Antiaging bean milk fiber active peptide rice wine and preparation method thereof

Abstract

The invention relates to an antiaging bean milk fiber active peptide rice wine and a preparation method thereof. The invention is characterized in that the rice wine is prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of Coptis chinensis pollen, 5-7 parts of royal jelly dry powder, 5-7 parts of grape seed extract and 5-7 parts of deep sea fish oil. The effective components of the antiaging bean milk fiber active peptide rice wine have the health-care functions of resisting oxidation, preventing aging, beautifying the face, promoting blood circulation, enhancing the immunity of human body and the like.

Description

Technical field [0001] The present invention mainly involves a anti -aging soy milk fiber activated peptide rice wine and its preparation methods. Background technique [0002] Bean residue is by -products such as processing tofu and soy milk.Based on the calculation of 2 tons of wet bean dregs per ton of soybean, the domestic soybean food industry currently produces about 20 million tons of wet bean dregs per year.Through the analysis of the nutritional ingredients of bean slag, it is found that the bean slag contains various nutrients, and the nutritional value is very high. Microbial analysis measurement indicates that there is no problem in safety. Bean residue is a valuable resource that has not been fully utilized.According to the analysis of bean slag nutritional components, bean slag is rich in protein, fat, cellulose, vitamins, trace elements, etc.The heat in soybean residue is very small, the cellulose content occupies half of the dry substance, and the bean residue is ...

AI Technical Summary

Problems solved by technology

However, its soybean smell is heavy and the taste is poor, so it is not suitable for direct consumption.