Heat-releasing and dampness-eliminating soya-bean milk and preparation method thereof

A technology of clearing away heat and dampness, soy milk, applied in dairy products, milk substitutes, applications, etc., can solve the problems of no health care function, waste of resources, single variety of soy milk, etc., and achieve the effect of full bean flavor, delicate taste and balanced nutrition

Inactive Publication Date: 2012-10-17
成佩秀
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  • Abstract
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  • Application Information

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Problems solved by technology

Existing processing of soybean milk using soybeans is obtained by grinding soaked or non-soaked soybeans, then removing the bean dregs and boiling them. The nutritional loss of the obtained soy milk is serious, and the bean dregs rich in natural dietary fiber are discarded, which is not only a was

Method used

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Embodiment Construction

[0015] Below in conjunction with embodiment the present invention is further described.

[0016] A soymilk for clearing away heat and dampness, the components and their weight proportions are: soybean: oat kernel: Chinese yam: lotus seed: almond: black sesame: barley: poria cocos: 1-1.5: 0.5-0.1: 0.05-0.01: 0.05-0.01 :0.05-0.01:0.05-0.01:0.05-0.01:0.05-0.01.

[0017] The components and their weight proportions are: soybean: oat kernel: Chinese yam: lotus seed: almond: black sesame: barley: poria cocos: 1:0.2:0.03:0.03, 0.03:0.03:0.03:0.03.

[0018] The preparation method of above-mentioned a kind of heat-clearing and damp-dispelling soybean milk, its process step is:

[0019] Step 1: Select high-quality soybeans, oat kernels, Chinese yam, lotus seeds, almonds, black sesame, barley, and poria cocos that are full of grains and are free from diseases and insect pests, and wash them;

[0020] Step 2: Roast oat kernels, black sesame seeds and almonds until the oat kernels, black ...

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PUM

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Abstract

The invention relates to heat-releasing and dampness-eliminating soya-bean milk. The ingredients of the heat-releasing and dampness-eliminating soya-bean milk and the weight ratios of the ingredients are: soya bean: oat kernel: Chinese yam: lotus seed: almond: black sesame: coix seed: tuckahoe is 1-1.5: 0.5-0.1: 0.05-0.01: 0.05-0.01: 0.05-0.01: 0.05-0.01: 0.05-0.01: 0.05-0.01. According to the invention, the soya bean is used as the main material, the prepared soya-bean milk does not need slag-slurry separation, reserves natural dietary fiber, and has full natural bean fragrance, smooth mouthfeel and full aroma, and at the same time, oat kernel, Chinese yam, lotus seed, almond, black sesame, coix seed, and tuckahoe are added to provide more balanced nutrition and the health care efficacies of releasing heat and eliminating dampness.

Description

technical field [0001] The invention relates to a drinking soybean product and a preparation method thereof, in particular to a preparation method of heat-clearing and damp-dispelling soybean milk. Background technique [0002] Health is the theme of modern people's life, and the life concept of "a cup of fresh soybean milk, keep healthy every day" is accepted by more and more people. Soymilk contains soy saponins, isoflavones, soybean oligosaccharides and other special health factors with significant health functions. Drinking soy milk regularly can fully regulate the endocrine system, lower blood pressure and blood lipids, reduce cardiovascular burden, increase heart vitality, optimize blood circulation, protect cardiovascular, and have the effects of nourishing liver and kidney, anti-cancer, and enhancing immunity, so some scientists say Soymilk is a "cardiovascular health solution" and is deeply loved by the public. Existing processing of soybean milk using soybeans is...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 成佩秀
Owner 成佩秀
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