Noni composite ferment and preparation method thereof
A compound enzyme and noni technology, applied in the function of food ingredients, food science, application, etc., can solve the problems of slow anti-oxidation effect, unbalanced nutrition of noni enzyme, high potassium content, etc., to achieve easy digestion and excretion, improve Strong antioxidant function, easy to absorb effect
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Embodiment 1
[0039] Embodiment one: if figure 1 , a preparation method of Noni compound enzyme, comprising the following steps:
[0040] 1. Fresh fruit pretreatment
[0041](1) Prepare fresh fruit
[0042] Prepare fermented fresh fruit according to the ratio of 60 parts of noni fruit, 6 parts of passion fruit, 3 parts of acerola cherry, 5 parts of dragon fruit and 15 parts of mulberry fruit.
[0043] (2) Saline sterilization
[0044] Wash the fresh fruit with 7 Baume's sterile saline.
[0045] (3) Hot water blanching
[0046] Put the washed fresh fruit in boiling water at 90°C for 6 minutes. Specifically, use a double-eared stainless steel leak pocket to quickly blanch up and down. live.
[0047] (4) Low temperature broken wall juice
[0048] Add 1% pectinase to the fresh fruit for enzymolysis for 2.5 hours, and then use impact-type wall breaking at 30°C, that is, add a high-speed agitator (2400 rpm) in the fermenter to break the fresh fruit, so that the fruit grains <1mm , The sma...
Embodiment 2
[0064] Embodiment two: a kind of preparation method of Noni compound ferment comprises the following steps:
[0065] 1. Fresh fruit pretreatment
[0066] (1) Prepare fresh fruit
[0067] Prepare fermented fresh fruit according to the ratio of 62 parts of noni fruit, 5 parts of passion fruit, 2 parts of acerola cherry, 4 parts of dragon fruit and 14 parts of mulberry fruit.
[0068] (2) Saline sterilization
[0069] Wash the fresh fruit with 7 Baume's sterile saline.
[0070] (3) Hot water blanching
[0071] Put the washed fresh fruit in boiling water at 100°C for 5 minutes, and use a double-eared stainless steel drain bag to quickly blanch up and down.
[0072] (4) Low temperature broken wall juice
[0073] Add 1% pectinase to the fresh fruit for enzymatic hydrolysis for 3 hours, and then use impact-type wall breaking under the condition of 33°C, that is, add a high-speed agitator (2800 rpm) in the fermenter to break the fresh fruit, so that the fruit grains <1mm, The sm...
Embodiment 3
[0087] Embodiment three: the difference between the present embodiment and embodiment one is: fresh fruit is prepared in proportions by weight of 65 parts of noni fruit, 7 parts of passion fruit, 4 parts of acerola cherry, 6 parts of dragon fruit and 14 parts of mulberry fruit; dry product Prepare according to the weight ratio of 3 parts of dried lotus leaves, 3 parts of dried tangerine peel, 4 parts of sweet beans, 5 parts of hawthorn fruit, 9 parts of Moringa tea leaves and 3 parts of roses.
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