Fermentation method of noni enzyme

A technology of noni enzyme and fermentation method, which is applied in the field of noni enzyme fermentation, can solve the problems of less dissolution of active ingredients, poor application efficacy, and inability to fully retain the nutrition of noni fruit, so as to improve multiple symptoms and improve the effect , good taste effect

Inactive Publication Date: 2018-03-30
HAINAN SANYUANXING BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing noni enzyme processing technology cannot fully retain the nutrition of noni fruit, and the amount of effective ingredients dissolved in noni is small, resulting in poor application efficacy

Method used

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  • Fermentation method of noni enzyme
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  • Fermentation method of noni enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fermentation method of Noni ferment, comprising the following steps:

[0026] S1. Pre-treatment: Screen the fresh noni fruit, wash and place in dilute acetic acid solution with a volume concentration of 2%, heat up to 50°C and soak for 20 minutes;

[0027] S2, steam explosion: put the soaked Noni fruit into a steam explosion tank, feed steam, and maintain the pressure at 2MPa for 150s;

[0028] S3. One-time sterilization: the material after steam explosion is sterilized by ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 120° C., and the time is 8 seconds;

[0029] S4, primary fermentation: the sterilized material is packed into a fermenter, and 10 g of starter A is added to every kilogram of Noni fruit, and the starter A is composed of Phylopora spp. with a mass ratio of 1:0.6:0.4 fermented under the condition of 38-42°C for 15 days, stirring once every 5 days to obtain the initial ferme...

Embodiment 2

[0036] A fermentation method of Noni ferment, comprising the following steps:

[0037] S1. Pre-treatment: Screen the fresh noni fruit, wash and place in a dilute acetic acid solution with a volume concentration of 4%, and heat up to 60°C for soaking for 10 minutes;

[0038] S2, steam explosion: put the soaked Noni fruit into the steam explosion tank, feed steam, keep the pressure at 4MPa, and the time is 100s;

[0039] S3. One-time sterilization: the material after steam explosion is subjected to ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 130° C., and the time is 5 seconds;

[0040] S4, primary fermentation: the sterilized material is packed into a fermenter, and 15g of starter A is added to every kilogram of Noni fruit, and said starter A is made of Phylonotus rhizome with a mass ratio of 1:0.8:0.6 fermented at 38-42°C for 25 days and stirred once every 10 days to obtain the initial ferment...

Embodiment 3

[0047] A fermentation method of Noni ferment, comprising the following steps:

[0048] S1. Pre-treatment: Screen the fresh noni fruit, wash and place in a dilute acetic acid solution with a volume concentration of 3%, heat up to 55°C and soak for 15 minutes;

[0049] S2, steam explosion: put the soaked Noni fruit into the steam explosion tank, feed steam, keep the pressure at 3MPa, and the time is 120s;

[0050] S3. One-time sterilization: the material after steam explosion is subjected to ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 125° C., and the time is 6 seconds;

[0051] S4, primary fermentation: the sterilized material is packed into a fermenter, and 13g of starter A is added to every kilogram of Noni fruit, and said starter A is made of Phlomofora rubrum with a mass ratio of 1:0.7:0.5 fermented under the condition of 38-42°C for 20 days, stirring once every 5 days to obtain the initia...

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Abstract

The invention discloses a fermentation method of a noni enzyme. The fermentation method comprises the following steps: firstly, screening fresh noni fruits, soaking the fresh noni fruits in a dilute acetic acid solution, performing steam explosion and ultra-high-temperature instant sterilization treatment, adopting primary fermentation and secondary fermentation combined with deep fermentation byadopting different compound fermentation agents in different stages and controlling the dosages of the different compound fermentation agents for sufficiently improving the fermentation effects, and then performing centrifugation and pasteurization to obtain the high-quality noni enzyme. The fermentation method disclosed by the invention reserves the nutritional components of the noni fruits to the maximum extent and improves the dissolution rate of the effective components in the noni fruits, so the prepared noni enzyme contains rich SOD, flavonoids and polyphenol substances, has a high DPPHclearance rate and a high hydroxyl radical clearance rate and thus has the effects of improving multiple symptoms including insomnia, obesity, constipation, and hypertension, and the total effective rate is as high as 100%.

Description

technical field [0001] The invention relates to the technical field of noni fruit processing, in particular to a fermentation method of noni enzyme. Background technique [0002] Noni fruit, also known as Morinda officinalis, is rich in Indonesia, Hainan Island and Xisha Islands. Noni fruit has the functions of enhancing physical fitness, preventing diseases, improving immune function, beautifying and anti-aging, promoting gastrointestinal digestion, detoxification and detoxification. However, pure noni fruit cannot fully exert its efficacy, and needs to be processed to make its efficacy remarkable. Currently, noni fruit is used to make puree, fruit juice drinks, and noni enzymes. Among them, noni enzymes are converted into enzymes from the components of noni fruit through a long-term biodegradation and fermentation process. But the processing technology flow of existing noni enzyme can't fully retain the nutrition of noni fruit, and the dissolution amount of active ingred...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/322A23V2200/32A23V2200/326A23V2200/332
Inventor 郭红星周尽学
Owner HAINAN SANYUANXING BIOTECHNOLOGY CO LTD
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