CN107348289A - Moringa oleifera beverage and preparation method thereof - Google Patents
Moringa oleifera beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107348289A CN107348289A CN201710732475.3A CN201710732475A CN107348289A CN 107348289 A CN107348289 A CN 107348289A CN 201710732475 A CN201710732475 A CN 201710732475A CN 107348289 A CN107348289 A CN 107348289A
- Authority
- CN
- China
- Prior art keywords
- parts
- moringa oleifera
- beverage
- moringa
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 211
- 244000179886 Moringa oleifera Species 0.000 title claims abstract description 209
- 235000013361 beverage Nutrition 0.000 title claims abstract description 129
- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 11
- 241000220215 Moringa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- 239000000047 product Substances 0.000 claims description 47
- 238000001914 filtration Methods 0.000 claims description 33
- 235000013305 food Nutrition 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 27
- 235000021552 granulated sugar Nutrition 0.000 claims description 27
- 235000021433 fructose syrup Nutrition 0.000 claims description 23
- 238000011049 filling Methods 0.000 claims description 21
- 235000003599 food sweetener Nutrition 0.000 claims description 21
- 239000003765 sweetening agent Substances 0.000 claims description 21
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 244000131522 Citrus pyriformis Species 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 20
- 238000001223 reverse osmosis Methods 0.000 claims description 19
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 18
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 18
- 244000099147 Ananas comosus Species 0.000 claims description 18
- 235000007119 Ananas comosus Nutrition 0.000 claims description 18
- 108010011485 Aspartame Proteins 0.000 claims description 18
- 229960004998 acesulfame potassium Drugs 0.000 claims description 18
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 18
- 239000000619 acesulfame-K Substances 0.000 claims description 18
- 239000000605 aspartame Substances 0.000 claims description 18
- 235000010357 aspartame Nutrition 0.000 claims description 18
- 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 claims description 18
- 229960003438 aspartame Drugs 0.000 claims description 18
- 239000000576 food coloring agent Substances 0.000 claims description 18
- 235000010241 potassium sorbate Nutrition 0.000 claims description 18
- 239000004302 potassium sorbate Substances 0.000 claims description 18
- 229940069338 potassium sorbate Drugs 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 17
- 230000003750 conditioning effect Effects 0.000 claims description 17
- 238000001514 detection method Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 239000001509 sodium citrate Substances 0.000 claims description 16
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 16
- 239000003755 preservative agent Substances 0.000 claims description 15
- 230000002335 preservative effect Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000019987 cider Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 5
- 235000010199 sorbic acid Nutrition 0.000 claims description 5
- 239000004334 sorbic acid Substances 0.000 claims description 5
- 229940075582 sorbic acid Drugs 0.000 claims description 5
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 4
- 235000010331 calcium propionate Nutrition 0.000 claims description 4
- 239000004330 calcium propionate Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 239000003595 mist Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 4
- 230000006872 improvement Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 238000012797 qualification Methods 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000001151 other effect Effects 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- 238000000889 atomisation Methods 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 244000045947 parasite Species 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000003860 sleep quality Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 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 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
- 235000004936 Bromus mango Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 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 2
- 239000004480 active ingredient Substances 0.000 description 2
- 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 2
- LKDRXBCSQODPBY-ZXXMMSQZSA-N alpha-D-fructopyranose Chemical compound OC[C@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ZXXMMSQZSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000000090 biomarker Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013948 strawberry juice Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- WHKMPWQXESJAPI-DTFCWUHSSA-N Citrusin A Chemical compound COc1cc(\C=C\CO)ccc1OC(CO)C(O)c1ccc(O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)c(OC)c1 WHKMPWQXESJAPI-DTFCWUHSSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 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
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001529936 Murinae Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- WHKMPWQXESJAPI-UHFFFAOYSA-N alaschanioside A Natural products COC1=CC(C=CCO)=CC=C1OC(CO)C(O)C(C=C1OC)=CC=C1OC1C(O)C(O)C(O)C(CO)O1 WHKMPWQXESJAPI-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229910052745 lead Inorganic materials 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
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- AICOOMRHRUFYCM-ZRRPKQBOSA-N oxazine, 1 Chemical group C([C@@H]1[C@H](C(C[C@]2(C)[C@@H]([C@H](C)N(C)C)[C@H](O)C[C@]21C)=O)CC1=CC2)C[C@H]1[C@@]1(C)[C@H]2N=C(C(C)C)OC1 AICOOMRHRUFYCM-ZRRPKQBOSA-N 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/02—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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- 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
- A23L2/58—Colouring agents
-
- 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
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B57/00—Automatic control, checking, warning, or safety devices
- B65B57/02—Automatic control, checking, warning, or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages
- B65B57/04—Automatic control, checking, warning, or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages and operating to control, or to stop, the feed of such material, containers, or packages
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention disclose a kind of Moringa oleifera beverage and preparation method thereof, is related to technical field of health-care, with the improvement degree convenient to take of Moringa oleifera leaf suspension drink and all relatively low technical problem of crowd's acceptance in the prior art.Moringa oleifera beverage of the present invention is decaffeinated, nutritious, has healthcare function and preferably mouthfeel, suitable for people of all ages, is adapted to a variety of crowds to drink.The present invention also provides the preparation method of Moringa oleifera beverage, by fully extracting to obtain moringa oleifera leaf extractive to leaf of Moringa, then moringa oleifera leaf extractive is mixed with other raw material components, and control the conditions such as temperature and the handling process in preparation process, finally obtain nutritious, the Moringa oleifera beverage products of sweet and sour taste.
Description
Technical field
The present invention relates to technical field of health-care, in particular to a kind of Moringa oleifera beverage and preparation method thereof.
Background technology
Moringa (Moringa) is also known as drumstick tree (Drumstick tree), is perennial tropical deciduous tree, originates in print
Degree is northern.Root, stem, leaf, flower, fruit, seed and bark of Moringa etc. can be used as medicine, and promote battalion as vegetable food medicinal material
Foster, Dietotherapy health, medical health etc. are used widely, and have toxin-expelling and face nourishing, fat-reducing body shaping, lowering blood pressure and blood fat, drop
Blood glucose, drive away germ, control tumour and other effects, being described as " Tree of Life ", " tree of mystery ".
Science detection shows that Moringa is nutritious, 4 times of contained calcium milk, and potassium is 3 times of banana, and iron is the 3 of spinach
Times, vitamin C is 7 times of citrus, and vitamin A is 4 times of carrot.Leaf of Moringa is nutritious, daily edible 25g leaf of Moringa energy
Enough obtain 42% protein of proposed standard, 125% calcium, 61% magnesium, 41% potassium, 71% iron, 272% vitamin A.But Moringa
It is new plant introduction seeds in China, it is developed relatively fewer.It is of the prior art a kind of outstanding containing leaf of Moringa
Floating beverage, is mixed using leaf of Moringa powder as raw material with thickener, sweetener and acid.Though the powder of leaf of Moringa is small,
In the beverage in suspending or floating shape, its degree convenient to take and crowd's acceptance are all relatively low.Therefore how research provides one kind
Moringa oleifera beverage and preparation method thereof, actively using Moringa exploitation new product, economic value and health care for improving Moringa
It is worth significant.
In view of this, it is special to propose the present invention.
The content of the invention
First purpose of the present invention is to provide a kind of Moringa oleifera beverage, suspended with improving leaf of Moringa in the prior art
The all relatively low technical problem of the degree convenient to take and crowd's acceptance of beverage.Moringa oleifera beverage of the present invention is decaffeinated,
It is nutritious, there is healthcare function and preferably mouthfeel, it is suitable for people of all ages, it is adapted to a variety of crowds to drink.
Second object of the present invention is to provide a kind of preparation method of Moringa oleifera beverage of the present invention, this method
By fully extracting to obtain moringa oleifera leaf extractive to leaf of Moringa, then by moringa oleifera leaf extractive and fruity conditioning agent, fortification
Prepared by the material mixings such as agent, acid and sweetener, while control the conditions such as temperature and the handling process in preparation process, finally
Obtain nutritious, the beverage products of sweet and sour taste.
Realize that, in order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
The present invention provides a kind of Moringa oleifera beverage, in parts by weight, including following raw material：Moringa oleifera leaf extractive
0.1-0.5 parts, food enrichment 0.5-1.5 parts, sweetener 45-55 parts, acid 2-5 parts, fruity conditioning agent 10-15
Part, preservative 0.2-0.5 parts, food coloring 0.01-0.02 parts, water 900-950 parts.
Alternatively, in parts by weight, Moringa oleifera beverage includes following raw material：Moringa oleifera leaf extractive 0.1-0.4 parts,
Food enrichment 0.8-1.2 parts, sweetener 45-52 parts, acid 3-4 parts, fruity conditioning agent 12-15 parts, preservative
0.2-0.4 parts, food coloring 0.015-0.02 parts, water 920-950 parts.
Alternatively, the preparation method of moringa oleifera leaf extractive is：By leaf of Moringa by selected, cleaning and crushed after being dried, then
It is concentrated in vacuo and is dried after extracting, filtering, finally sieving obtains moringa oleifera leaf extractive；Preferably, the mesh number of crushing
For 30-40 mesh；Preferably, extracted with 6-8 times of water measured of leaf of Moringa silty amount, water temperature is 90-98 DEG C, and extraction time is
1.5-2.5h extraction time is 2-3 times；Preferably, the actual conditions of vacuum concentration is：It is concentrated under reduced pressure, temperature is 80-85 DEG C,
Vacuum is -0.06~0.08MPa；Preferably, drying mode is spray drying, and actual conditions is：EAT 150-170
DEG C, 75-85 DEG C of temperature of outgoing air, atomisation pressure 0.3-0.5MPa；Preferably, it is 80-250 mesh to cross grit number.
Alternatively, sweetener includes the one or more in Aspartame, acesulfame potassium, white granulated sugar, fructose syrup or honey；
Acid includes citric acid and/or sodium citrate；Fruity conditioning agent is included in fruit syrup, flavoring pineapple essence or compound fruit essence
It is one or more；Preservative includes the one or more in sodium benzoate, sorbic acid, potassium sorbate or calcium propionate；Food coloring
Including luring red and/or lemon yellow；Water is reverse osmosis water, pH 6.5-7.5, resistivity >=5M Ω cm；Preferably, according to weight
Number meter is measured, sweetener is Aspartame 0.12-0.15 parts, acesulfame potassium 0.12-0.15 parts, white granulated sugar 28-32 parts, fructose syrup
18-22 parts；In parts by weight, acid is citric acid 2-4 parts, sodium citrate 1.0-1.5 parts；In parts by weight,
Fruity conditioning agent is cider 8-12 parts, and flavoring pineapple essence is 0.1-0.5 parts, compound fruit essence 0.6-1.0 parts；According to parts by weight
Number meter, food coloring are to lure red 0.001-0.003 parts, lemon yellow 0.012-0.017 parts, potassium sorbate 0.2-0.4 parts.
Preferably, in parts by weight, Moringa oleifera beverage includes following raw material：0.2 part of moringa oleifera leaf extractive, food
1 part of nutrition fortifier, 0.13 part of Aspartame, 0.13 part of acesulfame potassium, 30 parts of white granulated sugar, 20 parts of fructose syrup, 3 parts of citric acid,
1.2 parts of sodium citrate, 10 parts of cider, 0.2 part of flavoring pineapple essence, compound 0.8 part of fruit essence, 0.3 part of potassium sorbate, temptation are red
0.002 part, 0.015 part of lemon yellow.
The present invention also provides a kind of method for preparing the Moringa oleifera beverage, comprises the following steps：By the white of formula ratio
Granulated sugar dissolves, and is stirred after being mixed with other formula content of starting materials, obtains just mixed thing；Filtrate after first mixed thing filtering is put into
Vessel in heating, secondary filter is then carried out, obtain Moringa oleifera beverage first product；By the filling rear envelope of Moringa oleifera beverage first product
Mouthful, to tank body spraying cooling and dried up after being sterilized, then carry out level sensing, qualified tank body stamp is packed, obtained peppery
Wood plant beverage products.
Alternatively, before by Moringa oleifera beverage first product filling and sealing step, first to filling slack tank counter-infiltration
Water cleans, temperature >=90 DEG C of water, and pressure is 0.2-0.3MPa in cleaning equipment.
Alternatively, the temperature of sterilizing is 100-108 DEG C, time 20-25min.
Alternatively, in the step of filtrate after by first mixed thing filtering is put into vessel in heating, the temperature of heated liquid
Control is more than 90 DEG C.
Preferably, the preparation method of Moringa oleifera beverage of the present invention comprises the following steps：The white granulated sugar of formula ratio is dissolved,
Then it is mixed and stirred for uniformly, obtaining just mixed thing with the raw material of other formula ratios；Filtrate after first mixed thing filtering is put into container
Middle heating, the temperature of heated liquid is then carried out secondary filter more than 90 DEG C, obtain Moringa oleifera beverage first product；
Slack tank is cleaned with reverse osmosis water before filling, the temperature of water is >=90 DEG C, and pressure is 0.2-0.3MPa in cleaning equipment, then will
Sealed after Moringa oleifera beverage first product is filling, spraying cooling carried out after the 100-105 DEG C of 20-25min that sterilizes to tank body and dried up,
Then level sensing is carried out, qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
Compared with prior art, beneficial effects of the present invention are：
(1) Moringa oleifera beverage of the present invention, moringa oleifera leaf extractive is selected as main functionality composition, so as to drop blood
Sugar, lipid-loweringing, decompression, antitumor, anti-oxidant, defaecation, diuresis, expelling parasite and improvement sleep quality and other effects, drink to increase for a long time
Strong man's body immunity function, anti-aging, prevention disease；It is combined with sweetener, acid, fruity conditioning agent, fortification simultaneously
It the auxiliary element such as agent and food coloring, can ensure that there is preferable taste and sensory effects, improve the mouth of Moringa oleifera beverage
Sense, so as to which that realizes Moringa oleifera beverage drinks comfort level and the higher effect of crowd's acceptance level；In addition, preservative energy
The quality of product is enough effectively ensured.Moringa oleifera beverage of the present invention is decaffeinated, nutritious, with health-care efficacy and preferably
Mouthfeel, it is suitable for people of all ages, be adapted to a variety of crowds drink.
(2) preparation method of Moringa oleifera beverage of the present invention, using mixing, stirring, filtering, heating, secondary filter, filling
The methods of sealing, sterilizing, level sensing and packaging, and specification scientific and reasonable with operating procedure, it is easy to standardize extensive life
Production, the advantages that product qualification rate is high.By controlling the heating-up temperature in preparation process, the abundant of raw material components can effectively ensure that
It is well mixed；By filtering twice, the solids content in Moringa oleifera beverage is effectively reduced, is had by the level sensing before packaging
Effect improves the qualification rate of Moringa oleifera beverage products, and so as to ensure that the acceptable degree drunk is higher, more preferably, no solid is residual for mouthfeel
Slag, finally give high-quality qualified Moringa oleifera beverage products.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment and embodiment, but this area skill
Art personnel will be understood that following embodiments and embodiment are merely to illustrate the present invention, and be not construed as the model of the limitation present invention
Enclose.Unreceipted actual conditions person in embodiment, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same or instrument
The unreceipted production firm person of device, it is the conventional products that can be obtained by commercially available purchase.
According to an aspect of the present invention, embodiment of the present invention provides a kind of Moringa oleifera beverage, according to parts by weight
Meter, mainly including following raw material：Moringa oleifera leaf extractive 0.1-0.5 parts, food enrichment 0.5-1.5 parts, sweetener 45-55
Part, acid 2-5 parts, fruity conditioning agent 10-15 parts, preservative 0.2-0.5 parts, food coloring 0.01-0.02 parts, water 900-
950 parts.
The Moringa oleifera beverage that embodiment of the present invention provides, moringa oleifera leaf extractive is selected as main functionality composition, from
And with hypoglycemic, lipid-loweringing, decompression, antitumor, anti-oxidant, defaecation, diuresis, expelling parasite and improve sleep quality and other effects, for a long time
Immune function of human body, anti-aging, prevention disease can be strengthened by drinking；Sweetener, acid, fruity regulation are combined with simultaneously
It the auxiliary elements such as agent, nutrition fortifier and food coloring, can ensure that there is preferable taste and sensory effects, improve Moringa and plant
The mouthfeel of thing beverage, so as to which that realizes Moringa oleifera beverage drinks comfort level and the higher effect of crowd's acceptance level；This
Outside, preservative can effectively ensure that the quality of product.The Moringa oleifera beverage that embodiment of the present invention provides is decaffeinated, battalion
Support and enrich, there is health-care efficacy and preferable mouthfeel, it is suitable for people of all ages, it is adapted to a variety of crowds to drink.
Alternatively, it is 0.1 part, 0.2 part, 0.3 part, 0.4 part that the parts by weight of moringa oleifera leaf extractive are typical but non-limiting
Or 0.5 part.
Alternatively, food enrichment refers to the natural or artificial conjunction added for the composition that has additional nutrients in food
Into the food additives for belonging to natural nutrient scope；In the present invention food enrichment for purchase commercially available prod, allusion quotation
Type but it is non-limiting be vitamins food enrichment, amino acids food enrichment or mineral matter based food nutrition
Hardening agent.
Alternatively, it is 0.5 part that the parts by weight of food enrichment are typical but non-limiting, 0.6 part, 0.7 part, 0.8
Part, 0.9 part, 1.0 parts, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts or 1.5 parts.
Alternatively, it is 45 parts that the parts by weight of sweetener are typical but non-limiting, 46 parts, 47 parts, 48 parts, 49 parts, 50 parts,
51 parts, 52 parts, 53 parts, 54 parts or 55 parts.
Alternatively, it is 2 parts, 3 parts, 4 parts or 5 parts that the parts by weight of acid are typical but non-limiting.
Alternatively, the parts by weight of fruity conditioning agent it is typical but non-limiting be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or
15 parts.
Alternatively, it is 0.2 part, 0.3 part, 0.4 part or 0.5 part that the parts by weight of preservative are typical but non-limiting.
Alternatively, it is 0.01 part that the parts by weight of food coloring are typical but non-limiting, 0.011 part, 0.012 part, 0.013
Part, 0.014 part, 0.015 part, 0.016 part, 0.017 part, 0.018 part, 0.019 part or 0.02 part.
Alternatively, it is 900 parts that the parts by weight of water are typical but non-limiting, 905 parts, 910 parts, 915 parts, 920 parts, 925
Part, 930 parts, 935 parts, 940 parts, 945 parts or 950 parts.
Alternatively, the Moringa oleifera beverage that embodiment of the present invention provides, in parts by weight, mainly including following original
Material：Moringa oleifera leaf extractive 0.1-0.4 parts, food enrichment 0.8-1.2 parts, sweetener 45-52 parts, acid 3-4 parts, fruit
Taste conditioning agent 12-15 parts, preservative 0.2-0.4 parts, food coloring 0.015-0.02 parts, water 920-950 parts.
Further adjust and optimize by the content to raw material, can further improve the mouthfeel of Moringa oleifera beverage, from
And the acceptable degree of consumer is improved, be advantageous to improve the economic benefit of Moringa oleifera beverage products, in addition, passing through Reasonable adjustment
The content of raw material components, additionally it is possible to strengthen the health-care effect of Moringa oleifera beverage, improve health-benefiting.
Alternatively, in order to make full use of the active ingredient in leaf of Moringa, while it is preferable to ensure that Moringa oleifera beverage has
Mouthfeel, embodiment of the present invention provide Moringa oleifera beverage in, the preparation method of moringa oleifera leaf extractive is：Leaf of Moringa is passed through
Selected, cleaning and crushed after being dried, then be concentrated in vacuo and dried after extracting, filtering, finally sieving obtains leaf of Moringa
Extract；Preferably, the mesh number of crushing is 30-40 mesh；Preferably, leaf of Moringa active ingredient is extracted by the way of water extraction, with
6-8 times of water measured of leaf of Moringa silty amount is extracted, and water temperature is 90-98 DEG C, extraction time 1.5-2.5h, extraction time 2-
3 times；Preferably, the actual conditions of vacuum concentration is：Be concentrated under reduced pressure, temperature be 80-85 DEG C, vacuum be -0.06~-
0.09MPa；Preferably, drying mode is that actual conditions is：150-170 DEG C of EAT, 75-85 DEG C of temperature of outgoing air, spraying pressure
Power 0.3-0.5MPa；Preferably, it is 80-250 mesh to cross grit number.
Alternatively, the water used in water extraction process is 6 times, 7 times or 8 times of leaf of Moringa powder, and water temperature is typical but non-limiting
For 90 DEG C, 91 DEG C, 92 DEG C, 93 DEG C, 94 DEG C, 95 DEG C, 96 DEG C, 97 DEG C or 98 DEG C；Extraction time it is typical but it is non-limiting for 1.5h,
2h or 2.5h.Institute's water consumption, water temperature and extraction time are suitable condition, if hypervolia, follow-up drying process can be made to disappear
Consume excessive electric energy；If water is very few, extraction effect can be caused poor, obtained moringa oleifera leaf extractive is less, influences yield.
Alternatively, in the actual conditions of vacuum concentration, it is 80 DEG C that temperature is typical but non-limiting, 81 DEG C, 82 DEG C, 83 DEG C,
84 DEG C or 85 DEG C；Vacuum it is typical but it is non-limiting for -0.06MPa, -0.65Mpa, -0.07MPa, -0.75MPa or -
0.08MPa。
Preferably, in the present invention, the preparation method of moringa oleifera leaf extractive is：Leaf of Moringa by selected, cleaning and is dried
It is 30-40 mesh to crush afterwards, obtains Moringa leaf coarse powder；Moringa leaf coarse powder is subjected to water extraction with the water of 6 times of quality, water temperature is 95 DEG C,
Extraction time 2h, extract altogether three times；Coarse filtration is first carried out after the extract solution obtained three times is merged, filters mesh number 80-100 mesh,
Larger particle is removed, then carries out smart filtering, filtering mesh number is 150-200 mesh, obtains refined filtration liquid；By refined filtration liquid in 80-85
DEG C, carry out being concentrated in vacuo to relative density 1.16 ± 0.18 (25 DEG C) under the conditions of -0.065MPa, then under 75 DEG C of temperature of outgoing airs
Spray drying, atomisation pressure 0.4MPa, then 80 mesh sieves are crossed to dried solid, obtain powdered moringa oleifera leaf extractive.
Alternatively, embodiment of the present invention provide Moringa oleifera beverage in, sweetener include Aspartame, acesulfame potassium,
One or more in white granulated sugar, fructose syrup or honey；Acid includes citric acid and/or sodium citrate；Fruity conditioning agent
Including the one or more in cider, flavoring pineapple essence or compound fruit essence；Preservative includes sodium benzoate, sorbic acid, mountain
One or more in potassium sorbate or calcium propionate；Food coloring includes luring red and/or lemon yellow；Water is reverse osmosis water, and pH is
6.5-7.5, resistivity >=5M Ω cm；Preferably, in parts by weight, sweetener is Aspartame 0.12-0.15 parts, peace
Match sweet 0.12-0.15 parts, white granulated sugar 28-32 parts, fructose syrup 18-22 parts；In parts by weight, acid is citric acid 2-
4 parts, sodium citrate 1.0-1.5 parts；In parts by weight, fruity conditioning agent is cider 8-12 parts, flavoring pineapple essence 0.1-
0.5 part, compound fruit essence 0.6-1.0 parts；In parts by weight, food coloring is to lure red 0.001-0.003 parts, lemon
Yellow 0.012-0.017 parts, potassium sorbate 0.2-0.4 parts.
Alternatively, sweetener it is typical but it is non-limiting for Aspartame, acesulfame potassium, white granulated sugar, fructose syrup, honey, Ah
This Ba Tian or with the combination of the combination of acesulfame potassium, Aspartame and acesulfame potassium and white granulated sugar, Aspartame and acesulfame potassium and white sand
Sugar and the combination of fructose syrup or the combination of Aspartame and acesulfame potassium and honey.
Fructose syrup is that starch sugar is brilliant made of plant amylum hydrolysis and isomerization, has peculiar flavour, is a kind of weight
The sweetener wanted.Because its composition is mainly fructose and glucose；Therefore it is referred to as " fructose syrup ".Fructose syrup is produced not by ground
Area and season limit, equipment is fairly simple, and investment cost is relatively low.Fructose syrup taste is fresh and sweet, can improve mouthfeel, the drop of drink
Low cost, increase cooling sensation.
Alternatively, acid is typical but the non-limiting combination for citric acid, sodium citrate or citric acid and sodium citrate.
Alternatively, fruity conditioning agent is typical but non-limiting for fruit syrup, flavoring pineapple essence, compound fruit essence, fruit syrup
The combination of combination, fruit syrup with flavoring pineapple essence and compound fruit essence or fruit syrup and flavoring pineapple essence and compound fruit essence
Combination.
Preferably, it is cider, strawberry juice or mango juice that fruit syrup is typical but non-limiting.
Preferably, cider is concentrated apple juice.
Alternatively, it is sodium benzoate, sorbic acid, potassium sorbate, calcium propionate or sorbic acid that preservative is typical but non-limiting
With the combination of potassium sorbate.
Preferably, preservative is potassium sorbate.
Alternatively, it is to lure red, lemon yellow or red and lemon yellow the combination of temptation that food coloring is typical but non-limiting.
Preferably, food coloring is to lure the red and combination of lemon yellow.
Alternatively, it is 0.12 part, 0.13 part, 0.14 part or 0.15 part that the parts by weight of sweetener are typical but non-limiting.
Alternatively, it is 0.12 part, 0.13 part, 0.14 part or 0.15 part that the parts by weight of acesulfame potassium are typical but non-limiting.
Alternatively, it is 28 parts, 29 parts, 30 parts, 31 parts or 32 parts that the parts by weight of white granulated sugar are typical but non-limiting.
Alternatively, it is 18 parts, 19 parts, 20 parts, 21 parts or 22 parts that the parts by weight of fructose syrup are typical but non-limiting.
Alternatively, it is 2 parts, 3 parts or 4 parts that the parts by weight of citric acid are typical but non-limiting.
Alternatively, it is 1.0 parts that the parts by weight of sodium citrate are typical but non-limiting, 1.1 parts, 1.2 parts, 1.3 parts, 1.4
Part or 1.5 parts.
Alternatively, it is 8 parts, 9 parts, 10 parts, 11 parts or 12 parts that the parts by weight of cider are typical but non-limiting.
Alternatively, it is 0.1 part, 0.2 part, 0.3 part, 0.4 part or 0.5 that the parts by weight of flavoring pineapple essence are typical but non-limiting
Part.
Alternatively, it is 0.6 part, 0.7 part, 0.8 part, 0.9 part that the parts by weight of compound fruit essence are typical but non-limiting
Or 1.0 parts.
Alternatively, lure red parts by weight typical but it is non-limiting be 0.001 part, 0.002 part or 0.003 part.
Alternatively, it is 0.012 part that the parts by weight of lemon yellow are typical but non-limiting, 0.013 part, 0.014 part, 0.015
Part, 0.016 part or 0.017 part.
Alternatively, it is 0.2 part, 0.3 part or 0.4 part that the parts by weight of potassium sorbate are typical but non-limiting.
Preferably, the present invention provides a kind of Moringa oleifera beverage, in parts by weight, mainly including following raw material：It is peppery
Wooden 0.2 part of leaf extract, 1 part of food enrichment, 0.13 part of Aspartame, 0.13 part of acesulfame potassium, 30 parts of white granulated sugar, fruit Portugal
20 parts of syrup, 3 parts of citric acid, 1.2 parts of sodium citrate, 10 parts of cider, 0.2 part of flavoring pineapple essence, compound 0.8 part of fruit essence,
0.3 part of potassium sorbate, red 0.002 part of temptation, 0.015 part of lemon yellow.
The Moringa oleifera beverage that embodiment of the present invention provides, Reasonable adjustment and the species and dosage for optimizing each raw material,
The moringa oleifera leaf extractive of preferred amount of is selected as main functionality composition, so as to realize hypoglycemic, lipid-loweringing, decompression, antitumor, antioxygen
Change, defaecation, diuresis, expelling parasite and improvement sleep quality and other effects, immune function of human body can be strengthened for a long time by drinking, anti-aging,
Prevention disease；It is combined with sweetener, acid, fruity conditioning agent, nutrition fortifier and food coloring of preferable dosage etc. simultaneously
It auxiliary element, can ensure that there is preferable taste and sensory effects, the mouthfeel of Moringa oleifera beverage be improved, so as to realize Moringa
Plant beverage drinks comfort level and the higher effect of crowd's acceptance level；In addition, preservative can effectively ensure that product
Quality.The Moringa oleifera beverage that embodiment of the present invention provides is decaffeinated, nutritious, has higher health-care efficacy
It is suitable for people of all ages with preferable mouthfeel, it is adapted to a variety of crowds to drink.
According to another aspect of the present invention, embodiment of the present invention provides a kind of preparation side of the Moringa oleifera beverage
Method, comprise the following steps：
The white granulated sugar of formula ratio is dissolved, stirred after then being mixed with other formula content of starting materials, obtains just mixed thing；
Filtrate after first mixed thing filtering is put into vessel in heating, secondary filter is then carried out, obtains Moringa oleifera beverage
First product；
By Moringa oleifera beverage first product it is filling after seal, to tank body spraying cooling and dry up after being sterilized, then carry out
Level sensing, qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
The preparation method for the Moringa oleifera beverage that embodiment of the present invention provides, using mixing, stirring, filtering, heating, two
The methods of secondary filtering, filling and sealing, sterilizing, level sensing and packaging, and specification scientific and reasonable with operating procedure, it is easy to mark
The advantages that standardization mass produces, and product qualification rate is high.By controlling the heating-up temperature in preparation process, original can effectively ensure that
Material component is sufficiently mixed uniformly；By filtering twice, the solids content in Moringa oleifera beverage is effectively reduced, before packaging
Level sensing effectively improve the qualification rates of Moringa oleifera beverage products, so as to ensure that the acceptable degree drunk is higher, mouthfeel
More preferably, no solid residue, high-quality qualified Moringa oleifera beverage products are finally given.
Alternatively, in order to improve product-filled qualification rate, the cleannes of tank body are ensured, what embodiment of the present invention provided
It is first clear to filling slack tank reverse osmosis water before by Moringa oleifera beverage first product filling and sealing step in preparation method
Wash, temperature >=90 DEG C of water, pressure is 0.2-0.3MPa in cleaning equipment.Dried after slack tank cleaning, then by production stream
Waterline carries out filling and sealing process.
Alternatively, in order to prevent Moringa oleifera beverage products microbial contamination the problem of, the safe and healthy of product is improved
Property, in the preparation method that embodiment of the present invention provides, the temperature of sterilizing is 100-108 DEG C, time 20-25min.
Preferably, sterilising temp is 105 DEG C, sterilization time 25min.
Alternatively, in order to improve the effect of each raw material components dissolving mixing, the preparation method that embodiment of the present invention provides,
In the step of filtrate after by first mixed thing filtering is put into vessel in heating, the temperature control of heated liquid is more than 90 DEG C.
Alternatively, the filtrate after first mixed thing filtering is stored in storage cylinder, then shifts appropriate liquid to surge tank
Inside heated, the fluid temperature of heating carries out secondary filter after being more than 90 DEG C, when the temperature of liquid is less than 90 DEG C, it is necessary to
Make liquid return to surge tank to continue to be heated to more than 90 DEG C, then carry out secondary filter.
Preferably, embodiment of the present invention provides a kind of preparation method of Moringa oleifera beverage of the present invention, including following step
Suddenly：
The white granulated sugar of formula ratio is dissolved, is then mixed and stirred for uniformly, obtaining just mixed thing with the raw material of other formula ratios；
Filtrate after first mixed thing filtering is put into vessel in heating, makes the temperature of heated liquid more than 90 DEG C, then
Secondary filter is carried out, obtains Moringa oleifera beverage first product；
Slack tank is cleaned with reverse osmosis water before filling the container, the temperature of water is >=90 DEG C, and pressure is 0.2- in cleaning equipment
0.3MPa, then by the filling rear sealing of Moringa oleifera beverage first product, tank body is sprayed after the 100-105 DEG C of 20-25min that sterilizes
Leaching is cooled down and dried up, and then carries out level sensing, and qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
The preparation method for the Moringa oleifera beverage that embodiment of the present invention provides, using mixing, stirring, filtering, heating, two
The methods of secondary filtering, filling and sealing, sterilizing, level sensing and packaging, and specification scientific and reasonable with operating procedure, it is easy to mark
The advantages that standardization mass produces, and product qualification rate is high.By controlling the heating-up temperature in preparation process, original can effectively ensure that
Material component is sufficiently mixed uniformly；By filtering twice, the solids content in Moringa oleifera beverage is effectively reduced, by strictly going out
Level sensing before bacterium and packaging further improves the qualification rate of Moringa oleifera beverage products, so as to ensure the acceptable journey drunk
Degree is higher, and mouthfeel more preferably, no solid residue, finally gives high-quality qualified Moringa oleifera beverage products.
Moringa oleifera beverage of the present invention and preparation method thereof is elaborated with reference to specific embodiment and comparative example.
Embodiment 1
A kind of moringa oleifera leaf extractive, preparation method are as follows：
It is 40 mesh that leaf of Moringa is passed through into selected, cleaning and crushed after being dried, obtains Moringa leaf coarse powder；
Moringa leaf coarse powder is subjected to water extraction with the water of 6 times of quality, water temperature is 95 DEG C, extraction time 2h, is extracted altogether three times；
Coarse filtration is first carried out after the extract solution obtained three times is merged, filtering mesh number is 100 mesh, removes larger particle,
Then smart filtering is carried out, filtering mesh number is 200 mesh, obtains refined filtration liquid；
Carry out being concentrated in vacuo to relative density 1.16 ± 0.18 (25 DEG C) by refined filtration liquid at 80 DEG C, under the conditions of -0.065MPa,
Then it is spray-dried under 75 DEG C of temperature of outgoing airs, atomisation pressure 0.4MPa, then 80 mesh sieves is crossed to dried solid, obtains powder
The moringa oleifera leaf extractive of last shape.
The moringa oleifera leaf extractive being prepared is used to prepare Moringa oleifera beverage.
Embodiment 2
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.1 part of moringa oleifera leaf extractive, food battalion
Foster 1.5 parts of hardening agent, 0.12 part of Aspartame, 0.15 part of acesulfame potassium, 28 parts of white granulated sugar, 22 parts of fructose syrup, 2 parts of citric acid,
1.5 parts of sodium citrate, 8 parts of cider, 0.5 part of flavoring pineapple essence, compound 0.6 part of fruit essence, red 0.001 part of temptation, lemon yellow
0.017 part, 0.2 part of potassium sorbate, 935.312 parts of reverse osmosis water；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage comprises the following steps：
The white granulated sugar of formula ratio is dissolved, is then mixed and stirred for uniformly, obtaining just mixed thing with the raw material of other formula ratios；
Filtrate after first mixed thing filtering is put into vessel in heating, makes the temperature of heated liquid more than 90 DEG C, then
Secondary filter is carried out, obtains Moringa oleifera beverage first product；
Slack tank is cleaned with reverse osmosis water before filling the container, the temperature of water is >=90 DEG C, and pressure is in cleaning equipment
0.25MPa, then by the filling rear sealing of Moringa oleifera beverage first product, spraying cooling is carried out after 105 DEG C of 25min that sterilize to tank body
And dry up, level sensing is then carried out, qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
Embodiment 3
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.5 part of moringa oleifera leaf extractive, food battalion
Foster 0.5 part of hardening agent, 0.15 part of Aspartame, 0.12 part of acesulfame potassium, 32 parts of white granulated sugar, 18 parts of fructose syrup, 4 parts of citric acid,
1.0 parts of sodium citrate, 12 parts of mango juice, 0.1 part of flavoring pineapple essence, compound 1.0 parts of fruit essence, red 0.003 part of temptation, lemon yellow
0.012 part, 0.4 part of potassium sorbate, 930.215 parts of reverse osmosis water；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Embodiment 4
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.2 part of moringa oleifera leaf extractive, food battalion
Support 1 part of hardening agent, 0.13 part of Aspartame, 0.13 part of acesulfame potassium, 30 parts of white granulated sugar, 20 parts of fructose syrup, 3 parts of citric acid, lemon
1.2 parts of lemon acid sodium, 10 parts of cider, 0.2 part of flavoring pineapple essence, compound 0.8 part of fruit essence, red 0.002 part of temptation, lemon yellow
0.015 part, 0.3 part of potassium sorbate, 933.023 parts of reverse osmosis water；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Embodiment 5
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.3 part of moringa oleifera leaf extractive, food battalion
Foster 1.2 parts of hardening agent, 0.14 part of Aspartame, 0.12 part of acesulfame potassium, 31 parts of white granulated sugar, 19 parts of fructose syrup, 2 parts of citric acid,
1.4 parts of sodium citrate, 9 parts of strawberry juice, 0.4 part of flavoring pineapple essence, compound 0.7 part of fruit essence, red 0.002 part of temptation, lemon yellow
0.013 part, 0.2 part of potassium sorbate, 934.543 parts of reverse osmosis water；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Embodiment 6
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.4 part of moringa oleifera leaf extractive, food battalion
Foster 0.8 part of hardening agent, 0.12 part of Aspartame, 0.14 part of acesulfame potassium, 29 parts of white granulated sugar, 21 parts of fructose syrup, 3 parts of citric acid,
1.3 parts of sodium citrate, 11 parts of cider, 0.3 part of flavoring pineapple essence, compound 0.9 part of fruit essence, red 0.001 part of temptation, lemon yellow
0.014 part, 0.3 part of potassium sorbate, 931.725 parts of reverse osmosis water；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 1
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：1.0 parts of moringa oleifera leaf extractive, counter-infiltration
925.023 parts of water, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 2
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：0.05 part of moringa oleifera leaf extractive, reverse osmosis
Permeable 933.173 parts, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 3
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：20 parts of white granulated sugar, reverse osmosis water
943.023 part, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 4
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：40 parts of white granulated sugar, reverse osmosis water
923.023 part, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 5
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：10 parts of fructose syrup, reverse osmosis water
943.023 part, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Comparative example 6
A kind of Moringa oleifera beverage, in parts by weight, including the following raw material：30 parts of fructose syrup, reverse osmosis water
923.023 part, the other the same as in Example 4；Wherein moringa oleifera leaf extractive is made for embodiment 1.
The preparation method of the Moringa oleifera beverage is the same as embodiment 2.
Experimental design and interpretation of result
First, to the detection of moringa oleifera leaf extractive
Moringa oleifera leaf extractive made from embodiment 1 is detected, the testing result of organoleptic indicator is as shown in table 1；Physics and chemistry
The limit value foundation of property and microbiological indicator《National food safety standard beverage》(GB7101-2015) and《Food security country
Pathogenic bacteria are limited the quantity in standard food》(GB 29921-2013), testing result is as shown in table 2.
Organoleptic indicator's testing result of the moringa oleifera leaf extractive of table 1
| Project | Testing index | As a result |
| Color and luster | Brown color | It is qualified |
| Smell and flavour | With leaf of Moringa solid smell and flavour, nothing is charred and other peculiar smell | It is qualified |
| Tissue and form | It is powdered, the bulky powder of even tissue | It is qualified |
| Impurity | The exogenous impurity being visible by naked eyes | It is qualified |
| Brew | In uniform pale brown color cloud shape liquid after reconstituting, there is a little precipitation | It is qualified |
The physicochemical property of the moringa oleifera leaf extractive of table 2 and the testing result of microbiological indicator
| Project | Standard index | Testing result | Detect foundation |
| Protein (g/100g) | ≥1.0 | 82 | GB 5009.5 |
| Moisture (%) | ≤7.0 | 4 | GB 5009.3 |
| Ash content (%) | ≤10.0 | 5 | GB 5009.4 |
| Total arsenic (in terms of As, mg/kg) | ≤0.5 | Do not detect | GB 5009.11 |
| Lead (in terms of Pb, mg/kg) | ≤1.0 | Do not detect | GB 5009.12 |
| Salmonella (g/25g) | 0 | 0 | GB 4789.4 |
| Staphylococcus aureus (CFU/g) | Min=100, max=1000 | 0.5 | GB 4789.10 |
| Total plate count (CFU/g) | Min=100, max=10000 | 0.9 | GB 4789.2 |
| Coliform (MPN/g) | Min=1, max=10 | 0.1 | Gb 4789.3 |
| Mould (CFU/g) | ≤50 | 0.2 | GB 4789.15 |
By being detected to moringa oleifera leaf extractive, all indexs are qualified rear for preparing Moringa oleifera beverage products.
2nd, to the detection of Moringa oleifera beverage
1-11 is numbered successively to Moringa oleifera beverage made from embodiment 2-6 and comparative example 1-6, and carries out physics and chemistry
Matter and Biological indicators performance detection, wherein, according to being GB/T5009.14-2003, the detection foundation of copper is GB/T for the detection of zinc
5009.13-2003, according to being GB/T5009.90-2003, the detection foundation of salmonella is GB 4789.4- for the detection of iron
2010, according to being GB 4789.10-2010, the detection foundation of total plate count is GB 4789.2- for the detection of staphylococcus aureus
2010, according to being GB4789.3-2010, the detection foundation of mould is GB4789.15-2010, therein for the detection of coliform
Limit value foundation《National food safety standard beverage》(GB 7101-2015) and《Pathogenic bacteria limit in national food safety standard food
Amount》(GB 29921-2013), testing result is as shown in table 3.
The testing result of table 3
From the testing result of table 3, the reason of Moringa oleifera beverage made from 2-6 of the embodiment of the present invention and comparative example 1-6
The detection for changing property and Biological indicators meets standard value, reaches food safety and sanitation standard.
In addition, carry out 1-11 group # successively to Moringa oleifera beverage made from embodiment 2-6 and comparative example 1-6, every group
Do 10 it is parallel.Organoleptic properties' expert estimation evaluation is carried out, scoring criterion is as shown in table 4, and appraisal result is as shown in table 5.
The scoring criterion of table 4
The appraisal result of table 5
Show that Moringa oleifera beverage products bright, state are uniform made from 2-6 of the embodiment of the present invention by the result of table 5
Unanimously, the property of wherein embodiment 3 is optimal.Expert thinks that Moringa oleifera beverage mouthfeel clearly lubricates made from embodiment 2-6,
Taste is soft, and sweet taste is moderate, and organoleptic properties are good.Compared with Example 3, in comparative example 1 moringa oleifera leaf extractive too high levels,
Cause that the mouthfeel of Moringa oleifera beverage products is bitter, puckery, peppery and palatability is poor, be unsuitable for drinking；Leaf of Moringa extracts in comparative example 2
The content of thing is too low, can not obtain preferable nutritive validity；The content of white granulated sugar is too low in comparative example 3, causes Moringa oleifera to drink
The mouthfeel of material is bitter, is not suitable for as beverage；The too high levels of white granulated sugar in comparative example 4, cause the taste of Moringa oleifera beverage
Sweet, mouthfeel is poor, and state is excessively sticky；The content of fructose syrup is too low in comparative example 5, causes the mouthfeel of Moringa oleifera beverage
Bitterness, lacks pleasant to the palate taste, and palatability is poor；The too high levels of fructose syrup, cause Moringa oleifera to drink in comparative example 6
Expect that product taste is sweet, palatability is poor, while cost of material is too high.
3rd, functional trial
In order to examine the strengthen immunity function of Moringa oleifera beverage of the present invention, embodiment 2-6 is made Moringa oleifera drink
Material has carried out corresponding detection.Select the close and healthy mouse (female-male proportion 1 of 60 upgrowth situations：1) injection cancer is carried out
Cell, stochastic averagina are divided into 6 groups, wherein first group is control group, remaining 5 groups correspond to injection embodiment 2-6 and Moringa is made respectively
Plant beverage.Result of the test shown, the Murine cancer incidence of disease for injecting embodiment 2-6 Moringa oleifera beverage is substantially less than pair
According to group.
In order to examine the hypoglycemic effect of Moringa oleifera beverage of the present invention, Moringa oleifera beverage is made to embodiment 2-6 and entered
Corresponding detection is gone.Select the close and healthy rat (female-male proportion 1 of 60 upgrowth situations：1) injection sugar juice is carried out,
Stochastic averagina is divided into 6 groups, wherein first group is control group, remaining 5 groups correspond to injection embodiment 2-6 and Moringa oleifera drink is made respectively
Material.Result of the test is shown, injects the horizontal substantially less than control group of rat blood sugar of embodiment 2-6 Moringa oleifera beverage.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's
In the case of spirit and scope, many other change and modification can be made.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
- A kind of 1. Moringa oleifera beverage, it is characterised in that in parts by weight, including following raw material：Moringa oleifera leaf extractive 0.1-0.5 parts, food enrichment 0.5-1.5 parts, sweetener 45-55 parts, acid 2-5 parts, Fruity conditioning agent 10-15 parts, preservative 0.2-0.5 parts, food coloring 0.01-0.02 parts, water 900-950 parts.
- 2. Moringa oleifera beverage according to claim 1, it is characterised in that in parts by weight, including following raw material：Moringa oleifera leaf extractive 0.1-0.4 parts, food enrichment 0.8-1.2 parts, sweetener 45-52 parts, acid 3-4 parts, Fruity conditioning agent 12-15 parts, preservative 0.2-0.4 parts, food coloring 0.015-0.02 parts, water 920-950 parts.
- 3. Moringa oleifera beverage according to claim 1 or 2, it is characterised in that the preparation method of moringa oleifera leaf extractive is： By leaf of Moringa by selected, cleaning and crushed after being dried, then it is concentrated in vacuo and is dried after extracting, filtering, finally mistake Sieve obtains moringa oleifera leaf extractive；Preferably, the mesh number of crushing is 30-40 mesh；Preferably, extracted with 6-8 times of water measured of leaf of Moringa silty amount, water temperature is 90-98 DEG C, extraction time 1.5- 2.5h, extraction time are 2-3 times；Preferably, the actual conditions of vacuum concentration is：Be concentrated under reduced pressure, temperature be 80-85 DEG C, vacuum be -0.06~ 0.08MPa；Preferably, drying mode is spray drying, and actual conditions is：150-170 DEG C of EAT, 75-85 DEG C of temperature of outgoing air, spray Mist pressure 0.3-0.5MPa；Preferably, it is 80-250 mesh to cross grit number.
- 4. Moringa oleifera beverage according to claim 1 or 2, it is characterised in that sweetener includes Aspartame, An Sai One or more in honey, white granulated sugar, fructose syrup or honey；Acid includes citric acid and/or sodium citrate；Fruity conditioning agent includes the one or more in fruit syrup, flavoring pineapple essence or compound fruit essence；Preservative includes the one or more in sodium benzoate, sorbic acid, potassium sorbate or calcium propionate；Food coloring includes luring red and/or lemon yellow；Water is reverse osmosis water, pH 6.5-7.5, resistivity >=5M Ω cm；Preferably, in parts by weight, sweetener is Aspartame 0.12-0.15 parts, acesulfame potassium 0.12-0.15 parts, white sand Sugared 28-32 parts, fructose syrup 18-22 parts；In parts by weight, acid is citric acid 2-4 parts, sodium citrate 1.0-1.5 Part；In parts by weight, fruity conditioning agent is cider 8-12 parts, and flavoring pineapple essence is 0.1-0.5 parts, compound fruit essence 0.6-1.0 parts；In parts by weight, food coloring is to lure red 0.001-0.003 parts, lemon yellow 0.012-0.017 parts, mountain Potassium sorbate 0.2-0.4 parts.
- 5. Moringa oleifera beverage according to claim 4, it is characterised in that in parts by weight, including following raw material： 0.2 part of moringa oleifera leaf extractive, 1 part of food enrichment, 0.13 part of Aspartame, 0.13 part of acesulfame potassium, 30 parts of white granulated sugar, fruit 20 parts of glucose slurry, 3 parts of citric acid, 1.2 parts of sodium citrate, 10 parts of cider, 0.2 part of flavoring pineapple essence, compound fruit essence 0.8 Part, 0.3 part of potassium sorbate, red 0.002 part of temptation, 0.015 part of lemon yellow.
- A kind of 6. method for preparing any one of the claim 1-5 Moringa oleifera beverages, it is characterised in that including following step Suddenly：The white granulated sugar of formula ratio is dissolved, and stirred after being mixed with other formula content of starting materials, obtains just mixed thing；Filtrate after first mixed thing filtering is put into vessel in heating, secondary filter is then carried out, obtains Moringa oleifera beverage first product；By Moringa oleifera beverage first product it is filling after seal, to tank body spraying cooling and dried up after being sterilized, then carry out liquid level Detection, qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
- 7. preparation method according to claim 6, it is characterised in that by Moringa oleifera beverage first product filling and sealing step In the past, first filling slack tank was cleaned with reverse osmosis water, temperature >=90 DEG C of water, pressure is 0.2- in cleaning equipment 0.3MPa。
- 8. preparation method according to claim 6, it is characterised in that the temperature of sterilizing is 100-108 DEG C, time 20- 25min。
- 9. according to the preparation method described in claim any one of 6-8, it is characterised in that the filtrate after by first mixed thing filtering is put In the step of entering vessel in heating, the temperature control of heated liquid is more than 90 DEG C.
- 10. preparation method according to claim 9, it is characterised in that comprise the following steps：The white granulated sugar of formula ratio is dissolved, is then mixed and stirred for uniformly, obtaining just mixed thing with the raw material of other formula ratios；Filtrate after first mixed thing filtering is put into vessel in heating, the temperature of heated liquid is then carried out more than 90 DEG C Secondary filter, obtain Moringa oleifera beverage first product；Slack tank to be cleaned with reverse osmosis water before filling the container, the temperature of water is >=90 DEG C, and pressure is 0.2-0.3MPa in cleaning equipment, Then by the filling rear sealing of Moringa oleifera beverage first product, spraying cooling is carried out after the 100-105 DEG C of 20-25min that sterilizes to tank body And dry up, level sensing is then carried out, qualified tank body stamp is packed, obtains Moringa oleifera beverage products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732475.3A CN107348289A (en) | 2017-08-23 | 2017-08-23 | Moringa oleifera beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732475.3A CN107348289A (en) | 2017-08-23 | 2017-08-23 | Moringa oleifera beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348289A true CN107348289A (en) | 2017-11-17 |
Family
ID=60288541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710732475.3A Pending CN107348289A (en) | 2017-08-23 | 2017-08-23 | Moringa oleifera beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348289A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619330A (en) * | 2018-11-02 | 2019-04-16 | 暨南大学 | A kind of nutrition reinforced type moringa beverage and preparation method thereof |
| CN110521895A (en) * | 2019-08-21 | 2019-12-03 | 广州医科大学 | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof |
| CN112042845A (en) * | 2020-10-15 | 2020-12-08 | 松林 | Xanthoceras sorbifolia leaf beverage and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745664A (en) * | 2004-09-09 | 2006-03-15 | 林保村 | Moringaceae beverage and production thereof |
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN104305436A (en) * | 2014-09-12 | 2015-01-28 | 任晓洁 | Moringa oleifera beverage and methods for preparing same |
| CN104432075A (en) * | 2014-12-25 | 2015-03-25 | 福州嘉佑化学科技有限公司 | Moringa oleifera leaf oral liquid and preparation method thereof |
| CN104983002A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Vitamin beverage and preparing technology thereof |
| CN105146653A (en) * | 2015-08-24 | 2015-12-16 | 李奕鸿 | Moringa oleifera beverage and preparation method thereof |
| CN105707633A (en) * | 2016-04-22 | 2016-06-29 | 苏州川谷国际贸易有限公司 | Vitamin functional beverage and preparation method thereof |
| CN106509560A (en) * | 2016-11-07 | 2017-03-22 | 文山市来溪商贸有限公司 | Moringa oleifera beverage and preparation method thereof |
-
2017
- 2017-08-23 CN CN201710732475.3A patent/CN107348289A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745664A (en) * | 2004-09-09 | 2006-03-15 | 林保村 | Moringaceae beverage and production thereof |
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN104305436A (en) * | 2014-09-12 | 2015-01-28 | 任晓洁 | Moringa oleifera beverage and methods for preparing same |
| CN104432075A (en) * | 2014-12-25 | 2015-03-25 | 福州嘉佑化学科技有限公司 | Moringa oleifera leaf oral liquid and preparation method thereof |
| CN104983002A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Vitamin beverage and preparing technology thereof |
| CN105146653A (en) * | 2015-08-24 | 2015-12-16 | 李奕鸿 | Moringa oleifera beverage and preparation method thereof |
| CN105707633A (en) * | 2016-04-22 | 2016-06-29 | 苏州川谷国际贸易有限公司 | Vitamin functional beverage and preparation method thereof |
| CN106509560A (en) * | 2016-11-07 | 2017-03-22 | 文山市来溪商贸有限公司 | Moringa oleifera beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619330A (en) * | 2018-11-02 | 2019-04-16 | 暨南大学 | A kind of nutrition reinforced type moringa beverage and preparation method thereof |
| CN110521895A (en) * | 2019-08-21 | 2019-12-03 | 广州医科大学 | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof |
| CN112042845A (en) * | 2020-10-15 | 2020-12-08 | 松林 | Xanthoceras sorbifolia leaf beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104479968B (en) | purple sweet potato health-care wine | |
| CN111066989A (en) | Compound beverage and preparation method thereof | |
| CN103385509A (en) | Seed melon condensed juice and preparation method of seed melon health drink | |
| CN102676333A (en) | Fruit wine production process of citrus fruit | |
| CN107751909A (en) | A kind of Actinidia kolomicta compound nectar and preparation method thereof | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN108085234A (en) | A kind of preparation method of roxburgh rose vinegar beverage | |
| CN110100900A (en) | Composite fruit juice type beans sour-soup drink preparation method | |
| CN107348289A (en) | Moringa oleifera beverage and preparation method thereof | |
| CN106173695A (en) | A kind of sapodilla Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN104026235A (en) | Cranberry collagen polypeptide Ca yoghurt | |
| CN103385300B (en) | Pite pear milk drink | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN109349483A (en) | A kind of plant energy functional beverage production method | |
| CN106256220A (en) | A kind of Fructus Mangifera Indicae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106234889A (en) | A kind of Punica granatum L. Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106107309A (en) | A kind of Fructus Fragariae Ananssae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN105747063A (en) | Muskmelon fermented carbonated beverage | |
| KR20080111887A (en) | A soymilk witch added a pumpkin powder and manufacturing method thereof | |
| CN104719480B (en) | A kind of Sugarless type purple potato lactic acid drink and its production method | |
| CN104082410A (en) | Vitis heyneana collagen polypeptide Ca yoghourt | |
| CN110089726A (en) | A kind of pomegranate comprehensive enzyme and preparation method thereof | |
| CN109673878A (en) | A kind of paper mulberry drink and preparation method thereof | |
| CN104041590A (en) | Cranberry and collagen polypeptide Zn yoghurt | |
| CN109007506A (en) | A kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |