Compound noni fermentation method and compound noni enzyme

Abstract

The invention provides a compound noni fermentation method and a compound noni enzyme. The method includes the steps of firstly, taking 70-85 parts of noni, 8-20 parts of pitaya, 5-8 parts of mulberry, 2-3 parts of passion fruit and 5-8 parts of pineapple; secondly, squeezing, filtering and separating to obtain compound juice; thirdly, performing vacuum microwave and ultrasonic treatment, and adding a compound enzyme to perform enzymolysis in constant-temperature water bath of 30-45 DEG C for 12-20 hours; fourthly, inoculating lactic acid bacteria, Streptococcus thermophiles and lactic streptococci to perform anaerobic fermentation at 50-53 DEG C for 45-60 days; fifthly, inoculating Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 56-60 DEG C for20-30 days; sixthly, inoculating lactic acid bacteria, Streptococcus thermophiles and saccharomyces cerevisiae to perform anaerobic fermentation at 50-65 DEG C for 60-90 days; seventhly, centrifugally filtering, and sterilizing to obtain the compound noni enzyme. The compound noni fermentation method has the advantages that the dissolution rate of active substances in noni and other fresh fruitscan be increased, and the obtained compound noni enzyme is high in solid content, capable of being easily absorbed by human bodies, capable of promoting gastrointestinal digestion and excretion and evident in toxin removing and expelling effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a noni fruit composite fermentation method and noni composite enzyme thereof. Background technique [0002] Noni fruit, also known as Morinda officinalis, is rich in Indonesia, Hainan Island and Xisha Islands. Noni fruit has the functions of increasing physical fitness, preventing diseases, improving immune function, beautifying and anti-aging, promoting gastrointestinal digestion, detoxification and detoxification. At present, noni fruit is usually used to make puree, fruit juice drinks and noni enzymes, etc. Among them, noni enzyme is a long-term biodegradation and fermentation process of noni fruit, which converts the components of the fruit into enzymes. However, it is difficult to avoid its own unique bitterness and astringency for a single noni enzyme fermentation process, which affects its mouthfeel. At present, Noni fruit is combined with other medicinal and edi...

AI Technical Summary

Problems solved by technology

However, it is difficult to avoid its own unique bitterness and astringency for a single noni enzyme fermentation process, which affects its taste

At present, Noni fruit is combined with other medicinal and edible substances to improve its taste or increase its overall efficacy. However, in the process of combining Noni fruit with other fresh fruits, there are often It is difficult to control the dissolution of active ingredients in fruit and other fresh fruits, the solid content is low, and the quality is unstable, which leads to the problems of poor application efficacy and different taste quality

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