Processing method of morinda citrifolia ferment

A technology of noni fruit enzyme and processing method, which is applied in the field of food processing, can solve the problems of low nutrient content and poor taste of noni enzyme, and achieve the effects of increasing content, retaining active ingredients, and preventing reproduction

Inactive Publication Date: 2017-10-10
HAINAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides a kind of processing method of noni fruit ferment, solves the problem that noni ferment mouthfeel is poor, nutrient substance content is less

Method used

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  • Processing method of morinda citrifolia ferment
  • Processing method of morinda citrifolia ferment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of Noni fruit enzyme, comprising the following steps:

[0026] (1) Material selection and processing: fresh noni fruit is washed, chopped and drained, soaked in fresh noni juice for 2 days, beaten, and filtered to obtain a slurry.

[0027] (2) Enzymolysis: the slurry is added with compound enzyme for enzymolysis to obtain the initial solution. The compound enzyme is pectinase and cellulase, the enzymolysis time is 15min, and the enzymolysis temperature is 25°C. The weight ratio of enzymes is 4:1.

[0028] (3) Fermentation for the first time: Inoculate lactic acid bacteria with 1% of the weight of the initial liquid into the initial liquid, and carry out sealed fermentation at a temperature of 25° C. for 45 days to obtain a primary fermentation liquid.

[0029] (4) second fermentation: inoculate 0.1% saccharomycetes of primary fermentation liquid weight in primary fermentation liquid, add sugar, carry out sealed fermentation at temperature 30 ℃ for 3...

Embodiment 2

[0034] A processing method of Noni fruit enzyme, comprising the following steps:

[0035] (1) Material selection and processing: fresh noni fruit is washed, chopped and drained, soaked in fresh noni juice for 2 to 3 days, beaten, and filtered to obtain a slurry.

[0036] (2) Enzymolysis: the slurry is added with a compound enzyme for enzymolysis to obtain the first liquid, the compound enzyme is pectinase and cellulase, the enzymolysis time is 25min, and the enzymolysis temperature is 30°C. The weight ratio of enzymes is 6:2.

[0037] (3) Fermentation for the first time: Inoculate the lactic acid bacteria of 3% of the weight of the initial liquid into the initial liquid, and carry out sealed fermentation at a temperature of 30°C for 60 days to obtain a primary fermentation liquid.

[0038] (4) Fermentation for the second time: inoculate 2% saccharomycetes of primary fermentation liquid weight in primary fermentation liquid, add sugar, carry out sealed fermentation 45 days at ...

Embodiment 3

[0043] A processing method of Noni fruit enzyme, comprising the following steps:

[0044] (1) Material selection and processing: fresh noni fruit is washed, chopped and drained, soaked in fresh noni juice for 2 days, beaten, and filtered to obtain a slurry.

[0045] (2) Enzymolysis: add the slurry to compound enzymes for enzymolysis to obtain the first liquid, the compound enzymes are pectinase and cellulase, the enzymolysis time is 18min, and the enzymolysis temperature is 26°C. The weight ratio of enzymes is 5:1.

[0046] (3) Fermentation for the first time: inoculate the lactic acid bacteria of 1.5% of the weight of the initial liquid into the initial liquid, and carry out sealed fermentation at a temperature of 26° C. for 50 days to obtain a primary fermentation liquid.

[0047] (4) second fermentation: inoculate 0.5% saccharomycetes of primary fermentation liquid weight in primary fermentation liquid, add sugar, carry out sealed fermentation at temperature 32 ℃ for 35 da...

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Abstract

The invention discloses a processing method of morinda citrifolia ferment. The processing method comprises the following steps of (1) performing sorting treatment; (2) performing enzymolysis; (3) performing fermentation for the first time; (4) performing fermentation for the second time; (5) performing fermentation for the third time; (6) performing cold filtering; and (7) performing allocation. Symbiotic strains selected by the method are fermented for three times, so that effective components in morinda citrifolia are reserved to the greater extent, the product quality is guaranteed, the activity of the morinda citrifolia ferment is improved, and the morinda citrifolia ferment has health-care effect on human bodies.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of noni fruit enzyme. Background technique [0002] Noni fruit is called "super fruit", and the fruit is rich in 227 kinds of nutrients. These include 13 vitamins (A, B, C, E, etc.), 16 minerals (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium, etc.), 8 trace elements, and 9 More than 20 kinds of amino acids including essential amino acids for the human body (the most powerful combination of amino acids in plants), more than 10 kinds of substances with anti-oxidation effects, and also contain scopolamine and other alkaloids, polysaccharides, and various enzymes It is a very powerful natural multivitamin. Noni fruit has the functions of enhancing physical fitness, preventing diseases, improving immune function and sexual function, beautifying and anti-aging, promoting gastrointestinal digestion, detoxification and detoxification....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 郑超陈光英郑彩娟李礼如
Owner HAINAN NORMAL UNIV
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