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Nutritional compound fermented glutinous rice milk

A compound, wine-brewing technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of single type of nutrients, affecting milk sales, unbalanced matching, etc., to improve milk production, improve human immunity, Adds a firm plump effect

Inactive Publication Date: 2013-02-06
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its nutritional ingredients are mostly milk fat, protein, lactose, minerals, vitamins, etc., and there are problems such as single type of nutritional ingredients, unbalanced collocation, and monotonous taste. In particular, milk has a milky smell, and many people do not like milky smell. Taste, affecting the sales of milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1Fresh milk 46.5%, wine 48%, collagen 0.5%, oat 5%. Add milk and other raw materials into the container according to the above proportions, stir evenly, homogenize at 15-20MPa, fill and sterilize to obtain the fermented milk product. The wine is fermented with low-alcohol koji (Anqi sweet yeast produced by Angel Yeast Co., Ltd., the same below). After the fermentation is mature, the alcohol content of the wine is less than 3 degrees. The stated ratios are all mass ratios, the same below.

Embodiment 2

[0034] Example 2 Reconstituted milk 48%, wine 48%, collagen 1.5%, oat 2.5%. Add milk and other raw materials into the container according to the above proportions, stir evenly, homogenize at 15-20MPa, fill and sterilize to obtain the fermented milk product. The alcohol content of the wine used is <3 degrees.

Embodiment 3

[0035] Example 3 Fresh milk 48%, wine 48%, collagen 1%, oat 3%. Add milk and other raw materials into the container according to the above proportions, stir evenly, homogenize at 15-20MPa, fill and sterilize to obtain the fermented milk product. The alcohol content of the wine used is <3 degrees.

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PUM

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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 [0001] The invention relates to a milk product and a production method thereof, in particular to a nutrient compound fermented glutinous rice milk containing components such as fermented glutinous rice and collagen. Background technique [0002] For a long time, in order to improve the quality of the population, my country has vigorously advocated breastfeeding. However, due to changes in modern diet ingredients and the environment, the number of people with insufficient milk after childbirth has increased significantly; in addition, some puerperas are reluctant to breastfeed because they are worried about breast sagging after breastfeeding. Therefore, the production of a food that can promote lactation and breast enhancement can keep the breasts of the mothers firm and plump after lactation, effectively improve the breastfeeding rate, and enhance the health of the baby. [0003] Milk has a long history in China and is a traditional food in my country. It ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
Inventor 陈晓文
Owner QINGDAO UNIV
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