Soybean milk capable of strengthening spleen and dehumidifying and preparation method thereof

Abstract

The invention discloses soybean milk capable of strengthening spleen and dehumidifying, which is prepared from the following raw materials in parts by weight: 70-80 parts of soybean, 50-60 parts of sorghum, 30-40 parts of coix seed, 20-30 parts of sesame, 1-2 parts of cattail pollen, 1-2 parts of herba lycopi, 1-2 parts of radix gentianae, 1-3 parts of changium smyrnioides, 20-30 parts of pineapple, 30-40 parts of rice soup, 15-20 parts of chrysanthemum coronarium, 12-16 parts of lentinus edodes, 20-25 parts of potato, 1-2 parts of a food modifier, and the balance of water. The soybean milk, disclosed by the invention, adopts the soybean, the sorghum, the coix seed, and the sesame as the main raw materials; the coix seed has the effects of strengthening spleen, promoting diuresis, clearing heat, eliminating pus, warming spleen and stomach for dispelling cold, invigorating qi and blood, replenishing vitality, promoting intestines and stomach, and eliminating swelling; the sesame has the effects of nourishing blood, whitening, removing freckles, moisturizing skin, and regulating cholesterol; the pineapple has the effects of strengthening spleen, promoting digestion, tonifying spleen, stopping diarrhea, clearing stomach and quenching thirst; the chrysanthemum coronarium has the effects of promoting digestion and appetite, relaxing the bowels, tonifying lung, clearing blood, nourishing heart, moistening lung, reducing phlegm, inducing urination, and reducing blood pressure; the lentinus edodes has the effects of improving body immunity, delaying senescence, preventing cancer, reducing blood pressure and blood fat and the like.

Description

[0001] technical field [0002] The invention relates to the technical field of food and its technology, in particular to a spleen-invigorating and dehumidifying soybean milk and a preparation method thereof. Background technique [0003] Traditional soy milk is made from mature soybeans. The taste and nutritional content are limited by the raw materials, which cannot satisfy the modern people's pursuit of health. Now there are some soy milks with health effects on the market. Healthy soy milk is recommended to most people. A healthy drink to drink, a mild and non-irritating food supplement. 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 existing soy milk is mostly the same, witho...

AI Technical Summary

Problems solved by technology

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 existing soy milk is mostly the same, without any characteristics. Like traditional soy milk, it is pure liquid without novelty and cannot satisfy the discerning taste of modern people. Dietary fiber, some natural health-preserving ingredients, and medicinal Chinese herbal medicines are also added to meet most of the needs of modern people for soy milk