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Noni enzyme and preparation method thereof

A technology of noni enzyme and noni fruit enzyme, applied in the direction of food science, etc., can solve the problems of insufficient development of noni, achieve good economic and social benefits, unique flavor and rich content

Active Publication Date: 2017-12-29
海南西沙诺丽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The purpose of the present invention is to provide a kind of Noni ferment, solve the compound Noni ferment with good flavor that does not have compound raw material and compound bacterial strain fermentation on the market at present, the problem of insufficient development of Noni

Method used

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Examples

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preparation example Construction

[0033] The preparation method of Noni ferment of the present invention is implemented according to the following steps:

[0034] Step 1. Make noni fruit enzyme stock solution

[0035] Pick noni fruit with 80% maturity, wash the surface of the fruit, dry it, and crush it to a diameter of 0.5cm to 1cm. At the same time, add 0.2% pectinase and 0.2% cellulase of the total mass of noni fruit, and stir into the tank , the temperature is kept at 28-32°C, after 1-3 months of fermentation, the Noni mash in the storage tank is stirred, and the seeds, skins and pulp are separated by a single-channel beater, and the pulp is pressed to obtain the Noni Noni puree and Noni stock solution, store the Noni stock solution at low temperature, enter the post-fermentation aging, and obtain the Noni fruit enzyme stock solution;

[0036] Step 2, making mixed fruit enzyme stock solution

[0037] Cut the papaya into small pieces, mix it with blueberries, grapes, mulberries, and medlars, add noni frui...

Embodiment 1

[0047] Step 1. Make noni fruit enzyme stock solution

[0048] Pick noni fruit with 80% maturity, wash the surface of the fruit, dry it, and crush it to a diameter of about 0.5cm. At the same time, add 0.2% pectinase and 0.2% cellulase to the total mass of noni fruit, and stir it into the tank , keep the temperature at 28°C, after 1 month of fermentation, stir the noni mash in the storage tank, separate the seeds, skin and fruit pulp through a single-channel beater, squeeze the fruit pulp, and separate to obtain noni puree and Noni stock solution, the noni stock solution is stored at low temperature, and after entering the post-fermentation aging, the noni fruit enzyme stock solution is obtained.

[0049] Step 2, blending, filtering, pasteurization, finished product

[0050] The noni fruit enzyme stock solution is mixed with high fructose syrup according to the mass ratio of 95%:5%, filtered, filled, and kept at 63°C for 30 minutes to obtain a finished product.

Embodiment 2

[0052] Step 1. Make noni fruit enzyme stock solution

[0053] Pick noni fruit with 80% maturity, wash the surface of the fruit, dry it, crush it to a diameter of 0.5-1cm, put it in a fermentation tank, keep it still, seal it, and keep the temperature at 30°C. After 2 months of fermentation, put the storage tank Stir the noni mash in the middle, and separate the seeds, skin and pulp through a single-channel beater, squeeze the pulp, and separate the noni puree and noni liquid, store the noni liquid at low temperature, and age 3 after fermentation Month, get noni fruit enzyme stock solution.

[0054] Step 2, making mixed fruit enzyme stock solution

[0055] Cut the papaya into small pieces, mix it with blueberries, grapes, mulberries, and medlars, add noni fruit enzyme stock solution, and submerge the fruit, put it in a fermentation tank, keep it still, seal it, keep the temperature at 28°C, and ferment After 1 month, the seeds, skin and fruit pulp are separated by a single-ch...

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Abstract

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.

Description

technical field [0001] The invention belongs to the field of food biotechnology, relates to a noni enzyme, and also relates to a preparation method of the noni enzyme. Background technique [0002] Noni, also known as Morinda officinalis, Watermelon, and Indian mulberry, is a plant of the genus Morinda officinalis in the Rubiaceae family. It is produced in the tropical islands of the South Pacific and is an important traditional medicinal plant for the indigenous people of Polynesia. Its leaves , root, bark and immature fruit can treat diseases. It is distributed in Hainan, Xisha and Taiwan in my country. Noni pulp was approved as a new resource food by the Ministry of Health in 2010. [0003] Noni fruit contains more than 160 components, the main component of which is protein. The protein content of Morinda officinalis accounts for 11% of the total dry matter, which is the highest content among tropical fruits, and is 2-2% of coconut, yellow peel, banana, plantain and long...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 洪启恩易美华毛祥飞黄业福
Owner 海南西沙诺丽生物科技有限公司
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