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A kind of Moringa brown sugar and preparation method thereof

A technology of brown sugar and moringa, applied in biochemical equipment and methods, microorganism-based methods, fixed on or in inorganic carriers, etc., can solve problems such as safety risks, achieve high load rate, rich health care functions, and economical The effect of production costs

Active Publication Date: 2020-07-03
广东省科学院生物与医学工程研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Moringa oleifera leaves contain a certain amount of pyrrolidine alkaloids, and excessive use may have certain safety risks. Therefore, for functional foods, it is necessary to reduce the content of pyrrolidine alkaloids

Method used

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  • A kind of Moringa brown sugar and preparation method thereof
  • A kind of Moringa brown sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of Moringa brown sugar, comprising the steps of:

[0043] (1) Dry fresh Moringa leaves in the air, crush them to 40 mesh, adjust the water content to 80%, and adjust the pH to 7; Composite microbial fermentation inoculum, the final total number of live bacteria per gram of Moringa oleifera leaves is 10 8 CFU is inoculated onto the leaves of Moringa oleifera oleifera, and the fermentation temperature is controlled at 30-37°C, and fermented for 6 days to remove pyrrolidine alkaloids. After the fermentation is completed, sterilize, dry to a water content of ≤5%, and crush to 400 meshes to obtain spicy oleifera. Konoha powder;

[0044] Using high performance liquid chromatography to measure pyrrolidine alkaloids, compared with the situation of unfermented treatment, the degradation rate of pyrrolidine alkaloids in Moringa oleifera leaf essence powder was 78.6%;

[0045] (2) Pulverize the bagasse, and add the mixed acid according to the mass volume ratio...

Embodiment 2

[0051] A kind of preparation method of the Moringa brown sugar of low GI value, comprises the steps:

[0052] (1) Dry fresh Moringa leaves in the air, crush them to 50 mesh, adjust the water content to 70%, and adjust the pH to 7.5; Arthrobacter sphaericus, Bacillus licheniformis, and Corynebacterium are configured according to the number of viable bacteria at 2:1:3 Composite microbial fermentation inoculum, the final total number of live bacteria per gram of Moringa oleifera leaves is 10 8 CFU is inoculated onto the leaves of Moringa oleifera oleifera, and the fermentation temperature is controlled at 30-37°C, and fermented for 6 days to remove pyrrolidine alkaloids; after fermentation, sterilize, dry to a water content of ≤5%, and crush to 400 meshes to obtain spicy Konoha powder;

[0053] Using high performance liquid chromatography to measure pyrrolidine alkaloids, compared with the situation of unfermented treatment, the degradation rate of pyrrolidine alkaloids in the o...

Embodiment 3

[0060] A preparation method of Moringa brown sugar, comprising the steps of:

[0061] (1) Dry fresh Moringa leaves in the air, crush them to 30 meshes, adjust the water content to 75%, and adjust the pH to 7; Composite microbial fermentation inoculum, the final total number of live bacteria per gram of Moringa oleifera leaves is 10 8 CFU is inoculated onto the leaves of Moringa oleifera oleifera, and the fermentation temperature is controlled at 30-37°C, and fermented for 6 days to remove pyrrolidine alkaloids. After the fermentation is completed, sterilize, dry to a water content of ≤5%, and crush to 400 meshes to obtain spicy oleifera. Konoha powder;

[0062] Using high performance liquid chromatography to measure pyrrolidine alkaloids, compared with the situation of unfermented treatment, the degradation rate of pyrrolidine alkaloids in the obtained Moringa oleifera leaf essence powder was 75.4%;

[0063] (2) Use untreated bagasse charcoal with a particle size of 0.65 mm ...

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Abstract

The invention discloses moringa oleifera brown sugar and a preparation method thereof. A composite microbial fermentation method is used for removing pyrrolidine alkaloid for preparing moringa oleifera leaf fine powder; sucrose isomerase and glucose isomerase are immobilized on bagasse carbon according to a certain proportion to form bagasse carbon immobilized enzymes; the cane juice is converted through the immobilized enzymes; finally, the converted sugar liquid is mixed with the moringa oleifera leaf fine powder; concentration and processing are performed to obtain low-GI moringa oleifera brown sugar. The moringa oleifera brown sugar has high fructose and isomalt ulose contents; the product GI value is low; the defects of high cane sugar content, too sweet and too greasy taste and the like of the conventional brown sugar are overcome; the natural health care ingredients of the moringa oleiferas are also contained; the moringa oleifera brown sugar is particularly suitable for subhealthy people groups and people groups with diabetes.

Description

technical field [0001] The invention relates to the field of sugar production, more specifically, to a Moringa brown sugar and a preparation method thereof. Background technique [0002] Moringa is a perennial tropical deciduous tree with rich and comprehensive nutrition. A large number of studies have also shown that Moringa has good functional activity, which has attracted widespread attention all over the world. The Ministry of Health of my country also approved Moringa leaf as a new resource food in 2012. The flavonoids, polyphenols and other substances contained in the leaves of Moringa oleifera make it have good antioxidant activity; its functions of lowering blood sugar, blood fat, and blood pressure are related to the glycosides and sitosterol it contains; in addition, the Substances such as alkaloids, glucosinolates, and polyphenols make it anti-inflammatory, anti-cancer, and anti-bacteria. However, Moringa oleifera leaves contain a certain amount of pyrrolidine a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12P19/24C12P19/12C12P19/02C12N11/14C12R1/10C12R1/15C12R1/06
CPCC12N9/90C12N9/92C12N11/14C12P19/02C12P19/12C12P19/24C12P39/00C12Y503/01018C12Y504/99011
Inventor 梁磊王庆福黄清铧胡彪张伟伟
Owner 广东省科学院生物与医学工程研究所