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Processing method for Noni fermented juice and Noni fermented juice

A processing method and fruit juice technology, applied in application, food preparation, food science, etc., can solve problems such as difficult absorption of macromolecular substances, influence on raw material processing and utilization, and difficulty in stabilizing product quality, so as to prevent cardiovascular and cerebrovascular diseases and improve digestion Absorption performance and nutritional value, effect of reducing residence time

Active Publication Date: 2010-07-21
万宁万维生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcoming of this fresh fruit juice is: (1) there is Noni's unique unpleasant smell in the juice, and this smell will seriously affect the follow-up processing and utilization of raw materials; (3) The fruit juice will undergo a series of biochemical changes during storage, which will not only make the appearance darker, but also make it difficult to maintain stable product quality; (4) Some macromolecular substances in the fruit juice will not easily absorbed by the body

Method used

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Embodiment Construction

[0020] Below in conjunction with specific embodiment, the processing method of Noni fermented fruit juice of the present invention is further described:

[0021] (1) Selection and cleaning: select mature Noni fruits without diseases and insect pests, and wash away dirt such as dirt on the surface.

[0022] (2) Disinfection: Disinfect the selected Noni fruit with a disinfectant to kill the microorganisms present in the fruit. It can be sterilized by passing ozone for 5-10 minutes.

[0023] (3) Strain activation: The strains used for fermentation are subcultured for 3-4 times in the culture medium. When the pH value is 4.0-4.2, the number of viable bacteria is 10 6 Strains above, when the acidity of lactic acid is 0.8-1.0%, the strains can reach normal vigor. Store in the refrigerator for later use. The strains used are preferably lactic acid bacteria, such as Bacillus bulgaricus, Streptococcus thermophilic lactis, Streptococcus lactis, etc. These strains can make the fruit u...

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Abstract

The invention discloses a process for preparing fermented fruit juice which consists of choosing fruits and cleaning, sterilizing, activating bacterial, inoculating, fermenting, squeezing and filtering.

Description

technical field [0001] The invention belongs to the field of food and biopharmaceutical raw materials, and specifically relates to fruit juice. Background technique [0002] Noni, (Morinda Citrifolia) is the name of a plant, also known as Morinda Citrifolia, also known as Morinda Citrifolia. In the southern Pacific islands, local residents call it Noni (Noni). After investigation, wild Noni (morinda officinalis) was found in Hainan Island. Contains essential minerals and vitamins, as well as a variety of sugars and amino acids. Noni contains quite high plant alkaloids and plant polyphenols, 23 of which have been identified so far. In addition, it also contains 5 kinds of vitamins and 3 kinds of trace elements necessary for human body. Noni also has medicinal value. Chinese patent document CN1859892 discloses the effect of Noni in treating oral diseases, and Chinese patent document CN1711097A discloses the effect of Noni on tumor inhibition. [0003] Noni can be squeezed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/70A23L1/29A23L1/30A23L1/212A23L2/38A23L19/00A23L33/00A23L33/135
Inventor 符文英符海青云韵琴
Owner 万宁万维生物科技有限公司
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