33 results about "Moringa arborea" patented technology

The invention discloses a moringa tree cultivation method. The moringa tree cultivation method includes sowing and seedling raising, field planting, topdressing and harvesting, wherein before sowing, moringa tree seeds are immersed in a root growth promoting agent with mass concentration of 0.5-1.5% for 3 to 7 hours. According to the moringa tree cultivation method, the moringa tree seeds are immersed in the root growth promoting agent to increase a sprouting rate of the moringa tree seeds and the yield of moringa trees; compared with conventional planting methods, the moringa tree cultivation method has the advantages that the sprouting rate of the moringa tree seeds can be increased to 78%, and the yield of the moringa trees can be increased to 0.32kg / m<2>, so that the yield of the moringa trees is greatly increased, and great economic benefit is brought to cultivation of the moringa trees.

The invention discloses moringa leaf nutrient tofu and a production method thereof. The moringa leaf nutrient tofu is prepared by taking moringa leaves with high protein and various health care effects as a raw material and through procedures of raw material pretreatment, mixing, slurry boiling, coagulating, standing, breaking, pouring, pressure squeezing, immersion cooling and the like. The health care ingredients of the moringa leaves are blended into the tofu, so that the finished product has the efficiencies of metabolism facilitation, physical quality enhancement and immunity improvement, and is rich in proteins, unsaturated fatty acids, various vitamins and mineral substances. The finished moringa leaf nutrient tofu is highly resilient, fine and tender in quality, good in water binding capability and sweet and delicious in flavor. According to the method, the moringa leaves with high yield, low price and rich protein are adopted for replacing parts of soybeans, so that the grain is saved and the production cost is lowered. A new variety of tofu is provided for the market, and the problems of limited application range of the moringa leaves and poor plant economic benefits of peasants are solved at the same time.

The invention discloses a moringa oleifera leaf extract with lipid lowering activity. The total content of total phenolic acid and total flavonoids reaches 50% or above, the content of isoquercitrin is not lower than 6%, the content of kaempferol-3-glucoside is not lower than 1.5%, the content of vicenin-2 is not lower than 1.5%, the content of chlorogenic acid is not lower than 2%, the content ofisovitex is not lower than 0.15% and the content of vitexin is not lower than 0.15%. The invention further discloses an extraction method of the moringa oleifera leaf extract. The moringa oleifera leaf extract prepared through the method is relatively high in extraction rate and stable in component content.

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.

The invention relates to west edible fungus tea and a preparation method thereof, wherein the health tea comprises the following components: 30-50% of back edible fungus, 10%-60% of horseradish tree, 5%-50% of asparagus, 5%-50% of folium mori, 2%-40% of momordica grosvenori and 5%-50% of ramulus mori. The preparation technology comprises the following steps of: smashing momordica grosvenori, white back edible fungus after removing water and baking, horseradish tree, asparagus, olium mori and ramulus mori and mixing uniformly, drying, filling in a filtering bag and sealing. The west edible fungus tea provided by the invention not only has the effects of replenishing nutritious substances for a human body, such as calcium, ferrum, potassium, vitamin A, also has good efficacy for softening blood vessels and thrombolysis lipid-lowering, and has good efficacy for treating cardiovascular and cerebrovascular diseases, cerebral apoplexy generated by the cardiovascular and cerebrovascular diseases as well as sequelae of cerebral apoplexy.

The invention discloses a purpose of Moringaceae powder for regulating animal intestinal flora, and food and medicine containing Moringaceae powder. The Moringaceae powder can significantly increase the number of such probiotics in animal intestines as lactobacillus acetotoleran, butyrivibrio, Luosibairui Escherichia, Roseburia Stanton and Savage and the like and significantly regulate the animal intestinal flora, so as to achieve an effect for preventing and treating diabetes, hypertension and hyperlipidemia through the functions of the intestinal flora.

The invention discloses moringa oleifera and walnut milk and a preparation method thereof. The moringa oleifera and walnut milk comprises walnut kernels, moringa oleifera, fructose, dried orange peel, hawthorn, sodium carbonate, liquorice root and additives, and is prepared from the raw materials through fermentation and homogeneous reaction. Protease and probiotics are added into the moringa oleifera and walnut milk, the protease can decompose protein of the walnut and the moringa oleifera into small molecular peptide and improve adsorption of a human body; meanwhile, after the walnut is fermented by the probiotics, the flavor of the walnut milk is improved, intestinal and stomach adsopriton can be promoted and the utilization rate of the protein in the moringa oleifera and the walnut is increased. The dried orange peel, the hawthorn and the liquorice root are added, so the taste of the whole walnut milk can be effectively improved, and the taste is smoother and fresher.

The invention discloses Aspergillus niger, which is named as Aspergillus niger, has a strain number lm_2017, is preserved on July 18, 2017, and has a preservation number of CCTCC NO:M 2017428. The invention further discloses applications of the Aspergillus niger in fermentation of Moringa leaves. The fermentation steps comprise: inoculating the Aspergillus niger in an activation culture medium, activating, transferring the activated Aspergillus niger into a fermentation culture medium, and fermenting. According to the present invention, the Moringa leaves are fermented by using the Aspergillusniger, such that the flavor of the Moringa leaves is significantly improved, the Aspergillus niger probiotics in each g of the dry material are more than 8*10<8> cfu / g, and the product contains a variety of digestive enzymes so as to improve the nutritional value; and compared to the unfermented Moringa leaves, the fermented Moringa leaves have the following advantages that the protein content isincreased by 5-7%, the free amino acids are increased by 23.5-25.9%, and the bioavailability of the total amino acid is good, such that the feeding quality of the Aspergillus is improved.

The invention discloses moringa oleifera wine and a brewing method of the moringa oleifera wine and relates to the field of functional health care wine. The moringa oleifera wine is prepared by distillery yeast fermentation and cooking of a moringa oleifera stalk, a moringa oleifera root and sorghum. The brewing method comprises the steps of material preparation, alcoholic fermentation, clarification filtration, sterilization and packaging. The moringa oleifera stalk, the moringa oleifera root and the sorghum are cooked together; then, distillery yeast is added for fermentation; and after fifteen days, the moringa oleifera stalk, the moringa oleifera root and the sorghum are steamed to prepare the wine. The brewing method of the moringa oleifera wine is simple; active ingredients of the prepared moringa oleifera wine are sufficient; the moringa oleifera wine is delicate and smooth in taste, has effects of reducing blood sugar, blood lipid and blood pressure, resisting tumors and oxidation, relaxing bowels, promoting urination, expelling parasites, improving sleeping, boosting immunity, expelling toxin, shaping a body, and resisting ageing and cancers, and has a greatly improvement effect on various chronic diseases.

The invention relates to a horseradish tree probiotics beverage and belongs to the technical field of beverage products. The horseradish tree probiotics beverage is prepared from the following raw materials in percentage by weight: 96% of water, 1.5% of probiotics, 1% of horseradish tree extract, 1% of wolfberry and 0.5% of gynostemma pentaphylla. After being mixed completely, all the raw materials are subjected to biological glycolysis and incubation under the temperature condition of 25-30 DEG C then the suspension liquid is taken, so as to obtain the finished product. Through combining the horseradish tree with probiotics in a biological manner, the effective biological active components in the horseradish tree can be extracted and used completely and then absorbed completely by a human body; furthermore, the shelf life of fungus beverage is enhanced in a non-additive manner, the long-term storage can be realized.

The invention discloses moringa effervescent tablets. The moringa effervescent tablets comprise raw materials in parts by weight as follows: 50-70 parts of moringa powder, 20-30 parts of hawthorn fruits, 5-15 parts of vitamin C, 1-10 parts of lactose, 10-15 parts of citric acid, 10-15 parts of sodium bicarbonate, 0.2-1 part of beta-cyclodextrin, 0.2-1 part of magnesium stearate, 0.2-1 part of mannitol and 0.2-1 part of sodium carboxymethyl starch. During preparation, moringa powder is firstly prepared, other raw materials are ground into powder, the components are sent to a stirring container, distilled water which is 0.2-0.5 times of the total mass of the raw materials is added, the mixture is stirred and then sent to a tablet press to be pressed and formed, the formed tablets are dried and sterilized, and the moringa effervescent tablets are obtained. The nutritional ingredients of moringa can be prevented from being damaged and degraded under a high temperature condition, the hawthorn fruits and other additives are added, and original pungent taste of moringa leaves is effectively removed.

The invention relates to the technical field of cigarette manufacturing and provides the application of moringa oleifera leaf extractive to a cigarette and the cigarette comprising the moringa oleifera leaf extractive. According to the application of the moringa oleifera leaf extractive to the cigarette and the cigarette comprising the moringa oleifera leaf extractive, the tobacco shred of the cigarette comprises the moringa oleifera leaf extractive, the moringa oleifera leaf extractive is obtained with the method that moringa oleifera leaf powder is extracted by means of ethyl alcohol, and the moringa oleifera leaf powder is added to the tobacco shred serving as additive fragrance in proper proportion. The application of the moringa oleifera leaf extractive to the cigarette and the cigarette comprising the moringa oleifera leaf extractive have the advantages that due to the fact that the moringa oleifera leaf extractive which has special fragrance, is capable of eliminating free radicals and has an antioxidation function is added to the cigarette, the high-qualified cigarette is manufactured, the fragrance of the cigarette is enriched, and the hazards of the cigarette are reduced.

The main objective of the present invention is to develop an herbal formulation with high polyphenol concentrations. A therapeutic effect of ingredients in herbal composition with Antioxidants, Anti-inflammatories, Anti Viral & Anti Microbial properties to reduce Oxidative Stress, Inflammation, Viral and Microbial Infections. The herbal composition promotes management of diabetes, regulation of cholesterol, also immune system processes that helps to fight against viral and bacterial infections, colds, or the flu, skin ailments such as Psoriasis & eczema. Herbal Composition comprises synergistic combination of Moringa Oleifera Leaf Powder, Spirulina & Aqueous extracts of Oregano Vulgare Leaf Extract, Shilajit extract, Rosemary Leaf extract, Pomegranate Fruit Preel extract, Amla fruit extract, Fenugreek Seed Extract, Curcumin Extract, Piperine extract. Therefore, the chosen herbal blend provides the body with all of the vitamins, minerals, and nutrients it needs to continuously boost health.

The present invention relates to moringa oleifera leaf extract containing instant noodles. Water is added into moringa oleifera leaf powder, and the mixture is extracted and filtered to obtain a moringa oleifera leaf aqueous extract solution; the moringa oleifera leaf aqueous extract solution is concentrated in vacuum to obtain a moringa oleifera leaf concentrated extract; the moringa oleifera leaf concentrated extract is added to water, and the mixture is stirred evenly and added into wheat flour to be stirred evenly, and the oil-fried instant noodles are manufactured by conventional methods. The moringa oleifera leaf extract containing instant noodles have a high nutritional value, the mouthfeel and rehydration time of the finished products can be improved, and the oil content of the noodle cake can be reduced.

The invention discloses a preparation method of a Dendrobium officinale Kimura et Migo culture substrate. Leaves of Moringa Oleifera Lamarc are mixed with carbonized rice husks and a porous material in a proportion after being fermented and composted, river sand is added, and the Dendrobium officinale Kimura et Migo culture substrate is prepared after the mixture is uniformly mixed. According to the method, the high nitrogen and high mineral elements of the leaves of Moringa Oleifera Lamarc are mixed with the carbonized rice husks, the porous mateirla and the river sand, the mixture has the advantages of organic and inorganic culture substrates, the substrate is loose, root growth of Dendrobium officinale Kimura et Migo is facilitated, and accordingly, the growth speed and the yield of the Dendrobium officinale Kimura et Migo are increased, and industrialized, large-scale and intensive production of the Dendrobium officinale Kimura et Migo is facilitated.

The invention discloses moringa oleifera yellow rice wine of the field of yellow rice wine technologies. The moringa oleifera yellow rice wine and a making technology include as follows: the yellow rice wine includes 30-40 g of moringa oleifera, 1,800 ml of glutinous rice yellow rice wine, 45-50 g of platycodon root, 30-50 g of snow lotus herb with flower, 55-65 g of honey, 30-45 g of haws, 25-35g of wild jujube, 40-55 g of colla carapacis et plastri testudinis, 40-60 g of longan pulp, and 35-55 g of radix ginseng. The materials of the moringa oleifera yellow rice wine mostly adopt precious and highly nutritious materials; and the selected haws and wild jujube are the materials containing abundant vitamin C; through the addition of the haws and wild jujube, the moringa oleifera yellow rice wine can contain a certain amount of vitamin C; and the added snow lotus herb with flower, colla carapacis et plastri testudinis, longan pulp and radix ginseng are materials with high nutritive values, so that the prepared moringa oleifera yellow rice wine can have a certain amount of vitamin C and high nutritive values.

The invention provides a method for promoting the germination of Rhododendron orchid seeds, and belongs to the technical field of plant tissue culture. The method includes the steps of seed selection, seed surface treatment, seed disinfection and seed culture. The seed surface treatment and seed disinfection mainly use plant disinfectant for soaking. The active ingredients of the plant disinfectant are acetylshikonin, aloe juice, and oleander leaf extract; okra juice and moringa are added to the germination medium. Leaf juice serves as nutrients and NAA and GGR6 as auxins. The method of the invention can cause the seeds of Rhododendron to germinate early and improve the seed germination rate.

The invention provides a method for tissue culture and rapid propagation of Cymbidium tigrinum, belonging to the technical field of plant tissue culture. The method comprises the following steps: explant disinfection, induction culture, subculture, strong seedling culture, etc., wherein the step of explant disinfection adopts a disinfection manner of combining ethyl alcohol with a plant disinfectant; the plant disinfectant comprises effective components of acetylshikonin, a cactus juice and a Gardenia jasminoides Ellis extract; and a Moringa oleifera leaf juice and an okra juice used as nutrients are added into the culture medium used in various culture phases. The method provided by the invention has little harm to an explant; meanwhile, by adoption of a formula of the culture medium provided by the invention, the induced differentiation rate of the Cymbidium tigrinum and the propagation coefficient and the rooting rate of the explant can be significantly improved; the period of culture is shortened; and the quality of a tissue culture seedling of the Cymbidium tigrinum is improved.

The invention provides a seed propagation method for cymbidium floribundum and belongs to the technical field of plant propagation. The method is characterized in that capsules of the cymbidium floribundum are used as explants; a propagation mode comprises the steps of explants sterilization, induction culture, subculture, strong seedling culture and the like. Moringa oleifera leaf juice and boxthorn leaf juice are added in a culture medium used at each culture stage to serve nutritional agents, wherein the composition of an induction culture medium is VW+0.8 to 1.2mg / L of chloroethanol+5.0 to8.0mg / L of agar+2.0 to 4.0g / L of saccharose+5.0 to 8.0g / L of moringa oleifera leaf juice+3.0 to 5.0g / L of boxthorn leaf juice. The culture medium formula provided by the invention has the advantagesthat the induced differentiation rate of the cymbidium floribundum, as well as a multiplication coefficient and the rooting rate of the explants can be remarkably improved, the culture period is shortened, and the quality of tissue culture seedlings of the cymbidium floribundum is improved.

The invention belongs to the field of processing technologies of tea drinks, and relates to a seaweed nutrition tea which is a tea drink rich in balanced nutrients prepared by proportioning and processing by using horseradish tree stem, asparagus and folium mori as main raw materials and adopting kelp, momordica grosvenori, medlar and sophora flower bud as auxiliary materials, wherein weight percentages of all components are as follows: 10-30 percent by weight of horseradish tree stem, 10-20 percent by weight of horseradish tree leaf, 15-25 percent by weight of asparagus, 10-30 percent by weight of folium mori, 2-15 percent by weight of kelp, 0-10 percent by weight of momordica grosvenori, 0-10 percent by weight of medlar and 2-10 percent by weight of sophora flower bud. The seaweed nutrition tea is scientific in formula, balanced in nutrients, natural and green in raw materials, fragrant in flavor, remarkable in health care effect, and simple in preparation process.

The invention relates to the technical field of cigarette manufacturing and provides the application of moringa oleifera leaf extractive to a cigarette and the cigarette comprising the moringa oleifera leaf extractive. According to the application of the moringa oleifera leaf extractive to the cigarette and the cigarette comprising the moringa oleifera leaf extractive, the tobacco shred of the cigarette comprises the moringa oleifera leaf extractive, the moringa oleifera leaf extractive is obtained with the method that moringa oleifera leaf powder is extracted by means of ethyl alcohol, and the moringa oleifera leaf powder is added to the tobacco shred serving as additive fragrance in proper proportion. The application of the moringa oleifera leaf extractive to the cigarette and the cigarette comprising the moringa oleifera leaf extractive have the advantages that due to the fact that the moringa oleifera leaf extractive which has special fragrance, is capable of eliminating free radicals and has an antioxidation function is added to the cigarette, the high-qualified cigarette is manufactured, the fragrance of the cigarette is enriched, and the hazards of the cigarette are reduced.

A method for preparing Phellinus mycelium with Moringa and mulberry as raw materials, is to use Moringa and mulberry branches as raw materials to make a culture medium, insert the Phellinus fungus strain after the culture medium is sterilized, and then cultivate to Mycelium is covered with medium, then the medium covered with Phellinus mycelia is dried, and finally crushed to obtain combined mycelia of Moringa oleifera, mulberry and Phellinus japonica. By implementing the present invention, using Moringa oleifera and mulberry branches as raw materials, Moringa oleifera, mulberry branches and Phellinus fungus species are cultivated and combined through biotechnology to form another characteristic combination——Moringa, mulberry, and Phellinus combined mycelium, Its nutrition, function and efficacy will be more prominent, and the value of ordinary Moringa and mulberry branches will also be increased by a hundred times. At the same time, the production and preparation process of the final product - Moringa, mulberry, and Phellinus mycelium has the characteristics of short cultivation period, simple production and preparation process, high production efficiency and stability of the product.

The invention discloses a moringa tea fragrant sandwich pecan kernel and a preparation method thereof. The moringa tea fragrant sandwich pecan kernel is prepared from moringa tender leaves, South African tree leaves, gastrodia elata seeds, mashed apples, pecans, birch juice, modified starch, abelmoschus manihot, curcuma, cushaw stems, tea polyphenol, an appropriate amount of rice vinegar, lemon grass, skimmed milk powder, shaddock peel and an appropriate amount of flaxseed oil. The prepared moringa tea fragrant sandwich pecan kernel is steamed by superheated steam to remove acerbity and sterilized at high temperature, fragrance of natural plants such as lemon and the shaddock peel is integrated, foreign taste is removed, the irritation problem of internal heat and the like caused by frequent eating is relieved, a shell can be tendered after the moringa tea fragrant sandwich pecan kernel is soaked in vinegar liquid, the shell is more easily opened to take a kernel, South African tree leave juice and the birch juice soak the kernel, the hardness of the kernel is softened, the kernel is conveniently cut into slices and sweeter and more fragrant in taste, raw materials with the functions of tonifying kidney, building bodies, refreshing, relieving fatigue and the like are prepared into fillings placed in the middle of the cut kernel, and the moringa tea fragrant sandwich pecan kernel contains traditional Chinese medicine functional components such as the abelmoschus manihot and the cushaw stems and has the functions of replenishing blood, soothing the nerves, nourishing yin and resisting senescence.

The present invention discloses phellinus igniarius sporocarp biological drink prepared by using a moringa oleifera extract as a carrier. The moringa oleifera extract is used as a liquid culture medium, the moringa oleifera liquid culture medium is sterilized, the phellinus igniarius sporocarp strains are inoculated, and then the phellinus igniarius sporocarps are cultured until the moringa oleifera liquid culture medium is overgrown with phellinus igniarius sporocarp mycelia or fungus balls to obtain the moringa oleifera phellinus igniarius sporocarp biological drink. By implementing the present invention, another characteristic combination of the moringa oleifera phellinus igniarius sporocarp biological drink is formed by a biologically reduced combination of the moringa oleifera and phellinus igniarius sporocarp strains, so that the moringa oleifera phellinus igniarius sporocarp biological drink is more prominent in nutrition, functions and efficacies, and the values of the common moringa oleifera is also increased for a hundred times. At the same time, the production preparation technology of the finished products of the moringa oleifera phellinus igniarius sporocarp biological drink has the characteristics of being short in culturing cycle, simple, and high and stable in production efficiency of the products, etc. In addition, the finished products have the characteristics of being special, novel, high in nutritional value, excellent in health-care effects, etc. Besides, the formed products are extremely low in product costs, also have special diet therapeutic functions for preventing diseases, curing diseases, etc., and are new favorites for novel health-care drink.

The invention provides a compound moringa extract suitable for preparing pastries. The compound moringa extract suitable for preparing the pastries is composed of the following ingredients in parts by mass: 100-150 parts of moringa leaf extract, 50-80 parts of moringa seed extract, 20-30 parts of soybean extract, 20-50 parts of garden radish extract and 60-90 parts of corn stalk extract. A usage method of the compound moringa extract suitable for preparing the pastries disclosed by the invention is to add the compound moringa extract into the pastries during preparation processes of the pastries, so that the pastries have the functions of resisting oxidation, resisting senescence, resisting fatigue, enhancing immunity and reducing blood glucose.

The invention provides a tissue-culture rapid propagation method for Cymbidium ensifolium varrubrigemmum, belonging to the technical field of plant tissue culture. The method comprises an explant disinfection step, an inducing culture step, a subculture step, a strong seedling culture step and the like, wherein an explant is disinfected in an alcohol-plant disinfectant cooperated disinfection manner, and effective components of a plant disinfectant are glycyrrhizic acid, radix isatidis extract and a radix bupleuri extract; and horseradish tree leaf juice and folium mori juicea are added into culture mediums in each culture stage as nutrients. The method has the beneficial effects that the harm caused to the explant is small; and by utilizing a culture medium formula provided by the invention, the induced differentiation rate of Cymbidium ensifolium varrubrigemmum and the multiplication and rooting rate of the explant can be remarkably increased, the culture period can be shortened, andthe quality of tissue culture seedlings of Cymbidium ensifolium varrubrigemmum can be improved.

The invention discloses a moringa oleifera cordyceps militaris cultivation method, moringa oleifera cordyceps militaris cultivated according to the method and antibacterial spray prepared from the moringa oleifera cordyceps militaris. The moringa oleifera cordyceps militaris cultivation method is simple in step, and the cultivated moringa oleifera cordyceps militaris is high in cordycepin content.The antibacterial spray prepared from the moringa oleifera cordyceps militaris has excellent antibacterial effects and is effective in promotion of wound healing, mild in efficacy and free of irritation.

The invention discloses a horseradish tree leaf dandelion health care beverage and a preparation method thereof. The health care beverage is prepared from the following raw materials by weight percentage: 5-10% of horseradish tree leaf, 5-10% of dandelion, 5-10% of lotus leaf, 5-10% of chrysanthemum, 5-10% of honeysuckle, 5-10% of dried tangerine peel, 5-8% of hawthorn, 5-8% of Polygonatum sibiricum, 5-8% of Chinese wolfberry, 1-5% of honey peach juice, 0.001-0.003% of citric acid and / or sodium citrate, 0.01-0.05% of a sweetener, and a proper amount of water. The method provided by the invention adopts medicinal and edible raw materials, the prepared health care beverage has light yellow or tawny color, is sour and sweet and tasty, retains the natural fragrance of Chinese herbs honeysuckleand chrysanthemum, also has the fruit aroma of hawthorn and honey peach, has the efficacy of clearing heat and removing toxicity, liver, clearing the liver and protecting the kidney, invigorating thespleen and promoting appetite, helping produce saliva and slaking thirst, and can be used for daily conditioning of spleen and stomach injured groups because of drinking excessive liquor and eating too much meat and liver injured groups because of drinking excessive liquor.

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.