Preparation method of morinda citrifolia juice and morinda citrifolia juice

Abstract

The invention discloses a preparation method of morinda citrifolia juice and the morinda citrifolia juice, and relates to the technical field of food. The invention aims to solve the problems that the morinda citrifolia juice preparation method in the prior art is low in juice yield and the juice contains anthraquinone substances. According to the method, the center temperature of the morinda citrifolia fruits reaches-16 DEG C to-20 DEG C in a quick-freezing manner; performing peeling operation on the quick-frozen morinda citrifolia fruits; the crushed and peeled morinda citrifolia fruits form morinda citrifolia fruit pulp; heating the morinda citrifolia pulp to 37 DEG C to 42 DEG C; pectinase and cellulase are added into the heated morinda citrifolia pulp for enzymolysis, the enzymolysis temperature ranges from 40 DEG C to 42 DEG C, and the enzymolysis time ranges from 1 h to 4 h; squeezing the morinda citrifolia pulp subjected to enzymolysis to obtain squeezed fruit juice; putting the squeezed fruit juice into a fermentation tank for constant-temperature fermentation; and clarifying and homogenizing the fermented fruit juice to obtain the morinda citrifolia fruit juice. The preparation method is high in juice yield, anthraquinone substances are prevented from being dissolved out, and the fruit juice is good in taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of noni fruit juice and noni fruit juice. Background technique [0002] Noni, also known as Morinda officinalis, belongs to Rubiaceae plants. Noni fruit is mainly grown in the South Pacific Islands, but varieties can also be found in other tropical regions of the world. It has been used in Polynesia for over 2,000 years for dyeing food, medicine, and traditional clothing. Its medical uses are believed to include improving diabetes, gout, high blood pressure, cancer, boils, and other skin and internal diseases; modern scientific research has shown that the fruit and leaves of noni fruit are rich in substances that are beneficial to the human body, including five nutrients, At the same time, it contains eight kinds of essential amino acids, rich in Zn, Ca, Na and other trace elements, and functional ingredients including flavonoids, flavonoid glycosides, saponin...

AI Technical Summary

Problems solved by technology

[0003] In the traditional noni enzyme preparation process, the noni fruit is usually directly sealed and fermented, and the noni fruit usually begins to rot after 24 hours after being picked. This characteristic makes the preservation and transportation of the noni fruit a great challenge. When the rotten noni fruit is fermented, bacteria, yeast, acetic acid bacteria and other bacteria will ferment, which will produce bad smell and affect the taste and quality

Moreover, the long-term fermentation of the whole fruit with the skin in the traditional process will lead to the dissolution of anthraquinones in the noni fruit peel, and excessive anthraquinones will cause harm to the human body

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