Method for preparing Noli pulp enzyme with biological fermentation process

A technology of biological fermentation and noni pulp, applied in the direction of bacteria, application, food science, etc. used in food preparation, can solve the problems such as the inability to fix the type of microorganisms, the influence of the microbial environment, and the many hidden dangers, so as to increase the safety of microorganisms. Controllability and controllability, shorten the fermentation cycle, increase the effect of the contact area

Inactive Publication Date: 2017-03-08
山东喜啤士生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preparation methods of noni fruit enzymes are mostly natural fermentation, and the fermentation period is long. This fermentation method is not conducive to large-scale industrial production, and the microorganisms in the natural fermentation process are greatly affected by the environment, and the type of microorganisms cannot be fixed. The quality consistency and safety of the products obtained by each fermentation cannot be guaranteed, and there are many potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of method utilizing biological fermentation method to prepare Noni fruit protoplasmic enzyme, the steps are as follows:

[0033] (1), crushing, beating: screen the fresh fruit of Noni fruit, after cleaning and draining, use a hammer mill to crush the Noni fruit, then use a beater to refine the pulp, and the particle size reaches 2.0mm. Noni pulp;

[0034] (2), pre-fermentation: take the lactic acid bacteria, take the lactic acid bacteria out of the cold storage environment and place them in a clean environment at 30°C for 2 hours to preheat them; then add them into sterile water 20 times the weight of the lactic acid bacteria, and let Set it aside for 2 hours to completely immerse it in water; stir evenly, then let it stand for 2 hours to activate it to obtain a lactic acid bacteria solution, inoculate the lactic acid bacteria solution into noni pulp and mix well, the inoculum amount of lactic acid bacteria is 200u / T, at a temperature of 38°C Sealed anaerobic fe...

Embodiment 2

[0041] A kind of method utilizing biological fermentation method to prepare Noni fruit protoplasmic enzyme, the steps are as follows:

[0042] (1), crushing, beating: screen the fresh fruit of Noni fruit, after cleaning and draining, use a hammer mill to crush the Noni fruit, then use a beater to refine the pulp, and the particle size reaches 1.0mm. Noni pulp;

[0043] (2), pre-fermentation: take the lactic acid bacteria, take the lactic acid bacteria out of the cold storage environment and place them naturally in a clean environment at 30°C for 2 hours to preheat them; then add them into sterile water 15 times the weight of the lactic acid bacteria, and let Set it aside for 2 hours to completely immerse it in water; stir evenly, then let it stand for 2 hours to activate it to obtain a lactic acid bacteria solution, inoculate the lactic acid bacteria solution into noni pulp and mix well, the inoculum amount of lactic acid bacteria is 300u / T, at a temperature of 42° Closed ana...

Embodiment 3

[0050] A kind of method utilizing biological fermentation method to prepare Noni fruit protoplasm ferment, with embodiment 1, difference is:

[0051]Step (2) pre-fermentation: take lactic acid bacteria, take them out of the cold storage environment, and place them in a clean environment at 30°C for 2 hours to preheat them; then add them into sterile water with 15 times the weight of lactic acid bacteria Set it aside for 2 hours to completely immerse it in water; stir evenly, then let it stand for 2 hours to activate it to obtain a lactic acid bacteria solution, inoculate the lactic acid bacteria solution into noni pulp and mix well, the inoculum amount of lactic acid bacteria is 400u / T, at a temperature of 36°C Airtight anaerobic fermentation for 18 days, the pH value dropped from 5.0 to 5.5 to 4.0 to 4.3. The fermentation vessel is a stainless steel fermentation tank with a sight glass on the upper part of the tank. The fermentation process is static fermentation to obtain fe...

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PUM

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Abstract

The invention relates to a method for preparing a Noli pulp enzyme with a biological fermentation process. The method comprises the following steps: processing fresh Noli into Noli pulp; inoculating the Noli pulp with lactic acid bacterium liquid, and performing pre-fermentation for 10-20 days at a temperature of 35-45 DEG C; after the pre-fermentation, performing juice-residue separation, and then performing closed anaerobic after-fermentation of the obtained pre-fermentation clear juice at a temperature of 35-45 DEG C; performing centrifugal separation; and fetching the clear juice to obtain the Noli pulp enzyme. In the invention, by adopting single lactic acid bacteria for two-step fermentation, the fermentation time can be shortened; without adding a processing aid in product processing, the technological process is greatly simplified; and through normal juice fermentation, the equipment investment and consumption are both low.

Description

technical field [0001] The invention relates to a method for preparing noni fruit puree enzyme by using a biological fermentation method, which belongs to the technical field of food and drink. Background technique [0002] Noni fruit, also known as Morinda officinalis, is rich in Indonesia, Hainan Island and Xisha Islands. Morinda citrifolia has been used as a health and medicinal drink in the folk for two thousand years, especially in the southern Pacific islands, such as Indonesia, Malaysia, Australia, and Hawaiian indigenous people, Morinda citrifolia is an essential daily health care Taste. It is quite high in alkaloids. The comprehensive results of clinical pharmacological research show that Morinda officinalis can maintain the normal function of human cell tissue, enhance human immunity, change the ecology of bacterial flora to improve the function of the digestive tract, regulate physiological functions, help sleep and relieve mental stress, physical strength and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00A23L2/04
CPCA23L2/04A23L2/382A23L2/84A23V2002/00A23V2400/169A23V2200/30A23V2300/31
Inventor 赵文娟李哲金兴军赵萍
Owner 山东喜啤士生物科技有限公司
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