Fermentation processing method of Noni fruit enzyme

A noni enzyme and processing method technology, applied in the direction of food science, etc., can solve the problems of ineffective nutrient dissolution, high difficulty in reserve control, and increased fermentation time, so as to achieve high solid content, improve flavor and taste, and maintain nutrient content Effect

Pending Publication Date: 2021-11-05
HAINAN HUAMEIYI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the noni fermentation process continues to deepen. The existing fermentation process for noni enzymes is incomplete, and the fermentation time is increased. However, too long fermentation time not only cannot dissolve the effective nutrients in noni, but makes the beneficial nutrients that have been dissolved Substance deterioration; patent "a noni enzyme and its preparation method", patent number: CN107518390B, combined fermentation of noni fruit and other medicinal and food homologous substances to improve its taste or increase its overall effect, but noni fruit In the combined fermentation process with other fresh fruits, it is often difficult to control the active ingredient reserves of Noni fruit and other fresh fruits, resulting in low solid content and unstable quality, resulting in poor efficacy

Method used

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  • Fermentation processing method of Noni fruit enzyme
  • Fermentation processing method of Noni fruit enzyme

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A fermentation processing method of Noni ferment: comprising the following steps:

[0026] S1. Preparation of compound strains: cut seafood mushrooms, Codonopsis pilosula, and Antrodia camphorata with a mass ratio of 1:2:0.3, chop them, mash them, add 3% polysaccharide solution by mass and mix them to obtain mixed strains, and inoculate them in liquid The medium was cultured on a shaking table at 22°C and 100r / min for 18 hours to obtain a fermentation broth with a viable count of 110 CFU / mL for future use. g / mL is the polysaccharide solution that 4:10 makes;

[0027] S2. Material selection: screen the fresh noni fruit, clean it and place it in glutaraldehyde solution, soak the noni fruit surface with the soaking solution, and soak it at 25°C for 20 minutes;

[0028] S3. Juicing: Dice and squeeze the soaked Noni fresh fruit, and filter to obtain Noni juice;

[0029] S4, fermentation: the volume ratio is 10:0.3 is Noni fruit juice and fermented liquid are mixed and ferm...

Embodiment 2

[0031] A fermentation processing method of Noni ferment: comprising the following steps:

[0032] S1. Preparation of compound strains: cut seafood mushrooms, Codonopsis pilosula, and Antrodia camphorata with a mass ratio of 2:5:0.3, chop them, mash them, add 10% polysaccharide solution by mass and mix them to obtain mixed strains, and inoculate them in liquid The medium was cultured on a shaking table at 30°C and 140r / min for 25h to obtain a fermentation broth with a viable count of 250CFU / mL. g / mL is the polysaccharide solution that 6:10 makes;

[0033] S2. Material selection: screen the fresh noni fruit, clean it and place it in polysorbate 80 solution, soak the noni fruit surface with the soaking solution, and soak it at 35°C for 60 minutes;

[0034] S3. Juicing: Dice and squeeze the soaked Noni fresh fruit, and filter to obtain Noni juice;

[0035] S4. Fermentation: Mix noni juice and fermented liquid with a volume ratio of 10:0.9 for three fermentations. Primary ferment...

Embodiment 3

[0037] A fermentation processing method of Noni ferment: comprising the following steps:

[0038] S1. Preparation of composite strains: Cut seafood mushrooms, Codonopsis pilosula, and Antrodia camphorata with a mass ratio of 1.5:3:0.3 into sections, mince, mash, add 7% polysaccharide solution by mass and mix to obtain mixed strains, inoculate in liquid The culture medium was cultured on a shaking table at 27°C and 120r / min for 22 hours to obtain a fermentation broth with a viable count of 180 CFU / mL for use. g / mL is the polysaccharide solution that 5:10 makes;

[0039] S2. Material selection: screen the fresh noni fruit, clean it and place it in a sodium chloride solution, soak the noni fruit surface with the soaking solution, and soak it at 30°C for 40 minutes;

[0040] S3. Juicing: Dice and squeeze the soaked Noni fresh fruit, and filter to obtain Noni juice;

[0041] S4. Fermentation: Mix noni juice and fermented liquid with a volume ratio of 10:0.6 for three fermentation...

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Abstract

The invention provides a fermentation processing method of a Noni fruit enzyme, which comprises the following steps: composite strain preparing, material selecting, juicing and fermenting. According to the Noni fruit enzyme of the invention, firstly, composite strains are prepared, then the composite strains and Noni fruit juice are mixed and fermented, and insoluble solid components in Noni fruits are fermented more completely; the solid content is high, and the quality is stable; the flavor and taste of the prepared Noni fruit enzyme are obviously improved, nutritional ingredients of the Noni fruits are kept, and the Noni fruit enzyme is moderate in taste, soft, slightly sour and fresh and sweet; the bitter taste of the Noni fruits is removed, so that the taste is improved, and meanwhile, the tissue state is improved, and the sensory evaluation reaches 98 scores.

Description

technical field [0001] The invention relates to the field of noni fruit deep processing, in particular to a fermentation processing method of noni enzyme. Background technique [0002] Noni, also known as Morinda officinalis, Watermelon, and Indian mulberry, is a plant of the genus Morinda officinalis in the Rubiaceae family. It is produced in the tropical islands of the South Pacific and is an important traditional medicinal plant for the indigenous people of Polynesia. Its leaves , root, bark and immature fruit can treat diseases. It is distributed in Hainan, Xisha and Taiwan in my country. Noni pulp was approved as a new resource food by the Ministry of Health in 2010. Noni fruit contains more than 160 components, the main component of which is protein. The protein content of Morinda officinalis accounts for 11% of the total dry matter, which is the highest content among tropical fruits, and is 2-2% of coconut, yellow peel, banana, plantain and longan. 6 times; the tota...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L31/00A23L33/115
CPCA23L33/00A23L31/00A23L33/115
Inventor 徐琴张经常
Owner HAINAN HUAMEIYI IND CO LTD
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