Moringa seed tempeh manufacturing method

A production method and technology of Moringa seeds, which are applied in the field of food processing and can solve problems such as increased consumption

Active Publication Date: 2017-01-04
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, Moringa seeds have a slight astringent and spicy taste when eaten, and it is difficult to accept...

Method used

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  • Moringa seed tempeh manufacturing method

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Embodiment 1

[0016] A kind of preparation method of Moringa seed tempeh, comprises the following steps: take 100kg Moringa seed, select by sieving, remove impurity and chip, soak 15 hours with 200kg water, make Moringa seed fully absorb water and swell, then knead in water Peel off the skin and break the petals, drain the water, put it in a polypropylene box, add the suspension of Rhizopus oligosporus, shake it well to make the inoculation even, and then ferment for 72 hours at a temperature of 30°C and a humidity higher than 85%. The preparation method of described Rhizopus oligosporus suspension comprises the following steps: dissolving Rhizopus oligosporus spore powder in normal saline or purified water, containing 100 spores to every milliliter of normal saline or purified water; Rhizopus oligospore suspension The addition amount of adding 1ml carries out according to every 100g Moringa seed adds 1ml Rhizopus oligosporus suspension. In order to improve the shelf life, cryopreservation ...

Embodiment 2

[0019] A kind of preparation method of Moringa seed tempeh, comprises the following steps: take 100kg Moringa seed, select by sieving, remove impurity and chip, soak 12~24 hours with 150kg water, make Moringa seed fully absorb water and swell, then in Knead in water, peel off the skin and break the petals, drain the water, put it in a polypropylene box, add the suspension of Rhizopus oligosporus, shake it well to make the inoculation even, and then ferment at a temperature of 28-30°C and a humidity higher than 85%. 48-72 hours. The preparation method of the described Rhizopus oligosporus suspension comprises the following steps: dissolving the spore powder of Rhizopus oligosporus species in normal saline or purified water to contain 80 to 120 spores per milliliter of normal saline or purified water; The addition amount of the suspension is carried out according to adding 0.5-1.5ml of Rhizopus oligosporus suspension per 100g of Moringa oleifera seeds. In order to improve the s...

Embodiment 3

[0022] A kind of preparation method of Moringa seed tempeh, comprises the following steps: take 100kg Moringa seed, select by sieving, remove impurity and chip, soak 12~24 hours with 300kg water, make Moringa seed fully absorb water and expand, then in Knead in water, peel off the skin and break the petals, drain the water, put it in a polypropylene box, add the suspension of Rhizopus oligosporus, shake it well to make the inoculation even, and then ferment at a temperature of 28-30°C and a humidity higher than 85%. 48-72 hours. The preparation method of the described Rhizopus oligosporus suspension comprises the following steps: dissolving the spore powder of Rhizopus oligosporus species in normal saline or purified water to contain 80 to 120 spores per milliliter of normal saline or purified water; The addition amount of the suspension is carried out according to adding 0.5-1.5ml of Rhizopus oligosporus suspension per 100g of Moringa oleifera seeds. In order to improve the ...

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Abstract

The invention discloses a moringa seed tempeh manufacturing method. The moringa seed tempeh manufacturing method includes steps of soaking moringa seeds; adding rhizopus oligosporus suspension into the moringa seeds and fermenting the moringa seeds. The moringa seed tempeh manufacturing method has the advantages that taste of the moringa seeds can be improved, accordingly, the moringa seeds are free of bitterness, astringency and pungency, and the contents of beneficial components in the moringa seeds can be increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of Moringa seed tempeh. Background technique [0002] Moringa is a plant resource with extremely rich nutrition and magical functions. Its roots, stems, leaves, flowers, seeds, branches and bark all have important development and utilization values. Among them, Moringa oleifera seeds are rich in nutrients, and the total sugar content is 6.9%-9.5%, the protein content is 36.2%-38.7%, the fat content is 33.8%-38.2%, the potassium content is 515.3-617.6mg / 100g, the calcium content It is 95.0~135.3mg / 100g, and the iron content is 2.9~3.5mg / 100g. However, Moringa seeds have a slight astringent and spicy taste when eaten, and it is difficult to accept an increase in consumption. Therefore, it is necessary to develop a suitable product form to improve the taste. Contents of the invention [0003] In order to overcome the defects of the prior art, the obj...

Claims

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Application Information

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IPC IPC(8): A23L25/00
Inventor 宋爽田洋朱艳丽杨萌谭明路张芮娇胡欢陈兆仙罗泽峰李永强黄启超和劲松彭磊杨洋盛军郝淑美
Owner YUNNAN AGRICULTURAL UNIVERSITY
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