Nori extraction composition capable of loosening bowel to relieve constipation and preparation method of Nori extraction composition
A technology of laxative and noni fruit, which is applied in the direction of food science, can solve the problem of underutilization of noni pomace, and achieve the effect of delicate products, promoting laxatives and improving flavor
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[0023] Step 2. Preparation of Noni Extract
[0024] Centrifuge the noni fermentation broth obtained in step 1 with a three-foot centrifuge to obtain noni fermentation extract (primary extract) and primary pomace;
[0025] Add 300ppm pectinase and 300ppm cellulase to the above-mentioned primary pomace, and carry out ultrasonic hydrolysis at a temperature of 38-40°C and a power of 90-110W for 3 to 5 hours. The viscosity of the solution gradually decreases. When it becomes clear, the temperature is increased to 80-85°C, the enzyme is inactivated for 3 minutes, and then filtered with a 60-mesh vibrating sieve after cooling to obtain the noni enzymatic hydrolysate (secondary extract) and the secondary fruit after enzymolysis Scum.
[0026] Step 3. Blending, homogenization, degassing, filling, sterilization
[0027] The noni fermented extract and noni enzymatic hydrolysate obtained in step 2 together with phytic acid, oligosaccharides, and sweeteners, according to the mass ratio of 67% to ...
Embodiment 1
[0029] Step 1. Noni fruit sorting, crushing and fermentation
[0030] Pick the noni fruits with a maturity of 70% to 80%, wash, mash, and seal them in a storage tank, keep the sealing temperature at 36°C, and ferment naturally for 20 days to obtain fermented noni fermentation broth;
[0031] Step 2. Preparation of Noni Extract
[0032] Centrifuge the noni fermentation broth obtained in step 1 with a three-foot centrifuge to obtain noni fermentation extract (primary extract) and primary pomace;
[0033] Add 300ppm of pectinase and 300ppm of cellulase to the pomace of the above first time, and carry out ultrasonic hydrolysis at a temperature of 38°C and a power of 110W for 3 hours. The viscosity of the solution gradually decreases until it becomes clear. Raise the temperature to 80°C, inactivate the enzyme for 3 minutes, and filter with a 60-mesh vibrating sieve after cooling to obtain the noni enzymatic hydrolysate (secondary extract) and secondary pomace after enzymolysis;
[0034] Ste...
Embodiment 2
[0037] Step 1. Noni fruit sorting, crushing and fermentation
[0038] Picking noni fruits with a maturity of 70% to 80%, washing, mashing, and sealing in a storage tank, keeping the sealing temperature at 34°C, and natural fermentation for 25 days to obtain fermented noni fermentation broth;
[0039] Step 2. Preparation of Noni Extract
[0040] Centrifuge the noni fermentation broth obtained in step 1 with a three-foot centrifuge to obtain noni fermentation extract (primary extract) and primary pomace;
[0041] Add 300ppm pectinase and 300ppm cellulase to the above-mentioned primary pomace, and perform ultrasonic hydrolysis at a temperature of 39°C and a power of 100W for 4 hours. The viscosity of the solution gradually decreases until it becomes clear. Raise the temperature to 85°C, inactivate the enzyme for 3 minutes, and filter with a 60-mesh vibrating sieve after cooling to obtain the noni enzymatic hydrolysate (secondary extract) and secondary pomace after enzymolysis;
[0042] St...
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