Functional composite plant beverage and preparation method thereof

Abstract

The invention belongs to the technical field of plant beverage preparation, and discloses a functional composite plant beverage and a preparation method thereof. The preparation method comprises the steps of dissolving konjac powder in distilled water and stirring at room temperature for 0.5 h; preparing a soymilk-konjac mixed solution with newly made soymilk and a konjac solution by proportion and the volume ratio, stirring at the room temperature for 1h and mixing to obtain the functional composite plant beverage. Due to the fact that an appropriate amount of the konjac powder is added, thebeverage has the functions of preventing obesity, preventing hyperlipemia, preventing hypertension, preventing diabetes and the like. The beverage is derived from two plants not containing lactose inanimal dairy products, and therefore the beverage is particularly suitable for the lactose intolerance crowd. The beverage has the advantages of simple process, low cost, zero addition and safe to thehuman body. Since the vegetable protein beverage is not much on the market, the added value of the traditional food can be obviously improved.

Description

technical field [0001] The invention belongs to the technical field of plant drink preparation, and in particular relates to a functional compound plant drink and a preparation method thereof. Background technique [0002] At present, the existing technology commonly used in the industry is as follows: In Asia, a considerable part of the population lacks lactase and cannot completely digest and decompose the lactose in breast milk or cow milk. Ingestion of animal dairy products will cause lactose intolerance, causing non-infectious Sexual diarrhea. Soy milk ground from soybeans does not contain lactose, so soy milk has become an indispensable milk substitute for this group of people. Soy milk is made by soaking soybeans, grinding, filtering, boiling and other steps. It is rich in nutrients and is known as "green milk". It is a traditional herbal drink that Chinese people especially like. However, the new soybean milk is prone to sedimentation after standing, thereby affect...

AI Technical Summary

Problems solved by technology

[0004] To sum up, the existing problems in the prior art are: the soy milk is prone to sedimentation, which affects its taste and quality; the nutrient content of the soy milk is single, and the added value is not high

The traditional method is to add some stabilizers (mostly some surfactants) to it. This addition not only affects its nutritional value, but also does not conform to the "green" concept. Long-term consumption may even have some harmful effects on the human body.

Images