Watermelon peel soybean milk and preparation method thereof

A technology for watermelon rind and soybean milk, applied in the field of watermelon rind soybean milk and its preparation, can solve the problems of monotonous taste and single nutrient composition, and achieve the effects of balanced nutrition, heat-clearing and summer-relieving effects, and immune function enhancement of the body.

CN103815039AInactive Publication Date: 2014-05-28HEFEI KANGLING HEALTH TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2014-05-28
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses watermelon peel soybean milk and a preparation method thereof. The watermelon peel soybean milk comprises the following components in weight ratio: 100-150 parts of soybean, 20-30 parts of watermelon peel, 10-15 parts of mung bean, 5-10 parts of umbellate hydrangea leaves, 8-12 parts of tremella, 10-14 parts of jujube, 5-10 parts of nutrition additive, 2-3 parts of kudzuvine flower, 1-2 parts of viola diffusa ging, 2-3 parts of radix ophiopogonis, 1-2 parts of pumpkin leaves, 1-2 parts of common andrographis herb leaves, 1-2 parts of elm tree bark, 2-3 parts of acanthopanax root and 10-12 parts of rice wine. The soybean milk is sour and sweet and delicious, nutritionally balanced and suitable for all kinds of people; meanwhile a plurality of traditional Chinese medicine health-care components with heat-clearing and toxicity-removing effects are additionally added into the formula and are combined with the effect of watermelon peels, the watermelon peel soybean milk is good in heat-clearing and summer-heat-eliminating effects and also has the efficacy of improving an organism immunologic function and invigorating the stomach and helping digestion.
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Description

technical field

[0001] The invention relates to watermelon rind soybean milk and a preparation method thereof, belonging to the technical field of food processing. Background technique

[0002] As one of soybean foods, soybean milk is loved by people because of its simple method of preparation and rich nutrition; but as people improve their quality of life and pay attention to food nutrition, soybean milk mostly uses soybeans as the main raw material, and the taste is generally monotonous. The nutrient composition is single, and people put forward higher requirements to soybean milk. The present invention satisfies people's requirements in order to expand the characteristics and nutrition of soybean milk, enhance the health care function. Contents of the invention

[0003] The object of the present invention is to provide a kind of watermelon rind soybean milk and preparation method thereof.

[0004] The technical scheme that the present invention adopts is as follows: ...

Examples

Embodiment Construction

[0019] A kind of watermelon rind soya-bean milk, is made from the raw material of following weight (gram):

[0020] 150 soybeans, 30 watermelon peels, 15 mung beans, 8 sweet teas, 12 white fungus, 14 red dates, 10 nutritional additives, 3 kudzu flowers, 2 cucumber fragrances, 3 radishes, 2 pumpkin leaves, 2 Andrographis lotus leaves, 2 elm white skin, thorn five Add 3, rice wine 12;

[0021] The nutritional additive is made of the following raw materials by weight (grams): 6 clematis, 10 matsutake, 3 saffron, 8 longevity grass, 4 cistanche, and an appropriate amount of chicken broth;

[0022] The preparation method of the nutritional additive is as follows: crush clematis, matsutake, saffron, longevity grass, and cistanche to 40 mesh, add 8 times of water to decoct, filter to remove residue, concentrate the filtrate, and mix with 2 times of chicken broth Evenly, simmer until thick, spray-dried into powder, that is, nutritional additives;

[0023] The preparation method o...