WO2013174009A1

WO2013174009A1 - Glutinous millet nutritious milk and preparation method thereof

Info

Publication number: WO2013174009A1
Application number: PCT/CN2012/076064
Authority: WO
Inventors: 董志平; 全建章; 谢剑锋; 黄小林; 董立; 马继芳; 刘磊; 李志勇; 白辉; 朱彦彬; 郑直
Original assignee: Dong Zhiping; Quan Jianzhang; Xie Jianfeng; Huang Xiaolin; Dong Li; Ma Jifang; Liu Lei; Li Zhiyong; Bai Hui; Zhu Yanbin; Zheng Zhi
Priority date: 2012-05-25
Filing date: 2012-05-25
Publication date: 2013-11-28

Abstract

A glutinous millet nutritious milk prepared with glutinous millet as raw material, and preparation process thereof, in particular to a glutinous millet nutritious milk or composite glutinous millet nutritious milk prepared with an anti-rust variety of glutinous millet as raw material, and preparation process thereof.

Description

Sweet rice nutrition milk and preparation method thereof

Technical field

The invention belongs to the technology of processing cereals and beverages in the field of food processing, and particularly relates to the use of glutinous rice as raw material.

The prepared glutinous rice nutrition milk and the preparation process thereof; in particular, the glutinous rice nutrition milk prepared by using the rust-resistant and glutinous millet variety "冀创 1" 糯 millet as raw material and preparation process thereof. Background technique

Processing food into beverages is an improvement in the production of coarse grains, providing consumers with greater convenience.

It is a significant difference between grain beverages and traditional beverages. Grain beverages have surpassed the basic needs of traditional beverages that satisfy the taste and quench their thirst. They effectively link the concept of “meal replacement” with consumer demand.

Grain beverages will be one of the trends in the development of beverages in the future. Through modern technology, products that can be directly consumed can not only fully retain the nutrients beneficial to human health in cereals, but also have better taste, more convenient drinking and easier absorption. Is one of the ways to solve the imbalance of dietary nutrition among urban residents in modern fast-paced life: Especially in the past 20 years, the meat, eggs, milk and other animal foods in the diet structure of Chinese residents have increased too much, too fast, cereals. Food intake is gradually declining; thus, the grain beverage market has enormous potential and business opportunities. The existing milk beverages are mostly prepared by using milk, soy milk and peanuts. The content of the ingredients is similar, and the production cost is high. The use of millet to produce milk beverages has low production cost, more comprehensive nutrition and broad development prospects.

Millet originated in China and is a traditional food crop that nourishes the Chinese nation. After being shelled, millet is a millet that is nutritious and easy to digest. It is the first choice for old, weak, and sick people, especially for postpartum women and infants. Traditional Chinese medicine believes that millet is sweet, salty, and cool (Chenbei rice bitter cold), has the effect of neutralizing kidney, removing heat and detoxification; main spleen and stomach heat, nausea and vomiting, less belly, less thirst, diarrhea, Hot fire. For a long time, the Chinese nation has a tradition of eating millet. At present, a large amount of consumption is mainly in the form of millet porridge. With the increase of people's work pressure and the accelerated pace of life, the traditional method of porridge can not meet the needs of people, especially urban residents. To this end, it is necessary to make pure natural rice nutrition and convenient milk.

Generally, ordinary millet is mostly scorpion, mainly composed of amylose, mainly used for tanning millet porridge, and is now ready to eat. It solidifies after cooling, and it is not suitable for eating and stratifying. The millet milk prepared by the same is solidified after cooling, and is easily aged and stratified after storage. Many anti-coagulation stabilizers need to be added, otherwise it cannot be commercialized; The main component of the material is amylopectin. The liquid milk made by it is stable in milk at different temperatures. It does not solidify, stratifies, precipitates, and does not need to add any stabilizer. It is natural. More environmentally friendly care. In particular, "Yu Chuang 1" 糯 millet, which has only 1.52% amylose, is the new high-quality glutinous rice with the lowest amylose content in the existing glutinous rice; in addition, the general variety vitamin ^, 13 ₂ average concentration of 0. 786mg / kg and 0. 121mg / kg, while "Ji 1 Year" BB ₂ vitamin contents were 4. 2mg / kg and 1. Omg / kg, is 5.3 times the average content of 8 and 3 times; the average content of iron, zinc, copper and calcium in the general varieties is 5.8 mg/kg, 2. 57 mg/kg, 0. 55 mg/kg 23. 76 mg/kg, respectively, and "冀创一" iron, zinc, The copper and calcium contents are 30. lmg/kg, 33. L9mg/kg, 5.86mg/kg and 151.5mg/kg, which are 5.2 times, 12.9 times, 10. 7 times and 6 4 times; gel consistency and alkali elimination are at a higher level. The millet made from it has a more excellent quality.

In addition, millet is rich and balanced, and the only shortcoming in the United States is the low lysine content. If appropriate milk and bean products are added, the nutrition can be more balanced. Therefore, the glutinous rice nutrient milk of the present invention can also add some milk and bean products to the raw materials for the purpose of richer nutrition and balance. This product can inherit the dietary tradition of the Chinese people who like to eat millet, avoiding the problem of people suffering from indigestion caused by excessive drinking of dairy products. Summary of the invention

It is an object of the present invention to provide a glutinous rice nutritional milk which is nutritionally balanced and free of any additives.

The invention particularly relates to a preparation method of glutinous rice nutrition milk, and a glutinous rice cultivating milk prepared by the method, the specific preparation method is as follows:

Step 1. Preparation of millet millet puree: 1 Soak: After washing the selected glutinous rice in clean water at room temperature, add 3 times the weight of water to soak it, take it out after 24 hours, and mix the glutinous rice and water according to the weight ratio. Mixing in a ratio of 1:8-9, homogenizing; 2 gelatinization: heating gelatinization at 70-85 °C for 10-20 min; 3 refining: glutinous rice paste first after gelatinization Rough grinding, then colloidal grinding, standby;

Step 2: Degassing homogenization: The raw pulp is degassed by a vacuum degasser, and the degree of vacuum is 0. 8Mpa: the center temperature is 90 °C _{; the} temperature of the slurry before homogenization is required to reach 40-50 °C, and 16-18 MPa is selected. Pressure or colloidal grinding for homogenization;

Step 3: Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0.12-0. 18Mpa for 15-40 minutes, and then rapidly cooled to 38 ± 4 Ό, thereby preparing a glutinous rice nutrition milk. .

Preferably, the above-mentioned glutinous rice nutrition milk is prepared by using "冀创 1" 糯 millet.

The grinding of step one can be carried out by self-dividing grinding wheel grinding; the sterilization step of step three is mainly to kill Seen pathogens and spoilage bacteria that cause the deterioration of millet milk.

Another object of the present invention is to provide a composite glutinous rice nutrition milk prepared by using glutinous rice with milk, soybean, or peanut as a raw material, and the specific preparation method of the composite glutinous rice nutrition milk is:

Step 1. Preparation of millet millet puree: 1 Soak: After washing the selected glutinous rice in clean water at room temperature, add 3 times the weight of water to soak it, take it out after 24 hours, and mix the glutinous rice and water according to the weight ratio. Mixing in a ratio of 1:8-9, homogenizing; 2 gelatinization: heating gelatinization at 70-85 °C for 10-20 min: 3 refining: glutinous rice paste first after gelatinization Rough grinding, then colloidal grinding, standby;

Preparation of milk: Select high-quality fresh milk, high-temperature disinfection to remove impurities and astringency, spare; preparation of peanut puree, after cleaning the selected peanuts in clean water, add 3 times the weight of water to soak at room temperature, 12 After the hour, take out the peanuts and water according to the weight ratio of 1: 8-9, add water, then undress, grind into a slurry by a pulverizer, separate and filter, and set aside;

Puree preparation of soy, soy is first placed in 0.5% aqueous sodium bicarbonate solution 3 times the weight of the softening soak 6-8 hours, again peeling heteroaryl; followed using 110 ° C saturated steam 5-8m _in, Passivation and removal of hydrazine, followed by immersion and softening for 24 hours, grinding into a slurry at a weight ratio of 1: 7-9, separating and filtering, and then colloidal grinding, so that the particles can be around 4 μ ηι. spare:

Step 2: Ingredients: 50-100 parts by weight of glutinous millet puree, 0-50 parts by weight of milk, 0-50 parts by weight of peanut puree, 0-50 parts by weight of soybean puree, the condition is milk, At least one of the peanut puree and the soybean puree is not 0;

Step 3: Degassing homogenization: The mixture of the second step is degassed by a vacuum degasser, the degree of vacuum is 0. 8Mpa; the center temperature is 90 ° C; the temperature of the slurry before homogenization is required to reach 40-50 ° C, 16-18 MPa pressure or colloidal grinding for homogenization;

Step 3: Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0.12-0. 18 MPa for 15-40 minutes, and then rapidly cooled to 38 ± 4 ° C to obtain a composite hydrazine. Millet nutrition milk.

The peanuts and soybeans in the first step can be replaced by all other beans with higher lysine content such as mung bean, red bean and black bean.

Preferably, the glutinous rice used in the preparation of the composite glutinous rice nutrient milk is "冀创 1" 糯 millet. Preferably, in the compounding step, 50 parts by weight of the millet mill puree is mixed with 1 to 50 peanut puree, and the milk and soybean puree are 0.

Preferably, in the compounding step, 50 parts by weight of the millet mill puree is mixed with 1 to 50 of the soybean puree, the cow Milk and peanut puree is 0.

Preferably, in the compounding step, 50 parts by weight of the millet mill puree is mixed with 1 to 50 milk, and the soybean puree and the peanut puree are 0.

0质量以,要求。 The raw materials used in the present invention are selected raw materials, wherein the glutinous rice, soybeans, peanuts, the granules are full, uniform size, no mold, deterioration and worming, the color odor is normal, the impurities are controlled within 1.0%, requirements Aflatoxin ≤ 20 μg / kg, water ≤ 8. 0%.

Another object of the present invention is to provide a glutinous rice milk prepared by the above method.

In the invention, especially when the main ingredient is "冀创一"糯米米, the emulsion of the prepared glutinous rice nutrition milk or the composite glutinous rice nutrition milk is stable without adding any stabilizer, and the long-term storage does not aging solidification. It does not need to add any anti-coagulation stabilizer, it is more environmentally friendly and healthier. Its products are rich in nutrients, easy to digest and absorb, and have a delicate taste. Especially with milk protein and bean protein, the nutrition is more balanced and can inherit the Chinese nation. The diet tradition of eating millet can be replaced by meal; the product is suitable for mass consumption, convenient for wage earners, low cost, can broaden the consumer population, suitable for large-scale bursting, and promote the development of millet industry.

Specific implementation:

Example 1

Weigh 100 parts by weight of waxy millet, dip the rice with 2 times the weight of water at room temperature, take it out after 24 hours, add water and water according to the weight ratio of 1: 8 on the self-separating grinding wheel to grind, homogenize Standby; heat gelatinization at 70 ° C for 15 min _; coarsely grind the paste paste after the gelatinization, and then perform colloid refining; degas the refined mill slurry through a vacuum degasser, vacuum The degree is 0. 8Mpa, the center temperature is 90 ° C _{; the} homogenization slurry temperature is lower than 50 ° C, and the pressure is 18 MPa for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 ° C, 20 In a minute, the pathogenic bacteria and the spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the millet nutrient milk of the present invention. Example 2

Weigh 100 parts by weight of common glutinous rice, dip the rice with 2 times the weight of water at room temperature, take it out after 24 hours, add water and water according to the weight ratio of 1: 8 on the self-separating grinding wheel to grind, homogenize Spare; heat gelatinization at 70 ° C, the time is 15ini _{n; the} pasteatinized millet paste is coarsely ground, and then colloid fine grinding; the finely ground rice slurry is degassed by a vacuum degasser, The vacuum is 0. 8Mpa, the center temperature is 9 (TC _; both The temperature of the pre-plasma slurry is lower than 50 °C, and the pressure is 18MPa. The homogenized emulsion is sterilized by high temperature and high pressure. The condition is 12rC, 20 minutes, killing pathogenic bacteria and spoilage bacteria, and quickly after sterilizing the pot. The glutinous rice nutrient milk of the present invention was prepared by cooling to 38 V.

Example 3

Weigh 100 parts by weight of "冀创1" 糯 millet, dip the rice with 2 times the weight of water at room temperature, take it out after 24 hours, add water to the self-separating grinding wheel mill according to the ratio of 1:9 , homogenization standby; heating gelatinization at 70 ° C, the time is 15 min; the milled paste after the gelatinization is coarsely ground, and then colloid fine grinding; the finely ground rice slurry is removed by a vacuum degasser Gas, vacuum degree is 0. 8Mpa, the center temperature is 9CTC; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa for homogenization; the homogenized emulsion is sterilized by high temperature and high pressure, the condition is 12rC, 15 In minutes, the pathogenic bacteria and spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C, and the glutinous rice nutrient milk of the present invention was obtained.

Example 4

After the selected peanuts are washed in clean water, they are soaked in 3 times of water at room temperature, taken out after 12 hours, and the peanuts and water are added with water in a weight ratio of 1:8, then undressed and ground by a pulverizer. Slurry, separation and filtration, formation of peanut milk: 50 parts by weight of "Mu Chuang 1" millet milk puree obtained by fine grinding in Example 3, mixed with 5 parts by weight of peanut milk, and the mixed rice paddle was passed through a vacuum The degasser is degassed, the degree of vacuum is 0. 8Mpa, the center temperature is 90 °C; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa, and the homogenized emulsion is subjected to high temperature and high pressure sterilization. The condition was 121 Ό, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and quickly cooling to 38 出 after the sterilizing pot, that is, the composite glutinous rice nutrition milk of the present invention was obtained.

Example 5

50 parts by weight of the "Mu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 30 parts by weight of peanut milk prepared in Example 4, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0. 8Mpa, the center temperature is 90 °C: Before the homogenization, the slurry temperature requirement is lower than 50 °C, and the pressure is 18MPa to homogenize; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 °C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and quickly cooling to 38 ° C after the sterilization pot, that is, the composite glutinous rice nutrition milk of the present invention.

Example 6

50 parts by weight of the "Kuang Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 50 parts by weight of peanut milk prepared in Example 4, and the mixed rice slurry was taken off by a vacuum degasser. Gas, the degree of vacuum is 0. 8Mpa, the center temperature is 90 °C _{; the} temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa. Homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization under the condition of 121 Ό, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 ° C after the sterilization pot, thereby preparing the composite glutinous rice of the present invention. Nutritional milk.

Example 7

Firstly, the soybean is placed in a 0.5% sodium hydrogen carbonate aqueous solution and soaked for about 6 hours to soften, and then de-skinned; then treated with saturated steam at 110 ° C for 5 min, the astringency can be removed, and the step of passivation and decanting is completed, and then Soaking and softening for 24 hours, grinding into a slurry at a ratio of 1:7 water beans, separating and filtering, and then refining, controlling the water temperature to about 100 °C, and then performing colloidal refining to make the particles be around 4μηι; using Example 3 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after fine grinding, mixed with 10 parts by weight of soybean slurry, and the mixed rice slurry was degassed by a vacuum degasser, and the degree of vacuum was 0.8 Mpa. The center temperature is 90 ° C _{; the} temperature before the homogenization is less than 5 (TC, the pressure is 18 MPa for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 12VC, 15 minutes, killing pathogenic bacteria The spoilage bacteria and the bacteria were quickly cooled to 38 ° C after the sterilization pot, and the composite glutinous rice nutrition milk of the present invention was obtained.

Example 8

50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 25 parts by weight of the soybean slurry prepared in Example 7, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0.8Mpa, center temperature is 90°C; before quenching, the slurry temperature requirement is lower than 50°C, and the pressure is 18MPa to homogenize; the homogenized emulsion is sterilized by high temperature and high pressure, the condition is 121° C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 ° C after the sterilization pot, that is, the composite glutinous rice nutrition milk of the present invention is obtained.

Example 9

50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 45 parts by weight of the soybean slurry prepared in Example 7, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0.8Mpa, center temperature is 90°C; pre-homogenation slurry temperature requirement is lower than 5CTC, use 18MPa pressure for homogenization: homogenize the emulsion to high temperature and high pressure sterilization, the condition is 121°C, After 15 minutes, the pathogenic bacteria and the spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the composite glutinous rice nutrient milk of the present invention.

Example 10

Fresh milk is filtered and disinfected, pasteurized, the initial sterilization temperature is controlled at 60 ° C, time 15s, then high temperature short-time pasteurization, 74O Z l8s, to obtain sterilized milk milk; using the essence of Example 3 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after grinding, and mixed with 6 parts by weight of milk milk, the mixed emulsion was degassed by a vacuum degasser, the vacuum degree was 0.8 Mpa, and the center temperature was 90 ° C _{; the} temperature of the slurry before homogenization Seek below 50Ό, select 18MPa pressure for homogenization; homogenize the emulsion for high temperature and high pressure sterilization, the condition is 121 °C, 15 minutes, kill pathogenic bacteria and spoilage bacteria, quickly cool down to 38 after the sterilization pot °C, that is, the composite glutinous rice nutrition milk of the present invention is obtained. Example 11.

50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was weighed, mixed with 25 parts by weight of milk milk in Example 10, and the mixed emulsion was degassed by a vacuum degasser. The vacuum degree is 0. 8Mpa, the center temperature is 90 °C _{; the} temperature before the homogenization is lower than 5 (TC, the pressure is 18MPa is used for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 ° C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 出 after the sterilization pot, the composite glutinous rice nutrition milk of the present invention is obtained.

Example 12 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was weighed, mixed with 45 parts by weight of milk milk in Example 10, and the mixed emulsion was degassed by vacuum. The machine is degassed, the degree of vacuum is 0. 8Mpa, the center temperature is 90 °C _{; the} temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa, and the homogenized emulsion is subjected to high temperature and high pressure sterilization. At 121 ° C for 15 minutes, the pathogenic bacteria and spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the composite glutinous rice nutrient milk of the present invention. The appearance and processing quality of the obtained millet nutrient milk were comprehensively analyzed. The appearance and processing quality of the millet nutrient milk obtained in Example 3 were the best, and the obtained emulsion was bright yellow, the emulsion was thick and uniform, and the long-term storage did not age and precipitate.

Raw material ratio Emulsion color Milk 'Bottom storage Storability Example 1 100 粳-nature millet light yellow chaotic stratification

Example 2 100 ordinary glutinous rice, thick milky, uniform

^&&

Example 3 100 "冀创 1"糯小米 Fresh yellow thick milky uniform

Example 4 "冀创 1" 50: 5 peanuts thick milky uniform

Example 5 "冀创 1" 50: 30 peanuts dark yellow milky uniform

Example 6 "冀创1" 50: 50 peanuts are yellow and have a precipitate Example "冀创1" 50: 10 soy milky uniform

Example 8 "冀创 1" 50: 25 Soymilk

Example 9 "冀创 1" 50: 45 soybean light yellow thin milk uniform

Example 10 "冀创 L" 50: 6 milk fresh yellow thick milky uniform Example 11 "冀创 1" 50: 25 milk thin milky uniform

Example 12 "冀创1" 50: 45 The main nutritional qualities of the composite milk of the cow's milky white and milky milk were as shown in the following table. The comprehensive analysis showed that the protein content of the millet soybean compound milk obtained in Example 8 was the highest, the nutritional value and The cost is optimal.

The main vitamins and minerals content of the obtained millet nutrient milk are shown in the following table. "Yu Chuang 1" is rich in iron, zinc, copper and phosphorus, and has high nutritional value. Unit embodiment 1 real deletion 3 1

Raw material ratio 100粳 millet 100 "冀创 1" Vitamin Bl mg/kg 0. 386 0. 42 Vitamin B2 mg/kg 0. 121 0. 1

IU/ kg 0. 59 0. 58

^M vitamin ^E

Selenium g/kg 4. 2 3. 6 iron mg/kg 0. 58 3. 01 zinc mg/kg 0. 257 3. 319 copper mg/kg 0. 055 0. 586 calcium mg/kg 2. 376 1. 515 Phosphorus mg/kg 268 340. 74

The sensory evaluation of the obtained millet nutrient milk, the above-mentioned 12 examples of the glutinous rice nutrient milk, the organization L00 people to taste tasting, each person anonymously tasted according to the number order, according to the individual taste, divided into 4 levels, to obtain the palatability of each group Sex index, the highest score of the millet milk mixed with the milk obtained in Examples 10-12, and the best taste; as shown in the following table. Variety, raw material ratio, excellent

Poor Example 1 100 glutinous rice 5 31 32 32

100 common 糯

Example 2 82 13 5 0

Millet

100 "冀创1"

Example 3 90 8 2 0

Xiaomi

"冀创1"

Example 4 88 8 4 0

50: 5 peanuts "冀创1"

Example 5 83 13 4 0

50: 30 peanuts

"冀创1"

Example 6 80 15 5 0

50: 50 peanuts

"冀创1"

Example 7 89 8 3 0

50: 10 soy

"冀创1"

Example 8 85 11 4 0

50: 25 soy

"冀创1"

Example 9 82 13 5 0

50: 45 soy

"冀创1"

Example 10 90 9 1 0

50: 6 milk

"冀创1"

Example 11 93 7 0 0

50: 25 milk

"冀创1"

Example 12 96 4 0 0

50: 45 milk

The glutinous rice nutrient milk of the present invention and a preparation method thereof have been described by way of specific examples. A person skilled in the art can appropriately change the raw materials, process conditions and the like by referring to the content of the present invention to achieve other related purposes, and the related changes are not deviated from the content of the present invention, and all similar substitutions and modifications are known to those skilled in the art. It is obvious that it is included in the scope of the present invention.

Claims

Claim

A method for preparing a glutinous rice nutrition milk, characterized in that the preparation method is as follows: Step 1: Preparation of glutinous rice puree: 1 immersion: After cleaning the selected glutinous rice in water at room temperature Soaked in 3 times by weight of water, taken out after 24 hours, mixed with glutinous rice and water at a weight ratio of 1:8-9, ground and homogenized; 2 gelatinized: heated paste at 70-85 °C The time is 10-20min: 3 Refining: The glutinous rice paste after the gelatinization is completely coarsely ground, and then colloidally refined, and used;

Step 2: Degassing homogenization: The raw pulp is degassed by a vacuum degasser, the degree of vacuum is 0. 8Mpa; the center temperature is 90 °C _{; the} temperature of the slurry before homogenization is required to reach 40-50 ° C, 16-18 MPa is selected. Pressure or colloidal grinding for homogenization;

Step 3: Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0. 12-0. 18Mpa for 15-40 minutes, and then rapidly cooled to 38 ± 4 ° C. Nutritional milk.

2. The preparation method according to claim 1, wherein the millet millet is "冀创 1"糯 millet.

3. The preparation method according to claim 1, wherein the grinding in the first step can be carried out by using a self-separating grinding wheel; and the sterilizing step in the third step is mainly to kill pathogenic bacteria and spoilage bacteria which cause deterioration of the glutinous rice milk.

4. A method for preparing a composite glutinous rice nutrition milk using glutinous rice and milk, soybean or peanut as raw material, wherein the preparation method is as follows:

Preparation of milk: Select high-quality fresh milk, high-temperature disinfection to remove impurities and astringency, spare; preparation of peanut puree, after cleaning the selected peanuts in clean water, add 3 times the weight of water to soak at room temperature, 12 After the hour, take out the peanuts and water according to the weight ratio of 1: 8-9, then remove the clothes, grind them into a slurry with a pulverizer, separate and filter, and set aside;

Soybean puree preparation, firstly put the soybean in 3 times the weight of 0.5% sodium bicarbonate aqueous solution soaked for 6-8 hours to soften, then remove the skin; then use 11CTC saturated steam treatment 5-8m _in , blunt Remove the mash, then soften it for 24 hours, grind it into a slurry at a weight ratio of 1:7-9, and then separate and filter it, then perform colloidal refining, so that the particles can be used at about 4 μm. Step 2: Ingredients: 50-100 parts by weight of glutinous millet puree, 0-50 parts by weight of milk, 0-50 parts by weight of peanut puree, 0-50 parts by weight of soybean puree, the condition is milk, At least one of the peanut puree and the soybean puree is not 0;

Step 3: Degassing homogenization: The mixture of the second step is degassed by a vacuum degasser, and the degree of vacuum is O. SMpa; the center temperature is 90 ° C; the temperature of the slurry before homogenization is required to reach 40-50 ° C, 16-18 MPa pressure or colloidal grinding for homogenization;

Step 3: Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0.12-0. 18 MPa for 15-40 minutes, and then rapidly cooled to 38 ± 4 Ό to obtain a composite mash. Millet nutrition milk.

The preparation method according to claim 4, wherein the peanuts and soybeans in the first step are replaced with mung beans, or red beans, or black beans.

6. The preparation method according to claim 4, characterized in that: the millet millet is "冀创 1"糯 millet.

The preparation method according to Claim 4, characterized in that in the compounding step, 50 parts by weight of the glutinous rice puree is mixed with 1 to 50 of the peanut puree, and the milk and the soybean puree are 0.

The preparation method according to Claim 4, characterized in that in the compounding step, 50 parts by weight of the glutinous rice puree is mixed with 1 to 50 of the soybean puree, and the milk and the peanut puree are 0.

The preparation method according to Claim 4, characterized in that in the compounding step, 50 parts by weight of the glutinous rice puree is mixed with 1 to 50 parts of milk, and the soybean puree and the peanut puree are 0.

10. The glutinous rice milk or the composite glutinous rice nutrient milk prepared according to the preparation method according to any one of claims 1 to 9.