Morinda citrifolia ferment processing method
A technology of noni fruit enzyme and processing method, applied in the field of food processing, can solve the problems of inability to fully retain the nutrition of noni fruit, unhygienic, and insufficient aroma
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[0026] A processing method of noni enzyme, comprising the steps of:
[0027] 1. Raw material selection and cleaning: select high-quality, fresh, fully ripe noni fruit, wash the stains on the peel with tap water and dry the water;
[0028] 2. Breaking the wall: put the selected fruit into the breaking machine for breaking the wall;
[0029] 3. Disinfection: Put the broken fruit pulp into the fermentation tank and carry out ultraviolet and ozone disinfection;
[0030] 4. Penetration: add 30% honey according to the weight of the fruit pulp in the fermentation tank, stir every day, let the honey penetrate into the fruit pulp for 7 days;
[0031] 5. Fermentation: Add 10 times the water according to the weight of the fruit pulp, and after stirring, seal the fermenter. After sealing, it will not stir again, keep the temperature above 30 degrees, and ferment for half a year;
[0032] 6. Deployment: After half a year, filter out the noni fruit enzyme;
[0033] 7. Bottling, capping a...
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