Body-building deficiency-tonifying black rice soybean milk and preparation method thereof

Abstract

The invention discloses a kind of body-building deficiency-tonifying black rice soybean milk characterized by being composed of the following materials by weight: 312-318 parts of soybeans, 87-91 parts of black rice, 105-110 parts of fresh water chestnut juice, 24-28 parts of Chinese chestnuts, 20-24 parts of dried scallops, 18-20 parts of pigeon meat, 30-34 parts of shiitake mushroom, 2.3-2.5 parts of dendrobium, 3-3.2 parts of ladybell roots, 2.4-2.6 parts of sodium N-cyclohexylsulfamate, 0.3-0.4 parts of a defoaming agent, 585-590 parts of sugar, 1.4-1.7 parts of salt and a proper amount of water. The soybean milk of the invention is prepared by the soybeans as the main material mixed with assistant materials such as the black rice, pigeon meat, shiitake mushroom, dendrobium, and ladybell roots, etc. The processing technique is improved, which makes the soybean milk delicious and nutritious. The soybean milk has certain nourishing and healthy functions such as yin-nourishing, kidney-tonifying, spleen- tonifying, and liver-warming functions. The soybean milk has high nutritious value and benefits the body and tonifies the ' deficiency ' if people drink the milk for a long term.

Description

technical field [0001] The invention relates to the technical field of drinking food and its processing, and mainly relates to black rice soybean milk for body-building tonic and its preparation method. Background technique [0002] Soymilk is a kind of nutritious food loved by our people. Soymilk contains many nutrients necessary for human body, such as protein, fat, carbohydrates, amino acids and fatty acids, etc. In addition, there are various trace elements, as well as soybean oligosaccharides, soybean iso Functional factors such as flavonoids have positive effects on the anti-aging and anti-oxidation of the human body. However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impact ...

AI Technical Summary

Problems solved by technology

However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impact on health; in the process of making soymilk, trypsin inhibitors are the most notable anti-nutritional factors in soymilk production, and their content is related to the health of the diet, but in the current soymilk industry, the content of trypsin inhibitors Elimination mainly depends on the heating during the cooking process of soybean milk, but these heat treatments will inactivate the trypsin inhibitor, and will also cause great damage to the nutrients in the soybean milk. Therefore, it is necessary to directly pre-treat the soybean raw materials, which can be The process is adopted before soybean grinding to reduce the additional heat added by the subsequent process to remove anti-nutritional factors