Method for manufacturing health Moringa wine

A preparation method and technology of Moringa wine, applied in directions such as the preparation of alcoholic beverages, can solve problems such as difficulty in grasping the brewing time, destruction of the moringa nutrient components in the brewing time, and insufficient extraction of the nutrient components due to the short brewing time.

Inactive Publication Date: 2014-07-16
WUXI LED TRUST PHOTONIC TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, Moringa wine is mostly brewed. Because the brewing time is difficult to grasp, it often occurs that the nutritional components cannot

Method used

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Experimental program
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Embodiment Construction

[0015] A kind of preparation method of Moringa health-preserving wine is specifically as follows:

[0016] 1. Wash the leaves of Moringa oleifera first, dry them in the shade, and coarsely crush them; crush the coarsely crushed leaves of Moringa oleifera leaves with ultrasonic spray pulverization to make superfine powder with a mesh number of 280 to improve extraction efficiency.

[0017] 2. Mix Moringa leaf powder and yeast at a ratio of 100:1, and obtain the Moringa base material through solid saccharification and fermentation. The fermentation process must be sterile and kept at a constant temperature of 15°C for 7 days.

[0018] 3. Put the fermented moringa base material into the wine base at a ratio of 1:20, and soak for 45 days.

[0019] 4. Take out the wine base soaked in the moringa base material and filter it.

[0020] 5. Take the filtrate and blend it into a 46-degree Moringa health wine, let it stand for 15 days, sterilize it, and fill it.

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Abstract

The invention discloses a method for manufacturing health Moringa wine. The method comprises the following steps of firstly washing Moringa leaves, drying in the shade, coarsely crushing and preparing into 250-300 meshes ultra-fine powder, mixing the Moringa leaf powder with yeast at a ratio of 50-(200:1) evenly, carrying out solid saccharification and fermentation at the constant temperature of 13-18 DEG C for 5-10 days under an aseptic condition to obtain Moringa base stock, putting the fermented Moringa base stock into the base wine according to a ratio of 1:(10-40), soaking for 30-60 days, taking the wine base soaked with the Moringa base stock out and filtering to obtain filtrate and blending the filtrate into Moringa health wine having alcohol contents of 28% (v/v), 38% (v/v), 46 % (v/v) or 52 % (v/v) respectively and standing still for 12-15 days, sterilizing and canning.

Description

technical field [0001] The invention relates to the field of health food production, in particular to a production method of Moringa health-preserving wine. Background technique [0002] Moringa tree is a new star of health food popular in recent years. It has been vigorously praised by the health food industry for its high protein, low fat, high fiber, high vitamin content characteristics and health effects of lowering blood sugar, antibacterial and anti-inflammatory, and heart strengthening. welcome. [0003] Moringa is rich in protein, amino acids, calcium, magnesium, phosphorus, copper, vitamins, fatty acids, etc., and contains "essential amino acids" that the human body cannot synthesize by itself, and the synthesis rate cannot catch up with the body's needs. Especially the young leaves of Moringa oleifera can be used to treat or assist in the treatment of fever, bronchitis, skin infection, arthritis, etc. It is beneficial for lowering blood pressure, controlling blood...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 不公告发明人
Owner WUXI LED TRUST PHOTONIC TECH
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