CN110859257A - Noni enzyme and preparation method thereof - Google Patents
Noni enzyme and preparation method thereof Download PDFInfo
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- CN110859257A CN110859257A CN201911068168.5A CN201911068168A CN110859257A CN 110859257 A CN110859257 A CN 110859257A CN 201911068168 A CN201911068168 A CN 201911068168A CN 110859257 A CN110859257 A CN 110859257A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 118
- 235000017524 noni Nutrition 0.000 title claims abstract description 118
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 48
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 48
- 239000011550 stock solution Substances 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 15
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 15
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 31
- 235000013399 edible fruits Nutrition 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 238000004537 pulping Methods 0.000 claims description 20
- 239000011265 semifinished product Substances 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000011049 filling Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 10
- 102100022624 Glucoamylase Human genes 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 9
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 7
- 235000019477 peppermint oil Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses noni ferment and a preparation method thereof, wherein the noni ferment comprises the following raw materials in parts by weight: 50-55 parts of lemon juice: 3.5-4 parts of honey: 4-4.5 parts of water-soluble mint oil: 1-1.5 parts. According to the noni enzyme disclosed by the invention, the noni enzyme stock solution is blended through the lemon juice, the honey and the water-soluble mint oil, so that the original effect of the noni enzyme stock solution is achieved, the peculiar fragrance of the lemon and the water-soluble mint oil is neutralized and covered to a certain degree, the bitter taste of the noni enzyme stock solution can be removed by adding the honey, the integral taste is sour, sweet, tasty, fine, soft and more acceptable, and the noni enzyme is beneficial to popularization.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to noni ferment and a preparation method thereof.
Background
Noni fruit is a rare fruit produced in the Balisia islands and Hawaii islands of the Nanpacific islands, and noni fresh fruit and noni fermented juice have the effects of reducing blood pressure, regulating blood fat, improving osteoporosis and hearing ability, resisting fatigue, enhancing memory, repairing wound, expelling parasites and the like; in addition, noni contains palatinose proxeronine, which is converted into Xeronine in vivo after being taken by human, and the Xeronine can neutralize most of substances harmful to human body, such as environment, air, radiation, ozone and the like, has an extremely important function in cells, is combined into the structure of certain specific proteins, and then changes the structure of the proteins, so that the proteins can gather huge energy and operate in the cells, in other words, the Xeronine can promote the activation of the cells and also help the damaged cells to repair the defects.
Because of the characteristics of noni, noni enzyme stock solution prepared from noni has strong odor and is sour and bitter in taste, and due to the reasons, part of people reject noni enzyme and are not favorable for popularization of noni enzyme, so that noni enzyme and a preparation method thereof are provided.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides noni ferment and a preparation method thereof.
The noni ferment and the preparation method thereof provided by the invention comprise the following raw materials in parts by weight: noni enzyme stock solution: 50-55 parts of lemon juice: 3.5-4 parts of honey: 4-4.5 parts of water-soluble mint oil: 1-1.5 parts.
Preferably, the feed comprises the following raw materials in parts by weight: noni enzyme stock solution: 52 parts of lemon juice: 3.8 parts of honey: 4.2 parts of water-soluble mint oil: 1.3 parts.
The preparation method comprises the following steps:
s1: preparing a base material: the method comprises the steps of purchasing noni, lemon, honey and water-soluble mint oil with good quality from a regular market, and then soaking and cleaning the obtained noni and lemon to remove impurities.
S2: pulping treatment: and (4) pulping the noni fruits in the S1 through a pulping machine, and collecting the noni fruit jam.
S3: fermentation treatment: heating the noni jam described in S2 to 35-40 ℃, then adding a certain amount of complex enzyme into the noni jam, then uniformly stirring for 3-5min, and fermenting for 15-20 days to obtain mixed fermentation liquor.
S4: and (3) filtering treatment: and (4) passing the fermentation liquor obtained in the step (S3) through a plurality of layers of filter paper, removing solid precipitates, fruit peels and the like in the fermentation liquor B, collecting the filtered pure liquid to obtain a noni enzyme stock solution, and refrigerating the noni enzyme stock solution for later use.
S5: squeezing and filtering lemon juice: squeezing the lemon of S1 with squeezing machine, collecting lemon juice, and filtering with multiple layers of filter paper to obtain lemon juice.
S6: blending treatment: pouring the refrigerated noni stock solution of S4 into a stirring tank according to the required amount, starting a stirring motor to stir, slowly pouring the lemon juice of S5 into the stirring tank while stirring, sequentially adding the honey and the water-soluble peppermint oil of S1, and continuously stirring for 10-15 minutes after all the raw materials are added to obtain the blend A.
S7: and (3) sterilization treatment: and (4) introducing the semi-finished product liquid A in the S6 into a pasteurization machine for multiple times of sterilization treatment, obtaining semi-finished product liquid B after the sterilization is finished and the semi-finished product liquid B is collected, and sealing treatment is carried out when the temperature of the finished product liquid is reduced to 40-45 ℃.
S8: filling: and (5) filling the semi-finished product liquid B obtained in the step (S7) by a filling machine to obtain a finished product noni ferment D.
Preferably, in S2, before pulping, noni fruits are peeled, and after peeling, the noni fruits are washed with clean water.
Preferably, in the S3, the addition amount of the complex enzyme accounts for 2.1% of the total mass of the noni jam, the complex enzyme is composed of pectinase, glucoamylase and lactic acid bacteria, and the ratio of the pectinase, the glucoamylase and the lactic acid bacteria is 15: 5: 1.
preferably, in the S4, the refrigeration temperature of the noni stock solution is 3-0 ℃.
Preferably, in S7, the pasteurization time is 2-3 times, the sterilization temperature is 63-65 ℃, and the holding time is 30-40 min.
The invention has the beneficial effects that: according to the noni enzyme disclosed by the invention, the noni enzyme stock solution is blended through the lemon juice, the honey and the water-soluble mint oil, so that the original effect of the noni enzyme stock solution is achieved, the peculiar fragrance of the lemon and the water-soluble mint oil is neutralized and covered to a certain degree, the bitter taste of the noni enzyme stock solution can be removed by adding the honey, the integral taste is sour, sweet, tasty, fine, soft and more acceptable, and the noni enzyme is beneficial to popularization.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The embodiment provides noni ferment and a preparation method thereof, and the noni ferment comprises the following raw materials in parts by weight: noni enzyme stock solution: 51 parts and lemon juice: 3.7 parts of honey: 4.1 parts of water-soluble mint oil: 1.2 parts.
The manufacturing method comprises the following steps:
s1: preparing a base material: the method comprises the steps of purchasing noni, lemon, honey and water-soluble mint oil with good quality from a regular market, and then soaking and cleaning the obtained noni and lemon to remove impurities.
S2: pulping treatment: and (4) pulping the noni fruits in the S1 through a pulping machine, and collecting the noni fruit jam.
S3: fermentation treatment: heating the noni jam described in S2 to 38 ℃, then adding a certain amount of complex enzyme into the noni jam, then uniformly stirring for 5min, and fermenting for 20 days to obtain a mixed fermentation liquor.
S4: and (3) filtering treatment: and (4) passing the fermentation liquor obtained in the step (S3) through a plurality of layers of filter paper, removing solid precipitates, fruit peels and the like in the fermentation liquor B, collecting the filtered pure liquid to obtain a noni enzyme stock solution, and refrigerating the noni enzyme stock solution for later use.
S5: squeezing and filtering lemon juice: squeezing the lemon of S1 with squeezing machine, collecting lemon juice, and filtering with multiple layers of filter paper to obtain lemon juice.
S6: blending treatment: pouring the refrigerated noni stock solution of S4 into a stirring tank according to the required amount, starting a stirring motor to stir, slowly pouring the lemon juice of S5 into the stirring tank while stirring, sequentially adding the honey and the water-soluble peppermint oil of S1, and continuously stirring for 15 minutes after all the raw materials are added to obtain the blend A.
S7: and (3) sterilization treatment: and (4) introducing the semi-finished product liquid A in the S6 into a pasteurization machine for multiple times of sterilization treatment, obtaining semi-finished product liquid B after the sterilization is finished and the semi-finished product liquid B is collected, and sealing treatment is carried out when the temperature of the finished product liquid is reduced to 45 ℃.
S8: filling: and (5) filling the semi-finished product liquid B obtained in the step (S7) by a filling machine to obtain a finished product noni ferment D.
In S2, before pulping, noni fruits need to be peeled, and after peeling, the noni fruits are washed by clear water; in the S3, the addition amount of the complex enzyme accounts for 2.1% of the total mass of the noni jam, the complex enzyme consists of pectinase, glucoamylase and lactic acid bacteria, and the proportion of the pectinase, the glucoamylase and the lactic acid bacteria is 15: 5: 1; in S4, the refrigeration temperature of the noni stock solution is 0 ℃; in S7, the pasteurization frequency is 2 times, the sterilization temperature is 63 ℃, and the holding time is 35 min.
Example two
The embodiment provides noni ferment and a preparation method thereof, and the noni ferment comprises the following raw materials in parts by weight: noni enzyme stock solution: 55 parts and lemon juice: 3.8 parts of honey: 4.5 parts of water-soluble mint oil: 1.4 parts.
The manufacturing method comprises the following steps:
s1: preparing a base material: the method comprises the steps of purchasing noni, lemon, honey and water-soluble mint oil with good quality from a regular market, and then soaking and cleaning the obtained noni and lemon to remove impurities.
S2: pulping treatment: and (4) pulping the noni fruits in the S1 through a pulping machine, and collecting the noni fruit jam.
S3: fermentation treatment: heating the noni jam described in S2 to 39 ℃, then adding a certain amount of complex enzyme into the noni jam, then uniformly stirring for 3min, and fermenting for 15 days to obtain a mixed fermentation liquor.
S4: and (3) filtering treatment: and (4) passing the fermentation liquor obtained in the step (S3) through a plurality of layers of filter paper, removing solid precipitates, fruit peels and the like in the fermentation liquor B, collecting the filtered pure liquid to obtain a noni enzyme stock solution, and refrigerating the noni enzyme stock solution for later use.
S5: squeezing and filtering lemon juice: squeezing the lemon of S1 with squeezing machine, collecting lemon juice, and filtering with multiple layers of filter paper to obtain lemon juice.
S6: blending treatment: pouring the refrigerated noni stock solution of S4 into a stirring tank according to the required amount, starting a stirring motor to stir, slowly pouring the lemon juice of S5 into the stirring tank while stirring, sequentially adding the honey and the water-soluble peppermint oil of S1, and continuously stirring for 10 minutes after all the raw materials are added to obtain the blend A.
S7: and (3) sterilization treatment: and (4) introducing the semi-finished product liquid A in the S6 into a pasteurization machine for multiple times of sterilization treatment, obtaining semi-finished product liquid B after the sterilization is finished and the semi-finished product liquid B is collected, and sealing treatment is carried out when the temperature of the finished product liquid is reduced to 42 ℃.
S8: filling: and (5) filling the semi-finished product liquid B obtained in the step (S7) by a filling machine to obtain a finished product noni ferment D.
In S2, before pulping, noni fruits need to be peeled, and after peeling, the noni fruits are washed by clear water; in the S3, the addition amount of the complex enzyme accounts for 2.1% of the total mass of the noni jam, the complex enzyme consists of pectinase, glucoamylase and lactic acid bacteria, and the proportion of the pectinase, the glucoamylase and the lactic acid bacteria is 15: 5: 1; in S4, the refrigeration temperature of the noni stock solution is 1 ℃; in S7, the pasteurization frequency is 3 times, the sterilization temperature is 65 ℃, and the holding time is 30 min.
EXAMPLE III
The embodiment provides noni ferment and a preparation method thereof, and the noni ferment comprises the following raw materials in parts by weight: noni enzyme stock solution: 55 parts and lemon juice: 3.9 parts of honey: 4 parts of water-soluble peppermint oil: 1.5 parts.
The manufacturing method comprises the following steps:
s1: preparing a base material: the method comprises the steps of purchasing noni, lemon, honey and water-soluble mint oil with good quality from a regular market, and then soaking and cleaning the obtained noni and lemon to remove impurities.
S2: pulping treatment: and (4) pulping the noni fruits in the S1 through a pulping machine, and collecting the noni fruit jam.
S3: fermentation treatment: heating the noni jam described in S2 to 38 ℃, then adding a certain amount of complex enzyme into the noni jam, then uniformly stirring for 5min, and fermenting for 19 days to obtain a mixed fermentation liquor.
S4: and (3) filtering treatment: and (4) passing the fermentation liquor obtained in the step (S3) through a plurality of layers of filter paper, removing solid precipitates, fruit peels and the like in the fermentation liquor B, collecting the filtered pure liquid to obtain a noni enzyme stock solution, and refrigerating the noni enzyme stock solution for later use.
S5: squeezing and filtering lemon juice: squeezing the lemon of S1 with squeezing machine, collecting lemon juice, and filtering with multiple layers of filter paper to obtain lemon juice.
S6: blending treatment: pouring the refrigerated noni stock solution of S4 into a stirring tank according to the required amount, starting a stirring motor for stirring, slowly pouring the lemon juice of S5 into the stirring tank while stirring, sequentially adding the honey and the water-soluble peppermint oil of S1, and continuously stirring for 12 minutes after all the raw materials are added to obtain the blend A.
S7: and (3) sterilization treatment: and (4) introducing the semi-finished product liquid A in the S6 into a pasteurization machine for multiple times of sterilization treatment, obtaining semi-finished product liquid B after the sterilization is finished and the semi-finished product liquid B is collected, and sealing treatment is carried out when the temperature of the finished product liquid is reduced to 45 ℃.
S8: filling: and (5) filling the semi-finished product liquid B obtained in the step (S7) by a filling machine to obtain a finished product noni ferment D.
In S2, before pulping, noni fruits need to be peeled, and after peeling, the noni fruits are washed by clear water; in the S3, the addition amount of the complex enzyme accounts for 2.1% of the total mass of the noni jam, the complex enzyme consists of pectinase, glucoamylase and lactic acid bacteria, and the proportion of the pectinase, the glucoamylase and the lactic acid bacteria is 15: 5: 1; in S4, the refrigeration temperature of the noni stock solution is 1 ℃; in S7, the pasteurization frequency is 2 times, the sterilization temperature is 63 ℃, and the holding time is 40 min.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The noni ferment is characterized by comprising the following raw materials in parts by weight: noni enzyme stock solution: 50-55 parts of lemon juice: 3.5-4 parts of honey: 4-4.5 parts of water-soluble mint oil: 1-1.5 parts.
2. The noni ferment and the formula of the preparation method thereof according to claim 1 are characterized by comprising the following raw materials in parts by weight: noni enzyme stock solution: 52 parts of lemon juice: 3.8 parts of honey: 4.2 parts of water-soluble mint oil: 1.3 parts.
3. The noni ferment and the preparation method of the noni ferment are characterized by comprising the following steps:
s1: preparing a base material: purchasing noni, lemon, honey and water-soluble peppermint oil with better quality from a regular market, and then soaking and cleaning the obtained noni and lemon to remove impurities;
s2: pulping treatment: pulping the noni fruits in the S1 through a pulping machine, and collecting noni fruit jam;
s3: fermentation treatment: heating the noni jam described in S2 to 35-40 ℃, then adding a certain amount of complex enzyme into the noni jam, then uniformly stirring for 3-5min, and fermenting for 15-20 days to obtain a mixed fermentation liquor;
s4: and (3) filtering treatment: passing the fermentation liquor of S3 through multiple layers of filter paper, removing solid precipitate and pericarp, etc. in the fermentation liquor B, collecting the filtered pure liquid to obtain noni ferment stock solution, and refrigerating the noni ferment stock solution for later use;
s5: squeezing and filtering lemon juice: juicing the lemons in the S1 by a squeezer, collecting lemon juice, and filtering the lemon juice by a plurality of layers of filter paper to obtain lemon juice;
s6: blending treatment: pouring the refrigerated noni stock solution in the S4 into a stirring tank according to the required amount, starting a stirring motor to stir, slowly pouring the lemon juice in the S5 into the stirring tank while stirring, sequentially adding the honey and the water-soluble peppermint oil in the S1, and continuously stirring for 10-15 minutes after all the raw materials are added to obtain a mixed solution A;
s7: and (3) sterilization treatment: introducing the semi-finished product liquid A obtained in the step S6 into a pasteurization machine for multiple times of sterilization treatment, obtaining a semi-finished product liquid B after the sterilization is finished and the semi-finished product liquid A is collected, and sealing treatment is carried out when the temperature of the finished product liquid is reduced to 40-45 ℃;
s8: filling: and (5) filling the semi-finished product liquid B obtained in the step (S7) by a filling machine to obtain a finished product noni ferment D.
4. The noni ferment as claimed in claim 3, wherein in S2, before pulping, noni fruit is peeled, and after peeling, the noni fruit is washed with clean water.
5. The noni ferment as claimed in claim 3, wherein the addition amount of the complex enzyme in S3 is 2.1% of the total weight of noni jam, the complex enzyme is composed of pectinase, glucoamylase and lactic acid bacteria, and the ratio of the pectinase, the glucoamylase and the lactic acid bacteria is 15: 5: 1.
6. the noni ferment of claim 3, wherein the refrigeration temperature of the noni liquid in S4 is 3-0 ℃.
7. The noni ferment of claim 3, wherein the S7 is pasteurized at 63-65 deg.C for 30-40 min for 2-3 times.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841624A (en) * | 2021-01-14 | 2021-05-28 | 陕西秦巴神仙叶食品有限公司 | Preparation method of Helichrysum italicum ferment fermentation broth product |
| CN113508880A (en) * | 2021-07-21 | 2021-10-19 | 海南丰席树诺丽产业有限责任公司 | Noni juice with functions of resisting oxidation and improving immunity and preparation method thereof |
| CN113598290A (en) * | 2021-08-05 | 2021-11-05 | 江西汪氏蜜蜂园有限公司 | Honey ferment oral liquid and preparation process thereof |
| CN113662180A (en) * | 2021-08-24 | 2021-11-19 | 海南华用生物工程有限公司 | Processing method of noni fermentation liquor and noni fermentation liquor |
| CN113974039A (en) * | 2021-07-30 | 2022-01-28 | 海南师范大学 | Noni fruit enzyme without peculiar smell and preparation method thereof |
| CN114451507A (en) * | 2022-02-16 | 2022-05-10 | 吉林工程技术师范学院 | Preparation method of noni enzyme juice and noni enzyme juice |
Citations (9)
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| CN113974039B (en) * | 2021-07-30 | 2023-10-17 | 海南师范大学 | Noni fruit ferment free of peculiar smell and preparation method thereof |
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| CN113662180A (en) * | 2021-08-24 | 2021-11-19 | 海南华用生物工程有限公司 | Processing method of noni fermentation liquor and noni fermentation liquor |
| CN114451507A (en) * | 2022-02-16 | 2022-05-10 | 吉林工程技术师范学院 | Preparation method of noni enzyme juice and noni enzyme juice |
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