CN109198346A - Sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof - Google Patents
Sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof Download PDFInfo
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- CN109198346A CN109198346A CN201811261840.8A CN201811261840A CN109198346A CN 109198346 A CN109198346 A CN 109198346A CN 201811261840 A CN201811261840 A CN 201811261840A CN 109198346 A CN109198346 A CN 109198346A
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- rice
- soft water
- hours
- glutinous rice
- glutinous
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 179
- 235000009566 rice Nutrition 0.000 title claims abstract description 179
- 235000013336 milk Nutrition 0.000 title claims abstract description 24
- 210000004080 milk Anatomy 0.000 title claims abstract description 24
- 239000008267 milk Substances 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 title claims abstract description 23
- 230000004151 fermentation Effects 0.000 title claims abstract description 23
- 230000028327 secretion Effects 0.000 title claims abstract description 20
- 230000004936 stimulating effect Effects 0.000 title claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 179
- 230000000813 microbial effect Effects 0.000 claims abstract description 24
- 238000012546 transfer Methods 0.000 claims abstract description 19
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 244000005700 microbiome Species 0.000 claims abstract description 7
- 239000008234 soft water Substances 0.000 claims description 47
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 7
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 abstract description 6
- 229960000304 folic acid Drugs 0.000 abstract description 6
- 235000019152 folic acid Nutrition 0.000 abstract description 6
- 239000011724 folic acid Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 230000035935 pregnancy Effects 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
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- 230000035900 sweating Effects 0.000 abstract description 3
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- 239000006041 probiotic Substances 0.000 abstract description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
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- 235000019197 fats Nutrition 0.000 description 7
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- 239000002253 acid Substances 0.000 description 6
- 235000020256 human milk Nutrition 0.000 description 5
- 210000004251 human milk Anatomy 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000010998 test method Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
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- 238000009826 distribution Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000006651 lactation Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
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- 239000011574 phosphorus Substances 0.000 description 3
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- 239000011734 sodium Substances 0.000 description 3
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- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 102000003946 Prolactin Human genes 0.000 description 2
- 108010057464 Prolactin Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
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- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229940097325 prolactin Drugs 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LRYZPFWEZHSTHD-HEFFAWAOSA-O 2-[[(e,2s,3r)-2-formamido-3-hydroxyoctadec-4-enoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium Chemical class CCCCCCCCCCCCC\C=C\[C@@H](O)[C@@H](NC=O)COP(O)(=O)OCC[N+](C)(C)C LRYZPFWEZHSTHD-HEFFAWAOSA-O 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710202011 Protein 1.8 Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- -1 Wei Shengsuo B2 Chemical compound 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000000593 adipose tissue white Anatomy 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- GAMIYQSIKAOVTG-UHFFFAOYSA-L zinc;2-aminopentanedioate Chemical compound [Zn+2].[O-]C(=O)C(N)CCC([O-])=O GAMIYQSIKAOVTG-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses sweet wine stimulating milk secretion drinks of a kind of glutinous rice fermentation and preparation method thereof, include the following steps: (1) rice after fine grinding, rice steeping washes rice and draining, steamed rice, cool rice；(2) transfer room is sterilized, will ferments in the microbial cells rice that is inoculated into that treated, dries, obtain meter Qu；The microorganism is aspergillus oryzae；(3) glutinous rice is after fine grinding, rice steeping, washes rice and draining, boils rice, cool rice, then mix with rice song, ferments, and sterilizes to stoste ebuillition of heated.Glutinous rice remains except the original glutinous rice nutrition of glutinous rice through everfermentation, Starch Conversion at natural glucose, probiotics and ferment living are generated in saccharifying, it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating, containing a large amount of folic acid, amino acid, researched and developed exclusively for pregnancy period and postpartum stimulating milk secretion and the recovery bodily form.
Description
Technical field
The present invention relates to field of food, and in particular to sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof.
Background technique
Nursing period refers to postpartum puerpera with the period of the milk feeding infant of oneself, exactly starts lactation to stopping lactation
It is generally about 10 months to 1 year or so this period.Since puerpera needs the milk feeding infant with oneself, institute in nursing period
With the nutrition of puerpera whether to puerpera itself, or it is all particularly significant to baby.The nutrition difference that puerpera needs in nursing period
Are as follows:
1. water.It is more that water is that the basic postpartum of life perspires, and mother itself needs a large amount of water.The every mortar lactation of normal wet nurse
Amount is at 800-1000 milliliters, wherein having 88% is water.
2. protein.Protein is the important component for constituting human tissue organ, various in vivo to exempt from disease resistance
Epidemic disease substance is also mainly protein, contains 12 grams of protein in every 100 milliliters of normal mature phase breast milk, just to guarantee in breast milk
The concentration of protein, it is necessary to which daily additional supplement protein is at 1 gram or more.China nutritionist suggests that wet nurse's daily requirement is mended
Fill 25 grams of protein.
3. fat.Fat includes two parts, first is that phosphatide, there is lecithin and sphingomyelins, second is that fatty acid, there is saturated fat
Acid and unsaturated fatty acid.Phosphatide, the unsaturated fat infant development that acid heat can influence in baby's cranial nerve 2 weeks have serious shadow
Ring, it can and infant blood in zinc the combination of specificity occurs, generate the zinc glutamate that cannot be absorbed by organisms and be excreted with urine,
So as to cause the shortage of baby's zinc, in this way, baby not only occurs, the sense of taste is poor, anorexia, but also can cause hypophrenia, growth hair
Educate the adverse consequences such as slow.Development.Fatty 33 grams in every 100 milliliters of breast milks, daily only from breast milk just lose 30 grams with
On.
4. carbohydrate, i.e. carbohydrate.Mainly drawing body provides the energy of various metabolism.When sugared insufficient, egg is decomposed in vivo
White matter and fat supply heat.Every 100 milliliters of breast milks are containing 7.5 grams of sugar, and lactation also consumption of calorie itself, should increase daily
The supply of carbohydrate food.
5. vitamin.Various vitamin wet nurses necessary to normal human require, and requirement increases, if lacking dimension life
Plain A, vitamin B, vitamin B2 vitamin B6 vitamin B12 vitamin C, vitamin D, vitamin E, vitamin K, folic acid
Deng can cause mother and sons' especially child's dysbolism, give rise to diseases.
6. minerals.Various minerals necessary to normal human have calcium, phosphorus, iron, sodium, potassium, magnesium, copper, zinc, iodine etc., wet nurse
Especially require supplementation with calcium, iron, zinc etc..
Currently, puerpera carries out stimulating milk secretion still according to traditional prolactin method, have the disadvantage that:
Ache 1. stimulating milk secretion teacher opens milk, only one day or several days.
2. gold carp soup, trotter soup, bone stew bean curd, Chinese medicine, drinks and spit, drink bucket waist.
3. depression, various soup drink nausea because milk is few.
4. soup for the moment stimulate the secretion of milk it is bad to baby's gastrointestinal tract because too greasy.
5. various prolactin methods are adjustable baby's gastrointestinal tract really not one is stimulating milk secretion but also capable of capable of restoring the bodily form not only.
6. spreading latest news fermented glutinour rice stimulating milk secretion on the net is a big absurd lie, although can be lived with the alcohol contained for fermented glutinour rice
Jump mammary gland nerve, but is simultaneously the absorption function and cerebral function that can injure baby.
Summary of the invention
To solve problem of the prior art, the present invention provides sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof,
It is alcohol-free, containing a large amount of folic acid, amino acid, has and researched and developed exclusively for pregnancy period and postpartum stimulating milk secretion and the recovery bodily form.
The purpose of the present invention is achieved through the following technical solutions: a kind of glutinous rice ferments the preparation side of sweet wine stimulating milk secretion drink
Method includes the following steps:
(1) rice obtains the polished rice of rice after fine grinding, with washing rice with soft water again after soft water rice steeping 4~8 hours and drip
Water, steamed rice is to well done, and cool rice is to 70~80 DEG C；
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After~28 hours, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be (1~2): (4~
6) inoculum concentration is inoculated into through (such as 50~100g microbial cells are inoculated into 200~300kg in step (1) treated rice
Rice in), fermentation to pol be 28~32 degree, dried in gnotobasis, acquisition meter Qu；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
(3) glutinous rice is with rice and draining is washed with soft water again after soft water rice steeping 8~12 hours, boils rice to well done, and cool rice to 55~
65 DEG C, then the rice song obtained with step (2) mix, ferments 10~14 hours under the conditions of 55~65 DEG C of constant temperature, pol for 28~
32 degree, stoste ebuillition of heated 5~10 minutes are sterilized；The mass ratio of glutinous rice and soft water is 1:6 during wherein boiling rice
~18；The mass ratio of the glutinous rice and meter Qu are 1:1.3~1.7.
Preferably, in step (1), rice obtains the polished rice of rice after 25~35% outer tissue is removed in fine grinding,
With washing rice and draining with soft water again after soft water rice steeping 6 hours, steamed rice is to well done, and cool rice is to 70~80 DEG C.
Preferably, in step (2), by microbial cells inoculation through planting rice surface in step (1) treated rice
80% or more bacterium coverage rate.
Preferably, in step (3), the mass ratio of the glutinous rice and meter Qu from 1:1.3~1.7 be preferably 1:1.5.
Preferably, in step (3), glutinous rice boils rice to well done with rice and draining is washed with soft water again after soft water rice steeping 10 hours,
Cool rice is to 55~65 DEG C, then the rice song obtained with step (2) mixes, and ferments 10~14 hours under the conditions of 55~65 DEG C of constant temperature,
Pol is 28~32 degree, is sterilized within ebuillition of heated 5 minutes.
Preferably, in step (3), glutinous rice boils rice to complete with rice and draining is washed with soft water again after soft water rice steeping 8~12 hours
It is ripe, cool rice to 55~65 DEG C, then with step (2) obtain rice song mix, monitoring pol be 6~22 degree, more preferably 8~12
Degree, ferment under the conditions of 55~65 DEG C of constant temperature, monitoring temperature and pol during fermentation, ferment 10~14 hours, pol be 28~
32 degree, stoste ebuillition of heated 5~10 minutes are sterilized.
Preferably, the parameter of the soft water are as follows: pH 4~9, more preferably 6.5~8.5, total hardness is (with CaCO3Meter) :≤
450mg/L。
The invention further relates to the sweet wine stimulating milk secretion drinks of glutinous rice fermentation of Sustainable use above method preparation.
Beneficial effects of the present invention:
Glutinous rice remains the original glutinous rice of glutinous rice through everfermentation and contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin
Except the nutrition such as B1, Wei Shengsuo B2, niacin and starch, Starch Conversion at natural glucose, generated in saccharifying prebiotic
Bacterium and ferment living, it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating.
This fermentation technique is that beneficial bacterium is directly seeded on the grain of rice, is not had using secondary fermentation using microbial inoculant
By the generation of alcohol, all nutritional ingredients for lockking glutinous rice have been accomplished natural fermented without any additive, contain a large amount of leaf
Acid, amino acid are researched and developed exclusively for pregnancy period and postpartum stimulating milk secretion and the recovery bodily form.
The sweet wine stimulating milk secretion drink rice perfume (or spice) of glutinous rice fermentation of the present invention is pure, pure and mild, sweet, good mouthfeel.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Supplementary material in following embodiments requires as follows:
Rice, glutinous rice: GB 2762, GB 2763, GB/T 1354 should be met and provided.
Industrial water is soft water, should meet the regulation of GB 5749.
(300ml/ bottles, wherein the test basis of 1-13 is Q/DYM 0001S- to test method in following embodiments as follows
2017, specific as follows):
1. the test method of color, fragrance, taste, tissue morphology, impurity are as follows: inject a sample into cleaning, dry ceramic whiteware
In disk, in bright place's observation color, structural state impurity, fragrance, taste are tasted.
2. the test method of soluble solid (20 DEG C of compound microcapsules) is detected according to GB/T 12143.
3. the test method of alcoholic strength is detected according to GB/T 15038.
4. total acid (with Acetometer) is detected according to GB/T 15038.
5. amino acid is detected according to GB 5009.124.
6. folic acid is detected according to GB 5009.211.
7. lead (in terms of Pb) is detected according to GB 5009.12.
8. total plate count is tested according to GB 4789.2.
9. coliform is detected according to 4789.3 colony counting method of GB.
10. mould is detected according to GB 4789.15.
11. yeast is detected according to GB 4789.15.
12. salmonella is detected according to GB 4789.4.
13. staphylococcus aureus is detected according to 4789.10 second method of GB.
14. nutritional ingredient is detected according to GB 28050-2011.
Embodiment 1
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 50g microbial cells are inoculated into 300kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 42 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 48 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by glutinous rice with rice and draining is washed with soft water again after soft water rice steeping 10 hours, boil rice to well done, cool rice to 60 DEG C,
Again with step (2) obtain rice song mix, monitoring pol be 8~12 degree, ferment under the conditions of 60 DEG C of constant temperature, during fermentation every
2 hours monitoring temperatures and pol are fermented 10 hours, and final pol is 32 degree, are sterilized to stoste ebuillition of heated 5 minutes, then
It carries out filling and sterilizes.
Wherein, the mass ratio of glutinous rice and soft water is 1:12 during boiling rice；The mass ratio of glutinous rice and meter Qu are 1:1.5.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
The sweet wine stimulating milk secretion drink of glutinous rice fermentation is detected by above-mentioned test method, testing result is shown in Table 1, table 2.
1 testing result of table
2 nutritional ingredient testing result of table
| Project | Every 100 grams (g) | Nutrient reference value (%) |
| Energy | 61 kilojoules (kJ) | 1% |
| Protein | 1.8 grams (g) | 3% |
| Fat | 0 gram (g) | 0% |
| Carbohydrate | 1.8 grams (g) | 1% |
| Sodium | 0 milligram (mg) | 0% |
By Tables 1 and 2 it is found that drink manufactured in the present embodiment has color, rice perfume (or spice) is pure, pure and mild, sweet, thick, no
Visually visible exogenous impurity, soluble solid (20 DEG C of compound microcapsules) 23.4%, alcoholic strength 0.03%vol, alcohol-free, total acid
(with Acetometer) 1.2g/kg, amino acid 1 6.9g/kg, folic acid 7.6ug/kg, unleaded, total plate count < 10CFU/mL, coliform
Salmonella (/ 25ml), staphylococcus aureus < 1CFU/ is not detected in < 1CFU/mL, mould < 1CFU/mL, yeast < 1CFU/mL
ML contains a large amount of folic acid, amino acid.In every 100 grams of (g) drinks contain 61 kilojoule energy, 1.8 grams of (g) protein, 0 gram (g)
Fat, 1.8 grams of carbohydrate, the nutritional ingredient of 0 milligram of (mg) sodium.
Embodiment 2
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 70 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 28 is carried out to transfer room
After hour, transfer room steady temperature is set as 32 DEG C, 50g microbial cells are inoculated into 200kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 34 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 40 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 28 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by glutinous rice with rice and draining is washed with soft water again after soft water rice steeping 10 hours, boil rice to well done, cool rice to 55 DEG C,
Again with step (2) obtain rice song mix, monitoring pol be 8~12 degree, ferment under the conditions of 55 DEG C of constant temperature, during fermentation every
2 hours monitoring temperatures and pol are fermented 12 hours, and final pol is 28 degree, are sterilized to stoste ebuillition of heated 5 minutes, then
It carries out filling and sterilizes.
Wherein, the mass ratio of glutinous rice and soft water is 1:6 during boiling rice；The mass ratio of glutinous rice and meter Qu are 1:1.5.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 3
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 80 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 75g microbial cells are inoculated into 250kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 40 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 45 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 30 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by glutinous rice with rice and draining is washed with soft water again after soft water rice steeping 10 hours, boil rice to well done, cool rice to 65 DEG C,
Again with step (2) obtain rice song mix, monitoring pol be 8~12 degree, ferment under the conditions of 65 DEG C of constant temperature, during fermentation every
2 hours monitoring temperatures and pol are fermented 14 hours, and final pol is 30 degree, are sterilized to stoste ebuillition of heated 5 minutes, then
It carries out filling and sterilizes.
Wherein, the mass ratio of glutinous rice and soft water is 1:18 during boiling rice；The mass ratio 1:1.5 of glutinous rice and meter Qu.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 4
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 100g microbial cells are inoculated into 300kg after step (1) processing
Rice in.If inoculation, which can unevenly carry out mending, is connected to microbial cells in step (1) treated rice surface distribution
Uniformly, it is once inoculated with laggard trip temperature to monitor 24 hours, temperature is 38 DEG C, and secondary benefit connects the laggard trip temperature monitoring of microbial cells
24 hours, strain own temperature rose, and temperature is 41 DEG C, mends connect microbial cells laggard trip temperature monitoring 24 hours three times, bacterium
Kind own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol inspection
It surveys, fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) polished rice that glutinous rice is obtained to glutinous rice after refining, with washing rice and draining with soft water again after soft water rice steeping 10 hours,
Rice is boiled to well done, cool rice is to 60 DEG C, then the rice song obtained with step (2) mix, and monitoring pol is 8~12 degree, at 60 DEG C of constant temperature
Under the conditions of ferment, every 2 hours monitoring temperatures and pol during fermentation, ferment 10 hours, final pol is 32 degree, to stoste plus
Heat boiling is sterilized for 5 minutes, then is carried out filling and sterilized.
Wherein, the mass ratio of glutinous rice and soft water is 1:12 during boiling rice；The mass ratio 1:1.5 of glutinous rice and meter Qu.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Glutinous rice of the invention through everfermentation remain the original glutinous rice of glutinous rice contain protein, fat, carbohydrate, calcium, phosphorus,
Except the nutrition such as iron, vitamin B1, Wei Shengsuo B2, niacin and starch, Starch Conversion at natural glucose, in saccharifying
Probiotics and ferment living are generated, it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the only function of abnormal sweating
Effect.
This fermentation technique is that beneficial bacterium is directly seeded on the grain of rice, is not had using secondary fermentation using microbial inoculant
By the generation of alcohol, all nutritional ingredients for lockking glutinous rice have been accomplished natural fermented without any additive, contain a large amount of leaf
Acid, amino acid are researched and developed exclusively for pregnancy period and postpartum stimulating milk secretion and the recovery bodily form.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (6)
- The preparation method of sweet wine stimulating milk secretion drink 1. a kind of glutinous rice ferments, which comprises the steps of:(1) rice is after fine grinding, with washing rice and draining, steamed rice to well done, cool rice with soft water again after soft water rice steeping 4~8 hours To 70~80 DEG C；(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20~28 is carried out to transfer room Hour after, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be 1~2:4~6 inoculation Amount is inoculated into through in step (1) treated rice, fermentation to pol is 28~32 degree, is dried in gnotobasis, acquisition rice It is bent；The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；(3) glutinous rice is with rice and draining is washed with soft water again after soft water rice steeping 8~12 hours, boils rice to well done, cool rice to 55~65 DEG C, The rice song obtained again with step (2) mixes, and ferments 10~14 hours, 5~10 points of ebuillition of heated under the conditions of 55~65 DEG C of constant temperature Clock is sterilized；The mass ratio of glutinous rice and soft water is 1:6~18 during wherein boiling rice；The mass ratio of the glutinous rice and meter Qu For 1:1.3~1.7.
- 2. preparation method according to claim 1, which is characterized in that in step (1), rice removes 25 by fine grinding~ After 35%, with washing rice and draining with soft water again after soft water rice steeping 6 hours, steamed rice is to well done, and cool rice is to 70~80 DEG C.
- 3. preparation method according to claim 1, which is characterized in that in step (2), microbial cells are inoculated with through step (1) in treated rice, rice surface is made to plant 80% or more bacterium coverage rate.
- 4. preparation method according to claim 1, which is characterized in that in step (3), glutinous rice is with after soft water rice steeping 10 hours Rice and draining are washed with soft water again, boils rice to well done, cool rice is to 55~65 DEG C, then the rice song obtained with step (2) mixes, in constant temperature It ferments 10~14 hours under the conditions of 55~65 DEG C, pol is 28~32 degree, is sterilized within ebuillition of heated 5 minutes.
- 5. preparation method according to claim 1, which is characterized in that the parameter of the soft water are as follows: pH4~9, total hardness (with CaCO3Meter) :≤450mg/L.
- The sweet wine stimulating milk secretion drink 6. glutinous rice prepared by the method as described in any one of claim 1-6 ferments.
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