Soybean milk suitable for being drunk by hypertensive patients

Abstract

The invention discloses soybean milk suitable for being drunk by hypertensive patients. The soybean milk comprises the following raw materials in parts by weight: 450-550 parts of soybeans, 48-60 parts of dragon fruits and 15-20 parts of oat. The soybean milk is prepared by the steps of cleaning the soybeans, removing impurities, putting the soybeans into a soaking container, adding water until submerging the soybeans, dropwise adding table vinegar, soaking for 8-24 hours, peeling the dragon fruits, adding the soaked soybeans, dragon fruit pulp and the oat into a grinding machine, injecting water, grinding, leading into a milk boiling machine, boiling at a set temperature of 115-125 DEG C while stirring, after seriflux is boiled, further boiling for 3-5 minutes, and then carrying out high temperature sterilization and low-temperature encapsulation. According to the soybean milk, the effects are enhanced, meanwhile, the soybean milk has a fused taste of the soybeans and the oat, false boiling and gas expansion factors are eliminated, and the gas expansion problem is thoroughly solved; and after being drunk for a long time, the soybean milk has health functions of reducing blood fat and cholesterol, regulating blood sugar and intestinal tracts, improving immunity and the like, is capable of preventing and treating hypertension and is suitable for being drunk by the hypertensive patients.

Description

Technical field [0001] The present invention involves a soymilk suitable for patients with hypertension patients, which belongs to the field of food processing technology. Background technique [0002] Soymilk is a traditional Chinese drink in China. The earliest soymilk was produced by Liu An, Huinan King of the Western Han Dynasty.Make soybean soaked with water and boil, and boil.Soy milk is very nutritious and easy to digest.Unlike Western milk, soy milk is a very Chinese national characteristics, which is widely popular in Chinese regions. [0003] Soy milk is rich in plant protein and phospholipids, and also contain vitamin B1.B2 and niacin.In addition, soy milk also contains minerals such as iron and calcium, especially the calcium it contains, which is very suitable for various people, including the elderly, adults, adolescents, children, and so on.Fresh soy milk can be consumed in four seasons.Drink soy milk in spring and autumn, nourishing yin and moisturizing, reconcili...

AI Technical Summary

Problems solved by technology

[0004] Existing soymilk production, in addition to traditional production methods, more reports, is to make soymilk with a large number of health food or Chinese herbal medicine ingredients and soybeans, this production method does not take into account that soymilk food is used for daily drinking Drinking products, the combination of random additions makes soy milk not have the aroma and nutrition that traditional soy milk should have. Feasibility, for example, during the cooking process of soybean milk, there will be a false boiling phenomenon (when the temperature is close to 93 degrees), false boiling will lead to drinking poisoning, and the composition after adding a large number of ingredients in the prior art is easy to produce false boiling. Boiling phenomenon, or some raw materials in the added ingredients cannot be cooked at high temperature at all (nutrient loss or deterioration), and for the flatulence factor contained in soy foods, how to reduce or eliminate it in the prior art in processing soy milk None reported