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Noni enzyme composition and preparation thereof

A Noni enzyme and composition technology, applied in the field of Noni enzyme composition and its preparations, to achieve the effect of improving mouthfeel, improving mouthfeel, and mellow taste

Pending Publication Date: 2018-06-22
万宁万维生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no report on the combined use of noni, blueberry, ginger, red dates, and white fungus as health care products

Method used

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  • Noni enzyme composition and preparation thereof
  • Noni enzyme composition and preparation thereof
  • Noni enzyme composition and preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1) material preparation

[0054] ①Concentrated blueberry juice: Take blueberries, wash them, squeeze the juice, filter the juice through a 100-mesh filter cloth, concentrate until the solid content is 60%, and set aside.

[0055] ②Ginger extract: Take ginger, wash it, add water 10 times the weight of ginger to make a slurry, heat to 100°C, keep it for 60 minutes, filter to get filtrate A; add 8 times the amount of water to the filter residue, stir well, heat to 100°C , maintained for 60 minutes, filtered to obtain filtrate B; combined filtrates A and B, concentrated to a solid content of 40%, and set aside.

[0056] ③Red jujube extract: Take red dates, wash them, add water 10 times the weight of red dates to make a slurry, heat to 90°C, keep for 40 minutes, cool down, pass through the colloid mill twice, and set aside.

[0057] ④Tremella extract: Take the white fungus, wash it, add water 10 times the weight of the white fungus to make a slurry, heat to 90°C, keep it f...

Embodiment 2

[0061] (1) material preparation

[0062] With embodiment 1.

[0063] (2) Take 200 parts of noni enzyme juice, 50 parts of concentrated blueberry juice, 20 parts of ginger extract, 50 parts of red date extract, and 20 parts of tremella extract, stir well and set aside.

Embodiment 3

[0065] (1) material preparation

[0066] With embodiment 1.

[0067] (2) Take 400 parts of noni enzyme juice, 20 parts of concentrated blueberry juice, 50 parts of ginger extract, 20 parts of red date extract, and 50 parts of tremella extract, stir well and set aside.

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PUM

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Abstract

The invention relates to the technical field of health-care food and particularly relates to a Noni enzyme composition and a preparation thereof. The Noni enzyme composition is prepared from Noni enzyme juice, blueberry juice, ginger extract, red jujube extract and tremella extract. By cooperative use of the Noni enzyme juice, the blueberry juice, the ginger extract, the red jujube extract and thetremella extract, obvious synergistic effects can be achieved in the aspects of delaying senescence and enhancing immunity; and the Noni enzyme composition and the preparation thereof provided by theinvention contain rich nutritional components, are mellow in taste and free of inherent acid smell of Noni enzyme, are greatly improved in mouth feel, and can be easily accepted by consumers.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a noni enzyme composition and its preparation. Background technique [0002] Noni (Morinda citrifolia Linn.) is a plant of the genus Morinda citrifolia in Rubiaceae, also known as Morinda citrifolia, tropical evergreen pulpy compound fruit, perennial broad-leaved small tree, originated in the southern Pacific islands, and has been found in Hainan Island after investigation. Wild Noni found. Noni fruit contains essential minerals and vitamins, as well as a variety of sugars and amino acids. Noni fruit contains quite high alkaloids and plant polyphenols, and 23 species have been identified so far. In addition, it also contains 5 kinds of vitamins and 3 kinds of trace elements necessary for human body. Noni fruit can be squeezed into juice because it has health effects and contains a variety of nutrients, or fermented to extract fermented juice for health care. At present, n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23L33/105A23L31/00
CPCA23L19/01A23L19/09A23L31/00A23L33/10A23L33/105A23V2002/00A23V2200/302A23V2200/324A23V2250/21A23V2250/208A23V2200/14A23V2300/14A23V2250/1628A23V2250/1614A23V2250/61A23V2250/5112A23V2250/161
Inventor 符文英
Owner 万宁万维生物科技有限公司
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