CN109497246A - A kind of Moringa ginger sugar and preparation method thereof - Google Patents
A kind of Moringa ginger sugar and preparation method thereof Download PDFInfo
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- CN109497246A CN109497246A CN201811301268.3A CN201811301268A CN109497246A CN 109497246 A CN109497246 A CN 109497246A CN 201811301268 A CN201811301268 A CN 201811301268A CN 109497246 A CN109497246 A CN 109497246A
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- moringa
- ginger
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- ginger sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
Abstract
The invention belongs to candy preparation technical field, a kind of Moringa ginger sugar and preparation method thereof is disclosed.The Moringa ginger sugar includes the component of following mass fraction: moringa powder 0.5~15%, ginger 30~55%, sugared 8~35%, starch 5~18%, gelatin solution 0.01~5%, carrageenan solutions 0.01~2%, pectin solution 0.01-5%, water 5~25%.The present invention not only enriches the mouthfeel of ginger sugar by addition moringa powder, while nutritional ingredient in Moringa and bioactive substance improve the health-care efficacy of ginger sugar；Pass through the addition of moringa powder, ginger sugar alcohol extract greatly enhances the inhibiting effect of in-vitro simulated system middle and advanced stage advanced glycation end products, it effectively can prevent and alleviate diabetic symptom, to effectively solve the problems, such as in background technique that 5 class crowds ingest ginger sugar, the present invention can enrich existing ginger sugar kind, Moringa functional food is developed simultaneously, is had a vast market foreground.
Description
Technical field
The invention belongs to candy preparation technical field, in particular to a kind of Moringa ginger sugar and preparation method thereof.
Background technique
Moringa, also known as drumstick tree, originate in north India, are Moringaceae Moringa deciduous tree, root, stem, leaf, kind
Son such as spends at the positions nutritional ingredient all rich in, has high nutritive value, is commonly used for health care and treats a variety of diseases
Disease.Moringa not only grease rich in, protein and minerals, it is also biological containing polysaccharide, flavones and polyphenol compound etc.
Active constituent has antibacterial, anticancer, anti-oxidant, hypoglycemic and reducing blood lipid and other effects.In November, 2011, leaf of Moringa are defended by China
Life portion is approved as new energy food, its functional characteristic and application become research hotspot in recent years since then.
The functional component type of Jiang Hanyou is abundant, in addition to containing protein, polysaccharide, vitamin and various trace elements, also
Containing gingerol, phytocide, oleoresin etc., blood vessel can be expanded, accelerates blood circulation, inhibits cholesterol absorption, mitigates liver
Burden.Chinese medicine very praises highly the health benefit of ginger.Theory of traditional Chinese medical science thinks that ginger property and flavor of peppery and warm enters lung, stomach, the spleen channel, main function
It is cold dispelling, preventing or arresting vomiting, opens phlegm, the poison that can be treated anemofrigid cold, solve ichthyophagy crab is particularly suitable for edible with flu, easy carsick people.
Ginger sugar is the palatable famous cake of south China delicious, has dispelling cold of drying, reducing blood lipid, blood pressure lowering, anti-cardiac muscle stalk
Extremely, the effect of bitter taste when mitigation mouth parched and tongue scorched is suitble to eat under the humid climate of south.
But a few class people are not suitable for eating ginger sugar below: (1) people of trick heart fever: this anthropoid matter deficiency of Yin, internal body fluid
It is insufficient.And warm-natured ginger is easy consumption body fluid, leads to the symptoms such as dry dry, eye, dysphoria, insomnia.(2) constipation crowd:
Constipation crowd intestines heat, edible ginger sugar can aggravate constipation symptom.(3) people of halitosis: for halitosis caused by stomach energy, ginger is warm-natured, stomach energy
People eat ginger sugar and can aggravate original symptom, or even cause toothache, headache, hemorrhoid hemorrhage etc..(4) the more yellow people of expectoration.Phlegm is yellow
People be because of the lung heat dryness of the lung, food Jiang Yi aggravates symptom.(5) diabetes patient: diabetes patient easily gets angry and more constipation, gets angry most
It is caused by endocrine disturbance or imbalance of yin and yang.In addition, ginger sugar sugar content is high, diabetes patient's ginger sugar of ingesting is easy to cause blood glucose
It increases.
Since above-mentioned crowd's quantity is larger, the market of ginger sugar is limited, and has deprived the right of their edible ginger sugars.In order to
Open up ginger sugar market, it is necessary to output the ginger sugar for sending out to be applicable to all groups a kind of.
Summary of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of Moringa ginger
Sugar, the Moringa ginger sugar delicate mouthfeel, viscoplasticity is moderate, has bite without sticking to one's teeth, and sense of taste is abundant, both containing the acid of ginger,
There is the unique flavor of Moringa, it is agreeably sweet, it is full of nutrition.
Another object of the present invention is to provide the preparation method of above-mentioned Moringa ginger sugar.
The purpose of the present invention is realized by following proposal:
A kind of Moringa ginger sugar comprising the component of following mass fraction: moringa powder 0.5~15%, ginger 30~55%, sugar
8~35%, starch 5~18%, gelatin solution 0.01~5%, carrageenan solutions 0.01~2%, pectin solution 0.01-5%, water
5~25%.
One of the pure powder of leaf of Moringa, moringa seeds powder, Moringa compound protein powder or a variety of groups can be selected in the moringa powder
It closes.
Preferably, the moringa powder is the Moringa compound protein powder of Guangdong Pu Shantang Biotechnology Co., Ltd production.
One of white sugar, brown sugar, brown sugar or multiple combinations can be selected in the sugar.
One of tapioca, glutinous rice flour, wheaten starch or multiple combinations can be selected in the starch.
The gelatin solution is the solution that is formed after the gelatin that mass ratio is 1:9 and water mixing；The OK a karaoke club peptization
Liquid is the solution that is formed after the carragheen that mass ratio is 1:9 and water mixing；The pectin is the pectin and water that mass ratio is 1:9
The solution formed after mixing.
The Moringa ginger sugar, can be as needed in its surface selectively covering ingredient, such as shredded coconut meat or sesame, or package
Edible starch paper.
A kind of production method of above-mentioned Moringa ginger sugar comprising following steps:
(1) it is separately added into gelatin, pectin, carragheen and adds the water-swellable of 9 times of quality, it is molten to form gelatin solution, pectin
Liquid and carrageenan solutions；
(2) ginger carries out homogeneous using homogenizer, and water, starch are then added thereto, and sugar and moringa powder mixing, stirring are equal
It is even, gelatin solution, pectin solution and carrageenan solutions in step (1) are then added, 60 DEG C of preheatings are uniformly mixed it；
(3) mixture in step (2) is heated into tanning, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured in step (3) is spread out on mold cooling；
(5) it by ginger sugar block after cooling in step (4) demoulding, stripping and slicing, directly packs.
If Moringa ginger sugar surface is covered with ingredient, step (5) are as follows: by ginger sugar block after cooling in step (4) demoulding, cut
Block is directly packed after sprinkling ingredient；
If Moringa ginger sugar is coated with edible starch paper, step (5) are as follows: by ginger sugar after cooling in step (4)
Block demoulding, stripping and slicing, are directly packed after wrapping up edible starch paper；
Swelling described in step (1) refers to 12~36h of swelling at room temperature；
Described in step (2) using homogenizer homogeneous refer under the conditions of 10000~20000r/min homogeneous 5~
15min；
The tanning of heating described in step (3), which refers to, is heated to 85~105 DEG C of tannings；
Cooling described in step (4) is in -18~-20 DEG C of 1~2h of freezing；
In the present invention, do not indicate that temperature refers both to carry out at room temperature, wherein room temperature refers to 20~32 DEG C.
The present invention compared with the existing technology, have the following advantages and the utility model has the advantages that
(1) by addition moringa powder, the mouthfeel of ginger sugar is not only enriched, a kind of ginger with Moringa peculiar flavour is provided
Sugar prod, while nutritional ingredient in Moringa and bioactive substance improve the health-care efficacy of ginger sugar, in flavor, nutrition and guarantor
It is all promoted in strong effect；By the addition of moringa powder, ginger sugar alcohol extract glycosylates terminal to in-vitro simulated system middle and advanced stage
The inhibiting effect of product (AGEs) greatly enhances, and effectively can prevent and alleviate diabetic symptom, to effectively solve background technique
In 5 class crowds ingest ginger sugar the problem of, the present invention can enrich existing ginger sugar kind, while develop Moringa functional food, have wide
Wealthy market prospects.
(2) present invention obtains Moringa ginger sugar delicate mouthfeel, and viscoplasticity is moderate, has bite without sticking to one's teeth, and sense of taste is abundant, both contains
There is the acid of ginger, also there is the unique flavor of Moringa, agreeably sweet and full of nutrition, wide market.
Detailed description of the invention
Fig. 1 is Moringa ginger sugar alcohol extract, ginger sugar alcohol extract and control group in bovine serum albumin-glucose response system
The inhibiting effect figure of fluorescence AGEs.
Specific embodiment
Below with reference to embodiment and attached drawing, the present invention is described in further detail, but embodiments of the present invention are unlimited
In this.
Agents useful for same can routinely be bought unless otherwise specified from market in embodiment.
Embodiment 1: the preparation of the pure powder ginger sugar of leaf of Moringa
Composition of raw materials is as follows by weight percent: the pure powder 1.05% of leaf of Moringa, white granulated sugar 12.40%, brown sugar 6.80%, raw
Ginger 33.76%, tapioca 9.24%, wheaten starch 6.80%, gelatin solution 3.20%, carrageenan solutions 0.20%, pectin
Solution 4.50%, drinking water 22.05%.
Specific step is as follows for production method:
(1) be separately added into gelatin, pectin, carragheen plus 9 times of quality it is water-swellable for 24 hours, form gelatin solution, pectin
Solution and carrageenan solutions；
(2) ginger uses homogenizer homogeneous 15 minutes under 18000r/min speed conditions, and drinking water, para arrowroot is added
Powder, white granulated sugar, brown sugar, wheaten starch and moringa powder, are uniformly mixed；Gelatin solution, the pectin added in step (1) is molten
Liquid and carrageenan solutions, 60 DEG C of preheatings are uniformly mixed it；
(3) 90 DEG C of tannings are heated the mixture to, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured is spread out on mold after cooling, in -18 to -20 DEG C of freezing 1.2h；
(5) demoulding of ginger sugar block, the stripping and slicing of step (4), package edible starch paper, packaging.
Embodiment 2: Moringa compound protein powder ginger sugar preparation
Composition of raw materials is as follows by weight percent: Moringa compound protein powder (Guangdong Pu Shantang Biotechnology Co., Ltd)
4.26%, white granulated sugar 21.28%, ginger 46.81%, tapioca 8.51%, gelatin solution 1.69%, carrageenan solutions
0.17%, pectin solution 0.21%, drinking water 17.07%.
Specific step is as follows for production method:
(1) be separately added into gelatin, pectin, carragheen plus 9 times of quality it is water-swellable for 24 hours, form gelatin solution, pectin
Solution and carrageenan solutions；
(2) ginger uses homogenizer homogeneous 5 minutes under 12000r/min speed conditions, and drinking water, tapioca is added,
White granulated sugar and moringa powder, are uniformly mixed；Add gelatin solution, pectin solution and the carrageenan solutions in step (1), 60
DEG C preheating make its be uniformly mixed；
(3) 100 DEG C of tannings are heated the mixture to, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured is spread out on mold after cooling, in -18 to -20 DEG C of freezing 1h；
(5) demoulding of ginger sugar block, the stripping and slicing of step (4), is packed after sprinkling ingredient shredded coconut stuffing.
Embodiment 3: the preparation of moringa seeds powder ginger sugar
Composition of raw materials is as follows by weight percent: moringa seeds powder 3.25%, white granulated sugar 18.51%, brown sugar 3.05%, brown sugar
4.89%, ginger 48.48%, glutinous rice flour 5.48%, gelatin 4.16%, carragheen 0.22%, pectin 4.34%, drinking water
7.62%.
Specific step is as follows for production method:
(1) be separately added into gelatin, pectin, carragheen plus 9 times of quality it is water-swellable for 24 hours, form gelatin solution, pectin
Solution and carrageenan solutions；
(2) ginger uses homogenizer homogeneous 8 minutes under 15000r/min speed conditions, and drinking water, white granulated sugar, Huang is added
Sugar, brown sugar, glutinous rice flour and moringa powder, are uniformly mixed；Add gelatin solution, pectin solution and the OK a karaoke club in step (1)
Sol solution, 60 DEG C of gelatin, pectin, carragheens, preheating are uniformly mixed it；
(3) 95 DEG C of tannings are heated the mixture to, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured is spread out on mold after cooling, in -18 to -20 DEG C of freezing 1.5h；
(5) demoulding of ginger sugar block, the stripping and slicing of step (4), package edible starch paper, packaging.
Embodiment 4: the preparation of Moringa compound protein powder ginger sugar
Moringa compound protein powder (Guangdong Pu Shantang Biotechnology Co., Ltd) 12.42%, white granulated sugar 11.42%, ginger
50.44%, tapioca 8.62%, wheaten starch 1.06%, gelatin solution 1.71%, carrageenan solutions 1.89%, pectin is molten
Liquid 0.22%, drinking water 12.22%.
Specific step is as follows for production method:
(1) be separately added into gelatin, pectin, carragheen plus 9 times of quality it is water-swellable for 24 hours, form gelatin solution, pectin
Solution and carrageenan solutions；
(2) ginger uses homogenizer homogeneous 10 minutes under 15000r/min speed conditions, and drinking water, para arrowroot is added
Powder, wheaten starch, white granulated sugar and moringa powder, are uniformly mixed；Gelatin solution, pectin solution and card in step (1) is added
Sol solution is drawn, 60 DEG C of preheatings are uniformly mixed it；
(3) 90 DEG C of tannings are heated the mixture to, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured is spread out on mold after cooling, in -18 to -20 DEG C of freezing 1.2h；
(5) demoulding of ginger sugar block, the stripping and slicing of step (4), is packed after sprinkling ingredient sesame.
Comparative example 1: the preparation of ginger sugar
Consistent with embodiment 4, difference, which is only in that, is not added Moringa compound protein powder.
Application Example:
It is most common in-vitro simulated for inhibiting and reducing the generation of internal AGEs, prevention and the research for alleviating diabetes
System is.The ginger sugar that this experiment is prepared in the Moringa ginger sugar in Example 4 and comparative example 1 respectively (is removed by embodiment 4
The production of moringa powder formula) 2g, it was extracted 3 times with 70% ethanol water of 20mL ultrasound (10 minutes), be centrifuged (10000rpm, 20
Minute) after, merge supernatant, removes solvent in 50 DEG C of rotary evaporations.Extract is dissolved in 5mL 0.2M phosphate buffered saline solution
In (PBS, pH7.4), 1mL is taken to be added in PBS of the 5mL containing BSA (60mg/mL) and glucose (40mM), control group uses 1mL
0.2M phosphate buffered saline solution (PBS, pH7.4) is blank control group.Then three groups of reaction solutions are used into 0.2M phosphoric acid buffer respectively
Salting liquid (PBS, pH7.4) is settled to 10mL, in 37 DEG C water-bath 3 days.Using fluorescent spectrophotometer assay control group, ginger
Sugared (comparative example 1) alcohol extract addition group and Moringa ginger sugar (embodiment 4) alcohol extract addition three reaction system middle and advanced stages of group
The production quantity of advanced glycation end products (advanced glycationend products, AGEs).As a result as shown in Figure 1, from
As can be seen that the production quantity of AGEs is minimum in the reaction system of Moringa ginger sugar (embodiment 4) alcohol extract addition group in Fig. 1.Research
It proving, human body internal protein etc. is combined the Advanced glycation endproducts (AGEs) of generation that can accelerate the aging of human body with sugar, and
With a variety of chronic degenerative type diseases, the generation of especially diabetes is closely related, and the generation for inhibiting and reducing internal AGEs can have
Effect prevention and alleviation diabetes, illustrate that Moringa ginger sugar of the invention effectively can prevent and alleviate diabetes.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of Moringa ginger sugar, it is characterised in that the component including following mass fraction: moringa powder 0.5~15%, ginger 30~
55%, sugared 8~35%, starch 5~18%, gelatin solution 0.01~5%, carrageenan solutions 0.01~2%, pectin solution
0.01-5%, water 5~25%.
2. Moringa ginger sugar according to claim 1, it is characterised in that:
The moringa powder is one of the pure powder of leaf of Moringa, moringa seeds powder, Moringa compound protein powder or multiple combinations.
3. Moringa ginger sugar according to claim 1, it is characterised in that:
The sugar is one of white sugar, brown sugar, brown sugar or multiple combinations.
4. Moringa ginger sugar according to claim 1, it is characterised in that:
The starch is one of tapioca, glutinous rice flour, wheaten starch or multiple combinations.
5. Moringa ginger sugar according to claim 1, it is characterised in that:
The gelatin solution is the solution that is formed after the gelatin that mass ratio is 1:9 and water mixing；The carrageenan solutions are
The solution that the carragheen and water that mass ratio is 1:9 are formed after mixing；The pectin is the pectin that mass ratio is 1:9 and water mixing
The solution formed afterwards.
6. Moringa ginger sugar according to claim 1, it is characterised in that:
The surface of the Moringa ginger sugar is also covered with ingredient or surface and also wraps up edible starch paper.
7. a kind of preparation method of Moringa ginger sugars described in any item according to claim 1~6, it is characterised in that including following step
It is rapid:
(1) be separately added into gelatin, pectin, carragheen plus 9 times of quality it is water-swellable, formed gelatin solution, pectin solution and
Carrageenan solutions；
(2) ginger carries out homogeneous using homogenizer, and water, starch, sugar and moringa powder mixing is added, stirs evenly, step is then added
Suddenly gelatin solution, pectin solution and the carrageenan solutions in (1), 60 DEG C of preheatings are uniformly mixed it；
(3) mixture in step (2) is heated into tanning, until it becomes flexible and non-stick pan ginger sugar group；
(4) the ginger sugar group endured in step (3) is spread out on mold cooling；
(5) it by ginger sugar block after cooling in step (4) demoulding, stripping and slicing, directly packs；
When Moringa ginger sugar surface is covered with ingredient, then step (5) are as follows: by ginger sugar block after cooling in step (4) demoulding, stripping and slicing,
It is directly packed after sprinkling ingredient；
If Moringa ginger sugar is coated with edible starch paper, step (5) are as follows: ginger sugar block after cooling in step (4) is de-
Mould, stripping and slicing are directly packed after wrapping up edible starch paper.
8. the preparation method of Moringa ginger sugar according to claim 7, it is characterised in that:
Swelling described in step (1) refers to 12~36h of swelling at room temperature；
Refer to 5~15min of homogeneous under the conditions of 10000~20000r/min using homogenizer homogeneous described in step (2).
9. the preparation method of Moringa ginger sugar according to claim 7, it is characterised in that:
The tanning of heating described in step (3), which refers to, is heated to 85~105 DEG C of tannings.
10. the preparation method of Moringa ginger sugar according to claim 7, it is characterised in that:
Cooling described in step (4) is in -18~-20 DEG C of 1~2h of freezing.
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| CN201811301268.3A CN109497246A (en) | 2018-11-02 | 2018-11-02 | A kind of Moringa ginger sugar and preparation method thereof |
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| CN201811301268.3A CN109497246A (en) | 2018-11-02 | 2018-11-02 | A kind of Moringa ginger sugar and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100227828A1 (en) * | 2007-11-22 | 2010-09-09 | Laila Nutraceuticals | New synergistic phytochemical composition for the treatment of obesity |
| CN105248820A (en) * | 2015-11-13 | 2016-01-20 | 王保红 | Horseradish tree leaf and brown sugar composition and preparing method and application thereof |
| US20160243176A1 (en) * | 2013-11-01 | 2016-08-25 | Rutgers, The State University Of New Jersey | Extracts from plants of the moringaceae family and methods of making |
| CN106417863A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Moringa well being soft candy and preparation method |
| CN107811098A (en) * | 2017-10-26 | 2018-03-20 | 大新县科学技术情报研究所 | A kind of ginger sugar with hypertension and hyperlipemia effect and preparation method thereof |
-
2018
- 2018-11-02 CN CN201811301268.3A patent/CN109497246A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100227828A1 (en) * | 2007-11-22 | 2010-09-09 | Laila Nutraceuticals | New synergistic phytochemical composition for the treatment of obesity |
| US20160243176A1 (en) * | 2013-11-01 | 2016-08-25 | Rutgers, The State University Of New Jersey | Extracts from plants of the moringaceae family and methods of making |
| CN105248820A (en) * | 2015-11-13 | 2016-01-20 | 王保红 | Horseradish tree leaf and brown sugar composition and preparing method and application thereof |
| CN106417863A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Moringa well being soft candy and preparation method |
| CN107811098A (en) * | 2017-10-26 | 2018-03-20 | 大新县科学技术情报研究所 | A kind of ginger sugar with hypertension and hyperlipemia effect and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| W SANGKITIKOMOL: "Effect of Moringa oleifera on advanced glycation end-product formation and lipid metabolism gene expression in HepG2 cells", 《GENET MOL RES》 * |
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