Functional composite soybean milk beverage and preparation method thereof

The invention relates to the technical field of food processing, in particular to a functional composite soybean milk beverage and a preparation method thereof. The beverage is prepared from, by weight, 20-30 parts of chickpeas, 30-45 parts of sweet broad peas, 16-33 parts of hyacinth beans, 50-60 parts of a mixture of isomaltitol and D-mannitol, 0.3-0.9 part of a lactic acid bacteria mixture and 700-900 parts of water. On the basis of improving the stability and taste of the product, under the condition that a thickening agent is not added, the product formula and the preparation method which are good in storage stability and sensory quality are obtained by adopting specific probiotic fermentation and ultrasonic technologies; meanwhile, the production cost is reduced as much as possible, a theoretical basis is provided for research on the fermented soybean milk, and thoughts and choices are provided for development of new soybean milk products. 本发明涉及食品加工技术领域，一种功能性复合豆乳饮料及其制备方法，饮料原辅料组分的重量份为：鹰嘴豆20～30份、荷兰豆30～45份