Purpose of Moringaceae powder for regulating animal intestinal flora
A technology of intestinal flora and moringa powder, which is applied in the field of medicine and food, and can solve the problems that need to be deepened.
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Embodiment 1
[0031] Embodiment 1: a kind of preparation of Moringa oleifera capsule
[0032] Raw materials: 8 parts of Moringa powder, 6 parts of granular starch
[0033] Preparation method: Weigh 8 parts of Moringa powder and 6 parts of granular starch, and use ultra-fine grinding equipment to process and pulverize, so that the pulverized Moringa powder and granular starch have a particle size of 100 microns and are homogenized into a mixed fine powder. powder, the content materials are placed in a soft capsule pellet machine, filled and compressed into soft capsules according to the existing soft capsule production technology.
Embodiment 2
[0034] Embodiment 2: a kind of preparation of moringa yoghurt
[0035] Raw materials: 40 parts of fresh milk, 1 part of Moringa powder, 2 parts of gelatin, 3 parts of sodium citrate, 8 parts of white sugar, 2 parts of lactic acid bacteria.
[0036]Preparation method: heat the above-mentioned fresh milk at 95°C for 9 minutes to sterilize; then cool the sterilized fresh milk to 43°C; add the above-mentioned lactic acid bacteria, white sugar, gelatin, and sodium citrate into the fresh milk Fermented at 37°C for 3 hours to obtain yoghurt;
[0037] Sprinkle the moringa powder in the above parts by weight evenly on the surface of the yoghurt, store it at 4°C after cooling, and obtain the finished product.
Embodiment 3
[0038] Embodiment 3: a kind of preparation of Moringa ice cream
[0039] In order to achieve the above invention, the technical solution of the present invention adopts a kind of Moringa powder ice cream, which mainly consists of the following raw materials in parts by weight: Moringa powder: 1.35 parts, milk powder: 20 parts, sucrose: 15 parts, cream: 6 parts parts, vegetable fat: 4 parts, monoglyceride: 1 part, sodium carboxymethylcellulose: 0.5 parts, and the balance is water. Wherein monoglyceride is used as emulsifier, and sodium carboxymethylcellulose is used as stabilizer.
[0040] Melt and mix the above weight portion of monoglyceride with hot water at 70° C. in a batching tank, then add the above weight portion of premixed Moringa oleifera powder and sucrose to continue stirring. When the water temperature drops to 45° C., add the above weight portion of vegetable fat, continue to stir and add the above weight portion of milk powder, cream and sodium carboxymethyl ce...
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