Noni fruit compound enzyme and production method thereof

Abstract

The invention relates to a noni fruit compound enzyme. The noni fruit compound enzyme is characterized by being prepared from the following components in parts by weight: 60 to 100 parts of noni fruits, 10 to 20 parts of brown sugar, 2 to 5 parts of oligofructose, 0.1-0.2 part of bacteria, and 30 to 50 parts of mixed fruits; meanwhile, the invention further provides a production method of the nonifruit compound enzyme. According to the noni fruit compound enzyme and the production method thereof, fresh fruits, instead of fruit juice, are selected as fermentation raw materials; therefore, thenoni fruit compound enzyme prepared by the method is not added with water, preservatives, pigment and thickeners, active ingredients in the fresh noni fruits can be fully preserved, and the health ofa user is more facilitated. According to a process involved in the invention, a sterilization process is not used, but a process of implanting the bacteria twice for fermentation is adopted, so that the efficacy of a product can be effectively improved; the obtained noni fruit compound enzyme meets the national food safety requirements.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a noni fruit compound enzyme and a production method thereof. Background technique [0002] Fresh fruits and vegetables are rich in enzymes, but these enzymes are often destroyed during cooking, processing, storage and transportation. At the same time, Chinese people mostly eat cooked food; Edible peel and stem and in bitter juice. Due to geographical and seasonal restrictions, not everyone can obtain a variety of enzymes from fresh fruits and vegetables in time; and enzymes can be obtained through food fermentation. Fermented food will produce rich enzymes and vitamins, etc., rich Enzymes, fermented small molecule nutrients in fruits, probiotics and metabolites such as lactic acid, vitamin B group, after food is fermented, the nutrients will be richer and easier for the human body to absorb; thus, there are enzyme products. [0003] Noni fruit compound enzyme is fer...

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Problems solved by technology

[0007] 2. The fermentation cycle is short and the product is unstable;

[0009] Especially for noni fruit compound enzyme, the production method in the prior art can destroy the main active ingredient in the noni fruit, can not bring into play the effect of the noni fruit fresh fruit to human body, and the sufficient active ingredient in the noni fruit Preservation has always been the direction of research in the field of noni fruit enzymes

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