Soybean milk containing snake gourd fruit leaves and preparation method thereof

Abstract

The invention discloses soybean milk containing snake gourd fruit leaves. The soybean milk is characterized by comprising the following raw materials in parts by weight: 65-75 parts of soybeans, 10-12 parts of green beans, 6-10 parts of peanuts, 10-14 parts of glutinous rice, 6-10 parts of oat, 2-4 parts of pumpkin flowers, 1-2 parts of rehmannia glutinosa (gaertn.) libosch, 1-2 parts of Indian buead, 1-2 parts of isomaltulose, 1-2 parts of snake gourd fruit leaves, 0.6-0.8 part of fresh milk essence, 0.3-0.5 part of soybean oil, 0.2-0.3 part of distilled monoglyceride and a proper amount of water. The soybean milk has the advantages that the soybean milk is converted from a single soybean milk edible to an edible with health care functionality at the same time; the added Indian bread has the functions of excreting dampness, inducing diuresis, strengthening the spleen and stomach and calming hearts and the nerves and can be used for treating such symptoms as dysuria, swelling due to edema, choking cough due to phlegm and retained fluid, vomiting, pernicious vomiting, diarrhea, spermatorrhea, stranguria with turbid discharge, palpitation and forgetfulness; the added rehmannia glutinosa (gaertn.) libosch has the functions of treating diabetes and lumbar pain due to kidney asthenia and the like; and the soybean milk absolutely has the characteristics of engineering functional ingredients, nutrition functional ingredients and prepared food base materials.

Description

technical field [0001] The present invention mainly relates to a kind of soya-bean milk, especially to a kind of soya-bean milk containing trichosanthes quince leaves and a preparation method thereof. Background technique [0002] The existing soy milk production technology all pays attention to the smooth texture of soy milk. Generally, the bean dregs are thrown away. In fact, the bean dregs have rich nutritional value, and a large part of the nutrients in soybeans remain in the bean dregs. The existing products are a great waste of production. Material. The taste of the existing soy milk is mostly the same, without any characteristics. Like the traditional soy milk, it is pure liquid, without novelty, and cannot satisfy the discerning taste of modern people. At present, most of the soy milk on the market is traditional production technology, and its nutritional value is extremely single. Satisfy people's demand for high nutritional value. Contents of the invention ...

AI Technical Summary

Problems solved by technology

[0002] The existing soy milk production technology all pays attention to the smooth texture of soy milk. Generally, the bean dregs are thrown away. In fact, the bean dregs have rich nutritional value, and a large part of the nutrients in soybeans remain in the bean dregs. The existing products are a great waste of production. Material

The taste of the existing soy milk is mostly the same, without any characteristics. Like the traditional soy milk, it is pure liquid, without novelty, and cannot satisfy the discerning taste of modern people. At present, most of the soy milk on the market is traditional production technology, and its nutritional value is extremely single. Satisfy people's demand for high nutritional value