44 results about "Noni juice" patented technology

Methods and formulations for using Tahitian Noni juice for inhibiting naturally occurring phosphodiesterases (PDEs). The present invention relates to Tahitian Noni juice as a PDE inhibitor to increase body energy and reduce allergy and asthma reactions.

The invention belongs to a preparation method for beverage, and in particular provides a compound juice of Noni raw juice and passion fruit raw juice, as well as a preparation method thereof. The compound juice comprises the following components by volume ratio: 10-35 percent of Noni juice which has the soluble solid content up to 11.3-14.8 through fermentation, 20-60 percent of passion fruit juice, an appropriate amount of sucrose, and the balance being water. The preparation method comprises the following steps that: Noni and passion fruit are cleaned and sterilized, have juice collected, are fermented and then have juice collected, so as to ensure that the soluble solid content of the filtered Noni juice reaches 11.3-14.8; the Noni juice and the passion fruit juice are added to a container according to volume ratio and are well mixed; sterilization, filling, sealing and cooling are carried out according to the prior corresponding filled beverage production process. Tests indicate that: when Noni fermented juice accounts for 25-40 percent and the passion fruit juice accounts for 30-50 percent, the compound juice has the best comprehensive evaluation quality. The compound juice is bright in color, sour and sweet in taste, full-bodied in aroma and unique in flavor, which has certain health care efficacy and puts forward a quality standard of industrial production process and products.

The invention discloses a health care product containing Noni juice. The health care product is prepared from the following raw materials in parts by weight: 1-10 parts of Noni juice, 0.1-2 parts of dunaliella salina, 1-10 parts of poria cocos, 1-8 parts of coix seed, 1-6 parts of semen cassiae, 1-6 parts of chrysanthemum, 1-6 parts of fructus amomi (which is added or not added), 1-5 parts of mesona blume, 1-8 parts of barbary wolfberry fruit, 1-6 parts of gynura procumbens, 0.1-2 parts of tissue culture of saussurea involucrata, 1-5 parts of inulin, 1-6 parts of honeysuckle, 1-4 parts of hovenia dulcis thumb, 1-6 parts of cape jasmine fruit, 1-6 parts of folium mori, 1-5 parts of lophatherum gracile, 1-8 parts of the root of kudzu vine, 1-6 parts of dandelion, 1-4 parts of mint, 1-6 parts of fingered citron, 1-5 parts of citron, 1-6 parts of gorgon fruit, 1-5 parts of Chinese mosla herb, 1-5 parts of vermilion, 1-5 parts of lotus leaves, 1-8 parts of rhizoma polygonatum, 1-7 parts of wild jujube seeds, 1-7 parts of raspberries, 1-4 parts of male flowers of eucommia ulmoides oliv and 0.1-2 parts of cordyceps militaris. The health care product is skillfully collocated in the five aspects of the heart, liver, spleen, lung and kidneys according to the principle of treating hot and humid stagnation and applying on sanjiao (triple energizers), so that the body is comprehensively and harmoniously conditioned, and diseases can be controlled; after the health care product is taken for a long time, the damp and hot physique can be conditioned, and the body is effectively promoted to reach a state of balance of yin and yang.

The invention relates to a blood sugar level or blood pressure regulating liquid composite based on Noni fermented juice and preparation method thereof, belonging to health-care food and preparation method thereof. The invention prepares Noni normal juice by fermentation, appropriate flavouring agent and preservative are added, and pasteurization, cooling and filtering are carried out, thus obtaining the liquid composite. The invention takes animal experiment result of Noni juice influence on diabetes mice blood sugar level and normal rat blood pressure caused by alloxan as basis, and the prepared product has unique taste, is clear, can reduce blood sugar level or blood pressure and has health care efficacy.

The invention relates to the field of foods, and particularly relates to noni puree and a preparation of the noni puree. The noni puree is prepared from the following raw materials: noni juice, noni pulp, hawthorn, white granulated sugar and anhydrous citric acid, wherein the preparation method of the noni juice comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing the juice, and thus obtaining the noni juice. The preparation method of the noni pulp comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing juice, crushing, filtering to remove crude fibers and seeds, thus obtaining the noni pulp. According to the invention, the noni fruits are sufficiently utilized, and after the hawthorn, white granulated sugar and anhydrous citric acid are added into the juice and the pulp obtained through fermentation, the noni puree with excellent mouthfeel is prepared, the noni fruits are sufficiently utilized, and waste of resources is avoided. The preparation method has simple technology and high yield, and the recovery rate can be as high as 50%.

The invention discloses a method for increasing effective components in noni powder. Fresh noni fruits are selected, and the method comprises the following steps of step 1, preparing squeezed noni juice and noni residues; step 2, preparing fresh noni juice; and step 3, performing concentration, and performing spray drying so as to obtain the noni powder. The invention further discloses another method for increasing effective components in the noni powder, and dried noni fruits are used. The method comprises the steps of step 1, preparing a dried noni extraction solution; and step 2, performing concentration and performing spray drying so as to obtain the noni powder. The noni powder prepared by the method disclosed by the invention is high in content of effective components, easy to store, convenient to carry, easy to digest and absorb, good in preservability of effective substances, rich in fragrance, soft in taste and notable in treatment effect.

The invention discloses fermented morinda citrifolia yellow rice wine and a production method thereof, and belongs to the technical field of bio-engineering. Fresh morinda citrifolia fruits are squeezed, filtered and treated by pectinase to obtain clear morinda citrifolia juice after the pretreatments, when raw materials are fed by using yellow rice wine, 80 to 85 percent of viscous rice, 15 to 20 percent of morinda citrifolia juice, 10 to 15 percent of natural yeast, 3 to 5 percent of pure culture yeast, 120 to 150 percent of water and 5 to 10 percent of brewing yeast are fermented to obtain fruit-taste yellow rice wine. The fermented morinda citrifolia yellow rice wine developed according to the process is fresh in fragrance, has slight fermented fruity fragrance, is thick and strong in wine fragrance and rich in nutrition, not only contains the amino acid, proteins, organic acid and the like of the traditional yellow rice wine, but also contains active ingredients of the morinda citrifolia such as rich vitamins, metal elements, polysaccharide, flavonoids, anthraquinones, alkaloids and the like, and has functions for resisting the oxidation, resisting the tumor, improving the immunity and the like.

An improved process for providing a therapeutic juice composition is provided employing infrared heating. The infrared heating is generated by catalyzing natural gas or propane with an enhanced platinum catalyst.

The invention discloses a Noni fruit juice capable of resisting oxidation and improving immunity and a preparation method thereof. The Noni juice is prepared from the following raw materials by mass percentages: 94 to 96 parts of the Noni juice, 1 to 3 parts of pure ginger juice, and 2 to 4 parts of a fructose syrup. The invention also discloses a preparation method of the noni juice, which comprises the following steps: washing and drying the qualified Noni fruits, and then performing fermentation; dumping the noni juice and ginger juice obtained after fermentation into a mixing kettle in proportion, adding the fructose syrup and stirring the materials uniformly, then performing vacuum low-pressure degassing, and after pasteurization, obtaining the Noni fruit juice. The method selects thepure ginger juice to blend the taste of the noni juice, the Noni juice is matched, which can improve the immunity and antioxidant capacity of the human body; and a body's endocrine system is stimulated; and a body's digestive system and a blood circulation system are improved to achieve the beauty treatment effects.

The invention discloses a concentrated Noni juice and a processing technology thereof, and the concentrated Noni juice comprises the following components by weight: 8-15% of Noni juice or pulp, 5-15% of white granulated sugar, 0.1-0.2% of sodium cyclamate, 0.01-0.1% of citric acid, 0.01-0.08% of potassium sorbate, and the balance of water. The processing technology of concentrated Noni juice comprises selection and cleaning of raw materials, pulping and juicing, enzyme inactivation, blending, degassing, homogenizing, boiling, canning, sterilizing, cooling, packaging, storage and other steps. The prepared concentrated Noni juice not only conforms to industry standards, achieves very good effects, and tastes good, and the nutrient is completely preserved.

The invention discloses concentrated Noni juice and a processing technology thereof, wherein the concentrated Noni juice comprises the following components in parts by weight: 25-40% of Noni fruit pulp or juice, 45-60% of drinking water, 5-15% of white granulated sugar, 0.1-0.2% of sodium cyclamate, 0.01-0.1% of citric acid and 0.01-0.08% of potassium sorbate. The processing technology of the concentrated Noni juice comprises the following steps: selecting raw materials, cleaning with water, pulping, juicing, deactivating enzymes, blending, degassing, homogenizing, boiling, filtering, canning, sterilizing, cooling, packaging and storing. The juice prepared by the invention not only reaches the industry standard, but also achieves a very good effect, is good in mouthfeel, and completely retains nutrients.

The present invention discloses a feed additive for dairy cows. The feed additive comprises the following raw materials in parts by mass: 20-40 parts of Noni juice, 20-30 parts of moringa oleifera, 3-5 parts of wormwood, 3-5 parts of echinacea purpurea, 3-5 parts of burdock, 3-5 parts of ricepaper pith, 3-5 parts of liquidambar formosana infructescence and 5-10 parts of dandelion. The various rawmaterials rich in various nutrients and various health-care ingredients are processed into the combined type feed additive for the dairy cows. The feed additive further significantly improves milk quality, improves immunity of the dairy cows, effectively reduces body cells, improves milk flavor, improves milk production, effectively increases efficacies of dry matters and proteins, improves farm environment through the system metabolic system of the dairy cows, and improves the milk quality and milk production in dairy cow farming industry.

The invention provides a preparation method of noni fermentation liquor for reducing the content of methanol. The production method comprises the following steps: S1, adding CaCl2 into noni juice, carrying out ultrasonic treatment for 1.5-5.0 minutes at a treatment temperature of 25-30 DEG C under an ultrasonic power of 40-300 W, then carrying out cold standing treatment for 20-30 hours at 5-15 DEG C, performing filtration to obtain clear juice, and carrying out closed fermentation to obtain an enzyme stock solution; and S2, heating the enzyme stock solution, adding hydrogen peroxide, carryingout ultrasonic treatment, and finally performing heating to remove hydrogen peroxide. Clear juice fermentation is adopted and is combined with the ultrasonic effect, the CaCl2 is added to cooperatively treat clear juice, hydrogen peroxide catalyzes methanol to be decomposed into carbon dioxide and water, and therefore the content of methanol is reduced. According to the method provided by the invention, the content of methanol in the noni fruit enzyme is greatly reduced, the safety of the noni fruit enzyme is improved, and the method is simple in process and high in efficiency and has relatively high popularization and application value.

The invention relates to a method for simultaneous determination of asperuloside acid and deacetylasperulosidicacid content in Noni juice by HPLC (high performance liquid chromatography). The technical proposal is as follows: respectively preparing a standard product solution and a sample solution, using the HPLC method for gradient elution for simultaneous determination of the asperuloside acid and deacetylasperulosidicacid content in the Noni juice. The method is simple, reliable, rapid, high in sensitivity, and good in reproducibility, can well separate asperuloside acid and deacetylasperulosidicacid in the Noni juice from interfering substances, can simultaneously determinate the asperuloside acid and deacetylasperulosidicacid content, and has important meaning to study on the effective components of the Noni juice.

The invention relates to low-GI type freshly squeezed rice and a production process thereof. The low-GI type freshly squeezed rice comprises the following components: broken rice flour, corn starch, deodorized soybean flour, oat flour, barley flour, dietary fiber, fructo-oligosaccharide and apple polyphenol; and the process flow comprises the steps of pre-material pretreatment, flour mixing, twin-screw extrusion, rotary-cut granulation, low-temperature high-humidity refrigeration, vacuum hot-air drying and packaging to obtain a finished product. In the powder mixing process, the natural camelmilk and morinda citrifolia juice compound liquid is adopted to replace water, so that the freshly squeezed rice product is rich in insulin-like factors; the oxidation resistance of the product is improved; pancreatic beta cells are prevented from being damaged by free radicals, repair and regeneration of the pancreatic beta cells are promoted; and the postnatal blood sugar value of diabetics is controlled by cooperating with resistant starch.

The invention discloses morinda citrifolia juice and a preparation method thereof. The invention provides morinda citrifolia juice. The morinda citrifolia juice is prepared from the following raw materials in parts by weight: 40-60 parts of morinda citrifolia, 0.03-7.5 parts of a color fixative and 40-60 parts of water, the color fixative comprises one or more of vitamin C, anhydrous citric acid and calcium chloride. According to the invention, the color fixative of a specific variety and a specific content is combined, so that self-enzymatic oxidation of the morinda citrifolia juice can be effectively delayed, the color of the juice is protected, the storage life of the juice is prolonged, the quality and attractiveness of the juice are improved, and later processing of morinda citrifolia juice products is facilitated; important nutritional ingredients such as amino acids, polyphenols, vitamins and minerals in the morinda citrifolia fruits are reserved to the maximum extent, and the multiple health-care effects of oxidation resistance, tumor resistance, free radical removal, gastrointestinal digestion promotion, immunity enhancement and the like of the freshly squeezed morinda citrifolia fruit juice are improved.

The invention discloses a fruit and vegetable drink formula beneficial to detumescence. The fruit and vegetable drink formula is prepared from the following raw materials in parts by weight: 15-25 parts of pumpkin concentrated pulp, 10-20 parts of pear concentrated juice, 10-20 parts of noni juice, 1-5 parts of a wax gourd extract, 1-5 parts of a dandelion extract, 1-2 parts of a corn stigma extract, 0.5-2 parts of double-petal rose powder and 20-70 parts of purified water. The fruit and vegetable drink is beneficial to detumescence, inflammation diminishing, pain relieving and wound healing, and can regulate the intestines and stomach of a human body, promote body detoxification and improve the immunity of the human body. The fruit and vegetable drink is free of any preservative, artificial pigment and spice, healthy, safe, pure in taste, free of toxic and side effects and free of irritation.