Ginger stomach warming soybean milk and preparation method thereof

Abstract

The invention discloses ginger stomach warming soybean milk which is prepared from the following raw materials: winged bean, black rice, lotus seed, centella, scabish, eclipta prostrate, cortex albiziae, Chinese yam, ginger, frozen bean curd, chive, zizania aquatica, custard apple, food additives and water. According to the soybean milk, black rice and lotus seed are used as main raw materials, the black rice has the curative effects of enriching yin and nourishing kidney, tonifying the spleen and warming the liver, strengthening the spleen and stomach, benefiting qi for activating blood circulation, preventing aging, nourishing the liver to improve visual acuity and the like, and multiple mineral substances of protein, manganese, zinc and the like which are essential for human bodies are complemented. The lotus seed has the functions of preventing and treating cancer, reducing the blood press, strengthening the heart to calm the nerve, nourishing and tonifying deficiency, arresting seminal emission, clearing away the heart-fire, removing beverage and the like; in addition, the specially added ginger can activate the blood in the gastrointestinal tract to improve the digestive ability, so that abdominal distension, stomachache, diarrhea, emesis and the like caused by over-taking of cold food can be effectively treated, and the soybean milk has the functions of oxidation resistance, tumor inhibition, appetizing and spleen tonifying, appetizing, sunstroke prevention, cooling, refreshing the mind, sterilization and detoxifying, detumescence to relieve pain, drunkenness elimination, facial acne reduction and the like.

Description

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AI Technical Summary

Benefits of technology

This patented inventive product contains various ingredients like brown rice or lotuses that are used for making beer with nutrients from them. These products help improve health outcomes such as reduced risk factors associated with drink consumption while also being beneficial for maintaining good appearance on baked goods.

Problems solved by technology

The technical problem addressed by this patented technology relates how to improve the flavouring properties (like smell) and functionality of soymilk without compromising its original taste. This will lead to more effective use of these valuable products that meet their desired purpose while maintaining an attractive appearance on sale.