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Moringa oleifera ferment and preparation method thereof

A technology of moringa enzyme and moringa leaf, which is applied in the field of traditional Chinese medicine, can solve the problems of complex procedures, high production costs, and inability to fully exert moringa enzyme, achieve simple preparation methods, shorten the fermentation cycle, and benefit large-scale The effect of mass production

Inactive Publication Date: 2016-12-21
广西森众科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a moringa enzyme and a preparation method thereof to solve the technical problem that the direct fermentation of moringa into moringa enzyme cannot fully exert the effect of moringa enzyme, and the process is relatively complicated, resulting in higher production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of moringa ferment, in weight part, comprises following raw material: 20 parts of moringa seed, 20 parts of moringa stem, 15 parts of moringa leaf, 1 part of salt, 2 parts of honey, 3 parts of licorice, 3 parts of wolfberry, 3 parts of Luo Han Guo, 1 part of yeast, 1 part of lactic acid bacteria, 3 parts of vitamin E, 200 parts of water.

[0026] The preparation method of described Moringa ferment, comprises the following steps:

[0027] S1: Crush fresh Moringa seeds, fresh Moringa stalks, and fresh Moringa leaves, add water, yeast, and lactic acid bacteria at a ratio of 1:1, and place them in a container at a temperature of 45°C Fermented for 3 months to obtain Ferment I;

[0028] S2: Boil licorice, wolfberry, and Luo Han Guo for 10 minutes, then cool at room temperature to obtain an extract;

[0029] S3: Add salt, honey, vitamin E, and fermented product Ⅰ to the extract and ferment for 1 month at 30°C to obtain fermented product II. Fermented product Ⅱ is ste...

Embodiment 2

[0031] A kind of moringa ferment, in weight part, comprises following raw material: 35 parts of moringa seed, 30 parts of moringa stem, 25 parts of moringa leaf, 2.2 parts of salt, 3.5 parts of honey, 4 parts of licorice, 4 parts of wolfberry, 4 parts of Luo Han Guo, 2 parts of yeast, 2 parts of lactic acid bacteria, 5.5 parts of vitamin E, 230 parts of water.

[0032] The preparation method of described Moringa ferment, comprises the following steps:

[0033] S1: Crush fresh Moringa seeds, fresh Moringa stalks, and fresh Moringa leaves, add water, yeast, and lactic acid bacteria at a ratio of 1:1, and place them in a container at a temperature of 47°C Fermented for 3 months to obtain Ferment I;

[0034] S2: Boil licorice, wolfberry, and Luo Han Guo for 13 minutes, then cool at room temperature to obtain an extract;

[0035] S3: Add salt, honey, vitamin E, and fermented product Ⅰ to the extract to ferment for 1 month at 33°C to obtain fermented product II, which is sterilize...

Embodiment 3

[0037] A kind of moringa ferment, in weight part, comprises following raw material: 50 parts of moringa seed, 40 parts of moringa bar, 40 parts of moringa leaf, 4 parts of salt, 5 parts of honey, 5 parts of licorice, 5 parts of Chinese wolfberry, 5 parts of Luo Han Guo, 3 parts of yeast, 3 parts of lactic acid bacteria, 8 parts of vitamin E, 250 parts of water.

[0038] The preparation method of described Moringa ferment, comprises the following steps:

[0039] S1: Crush fresh Moringa seeds, fresh Moringa stalks, and fresh Moringa leaves, add water, yeast, and lactic acid bacteria at a ratio of 1:1, and place them in a container at a temperature of 50°C Fermented for 3 months to obtain Ferment I;

[0040] S2: Boil licorice, wolfberry, and Luo Han Guo for 15 minutes, then cool at room temperature to obtain an extract;

[0041] S3: Add salt, honey, vitamin E, and fermented product Ⅰ to the extract and ferment for 1 month at a temperature of 35°C to obtain fermented product II,...

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Abstract

The invention provides a moringa oleifera ferment and a preparation method thereof and belongs to the technical field of traditional Chinese medicine. The moringa oleifera ferment is prepared from, by weight, 20-50 parts of moringa oleifera seeds, 20-40 parts of moringa oleifera stalks, 15-40 parts of moringa oleifera leaves, 1-4 parts of salt, 2-5 parts of honey, 3-5 parts of licorice root, 3-5 parts of wolfberry, 3-5 parts of siraitia grosvenorii, 1-3 parts of yeast, 1-3 parts of lactic acid bacteria, 3-8 parts of vitamin E and 200-250 parts of water. The moringa oleifera ferment is prepared in the steps that moringa oleifera seeds, moringa oleifera stalks and moringa oleifera leaves are smashed, water, yeast and lactic acid bacteria are added, the mixture is placed in a container to be fermented for a period of time, licorice root, wolfberry and siraitia grosvenorii boiled extracts, salt, honey and vitamin E are added, fermentation continues, and sterilization and filling are conducted. The provided moringa oleifera ferment has the effects of preventing bacteria, eliminating inflammation, promoting decomposition and digestion of eaten food so that the food can become substances easy to absorb, and promoting quick physical recovery.

Description

【Technical field】 [0001] The invention belongs to the technical field of traditional Chinese medicine, and in particular relates to a moringa enzyme and a preparation method thereof. 【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 stem, Moringa root, Moringa leaf, and Moringa seeds are rich in protein, amino acid, calcium, magnesium, phosphorus, copper, vitamins, fatty acids, etc., and contain "essential amino acids" that the human body cannot synthesize by itself, and the synthesis rate cannot catch up with the body's needs ". Especially Moringa leaves are very beneficial for lowering blood pressure, lowering blood fat, controlling blood sugar, supplementi...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 岳辉兵安政任刘金丽岳飞跃
Owner 广西森众科技有限公司
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