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Preparing technology for moringa oleifera and kaempferia galangal vinegar

A preparation process and Moringa technology are applied in the field of preparation technology of Moringa oleifera vinegar, can solve problems such as low utilization efficiency, and achieve the effects of improving utilization efficiency, improving taste and flavor, and enhancing human immune function.

Inactive Publication Date: 2016-06-01
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problem that the utilization efficiency of moringa is not high in the processing process at present, provides a kind of preparation technology of moringa moringa vinegar, makes full use of the nutrient composition in the raw material, improves the economic value of moringa leaf, moringa and Nutritional value, has the functions of warming the middle and dispelling cold, appetizing and eliminating food, reducing swelling and pain, lowering blood sugar, enhancing human immune function, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation technology of Moringa sand ginger vinegar, is characterized in that, described preparation technology adopts the following steps:

[0021] a. Moringa leaf pretreatment: take fresh Moringa leaves, remove impurities, clean them with running water, use steam at 124°C to de-enzyme the Moringa leaves for 8 seconds, grind the Moringa leaves with a refiner after steam de-enzyming, and then Put it into a colloid mill, grind it into Moringa leaf mince, add 0.08kg of cellulase, 0.03kg of pectinase, and 0.2kg of vitamin C to 10kg of Moringa leaf mince, and combine hydrolysis for 60 minutes at 45°C to produce Moringa leaf puree;

[0022] b. Sand ginger pretreatment: take fresh, non-rotten sand ginger, wash it, steam it in a cooking equipment, and grind it with a refiner after cooling to make sand ginger mud;

[0023] c. Mixing: take Moringa leaf mud 5kg, sand ginger mud 3kg, chaff 2.5kg, yam powder 2kg, black corn flour 2kg, bran 1kg, stir well and make a mix...

Embodiment 2

[0032] A kind of preparation technology of Moringa sand ginger vinegar, is characterized in that, described preparation technology adopts the following steps:

[0033] a. Moringa leaf pretreatment: select mature Moringa leaves, sand ginger, mulberry leaves, thorn buds, houttuynia cordata, and grass roots, clean them and cut them into 2mm fragments to make Moringa leaf segments, sand Ginger section, mulberry leaf section, thorn bud section, Houttuynia cordata section, and Chine root section, take 10kg of Moringa leaves, 5kg of ginger section, 2kg of mulberry leaf section, 2kg of thorn bud section, 1kg of Houttuynia cordata section, and 1kg of Chine root section The segments are mixed evenly to obtain the raw material segments, which are set aside;

[0034] b. Soaking: put 10kg of raw material into 24kg of white vinegar with a total acidity of 32% and soak for 18 days, obtain soaked vinegar and raw material slag through filtration, and drain the raw material slag for subsequent ...

Embodiment 3

[0044] A kind of preparation technology of Moringa sand ginger vinegar, is characterized in that, described preparation technology adopts the following steps:

[0045]a. Pretreatment of Moringa leaves: Select mature Moringa leaves, sand ginger, emperor vegetables, pagoda vegetables, okra, galangal, and toon buds, clean them and cut them into 3mm fragments to make Moringa leaf segments, Sand ginger section, emperor vegetable section, pagoda vegetable section, okra section, galangal section, Chinese toon bud section, take 10kg Moringa leaf, 6kg sand ginger section, 3kg emperor vegetable section, 2kg pagoda vegetable section, 2kg okra section, 1kg galanga Ginger section and 1kg Chinese toon bud section are mixed evenly to prepare the raw material section and set aside;

[0046] b. Soaking: put 10kg of raw material into 24kg of white vinegar with a total acidity of 28% and soak for 30 days, obtain soaked vinegar and raw material slag through filtration, and drain the raw material ...

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Abstract

The invention discloses a preparing technology for moringa oleifera and kaempferia galangal vinegar.Moringa oleifera leaves are used as a main raw material of the moringa oleifera and kaempferia galangal vinegar, kaempferia galangal is used as a matrix material, and the vinegar is brewed through the steps of moringa oleifera leaf pretreatment, kaempferia galangal pretreatment and mixing, steaming, inoculation, fermentation, after-ripening, press filtration, ageing and the like.The moringa oleifera leaves are treated with complex enzymes after fixation, astringency carried in the moringa oleifera leaves can be removed through fixation, the mouthfeel and flavor of the finished product vinegar are improved, and the use ratio of the moringa oleifera leaves is increased through treatment of the complex enzymes; with kaempferia galangal as a matrix, nutrient substances of the finished product vinegar are enriched, by means of clarification with a compound clarifying agent, color and luster of the finished product moringa oleifera and kaempferia galangal vinegar are improved, and the mouthfeel and quality of the finished product moringa oleifera and kaempferia galangal vinegar are improved through ageing.The finished product moringa oleifera and kaempferia galangal vinegar has the healthcare effects of warming spleen and stomach for dispelling cold, promoting appetite and digestion, relieving swelling and pain, reducing the blood sugar level, enhancing human immunologic functions and the like.

Description

technical field [0001] The invention relates to a preparation process of vinegar, in particular to a preparation process of moringa ginger vinegar. Background technique [0002] Moringa, an evergreen shrub or small tree belonging to the Ilex family Ilex, has a bitter taste and a cold nature. Moringa leaves and fruit pods are rich in various minerals, vitamins, 20 kinds of amino acids, 46 kinds of antioxidants and 36 kinds of natural antioxidants. Inflammation and minerals. The vitamin C contained in 100 grams of Moringa 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 protein is yogurt. Twice as much as it is, it has the effects of lowering blood sugar, lowering fat, lowering blood pressure, anti-tumor, anti-oxidation, laxative, diuretic, deworming, and improving sleep. Immune Function. [0003] Sand ginger, also known as Sannaizi, mountain pepper, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 吴昌术吕永平徐鑫周兆平
Owner 周兆平
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