CN107668192A - A kind of preparation method of Morinda ferment pulp and relevant food - Google Patents
A kind of preparation method of Morinda ferment pulp and relevant food Download PDFInfo
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- CN107668192A CN107668192A CN201710852727.6A CN201710852727A CN107668192A CN 107668192 A CN107668192 A CN 107668192A CN 201710852727 A CN201710852727 A CN 201710852727A CN 107668192 A CN107668192 A CN 107668192A
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- aspergillus niger
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- 235000017524 noni Nutrition 0.000 title claims abstract description 69
- 241000157491 Morinda Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 230000005070 ripening Effects 0.000 claims abstract description 9
- 239000007858 starting material Substances 0.000 claims abstract description 9
- 239000005976 Ethephon Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000228245 Aspergillus niger Species 0.000 claims description 27
- 240000006439 Aspergillus oryzae Species 0.000 claims description 22
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 6
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 5
- 240000003394 Malpighia glabra Species 0.000 claims description 5
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 5
- 244000302512 Momordica charantia Species 0.000 claims description 5
- 235000009811 Momordica charantia Nutrition 0.000 claims description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 5
- 235000018365 Momordica dioica Nutrition 0.000 claims description 5
- 240000001890 Ribes hudsonianum Species 0.000 claims description 5
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 5
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 5
- 235000021014 blueberries Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 108010059892 Cellulase Proteins 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 229940106157 cellulase Drugs 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 108090000604 Hydrolases Proteins 0.000 abstract 1
- 102000004157 Hydrolases Human genes 0.000 abstract 1
- 230000009471 action Effects 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 abstract 1
- 230000010198 maturation time Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000007306 turnover Effects 0.000 abstract 1
- 241000228212 Aspergillus Species 0.000 description 5
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 244000131360 Morinda citrifolia Species 0.000 description 3
- 235000008898 Morinda citrifolia Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a kind of Morinda ferment pulp and its production technology of relevant food, the product is using fresh Morinda as primary raw material, is aided with starter powder fermentation and forms；Make full use of functional characteristic of the Morinda under the effect of protease, amylase and cellulase and its with Morinda there is very strong nutrition complement and orthofunction to act on, enhance the health-care efficacy of Morinda ferment pulp.Scientific and reasonable technique is used simultaneously, shorten the maturation time of Morinda by ethephon (CEPHA),2-(chloroethyl) phosphonic acid rapid accelerating ripening Morinda, by the way of starter powder instead of Morinda endogenetic fungus long duration of action or pure enzyme preparation effect mode, accelerate the turnover rate of equipment and significantly reduce the use cost of hydrolase.Morinda ferment pulp prepared by the present invention is a kind of high-quality feature pulp having compared with high anti-oxidation health value, and it organizes exquisiteness, and flavor is dense, quality mellowness.
Description
Technical field
The present invention relates to a kind of pulp production method, specifically, is related to a kind of Morinda ferment pulp and relevant food
Production method.
Background technology
Morinda, morinda citrifolia is also, popular name Nuo Ni (noni), also referred to as promise is beautiful, is distributed mainly on the South Pacific Ocean abroad
Zhu Dao, Philippine, Australia, Cambodia, the plant are generally coastwise grown in the shrubbery at seabeach, and the sea of more stones
Wetland is taken up in bank, roadside, streams.Morinda is distributed mainly on the ground such as Hainan Island, the Xisha Islands and the island of Taiwan in China, and yield exists
Increase year by year.Morinda contains celo and rather waits 60 multiple nutritional components, has hypotensive, sleeping, increase physical efficiency, anti-inflammatory and anti-mistake
The magical effect such as quick, suppression tumour generation and deterioration, is well received by consumers.Morinda citrifolia product is more with fruit juice in the market
Mode occur, generally by the effect of endogenetic fungus (some months even several years) for a long time, greatly destroy Morinda
Nutritional ingredient, health-care effect substantially reduce, and make us being difficult to receive by special odor caused by the fermentation of prolonged retting.
Therefore can not meet people to health-care efficacy it is high, have a safety feature and the needs of the Morinda product of good quality.
Promote Morinda ripe using the method accelerated the ripening at present and promise Buddhist nun pulp prepared by the fermentation process using starter powder and
The preparation method of its food has no report, has great promotional value.
The content of the invention
The present invention is precisely in order to solve above-mentioned technical problem and a kind of Morinda ferment pulp for designing and relevant food
Preparation method.
The technical solution adopted for the present invention to solve the technical problems is：
The preparation method of a kind of Morinda ferment pulp and relevant food, its preparation method comprise the following steps：
1. the ripening process of Morinda
It is 40% ethephon solution to take Morinda and concentration, is soaked 1 minute in 0.5-2.5g/L ratio, after taking-up is dried
It is placed in sealing container and preserves 3 days, then crushes Morinda, and reject Morinda seed；
2. leavening preparation process
Wheat flour and wheat bran are taken, by weight 1:3 ratio is sufficiently mixed, by the quality summation 65 of wheat flour and wheat bran~
90 to 100 distilled water, then uses this compound high pressure steam sterilization 15~25 minutes at 115~121 DEG C, is cooled to room
Warm solid medium, it is standby；
3. inoculation and incubation
After the good aspergillus oryzae of test tube slant culture and aspergillus niger, concentration is respectively prepared as 1 × 10 with sterilized water8Individual/mL rice
Aspergillus and aspergillus niger spore suspension；
2. solid medium that step obtains is taken, the solid medium per 100g is inoculated with 2mL aspergillus oryzaes or aspergillus niger respectively
Spore suspension；Then at 36~38 DEG C, incubated 48~72 hours of solid, aspergillus oryzae song and aspergillus niger are respectively obtained
Song, it dry, pulverize under 35 DEG C of environment, it is standby；
4. enzymolysis process
3. aspergillus oryzae and aspergillus niger starter powder 100g that step is cultivated is taken respectively, is then uniformly spread to the Morinda 40 crushed
In~100kg, 7-14 days are incubated at 40~55 DEG C, it is standby；
5. taking step 4. to obtain fermentation 40~100kg of pulp, obtain Morinda ferment pulp with colloid mill glue mill twice；
6. the percentage by weight by each raw material is respectively：Morinda ferment pulp 60%, blackcurrant thickened pulp 10%, blueberry
Thickened pulp 8%, acerola concentrate powder 5%, balsam pear extract 10% and fructus lycii extracted solution 7%, are mixed and made into finished product；
7. by step, 6. gained finished product sterilizes 8s, sterile filling after cooling under 135 DEG C of environment.
The beneficial effects of the invention are as follows the Morinda to be accelerated the ripening in short-term using fresh and process ethephon (CEPHA),2-(chloroethyl) phosphonic acid as primary raw material, using rice
The starter powder of aspergillus and aspergillus niger carries out fermentation in short-term and formed.The present invention is made full use of in protease and aspergillus niger in aspergillus oryzae
The macromolecular substances such as protein and polysaccharide in amylase, cellulase etc., fully effect Morinda, enhance Morinda pulp
Anti-oxidation health effect.Use scientific and reasonable technique simultaneously, ethephon (CEPHA),2-(chloroethyl) phosphonic acid in short-term accelerates the ripening Morinda, avoid for a long time from
Ripe caused peculiar smell is so macerated, is directly ground to improve the dry matter content of pulp, taken using glue together with pomace after the completion of fermentation
For the method for pomace and fruit juice separating in usual Morinda juice production, the day in Morinda fruit is farthest remained
Right component, formation pulp tissue is fine and smooth, smooth, and flavor is dense, the one's best quality of mellowness, without offending flavor.Pass through addition
Other vegetable products with anti-oxidation function, enhance the anti-oxidation function of Morinda ferment pulp, Morinda ferment pulp
Food is a kind of high-quality feature pulp food having compared with high anti-oxidation health value.
Brief description of the drawings
Fig. 1 is the process flow diagram of a kind of Morinda ferment pulp of the present invention and its food.
Embodiment
Below in conjunction with the accompanying drawings 1 and embodiment the present invention is further described.
Embodiment 1
The preparation method of a kind of Morinda ferment pulp and relevant food, its preparation method comprise the following steps：
1. the ripening process of Morinda
It is 40% ethephon solution to take Morinda and concentration, is soaked 1 minute in 0.5g/L ratio, taking-up is placed in after drying
Preserve 3 days, then crush Morinda, and reject Morinda seed in sealing container；
2. leavening preparation process
Wheat flour and wheat bran are taken, by weight 1:3 ratio is sufficiently mixed, and is compared by the quality summation 65 of wheat flour and wheat bran
100 distilled water, then uses this compound high pressure steam sterilization 25 minutes at 115 DEG C, is cooled to room temperature and obtains solid culture
Base, it is standby；
3. inoculation and incubation
After the good aspergillus oryzae of test tube slant culture and aspergillus niger, concentration is respectively prepared as 1 × 10 with sterilized water8Individual/mL rice
Aspergillus and aspergillus niger spore suspension；
2. solid medium that step obtains is taken, the solid medium per 100g is inoculated with 2mL aspergillus oryzaes or aspergillus niger respectively
Spore suspension；Then at 36 DEG C, incubated 72 hours of solid, respectively obtains aspergillus oryzae song and aspergillus niger is bent, at 35 DEG C
It dry, pulverize under environment, it is standby；
4. enzymolysis process
3. aspergillus oryzae and aspergillus niger starter powder 100g that step is cultivated is taken respectively, is then uniformly spread to the 40kg seas bar crushed
In halberd, 14 days are incubated at 40~55 DEG C, it is standby；
5. taking step 4. to obtain fermentation pulp 40kg, obtain Morinda ferment pulp with colloid mill glue mill twice；
6. the percentage by weight by each raw material is respectively：Morinda ferment pulp 60%, blackcurrant thickened pulp 10%, blueberry
Thickened pulp 8%, acerola concentrate powder 5%, balsam pear extract 10% and fructus lycii extracted solution 7%, are mixed and made into finished product；
7. by step, 6. gained finished product sterilizes 8s, sterile filling after cooling under 135 DEG C of environment.
Embodiment 2
The preparation method of a kind of Morinda ferment pulp and relevant food, its preparation method comprise the following steps：
1. the ripening process of Morinda
It is 40% ethephon solution to take Morinda and concentration, is soaked 1 minute in 1.5g/L ratio, taking-up is placed in after drying
Preserve 3 days, then crush Morinda, and reject Morinda seed in sealing container；
2. leavening preparation process
Wheat flour and wheat bran are taken, by weight 1:3 ratio is sufficiently mixed, and is compared by the quality summation 80 of wheat flour and wheat bran
100 distilled water, then uses this compound high pressure steam sterilization 20 minutes at 118 DEG C, is cooled to room temperature and obtains solid culture
Base, it is standby；
3. inoculation and incubation
After the good aspergillus oryzae of test tube slant culture and aspergillus niger, concentration is respectively prepared as 1 × 10 with sterilized water8Individual/mL rice
Aspergillus and aspergillus niger spore suspension；
2. solid medium that step obtains is taken, the solid medium per 100g is inoculated with 2mL aspergillus oryzaes or aspergillus niger respectively
Spore suspension；Then at 37 DEG C, incubated 50 hours of solid, respectively obtains aspergillus oryzae song and aspergillus niger is bent, at 35 DEG C
It dry, pulverize under environment, it is standby；
4. enzymolysis process
3. aspergillus oryzae and aspergillus niger starter powder 100g that step is cultivated is taken respectively, is then uniformly spread to the 70kg seas bar crushed
In halberd, 10 days are incubated at 50 DEG C, it is standby；
5. taking step 4. to obtain fermentation pulp 70kg, obtain Morinda ferment pulp with colloid mill glue mill twice；
6. the percentage by weight by each raw material is respectively：Morinda ferment pulp 60%, blackcurrant thickened pulp 10%, blueberry
Thickened pulp 8%, acerola concentrate powder 5%, balsam pear extract 10% and fructus lycii extracted solution 7%, are mixed and made into finished product；
7. by step, 6. gained finished product sterilizes 8s, sterile filling after cooling under 135 DEG C of environment.
Embodiment 3
The preparation method of a kind of Morinda ferment pulp and relevant food, its preparation method comprise the following steps：
1. the ripening process of Morinda
It is 40% ethephon solution to take Morinda and concentration, is soaked 1 minute in 2.5g/L ratio, taking-up is placed in after drying
Preserve 3 days, then crush Morinda, and reject Morinda seed in sealing container；
2. leavening preparation process
Wheat flour and wheat bran are taken, by weight 1:3 ratio is sufficiently mixed, and is compared by the quality summation 90 of wheat flour and wheat bran
100 distilled water, then uses this compound high pressure steam sterilization 15 minutes at 121 DEG C, is cooled to room temperature and obtains solid culture
Base, it is standby；
3. inoculation and incubation
After the good aspergillus oryzae of test tube slant culture and aspergillus niger, concentration is respectively prepared as 1 × 10 with sterilized water8Individual/mL rice
Aspergillus and aspergillus niger spore suspension；
2. solid medium that step obtains is taken, the solid medium per 100g is inoculated with 2mL aspergillus oryzaes or aspergillus niger respectively
Spore suspension；Then at 38 DEG C, incubated 48 hours of solid, respectively obtains aspergillus oryzae song and aspergillus niger is bent, at 35 DEG C
It dry, pulverize under environment, it is standby；
4. enzymolysis process
3. aspergillus oryzae and aspergillus niger starter powder 100g that step is cultivated is taken respectively, is then uniformly spread to the Morinda crushed
In 100kg, 7 days are incubated at 55 DEG C, it is standby；
5. taking step 4. to obtain fermentation pulp 100kg, obtain Morinda ferment pulp with colloid mill glue mill twice；
6. the percentage by weight by each raw material is respectively：Morinda ferment pulp 60%, blackcurrant thickened pulp 10%, blueberry
Thickened pulp 8%, acerola concentrate powder 5%, balsam pear extract 10% and fructus lycii extracted solution 7%, are mixed and made into finished product；
7. by step, 6. gained finished product sterilizes 8s, sterile filling after cooling under 135 DEG C of environment.
The present invention is not limited to above-mentioned preferred forms, anyone the present invention enlightenment under draw other it is any with
Product as the present invention is same or like, is within the scope of the present invention.
Claims (1)
- A kind of 1. preparation method of Morinda ferment pulp and relevant food, it is characterised in that：Preparation method comprises the following steps：1. the ripening process of MorindaIt is 40% ethephon solution to take Morinda and concentration, is soaked 1 minute in 0.5-2.5g/L ratio, taking-up is placed in after drying Preserve 3 days, then crush Morinda, and reject Morinda seed in sealing container；2. leavening preparation processWheat flour and wheat bran are taken, by weight 1:3 ratio is sufficiently mixed, and is compared by the quality summation 65~90 of wheat flour and wheat bran 100 distilled water, then uses this compound high pressure steam sterilization 15~25 minutes at 115~121 DEG C, is cooled to room temperature and obtains Solid medium, it is standby；3. inoculation and incubationAfter the good aspergillus oryzae of test tube slant culture and aspergillus niger, concentration is respectively prepared as 1 × 10 with sterilized water8Individual/mL aspergillus oryzae and Aspergillus niger spore suspension；2. solid medium that step obtains is taken, the solid medium per 100g is inoculated with 2mL aspergillus oryzaes or aspergillus niger spore respectively Suspension；Then at 36~38 DEG C, incubated 48~72 hours of solid, respectively obtains aspergillus oryzae song and aspergillus niger is bent, It dry, pulverize under 35 DEG C of environment, it is standby；4. enzymolysis processTake 3. aspergillus oryzae and aspergillus niger starter powder 100g that step is cultivated respectively, be then uniformly spread to the Morinda 40 that has crushed~ In 100kg, 7-14 days are incubated at 40~55 DEG C, it is standby；5. taking step 4. to obtain fermentation 40~100kg of pulp, obtain Morinda ferment pulp with colloid mill glue mill twice；6. the percentage by weight by each raw material is respectively：Morinda ferment pulp 60%, blackcurrant thickened pulp 10%, blueberry concentration Slurry 8%, acerola concentrate powder 5%, balsam pear extract 10% and fructus lycii extracted solution 7%, are mixed and made into finished product；7. by step, 6. gained finished product sterilizes 8s, sterile filling after cooling under 135 DEG C of environment.
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| CN106387568A (en) * | 2016-08-30 | 2017-02-15 | 郑超 | Noni fruit composite fruit juice and preparation method thereof |
| CN106616592A (en) * | 2016-11-22 | 2017-05-10 | 浙江科技学院 | Preparation method for bamboo shoot enzyme food |
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2017
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|---|---|---|---|---|
| CN101709319A (en) * | 2009-11-20 | 2010-05-19 | 华南理工大学 | Method for preparing fish skin and scale collagen peptide |
| CN102058069A (en) * | 2010-11-02 | 2011-05-18 | 周明 | Morinda citrifolia original taste fruit puree |
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