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Noni and papaya wine for tonifying qi and blood and preparation method of Noni and papaya wine

A technology for nourishing qi and blood and noni wood, which can be used in the preparation of alcoholic beverages, medical preparations containing active ingredients, blood diseases, etc., and can solve the problems of sour wine, single health care function, and insufficient nutrition and health care. , to achieve the effect of clear and transparent wine body, unique flavor and reasonable proportion

Inactive Publication Date: 2018-01-09
ZHUZHOU QIANJIN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to provide a noni papaya wine with the effect of nourishing qi and blood and its preparation method, which solves the difficulties in the development of noni fruit and papaya in the prior art, the lack of full utilization of nutrition and health care, and The developed noni wine and papaya wine have the problems of difficult clarification, sour body and single health function

Method used

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  • Noni and papaya wine for tonifying qi and blood and preparation method of Noni and papaya wine
  • Noni and papaya wine for tonifying qi and blood and preparation method of Noni and papaya wine

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Experimental program
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Embodiment 1

[0059] The preparation of embodiment 1 Noni fermented liquid

[0060] A kind of preparation method that present embodiment provides described Noni fermented liquid, comprises the steps:

[0061] S1. Harvest the noni fruit in grades, take 10kg of healthy fruit with normal development and full maturity, remove corrupt, broken, immature fruit and foreign matter mixed in the fruit, use a pH of 7.0, a hardness of 9°, and sand filter Soak in deep well water pumped to remove impurities and bacteria for 15 minutes, then clean and dry, and set aside;

[0062] S2. Put the noni fruit processed according to step S1 into a fermenter, and the fermentation conditions are under normal temperature and pressure, using natural microorganisms and the noni fruit's own enzyme system to carry out a slow and complicated biochemical process, and ferment for 15 to 20 days 10 days after the noni fruit was put into the tank, the fermented mash was taken every two days for analysis, and after the total a...

Embodiment 2

[0065] The preparation of embodiment 2 Noni fermented liquid

[0066] A kind of preparation method that present embodiment provides described Noni fermented liquid, comprises the steps:

[0067] S1. Harvest the noni fruit by grade, take 20kg of healthy fruit with normal development and full maturity, remove corrupt, broken, immature fruit and foreign matter mixed in the fruit, use a pH of 7.1, a hardness of 8°, and sand filter Soak in deep well water pumped to remove impurities and bacteria for 10 minutes, then clean and dry, and set aside;

[0068] S2. Put the noni fruit processed according to step S1 into a fermenter, and the fermentation conditions are under normal temperature and pressure, using natural microorganisms and the noni fruit's own enzyme system to carry out a slow and complicated biochemical process, and ferment for 15 to 20 days 10 days after the noni fruit was put into the tank, the fermented mash was taken every two days for analysis, and after the total acid...

Embodiment 3

[0071] The preparation of embodiment 3 Noni fermented liquid

[0072] A kind of preparation method that present embodiment provides described Noni fermented liquid, comprises the steps:

[0073] S1. Harvest the noni fruit by grade, take 30kg of healthy fruit with normal development and full maturity, remove corrupt, broken, immature fruit and foreign matter mixed in the fruit, use a pH of 7.2, a hardness of 10°, and sand filter Soak in deep well water pumped to remove impurities and bacteria for 20 minutes, then clean and dry, and set aside;

[0074] S2. Put the noni fruit processed according to step S1 into a fermenter, and the fermentation conditions are under normal temperature and pressure, using natural microorganisms and the noni fruit's own enzyme system to carry out a slow and complicated biochemical process, and ferment for 15 to 20 days 10 days after the noni fruit was put into the tank, the fermented mash was taken every two days for analysis, and after the total a...

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Abstract

The invention relates to Noni and papaya wine having an effect of tonifying qi and blood and a preparation method of the Noni and papaya wine. In the Noni and papaya wine, fermentation broth, which isobtained by conducting scientific fermentation on Noni fruits, is blended with papaya wine, and with the Noni fruits serving as a monarch which is combined with finely selected fruit of Chinese wolfberry, arillus longan, rhizoma polygonati, red jujube and radix ginseng and is assisted by a blending agent and a proper amount of adjuvants, the Noni and papaya wine is prepared by the method comprising the following steps: 1) cleaning and drying mature and healthy Noni fruits and fermenting the Noni fruits in a tank; 2) extracting juice, conducting centrifugal separation, conducting clarifying and filtering, conducting homogenizing and degassing, implementing deacidification, and implementing sterilizing, so that the Noni fruit fermentation broth is obtained; 3) adding the fruit of Chinese wolfberry, the arillus longan, the rhizoma polygonati, the red jujube and the radix ginseng; and 4) blending the Noni fruit fermentation broth with the papaya wine, filtering combined liquid by virtue of a membrane, and filling and sealing the liquid, so that the Noni and papaya wine is obtained. The Noni and papaya wine prepared by the invention is high in clarity, low in total acid content and good in taste; rat serum and brain SOD and GSH-PX activities can be obvious improved, an NO content can be obviously improved and an MDA content can be reduced; the Noni and papaya wine can be used for tonifying qi and blood; and the Noni and papaya wine is widely applicable to preparation of various health-care liquor drinks.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to noni papaya wine for nourishing qi and blood and a preparation method thereof. Background technique [0002] Noni fruit (Noni) is a tropical evergreen perennial broad-leaved shrub or small tree, also known as Morinda Citrifolia, Morinda Citrifolia, Noni, and Luoli. Scientific name Morinda citrifolia Linn, common name: Noni is a plant of the genus Morinda citrifolia in Rubiaceae. It can be found in Asia, Australia, Africa, and the Americas, among which the South Pacific Islands in the South Pacific are the main producing areas. [0003] Noni fruit is rich in Proxeronine. According to scientific experiments, Xeronine can neutralize most harmful substances to the human body, repair damaged cells, and activate and regenerate cells. At the same time, it is also confirmed that noni juice is also rich in natural trace elements and vitamins, which are nutrients needed by t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/8969A61P1/14A61P7/06
Inventor 方建忠李伏君孟君滕晖
Owner ZHUZHOU QIANJIN PHARMA
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