Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A noni enzyme and seed technology, applied in the field of noni enzyme and its preparation, can solve the problem of low solid content of noni enzyme liquid, and achieve the effect of promoting gastrointestinal digestion, detoxification and detoxification, and high solid content
Active Publication Date: 2018-07-10
万宁万维生物科技有限公司
View PDF20 Cites 9 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, there is still the problem that the solid content of the noni enzyme liqu
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0045] Embodiment 1 Noni fermented juice
[0046] (1) Preparation of seed fermentation liquid:
[0047] Fermentation strains: Ganoderma lucidum, black fungus, and shiitake mushrooms are used as the strains for Noni fruit fermentation, mixed in a weight ratio of 1:1:1, and set aside.
[0048] Culture medium preparation: Weigh 8% of potato starch, 2% of glucose, 0.2% of peptone, 0.1% of potassium dihydrogen phosphate, and 0.05% of magnesium sulfate, distilled water to make up volume, and set aside.
[0049] Fermentation broth preparation: Inoculate 3 kinds of strains into liquid culture medium at 0.5% inoculum size, culture on a shaker at 28° C. and 120 r / min for 3 days to obtain seed fermentation broth for future use.
[0050](2) Take noni fruit and beat it, add 0.3% plant compound enzyme for enzymolysis (calculated by mass ratio, pectinase: amylase: cellulase=1:1:2), enzymolysis temperature is 60°C, enzymolysis Time 1.0 hours, after enzymatic hydrolysis, heat to above 90°C f...
Embodiment 2
[0102] The preparation of embodiment 2 Noni enzyme powder
[0103] (1) Take the noni fermented juice concentrated juice solids of 40%-65% in step (5) of Example 1, heat to 70-80 ° C, keep for 5-10 minutes, and set aside;
[0104] (2) Vacuum belt drying of noni enzyme concentrated juice, the drying temperature is 45°C-65°C, the vacuum degree is 90-99Kpa, and the noni enzyme powder is obtained, crushed, passed through a 50-80 mesh sieve, and the noni enzyme powder is obtained;
[0105] (3) Take the noni enzyme powder to detect indicators such as moisture, microorganisms, color and odor (Table 4). These indicators are in compliance with the regulations.
[0106] Table 4 Testing standards for indicators such as moisture, microorganisms, color and odor
[0107]
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The present invention relates to the technical field of noni fruit processing and particularly relates to a noni enzyme and a preparation method thereof. The preparation method comprises the steps: lucid ganoderma, black fungus and shiitake mushrooms are mixed to obtain mixed funguses; a liquid medium is inoculated with the mixed funguses to conduct culture to obtain seed fermentation liquid; thenoni fruits are beat into slurry; the slurry is enzyme-digested with compound enzymes to obtain a noni fruit hydrolysate; the seed fermentation liquid is added into the noni fruit hydrolysate to be subjected to anaerobic fermentation; the fermented materials are filtered; a filtrate is subjected to after-ripening fermentation to obtain the noni enzyme. The prepared noni enzyme powder has a mellowtaste; and the noni enzyme juice is high in solid content and rich in nutrients, has the unique aroma of the noni enzyme, and is very obvious in functions of preventing aging, promoting gastrointestinal digestion, removing and dispelling toxins, etc., and deeply praised by different groups.
Description
technical field [0001] The invention relates to the technical field of noni fruit processing, in particular to a noni enzyme and a preparation method thereof. Background technique [0002] Noni fruit (Noni) is the common name of Morinda Citrifolia. Noni fruit is called "super fruit". The fruit is rich in 227 kinds of nutrients, including 13 kinds of vitamins (A, B, C, E, etc.), 16 kinds of minerals (potassium, sodium, zinc, calcium, iron, Magnesium, phosphorus, copper, selenium, etc.), 8 kinds of trace elements, more than 20 kinds of amino acids, more than 10 kinds of substances with antioxidant effect, and also contain xeronine, xeronine, alkaloids, polysaccharides and other ingredients. Noni fruit enzyme has the functions of anti-aging, promoting gastrointestinal digestion, detoxification and detoxification. [0003] Noni enzyme is obtained through the fermentation of noni fruit. The fermentation process of noni fruit can promote the metabolic reaction of carbohydrates, ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more