Preparation technique for hypoglycemic soy milk effervescence beverage

Abstract

The invention relates to a soymilk beverage, in particular to a preparation technique of hypoglycemic soymilk effervescent beverage, wherein, the extracted concentrated solution of soybeans, black beans, green beans, kachang jijau, rhizoma dioscoreae, kudzu root, Tuckahoe, semen coicis, Mongolian Snakegourd Root, etc., as well as wheat germ, medlar, stigma maydis and radix ophiopogonis is soaked, mashed, filtered, mixed with crystalline maltitol and baking soda, dried, pelletized and sterilized to obtain the soymilk beverage.

Description

technical field [0001] The invention relates to a soybean milk beverage, in particular to a preparation process of a sugar-reducing soybean milk effervescent beverage. Background technique [0002] For diabetics, elevated blood sugar after a meal is a troublesome problem. Some people have confirmed that as long as you drink a cup of soy milk after a meal, your blood sugar will drop significantly. Practice has proved that drinking soy milk after meals is really good for diabetics. But drinking soy milk is not convenient, it is impossible to have a cup of soy milk waiting for you. The soy milk powder sold in the market is not designed for diabetics. It is added with milk powder and sucrose, and diabetics cannot eat it at all. The purpose of its formula is not good for diabetes. In fact, using soy milk as a carrier, adding some more beneficial ingredients, researching a hypoglycemic solid soy milk formula has a better taste and better effect, which is better than pure soy mil...

AI Technical Summary

Problems solved by technology

But drinking soy milk is not convenient, it is impossible to have a cup of soy milk waiting for you

The soy milk powder sold in the market is not designed for diabetics. It is added with milk powder and sucrose, and diabetics cannot eat it at all. The purpose of its formula is not good for diabetes