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Morinda citrifolia jelly with high anti-oxidation effect, and preparation method of morinda citrifolia jelly

A noni fruit and efficacy technology, applied to the bacteria used in food preparation, the function of food ingredients, streptococcus/lactococcus, etc., can solve the problems of low active ingredients, insufficient taste and flavor, single function, etc., and achieve color and fragrance Complete, enhance the antioxidant effect, improve the effect of nutritional value

Pending Publication Date: 2021-01-12
HAINAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many products related to noni fruit in the market, mainly dried noni fruit, noni fruit enzyme, noni fruit juice, etc. There is a lack of noni jelly products, especially for enzyme jelly products, which often have single functions and active ingredients. Low, lack of taste and flavor, etc.

Method used

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  • Morinda citrifolia jelly with high anti-oxidation effect, and preparation method of morinda citrifolia jelly
  • Morinda citrifolia jelly with high anti-oxidation effect, and preparation method of morinda citrifolia jelly
  • Morinda citrifolia jelly with high anti-oxidation effect, and preparation method of morinda citrifolia jelly

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Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1-a kind of noni jelly with high antioxidative effect, according to weight and number ratio, comprises following components, noni ferment stock solution 100 parts, blueberry juice 50 parts, lemon juice 20 parts, fructooligosaccharide 20 parts, 15 parts of konjac flour, 1 part of carrageenan, 3 parts of honey and 40 parts of pure water.

Embodiment 2

[0040] Embodiment 2-a kind of noni jelly with high antioxidative effect, according to weight and number ratio, comprises following components, noni ferment stock solution 150 parts, blueberry juice 80 parts, lemon juice 30 parts, fructooligosaccharide 25 parts, 20 parts of konjac flour, 3 parts of carrageenan, 5 parts of honey, 0.05 parts of potassium sorbate and 60 parts of pure water.

Embodiment 3

[0041] Embodiment 3-a kind of Noni jelly with high anti-oxidative effect, according to the ratio of parts by weight, includes the following components, 110 parts of Noni enzyme stock solution, 60 parts of blueberry juice, 25 parts of lemon juice, 22 parts of fructooligosaccharides, 16 parts of konjac flour, 2 parts of carrageenan, 5 parts of honey, 0.02 parts of potassium sorbate and 50 parts of pure water.

[0042] The preparation method of the noni jelly with high antioxidant effect of the above-mentioned embodiments 1-3 comprises the following steps:

[0043] (1) according to the above-mentioned parts by weight, get Noni ferment stock solution, blueberry juice, lemon juice, fructooligosaccharides, konjac powder, carrageenan and honey respectively, also include potassium sorbate in embodiment 2 and 3;

[0044] Wherein, the noni enzyme stock solution is obtained by inoculating Noni fruit puree with Kluyveromyces marx and Streptococcus thermophilus according to the inoculation...

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Abstract

The invention provides a morinda citrifolia jelly with the high anti-oxidation effect, and a preparation method of the morinda citrifolia jelly. A formula of the morinda citrifolia jelly comprises thefollowing raw material components in parts by weight: 100-150 parts of a morinda citrifolia enzyme stock solution, 50-80 parts of a blueberry juice, 20-30 parts of a lemon juice, 20-25 parts of fructo-oligosaccharide, 15-20 parts of konjaku flour, 1-3 parts of carrageenan, 3-5 parts of honey, 0-0.05 part of potassium sorbate, and 40-60 parts of pure water. The effective combination of the morindacitrifolia enzyme stock solution, the blueberry juice and the lemon juice is realized, the prepared morinda citrifolia jelly is high in oxidation resistance and sour and sweet in taste, a unique flavor which not only contains a unique smell of morinda citrifolia fruit enzyme, but also has the rich aroma of blueberry and lemon is formed, nutritional ingredients in morinda citrifolia fruits are fully reserved, the color, aroma and taste are good, and thereby the morinda citrifolia jelly is suitable for eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to noni jelly with high antioxidant effect and a preparation method thereof. Background technique [0002] Morinda citrifolia, also known as Morinda citrifolia, is an evergreen shrub or small tree of the genus Morinda of Rubiaceae, 1 to 5 meters high, with straight stems and nearly quadrangular prism-shaped branches. Leaves alternately opposite, oblong, elliptic or oval, 12-25 cm long, both ends acuminate or acute, usually shiny, glabrous, entire. Concentrated in tropical and subtropical regions, mainly in Hainan Island, Xisha Islands and Taiwan Island in my country. "Compendium of Materia Medica" records that "Morinda officinalis" has the functions of "strengthening the body and eliminating pathogens, nourishing yin and kidney, strengthening yang, dispelling rheumatism, treating cold palace infertility, and curing impotence". [0003] Blueberry, also known as Dusi, Diangu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/15A23L21/12A23L33/00
CPCA23L21/10A23L21/15A23L21/12A23L33/00A23V2002/00A23V2400/249A23V2200/30A23V2250/28A23V2250/5036A23V2250/76
Inventor 陈光英李小宝余章昕张斌
Owner HAINAN NORMAL UNIV
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