CN106418452A - Moringa oleifera fragrant and spicy sauce and preparation method thereof - Google Patents
Moringa oleifera fragrant and spicy sauce and preparation method thereof Download PDFInfo
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- CN106418452A CN106418452A CN201610863900.8A CN201610863900A CN106418452A CN 106418452 A CN106418452 A CN 106418452A CN 201610863900 A CN201610863900 A CN 201610863900A CN 106418452 A CN106418452 A CN 106418452A
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- moringa
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- spicy sauce
- sauce
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- LUSRALAAIUPSEY-UHFFFAOYSA-N neurine Chemical compound [O-].C[N+](C)(C)C=C LUSRALAAIUPSEY-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 210000003463 organelle Anatomy 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 210000004203 pyloric antrum Anatomy 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002889 sympathetic effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 208000023409 throat pain Diseases 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The present invention relates to the field of food processing and particularly discloses moringa oleifera fragrant and spicy sauce and a preparation method thereof. Moringa oleifera leaves, moringa oleifera seeds and moringa oleifera oil are used as main raw materials, chilies, sesame seeds and vegetable oil are used as accessory materials, salt, sugar, monosodium glutamate, Chinese prickly ash, Chinese prickly ash in Sichuan province and Guizhou Province, pepper and soy sauce are used for seasoning, and a natural preservative and an antioxidant are added, so that the moringa oleifera fragrant and spicy sauce unique in flavor and having nutrition and health-care functions is prepared by a series of processes. Beneficial effects are as follows: the moringa oleifera fragrant and spicy sauce is pure in taste and attractive in color and luster. The moringa oleifera contains various nutrients, is rich in vitamin A, vitamin B, vitamin C, vitamin D, mineral elements, such as calcium, potassium, ferrum, etc., and a variety of trace elements, has very great medicinal values, can effectively treat high blood pressure, diabetes, ulcers, skin infections and other diseases, can also relieve pain, protect liver and improve vitamin A deficiency and cancers, and also has enhanced SOD enzyme activity and antioxidant properties, and purely natural preservatives and antioxidants are added, so that the moringa oleifera fragrant and spicy sauce is more reliable to eat.
Description
Technical field
The present invention relates to food processing field, specially a kind of Moringa spicy sauce and preparation method thereof.
Background technology
Beans are with things such as beans, wheat flour, fruit, meat or fish and shrimp as primary raw material, the pasty state flavoring agent processing,
It originates from China, has long history.Spicy sauce is to combine advanced section using the traditional handicraft that name snack tofu pudding dips in water
Learn preservation technique, selected Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperiss, Semen Sesami, vegetable oil and famous and precious natural spice Seiko configuration form.There is river taste
Spicy perfume feature, delicious color is fresh, long times of aftertaste, nutritious, has appetite promoting and the spleen strengthening, orectic function.It is that the cooking is various
Sichuan cuisine and the preferable flavoring agent of various cold dish, wheaten food, be at home tourism facilitate good merchantable brand.
A kind of chilli sauce and preparation method thereof (CN201210211539.2) is disclosed in Chinese patent storehouse, the invention discloses
A kind of chilli sauce and preparation method thereof, it is an object of the invention to provide a kind of biofermentation, in good taste, long shelf-life, no remaining
Chilli sauce of additive and preparation method thereof；It is made up of red chilli sauce, sweet soybean paste and soya sauce, by its percentage score of weight of dispensing
It is not：Described red chilli sauce be 20-30%, described sweet soybean paste be 5-10%, described soya sauce be 10-65%, described
Broad bean paste is 10-65%, and this chilli sauce passes through the first step, first makes red chilli sauce, sweet soybean paste, soya sauce, broad bean paste respectively, second
Step, proportioning, the red chilli sauce of above-mentioned gained, sweet soybean paste, soya sauce and broad bean paste are mixed into peppery by ratio uniform described above
Beans；The present invention has a shelf-life and reaches 18 months, and during fermentation, at least 500 kilograms amounts of one cylinder, decrease labour force, has saved
Occupation of land amount big feature during ferment, it is liked by broad masses deeply.
Disclose a kind of manufacture method of watermelon soybean paste (CN201210374003.2) in Chinese patent storehouse, be related to Citrullus vulgariss
The manufacturing technology of broad bean paste, is carried out successively：Semen Glyciness cleaning is boiled and stops to ripe and face, boil in a covered pot over a slow fire rubescent to bean；Mix flour, stir,
Clap into beans cake with handss；Cake is placed under enclosed environment, ferments and go out green mycelia to cake, dry；Put and dry under the sun, pulverize and formed
Semen Sojae Preparatum is standby；By 1：3 about ratio weighs Citrullus vulgariss, peeling, crushes；Weigh salt and flavoring agent；Raw material is placed in flavoring agent layering
In porcelain urn；Sealing more than two months, becomes beans；Take edible oil, be simultaneously introduced old sauce yeast, parch 1 hour about, to beans become pasty state and
Brown is blue, takes the dish out of the pot canned.The invention has the beneficial effects as follows：Using unique ecosystem fermentation form, make this watermelon soybean paste
The gorgeous matter of color is tender, unique flavor, with strong sweet-smelling and paste flavor, is provided simultaneously with the mouthfeel such as soft, fragrant, fresh, sweet, crisp, tender, salty, refreshing
Feature, especially its nutrition are protected as much as possible, and mouthfeel is very fine and smooth.
Sauce can not be certain in life as a kind of flavoring agent, with the continuous improvement of Living consumption, beans
The species of material also enriches, and occurs in that as chilli sauce, Fructus Lycopersici esculenti meat pulp, pork paste with mushroom, Rhizoma et radix valerianae meat pulp, savoury thick chilli meat sauce, vegetable
The sauce of some New raxa such as meat pulp, egg-paste, everybody different demands of satisfaction, but all in all, development space is also not enough,
Species also compare single it is impossible to meet proprietary hobby.
Content of the invention
For the problems referred to above, it is an object of the invention to provide a kind of Moringa spicy sauce and preparation method thereof, with leaf of Moringa, peppery
Wooden seed, oil ben are main material, are aided with Fructus Capsici, Semen Sesami, vegetable oil with salt, sugar, monosodium glutamate, Pericarpium Zanthoxyli, MAJIAO, Fructus Piperiss, soy sauce seasoning,
Add crude antistaling agent and antioxidant, make the Moringa having nutrition and health care effect concurrently of peculiar flavour by series of process
Spicy sauce.
To achieve these goals, the present invention adopts below scheme
According to the first aspect of the invention, provide a kind of Moringa spicy sauce, by weight, it includes following components：Fresh
Leaf of Moringa 10-20 part, moringa seeds 30-45 part, chilli 15-25 part, Semen Sesami 3-5 part, monosodium glutamate 0.5-1 part, edible salt 2-5 part,
Sugared 1-2 part, Pericarpium Zanthoxyli 3-5 part, MAJIAO 1-2 part, Fructus Piperiss 1-2 part, soy sauce 1-3 part, oil ben 20-30 part, pectin decomposer 0.4-
0.8 part, xylitol 0.5-1 part, vegetable oil 10-20 part.
Preferably, described a kind of Moringa spicy sauce, by weight, it includes following components：15 parts of fresh leaf of Moringa, Moringa
40 parts of seed, 20 parts of chilli, 5 parts of Semen Sesami, 0.8 part of monosodium glutamate, 4 parts of edible salt, 1.5 parts of sugar, 4 parts of Pericarpium Zanthoxyli, 1.5 parts of MAJIAO, Fructus Piperiss
1.5 parts, 2.5 parts of soy sauce, 26 parts of oil ben, 0.6 part of pectin decomposer, 0.8 part of xylitol, 15 parts of vegetable oil.
Preferably, described Fructus Capsici compares 5 for weight：1 long angle Fructus Capsici, the mixing Fructus Capsici of XIAOMIJIAO.
Preferably, described Semen Sesami is Semen sesami Albae.
Preferably, described Fructus Piperiss are Radix orixae japonicae.
Preferably, described vegetable oil is one or more of soybean oil, Oleum Arachidis hypogaeae semen, Camellia oil, Oleum Brassicae campestriss, sunflower oil
The mixed oil that oils and fatss mix.
Preferably, described vegetable oil be soybean oil, Oleum Arachidis hypogaeae semen, Oleum Brassicae campestriss compare 3 according to weight：2：1.5 mediations
Mixed oil.
According to the second aspect of the invention, provide a kind of preparation method of Moringa spicy sauce, it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, fresh leaf of Moringa is cleaned, dries, shredded；Moringa seeds are removed the peel, dries,
Pulverize, make the granule that particle diameter is 0.05-0.15cm；Chilli is pulverized；
(2) vegetable oil is put in pot and is heated to 220-280 DEG C, put into Pericarpium Zanthoxyli, MAJIAO, Fructus Piperiss successively, constantly stir-fry,
Keep 1-1.5m, close fire afterwards, filter, stay oil standby；
(3) oil ben is added in the oil of step (2) and keeping temperature 180-210 DEG C, sequentially add Fructus Capsici particle and peppery
Wooden seed particle, keeps average rate to stir-fry, the time is 5-10m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 120-140 DEG C and continuously add the leaf of Moringa of chopping, Semen Sesami, stir-fry 2-3m；
(5) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, after the 1-2m that stir-fries, close fire；
(6) add pectin decomposer, xylitol when sauce body temperature is cooled to below 80 DEG C and stir, prepared Moringa
Spicy sauce；
(7) the Moringa spicy sauce after cooling is poured in suitable container and sterilizes.
Preferably, in step (2), described pot is electrical heating agitated kettle.
Preferably, in step (7), using high-temperature sterilization technique.
Nutrient substance abundant species contained by Moringa Herb, rich in vitamin A, vitamin B, vitamin C, vitamin D, calcium,
The mineral elements such as potassium, ferrum and various trace elements, containing rich in protein, vitamin and aminoacid, its nutritive value with
The spirulina of " the miniature treasure-house of human nutrition " is suitable.
Moringa, as a kind of functional plants, does not contain only multiple nutrient substance, but also has very big medical value,
Can be with diseases such as effectively treatment hypertension, diabetes, ulcer, skin infections, can be with alleviating pain, liver protection, improves vitamin A
Deficiency disease and cancer.In addition Moringa also has enhancement of SOD enzymatic activity and anti-oxidation characteristics.
The invention has the beneficial effects as follows：Good taste, attractive color；Nutrient substance abundant species contained by Moringa, rich in dimension
Mineral element and the various trace elements such as raw element A, vitamin B, vitamin C, vitamin D, calcium, potassium, ferrum；There is very big medicine
With being worth, can be with diseases such as effectively treatment hypertension, diabetes, ulcer, skin infections, can be with alleviating pain, liver protection, improves
Hypovitaminosis A and cancer, Moringa also has enhancement of SOD enzymatic activity and anti-oxidation characteristics；Add pure natural antistaling agent and resist
Oxidant, eats and more trusts.
Specific embodiment
For the problems referred to above, it is an object of the invention to provide a kind of Moringa spicy sauce and preparation method thereof, with leaf of Moringa, peppery
Wooden seed, oil ben are main material, are aided with Fructus Capsici, Semen Sesami, vegetable oil with salt, sugar, monosodium glutamate, Pericarpium Zanthoxyli, MAJIAO, Fructus Piperiss, soy sauce seasoning,
Add crude antistaling agent and antioxidant, make the Moringa having nutrition and health care effect concurrently of peculiar flavour by series of process
Spicy sauce.
To achieve these goals, the present invention adopts below scheme
According to the first aspect of the invention, provide a kind of Moringa spicy sauce, by weight, it includes following components：Fresh
Leaf of Moringa 10-20 part, moringa seeds 30-45 part, chilli 15-25 part, Semen Sesami 3-5 part, monosodium glutamate 0.5-1 part, edible salt 2-5 part,
Sugared 1-2 part, Pericarpium Zanthoxyli 3-5 part, MAJIAO 1-2 part, Fructus Piperiss 1-2 part, soy sauce 1-3 part, oil ben 20-30 part, pectin decomposer 0.4-
0.8 part, xylitol 0.5-1 part, vegetable oil 10-20 part.
Preferably, described a kind of Moringa spicy sauce, by weight, it includes following components：15 parts of fresh leaf of Moringa, Moringa
40 parts of seed, 20 parts of chilli, 5 parts of Semen Sesami, 0.8 part of monosodium glutamate, 4 parts of edible salt, 1.5 parts of sugar, 4 parts of Pericarpium Zanthoxyli, 1.5 parts of MAJIAO, Fructus Piperiss
1.5 parts, 2.5 parts of soy sauce, 26 parts of oil ben, 0.6 part of pectin decomposer, 0.8 part of xylitol, 15 parts of vegetable oil.
Preferably, described Fructus Capsici compares 5 for weight：1 long angle Fructus Capsici, the mixing Fructus Capsici of XIAOMIJIAO.
Preferably, described Semen Sesami is Semen sesami Albae.
Preferably, described Fructus Piperiss are Radix orixae japonicae.
Preferably, described vegetable oil is one or more of soybean oil, Oleum Arachidis hypogaeae semen, Camellia oil, Oleum Brassicae campestriss, sunflower oil
The mixed oil that oils and fatss mix.
Preferably, described vegetable oil be soybean oil, Oleum Arachidis hypogaeae semen, Oleum Brassicae campestriss compare 3 according to weight：2：1.5 mediations
Mixed oil.
According to the second aspect of the invention, provide a kind of preparation method of Moringa spicy sauce, it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, fresh leaf of Moringa is cleaned, dries, shredded；Moringa seeds are removed the peel, dries,
Pulverize, make the granule that particle diameter is 0.05-0.15cm；Chilli is pulverized；
(2) vegetable oil is put in pot and is heated to 220-280 DEG C, put into Pericarpium Zanthoxyli, MAJIAO, Fructus Piperiss successively, constantly stir-fry,
Keep 1-1.5m, close fire afterwards, filter, stay oil standby；
(3) oil ben is added in the oil of step (2) and keeping temperature 180-210 DEG C, sequentially add Fructus Capsici particle and peppery
Wooden seed particle, keeps average rate to stir-fry, the time is 5-10m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 120-140 DEG C and continuously add the leaf of Moringa of chopping, Semen Sesami, stir-fry 2-3m；
(5) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, after the 1-2m that stir-fries, close fire；
(6) add pectin decomposer, xylitol when sauce body temperature is cooled to below 80 DEG C and stir, prepared Moringa
Spicy sauce；
(7) the Moringa spicy sauce after cooling is poured in suitable container and sterilizes.
Preferably, in step (2), described pot is electrical heating agitated kettle.
Preferably, in step (7), using high-temperature sterilization technique.
The nutritional labeling of leaf of Moringa
Vitamin e content in the fresh blade of 100 grams of India's tradition Moringas is about 9 milligrams, and content in blade is dried
It is about 16.2 milligrams.According to calculating, as long as the Moringa leaf dried powder of three soupspoons (about 25 grams) is just containing child daily required 270%
Vitamin A, 42% protein, 125% calcium, 70% ferrum and 22% vitamin C.To the women in pregnancy and suckling
Speech, Moringa blade and soybean pod also can help I and fetus or baby to maintain health, supply substantial amounts of irony, protein, copper, sulfur
With vitamin B.But, because Moringa contains plant alkaloid in itself, hypertension, diabeticss and anemia of pregnant woman etc. preferably indicate through doctor
After consider edible.
Moringa blade, Fruit pod are rich in several mineral materials, vitamin, 20 kinds of aminoacid, 46 kinds of antioxygen elements and 36 kinds and naturally prevent
Scorching body and mineral.The vitamin C containing in every 100 grams of Moringa is 7 times of Citrus, and ferrum is 3 times of Herba Spinaciae, and vitamin A is
4 times of Radix Dauci Sativae, calcareous is 4 times of milk, and potassium is 3 times of Fructus Musae, and protein is 2 times of Yoghourt.
Moringa blade has augment nutritional, the function of Dietotherapy health as vegetable and food；Also it is widely used in medicine, health care
Etc. aspect, be described as " Tree of Life ", " diamond in plant ".
Effect of leaf of Moringa：
Leaf of Moringa powder such as has blood sugar lowering, lipid-loweringing, blood pressure lowering, antitumor, antioxidation, relieving constipation, diuresis, anthelmintic, improves the health care of sleep at the work(
Effect, is eaten for a long time and can strengthen immune function of human body, slow down aging, prevention disease.Ayurveda thinks that Moringa can prevent 300 kinds
Disease.Particularly Moringa is subject to a lot of research institutions of developed country such as America and Europe and the concern of consumer and heat to hold in both hands in recent years.Often
Edible leaf of Moringa can enhancing immunity, toxin expelling, body shaping, aging resistance, anticancer multiple chronic and major disease are had greatly
Improve effect.
Leaf of Moringa is natural green food, the complete nutrients matter containing needed by human body, it may replace compound vitamin,
Calcium tablet, cod-liver oil etc..Especially there is good effect to hypertension, hyperlipidemia, diabetes, gout etc..
Leaf of Moringa can assist to improve, prevention disease, improve the health care of sleep, memory reinforcing, slow down aging, may further be used to treat liver
The dirty, disease of the privileged sites such as spleen, meridians.It also has the treatment effect such as halitosis and relieving alcoholic intoxication.
The edibility of moringa seeds
Moringa seeds cook food is all used in countries in the world：In Bangladesh and Sri Lanka, the state such as Gambia, moringa seeds and coconut palm
Son, poppy seeds and mustard mixing, make various curry dish or are added in the foods such as guinea fowl.Leaveves chop up
, as vegetable and salad decoration, it is also used for replacing Herba Coriandri.In East Java, moringa seeds are used for doing sour soup or mixed greens soup.?
Maldives, it is fried mixed with tuna piece that leaveves add Bulbus Allii Cepae and chilli.In Pakistan, after moringa seeds flower decocting in water, plus
Mashed potatoes boils, is a kind of special taste dish.The green soybean pod of moringa seeds, leaveves and flower are used for various Thailands
State's dish, such as curried dish, cooking, soup, egg roll and salad etc..
The medical value of moringa seeds
Moringa seeds have reduction blood glucose, improve the health care of sleep, bowel relieving and the function that enhances metabolism.Because being rich in seed oil of Moringa oleigera, peppery
Wooden seed toxin expelling, accelerate metabolism in terms of have some reasonable performances, on the whole, moringa seeds in reduction blood fat, blood pressure,
Weight-reducing, adjusts the intestines and stomach, hepatoprotective alleviating alcohol addiction, strengthens body immunity aspect and has significant curative effect.In addition, its sterilization, weight reducing,
Many aspects such as lipid-loweringing, blood pressure lowering, regulation gastrointestinal function, hepatoprotective, uvioresistant, skin moistening, nourishing hair, moisturizing also show very
Many characteristics.
1st, moringa seeds to xerostomia, no saliva, throat pain have specially good effect, get the effect of promoting the production of body fluid.
The fat-reducing effect of Moringa is also very peculiar, contains a kind of leucine in Moringa, and leucine is relatively good to fat-reducing effect, state
Have been developed for outward Moringa diet tea, Moringa slimming capsule.
2nd, moringa seeds are very effective to controlling blood glucose, lowering blood pressure and blood fat, are also a big Gospel of the three high patients.
3rd, moringa seeds are natural green foods, the complete nutrients matter containing needed by human body, and it may replace compound dimension life
Element, calcium tablet, cod-liver oil etc..It is to resist underfed health food, unraveling silk of miracle is referred to as by western scientist.
4th, moringa seeds also have pathogenic fire reducing, toxin expelling effect, and to long-term stool, constipation patient has extremely help to Moringa, serve on
Visible special effect on the 10th.
5th, moringa seeds can improve the health care of sleep, memory reinforcing, slow down aging, may further be used to treat liver, spleen, the spy such as meridians
The disease at different position.
6th, moringa seeds have treatment halitosis and sobering-up functions.
7th, the protective effect to liver
(1), effect of anti hepatic fibrosis
Moringa seeds have anti-hepatic fibrosis activity, and its mechanism is many, and Moringa seed total saponin is anti-hepatic fibrosis activity
Material base.PNS can suppress fibroblast proliferation, has anti-liver fibration in vitro.
(2), anti-liver lipid peroxidation effect
Moringa seeds saponin is anti peroxidation of lipid to the main mechanism of During Hepatic Ischemiareperfusion Injury protective effect and prevents thin
Intracellular calcium ion over loading.
(3), protection hepatocyte effect
Moringa seeds play the role of glutamate pyruvate transaminase lowering, can promote the important organelle function such as mitochondrial, endoplasmic reticulum and shape
The recovery becoming；Moringa seeds can promote carbohydrate metabolism, so that hepatocyte sugar deposit is increased, be conducive to the recovery of hepatic injury.
(4), the liver protecting microcirculation
Moringa seeds substantially can increase vascular flow, improves liver microcirculation, mitigates hepatic injury.Moringa seeds can release blood
Dense, glutinous, poly-, solidifying state, improves liver circulation, increases blood flow.
(5), suppression tumor cell of liver effect
Moringa seeds are put on weight, liver spleen weight and improve Proteometabolism, oxidation resistance and hepatic pathology etc. effect, its
Effect is better than Colchicine.
It is contrary with the fat-reducing medicament action direction with the hepatocyte microsome amplification accelerator promoting liver canceration effect,
Moringa seeds play the role of to promote appropriate fat stores in liver, and this is probably one of performance of moringa seeds antitumor action.
8th, the protective effect to stomach
Moringa seeds have preferable therapeutical effect to chronic atrophic gastritis, can reverse intestinal epithelial metaplasia and atypical hyperplasia,
Moringa seeds are used for treating precancerous lesions of chronic atrophic gastritis some superiority.
Moringa can make the gastrin concentration in human blood raise, and gastrin are by being distributed in gastric antrum and upper part of small intestine sticks
The G cell secretion of film, it is beneficial to the treatment of chronic atrophic gastritis；Moringa can promote gastrointestinal emptying ability, and can protect stomach
Mucosa reduces and from damaging hence it is evident that person's symptom of improving functional dyspepsia；Moringa is imprisoned to the pathogenic bacterium in the spleen-stomach disease
Helicobacter pylori has good inhibiting effect, contributes to treating the disease of the Helicobacter pyloris such as atrophic gastritis, superficial gastritiss
Disease, is the ideal medicament of the spleen-stomach disease.
Oil ben
Moringa Fruit pod length 20～60cm, every pod contains 12～35, seed, and seed is circular, brown.Moringa seed is also called peppery
Wooden seed, taste floweriness is given birth to, and after oil expression, oil body is similar to olive oil, edible, as eating salad oil or oil for cooking raw.According to
Relevant information is introduced, and the medicinal and health care of seed oil of Moringa oleigera is all preferable.
Abundant oils and fatss and substantial amounts of unsaturated fatty acid is contained, wherein mainly Oleic acid in Moringa seed.Oleic acid content
Height be an important indicator evaluating Vegetable Oil Quality quality, people like edible olive oil, Oleum Camelliae it is simply that because it is high
The Oleic acid of content.The Oleic acid that Burma and Yuanjiang County of Yunnan produce in oil ben is 62%～74%, linoleic acid be 1.2%～1.7%, α-
Linolenic acid is 0.4%～2.7%.The oleic acid content of wild oil ben up to 73.22%～78.59%.The Oleic acid of oil ben is high
Reach 71.60%, due to containing moringine (Moringine) and 2 kinds of biologies of Moringa neurine (Moringinine) in moringa seeds
Alkali, wherein moringine are similar to benzene methanamine (Benzylamine), have excitation to human body sympathetic nerve, in high agent after polyphagia
There are heart tonifying and boosting during amount, so seed oil of Moringa oleigera should not excessively be eaten raw, oil ben stable in properties, it is difficult corruption, induction period
Ratio Fructus Canarii albi degree of oil modification, the resistance to frying of the oil ben after refine, it is a kind of high-grade cooking oil, can lubricate as nontoxic grade-safe
Oil.
In order that those skilled in the art are better understood from the technical scheme in the application, come below in conjunction with embodiment
Technical scheme is clearly and completely described it is clear that described embodiment is only the part of the application
Embodiment, based on the embodiment in the application, those of ordinary skill in the art are obtained under the premise of not making creative work
The every other embodiment obtaining, all should belong to the scope of the application protection.
Embodiment 1
A kind of Moringa spicy sauce, by weight, it includes following components：10 parts of fresh leaf of Moringa, 45 parts of moringa seeds, dry peppery
15 parts of green pepper, 3 parts of Semen Sesami, 0.6 part of monosodium glutamate, 3.5 parts of edible salt, 1.2 parts of sugar, 3 parts of Pericarpium Zanthoxyli, 1.2 parts of MAJIAO, 1 part of Fructus Piperiss, soy sauce
1.5 parts, 30 parts of oil ben, 0.6 part of pectin decomposer, 0.8 part of xylitol, 10 parts of vegetable oil.
A kind of preparation method of Moringa spicy sauce, it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, 10 parts of fresh leaf of Moringa are cleaned, dry, shredded；45 parts of moringa seeds are gone
Skin, drying, pulverizing, make the granule that particle diameter is 0.05-0.15cm；15 portions of chilli are pulverized；
(2) 10 parts of vegetable oil are put in pot and be heated to 260 DEG C, put into 3 parts of Pericarpium Zanthoxylies, 1.2 parts of MAJIAO, 1 part of Hu successively
Green pepper, constantly stir-fries, and keeps 1.5m, closes fire afterwards, filters, and stays oil standby；
(3) 30 parts of oil bens are added in the oil of step (2) and 180 DEG C of keeping temperature, sequentially add 15 parts of Fructus Capsici particles
With 45 parts of moringa seeds particles, average rate is kept to stir-fry, the time is 8m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 130 DEG C and continuously add the leaf of Moringa of 10 parts of choppings, 3 portions of Semen Sesamis, stir-fry 3m；
(5) add 0.6 portion of monosodium glutamate, 3.5 portions of edible salts, 1.2 portions of sugar, 1.5 portions of soy sauce, stir-fry, after the 2m that stir-fries, close fire；
(6) add 0.6 part of pectin decomposer, 0.8 part of xylitol when sauce body temperature is cooled to below 80 DEG C and stir all
Even, prepared Moringa spicy sauce；
(7) the Moringa spicy sauce after natural cooling is poured in suitable container and sterilizes.
By be obtained Moringa spicy sauce allow 50 people taste, when being at table as dispensing eat it was concluded that：Color and luster is red
Bright, good mouthfeel, aromatic flavor, peppery degree is relatively low, has thin spicy, and saline taste is thin, has the effect of appetite strengthening strongly.
Embodiment 2
A kind of Moringa spicy sauce, by weight, it includes following components：15 parts of fresh leaf of Moringa, 40 parts of moringa seeds, dry peppery
20 parts of green pepper, 4 parts of Semen Sesami, 0.8 part of monosodium glutamate, 4 parts of edible salt, 1.5 parts of sugar, 4 parts of Pericarpium Zanthoxyli, 1.5 parts of MAJIAO, 1.5 parts of Fructus Piperiss, soy sauce 2
Part, 25 parts of oil ben, 0.6 part of pectin decomposer, 0.8 part of xylitol, 15 parts of vegetable oil.
A kind of preparation method of Moringa spicy sauce, it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, 15 parts of fresh leaf of Moringa are cleaned, dry, shredded；40 parts of moringa seeds are gone
Skin, drying, pulverizing, make the granule that particle diameter is 0.05-0.15cm；20 portions of chilli are pulverized；
(2) 15 parts of vegetable oil are put in pots and are heated to 260 DEG C, put into successively 4 portions of Pericarpium Zanthoxylies, 1.5 parts of MAJIAO, 1.5 parts
Fructus Piperiss, constantly stir-fry, and keep 1.5m, close fire afterwards, filter, and stay oil standby；
(3) 25 parts of oil bens are added in the oil of step (2) and 190 DEG C of keeping temperature, sequentially add 20 parts of Fructus Capsici particles
With 40 parts of moringa seeds particles, average rate is kept to stir-fry, the time is 9m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 120 DEG C and continuously add the leaf of Moringa of 15 parts of choppings, 4 portions of Semen Sesamis, stir-fry 3m；
(5) add 0.8 portion of monosodium glutamate, 4 portions of edible salts, 1.5 portions of sugar, 2 portions of soy sauce, stir-fry, after the 2m that stir-fries, close fire；
(6) add 0.6 part of pectin decomposer, 0.8 part of xylitol when sauce body temperature is cooled to below 80 DEG C and stir all
Even, prepared Moringa spicy sauce；
(7) the Moringa spicy sauce after natural cooling is poured in suitable container and sterilizes.
By be obtained Moringa spicy sauce allow 50 people taste, when being at table as dispensing eat it was concluded that：Color and luster is red
Bright, good mouthfeel, aromatic flavor, peppery degree is moderate, has certain spicy, and saline taste is moderate, has the effect of significantly appetite strengthening.
Embodiment 3
A kind of Moringa spicy sauce, by weight, it includes following components：20 parts of fresh leaf of Moringa, 35 parts of moringa seeds, dry peppery
25 parts of green pepper, 5 parts of Semen Sesami, 1 part of monosodium glutamate, 5 parts of edible salt, 2 parts of sugar, 5 parts of Pericarpium Zanthoxyli, 2 parts of MAJIAO, 2 parts of Fructus Piperiss, 3 parts of soy sauce, oil ben
20 parts, 0.6 part of pectin decomposer, 0.8 part of xylitol, 20 parts of vegetable oil.
A kind of preparation method of Moringa spicy sauce, it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, 20 parts of fresh leaf of Moringa are cleaned, dry, shredded；35 parts of moringa seeds are gone
Skin, drying, pulverizing, make the granule that particle diameter is 0.05-0.15cm；25 portions of chilli are pulverized；
(2) 20 parts of vegetable oil are put in pot and are heated to 280 DEG C, put into 5 portions of Pericarpium Zanthoxylies, 2 portions of MAJIAO, 2 portions of Fructus Piperiss successively,
Constantly stir-fry, keep 1.5m, close fire afterwards, filter, stay oil standby；
(3) 20 parts of oil bens are added in the oil of step (2) and 200 DEG C of keeping temperature, sequentially add 25 parts of Fructus Capsici particles
With 35 parts of moringa seeds particles, average rate is kept to stir-fry, the time is 10m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 130 DEG C and continuously add the leaf of Moringa of 20 parts of choppings, 5 portions of Semen Sesamis, stir-fry 3m；
(5) add 1 portion of monosodium glutamate, 5 portions of edible salts, 2 portions of sugar, 3 portions of soy sauce, stir-fry, after the 2m that stir-fries, close fire；
(6) add 0.6 part of pectin decomposer, 0.8 part of xylitol when sauce body temperature is cooled to below 80 DEG C and stir all
Even, prepared Moringa spicy sauce；
(7) the Moringa spicy sauce after natural cooling is poured in suitable container and sterilizes.
By be obtained Moringa spicy sauce allow 50 people taste, when being at table as dispensing eat it was concluded that：Color and luster is red
Bright, good mouthfeel, aromatic flavor, peppery degree is higher, has obvious spicy, and saline taste is heavier, has the effect of significantly appetite strengthening.
Moringa spicy sauce that above-described embodiment 1-3 produces is separately sampled to do Analysis of Nutritive Composition, and through chemical examination, 100g contains
Nutritious composition such as table 1：
Table 1
Finally illustrate, only in order to technical scheme to be described and unrestricted, this area is common for above example
Other modifications or equivalent that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover in the middle of scope of the presently claimed invention.
Claims (10)
1. it is characterised in that by weight, it includes following components to a kind of Moringa spicy sauce：Fresh leaf of Moringa 10-20 part, peppery
Wooden seed 30-45 part, chilli 15-25 part, Semen Sesami 3-5 part, monosodium glutamate 0.5-1 part, edible salt 2-5 part, sugared 1-2 part, Pericarpium Zanthoxyli 3-5
Part, MAJIAO 1-2 part, Fructus Piperiss 1-2 part, soy sauce 1-3 part, oil ben 20-30 part, pectin decomposer 0.4-0.8 part, xylitol 0.5-
1 part, vegetable oil 10-20 part.
2. a kind of Moringa spicy sauce according to claim 1 is it is characterised in that a kind of Moringa spicy sauce, by weight,
It includes following components：15 parts of fresh leaf of Moringa, 40 parts of moringa seeds, 20 parts of chilli, 5 parts of Semen Sesami, 0.8 part of monosodium glutamate, edible salt 4
Part, sugar 1.5 parts, 4 parts of Pericarpium Zanthoxyli, 1.5 parts of MAJIAO, 1.5 parts of Fructus Piperiss, 2.5 parts of soy sauce, 26 parts of oil ben, 0.6 part of pectin decomposer,
0.8 part of xylitol, 15 parts of vegetable oil.
3. a kind of Moringa spicy sauce according to claim 1 is it is characterised in that described Fructus Capsici compares 5 for weight：1 long angle
Fructus Capsici, the mixing Fructus Capsici of XIAOMIJIAO.
4. a kind of Moringa spicy sauce according to claim 1 is it is characterised in that described Semen Sesami is Semen sesami Albae.
5. a kind of Moringa spicy sauce according to claim 1 is it is characterised in that described Fructus Piperiss are Radix orixae japonicae.
6. a kind of Moringa spicy sauce according to claim 1 is it is characterised in that described vegetable oil is soybean oil, Semen arachidis hypogaeae
The mixed oil that one or more of oil, Camellia oil, Oleum Brassicae campestriss, sunflower oil oils and fatss mix.
7. a kind of Moringa spicy sauce according to claim 1 or 6 is it is characterised in that described vegetable oil is soybean oil, flower
Oil generation, Oleum Brassicae campestriss compare 3 according to weight：2：The mixed oil of 1.5 mediations.
8. a kind of preparation method of Moringa spicy sauce is it is characterised in that it comprises the following steps：
(1) weigh each raw material by above-mentioned weight portion, fresh leaf of Moringa is cleaned, dries, shredded；Moringa seeds are removed the peel, dry, powder
Broken, make the granule that particle diameter is 0.05-0.15cm；Chilli is pulverized；
(2) vegetable oil is put in pot and be heated to 220-280 DEG C, put into Pericarpium Zanthoxyli, MAJIAO, Fructus Piperiss successively, constantly stir-fry, keep
1-1.5m, closes fire afterwards, filters, and stays oil standby；
(3) oil ben is added in the oil of step (2) and keeping temperature 180-210 DEG C, sequentially add Fructus Capsici particle and moringa seeds
Particle, keeps average rate to stir-fry, the time is 5-10m, is defined to fry out fragrance；
(4) change small fire, maintain the temperature at 120-140 DEG C and continuously add the leaf of Moringa of chopping, Semen Sesami, stir-fry 2-3m；
(5) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, after the 1-2m that stir-fries, close fire；
(6) add pectin decomposer, xylitol when sauce body temperature is cooled to below 80 DEG C and stir, prepared Moringa is spicy
Beans；
(7) the Moringa spicy sauce after cooling is poured in suitable container and sterilizes.
9. a kind of preparation method of Moringa spicy sauce according to claim 8 is it is characterised in that in step (2), described pot
For electrical heating agitated kettle.
10. a kind of preparation method of Moringa spicy sauce according to claim 8 is it is characterised in that in step (7), adopt
High-temperature sterilization technique.
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| CN107440076A (en) * | 2017-09-19 | 2017-12-08 | 三亚市南繁科学技术研究院 | Moringa sauce and preparation method thereof |
| CN109043448A (en) * | 2018-09-01 | 2018-12-21 | 安庆谷润农产品有限责任公司 | A kind of leaf of Moringa sesame paste |
| CN110463938A (en) * | 2019-08-27 | 2019-11-19 | 贵州木辣达康养科技有限公司 | A kind of pair of Moringa leaf vegetables and its processing method |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
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| CN105433354A (en) * | 2015-12-15 | 2016-03-30 | 冯子欣 | Nutritional moringa oleifera salad sauce |
| CN105901666A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Spicy type pepper paste |
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| CN105146480A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Pure-natural hot and spicy sauce and making method thereof |
| CN105433354A (en) * | 2015-12-15 | 2016-03-30 | 冯子欣 | Nutritional moringa oleifera salad sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107440076A (en) * | 2017-09-19 | 2017-12-08 | 三亚市南繁科学技术研究院 | Moringa sauce and preparation method thereof |
| CN109043448A (en) * | 2018-09-01 | 2018-12-21 | 安庆谷润农产品有限责任公司 | A kind of leaf of Moringa sesame paste |
| CN110463938A (en) * | 2019-08-27 | 2019-11-19 | 贵州木辣达康养科技有限公司 | A kind of pair of Moringa leaf vegetables and its processing method |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
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