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Noni fruit composite fruit juice and preparation method thereof

A technology of compound fruit juice and noni fruit is applied in the direction of bacteria, bifidobacteria, and food ingredients used in food preparation as taste improvers, which can solve the problems of bitter taste, affecting the processing and application of raw materials, and achieve easy absorption and easy absorption. The effect of absorbing and improving bitter taste

Inactive Publication Date: 2017-02-15
郑超 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the bitter taste of noni raw liquid itself, the unique unpleasant smell of noni will still remain in the oral liquid and fruit juice, which seriously affects the subsequent processing and application of raw materials

Method used

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  • Noni fruit composite fruit juice and preparation method thereof
  • Noni fruit composite fruit juice and preparation method thereof
  • Noni fruit composite fruit juice and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] The invention provides a noni compound fruit juice, which comprises, in parts by weight, 30 parts of noni fruit fermentation liquid, 20 parts of pineapple puree and 2 parts of sucrose auxiliary material. Noni can repair cells, remove free radicals and stagnant toxins in the body, prevent cell oxidation, strengthen cells, and delay cell aging. Pineapple juice has the highest vitamin C content. Vitamin C not only promotes the metabolism of amino acids and prolongs the life of the body, but also delays the formation of melanin. Noni fermented liquid and pineapple are mixed to make juice and long-term drinking can achieve certain effects in whitening, anti-aging, treatment of dark spots and freckles, etc.

[0023] Among them, the sucrose auxiliary material can also be replaced by other sugar auxiliary materials or natural sweeteners. Sugar auxiliary materials are glucose, fructose, sucrose, maltose, starch sugar or lactose, etc. Natural sweeteners are stevia, licorice, di...

Embodiment 2

[0036] The invention provides a noni compound fruit juice, which comprises, in parts by weight, 40 parts of noni fruit fermentation liquid, 30 parts of pineapple puree and 0.01 part of natural sweetener auxiliary material. Wherein, the preparation process of the noni fruit compound juice comprises:

[0037] (1) The preparation process of the noni fruit fermentation liquid is as follows: put the dried noni fruit into the activated mixed fermentation strain liquid. Wherein, it contains 3% of bifidobacterium and 2% of lactobacillus, and the added content of the mixed fermentation strain is 5% of the total weight of noni fruit. Soak for 3 minutes at 32°C with a pH value of 7.2, then transfer to a fermenter, sprinkle the remaining fermentation broth strains evenly into the fermenter, and close all valves. The temperature and pressure of the fermentation should be controlled, the temperature is 35°C, the pressure is 0.09MPa, and the fermentation time is 120 days to obtain the noni ...

Embodiment 3

[0044] The invention provides a noni compound fruit juice, which comprises, in parts by weight, 50 parts of noni fruit fermentation liquid, 40 parts of pineapple puree and 5 parts of sucrose auxiliary material. Wherein, the preparation process of the noni fruit compound juice comprises:

[0045] (1) The preparation process of the noni fruit fermentation liquid is as follows: put the dried noni fruit into the activated mixed fermentation strain liquid. Wherein, it contains 3% of bifidobacterium and 2% of lactobacillus, and the added content of the mixed fermentation strain is 5% of the total weight of noni fruit. Soak for 5 minutes at 30°C with a pH value of 6.5, then transfer to a fermenter, sprinkle the remaining fermentation broth strains evenly into the fermenter, and close all valves. The temperature and pressure should be controlled for the fermentation, the temperature is 30°C, the pressure is 0.07MPa, and the fermentation time is 100 days to obtain the noni fruit ferme...

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Abstract

The invention provides Noni fruit composite fruit juice and a preparation method thereof. The Noni fruit composite fruit juice is prepared from the following components in parts by weight: 30-50 parts of Noni fruit fermenting liquid, 20-40 parts of fruit primary pulp, and 1-5 parts of sugar auxiliary materials or 0.01-0.05 part of a natural sweetening agent. The Noni fruit composite fruit juice disclosed by the invention is compounded from the Noni fruit fermenting liquid and the fruit primary pulp, so that the Noni fruit composite fruit juice is high in nutrient value, easy to absorb by human bodies and stable in quality, besides, bitter taste of Noni primary pulp is eliminated, the mouth feel of the Noni fruit composite fruit juice is moderate in sour and sweet degrees, and the Noni fruit composite fruit juice not only has peculiar flavor of a lactobacillus fermented product but also has peculiar light fragrance of composite fruits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound noni fruit juice and a preparation method thereof. Background technique [0002] Noni, also known as Morinda officinalis, Morinda officinalis, Sijiguo, etc., belongs to the genus Morinda officinalis in the Rubiaceae family. The plant is mainly distributed in the islands of the South Pacific, such as the Philippines and Australia. Now our country is mainly distributed in tropical areas such as Hainan and Xisha Islands, and large-scale planting has been carried out. Noni has strong functional characteristics, and its roots, stems, leaves, flowers and fruits can be used as medicine. The roots can be used to obtain yellow or red dyes for dyeing clothes, and the fruits are edible as food-grade health products. Polynesians in the South Pacific Islands have used noni as food and medicine for more than 2,000 years. As a new darling of the world's medicinal plants, ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/11A23V2400/51A23V2200/30A23V2200/318A23V2200/308A23V2200/14
Inventor 郑超李礼如纪明慧陈光英孙振范蒋应良林光那日松杨平顺宋小平韩长日
Owner 郑超
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