Pastries prepared from fermented soybean milk, Chinese yam and pericarpium citri reticulatae
A technology of fermenting soybean milk and yam, which is applied in pre-baking dough processing, baking, dough processing, etc., can solve the problems of insufficient dietary fiber content, lack of health care function, and unsatisfactory cakes, etc., to improve the health effect of nourishing the stomach, Excellent physiological health function, avoid waste and pollution effect
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[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 ...
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