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Noni fruit vinegar and production method thereof

A technology of noni fruit and noni, which is applied in the field of food processing, can solve the problems of unseen health vinegar and other problems, and achieve the effects of improving human body quality and immune function, easy-to-obtain raw materials, and simple production process

Inactive Publication Date: 2009-08-26
张海德 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] So far, there is no report on making health-care vinegar with noni fruit as raw material

Method used

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  • Noni fruit vinegar and production method thereof
  • Noni fruit vinegar and production method thereof
  • Noni fruit vinegar and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Raw materials: edible vinegar 100kg, noni fruit lactic acid fermentation mash 1kg

[0040] The production method is as follows:

[0041] 1. Wash and crush the selected noni fruit, add 2% honey, add 5% Lactobacillus bulgaricus and Streptococcus thermophilus (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:1) and ferment at 42°C for 2 hours , Noni fruit lactic acid bacteria fermented mash.

[0042] 2. Take noni fruit lactic acid fermentation mash, add it to edible vinegar and mix evenly, hot-dip and extract at 70°C for 20 minutes, filter to obtain noni fruit vinegar liquid, with a total acid content of 1-3%, sterilize and seal it in cans, after The finished product is the one that passes the inspection.

Embodiment 2

[0044] Raw materials: edible vinegar 100kg, Noni fruit lactic acid fermentation mash 5kg, honey 2kg

[0045] The production method is as follows:

[0046] 1. Take the selected Noni fruit, wash it and break it, add 6% honey, add Lactobacillus bulgaricus and Streptococcus thermophilus 8% (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:0.2) and ferment at 35°C After 24 hours, ferment the mash of Noni fruit lactic acid bacteria.

[0047] 2. Take noni fruit lactic acid fermentation mash and honey, add it to edible vinegar and mix evenly, hot-dip at 60°C for 30 minutes, and filter to obtain noni fruit vinegar liquid with a total acid content of 1-3%.

[0048] 3. After sterilizing the noni vinegar solution, put it in a can and seal it, and if it passes the inspection, it will be the finished product.

Embodiment 3

[0050] Raw materials: edible vinegar 100kg, noni fruit lactic acid fermentation mash 10kg, honey 8kg, longan meat 3kg

[0051] The production method is as follows:

[0052] 1. Wash and crush the selected Noni fruit, add 2% sucrose, insert 4% Lactobacillus bulgaricus and Streptococcus thermophilus (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:0.4) and ferment at 37°C for 16 hours , Noni fruit lactic acid bacteria fermented mash.

[0053] 2. Take noni fruit lactic acid fermentation mash, honey, and crushed longan meat, add them to edible vinegar and mix evenly, hot-dip at 80°C for 15 minutes, and filter to obtain noni fruit vinegar liquid, with a total acid content of 1-3%.

[0054] 3. After sterilizing the noni vinegar solution, put it in a jar and seal it, and if it passes the inspection, it will be the finished product.

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Abstract

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.

Description

technical field [0001] The invention relates to fruit vinegar and a production method thereof, in particular to noni fruit vinegar and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Noni, English name Noni, scientific name Morinda citrifolia, also called Morinda citrifolia, belongs to Rubiaceae, is a tropical perennial evergreen broad-leaved shrub, distributed in tropical Asia, Australia and the Pacific Islands, China is mainly distributed in Hainan and Xisha Islands, At present, there are large-scale plantings in Sanya, Wanning and other places in Hainan. Noni fruit, known as "energy fruit", is edible. Noni fruit is used in traditional folk therapy to treat diseases such as tuberculosis, high blood pressure, diabetes, malaria, lung disease, and fever. Dr. Ralph M.Heinicke, an American biochemist, discovered the miraculous curative effect of noni fruit for the first time, and confirmed that there are more tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/225C12R1/46
Inventor 钟秋平张海德张伟敏
Owner 张海德
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