Antioxidant and immunity-improving morinda citrifolia juice and preparation method thereof

Abstract

The invention provides an antioxidant and immunity-improving morinda citrifolia juice and a preparation method thereof. The antioxidant and immunity-improving morinda citrifolia juice comprises 10-20 parts of morinda citrifolia ferment powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water. The whole morinda citrifolia fruits are used after being fermented and smashed, the morinda citrifolia fruits can be fully utilized, most nutrient substances are reserved, operation is conducted in the environment with the temperature lower than 30 DEG C, and it is guaranteed that most nutrient substances cannot be lost; the morinda citrifolia and other plant juice and essential oil have oxidation resistance and corrosion resistance, so that the use of chemical additives is reduced, and the health performance of the juice is improved; through mutual cooperation and coordination of the components, the taste of the morinda citrifolia juice is improved, and the morinda citrifolia juice is more convenient to drink and popularize; and the morinda citrifolia ferment powder and the components have the characteristic of being convenient to store and transport to other places for use.

Description

Technical field [0001] The present invention relates to a juice and a method of making thereof. [0002] Specifically, it is related to a nori juice against oxidation, improve immunity and its preparation method thereof. Background technique [0003] Nori fruit is the fruit of the seafront, because the fruit is rich in human cells, and has a strong effect. Through experimental research and epidemiological statistics, Nori juice has a variety of health benefits, such as enhance physical fitness, improve overall health, reducing inflammation and pain, improving sleep, improving allergies. [0004] In the measurable, mature Nori fruit, the fruit juice that can be extracted accounts for about 40 to 50%, and the pulp wet slag is about 30 to 40%, and the seed is about 15 to 20%. Usually, after extracting juice, the remaining flesh and seed were discarded as waste garbage, in fact, only part of the soluble nutrients, and the other in the flesh and seed. It can be seen that only the prac...

AI Technical Summary

Problems solved by technology

It can be seen that the practice of only eating fruit juice and discarding the pulp and seeds will cause the loss of a large amount of effective nutrients, and the utilization rate is low, resulting in a huge waste of resources.

[0005] However, the smell of ripe noni fruit is extremely unpleasant, and it is difficult for some people to accept its taste