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Moringa spp. sauce and preparation method thereof

A Moringa sauce, Moringa technology, applied in food science, food preservation, acid-containing food ingredients, etc., can solve the problems of difficult preservation, diarrhea, unpleasantness, etc., and achieve the effect of increasing added value

Inactive Publication Date: 2017-12-08
SANYA NANFAN SCI TECH INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The leaves of Moringa oleifera have a high yield, but the utilization rate is low because the leaves are small and harvesting is labor-intensive. Most of them are young shoots when they are eaten fresh; the leaves of Moringa oleifera are not easy to preserve after harvesting, and they will wilt in a few hours at room temperature and affect consumption; in addition Although Moringa is rich in nutritional value, has various health care functions, and is safe to eat, eating unfried (cooked) Moringa or eating too much will have an unpleasant "spicy" taste, and it is easy to produce short-term diarrhea

Method used

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  • Moringa spp. sauce and preparation method thereof
  • Moringa spp. sauce and preparation method thereof
  • Moringa spp. sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] 1. Raw material pretreatment

[0053] Fermentation of Moringa leaves: Select fresh Moringa leaves (including twigs) that are free from diseases and insect pests and mildew, wash and drain. Add 14 parts of salt to 350 parts of fresh Moringa leaves, knead them with a kneader until the juice is fully leached, pile up the salt for 3 hours, cut them into granules with a cutter, pass through a stainless steel filter with a pore size of 1 cm; Moringa leaves are spread out and placed on a bamboo sieve with a thickness of 1 cm, fermented in a ventilated and dry place, and the temperature is kept at 23-28 ° C. After 7 days, 110 parts of Moringa dried vegetables are obtained, with a water content of 20%;

[0054] Pepper: Remove the stalks of fresh peppers, wash them, and chop them into 0.5cm granules for later use;

[0055] Ginger: Peel and clean the fresh ginger, cut it into fine pieces and set aside;

[0056] Garlic: Peel and clean the fresh ginger, cut it into pieces and set ...

Embodiment 2

[0067] 1. Raw material pretreatment

[0068] Fermentation of Moringa leaves: Select fresh Moringa leaves (including twigs) that are free from diseases and insect pests and mildew, wash and drain. Add 25 parts of salt to 500 parts of fresh Moringa leaves, knead them with a kneader until the juice is fully leached, pile up the salt for 3 hours, cut them into granules with a cutter, pass through a stainless steel filter with a pore size of 1 cm; Moringa leaves are spread out and placed on a bamboo sieve with a thickness of 1 cm, fermented in a ventilated and dry place, and the temperature is kept at 23-28°C. After 12 days, 160 parts of Moringa dried vegetables are obtained, with a water content of 15%;

[0069] Pepper: Remove the stalks of fresh peppers, wash them, and chop them into 0.5cm granules for later use;

[0070] Ginger: Peel and clean the fresh ginger, cut it into fine pieces and set aside;

[0071] Garlic: Peel and clean the fresh ginger, cut it into pieces and set a...

Embodiment 3

[0082] 1. Raw material pretreatment

[0083] Fermentation of Moringa leaves: Select fresh Moringa leaves (including twigs) that are free from diseases and insect pests and mildew, wash and drain. Add 10 parts of salt to 500 parts of fresh Moringa leaves, crush them with a kneader until the juice is fully leached, pile up the salt for 3 hours, cut them into granules with a cutter, pass through a stainless steel filter with a pore size of 1 cm; Moringa leaves are spread out and placed on a bamboo sieve with a thickness of 1 cm, fermented in a ventilated and dry place, and the temperature is kept at 23-28°C. After 12 days, 160 parts of Moringa dried vegetables are obtained, with a water content of 15%;

[0084] Pepper: Remove the stalks of fresh peppers, wash them, and chop them into 0.5cm granules for later use;

[0085] Ginger: Peel and clean the fresh ginger, cut it into fine pieces and set aside;

[0086] Garlic: Peel and clean the fresh ginger, cut it into pieces and set a...

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Abstract

The invention relates to the field of food, in particular to a moringa spp. sauce and a preparation method thereof. The moringa spp. sauce is prepared from moringa spp., pepper, ginger, green onion, oil, salt, monosodium glutamate, an acidic flavouring agent and a preservative. Aiming at the taste of moringa spp. fresh leaves and the problem of high diarrhea probability, a special process is adopted, so that the product taste is good, the consumption is not limited, and the product added value is improved. Aiming at solving the problem that the moringa spp. fresh leaves cannot be preserved easily, the product can be preserved for a long time without deterioration.

Description

technical field [0001] The invention relates to the field of food, in particular to moringa sauce and a preparation method thereof. Background technique [0002] Moringa (Moringa spp.), also known as drumstick tree and odd tree, belongs to the Moringaceae Moringa family and is a perennial tropical plant. It is native to India and Africa in arid and semi-arid regions. It is a multi-purpose fast-growing tree species. Moringa is a tropical plant with rich nutrition and unique economic value. The young shoots and fresh fruit pods are nutritious and delicious vegetables. The root and bark are traditional medical raw materials. Moringa seed oil is a kind of High-grade vegetable oil comparable to olive oil, regular consumption is beneficial to human health, and is very popular in the international market. In addition, the seeds contain active coagulation components, which have special water purification functions. Moringa leaf dry powder is rich in crude protein, potassium, calciu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/00
CPCA23L3/00A23L27/60A23V2002/00A23V2250/032A23V2250/044A23V2250/02A23V2250/022
Inventor 李宏杨钟祥涛陈冠铭刘扬任红杨志娟田野
Owner SANYA NANFAN SCI TECH INST
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