CN105146653A - Moringa oleifera beverage and preparation method thereof - Google Patents
Moringa oleifera beverage and preparation method thereof Download PDFInfo
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- CN105146653A CN105146653A CN201510522984.4A CN201510522984A CN105146653A CN 105146653 A CN105146653 A CN 105146653A CN 201510522984 A CN201510522984 A CN 201510522984A CN 105146653 A CN105146653 A CN 105146653A
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 114
- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000179886 Moringa oleifera Species 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000010447 xylitol Nutrition 0.000 claims abstract description 19
- 239000000811 xylitol Substances 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 19
- 229960002675 xylitol Drugs 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 241000220215 Moringa Species 0.000 claims description 106
- 238000001035 drying Methods 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
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- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 6
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- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000008213 purified water Substances 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000021445 popular drink Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- -1 vitamin amino acid Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a moringa oleifera beverage which comprises the following components in percentage 94%-96% of purified water, 1%-3% of dried moringa oleifera leaves, 0.3%-0.7% of dried moringa oleifera stems, and 2%-4% of xylitol. The present invention also relates to a moringa oleifera beverage preparation method which includes the following steps water treatment the purified water is heated to a temperature of 80-100 DEG C; extraction the dried moringa oleifera stems leaves are wrapped with gauzes and the wrapped moringa oleifera stems leaves are put into the purified water to conduct extraction and to obtain an extract; coarse filtration the extract is subjected to a coarse filtration at filtering meshes of 80-100; blending the xylitol is added into the filtered extract to be blended at a certain ratio; fine filtration the blended solution is subjected to a fine filtration at filtering meshes of 200-250; vacuum filling; and sterilization the filled beverage is subjected to high temperature sterilization at a sterilization temperature of 118-121 DEG C for a sterilization time of 15 minutes. The provided moringa oleifera beverage is moderate in sweetness, good in tastes, and rich in nutrition, and is safe for consumption of people with low energy requirements.
Description
Technical field
The present invention relates to functional beverage field, particularly relate to a kind of Moringa beverage and preparation method thereof.
Background technology
Along with quickening and the growth in the living standard of modern life rhythm, people more and more pay close attention to healthy and health care problem.Moringa is characteristic external resource plant, and it has become provides growth in humans to grow and the new food of vitamin amino acid needed for life movement and mineral matter, its rich in nutrition content and comprehensively, always by domestic and international expert and knowledgeable people praise highly.Moringa is approved as new resource food by China's national healths in 2012 and Family Planning Committee.Moringa has been considered as the health food of New Times by more American-European developed countries.In view of Moringa rich in nutrition content, comprehensive characteristic, in a foreseeable future will inevitably become the newcomer in China's integration of drinking and medicinal herbs.
Because containing very abundant, comprehensive nutritional labeling causes global concern to Moringa, result through Chinese scholars research proves all always, Moringa contains abundant vitamin and mineral matter, particularly vitamin E, carrotene, Cobastab, folic acid, calcium content are all abundanter, compared with plant food, its protein, dietary fiber content also has some superiority.Calcium contained by Moringa tree is 4 times of milk, and potassium is 3 times of banana, and iron is 3 times of spinach, and vitamin C is 7 times of oranges and tangerines, and vitamin A is 4 times of carrot.Think according to Hindu medicine 1,100 checking, Moringa tree can prevention of various diseases, is medically applied to diabetes, hypertension, skin disease, anaemia, sclerotin are loose, the supplemental treatment of antidepression, arthritis, digester official rank disease.Therefore, Moringa being made into beverage, becoming a kind of popular drink, have health care simultaneously, is a thing highly significant.
Summary of the invention
In view of this, the invention provides a kind of Moringa beverage.Concrete technical scheme of the present invention is as follows:
A kind of Moringa beverage, in percentage composition, comprises following component:
Pure water 94% ~ 96%, the leaf of Moringa 1% ~ 3% of drying, Moringa stem 0.3% ~ 0.7%, the xylitol 2% ~ 4% of drying.
A preparation method for Moringa beverage, said method comprising the steps of:
Water treatment: pure water is heated to 80 ~ 100 DEG C;
Extraction: put into pure water after the leaf of Moringa of oven dry and leaf of Moringa being bound up with gauze and extract, be extracted liquid;
Coarse filtration: coarse filtration is carried out to extract, filtering order number is 80 ~ 100 orders;
Allotment: add xylitol in proportion and allocate;
Essence is filtered: the solution after allotment is carried out essence and filters, filtering order number is 200 ~ 250 orders;
Vacuum filling;
Sterilization: adopt high-temperature sterilization, sterilising temp is 118 ~ 121 DEG C, and sterilization time is 15 minutes.
Further, before described water treatment, described method also comprises: raw material prepare, and the concrete steps that described raw material prepare comprise:
Material selection: choose and remove Moringa flower, the fresh leaf of Moringa of corrupt leaf, dead leaf, insect pest leaf and Moringa stem;
Cleaning treatment: fresh Moringa stem and leaf of Moringa are cleaned;
Section/segment: the leaf of Moringa after cleaning and Moringa stem are cut into the sheet that diameter is 2-3cm or/and section;
Dry: the sheet of Moringa stem and leaf of Moringa is or/and section carries out drying and processing at 60 ~ 65 DEG C;
Preserve: the Moringa stem after oven dry and leaf of Moringa are separately sealed preservation, with for subsequent use.
Compared to prior art, the main beneficial effect of Moringa beverage provided by the invention is: provide a kind of functional health-care drink, both at home and abroad the analysis report of Moringa nutrition is emerged in an endless stream, all illustrate that Moringa has very comprehensively nutritive value really, achieve while a kind of popular drink is provided, there is health care; Extracted nutriment and the flavor substance of Moringa stem and leaf of Moringa by extracting process, effectively can retain the nutriment in Moringa; Moringa beverage adds xylitol to be allocated, and xylitol is a kind of natural sweetener, is a kind of low-yield sweetener, be more suitable for obese people to eat, and xylitol is the product that in sugar alcohol, sugariness is the highest, mouthfeel is good, not assorted taste, adds in Moringa beverage, cool taste.
Detailed description of the invention
Clearly understand that in order to make object of the present invention, technical scheme and advantage following examples are further elaborated to the present invention.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not used for limiting the present invention.
Embodiment 1
A kind of Moringa beverage, in percentage composition, comprises following component:
Pure water 94%, the leaf of Moringa 3% of drying, Moringa stem 0.7%, the xylitol 2.3% of drying.
The preparation method of Moringa beverage, said method comprising the steps of:
Step a, raw material prepare
Material selection: choose and remove Moringa flower, the fresh leaf of Moringa of corrupt leaf, dead leaf, insect pest leaf and Moringa stem;
Cleaning treatment: fresh Moringa stem and leaf of Moringa are cleaned;
Section/segment: the leaf of Moringa after cleaning and Moringa stem are cut into the sheet that diameter is 2-3cm or/and section;
Dry: hot air drier can be adopted to carry out drying, and the sheet of Moringa stem and leaf of Moringa is or/and section carries out drying and processing at 60 DEG C; Drying time is 4.5h, and dried Moringa color is emerald green, and not conglomeration in drying has a little fragrance.It is little that hot air drier has occupation area of equipment, and treating capacity is large, easy-operating advantage.
Preserve: the Moringa stem after oven dry and leaf of Moringa are separately sealed preservation, with for subsequent use.
Step b, water treatment, is heated to 80 DEG C by pure water.
Step c, extraction, puts into pure water after the Moringa stem of oven dry and leaf of Moringa being bound up with gauze and extracts, be extracted liquid.
Steps d, coarse filtration, carries out coarse filtration to extract, and filtering order number is 80 ~ 100 orders.
Step e, allotment, adds xylitol in proportion and allocates.Xylitol is a kind of natural, healthy sweetener, and be a kind of low-yield sweetener, be more suitable for obese people and eat, and xylitol is the product that in sugar alcohol, sugariness is the highest, mouthfeel is good, not assorted taste, cool taste.
Step f, essence is filtered: the solution after allotment is carried out essence and filters, filtering order number is 200 ~ 250 orders.
Step g, vacuum filling.
Step h, sterilization: adopt high-temperature sterilization, sterilising temp is 118 DEG C, and sterilization time is 15 minutes.
Step I, cooling dries up.
Step j, coding.
Step k, packaging.
Step l, inspection.
The raw material used in the present invention, organoleptic requirements, physicochemical requirements, food safety requirements all perform by standard GB/T/T31326-2014 plant beverage, GB/T10789-2015 beverage general rule.
Embodiment 2
A kind of Moringa beverage, in percentage composition, comprising: pure water 95%, the leaf of Moringa 2% of drying, Moringa stem 0.3%, the xylitol 2.7% of drying.
The preparation method of Moringa beverage is substantially the same manner as Example 1, wherein, unlike, in raw material preparation process, Moringa stem and leaf of Moringa baking temperature are 62 DEG C; In step b, pure water is heated to 85 DEG C.
Embodiment 3
A kind of Moringa beverage, in percentage composition, comprising: pure water 96%, the leaf of Moringa 1% of drying, Moringa stem 0.5%, the xylitol 2.5% of drying.
The preparation method of Moringa beverage is substantially the same manner as Example 1, wherein, unlike, in raw material preparation process, Moringa stem and leaf of Moringa baking temperature are 64 DEG C; In step b, pure water is heated to 90 DEG C.
Embodiment 4
A kind of Moringa beverage, in percentage composition, comprising: pure water 94%, the leaf of Moringa 1.5% of drying, Moringa stem 0.5%, the xylitol 4% of drying.
The preparation method of Moringa beverage is substantially the same manner as Example 1, wherein, unlike, in raw material preparation process, Moringa stem and leaf of Moringa baking temperature are 65 DEG C; In step b, pure water is heated to 95 DEG C.
Embodiment 5
A kind of Moringa beverage, in percentage composition, comprising: pure water 95%, the leaf of Moringa 2.4% of drying, Moringa stem 0.6%, the xylitol 2% of drying.
The preparation method of Moringa beverage is substantially the same manner as Example 1, wherein, unlike, in raw material preparation process, Moringa stem and leaf of Moringa baking temperature are 61 DEG C; In step b, pure water is heated to 100 DEG C.
Embodiment 6
A kind of Moringa beverage, in percentage composition, comprising: pure water 94.5%, the leaf of Moringa 2.5% of drying, Moringa stem 0.7%, the xylitol 2.3% of drying.
The preparation method of Moringa beverage is identical with embodiment 1.
The Moringa beverage that the embodiment of the present invention provides, nutritious, preparation method described in employing remains the nutriment in Moringa, and remaining the original local flavor of Moringa, beverage mouthfeel is good, adopts xylitol as allotment sweetener simultaneously, cool taste, low energy demand crowd also can relievedly be drunk, such as diabetic population, obese people.
It should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (3)
1. a Moringa beverage, is characterized in that, in percentage composition, comprises following component:
Pure water 94% ~ 96%, the leaf of Moringa 1% ~ 3% of drying, Moringa stem 0.3% ~ 0.7%, the xylitol 2% ~ 4% of drying.
2. a preparation method for Moringa beverage, is characterized in that, said method comprising the steps of:
Water treatment: described pure water is heated to 80 ~ 100 DEG C;
Extraction: put into pure water after the leaf of Moringa of described oven dry and leaf of Moringa being bound up with gauze and extract, be extracted liquid;
Coarse filtration: coarse filtration is carried out to described extract, filtering order number is 80 ~ 100 orders;
Allotment: add xylitol in proportion and allocate;
Essence is filtered: the solution after allotment is carried out essence and filters, filtering order number is 200 ~ 250 orders;
Vacuum filling;
Sterilization: adopt high-temperature sterilization, sterilising temp is 118 ~ 121 DEG C, and sterilization time is 15 minutes.
3. the preparation method of Moringa beverage according to claim 2, is characterized in that, before described water treatment, described method also comprises: raw material prepare, and the concrete steps that described raw material prepare comprise:
Material selection: choose and remove Moringa flower, the fresh leaf of Moringa of corrupt leaf, dead leaf, insect pest leaf and Moringa stem;
Cleaning treatment: fresh Moringa stem and leaf of Moringa are cleaned;
Section/segment: the leaf of Moringa after cleaning and Moringa stem are cut into the sheet that diameter is 2-3cm or/and section;
Dry: by the sheet of Moringa stem and leaf of Moringa or/and section carries out drying and processing at 60 ~ 65 DEG C, to obtain the Moringa stem after drying and leaf of Moringa;
Preserve: the Moringa stem after oven dry and leaf of Moringa are separately sealed preservation, with for subsequent use.
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| CN201510522984.4A CN105146653A (en) | 2015-08-24 | 2015-08-24 | Moringa oleifera beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510522984.4A CN105146653A (en) | 2015-08-24 | 2015-08-24 | Moringa oleifera beverage and preparation method thereof |
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| CN105146653A true CN105146653A (en) | 2015-12-16 |
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| CN201510522984.4A Pending CN105146653A (en) | 2015-08-24 | 2015-08-24 | Moringa oleifera beverage and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261420A (en) * | 2016-09-28 | 2017-01-04 | 云南农业大学 | Beverage containing leaf of Moringa and processing method thereof and application |
| CN106418084A (en) * | 2016-10-26 | 2017-02-22 | 海南木辣达生物科技有限公司 | Moringa oleifera fruit juice composite fermented beverage and preparation method thereof |
| CN107348289A (en) * | 2017-08-23 | 2017-11-17 | 尹飞 | Moringa oleifera beverage and preparation method thereof |
| CN109619330A (en) * | 2018-11-02 | 2019-04-16 | 暨南大学 | A kind of nutrition reinforced type moringa beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745664A (en) * | 2004-09-09 | 2006-03-15 | 林保村 | Moringaceae beverage and production thereof |
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| CN1745664A (en) * | 2004-09-09 | 2006-03-15 | 林保村 | Moringaceae beverage and production thereof |
| CN104256814A (en) * | 2014-09-12 | 2015-01-07 | 南华新世纪生物工程有限公司 | Preparation and production method of moringa oleifera health drink |
| CN104305436A (en) * | 2014-09-12 | 2015-01-28 | 任晓洁 | Moringa oleifera beverage and methods for preparing same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261420A (en) * | 2016-09-28 | 2017-01-04 | 云南农业大学 | Beverage containing leaf of Moringa and processing method thereof and application |
| CN106418084A (en) * | 2016-10-26 | 2017-02-22 | 海南木辣达生物科技有限公司 | Moringa oleifera fruit juice composite fermented beverage and preparation method thereof |
| CN107348289A (en) * | 2017-08-23 | 2017-11-17 | 尹飞 | Moringa oleifera beverage and preparation method thereof |
| CN109619330A (en) * | 2018-11-02 | 2019-04-16 | 暨南大学 | A kind of nutrition reinforced type moringa beverage and preparation method thereof |
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Application publication date: 20151216 |