Fermentation processing method of Noni fruit enzyme

Abstract

The invention provides a fermentation processing method of a Noni fruit enzyme, which comprises the following steps: composite strain preparing, material selecting, juicing and fermenting. According to the Noni fruit enzyme of the invention, firstly, composite strains are prepared, then the composite strains and Noni fruit juice are mixed and fermented, and insoluble solid components in Noni fruits are fermented more completely; the solid content is high, and the quality is stable; the flavor and taste of the prepared Noni fruit enzyme are obviously improved, nutritional ingredients of the Noni fruits are kept, and the Noni fruit enzyme is moderate in taste, soft, slightly sour and fresh and sweet; the bitter taste of the Noni fruits is removed, so that the taste is improved, and meanwhile, the tissue state is improved, and the sensory evaluation reaches 98 scores.

Description

technical field [0001] The invention relates to the field of noni fruit deep processing, in particular to a fermentation processing method of noni enzyme. Background technique [0002] Noni, also known as Morinda officinalis, Watermelon, and Indian mulberry, is a plant of the genus Morinda officinalis in the Rubiaceae family. It is produced in the tropical islands of the South Pacific and is an important traditional medicinal plant for the indigenous people of Polynesia. Its leaves , root, bark and immature fruit can treat diseases. It is distributed in Hainan, Xisha and Taiwan in my country. Noni pulp was approved as a new resource food by the Ministry of Health in 2010. Noni fruit contains more than 160 components, the main component of which is protein. The protein content of Morinda officinalis accounts for 11% of the total dry matter, which is the highest content among tropical fruits, and is 2-2% of coconut, yellow peel, banana, plantain and longan. 6 times; the tota...

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Problems solved by technology

[0003] At present, the noni fermentation process continues to deepen. The existing fermentation process for noni enzymes is incomplete, and the fermentation time is increased. However, too long fermentation time not only cannot dissolve the effective nutrients in noni, but makes the beneficial nutrients that have been dissolved Substance deterioration; patent "a noni enzyme and its preparation method", patent number: CN107518390B, combined fermentation of noni fruit and other medicinal and food homologous substances to improve its taste or increase its overall effect, but noni fruit In the combined fermentation process with other fresh fruits, it is often difficult to control the active ingredient reserves of Noni fruit and other fresh fruits, resulting in low solid content and unstable quality, resulting in poor efficacy

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