CN102907497A - Nutritional compound fermented glutinous rice milk - Google Patents

Abstract

The invention discloses a nutrient compound fermented glutinous rice milk, which contains milk, fermented glutinous rice, collagen and oats. Its nutritional value is higher than that of ordinary milk, and its nutritional supplement is more reasonable and comprehensive. In particular, the synergistic prolactin effect of fermented glutinous rice and milk can effectively increase the milk production of mothers, and can increase the firmness and fullness of breasts after lactation, and is especially suitable for lactating women. This product also has the effects of anti-osteoporosis, beautifying and beautifying, improving joint health, enhancing human immunity, preventing cancer, regulating the acid-base balance of human blood, and improving the absorption and utilization of human protein; the nutritional compound milk of the present invention It has a unique aroma produced by mixing fermented rice and milk, is sweet and palatable, and is a health food suitable for all ages.

Description

A kind of nutrient complex fermented fermented milk

technical field

The invention relates to a milk product and a production method thereof, in particular to a nutrient compound fermented glutinous rice milk containing components such as fermented glutinous rice and collagen. the

Background technique

For a long time, in order to improve the quality of the population, my country has vigorously advocated breastfeeding. However, due to changes in modern diet ingredients and the environment, the number of people with insufficient milk after childbirth has increased significantly; in addition, some puerperas are reluctant to breastfeed because they are worried about breast sagging after breastfeeding. Therefore, the production of a food that can promote lactation and breast enhancement can keep the breasts of the mothers firm and plump after lactation, effectively improve the breastfeeding rate, and enhance the health of the baby. the

Milk has a long history in China and is a traditional food in my country. It has always been considered as one of the best nutritional drinks. In recent years, milk has become a drink for people's breakfast and meals. However, its nutritional ingredients are mostly milk fat, protein, lactose, minerals, vitamins, etc., and there are problems such as single type of nutritional ingredients, unbalanced collocation, and monotonous taste. In particular, milk has a milky smell, and many people do not like milky smell. Taste, affecting the sales of milk. The milk involved in the present invention is added with a nutrient compound composed of fermented glutinous rice, collagen and oats, which can realize the nutritional complementarity of animals and plants. The fermented glutinous rice contained in it is a traditional delicacy of our country, which is rich in nutrition and is widely used as a milk-promoting food for puerpera in the folk; collagen has the functions of beautifying and beautifying, anti-osteoporosis, improving joint health, and improving human immunity; the protein content in oats It ranks first among cereal crops. The 8 essential amino acids are not only high in content, but also balanced. The content of calcium in oats is also higher than that of other food crops. In addition, the content of phosphorus, iron, vitamin B1 and B2 is also rich. Compared with the existing milk, the milk nutritional supplement of the present invention is more reasonable and comprehensive, and is a milk food suitable for all ages, so it is easier to be accepted by consumers and has a good market prospect. the

The nutritional complex ingredients involved in the present invention are mainly fermented glutinous rice, collagen and oats. Jiuniang is a flavor food made from glutinous rice through fermentation. It is deeply loved by people. It produces high calories and is rich in carbohydrates, proteins, B vitamins, minerals, etc., which are indispensable nutrients for the human body. . B vitamins can promote the secretion of milk, so it is used by folks to benefit breastfeeding women. Collagen is rich in 18 kinds of amino acids except tryptophan and cysteine, among which there are 7 kinds of amino acids necessary to maintain human growth. It also contains hydroxyproline and pyroglutamic acid, which are rare in general proteins, and hydroxylysine, which hardly exists in other proteins, so the nutrition of collagen is very rich. In addition, collagen is the main component of the extracellular matrix, which can resist osteoporosis, beautify the skin, improve joint health, improve human immunity, maintain the elasticity of skin and blood vessel walls, keep hair and nails soft and shiny, and improve the lubrication of cartilage Sex and so on play an important role. Due to its unique physical and chemical properties and excellent biocompatibility, it has been widely used in many fields. Oatmeal contains high protein and soluble dietary fiber, ranking first among grains. According to the analysis results of food components by the Institute of Nutrition and Food Hygiene of the Chinese Academy of Preventive Medicine, the protein content in oats ranks first in cereal crops. The 8 kinds of amino acids necessary for the human body are not only high in content, but also balanced. The calcium content in oats is also higher than other foods. food crops. In addition, phosphorus, iron, vitamin B1 and B2 are also rich in content. As a crop with high nutritional value and health benefits, oat is a functional food that people love and respect more and more. the

The nutrient-compound milk with rich nutritional value and low cost involved in the invention is of great significance to the development of the milk industry. the

Contents of the invention

The purpose of the present invention is to provide a kind of nutritional compound milk containing collagen, sweet potato and oats with better health care effect and its preparation method. the

Our team accidentally discovered that after mixing fermented rice and milk, the fishy smell of milk is eliminated, and it becomes the fragrance of the mixture of fermented glutinous rice and milk, a unique fragrance, a little sweetness, delicate and smooth taste, a delicacy , called "wine brewed milk". the

Further consumption found that fermented milk has a prolactin effect, and the effect is better. the

Jiuniang is made by fermenting koji with glutinous rice or japonica rice. There are many kinds of koji. Different koji have different flavors. A little koji tastes sweet and has a low alcohol content. Even if it is left at room temperature for more than 10 days, the alcohol content is still very low. , <3 degrees; some distiller's yeast has a high alcohol content, which can reach more than 10 degrees. Therefore, a hypothesis is put forward: different distiller's koji fermented fermented fermented glutinous rice may have different prolactin effect, so the best prolactin distiller's koji should be tested. The experimental design is as follows:

Choose 3 kinds of distiller's koji, (1) low alcohol content (alcohol content of wine nian < 3 degrees), (2) medium alcohol content (alcohol content of wine nian < 7 degrees), (3) high alcohol content (alcohol content of wine nian < 12 degrees) degree), fermented to produce fermented glutinous rice, and then mixed with milk to obtain fermented glutinous rice milk, named No. 1, No. 2, and No. 3 fermented glutinous rice respectively. the

Test population: breastfeeding women, 30 people in each group, and the test time is 1 month. Consume 600ml of fermented milk every day. The ratio of fermented glutinous rice and milk is 4:6, that is, it contains 40% fermented glutinous rice (mass ratio). the

The test index, taking into account the difference in body weight, height, and constitution, the milk production is different, so the test index adopts the self-control method, and the designed test index is:

CR=milk production after test/milk production before test%

Test process: record the milk production 10 days before eating fermented milk, and take the average value as the blank control value. One week after eating fermented milk, start to record the milk production, record continuously for 10 days, and take the average as the test value. the

The test result is that the CR of No. 1 Jiuniang milk is 116.5, the CR of No. 2 Jiuniang milk is 108.4, and the CR of No. 3 Jiuniang milk is 102.7. It can be seen from the data that No. 1 Jiuniang milk has a better lactogenic effect, while No. 3 Jiuniang milk has a poor effect and basically has no lactogenic effect. It can be seen that the lactogenic effects of different Jiujiu Niang vary greatly. Therefore, it is necessary to choose Jiuniang fermented with low alcohol content. . the

The test results show that No. 1 Jiuniang milk has a better prolactin effect, which seems to be better than the traditional folk fermented milk. So a hypothesis was proposed: fermented glutinous rice and milk may have a synergistic effect, thereby increasing the prolactin effect. To confirm this hypothesis, new experiments were designed. If fermented glutinous rice and milk have a synergistic effect, then the ratio of fermented glutinous rice and milk will also affect the effect of promoting lactation. Therefore, it is necessary to conduct experiments with different proportions of fermented glutinous rice and milk. So far, there has been no report about milk promoting lactation, so only fermented glutinous rice is used as the control group. The self-control method is still used to test to offset the differences in people's weight, height and constitution. The number of participants in the experiment was 150 people, lactating women. Three kinds of food were tested: (1) Jiuniang, (2) Jiuniang milk containing 50% Jiuniang, (3) Jiuniang milk containing 60% Jiuniang. Each person consumes 600ml per day. Each person eats these 3 kinds of food, and the eating order of the 3 kinds of food is randomly drawn to prevent the possible influence of different eating order. the

Test process: record the milk production 10 days before eating fermented milk, and take the average value as the blank control value. Then, eat the 3 foods in the order determined by the lottery. For example, a tester draws lots in the order of (1), (3), and (2), and the test process is as follows: First, after eating No. 1 food for a week, start to record milk production, record for 10 consecutive days, and take the average as the test value. Then, start to eat No. 3 food, and after a week, start to record the milk production, and record continuously for 10 days. Finally, eat No. 2 food, and after one week, start to record the milk production, and record continuously for 10 days. At this point, a test is completed. the

The test results are as follows: Test group 1 2 3 4 CR 105.3 127.6 118.7 116.5

Test 4 is a preliminary test, and the content of fermented glutinous rice in fermented glutinous rice milk is 40%.

It can be seen from the test results that the milk yield of experiment No. 2 (50% fermented glutinous rice) was the highest, which was significantly higher than that of trial No. 1 (only consuming fermented glutinous rice), which indicated that fermented glutinous rice and milk had a significant synergistic effect, which was an unexpected effect . Previously, there was no data showing that fermented glutinous rice and milk can produce a synergistic effect. It can also be seen from the test results that the milk yield of test No. 2 is higher than that of No. 3 and No. 4, that is, the fermented milk containing 50% fermented glutinous rice, and its milk production is higher than that of fermented fermented milk containing 40% and 60% fermented glutinous rice. This further shows that fermented glutinous rice has a synergistic effect with milk. the

Due to the long test process, more than 3 years, many of the testers stopped breastfeeding one after another, and some testers reported to us after stopping breastfeeding that the breasts are still relatively firm and plump, which is an unexpected effect, suggesting that fermented milk may help Firm and full breasts. Therefore, a new test plan was proposed, and 100 people participated in the experiment, consuming 600ml of fermented milk every day, and 100 blank controls (not eating fermented milk.

Experimental process: One month before weaning, weaned fermented milk (containing 50% fermented glutinous rice) was consumed, and 20 days after weaning, the shape of the breast was observed. Divide the breast shape (RW) into 6 grades, grade 6 is the best, grade 1 is the worst, and the RW of the test group and the blank control group are respectively averaged. The test results showed that the RW of the test group and the control group were 5.1 and 3.8 respectively, and the RW value of the test group was 25.4% higher than that of the control group, which was greatly improved. Therefore, eating fermented milk can effectively improve the firmness and fullness of breasts after breastfeeding. the

Considering that collagen and oats have good nutrition, they can produce better nutritional value when combined with fermented milk. When the fermented milk is finally prepared, an appropriate amount of collagen and oats are added. the

Technical scheme of the present invention is as follows:

The technical points are 40-60% of fresh milk (or reconstituted milk), 40-60% of fermented rice, 0.5-1.5% of collagen and 2.5-5% of oats. First, put milk, fermented glutinous rice, collagen, and oats into the container according to the above ratio, and stir evenly, homogenize at 15-20MPa, fill, and sterilize to obtain the desired product. the

The milk is calculated by liquid milk, the fermented fermented rice is calculated by fermented fermented fermented glutinous rice, the amount of collagen is calculated by collagen powder, and the amount of oats is calculated by fried dry oat flour, which has a unique fragrance of oat flour. the

A kind of nutritional composite milk of the present invention and preparation method thereof, it has the following advantages:

(1) The fermented glutinous rice milk of the present invention is made by adding fermented glutinous rice, collagen, and oats to milk. Its nutritional value is higher than that of ordinary milk, and the nutritional supplement is more reasonable and comprehensive. In particular, the synergistic prolactin effect of fermented rice and milk can effectively increase the milk production of parturients, and can increase the firmness and fullness of breasts after lactation. This product also has the functions of anti-osteoporosis, beautifying and beautifying, improving joint health, enhancing human immunity, preventing cancer, regulating the acid-base balance of human blood, and improving the absorption and utilization of human protein;

(2) The nutritional compound milk of the present invention has a unique aroma produced by mixing fermented glutinous rice and milk, which is sweet and palatable;

(3) The nutritional compound milk of the present invention can realize the nutritional complementarity of animals and plants, and contains various vitamins, essential amino acids, calcium, phosphorus, iron, etc., and is a health food suitable for all ages;

(4) The nutritionally complex milk of the present invention has cheap and easy-to-obtain ingredients such as fermented glutinous rice, collagen, and oats, and has a simple preparation process, low production cost, and great market potential.

Detailed ways

Below in conjunction with embodiment the present invention will be further described:

Example 1 Fresh milk 46.5%, fermented glutinous rice 48%, collagen 0.5%, oat 5%. Put milk and other raw materials into the container according to the above ratio, stir evenly, homogenize under 15-20MPa, fill and sterilize to obtain fermented milk product. The fermented rice is fermented with low-alcohol distiller's yeast (Anqi sweet yeast produced by Angel Yeast Co., Ltd., the same below). After the fermentation is mature, the alcohol content of the fermented glutinous rice is <3 degrees. The ratios mentioned are all mass ratios, the same below.

Example 2: 48% reconstituted milk, 48% fermented glutinous rice, 1.5% collagen, and 2.5% oats. Put milk and other raw materials into the container according to the above ratio, stir evenly, homogenize under 15-20MPa, fill and sterilize to obtain fermented milk product. The alcohol content of the fermented glutinous rice used is <3 degrees.

Embodiment 3 fresh milk 48%, fermented glutinous rice 48%, collagen 1%, oat 3%. Put milk and other raw materials into the container according to the above ratio, stir evenly, homogenize under 15-20MPa, fill and sterilize to obtain fermented milk product. The alcohol content of the fermented glutinous rice used is <3 degrees.

Example 4 Reconstituted milk 47%, fermented glutinous rice 48%, collagen 1.5%, oat 3.5%. Put milk and other raw materials into the container according to the above ratio, and stir evenly, homogenize under 15-20MPa, fill, and sterilize to obtain fermented milk product. The alcohol content of the fermented glutinous rice used is <3 degrees.

Example 5 The brewed fermented milk produced in Examples 1-4, breastfeeding women, eat 600ml per day, and get a better effect of promoting lactation and breast enhancement. The specific data are detailed in the foregoing, and will not be repeated here, and there are also certain beauty effect.

Claims (3)

1. a nutrient mixed mode fermented glutinous rice milk is characterized in that used batching and percentage are as follows: fresh milk (or recovery milk) 40-60%, fermented glutinous rice 40-60%, collagen 0.5-1.5%; Oat 2.5-5%; Milk is in liquid milk, and fermented glutinous rice is in the fermented glutinous rice of fermenting-ripening, and the collagen amount is in collagen protein powder, the dried oatmeal of oat amount to fry; Above ratio is mass ratio.

2. nutrient mixed mode fermented glutinous rice milk claimed in claim 1 is characterized in that described fermented glutinous rice is to adopt the fermentation of alcoholic strength low distiller's yeast to form, behind the fermenting-ripening, and the alcoholic strength of fermented glutinous rice＜3 degree.

3. nutrient mixed mode fermented glutinous rice milk claimed in claim 1, it is characterized in that producing in the following manner: at first according to proportioning milk, fermented glutinous rice, collagen, oat are put into container, and stir, then homogeneous under 15-20MPa, can, sterilization namely obtains required product, is referred to as " fermented glutinous rice milk ".