Morinda citrifolia ferment processing method

Abstract

The invention discloses a morinda citrifolia ferment processing method. The method comprises raw material selection and cleaning: selecting high-quality fresh mature morinda citrifolia, cleaning to remove dirt on the peel of the morinda citrifolia through tap water and carrying out air drying, wall breaking: putting the selected morinda citrifolia into a wall breaking machine and carrying out wall breaking, disinfection: putting the morinda citrifolia pulp subjected to wall breaking into a fermentation cylinder and carrying out disinfection, penetration: adding 25-35wt% of honey into the pulp in the fermentation cylinder and carrying out stirring every day for 6-8 days until the honey permeates into the pulp, fermentation: adding water into the pulp, wherein the weight of the used water is 9-12 times that of the pulp, carrying out stirring, sealing the fermentation cylinder, stopping stirring after sealing and carrying out fermentation at the temperature at 30 DEG C or more for 6-8 months, and blending: after 6-8 months, filtering the fermentation product to obtain morinda citrifolia ferment. The method realizes full fermentation so that metabolism of abundant nutrition components of natural fruits and vegetables is safe and a taste and a color are perfect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of noni fruit enzyme. Background technique [0002] Noni is the common name of Morinda Citrifolia, and its Chinese name is Haibin Muba. Noni fruit mainly grows in the South Pacific Islands and Indonesia, Vanuatu and other places near the equator, and Tahiti is the most famous. The main production areas in China are Hainan Island, Xisha Islands and Taiwan Island of China. [0003] Known as a superfruit, Noni fruit is a very powerful natural multivitamin. Noni fruit has the functions of enhancing physical fitness, preventing diseases, improving immune function and sexual function, beautifying and anti-aging, promoting gastrointestinal digestion, detoxification and detoxification. [0004] The fermentation preparation process of enzyme beverage can promote the metabolic reaction of carbohydrates, proteins, lipids and other substances in fruit and vegetable raw m...

AI Technical Summary

Problems solved by technology

[0005] Noni fruit is used to make puree and juice drinks. Although there are related beverage products in China, the processing process is too simple, the treatment is extremely unhygienic, and the nutrition of noni fruit cannot be fully retained. The color of the enzyme after extraction of noni fruit is cloudy Not pure enough, the taste of the enzyme is not sour enough, and the aroma of the finished enzyme is not enough after opening the lid