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Device and methodStudy on the quantity of peanuts, red bean and his spurs appropriate products, beverages, cereals, using an experimental Design to planning the Scheffe ' simplex centroid Mixture consists of 3 educational factors, factors include red bean, peanut, 91-93% level 3-5% and-3% have sutrotdonong Spurs 1-8 experimental facilities, as shown in table 1 (table.1). basic rice milk blend. more Spurs placed balls are sold in the market is composed of 91%, milk, rice ball, spurs more 5% 1% more HA Basel nut connectors, 3%.Analysis of the quality of the product as follows:% protein by kjeldahl method. Acid-alkaline affinity as a pH meter, HANNA instruments by a Microprocessor; 213 U.S.A. Model and quantity of ice that melt it all using a Hand refractometer (Model N1 ATAGO; Japan) selected the appropriate formula that provides protein and acid-alkali is equal to the quantity available in the drinks, cereals, protein, health 1.31% and 6.3 according to La is level.(Warangkhana, 2544: online), dissolved solids and it all equals 8-8.5° Brix (benjawan, 2550: online)

Apparatus and method for
the volume of red beans, peanuts and millet appropriate to drink cereal products. Using an experimental model Mixture Design Scheffe 'simplex centroid include factors like education level 3 inputs include red beans, peanuts 91-93% 3-5% 1-3% and millet have all eight experimental treatments such formula. Table 1 (table.1) The basic recipe is adapted from millet, rice milk on the market contain milk, rice, millet 91% 5% 1% Harbour Castle Nuts and 3%, Connects
analysis. quality products as follows: % Protein by kjeldahl PH - spotted by Microprocessor pH meter, HANNA; Model 213 USA and total dissolved solids using Hand refractometer (ATAGO; Model N1 Japan) and formulations suitable for protein and. The acidic - pH content in beverages, cereal protein supplement is 1.31%, and 6.3, respectively
(Varangkna, 2544: online) and total dissolved solids were 8-8.5 ° Brix (Parrot, 2550. : Online)

Device and method
.The study of red bean, peanut and millet suitable products beverages from grains using experimental design Mixture Design. A Scheffe 'simplex centroid consists of factors to study 3 factors including red bean in 91-93% level.3-5% and millet 1-3% all experimental formula 8 treatment. As shown in Table 1 (table.1) which the basic recipe adapted from Aunt milk mixed rice millet sold in the market consists of aunt นมข 91% pace millet 5% ha Castle nut 1% and aunt connection. 3%
.Analysis of the quality products as follows:% protein by way of Kjeldahl. The pH by machine, Microprocessor pH meter HANNA; Model 213 U.S.A.? And the total soluble solids using machine Hand refractometer (ATAGO;Model N1 Japan) selected optimum formula for protein content. Acidity protein drink with equal quantity in health from grains, and is 1.31% 6.3 according to market, with
(warangkana 2544:Online) and total soluble solids were 8-8.5 °, Brix (parrot 2550: Online).