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Preparation method of moringa oleifera beverage

A technology of moringa and beverages, applied in the field of tea beverages, can solve the problems of high content of combined anthraquinones and easily cause diarrhea, etc., and achieve the effect of low cost

Pending Publication Date: 2020-04-10
中山大学新华学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects and deficiencies of the high content of bound anthraquinone in the existing moringa drink, which is easy to cause diarrhea, and to provide a preparation method of the moringa drink

Method used

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  • Preparation method of moringa oleifera beverage
  • Preparation method of moringa oleifera beverage
  • Preparation method of moringa oleifera beverage

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0053] 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.

[0054] 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 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, draw the standard curve y=42.024x -0.0149(r=0.9943), y=51.702x-0.0084(r=0.9993), y=43.47x-0.0209(r=0.9966), y=41.5x-0.0013(r=0.9997), see the results image 3 , Figure 4 , Figure 5 , Image 6 .

[0055] Determination of total anthraquinone content

[0056] Preparation of sample solution: Accurate...

Embodiment 1

[0075] A method for preparing a Moringa drink. The Moringa product is added to water and brewed to prepare the Moringa drink, wherein the Moringa product is Moringa leaves, the brewing temperature is 100° C., and the brewing time is 2 minutes. Young leaves, middle leaves and old leaves of Moringa oleifera were used for preparation respectively.

Embodiment 2

[0077] A method for preparing a Moringa drink. The Moringa product is added to water and brewed to prepare the Moringa drink, wherein the Moringa product is Moringa leaves, the brewing temperature is 100° C., and the brewing time is 5 minutes. Young leaves, middle leaves and old leaves of Moringa oleifera were used for preparation respectively.

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Abstract

The invention discloses a preparation method of a moringa oleifera beverage. The preparation method of the moringa oleifera beverage comprises the steps that water is added into a moringa oleifera product for brewing to obtain the moringa oleifera beverage, wherein the moringa oleifera product is moringa oleifera leaves or moringa oleifera tea or moringa oleifera tea powder, the brewing temperature is 80-100 DEG C, and the brewing time is 2-20 min. The preparation raw materials of the moringa oleifera beverage can be moringa oleifera leaves, moringa oleifera tea or moringa oleifera tea powder.The preparation process can be adjusted, particularly, the brewing time and the brewing temperature are controllable; the moringa oleifera tea is prepared by a steaming fixation method. The moringa oleifera tea is ground into powder to prepare the moringa oleifera tea powder. The method includes brewing for 2 minutes at the temperature of 80 DEG C, so the total flavone content of the obtained moringa oleifera beverage is 10.59%, the polysaccharide content is 1.13%, and the combined anthraquinone content is 0.18%; the prepared moringa oleifera beverage is dark green to brown in color, fresh and cool in taste, rich in fragrance and high in effective component content, the combined anthraquinone content is effectively reduced, and the diarrhea problem is reduced.

Description

technical field [0001] The invention relates to the technical field of tea drinks, more specifically, to a preparation method of a Moringa drink. Background technique [0002] Moringa contains effective ingredients such as flavonoids and polysaccharides that can better remove free radicals in the human body, resist oxidation and lower blood sugar and blood pressure, anti-fungal and anti-inflammatory, etc. Moringa drinks, especially the brewing of Moringa drinks The method not only requires to keep certain functional ingredients, but also has a suitable taste. However, in addition to flavonoids and polysaccharides that have certain beneficial effects on the human body, Moringa products also contain anthraquinones. Anthraquinones in anthraquinones have the effects of hemostasis, antibacterial, detoxification, and diarrhea, while the anthraquinone derivatives present in herbal medicines are mostly hydroxyanthraquinones and their glycosides (conjugated anthraquinones), while in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张素中姚小丽陈家树郭晓玲陈彦嘉张善添黄琼慧曾超盈徐佳如许智丽薛日颖魏洁书付裕罗兰关冠恒叶菲菲陈盛龙陈佳滢毛嘉莹陈钰颖
Owner 中山大学新华学院
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