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Odor-free morinda citrifolia fruit enzyme and preparation method thereof

A noni fruit enzyme, no peculiar smell technology, applied in the direction of bacteria used in food preparation, the function of food components, food components as odor modifiers, etc., can solve the problems; palatability effect

Pending Publication Date: 2022-01-28
HAINAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the deodorization of noni fruit products in the world is processed by compounding Chinese herbs, which will lead to the taste of Chinese medicine in the final product; and they all appear in the form of tea, wine, dried fruit, cakes, etc. Noni fruit is not commonly eaten Method Deodorization method of enzyme products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Select 100 parts of noni fruit, 5 parts of shredded coconut, 2 parts of vanilla pod, 2 parts of basil, 2 parts of rosemary, 0.5 part of mint, 0.01 part of stabilizer, 1 part of vitamin C, 4 parts of sweetener, and 100 parts of distilled water.

[0034] The sweetener is 1.95 parts of glucose, 2 parts of D-sorbitol and 0.05 part of steviol glycoside.

[0035] Preparation:

[0036] Step 1: Screen fresh noni fruits, select fully mature noni fruits with rich juice, sterilize them with 15ppm ozone, wash them with clean water, slice them, drain the water, put them in a 70%wt ethanol-water mixed solution, and soak them , the soaking time is 1.5h, and the soaking temperature is 10°C;

[0037] Step 2: Take out the noni fruit slices in step 1, freeze-dry them, crush them by breaking the wall, add coconut, vanilla, and distilled water, and stir to mix;

[0038] Step 3: In the mixture obtained in step 2, add strains and ferment; the strains are Lactobacillus bulgaricus, Lactobacil...

Embodiment 2

[0042] Select 100 parts of noni fruit, 8 parts of shredded coconut, 1 part of vanilla pod, 2 parts of basil, 4 parts of rosemary, 1 part of mint, 0.2 part of stabilizer, 0.5 part of vitamin C, 2 parts of sweetener, and 200 parts of distilled water;

[0043] The sweetener is 1.85 parts of white granulated sugar and 0.15 part of steviol glycoside.

[0044] Other parameters are identical with preparation method and embodiment 1.

Embodiment 3

[0046] Select 100 parts of noni fruit, 7 parts of shredded coconut, 4 parts of vanilla pod, 2 parts of basil, 1 part of rosemary, 0.5 part of mint, 0.05 part of stabilizer, 0.5 part of vitamin C, 3.1 parts of sweetener, and 150 parts of distilled water;

[0047] The sweetener is 2 parts of white granulated sugar, 1 part of D-sorbitol, and 0.1 part of steviol glycoside.

[0048] Other parameters are identical with preparation method and embodiment 1.

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Abstract

The invention provides an odor-free morinda citrifolia fruit enzyme which is prepared from the following components in parts by weight: 100 parts of morinda citrifolia, 5-10 parts of shredded coconut stuffing, 1-10 parts of vanilla, 5-10 parts of an additive and 50-300 parts of distilled water, and the vanilla is vanilla pods, basil, rosemary and mint. According to the odor-free morinda citrifolia fruit enzyme, the morinda citrifolia fruit is treated, the treated morinda citrifolia fruit, the shredded coconut stuffing, vanilla pods, basil, rosemary and mint are compounded and fermented, and finally activated carbon adsorption treatment is performed, so that the odor in the morinda citrifolia fruit can be effectively reduced, and the palatability of the morinda citrifolia fruit enzyme is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a noni fruit enzyme with no peculiar smell and a preparation method thereof. Background technique [0002] Noni fruit, also known as Morinda officinalis, is a plant of the genus Morinda officinalis in the Rubiaceae family. 1-5 meters high, straight stems, nearly quadrangular prisms; leaves alternately opposite, oblong, elliptic or oval, 12-25 cm long, both ends acuminate or acute, usually shiny, without Hairy, entire; veins protruding on both sides, stipules between petioles, 1 on each side, upper part enlarged semicircular, entire, glabrous. Born in seashore plains or under sparse forests, it mainly grows in the South Pacific Islands, and is distributed in China's Hainan Island, Xisha Islands and Taiwan Island. [0003] Modern medical research has confirmed that it contains more than 275 nutrients. It includes 14 kinds of vitamins, 16 kinds of minerals, and various amino acids and antioxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/70A23L2/80A23L2/60A23L2/56
CPCA23L2/382A23L33/00A23L2/70A23L2/80A23L2/60A23L2/56A23V2002/00A23V2400/123A23V2400/175A23V2400/231A23V2400/249A23V2200/15A23V2200/16A23V2200/30A23V2250/082A23V2250/262A23V2250/61A23V2250/642A23V2250/708
Inventor 李小宝张斌
Owner HAINAN NORMAL UNIV
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