Soybean milk containing radix astragali and preparation method thereof

Abstract

The invention discloses soybean milk containing radix astragali. The soybean milk is characterized by comprising the following raw materials in parts by weight: 80-84 parts of soybeans, 12-15 parts of red beans, 14-16 parts of peanuts, 8-10 parts of glutinous rice, 8-12 parts of buckwheat, 2-4 parts of cortex eucommiae, 1-2 parts of rehmannia glutinosa (gaertn.) libosch, 2-4 parts of radix astragali, 1-2 parts of cane sugar, 1-2 parts of snake gourd fruit leaves, 0.8-1 part of ammonium bicarbonate, 1-2 parts of glycerin, 0.3-0.4 part of distilled monoglyceride, 0.01-0.03 part of ferrous lactate 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 radix astragali has the functions of benefiting vitality, strengthening spleens and stomachs, removing muscle heat, expelling pus, relieving pains, astringing sores, promoting granulation and activating and producing blood and can be used for treating such symptoms as edema and oliguria, incessant sweating, qi deficiency and weakness, reduced appetite and loose stool; 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 invention mainly relates to soybean milk, in particular to soybean milk containing astragalus 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 [0003] The purpose of the present 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