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Concentrated Noni Juice and processing technology thereof

A processing technology and juice technology, applied in the field of concentrated noni juice and its processing technology, to achieve the effect of good taste

Inactive Publication Date: 2014-12-31
黎光炫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noni fruit is used to make puree and fruit juice drinks. At present, there is no domestic production. Although it is planted in Hainan Province of my country, there are only reports that Noni fruit is made into fruit powder, and there are no reports on fruit pulp and beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A noni juice is composed of the following components by weight percentage: 8% noni juice, 15% white sugar, 0.1% cyclamate, 0.1% citric acid, 0.01% methyl sorbate, and the balance is water.

[0031] The above-mentioned noni juice processing technology includes the following steps:

[0032] (1) Raw material selection and cleaning: select high-quality fresh noni fruits with full ripeness, wash the floating dust on the noni peel with tap water and drain the water;

[0033] (2) Beating and squeezing juice: Use a beater to beat the drained noni fruit, filter the peel through a scraper filter, and then pass through a 200-mesh sieve, then let it settle and take the upper clear noni fruit The paddle or juice is concentrated to obtain a concentrated liquid for later use;

[0034] (3) Enzyme inactivation: Then, while stirring the fruit pulp or juice, use microwave to inactivate the enzyme. Keep the temperature at about 40°C for 1 hour;

[0035] (4) Blending: add white sugar, sodium cyclama...

Embodiment 2

[0043] A noni juice is composed of the following components by weight percentage: 15% noni juice, 5% white sugar, 0.2% cyclamate, 0.1% citric acid, 0.08% methyl sorbate, and the balance is water.

[0044] The above-mentioned noni juice processing technology includes the following steps:

[0045] (1) Raw material selection and cleaning: select high-quality fresh noni fruits with full ripeness, wash the floating dust on the noni peel with tap water and drain the water;

[0046] (2) Beating and squeezing juice: Use a beater to beat the drained noni fruit, filter the peel through a scraper filter, and then pass through a 200-mesh sieve, then let it settle and take the upper clear noni fruit The paddle or juice is concentrated to obtain a concentrated liquid for later use;

[0047] (3) Enzyme inactivation: Then, while stirring the fruit pulp or juice, use microwave to inactivate the enzyme. Keep the temperature at about 40°C for 3 hours;

[0048] (4) Blending: add white sugar, sodium cyclam...

Embodiment 3

[0056] A noni juice is composed of the following components by weight percentage: 12% noni juice, 10% white sugar, 0.3% cyclamate, 0.168% citric acid, 0.04% methyl sorbate, and the balance is water.

[0057] The above-mentioned noni juice processing technology includes the following steps:

[0058] (1) Raw material selection and cleaning: select high-quality fresh noni fruits with full ripeness, wash the floating dust on the noni peel with tap water and drain the water;

[0059] (2) Beating and squeezing juice: Use a beater to beat the drained noni fruit, filter the peel through a scraper filter, and then pass through a 200-mesh sieve, then let it settle and take the upper clear noni fruit The paddle or juice is concentrated to obtain a concentrated liquid for later use;

[0060] (3) Enzyme inactivation: Then, while stirring the fruit pulp or juice, use microwave to inactivate the enzyme. Keep the temperature at about 40°C for 2 hours;

[0061] (4) Blending: add white sugar, sodium cyc...

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Abstract

The invention discloses a concentrated Noni juice and a processing technology thereof, and the concentrated Noni juice comprises the following components by weight: 8-15% of Noni juice or pulp, 5-15% of white granulated sugar, 0.1-0.2% of sodium cyclamate, 0.01-0.1% of citric acid, 0.01-0.08% of potassium sorbate, and the balance of water. The processing technology of concentrated Noni juice comprises selection and cleaning of raw materials, pulping and juicing, enzyme inactivation, blending, degassing, homogenizing, boiling, canning, sterilizing, cooling, packaging, storage and other steps. The prepared concentrated Noni juice not only conforms to industry standards, achieves very good effects, and tastes good, and the nutrient is completely preserved.

Description

Technical field [0001] The invention relates to the field of beverage processing, in particular to a concentrated noni juice and its processing technology. Background technique [0002] Noni is the common name of Morinda Citrifolia, and it is called Morinda citrifolia in Chinese literature. Noni is mainly grown in the South Pacific Islands and near the equator in Indonesia, Vanuatu, Cook Islands, Fiji, Samoa and other places, with Tahiti being 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, Paracel Islands and Taiwan Island. [0003] Noni fruit is called "super fruit", and the fruit is rich in 227 kinds of nutrients. Including 13 kinds of vitamins (A, B, C, E, etc.), 16 kinds of minerals (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium, etc.), 8 kinds of trace elements, and 9 kinds More than 20 kinds of ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L29/30
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2250/246A23V2250/032
Inventor 黎光炫腾忠宋如珍吕仲宁
Owner 黎光炫
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