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Preparation method of moringa oleifera fermentation liquid

A technology of fermentation liquid and moringa enzymolysis liquid, applied in the field of food processing, can solve the problems of rough taste and single function, and achieve the effects of fine taste, high protein content and stable system

Inactive Publication Date: 2017-01-04
安徽爱有澄生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the physical and chemical indicators of the moringa milk drink prepared by this method meet the national standards, it still has the sour taste of moringa, the taste is relatively rough, and the function is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Preparation of Moringa oleifera enzymolysis solution: Moringa oleifera leaves were crushed to 100 mesh to obtain moringa oleifera leaf powder, 10 parts of moringa oleifera leaf powder was added, 10 parts of water was added, stirred and heated to 30°C for 5 minutes, and then 0.01 part of moringa oleifera was added Glue enzyme and 0.02 parts of protease, continue to stir and keep warm for 6 hours, raise the temperature to 85 ° C for 10 minutes, filter the filtrate at 200 mesh to prepare Moringa enzymatic hydrolyzate, and refrigerate for future use;

[0020] (2) Prepare fresh pumpkin pulp: take fresh pumpkin, peel it, add water twice the mass of the pumpkin, beat to prepare pumpkin pulp, and refrigerate for later use;

[0021] (3) Fermentation: Take 10 parts of Moringa oleifera enzyme hydrolyzate prepared in step (1), add 0.5 parts of pumpkin pulp in step (2), and then add 1.1 parts of concentrated whey protein powder with a protein content of 35%. After autoclaving, i...

Embodiment 2

[0025] (1) Preparation of moringa enzymolysis solution: Moringa leaves were crushed to 100 mesh to obtain moringa leaf powder, 10 parts of moringa leaf powder was added to 100 parts of water, stirred and heated to 50°C for 5 minutes, and then 0.05 parts of fruit Glue enzyme and 0.1 part of protease, continue to stir and keep warm for 2 hours, heat up to 85°C and maintain for 10 minutes, filter the filtrate at 200 mesh to prepare Moringa oleifera enzymatic hydrolyzate, and refrigerate for later use;

[0026] (2) Prepare fresh pumpkin pulp: take fresh pumpkin, peel it, add water twice the mass of the pumpkin, beat to prepare pumpkin pulp, and refrigerate for later use;

[0027] (3) Fermentation: Take 10 parts of Moringa oleifera hydrolyzate prepared in step (1), add 1 part of pumpkin pulp in step (2), and then add 1.5 parts of concentrated whey protein powder with a protein content of 30%. After autoclaving, insert Kluyveromyces marx and Lactobacillus bulgaricus, and ferment at ...

Embodiment 3

[0031] (1) Preparation of Moringa oleifera enzymolysis solution: Moringa oleifera leaves were crushed to 100 mesh to obtain moringa oleifera leaf powder, 10 parts of moringa oleifera leaf powder was added, 80 parts of water were added, stirred and heated to 40°C for 5 minutes, and then 0.03 parts of moringa oleifera was added Glue enzyme and 0.04 parts of protease, continue to stir and keep warm for 4 hours, raise the temperature to 85 ° C for 10 minutes, filter the filtrate at 200 mesh to prepare Moringa oleifera enzymatic hydrolyzate, and refrigerate for future use;

[0032] (2) Prepare fresh pumpkin pulp: take fresh pumpkin, peel it, add water twice the mass of the pumpkin, beat to prepare pumpkin pulp, and refrigerate for later use;

[0033] (3) Fermentation: Take 10 parts of Moringa oleifera hydrolyzate prepared in step (1), add 0.8 parts of pumpkin pulp in step (2), and then add 1.3 parts of concentrated whey protein powder with a protein content of 40%. After autoclavin...

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Abstract

The invention discloses a preparation method of a moringa oleifera fermentation liquid. The preparation method comprises steps as follows: preparation of moringa oleifera enzymatic hydrolysate, preparation of fresh pumpkin pulp, fermentation and preparation of the moringa oleifera fermentation liquid. The provided preparation method is used for preparing the clear moringa oleifera fermentation liquid, the stale and the fishy flavor of a conventional moringa oleifera fermentation liquid are changed, and the moringa oleifera fermentation liquid has pleasing yogurt flavor, tastes fine and is suitable for various beverages such as near water, flavored water, carbonic acid, tea and the like; although the fermentation liquid is clear, the fermentation liquid has unique advantages of high protein and high gamma-aminobutyric acid content, the content of protein reaches 0.7wt% or above, and the content of gamma-aminobutyric acid reaches 10 g / L or above. The prepared moringa oleifera fermentation liquid has high protein content and a stable system and can avoid the condition of instable system suck as precipitation within 1.5 years when used for carbonated beverages with Brix being 8%-14%.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of Moringa oleifera fermentation liquid. Background technique [0002] Moringa (drumstick tree) is a perennial plant of the Moringa family Moringa, a fast-growing species native to the southern foothills of the Himalayas in northern India. The roots, stems, leaves, flowers, seeds, branches and bark of Moringa are rich in nutrients and medicinal ingredients. They are high in protein, high in calcium, high in potassium, high in magnesium, high in fiber, high in vitamins, low in fat, and low in Cholesterol is a high-quality health food raw material that can increase physical strength, lose weight and keep fit, lower blood pressure, control diabetes, overcome insomnia, treat anemia, and inhibit germs. my country's current development and utilization of Moringa is still in its infancy. [0003] Fermentation is a food processing method gradually accepted by consumers...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 褚晓晨
Owner 安徽爱有澄生物科技有限公司
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