Moringa oleifera ferment and preparation method thereof

A moringa enzyme and technology of moringa, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of high production cost, long cycle, difficult absorption of calcium components, etc., achieve multiplication of disease prevention and control, and eliminate blood sugar Toxins and blood lipid toxins, the effect of removing blood glucose poisoning

Active Publication Date: 2015-01-07
广州天来宝生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrients in moringa, especially the calcium in moringa, are not easy to absorb, and moringa contains phytic acid, oxalic acid, lauric acid and other substances that are harmful to the human body.
Therefore, how to improve the extraction efficiency of Moringa active substances and remove the substances unfavorable to human body in Moringa has become a difficult problem in the industry, and the direct fermentation of Moringa is used to convert Moringa enzyme into Moringa enzyme, because the fermentation cycle of Moringa is long, generally it takes 1-3 years, leading to high production costs

Method used

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Examples

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preparation example Construction

[0021] The invention provides a moringa enzyme and a preparation method thereof, the core of which is a new technology of chelating the active substance powder of moringa oleifera and fermented enzyme stock solution produced in a factory.

[0022] The Moringa enzyme of the present invention comprises the composite solution of Moringa active substance powder and fermented enzyme stock solution chelated by adopting low temperature and organic lysozyme enzymolysis repeated decompression and recovery and extraction biotechnological method, wherein each group The mass percentage content of points is: Moringa active matter powder 10%-20%, fermented enzyme stock solution 80%-90%.

[0023] The above-mentioned composite solution also includes chromium picolinate, and every 100 milliliters of the composite solution contains 100 micrograms of the chromium picolinate. Chromium picolinate containing organic trivalent chromium is reasonably formulated to supplement the chromium element of ...

Embodiment 1

[0026] Embodiment one: choose 50% Moringa leaf, 30% Moringa seed, 20% Moringa root, adopt the biotechnology method of low temperature and organolytic enzymolysis repeated decompression and recovery extraction to make Moringa active matter powder and The compound solution of fermented enzyme stoste chelation, concrete preparation steps are as follows:

[0027] ① Put 50% Moringa leaves, 30% Moringa seeds, and 20% Moringa roots into clean water to clean and remove dust;

[0028] ②. Put the cleaned components into a vacuum freezer for freeze-drying for 2 hours;

[0029] ③. Soak the components with 75% ethanol which is 6 times the amount of the components for 15 hours, filter and recover the residue and extract to form the first extract;

[0030] ④. Soak the residue of step ③ in distilled water at 45°C that is 6 times the amount of the components for 8 hours. secondary extract;

[0031] ⑤. The residue of step ④ is subjected to enzymatic hydrolysis and wall breaking as in step ④,...

Embodiment 2

[0037] Embodiment two: choose 60% leaves of Moringa oleifera, 25% Moringa oleifera seeds, 15% Moringa oleifera roots, adopt the biotechnology method of low temperature and organolytic enzymolysis repeated decompression and recovery extraction to make Moringa active matter powder and The compound solution of fermented enzyme stoste chelation, concrete preparation steps are as follows:

[0038] ① Put 60% Moringa leaves, 25% Moringa seeds, and 15% Moringa roots into clean water to clean and remove dust;

[0039] ②. Put the cleaned components into a vacuum freezer for freeze-drying for 3 hours;

[0040] ③. Soak the components with 75% ethanol which is 6 times the amount of the components for 15 hours, filter and recover the residue and extract to form the first extract;

[0041] ④. Soak the residue of step ③ with 50°C distilled water 6 times the amount of the components for 15 hours. During the soaking process, add 1% of neutral protease, cellulase and pectinase to break the wall...

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Abstract

The invention provides moringa oleifera ferment and a preparation method thereof; the core is that a novel technology of chelating moringa oleifera active matter powder and fermented ferment concentrate produced by a factory is adopted, wherein the mass percentage of the moringa oleifera active matter powder is 10-20%; and the mass percentage of the fermented ferment concentrate is 80-90%. Whole-course constant-low-temperature ethanol extracting and composite enzymolysis wall-breaking technologies are adopted in the preparation process; probiotics is generated by fermenting by using saccharomycetes, so that the activity of moringa oleifera effective components can be directly absorbed by human-body tissue cells; the processed moringa oleifera effective components are changed from macromolecules to micromolecules, and therefore, harmful components, such as oxalic acid and phytic acid, are reduced, and the activity of the moringa oleifera effective components is kept and is easier to absorb by human bodies; particularly, on the premise of ensuring the advantages of the moringa oleifera ferment, the production cycle of the moringa oleifera ferment is greatly shortened; the production cost is effectively reduced, and thus, the moringa oleifera ferment is easier to popularize and apply widely.

Description

technical field [0001] The invention relates to the technical field of functional food health products, in particular to a moringa enzyme and a preparation method thereof. Background technique [0002] Enzymes have the function of decomposing starch into glucose, protein into amino acids, and fat into fatty acids, so that these nutrients can be fully absorbed and utilized by cells, so enzymes have certain effects on human health. However, almost all enzymes on the market today are made from traditional food, fruits and vegetables through fermentation process, and due to the singleness of enzymes, the enzyme functions are limited, which affects the promotion and use of enzymes. Moringa: It is a subtropical magical plant that originated in India and was introduced to China for ten years. It is recorded in Indian medicine that it can prevent and treat more than 300 diseases such as diabetes and hyperlipidemia. According to research and analysis, Moringa is rich in all seven nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2200/328A23V2200/3262A23V2200/326
Inventor 胡水清单秀兰
Owner 广州天来宝生物科技有限公司
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