The invention provides a nutritive breakfast bag based on a soybean milk maker. The nutritive breakfast bag comprises, according to a
mass ratio, 40-60% of soybeans, 7-13% of instant oats, 7-13% of corn grits, 7-13% of raw badam, 16-19% of dried dehydrated red dates and 1-4% of dried
tremella. The soybeans are subjected to following treatment: (1)
thermal treatment, in which soybeans are baked at 90-110 DEG C or dried in hot wind for 5-15 min; (2) soaking, in which a NaHCO3 solution with the
mass percentage concentration being 1-2% is used for soaking the obtained soybeans for 30-90 s; and (3)
drying, in which the obtained soybeans are baked at 75-95 DEG C or dried in hot wind for 20-40 min. The beany
flavor and the
flatulence factor content can be effectively reduced, residue
filtration is not required, and the obtained product tastes strong, is free of
throat sensitivity, and has the
shelf life as long as 9-12 months. The product types on the market are increased based on soybean milk manufacture of a soybean milk maker, and the nutritive breakfast bag is nutritive and healthy. Soaking isn't required once people buy the nutritive breakfast bag, the materials in the bag can be put in a soybean milk maker for soybean milk manufacture, and the soaking before conventional soybean milk manufacture at home is saved. The nutritive breakfast bag has good economic development value.