Preparation method of noni wine

A technology of noni wine and noni fruit, which is applied in the field of preparation of noni wine, can solve the problems of insufficient utilization of nutrition and health care, difficult development of noni resources, etc., to avoid oxidation loss, mellow taste, and improve flavor effect

Active Publication Date: 2012-11-14
海南西沙诺丽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of noni wine, which solves the problems in the prior art that noni resources are difficult to develop and its nutritional and health effects cannot be fully utilized.

Method used

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Examples

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Effect test

preparation example Construction

[0018] The preparation method of Noni wine of the present invention is implemented in the following steps:

[0019] Step 1, cleaning, crushing, juicing and separating the noni fruit

[0020] Clean the noni fruit, remove bad, rotten fruit and sundries, and then crush it until the diameter is not greater than 2cm, add SO in the ratio of 60-100mg / kg to the broken pulp 2 , airtightly heated to 33°C-38°C, and kept for 20-28h. The noni fruit is autolyzed by its own endogenous enzymes, and rested. After the pulp and juice are clearly separated, juice is squeezed and separated to obtain clarified juice.

[0021] Step 2, ingredient adjustment, fermentation, barrel change, aging

[0022] Add white granulated sugar and citric acid to the clarified fruit juice obtained in step 1 to adjust the sugar and acid, so that the total sugar is adjusted to 24-26oBx, and the pH is 3.8-4.2; Anaerobic fermentation under the condition of 18°C-20°C, the fermentation ends when the residual sugar is 5g / ...

Embodiment 1

[0026] Step 1, clean the noni fruit, remove bad, rotten fruit and sundries, and then crush it to a diameter of less than 2cm, add 60mg / kg of SO to the broken fruit 2 , airtightly heated to 35°C, maintained for 24 hours, autolyzed, rested, and after the pulp and liquid were clearly separated, the juice was squeezed and separated.

[0027] Step 2, add white sugar and citric acid to the clarified juice separated in step 1 to adjust sugar and acid, adjust the total sugar to 24oBx, pH 4.0, add 0.1% active dry yeast of fruit mass, and control the temperature at 18°C Carry out anaerobic fermentation, when the residual sugar reaches 5g / L, end the fermentation, press, filter, and age to obtain raw wine.

[0028] Step 3: Filter the original wine aged in Step 2, change the barrel, drop the temperature in the barrel to below 6°C within 5 hours, clarify, and filter. The filtered sake is blended with deodorized edible alcohol, stored at room temperature for at least 6 months, packaged, and...

Embodiment 2

[0030] Step 1, clean the noni fruit, remove bad, rotten fruit and sundries, then crush it to a diameter of less than 2cm, add 70mg / kg of SO to the broken fruit 2 , airtightly heated to 33°C, maintained for 28 hours, autolyzed, rested, and after the pulp and liquid were clearly separated, the juice was squeezed and separated.

[0031] Step 2, add white sugar and citric acid to the clarified juice separated in step 1 to adjust the sugar and acid, adjust the total sugar to 25oBx, pH 4.2, add 0.08% of the fruit mass active dry yeast, and control the temperature at 19°C Carry out anaerobic fermentation, when the residual sugar reaches 5g / L, end the fermentation, press, filter, and age to obtain raw wine.

[0032] Step 3: Filter the original wine aged in Step 2, change the barrel, drop the temperature in the barrel sharply to below 6°C within 6 hours, perform clarification, and filter. The filtered sake is blended with deodorized edible alcohol, stored at room temperature for at le...

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PUM

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Abstract

The invention discloses a preparation method of noni wine. The preparation method is implemented according to the following steps of: (1) cleaning and arranging noni fruits, removing bad and decayed fruits and impurities, then adding SO2 for disinfecting, crushing, conducting self digestion, clarifying and separating; (2) adjusting the components, adding active dry yeast for fermenting, changing barrels, filtering after the fermentation, and ageing; and (3) blending, ageing, bottling and disinfecting to obtain the noni wine. According to the preparation method disclosed by the invention, the endogenesis enzyme contained in the noni fruits is utilized for self digestion of pulps, so that the separation of fruit juice and pomaces is facilitated; due to the addition of sulfur dioxide, the oxidation loss of vitamin C and the like of the noni wine can be avoided, the storage rate of the nutrient contents of the noni wine is increased, and the immune of a human body is enhanced; and secondly, after the noni fruits are fermented, the flavor of the noni product is improved, the prepared wine is pure and mild in taste, is harmonious in sweetness and sourness, and unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of food, relates to the development of biological resources and food fermentation technology, and relates to a preparation method of noni wine. Background technique [0002] Morinda citrifolia Linn. (Morinda citrifolia Linn.), also known as Morinda citrifolia, common name noni, also known as noni, water melon, and toon root, is a tropical evergreen perennial broad-leaved small tree that originated in the South Pacific islands. Morinda officinalis of the Rubiaceae family is mainly distributed abroad in the South Pacific islands, the Philippines, Australia, and Cambodia. The plant usually grows along the coast in bushes on the beach, as well as rocky coasts, roadsides, streams, and wetlands. Noni is an important traditional medicinal plant of Polynesian indigenous people. Its leaves, roots, bark and immature fruit can treat diseases such as tuberculosis, high blood pressure, diabetes, malaria, lung disease, fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 谭望桥易美华周居易
Owner 海南西沙诺丽生物科技有限公司
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