Anti-allergic soymilk

Abstract

The invention discloses anti-allergic soymilk. The anti-allergic soymilk is prepared from the following raw materials in parts by weight: 20-35 parts of soybean, 5-10 parts of kidney bean, 3-5 parts of red bean, 55-60 parts of goat milk, 10-25 parts of kiwi fruit, 3-8 parts of radix angelicae, 4-6 parts of scutellaria baicalensis, 12-20 parts of honeysuckle, 10-25 parts of honey, 14-30 parts of apple and 100-300 parts of water. The anti-allergic soymilk is rich in taste, comprehensive in nutrition and good in health assisting effect, and particularly has an anti-allergic effect.

Description

technical field [0001] The invention relates to an antiallergic soybean milk juice. Background technique [0002] Soy milk has become an indispensable drink for most people in our country, especially as breakfast. Soy milk is rich in protein and a variety of trace elements needed by the human body. Its nutritional value is similar to that of milk. The protein in soy milk is high-quality vegetable protein, free of cholesterol and lactose, and can be easily absorbed by the human body. [0003] At present, most of the soy milk sold on the market is made by blending soy milk and milk, which has a single taste, insufficient nutrients, and poor health supplement effect. Contents of the invention [0004] In order to solve the above problems, the present invention provides an anti-allergic soybean milk juice with rich taste, comprehensive nutrition, especially anti-allergic effect and good health supplement effect. [0005] In order to achieve the above-mentioned technical purp...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the soy milk sold on the market is made by blending soy milk and milk, which has a single taste, insufficient nutrients, and poor health supplement effect