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Noni puree and preparation method thereof

A technology of noni fruit pulp and noni, applied in the field of noni fruit pulp and its preparation, can solve the problems of reducing the utilization rate of noni fruit and waste of raw materials, etc., and achieve the effect of rich nutrition, full utilization and simple process

Active Publication Date: 2013-11-20
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

At present, noni fruit-related products include: noni enzyme, noni juice, etc., but in the existing technology, the fermented pulp is discarded because it cannot be extracted and utilized, thus causing a lot of waste of raw materials and reducing the production of noni fruit. Utilization of Liguo

Method used

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  • Noni puree and preparation method thereof
  • Noni puree and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 Noni fruit juice and Noni pulp

[0042] Select freshly picked noni fruits with good maturity and no pests and diseases, wash and remove surface dirt, obtain 1000kg of fruit, and air-dry or skim-dry. Introduce ozone for 5 minutes for sterilization and disinfection. The sterilized Noni fruit is stored in a fermenter for static fermentation, the temperature is controlled at 20°C, and it is allowed to ferment naturally in a solid state for about 20 days. Detect changes in acidity and sugar during the fermentation process. When the pH value is 3.8 and the soluble solids (measured by refraction at 20°C) are about 6.0, add 20g of pectinase and 45g of cellulase to continue fermentation. After about 2 to 3 days , to detect changes in acidity and sugar during fermentation. When the pH value is 3.6 and the soluble solids (measured by refraction at 20°C) are about 5.0, the fermentation is stopped. At this time, the fruit can be softened by pressing ...

Embodiment 2

[0045] The preparation of embodiment 2 Noni fruit juice and Noni pulp

[0046] Select freshly picked noni fruits with good maturity and no pests and diseases, wash and remove surface dirt, obtain 1000kg of fruit, and air-dry or skim-dry. Introduce ozone for 10 minutes for sterilization and disinfection. The sterilized noni fruit is stored in a fermenter for static fermentation, the temperature is controlled at 30°C, and it is allowed to ferment naturally in a solid state for about 20 days. Detect changes in acidity and sugar during fermentation. When the pH value is 4.2 and the soluble solids (measured by refraction at 20°C) are about 6.0, add 25g of pectinase and 50g of cellulase to continue fermentation. After about 2 to 3 days , to detect changes in acidity and sugar during fermentation. When the pH value is 3.6 and the soluble solids (measured by refraction at 20°C) are about 5.0, the fermentation is stopped. At this time, the fruit can be softened by pressing gently with...

Embodiment 3

[0049] The preparation of embodiment 3 Noni pulp

[0050] Take 54.9kg of noni juice, 30.0kg of noni pulp, 5kg of hawthorn, 10kg of white sugar, and 0.1kg of anhydrous citric acid. The raw materials are mixed and ground, homogenized under 0.2MPa atmospheric pressure, passed through 95°C, and high-temperature instant for 6 seconds. Sterilize, automatically fill, seal, and cool to 40°C.

[0051] Wherein, noni fruit juice and noni pulp are made by the embodiment 1 or 2 of the present invention.

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Abstract

The invention relates to the field of foods, and particularly relates to noni puree and a preparation of the noni puree. The noni puree is prepared from the following raw materials: noni juice, noni pulp, hawthorn, white granulated sugar and anhydrous citric acid, wherein the preparation method of the noni juice comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing the juice, and thus obtaining the noni juice. The preparation method of the noni pulp comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing juice, crushing, filtering to remove crude fibers and seeds, thus obtaining the noni pulp. According to the invention, the noni fruits are sufficiently utilized, and after the hawthorn, white granulated sugar and anhydrous citric acid are added into the juice and the pulp obtained through fermentation, the noni puree with excellent mouthfeel is prepared, the noni fruits are sufficiently utilized, and waste of resources is avoided. The preparation method has simple technology and high yield, and the recovery rate can be as high as 50%.

Description

technical field [0001] The invention relates to the field of food, in particular to a noni pulp and a preparation method thereof. Background technique [0002] Noni Morinda citrifolia Linn. is Rubiaceae, Morinda citrifolia plant. Also known as Morinda officinalis, also known as Morinda officinalis, tropical evergreen pulpy compound fruit, perennial broad-leaved small tree, originated in the southern Pacific islands, local residents call it Noni (Noni). After investigation, wild Noni was found in Hainan Island. [0003] Noni fruit has the effect of strengthening the body, and is known as "the gift of God after plants". Noni fruit contains essential minerals and vitamins, as well as a variety of sugars and amino acids. Noni fruit contains quite high alkaloids and plant polyphenols, and 23 species 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 has medicinal value all over the body....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/02A23L2/84A23L2/60A23L1/29A23L19/00A23L33/00
Inventor 云韵琴符文英符传贤
Owner 万宁万维生物科技有限公司
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