperature 55°C, drying time 4 minutes). Then, a single-variable experiment on the baking conditions was conducted.

[0054] The verification results are as follows: As verified by the experiment in the table above, by setting the baking temperature T1 between 140℃ and 200℃ and the baking time t1 between 1 min and 10 min, the low-temperature dried nut ingredients are baked to enhance their aroma. The baked nuts have a rich aroma, no burnt taste, and a golden color.

[0055] Please refer to the table below. Taking the production of walnut milk and peanut milk as examples, the content of flavor compounds in walnuts and peanuts is significantly increased after roasting to enhance their aroma. Compared with unroasted plant-based beverages, walnuts and peanuts roasted under optimal conditions produce nearly 10 more types of flavor compounds, with the total content of flavor compounds increasing by 87.56% and 78.70% respectively. Typical flavor components such as pyrazines increase by nearly 7 to 8 times. Both roasted and unroasted walnuts and peanuts underwent the same drying treatment under the same conditions.

[0056] Please see Figure 2 The food processor includes a blending cup and a blade assembly disposed within the blending cup. Step S3, which involves pulverizing the roasted ingredients and preparing the beverage, comprises two steps: a high-temperature cooking step S31 and a high-temperature, high-speed blending step S32. High-temperature cooking promotes the production of flavor components, synergistically enhancing the effects of roasting and resulting in a richer, more aromatic beverage. High-temperature, high-speed blending fully breaks down the cell walls of the ingredients, releasing intracellular substances completely, achieving a smooth, residue-free texture and improved taste.

[0057] High-temperature cooking further breaks down the protein, starch, and fat particles in nuts. The resulting reducing sugars (such as glucose) and amino acids (such as protein breakdown products) react at high temperatures to produce volatile aromatic compounds such as pyrazines and furans, enhancing the flavor of the beverage. Besides promoting aroma production, high-temperature cooking also removes anti-nutritional substances like phytic acid and saponins, ripens the nuts, and makes them healthier to drink; it also softens the nut tissue, facilitating the dissolution of substances and increasing their concentration. However, the cooking time should not be too long or too short. Too short a time results in insufficient cooking; too long a time can easily produce off-flavors.

[0058] The high-temperature cooking step S31 includes: heating the mixture of roasted ingredients and water in a blender cup to a cooking temperature T3 using a first heating power P1, and maintaining the cooking time t3. The cooking temperature T3 is between 95 degrees and 100 degrees Celsius, and the cooking time t3 is between 5 minutes and 10 minutes. This ensures that the ingredients are thoroughly cooked, which is more conducive to enhancing the aroma of the beverage.

[0059] Preferably, the first heating power P1 is between 500W and 1000W. In some embodiments, the first heating power P1 can be 500W, 600W, 700W, 800W, 900W, 1000W, or any value between any two adjacent values; the cooking temperature T3 can be 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, or any value between any two adjacent values; the cooking time t3 can be 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, or any value between any two adjacent values. The high-temperature high-speed blending step includes: maintaining the cooking temperature T3, controlling the blade assembly to pulverize the mixture at a second rotation speed S2 to obtain a beverage, wherein the second rotation speed S2 is not less than 11000 rpm, the pulverizing time is t6, and the pulverizing time t6 is between 10 minutes and 14 minutes. Thus, the high-temperature high-speed blending step can fully break down the cell walls of the ingredients, completely release intracellular substances, achieve a smooth and residue-free texture, and improve the taste.

[0060] The high-temperature cooking step includes controlling the blade assembly to stir the mixture at a first rotational speed S1, wherein the first rotational speed S1 is between 1000 rpm and 2000 rpm. This facilitates thorough cooking, thereby enhancing the aroma of the beverage. In some embodiments, the first rotational speed S1 can be 1000 rpm, 1500 rpm, 2000 rpm, or any value between any two adjacent values ​​mentioned above.

[0061] The process involves alternating between two steps: heating the mixture of baked ingredients and water with a first heating power P1 and stirring the mixture with the blade assembly of the food processor at a first rotation speed S1, until the mixture is heated to a cooking temperature T3. By alternating between these two steps, even heating can be ensured, and overflow after heating can be avoided.

[0062] In one embodiment, a first heating power P1 heats the baked ingredients for 10 seconds, then heating is stopped, and the blade assembly stirs the ingredients at a first rotation speed S1 for 5 seconds, and this cycle is repeated. These are just some examples and are not limited to.

[0063] In one embodiment, after heating the mixture of baked ingredients and water to a cooking temperature T3 using a first heating power P1, the mixture is intermittently heated using a second heating power P2 to maintain the cooking temperature T3, wherein the second heating power P2 is less than the first heating power P1. The second heating power P2, which is lower than the first heating power P1, is used to supplement the heating, maintaining the cooking temperature and ensuring the cooking effect while preventing overheating that could cause the ingredients to overflow.

[0064] In one embodiment, the second heating power P2 is between 200W and 400W.

[0065] In some embodiments, during the intervals when the mixture is heated by the second heating power P2, the blade assembly is controlled to stir the food ingredients at a first rotational speed S1. This prevents the food ingredients from sticking to the bottom during the cooking process.

[0066] The control of the blade assembly to pulverize the baked food ingredients at a second rotation speed S2 includes controlling the blade assembly to operate intermittently at the second rotation speed S2 to pulverize the baked food ingredients for a pulverizing time of t6. This saves energy and achieves good pulverizing results.

[0067] Preferably, t6=12 minutes can make the particle size of the ingredients less than 124μm, achieving a fine and residue-free pulping effect.

[0068] In some embodiments, the second rotational speed S2 can be 11000rpm, 12000rpm, 13000rpm, 14000rpm, 15000rpm, 16000rpm, 17000rpm, 18000rpm, 19000rpm, 20000rpm, or any value between any two adjacent values ​​mentioned above.

[0069] In the above embodiments, the cooking cup also includes a heating component, which heats the mixture of ingredients and water in the cooking cup by controlling the heating power of the heating component.

[0070] This application provides a specific implementation method in which shelled nuts (peanuts and walnuts are selected in this embodiment) are washed and then placed in a roasting and drying device to dry at a temperature of 25-70°C for 5-15 minutes. Afterward, they are roasted at a high temperature of 140-200°C for 1-10 minutes in a roasting device to enhance their aroma. Water is then added, and the mixture is processed through high-temperature boiling and high-speed high-temperature stirring to produce a plant-based beverage. Tests revealed that, compared to the unroasted control group (containing the same amount of peanuts and walnuts as the roasted group), the plant-based beverage treated with the above roasting process exhibited the following significant changes in composition and flavor: the content of volatile pyrazines (such as 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine), pyrroles (pyrrole, 2-acetylpyrrole), furans (2-pentylfuran), and aldehydes (such as phenylacetaldehyde, nonanal, and dodecaldehyde) increased, giving the plant-based beverage roasted, caramel, and creamy aromas.

[0071] The table below compares the various flavor compounds contained in beverages made from roasted and unroasted walnuts and peanuts.

[0072] Please see Figure 3 In another embodiment, the food processor includes a blending cup and a blade assembly disposed within the blending cup. The process of pulverizing the baked ingredients and making a beverage includes controlling the blade assembly to pulverize the mixture of baked ingredients and water at a third rotation speed S3 to produce the beverage; wherein the third rotation speed S3 is not less than 11000 rpm. This eliminates the need for a high-temperature cooking step, allowing for the preparation of a room-temperature beverage with a rich aroma, smooth texture, and avoiding nutrient loss due to heating. The control of the blade assembly to pulverize the mixture of ingredients and water at the third rotation speed S3 can be interpreted as intermittent high-speed pulverization at the third rotation speed S3. The third rotation speed S3 is not less than 11000 rpm, and the blade assembly can pause for a period of time (e.g., 30 seconds) after high-speed blending, followed by a pause (e.g., 10 seconds), repeating this cycle for a total time between 10 and 20 minutes.

[0073] In a preferred embodiment, please refer to Figure 4 The beverage preparation method further includes an immersion aroma-enhancing step S25, which occurs after the raw materials are roasted and before the roasted raw materials are pulverized and made into a beverage. This immersion aroma-enhancing step activates the endogenous enzymes in the nuts (amylase, protease, lipase), allowing for the full dissolution of flavor precursors and enhancing the beverage's aroma.

[0074] The soaking and aroma-enhancing step S25 includes: heating the mixture of roasted ingredients and water in the blending cup to an aroma-enhancing temperature T4 using a third heating power P3; controlling the blade assembly to initially pulverize the roasted ingredients at a fourth rotation speed S4 to form an intermediate slurry; the initial pulverization time is t4; the intermediate slurry is maintained at the aroma-enhancing temperature T4 for a duration of t5; wherein the aroma-enhancing temperature T4 is between 50 and 75 degrees Celsius, t4 is between 1 and 3 minutes, and t5 is between 5 and 15 minutes. Soaking the ingredients at 50-75 degrees Celsius can stimulate the activity of α-amylase and β-amylase in nuts. Under the action of amylase, starch is hydrolyzed into small molecule sugars such as dextrin, maltose, and glucose, which is beneficial to the formation of flavor substances in the later stages; soaking at 50-75 degrees Celsius can also stimulate the activity of various plant proteases in nuts. Proteases hydrolyze large molecule proteins into polypeptides and amino acids, among which free amino acids (such as glutamic acid) can enhance the umami flavor of the beverage, and other amino acids can serve as flavor precursors. Soaking at 50~75℃ can also promote the nuts to fully absorb water and soften, making the plant-based beverage easier to blend into a smooth consistency.

[0075] The third heating power P3 ranges from 500W to 1000W. The initial pulverization time t4 is approximately between 1 minute and 3 minutes. The intermediate slurry is held at the aroma-enhancing temperature T4 for a period of time t5 ranging from 5 minutes to 15 minutes.

[0076] The aroma-enhancing soaking step includes: heating the mixture of roasted ingredients and water to an aroma-enhancing temperature T4 using a third heating power P3, while simultaneously controlling the blade assembly to stir the mixture at a fifth rotation speed S5. Stirring while heating further enhances the aroma of the beverage. The fifth rotation speed S5 is between 1000 rpm and 2000 rpm. In some embodiments, the fifth rotation speed S5 can be 1000 rpm, 1500 rpm, 2000 rpm, or any value between any two adjacent values.

[0077] In a preferred embodiment, the total duration for heating the mixture with a third heating power P3 is t7, which is between 4 and 8 minutes.

[0078] The food processor includes a grinding component; please refer to [link / reference]. Figure 5 In step S3, the beverage preparation includes a grinding step S35 and a mixing step S36. Grinding step S35 involves controlling the grinding component to grind the baked ingredients into powder. Mixing step S36 involves mixing the powdered ingredients with water to prepare the beverage. This beverage preparation method results in a richer, more flavorful beverage while avoiding off-flavors. The blade assembly's stirring speed is no less than 11,000 rpm, and the stirring time is between 10 and 20 minutes.

[0079] In one embodiment, the grinding assembly includes a movable grinding head and a stationary grinding head that cooperates with the movable grinding head. The movable grinding head is fixed to the output shaft of a motor. After the motor starts, its output shaft drives the movable grinding head to rotate, and the food ingredients are ground and pulverized between the movable grinding head and the stationary grinding head. It should be noted that the structure of the grinding assembly is not limited to the above embodiment.

[0080] In one embodiment, step S36, mixing the ingredient powder and water to make a beverage, includes: mixing the ingredient powder and room temperature water to make a beverage. This results in a richer, more flavorful room temperature beverage.

[0081] In another embodiment, step S36, mixing the ingredient powder and water to make a beverage, includes: mixing the ingredient powder and hot water to make a beverage. This allows for the production of a richer, more fragrant hot beverage.

[0082] In another embodiment, step S36, mixing the ingredient powder and water to make a beverage, includes: mixing the ingredient powder and room temperature water and heating to make a beverage. This allows for the production of a richer, more fragrant, high-temperature beverage.

[0083] In step S3, the beverage preparation method further includes a cooling and crisping step S34, which is performed after the raw ingredients are baked and before the baked raw ingredients are ground into powder. Specifically, the baked raw ingredients are removed from the baking device and allowed to cool to room temperature (around 25 degrees Celsius) for 7 to 10 minutes.

[0084] When nuts are roasted at high temperatures, components such as pectin and hemicellulose in the cell walls decompose, making the structure softer. The oils in the nuts melt at high temperatures, filling the intercellular spaces and increasing the slippage between nut particles, resulting in a softer overall texture. At high temperatures, moisture exists as vapor in the pores, creating localized micro-pressure that provides elasticity against external forces. After cooling and crisping, the temperature of the nuts decreases, the internal vapor pressure drops, and moisture diffuses and escapes from the core, accelerating the drying process. The molten sugars in the nuts vitrify upon cooling, forming a brittle amorphous structure (similar to hard candy). Highly saturated fatty acids crystallize first, forming a solid lipid network. Cooling causes new hydrogen bonds and hydrophobic interactions to form between denatured protein molecules, creating a rigid framework. Overall, nuts cooled from high temperatures become brittle. Thus, roasted nuts are easier to crush and produce more uniform particle size after cooling and crisping. If they are ground directly without cooling and crisping, the high-temperature nuts will produce an "oil precipitation-adhesion" phenomenon during the crushing process, resulting in powder clumping and uneven particle size (such as the "oil clumping" problem of walnut powder and peanut powder), which affects the smoothness of plant-based beverages.

[0085] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A method for preparing beverages using a food processor, characterized in that: The food processor includes a baking device, and the method includes: The raw materials are dried at a temperature of T2 for a time of t2. The baking apparatus is controlled to bake the dried food ingredients at a baking temperature of T1 and a baking time of t1, wherein T2 is less than T1; and The baked ingredients are crushed and made into beverages.

2. The beverage preparation method as described in claim 1, characterized in that, The drying of the food ingredients includes: The baking apparatus is controlled to dry the food ingredients.

3. The beverage preparation method as described in claim 1, characterized in that, The food processor includes a drying device, and the drying of the food ingredients includes: The drying device is controlled to dry the food ingredients.

4. The beverage preparation method as described in claim 3, characterized in that, The control of the drying device to dry the food ingredients includes: The drying device is controlled to air dry the food ingredients.

5. The beverage preparation method according to any one of claims 1-4, characterized in that, The baking apparatus includes a first heating component, which is a hot air heating component, an infrared heating component, or a resistance heating component.

6. The beverage preparation method as described in claim 1, characterized in that: 25 degrees ≤ T2 ≤ 80 degrees, 4 minutes ≤ t2 ≤ 15 minutes.

7. The beverage preparation method as described in claim 1, characterized in that: 140 degrees ≤ T1 ≤ 200 degrees, 1 minute ≤ t1 ≤ 10 minutes.

8. The beverage preparation method as described in claim 1, characterized in that: The food processor includes a food processor cup and a blade assembly set in the food processor cup. The process of crushing the baked ingredients and making a beverage includes the following two steps: high-temperature cooking and high-temperature high-speed blending. The high-temperature cooking step includes: heating the mixture of baked ingredients and water in a cooking cup with a first heating power P1 to a cooking temperature T3, and maintaining the cooking temperature T3 for cooking time t3. The high-temperature high-speed mixing step includes: maintaining the cooking temperature T3, controlling the blade assembly to pulverize the mixture at a second rotation speed S2 to obtain a beverage, wherein the second rotation speed S2 is not less than 11000 rpm, and the pulverization time is t6. The cooking temperature T3 is between 95 and 100 degrees Celsius, the cooking time t3 is between 5 and 10 minutes, and the pulverizing time t6 is between 10 and 14 minutes.

9. The beverage preparation method as described in claim 8, characterized in that: The high-temperature cooking step further includes: controlling the blade assembly to stir the mixture at a first rotation speed S1, wherein the first rotation speed S1 is between 1000 rpm and 2000 rpm.

10. The beverage preparation method as described in claim 9, characterized in that: The process involves alternating between two steps: heating the mixture of baked ingredients and water with a first heating power P1 and stirring the mixture with the blade assembly of the food processor at a first rotation speed S1, until the mixture is heated to a cooking temperature T3.

11. The beverage preparation method as described in claim 8, characterized in that: The high-temperature cooking step also includes: After heating the mixture of baked ingredients and water to a cooking temperature T3 with a first heating power P1, the mixture is intermittently heated with a second heating power P2 to maintain the cooking temperature T3. Wherein, the second heating power P2 is less than the first heating power P1.

12. The beverage preparation method as described in claim 8, characterized in that: The control of the blade assembly to pulverize the baked food ingredients at a second rotation speed S2 includes controlling the blade assembly to work intermittently at the second rotation speed S2 to pulverize the baked food ingredients.

13. The beverage preparation method as described in claim 1, characterized in that: The food processor includes a food processor cup and a blade assembly disposed in the food processor cup. The step of crushing the baked ingredients and making a beverage includes: controlling the blade assembly to crush the mixture of the baked ingredients and water at a third rotation speed S3 to make a beverage; wherein the third rotation speed S3 is not less than 11000 rpm.

14. The beverage preparation method according to any one of claims 1-4 or 8-13, characterized in that: The food processor includes a food processor cup and a blade assembly disposed inside the food processor cup. The beverage preparation method further includes an infusion and aroma-enhancing step, which is performed after the raw ingredients are roasted and before the roasted raw ingredients are crushed and made into a beverage. The soaking and aroma-enhancing step includes: heating the mixture of baked ingredients and water in the cooking cup to an aroma-enhancing temperature T4 using a third heating power P3; controlling the blade assembly to initially pulverize the baked ingredients at a fourth rotation speed S4 to form an intermediate slurry; the initial pulverization time is t4; and maintaining the intermediate slurry at the aroma-enhancing temperature T4 for a duration of t5. The aroma-enhancing temperature T4 is between 50 and 75 degrees Celsius, t4 is between 1 and 3 minutes, and t5 is between 5 and 15 minutes.

15. The beverage preparation method as described in claim 11, characterized in that: The soaking and aroma-enhancing step includes: heating the mixture of baked ingredients and water to an aroma-enhancing temperature T4 using a third heating power P3, while controlling the blade assembly to stir the mixture at a fifth rotation speed S5, and the total heating time of the mixture using the third heating power P3 is t7, which is between 4 and 8 minutes.

16. The beverage preparation method as described in claim 1, characterized in that: The food processor includes a grinding component, and the process of crushing the baked ingredients and making a beverage includes: controlling the grinding component to grind the baked ingredients into powder, and mixing the powder with water to make a beverage.

17. The beverage preparation method as described in claim 16, characterized in that: The process of mixing and stirring the ingredient powder and water to make a beverage includes: mixing the ingredient powder and room temperature water to make a beverage; or... Mix the ingredient powder with hot water to make a beverage; or... Mix the ingredient powder with room temperature water and heat it to make a beverage.

18. The beverage preparation method as described in claim 16, characterized in that: The beverage preparation method further includes a cooling and crisping step, which is performed after the raw materials are baked and before the baked raw materials are ground into powder.

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