Preparation method of noni fermentation liquor for reducing content of methanol

A technology of methanol content and fermentation broth, applied in the functions of food ingredients, food ultrasonic treatment, food science, etc., can solve the problems of long fermentation process time and high concentration of methanol produced by enzymatic hydrolysis, and achieve the reduction of methanol content, large-scale promotion and application. Value, efficient effect
CN110419720AInactive Publication Date: 2019-11-08ZHUZHOU QIANJIN PHARMA +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHUZHOU QIANJIN PHARMA
Publication Date
2019-11-08
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a preparation method of noni fermentation liquor for reducing the content of methanol. The production method comprises the following steps: S1, adding CaCl2 into noni juice, carrying out ultrasonic treatment for 1.5-5.0 minutes at a treatment temperature of 25-30 DEG C under an ultrasonic power of 40-300 W, then carrying out cold standing treatment for 20-30 hours at 5-15 DEG C, performing filtration to obtain clear juice, and carrying out closed fermentation to obtain an enzyme stock solution; and S2, heating the enzyme stock solution, adding hydrogen peroxide, carryingout ultrasonic treatment, and finally performing heating to remove hydrogen peroxide. Clear juice fermentation is adopted and is combined with the ultrasonic effect, the CaCl2 is added to cooperatively treat clear juice, hydrogen peroxide catalyzes methanol to be decomposed into carbon dioxide and water, and therefore the content of methanol is reduced. According to the method provided by the invention, the content of methanol in the noni fruit enzyme is greatly reduced, the safety of the noni fruit enzyme is improved, and the method is simple in process and high in efficiency and has relatively high popularization and application value.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing noni fermented liquid with reduced methanol content. Background technique

[0002] Enzyme refers to one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines, etc. as raw materials, which are fermented by natural fermentation or a variety of probiotics to form functional ingredients rich in enzymes, vitamins, minerals, and secondary metabolites. Liquid or solid food originated in Japan, began in the early 20th century, and became popular in Taiwan, China. Noni, also known as Morinda Citrifolia (Noni), is a plant of the genus Morinda officinalis in the Rubiaceae family. Noni fruit is rich in anthraquinones, flavonoids, terpenes, phenylpropanoids, glycosides, etc. The biologically active substance, the traditional fermentation of noni enzyme adopts the natural fermentation method. The cleaned noni fruit is drained and fermented in a c...

Claims

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