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Moringa enzyme preparation method

A Moringa enzyme and technology of Moringa, applied in the direction of food science, etc., can solve the problems of incomplete utilization of Moringa nutritional value, low raw material utilization efficiency, and low content of functional components, so as to improve the utilization rate of raw materials and shorten the fermentation period. Cycle, chelating effect

Inactive Publication Date: 2017-05-31
苏剑锋
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The object of the present invention is to provide a kind of preparation method of Moringa ferment, to solve the problem that the product produced by Moringa beverage processing technology in the prior art contains auxiliary materials such as food additives, and product functional component content is low, and raw material utilization efficiency is not high, spicy The nutritional value of wood cannot be fully utilized; and the technical problems of enzyme product functions and nutrition are relatively single, and the fermentation cycle is long

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  • Moringa enzyme preparation method

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Embodiment 1

[0038] figure 1 The flow chart of the preparation method of Moringa ferment is provided for the present invention.

[0039] like figure 1 Shown, the preparation method of a kind of Moringa ferment that present embodiment provides, comprises the following steps:

[0040] A kind of preparation method of Moringa ferment that present embodiment provides, comprises the following steps:

[0041] Step 1, raw material pretreatment:

[0042] Moringa treatment: choose fresh, non-rotten and mildew-free, high-quality Moringa, which includes Moringa leaves, Moringa seeds, Moringa bark, and Moringa roots; clean, select, and drain the above-mentioned Moringa. Cut the bark and Moringa root into 5cm strips or blocks for later use, and use the Moringa seeds directly;

[0043] Processing of fruit and vegetable raw materials: select seasonal fresh vegetables and fruits, wash, select, drain, and slice for later use.

[0044] Step 2, fermentation and decomposition:

[0045] Fresh moringa and fr...

Embodiment 2

[0069] The present embodiment provides a kind of preparation method of Moringa ferment, comprises the following steps:

[0070] Step 1: Combine fresh moringa and fruit and vegetable raw materials in a weight ratio of 1:1, add brown sugar as a nutrient, (moringa + fruit and vegetable): brown sugar weight ratio 1:0.8; then mix and inoculate Rhizopus and Trichoderma , Cellulomonas, carry out solid-state fermentation, filter after the fermentation is completed, and obtain the fermentation filtrate; Rhizopus, Trichoderma, and Cellulomonas can combine cellulose, hemicellulose, lignin, and Starch and pectin components are decomposed;

[0071] The fermentation time is 15-20 days, and the fermentation temperature is 25-30°C. After the fermentation is completed, low-speed separation is carried out to obtain the filtrate;

[0072] Step 2: After adding sugar to the fermented filtrate, mix and inoculate the yeast group, acetic acid bacteria group, and lactic acid bacteria for graded ferme...

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Abstract

The invention provides a moringa enzyme preparation method, and belongs to the field of agricultural product processing. The moringa enzyme preparation method comprises the following steps: S1, adding nutrient matters into raw materials, namely, fresh moringa and fruits and vegetables, mixing, inoculating a first group of microorganisms, performing solid fermentation, after fermentation is completed, and filtering so as to obtain fermented filtrate; S2, after the nutrient matters are added into the fermented filtrate, mixing, and inoculating a second group of microorganisms for graded fermentation, wherein the raw materials can be further fermented into multiple functional components through the second group of the microorganisms. Compared with the prior art, the moringa enzyme preparation method provided by the invention has a raw material decomposition procedure additionally, and components such as cellulose, hemicelluloses, lignin, starch and pectin in the raw materials are decomposed through the first group of the microorganisms, so that effective components in the raw materials can be sufficiently released, the raw material utilization rate can be increased, and absorption of functional components by human bodies can be promoted. Subsequently, the raw materials are fermented through the second group of the microorganisms, multiple functional components can be generated, and chelation of various effective components can be promoted.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a preparation method of moringa enzyme. Background technique [0002] Moringa (Moringa oleifera Lam) is a perennial tropical deciduous tree belonging to Moringaceae (Moringaceae). Moringa is native to the southern foot of the Himalayas in northern India. It is a fast-growing tree species in tropical and subtropical regions. It is rich in nutrition and comprehensive. Moringa leaves and tender fruits are commonly used woody vegetables in India and Southeast Asia. Moringa seeds are rich in oil. Edible, the seeds have the function of purifying water. my country has introduced the species from Myanmar in the early 20th century. Since the 1960s, it has been planted in Taiwan, Guangdong, Guangxi, Fujian, Yunnan and other places. In recent years, the cultivation of Moringa has developed to the provinces and regions south of the Yangtze River. Moringa leaves, see...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 苏剑锋肖勇生杨晓燕张良包珍
Owner 苏剑锋
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