CN105265955A - Solid Moringa oleifera leaf drink - Google Patents
Solid Moringa oleifera leaf drink Download PDFInfo
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- CN105265955A CN105265955A CN201510683239.8A CN201510683239A CN105265955A CN 105265955 A CN105265955 A CN 105265955A CN 201510683239 A CN201510683239 A CN 201510683239A CN 105265955 A CN105265955 A CN 105265955A
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- moringa
- leaf
- solid beverage
- extracted immersing
- water extracted
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 71
- 239000007787 solid Substances 0.000 title claims abstract description 29
- 244000179886 Moringa oleifera Species 0.000 title abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 19
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000008101 lactose Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000220215 Moringa Species 0.000 claims description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000013361 beverage Nutrition 0.000 claims description 32
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 20
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 20
- 229960004998 acesulfame potassium Drugs 0.000 claims description 20
- 239000000619 acesulfame-K Substances 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 206010013786 Dry skin Diseases 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005550 wet granulation Methods 0.000 claims description 4
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 239000006286 aqueous extract Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940082477 moringa oleifera leaf extract Drugs 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000002245 particle Substances 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 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
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000002567 autonomic effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013681 dietary sucrose Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000011156 evaluation Methods 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
- 238000009472 formulation Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229940002612 prodrug Drugs 0.000 description 2
- 239000000651 prodrug Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol 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
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- -1 Cobastab 6 Chemical compound 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
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 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
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000002146 bilateral effect Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000007667 floating 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
- 235000013305 food 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
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a solid Moringa oleifera leaf drink. The drink comprises raw materials in parts by weight as follows: 5-40 parts of aqueous Moringa oleifera leaf extract, 10-80 parts of lactose, 1-50 parts of white granulated sugar and 0-2 parts of acesulfame. The solid Moringa oleifera leaf drink does not contain a preservative, is nutritious and healthy, tastes good, can be taken conveniently after being dissolved, has good properties, and is applicable to all crowds; concentration under reduced pressure is adopted in the technology, so that nutritional ingredients of Moringa oleifera are reserved to the maximum extent; gradient drying and the accurate prescription ratio are adopted, thus, the percent of pass of industrial production and the stability among batches are greatly improved.
Description
Technical field
The present invention relates to a kind of leaf of Moringa solid beverage and preparation method thereof.
Background technology
The plant that Moringa (MoringaoleiferaLam.) is Moringaceae Moringa, it is perennial tropical deciduous tree, about there are 14 kinds in the whole world, is extensively planted in Asia and African subtropical and tropical zones, has very strong adaptability to edaphic condition and rainfall.From the nineties in 20th century, Cuba starts to develop Moringa industry, and in recent years, this state actively seeks to carry out joint study with other countries in the field such as cultivating Moringa oleifera and exploitation, promotes the sound development of industry.In the care of mini-bus both sides leader with under promoting, on July 22nd, 2014, just listing in Havana operation in Cuba-Chinese Moringa scientific and technological cooperation center, for next step is bilateral in kind exchange, good variety selection, research and development of products and comprehensive exploitation.
At home, along with growth in the living standard, people have had more deep understanding for this concept healthy, and Moringa is called as " tree of miracle ".As a kind of novel health food development, there are great potentiality, there is abundant nutritive value, anti-oxidant, hypoglycemic, reducing blood lipid, antimycotic in also show excellent activity.
Be rich in 19 seed amino acids in Moringa, abundant aliphatic acid, the mineral matters such as element such as sulphur, phosphorus, potassium, calcium, magnesium, its leaf of Moringa contains abundant vitamin A, Cobastab
6, vitamin C, vitamin E, folic acid, pantothenic acid and biotin etc. have unique nutritive value to human body.
The domestic Application and Development research also occurred at present Moringa, as patent application: CN104323392A, disclose a kind of Moringa solid beverage, it is with leaf of Moringa Ultramicro-powder, moringa seeds Ultramicro-powder for primary raw material, a kind of effervescent formulation obtained after adding organic acid, inorganic acid.Patent application: CN102132927A, discloses a kind of Moringa oleifera leaf suspension drink, by leaf of Moringa Ultramicro-powder, it also adds that thickener, sweetener and acid form.Above-mentioned patent is all prepare beverage using leaf of Moringa Ultramicro-powder as raw material, wherein, although superfine communication technique is comparatively general at present, if but relating to industrial production, the purchase cost of its equipment and later period maintenance, maintenance cost are high, for enterprise brings unnecessary expenditures, in addition, though powder is little, in the beverage in suspending or floating shape, its taking convenience degree and crowd's acceptance are all not as good as solution.
Summary of the invention
Based on above-mentioned defect, the actual technical problem that will solve of the present invention is, how to provide a kind of production technology simple, comparatively cheap without the need to special installation, production cost, and product finally can the leaf of Moringa solid beverage of transparent solution state.
Active ingredient of autonomic drug is complicated, even the active component of extraction purification, its composition is also quite complicated, cannot obtain the mechanics parameter needed for formulation design, be difficult to the design instructing autonomic drug preparation theoretically; Most plants medicine or active component, its physics, chemical property more complicated, this adds difficulty also to the screening of auxiliary material and the design of preparation prescription, becomes a difficult problem for moulding process.
Plan leaf of Moringa the water extracted immersing paste in the present invention to granulate, thus final completely water-soluble leaf of Moringa solid beverage can be prepared.But gained leaf of Moringa the water extracted immersing paste of the present invention has stronger hygroscopicity and viscosity, cannot directly granulate, and adds appropriate auxiliary material and can reduce its hygroscopicity and viscosity, be conducive to granulating.
Based on the problems referred to above, the invention provides a kind of leaf of Moringa solid beverage, the weight proportion of its raw material is as follows:
Leaf of Moringa the water extracted immersing paste 5-40 part, lactose 10-80 part, white granulated sugar 1-50 part, acesulfame potassium 0-2 part.
Further, the weight proportion of its raw material is as follows:
Leaf of Moringa the water extracted immersing paste 13 parts, lactose 76 parts, white granulated sugar 15.2 parts, acesulfame potassium 0.20 ~ 0.30 part.
The present invention studies discovery, and under said ratio condition, leaf of Moringa the water extracted immersing paste successfully can be prepared into particle by the present invention, and meets the requirements preparing particle.But, sensory test finds, the kind of the auxiliary material such as filler and flavouring and consumption etc. have remarkable impact to the shaping of product and mouthfeel, only have the auxiliary material under said ratio condition and consumption, good molding effect and satisfied beverage mouthfeel can be obtained, meanwhile, be also surprised to find that, when the consumption of acesulfame potassium is adjusted to 0.25 part in the present invention's test, mouthfeel is best, significantly be better than other proportioning groups, therefore, the consumption of the preferred acesulfame potassium of the present invention is 0.25 part.
Wherein, described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, get by water extraction, Aqueous extracts is concentrated into relative density 1.00 ~ 1.10 (55 DEG C of surveys), be cooled to room temperature, filter or centrifugal after, taking liquid is concentrated into the thick paste that relative density is 1.38 ± 1.22 (25 DEG C of surveys), obtains leaf of Moringa the water extracted immersing paste.
Further, described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, add 10 ~ 25 times of soak by water 2 ~ 3 times, each 0.5 ~ 2 hour, 60 ~ 100 mesh screen, 50 ~ 80 DEG C are evaporated to relative density 1.00 ~ 1.10 (55 DEG C of surveys), and be cooled to room temperature, 3000 ~ 6000r/min is centrifugal, get the thick paste of supernatant concentration to relative density 1.38 ± 0.22 (25 DEG C of surveys), obtain leaf of Moringa the water extracted immersing paste.In the present invention's detailed description of the invention, described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, add 20 times of soak by water twice, each 0.5 hour, 80 mesh screen, 80 DEG C are evaporated to relative density 1.03 (55 DEG C of surveys), and be cooled to room temperature, 5000r/min is centrifugal, get the thick paste of supernatant concentration to relative density 1.37 (25 DEG C of surveys), obtain leaf of Moringa the water extracted immersing paste.
Wherein, described solid beverage is graininess.
Present invention also offers the preparation method of above-mentioned leaf of Moringa solid beverage, it comprises following operating procedure:
(1) raw material is taken by proportioning;
(2) after each raw material being mixed, wet granulation, dry, obtain granular solid beverage.
Further, in wet-granulation process, take water as adhesive.
Further, in step (2), the actual conditions of described drying is: first 50 DEG C of dryings one hour, rising to 70 DEG C of dryings two hours.The present invention studies discovery, and product dry under this gradient condition, forming, color and luster is pale brown.And adopt single temperature to carry out drying, or adopt other drying gradients, its formed product and drying effect, outward appearance are all poor, therefore, the preferred above-mentioned gradient drying process of the present invention.
Leaf of Moringa solid beverage provided by the invention, not containing anticorrisive agent, nutrient health, mouthfeel is good, is convenient to take after mixing it with water, and proterties is good, is suitable for all groups; Adopt reduced pressure concentration in technique, remain the nutritional labeling of Moringa to greatest extent; Employing gradient is dry, improves industrial qualification rate greatly.
Based on the preparation obstacle that leaf of Moringa the water extracted immersing paste brings, the present invention has investigated multiple auxiliary materials in the hope of the granulating efficiency that reached and mouthfeel, final discovery " leaf of Moringa the water extracted immersing paste 13 parts; lactose 76 parts, white granulated sugar 15.2 parts, acesulfame potassium 0.20 ~ 0.30 part " this supplementary product kind and ratio combination mix preparation, processing ease, be applicable to produce and good stability, hydroscopicity is low, and ratio of briquetting is high, and mouthfeel satisfaction is also higher.Wherein, make inventor it is unexpected that on the basis of said ratio condition, by the fine setting of acesulfame potassium proportioning to 0.25 part, just significantly can improve the mouthfeel satisfaction of crowd to this beverage, and considerably beyond other proportionings.
Obviously, according to foregoing of the present invention, according to ordinary technical knowledge and the means of this area, not departing under the present invention's above-mentioned basic fundamental thought prerequisite, the amendment of other various ways, replacement or change can also be made.
Below by way of the form of specific embodiment, foregoing of the present invention is described in further detail again.But this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment.All technology realized based on foregoing of the present invention all belong to scope of the present invention.
Detailed description of the invention
The preparation of embodiment 1 solid beverage of the present invention
1. prescription
Leaf of Moringa the water extracted immersing paste 130g lactose 76g white granulated sugar 15.2g acesulfame potassium 0.25g
2. preparation technology
Get leaf of Moringa, add 20 times of soak by water twice, each 0.5 hour, 80 mesh screen, 80 degree are evaporated to relative density 1.03 (recording at 55 DEG C of temperature), be cooled to room temperature, centrifugal (5000r/min), centrifugate is condensed into thick paste (recording thick paste relative density at 25 DEG C of temperature is 1.37).
By prescription proportioning, add corresponding proportion lactose, white granulated sugar, acesulfame potassium mixes, and crosses 24 mesh sieves and granulates, dry (gradient is dry, 50 DEG C one hour, 70 DEG C two hours), whole grain, packing, to obtain final product.
One, the mensuration of moisture
1. method: atmosphere pressure desiccation
2. operating procedure: baking oven (100 ~ 105 DEG C) → baking 1.5 hours that the cleaning weighing disk → sample that dries to constant weight → take → put into mixes up temperature → in drier cool → weigh → dry again 0.5 hour → claim to constant weight (twice weight difference is no more than 0.002g and is constant weight)
3. experimental result:
Table 1
| Sequence number | Batch number | Determination of moisture result |
| 1 | 201401201 | 1.7％ |
| 2 | 20150101 | 1.8％ |
| 3 | 20150202 | 1.82％ |
| 4 | 20150302 | 1.78％ |
| 5 | 20150501 | 1.9％ |
| 6 | 20150701 | 1.78％ |
Two: hygroscopicity determination test
1, the assay method of hydroscopicity
Get about 5g Moringa solid beverage particle to divide in the measuring cup being dried to permanent quality, uncap be placed in more than drier 12h reach dehumidification balance, for subsequent use.Drier bottom being filled supersaturation sodium chloride solution places 48h at 25 DEG C, makes its internal relative humidity be 75%.Accurately weighed for the measuring bottle that medicine is housed quality is placed in drier, in 4,24, the quality of 48h accurate weighing bottle and medicine, calculate hydroscopicity.Take time as abscissa, hydroscopicity is that ordinate draws sucting wet curve.
Hydroscopicity=(medicinal powder matter after moisture absorption-moisture absorption prodrug opaque amount)/moisture absorption prodrug opaque amount
2, hydroscopicity measurement result
Table 2
Three, drying condition is investigated
Carry out drying according to following table temperature and time, investigate the impact of each drying condition on product, result is as follows:
Table 3
As seen from the above table, different baking temperatures and thermograde, all can affect greatly the molding effect of product, drying effect and outward appearance, for particle of the present invention, the drying effect of No. 7 drying processes is best, the present invention using this drying condition as optimum drying technique of the present invention.
The preparation of embodiment 2 solid beverage of the present invention
1. prescription
Leaf of Moringa the water extracted immersing paste 130g lactose 76g white granulated sugar 15.2g acesulfame potassium 0.20g
2. preparation technology
Get leaf of Moringa, add 20 times of soak by water twice, each 0.5 hour, 80 mesh screen, 80 degree are evaporated to relative density 1.03 (recording at 55 DEG C of temperature), be cooled to room temperature, centrifugal (5000r/min), centrifugate is condensed into thick paste (recording thick paste relative density at 25 DEG C of temperature is 1.37).
By prescription proportioning, add corresponding proportion lactose, white granulated sugar, acesulfame potassium mixes, and crosses 24 mesh sieves and granulates, dry (gradient is dry, 50 DEG C one hour, 70 DEG C two hours), whole grain, packing, to obtain final product.
The preparation of embodiment 3 solid beverage of the present invention
1. prescription
Leaf of Moringa the water extracted immersing paste 130g lactose 76g white granulated sugar 15.2g acesulfame potassium 0.30g
2. preparation technology
Get leaf of Moringa, add 20 times of soak by water twice, each 0.5 hour, 80 mesh screen, 80 degree are evaporated to relative density 1.03 (recording at 55 DEG C of temperature), be cooled to room temperature, centrifugal (5000r/min), centrifugate is condensed into thick paste (recording thick paste relative density at 25 DEG C of temperature is 1.37).
By prescription proportioning, add corresponding proportion lactose, white granulated sugar, acesulfame potassium mixes, and crosses 24 mesh sieves and granulates, dry (gradient is dry, 50 DEG C one hour, 70 DEG C two hours), whole grain, packing, to obtain final product.
The auxiliary material screening experiment of embodiment 4 granule of the present invention
The present invention finds, leaf of Moringa the water extracted immersing paste has stronger hygroscopicity and viscosity, cannot directly granulate, and most experimenter thinks that its mouthfeel is bitter, puckery or peppery, and direct granulation palatability is not good.Therefore, need to investigate supplementary product kind and consumption, successfully can granulate and to meet mouthfeel demand.
Wherein, it is the weighed quality of particle that will prepare that mouldability is investigated, and first crosses a sieve, after No. two sieves, collects by a sieve but the particle do not sieved by No. two, weighed quality.Granular mass before granular mass after ratio of briquetting=sieve/sieve.
The study subject of sensory test and method are: choose all age group (3-5 year, 12-16 year, 20-50 year, more than 60 years old) tested crowd amounts to 1000 people, follow-on test 3 days, and with every day, the amount of 1-2 bag solid beverage is drunk, mouthfeel evaluation is carried out to this solid beverage, evaluation criterion is for satisfied, generally, dissatisfied.Receptance=satisfaction+general/tested people's sum.
Investigation the results are shown in Table 4.
According to table 4 result, although starch, dextrin are conventional filler, and cheap, but for leaf of Moringa the water extracted immersing paste, both cannot meet granulation requirement, granulate more difficult, and do not meet the requirement of the present invention to beverage appearance proterties.If reduced by dextrin consumption, share with lactose, xylitol etc., due to the impact of the hygroscopicity of raw material medicinal extract of the present invention own and viscosity, cause particle viscosity comparatively large, pelletization not easily.If reduce dextrin consumption again, it share in sweet mellow wine, sucrose, viscosity problem can necessarily be improved, but mouthfeel and the same existing defects of clarity.Therefore, the present invention abandons using starch and dextrin as filler, investigates (see prescription 1 ~ 4) other auxiliary materials.
Later stage of the present invention has also carried out investigating (prescription 5 ~ 12) to the multiple fillers such as lactose, sweet mellow wine, xylitol, white granulated sugar, Aspartame and flavouring, wherein, lactose is soluble in water, stable in properties, hygroscopicity is less, inoperative with most of composition, little on the assay impact of main component, be good diluent; Acesulfame potassium is moisture absorption hardly, but uses too much mouthfeel pained.After above-mentioned auxiliary material is combinationally used respectively, final discovery, only only under " leaf of Moringa the water extracted immersing paste 13 parts; lactose 76 parts; white granulated sugar 15.2 parts, acesulfame potassium 0.20 ~ 0.30 part " this proportioning, granulation requirement can be met, and mouthfeel is moderate, satisfaction rate can up to more than 78% (see prescription 9,11,12).
In addition, prescription 9 compares in prescription 11,12, only acesulfame potassium proportioning is decided to be 0.25 part, but the mouthfeel satisfaction (up to more than 95%) of crowd to this beverage can significantly be improved, and considerably beyond other two assembly ratios, the remarkable improvement that the change of this small consumption of acesulfame potassium brings mouthfeel, makes inventor feel surprised too.Therefore, the present invention using prescription 9 as best prescription.The above results illustrates, the kind of sweetener and the consumption proportion of each sweetener, need the mouthfeel of just right guarantee the best.
White granulated sugar, topmost kind in table sugar, 100% table sugar is all white granulated sugar substantially abroad, and containing sucrose more than 95%, so too much and insipid, sweet taste is lingering in mouth.
Acesulfame potassium, sugariness is far above sucrose, but amount too much raw bitter taste, stronger to sense of taste organ stimulating; Soluble in water, mouthfeel is good, empty calory, non-hygroscopic in atmosphere, ability 225 DEG C of high temperature and have not metabolism in human body, the feature such as not absorb.Do not react with other food composition or additive during use, sweet taste is pure and strong, and be better than sucrose sweet taste, the duration is long.
The above-mentioned best prescription of the present invention, just under its specific consumption proportion, in conjunction with two kinds of sweeteners advantage separately, could obtain pleasant mouthfeel.
Table 4 continues
Claims (10)
1. a leaf of Moringa solid beverage, is characterized in that: the weight proportion of its raw material is as follows:
Leaf of Moringa the water extracted immersing paste 5-40 part, lactose 10-80 part, white granulated sugar 1-50 part, acesulfame potassium 0-2 part.
2. leaf of Moringa solid beverage according to claim 1, is characterized in that: the weight proportion of its raw material is as follows:
Leaf of Moringa the water extracted immersing paste 13 parts, lactose 76 parts, white granulated sugar 15.2 parts, acesulfame potassium 0.20 ~ 0.30 part.
3. leaf of Moringa solid beverage according to claim 2, is characterized in that: acesulfame potassium is 0.25 part.
4. the leaf of Moringa solid beverage according to claims 1 to 3 any one, is characterized in that: described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, get by water extraction, Aqueous extracts is concentrated into relative density 1.00 ~ 1.10 (55 DEG C of surveys), be cooled to room temperature, filter or centrifugal after, taking liquid is concentrated into the thick paste that relative density is 1.38 ± 1.22 (25 DEG C of surveys), obtains leaf of Moringa the water extracted immersing paste.
5. leaf of Moringa solid beverage according to claim 4, is characterized in that: described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, add 10 ~ 25 times of soak by water 2 ~ 3 times, each 0.5 ~ 2 hour, 60 ~ 100 mesh screen, 50 ~ 80 DEG C are evaporated to relative density 1.00 ~ 1.10 (55 DEG C of surveys), and be cooled to room temperature, 3000 ~ 6000r/min is centrifugal, get the thick paste of supernatant concentration to relative density 1.38 ± 0.22 (25 DEG C of surveys), obtain leaf of Moringa the water extracted immersing paste.
6. leaf of Moringa solid beverage according to claim 5, is characterized in that: described leaf of Moringa the water extracted immersing paste prepares by the following method:
Get leaf of Moringa, add 20 times of soak by water twice, each 0.5 hour, 80 mesh screen, 80 DEG C are evaporated to relative density 1.03 (55 DEG C of surveys), and be cooled to room temperature, 5000r/min is centrifugal, get the thick paste of supernatant concentration to relative density 1.37 (25 DEG C of surveys), obtain leaf of Moringa the water extracted immersing paste.
7. the leaf of Moringa solid beverage according to claim 1 ~ 6 any one, is characterized in that: described solid beverage is graininess.
8. the preparation method of leaf of Moringa solid beverage described in claim 1 ~ 7 any one, is characterized in that: it comprises following operating procedure:
(1) raw material is taken by proportioning;
(2), after being mixed by each raw material, wet granulation, dry, whole grain, namely packing obtains granular solids beverage.
9. preparation method according to claim 8, is characterized in that: in wet-granulation process, take water as adhesive.
10. preparation method according to claim 8, is characterized in that: in step (2), and the actual conditions of described drying is: first 50 DEG C of dryings one hour, then rise to 70 DEG C of dryings two hours.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106617049A (en) * | 2016-09-29 | 2017-05-10 | 广州市汇吉科技企业孵化器有限公司 | Propolis healthcare product with moringa oleifera leaf extract and method for preparing propolis healthcare product |
| CN107691936A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of leaf of Moringa water-soluble extractive good in taste and its extracting method |
| CN108771074A (en) * | 2018-05-17 | 2018-11-09 | 广西柳州市桑辰科技有限公司 | A kind of production method of moringa seeds solid beverage |
| CN109123310A (en) * | 2017-06-27 | 2019-01-04 | 安恒利 | A kind of compound leaf of Moringa high protein particle drink |
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