[目的]为解决我国人口老龄化、老年慢性病发病率增加、睡眠质量不高等问题。[方法]以发芽糙米、酸枣仁、百合、茯苓、山药为原料,利用保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌等混合菌种为发酵剂,对牛奶发酵,以感官指标为评价标准,研制出一种新型抗氧化助眠发芽糙米风味发酵乳。[结果]以牛奶100 mL计,添加助眠粉（酸枣仁粉、山药粉、茯苓粉、百合粉）1 g、发芽糙米7 g、白砂糖6 g,发酵剂0.2 g,42 ℃发酵10 h,发酵乳感官评定最佳,其生物活性成分γ-氨基丁酸含量为（0.096 76±0.001 43） mg/mL,总多酚含量为（1.121 9±0.002 1）mg/mL,总黄酮含量为（0.407 1±0.001 3）mg/mL。[结论]与传统发酵乳相比,发芽糙米风味发酵乳营养价值较高。

[Objective] To solve the problems of population aging,increased incidence of chronic diseases in the elderly and poor sleep quality in China.[Method] With germinated brown rice,jujube kernel,lily,poria cocos and yam as raw materials,using Lactobacillus bulgaricus,Streptococcus thermophilus,Bifidobacterium lactis and other mixed strains as starters to ferment milk,with sensory index as evaluation standard,a new type of fermented milk with antioxidant and hypnotic germinated brown rice flavor was developed.[Results] The results showed that the sensory evaluation of fermented milk was the best when 100 mL of milk was added with 1 g of sleeping powder（jujube kernel powder,yam powder, poria cocos powder and lily powder）,7 g of germinated brown rice,6 g of white granulated sugar and 0.2 g of fermentation agent,and fermented at 42 °C for 10 h.The content of γ-aminobutyric acid was（0.096 76 ± 0.001 43）mg / mL. The total polyphenol content was（1.121 9 ± 0.002 1）mg / mL,and the total flavonoid content was（0.407 1 ± 0.001 3）mg / mL.[Conclusion] Compared with traditional fermented milk,germinated brown rice flavor fermented milk had higher nutritional value.