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Preparation method for morinda citrifolia fruit wine

A technology of noni fruit and noni pulp, which is applied in the field of food processing, can solve the problems of difficult production of flavored fruit wine or beverages, difficult release of functional components of noni fruit, and easily affected taste by external factors, so as to improve food health care Value, quality control, and the effect of reducing the content of harmful ingredients

Inactive Publication Date: 2020-09-04
爱诗欧迪生物科技(海南)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the strong pungent odor of Noni fruit, it is difficult to make fruit wine or beverages with good taste
Conventional brewing methods, such as the method disclosed in CN103881882A, are not only difficult to release the functional components in Noni fruit, but also have the disadvantages of being easily affected by external factors and poor taste, and cannot be made into health wine suitable for drinking. The methanol content in the health wine brewed by such conventional methods is relatively large, which affects the drinking quality and effect

Method used

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  • Preparation method for morinda citrifolia fruit wine

Examples

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preparation example Construction

[0029] A preparation method of noni fruit liquor, comprising the steps of:

[0030] (1) Noni pulp preparation:

[0031] a. Juicing the freshly harvested Noni fruit, and taking out the Noni juice after completion;

[0032] b. Put the noni juice obtained in operation a into a magnetic stirring device, then add calcium chloride and zinc gluconate to the noni juice, and magnetically stir for 5-8 minutes, and take out the mixture A for later use;

[0033] c. Inject the mixture A obtained in operation b into a fermenter for fermentation treatment, then add hydrogen peroxide into the fermenter, and carry out microwave treatment, and finally take out the noni pulp after heat treatment for subsequent use;

[0034] (2) Weighing of raw materials:

[0035] Weigh the following raw materials in corresponding parts by weight for later use: 500-900 parts of white wine, 40-60 parts of noni pulp prepared in step (1), 8-12 parts of wolfberry, 6-10 parts of red dates, 4-6 parts of cloves, 2-5 ...

Embodiment 1

[0048] A preparation method of noni fruit liquor, comprising the steps of:

[0049] (1) Noni pulp preparation:

[0050] a. Juicing the freshly harvested Noni fruit, and taking out the Noni juice after completion;

[0051] b. Put the noni juice obtained in operation a into a magnetic stirring device, then add 0.3% of its total mass of calcium chloride and 0.2% zinc gluconate in the noni juice, and process it with magnetic stirring at a stirring speed of 1500rpm After 5 minutes, take out the mixture A for later use;

[0052]c. Inject the mixture A obtained in operation b into the fermenter for fermentation treatment, specifically, add the compound fermenting bacteria composed of lactic acid bacteria and yeast correspondingly according to the weight ratio of 1:1 in the fermenter, and control its addition amount to mix 2% of the total mass of material A, then control the temperature in the fermenter to be 32°C, and seal the fermentation process for 40 days; then add food-grade p...

Embodiment 2

[0060] A preparation method of noni fruit liquor, comprising the steps of:

[0061] (1) Noni pulp preparation:

[0062] a. Juicing the freshly harvested Noni fruit, and taking out the Noni juice after completion;

[0063] b. Put the noni juice obtained in operation a into a magnetic stirring device, then add 0.4% of its total mass of calcium chloride and 0.3% zinc gluconate in the noni juice, and process it with magnetic stirring at a stirring speed of 1560rpm After 7 minutes, take out the mixture A for later use;

[0064] c. Inject the mixture A obtained in operation b into the fermenter for fermentation treatment, specifically, add the compound fermenting bacteria composed of lactic acid bacteria and yeast correspondingly according to the weight ratio of 1:1 in the fermenter, and control its addition amount to mix 2.4% of the total mass of material A, then control the temperature in the fermenter to be 35°C, and seal the fermentation process for 42 days; then add food-grad...

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Abstract

The invention discloses a preparation method for morinda citrifolia fruit wine, and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) morindacitrifolia fruit pulp preparing; (2) raw material weighing; (3) soaking treatment; and (4) alcohol content adjustment. The preparation method disclosed by the invention has a simple overall process,and is beneficial to popularization and application; the prepared morinda citrifolia fruit wine has stable quality and controllable quality, and the morinda citrifolia fruit wine has high nutritionalvalue, low content of harmful ingredients and a good edible health-care effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of noni fruit liquor. Background technique [0002] Noni (Morinda citrifolia Linn.) is a tropical evergreen perennial broad-leaved shrub or small tree originating from South Pacific islands, belonging to the genus Morinda citrifolia in the Rubiaceae family. Noni fruit is called "super fruit" and is rich in 227 kinds of nutrients, including 13 kinds of vitamins (A, B, C, E, etc.), 16 kinds of minerals (potassium, sodium, zinc, calcium, iron, magnesium, etc.) , phosphorus, copper, selenium, etc.), 8 kinds of trace elements, more than 20 kinds of amino acids including 9 kinds of essential amino acids for the human body (the total amount of amino acids is the first among 16 kinds of tropical fruits, and it is the most abundant amino acid in plants super combination), a variety of substances with antioxidant effects. It also contains medicina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/06
CPCC12G3/06C12G3/055
Inventor 李季民
Owner 爱诗欧迪生物科技(海南)有限公司
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