Multicomponent bean milk

Abstract

A multicomponent bean milk comprises components of soybeans, black beans, white beans, mung beans, red beans, adzuki beans and peanuts; and the multicomponent bean milk is characterized by further comprising almonds, lotus seeds, Gorgon fruit, walnuts, sunflower seeds, black glutinous rice, black sesames, white sesame seeds, red dates, wolfberry, millets, corns, white fungus and gingko. The multicomponent bean milk provided by the invention selects fine materials, and has effects of strengthening physical health, detoxifying, preventing and treating hypertension, coronary heart disease, stroke and cancer prevention, and preventing aging. Belonging to natural food, the multicomponent bean milk can be ground on site, can supplement the shortage of too fine and single nutrient composition in people's daily diet, and is low-cost for manufacture and convenient for operation and popularization.

Description

technical field [0001] The invention relates to a soybean milk formula, in particular to a multi-component soybean milk. Background technique [0002] Existing traditional soya-bean milk in the market at present has milk-flavored soya-bean milk, high-calcium soya-bean milk, although various in variety, still can not satisfy consumers' requirements to product quality and taste. Contents of the invention [0003] The technical problem to be solved by the embodiments of the present invention is to provide a multi-component soybean milk. [0004] A multi-component soybean milk, its components contain soybeans, black beans, white beans, mung beans, red beans, red beans, peanuts, and its components are characterized in that the components also contain: almonds, lotus seeds, Gorgon fruit, walnut kernels, sunflower kernels, black Glutinous rice, black sesame, white sesame, red dates, wolfberry, millet, corn, snow fungus, ginkgo. [0005] A multi-component soybean milk, characte...

AI Technical Summary

Problems solved by technology

[0002] At present, there are traditional soy milk in the market, including milk-flavored soy milk and high-calcium soy milk. Although there are many varieties, they still cannot meet the requirements of consumers for product quality and taste.