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Instant moringa oleifera leaf dish and preparation method thereof

A technology of Moringa leaves and strains, applied in the field of food processing, to achieve the effects of preventing diarrhea, improving utilization, and strong acid production capacity

Inactive Publication Date: 2019-11-12
海南木辣达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After retrieval and research, no method has been found that can effectively remove the astringent and spicy taste and effectively avoid diarrhea in the processing of Moringa oleifera leaves

Method used

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  • Instant moringa oleifera leaf dish and preparation method thereof
  • Instant moringa oleifera leaf dish and preparation method thereof
  • Instant moringa oleifera leaf dish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of instant Moringa leafy vegetable comprises the following steps:

[0024] S1, selection of raw materials: choose Moringa leaves without rot, no pesticide pollution, and good color, wherein Moringa leaves are fresh young leaves;

[0025] S2. Cleaning the leaves of Moringa oleifera: vacuum vibration to remove dust particles on the surface, wash the leaves of Moringa oleifera with clear water once to remove impurities, and drain the water;

[0026] S3, low-temperature blanching: put the drained Moringa oleifera leaves into hot water at 65° C. for 1 min to protect the color, and drain the water;

[0027] S4. Continuous semi-fermentation: Spray the acclimatized strain A on Moringa leaves, the volume ratio of Moringa leaves to strain A is 3:0.5, leave Moringa leaves closed for 10 hours for fermentation, and the fermentation temperature is 28 ℃; Spray the seed liquid B on the leaves of Moringa oleifera, the volume ratio of the leaves of Moringa oleifer...

Embodiment 2

[0033] The preparation method of instant Moringa leafy vegetable comprises the following steps:

[0034] S1, selection of raw materials: choose Moringa leaves without rot, no pesticide pollution, and good color, wherein Moringa leaves are fresh old leaves;

[0035] S2, cleaning Moringa leaves: vacuum vibration to remove dust particles on the surface, washing Moringa leaves with clear water 3 times, removing impurities, and draining the water;

[0036] S3, low-temperature blanching: put the drained Moringa oleifera leaves into hot water at 70°C for 3 minutes to protect the color, and drain the water;

[0037] S4, continuous semi-fermentation: Spray the acclimatized strain A on Moringa leaves, the volume ratio of Moringa leaves to strain A is 8:1.3, leave the Moringa leaves airtight and stand for fermentation for 15 hours, and the fermentation temperature is 32 ℃; Spray the seed liquid B on the leaves of Moringa oleifera, the volume ratio of the leaves of Moringa oleifera and t...

Embodiment 3

[0043] The preparation method of instant Moringa leafy vegetable comprises the following steps:

[0044] S1, selection of raw materials: choose Moringa leaves without rot, no pesticide pollution, and good color, wherein Moringa leaves are fresh Moringa leaves or dried Moringa leaves;

[0045] S2. Cleaning the Moringa leaves: vacuum vibration to remove dust particles on the surface, washing the Moringa leaves with clear water twice to remove impurities and drain the water;

[0046] S3, low-temperature blanching: put the drained Moringa oleifera leaves into hot water at 68°C for 2 minutes to protect the color, and drain the water;

[0047] S4, continuous semi-fermentation: Spray the acclimatized strain A on Moringa leaves, the volume ratio of Moringa leaves to strain A is 5:1, leave Moringa leaves closed for fermentation for 12 hours, and the fermentation temperature is 30 ℃; Spray the seed liquid B on the leaves of Moringa oleifera, the volume ratio of the leaves of Moringa ol...

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Abstract

The present invention provides an instant moringa oleifera leaf dish and a preparation method thereof. A new resource food of moringa oleifera leaves is used as a main raw material, rapid low-temperature blanching and color protection are conducted, composite probiotic spray-type continuous semi-fermentation is conducted, and the fermented moringa oleifera leaves are subjected to microwave drying,low temperature oil treatment and seasoning. The preparation method is controllable in operation process parameters and low in temperature, and can relatively better avoid damages of nutrients of moringa oleifera. The preparation method creatively removes astringency and spicy feeling of the moringa oleifera leaves, removes substances causing diarrhea in the moringa oleifera leaves, also retainsthe nutrients of the moringa oleifera, improves freshness and fragrance of the moringa oleifera leaves, also increases mouthfeel and toughness, and enables the moringa oleifera leaves to be healthierto eat by the methods of symbiosis of the semi-fermentation of the composite probiotics and the low temperature oil treatment. The preparation method can prepared the moringa oleifera leaves of different maturity into the material with fresh and fragrant mouthfeel, health and nutrition, can be used for manufacturing the moringa oleifera leaf dish with various tastes and greatly improves a utilization rate of the moringa oleifera leaves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant Moringa leafy vegetable and a preparation method thereof. Background technique [0002] Moringa, also known as drumstick tree and miracle tree, belongs to the Moringa family, native to northern India, and is a perennial tropical plant. Moringa is a high-protein, high-fiber, low-fat plant rich in 46 kinds of antioxidants, vitamin A, vitamin B, vitamin C, vitamin E, calcium, magnesium, phosphorus, potassium, sodium, zinc, iron and other trace amounts elements and 11 essential amino acids. As a natural and healthy plant, Moringa stands out for its amazing nutritional value and medicinal value. Moringa leaves were included in the list of new resource foods by my country in 2012. In July 2015, the National Certification and Accreditation Administration issued the "Supplementary Catalog of Organic Food Certification (3)", and Moringa was certified as an organic pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23L33/135A23L33/14A23L5/20A23L5/10
CPCA23L19/03A23L33/10A23L33/135A23L33/14A23L5/28A23L5/21A23L5/27A23L5/11A23V2002/00
Inventor 燕贞张德旺徐菁昱
Owner 海南木辣达生物科技有限公司