| 摘要 |
A food making process comprises starting with Lupin legumes with minimum levels of alkaloids, dehulling the Lupin legumes to produce split seed kerne ls, mixing the split seed kernels with hot water to hydrate them into a slur ry, grinding the slurry to blend and smooth it into a product base, cooking the product base to achieve a particular flavor and aroma consistent with a target food product, cooling the product base to stop cooking, and further p rocessing the product base into a target food product like soups and beverag es. In particular, the Lupinus Angustifolius variety produces the best resul ts, but other sweet lupin varieties can be used if they have been leached of their bitter tasting alkaloids. The products produced have high levels of p rotein, vitamins, and other nutritional values. Both batch and continuous pr ocesses are possible.
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