Almond milk beverage and preparation method thereof

Abstract

The invention provides an almond milk beverage and a preparation method thereof, and belongs to the technical field of beverages, and the almond milk beverage is prepared from the following raw materials by weight: 35 parts of debittered wild apricot kernels, 15 parts of rice, 200-250 parts of water and 600 parts of fresh milk. The beverage disclosed by the invention integrates the anti-inflammatory and analgesic effects of the almonds, the effects of expelling phlegm to arrest coughing, relieving asthma, moistening intestines, descending qi and relieving numbness, and the beautifying effect, can promote skin microcirculation, enables the skin to be ruddy and glossy, and has an anti-tumor effect; the beverage is organically combined with nutritional ingredients of fresh milk, so that various tastes of the frothed milk are smooth, mild and moist, and the beverage is easily accepted by people and has excellent enjoyment in a drinking process.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to an almond milk beverage and a preparation method thereof. Background technique [0002] There are many beverages made from bitter almonds, the most representative of which is Lulu Almond Dew from Chengde, Hebei. There are also many powdered beverages, such as almond cream, which were circulated in the market in the 1980s and 1990s. However, almond series, one of the main force of vegetable protein drinks, has a large circulation in the market, but it has always been a low-end bottled drink on the table. In order to ensure the storage time of bottled beverages, preservatives and the like are added. This takes away some of the authenticity of the original almond flavor. [0003] Most of the existing almond beverages are bottled beverages; brewed powdered nutritional products; and tea soup used as common breakfast in mountain apricot producing areas. Bottled drinks require add...

AI Technical Summary

Problems solved by technology

The taste of almonds is recognized by everyone only in the production areas of mountain apricots. The powdered nutritional products are mixed with other auxiliary materials. These auxiliary materials are mainly to improve the taste of almonds, so that more people can adapt, but destroy the original taste.