Method for increasing effective components in noni powder

An active ingredient, noni technology, applied to improve the active ingredients in noni fruit powder, modern traditional Chinese medicine preparations and modern food biology fields, can solve the problems of inability to effectively preserve noni active ingredients, heat-sensitive substances prone to browning, and single form, etc. To achieve the effect of obvious curative effect, soft taste and easy to carry

Active Publication Date: 2016-10-26
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

[0005] The purpose of the present invention is to provide a method for improving the active ingredients in noni fruit powder, which solves the problems that the existing noni products have a single form, are not easy to carry, heat-sensitive substances are easy to brown, and cannot effectively preserve the active ingredients of noni

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Step 1. Prepare Noni juice and Noni pomace

[0050] Pick the noni fruit with a maturity of 70%, wash the surface of the fruit, dry it naturally, cut it into 1 cm thick noni fruit slices, blanch it in hot water at 80°C for 3 minutes, pick it up, and put the noni fruit slices Squeeze the juice and filter to obtain Noni juice and Noni pomace.

[0051] Step 2, preparing noni fresh juice

[0052] 1) Add the Noni pomace of step 1 to 1 times the quality of water, mash it, and homogenize it with a high-speed homogenizer at 28,000 rpm;

[0053] 2) Add 300ppm of pectinase and cellulase respectively, and carry out ultrasonic hydrolysis at 40°C with a power of 90W for 5 hours. After the viscosity of the solution gradually decreases until it becomes clear, raise the temperature to 80°C. ℃ for 3 minutes to inactivate enzymes, cool and then centrifugally filter to obtain noni fresh fruit extract juice and secondary pomace;

[0054] 3) Reflux the Noni pomace in step 2.2 with 1.5 tim...

Embodiment 2

[0060] Step 1. Prepare Noni juice and Noni pomace

[0061] Pick noni fruit with a maturity of 80%, wash the surface of the fruit, dry it naturally, cut it into 1 cm thick noni fruit slices, blanch it in hot water at 80°C for 3 minutes, pick it up, and put the noni fruit slices Squeeze the juice and filter to obtain Noni juice and Noni pomace.

[0062] Step 2, preparing noni fresh juice

[0063] 1) Add the Noni pomace of step 1 to 1.2 times the quality of water, mash it, and homogenize it with a high-speed homogenizer at 28,000 rpm;

[0064] 2) Add 300ppm of pectinase and cellulase respectively, and carry out ultrasonic hydrolysis at 40°C with a power of 100W for 6 hours. When the viscosity of the solution gradually decreases until it becomes clear, raise the temperature to 83 ℃ for 2.5 minutes to inactivate the enzyme, and then centrifugally filter after cooling to obtain noni fresh fruit extract juice and secondary pomace;

[0065] 3) Reflux the secondary pomace obtained i...

Embodiment 3

[0071] Step 1. Prepare Noni juice and Noni pomace

[0072] Pick the noni fruit with a maturity of 70%, wash the surface of the fruit, dry it naturally, cut it into 1 cm thick noni fruit slices, blanch it in hot water at 85°C for 2 minutes, pick it up, and put the noni fruit slices Squeeze the juice and filter to obtain Noni juice and Noni pomace.

[0073] Step 2, preparing noni fresh juice

[0074] 1) Add 1.5 times the quality of water to the noni pomace in step 1, mash it, and homogenize it with a high-speed homogenizer at 28,000 rpm;

[0075] 2) Add 300ppm of pectinase and cellulase respectively, and carry out ultrasonic hydrolysis at 45°C with a power of 110W for 5 hours. After the viscosity of the solution gradually decreases until it becomes clear, raise the temperature to 85°C. ℃ for 2 minutes to inactivate the enzyme, and then centrifugally filter after cooling to obtain noni fresh fruit extract juice and secondary pomace;

[0076] 3) Reflux the secondary pomace obta...

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PUM

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Abstract

The invention discloses a method for increasing effective components in noni powder. Fresh noni fruits are selected, and the method comprises the following steps of step 1, preparing squeezed noni juice and noni residues; step 2, preparing fresh noni juice; and step 3, performing concentration, and performing spray drying so as to obtain the noni powder. The invention further discloses another method for increasing effective components in the noni powder, and dried noni fruits are used. The method comprises the steps of step 1, preparing a dried noni extraction solution; and step 2, performing concentration and performing spray drying so as to obtain the noni powder. The noni powder prepared by the method disclosed by the invention is high in content of effective components, easy to store, convenient to carry, easy to digest and absorb, good in preservability of effective substances, rich in fragrance, soft in taste and notable in treatment effect.

Description

technical field [0001] The invention belongs to the field of food biotechnology, relates to modern Chinese medicine preparations and modern food biotechnology, in particular to a method for increasing the active ingredients in noni fruit powder. Background technique [0002] Noni (or noni) belongs to Morinda Citrifolia and belongs to Rubiaceae. It is an evergreen shrub or tree plant. It grows in the South Pacific Islands and other tropical and subtropical regions. In China, it is mainly distributed in Hainan Island, Xisha Islands and Taiwan Island and other places. [0003] It was widely used as folk medicine as early as 2000 years ago. Noni has a wide range of therapeutic effects on diseases, including anti-bacteria, anti-filtering pathogens, anti-fungal, anti-tumor, anthelmintic, pain relief, lowering blood pressure, calming, enhancing immunity, etc. These functions have been recognized by traditional medicine and modern science. Institute confirmed. As a widely spread ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L2/84A23L33/105A61K36/746
CPCA23L2/39A23L2/52A23L2/60A23L2/84A23V2002/00A61K36/746A61K2236/19A61K2236/331A61K2236/333A61K2236/51A23V2200/15A23V2250/21
Inventor 易美华黄业福毛祥飞
Owner 海南西沙诺丽生物科技有限公司
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