CN114451507A - Preparation method of noni enzyme juice and noni enzyme juice - Google Patents
Preparation method of noni enzyme juice and noni enzyme juice Download PDFInfo
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- CN114451507A CN114451507A CN202210165218.7A CN202210165218A CN114451507A CN 114451507 A CN114451507 A CN 114451507A CN 202210165218 A CN202210165218 A CN 202210165218A CN 114451507 A CN114451507 A CN 114451507A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 133
- 235000017524 noni Nutrition 0.000 title claims abstract description 133
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 54
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 150000004056 anthraquinones Chemical class 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 15
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 235000008898 Morinda citrifolia Nutrition 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 230000002458 infectious effect Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 201000005569 Gout Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008839 Kidney Neoplasms Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 206010038389 Renal cancer Diseases 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000010982 kidney cancer Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of noni enzyme juice and the noni enzyme juice, and relates to the technical field of food. The invention aims to solve the problems that the existing noni ferment fruit juice contains more anthraquinone substances, has long fermentation time and low juice yield. The invention adopts a quick-freezing mode to ensure that the central temperature of the noni fruits reaches-16 ℃ to-20 ℃; unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-3 ℃ to-5 ℃; squeezing the thawed noni fruit to obtain noni juice; and fermenting the noni juice in a closed environment to obtain noni enzyme juice. The juice of the invention has high juice yield, reduces or even avoids the dissolution of anthraquinone substances, and has good taste.
Description
Technical Field
The invention relates to the technical field of food, and in particular relates to a preparation method of noni enzyme juice and the noni enzyme juice.
Background
Noni is also known as morinda citrifolia, and belongs to the family of rubiaceae. Noni fruit grows mainly in the south pacific isles, and varieties are found in other tropical regions of the world. Has been used for more than 2000 in poliisia for staining of food, medicine and traditional clothing, its medical use is believed to include improvement of diabetes, gout, hypertension, cancer, boils and other skin and internal diseases; modern scientific researches show that the fruits and leaves of noni fruits are rich in a large amount of substances beneficial to human bodies, wherein the substances comprise five nutrients, eight essential amino acids for human bodies, multiple trace elements such as Zn, Ca and Na and functional components such as flavone, flavonoid glycoside, saponin, polysaccharide and the like, and the noni fruits have high medicinal value and edible value.
The noni fruits are usually sealed and fermented directly in the traditional noni enzyme preparation process, and the noni fruits can be rotted after being picked for 24 hours, so that the storage and transportation of the noni fruits are very challenging due to the characteristic, and when the rotted noni fruits are fermented, bacteria, saccharomycetes, acetic acid bacteria and other mixed bacteria can be fermented, so that bad smell is generated, and the taste and quality are influenced. In addition, the whole fruit is fermented for a long time in the traditional process, so that anthraquinone substances in the peel can be dissolved out, and excessive anthraquinone substances can cause harm to human bodies. Therefore, there is a need for a method for preparing noni ferment juice, which not only ensures the food safety of the juice, but also has better taste and smell.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of noni enzyme fruit juice and the noni enzyme fruit juice, the juice yield is high, anthraquinone substances are reduced or even avoided dissolving out, and the fruit juice tastes good.
The invention provides a preparation method of noni ferment fruit juice, which comprises the following steps:
s1, cleaning noni fruits and then draining;
s2, adopting a quick-freezing mode to enable the central temperature of the noni fruits to reach-16 to-20 ℃; because the freshly picked noni fruits usually begin to rot after 24 hours, and the noni fruits naturally ferment and rot in the traditional fresh noni fruits during storage or long-time transportation, bacteria, saccharomycetes, acetic acid bacteria and other infectious microbes can ferment, so that bad smell can be generated, and the taste and the quality of juice can be influenced, the noni fruits which are cleaned and dried are quickly frozen and stored and transported at the low temperature of-16 ℃ to-20 ℃, the problem of fermentation of various infectious microbes is avoided in the low temperature environment, and the nutrient substances of the noni fruits are maximally preserved in the quick-frozen noni fruits. After the noni is quick-frozen, the liquid in the noni forms ice crystals to puncture cell walls, which is beneficial to improving the juice yield.
S3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-3 ℃ to-5 ℃;
s4, squeezing the unfrozen noni to obtain noni juice;
s5, fermenting the noni juice in a closed environment to obtain noni enzyme juice.
Further, the noni fruit is a fully ripe noni fruit at step S1, and the skin of the noni fruit is intact.
Further, the cleaning method in step S1 includes: and (4) soaking the powder by using purified water, and washing away silt and dust on the surface.
Further, in the step S4, the squeezing pressure is less than 5Mpa, and the squeezing temperature range is-1 ℃ to-5 ℃; the national toxicology program study of the united states concluded that anthraquinones can cause kidney, liver and prostate cancer in rat mice. The European Union has limited amount of anthraquinone in food, such as 0.02mg/Kg for anthraquinone in tea. The noni fruit peel contains anthraquinone substances, and in the traditional process, the whole fruit is fermented in a closed container for half a year, 3 years or even longer, so that the anthraquinone substances in the peel are dissolved out after long-time fermentation. The invention adopts non-crushing whole fruit low-temperature direct pressing, avoids anthraquinone substances in fruit peel from dissolving out caused by crushing and soaking fruit peel, so that the low-temperature non-crushing whole fruit pressing adopted in the noni fruit juice processing can avoid and reduce the dissolving out of the anthraquinone substances. In addition, the whole fruit is not crushed, the low temperature direct squeezing is adopted, so that the contact between the fruit juice and air is reduced, and the oxidation is reduced; the pressure selection in the fruit juice squeezing process has an important influence on the juice outlet effect of the fruit, if the squeezing pressure is too high, the seeds can be fractured, the content of the seeds can be dissolved out to influence the taste of the fruit juice, and if the squeezing pressure is too low, the juice outlet rate is influenced. The temperature is between-1 ℃ and-5 ℃ to avoid the dissolution of anthraquinone substances, and the invention can not only avoid the crushing of seeds but also improve the juice yield under the conditions of the temperature between-1 ℃ and-5 ℃ and the pressure range of 1-5 Mpa.
Further, the fermentation temperature range of the noni juice in the step S5 is 37-42 ℃, and the fermentation time is more than 6 months.
Further, when the fermentation time reaches 6 months, pouring the fermented noni juice supernatant into another fermentation tank for storage, wherein the storage temperature is in a range of 37-42 ℃, and the juice after pouring can be filled.
The invention provides noni enzyme fruit juice and a preparation method thereof.
As described above, the present invention has the following advantages compared with the prior art:
1. the method has the advantages that the cleaned noni fruits are quickly frozen, so that the noni fruits are prevented from being directly exposed in the air to cause the fermentation of bacteria, saccharomycetes, acetic acid bacteria and other infectious bacteria to generate bad smell, the frozen noni fruits can be stored and transported for a long time, and the problem of short preservation time of the fresh noni fruits is solved; the morinda citrifolia processed by quick freezing can maximally preserve the nutritional value and taste of the morinda citrifolia, and under the quick freezing condition, water in the morinda citrifolia is converted into ice crystals to destroy cell walls, so that the juice yield is improved.
2. The invention adopts a low-temperature squeezing mode without crushing the whole fruit, reduces and even can avoid the dissolution of anthraquinone substances in the peel caused by crushing and soaking the peel, and ensures the food safety of the fruit juice.
3. The invention adopts a low-temperature and low-pressure squeezing mode to squeeze the juice, anthraquinone substances are prevented from dissolving out under the low-temperature condition, the squeezing pressure less than 5Mpa can prevent the noni seeds from cracking, and the optimal taste of the noni is ensured while the juice yield of the noni juice is ensured.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
Example 1: a preparation method of noni ferment fruit juice comprises the following steps:
s1, selecting fully mature noni, picking off the noni from the tree, directly putting the noni into a basket, and lightly taking the noni without breaking peel: soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the moisture to be dry;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-16 ℃;
s3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-3 ℃;
s4, squeezing the unfrozen noni to obtain noni juice; the squeezing pressure is 5Mpa, and the squeezing temperature range is-1 ℃.
S5, fermenting the noni juice in a closed environment, wherein the fermentation temperature range of the noni juice is 37 ℃, the fermentation time is more than 6 months, when the fermentation time reaches 6 months, the tank pouring operation is carried out to pour the fermented noni juice supernatant into another fermentation tank for storage, and the storage temperature range is 37 ℃.
Example 2: a preparation method of noni ferment fruit juice comprises the following steps:
s1, selecting completely mature noni, picking off the noni from the tree, directly putting the noni into a basket, and lightly taking the noni without breaking peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the moisture to be dry;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-18 ℃;
s3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-4 ℃;
s4, squeezing the unfrozen noni to obtain noni juice; the squeezing pressure is 5Mpa, and the squeezing temperature range is-3 ℃.
S5, fermenting the noni juice in a closed environment, wherein the fermentation temperature range of the noni juice is 39 ℃, the fermentation time is more than 6 months, when the fermentation time reaches 6 months, the tank pouring operation is carried out to pour the fermented noni juice supernatant into another fermentation tank for storage, and the storage temperature range is 38 ℃.
Example 3: a preparation method of noni ferment fruit juice comprises the following steps:
s1, selecting completely mature noni, picking off the noni from the tree, directly putting the noni into a basket, and lightly taking the noni without breaking peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the moisture to be dry;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-19 ℃;
s3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-3 ℃;
s4, squeezing the unfrozen noni to obtain noni juice; the squeezing pressure is 5Mpa, and the squeezing temperature range is-4 ℃.
S5, fermenting the noni juice in a closed environment, wherein the fermentation temperature range of the noni juice is 41 ℃, the fermentation time is more than 6 months, when the fermentation time reaches 6 months, the tank pouring operation is carried out to pour the fermented noni juice supernatant into another fermentation tank for storage, and the storage temperature range is 40 ℃.
Example 4: a preparation method of noni ferment fruit juice comprises the following steps:
s1, selecting completely mature noni, picking off the noni from the tree, directly putting the noni into a basket, and lightly taking the noni without breaking peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the moisture to be dry;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-20 ℃;
s3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-5 ℃;
s4, squeezing the unfrozen noni to obtain noni juice; the squeezing pressure is 5Mpa, and the squeezing temperature range is-5 ℃.
S5, fermenting the noni juice in a closed environment, wherein the fermentation temperature range of the noni juice is 42 ℃, the fermentation time is more than 6 months, when the fermentation time reaches 6 months, the backflow operation is carried out, the fermented noni juice supernatant is poured into another fermentation tank for storage, and the storage temperature range is 42 ℃.
Comparative example 1: this example is the same as example 2, and does not have a quick-freezing step;
comparative example 2: this example is the same as example 2, and does not have a quick-freezing step and a low-temperature pressing step.
Table 1: sensory test evaluation table
According to sensory evaluation results shown in table 1, the noni ferment fruit juice wine prepared by the invention is clear in body and good in taste;
the fruit juice samples prepared by the methods described in examples 1-4 and comparative examples above were subjected to physicochemical tests, and the results are shown in Table 2:
table 2: table of results of physical and chemical tests
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (7)
1. The preparation method of the noni enzyme juice is characterized by comprising the following steps:
s1, cleaning noni fruits and then draining;
s2, adopting a quick-freezing mode to enable the central temperature of the noni fruits to reach-16 to-20 ℃;
s3, unfreezing the quick-frozen noni under natural conditions until the central temperature of the noni reaches-3 ℃ to-5 ℃;
s4, squeezing the unfrozen noni to obtain noni juice;
s5, fermenting the noni juice in a closed environment to obtain noni enzyme juice.
2. The method of claim 1, wherein the noni fruit juice is completely ripened noni fruit and the skin of the noni fruit is intact in step S1.
3. The method of claim 1, wherein the washing step S1 comprises: and (4) soaking the powder by using purified water, and washing away silt and dust on the surface.
4. The method of claim 1, wherein the squeezing pressure range of step S4 is 1-5MPa, and the squeezing temperature range is-1 ℃ to-5 ℃.
5. The method of claim 1, wherein the noni ferment juice is fermented at a temperature ranging from 37 ℃ to 42 ℃ for more than 6 months in step S5.
6. The method of claim 5, wherein the fermentation time is 6 months, and the fermented noni juice supernatant is poured into another fermentation tank for storage, wherein the storage temperature is 37-42 ℃.
7. A noni ferment fruit juice characterized by being prepared by the method for preparing noni ferment fruit juice according to any one of claims 1 to 6.
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| CN202210165218.7A CN114451507A (en) | 2022-02-16 | 2022-02-16 | Preparation method of noni enzyme juice and noni enzyme juice |
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| CN202210165218.7A CN114451507A (en) | 2022-02-16 | 2022-02-16 | Preparation method of noni enzyme juice and noni enzyme juice |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232588A (en) * | 2017-05-22 | 2017-10-10 | 海南师范大学 | A kind of processing method of Noni fruit ferment |
| 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 |
| CN112042844A (en) * | 2020-09-15 | 2020-12-08 | 中南林业科技大学 | Preparation method of black tiger enzyme beverage |
| CN113598359A (en) * | 2021-07-23 | 2021-11-05 | 海南华美益实业有限公司 | Fermentation processing method of noni enzyme |
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- 2022-02-16 CN CN202210165218.7A patent/CN114451507A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232588A (en) * | 2017-05-22 | 2017-10-10 | 海南师范大学 | A kind of processing method of Noni fruit ferment |
| 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 |
| CN112042844A (en) * | 2020-09-15 | 2020-12-08 | 中南林业科技大学 | Preparation method of black tiger enzyme beverage |
| CN113598359A (en) * | 2021-07-23 | 2021-11-05 | 海南华美益实业有限公司 | Fermentation processing method of noni enzyme |
Non-Patent Citations (1)
| Title |
|---|
| 郭卫芸;肖付刚;曹琼;: "冷冻榨汁技术在胡萝卜汁生产中的应用研究", 食品研究与开发, no. 05, pages 79 - 82 * |
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