CN104207293A - Processing method of Noni enzyme - Google Patents
Processing method of Noni enzyme Download PDFInfo
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- CN104207293A CN104207293A CN201410388872.XA CN201410388872A CN104207293A CN 104207293 A CN104207293 A CN 104207293A CN 201410388872 A CN201410388872 A CN 201410388872A CN 104207293 A CN104207293 A CN 104207293A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 38
- 235000017524 noni Nutrition 0.000 title claims abstract description 38
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 title abstract description 8
- 102000004190 Enzymes Human genes 0.000 title abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 7
- 108010089934 carbohydrase Proteins 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 238000002372 labelling Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000428 dust Substances 0.000 description 4
- 238000007667 floating Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005418 vegetable material Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000008898 Morinda citrifolia Nutrition 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a processing method of a Noni enzyme. The method is as follows: selecting mature Noni fruits, washing, drying, beating, pulping to obtain a fruit pulp, fermenting, filtering to obtain a filtrate, blending, filling, pressing cover, sterilizing, inspecting, labeling, packaging and inspecting to obtain a finished product. The fermentation comprises two times of fermentation, so that nutrients are fully retained. The processing method of the Noni enzyme is simple and easy for control; the processed Noni enzyme product has rich nutrition, retains more than 150 kinds of amino acids and enzymes, and has important nutritional values.
Description
Technical field
The present invention relates to field of foodstuff beverage, be specifically related to a kind of Noni puree and processing method thereof.
Background technology
Noni fruit (Noni) is being commonly called as of Morinda Citrifolia, and Chinese formal name used at school is beach wood bar halberd.Noni fruit primary growth on archipelago, the South Pacific Ocean and equatorial Indonesia, Vanuatu, the Cook Islands, Fiji, Samoa and other places, the most famous with Tahiti.Also there are growth in the Hawaiian Islands in the Northern Hemisphere, the Philippine in Southeast Asia, Cambodia, Laos, Burma, and the domestic main place of production is Hainan Island, the Xisha Islands and the island of Taiwan.
Noni fruit is called as " super fruit ", and fruit is rich in 227 kinds of nutritional labelings.Comprising 13 kinds of vitamins (A, B, C, E etc.), 16 kinds of mineral matters (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium etc.), 8 kinds of trace elements, also comprise 20 several amino acids (being superpower combinations maximum containing amino acid classes in plant) of 9 kinds of human body institute essential amino acids, kind more than 10 has the material of antioxidation, also having the composition of medical value containing multiple alkaloid, polysaccharides, multiple ferment etc. such as hyoscines, is very potent natural multi-vitamin.Noni fruit have build up health, the effect such as prevent disease, raising immunologic function and property function, beautifying and anti-aging, promotion gastrointestinal disturbances, toxic removing toxin expelling.
Noni fruit is a kind of fruit of mystery, and it is that the Nature is to the present of the mankind.But mellow fruit has strong stink, therefore be otherwise known as " cheese fruit " or " vomic-nut ", although fruit taste is unpleasant have bitter taste again, but it has abundant nutritive value, therefore very useful to human body, but it is not save-resistant again, be therefore processed into fruit juice or jam tool is of great significance.
The fermentation preparation process of enzyme beverage can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, fruit and vegetable materials and the nutrition contained by microorganism self and functional component is also comprised in enzyme beverage.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.What the beautiful ferment of promise contained 150 several amino acids compositions has special bioactive material, and it is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.
Magma is made and fruit drink is domestic at present there is no production, more without the production of the beautiful ferment of promise by Noni fruit.Though there is plantation in Hainan Province of China, the research and development there are no the beautiful ferment of promise are reported.Therefore, Noni fruit is made the beautiful ferment of promise be domestic first or exclusive.
Summary of the invention
For present situation, the invention provides the beautiful ferment processing method of a kind of promise, adopt step fermentation, sweat can be made more abundant, make the metabolism of the abundant nutrition composition comprised in natural fruit and vegetables more complete, produce more flavor substance and nutritional labeling.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A processing method for the beautiful ferment of promise, its idiographic flow is as follows: ripe Noni fruit-preferably-clean-dry-beat oar-fruit oar-fermentation-filtration-filtrate-allotment-filling-gland-sterilization-inspection-labeling-pack-be up to the standards-finished product.Specific as follows:
(1) raw material is selected and cleaning: select that high-quality is fresh, maturity is well done citrifolia Fruit, drains away the water with the floating dust on running water cleaning Noni fruit pericarp;
(2) except core: the Noni fruit after selection enters stoner except core;
(3) broken: the pulp crushing after stoning is to granularity 3 ~ 5mm;
(4) pull an oar: with beater, the Noni fruit after draining is pulled an oar, through scraping panel filter elimination carpopodium, pericarp;
(5) ferment: be first to add in ultrafiltration water to boiling tower boiling 1 ~ 4 hour by 3 ~ 4 times of quality of fresh Noni fruit, be cooled to 70 DEG C, be incubated after 30 ~ 50 minutes, temperature is dropped to 30 ~ 35 DEG C, after adding lactic acid bacteria 0.05 ~ 0.12g, monascus 0.04 ~ 0.08g, carbohydrase 0.1 ~ 0.5g, pectase 0.8 ~ 1.5g in every 100g finished product, carries out first time fermentation 4 ~ 11d; Then be cooled to 25 DEG C, add wheat bran, carry out secondary fermentation 360 days.
(6) allocate, be leaching stoste, after multiple times of filtration, add rock sugar and honey adjustment taste, the beautiful ferment of promise.
(7) tinning: fruit juice is heated, tinning under juice temperature is not less than 80 DEG C of conditions is also sealed rapidly;
(8) sterilize: after sealing, sterilizing is carried out to it; Adopt super-pressure isostatic pressed sterilizing or high-temperature short-time sterilization, wherein super-pressure isostatic pressed sterilizing device therefor pressure is 300 ~ 450Mpa, time is 20 ~ 30min, and the temperature of high-temperature short-time sterilization is 102 ~ 115 °, and the time is 30 ~ 50 seconds, flow-control is within 3000L/H.
(9) inspection, labeling, pack, be up to the standards, enter freezer low-temperature storage after finished product.
In the present invention, the ratio of Noni fruit stoste, rock sugar and honey is 85%, 8%, 7%.
The invention has the beneficial effects as follows:
Add carbohydrase, pectase removes unnecessary pectin, make its mouthfeel better, add lactic acid bacteria, monascus carries out secondary fermentation to it, fermentation is more thorough, fully discharges nutritional labeling, remains 150 several amino acids and ferment, comprehensive nutrition, and after fermentation, nutriment more easily absorbs.
Adopt the sterilizing of super-pressure isostatic pressed, or high-temperature short-time sterilization can effectively avoid beneficiating ingredient to be destroyed.
Detailed description of the invention
Following examples all select maturity to be suitable for the good Noni fruit of matter, and clean, fresh, without going rotten, free from insect pests, free from admixture, pollutant limitation should meet the regulation of GB 2762, and agricultural chemicals MRL should meet the regulation of GB 2763.
Embodiment 1
The beautiful ferment processing method of a kind of promise is as follows:
(1) raw material is selected and cleaning: select that high-quality is fresh, maturity is well done citrifolia Fruit, drains away the water with the floating dust on running water cleaning Noni fruit pericarp;
(2) except core: the Noni fruit after selection enters stoner except core;
(3) broken: the pulp crushing after stoning is to granularity 3mm;
(4) pull an oar: with beater, the Noni fruit after draining is pulled an oar, through scraping panel filter elimination carpopodium, pericarp;
(5) ferment: be first to add in ultrafiltration water to boiling tower boiling 4 hours by 3 times of quality of fresh Noni fruit, be cooled to 70 DEG C, be incubated after 30 minutes, temperature being dropped to 30 DEG C, to ferment 4d according to carrying out first time after adding lactic acid bacteria 0.05g, monascus 0.08g, carbohydrase 0.1g, pectase 1.5g in every 100g finished product; Then be cooled to 25 DEG C, add wheat bran, carry out secondary fermentation 360 days.
(6) allocate, be leaching stoste, after multiple times of filtration, add rock sugar and honey adjustment taste, the beautiful ferment of promise.
(7) tinning: fruit juice is heated, tinning under juice temperature is not less than 80 DEG C of conditions is also sealed rapidly;
(8) sterilize: after sealing, sterilizing is carried out to it; Adopt the sterilizing of super-pressure isostatic pressed, device therefor pressure is 300Mpa, and the time is 30min;
(9) inspection, labeling, pack, be up to the standards, enter freezer low-temperature storage after finished product.
Embodiment 2
A kind of promise beautiful ferment processing method is as follows:
(1) raw material is selected and cleaning: select that high-quality is fresh, maturity is well done citrifolia Fruit, drains away the water with the floating dust on running water cleaning Noni fruit pericarp;
(2) except core: the Noni fruit after selection enters stoner except core;
(3) broken: the pulp crushing after stoning is to granularity 5mm;
(4) pull an oar: with beater, the Noni fruit after draining is pulled an oar, through scraping panel filter elimination carpopodium, pericarp;
(5) ferment: be first to add in ultrafiltration water to boiling tower boiling 1 hour by 4 times of quality of fresh Noni fruit, be cooled to 70 DEG C, be incubated after 50 minutes, temperature being dropped to 35 DEG C, to ferment 11d according to carrying out first time after adding lactic acid bacteria 0.12g, monascus 0.04g, carbohydrase 0.5g, pectase 0.8g in every 100g finished product; Then be cooled to 25 DEG C, add wheat bran, carry out secondary fermentation 360 days.
(6) allocate, be leaching stoste, after multiple times of filtration, add rock sugar and honey adjustment taste, the beautiful ferment of promise.
(7) tinning: fruit juice is heated, tinning under juice temperature is not less than 80 DEG C of conditions is also sealed rapidly;
(8) sterilize: after sealing, sterilizing is carried out to it; Adopt the sterilizing of super-pressure isostatic pressed, device therefor pressure is 450Mpa, and the time is 20min;
(9) inspection, labeling, pack, be up to the standards, enter freezer low-temperature storage after finished product.
Embodiment 3
A kind of promise beautiful ferment processing method is as follows:
(1) raw material is selected and cleaning: select that high-quality is fresh, maturity is well done citrifolia Fruit, drains away the water with the floating dust on running water cleaning Noni fruit pericarp;
(2) except core: the Noni fruit after selection enters stoner except core;
(3) broken: the pulp crushing after stoning is to granularity 4mm;
(4) pull an oar: with beater, the Noni fruit after draining is pulled an oar, through scraping panel filter elimination carpopodium, pericarp;
(5) ferment: be first to add in ultrafiltration water to boiling tower boiling 2 hours by 3 times of quality of fresh Noni fruit, be cooled to 70 DEG C, be incubated after 40 minutes, temperature being dropped to 32 DEG C, to ferment 8d according to carrying out first time after adding lactic acid bacteria 0.08g, monascus 0.06g, carbohydrase 0.3g, pectase 1.2g in every 100g finished product; Then be cooled to 25 DEG C, add wheat bran, carry out secondary fermentation 360 days.
(6) allocate, be leaching stoste, after multiple times of filtration, add rock sugar and honey adjustment taste, the beautiful ferment of promise.
(7) tinning: fruit juice is heated, tinning under juice temperature is not less than 80 DEG C of conditions is also sealed rapidly;
(8) sterilize: after sealing, sterilizing is carried out to it; High-temperature short-time sterilization, temperature is 102 °, and the time is 50 seconds, flow-control is within 3000L/H.
(9) inspection, labeling, pack, be up to the standards, enter freezer low-temperature storage after finished product.
Embodiment 4
Except high-temperature short-time sterilization in sterilisation step, be 115 °, the time is outside 30 seconds, and all the other steps are with embodiment 3.
Through the beautiful ferment of promise that said method is obtained, randomly draw 300 bottles, the beautiful ferment of Bottle & Can dress promise, often criticize and take out 30 bottles at random, institute's sample drawing is divided into two parts, 1 part for inspection, another 1 part for subsequent use, detect it, its various index all meets state specified standards.
The method of the beautiful ferment of production promise of the present invention is simple, easily controls, and the promise processed beautiful ferment product is nutritious, remains 150 several amino acids and ferment, has very important nutritive value.
Claims (7)
1. the processing method of the beautiful ferment of promise, it is characterized in that, its idiographic flow is as follows: ripe Noni fruit-preferably-clean-dry-beat oar-fruit oar-fermentation-filtration-filtrate-allotment-filling-gland-sterilization-inspection-labeling-pack-be up to the standards-finished product.
2. the processing method of the beautiful ferment of a kind of promise as claimed in claim 1, it is characterized in that, described makes oar, is to pull an oar, through scraping panel filter elimination carpopodium, pericarp to the Noni fruit after draining with beater.
3. the processing method of the beautiful ferment of a kind of promise as claimed in claim 1 or 2, it is characterized in that, described fermentation, first to add in ultrafiltration water to boiling tower boiling 1 ~ 4 hour by 3 ~ 4 times of quality of fresh Noni fruit, be cooled to 70 DEG C, be incubated after 30 ~ 50 minutes, temperature is dropped to 30 ~ 35 DEG C, add lactic acid bacteria, monascus, carbohydrase, pectase carry out first time fermentation; Then be cooled to 25 DEG C, add wheat bran, carry out secondary fermentation.
4. the processing method of the beautiful ferment of a kind of promise as claimed in claim 1 or 2, is characterized in that, described allotment, is leaching stoste, after multiple times of filtration, add rock sugar and honey adjustment taste, the beautiful ferment of promise.
5. the beautiful ferment processing method of a kind of promise according to claim 3, it is characterized in that, described sterilization adopts super-pressure isostatic pressed sterilizing or high-temperature short-time sterilization, wherein super-pressure isostatic pressed sterilizing device therefor pressure is 300 ~ 450Mpa, time is 20 ~ 30min, the temperature of high-temperature short-time sterilization is 102 ~ 115 °, and the time is 30 ~ 50 seconds, flow-control is within 3000L/H.
6. the processing method of the beautiful ferment of a kind of promise as claimed in claim 3, it is characterized in that, lactic acid bacteria 0.05 ~ 0.12g, monascus 0.04 ~ 0.08g, carbohydrase 0.1 ~ 0.5g, pectase 0.8 ~ 1.5g is added in every 100g finished product, first time fermentation 4 ~ 11d, stops fermentation when pH reaches 4.5; The time of described second time fermentation is 360 days.
7. the processing method of the beautiful ferment of a kind of promise as claimed in claim 4, is characterized in that, the ratio of Noni fruit stoste, rock sugar and honey is 85%, 8%, 7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388872.XA CN104207293A (en) | 2014-08-08 | 2014-08-08 | Processing method of Noni enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388872.XA CN104207293A (en) | 2014-08-08 | 2014-08-08 | Processing method of Noni enzyme |
Publications (1)
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| CN104643223A (en) * | 2015-03-16 | 2015-05-27 | 唐玉贵 | Method for preparing biological enzyme drink |
| CN104664526A (en) * | 2015-02-09 | 2015-06-03 | 佰宁伟业（北京）国际生物科技有限公司 | Extraction method of lotus enzymes |
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| CN104621575A (en) * | 2015-02-09 | 2015-05-20 | 珠海青春雨生物科技有限公司 | Fermenting and extracting technique of plant active ingredients |
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| CN107125740A (en) * | 2017-06-12 | 2017-09-05 | 陈玉霞 | A kind of fermentation processing method of the beautiful ferment of promise |
| CN107125740B (en) * | 2017-06-12 | 2020-06-02 | 陈玉霞 | Fermentation processing method of noni enzyme |
| CN107668694A (en) * | 2017-09-26 | 2018-02-09 | 海南安臣生物科技有限公司 | A kind of beautiful stoste fermentation process of pure promise for carrying mother liquor strain |
| CN107951016A (en) * | 2018-01-15 | 2018-04-24 | 海南百晋兴生物科技有限公司 | A kind of beautiful composite enzyme of promise and preparation method thereof |
| CN109170510A (en) * | 2018-09-18 | 2019-01-11 | 中新国际联合研究院 | A kind of combination impulse electric field collaboration reduces the production method of methanol content in promise Buddhist nun fruit ferment |
| CN109221580A (en) * | 2018-09-30 | 2019-01-18 | 黄冈师范学院 | A kind of confectionary sheet and preparation method thereof of quick improvement human-body sub-health |
| CN110973423A (en) * | 2019-10-17 | 2020-04-10 | 山东本草生物科技有限公司 | Red yeast noni beverage and preparation method thereof |
| 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 |
| CN113826883A (en) * | 2021-04-08 | 2021-12-24 | 海南三圣堂生物科技有限公司 | Noni fruit sugar-free enzyme fermentation preparation process |
| CN113133533A (en) * | 2021-05-26 | 2021-07-20 | 冯伟镜 | Noni mulberry enzyme |
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