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Preparation method of moringa oleifera and kaempferia galanga soy sauce

A production method, the technology of sand ginger, which is applied in the field of food processing, can solve problems such as products that have not been seen on the market, and achieve the effects of easy to master the production process, stable quality, and improved utilization rate

Inactive Publication Date: 2018-11-20
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of science and technology, sand ginger and moringa leaves are processed into tea, beverages, cakes and other products, but the health-care soy sauce processed with sand ginger and moringa leaves has not yet been seen on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of moringa sand ginger soy sauce is characterized in that, adopts the following steps:

[0019] a. Preparation of Moringa leaf extract: rinse fresh Moringa leaves with water and extract them in a 3% vitamin C solution twice its weight. The extraction temperature is controlled at 83°C and the time is controlled at 26 minutes, and the extraction is repeated. 3 times, each extract was mixed and concentrated to 20% of the original volume at 64°C to obtain Moringa leaf extract and Moringa leaf filter residue;

[0020] b. Raw material preparation: select fresh sand ginger, wash the sand ginger, chop it, and use 128°C steam to kill it for 15 seconds. Use crushing equipment for beating to prepare sand ginger slurry, add 0.3% cellulase and 0.06% pectinase by weight to the sand ginger slurry, combine hydrolysis for 55 minutes at 42°C, and pass through a 120-mesh screen Filtrate to obtain sand ginger juice and sand ginger residue;

[0021] c. Soybean...

Embodiment 2

[0028] A kind of preparation method of moringa sand ginger soy sauce is characterized in that, adopts the following steps:

[0029] A kind of preparation method of moringa sand ginger soy sauce is characterized in that, adopts the following steps:

[0030] a. Preparation of Moringa leaf extract: 10kg of Moringa leaves, 2kg of daisy leaves, 2kg of mulberry leaves, 2kg of thorn buds, and 2kg of Jiyinhua were rinsed with water and extracted in 35kg of water, and the extraction temperature was controlled at 80°C , the time is controlled to be 60min, the extraction is repeated 5 times, each extract is mixed, concentrated to 8% of the original volume under the condition of 75°C, and the Moringa leaf extract and the Moringa leaf filter residue are obtained;

[0031] b. Preparation of raw materials: select fresh sage ginger, azabu leaves, moringa leaves, vine leaves, and sage leaves, and mix 10kg sage ginger, 2kg sampu leaves, 2kg moringa leaves, 2kg sage leaves, and 1kg sage leaves ...

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Abstract

The invention discloses a preparation method of moringa oleifera and kaempferia galanga soy sauce, and belongs to the technical field of food processing. The preparation method is characterized in that the moringa oleifera and kaempferia galanga soy sauce is prepared from moringa oleifera leaves and kaempferia galanga as raw materials by steps of preparation of a moringa oleifera leaf extract solution, pretreatment of the raw materials, filtration, enzyme treatment, filtration, pretreatment of soybeans, mixing, inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. Kaempferia galanga is soaked and pulped by the moringa oleifera leaf extract solution, the loss of nutrient substances of the kaempferia galanga is avoided, pulp of the kaempferia galanga is treated by compound enzymes, so that the utilization rate of the kaempferia galanga is greatly increased, bitter and astringent taste in the kaempferia galanga is removed by steam fixation, taste of the finished soy sauce is improved, and quality of the finished soy sauce is improved; the moringa oleifera and kaempferia galanga soy sauce has the advantages that quality is stable and a preparation process is simple and easy to master, and the finished soy sauce has mellow quality and balanced nutrition, and has the health care effects of warming the middle, dispelling cold, stimulating appetite, promoting digestion and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of moringa ginger soy sauce. 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 pe...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L5/20A23L33/00
CPCA23L27/50A23L5/21A23L33/00
Inventor 程龙凤刘永生
Owner 程龙凤
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