Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of moringa leaf fermented bean curd and moringa leaf, which is applied in the field of nutrition and health care fermented bean curd, to achieve the effects of enhancing physical fitness, promoting metabolism, and fine texture
Active Publication Date: 2013-11-20
那坡县科学技术情报研究所
View PDF7 Cites 12 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, the Moringa leaf fermented bean curd with nutrition and health care is processed an...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] Embodiment 1, a kind of Moringa leaf fermented bean curd, adopts the following steps to make:
[0023] 1. Preparation of Moringa leaf pulp: Take fresh leaves of Moringa, remove dead leaves and impurities, rinse with clean water, and then crush them in a crusher equipped with a 60-mesh screen, then pour them into a stainless steel container, and add Moringa The cellulase of 0.3% leaf weight, the pectinase of 0.5% are hydrolyzed in the condition of 40 ℃ for 60 minutes, then use the multi-functional refiner equipped with 120 mesh screen, add Moringa leaf weight 2 times water, and carry out refining and pulp residue separation to obtain Moringa leaf pulp;
[0024] 2. Mixing: Take 35 kg of Moringa leaf pulp and 60 kg of soybean milk, put them into a stainless steel container, stir well, and adjust the concentration of the mixed slurry to 6 degrees Baume by adding water to prepare Moringa leaf soybean milk;
[0025] 3. Make bean curd base: put the moringa leaf soymilk into t...
Embodiment 2
[0030] Embodiment 2, a kind of Moringa leaf fermented bean curd, adopts the following steps to make:
[0031] 1. Preparation of Moringa leaf pulp: Take fresh leaves of Moringa, remove dead leaves and impurities, rinse with clean water, and then crush them in a crusher equipped with a 60-mesh screen, then pour them into a stainless steel container, and add Moringa The cellulase of 0.6% of leaf weight, the pectinase of 0.7% are hydrolyzed in the condition of 42 ℃ for 45 minutes, then use the multifunctional refiner equipped with 120 mesh screen, add Moringa leaf weight 2 times water, and carry out refining and pulp residue separation to obtain Moringa leaf pulp;
[0032] 2. Preparation of marmoset pulp: take fresh young stems and leaves of marmoset, clean them, put them in boiling water for 3 minutes, then soak them in cold water for 1 hour, remove and drain the body surface water, and then use 120 A multi-functional refiner with a mesh screen, while adding clear water twice th...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a moringa leaf preserved bean curd, which adopts moringa leaves with health care effect as a raw material, and is prepared by pulping the moringa leaves, mixing with soybean milk, making bean curd blocks, inoculating, cultivating, preserving, canning, testing and other processes; since care ingredients of the moringa leaves are blended into the preserved bean curd, finished products have effect in promoting the metabolism of human bodies, strengthening physique and improving immunity, and are rich in multiple amino acids, unsaturated fatty acids, vitamins and microelements necessary for human bodies. The finished moringa leaf preserved bean curd is delicious in taste, aromatic in flavor, fine in texture, lingering in aftertaste, and applicable to daily meal of people. The moringa leaves which are low in cost and rich in protein are adopted as the main raw material and the traditional high protein material is replaced, so that the production cost can be obviously reduced, and the agricultural efficiency and incomes of farmers can be improved and the agroecological environment can be improved while a new comer is provided for bean curd family so as to boost the new rural construction and the good rural construction of our country.
Description
technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a nutritional and health-care bean curd made from fresh Moringa oleifera leaves. Background technique [0002] Moringa is a tropical plant with unique economic value. It grows fast and has a large biomass. In recent years, it has been introduced and planted in large quantities in Guangdong, Guangxi, Fujian, Hainan and other provinces in my country. Moringa is also known as a vegetable tree. Its fresh leaves, twigs and fruit pods can be eaten as vegetables. It can not only provide rich protein, vitamins and minerals, but also has many medical effects, which can promote the body's metabolism, enhance physical fitness, Improve immunity. [0003] The results of inspections and tests by my country Academy of Tropical Agricultural Sciences Analysis and Testing Center and other scientific research institutes show that Moringa is a nutritious...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more