CN113662180A - Processing method of noni fermentation liquor and noni fermentation liquor - Google Patents
Processing method of noni fermentation liquor and noni fermentation liquor Download PDFInfo
- Publication number
- CN113662180A CN113662180A CN202110973014.1A CN202110973014A CN113662180A CN 113662180 A CN113662180 A CN 113662180A CN 202110973014 A CN202110973014 A CN 202110973014A CN 113662180 A CN113662180 A CN 113662180A
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- China
- Prior art keywords
- noni
- jam
- fruits
- cleaned
- fermented
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- 235000017524 noni Nutrition 0.000 title claims abstract description 124
- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 123
- 238000000855 fermentation Methods 0.000 title claims abstract description 37
- 230000004151 fermentation Effects 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 49
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000000645 desinfectant Substances 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract 1
- 241000233866 Fungi Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 235000008898 Morinda citrifolia Nutrition 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000005406 washing Methods 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- 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)
Abstract
The invention discloses a processing method of noni fermentation liquor and the noni fermentation liquor, which comprises the following steps: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned; and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to below 50%; smashing the dried noni fruits by using a juicer to obtain noni fruit solution; cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes; cooling and inoculating: and cooling the heated noni jam obtained in the heating step at the temperature of 20-35 ℃, and then inoculating the strains to be fermented. The noni fermentation liquor is prepared without using redundant additives, is more natural and safer in use, avoids the generation of other harmful strains to generate toxin, is safer to eat, and is convenient for long-term storage.
Description
Technical Field
The invention relates to the technical field of fermentation, in particular to a processing method of noni fermentation liquor and the noni fermentation liquor.
Background
Noni (Morinda citrifolia Linn), a plant of Morinda genus of Rubiaceae family, has been used as a health food/medicine for 2000 years, and modern studies show that noni has various health/therapeutic effects such as anti-aging, anti-radiation, anti-inflammatory, anti-tumor, etc.; because the noni fruits have the characteristic of being difficult to store after being mature, the noni fruits are prepared into fermentation products which are the most common processing mode of the noni fruits since ancient times, the fermentation effect is poor when the noni fruits are fermented at present, fungi except the fermentation fungi can not be completely eliminated, other tastes are easy to generate when the noni fruits are fermented, the mouth feel is poor, and the noni jam is easy to rot due to various different fungi and is difficult to store.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the technical problems and provide a processing method of noni fermentation liquor with good taste and long storage time and the noni fermentation liquor;
in order to solve the technical problems, the technical scheme provided by the invention is as follows: the processing method of the noni fermentation liquor comprises the following steps:
(1) and cleaning: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned;
(2) and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to below 50%;
(3) juicing: smashing the dried noni fruits by using a juicer to obtain noni fruit solution;
(4) and heating: cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes;
(4) and cooling and inoculating: cooling the heated noni jam obtained in the heating step at the temperature of 20-35 ℃, and inoculating strains to be fermented, wherein the adding amount of the fermented strains is 5% of the amount of the noni pulp;
(5) and fermenting: placing the noni jam added with the strain in a fermentation tank for sealing for 30-32 weeks;
(6) and filtering: filtering some residues of the sealed and fermented noni jam to obtain liquid jam;
(7) and (3) sterilization: cooking and sterilizing the filtered jam again;
preferably, a fruit fresh-keeping disinfectant is also required to be added when the noni fruits are cleaned, and the content of the fruit fresh-keeping disinfectant is 1% of the total amount of the noni fruits.
Preferably, the water temperature is 35-45 ℃ when the noni fruits are washed.
Preferably, the size of the crushed noni pulp is 2-3 mm.
Preferably, the species fermented in the heating step is lactic acid bacteria.
The invention also provides the noni fermentation liquor prepared by the preparation method.
Compared with the prior art, the invention has the advantages that: the noni fermentation broth is prepared without using redundant additives, is more natural and safer in use, and in addition, the noni pulp is more thoroughly sterilized before fermentation, so that the flavor is more uniform when strains are added, the generation of other harmful strains to generate toxin is avoided, the noni fermentation broth is safer to eat, and the noni fermentation broth is convenient to store for a long time.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that what is described is only one embodiment of the present invention, rather than all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The processing method of the noni fermentation liquor comprises the following steps: :
(1) and cleaning: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned;
(2) and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to below 50%;
(3) juicing: smashing the dried noni fruits by using a juicer to obtain noni fruit solution;
(4) and heating: cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes;
(4) and cooling and inoculating: cooling the heated noni jam obtained in the step 4 at the temperature of 20-35 ℃, and inoculating strains to be fermented, wherein the adding amount of the fermented strains is 5% of the amount of the noni pulp;
(5) and fermenting: placing the noni jam added with the strain in a fermentation tank for sealing for 30-32 weeks;
(6) and filtering: filtering some residues of the sealed and fermented noni jam to obtain liquid jam;
(7) and (3) sterilization: cooking and sterilizing the filtered jam again;
example 1
(1) And cleaning: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned;
(2) and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to 30%;
(3) juicing: smashing the dried noni fruits by using a juicer to obtain noni fruit solution;
(4) and heating: cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes;
(4) and cooling and inoculating: cooling the heated noni jam obtained in the step 4 at the temperature of 20 ℃, and inoculating strains to be fermented, wherein the adding amount of the fermented strains is 5% of the amount of the noni pulp;
(5) and fermenting: placing the noni jam added with the strain in a fermentation tank for 30 weeks in a sealed manner;
(6) and filtering: filtering some residues of the sealed and fermented noni jam to obtain liquid jam;
(7) and (3) sterilization: cooking and sterilizing the filtered jam again;
when the noni fruits are cleaned, a fruit fresh-keeping disinfectant is required to be added, and the content of the fruit fresh-keeping disinfectant is 1% of the total amount of the noni fruits.
The water temperature when washing the noni fruits is 35 ℃.
The size of the crushed noni pulp was 2 mm.
The strain fermented in the step (4) is lactic acid bacteria.
The invention also provides the noni fermentation liquor prepared by the preparation method.
Example 2:
(1) and cleaning: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned;
(2) and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to 40%;
(3) juicing: smashing the dried noni fruits by using a juicer to obtain noni fruit solution;
(4) and heating: cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes;
(4) and cooling and inoculating: cooling the heated noni jam obtained in the step 4 at the temperature of 30 ℃, and inoculating strains to be fermented, wherein the adding amount of the fermented strains is 5% of the amount of the noni pulp;
(5) and fermenting: placing the noni jam added with the strain in a fermentation tank for sealing for 31 weeks;
(6) and filtering: filtering some residues of the sealed and fermented noni jam to obtain liquid jam;
(7) and (3) sterilization: cooking and sterilizing the filtered jam again;
when the noni fruits are cleaned, a fruit fresh-keeping disinfectant is required to be added, and the content of the fruit fresh-keeping disinfectant is 1% of the total amount of the noni fruits.
The water temperature is 40 ℃ when the noni fruits are cleaned.
The size of the crushed noni pulp was 3 mm.
The strain fermented in the step 4 is lactobacillus.
The invention also provides the noni fermentation liquor prepared by the preparation method.
The noni fermentation liquor is prepared without using redundant additives, is more natural and safer in use, and in addition, the noni pulp is more thoroughly sterilized before fermentation, so that the flavor is more uniform when strains are added, other harmful strains are prevented from generating toxin, the noni pulp is safer to eat and is convenient to store for a long time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The processing method of noni fermentation liquor is characterized by comprising the following steps: :
(1) and cleaning: the noni is cleaned at normal temperature, and residues on the outer skin of the noni are cleaned;
(2) and (3) drying: naturally drying the cleaned noni fruits to reduce the water content in the noni fruits to below 50%;
(3) juicing: smashing the dried noni fruits by using a juicer to obtain noni fruit solution;
(4) and heating: cooking the noni jam obtained by juicing, and heating the noni jam at the temperature of 120 ℃ for 25 minutes;
(4) and cooling and inoculating: cooling the heated noni jam obtained in the step (4) at the temperature of 20-35 ℃, and inoculating strains to be fermented, wherein the adding amount of the fermented strains is 5% of the amount of the noni pulp;
(5) and fermenting: placing the noni jam added with the strain in a fermentation tank for sealing for 30-32 weeks;
(6) and filtering: filtering some residues of the sealed and fermented noni jam to obtain liquid jam;
(7) and (3) sterilization: and (4) cooking and sterilizing the filtered jam again.
2. The method of processing noni fermentation broth according to claim 1, wherein: when the noni fruits are cleaned, a fruit fresh-keeping disinfectant is required to be added, and the content of the fruit fresh-keeping disinfectant is 1% of the total amount of the noni fruits.
3. The method of processing noni fermentation broth according to claim 1, wherein: the water temperature is 35-45 ℃ when the noni fruits are cleaned.
4. The method of processing noni fermentation broth according to claim 1, wherein: the size of the crushed noni pulp is 2-3 mm.
5. The method of processing noni fermentation broth according to claim 1, wherein: the strain fermented in the step (4) is lactic acid bacteria.
6. Noni fermentation broth produced by the production process according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110973014.1A CN113662180A (en) | 2021-08-24 | 2021-08-24 | Processing method of noni fermentation liquor and noni fermentation liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110973014.1A CN113662180A (en) | 2021-08-24 | 2021-08-24 | Processing method of noni fermentation liquor and noni fermentation liquor |
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| Publication Number | Publication Date |
|---|---|
| CN113662180A true CN113662180A (en) | 2021-11-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110973014.1A Pending CN113662180A (en) | 2021-08-24 | 2021-08-24 | Processing method of noni fermentation liquor and noni fermentation liquor |
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| CN (1) | CN113662180A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578508A (en) * | 2012-03-01 | 2012-07-18 | 刘善沪 | Preparation method of Noni fruit purification and fermentation liquid |
| CN104207293A (en) * | 2014-08-08 | 2014-12-17 | 宋如珍 | Processing method of Noni enzyme |
| CN105942101A (en) * | 2016-05-27 | 2016-09-21 | 厦门易水成林生物科技有限公司 | Preparation method of ferment liquid and ferment liquid prepared by preparation method of ferment liquid |
| CN107125740A (en) * | 2017-06-12 | 2017-09-05 | 陈玉霞 | A kind of fermentation processing method of the beautiful ferment of promise |
| CN108244429A (en) * | 2018-01-09 | 2018-07-06 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of "Hami" melon composite enzyme drink |
| CN108685092A (en) * | 2018-05-04 | 2018-10-23 | 上海蝶莎生物科技有限公司 | A kind of pure preparation method for making Nuo Lijin fruit fermented products |
| CN110859257A (en) * | 2019-11-05 | 2020-03-06 | 广州赢联健康产业有限公司 | Noni enzyme and preparation method thereof |
| CN111671086A (en) * | 2020-07-08 | 2020-09-18 | 爱诗欧迪生物科技(海南)有限公司 | Preparation method of noni fermentation liquor |
-
2021
- 2021-08-24 CN CN202110973014.1A patent/CN113662180A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578508A (en) * | 2012-03-01 | 2012-07-18 | 刘善沪 | Preparation method of Noni fruit purification and fermentation liquid |
| CN104207293A (en) * | 2014-08-08 | 2014-12-17 | 宋如珍 | Processing method of Noni enzyme |
| CN105942101A (en) * | 2016-05-27 | 2016-09-21 | 厦门易水成林生物科技有限公司 | Preparation method of ferment liquid and ferment liquid prepared by preparation method of ferment liquid |
| CN107125740A (en) * | 2017-06-12 | 2017-09-05 | 陈玉霞 | A kind of fermentation processing method of the beautiful ferment of promise |
| CN108244429A (en) * | 2018-01-09 | 2018-07-06 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of "Hami" melon composite enzyme drink |
| CN108685092A (en) * | 2018-05-04 | 2018-10-23 | 上海蝶莎生物科技有限公司 | A kind of pure preparation method for making Nuo Lijin fruit fermented products |
| CN110859257A (en) * | 2019-11-05 | 2020-03-06 | 广州赢联健康产业有限公司 | Noni enzyme and preparation method thereof |
| CN111671086A (en) * | 2020-07-08 | 2020-09-18 | 爱诗欧迪生物科技(海南)有限公司 | Preparation method of noni fermentation liquor |
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Application publication date: 20211119 |
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