Making “coffee†from soybeans not only provides coffee lovers with a nutritious, health-friendly, inexpensive beverage, but also avoids the disadvantages of caffeine-containing coffee that addictiveness and insomnia, and also increases the value of soybeans. . Specific processing techniques are as follows: 1. Raw material processing. The selected soybeans are rinsed 3 to 4 times with water, and the sediment, dust, etc. are washed off. The purified water is then dried with hot air. The skin is peeled off with a peeling machine (or rice mill) and blown off with a blower. Bean skins. 2, heating and frying. The peeled soybeans were placed in a rotary wok and fried at 220°C for 30 seconds. If the amount of soybeans is small, it can also be placed in an ordinary iron pan and fried at 160°C for 10 to 20 minutes so that the beans can be panned when the beans are charred. After cooling, the pulverizer was used to grind a fine powder and sieved through a 60-mesh sieve. The soybean "coffee" has no bean odor and is easily digested and absorbed by the human body. If you add a spoonful of milk powder or sugar when preparing, the flavor will be even better. When using brewed drinks, it is best to use hot water above 90 °C, so that the flavor is more intense. The production of "soybean coffee" is cheap and can replace some or all of the natural coffee. In addition, this “soybean coffee†can also be used for the production of confectionery, cakes and biscuits, which is easily accepted by consumers and significantly improves the economic benefits of soybeans. China Agricultural Network Editor