89 results about "MORINDA CITRIFOLIA FRUIT JUICE" patented technology

The present invention advances prior art toners by providing a toner formulated with Morinda Citrifolia, or Noni, from the Indian Mulberry plant. The addition of Noni to the toner of the present invention serves to provide significant skin care advantages not found in prior art toners.

The present invention advances prior art animal food products by providing an animal food product formulated with Morinda Citrifolia, or Noni, from the Indian Mulberry plant. The addition of Noni to the animal food product of the present invention serves to provide significant health advantages not found in prior art animal food products.

The present invention advances prior art intensive repair serums by providing an intensive repair serum formulated with Morinda Citrifolia, or Noni, from the Indian Mulberry plant. The addition of Noni to the serum of the present invention serves to provide significant skin care advantages not found in prior art intensive repair serums.

The present invention features a unique, natural formulation and method of administering the same to treat and prevent diabetes, or rather advances treatment of diabetes, by providing a nutraceutical composition or treatment formulated with one or more processed Morinda citrifolia products, including TAHITIAN NONI® juice and juice concentrate, as derived from the Indian Mulberry plant.

The invention discloses a processing method of a Noni enzyme. The method is as follows: selecting mature Noni fruits, washing, drying, beating, pulping to obtain a fruit pulp, fermenting, filtering to obtain a filtrate, blending, filling, pressing cover, sterilizing, inspecting, labeling, packaging and inspecting to obtain a finished product. The fermentation comprises two times of fermentation, so that nutrients are fully retained. The processing method of the Noni enzyme is simple and easy for control; the processed Noni enzyme product has rich nutrition, retains more than 150 kinds of amino acids and enzymes, and has important nutritional values.

The present invention is directed towards an orally administered composition comprising multiple plant extracts, which are characterized as having high ORAC values, and promote an increase in a mammal's dietary intake of antioxidant and polyphenols to a therapeutically effective amount. The ingredients of the present compositions represent a broad spectrum of polyphenols providing antioxidant activity for the purpose of improving general health and vitality by enhancing cardioprotection and immune system functions. The composition of the present invention comprises an extract of Polygonum cuspidatum and an extract of grape skin. In additional aspects of the present invention, one or more of Red wine extract, piceantannol, krill oil, pomegranate, mangosteen, apple, goji (wolfberry), and acai berry, cranberry, mulberry, bilberry, noni, and blueberry are added to the composition to further broaden the polyphenol spectrum. Both a composition and method are provided by the present invention.

The invention belongs to a preparation method for beverage, and in particular provides a compound juice of Noni raw juice and passion fruit raw juice, as well as a preparation method thereof. The compound juice comprises the following components by volume ratio: 10-35 percent of Noni juice which has the soluble solid content up to 11.3-14.8 through fermentation, 20-60 percent of passion fruit juice, an appropriate amount of sucrose, and the balance being water. The preparation method comprises the following steps that: Noni and passion fruit are cleaned and sterilized, have juice collected, are fermented and then have juice collected, so as to ensure that the soluble solid content of the filtered Noni juice reaches 11.3-14.8; the Noni juice and the passion fruit juice are added to a container according to volume ratio and are well mixed; sterilization, filling, sealing and cooling are carried out according to the prior corresponding filled beverage production process. Tests indicate that: when Noni fermented juice accounts for 25-40 percent and the passion fruit juice accounts for 30-50 percent, the compound juice has the best comprehensive evaluation quality. The compound juice is bright in color, sour and sweet in taste, full-bodied in aroma and unique in flavor, which has certain health care efficacy and puts forward a quality standard of industrial production process and products.

The invention relates to a blood sugar level or blood pressure regulating liquid composite based on Noni fermented juice and preparation method thereof, belonging to health-care food and preparation method thereof. The invention prepares Noni normal juice by fermentation, appropriate flavouring agent and preservative are added, and pasteurization, cooling and filtering are carried out, thus obtaining the liquid composite. The invention takes animal experiment result of Noni juice influence on diabetes mice blood sugar level and normal rat blood pressure caused by alloxan as basis, and the prepared product has unique taste, is clear, can reduce blood sugar level or blood pressure and has health care efficacy.

The invention discloses a preparation method of compound noni fruit wine. The preparation method includes the following steps that 1, noni fruits are cleaned and placed for after-ripening and are crushed and pulped; pectinase is added for enzymolysis, and filtration is performed to obtain noni fruit juice; 2, the other fruits are cleaned, chopped and juiced, and then the supernate is obtained so as to obtain other fruit juice; 3, the noni fruit juice and other fruit juice are mixed by the volume ratio of (3-11) to 1, cane sugar, citric acid and potassium bicarbonate are added to adjust the pH value and the the sugar degree which are 6.0-7.5 and 16-22oBx respectively, and high-temperature sterilization and enzyme deactivation are performed; 4, 40-120 mg/L SO2 solution is added into the product obtained in the step 3; 5, fermentation is performed: active dry yeast is activated, then the product obtained in step 4 serves as a fermentation substrate, and the activated active dry yeast is added to perform fermentation; 6, fermentation broth is filtered, a sterilized fermentation tank is filled with the product, and after fermentation is performed; 7, the compound noni fruit wine is obtained through aging, filtration, sterilization and filling. The invention further discloses the fruit wine prepared by means of the method.

The invention relates to the field of foods, and particularly relates to noni puree and a preparation of the noni puree. The noni puree is prepared from the following raw materials: noni juice, noni pulp, hawthorn, white granulated sugar and anhydrous citric acid, wherein the preparation method of the noni juice comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing the juice, and thus obtaining the noni juice. The preparation method of the noni pulp comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing juice, crushing, filtering to remove crude fibers and seeds, thus obtaining the noni pulp. According to the invention, the noni fruits are sufficiently utilized, and after the hawthorn, white granulated sugar and anhydrous citric acid are added into the juice and the pulp obtained through fermentation, the noni puree with excellent mouthfeel is prepared, the noni fruits are sufficiently utilized, and waste of resources is avoided. The preparation method has simple technology and high yield, and the recovery rate can be as high as 50%.

The invention discloses a Noni enzyme which comprises a mixed enzyme and auxiliary materials, wherein the mass percent of the mixed enzyme to the auxiliary materials is (94%-96%):(6%-4%); and the mixed enzyme is composed of the following three enzyme stock solutions in mass percent: 100%-30% of a Noni fruit enzyme stock solution, 0%-40% of a mixed fruit enzyme stock solution and 0%-30% of a mixed Chinese traditional medicine enzyme stock solution. The invention also discloses a preparation method of the Noni enzyme. The Noni enzyme and the preparation method thereof, disclosed by the invention, have the advantages that the enzyme activity, total phenol content and antioxidant activity of the Noni enzyme are increased; by virtue of after-ripening and aging, metabolites enable the enzyme to contain rich esters, phenols and acids; and the prepared complex enzyme has unique flavor and has specific functions.

The invention provides an autofermentation processing method for a pure noni enzyme. The autofermentation processing method comprises specific operation steps as follows: mature noni selection, cleaning, drying, baking, barreling of whole noni, first-stage fermentation, second-stage fermentation, squeezing, filtrate processing, stock solution processing, third-stage fermentation, sterilization, filling, capping, bottle inverting, inspection, spraying, code spraying, labeling, shrinkage, packaging, qualified inspection, finished product obtaining and third-party inspection. The autofermentation processing method has the beneficial effects as follows: addition-free three-stage fermentation is adopted for the whole process, original components of the noni are stored and not damaged, danger caused by addition of food additives is avoided, a fermentation process is enabled to be sufficient, and metabolism of the rich nutrients contained in the natural noni is more complete.

Two very important factors in human life—which play vital roles in promoting well being—includes returning the body to homeostasis and giving boost to body called lifeforce to get overall health free from diseases, i.e., its optimal balanced functioning ability. When the body is at homeostasis, there is no place for disease. It is only when the body is out of balance (something is deficient, in excess or stagnating) that pain, illness or disease can occur. The application described is based on returning the body to homeostasis (removing the problem and balancing the body) by providing lifeforce and not on dealing with the symptom (e.g., pain, vitamin deficiency). Imbalance results in various diseases and adverse health conditions (starting from aging to diabetes and cancers). This wonderful composition will interact with the body in a way that allows it to boost lifeforce and reach homeostasis no matter which direction it was. In this combination, in the form of liquid, all the 14 ingredients (Lepidium meyenii (Maca), Croton planstigma (Dragon's blood) tree sap, Uncaria tomentosa (Cat's Claw), Morinda citrifolia (Noni fruit) 4:1 PE, Lutein, Lycopene 5%, Flaxseed Oil (Omega-3-Fatty Acids), Vinpocetine, Phosphatidyl Serine 50%, Korean Ginseng 80%, Bacopa monnieri (Bacopin), CDP Choline (Cognizing), Guaranine (Guarana Seed PE 12%), Yerba Mate Ext. 8%) work as mixture for returning the body to homeostasis and give it lifeforce.

The present invention features a novel use of processed ingredients from the Indian mulberry plant, and particularly a novel use of one or more processed Morinda citrifolia-based naturaceutical formulations comprising one or more of a processed Morinda citrifolia fruit juice, puree juice, oil or oil extract, dietary fiber, alcohol extract, etc., for inhibiting and preventing the overgrowth of Candida fungus and for treating Candidiasis and its associated symptoms.

The invention relates to the technical field of health-care food and particularly relates to a Noni enzyme composition and a preparation thereof. The Noni enzyme composition is prepared from Noni enzyme juice, blueberry juice, ginger extract, red jujube extract and tremella extract. By cooperative use of the Noni enzyme juice, the blueberry juice, the ginger extract, the red jujube extract and thetremella extract, obvious synergistic effects can be achieved in the aspects of delaying senescence and enhancing immunity; and the Noni enzyme composition and the preparation thereof provided by theinvention contain rich nutritional components, are mellow in taste and free of inherent acid smell of Noni enzyme, are greatly improved in mouth feel, and can be easily accepted by consumers.

The invention discloses noni fruit vinegar and a production method thereof, filtrate obtained by hot leaching of mixture of edible vinegar, noni fruit lactic acid fermentation undecanted wine, honey, arillus longan and matrimony vine is the noni fruit vinegar, the noni fruit lactic acid fermentation undecanted wine is prepared by steps of crushing selected noni fruit, and adding sugar, Lactobacillus bulgaricus and thermophilic streptococcus to ferment. The nonifruit vinegar provided by the present invention can maintain function and character of noni fruit, can improve body diathesis and immunization function, has efficacy of antioxidation and liver protection, and characteristic of mild sour flavour and non-stimulation, can be used as edible vinegar for cooking and being eaten together with rice or bread, can be drunk as beverage type and health care type edible vinegar, caters to human diet health care, diseases prevention and body-building trend, and has great exploitation potential. The invention has advantages of simple production method, and easily available raw material.

The present invention relates to the technical field of noni fruit processing and particularly relates to a noni enzyme and a preparation method thereof. The preparation method comprises the steps: lucid ganoderma, black fungus and shiitake mushrooms are mixed to obtain mixed funguses; a liquid medium is inoculated with the mixed funguses to conduct culture to obtain seed fermentation liquid; thenoni fruits are beat into slurry; the slurry is enzyme-digested with compound enzymes to obtain a noni fruit hydrolysate; the seed fermentation liquid is added into the noni fruit hydrolysate to be subjected to anaerobic fermentation; the fermented materials are filtered; a filtrate is subjected to after-ripening fermentation to obtain the noni enzyme. The prepared noni enzyme powder has a mellowtaste; and the noni enzyme juice is high in solid content and rich in nutrients, has the unique aroma of the noni enzyme, and is very obvious in functions of preventing aging, promoting gastrointestinal digestion, removing and dispelling toxins, etc., and deeply praised by different groups.

The invention relates to a nano selenium tea noni health food and a production method thereof. The nano selenium tea noni health food comprises the following effective constituents according to the parts by weight: 10-42 of organic selenium tea powder, 5-18 of vitamin C, 0.1-0.8 of beta-carotene, 10-30 of noni fruit powder, 0.1-0.8 of sweetening agent, 0.5-1.5 of vitamin A and 1-10 of vitamin E. The production processes of the nano selenium tea noni health food comprise preprocessing, pulverization, granule screening, granule mixture, nano grinding, capsule filling and sterilization. The invention can strengthen the antivirus and antitumor capability and the biological activity of a single species and achieves the aims of strengthening immunity and improving the antivirus and antitumor capability of a human body. The health food has no poison and side effects during long-term taking, is suitable for various people to strengthen the immunity, improves the antivirus and antitumor capability of the human body and has the weight-loss effects and the functions of beautifying and maintaining female skin.

The invention relates to a method for extracting effective components of Morinda officinalis leaves. The specific steps include: pulverizing Morinda officinalis leaves, performing multi-tank dynamic countercurrent extraction, filtering the extract, rotating and concentrating, adding water to the concentrate to a certain volume, filtering, and filtering the filtrate. The macroporous resin is firstly eluted with water, followed by elution with ethanol solution, the ethanol eluate is concentrated, the supernatant is spray-dried, the precipitate is dried under reduced pressure, and the extract is obtained by mixing evenly. The invention has a high extraction rate and is easy to realize industrial scale-up.

The invention discloses a green plum-Noni-bitter gourd enzyme. The green plum-Noni-bitter gourd enzyme comprises the following raw materials by mass: 495-505mg of elaterin, 495-505mg of green plum extract, 495-505mg of yeast beta-glucan, 595-605mg of Noni pulp powder, 195-205mg of black rice extract, 495-505mg of houttuynia cordata and 195-205mg of bromelain. The green plum-Noni-bitter gourd enzyme disclosed by the invention is taken for 2-3g everyday, capable of enhancing self immune function, alleviating the symptoms of diabetes, hyperlipemia, hypertension, hyperglycaemia, gout and other diseases, preventing stroke and hypertension, and reducing cholesterols and blood sugar, as well as great in prevention and inhibition effects on cancers.

The invention discloses a noni tablet and a preparation method thereof. The noni tablet comprises the following components in parts by weight: 100 parts of dry noni pieces, and 30-200 parts of mixed medicinal material extracting solution, wherein the mixed medicinal material extracting solution is formed by the following components in parts by weight: 2-5 parts of radix fici simplicissimae, 2-5 parts of semen coicis, 1-4 parts of bulbus lilii, 0.5-3 parts of lycium ruthenicum, 0.5-3 parts of rhizoma polygonati odorati, 0.1-2 parts of semen cassia, 0.1-2 parts of folium nelumbinis and 0.1-2 parts of rhizoma kaempferiae. The preparation method comprises the following steps: according to a matching ratio, enabling the mixed medicinal material extracting solution to be uniformly sprayed to thedry noni pieces, drying until water content of the noni pieces is lower than 5%, to obtain the noni tablet. The noni tablet is capable of greatly reducing nutritional ingredient and fragrance loss, removing pungent odor and bitter feeling of noni in the greatest degree, reinforcing mouthfeel and nutritive value of the noni tablet, reserving a specific flavor of the noni, wherein the noni tablet is fragrant and mellow, reconciling pungent taste of the noni, and guaranteeing flavor and safety.

The invention relates to a fruit and vegetable preparation capable of reducing weight, replenishing skin moisture and cosmetology and a method for preparing the same. The preparation consists of smallanthus sonchifolius, noni fruit, cola nut, canarium album, okra, balsam pear, lotus leaf, lemon, and fructus rosae laevigatae. The preparation method comprises that: the smallanthus sonchifolius, the noni fruit, the cola nut, the canarium album and the okra are mashed, added with ethanol, subjected to soaking and extraction for several times, and are filtered; an extracted liquid is decompressed and condensed to form extract; the balsam pear, the lotus leaf, the lemon and the fructus rosae laevigatae are added with water, decocted, and filtered twice; the extracted liquid is condensed to form the extract; the extract and the extract of the smallanthus sonchifolius, the noni fruit, the cola nut, the canarium album and the okra are mixed, extracted by n-butyl alcohol for four times, and filtered; the extract is combined; the n-butyl alcohol is reclaimed till tastelessness; the extract is decompressed, condensed, added with sucrose and dextrin, and prepared into particles; and the particles are dried to form a product. The preparation method adopts an extraction method for extracting the effective ingredients in the fruit and the vegetable, can stores the effective ingredients to the utmost extent, and fully improve the medical value of the effective ingredients. The preparation method is simple and feasible; and the prepared preparation has health-care functions of reducing weight, replenishing skin moisture and cosmetology.

The invention provides a compound noni fermentation method and a compound noni enzyme. The method includes the steps of firstly, taking 70-85 parts of noni, 8-20 parts of pitaya, 5-8 parts of mulberry, 2-3 parts of passion fruit and 5-8 parts of pineapple; secondly, squeezing, filtering and separating to obtain compound juice; thirdly, performing vacuum microwave and ultrasonic treatment, and adding a compound enzyme to perform enzymolysis in constant-temperature water bath of 30-45 DEG C for 12-20 hours; fourthly, inoculating lactic acid bacteria, Streptococcus thermophiles and lactic streptococci to perform anaerobic fermentation at 50-53 DEG C for 45-60 days; fifthly, inoculating Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 56-60 DEG C for20-30 days; sixthly, inoculating lactic acid bacteria, Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 50-65 DEG C for 60-90 days; seventhly, centrifugally filtering, and sterilizing to obtain the compound noni enzyme. The compound noni fermentation method has the advantages that the dissolution rate of active substances in noni and other fresh fruitscan be increased, and the obtained compound noni enzyme is high in solid content, capable of being easily absorbed by human bodies, capable of promoting gastrointestinal digestion and excretion and evident in toxin removing and expelling effect.

The invention relates to a preparation method of a health care product-ginseng enzyme. The preparation method of the ginseng enzyme comprises the following steps of 1 fermentation base solution preparing, wherein 5% of sticky rice wine lees, 3% of small burnt corn wine with the degree of 50 or above, 1% of honey, 5% of rice vinegar, 10% of brown sugar and 76% of purified water are mixed and stirred, stirring stops after the brown sugar is completely diluted, standing is conducted for 48 h, the sticky rice wine lees is fished out, and then a fermentation base solution is prepared; 2 material putting, wherein 4% of dried ginseng flowers, 24% of applies, 2% of red dates, 65% of the fermentation base solution and 5% of a Noni enzyme stock solution are put; 3 fermentation process operating, wherein fermentation is operated before 30 days, after 30 days and after 180 days respectively. The food with the health care function has the conditioning effect on qi-deficiency anemia, insomnia and anxiety, abdominal distension and constipation and body cold and body weakness and can enhance the immunity of a human body.

The invention discloses noni mixed liquor and a preparation method thereof. The noni mixed liquor consists of the following components in parts by mass of 10-100 parts of noni dried fruits, 1-50 partsof noni fermentation liquid, 2-45 parts of radix fici simplicissimae, 1-40 parts of coix seeds, 1-40 parts of lily bulbs, 0.1-20 parts of lycium ruthenicum murr., 0.1-20 parts of rhizoma polygonati odorati, 0.1-20 parts of semen cassiae, 0.1-12 parts of lotus leaves, 0.1-10 parts of rhizoma kaempferiae and 500-1000 parts of base liquor, wherein the noni dried fruits are prepared through the stepsof thoroughly cleaning fresh mature noni fruits, performing drying by airing, performing cutting into slices of 0.5-1.5cm in thickness, and performing baking at 50-65 DEG C for 8-12h. The componentsof the noni mixed liquor can be crude medicinal materials or crude medicinal material alcohol extracts. The noni mixed liquor disclosed by the invention is rich in nutrient substances, is fragrant andmellow in mouth feel, good in color and mellow in taste, has unique fragrance of noni, does not have obvious pungent odor or bitter sense, can also be stably preserved for a long time, and is easy toaccept by common people.