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Moringa oleifera composite liquid preparation and preparation method

A compound liquid and Moringa technology, applied in the direction of food science, etc., can solve the problems of poor cost performance of mixed fruit and vegetable beverages, poor taste of mixed fruit and vegetable beverages, and unfavorable by the people, so as to achieve good homogeneity, reduce equipment load, Reduce the effect of layering

Inactive Publication Date: 2019-02-01
泉州医学高等专科学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Now the beverage situation on the market is dominated by single fruit juice drinks. Mixed fruit and vegetable drinks are often not liked by the people because of their bad taste. The ratio of ingredients will affect the efficacy of mixed fruits and vegetables. Bad ratios often make the cost performance of mixed fruit and vegetable drinks very low. As a new resource food, Moringa needs to find a new way for Moringa processing and consumption

Method used

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  • Moringa oleifera composite liquid preparation and preparation method
  • Moringa oleifera composite liquid preparation and preparation method
  • Moringa oleifera composite liquid preparation and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] A compound liquid preparation of Moringa oleifera, comprising the following raw materials in percentage by weight:

[0079] Moringa Leaf Juice, Blueberry Juice, Tomato Juice 40%

[0080] White sugar 12%

[0081] Citric acid 0.2%

[0082] Sodium Benzoate 0.4%

[0083] CMC-Na 0.07%

[0084] Xanthan Gum 0.08%

[0085] Sodium Alginate 0.03%

[0086] Deionized water balance;

[0087] Wherein the weight ratio of moringa leaf juice, blueberry juice and tomato juice is 20:15:25.

[0088] The preparation method is as follows:

[0089] S1. Preparation of Moringa leaf juice: choose Moringa leaves with bright green color, no withered yellow, and no pests and diseases, wash them with clear water, scald them in deionized water at 80°C for 15 seconds, and quickly freeze the Moringa leaves with liquid nitrogen. After the Moringa leaves are ground into powder, add deionized water for beating to obtain Moringa leaf pulp, and filter the Moringa leaf pulp to obtain Moringa leaf jui...

Embodiment 2

[0095] A compound liquid preparation of Moringa oleifera, comprising the following raw materials in percentage by weight:

[0096] Moringa Leaf Juice, Blueberry Juice, Tomato Juice Total 60%

[0097] White sugar 5%

[0098] Citric acid 0.3%

[0099] Sodium Benzoate 0.5%

[0100] CMC-Na 0.10%

[0101] Xanthan Gum 0.02%

[0102] Sodium Alginate 0.08%

[0103] water balance;

[0104] Wherein the weight ratio of moringa leaf juice, blueberry juice and tomato juice is 30:15:20.

[0105] The preparation method is as follows:

[0106] S1. Preparation of Moringa leaf juice: select Moringa leaves 10 to 20 days after germination with bright green color, no withered yellow, and no pests and diseases, wash them with clean water, and scald them in deionized water at 90°C for 10 seconds. Carry out quick-freezing with liquid nitrogen, grind the Moringa leaves after quick-frozen into powder, add deionized water to make a pulp to obtain Moringa leaf pulp, filter the Moringa leaf pulp t...

Embodiment 3

[0112] A compound liquid preparation of Moringa oleifera, comprising the following raw materials in percentage by weight:

[0113] Moringa Leaf Juice, Blueberry Juice, Tomato Juice Total 60%

[0114] White sugar 5%

[0115] Citric acid 0.1%

[0116] Sodium Benzoate 0.5%

[0117] CMC-Na 0.04%

[0118] Xanthan Gum 0.02%

[0119] Sodium Alginate 0.08%

[0120] Deionized water balance;

[0121] Wherein the weight ratio of moringa leaf juice, blueberry juice and tomato juice is 32:18:20.

[0122] The preparation method is as follows:

[0123] S1. Preparation of Moringa leaf juice: choose Moringa leaves 10 to 20 days after germination with bright green color, no withered yellow, and no pests and diseases, and select Moringa flowers without pests and diseases, white or slightly yellowing, and the Moringa leaves Wash together with clear water, scald in 90°C deionized water for 20s, carry out liquid nitrogen quick-freezing to Moringa leaves, grind the quick-frozen Moringa leave...

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Abstract

The invention discloses a moringa oleifera composite liquid preparation and a preparation method. The moringa oleifera composite preparation comprises the following raw materials in percentage by weight: 40-80% of moringa oleifera leaf juice, blueberry juice and tomato juice in total, 5-12% of white granulated sugar, 0.1-0.3% of citric acid, 0.2-0.5% of sodium benzoate, 0.04-0.10% of CMC-Na, 0.02-0.08% of xanthan gum, 0.03-0.08% of sodium alginate and the balance of water. The preparation method comprises the following steps of preparing blueberry juice, preparing tomato juice, preparing moringa oleifera leaf juice, and preparing the moringa oleifera composite liquid preparation. The moringa oleifera composite liquid preparation disclosed by the invention has favorable health-care functions and conforms to a FAO / WHO amino acid pattern, the taste of the moringa oleifera composite liquid preparation can be loved by broad masses, eyes are protected, nutrition absorption is improved, and the moringa oleifera composite liquid preparation does not have any side effects, and is high in economic benefits and low in cost.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a compound liquid preparation of Moringa oleifera and a preparation method thereof. Background technique [0002] Moringa is a high-calcium plant product. The calcium content is more than 4 times that of milk. In addition, it also contains high potassium, iron, zinc and other trace elements, and contains protein and amino acids similar to soybeans. A functional food containing complete nutrients, a person only needs to eat about 5 grams per day to supply the nutritional needs of the human body for a day. Moringa leaf powder is rich in nutrition and comprehensive, vitamin E is 70 times and 40 times that of spirulina and soybean powder respectively. The vitamin C contained in 100 grams of Moringa leaves is 7 times that of citrus, iron is 3 times that of spinach, vitamin A is 4 times that of carrots, calcium is 4 times that of milk, potassium is 3 times that of bananas, and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/02
CPCA23L2/02A23L33/00
Inventor 张文州林水森黄阿环胡晓鑫陈琳琳林阳君
Owner 泉州医学高等专科学校
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