Compound noni fermentation method and compound noni enzyme

A technology of compound fermentation and noni fruit, applied in the field of food processing, can solve the problems of different taste quality, poor application effect, low solid content, etc., and achieve the effect of good taste, high solid content and easy absorption.

Inactive Publication Date: 2019-06-21
海南松吉云商科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it is difficult to avoid its own unique bitterness and astringency for a single noni enzyme fermentation process, which affects its taste
At present, Noni fruit is combined with other medicinal and edible substances to improve its taste or increase its overall efficacy. However, in the process

Method used

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  • Compound noni fermentation method and compound noni enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1-a kind of Noni fruit compound fermentation method comprises the steps:

[0028] (1) According to the ratio of parts by weight, take 85 parts of fresh noni fruit, 8 parts of dragon fruit, 5 parts of mulberry fruit, 2 parts of passion fruit and 8 parts of pineapple; after cleaning, put them in 0.3% dilute acetic acid solution Soak for 35 minutes;

[0029] (2) Squeeze the soaked fresh fruit, filter and separate to obtain compound fruit juice;

[0030] (3) After the compound fruit juice is treated with vacuum microwave and ultrasonic wave successively, wherein, the vacuum microwave treatment time is 1min, the ultrasonic treatment time is 8min, the empty microwave power is 200W, the ultrasonic power is 20W, add the compound enzyme in a 30°C constant temperature water bath Carry out enzymatic hydrolysis for 20h; the compound enzyme is formed by mixing cellulase, β-glucanase and bromelain in a mass ratio of 3:3:5; the amount of the compound enzyme added is 2% of ...

Embodiment 2

[0035] Embodiment 2--a kind of Noni fruit compound fermentation method, comprises the steps:

[0036] (1) According to the ratio of parts by weight, take 85 parts of fresh noni fruit, 8 parts of dragon fruit, 5 parts of mulberry fruit, 2 parts of passion fruit and 8 parts of pineapple; after cleaning, put them in 0.6% dilute acetic acid solution Soak for 30min;

[0037] (2) Squeeze the soaked fresh fruit, filter and separate to obtain compound fruit juice;

[0038] (3) After the compound fruit juice is processed by vacuum microwave and ultrasonic wave successively, wherein, the time of vacuum microwave treatment is 3min, the time of ultrasonic treatment is 6min, the power of vacuum microwave is 100W, and the power of ultrasonic wave is 25W. Carry out enzymatic hydrolysis for 12 hours; the compound enzyme is formed by mixing cellulase, β-glucanase and bromelain in a mass ratio of 8:8:10; the amount of compound enzyme added is 3% of the weight of the compound fruit juice, when ...

Embodiment 3

[0043] Embodiment 3--a kind of Noni fruit compound fermentation method, comprises the steps:

[0044] (1) According to the ratio of parts by weight, take 85 parts of fresh noni fruit, 8 parts of dragon fruit, 5 parts of mulberry fruit, 2 parts of passion fruit and 8 parts of pineapple; after cleaning, put them in 0.5% dilute acetic acid solution Soak for 32 minutes;

[0045] (2) Squeeze the soaked fresh fruit, filter and separate to obtain compound fruit juice;

[0046] (3) After the compound fruit juice is processed by vacuum microwave and ultrasonic wave successively, wherein, the time of vacuum microwave treatment is 2min, the time of ultrasonic treatment is 4min, the power of vacuum microwave is 150W, and the power of ultrasonic wave is 30W. Carry out enzymatic hydrolysis for 15 hours; the compound enzyme is formed by mixing cellulase, β-glucanase and bromelain in a mass ratio of 5:5:8; the amount of compound enzyme added is 2% of the weight of the compound fruit juice, whe...

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Abstract

The invention provides a compound noni fermentation method and a compound noni enzyme. The method includes the steps of firstly, taking 70-85 parts of noni, 8-20 parts of pitaya, 5-8 parts of mulberry, 2-3 parts of passion fruit and 5-8 parts of pineapple; secondly, squeezing, filtering and separating to obtain compound juice; thirdly, performing vacuum microwave and ultrasonic treatment, and adding a compound enzyme to perform enzymolysis in constant-temperature water bath of 30-45 DEG C for 12-20 hours; fourthly, inoculating lactic acid bacteria, Streptococcus thermophiles and lactic streptococci to perform anaerobic fermentation at 50-53 DEG C for 45-60 days; fifthly, inoculating Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 56-60 DEG C for20-30 days; sixthly, inoculating lactic acid bacteria, Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 50-65 DEG C for 60-90 days; seventhly, centrifugally filtering, and sterilizing to obtain the compound noni enzyme. The compound noni fermentation method has the advantages that the dissolution rate of active substances in noni and other fresh fruitscan be increased, and the obtained compound noni enzyme is high in solid content, capable of being easily absorbed by human bodies, capable of promoting gastrointestinal digestion and excretion and evident in toxin removing and expelling effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a noni fruit composite fermentation method and noni composite enzyme thereof. 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 increasing physical fitness, preventing diseases, improving immune function, beautifying and anti-aging, promoting gastrointestinal digestion, detoxification and detoxification. At present, noni fruit is usually used to make puree, fruit juice drinks and noni enzymes, etc. Among them, noni enzyme is a long-term biodegradation and fermentation process of noni fruit, which converts the components of the fruit into enzymes. However, it is difficult to avoid its own unique bitterness and astringency for a single noni enzyme fermentation process, which affects its mouthfeel. At present, Noni fruit is combined with other medicinal and edi...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/30
Inventor 刘秀燕苏松洁苏军宏
Owner 海南松吉云商科技有限公司
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