CN105747066A - Autofermentation processing method for pure noni enzyme - Google Patents

Abstract

The invention provides an autofermentation processing method for a pure noni enzyme. The autofermentation processing method comprises specific operation steps as follows: mature noni selection, cleaning, drying, baking, barreling of whole noni, first-stage fermentation, second-stage fermentation, squeezing, filtrate processing, stock solution processing, third-stage fermentation, sterilization, filling, capping, bottle inverting, inspection, spraying, code spraying, labeling, shrinkage, packaging, qualified inspection, finished product obtaining and third-party inspection. The autofermentation processing method has the beneficial effects as follows: addition-free three-stage fermentation is adopted for the whole process, original components of the noni are stored and not damaged, danger caused by addition of food additives is avoided, a fermentation process is enabled to be sufficient, and metabolism of the rich nutrients contained in the natural noni is more complete.

Description

A kind of autofermentation processing method of pure noni ferment

Technical field

The present invention relates to technical field of food beverage, be specifically related to the autofermentation processing method of a kind of pure noni ferment.

Background technology

Noni fruit (Noni) is being commonly called as of MorindaCitrifolia, and Chinese formal name used at school is Morinda Citifolia.Property happiness high temperature, high humidity environment, Proterozoic is Indonesia archipelago neighbouring under the line, along equator northwards, be distributed southwards, growth is had between north latitude 23.5 degree, 18 degree of south latitude, its growth quality, changes along with the passage of latitude, from equator more away from, produced Noni fruit quality more poor, can from the height of fruit tree, the size of fruit, differentiating forms.

Noni fruit is called " present of God's favor " by local resident, and fruit is rich in 480 multiple nutritional components.nullWherein specifically include that celo is peaceful、Scopoletin (this can Piao Lading)、Celo is rather former、MorindadiolProxeronase、Rubican、Serotonin、Magnesium、Damnacanthal (tannin card)、Carbonate、Nordamnacanthal、Protein、Fear、Sodium、Carotene、Class biology flavone、Morindine (Morinda citrifolia is sweet)、Morindone (morin tincture)、Pine alkene oil、Soranjidiol、Vegetable esters alcohol、Irony、The hard ester alcohol of wheat、Phosphate、Join saccharide、MME rubican、Madder color、Acetate、Ursolicacid、MM-MA-R、Caproic acid、Caprylicacid (sad)、Ferment、Asperuloside (song levies acid)、Front serotonin、Vitamin、Trace element、Bear alkali、Ferment、Cofactor、Organ activator、Chlororubin、Methionine、Alanine、Different casamino acid、A Jin aminoacid、Casamino acid、Aspartate、Isolated amino acid、Secondary cystine、Phenylalnine、Guang aminoacid、Grow profit propylhomoserin、Carbohydrate gum、Pancreas aminoacid、Bran aminoacid、Rhizoma et radix valerianae aminoacid、Crisp aminoacid、Histadine、Silk Amino Acids/serum albumin element、Caratenoids etc.，The composition of great medical value，It it is very potent natural multi-vitamin、Natural anti-reflecting oxide、Natural antibacterial peptide.Noni fruit fermented product has health invigorating, prevention disease, improves the effect such as immunologic function and sexual function, beautifying and anti-aging, promotion gastrointestinal disturbances, toxic removing toxin expelling.The wholefood always treated as health care by local resident over more than 2000 year, curing the disease.

Noni fruit is made up of the seed of 30% sarcocarp and 70%, and fresh Noni fruit is with bitter peppery taste.Ripe Noni fruit can produce the abnormal smells from the patient of uniqueness when starting to soften, again because the place of production is different, produced taste is also not quite similar, and the place of production stink more remote away from equator is more heavy, and the Noni fruit produced such as Taiwan is because cacosmia is incomparable, and nickname is referred to as [hanging cat].Again because fresh Noni fruit seed accounts for whole fruit 70%, and it is cold in nature, be not suitable for directly edible, warm can be converted into by cold through processing aging (concocting process described in the traditional Chinese medical science), utilize the liquid that this Technology is extracted can remove the bitter taste in Noni fruit, there is the flavour of mellow fragrance.

The mass discrepancy of noni product is except the natural conditions factor in the place of production, and production technology also functions to the factor closed, different production technologies, brings up the noni product of different quality.Such as Fructus Vitis viniferae, what produce with the manufacturing process of fruit and vegetable juice is exactly Sucus Vitis viniferae, but what produce with wine-making technology is exactly wine；The wine that the grape material that varying environment, weather grow leads to has again grade distinguishing；The time length brewageed, whether add the product that ethanol, pigment or essence person are again different stages！Here it is why be that wine has the dozens of yuan reason to several ten thousand yuan of price differentials equally！Same technology uses different material, or the wine brewageed under various circumstances, mass difference is very remote, such as Guizhou Maotai just can must be brewageed under that specific environmental basis, if the Maotai that just can not do tunnel elsewhere is transferred in the base of brewageing of Maotai, therefore, the provenance of good product and process technology no less important.

The production technology of Noni fruit converted products domestic at present can be divided into:

Traditionally food fermentation fabrication techniques: this is the traditional method being generally used at present and making noni ferment, ferment through methods such as cooking process, interpolation fermentation vehicles, this technology is because through high temperature steaming process, substantially destroy Noni fruit itself nutrient and kill the yeast substance of the autologous generation of Noni fruit itself, the product after processing has lost most active component.

Production technology manufacture according to fruit and vegetable juice: fresh Noni fruit is broken into pulp, filtration, ferment adding the fermentation such as sugar, Mel, lactic acid bacteria, monascus, saccharifying enzyme, pectase vehicle, pouring process with the addition of again flavoring agent to improve mouthfeel, this production technology being belonging to general fruit-vegetable juice beverage, with low content of technology.

Forced fermentation with sugars method: this is the fermentation process of the most traditional a kind of fruit-vegerable ferment, ferment with the edible saccharide of fresh Noni fruit interpolation fixed proportion and pure water, it is too high containing sugar that this technique is present in finished product, absorb too many sugar and can accelerate organ, cellular oxidation, accelerate aging, and be not suitable for diabetics use.

The noni ferment made by pure Noni fruit autofermentation technology is domestic first or the technology exclusively succeeded in developing, manufactured goods itself possess superpower antioxidant ingredients, PH:2.8 ~ 3.3, its active component have can long storage not bad, the more characteristic of Chen Yue alcohol, but it is high to be because professional technology, production link controls rigorous, raw material selection is strict, and difficulty is big, and processing procedure slightly controls improper to be easy for spoilage.The fermentation preparation process of autofermentation technology avoids and affects its metabolic response because of too much additive, maximized remains the original natural component of Noni fruit.But, because the sugar of Noni fruit own is non-normally low, to ferment very difficult, the technology of the present invention solves sugar-free, without the unfermentable traditional zymotic technology theory of yeast.

Summary of the invention

The processing method that the invention provides a kind of pure noni autofermentation, the omnidistance three stage step fermentations adopted without interpolation, the primitive component saving Noni fruit itself is not destroyed, avoid the danger using food additive, sweat can be made again abundant, make the metabolism of abundant nutrition composition comprised in natural Noni fruit more complete.

For solving above-mentioned technical problem, the application is by the following technical solutions: the autofermentation processing method of a kind of pure noni ferment, its concrete operation step is as follows: ripe Noni fruit → preferably → clean dryings → baking → whole fruit barrelling → first stage fermentation → second stage is fermented, the bottle → inspection → spray → coding → labeling of squeezing → filtrate → stock solution → phase III fermentation → sterilization → fill → gland → → shrink → pack → check qualified → finished product → third party inspection；

Wherein, described baking step adopts the electric hot-air streamline of 60 DEG C that the Noni fruit of wash clean is carried out hot air drying；

Wherein, described baking is the Noni fruit of drying thoroughly to be sterilized on Noni fruit surface with 3 second moment of 130 DEG C of hot high temperature；

Wherein, described whole fruit barrelling, is that whole Noni fruit after baking being sterilized loads in fermenter；

Wherein, described first stage fermentation is to adopt Unareobic fermentation, make in fermenter in vacuum shape, the autofermentation of Noni fruit is carried out under the temperature constant state of 30 DEG C ~ 33 DEG C, within every 8 days, carry out turning over bucket once, when reaching 90 days between when fermenting, nitrogen dioxide gas is injected with 0.035% ratio every 18 days, and carry out turning over bucket, change into when reaching 144 days between when fermenting addicted to aerobe fermentation, enter second stage to ferment 180 days, and maintain every 18 days and turn over bucket once, terminate second stage fermentation when reaching pH:3 ± 0.2；

Wherein, described second stage fermentation is for addicted to aerobe fermentation method, injecting purity oxygen every 6 days with the ratio of 3.8%, make noni sarcocarp be decomposed into liquid by autologous yeast；

Wherein, described phase III fermentation is squeezing, filters through six roads, removes the pure stock solution after the second stage fermentation that peel residue obtains and loads in bucket, continues the anaerobism alcoholization fermentation of phase III, fermentation time is 49 days, heat 10 DEG C when fermentation was by the 8th day, when fermentation was by the 15th day, heat 5 DEG C, when fermentation was by 22 days, heat 5 DEG C, 5 DEG C are heated when fermentation was by 32 days, 10 DEG C are heated when fermentation was by 42 days, phase III yeast phase 49 days, amount to and heat 65 DEG C.

The one or more technical schemes provided in the embodiment of the present application, at least have the following technical effect that or advantage:

Additive outside completely without Noni fruit, is 100% pure noni ferment；

Adopt whole fruit fermentation technique, it is to avoid pollution Noni fruit pulled an oar with beater；

Adopt three stage autofermentation Technologies, it is to avoid manufacturing process destroys the original composition of Noni fruit because of the sterilization process of high temperature steaming；

Pure noni ferment after three stage autofermentations is because of its active component, there is superpower antibacterial ability, most harmful bacteria can be killed in airtight space, and constantly produce autofermentation effect, can long storage is not bad at normal temperatures, there is under more of a specified duration more alcohol, room temperature state can to preserve the characteristic of more than 5 years；

The sterilization in 87 DEG C/3 seconds of pasteurize still is adopted when producing fill, avoid in pouring process because high temperature, for a long time sterilization destroy the original nutritional labeling of Noni fruit again, can be provided simultaneously with again maximized possessing the original active component of noni ferment and safety.The sterilization method of general 102 DEG C～115 DEG C 30～50 seconds high temperature sterilize times adopted or kill the active component of noni ferment completely.

Detailed description of the invention

The processing method that the invention provides a kind of pure noni autofermentation, the omnidistance three stage step fermentations adopted without interpolation, the primitive component saving Noni fruit itself is not destroyed, avoid the danger using food additive, sweat can be made again abundant, make the metabolism of abundant nutrition composition comprised in natural Noni fruit more complete.

The processing method of a kind of pure noni autofermentation described in the present embodiment, specifically includes following steps:

(1) material choice and cleaning: selection high-quality is fresh, Maturity is the Noni fruit of 95%, and fruit size is 12CM × more than 4.5CM, cleans the floating dust on peel with tap water, after RO reverse osmosis pure water；

(2) dry, toast: by the Noni fruit of wash clean by electric power tunnel stove, with 60 DEG C of hot blasts, surface moisture is thoroughly dried, proceed immediately to second baking flow process, with 5 seconds by 280 DEG C of high-temperature bakings；

(3) barrelling, evacuation: baking sterilization after Noni fruit be directly loadable in bucket, seal, evacuation；

(4) first stage fermentation: adopt Unareobic fermentation, make in fermenter in vacuum shape, the autofermentation of Noni fruit is carried out under the temperature constant state of 30 DEG C ~ 33 DEG C, within every 8 days, carry out turning over bucket once, when reaching 90 days between when fermenting, nitrogen dioxide gas, fermentation time 144 days is injected with 0.035% ratio every 18 days；

(5) second stage fermentation: adopt addicted to aerobe fermentation method, fermentation time 180 days, turn over bucket once in every 18 days, injected purity oxygen every 6 days with the ratio of 3.8%, when pH reaches: terminate second stage fermentation when 3 ± 0.2.

(6) squeeze the juice, barrelling: filter through six roads after squeezing the juice, the pure stock solution after the second stage fermentation obtained is loaded in bucket；

(7) phase III fermentation: adopting anaerobism alcoholization fermentation method, fermentation time is 49 days.Heating 10 DEG C when fermentation was by the 8th day, heat 5 DEG C when fermenting by the 15th day, heat 5 DEG C when fermentation was by 22 days, heat 5 DEG C when fermentation was by 32 days, heat 10 DEG C when fermentation was by 42 days, yeast phase heats 65 DEG C in omnidistance 49 days altogether；

(8) raw material stores: the pure noni ferment fermented the phase III stores in the way of room temperature, standby.

(9) charging, stirring: charging is once 8000L, and it is sufficiently stirred for so that taste is consistent,

(10) filter, sterilize: pass through pasteurize still 3 seconds after filtration, make temperature reach 87 DEG C, deliver to heat preservation tank.

(11) fill, gland: through rotary automatic filling machine fill, deliver to rotary capping machine capping.

(12) bottle, cooling are fallen: the finished product after capping is fallen bottle 10 minutes, it is ensured that after the thoroughly sterilization of bottle cap, enter spray groove cooling, make to become in bottle vacuum state.

(13) inspection, sampling, dry, coding: the product after visual examination cooling without producing flaw, utilize jet-propelled bottle surface moisture is blown, date of manufacture coding；

(14) set/labeling, contraction, vanning: set/labeling, enter steam tunnel shrink, finished product case；

(15) store, check: finished product is stored in room temperature warehouse, and sampling, to laboratory inspection, send third party to perform inspection according to standard GB/T31121-2014 after the assay was approved again；

Randomly drawing Bottle & Can dress noni ferment, take out 30 bottles at random for every batch, institute's sample drawing is divided into 3 parts, 1 part is used in factory from performing check, and 1 part standby, and another 1 part is sent third party that it is detected, and its various indexs all meet the GB/T31121-2014 standard specified.

The autofermentation production method of the pure noni ferment of the present invention, its control is technical by force, it is necessary to possess the practical operation experience of certain time, and production process slightly controls improper it is possible to produce substandard product.The pure noni ferment processed is 100% pure noni ferment, without any food additive, it it is the pure noni ferment product made by single raw material, possesses the nutritional labeling that the highest safety directly converts with Noni fruit primitive component, all can use through clinical trial, the anemia of pregnant woman of fertility cycle and the baby of full moon.

The above, it it is only presently preferred embodiments of the present invention, not the present invention is done any pro forma restriction, although the present invention is disclosed above with preferred embodiment, but it is not limited to the present invention, any those skilled in the art, without departing within the scope of technical solution of the present invention, when the technology contents of available the disclosure above makes a little change or is modified to the Equivalent embodiments of equivalent variations, in every case it is the content without departing from technical solution of the present invention, according to any simple modification that above example is made by the technical spirit of the present invention, equivalent variations and modification, all still fall within the scope of technical solution of the present invention.

Claims (1)

1. the autofermentation processing method of a pure noni ferment, it is characterized in that, its concrete operation step is as follows: ripe Noni fruit → preferably → clean dryings → baking → whole fruit barrelling → first stage fermentation → second stage is fermented, the bottle → inspection → spray → coding → labeling of squeezing → filtrate → stock solution → phase III fermentation → sterilization → fill → gland → → shrink → pack → check qualified → finished product → third party inspection；

Wherein, described baking step adopts the electric hot-air streamline of 60 DEG C that the Noni fruit of wash clean is carried out hot air drying；

Wherein, described baking is the Noni fruit of drying thoroughly to be sterilized on Noni fruit surface with 3 second moment of 130 DEG C of hot high temperature；

Wherein, described whole fruit barrelling, is that whole Noni fruit after baking being sterilized loads in fermenter；

Wherein, described first stage fermentation is to adopt Unareobic fermentation, make in fermenter in vacuum shape, the autofermentation of Noni fruit is carried out under the temperature constant state of 30 DEG C ~ 33 DEG C, within every 8 days, carry out turning over bucket once, when reaching 90 days between when fermenting, nitrogen dioxide gas is injected with 0.035% ratio every 18 days, and carry out turning over bucket, change into when reaching 144 days between when fermenting addicted to aerobe fermentation, enter second stage to ferment 180 days, and maintain every 18 days and turn over bucket once, terminate second stage fermentation when reaching pH:3 ± 0.2；

Wherein, described second stage fermentation is for addicted to aerobe fermentation method, to inject purity oxygen every 6 days with the ratio of 3.8%, making noni sarcocarp be decomposed into liquid by autologous yeast；

Wherein, described phase III fermentation is squeezing, filters through six roads, removes the pure stock solution after the second stage fermentation that peel residue obtains and loads in bucket, continues the anaerobism alcoholization fermentation of phase III, fermentation time is 49 days, heat 10 DEG C when fermentation was by the 8th day, when fermentation was by the 15th day, heat 5 DEG C, when fermentation was by 22 days, heat 5 DEG C, 5 DEG C are heated when fermentation was by 32 days, 10 DEG C are heated when fermentation was by 42 days, phase III yeast phase 49 days, amount to and heat 65 DEG C.