Flaxseed vegetarian milk and preparation method thereof

Abstract

Relating to the technical field of vegetarian milk, the invention discloses a flaxseed vegetarian milk. The flaxseed vegetarian milk includes: 30-50 parts of flaxseed, 25-40 parts of fresh milk, 1-3 parts of honey, 15-17 parts of red date, 11-13 parts of white granulated sugar, 7-9 parts of glucose, 19-21 parts of non-dairy creamer, 5-8 parts of whole milk powder, 0.5-1 part of calcium lactate, 18-22 parts of aloe, 8-12 parts of rock sugar, 6-8 parts of candied osmanthus, and 80-120 parts of purified water. The flaxseed vegetarian milk provided by the invention has the advantages of both nutrition and flavor.

Description

technical field [0001] The invention relates to the technical field of vegetarian milk, in particular to a flaxseed vegetarian milk and a preparation method thereof. Background technique [0002] Vegetarian milk is rich in omega-3, which activates brain cells, and has a higher absorption rate. It can effectively enhance memory, clean up vascular garbage, clean up intestinal toxins, enhance immunity, lower fat and blood pressure, and prevent stroke and myocardial infarction. For the prevention and treatment of constipation, diarrhea and bowel syndrome, flaxseed is the seed of the annual herb, flax. These small, reddish-brown fruits have a strong, nutty flavor, even in baked goods. In fact, in many European countries, bakers often use this grain in almost all food products, such as biscuits, cakes, bread, etc. [0003] With the progress of society, people's living standards are getting higher and higher. In addition to paying attention to the taste and flavor of food, consum...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a flaxseed vegetarian milk and its preparation method, which has the advantages of both nutrition and flavor, and solves the existing vegetarian milk varieties that mainly focus on the pursuit of taste and personal flavor However, less attention has been paid to nutrition and functionality, and because the only nutritional components are easily lost during the production of vegetarian milk, especially the nutrients that are rich in raw materials that humans are prone to lack (such as B The problem of re-loss of vitamins, etc.)