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Moringa oleifera leaf suspension drink

A technology of moringa leaf and moringa leaf powder, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of increasing consumption, achieve easy acceptance, solve high cost, and reduce cost

Inactive Publication Date: 2011-07-27
THE RES INST OF RESOURCES INSECTS RIRI OF THE CHINESE ACADEMY OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Moringa leaves have a slight astringent and spicy taste when eaten, and it is difficult to accept the increase in consumption. Therefore, it is necessary to develop a suitable dosage form to improve the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A, according to the following mass parts ingredients:

[0031] Moringa leaf powder 50 g

[0032] Agar 1 g

[0033] Sorbitol 100 g

[0034] Tartaric acid 1 g

[0035] water 848g

[0036] Total 1000 g

[0037] B. Heat 848g of water to 60°C and keep the temperature for later use;

[0038] C. Take 1 / 4 volume (212g) of hot water in step B, and dissolve 50g of Moringa oleifera leaf superfine powder of 1250 mesh;

[0039] D. Take 1 / 4 volume (212g) of hot water in step B, dissolve 1g agar, 100g sorbitol, 1g tartaric acid, stir and mix evenly;

[0040] E. Mix the materials obtained in steps C and D evenly, add 424 g of water remaining in step B, and stir for 1 minute at a stirring speed of 200 rpm to make the mixture evenly mixed;

[0041] F, the mixture obtained in the E step is sent to a homogenizer, and the homogenization pressure is 15 MPa, and the material temperature is 55° C., and homogenized for 2 minutes to obtain a suspension mixture of Moringa oleifera leaves; ...

Embodiment 2

[0044] A, according to the following mass parts ingredients:

[0045] Moringa leaf powder 150 g

[0046] Agar 1.25 g

[0047] Carboxymethylcellulose 3.75 g

[0048] Sucrose 130 g

[0049] Citric acid 3 g

[0050] water 712 g

[0051] Total 1000 g

[0052] B. Heat 712g of water to 70°C and keep the temperature for standby;

[0053] C. Take 1 / 3 volume (237g) of water in step B, and dissolve 150g of Moringa oleifera leaf micropowder of 1250 mesh for later use;

[0054] D. Take 1 / 3 volume (237g) of water in step B, dissolve 1.25g agar, 3.75g carboxymethyl cellulose, 130g sucrose, 3g citric acid, stir and mix evenly;

[0055] E. Mix the materials obtained in step C and step D evenly, add 238 g of water remaining in step B to the mixture, and stir for 2 minutes at a stirring speed of 300 rpm to make the mixture evenly mixed;

[0056] F, the mixture obtained in the E step is sent into a homogenizer, and at a homogenization pressure of 20 MPa and a material temperature of 60° ...

Embodiment 3

[0059] A, according to the following mass parts ingredients:

[0060] Moringa leaf powder 250 g

[0061] Tamarind gum 1.43 g

[0062] Carboxymethylcellulose 8.57 g

[0063] Moringa polysaccharide 150 g

[0064] Malic acid 5 g

[0065] water 585g

[0066] Total 1000g

[0067] B. Heat 585g of water to 75°C and keep the temperature for standby;

[0068] C. Take 1 / 2 volume (292.5g) of hot water in step B, dissolve 250g of Moringa oleifera leaf powder of 1250 mesh for later use;

[0069] D. Take 1 / 2 volume (292.5g) of hot water in step B, dissolve 1.43g tamarind gum, 8.57g carboxymethyl cellulose, 150g moringa polysaccharide, 5g malic acid, stir and mix evenly;

[0070] E. Mix the materials obtained in steps C and D, and stir for 3 minutes at a stirring speed of 400 rpm to make the mixture evenly mixed;

[0071] F, the material obtained in the E step is sent into a homogenizer, and the homogenization pressure is 30 MPa, and the temperature of the material is 70 ℃, and the hom...

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Abstract

The invention provides a moringa oleifera leaf suspension drink which is characterized by comprising the following compositions in percentage by weight: 5-25 percent of moringa oleifera leaf powder, 0.1-1 percent of thickening agent, 10-15 percent of sweetener, 0.1-0.5 percent of acidity regulator, and the residual of water. The problems that the mouthfeeling is bitter and astringent and people is difficult to swallow when directly eating the moringa oleifera leaf powder are substantially solved, so as to enable the moringa oleifera leaf nutrition powder is easier to accept, the nutrition substances of a moringa oleifera leaf can be realized to be completely utilized by being made into the suspension drink due to the abundant nutrition substances of the moringa oleifera leaf powder; as the moringa oleifera leaves contain non-water-soluble nutrition substances, the moringa oleifera leaf suspension drink can effectively solve the problems of high cost, environmental pollution, complicated procedures, high loss of nutrition substances, and the like brought by extraction of an organic solvent, and greatly lower the cost of the moringa oleifera leaf drink and is beneficial to marketing promotion.

Description

technical field [0001] The invention relates to a suspension beverage, in particular to a suspension beverage of Moringa oleifera leaves, and belongs to the technical field of food and beverage processing. Background technique [0002] Moringa has become one of the health food raw materials in Europe, America, Japan and other countries and Taiwan in recent years. It is characterized by high calcium, high protein, high fiber and low fat. Fantastic plant for health and disease prevention. In the traditional Indian system of medicine, there are cases of diabetes treated with moringa seeds and high blood pressure with moringa leaves. Cases of diabetes have been treated with Moringa leaves in West Africa, Senegal. Studies have proved that Moringa tree can not only supplement nutrition, but also prevent and treat diabetes, because it contains a large amount of calcium (Ca), potassium (K), magnesium (Ma), sodium (Na), phosphorus ( P) and other elements and trace elements such as...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 段琼芬王有琼马李一张重权
Owner THE RES INST OF RESOURCES INSECTS RIRI OF THE CHINESE ACADEMY OF FORESTRY
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