Morinda citrifolia enzyme compound fruit juice and preparation method thereof

Abstract

The invention discloses morinda citrifolia enzyme compound fruit juice. The compound fruit juice comprises the following raw materials by weight: 35-45 parts of morinda citrifolia, 30-40 parts of water, 5-10 parts of soluble dietary fiber, 3-6 parts of oat flour, 3-8 parts of fructo-oligosaccharide, 3-5 parts of orange juice, 1-4 parts of apple juice, 2-6 parts of xylitol, 1-3 parts of isomalto-oligosaccharide, 0.1-2 parts of cassia seed powder, 0.1-2 parts of lotus leaf powder, 0.1-2 parts of white kidney bean powder and 0.05-1 part of sodium carboxymethyl cellulose. The invention further discloses a preparation method of the morinda citrifolia enzyme compound fruit juice. According to the preparation method, short-chain fatty acids with putrid odor in the morinda citrifolia are removed by a method combining supercritical extraction and freezing treatment, and infectious microbes and alcohol possibly generated by natural fermentation are inhibited by combined fermentation of the morinda citrifolia and the isomaltooligosacharide, so that the quality of the morinda citrifolia enzyme compound fruit juice is improved. The morinda citrifolia enzyme compound fruit juice disclosed by the invention can be used for relaxing bowels and reducing weight.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a noni enzyme compound fruit juice and a preparation method thereof. Background technique [0002] Noni fruit, also known as Morinda officinalis, Morinda officinalis, and Morinda officinalis, is an evergreen small tree with four-sided branchlets and smooth whole plant. It can grow to more than nine meters, and can bloom and bear fruit throughout the year. The leaves are large, single, oval, with sharp ends, dark green, and shiny leaves. At present, scholars at home and abroad have extracted and separated hundreds of compounds from Noni, some of which have good anti-tumor, anti-HIV and other activities, and some have been successfully developed into drugs and health products on the market, playing a better social and economic role. Effect. Huang Huiling and others detected 17 kinds of fatty acids from noni fruit, of which the mass fraction of saturated fatty acids was 23.88%, and ...

AI Technical Summary

Problems solved by technology

Therefore, the prior art mostly adopts fermentation method to improve the edible taste of noni fruit, but in actual operation, it is found that the noni enzyme produced by the fermentation of noni fruit still has a rancid smell, and there will be alcohol in case of carelessness. taste, resulting in poor taste of noni enzymes, and it is difficult to improve the quality of beverages such as fruit juices and teas using noni enzymes as components, which limits the development and application of noni enzyme products

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