How To Prepare Moringa Powder For Drinking
Time:2022-07-12By:admin
Moringa leaf is native to India and Africa, also known as drumstick tree, horseradish tree, is a traditional Indian herbal medicine. Moringa leaves are called Moringa leaves because the root has a spicy taste. Although the consumption of Moringa oleifera leaves and the treatment of diseases have a long history, there are not many studies on its pharmacological mechanism. It was not until the 1980s that countries began to focus on the nutritional components and functional active components of Moringa oleifera leaves.
Moringa leaves have flavonoids, polyphenols and other substances with excellent antioxidant properties, as well as glycosides and sitosterols that are effective in lowering blood sugar, blood lipids, and blood pressure. The alkaloids, glucosinolates, polyphenols and other substances contained in it have physiological functions such as antibacterial, anti-inflammatory and anti-cancer. According to statistics, only three tablespoons (about 25g) of Moringa leaf dry powder contain 270% of the daily vitamin A, 42% of protein, 125% of calcium, 70% of iron and 22% of vitamin C required by young children.
With the demand of consumption upgrading, researchers have begun to increase the development of related functional products such as Moringa powder beverages. For example, skim milk powder is used as the main raw material, and Moringa juice is added to develop Moringa flavored nutritional yogurt. With the popularity of Moringa research, more and more Moringa powder beverages have appeared in the market, such as Moringa tea, Moringa enzyme beverage, Moringa solid beverage, red date Moringa beverage, and canned Moringa. The following focuses on the introduction of Moringa milk drink, Moringa drink, and Moringa powder enzyme.
1. Moringa Milk Drink
The optimal combination of Moringa milk beverage formula is fresh milk 40%, Moringa leaf powder 0.6%, white sugar 7%, citric acid 0.3%, carrageenan FMC 0.015%, microcrystalline cellulose (FMC) 0.25%, Sodium tripolyphosphate 0.02%, monoglyceride 0.05%, sucrose 0.025% as compound stabilizer. The best process of Moringa milk beverage is: fresh milk pasteurization, adding adjuvant (white sugar, Moringa powder, carrageenan FMC, microcrystalline cellulose (FMC), sodium tripolyphosphate mixed with Moringa powder) , monosaccharide vinegar, sucrose vinegar mix), add water to dissolve and stir, through preheating, homogenization, filling, sealing, sterilization, cooling, quality inspection and other processes.
2. Moringa Drink
The preparation method is as follows: adding Moringa powder into water for brewing, the brewing temperature is 80-100 DEG C, and the brewing time is 2-20min. The Moringa powder was brewed at 80°C for 2 min, the total flavonoids of the obtained Moringa drink were 10.59%, the polysaccharide content was 1.13%, and the combined anthraquinone content was 0.18%, and the obtained Moringa drink had a dark green to brown color. , the taste is refreshing, the aroma is strong, the content of active ingredients is high, and the content of combined anthraquinone is effectively reduced, thereby reducing the hidden danger of diarrhea.
3. Moringa enzyme
Moringa enzyme is good in color, fragrance and shape, and is rich in functional active substances. Using Moringa oleifera leaf powder as the main material, fermented by microbial starter, the best process formula was screened, and the product quality was studied. The best process formula is 3% of starter (m (Lactobacillus plantarum): m (Lactobacillus casei): m (yeast) = 3: 3: 1), 20% of Moringa leaf powder, 80% of auxiliary materials, And according to the ratio of material to liquid of 1:10 (g/mL), add water to dissolve, firstly ferment lactic acid bacteria at 38°C for 3 hours, and then simultaneously ferment lactic acid bacteria and yeast at 30°C for 15 hours to obtain Moringa enzyme. Moringa enzyme is a light green semi-solid state, with a mild sweet and sour fragrance, rich in probiotics, enzymes and active ingredients.
The deep-processing products of Moringa powder are diverse and have a broad market. If you have the need for large-scale processing of Moringa powder, please leave your contact information. Our company will customize a competitive Moringa powder processing solution for you according to your needs.
Moringa leaves have flavonoids, polyphenols and other substances with excellent antioxidant properties, as well as glycosides and sitosterols that are effective in lowering blood sugar, blood lipids, and blood pressure. The alkaloids, glucosinolates, polyphenols and other substances contained in it have physiological functions such as antibacterial, anti-inflammatory and anti-cancer. According to statistics, only three tablespoons (about 25g) of Moringa leaf dry powder contain 270% of the daily vitamin A, 42% of protein, 125% of calcium, 70% of iron and 22% of vitamin C required by young children.
With the demand of consumption upgrading, researchers have begun to increase the development of related functional products such as Moringa powder beverages. For example, skim milk powder is used as the main raw material, and Moringa juice is added to develop Moringa flavored nutritional yogurt. With the popularity of Moringa research, more and more Moringa powder beverages have appeared in the market, such as Moringa tea, Moringa enzyme beverage, Moringa solid beverage, red date Moringa beverage, and canned Moringa. The following focuses on the introduction of Moringa milk drink, Moringa drink, and Moringa powder enzyme.
1. Moringa Milk Drink
The optimal combination of Moringa milk beverage formula is fresh milk 40%, Moringa leaf powder 0.6%, white sugar 7%, citric acid 0.3%, carrageenan FMC 0.015%, microcrystalline cellulose (FMC) 0.25%, Sodium tripolyphosphate 0.02%, monoglyceride 0.05%, sucrose 0.025% as compound stabilizer. The best process of Moringa milk beverage is: fresh milk pasteurization, adding adjuvant (white sugar, Moringa powder, carrageenan FMC, microcrystalline cellulose (FMC), sodium tripolyphosphate mixed with Moringa powder) , monosaccharide vinegar, sucrose vinegar mix), add water to dissolve and stir, through preheating, homogenization, filling, sealing, sterilization, cooling, quality inspection and other processes.
2. Moringa Drink
The preparation method is as follows: adding Moringa powder into water for brewing, the brewing temperature is 80-100 DEG C, and the brewing time is 2-20min. The Moringa powder was brewed at 80°C for 2 min, the total flavonoids of the obtained Moringa drink were 10.59%, the polysaccharide content was 1.13%, and the combined anthraquinone content was 0.18%, and the obtained Moringa drink had a dark green to brown color. , the taste is refreshing, the aroma is strong, the content of active ingredients is high, and the content of combined anthraquinone is effectively reduced, thereby reducing the hidden danger of diarrhea.
3. Moringa enzyme
Moringa enzyme is good in color, fragrance and shape, and is rich in functional active substances. Using Moringa oleifera leaf powder as the main material, fermented by microbial starter, the best process formula was screened, and the product quality was studied. The best process formula is 3% of starter (m (Lactobacillus plantarum): m (Lactobacillus casei): m (yeast) = 3: 3: 1), 20% of Moringa leaf powder, 80% of auxiliary materials, And according to the ratio of material to liquid of 1:10 (g/mL), add water to dissolve, firstly ferment lactic acid bacteria at 38°C for 3 hours, and then simultaneously ferment lactic acid bacteria and yeast at 30°C for 15 hours to obtain Moringa enzyme. Moringa enzyme is a light green semi-solid state, with a mild sweet and sour fragrance, rich in probiotics, enzymes and active ingredients.
The deep-processing products of Moringa powder are diverse and have a broad market. If you have the need for large-scale processing of Moringa powder, please leave your contact information. Our company will customize a competitive Moringa powder processing solution for you according to your needs.
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