Noni-gamma aminobutyric acid compound fruit juice and preparation method thereof

Abstract

The invention belongs to the technical field of food fermentation engineering, and particularly relates to morinda citrifolia-gamma aminobutyric acid compound fruit juice and a preparation method thereof. Pulping morinda citrifolia, adjusting the pH value, adding pectinase and cellulase, mixing, and transferring into an enzymolysis reactor for enzymolysis to obtain enzymatic hydrolysate; and adjusting the Brix value of the enzymatic hydrolysate to 7.5-8.0%, adjusting the pH value to 5.0-6.5, mixing, naturally fermenting for 6-8 days, centrifuging, filtering, and sterilizing to obtain the morinda citrifolia enzyme. The morinda citrifolia-gamma aminobutyric acid compound fruit juice is prepared by matching morinda citrifolia with concentrated mulberry juice, concentrated apple juice, fish collagen peptide powder, vitamin C, gamma-aminobutyric acid, concentrated acerola cherry powder, concentrated red raspberry juice, concentrated cranberry juice, chitosan oligosaccharide, sodium carboxymethyl cellulose, xanthan gum and gellan gum, so that the morinda citrifolia-gamma aminobutyric acid compound fruit juice is rich in nutrition and good in taste and flavor; meanwhile, the preparation method provided by the invention can shorten the natural fermentation time of the morinda citrifolia fruits and ensure the stability of the quality of the produced morinda citrifolia enzyme.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation engineering, and specifically relates to a noni-gamma aminobutyric acid compound juice and a preparation method thereof. Background Art

[0002] Noni, also known as Morinda officinalis, is a small flowering shrub belonging to the genus Morinda officinalis of the Rubiaceae family. The Noni tree bears fruit all year round and mainly grows in the South Pacific Islands. In recent years, it has been successfully planted in Taiwan, Hainan, and the Xisha Islands after being improved. Noni fruit is rich in nutrients such as protein, vitamins, and minerals. It also contains a variety of biologically active substances such as alkaloids, polyphenols, terpenes, and seronine. It has significant antioxidant, anti-cancer, immunity-enhancing, and chronic inflammation-relieving effects, so it is a food with high edible value.

[0003] Compared with noni juice, noni enzyme contains more nutrients and has high edible value. The existing noni enzyme preparation processes include natural fermentation and artificial fermentation. Artificial fermentation is to inoculate probiotics such as bifidobacterium and plant lactobacillus into noni fruit, which can shorten the fermentation time and ensure the quality stability of each batch of enzyme. However, some studies have found (Yan Yongqiu, Tong Yingpeng, Lu Yu, etc. (2017). Research progress on the chemical composition and pharmacological activity of noni. Chinese Herbal Medicine, 48 (009), 1888-1905.) that naturally fermented noni enzyme has stronger antioxidant activity, and the content of active substances such as total sugar, total polyphenols, and quercetin is significantly higher than that of artificial fermentation, and can give the fermented product a more unique flavor and taste.

[0004] The existing technology of natural fermentation has problems such as long production time and unstable finished product quality, which limits the further application of noni fruit natural fermentation technology. CN114009636A discloses a noni enzyme compound juice and a preparation method thereof. Although the natural fermentation method is adopted, secondary fermentation is required, and the total production time is as long as 12 to 38 days, and experiments have proved that the quality of each batch of noni enzyme produced is stable. CN115868623A discloses a noni enzyme and a preparation method thereof. The noni fresh fruit is crushed and placed in a sealed tank with lemon for natural fermentation. The operation is simple, and the obtained fermentation liquid has a good flavor, but the fermentation time is also as long as more than 200 days, which increases the intangible cost of the product and the management risk of quality control. Therefore, the current technology does not solve the pain point problem of long natural fermentation time and uncontrollable quality of noni fruit, resulting in the slow development of noni natural fermentation technology, and it is impossible to take into account the efficiency and quality stability of noni enzyme production at the same time.

[0005] The special flavor of the fermented noni fruit makes it difficult to eat directly. In order to take into account the taste pursuit of general consumers, the noni beverages on the market are mixed with noni enzymes and fruits, food and medicine ingredients, sugars and other substances to reduce the characteristic sour and smelly flavor of noni enzymes. However, the more components are mixed, the more the nutrients of noni enzymes will be diluted, the lower its edible value, the weakened nutritional characteristics of noni enzymes, and the inability to achieve a balance between taste and nutrition.

[0006] In addition, the main nutrients of the noni fruit beverages currently on the market are noni enzymes themselves, and the remaining ingredients are mostly seasonings and stabilizing agents. The existing technology usually combines noni enzymes with fruits and food ingredients that are both medicinal and edible, which cannot improve the shortcomings of low absorption rates of amino acids and peptides in the body and lacks compounding with such nutrients. Appropriate compounding can not only increase the nutritional richness of noni fruit beverages, but also better promote the absorption of noni fruit nutrients, thereby giving full play to the nutritional value of noni and improving the edible value of noni beverages.

[0007] Therefore, it is necessary to develop a noni fruit beverage with short natural fermentation time, good quality stability, high nutritional value, and good taste and flavor, and a preparation method thereof. Summary of the invention

[0008] In order to solve the problems in the prior art that the noni juice containing noni enzyme cannot have both taste and flavor and nutritional value, the natural fermentation of noni enzyme takes a long time, and the quality control is unstable, the present invention provides a noni-γ-aminobutyric acid compound juice and a preparation method thereof, which can have both taste and flavor and nutritional value, and can shorten the natural fermentation time of noni fruit, ensure the stability of the quality of the produced noni enzyme, and the noni juice prepared by the noni enzyme and other ingredients has good taste, good flavor and high nutritional value. The invention content is as follows:

[0009] The present invention provides a noni-γ-aminobutyric acid compound juice, comprising noni enzyme; the preparation method of the noni enzyme comprises the following steps:

[0010] S1, crushing the noni fruit, adding water to obtain noni pulp, adjusting the pH, adding pectinase and cellulase, and transferring the mixture into an enzymolysis reactor for enzymolysis to obtain an enzymolysis solution;

[0011] S2. Adjust the Brix value of the enzymatic hydrolysate in S1 to 7.5-8.0%, adjust the pH value to 5.0-6.5, mix and naturally ferment for 6-8 days, then centrifuge, filter and sterilize to obtain Noni enzyme.

[0012] The Brix value adopted by the present invention can make the flavor of the noni enzyme obtained by fermentation better, which is conducive to the noni enzyme obtained by natural fermentation in 6 to 8 days. A Brix value that is too low is not conducive to the formation of flavor, and a Brix value that is too high is not conducive to the reproduction and metabolism of microorganisms carried by the noni fruit itself. The pH range in step S2 adopted by the present invention is suitable, which is conducive to the growth and metabolism of microorganisms carried by the noni fruit itself, thereby promoting the process of natural fermentation. The method of the present invention can prepare noni enzyme rich in active ingredients within 6 to 8 days. The content of nutrients in noni enzyme is lower when the time is shorter than 6 to 8 days, and the content of nutrients in noni enzyme no longer increases when the fermentation time is longer than 6 to 8 days. In addition, the present invention artificially introduces other bacteria and only uses the bacteria carried by the noni fruit itself. The noni enzyme obtained by natural fermentation has a higher nutritional value.

[0013] Preferably, the enzymatic hydrolysis conditions in step S1 are enzymatic hydrolysis under stirring conditions with a rotation speed of 900 to 1100 rpm, an enzymatic hydrolysis temperature of 45 to 55° C., and an enzymatic hydrolysis time of 1.8 to 2.2 h.

[0014] Preferably, the amount of pectinase added in step S1 is 0.4-0.6% of the mass of the noni pulp, and the amount of cellulase added is 0.4-0.6% of the mass of the noni pulp.

[0015] Preferably, in step S2, the Brix value is adjusted by adding sucrose, and the pH value is adjusted by adding a pH adjuster, and the pH adjuster is citric acid or sodium citrate.

[0016] Preferably, the pH value in step S1 is 3.8-4.2.

[0017] Preferably, the fermentation temperature in step S2 is 30-35°C and the humidity is 60-70%. The present invention adopts the method of appropriately increasing the fermentation temperature to 30-35°C to shorten the natural fermentation period. The preferred humidity conditions of the present invention are conducive to the microbial metabolism and decomposition of macromolecular substances in the noni pulp into various small molecular flavor substances.

[0018] Preferably, the noni-γ-aminobutyric acid compound juice comprises the following ingredients, measured by mass: 350-450 parts of the noni enzyme, 300-400 parts of mulberry concentrated juice, 100-160 parts of concentrated apple juice, 15-20 parts of fish collagen peptide powder, 10-15 parts of vitamin C, 1-5 parts of γ-aminobutyric acid, 1-5 parts of acerola concentrated powder, 1-5 parts of red raspberry concentrated juice, 1-5 parts of cranberry concentrated juice, 0.1-0.5 parts of chitosan oligosaccharide, and 4-7 parts of stabilizer.

[0019] The present invention shields the bad smell of Noni by matching a variety of fruit concentrates, enriches the taste of the beverage, and achieves a perfect combination of nutrition and taste. The present invention compounded Noni enzyme with γ-aminobutyric acid and fish collagen peptide powder to give full play to the nutritional value of Noni to a greater extent. The present invention adopts fish collagen peptide powder and γ-aminobutyric acid as nutritional enhancers, which not only increases the nutritional richness of Noni fruit beverage, but also improves the shortcomings of low absorption rate of amino acids and peptides in the body, and better promotes the absorption of Noni fruit nutrients. The nutritional value of Noni enzyme is mainly achieved by means of active product amino acids and peptides, but after digestion by the body, the actual absorption rate is low, resulting in the edible effect of Noni enzyme failing to achieve the expected effect. The present invention increases the content of amino acids and peptides from the root, thereby improving the absorption and utilization of the body, thereby giving full play to the nutritional value of Noni to a greater extent, improving the edible value of Noni beverage, and enhancing the edible effect.

[0020] Preferably, the stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum and gellan gum in a mass fraction of (1-2): (2-3): (1-2). The present invention uses sodium carboxymethyl cellulose, xanthan gum and gellan gum in a specific ratio to promote the stability of the noni-γ-aminobutyric acid compound juice, so that it can remain clear and uniform for a long time during storage, and reduce the occurrence of flocculation.

[0021] Preferably, the preparation method of the noni-γ-aminobutyric acid compound juice comprises the following steps: taking 350-450 parts of the noni enzyme, 300-400 parts of the mulberry concentrated juice, 100-160 parts of the concentrated apple juice, 15-20 parts of the fish collagen peptide powder, 10-15 parts of the vitamin C, 1-5 parts of the γ-aminobutyric acid, 1-5 parts of the acerola cherry concentrated powder, 1-5 parts of the red raspberry concentrated juice, 1-5 parts of the cranberry concentrated juice, 0.1-0.5 parts of the chitosan oligosaccharide, 1-2 parts of the sodium carboxymethyl cellulose, 2-3 parts of the xanthan gum and 1-2 parts of the gellan gum, mixing to obtain.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) The present invention provides a noni-γ-aminobutyric acid compound juice, which contains the noni enzyme prepared by the preparation method provided by the present invention, is rich in nutrition, has high edible value, and has the effect of benefiting gastrointestinal immunity and central nervous system functional activities. The noni enzyme preparation method of the present invention uses natural fermentation technology without introducing other fungi, and has higher nutritional value than the noni enzyme obtained by artificial fermentation. The fermentation process of adjusting the Brix value to 7.5-8.0% after enzymatic hydrolysis, adjusting the pH value to 5.0-6.5, and fermenting naturally for 6-8 days is adopted, so that the time for natural fermentation to produce noni enzyme is shortened as a whole, and the production efficiency is improved. At the same time, the noni enzyme produced has a unique flavor and taste, and is rich in active substances and sufficient in content. On this basis, the conventional physical and chemical index data of each batch of noni enzyme produced by the method of the present invention differ by no more than 5%, the quality is stable, and it is conducive to industrial production.

[0024] (2) The present invention combines noni enzyme with γ-aminobutyric acid, fish collagen peptide powder and other substances, thereby increasing the content of amino acids and peptides in the noni-γ-aminobutyric acid compound juice, improving the body's absorption and utilization of them, and enhancing the edible effect.

[0025] (3) The present invention shields the unpleasant smell of Noni and enriches the taste of the beverage by combining a variety of fruit concentrated juices, thereby achieving a perfect combination of nutrition and taste of Noni-γ-aminobutyric acid compound juice. DETAILED DESCRIPTION

[0026] The present invention is explained in more detail below in conjunction with specific embodiments, and the embodiments are only used to explain the present invention and are not used to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0027] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods; the materials and reagents used are reagents and materials that can be obtained from commercial channels unless otherwise specified;

[0028] Example 1

[0029] Preparation of a noni enzyme, the specific steps are as follows:

[0030] S1 pretreatment: select fresh noni fruit with intact surface and no rot, wash it repeatedly with deionized water for 3 times and then dry it, cut it into pieces and crush the pulp to make pulp; enzymatic hydrolysis: add distilled water, 0.5% pectinase and 0.5% cellulase to the pulp at a material-water ratio of 3:1, enzymatic hydrolysis for 2.0h at 1000rpm, pH=4.0, 45-55℃ to make enzymatic hydrolyzate.

[0031] S2 adjustment: add sucrose to adjust the Brix value of the enzymatic hydrolyzate to 7.5%, and add citric acid or sodium citrate to adjust the pH value of the enzymatic hydrolyzate to 5.0. Fermentation: place the enzymatically hydrolyzed liquid in a mechanical stirring fermentation tank (121°C sterilization, 15min) that has been sterilized at high temperature, with a speed of 100r / min, the temperature in the tank maintained at 30°C, and the humidity maintained at 60%, and ferment naturally for 7 days. Then centrifugal filtration and sterilization: centrifuge the fermented product, pass it through a 200-mesh filter bag, and then pass it into a pasteurizer for 4 sterilization treatments (61°C, 28min). After sterilization, collect it and seal it to obtain Noni enzyme.

[0032] Example 2

[0033] Preparation of a noni enzyme, the specific steps are as follows:

[0034] S1 pretreatment: select fresh noni fruit with intact surface and no rot, wash it repeatedly with deionized water for 3 times and then dry it, cut it into pieces and crush the pulp to make pulp; enzymatic hydrolysis: add distilled water, 0.5% pectinase and 0.5% cellulase to the pulp at a material-water ratio of 3:1, enzymatic hydrolysis for 2.0h at 1000rpm, pH=4.0, 45-55℃ to make enzymatic hydrolyzate.

[0035] S2 adjustment: add sucrose to adjust the Brix value of the hydrolyzate to 7.5%, and add citric acid or sodium citrate to adjust the pH value of the hydrolyzate to 5.0. Fermentation: place the hydrolyzed liquid in a mechanical stirring fermentation tank (121℃ sterilization, 15min) that has been sterilized at high temperature, with a speed of 100r / min, the temperature in the tank maintained at 30℃, and the humidity maintained at 60%, and ferment naturally for 7 days. Then centrifugal filtration and sterilization: centrifuge the fermented product, pass it through a 200-mesh filter bag, and then pass it into a pasteurizer for 4 sterilization treatments (65℃, 25min). After sterilization, collect it and seal it to obtain Noni enzyme.

[0036] Example 3

[0037] Preparation of a noni enzyme, the specific steps are as follows:

[0038] S1 pretreatment: select fresh noni fruit with intact surface and no rot, wash it repeatedly with deionized water for 3 times and then dry it, cut it into pieces and crush the pulp to make pulp; enzymatic hydrolysis: add distilled water, 0.5% pectinase and 0.5% cellulase to the pulp at a material-water ratio of 3:1, enzymatic hydrolysis for 2.0h at 1000rpm, pH=4.0, 45-55℃ to make enzymatic hydrolyzate.

[0039] S2 adjustment: add sucrose to adjust the Brix value of the enzymatic hydrolyzate to 7.5%, and add citric acid or sodium citrate to adjust the pH value of the enzymatic hydrolyzate to 5.0. Fermentation: place the enzymatic hydrolyzed liquid in a mechanical stirring fermentation tank (121°C sterilization, 15min) that has been sterilized at high temperature, with a speed of 100r / min, the temperature in the tank maintained at 30°C, and the humidity maintained at 60%, and ferment naturally for 7 days. Then centrifugal filtration and sterilization: centrifuge the fermented product, pass it through a 200-mesh filter bag, and then pass it into a pasteurizer for 4 sterilization treatments (67°C, 21min). After sterilization, collect it and seal it to obtain Noni enzyme.

[0040] Example 4

[0041] A Noni-γ-aminobutyric acid compound juice is prepared, and the specific steps are as follows:

[0042] Take the following components in parts by weight: 350 parts of the noni enzyme of Example 1, 300 parts of mulberry concentrated juice, 100 parts of concentrated apple juice, 15 parts of fish collagen peptide powder, 10 parts of vitamin C, 1 part of γ-aminobutyric acid, 1 part of acerola concentrated powder, 1 part of red raspberry concentrated juice, 1 part of cranberry concentrated juice, 0.1-0.5 parts of chitosan oligosaccharide, 1 part of sodium carboxymethyl cellulose, 2 parts of xanthan gum and 1 part of gellan gum, and stir evenly; extract the semi-finished product to test the sensory and physicochemical indicators; pass the mixed solution through a colloid mill (100 mesh); fill and cap; sterilize at high temperature and high pressure at 110°C for 20 min; and obtain.

[0043] Example 5

[0044] A Noni-γ-aminobutyric acid compound juice is prepared, and the specific steps are as follows:

[0045] Take the following components in parts by weight: 400 parts of the noni enzyme of Example 2, 350 parts of mulberry concentrated juice, 130 parts of concentrated apple juice, 17 parts of fish collagen peptide powder, 13 parts of vitamin C, 3 parts of γ-aminobutyric acid, 3 parts of acerola concentrated powder, 3 parts of red raspberry concentrated juice, 3 parts of cranberry concentrated juice, 0.3 parts of chitosan oligosaccharide, 1.5 parts of sodium carboxymethyl cellulose, 2.5 parts of xanthan gum and 1-2 parts of gellan gum, and stir evenly; extract the semi-finished product to test the sensory and physicochemical indicators; pass the mixed solution through a colloid mill (100 mesh); fill and cap; sterilize at high temperature and high pressure at 110°C for 20 min; and obtain.

[0046] Example 6

[0047] A Noni-γ-aminobutyric acid compound juice is prepared, and the specific steps are as follows:

[0048] Take the following components in parts by weight: 450 parts of the noni enzyme of Example 3, 400 parts of mulberry concentrated juice, 160 parts of concentrated apple juice, 20 parts of fish collagen peptide powder, 15 parts of vitamin C, 5 parts of γ-aminobutyric acid, 5 parts of acerola concentrated powder, 5 parts of red raspberry concentrated juice, 5 parts of cranberry concentrated juice, 0.5 parts of chitosan oligosaccharide, 2 parts of sodium carboxymethyl cellulose, 3 parts of xanthan gum and 2 parts of gellan gum, and stir evenly; extract the semi-finished product to test the sensory and physicochemical indicators; pass the mixed solution through a colloid mill (100 mesh); fill and cap; sterilize at high temperature and high pressure at 110°C for 20 min; and obtain.

[0049] Comparative Example 1

[0050] A noni enzyme is basically the same as that of Example 2, except that: in step S2, the fermentation is to place the enzymolyzed liquid in a mechanical stirring fermentation tank sterilized at high temperature (121° C. for 15 min), add lactic acid bacteria whose mass is 0.5% of the mass of noni fruit, rotate at 100 r / min, keep the temperature in the tank at 35° C., keep the humidity at 60%, and ferment for 7 days.

[0051] The introduction of lactic acid bacteria will accelerate the fermentation process. It was found that the nutritional content of noni enzyme reached its peak value when the fermentation time was 4 days, which was a unified variable. For comparative example 1, the test was carried out after 7 days of fermentation.

[0052] Comparative Example 2

[0053] A noni enzyme is basically the same as that in Example 2, except that: in the fermentation of step S2, the enzymatically hydrolyzed liquid is placed in a mechanical stirring fermentation tank sterilized at high temperature (121° C. for 15 min), yeast of 0.5% of the mass of noni fruit is added, the rotation speed is 100 r / min, the temperature in the tank is maintained at 35° C., the humidity is maintained at 60%, and the fermentation is carried out for 7 days.

[0054] The introduction of yeast will accelerate the fermentation process. It was found that the nutritional content of Noni enzyme reached its peak value when the fermentation time was 4 days, which was a unified variable. For comparative example 2, the test was performed after 7 days of fermentation.

[0055] Comparative Example 3

[0056] A noni enzyme is basically the same as Example 2, with the only difference being that: the fermentation in step S2 is to place the enzymolyzed liquid in a mechanical stirring fermentation tank that has been sterilized at high temperature (121°C sterilization, 15 minutes), with a rotation speed of 100 r / min, and place the fermentation tank in a room temperature environment, without controlling the temperature and humidity in the tank, with a humidity range of 45-46%, and naturally ferment for 7 days.

[0057] Comparative Example 4

[0058] A noni enzyme is basically the same as that in Example 2, except that the natural fermentation time in step S2 is shortened to 3 days.

[0059] Comparative Example 5

[0060] A noni enzyme is basically the same as that in Example 2, except that the natural fermentation time in step S2 is increased to 15 days.

[0061] Comparative Example 6

[0062] A noni enzyme is basically the same as Example 2, the only difference being that in step S2, water is added to adjust the Brix value of the enzymatic hydrolyzate to 3.0%.

[0063] Comparative Example 7

[0064] A noni enzyme is basically the same as that of Example 2, the only difference being that in step S2, sucrose is added to adjust the Brix value of the enzymatic hydrolyzate to 15%.

[0065] Comparative Example 8

[0066] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 1.

[0067] Comparative Example 9

[0068] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 2.

[0069] Comparative Example 10

[0070] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 3.

[0071] Comparative Example 11

[0072] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 4.

[0073] Comparative Example 12

[0074] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 5.

[0075] Comparative Example 13

[0076] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 6.

[0077] Comparative Example 14

[0078] A noni-γ-aminobutyric acid compound juice beverage is basically the same as Example 5, the only difference being that the noni enzyme in Example 2 is replaced by the noni enzyme in Comparative Example 7.

[0079] Test Example 1: Investigation on the process stability of Noni enzyme

[0080] Referring to the preparation methods of Examples 1, 2, and 3, three batches of Examples 1, 2, and 3 were independently prepared, and conventional physical and chemical index data were tested to ensure that the preparation method has stability and can be used for subsequent industrial production. The results are shown in the table:

[0081] Table 1 Results of the investigation on the process stability of Noni enzyme

[0082] product Brix(%) pH Example 1-1 8.3 3.5 Example 1-2 8.2 3.6 Examples 1-3 8.3 3.3 Example 2-1 8.3 3.4 Example 2-2 8.2 3.5 Example 2-3 8.2 3.6 Example 3-1 8.3 3.5 Example 3-2 8.3 3.3 Example 3-3 8.3 3.4

[0083] It can be seen from the experimental results that the quality of the finished noni enzyme produced under the same implementation method is stable, and the deviation of the conventional physical and chemical data test results is no more than 5%, which shows that the noni enzyme preparation method provided by the present invention can produce noni enzyme with stable quality, and the noni enzyme preparation method of the present invention can be used for large-scale production.

[0084] The calculation method of the deviation of the above conventional physical and chemical data test results is the absolute difference between the minimum and maximum values ​​divided by the average value. For example, the calculation formula for the deviation of the Brix value results in Examples 1-1, 1-2, and 1-3 is (|8.3-8.2|) / [(8.3+8.2+8.3) / 3].

[0085] Test Example 2: Comparison of the content of active ingredients in noni enzymes obtained under different fermentation conditions

[0086] The active ingredient related indicators of Example 1, Example 2, Example 3, Comparative Examples 1-3, 7-10 of the present invention were tested respectively, and the test results are shown in the table:

[0087] Table 2 Comparison of the content of active ingredients of Noni enzymes obtained under different fermentation conditions

[0088]

[0089]

[0090] Combined with Table 2 and the requirements of the new food resource announcement, the Brix value range of noni enzyme is 7.0-9.0%, so comparative examples 1-3, 6 and 7 do not meet the requirements. In addition, the total polysaccharide content, total polyphenol content and total flavonoid content of comparative examples 1 to 3 are much lower than those of the embodiments, indicating that the noni enzyme obtained by the preparation method provided by the present invention has higher nutritional value. Although the total polysaccharide, total polyphenol and total flavonoid contents of comparative example 7 are high, its Brix value does not meet the requirements of the new food resource announcement. Too high a Brix value will lead to a decrease in its nutritional value. On the basis of not meeting the requirements of the new food resource announcement, the total polysaccharide, total polyphenol and total flavonoid contents of comparative example 6 are also much lower than those of embodiments 1 to 3.

[0091] The total polysaccharide content of Examples 1 to 3 is much higher than that of Comparative Examples 4 to 5; the total polyphenol content of Examples 1 to 3 is much higher than that of Comparative Examples 4 to 5; the total flavonoid content of Examples 1 to 3 is much higher than that of Comparative Examples 4 to 5. It can be seen that the noni enzyme prepared by the present invention complies with the national new food resource announcement and has a higher nutritional content.

[0092] Test Example 3: Sensory evaluation of Noni-γ-aminobutyric acid compound juice beverage

[0093] Ten experts with experience in tasting noni juice beverages and 90 ordinary consumers were invited as test evaluators. The test evaluators were randomly divided into 5 groups, each group including 2 experts and 18 ordinary consumers. The beverages of Examples 4 to 6 and Comparative Examples 8 to 14 were tested, evaluated and scored respectively. The mouth was rinsed before the evaluation, and the appearance of each group of samples was observed in turn. The taste evaluation indexes included product appearance, product texture, product taste, and overall product satisfaction. The sum of each evaluation index was 100 points. The evaluation criteria are shown in Table 3:

[0094] Table 3 Sensory evaluation standards

[0095]

[0096]

[0097] Table 4 Test results of Noni-γ-aminobutyric acid compound juice beverage

[0098]

[0099] From the evaluation results obtained in Table 4, it can be seen that the comprehensive performance of Examples 4 to 6 in terms of organizational morphology, aroma, taste and color is better than that of Comparative Examples 8 to 14.

[0100] In terms of organizational morphology, Examples 4 to 6 all scored 30 points, which were better than Comparative Examples 8 and 10 to 14, which scored 25 to 29 points. In terms of aroma, Examples 4 to 6 scored 18 to 19 points, which were better than Comparative Examples 8 to 14, which scored 15 to 17 points. In terms of taste, Examples 4 to 6 scored 26 to 27 points, which were better than Comparative Examples 8 to 14, which scored 22 to 25 points. In terms of color, Examples 4 to 6 all scored 20 points, which were better than Comparative Examples 9 to 14, which scored 17 to 19 points.

[0101] In summary, the noni-γ-aminobutyric acid compound fruit juice beverage prepared by the present invention has better morphology, texture, aroma, taste and color.

Claims

1. A noni-γ-aminobutyric acid compound juice, characterized in that: Contains Noni enzyme, and the preparation method of the Noni enzyme is as follows: S1, crushing the noni fruit, adding water to obtain noni pulp, adjusting the pH, adding pectinase and cellulase, and transferring the mixture into an enzymolysis reactor for enzymolysis to obtain an enzymolysis solution; S2. Adjust the Brix value of the enzymatic hydrolysate described in S1 to 7.5-8.0%, adjust the pH value to 5.0-6.5, carry out natural fermentation for 6-8 days, and then centrifuge, filter and sterilize to obtain Noni enzyme.

2. The Noni-γ-aminobutyric acid compound juice according to claim 1, characterized in that: The enzymatic hydrolysis conditions in step S1 are: enzymatic hydrolysis is carried out under stirring conditions with a rotation speed of 900 to 1100 rpm, an enzymatic hydrolysis temperature of 45 to 55° C., and an enzymatic hydrolysis time of 1.8 to 2.2 h.

3. The Noni-γ-aminobutyric acid compound juice according to claim 1, characterized in that: In step S1, the amount of pectinase added is 0.4-0.6% of the mass of the noni pulp, and the amount of cellulase added is 0.4-0.6% of the mass of the noni pulp.

4. The Noni-γ-aminobutyric acid compound juice according to claim 1, characterized in that: In step S2, the Brix value is adjusted by adding sucrose, and the pH value is adjusted by adding a pH adjuster, and the pH adjuster is citric acid or sodium citrate.

5. The Noni-γ-aminobutyric acid compound juice according to claim 1, characterized in that: The pH value of step S1 is 3.8-4.2, and the pH regulator is sodium citrate.

6. The Noni-γ-aminobutyric acid compound juice according to claim 1, characterized in that: The fermentation temperature in step S2 is 30-35° C. and the humidity is 60-70%.

7. The Noni-γ-aminobutyric acid compound juice according to claims 1-6, characterized in that: The invention comprises the following ingredients in parts by mass: 350-450 parts of the noni enzyme, 300-400 parts of mulberry concentrated juice, 100-160 parts of concentrated apple juice, 15-20 parts of fish collagen peptide powder, 10-15 parts of vitamin C, 1-5 parts of γ-aminobutyric acid, 1-5 parts of acerola concentrated powder, 1-5 parts of red raspberry concentrated juice, 1-5 parts of cranberry concentrated juice, 0.1-0.5 parts of chitosan oligosaccharide and 4-7 parts of stabilizer.

8. The Noni-γ-aminobutyric acid compound juice according to claim 7, characterized in that: The stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum and gellan gum in the mass fraction of (1-2): (2-3): (1-2).

9. The Noni-γ-aminobutyric acid compound juice according to claim 8, characterized in that: The preparation method comprises the following steps: taking 350-450 parts of the noni enzyme, 300-400 parts of the mulberry concentrated juice, 100-160 parts of the concentrated apple juice, 15-20 parts of the fish collagen peptide powder, 10-15 parts of the vitamin C, 1-5 parts of the gamma-aminobutyric acid, 1-5 parts of the acerola concentrated powder, 1-5 parts of the red raspberry concentrated juice, 1-5 parts of the cranberry concentrated juice, 0.1-0.5 parts of the chitosan oligosaccharide, 1-2 parts of the sodium carboxymethyl cellulose, 2-3 parts of the xanthan gum and 1-2 parts of the gellan gum, mixing and obtaining.

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