Pastries prepared from fermented soybean milk, Chinese yam and pericarpium citri reticulatae

Abstract

Pastries prepared from fermented soybean milk, Chinese yam and pericarpium citri reticulatae are prepared from, by weight, 80-100 parts of Chinese yam, 30-35 parts of pericarpium citri reticulatae, 40-50 parts of honey, 20-25 parts of soybeans, 60-70 parts of burdock juice, 3-4 parts of lactic acid bacteria, 10-12 parts of glucose, 20-25 parts of fresh milk, 10-15 parts of chicken livers, 20-25 parts of rice wine, 10-15 parts of apple vinegar, 5-6 parts of ginseng, 4-5 parts of radix astragali, 5-6 parts of radix bupleuri and the like. According to the pastries prepared from fermented soybean milk, Chinese yam and pericarpium citri reticulatae, soluble dietary fibers are added, a good physiological health-care effect is achieved, and dietary balance can be achieved. The pastries are prepared with roots of flammulina velutipes as the raw materials, flammulina velutipes can be effectively utilized, and waste and pollution can be prevented; Chinese yam and pericarpium citri reticulatae are matched to be prepared into the pastries, and the effects of regulating qi-flowing for strengthening the spleen, and nourishing the stomach are achieved; pericarpium citri reticulatae is prepared with honey, and is sour, sweet and delicious; fermented soybean milk is added and is sour, sweet and delicious, nutrients are rich and easy to absorb, a certain effect on liver yin deficiency, liver qi deficiency and the like is achieved with reasonable matching with extracts of ginseng, radix astragali, radix bupleuri, perilla leaves and the like, and the pastries can disperse liver stagnation, prevent qi stagnation and dizziness and the like, and is beneficial to health.

Description

technical field

[0001] The invention relates to a fermented soybean milk yam orange peel cake, in particular to a fermented soybean milk yam orange peel cake and a preparation method thereof. Background technique

[0002] Cake is a kind of convenience food that people often eat. It has a good mouthfeel. As a food supplement, it is rich in nutrition and can fill the stomach. Usually insufficient dietary fiber content easily leads to insufficient gastrointestinal motility and constipation. With the improvement of people's living standards, people pay more and more attention to the health care function of food. The cakes on the market cannot meet people's needs. Contents of the invention

[0003] The invention overcomes the disadvantages of the prior art and provides a fermented soymilk yam tangerine peel cake.

[0004] The present invention is achieved through the following technical solutions:

[0005] A fermented soybean milk yam orange peel cake is made from the followi...

Examples

Embodiment

[0019] A fermented soybean milk yam orange peel cake, made of the following raw materials in parts by weight (Kg): yam 55, orange peel 15, honey 40, soybean 20, burdock juice 60, lactic acid bacteria 3, glucose 10, fresh milk 20, chicken liver 10, rice wine 20. Apple cider vinegar 10, ginseng 5, astragalus 4, bupleurum 5, perilla leaves 6, wolfberry 5, donkey-hide gelatin 5, palmarosa 2, enoki mushroom feet 10, sucrose 10, flour 70, yeast powder 2, tea leaves 8, kombucha 2. Salt 4. Appropriate amount of water.

[0020] A preparation method of fermented soybean milk yam orange peel cake, comprising the following processes:

[0021] (1) Wash the soybeans, soak in water for 5 hours, take out the soybeans, put them in a steamer and steam them, take them out after steaming, mix them with burdock juice, put them in a soymilk machine, grind them into soymilk, filter to get soymilk, and fresh Combine milk, glucose, and lactic acid bacteria, stir well, mix well and then ferment, take ...

technical field

[0001] The invention relates to a fermented soybean milk yam orange peel cake, in particular to a fermented soybean milk yam orange peel cake and a preparation method thereof. Background technique

[0002] Cake is a kind of convenience food that people often eat. It has a good mouthfeel. As a food supplement, it is rich in nutrition and can fill the stomach. Usually insufficient dietary fiber content easily leads to insufficient gastrointestinal motility and constipation. With the improvement of people's living standards, people pay more and more attention to the health care function of food. The cakes on the market cannot meet people's needs. Contents of the invention

[0003] The invention overcomes the disadvantages of the prior art and provides a fermented soymilk yam tangerine peel cake.

[0004] The present invention is achieved through the following technical solutions:

[0005] A fermented soybean milk yam orange peel cake is made from the followi...

Examples

Embodiment

[0019] A fermented soybean milk yam orange peel cake, made of the following raw materials in parts by weight (Kg): yam 55, orange peel 15, honey 40, soybean 20, burdock juice 60, lactic acid bacteria 3, glucose 10, fresh milk 20, chicken liver 10, rice wine 20. Apple cider vinegar 10, ginseng 5, astragalus 4, bupleurum 5, perilla leaves 6, wolfberry 5, donkey-hide gelatin 5, palmarosa 2, enoki mushroom feet 10, sucrose 10, flour 70, yeast powder 2, tea leaves 8, kombucha 2. Salt 4. Appropriate amount of water.

[0020] A preparation method of fermented soybean milk yam orange peel cake, comprising the following processes:

[0021] (1) Wash the soybeans, soak in water for 5 hours, take out the soybeans, put them in a steamer and steam them, take them out after steaming, mix them with burdock juice, put them in a soymilk machine, grind them into soymilk, filter to get soymilk, and fresh Combine milk, glucose, and lactic acid bacteria, stir well, mix well and then ferment, take ...