CN115554203A - Method for improving effective components in noni in shower gel - Google Patents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A61Q19/00—Preparations for care of the skin
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- A—HUMAN NECESSITIES
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- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/10—Washing or bathing preparations
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/12—Preparations containing hair conditioners
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- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
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Abstract
The invention discloses a method for improving active ingredients in noni in shower gel, wherein the active ingredients in noni in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, the weight part ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:2-5, and the preparation process of the noni dry fruit powder comprises the following steps: sa1: drying and crushing noni; sa2: extracting the concentrated solution with a solvent; sa3: concentrating and drying; the preparation process of the noni fermented fruit powder comprises the following steps: sb1: preparing noni fruit pulp; sb2: preparing noni fruit fermentation stock solution; sb3: noni fruit baking powder. According to the method for improving the effective components in the noni fruit element in the shower gel, the noni fresh fruit raw material and the noni fruit fermentation raw material are matched to serve as mixed raw materials, the effects of increasing gloss and activating enzyme skin and hair in cells in an elastic manner are achieved, the proportion of the effective components contained in the noni fresh fruit raw material is high, and the abnormal odor is reduced by matching the noni fruit fermentation raw material, so that the finished product is soft in smell, and the using effect is obvious.
Description
Technical Field
The invention relates to the related technical field of noni fruit processing, in particular to a method for improving effective components in noni fruit essence in shower gel.
Background
At present, bath cream in the market mostly contains more chemical additives, but people tend to use various natural products more and more at present, wherein noni fruits called tropical fruit queen fruits are rich in effective antioxidant components and various nutritional components, and besides fresh fruits are directly used, the noni fruits can also be used for preparing related products through fermentation, and the noni fruits can be used as skin care product additives such as bath cream and the like.
However, the application of the products in the preparation of health care products and medicines is not feasible, but the products need to be applied to the surface of skin in a large amount when used in skin care products such as bath lotions and the like, so that the discomfort on the smell is easily brought, and the scheme is deeply developed aiming at the problems.
Aiming at the problems, the innovative design is carried out on the basis of the original method for improving the effective ingredients in the noni.
Disclosure of Invention
The invention aims to provide a method for improving active ingredients in noni in shower gel, and aims to solve the problems that the prior art proposes that the use peculiar smell of fresh noni fruits is large, and a fermentation product can cause partial loss of the active ingredients.
In order to achieve the purpose, the invention provides the following technical scheme: a method for increasing effective components in noni fruit essence in bath lotion;
the noni effective components in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, and the weight portion ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:2-5;
the preparation process of the noni dry fruit powder comprises the following specific steps:
sa1: drying and crushing noni:
picking Morinda citrifolia fruits with maturity of 7-8, cleaning, cutting into 0.5-1.5 cm thick Morinda citrifolia pieces, sun drying, and mashing to obtain Morinda citrifolia powder;
sa2: solvent extraction concentrate:
adding water impregnated with noni fermented fruit residues into noni powder, extracting under heating, filtering, adding ethanol into the residue, refluxing, recovering ethanol, collecting extractive solution, and mixing filtrates to obtain noni dried fruit extract concentrate;
sa3: concentrating and drying:
concentrating, drying and removing water from noni fruits, crushing and sieving to obtain noni dry fruit powder in a low-temperature vacuum drying mode;
the preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning, airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to carry out homogenization treatment to obtain noni pulp;
sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying at low temperature in a vacuum drying mode to remove water, drying, grinding into powder, sealing and storing to obtain the noni fruit fermentation powder.
Preferably, the weight part ratio of the noni dry fruit powder and the noni fermented fruit powder in the noni active ingredients in the shower gel is further preferably 1.
Preferably, in the Sa1 step, the noni fruit picking standard is the noni fruit which begins to whiten, infrared drying is adopted in the sun drying process, the drying temperature is 55-65 ℃, the noni slices are dried until the moisture content is lower than 8%, and the mashed noni is crushed to 20-60 meshes and sieved.
Preferably, the adding amount of the steepwater in the Sa2 step is 10 times of the weight of the noni fruit powder, the extraction is carried out for 2-3 hours in water at 60-80 ℃, the adding amount of the ethanol in the filter residue is 1.5-2 times of the weight of the filter residue, the mass concentration of the ethanol is 50%, and the reflux is carried out for 1-1.5 hours at 50-60 ℃.
Preferably, in the Sa3 step, the dried noni is dried under a vacuum degree of 0.05 to 0.06pa at a temperature of 55 to 70 ℃ to remove moisture, the dried noni is ground into powder, and the dried noni powder is sealed and stored.
Preferably, the morinda citrifolia fruits ripened in the Sb1 step are fresh and ripe morinda citrifolia fruits without diseases, the morinda citrifolia fruits are crushed until a homogenizing device is suitable for the size, the weight of the added purified water is 2-4 times that of the morinda citrifolia fruits, and the morinda citrifolia fruits are further homogenized to obtain fine and uniform morinda citrifolia fruit pulp.
Preferably, the yeast in the Sb2 step is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 100-110cfu/g, the sugar is glucose, the oxygen content is controlled to be 5% -10% during fermentation, and the temperature is controlled to be 20-30 ℃ for sealed fermentation for 5-7d.
Preferably, in the Sb3 step, the pectinase enzymolysis process needs to carry out enzymolysis for 2-5 hours at 30-40 ℃, the temperature is lower than 25 ℃ during low-temperature vacuum drying treatment, and the moisture of the dried fermented morinda citrifolia blocks is lower than 4%.
Compared with the prior art, the invention has the beneficial effects that: the method for improving the effective components in the noni fruit essence in the shower gel,
1. the addition of the active ingredients of the noni fruits has the effects of increasing luster and activating enzyme skin and hair in cells elastically, the application of the noni fruits in skin care products such as shower gel and the like can be helpful to improve the quality of the skin and the hair, so that the skin and the hair are reddish and glossy, and through the reasonable configuration of the noni fresh fruit raw material and the noni fruit fermentation raw material, the noni fruit skin care product has a good use effect, meanwhile, the smell is fresh, and consumers are more willing to use;
2. the noni fresh fruit raw material is matched with the noni fruit fermentation raw material ratio to serve as a mixed raw material, noni fruits close to maturity are selected to serve as the fresh fruit raw material, the mature fruits serve as the noni fruit fermentation raw material, peculiar smell is fully reduced, effective ingredients in the noni fruits are effectively extracted, and the noni fresh fruit fermented raw material is prepared after concentration, low-temperature drying and screening refining.
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FIG. 1 is a schematic view of a preparation process of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1, the present invention provides the following technical solutions:
example 1
A method for increasing effective components in noni fruit essence in bath lotion;
the active ingredients of the noni fruit essence in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, and the weight portion ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:5.
The preparation process of the noni dry fruit powder comprises the following steps:
sa1: drying and crushing noni:
picking up noni fruits with the maturity of 7-8, cleaning, cutting into noni slices with the thickness of 1.2-1.5 cm, drying in the sun, and mashing to obtain noni powder;
in the step Sa1, the noni fruit picking standard is the noni fruit which begins to whiten, infrared drying is adopted in the sun drying process, the drying temperature is 60 ℃, the noni slices are dried until the moisture content is lower than 8%, and the mashed noni is crushed to 50 meshes and sieved.
Sa2: solvent extraction of concentrated solution:
adding water impregnated with noni fermented fruit residues into noni powder, extracting under heating, filtering, adding ethanol into the residue, refluxing, recovering ethanol, collecting extractive solution, and mixing filtrates to obtain noni dried fruit extract concentrate;
in the Sa2 step, the adding amount of the steepwater is 10 times of the weight of the noni powder, the extraction is carried out in water at 70 ℃ for 3 hours, the adding amount of the ethanol in the filter residue is 2 times of the weight of the filter residue, the mass concentration of the ethanol is 50%, and the reflux is carried out at 60 ℃ for 1.5 hours.
Sa3: concentrating and drying:
concentrating, drying and removing water from noni fruits, crushing and sieving to obtain noni dry fruit powder in a low-temperature vacuum drying mode;
in the Sa3 step, the noni fruits are dried to remove water under the conditions that the vacuum degree is 0.06pa and the temperature is 70 ℃, the dried noni fruits are ground into powder, and the powder of the noni fruits is obtained by sealing and storing.
The preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning and airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to perform homogenization treatment to obtain noni pulp;
and Sb1, the ripe noni fruits in the step are fresh ripe noni fruits without diseases, the noni fruits are crushed to a size suitable for a homogenizing device, the weight of the added purified water is 4 times that of the noni fruits, and the noni fruits are further homogenized to obtain fine and uniform noni fruit pulp.
Sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
in the step Sb2, the yeast is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 110cfu/g, the sugar is glucose, the oxygen content is controlled to be 10% during fermentation, and the sealed fermentation is carried out for 7d at the temperature of 30 ℃.
Sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying in a low-temperature vacuum drying mode to remove water, grinding into powder after drying, and sealing and storing to obtain the noni fruit fermentation powder.
In the Sb3 step, the enzymolysis process of pectinase needs to be carried out for 5 hours at 40 ℃, the temperature is lower than 25 ℃ during low-temperature vacuum drying treatment, and the water content of the fermented noni blocks after drying is lower than 4%.
The finished product of the embodiment has fresh smell and no uncomfortable feeling after being used in a large amount.
Example 2
A method for increasing effective components in noni fruit essence in bath lotion;
the active ingredients of the noni fruit essence in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, and the weight portion ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:3.
The preparation process of the noni dry fruit powder comprises the following steps:
sa1: drying and crushing noni:
picking Morinda citrifolia fruits with maturity of 7-8, cleaning, cutting into 0.8-1 cm thick Morinda citrifolia pieces, sun drying, and mashing to obtain Morinda citrifolia powder;
in the Sa1 step, the noni fruit picking standard is the noni fruit which begins to whiten, infrared drying is adopted in the sun drying process, the drying temperature is 60 ℃, the noni slices are dried until the moisture content is lower than 8%, and the mashed noni is crushed to 40 meshes and sieved.
Sa2: solvent extraction of concentrated solution:
adding water soaked with noni fermented fruit residue into noni powder, extracting under heating, filtering, adding ethanol into the residue, refluxing, recovering ethanol, collecting extractive solution, and mixing filtrates to obtain noni dry fruit extract concentrate;
in the Sa2 step, the adding amount of the steepwater is 10 times of the weight of the noni powder, the extraction is carried out in water at 70 ℃ for 2.5 hours, the adding amount of the ethanol in the filter residue is 1.5 times of the weight of the filter residue, the mass concentration of the ethanol is 50%, and the reflux is carried out at 55 ℃ for 1 hour.
Sa3: concentrating and drying:
concentrating, drying and removing water from noni fruits, crushing and sieving to obtain noni dry fruit powder in a low-temperature vacuum drying mode;
in the Sa3 step, the noni is dried to remove water under the conditions that the vacuum degree is 0.05 and the temperature is 60 ℃, the dried noni is ground into powder, and the powder is sealed and stored to obtain the noni dried fruit powder.
The preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning and airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to perform homogenization treatment to obtain noni pulp;
and Sb1, the ripe noni fruits in the step are fresh ripe noni fruits without diseases, the noni fruits are crushed to a size suitable for a homogenizing device, the weight of the added purified water is 3 times that of the noni fruits, and the noni fruits are further homogenized to obtain fine and uniform noni fruit pulp.
Sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
in the step Sb2, the yeast is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 105cfu/g, the sugar is glucose, the oxygen content is controlled at 8% during fermentation, and the fermentation is carried out for 6d in a sealed manner at the temperature of 25 ℃.
Sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying at low temperature in a vacuum drying mode to remove water, drying, grinding into powder, sealing and storing to obtain the noni fruit fermentation powder.
In the Sb3 step, the enzymolysis process of pectinase needs to be carried out for 4 hours at 35 ℃, the temperature is lower than 25 ℃ during low-temperature vacuum drying treatment, and the water content of the fermented noni blocks after drying is lower than 4%.
The finished product of the embodiment has soft smell and good conventional use effect.
Example 3
A method for increasing effective components in noni fruit essence in bath lotion;
the active ingredients of the noni fruit essence in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, and the weight portion ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:2.
The preparation process of the noni dry fruit powder comprises the following steps:
sa1: drying and crushing noni:
picking Morinda citrifolia fruits with maturity of 7-8, cleaning, cutting into 0.5-0.8 cm thick Morinda citrifolia pieces, sun drying, and mashing to obtain Morinda citrifolia powder;
in the step Sa1, the noni fruit picking standard is that the noni fruits begin to whiten, infrared drying is adopted in the sun drying process, the drying temperature is 55 ℃, the noni slices are dried until the moisture content is lower than 8%, and the mashed noni fruits are crushed to 20 meshes and screened.
Sa2: solvent extraction of concentrated solution:
adding water impregnated with noni fermented fruit residues into noni powder, extracting under heating, filtering, adding ethanol into the residue, refluxing, recovering ethanol, collecting extractive solution, and mixing filtrates to obtain noni dried fruit extract concentrate;
in the Sa2 step, the adding amount of the steepwater is 10 times of the weight of the noni powder, the extraction is carried out in water at 60 ℃ for 2 hours, the adding amount of the ethanol in the filter residue is 1.5 times of the weight of the filter residue, the mass concentration of the ethanol is 50%, and the reflux is carried out at 50 ℃ for 1 hour.
Sa3: concentrating and drying:
concentrating, drying and removing water from noni fruits, crushing and sieving to obtain noni dry fruit powder in a low-temperature vacuum drying mode;
in the Sa3 step, the noni fruits are dried to remove moisture under the conditions that the vacuum degree is 0.05pa and the temperature is 55 ℃, the dried noni fruits are ground into powder, and the powder is sealed and stored to obtain the noni dried fruit powder.
The preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning and airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to perform homogenization treatment to obtain noni pulp;
and Sb1, the ripe noni fruits in the step are fresh ripe noni fruits without diseases, the noni fruits are crushed to a size suitable for a homogenizing device, the weight of the added purified water is 2 times that of the noni fruits, and the noni fruits are further homogenized to obtain fine and uniform noni fruit pulp.
Sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
in the step Sb2, the yeast is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 100cfu/g, the sugar is glucose, the oxygen content is controlled to be 5% during fermentation, and the temperature is controlled to be 20 ℃ for sealed fermentation for 5d.
Sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying at low temperature in a vacuum drying mode to remove water, drying, grinding into powder, sealing and storing to obtain the noni fruit fermentation powder.
In the Sb3 step, the enzymolysis process of pectinase needs to be carried out for 2 hours at the temperature of 30 ℃, the temperature is lower than 25 ℃ during low-temperature vacuum drying treatment, and the water content of the fermented noni blocks after drying is lower than 4%.
The product has good odor, and good application effect.
Example 4
A method for increasing effective components in noni in bath lotion;
the noni fruit element effective component in the shower gel is noni fermented fruit powder;
the preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning and airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to perform homogenization treatment to obtain noni pulp;
and Sb1, the ripe noni fruits in the step are fresh ripe noni fruits without diseases, the noni fruits are crushed to a size suitable for a homogenizing device, the weight of the added purified water is 2 times that of the noni fruits, and the noni fruits are further homogenized to obtain fine and uniform noni fruit pulp.
Sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
in the step Sb2, the yeast is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 100cfu/g, the sugar is glucose, the oxygen content is controlled to be 5% during fermentation, and the temperature is controlled to be 20 ℃ for sealed fermentation for 5d.
Sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying in a low-temperature vacuum drying mode to remove water, grinding into powder after drying, and sealing and storing to obtain the noni fruit fermentation powder.
In the Sb3 step, the enzymolysis process of pectinase needs to be carried out for 2 hours at the temperature of 30 ℃, the temperature is lower than 25 ℃ during low-temperature vacuum drying treatment, and the water content of the fermented noni blocks after drying is lower than 4%.
Example 4 is a control group, and the effective component is reduced by about 15 percent compared with example 3.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for improving active ingredients in noni fruit essence in shower gel is characterized by comprising the following steps:
the noni effective components in the shower gel comprise noni dry fruit powder and noni fermented fruit powder, and the weight portion ratio of the noni dry fruit powder to the noni fermented fruit powder is 1:2-5;
the preparation process of the noni dry fruit powder comprises the following specific steps:
sa1: drying and crushing noni:
picking Morinda citrifolia fruits with maturity of 7-8, cleaning, cutting into 0.5-1.5 cm thick Morinda citrifolia pieces, sun drying, and mashing to obtain Morinda citrifolia powder;
sa2: solvent extraction of concentrated solution:
adding water impregnated with noni fermented fruit residues into noni powder, extracting under heating, filtering, adding ethanol into the residue, refluxing, recovering ethanol, collecting extractive solution, and mixing filtrates to obtain noni dried fruit extract concentrate;
sa3: concentrating and drying:
concentrating and drying noni fruits to remove water, crushing and sieving by adopting a low-temperature vacuum drying mode to finally obtain noni dry fruit powder;
the preparation process of the noni fermented fruit powder comprises the following specific steps:
sb1: preparing noni fruit pulp:
selecting mature noni, cleaning, airing the surface moisture of the noni, crushing the whole noni into fragments, and adding purified water to carry out homogenization treatment to obtain noni pulp;
sb2: preparing noni fruit fermentation stock solution:
adding yeast and sugar into the noni fruit pulp, uniformly mixing the noni fruit pulp, the yeast and the sugar, and fermenting to obtain noni fruit fermentation stock solution;
sb3: noni fruit fermentation powder:
adding pectinase into the noni fruit fermentation stock solution for enzymolysis and filtration, removing precipitates, drying in a low-temperature vacuum drying mode to remove water, grinding into powder after drying, and sealing and storing to obtain the noni fruit fermentation powder.
2. The method for increasing the effective components in the noni fruit essence in the body wash according to claim 1, wherein the method comprises the following steps: the weight part ratio of the noni dry fruit powder and the noni fermented fruit powder in the noni active ingredients in the shower gel is further preferably 1.
3. The method for increasing the effective component of morinda citrifolia in the body wash according to claim 1, wherein: in the Sa1 step, the noni fruit picking standard is that the noni fruits begin to whiten, infrared drying is adopted in the sun drying process, the drying temperature is 55-65 ℃, the noni slices are dried until the moisture content is lower than 8%, and the mashed noni is crushed to 20-60 meshes and sieved.
4. The method for increasing the effective components in the noni fruit essence in the body wash according to claim 1, wherein the method comprises the following steps: in the Sa2 step, the adding amount of the steepwater is 10 times of the weight of the noni powder, the noni powder is extracted in water at 60-80 ℃ for 2-3 hours, the adding amount of the ethanol in the filter residue is 1.5-2 times of the weight of the filter residue, the mass concentration of the ethanol is 50%, and the reflux is carried out at 50-60 ℃ for 1-1.5 hours.
5. The method for increasing the effective component of morinda citrifolia in the body wash according to claim 1, wherein: and in the Sa3 step, drying the noni fruits to remove water under the conditions that the vacuum degree is 0.05-0.06pa and the temperature is 55-70 ℃, grinding the dried noni fruits into powder, and sealing and storing to obtain the noni dried fruit powder.
6. The method for increasing the effective component of morinda citrifolia in the body wash according to claim 1, wherein: the noni fruits ripened in the Sb1 step are fresh, ripe and unharmed noni fruits, the noni fruits are crushed to a size suitable for a homogenizing device, the weight of the added purified water is 2-4 times that of the noni fruits, and the noni fruit pulp is obtained through further homogenizing treatment.
7. The method for increasing the effective components in the noni fruit essence in the body wash according to claim 1, wherein the method comprises the following steps: in the step Sb2, the yeast is a mixed solution of pediococcus acidilactici and bifidobacterium lactis, the inoculation amount is 100-110cfu/g, the sugar is glucose, the oxygen content is controlled to be 5-10% during fermentation, and the fermentation is sealed for 5-7 days at the temperature of 20-30 ℃.
8. The method for increasing the effective components in the noni fruit essence in the body wash according to claim 1, wherein the method comprises the following steps: in the step Sb3, the enzymolysis process of pectinase is carried out for 2-5h at 30-40 ℃, the temperature during low-temperature vacuum drying treatment is lower than 25 ℃, and the water content of the fermented noni blocks after drying is lower than 4%.
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| CN106036341A (en) * | 2016-06-02 | 2016-10-26 | 海南诺尼生物工程开发有限公司 | Method for increasing effective components in noni powder |
| CN113243530A (en) * | 2021-05-25 | 2021-08-13 | 海南华美益实业有限公司 | Noni powder electuary and preparation method thereof |
| 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 |
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| CN106036341A (en) * | 2016-06-02 | 2016-10-26 | 海南诺尼生物工程开发有限公司 | Method for increasing effective components in noni powder |
| CN113243530A (en) * | 2021-05-25 | 2021-08-13 | 海南华美益实业有限公司 | Noni powder electuary and preparation method thereof |
| 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 |
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