Soybean milk capable of removing moisture and dispelling swelling and preparation method thereof

A technology for soybean milk powder and red bean, which is applied in the field of dehumidification and swelling-removing soybean milk powder and its preparation, and can solve problems such as difficult storage and transportation.

Inactive Publication Date: 2014-03-26
ANHUI JINCAIDI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional soy milk is freshly ground fresh soy milk, but it is not easy to store and transport, so soy milk powder ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] specific implementation plan

[0016] The present invention will be described in further detail below in conjunction with the following specific embodiments:

[0017] Weigh the following raw materials in parts by weight (kg): 65 red beans, 55 barley, 25 buckwheat, 25 oats, 23 wax gourds, 16 cherries, 7 mugwort, 23 carp, 13 brown sugar, 2 incense burners, and 2 honey bucket flowers , corn silk 2, mulberry leaf 1, loofah 1, food additive 1, appropriate amount of water.

[0018] The food additive is made of the following raw materials in parts by weight (kg): barley 45, black plum 25, water chestnut 23, cashew nut 18, patchouli leaf 2, peilan 2, magnolia flower 4, evening primrose 4, turmeric 5, lotus seed heart 4. Stick grass 2. Bee pollen 11. Ganoderma lucidum spore powder 1. Canola oil 2. Appropriate amount of water. The preparation method is to wash and peel the horseshoe, remove the core of ebony plums and add appropriate amount of water together with barley, heat t...

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PUM

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Abstract

The invention discloses soybean milk powder capable of removing moisture and dispelling swelling. The soybean milk powder is prepared by comprising the following raw materials in parts by weight: 60-70 parts of adzuki bean, 50-60 parts of pearl barley, 20-30 parts of buckwheat, 20-30 parts of oat, 20-25 parts of wax gourd, 15-20 parts of cherry, 6-8 parts of wormwood, 20-25 parts of carp, 10-14 parts of brown sugar, 1-2 parts of osbeckia chinensis, 2-3 parts of hance brandisia herb, 1-3 parts of corn silk, 1-2 parts of folium mori, 1-2 parts of loofah sponge, 1-2 parts of a food additive and a proper amount of water. The soybean milk powder adopts the adzuki bean, the pearl barley, the buckwheat and the oat as main raw materials; the adzuki bean has the functions of tonifying spleen and alleviating water, resolving toxin and dispersing swelling, eliminating dampness and heat, removing heat-toxicity, dispersing bad blood, eliminating tumescence, inducing urination and promoting lactation; the pearl barley is sweet and tasteless in taste, and slightly cold in nature, and has the functions of tonifying spleen and inducing diuresis, and clearing away heat and eliminating pus; the wax gourd is cold in nature, has the efficacies of dispersing swelling and inducing urination, clearing summer-heat, reducing phlegm, quenching thirst and the like, and can treat diseases of edema, asthma, summer-heat, haemorrhoids and the like.

Description

[0001] technical field [0002] The invention relates to the technical field of food and its technology, in particular to a dehumidifying and swelling-removing soybean milk powder and a preparation method thereof. Background technique [0003] Soymilk is a great invention of Chinese diet. It has a long history from ancient times to the present. This seemingly ordinary food has been passed down to this day, but it contains very powerful functions. It can not only delay aging, but also prevent and treat cancer. Traditional soy milk is freshly ground fresh soy milk, but it is not easy to store and transport, so soy milk powder came into being. Soy milk powder has been in the market for more than 10 years. They have surpassed freshly ground soy milk. Traditional soy milk powder is mainly derived from soybeans. The production process is simply to make soybean milk from soybeans, sterilize it, concentrate it, and finally dry it. However, with the improvement of science and tech...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/60
Inventor 麻志刚
Owner ANHUI JINCAIDI FOOD
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