Mango almond fermented soybean milk

Abstract

The invention discloses mango almond fermented soybean milk. The fermented soybean milk is prepared by the following raw materials: by weight, 2 to 4 parts of soybeans, 1 to 2 parts of mung beans, 1 to 2 parts of millet, 1 to 2 parts of sweet almonds, 0.3 to 0.5 part of cashews, 0.5 to 1 part of malt, 0.4 to 0.5 part of oats, 1 to 2 parts of red glutinous rice, 12 to 15 parts of mangoes, 4 to 8 parts of health-preserving Chinese medicinal solutions, 3 to 4 parts of white granulated sugar, 90 to 100 parts of fresh milk, and an appropriate amount of yoghourt zymocyte.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to mango almond yogurt. Background technique [0002] In addition to deep processing of soybeans to make soybean products, soybean milk powder, and condensed soybean milk, it can also be made into nutritious soybean milk drinks. Soymilk is produced by crushing soybeans, extracting the water-soluble components, removing the insolubles through centrifugal filtration, and then undergoing processes such as blending, miniaturization, canning, and sterilization. Most of the soluble nutrients in soybeans are transferred to soybean milk during this production process. Therefore, long-term drinking of soybean milk can absorb a large amount of high-quality protein, soybean oil, vitamins and minerals. [0003] Existing soybean milk is mostly soybean products, which have single nutrition, less flavor, and rough taste. There is an urgent need for new soybean milk products that are rich in nutrition, excel...

AI Technical Summary

Problems solved by technology

[0003] Existing soy milk is mostly soybean products, with single nutrition, less flavor, and rough taste. There is an urgent need for new soy milk products that are rich in nutrition, excellent in flavor, and have health-preserving and therapeutic effects