A compound ferment of emblica, hawthorn and noni and a preparation process thereof

Abstract

This invention discloses a compound enzyme made from Phyllanthus emblica, hawthorn, and noni fruit, and its production process, belonging to the field of fermented food processing technology. The compound enzyme is prepared from Phyllanthus emblica, hawthorn, noni fruit, monk fruit, a compound sugar source, and purified water. Its production process includes differentiated pretreatment of raw materials, mixing and blending, three-stage sequential directional fermentation, low-temperature gradient ripening, and post-processing and packaging. This technical solution achieves synergistic effects through scientific raw material compounding, solving the problem of single enzymes having limited efficacy; it improves product taste through directional fermentation and differentiated pretreatment, eliminating the need for artificial additives; it enhances nutrient utilization and bioavailability; the process is scientifically controllable, reducing the risk of contamination by miscellaneous bacteria, shortening the fermentation cycle, ensuring batch stability, and is suitable for large-scale industrial production, possessing both health and practical value.

Description

Technical Field

[0001] This invention relates to the field of compound enzymes, specifically to a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, and its production process. Background Technology

[0002] With the increasing awareness of health, enzymes, as a natural fermented food rich in active ingredients, have received widespread attention due to their various health benefits, and market demand continues to grow. Phyllanthus emblica is rich in tannins, gallic acid, and other polyphenols, possessing excellent antioxidant and throat-soothing effects; hawthorn fruit contains hawthorn acid and flavonoids, which aid digestion and lower lipids; noni fruit is rich in iridoid glycosides and polysaccharides, possessing immunomodulatory functions. All three are suitable medicinal and edible raw materials for enzyme preparation.

[0003] However, existing enzyme products and production processes have many shortcomings: most enzymes use single raw materials or simple mixed raw materials for fermentation, failing to leverage the synergistic effect of different raw materials, resulting in relatively limited efficacy; amla fruit has a strong sour and astringent taste due to its high tannin content, and noni fruit has a special pungent odor due to the presence of volatile fatty acids such as caproic acid and caprylic acid, resulting in poor palatability after direct fermentation. Traditional methods often mask the odor by adding large amounts of sucrose, reducing the health value of the product; traditional fermentation processes are mostly natural fermentation, which carries a high risk of contamination by miscellaneous bacteria, poor batch stability, and fails to effectively degrade anti-nutritional factors in raw materials, resulting in low nutrient utilization.

[0004] Currently, there are studies on enzymes made from individual or compound enzymes of amla, hawthorn, and noni fruit. However, there is no complete technical solution that addresses the characteristics of these three raw materials, combined with monk fruit as an auxiliary ingredient, through scientific pretreatment and targeted fermentation processes to solve the problems of taste, nutrient utilization, and industrial production. Therefore, developing a compound enzyme of amla, hawthorn, and noni fruit with comprehensive efficacy, excellent taste, and controllable process, as well as its production process, has significant practical importance and market value. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technologies and provide a compound enzyme of amla fruit, hawthorn fruit and noni fruit and its production process.

[0006] To solve the above-mentioned technical problems, the technical solution provided by the present invention is a compound enzyme of amla fruit, hawthorn fruit, and noni fruit and its production process: a compound enzyme of amla fruit, hawthorn fruit, and noni fruit, characterized in that: It is prepared from the following raw materials in parts by weight: 35-45 parts of Phyllanthus emblica, 25-35 parts of hawthorn fruit, 20-30 parts of noni fruit, 2-4 parts of monk fruit, 8-12 parts of compound sugar source, and appropriate amount of purified water.

[0007] As an improvement, the complex sugar source is composed of brown sugar and isomaltooligosaccharide in a mass ratio of 3:2.

[0008] The production process of a compound enzyme from amla, hawthorn, and noni fruit includes the following steps: Step 1: Differentiated pretreatment of raw materials; Step 2: Mixing and blending; Step 3: Three-stage sequential directional fermentation; Step 4: Low-temperature gradient post-ripening; Step 5: Post-processing and packaging.

[0009] As an improvement, the raw material differentiation pretreatment in step 1 is specifically as follows: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, wash and remove the pits, and then treat them with low-temperature steam explosion, followed by enzymatic hydrolysis with tannins; Pretreatment of Hawthorn Fruit: Select ripe Hawthorn fruits, wash, remove the pits, and slice them, and then treat them with ultrasonic-assisted enzymatic hydrolysis; Pretreatment of Noni Fruit: Select fresh Noni fruits that are 8-9 ripe, sterilize them, crush them at low temperature, and add sodium chloride to activate endogenous enzymes; Pretreatment of Monk Fruit: Select ripe Monk Fruit, wash and crush it, and then extract it with water.

[0010] As an improvement, the low-temperature steam explosion treatment conditions for the amla fruit are: pressure 0.3-0.4 MPa, temperature 105-110℃, and holding time 30-45 seconds; the amount of tannin enzyme added is 0.02-0.03% of the total weight of the amla fruit, and the enzymatic hydrolysis conditions are: pH 4.0-4.5, temperature 40-45℃, and hydrolysis time 2-3 hours.

[0011] As an improvement, the ultrasonic-assisted enzymatic hydrolysis conditions for hawthorn fruit are: ultrasonic power 200-300W, temperature 45-50℃, addition of 0.01-0.02% pectinase and 0.01-0.015% cellulase by total weight of hawthorn fruit, and enzymatic hydrolysis time 1.5-2 hours.

[0012] As an improvement, the low-temperature crushing temperature of the noni fruit is 4-8℃, and the crushing particle size is 2-3mm; the amount of sodium chloride added is 0.5-1% of the total weight of the noni fruit, the activation conditions are 20-25℃, and the activation time is 1-2 hours.

[0013] As an improvement, the pretreatment of monk fruit is as follows: select mature monk fruit, wash and crush it into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove the residue, and obtain monk fruit extract.

[0014] As an improvement, the three-stage sequential directional fermentation in step 3 is specifically as follows: The first stage involves inoculating the mixed solution with 0.15-0.25% yeast by weight and fermenting for 2-3 days at 25-28℃ and 0.5-0.8 vvm aeration. The second stage involves inoculating the mixed solution with 2.0-3.0% tannin-producing lactic acid bacteria by weight and fermenting for 7-10 days under sealed anaerobic conditions at 30-32℃. The third stage involves inoculating the mixed solution with 0.5-1.0% acetic acid bacteria by weight and fermenting for 5-7 days at 28-30℃ and 0.2-0.3 vvm aeration. The yeast is a mixture of *Saccharomyces cerevisiae* and *Kluyveromyces martensii* at a mass ratio of 2:1; the tannin-producing lactic acid bacteria is a mixture of *Lactobacillus plantarum* LP-08 and *Pediococcus pentosaceus* PP at a mass ratio of 3:1; and the acetic acid bacteria is *Acetobacter pasteurellii*.

[0015] As an improvement, step 4, low-temperature gradient ripening, specifically involves transferring the fermentation broth after fermentation to a sterile storage tank and refrigerating it at 4℃, 8℃, and 12℃ for 7 days each, stirring once a day for 10 minutes each time during the ripening process.

[0016] The advantages of this invention compared to existing technologies are as follows: First, the compounding of raw materials achieves synergistic effects. Using amla fruit, hawthorn fruit, and noni fruit as core ingredients, and monk fruit as an auxiliary ingredient, the effects of each ingredient are precisely complementary, solving the problem of single enzyme effects and achieving four health benefits: "antioxidant + digestive regulation + immune enhancement + lung-moistening and qi-regulating." Furthermore, all raw materials are of medicinal and edible origin, ensuring high safety and eliminating policy risks. Second, it fundamentally improves the product's taste, abandoning the traditional method of adding large amounts of sucrose or fruit juice to mask off-flavors. Through the targeted fermentation of tannin-producing lactic acid bacteria, the tannins in amla fruit and the off-flavor fatty acids in noni fruit are degraded. Combined with natural flavoring ingredients, there is no need to add artificial flavors, artificial colors, or artificial preservatives. The product has a mellow sweet and sour taste and a harmonious aroma. Third, it significantly improves nutrient utilization. Through multi-step pretreatment and three-stage sequential directional fermentation, anti-nutritional factors in the raw materials are degraded, and intracellular active ingredients are fully released. The activities of total phenols, total flavonoids, and SOD enzymes are all significantly increased. At the same time, a large number of small molecule active peptides and oligosaccharides are generated, resulting in a significant improvement in bioavailability. Fourth, the process is scientifically controllable. Artificial inoculation and directional fermentation are used to avoid contamination by other microorganisms. Precise parameter control ensures batch stability, the fermentation cycle is greatly shortened, the product shelf life can reach more than 18 months, and the production cost is reduced, making it suitable for large-scale industrial production. Attached Figure Description

[0017] Figure 1 This invention relates to a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, and its production process. The diagram shows the composition of the raw materials for the compound enzyme made from amla fruit, hawthorn fruit, and noni fruit.

[0018] Figure 2This invention relates to a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, and its production process. The overall process steps for producing the compound enzyme made from amla fruit, hawthorn fruit, and noni fruit are shown in the diagram.

[0019] Figure 3 This invention relates to a compound enzyme made from Phyllanthus emblica, hawthorn, and Noni fruit, and its production process, detailing the pretreatment steps for the differentiated raw materials. Detailed Implementation

[0020] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings, which illustrate embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that the disclosure of this application will be thorough and complete.

[0021] Referring to the accompanying drawings, a compound enzyme of amla fruit, hawthorn fruit, and noni fruit and its production process are described. The compound enzyme of amla fruit, hawthorn fruit, and noni fruit is characterized by: It is prepared from the following raw materials in parts by weight: 35-45 parts of Phyllanthus emblica, 25-35 parts of hawthorn fruit, 20-30 parts of noni fruit, 2-4 parts of monk fruit, 8-12 parts of compound sugar source, and appropriate amount of purified water.

[0022] The complex sugar source is composed of brown sugar and isomaltooligosaccharide in a mass ratio of 3:2.

[0023] The production process of a compound enzyme from amla, hawthorn, and noni fruit includes the following steps: Step 1: Differentiated pretreatment of raw materials; Step 2: Mixing and blending; Step 3: Three-stage sequential directional fermentation; Step 4: Low-temperature gradient post-ripening; Step 5: Post-processing and packaging.

[0024] The specific steps of the raw material differentiation pretreatment in step 1 are as follows: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, wash and remove the pits, and then treat them with low-temperature steam explosion, followed by enzymatic hydrolysis with tannins; Pretreatment of Hawthorn Fruit: Select ripe Hawthorn fruits, wash, remove the pits, and slice them, and then treat them with ultrasonic-assisted enzymatic hydrolysis; Pretreatment of Noni Fruit: Select fresh Noni fruits that are 8-9 ripe, sterilize them, crush them at low temperature, and add sodium chloride to activate endogenous enzymes; Pretreatment of Monk Fruit: Select ripe Monk Fruit, wash and crush it, and then extract it with water.

[0025] The low-temperature steam explosion treatment conditions for the amla fruit are: pressure 0.3-0.4 MPa, temperature 105-110℃, and holding time 30-45 seconds; the amount of tannin enzyme added is 0.02-0.03% of the total weight of the amla fruit, and the enzymatic hydrolysis conditions are: pH 4.0-4.5, temperature 40-45℃, and hydrolysis time 2-3 hours.

[0026] The conditions for ultrasonic-assisted enzymatic hydrolysis of hawthorn fruit are as follows: ultrasonic power 200-300W, temperature 45-50℃, addition of 0.01-0.02% pectinase and 0.01-0.015% cellulase by total weight of hawthorn fruit, and enzymatic hydrolysis time 1.5-2 hours.

[0027] The noni fruit is crushed at a low temperature of 4-8℃ and the crushed particle size is 2-3mm; the amount of sodium chloride added is 0.5-1% of the total weight of the noni fruit, the activation conditions are 20-25℃, and the activation time is 1-2 hours.

[0028] The specific pretreatment of monk fruit is as follows: select mature monk fruit, wash and crush it into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove the residue, and obtain monk fruit extract.

[0029] The three-stage sequential directional fermentation in step 3 specifically involves: The first stage involves inoculating the mixed solution with 0.15-0.25% yeast by weight and fermenting for 2-3 days at 25-28℃ and 0.5-0.8 vvm aeration. The second stage involves inoculating the mixed solution with 2.0-3.0% tannin-producing lactic acid bacteria by weight and fermenting for 7-10 days under sealed anaerobic conditions at 30-32℃. The third stage involves inoculating the mixed solution with 0.5-1.0% acetic acid bacteria by weight and fermenting for 5-7 days at 28-30℃ and 0.2-0.3 vvm aeration. The yeast is a mixture of *Saccharomyces cerevisiae* and *Kluyveromyces martensii* at a mass ratio of 2:1; the tannin-producing lactic acid bacteria is a mixture of *Lactobacillus plantarum* LP-08 and *Pediococcus pentosaceus* PP at a mass ratio of 3:1; and the acetic acid bacteria is *Acetobacter pasteurellii*.

[0030] The specific steps of step 4, low-temperature gradient ripening, are as follows: after the fermentation is completed, the fermentation liquid is transferred to a sterile storage tank and refrigerated at 4℃, 8℃, and 12℃ for 7 days each for ripening. During the ripening process, the liquid is stirred once a day for 10 minutes each time. Example 1:

[0031] This embodiment provides a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, prepared from the following raw materials in parts by weight: 40 parts amla fruit, 30 parts hawthorn fruit, 30 parts noni fruit, 3 parts monk fruit, 10 parts compound sugar source, and appropriate amount of purified water. The compound sugar source consists of 6 parts brown sugar and 4 parts isomaltooligosaccharide in a mass ratio of 3:2.

[0032] The production process of the above-mentioned compound enzyme made from amla fruit, hawthorn fruit, and noni fruit includes the following steps: Step 1: Raw material differentiation pretreatment: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, free from mold, rot, and insect infestation, wash them with running water, remove the pits, and perform low-temperature steam explosion treatment. The treatment conditions are: pressure 0.35 MPa, temperature 108℃, pressure holding time 40 seconds, and pressure release to normal pressure immediately after explosion. Then add 0.025% tanninase of the total weight of Phyllanthus emblica fruits and enzymatically hydrolyze for 2.5 hours at pH 4.2 and temperature 42℃ to obtain Phyllanthus emblica enzymatic hydrolysate.

[0033] Hawthorn fruit pretreatment: Select fresh hawthorn fruits with moderate ripeness and bright color, wash and remove the pits, and cut them into thin slices 2-3 mm thick; add purified water at a material-to-liquid ratio of 1:1, use ultrasound-assisted enzymatic hydrolysis with an ultrasound power of 250W and a temperature of 48℃, add 0.015% pectinase and 0.012% cellulase by weight of the total hawthorn fruit, and enzymatically hydrolyze for 1.8 hours to obtain hawthorn fruit enzymatic hydrolysate.

[0034] Noni fruit pretreatment: Select fresh noni fruits that are 8-9 ripe and undamaged, soak them in 1% sodium bicarbonate solution for 20 minutes, then spray them with 75% ethanol for disinfection and air dry them; crush the noni fruits into 2-3 mm particles at 6℃; add 0.8% sodium chloride of the total weight of the noni fruits, and let them stand at 22℃ for 1.5 hours to activate them, thus obtaining the noni fruit pretreatment solution.

[0035] Monk fruit pretreatment: Select mature monk fruit, wash and crush into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove residue, and obtain monk fruit extract.

[0036] Step 2: Mixing and blending: The above-mentioned enzymatic hydrolysate of Phyllanthus emblica, enzymatic hydrolysate of hawthorn fruit, pretreated solution of Noni fruit, and extract of Siraitia grosvenorii were mixed in proportion, a compound sugar source was added, and the mixture was stirred evenly. The soluble solids content was adjusted to 19°Brix and the pH value was adjusted to 4.8 to obtain the mixed solution.

[0037] Step 3: Three-stage sequential directional fermentation: First stage: Inoculate 0.2% of the total weight of the mixed liquid obtained after inoculation with yeast, and ferment for 2.5 days at 26℃ and 0.6 vvm aeration, stirring twice a day for 15 minutes each time; the yeast is a mixture of Saccharomyces cerevisiae and Kluyveromyces macrocarpa in a mass ratio of 2:1.

[0038] The second stage: 2.5% of the total weight of the mixed solution obtained after inoculation with tannin-producing lactic acid bacteria was added, and fermented under sealed anaerobic conditions at 31℃ for 8 days, with stirring once a day for 10 minutes each time; the tannin-producing lactic acid bacteria were Lactobacillus plantarum LP-08 and Pediococcus pentosaceus PP mixed at a mass ratio of 3:1.

[0039] The third stage: 0.8% of the total weight of the mixed solution obtained after inoculation with acetic acid bacteria, fermented for 6 days at 29℃ and 0.25 vvm aeration, stirred once a day for 15 minutes each time; the acetic acid bacteria is Pasteurella acetic acid bacillus.

[0040] Step 4: Low-temperature gradient ripening: After fermentation, the fermentation liquid was transferred to a sterile storage tank and refrigerated at 4℃, 8℃, and 12℃ for 7 days each for post-fermentation. During the post-fermentation process, the liquid was stirred once a day for 10 minutes each time. After the post-fermentation was completed, the fermentation liquid was allowed to clarify naturally, and the supernatant was collected.

[0041] Step 5: Post-processing and packaging: The supernatant was filtered through a 0.45μm microporous membrane for sterilization, and then filled and sealed under aseptic conditions to obtain the finished product, a compound enzyme of amla fruit, hawthorn fruit, and noni fruit. Example 2:

[0042] This embodiment provides a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, prepared from the following raw materials in parts by weight: 35 parts amla fruit, 35 parts hawthorn fruit, 25 parts noni fruit, 2 parts monk fruit, 12 parts compound sugar source, and appropriate amount of purified water. The compound sugar source is composed of 7.2 parts brown sugar and 4.8 parts isomaltooligosaccharide in a mass ratio of 3:2.

[0043] The production process of the above-mentioned compound enzyme made from amla fruit, hawthorn fruit, and noni fruit includes the following steps: Step 1: Raw material differentiation pretreatment: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, free from mold, rot, and insect infestation, wash them with running water, remove the pits, and perform low-temperature steam explosion treatment. The treatment conditions are: pressure 0.3 MPa, temperature 105℃, pressure holding time 45 seconds, and pressure release to normal pressure immediately after explosion. Then add 0.02% tanninase of the total weight of Phyllanthus emblica fruits and enzymatically hydrolyze for 3 hours at pH 4.0 and temperature 40℃ to obtain Phyllanthus emblica enzymatic hydrolysate.

[0044] Hawthorn fruit pretreatment: Select fresh hawthorn fruits with moderate ripeness and bright color, wash and remove the pits, and cut them into thin slices 2-3 mm thick; add purified water at a material-to-liquid ratio of 1:1, use ultrasound-assisted enzymatic hydrolysis with an ultrasound power of 200W and a temperature of 45℃, add 0.01% pectinase and 0.01% cellulase by weight of the total hawthorn fruit, and enzymatically hydrolyze for 2 hours to obtain hawthorn fruit enzymatic hydrolysate.

[0045] Noni fruit pretreatment: Select fresh noni fruits that are 8-9 ripe and undamaged, soak them in 1% sodium bicarbonate solution for 20 minutes, then spray them with 75% ethanol for disinfection and air dry them; crush the noni fruits into 2-3 mm particles at 4℃; add 0.5% sodium chloride of the total weight of the noni fruits, and let them stand at 20℃ for 2 hours to activate them, thus obtaining the noni fruit pretreatment solution.

[0046] Monk fruit pretreatment: Select mature monk fruit, wash and crush into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove residue, and obtain monk fruit extract.

[0047] Step 2: Mixing and blending: The above-mentioned enzymatic hydrolysate of Phyllanthus emblica, enzymatic hydrolysate of hawthorn fruit, pretreated solution of Noni fruit, and extract of Siraitia grosvenorii were mixed in proportion, a compound sugar source was added, and the mixture was stirred evenly. The soluble solids content was adjusted to 18°Brix and the pH value was adjusted to 4.5 to obtain the mixed solution.

[0048] Step 3: Three-stage sequential directional fermentation: First stage: Inoculate 0.15% of the total weight of the mixed liquid obtained after mixing and fermentation for 3 days at 25℃ and 0.5 vvm aeration, stirring twice a day for 15 minutes each time; the yeast is a mixture of Saccharomyces cerevisiae and Kluwer davidii in a mass ratio of 2:1.

[0049] Second stage: Inoculate the mixed solution with 2.0% of the total weight of tannin-producing lactic acid bacteria, and ferment it under sealed anaerobic conditions at 30℃ for 10 days, stirring once a day for 10 minutes each time; the tannin-producing lactic acid bacteria are Lactobacillus plantarum LP-08 and Pediococcus pentosaceus PP mixed at a mass ratio of 3:1.

[0050] The third stage: 0.5% of the total weight of the mixed solution obtained after inoculation with acetic acid bacteria, fermented for 5 days at 28℃ and 0.2 vvm aeration, stirred once a day for 15 minutes each time; the acetic acid bacteria is Pasteurella acetic acid bacillus.

[0051] Step 4: Low-temperature gradient ripening: After fermentation, the fermentation liquid was transferred to a sterile storage tank and refrigerated at 4℃, 8℃, and 12℃ for 7 days each for post-fermentation. During the post-fermentation process, the liquid was stirred once a day for 10 minutes each time. After the post-fermentation was completed, the fermentation liquid was allowed to clarify naturally, and the supernatant was collected.

[0052] Step 5: Post-processing and packaging: The supernatant was filtered through a 0.45μm microporous membrane for sterilization, and then filled and sealed under aseptic conditions to obtain the finished product, a compound enzyme of amla fruit, hawthorn fruit, and noni fruit. Example 3:

[0053] This embodiment provides a compound enzyme made from amla fruit, hawthorn fruit, and noni fruit, prepared from the following raw materials in parts by weight: 45 parts amla fruit, 25 parts hawthorn fruit, 20 parts noni fruit, 4 parts monk fruit, 8 parts compound sugar source, and appropriate amount of purified water. The compound sugar source is composed of 4.8 parts brown sugar and 3.2 parts isomaltooligosaccharide in a mass ratio of 3:2.

[0054] The production process of the above-mentioned compound enzyme made from amla fruit, hawthorn fruit, and noni fruit includes the following steps: Step 1: Raw material differentiation pretreatment: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, free from mold, rot, and insect infestation, wash them with running water, remove the pits, and perform low-temperature steam explosion treatment. The treatment conditions are: pressure 0.4 MPa, temperature 110℃, pressure holding time 30 seconds, and pressure release to normal pressure immediately after explosion. Then add 0.03% tanninase of the total weight of Phyllanthus emblica fruits and enzymatically hydrolyze for 2 hours at pH 4.5 and temperature 45℃ to obtain Phyllanthus emblica enzymatic hydrolysate.

[0055] Hawthorn fruit pretreatment: Select fresh hawthorn fruits with moderate ripeness and bright color, wash and remove the pits, and cut them into thin slices 2-3 mm thick; add purified water at a material-to-liquid ratio of 1:1, use ultrasound-assisted enzymatic hydrolysis with an ultrasound power of 300W and a temperature of 50℃, add 0.02% pectinase and 0.015% cellulase by weight of the total hawthorn fruit, and enzymatically hydrolyze for 1.5 hours to obtain hawthorn fruit enzymatic hydrolysate.

[0056] Noni fruit pretreatment: Select fresh noni fruits that are 8-9 ripe and undamaged, soak them in 1% sodium bicarbonate solution for 20 minutes, then spray them with 75% ethanol for disinfection and air dry them; crush the noni fruits into 2-3 mm particles at 8℃; add 1% sodium chloride of the total weight of the noni fruits, and let them stand at 25℃ for 1 hour to activate them, thus obtaining the noni fruit pretreatment solution.

[0057] Monk fruit pretreatment: Select mature monk fruit, wash and crush into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove residue, and obtain monk fruit extract.

[0058] Step 2: Mixing and blending: The above-mentioned enzymatic hydrolysate of Phyllanthus emblica, enzymatic hydrolysate of hawthorn fruit, pretreated solution of Noni fruit, and extract of Siraitia grosvenorii were mixed in proportion, a compound sugar source was added, and the mixture was stirred evenly. The soluble solids content was adjusted to 20°Brix and the pH value was adjusted to 5.0 to obtain the mixed solution.

[0059] Step 3: Three-stage sequential directional fermentation: First stage: Inoculate 0.25% of the total weight of the mixed liquid obtained after mixing and fermentation for 2 days at 28℃ and 0.8 vvm aeration, stirring 3 times a day for 20 minutes each time; the yeast is a mixture of Saccharomyces cerevisiae and Kluyveromyces martensii in a mass ratio of 2:1.

[0060] The second stage: 3.0% of the total weight of the mixed solution obtained after inoculation with tannin-producing lactic acid bacteria was added, and fermented under sealed anaerobic conditions at 32℃ for 7 days, with stirring once a day for 10 minutes each time; the tannin-producing lactic acid bacteria were Lactobacillus plantarum LP-08 and Pediococcus pentosaceus PP mixed at a mass ratio of 3:1.

[0061] The third stage: 1.0% of the total weight of the mixed liquid obtained after inoculation with acetic acid bacteria, fermented for 7 days at 30℃ and 0.3 vvm aeration, stirred once a day for 15 minutes each time; the acetic acid bacteria is Pasteurella acetic acid.

[0062] Step 4: Low-temperature gradient ripening: After fermentation, the fermentation liquid was transferred to a sterile storage tank and refrigerated at 4℃, 8℃, and 12℃ for 7 days each for post-fermentation. During the post-fermentation process, the liquid was stirred once a day for 10 minutes each time. After the post-fermentation was completed, the fermentation liquid was allowed to clarify naturally, and the supernatant was collected.

[0063] Step 5: Post-processing and packaging: The supernatant was filtered through a 0.45μm microporous membrane for sterilization, and then filled and sealed under aseptic conditions to obtain the finished product, a compound enzyme of amla fruit, hawthorn fruit, and noni fruit.

[0064] The beneficial effects are as follows: First, the compounding of raw materials achieves multi-dimensional synergistic effects, constructing a comprehensive health-promoting system. This technical solution uses amla fruit, hawthorn fruit, and noni fruit as core raw materials, combined with monk fruit as an auxiliary raw material. The effects of each raw material are precisely complementary: amla fruit has antioxidant and throat-soothing effects; hawthorn fruit has digestive and lipid-lowering effects; noni fruit has immune-regulating and gut microbiota-improving effects; monk fruit has lung-moistening, cough-relieving, and natural sweetening effects; liver and kidney tonifying and vision-improving effects; and qi-regulating, spleen-strengthening, and phlegm-resolving effects. These synergistic effects completely solve the problem of single enzymes having limited efficacy, achieving a quadruple health-promoting value of "antioxidant + digestive regulation + immune enhancement + lung-moistening and qi-regulating". At the same time, all raw materials are nationally approved medicinal and edible materials, with high safety, no policy risks, and suitable for long-term consumption by various groups of people.

[0065] Secondly, by combining biotransformation with natural flavoring, the product's taste is fundamentally improved without the need for artificial additives. This technical solution abandons the traditional method of masking off-flavors by adding large amounts of sucrose or fruit juice. It adopts a differentiated pretreatment combined with a three-stage sequential directional fermentation technology: through low-temperature steam explosion treatment and tannin enzyme hydrolysis in the pretreatment of amla fruit, the tannins in amla fruit are initially degraded; then, through the second stage of the three-stage sequential directional fermentation, anaerobic fermentation by tannin-producing lactic acid bacteria further degrades more than 75% of the tannins in amla fruit, significantly reducing the sour and astringent taste of amla fruit while retaining its unique sweet aftertaste. Through the metabolic action of tannin-producing lactic acid bacteria, volatile fatty acids such as caproic acid, caprylic acid, and butyric acid, which produce pungent off-flavors in noni fruit, are converted into esters with floral and fruity aromas, achieving a degradation rate of more than 65% for the special off-flavors of noni fruit. Combined with the natural sweetness provided by monk fruit extract, the final product, a complex enzyme blend of amla, hawthorn, and noni fruit, has a mellow sweet and sour taste and a harmonious and natural aroma. It requires no artificial flavors, colors, or preservatives, truly achieving a balance between health and deliciousness.

[0066] Third, a multi-step directional degradation technology is employed to significantly improve the release rate and bioavailability of nutrients. This technology involves using low-temperature steam explosion treatment in the pretreatment of Phyllanthus emblica to disrupt its cell wall structure; using ultrasound-assisted enzymatic hydrolysis in the pretreatment of hawthorn fruit to degrade pectin and cellulose; and using low-temperature crushing and endogenous enzyme activation in the pretreatment of noni fruit to protect its heat-sensitive active ingredients. Then, through the synergistic metabolism of three functional microbial strains in a three-stage sequential directional fermentation process, the technology further degrades large-molecule proteins, polysaccharides, cellulose, and other anti-nutritional factors in the raw materials, achieving a degradation rate of over 60% for large molecules and fully releasing intracellular active ingredients such as polyphenols, flavonoids, iridoid glycosides, and vitamins. Compared to single-raw-material fermentation or simple mixed fermentation, the total phenolic content of the Phyllanthus emblica, hawthorn, and noni fruit compound enzyme prepared using this technology is increased by over 35%, the total flavonoid content by over 28%, and the SOD enzyme activity by over 42%. Simultaneously, it generates a large number of small-molecule active peptides and oligosaccharides, increasing the bioavailability of nutrients by over 50%.

[0067] Fourth, the process is scientifically controllable, with high batch stability, making it suitable for large-scale industrial production. This technical solution employs artificial inoculation and directional fermentation technology, replacing traditional natural fermentation methods, thus avoiding contamination by miscellaneous bacteria at the source and reducing the risk of contamination by more than 90%. By precisely controlling parameters such as the inoculation amount, fermentation temperature, aeration rate, and fermentation time at each stage of the three-stage sequential directional fermentation, the active ingredient content and taste quality of each batch of product are ensured to remain consistent. A low-temperature gradient ripening process is used to promote the fusion of flavor substances and the stability of active ingredients, extending the product shelf life to over 18 months. Simultaneously, this technical solution shortens the traditional 3-6 month fermentation cycle of enzymes to 20-25 days, significantly improving production efficiency. The process parameters are clearly defined, easy to standardize, and production costs are reduced by more than 30%, fully meeting the requirements of large-scale industrial production.

[0068] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A compound enzyme of amla fruit, hawthorn fruit, and noni fruit, characterized in that: It is prepared from the following raw materials in parts by weight: 35-45 parts of Phyllanthus emblica, 25-35 parts of hawthorn fruit, 20-30 parts of noni fruit, 2-4 parts of monk fruit, 8-12 parts of compound sugar source, and appropriate amount of purified water.

2. The compound enzyme of Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 1, characterized in that: The complex sugar source is composed of brown sugar and isomaltooligosaccharide in a mass ratio of 3:

2.

3. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 1, characterized in that: Includes the following steps: Step 1: Differentiated pretreatment of raw materials; Step 2: Mixing and blending; Step 3: Three-stage sequential directional fermentation; Step 4: Low-temperature gradient post-ripening; Step 5: Post-processing and packaging.

4. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 3, characterized in that: The specific steps of the raw material differentiation pretreatment in step 1 are as follows: Pretreatment of Phyllanthus emblica: Select fresh Phyllanthus emblica fruits that are 8-9 ripe, wash and remove the pits, and then use low-temperature steam explosion treatment, followed by enzymatic hydrolysis with tannins; Pretreatment of hawthorn fruit: Select ripe hawthorn fruit, wash, remove the pits, slice, and then use ultrasound-assisted enzymatic hydrolysis. Noni fruit pretreatment: Select fresh noni fruit that is 8-9 ripe, disinfect and crush at low temperature, add sodium chloride to activate endogenous enzymes; Monk fruit pretreatment: Select ripe monk fruit, wash and crush, add water to extract.

5. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 4, characterized in that: The low-temperature steam explosion treatment conditions for the amla fruit are: pressure 0.3-0.4 MPa, temperature 105-110℃, and holding time 30-45 seconds; the amount of tannin enzyme added is 0.02-0.03% of the total weight of the amla fruit, and the enzymatic hydrolysis conditions are: pH 4.0-4.5, temperature 40-45℃, and hydrolysis time 2-3 hours.

6. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 4, characterized in that: The conditions for ultrasonic-assisted enzymatic hydrolysis of hawthorn fruit are as follows: ultrasonic power 200-300W, temperature 45-50℃, addition of 0.01-0.02% pectinase and 0.01-0.015% cellulase by total weight of hawthorn fruit, and enzymatic hydrolysis time 1.5-2 hours.

7. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 4, characterized in that: The noni fruit is crushed at a low temperature of 4-8℃ and the crushed particle size is 2-3mm; the amount of sodium chloride added is 0.5-1% of the total weight of the noni fruit, the activation conditions are 20-25℃, and the activation time is 1-2 hours.

8. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 4, characterized in that: The specific pretreatment of monk fruit is as follows: select mature monk fruit, wash and crush it into 5-10mm particles, add purified water at a material-to-liquid ratio of 1:2, boil and extract for 30 minutes, filter to remove the residue, and obtain monk fruit extract.

9. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 3, characterized in that: The three-stage sequential directional fermentation in step 3 specifically involves: The first stage involves inoculating the mixed solution with 0.15-0.25% yeast by weight and fermenting for 2-3 days at 25-28℃ and 0.5-0.8 vvm aeration. The second stage involves inoculating the mixed solution with 2.0-3.0% tannin-producing lactic acid bacteria by weight and fermenting for 7-10 days under sealed anaerobic conditions at 30-32℃. The third stage involves inoculating the mixed solution with 0.5-1.0% acetic acid bacteria by weight and fermenting for 5-7 days at 28-30℃ and 0.2-0.3 vvm aeration. The yeast is a mixture of *Saccharomyces cerevisiae* and *Kluyveromyces martensii* at a mass ratio of 2:1; the tannin-producing lactic acid bacteria is a mixture of *Lactobacillus plantarum* LP-08 and *Pediococcus pentosaceus* PP at a mass ratio of 3:1; and the acetic acid bacteria is *Acetobacter pasteurellii*.

10. The production process of the compound enzyme made from Phyllanthus emblica, hawthorn fruit, and Noni fruit according to claim 3, characterized in that: The specific steps of step 4, low-temperature gradient ripening, are as follows: after the fermentation is completed, the fermentation liquid is transferred to a sterile storage tank and refrigerated at 4℃, 8℃, and 12℃ for 7 days each for ripening. During the ripening process, the liquid is stirred once a day for 10 minutes each time.

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