CN113974039B - Noni fruit ferment free of peculiar smell and preparation method thereof - Google Patents

Abstract

The application provides noni enzyme free of peculiar smell, which comprises, by weight, 100 parts of noni, 5-10 parts of shredded coconut, 1-10 parts of vanilla, 5-10 parts of additives and 50-300 parts of distilled water, wherein the vanilla is a pod, basil, rosemary and peppermint. After the noni fruit ferment without peculiar smell disclosed by the application is used for processing noni fruits, the noni fruit ferment is fermented with shredded coconut, vanilla pod, basil, rosemary and peppermint in a compound way, and finally, the noni fruit ferment is subjected to active carbon adsorption treatment, so that the peculiar smell in the noni fruits can be effectively reduced, and the palatability of the noni fruit ferment is improved.

Description

A kind of noni fruit enzyme without peculiar smell and its preparation method

Technical field

The invention relates to the field of food, and in particular to an odorless noni enzyme and a preparation method thereof.

Background technique

Noni, also known as Morinda citrifolia, is a plant of the genus Morinda of the Rubiaceae family. 1-5 meters high, straight stems, nearly quadrangular branches; leaves alternately opposite, oblong, oval or oval, 12-25 cm long, both ends acuminate or acute, usually glossy, without Hairy, entire margin; leaf veins are convex on both sides, stipules are between the petioles, 1 on each side, the upper part is enlarged in a semicircular shape, entire margin, glabrous. It grows on coastal plains or under sparse forests. It mainly grows in the South Pacific Islands, and is distributed in Hainan Island, Xisha Islands and Taiwan Island in China.

Modern medical research has confirmed that it contains more than 275 kinds of nutrients. It includes 14 kinds of vitamins, 16 kinds of minerals, as well as a variety of amino acids and antioxidants needed by the human body. It also contains scopolamine, polysaccharides, etc., as well as 17 rare kinds of iridosides that are very important to human health. Therefore, Noni has very powerful natural active nutrition and preventive and therapeutic medical value.

Noni can be eaten raw or cooked. You can take the yellow ripe fruit, store it in the shade for a day after being exposed to the sun, and harvest the fruit juice. You can also squeeze the fresh juice directly for consumption. In the South Pacific, people pick ripe white noni fruits, clean them and put them in a closed container. The fruits begin to soften and ferment after a certain period of time. The pure liquid obtained is the original solution or enzyme, which can be used as a natural medicine. Take. In addition, ripe noni fruit also has a special butyric acid smell. It tastes very bad when eaten fresh or made into juice, and is not easily accepted by people. With the development of modern processing technology and biotechnology, Noni products currently on the market include Noni fruit fermentation liquid, Noni enzyme tablets, Noni fruit wine, Noni fruit beverage, etc.

Patent CN110122803A discloses a noni fruit slice and its preparation method. It includes the following components by weight: 100 parts of dried noni fruit slices, 30-200 parts of mixed medicinal material extract; wherein, the mixed medicinal material extract consists of the following components by weight: 2-5 parts of Wuzhi Maotao, 2 to 5 parts of coix seed, 1 to 4 parts of lily, 0.5 to 3 parts of black wolfberry, 0.5 to 3 parts of Polygonatum odorifera, 0.1 to 2 parts of cassia, 0.1 to 2 parts of lotus leaf, and 0.1 to 2 parts of kaempferol; according to the ratio , spray the mixed medicinal material extract evenly onto the dried Noni fruit slices, and dry them until the moisture content of the Noni slices is less than 5%. This patent uses a large number of Chinese medicinal materials to process the Noni fruit, which will affect the taste of the Noni fruit and produce a Chinese medicinal taste. And it does not solve the odor problem of noni fruit enzyme.

Patent CN110093239A discloses a noni-prepared wine and its preparation method, which also uses a compound of traditional Chinese medicinal materials to solve the problem of the peculiar smell of noni fruit.

At present, the deodorization of noni products in the world uses Chinese herbal medicine compound processing, which will cause the final product to have a Chinese herbal taste; and all of them appear in the form of tea, wine, dried fruits, cakes, etc. Currently, there is no common consumption of noni fruit. Methods for deodorizing enzyme products.

Contents of the invention

In view of this, the object of the present invention is to propose a noni enzyme without peculiar smell and its preparation method.

An odorless noni enzyme is composed of the following components by weight: 100 parts of noni, 5-10 parts of coconut, 1-10 parts of vanilla, 2-10 parts of additives and 50-300 parts of distilled water.

Preferably, the herbs are vanilla pod, basil, rosemary and mint.

Preferably, the additives are 0.01-0.5 parts of stabilizer, 0.1-1 part of vitamin C, and the balance is sweetener.

Preferably, the sweetener is a mixture of one or more of white sugar, glucose, D-sorbitol, and steviol glycosides.

Preferably, an odorless noni enzyme is composed of the following components by weight: 100 parts of noni, 7 parts of coconut, 4 parts of vanilla pods, 2 parts of basil, 1 part of rosemary, and 0.5 part of mint. , 2 parts of white sugar, 1 part of D-sorbitol, 0.1 part of stevia glycoside, 0.05 part of stabilizer, 0.5 part of vitamin C and 150 parts of distilled water.

An odorless noni fruit enzyme and its preparation method include the following steps:

Step 1: Screen the fresh noni fruits, select fully mature and juicy noni fruits, disinfect and sterilize them with ozone, then wash them with clean water, slice them, drain them, put them into an ethanol-water mixed solution, and soak them;

Step 2: Take out the noni fruit slices in step 1, freeze-dry them, crush them, add coconut mash, vanilla, and distilled water, stir and mix;

Step 3: Add bacteria to the mixture obtained in step 2 and ferment;

Step 4: Sterilize the mixture obtained in Step 3, filter it, and use a carrier containing activated carbon for adsorption treatment;

Step 5: Add additives to adjust the taste, sterilize and sterilize the enzyme again, fill and sterilize, and obtain an odorless noni enzyme.

Preferably, in step 1, the concentration of ozone is 15-20ppm; in the ethanol-water mixed solution, the concentration of ethanol is 60-75%wt, the soaking time is 1-2h, and the soaking temperature is 10-20°C.

Preferably, in step 3, the bacterial species are Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis, and the inoculum amount is 0.3-0.5% of the weight of the noni fruit mixture.

Preferably, the dosage ratio of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis is 10:5-8:3-5.

Preferably, in step 3, the fermentation temperature is 15-30°C and the fermentation time is 25-50D.

Compared with the prior art, the beneficial effects of the present invention are:

1) This application only uses coconut milk, vanilla and noni fruit for mixed fermentation, and the addition amount is small, retaining the unique taste of noni fruit;

2) This application uses ethanol-water soaking treatment for fresh noni fruit, which removes most of the odor substances in the noni fruit and reduces the odor substances in the noni fruit;

3) This application uses activated carbon adsorption to remove some of the odor substances in the noni fruit;

4) This application uses the compound fermentation of coconut, vanilla and noni fruit, which can not only further reduce the odor in the noni fruit enzyme, but also enrich the fragrance of the noni fruit enzyme and increase the palatability;

5) This application uses a variety of sweeteners, and the obtained noni fruit enzyme has a low sugar content, making it a low-sugar drink.

Detailed ways

In order to clearly and completely describe the technical solutions in the present invention, obviously, the inventors illustrate in conjunction with examples. However, the following examples describe only some of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

An odorless noni enzyme is composed of the following components by weight: 100 parts of noni, 5-10 parts of coconut, 1-10 parts of vanilla, 5-10 parts of additives and 50-300 parts of distilled water; The vanilla is vanilla pod, basil, rosemary and mint; the additive is 0.01-0.5 part of stabilizer, 0.1-1 part of vitamin C, and the balance is sweetener; the sweetener is white sugar, glucose, A mixture of one or more of D-sorbitol and steviol glycosides.

Example 1:

Select 100 parts of noni, 5 parts of coconut, 2 parts of vanilla pod, 2 parts of basil, 2 parts of rosemary, 0.5 part of mint, 0.01 part of stabilizer, 1 part of vitamin C, 4 parts of sweetener, and 100 parts of distilled water.

The sweeteners are 1.95 parts of glucose, 2 parts of D-sorbitol, and 0.05 parts of steviol glycosides.

Preparation:

Step 1: Screen the fresh noni fruits, select fully mature and juicy noni fruits, disinfect and sterilize with 15ppm ozone, then wash and slice with clean water, drain the water, put in 70% wt ethanol-water mixed solution, and soak , soaking time is 1.5h, soaking temperature is 10℃;

Step 2: Take out the noni fruit slices in step 1, freeze-dry them, crush them, add coconut mash, vanilla, and distilled water, stir and mix;

Step 3: Add bacterial strains to the mixture obtained in step 2 and ferment; the bacterial strains are Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis, the ratio is 10:6:4, and the inoculum amount is the mixture of noni fruits 0.4% by weight, the fermentation temperature is 25°C, and the fermentation time is 40D.

Step 4: Sterilize the mixture obtained in Step 3, filter it, and use a carrier containing activated carbon for adsorption treatment;

Step 5: Add additives to adjust the taste, sterilize and sterilize the enzyme again, fill and sterilize, and obtain an odorless noni enzyme.

Example 2:

Select 100 parts of noni, 8 parts of coconut, 1 part of vanilla pod, 2 parts of basil, 4 parts of rosemary, 1 part of mint, 0.2 parts of stabilizer, 0.5 parts of vitamin C, 2 parts of sweetener, and 200 parts of distilled water;

The sweetener is 1.85 parts of white sugar and 0.15 parts of steviol glycosides.

Other parameters are the same as the preparation method and Example 1.

Example 3:

Select 100 parts of noni, 7 parts of coconut, 4 parts of vanilla pod, 2 parts of basil, 1 part of rosemary, 0.5 part of mint, 0.05 part of stabilizer, 0.5 part of vitamin C, 3.1 parts of sweetener, and 150 parts of distilled water;

The sweeteners are 2 parts of white sugar, 1 part of D-sorbitol, and 0.1 part of steviol glycosides.

Other parameters are the same as the preparation method and Example 1.

Example 4:

Select 100 parts of noni, 10 parts of coconut, 4 parts of vanilla pod, 2 parts of basil, 1 part of rosemary, 0.5 part of mint, 0.5 part of stabilizer, 0.1 part of vitamin C, 4 parts of sweetener, and 300 parts of distilled water;

The sweeteners are 3 parts of white sugar, 0.8 parts of glucose, and 0.2 parts of steviol glycosides.

Other parameters are the same as the preparation method and Example 1.

Example 5:

Select 100 parts of noni fruit, 7 parts of shredded coconut, no vanilla is added, and other parameters are the same as the preparation method and Example 3.

Example 6;

100 portions of noni fruit were selected without adding vanilla or coconut. Other parameters were the same as the preparation method and Example 3.

Example 7:

Select 100 parts of noni fruit and 10 parts of vanilla pod, without adding other basil, rosemary and mint. Other parameters are the same as the preparation method and Example 3.

Example 8:

The preparation step omits soaking in ethanol-water solution, and other parameters are the same as the preparation method and Example 3.

Example 9:

Preparation steps: activated carbon adsorption step, other parameters are the same as the preparation method and Example 3.

Example 10:

The bacterial species were replaced with lactic acid bacteria and Streptococcus thermophilus, the weight ratio was 1:1, the inoculum amount was 0.4% of the weight of the noni fruit mixture, and other parameters were the same as the preparation method and Example 3.

Comparative example 1:

Select 100 parts of noni fruit, 0.01 part of stabilizer, 4 parts of sweetener, and 100 parts of distilled water.

The sweeteners are 1.95 parts of glucose, 2 parts of D-sorbitol, and 0.05 parts of steviol glycosides.

Preparation:

Step 1: Screen the fresh noni fruits, select fully mature and juicy noni fruits, disinfect and sterilize them with 15ppm ozone, then wash them with clean water, slice them, and drain them;

Step 2: Crush the Noni fruit slices in Step 1, add distilled water, and stir to mix;

Step 3: Add bacterial strains to the mixture obtained in step 2 and ferment; the bacterial strains are Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis, the ratio is 10:6:4, and the inoculum amount is the mixture of noni fruits 0.4% by weight, the fermentation temperature is 25°C, and the fermentation time is 40D.

Step 4: Sterilize the mixture obtained in step 3 and filter;

Step 5: Add additives to adjust the taste, sterilize and sterilize the enzyme again, fill and sterilize, and obtain Noni enzyme.

Sensory evaluation of odor:

8-10 points: no odor;

5-7 points: Slightly smelly, generally acceptable;

2-4 points: The peculiar smell is relatively obvious;

0-1 points: The peculiar smell is obvious and unacceptable.

The results are shown in Table 1:

Table 1:

sample score sample score sample score Example 1 10 Example 5 8 Example 9 5 Example 2 9 Example 6 6 Example 10 7 Example 3 10 Example 7 7 Comparative example 1 1 Example 4 9 Example 8 4 —— ——

The total flavonoid content of noni fruit juice in Examples 1 and 3 was measured and found to be 35.7 mg/g and 37.2 mg/g respectively.

From the evaluation in the above table, it can be seen that a non-odorless Noni enzyme can be produced according to the method of the present application, which has a better taste and is suitable for drinking.

The above descriptions are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the present invention. within the scope of protection.

Claims (7)

1. An odorless noni enzyme, characterized in that it consists of the following components by weight: 100 parts of noni, 5-10 parts of coconut, 1-10 parts of vanilla, 2-10 parts of additives and distilled water 50-300 parts; the vanilla is vanilla pod, basil, rosemary and mint; the preparation method of the noni enzyme without peculiar smell includes the following steps: Step 1: Screen the fresh noni fruits, select fully mature and juicy noni fruits, disinfect and sterilize them with ozone, then wash them with clean water, slice them, drain them, put them into an ethanol-water mixed solution, and soak them; Step 2: Take out the noni fruit slices in step 1, freeze-dry them, crush them, add coconut mash, vanilla, and distilled water, stir and mix; Step 3: Add bacterial strains to the mixture obtained in step 2 and ferment; the bacterial strains are Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis, and the inoculum amount is 0.3-0.5% of the weight of the noni fruit mixture; Step 4: Sterilize the mixture obtained in Step 3, filter it, and use a carrier containing activated carbon for adsorption treatment; Step 5: Add additives to adjust the taste, sterilize and sterilize the enzyme again, fill and sterilize, and obtain an odorless noni enzyme. 2. The odorless noni fruit enzyme according to claim 1, characterized in that the additives are 0.01-0.5 parts of stabilizer, 0.1-1 part of vitamin C, and the balance is sweetener. 3. The odorless noni fruit enzyme according to claim 2, characterized in that the sweetener is a mixture of one or more of white sugar, glucose, D-sorbitol, and steviol glycosides. 4. The odorless noni fruit enzyme according to any one of claims 1 to 3, characterized in that it is composed of the following components by weight: 100 parts of noni fruit, 7 parts of shredded coconut, 4 parts of vanilla pod, and basil. 2 parts, 1 part rosemary, 0.5 part mint, 2 parts white sugar, 1 part D-sorbitol, 0.1 part stevia glycoside, 0.05 part stabilizer, 0.5 part vitamin C and 150 parts distilled water. 5. The odorless noni fruit enzyme according to claim 1, characterized in that, in the step 1, the concentration of ozone is 15-20ppm; in the ethanol-water mixed solution, the concentration of ethanol is 60-75%wt , soaking time is 1-2h, soaking temperature is 10-20℃. 6. The odorless noni fruit enzyme according to claim 1, characterized in that the dosage ratio of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus lactis is 10:5-8:3-5. 7. The odor-free noni fruit enzyme according to claim 1, characterized in that in step 3, the fermentation temperature is 15-30°C and the fermentation time is 25-50D.