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Processing method for improving flavor of moringa oleifera wine

A processing method and technology of Moringa wine, applied in the field of food processing, can solve problems such as uninvolved, and achieve the effects of improving flavor, improving enzyme activity, and avoiding low-flavor flavor

Pending Publication Date: 2022-01-21
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, none of the above-mentioned patents involves the use of intermittent vacuum treatment to control the oxidative enzymatic reaction and remove the grassy smell of plant leaves.

Method used

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  • Processing method for improving flavor of moringa oleifera wine
  • Processing method for improving flavor of moringa oleifera wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039]Take 1500g fresh leaves of Moringa oleifera, after withering, greening, and rolling, place them in a vacuum environment with a gauge pressure of -0.05Mpa for 2 minutes, ferment at 35°C for 6 hours, and then pump them every 2 hours for 2 minutes at a gauge pressure of -5Kpa. Vacuum treatment, breaking the vacuum and replacing with fresh air. Enter 110 ℃ of ovens after finishing fermentation and enhance fragrance 2h, make about 100g of Moringa tea. Put the Moringa dry tea into a 10L container barrel, add 3kg of hot water at 95°C for the first time, stir and extract for 20min, and place the extract in a 10L fermenter; add 3kg of hot water at 95°C for the second time, stir , Leaching for 15 minutes, and the extracts were combined in the fermenter. Add 690g of sugar for the first time, and add 12g of cinnamon as a flavoring agent at the same time, and cool. Cool to 28°C, insert 7.2g of activated Saccharomyces cerevisiae, and add 690g of white sugar for the second time after...

Embodiment 2

[0041] Take 1500g fresh leaves of Moringa oleifera, after withering, greening, and rolling, put them in a vacuum environment with a gauge pressure of -0.075Mpa for 2.5min, carry out fermentation at 32°C for 7.5h, and then carry out a gauge pressure of -7.5 every 2.5h Kpa, 2.5min vacuum treatment, break the vacuum and replace with fresh air. Enter 120 DEG C of ovens after the end of fermentation to enhance fragrance for 1.5 hours, and make about 100 g of Moringa tea. Put the dried Moringa oleifera tea into a 10L container barrel, add 3kg of hot water at 95°C for the first time, stir and extract for 20min, and place the extract in a 10L fermenter; add 3.5kg of hot water at 95°C for the second time, Stir and extract for 15 minutes, and combine the extracts in the fermenter. Add 750g of white sugar for the first time, and add 13g of fennel as a flavoring agent at the same time, and cool. Cool to 28°C, insert 6.5g of activated Saccharomyces cerevisiae, and add 750g of white sugar...

Embodiment 3

[0043] Take 1500g of fresh leaves of Moringa oleifera oleifera, after withering, greening, and rolling, place them in a vacuum environment with a gauge pressure of -0.10Mpa for 3 minutes, ferment at 30°C for 8 hours, and then carry out vacuuming at a gauge pressure of -10Kpa for 3 minutes every 3 hours. Vacuum treatment, breaking the vacuum and replacing with fresh air. Enter 115 DEG C of ovens after the end of fermentation to enhance fragrance for 1.5 hours, and make about 100 g of Moringa tea. Put the dried Moringa oleifera tea into a 10L container barrel, add 4kg of hot water at 95°C for the first time, stir and extract for 20min, and place the extract in a 10L fermenter; add 3kg of hot water at 95°C for the second time, stir , Leaching for 15 minutes, and the extracts were combined in the fermenter. Add 800g of white sugar for the first time, and at the same time add 7g of cinnamon and 7g of fennel as flavoring agents, and cool. Cool to 28°C, insert 5.6g of activated Sac...

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Abstract

The invention discloses a processing method for improving flavor of moringa oleifera wine, and belongs to the field of food processing. In the link of preparing moringa oleifera tea, an intermittent vacuum treatment technology is embedded into a fermentation technology, more component substances in leaf tissue cells can seep outwards, enzymatic reaction is facilitated, therefore, polyphenol substances are increased to participate in conversion, and the mouth feel of the subsequently prepared moringa oleifera wine is improved. The method has the advantages that 1, the method of fermenting twice is adopted, so that substances in the moringa oleifera leaves are converted, and the flavor of the moringa oleifera is improved; 2, in the intermittent vacuum treatment technology, when the oxygen concentration is low, the moringa oleifera tea enters a light fermentation state, and the presentation of aroma substances of finished tea is facilitated; 3, flavoring agents such as cinnamon and fennel are used for the first time in the brewing process of moringa oleifera tea juice, so that the aroma of the fermented wine product is enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for improving the flavor of moringa wine. Background technique [0002] As a food material with the same source of medicine and food, Moringa is rich in minerals, vitamins, amino acids, flavonoids and other substances, among which phenols and flavonoids have important biologically active functions, such as anti-oxidation, anti-tumor, and cardiovascular protection etc., can be widely used in the development of food, health products and biomedical products. But, Moringa processed product naturally retains a kind of stronger pungent taste, is not easy to be accepted by everybody, has influenced edible and the sale of Moringa development product, will make it open the market and be accepted by the public, also need the development of Moringa product Spicy flavors are modified or masked. [0003] The content of aromatic substances in fresh Moringa leaves is very sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/865
CPCC12G3/026
Inventor 李共国
Owner ZHEJIANG WANLI UNIV
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