CN102907497B - Nutritional compound fermented glutinous rice milk - Google Patents
Nutritional compound fermented glutinous rice milk Download PDFInfo
- Publication number
- CN102907497B CN102907497B CN201210403936.XA CN201210403936A CN102907497B CN 102907497 B CN102907497 B CN 102907497B CN 201210403936 A CN201210403936 A CN 201210403936A CN 102907497 B CN102907497 B CN 102907497B
- Authority
- CN
- China
- Prior art keywords
- milk
- glutinous rice
- fermented glutinous
- collagen
- oat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention discloses nutritional compound fermented glutinous rice milk. The nutritional compound fermented glutinous rice milk contains milk, fermented glutinous rice, collagen protein and oats, with the nutritional value higher than that of ordinary milk so as to supplement more reasonable and comprehensive nutrients. Especially the synergetic galactagogue effect of fermented glutinous rice and milk can be used for effectively increasing the maternal milk yield and improving the firmness and plumpness of breasts after a lactation period, thus being especially suitable for being taken by breastfeeding women. The product also has the effects of being anti-osteoporosis, maintaining beauty and keeping young, improving joint health, enhancing the human immunity, preventing cancer, regulating human blood acid-base balance, improving the absorption and utilization rate of human proteins, and the like; and the nutritional compound milk provided by the invention has unique flavor produced after the fermented glutinous rice and the milk are mixed, and is sweet and palatable, thus being a healthcare food for the old and young.
Description
Technical field
The present invention relates to a kind of dairy product and production method thereof, particularly a kind of nutrient mixed mode fermented glutinous rice milk that contains the composition such as fermented glutinous rice, collagen.
Background technology
For a long time, in order to improve the quality of the population, China advocates breast-feeding energetically.But, due to the change of modern diet composition, environment, the hydropenic crowd's quantity of milk in postpartum is increased considerably; In addition, part puerpera is owing to worrying that post-weaning breast is lax sagging, is reluctant breast-feeding.So, produce a kind of can lactagogue, the food of breast augmentation, can keep post-weaning puerpera's breast solid plentiful, can effectively improve breastfeeding rate, strengthen baby's the general level of the health.
Milk has a long history in China, is the traditional food of China, be it is believed that it is one of best nutritional drink always, and in recent years, milk had become people's breakfast and the drink of going with rice or bread.But its nutrition mostly is butter oil, protein, lactose, mineral matter, vitamin etc., have that nutritional labeling kind is single, unbalanced, the problem such as taste is dull of arranging in pairs or groups, particularly, milk has milk fishy smell, and many people do not like milk fishy smell, affect the sale of milk.Milk involved in the present invention has added the nutrition compound of fermented glutinous rice, collagen and oat composition, can realize animals and plants nutrition complement.Wherein contained fermented glutinous rice is traditional cuisines of China, nutritious, at the puerpera of the being widely used as among the people food that stimulates the secretion of milk; Collagen has beautifying face and moistering lotion, and anti-osteoporosis improves articulation health, improves the effects such as body immunity; In oat, protein content occupies cereal crops first place, and 8 seed amino acids of needed by human not only content are very high, and balanced, and in oat, the content of calcium is also higher than other cereal crops, and in addition, phosphorus, iron, vitamin B1 and B2 content are also abundanter.Compared with existing milk, milk nutritional supplementation of the present invention more rationally, more comprehensively, is a kind of suitable to people of all ages milk foods, is therefore more easily accepted by consumer, has good market prospects.
Nutrition compound composition involved in the present invention is mainly fermented glutinous rice, collagen and oat.Fermented glutinous rice is a kind of typical local food of being made up by fermentation of glutinous rice, very popular, and its quantity of heat production is high, is rich in carbohydrate, protein, B family vitamin, mineral matter etc., and these are all the indispensable nutritional labelings of human body.B family vitamin has the effect that promotes galactosis, so, among the people as women breast-feeding their children's tonneau milk.Collagen is rich in 18 seed amino acids except tryptophan and cysteine, and wherein maintaining the necessary amino acid of people's bulk-growth has 7 kinds.Also contain hydroxyproline rare in general albumen and pyroglutamic acid and at almost non-existent oxylysine of other oroteins, so the nutrition of collagen is very abundant.In addition, collagen is the main component of extracellular matrix, can anti-osteoporosis, beautifying face and moistering lotion, improves articulation health, improves body immunity, to maintaining skin, vessel wall elasticity, keep hair, nail softness glossy, the lubricity etc. that improves cartilage all plays an important role.Due to its unique physicochemical property and good biocompatibility, be widely applied in a lot of fields.Oat contains higher protein and soluble dietary fiber, in Cereals class, ranks first.Analysis result according to Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene to COF, in oat, protein content occupies cereal crops first place, 8 seed amino acids of needed by human not only content are very high, and balance, and in oat, the content of calcium is also higher than other cereal crops.In addition, phosphorus, iron, vitamin B1 and B2 content are also abundanter, and oat, as a kind of crop with better nutritivity value and health-care efficacy, is the functional food that people more and more like and praise highly.
The nutritive value the present invention relates to is abundant, and the low nutrient mixed mode milk of cost, to milk industrial expansion important in inhibiting.
Summary of the invention
The object of this invention is to provide better nutrient mixed mode milk of a kind of health-care effect that contains collagen, Ipomoea batatas and oat and preparation method thereof.
This team chances on, and after fermented glutinous rice is mixed with milk, has eliminated the fishy smell of milk, becomes the delicate fragrance that the fermented glutinous rice of having a talk and milk mix, a kind of distinctive delicate fragrance, and the sweet taste of a little, mouthfeel delicate mouthfeel is smooth, and one cuisines is referred to as " fermented glutinous rice milk ".
Further edible discovery, fermented glutinous rice milk has galgctogogue action, and effect is better.
Fermented glutinous rice is to add glutinous rice or the fermentation of stalk rice to form by distiller's yeast, and existing distiller's yeast has many kinds, and the local flavor difference of different distiller's yeasts have a distiller's yeast taste sweet, and alcoholic strength is very low, even if room temperature is placed more than 10 day, still alcoholic strength is very low, and < 3 spends; Some distiller's yeast alcoholic strengths are high, can reach degree more than 10.Thereby advance an idea: the lactagogue effect of different wine koji fermentation fermented glutinous rice may be different, so, should test and determine best lactagogue distiller's yeast.Experimental design is as follows:
Select 3 kinds of distiller's yeasts, (1) alcoholic strength (the alcoholic strength < 7 of fermented glutinous rice spends), (3) high alcohol content (the alcoholic strength < 12 of fermented glutinous rice spends) in alcoholic strength low (the alcoholic strength < 3 of fermented glutinous rice spends), (2), fermenting and producing fermented glutinous rice, then mix with milk, make fermented glutinous rice milk, respectively 1,2, No. 3 fermented glutinous rice milk of called after.
Test crowd: women breast-feeding their children, every group of 30 people, test period 1 month.Eat fermented glutinous rice milk 600ml every day.The ratio of fermented glutinous rice and milk is 4:6, containing fermented glutinous rice 40% (mass ratio).
Test index, considers people's body weight, height, physique difference, and institute's output of milk is different, so test index has adopted Self-control method, the test index of design is:
Output of milk % before the output of milk/test after CR=test
Process of the test: the edible fermented glutinous rice milk output of milk of first 10 days of record, average, as blank value.After edible one week of fermented glutinous rice milk, start to record the output of milk, recording occurring continuously 10 days, is averaged, as test value.
Result of the test is, the CR of No. 1 fermented glutinous rice milk is that the CR of 116.5, No. 2 fermented glutinous rice milk is that the CR of 108.4, No. 3 fermented glutinous rice milk is 102.7.From data, No. 1 fermented glutinous rice milk lactagogue effect is better, and No. 3 fermented glutinous rice milk effects are poor, substantially there is no lactagogue effect, and visible, the lactagogue effect of different distiller's yeast fermented glutinous rice differs greatly, so, must select the fermented glutinous rice of alcoholic strength low distiller's yeast fermentation.
Result of the test shows, No. 1 fermented glutinous rice milk has good lactagogue effect, seems to be better than the fermented glutinous rice lactagogue effect of folk tradition.So advance an idea: fermented glutinous rice and milk may exist synergy, thereby increase lactagogue effect.In order to confirm this imagination, design new test.If fermented glutinous rice and milk have synergy, so, the ratio of fermented glutinous rice and milk also will affect lactagogue effect, therefore, carry out the fermented glutinous rice milk test of different proportion.Have not yet to see the report about milk lactagogue, so, only by fermented glutinous rice as a control group.Still adopt Self-control method to test, to offset people's body weight, height, physique difference.Participating in test number is 150 people, women breast-feeding their children.Test meal is 3 kinds: (1) fermented glutinous rice, (2), containing the fermented glutinous rice milk of fermented glutinous rice 50%, (3) are containing the fermented glutinous rice milk of fermented glutinous rice 60%.Edible 600ml for each person every day.Often edible these 3 kinds of food per capita, decisions of drawing lots at random of the edible order of 3 kinds of food, to prevent edible sequentially different issuable impacts.
Process of the test: the edible fermented glutinous rice milk output of milk of first 10 days of record, average, as blank value.Then the edible 3 kinds of food of order that, determine by drawing lots.For example, certain experimenter's lot order is (1), (3), (2), and process of the test is: first, after edible No. 1 one week of food, start to record the output of milk, recording occurring continuously 10 days, is averaged, as test value.Then, start edible No. 3 food, after the week, start to record the output of milk, recording occurring continuously 10 days.Finally, edible No. 2 food, after the week, start to record the output of milk, recording occurring continuously 10 days.So far, complete a test.
Result of the test is as follows:
test 4 is pre-stage test, and in fermented glutinous rice milk, fermented glutinous rice content is 40%.
From result of the test, the output of milk of No. 2 tests (50% fermented glutinous rice milk) is the highest, is significantly higher than No. 1 test (only edible fermented glutinous rice), shows, fermented glutinous rice and milk have produced significant synergy, and this is beyond thought effect.Before this, not data show, fermented glutinous rice and milk can produce synergy.Be also shown in from result of the test, the output of milk of No. 2 tests is higher than 3, No. 4, and containing the fermented glutinous rice milk of 50% fermented glutinous rice, its output of milk is higher than the output of milk of the fermented glutinous rice milk containing fermented glutinous rice 40%, 60%, and this further shows, fermented glutinous rice and milk have produced synergy.
Because process of the test is longer, exceed 3 years, wherein many experimenters stop lactation successively, part test person stop lactation backward we reflection: breast proterties is still more solid plentiful, this is a beyond thought effect, prompting, and fermented glutinous rice milk may contribute to breast solid plentiful.So, new test plan is proposed again, participate in testing crew 100 people, eat 600ml fermented glutinous rice milk every day, blank 100 (not edible fermented glutinous rice milk.
Process of the test: the previous moon that weans starts edible fermented glutinous rice milk (containing fermented glutinous rice 50%), weans latter 20 days, observes mammary contour.Mammary contour (RW) is divided into 6 grades, and 6 grades is best, and 1 grade the poorest, by the RW of test group and blank group average respectively.Result of the test is, the RW of test group and control group is respectively 5.1 and 3.8, the RW value of test group compared with control group height 25.4%, have larger improvement.So edible fermented glutinous rice milk can effectively improve the solid richness of profile of lactation rear udder attachment.
Consider that collagen, oat have good nutrition, coordinate with fermented glutinous rice milk, can produce better nutritive value, in the time of final configuration fermented glutinous rice milk, added appropriate collagen and oat.
Technical scheme of the present invention is as follows:
Its technical essential is fresh milk (or recovery milk) 40-60%, fermented glutinous rice 40-60%, collagen 0.5-1.5%; Oat 2.5-5%.First according to above proportioning, milk, fermented glutinous rice, collagen, oat are put into container, and stir, homogeneous under 15-20MPa, filling, sterilizing, obtains required product.
Milk is in liquid milk, and fermented glutinous rice is in the fermented glutinous rice of fermenting-ripening, and collagen amount is in collagen protein powder, the dry oatmeal of oat amount to fry, and the oatmeal frying has distinctive oatmeal delicate fragrance.
A kind of nutrient mixed mode milk of the present invention and preparation method thereof, it has the following advantages: (1) fermented glutinous rice milk of the present invention is to add milk to make fermented glutinous rice, collagen, oat, its nutritive value is higher than ordinary milk, and nutritional supplementation more rationally, more comprehensively.The particularly collaborative galgctogogue action of fermented glutinous rice and milk, can effectively improve puerpera's the output of milk, and can increase breast solid plentiful of post-weaning.This product also has anti-osteoporosis, beautifying face and moistering lotion, improves articulation health, improves body immunity, pre-anti-cancer, regulates the acid-base balance of blood of human body, the effect such as absorption and utilization rate that improves human body protein; (2) nutrient mixed mode milk of the present invention has fermented glutinous rice mixes rear generation distinctive fragrance with milk, sweet agreeable to the taste; (3) nutrient mixed mode milk of the present invention can be realized animals and plants nutrition complement, containing the amino acid of multivitamin, needed by human and calcium, phosphorus, iron etc., is suitable to people of all ages health food; (4) nutrient mixed mode milk of the present invention, batching fermented glutinous rice, collagen, oat are cheap and easy to get, and preparation technology is simple, and production cost is low, and market potential is large.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated: embodiment 1 fresh milk 46.5%, fermented glutinous rice 48%, collagen 0.5%, oat 5%.By above proportioning, each raw materials such as milk are added in container, and stir, homogeneous under 15-20MPa, filling, sterilizing, obtains fermented glutinous rice dairy product.Fermented glutinous rice is to adopt alcoholic strength low distiller's yeast (the sweet yeast of peace chess that Angel Yeast Co.,Ltd produces, as follows) fermentation to form, and after fermenting-ripening, the alcoholic strength < 3 of fermented glutinous rice spends.Described ratio is mass ratio, as follows.Embodiment 2 recovery milks 48%, fermented glutinous rice 48%, collagen 1.5%, oat 2.5%.By above proportioning, each raw materials such as milk are added in container, and stir, homogeneous under 15-20MPa, filling, sterilizing, obtains fermented glutinous rice dairy product.The alcoholic strength < 3 of fermented glutinous rice used spends.Embodiment 3 fresh milks 48%, fermented glutinous rice 48%, collagen 1%, oat 3%.By above proportioning, each raw materials such as milk are added in container, and stir, homogeneous under 15-20MPa, filling, sterilizing, obtains fermented glutinous rice dairy product.The alcoholic strength < 3 of fermented glutinous rice used spends.Embodiment 4 recovery milks 47%, fermented glutinous rice 48%, collagen 1.5%, oat 3.5%.By above proportioning, each raw materials such as milk are added in container, and stir, homogeneous under 15-20MPa, filling, sterilizing, obtains fermented glutinous rice dairy product.The alcoholic strength < 3 of fermented glutinous rice used spends.The fermented glutinous rice milk that embodiment 5 is produced by embodiment 1-4, women breast-feeding their children, eat 600ml every day, gets the breast augmentation effect of stimulating the secretion of milk preferably, and concrete data refer to aforementioned content, repeat no more here, and, also there is certain beautifying face and moistering lotion effect.
Claims (2)
1. a nutrient mixed mode fermented glutinous rice milk, is characterized in that batching used 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 collagen amount is in collagen protein powder, and oat amount is in ripe dry oatmeal; 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, after fermenting-ripening, and the alcoholic strength <3 degree of fermented glutinous rice.
3. nutrient mixed mode fermented glutinous rice milk claimed in claim 1, it is characterized in that producing in the following manner: first according to proportioning, milk, fermented glutinous rice, collagen, oat are put into container, and stir, then homogeneous under 15-20MPa, filling, sterilizing, obtains required product, is referred to as " fermented glutinous rice milk ".
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210403936.XA CN102907497B (en) | 2012-10-23 | 2012-10-23 | Nutritional compound fermented glutinous rice milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210403936.XA CN102907497B (en) | 2012-10-23 | 2012-10-23 | Nutritional compound fermented glutinous rice milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102907497A CN102907497A (en) | 2013-02-06 |
| CN102907497B true CN102907497B (en) | 2014-05-14 |
Family
ID=47606261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210403936.XA Expired - Fee Related CN102907497B (en) | 2012-10-23 | 2012-10-23 | Nutritional compound fermented glutinous rice milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907497B (en) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099937A (en) * | 1993-09-07 | 1995-03-15 | 陈金会 | Process for producing brewed food |
| CN1262195C (en) * | 2004-02-05 | 2006-07-05 | 包琪 | Fermented glutinous wine and milk, its making method |
| CN100441100C (en) * | 2007-02-13 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101310605B (en) * | 2007-05-25 | 2011-06-01 | 青岛科技大学 | Nutrient mixed mode yoghourt and preparation method thereof |
| CN101642166A (en) * | 2009-08-26 | 2010-02-10 | 上海理工大学 | Method for preparing fermented glutinous rice yoghurt |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN102687826B (en) * | 2012-06-15 | 2014-01-29 | 云南通海云曲坊甜白酒食品有限公司 | Chinese sorghum fermented glutinous rice and preparation method thereof |
-
2012
- 2012-10-23 CN CN201210403936.XA patent/CN102907497B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102907497A (en) | 2013-02-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550669B (en) | High-protein low-fat yogurt and preparation method thereof | |
| CN103653170B (en) | Stachyose probiotics solid beverage | |
| CN102028054B (en) | Highland barley instant oil-tea and preparation method thereof | |
| CN101647491A (en) | Fruit yogurt containing tea and production method thereof | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN103976023A (en) | Okra yogurt beverage and preparation method thereof | |
| CN102919820B (en) | Tomato chili sauce and preparation method thereof | |
| CN101310605B (en) | Nutrient mixed mode yoghourt and preparation method thereof | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN102318796B (en) | Minor cereal porridge can | |
| CN107960523A (en) | A kind of health-nutrition albumen ice cream of sepg whey albumen and soybean protein isolate | |
| CN102396665A (en) | Rice milk and yoghourt for making rice milk yoghourt and preparation method of rice milk | |
| CN103989072A (en) | Health-care sweet potato noodles and preparation method thereof | |
| CN101411381B (en) | Freezing beverage containing aloe juice and carrot juice and preparation method thereof | |
| CN101164426A (en) | Corn ice-cream powder and its preparing process | |
| CN105028639A (en) | Immunity enhancing yoghourt and preparation method thereof | |
| CN112753768A (en) | Plant double-protein fermented flavored yogurt and preparation method thereof | |
| CN102907497B (en) | Nutritional compound fermented glutinous rice milk | |
| CN102919371A (en) | Pine flower milk tea and preparation method thereof | |
| CN105379842A (en) | Composite yoghourt and preparation method thereof | |
| Raj et al. | Fermented milk products of Ladakh | |
| CN101061839A (en) | Method of producing nutrient noodle for puerpera | |
| CN103621964A (en) | Hotpot condiment and preparation method thereof | |
| CN103494049A (en) | Composite banana sauce and preparation method thereof | |
| RU2816178C1 (en) | Functional milk-based beverage with the use of mango and bee products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140514 Termination date: 20141023 |
|
| EXPY | Termination of patent right or utility model |