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Moringa oleifera lamarc pod can

A technology of pods and moringa, which is applied in food preservation, food preparation, food science, etc., can solve the problems that there are no reports about canned moringa pods, and achieve the effect of maintaining taste and simple process

Inactive Publication Date: 2015-01-28
刘祥义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, there is no relevant report on canned Moringa pods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The picked fresh and tender Moringa pods are transported to the processing site for screening within 8 hours of picking, discarding the lignified pods, too tender pods and stale pods; blanch the screened pods thoroughly in boiling water, remove and drain Moisture, cooled with cold water; the cooling pods measure 2.0Kg and put them into an iron tank, and after vacuuming at a vacuum of 0.06MPa, then fill them with nitrogen to seal; use a radiation dose of 2.0kGy to irradiate for 2 minutes to sterilize; put Store at room temperature for 5 days, and after passing the inspection, it will be the finished product of canned Moringa pods.

Embodiment 2

[0020] The picked fresh and tender Moringa pods are transported to the processing site for screening within 8 hours of picking, discarding the lignified pods, too tender pods and stale pods; blanch the screened pods thoroughly in boiling water, remove and drain Moisture, cooled with 2% citric acid solution; cooled pods measured 0.5Kg into a wide-mouth glass bottle, vacuumed at a vacuum of 0.05MPa, and then filled with nitrogen to seal; irradiated with a radiation dose of 1.10kGy Sterilize in 4 minutes; store at room temperature for 5 days, and after passing the inspection, it will be the finished product of canned Moringa pods.

Embodiment 3

[0022] The picked fresh and tender Moringa pods are transported to the processing site for screening within 8 hours of picking, discarding the lignified pods, too tender pods and stale pods; blanch the screened pods thoroughly in boiling water, remove and drain Moisture, cooled with 1% citric acid solution; 1.0Kg of the cooled pods was measured and put into a four-layer composite aluminum foil packaging bag, and after vacuuming at a vacuum of 0.06MPa, it was then filled with nitrogen to seal; the radiation dose was 1.50kGy Irradiate for 2 minutes to sterilize; store at room temperature for 5 days, and after passing the inspection, it will be the finished product of Moringa oleifera pods in soft packaging and canning.

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PUM

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Abstract

The invention discloses a moringa oleifera lamarc pod can, and belongs to the technical field of food processing. The moringa oleifera lamarc pod can is characterized in that the moringa oleifera lamarc pod can is processed from fresh and tender moringa oleifera lamarc pods by the following processing steps: raw material screening, deactivation, canning, exhausting and sealing, sterilization, storage and the like. The moringa oleifera lamarc pod can belongs to original ecological and pollution-free food, is high in protein, crude fiber and unsaturated fatty acid content and nutrient-rich, and has the characteristics of freshness, sweetness, tenderness and crispiness; the processing method is simple, the moringa oleifera lamarc pod can be produced on a large scale, and meanwhile, different kinds of condiments can be selectively added to meet the demands of different tastes.

Description

technical field [0001] The invention relates to a canned food, which belongs to the technical field of food processing, in particular to a canned Moringa oleifera pod and a processing technology thereof. Background technique [0002] Moringa ( Moringa Oleifera Lamarc), belonging to the Moringa family ( Moringaceae ), which are perennial evergreen small trees to large trees, and there are Indian Moringa trees ( Moringa oleifera ) and African Moringa ( Moringa stenopetala ) of two varieties. [0003] Nature and flavor of Moringa tree: pungent, slightly warm, non-toxic, Moringa is rich in nutrition after research, high in vitamin A, B, C, E, high in protein, high in fiber; it contains six kinds of macro elements (calcium, magnesium, phosphorus , potassium, sodium, sulfur) five trace elements (zinc, copper, iron, manganese, selenium) and eleven essential amino acids (eight of which cannot be synthesized by the human body). Every 100g of Moringa leaves contains 27.1g of...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L3/3418A23L3/26A23L33/00
CPCA23L33/40A23L3/26A23L3/3418A23L19/00A23V2002/00
Inventor 刘镭刘祥义刘建祥徐娟李云仙赵声富高政
Owner 刘祥义
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