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Compound moringa tea

A compound moringa tea and a technology for moringa tea, applied in the field of moringa tea, can solve the problem of not providing any related issues, and achieve the effects of low cost, eliminating hidden dangers of causing diarrhea, and reducing the content of conjugated anthraquinones

Pending Publication Date: 2020-03-31
广州新华学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing Moringa tea development is mainly aimed at the development of health-care functional foods such as its intervention in chronic diseases, rehabilitation of strong physiques, etc. CN106070789A discloses a Moringa black bean granule food that intervenes in chronic diseases, rehabilitation of strong physiques, including Moringa oleifera tea , or powder 4g separately, black beans 30g, 1 piece of ginger, 1 piece of garlic, 0.2g of green tea powder, 0.2g of fragrant star anise powder, 0.2g of cinnamon powder, etc. The content of total flavonoids, while reducing the content of conjugated anthraquinones with a risk of diarrhea, did not provide any relevant technical implications

Method used

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  • Compound moringa tea
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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0050] Preparation of color developer: Take 0.5000g of magnesium acetate in a 100mL volumetric flask, dissolve it with methanol solution, and set the volume to the mark to make a 0.5% magnesium acetate methanol solution for later use.

[0051] Drawing of dihydroxyanthraquinone standard curve: Precisely pipette 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7mL of 1,8-dihydroxyanthraquinone reference solution respectively into a 10mL volumetric flask, evaporate to dryness in a water bath, Add 0.5% magnesium acetate methanol solution to make up to the scale, shake well, measure the absorbance (A) at a wavelength of 510nm, take the absorbance (A) as the ordinate, and the concentration (C) as the abscissa, the standard curve is y=64.75 x+0.004(r=0.9991), the result is as follows figure 2 shown.

[0052] Determination of total anthraquinone content

[0053] Preparation of sample solution: Take 10.00 g of Moringa oleifera tea (dried in vacuum at 70°C to constant weight) obtained by each proc...

Embodiment 1

[0060] A compound moringa tea comprises the following components in parts by mass: 10 parts of moringa tea, 1 part of cinnamon and 6 parts of black tea.

[0061] The preparation method of Moringa tea comprises the steps:

[0062] S1. Wash and dry fresh Moringa oleifera leaves, separate the leaves from the veins, leaving only a single leaf, put it in a container with a lid, cover it and steam for 3.5 minutes;

[0063] S2. Take out the leaves of Moringa oleifera in S1 and knead them until the leaves are curled and shrunk, and when a small amount of liquid flows out, break them up;

[0064] S3. Stir-fry the scattered Moringa oleifera leaves, put them in a frying pan at about 100°C and stir-fry them quickly by hand for 10 minutes, avoiding the burnt smell caused by excessive temperature, and stir-fry until the hands are not sticky;

[0065] S4. After roasting, it can be transferred to a drying box for roasting tea. The temperature of the roasted tea is 70°C, and the time of roast...

Embodiment 2

[0067] A compound moringa tea comprises the following components in parts by mass: 12 parts of moringa tea, 1.5 parts of cinnamon and 6 parts of black tea.

[0068] The preparation method of Moringa oleifera tea is as embodiment 1.

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Abstract

The invention discloses compound moringa tea. The compound moringa tea comprises the following components in parts by mass: 8-12 parts of moringa tea, 1-1.5 parts of cinnamon and 3-6 parts of black tea. According to the compound moringa tea disclosed by the invention, the components of the moringa tea and the cinnamon have a synergistic compatibility effect; on one hand, the content of total flavonoids in the compound moringa tea can be increased; on the other hand, the content of combined anthraquinone in the moringa tea can be reduced; the diarrhea hidden danger of the compound moringa tea is eliminated; wherein the moringa tea is prepared by adopting a steaming fixation method; combined anthraquinone in the moringa leaves is hydrolyzed through water vapor; the anthraquinone is convertedinto free anthraquinone without causing a leakage effect; the problems that the content of combined anthraquinone in the moringa tea is high, and the risk of drinking diarrhea exists are well solved,the content of the combined anthraquinone in the moringa tea can be reduced to 0.0005336%, the content of flavone is 1.86%, the flavone components do not lose too much, and the low combined anthraquinone level can be kept.

Description

technical field [0001] The invention relates to the technical field of Moringa oleifera tea, in particular to a compound Moringa oleifera tea. Background technique [0002] Moringa, also known as Drumstick tree, is a perennial deciduous tree in the tropics. It is native to northern India. There are about 14 species in the world. Now it is also widely planted in my country. In the 1960s Since then, it has been planted in Taiwan, Guangdong, Guangxi, Fujian, Yunnan and other places in China. The active ingredients in Moringa are high in flavonoids and polysaccharides, and they have the functions of scavenging free radicals in the human body, anti-oxidation, lowering blood sugar and blood pressure, anti-fungal and anti-inflammatory, etc. Therefore, it is important to conduct in-depth research on Moringa. It is very necessary that the research on Moringa in our country is relatively more than that in foreign countries. Moringa is also planted in a large area in my country. In th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/34
CPCA23F3/14A23F3/34
Inventor 姚小丽张素中曹颖男徐娟娟王有娣付裕张善添陈彦嘉郭晓玲黄琼慧曾超盈叶菲菲陈盛龙陈佳滢毛嘉莹陈钰颖徐佳如许智丽薛日颖
Owner 广州新华学院
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