CN103393027B - Noni puree and preparation method thereof - Google Patents
Noni puree and preparation method thereof Download PDFInfo
- Publication number
- CN103393027B CN103393027B CN201310322308.3A CN201310322308A CN103393027B CN 103393027 B CN103393027 B CN 103393027B CN 201310322308 A CN201310322308 A CN 201310322308A CN 103393027 B CN103393027 B CN 103393027B
- Authority
- CN
- China
- Prior art keywords
- noni
- preparation
- juice
- fruit
- puree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000017524 noni Nutrition 0.000 title claims abstract description 170
- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 169
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 95
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000007787 solid Substances 0.000 claims abstract description 20
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000000835 fiber Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000008898 Morinda citrifolia Nutrition 0.000 claims description 44
- 235000013372 meat Nutrition 0.000 claims description 32
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 239000012467 final product Substances 0.000 claims description 16
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 4
- 235000020354 squash Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 241001092040 Crataegus Species 0.000 abstract description 14
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 230000008859 change Effects 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 238000013467 fragmentation Methods 0.000 description 6
- 238000006062 fragmentation reaction Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 210000004243 sweat Anatomy 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 238000009288 screen filtration Methods 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 201000005569 Gout Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000157491 Morinda Species 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 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 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002921 fermentation waste Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of foods, and particularly relates to noni puree and a preparation of the noni puree. The noni puree is prepared from the following raw materials: noni juice, noni pulp, hawthorn, white granulated sugar and anhydrous citric acid, wherein the preparation method of the noni juice comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing the juice, and thus obtaining the noni juice. The preparation method of the noni pulp comprises the following steps of: taking noni fruits, fermenting till the content of the soluble solids is smaller than 5.0%, removing juice, crushing, filtering to remove crude fibers and seeds, thus obtaining the noni pulp. According to the invention, the noni fruits are sufficiently utilized, and after the hawthorn, white granulated sugar and anhydrous citric acid are added into the juice and the pulp obtained through fermentation, the noni puree with excellent mouthfeel is prepared, the noni fruits are sufficiently utilized, and waste of resources is avoided. The preparation method has simple technology and high yield, and the recovery rate can be as high as 50%.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of Noni puree and preparation method thereof.
Background technology
Promise beautiful Morinda citrifolia Linn. is Rubiaceae, Morinda plant.Have another name called Morinda, another name morinda citrifolia, tropical evergreen pulpous state multiple fruit, perennial broadleaf dungarunga, rise in island, south, the Pacific Ocean, local resident is referred to as Noni (Nuo Li).Through investigating, there is the beautiful discovery of wild promise in Hainan Island.
Noni fruit has the effect of keeping fit, and is described as " after plant, the favor of God ".Noni fruit contains mineral matter and the vitamin of needed by human, and multiple sugar and amino acid.Noni fruit contains quite high vegetable soda and plant polyphenol, and identifiable at present have 23 kinds.Contain the trace element of 5 kinds of vitamins and 3 kinds of needed by human in addition.The beautiful whole body of promise all has medical value, and its root has defaecation and the effect of bringing down a fever, and external application can control gout; Leaf is a kind of invigorant, also has the effect of bringing down a fever, and is used for the treatment of wound and ulcer, controls gout with the juice external application that leaf extracts; Fruit is used for the treatment of sponge gum, laryngalgia, dysentery, irregular menstruation and bacillary septicemia.At some east Guo Jia ﹐ Noni fruit as a kind of nutriment during famine.
Noni fruit because of with health role and containing multiple nutrients material, therefore can be squeezed into fruit juice, or extract fermented juice and is used for health care after fermentation.At present, the product that Noni fruit is relevant has: the beautiful ferment of promise, Morinda Citrifolia juice etc., but in existing technique, the pulp after fermentation, but because cannot extracting and utilizing and discard, therefore causes a large amount of wastes of raw material, reduces the utilization rate of Noni fruit.And because discarded pulp is still containing a large amount of nutriments, therefore, develop to the utilization of Noni fruit meat and extracting method very necessary.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of Noni puree and preparation method thereof.The Morinda Citrifolia juice that Noni puree provided by the invention takes full advantage of Noni fruit fermentation and obtains and Noni fruit meat, avoid the waste of pulp, thus improve the utilization rate of Noni fruit.
The invention provides a kind of Noni puree, obtained by following raw material: Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar, anhydrous citric acid;
Wherein, the preparation method of Morinda Citrifolia juice is: get Noni fruit through fermentation to soluble solid content for being less than 5.0%, get juice, to obtain final product;
The preparation method of Noni fruit meat is: get Noni fruit through fermenting to soluble solid content for being less than 5.0%, except juice, broken, filters and removes crude fibre and seed, to obtain final product.
As preferably, in Noni puree provided by the invention, in mass parts, the content of each raw material is: Morinda Citrifolia juice 52.8 parts ~ 55.9 parts, Noni fruit meat 29.5 parts ~ 32.5 parts, hawthorn 4.5 parts ~ 5.1 parts, white granulated sugar 9 parts ~ 11 parts, anhydrous citric acid 0.08 part ~ 0.10 part.
Preferably, in Noni puree provided by the invention, in mass parts, the content of each raw material is: Morinda Citrifolia juice 54.9 parts, Noni fruit meat 30 parts, hawthorn 5 parts, white granulated sugar 10 parts, anhydrous citric acid 0.1 part.
Noni fruit is after fermentation, and protein wherein, fat and sugar class are decomposed into the small-molecule substance that human body is easier to absorb, and can also increase the content of solubility calcium, phosphorus, iron and some B family vitamin, improve its nutritive value and be conducive to digesting and assimilating of human body.And the Morinda Citrifolia juice after fermentation also can remove the special strange taste of original fruit juice, make mouthfeel fruit more aromatic.
The present invention gets the Morinda Citrifolia juice after fermentation and Noni fruit meat, adds hawthorn and white granulated sugar and anhydrous citric acid, have adjusted the mouthfeel of Noni puree further, while having enriched nutrition, improve the utilization rate of Noni fruit.
As preferably, the preparation method of Morinda Citrifolia juice specifically comprises: get Noni fruit, after cleaning and sterilizing, in 25 DEG C ~ 30 DEG C standing for fermentation, be 3.8 ~ 4.2 to pH value, soluble solid content is 8.0%, add pectase and cellulase, continue fermentation and be less than 5.0% to soluble solid content, get juice, sterilizing, to obtain final product.
As preferably, the preparation method of Noni fruit meat specifically comprises: get Noni fruit, after cleaning and sterilizing, in 25 DEG C ~ 30 DEG C standing for fermentation, be 3.8 ~ 4.2 to pH value, soluble solid content is 8.0%, adds pectase and cellulase, continues fermentation to soluble solid content and is less than 5.0%, except broken after juice, filtering crude fibre and seed, through refinement, filter out impurities, to obtain final product.
Soluble solid content of the present invention all records under 20 DEG C of conditions.In the preparation of Morinda Citrifolia juice and the preparation method of Noni fruit meat, Noni fruit can take from one batch, also can take from different batches respectively.
Preferably, in the preparation method of Noni fruit meat or Morinda Citrifolia juice, cleaning and sterilizing is specially: the dirt on Noni fruit surface is removed in cleaning, air-dry or plunder dry after pass into ozone 5min ~ 10min and carry out sterilizing process.
Noni fruit standing for fermentation to pH value is 3.8 ~ 4.2, and soluble solid content is 8.0%, and required time is 20 days.
Preferably, in the preparation method of Noni fruit meat or Morinda Citrifolia juice, the consumption of pectase is 0.002 ~ 0.0025% of Noni fruit quality, and activity is 100,000 U/g.
Preferably, in the preparation method of Noni fruit meat or Morinda Citrifolia juice, the consumption of cellulase is 0.0045 ~ 0.005% of Noni fruit quality, and activity is 50,000 U/g.
Cellulase and pectase make the cell wall damage in Noni fruit, thus the protein contained in cell, carbohydrate are discharged.Thus Morinda Citrifolia juice is overflowed, add cellulase, make the cellulose conversion in fruit be sugar.And fermentation carry out in its natural state, invest low, energy consumption is low, output is high, and operate simple and easy, the rate of recovery is high.
Preferably, in the preparation method of Morinda Citrifolia juice, the temperature of sterilizing is 70 DEG C, and the time is 5 minutes.
In order to can preservation Morinda Citrifolia juice, the Morinda Citrifolia juice after sterilizing can be cooled to 35 DEG C and be filled into airtight container preservation.
Preferably, in the preparation method of Noni fruit meat, fragmentation is specially: get the Noni fruit after fermentation, stirred by screw rod, with the speed of 200 turns per minute, makes Noni fruit be broken into pasty state.
Preferably, in the preparation method of Noni fruit meat, filtering crude fibre and seed are specially: after fragmentation, vibrate and under 0.1MP pressure condition, cross 10 object screens.
Preferably, in the preparation method of Noni fruit meat, refinement adopts colloid mill.
Preferably, in the preparation method of Noni fruit meat, filter out impurities as crossing 220 order screen filtration.
As the Noni fruit slag of fermentation wastes, except containing except seed and a small amount of crude fibre, major part is the pulp being rich in general flavone, saponin, protein, total reducing sugar and vitamin, greatly can improve the value of Noni fruit to its recycling.
The preparation method of Noni puree provided by the invention comprises: get Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar, anhydrous citric acid mixing, through grinding, homogeneous, sterilizing, to obtain final product.
As preferably, the air pressure of homogeneous is 0.2Mpa.
As preferably, sterilizing is high-temperature short-time sterilization.
Preferably, the temperature of high-temperature short-time sterilization is 95 DEG C, and the time was 6 seconds.
The present invention adds hawthorn and white granulated sugar to improve mouthfeel in Noni puree, improves sweet taste, adds anhydrous citric acid as acidity regulator and antistaling agent.
Present invention also offers Noni puree provided by the invention and prepare the application in preserved fruit or fruit squash.
As preferably, the preparation method of preserved fruit is: get Noni puree provided by the invention, and drying is shaping and get final product.
As preferably, the preparation method of fruit squash is: get Noni puree provided by the invention and Morinda Citrifolia juice, mixing, homogeneous, sterilizing and get final product.
Preferably, in fruit squash, the mass percent of fruit juice is 80% ~ 90%, and the mass percent of pulp is 10% ~ 20%.
Noni puree provided by the invention is obtained by following raw material: Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar, anhydrous citric acid; Wherein, the preparation method of Morinda Citrifolia juice is: get Noni fruit through fermentation to soluble solid content for being less than 5.0%, get juice, to obtain final product; The preparation method of Noni fruit meat is: get Noni fruit through fermenting to soluble solid content for being less than 5.0%, except juice, broken, filters and removes crude fibre and seed, to obtain final product.The present invention makes full use of Noni fruit, after the fruit juice obtained in fermentation and pulp add hawthorn, white granulated sugar and anhydrous citric acid, obtain the Noni puree that mouthfeel is excellent, while having enriched nutrition, achieve making full use of Noni fruit, avoid the waste of resource.And technique is simple, output is high.Experiment shows, the protein in Noni puree, general flavone and total saponin content all apparently higher than adopting the Morinda Citrifolia juice prepared of traditional handicraft, and adopt method provided by the invention to prepare the Noni puree rate of recovery can up to 50%.
Detailed description of the invention
The invention provides a kind of Noni puree and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
The reagent that the present invention adopts is all common commercially available product, all can buy in market.
Below in conjunction with embodiment, set forth the present invention further:
The preparation of embodiment 1 Morinda Citrifolia juice and Noni fruit meat
Select the good Noni fruit without disease and pest of maturity of fresh harvesting, remove the dirt on surface through cleaning, draw fruit 1000kg, air-dry or plunder dry.Pass into ozone 5min and carry out sterilizing process.Noni fruit after sterilizing deposits in standing for fermentation in fermentation tank, and control temperature, at 20 DEG C, allows its natural solid state fermentation, about about 20 days.Detect the change of acidity, pol in sweat, when pH value is 3.8, when soluble solid (measuring with refractive power at 20 DEG C) is about 6.0, add 20g pectase, 45g cellulase continues fermentation, after about 2 ~ 3 days, detect the change of acidity, pol in sweat, when pH value is 3.6, when soluble solid (measuring with refractive power at 20 DEG C) is about 5.0, stop fermentation, now fruit can with softening under have gentle hands flicking.
The preparation of Morinda Citrifolia juice: extract the juice in fermentation tank, about get juice 380kg, through 70 DEG C, after sterilizing in 5 minutes, be cooled to 35 DEG C and be filled in airtight container for subsequent use, obtains Morinda Citrifolia juice.
The preparation of Noni fruit meat: pour out the fruit in fermentation tank after getting juice, stirred by screw rod, with the speed of 200 turns per minute, Noni fruit fragmentation (but seed fragmentation can not be made) is made to become pasty state, select pulp equipment after 10 object sieves, by the pressure effect of the additional 0.1MP of oscillate, remove the crude fibre in fruit and seed, extract pulp 120kg, every tank leaching process completed in 24 hours, the pulp extracted, through colloid mill refinement, filters screen filtration by 220 orders for subsequent use, obtains Noni fruit meat.
The preparation of embodiment 2 Morinda Citrifolia juice and Noni fruit meat
Select the good Noni fruit without disease and pest of maturity of fresh harvesting, remove the dirt on surface through cleaning, draw fruit 1000kg, air-dry or plunder dry.Pass into ozone 10min and carry out sterilizing process.Noni fruit after sterilizing deposits in standing for fermentation in fermentation tank, and control temperature, at 30 DEG C, allows its natural solid state fermentation, about about 20 days.Detect the change of acidity, pol in sweat, when pH value is 4.2, when soluble solid (measuring with refractive power at 20 DEG C) is about 6.0, add 25g pectase, 50g cellulase continues fermentation, after about 2 ~ 3 days, detect the change of acidity, pol in sweat, when pH value is 3.6, when soluble solid (measuring with refractive power at 20 DEG C) is about 5.0, stop fermentation, now fruit can with softening under have gentle hands flicking.
The preparation of Morinda Citrifolia juice: extract the juice in fermentation tank, about get juice 350kg, through 70 DEG C, after sterilizing in 5 minutes, be cooled to 35 DEG C and be filled in airtight container for subsequent use, obtains Morinda Citrifolia juice.
The preparation of Noni fruit meat: pour out the fruit in fermentation tank after getting juice, stirred by screw rod, with the speed of 200 turns per minute, Noni fruit fragmentation (but seed fragmentation can not be made) is made to become pasty state, select pulp equipment after 10 object sieves, by the pressure effect of the additional 0.1MP of oscillate, remove the crude fibre in fruit and seed, extract pulp 150kg, every tank leaching process completed in 24 hours, the pulp extracted, through colloid mill refinement, filters screen filtration by 220 orders for subsequent use, obtains Noni fruit meat.
The preparation of embodiment 3 Noni puree
Get Morinda Citrifolia juice 54.9kg, Noni fruit meat 30.0kg, hawthorn 5kg, white granulated sugar 10kg, anhydrous citric acid 0.1kg, raw material is through mixing, grinding, under 0.2MPa atmospheric pressure homogeneous, by 95 DEG C, 6 second high-temperature short-time sterilization, auto-filling, seal, be cooled to 40 DEG C and get final product.
Wherein, Morinda Citrifolia juice and Noni puree are obtained by the embodiment of the present invention 1 or 2.
The preparation of embodiment 4 Noni puree
Get Morinda Citrifolia juice 52.8kg, Noni fruit meat 32.5kg, hawthorn 5.1kg, white granulated sugar 11kg, anhydrous citric acid 0.1kg, raw material is through mixing, grinding, under 0.2MPa atmospheric pressure homogeneous, by 95 DEG C, 6 second high-temperature short-time sterilization, auto-filling, seal, be cooled to 40 DEG C and get final product.
Wherein, Morinda Citrifolia juice and Noni puree are obtained by the embodiment of the present invention 1 or 2.
The preparation of embodiment 5 Noni puree
Get Morinda Citrifolia juice 52.0kg, Noni fruit meat 32.0kg, hawthorn 4.92kg, white granulated sugar 11.0kg, anhydrous citric acid 0.08kg, raw material is through mixing, grinding, under 0.2MPa atmospheric pressure homogeneous, by 95 DEG C, 6 second high-temperature short-time sterilization, auto-filling, seal, be cooled to 40 DEG C and get final product.
Wherein, Morinda Citrifolia juice and Noni puree are obtained by the embodiment of the present invention 1 or 2.
The preparation of embodiment 6 Noni puree
Get Morinda Citrifolia juice 55.9kg, Noni fruit meat 29.5kg, hawthorn 4.5kg, white granulated sugar 9.0kg, anhydrous citric acid 0.10kg, raw material is through mixing, grinding, under 0.2MPa atmospheric pressure homogeneous, by 95 DEG C, 6 second high-temperature short-time sterilization, auto-filling, seal, be cooled to 40 DEG C and get final product.
Wherein, Morinda Citrifolia juice and Noni puree are obtained by the embodiment of the present invention 1 or 2.
The sensory evaluation of embodiment 7 Noni puree provided by the invention
Carry out sensory evaluation by those skilled in the art to the Noni puree that the embodiment of the present invention 3 ~ 6 provides, evaluate and adopt blind form of commenting to carry out, evaluation result is as shown in table 1:
The Noni puree Analyses Methods for Sensory Evaluation Results that table 1 embodiment of the present invention 3 ~ 6 provides
| Embodiment sequence number | Mouthfeel | Color and luster | Viscosity | PH value |
| Embodiment 3 | Good, meta-acid | Brown | Slightly thick | 3.64 |
| Embodiment 4 | Good, meta-acid | Brown | Thick | 3.63 |
| Embodiment 5 | Good | Brown | Thick | 3.65 |
| Embodiment 6 | Good, partially sweet | Brown | Rare | 3.62 |
Evaluation result shows, and Noni puree provided by the invention presents brown, and state is thickness comparatively, sweet mouthfeel, and taste is good.
Embodiment 8 Noni puree provided by the invention compares with existing Noni fruit fermented juice
In order to prove that Noni puree provided by the invention is while improve Noni fruit utilization rate, improves sense organ level, the Morinda Citrifolia juice before getting Noni puree provided by the invention and not allocating carries out quality comparation.Be specially: the Morinda Citrifolia juice that the Noni puree provided the embodiment of the present invention 3 by those skilled in the art and the embodiment of the present invention 1 provide carries out sensory evaluation, evaluate and adopt blind form of commenting to carry out.In addition, detect the protein content in both, and detect fruit utilization rate, evaluate the implementation result of its technical scheme, evaluation result is as shown in table 2:
The Noni puree that table 2 embodiment 3 provides and the Morinda Citrifolia juice comparative result that embodiment 1 provides
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (6)
1. a Noni puree, is characterized in that, is obtained by following raw material: Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar, anhydrous citric acid;
Wherein, the preparation method of described Morinda Citrifolia juice specifically comprises: get Noni fruit, after cleaning and sterilizing, in 25 DEG C ~ 30 DEG C standing for fermentation, be 3.8 ~ 4.2 to pH value, soluble solid content is 6.0%, add pectase and cellulase, continue fermentation and be less than 5.0% to soluble solid content, get juice, sterilizing, to obtain final product;
The preparation method of described Noni fruit meat specifically comprises: get Noni fruit, after cleaning and sterilizing, in 25 DEG C ~ 30 DEG C standing for fermentation, be 3.8 ~ 4.2 to pH value, soluble solid content is 6.0%, add pectase and cellulase, continue fermentation to soluble solid content and be less than 5.0%, except broken after juice, filtering crude fibre and seed, through refinement, filter out impurities, to obtain final product; In mass parts, wherein the content of each raw material is:
2. Noni puree as claimed in claim 1 is preparing the application in preserved fruit or fruit squash.
3. the preparation method of Noni puree as claimed in claim 1, is characterized in that, comprising: get Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar, anhydrous citric acid mixing, through grinding, homogeneous, sterilizing, to obtain final product.
4. preparation method according to claim 3, is characterized in that, the air pressure of described homogeneous is 0.2Mpa.
5. preparation method according to claim 3, is characterized in that, described sterilizing is high-temperature short-time sterilization.
6. preparation method according to claim 5, is characterized in that, the temperature of described high-temperature short-time sterilization is 95 DEG C, and the time was 6 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310322308.3A CN103393027B (en) | 2013-07-29 | 2013-07-29 | Noni puree and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310322308.3A CN103393027B (en) | 2013-07-29 | 2013-07-29 | Noni puree and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103393027A CN103393027A (en) | 2013-11-20 |
| CN103393027B true CN103393027B (en) | 2015-04-01 |
Family
ID=49556937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310322308.3A Active CN103393027B (en) | 2013-07-29 | 2013-07-29 | Noni puree and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393027B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199906A (en) * | 2015-10-21 | 2015-12-30 | 江南大学 | Fermented morinda citrifolia yellow rice wine and production method thereof |
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN107557245B (en) * | 2016-06-30 | 2021-01-26 | 株洲千金药业股份有限公司 | Nuoni papaya wine and preparation method thereof |
| CN106360722A (en) * | 2016-08-29 | 2017-02-01 | 海南诺尼生物工程开发有限公司 | Nori extraction composition capable of loosening bowel to relieve constipation and preparation method of Nori extraction composition |
| CN106387568A (en) * | 2016-08-30 | 2017-02-15 | 郑超 | Noni fruit composite fruit juice and preparation method thereof |
| CN106721774A (en) * | 2016-11-16 | 2017-05-31 | 昆山绿清婷生物科技有限公司 | A kind of fermented beverage and its production method |
| CN106666304A (en) * | 2016-11-23 | 2017-05-17 | 广东俏脸谱文化艺术有限公司 | Noni fruit drink with anti-aging function and preparation method thereof |
| CN107373236A (en) * | 2017-08-30 | 2017-11-24 | 重庆市巫溪县康爵食品有限公司 | A kind of blue or green crisp Lee's drink and its processing technology |
| CN109463692A (en) * | 2018-11-07 | 2019-03-15 | 海南师范大学 | A kind of preparation method of Noni fruit sauce |
| CN110353147A (en) * | 2019-08-17 | 2019-10-22 | 哈尔滨工业大学 | A kind of preparation method of the compound Noni fruit appetizing electuary of chitosan |
| CN114868847A (en) * | 2022-03-09 | 2022-08-09 | 大连双迪科技股份有限公司 | Passion fruit sodium hyaluronate beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767A (en) * | 2008-06-25 | 2008-12-03 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN102058069A (en) * | 2010-11-02 | 2011-05-18 | 周明 | Morinda citrifolia original taste fruit puree |
-
2013
- 2013-07-29 CN CN201310322308.3A patent/CN103393027B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767A (en) * | 2008-06-25 | 2008-12-03 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN102058069A (en) * | 2010-11-02 | 2011-05-18 | 周明 | Morinda citrifolia original taste fruit puree |
Non-Patent Citations (2)
| Title |
|---|
| 李法营等.诺丽研究进展(一)-国内外研究进展.《安徽农业科学》.2009,第37卷(第32期),15819-15821. * |
| 诺丽鲜果与诺丽发酵汁化学成分研究;龚敏等;《时珍国医国药》;20110228;第22卷(第2期);341-342 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103393027A (en) | 2013-11-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103393027B (en) | Noni puree and preparation method thereof | |
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN105670866B (en) | A kind of Black Box Tracing fruit wine and preparation method thereof | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN101602993A (en) | The brewing method of longan-fructus momordicae fruit wine | |
| CN107541413A (en) | A kind of production method of Black Box Tracing dry type wine | |
| CN104774707A (en) | Hakka rose fermented glutinous rice and brewing method thereof | |
| CN103146533A (en) | Method for brewing banana health-care wine | |
| CN106962578A (en) | A kind of polysaccharide containing mulberries and the gel soft candy of matrimony vine and preparation method thereof | |
| CN102940290B (en) | Method for preparing Noni juice | |
| CN101810271A (en) | Method for preparing highland barley green | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN107114643A (en) | Jujube health inspissated juice and preparation method thereof | |
| CN109880719A (en) | A kind of Black Box Tracing fruit wine and preparation method thereof | |
| CN102827732B (en) | Method for brewing olive fruit wine from olive fruit juice | |
| CN104987992A (en) | Kiwi fruit brewed wine and preparation method thereof | |
| CN102715335B (en) | Japanese premna herb crunchy candy | |
| CN104830594A (en) | Making method for pumpkin health wine | |
| CN104824324B (en) | A kind of processing method of olive preserved fruit | |
| CN106434166A (en) | Wax apple wine preparation method | |
| CN106380324A (en) | Method for preparing organic fertilizer special for Chinese wampee fruit trees and prepared organic fertilizer | |
| CN112342109A (en) | Peony wine and preparation method thereof | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| CN105146434A (en) | Lactic-acid preserved potherb mustard cellaring production technology | |
| CN110157589A (en) | A kind of pear health-care vinegar and its preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: HAINAN WANWEI BIOPHARMACEUTICAL TECHNOLOGY CO., LT Free format text: FORMER NAME: HAINAN MARVELTECH BIOPHARMACEUTICALS INC. |
|
| CP03 | Change of name, title or address |
Address after: Yu Sha Plaza 21 No. 570125 Hainan province Haikou City Jade Road Building 4 room 2205 Patentee after: Hainan world wide biopharmaceutical technology Limited by Share Ltd Address before: 570125 Hainan Province, Haikou City Jade Road JINGWAH city building 4 room 2205 Patentee before: Hainan Wanwei Biological Pharmaceutical Technology Co., Ltd. |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Noni puree and preparation method thereof Effective date of registration: 20150924 Granted publication date: 20150401 Pledgee: Haikou rural commercial bank Limited by Share Ltd Pledgor: Hainan world wide biopharmaceutical technology Limited by Share Ltd Registration number: 2015460000004 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20171011 Granted publication date: 20150401 Pledgee: Haikou rural commercial bank Limited by Share Ltd Pledgor: Hainan world wide biopharmaceutical technology Limited by Share Ltd Registration number: 2015460000004 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200612 Address after: 571500 poluo village committee, Longkun Town, Wanning City, Hainan Province (lingjiadapo) Patentee after: WANNING WANWEI NUOLI BIOTECHNOLOGY Co.,Ltd. Address before: Yu Sha Plaza 21 No. 570125 Hainan province Haikou City Jade Road Building 4 room 2205 Patentee before: Hainan world wide biopharmaceutical technology Limited by Share Ltd. |
|
| TR01 | Transfer of patent right | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 571500 BOLUO village committee, Longgun Town, Wanning City, Hainan Province (lingjiadapo) Patentee after: Wanning wanwei Biotechnology Co.,Ltd. Address before: 571500 BOLUO village committee, Longgun Town, Wanning City, Hainan Province (lingjiadapo) Patentee before: WANNING WANWEI NUOLI BIOTECHNOLOGY Co.,Ltd. |
|
| CP01 | Change in the name or title of a patent holder |