Preparation method of moringa oleifera health wine

A technology of health-preserving wine and moringa, which is applied in this food field, can solve problems such as the lack of related technologies for health-preserving wine, the uncommon use of moringa leaves, and restrictions on consumer groups, and achieve immunity enhancement, strong controllability, and clear ingredients. Effect

Inactive Publication Date: 2015-08-12
普洱华强生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a food, because of its rich nutrition, it can be used to make beverages, seasonings, vegetable products, etc. In recent years, there are many candies, lozenges and dry raw materials processed using Moringa as the main raw material. Bring its effect into play; domestic and foreign patents and documents have re

Method used

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  • Preparation method of moringa oleifera health wine
  • Preparation method of moringa oleifera health wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of Moringa health wine, such as figure 1 As shown, including material preparation process, alcohol fermentation and clarification, filtration and sterilization packaging:

[0037] First, the material preparation process:

[0038] (1) Cleaning: After picking fresh Moringa, remove old stalks, yellow leaves, soil, sand, stones, metals and other impurities, soak in clean water and then spray and wash to remove dust and dirt attached to the surface, and drain water;

[0039] (2) Beating: Step (1) The fresh Moringa oleifera that has been cleaned is smashed with a juicer, then add 2 times the water, mix well, and make Moringa oleifera juice;

[0040] (3) Sugar content adjustment: adding sucrose to the Moringa juice prepared in step (2) to adjust the sugar content to 20%;

[0041] (4) Acidity adjustment: add citric acid or malic acid to the Moringa juice prepared in step (3) to adjust the Moringa juice to a pH value of 5.5;

[0042] (5) Sterilization: Th...

Embodiment 2

[0057] First, the material preparation process:

[0058] (1) Cleaning: After picking fresh Moringa, remove old stalks, yellow leaves, soil, sand, stones, metals and other impurities, soak in clean water and then spray and wash to remove dust and dirt attached to the surface, and drain water;

[0059] (2) Beating: Step (1) Wash fresh Moringa and smash it with a juicer, then add 6 times of water, mix well, and make Moringa juice;

[0060] (3) Sugar content adjustment: adding sucrose to the Moringa juice prepared in step (2) to adjust the sugar content to 25%;

[0061] (4) Acidity adjustment: add citric acid or malic acid to the Moringa juice prepared in step (3) to adjust the Moringa juice with a pH value of 6.5;

[0062] (5) Sterilization: The Moringa oleifera juice prepared in step (4) is sterilized for 6 seconds at a high temperature of 40°C for 6 seconds, then cooled to room temperature and placed in a fermenter for later use;

[0063] (6) Activation of dry yeast: Accordin...

Embodiment 3

[0077] First, the material preparation process:

[0078] (1) Cleaning: After picking fresh Moringa, remove old stalks, yellow leaves, soil, sand, stones, metals and other impurities, soak in clean water and then spray and wash to remove dust and dirt attached to the surface, and drain water;

[0079] (2) Beating: Step (1) Wash the fresh Moringa and smash it with a juicer, then add 4 times the water, mix well, and make Moringa juice;

[0080] (3) Sugar content adjustment: adding sucrose to the Moringa juice prepared in step (2) to adjust the sugar content to 23%;

[0081] (4) Acidity adjustment: add citric acid or malic acid to the Moringa juice prepared in step (3) to adjust the Moringa juice with a pH value of 6;

[0082] (5) Sterilization: The Moringa oleifera juice prepared in step (4) is sterilized for 5 seconds at a high temperature of 130°C for 5 seconds, then cooled to room temperature and placed in a fermenter for later use;

[0083] (6) Activation of dry yeast: Acco...

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Abstract

The invention relates to the field of food, and in particular relates to a preparation method of moringa oleifera health wine. The preparation method of the moringa oleifera health wine comprises the steps of preparing materials, carrying out alcoholic fermentation, clarifying, filtering, sterilizing and packaging. The invention provides the preparation method of the moringa oleifera health wine which is high in nutrient utilization rate and convenient to eat. The moringa oleifera health wine is simple in preparation method and is enough in effective components. The product prepared by the method is fine and smooth in mouth feel, has the effects of reducing blood glucose, blood fat and blood pressure, resisting tumors, resisting oxidation, relaxing the bowels, inducing diuresis, expelling parasites, improving sleep, increasing immunity, expelling noxious substances, shaping body, resisting ageing and resisting cancers, and is capable of greatly improving multiple chronic diseases.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of Moringa health wine. Background technique [0002] Traditional Chinese medicine pays attention to health preservation, so it puts forward various health preservation theories and ingredients, including health preservation food, health preservation tea, health preservation wine and so on. Select several kinds of Chinese medicinal materials and soak them in white wine to make various health wines. [0003] However, the current health-preserving wine often has the following problems: First, the components are relatively complicated, and generally contain several kinds of medicinal materials. Many ingredients of such health-preserving wine are unknown due to the traditional Chinese medicinal materials, and after several kinds of ingredients are mixed and soaked in wine, many unknown ingredients will be produced. The chemical reaction of the product leads to uncontrollable...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 段强
Owner 普洱华强生物科技有限公司
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