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Processing method of Noni enzyme

A processing method and noni enzyme technology, applied in the field of food and beverage, can solve problems such as no noni enzyme research and development reports, and achieve the effects of easy absorption, comprehensive nutrition and good taste

Inactive Publication Date: 2014-12-17
黎光炫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is planted in Hainan Province of my country, there is no report on the research and development of noni enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of noni enzyme processing method, as follows:

[0026] (1) Raw material selection and cleaning: select high-quality, fresh, fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0027] (2) De-pitting: the selected Noni fruit enters the de-pitting machine for de-pitting;

[0028] (3) Crushing: the pulp after the pitting is broken to a particle size of 3mm;

[0029] (4) beating: use a beater to beat the drained Noni fruit, and filter out the fruit stem and pericarp through a scraper filter;

[0030] (5) Fermentation: First, add ultra-filtered water to the cooking tower for 4 hours according to 3 times the mass of fresh Noni fruit, and then cool down to 70°C. After 30 minutes of heat preservation, lower the temperature to 30°C. After adding 0.05g of lactic acid bacteria, 0.08g of Monascus, 0.1g of glucoamylase, and 1.5g of pectinase, the first fermentation was carried out for 4 days; then the temperature was low...

Embodiment 2

[0036] A Noni enzyme processing method is as follows:

[0037] (1) Raw material selection and cleaning: select high-quality, fresh, fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0038] (2) De-pitting: the selected Noni fruit enters the de-pitting machine for de-pitting;

[0039] (3) Crushing: the pulp after the pitting is broken to a particle size of 5 mm;

[0040] (4) beating: use a beater to beat the drained Noni fruit, and filter out the fruit stem and pericarp through a scraper filter;

[0041] (5) Fermentation: First add ultra-filtered water to the cooking tower for 4 times the mass of fresh noni fruit and cook for 1 hour, then cool down to 70°C, keep the temperature for 50 minutes, then lower the temperature to 35°C, according to the amount per 100g of finished product After adding 0.12g of lactic acid bacteria, 0.04g of Monascus, 0.5g of glucoamylase, and 0.8g of pectinase, the first fermentation was carried...

Embodiment 3

[0047] A Noni enzyme processing method is as follows:

[0048] (1) Raw material selection and cleaning: select high-quality, fresh, fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0049] (2) De-pitting: the selected Noni fruit enters the de-pitting machine for de-pitting;

[0050] (3) Crushing: the pulp after the pitting is broken to a particle size of 4mm;

[0051] (4) beating: use a beater to beat the drained Noni fruit, and filter out the fruit stem and pericarp through a scraper filter;

[0052] (5) Fermentation: First, add ultra-filtered water to the cooking tower for 2 hours according to 3 times the mass of fresh noni fruit, and then cool down to 70°C. After keeping the temperature for 40 minutes, lower the temperature to 32°C. After adding 0.08g of lactic acid bacteria, 0.06g of Monascus, 0.3g of glucoamylase, and 1.2g of pectinase, the first fermentation was carried out for 8 days; then the temperature was lo...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to noni pulp and a processing method thereof. Background technique [0002] Noni is the common name of Morinda Citrifolia, and its Chinese name is Haibin Morinda officinalis. Noni fruit mainly grows in the South Pacific Islands and Indonesia, Vanuatu, Cook Islands, Fiji, Samoa and other places near the equator, and Tahiti is the most famous. The Hawaiian Islands in the northern hemisphere, the Philippines, Cambodia, Laos, and Myanmar in Southeast Asia also grow. The main domestic production areas are Hainan Island, Xisha Islands, and Taiwan Island. [0003] Noni fruit is called "super fruit", and the fruit is rich in 227 kinds of nutrients. These include 13 vitamins (A, B, C, E, etc.), 16 minerals (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium, etc.), 8 trace elements, and 9 More than 20 kinds of amino acids including essential amino acids for t...

Claims

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Application Information

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IPC IPC(8): A23L2/84A23L2/04
CPCA23L2/84A23L2/04A23L2/382A23L2/39A23L19/00
Inventor 黎光炫腾忠宋如珍吕仲宁
Owner 黎光炫
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