Grind soybeans into powder with a pulverizer, put the raw powder into a cup when you go home, and pour it into about 3 times of boiling water (just boiled water at 100 degrees Celsius, the hot water temperature in the water dispenser is not enough); Do not stir, soak for two minutes, so that the powder and water are fully dissolved; In order to fully stir traditional soybean milk, it is time-consuming and laborious to cook beans and other materials in advance, so it is necessary to estimate the sales volume of soybean milk the next day to avoid the waste of cooked beans; While baked beans are used to make freshly ground soybean milk, beans do not need to be soaked or boiled, and can be made all day. Time-saving and labor-saving, simple and convenient, free from beany smell, green and healthy, and does not need any addition. Traditional boiled beans need to be refrigerated, and they will go bad if left for a long time. Cooking and soaking beans are time-consuming and gas-consuming, and additives are needed to remove fishy smell. Baked beans are more cost-effective. Baked beans can make more than a dozen kinds of soybean milk flavors, with delicate aroma and better taste than traditional soybean milk.
After numerous scientific proportioning, experiments and debugging, the formula of freshly ground and baked soybean milk has well solved the problems of rough taste, unbalanced nutrition, poor stability and easy precipitation of soybean milk, which makes soybean milk have long shelf life, stability, uniformity, thick and delicate taste, smooth taste, strong bean flavor, long aftertaste, attractive effect, green safety and no peculiar smell, and promotes the product to a higher level.