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Preparation method of noni fermentation liquor for reducing content of methanol

A technology of methanol content and fermentation broth, applied in the functions of food ingredients, food ultrasonic treatment, food science, etc., can solve the problems of long fermentation process time and high concentration of methanol produced by enzymatic hydrolysis, and achieve the reduction of methanol content, large-scale promotion and application. Value, efficient effect

Inactive Publication Date: 2019-11-08
ZHUZHOU QIANJIN PHARMA +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of long fermentation process time and high methanol concentration produced by enzymolysis in the prior art, and provide a method for preparing noni fermentation liquid that can greatly reduce the methanol content in the noni fermentation process. The present invention provides The method can significantly reduce the content of methanol in Noni fermentation broth, and the fermentation time is short and the fermentation efficiency is high

Method used

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  • Preparation method of noni fermentation liquor for reducing content of methanol
  • Preparation method of noni fermentation liquor for reducing content of methanol

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A method for preparing Noni fermented liquid that reduces methanol content, the production method is as follows:

[0028] (1) Use 50 catties of Hainan Wanning Noni fruit, wash it, squeeze the juice with a juicer, get 12L Noni juice, add 120g CaCl 2 , after stirring evenly, use ultrasonic treatment for 2 minutes, the power of ultrasonic wave is 40W, and the treatment temperature is 25°C; airtight, put it in a cold storage at 5°C for 24h, filter with a 200-mesh filter bag to obtain 11.8L of treated samples, and airtightly control the temperature at 28 ℃ fermentation for 2 months to obtain the noni enzyme sample.

[0029] (2) According to the national standard GB5009.266-2016 gas chromatography, the methanol content of the noni fruit sample was determined to be 1843mg / L, and the noni fruit enzyme was heated to 40°C, and hydrogen peroxide (concentration of 3 to 3.3%) was added. ) 123mL, ultrasonic treatment for 3min, the treatment temperature is 25°C, and the ultrasonic po...

Embodiment 2

[0031] A method for preparing Noni fermented liquid that reduces methanol content, the production method is as follows:

[0032] (1) Use 50 catties of Hainan Wanning Noni fruit, wash and squeeze the juice with a juicer to obtain 12L Noni juice, add 126g of CaCl 2 , after stirring evenly, use ultrasonic treatment for 1.5min, the power of ultrasonic wave is 300W, and the treatment temperature is 25°C; airtight, put it in a cold storage at 15°C for 30h, filter with a 200-mesh filter bag to obtain 11.8L of treated samples, airtightly control the temperature at Fermentation at 28°C for 2 months to obtain the noni enzyme sample.

[0033] (2) Measure the methanol content of the noni fruit sample according to the national standard GB5009.266-2016 gas chromatography to be 1843mg / L, heat the noni fruit enzyme to 45°C, add hydrogen peroxide (concentration is 3 to 3.3%) ) 123mL, ultrasonic treatment for 6min, the treatment temperature is 30°C, and the ultrasonic power is 300W; the treate...

Embodiment 3

[0035] A method for preparing Noni fermented liquid that reduces methanol content, the production method is as follows:

[0036] (1) Use 50 catties of Hainan Wanning Noni fruit, wash it, and squeeze it with a juicer to get 12L Noni juice, add 132g of CaCl 2 , after stirring evenly, use ultrasonic treatment for 5 minutes, the power of ultrasonic wave is 50W, and the treatment temperature is 28°C; airtight, put it in a cold storage at 10°C for 20h, filter with a 200-mesh filter bag to obtain 11.8L of treated samples, and airtightly control the temperature at 28 ℃ fermentation for 2 months to obtain the noni enzyme sample.

[0037] (2) Measure the methanol content of the noni fruit sample according to the national standard GB5009.266-2016 gas chromatography to be 1843mg / L, heat the noni fruit enzyme to 43°C, add hydrogen peroxide (concentration is 3 to 3.3%) ) 123mL, ultrasonic treatment for 5min, the treatment temperature is 28°C, and the ultrasonic power is 200W; the treated non...

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Abstract

The invention provides a preparation method of noni fermentation liquor for reducing the content of methanol. The production method comprises the following steps: S1, adding CaCl2 into noni juice, carrying out ultrasonic treatment for 1.5-5.0 minutes at a treatment temperature of 25-30 DEG C under an ultrasonic power of 40-300 W, then carrying out cold standing treatment for 20-30 hours at 5-15 DEG C, performing filtration to obtain clear juice, and carrying out closed fermentation to obtain an enzyme stock solution; and S2, heating the enzyme stock solution, adding hydrogen peroxide, carryingout ultrasonic treatment, and finally performing heating to remove hydrogen peroxide. Clear juice fermentation is adopted and is combined with the ultrasonic effect, the CaCl2 is added to cooperatively treat clear juice, hydrogen peroxide catalyzes methanol to be decomposed into carbon dioxide and water, and therefore the content of methanol is reduced. According to the method provided by the invention, the content of methanol in the noni fruit enzyme is greatly reduced, the safety of the noni fruit enzyme is improved, and the method is simple in process and high in efficiency and has relatively high popularization and application value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing noni fermented liquid with reduced methanol content. Background technique [0002] Enzyme refers to one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines, etc. as raw materials, which are fermented by natural fermentation or a variety of probiotics to form functional ingredients rich in enzymes, vitamins, minerals, and secondary metabolites. Liquid or solid food originated in Japan, began in the early 20th century, and became popular in Taiwan, China. Noni, also known as Morinda Citrifolia (Noni), is a plant of the genus Morinda officinalis in the Rubiaceae family. Noni fruit is rich in anthraquinones, flavonoids, terpenes, phenylpropanoids, glycosides, etc. The biologically active substance, the traditional fermentation of noni enzyme adopts the natural fermentation method. The cleaned noni fruit is drained and fermented in a c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00A23L5/30A23L5/20
CPCA23L33/00A23L19/09A23L5/32A23L5/276A23V2002/00A23V2200/30A23V2250/1582A23V2250/1578A23V2300/48A23V2250/152A23V2300/20
Inventor 孟君李晓娟曾新安蔡锦林王琰
Owner ZHUZHOU QIANJIN PHARMA
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