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A kind of noni enzyme and preparation method thereof

A technology of noni enzyme and noni fruit enzyme, which is applied in the direction of food science, etc., can solve the problems of insufficient development of noni, and achieve good economic and social benefits, rich content and unique flavor

Active Publication Date: 2021-01-26
海南西沙诺丽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The purpose of the present invention is to provide a kind of Noni ferment, solve the compound Noni ferment with good flavor that does not have compound raw material and compound bacterial strain fermentation on the market at present, the problem of insufficient development of Noni

Method used

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Examples

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preparation example Construction

[0033]The preparation method of noni enzyme of the present invention is implemented according to the following steps:

[0034]Step 1. Make noni fruit enzyme stock solution

[0035]Pick the noni fruit with a maturity of 80%, clean the surface of the fruit, dry it, and break it to a diameter of 0.5cm~1cm. At the same time add 0.2% pectinase and 0.2% cellulase of the total mass of noni fruit, and stir into the tank , Keep the temperature at 28~32℃, after 1-3 months of fermentation, stir the noni mash in the storage tank, separate the seeds, skins and fruit pulp through a single-pass beating machine, and squeeze the fruit pulp to obtain the noni mash. Noni syrup and noni syrup are stored at low temperature and fermented after entering to obtain noni fruit enzyme syrup;

[0036]Step 2. Make mixed fruit enzyme stock solution

[0037]Cut the papaya into small pieces, mix them with blueberries, grapes, mulberries, medlars of equal quality, add the noni fruit enzyme stock solution, without the fruit, pu...

Embodiment 1

[0047]Step 1. Make noni fruit enzyme stock solution

[0048]Pick the noni fruit with a maturity of 80%, clean the surface of the fruit, dry it, and break it to a diameter of about 0.5cm. At the same time, add 0.2% pectinase and 0.2% cellulase of the total mass of noni fruit, and stir into the tank. , Keep the temperature at 28℃, after 1 month of fermentation, stir the noni mash in the storage tank, separate the seeds, skins and fruit pulp by a single-pass beating machine, press the fruit pulp, and separate the noni mash and Noni stock solution, noni stock solution is stored at low temperature, and after entering, it is fermented to obtain noni fruit enzyme stock solution.

[0049]Step 2, blending, filtering, pasteurizing, finished product

[0050]The noni fruit enzyme stock solution and the fructose syrup are mixed according to a mass ratio of 95%:5%, filtered, filled, and kept at 63° C. for 30 minutes to obtain a finished product.

Embodiment 2

[0052]Step 1. Make noni fruit enzyme stock solution

[0053]Pick the noni fruits with a maturity of 80%, clean the surface of the fruits, dry them, and break them to a diameter of 0.5-1cm, put them in the fermentation tank, still, seal, and keep the temperature at 30℃. After 2 months of fermentation, the storage tank The noni mash in the medium is stirred, the seeds, skins and fruit pulp are separated by a single-pass beating machine, and the fruit pulp is pressed to obtain the noni mash and the noni mash. The noni mash is stored at low temperature and 3 fermented Month, get the noni fruit enzyme stock solution.

[0054]Step 2. Make mixed fruit enzyme stock solution

[0055]Cut the papaya into small pieces, mix them with blueberries, grapes, mulberries, medlars of equal quality, add the noni enzyme stock solution, without the fruit, put it into the fermenter, still, seal, keep the temperature at 28℃, and ferment After 1 month, the seeds, peels and fruit pulp are separated by a single-pass be...

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Abstract

The invention discloses a Noni enzyme which comprises a mixed enzyme and auxiliary materials, wherein the mass percent of the mixed enzyme to the auxiliary materials is (94%-96%):(6%-4%); and the mixed enzyme is composed of the following three enzyme stock solutions in mass percent: 100%-30% of a Noni fruit enzyme stock solution, 0%-40% of a mixed fruit enzyme stock solution and 0%-30% of a mixed Chinese traditional medicine enzyme stock solution. The invention also discloses a preparation method of the Noni enzyme. The Noni enzyme and the preparation method thereof, disclosed by the invention, have the advantages that the enzyme activity, total phenol content and antioxidant activity of the Noni enzyme are increased; by virtue of after-ripening and aging, metabolites enable the enzyme to contain rich esters, phenols and acids; and the prepared complex enzyme has unique flavor and has specific functions.

Description

Technical field[0001]The invention belongs to the field of food biotechnology, and relates to a noni enzyme, and the invention also relates to a preparation method of the noni enzyme.Background technique[0002]Noni, also known as Morinda citrifolia, Morinda citrifolia, Indian mulberry, Morinda citrifolia, is a plant of the genus Morinda citrifolia, and is produced on tropical islands in the South Pacific. It is an important traditional medicinal plant for the indigenous people of Polynesia. Its leaves , Roots, skins and immature fruits can all cure diseases. my country’s Hainan, Xisha and Taiwan are distributed, and noni fruit pulp was approved as a new resource food by the Ministry of Health in 2010.[0003]Noni fruit contains more than 160 ingredients, the main ingredient is protein. The protein content of Morinda citrifolia accounts for 11% of the total dry matter, which is the highest content among tropical fruits. It is 2~ of coconut, yellow peel, banana, plantain and longan. 6 ti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 洪启恩易美华毛祥飞黄业福
Owner 海南西沙诺丽生物科技有限公司
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