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Fermented noni fruit wine and preparation method thereof

A technology of noni and fruit wine, applied in the field of fermented noni fruit wine and its preparation, which can solve the problems of complex preparation methods, chronic human toxicity, and long time consumption, and achieve the effects of good flavor and taste, high safety, and low content

Active Publication Date: 2019-12-13
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the alkaline taste and antioxidant SO2Defects and deficiencies of chronic toxicity to the human body, complex and time-consuming preparation methods, provide a fermented noni fruit wine with high safety, strong stability, good flavor and taste, simple preparation method and its preparation method

Method used

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  • Fermented noni fruit wine and preparation method thereof
  • Fermented noni fruit wine and preparation method thereof
  • Fermented noni fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1 A kind of fermented noni fruit wine

[0044] Prepared by the following steps:

[0045] S1. Select Noni fruit with moderate hardness, after ripening for 3 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with water bag, and obtain the clear juice of the fruit juice;

[0046]S2. Adjust the clear fruit juice obtained in step S1 with white granulated sugar and an alkaline reagent, add white granulated sugar to the clear fruit juice, make the sugar content of the clear fruit juice 200g / L, add 10g / L calcium carbonate, mix well, and settle naturally for 1 day, add 5g / L potassium bicarbonate to the siphon supernatant, mix and dissolve, make pH = 7, and place overnight;

[0047] S3. Pasteurize the clear fruit juice adjusted in step S3 at 80°C for 20 minutes, wait until the temperature is cooled to 40°C, inoculate the activated Angel high-activity dry yeast with an inoculation amount of 450 mg / L, and ferment at 24°C for 6 days;...

Embodiment 2

[0050] Embodiment 2 A kind of fermented noni fruit wine

[0051] Prepared by the following steps:

[0052] S1. Select Noni fruit with moderate hardness and after ripening for 4 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with a water bag, and obtain the clear juice of the fruit juice;

[0053] S2. Adjust the clear fruit juice obtained in step S1 with white granulated sugar and alkaline reagents, add white granulated sugar to the clear fruit juice, make the sugar content of the clear fruit juice 150g / L, add 15g / L calcium carbonate, mix well, and naturally settle for 1.5 day, add 2g / L potassium bicarbonate to the siphon supernatant, mix and dissolve, make pH = 7.2, and place overnight;

[0054] S3. Pasteurize the clear juice of the fruit juice adjusted in step S3 at 75°C for 25 minutes, wait until the temperature is cooled to 35°C, inoculate the activated LV yeast with an inoculation amount of 350 mg / L, and ferment at 25°C for 10 days...

Embodiment 3

[0057] Embodiment 3 A kind of fermented noni fruit wine

[0058] Prepared by the following steps:

[0059] S1. Select Noni fruit with moderate hardness, after ripening for 3 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with water bag, and obtain the clear juice of the fruit juice;

[0060] S2. Adjust the fruit juice clear juice obtained in step S1 with white granulated sugar and an alkaline reagent, add white granulated sugar to the fruit juice clear juice, so that the sugar content of the fruit juice clear juice is 220g / L, add 0.5g / L ammonium sulfate, and then add 5g / L calcium carbonate , after mixing evenly, settle naturally for 1 day, add 8g / L potassium bicarbonate to the siphon supernatant, mix and dissolve, make the pH = 6.8, and let it stand overnight;

[0061] S3. Pasteurize the clear fruit juice adjusted in step S3 at 70°C for 30 minutes, wait until the temperature is cooled to 38°C, inoculate the activated Angel high-activit...

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Abstract

The invention belongs to the technical field of food fermentation, and relates to fermented noni fruit wine and a preparation method thereof. The preparation method of the fermented noni fruit wine comprises the following steps: obtaining noni fruit juice clear juice, adjusting the sugar content and the pH value, inoculating yeast for fermentation, post-fermenting, blending, sterilizing and the like. By limiting the optimal fermentation conditions and combining the combined deacidification of calcium carbonate and potassium bicarbonate and other steps, the prepared fruit wine is free of alkaline taste and good in flavor and taste; the contents of methanol and fusel oil can be remarkably reduced, and the body cannot feel uncomfortable; in addition, on the premise of not using a stabilizer SO2 with potential safety hazards, the fruit wine can keep relatively high stability and high safety.

Description

technical field [0001] The invention belongs to the technical field of food fermentation. More specifically, it relates to a fermented noni fruit wine and a preparation method thereof. Background technique [0002] Noni, also known as Morinda officinalis, is also known as "vomit fruit" because it emits a unique butyric acid smell when ripe, which is irritating and emetic. In scientific research, it is found that noni contains scopolamine, potassium, vitamin C, terpenoids, alkaloids, anthraquinone, methyl ether, sitosterol, carotene, vitamin A, flavonoids, linoleic acid, alizarin, Amino acids and other chemical components that are beneficial to the human body have health effects such as anti-oxidation, anti-cancer, and anti-inflammatory. It can be seen that noni has high edible and medicinal value, and those skilled in the art are also actively researching and developing the application of noni in food and health care. [0003] As Chinese patent application CN104630005A di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12G1/02C12G1/022C12H1/16
CPCC12G3/024C12G3/026C12G1/02C12G1/0203C12H1/16
Inventor 孟君曾新安李晓娟蔡锦林
Owner SOUTH CHINA UNIV OF TECH
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