Morinda citrifolia powder electuary and preparation method thereof
A technology of noni fruit and fruit powder, which is applied in the directions of bacteria, powder delivery, and pharmaceutical formulations used in food preparation, can solve the problems such as solubility and stability cannot be well guaranteed, and achieve the enhancement of human immunity and synergy. effect, the effect of improving stability
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Embodiment 1
[0035] A noni fruit powder granulation, comprising the following components by weight: 80 parts of noni fruit fermentation liquid, 20 parts of astragalus extract, 10 parts of mulberry extract, 10 parts of pueraria root extract, 5 parts of lily extract, 5 parts of citric acid 10 parts of inulin, 10 parts of erythritol.
Embodiment 2
[0037] A noni fruit powder granule, comprising the following components by weight: 120 parts of noni fruit fermented liquid, 50 parts of astragalus extract, 30 parts of mulberry extract, 30 parts of pueraria root extract, 25 parts of lily extract, 10 parts of citric acid 15 parts of inulin, 15 parts of erythritol.
Embodiment 3
[0039] A noni fruit powder granulation, comprising the following components by weight: 105 parts of noni fruit fermented liquid, 42 parts of astragalus extract, 22 parts of mulberry extract, 15 parts of Pueraria lobata extract, 10 parts of lily extract, 8 parts of citric acid 12 parts of inulin, 12 parts of erythritol.
[0040] The preparation method of the Noni fruit powder granules of above-mentioned embodiments 1~3, comprises the following steps:
[0041] S1 Mixed pulp: Mix noni fruit fermentation broth, citric acid, inulin and erythritol evenly, and homogenize at 3500r / min for 8min;
[0042] Wherein, the described Noni fruit fermented liquid is that Noni fruit pulp is connected to the mixed solution of Pediococcus lactis and Bifidobacterium lactis, the inoculation amount is 105 cfu / g, and the ratio of viable bacteria of Pediococcus lactis to Bifidobacterium lactis is 2:3; after sealing and fermenting at 30°C for 5 days, adding 8 parts by weight of pectinase, enzymatic hyd...
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