Preparation method of morinda citrifolia enzyme juice and morinda citrifolia enzyme juice

Abstract

The invention discloses a preparation method of morinda citrifolia enzyme juice and the morinda citrifolia enzyme juice, and relates to the technical field of food. The invention aims to solve the problems that the existing morinda citrifolia enzyme juice contains more anthraquinone substances, the fermentation time is long and the juice yield is low. According to the method, the center temperature of the morinda citrifolia fruits reaches-16 DEG C to-20 DEG C in a quick-freezing manner; unfreezing the quick-frozen morinda citrifolia fruits under natural conditions until the central temperature of the morinda citrifolia fruits reaches-3 DEG C to-5 DEG C; squeezing the unfrozen morinda citrifolia to obtain morinda citrifolia juice; and fermenting the morinda citrifolia juice in a closed environment to obtain the morinda citrifolia enzyme juice. The juice yield is high, dissolution of anthraquinone substances is reduced or even avoided, and the taste of the juice is good.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of noni enzyme juice and noni enzyme juice. Background technique [0002] Noni, also known as Morinda officinalis, belongs to Rubiaceae plants. Noni fruit is mainly grown in the South Pacific Islands, although varieties can also be found in other tropical regions of the world. Used in Polynesia for more than 2,000 years for food, medicine, and dyeing of traditional clothing, its medical uses are believed to include improving diabetes, gout, high blood pressure, cancer, boils, and other skin and internal diseases; modern scientific research shows that noni fruit The fruit and leaves of the fruit and leaves are rich in a lot of substances beneficial to the human body, including five kinds of nutrients, and eight kinds of essential amino acids, rich in various trace elements such as Zn, Ca, Na, and functional ingredients including flavonoids, flavonoid glycosides...

AI Technical Summary

Problems solved by technology

[0003] In the traditional noni enzyme preparation process, the noni fruit is usually directly sealed and fermented, and the noni fruit usually begins to rot after 24 hours after being picked. This characteristic makes the preservation and transportation of the noni fruit a great challenge. When the rotten noni fruit is fermented, bacteria, yeast, acetic acid bacteria and other bacteria will ferment, which will produce bad smell and affect the taste and quality

Moreover, the long-term fermentation of the whole fruit in the traditional process will lead to the dissolution of anthraquinones in the peel, and excessive anthraquinones will cause harm to the human body.

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