Stomach nourishing needle mushroom soybean milk and preparation method thereof

Abstract

The invention discloses stomach nourishing needle mushroom soybean milk and a preparation method thereof. The stomach nourishing needle mushroom soybean milk comprises needle mushrooms, snap beans, Chinese yam, hulls of water chestnuts, amomum, ginger leaves, radix ophiopogonis, linden leaves, bitter melon seeds, lettuce juice, cucumis metuliferus, purple potatoes, winter cherry whole-fruit pulp, celery, California burclover, Chinese jujube vinegar, barley oil and nutrition additives. The stomach nourishing needle mushroom soybean milk prepared through the method is fragrant and delicious in taste, rich and balanced in nutrition and reasonable in formula and compatibility; through the synergistic effect of various fruit and vegetable nutritional food materials and Chinese herbal medicinal ingredients, the health care value is increased, wherein the amomum can nourish the stomach to improve the production of body fluid, regulate flow of qi and whet the appetite; the ginger leaves can promote digestion and relieve stasis; the stomach nourishing needle mushroom soybean milk is suitable for being eaten by various kinds of people, can nourish the intestines and the stomach and promote digestion and is beneficial to human health.

Description

Technical field [0001] The invention relates to a flammulina velutipes nourishing stomach soy milk and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Flammulina velutipes is also called simple mushroom, winter mushroom, poplar mushroom, etc. It is rich in a lot of protein, fat, minerals and a variety of vitamins and amino acids, especially the content of lysine and arginine, both of which have Conducive to intellectual development and growth of young children. Regular consumption of Flammulina velutipes also has the effects of inhibiting tumors, preventing high blood pressure, and curing liver and stomach diseases. Flammulina velutipes is famous for its smooth and tender cap, crisp handle, rich nutrition, and delicious taste, especially the good ingredients for cold dishes and hot pot, which are rich in nutrients, fragrant and delicious, and are deeply loved by the public. [0003] However, the production of fres...

AI Technical Summary

Problems solved by technology

[0003] However, the production of fresh Flammulina velutipes is seasonal, the harvest period is short, it is difficult to store, store and transport, and the preservation time is short. At present, most of them are processed by simple drying or high-concentration salt dipping process, with single taste and nutrition. In order to enrich Flammulina velutipes widen the edible range of Flammulina velutipes, expand the market of Flammulina velutipes, and process them into ready-to-eat food and beverages, which are convenient and hygienic to eat and have health care effects. Make full use of the nutritional value of Flammulina velutipes to meet people's nutritional and health needs for food