CN106387568A - Noni fruit composite fruit juice and preparation method thereof - Google Patents
Noni fruit composite fruit juice and preparation method thereof Download PDFInfo
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- CN106387568A CN106387568A CN201610768357.3A CN201610768357A CN106387568A CN 106387568 A CN106387568 A CN 106387568A CN 201610768357 A CN201610768357 A CN 201610768357A CN 106387568 A CN106387568 A CN 106387568A
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- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- MZPNVEOVZSHYMZ-GSQTZRBOSA-N schizandronic acid Natural products O=C(O)/C(=C/CC[C@@H](C)[C@H]1[C@]2(C)[C@](C)([C@H]3[C@]4([C@@]5([C@H](C(C)(C)C(=O)CC5)CC3)C4)CC2)CC1)/C MZPNVEOVZSHYMZ-GSQTZRBOSA-N 0.000 description 1
- 201000000849 skin cancer Diseases 0.000 description 1
- 201000008261 skin carcinoma Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002351 wastewater Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides Noni fruit composite fruit juice and a preparation method thereof. The Noni fruit composite fruit juice is prepared from the following components in parts by weight: 30-50 parts of Noni fruit fermenting liquid, 20-40 parts of fruit primary pulp, and 1-5 parts of sugar auxiliary materials or 0.01-0.05 part of a natural sweetening agent. The Noni fruit composite fruit juice disclosed by the invention is compounded from the Noni fruit fermenting liquid and the fruit primary pulp, so that the Noni fruit composite fruit juice is high in nutrient value, easy to absorb by human bodies and stable in quality, besides, bitter taste of Noni primary pulp is eliminated, the mouth feel of the Noni fruit composite fruit juice is moderate in sour and sweet degrees, and the Noni fruit composite fruit juice not only has peculiar flavor of a lactobacillus fermented product but also has peculiar light fragrance of composite fruits.
Description
Technical field
The present invention relates to food processing technology field, particularly to a kind of Noni fruit composite fruit juice and preparation method thereof.
Background technology
Noni (Noni), also known as Morinda Citifolia, Morinda citrifolia Linn., Solanum pseudo-capsicumvar diflorum (Vell.)Bitter etc., genus rubia section Morinda plant.This plant master
It is distributed in the South Sea Islands small island, such as Philippine, Australia etc..Existing China is mainly distributed on the heat such as Hainan, the Xisha Islands
Band area, has been carried out planting on a large scale.Noni has stronger functional character, and root, stem, leaf, flower and fruit all can be used as medicine.
Root can obtain yellow or the dyestuff of redness is used for contaminating clothes, and edible fruit is used, as food stage health product.South Pacific Ocean island
Noni is had more than 2000 year by Polynesian as food, medicine.Noni, as a kind of world medicinal plants new lover, draws
Food, the extensive concern of medicine researcher are played, therefrom isolation identification out about 200 compounds, mainly comprise anthraquinone, flavone, perfume (or spice)
The composition of the compositions such as legumin, glucosides, triterpeness, its Middle East scopola booth, rutin, maloic acid, tannin card are considered as in noni
Effective active composition.In addition noni is peaceful rich in unsaturated fatty acid, vitamin, mineral, antioxidant, rare element and celo
Peaceful invertase of former, celo etc..At present the bioactivity research of noni is focused primarily upon with antibacterial, prophylaxis of tumours, removes free radical
And antioxidation and other functional characteristics.Due to the unique functional characteristic of noni, it has been one of global best-selling health-oriented products,
Existing market is increased with annual 50% speed to the demand of noni, and government is also increasing the exploitation to noni and development.
Noni, because of with health role and multiple nutrient substance, therefore can be made fruit juice or make oral liquid, with other
Extract mixes, and forms the health promoting product with peculiar flavour.But due to noni stock solution itself bitter taste, oral liquid and fruit juice
In still can remain the distinctive bad smell of noni, this abnormal smells from the patient had a strong impact on raw material following process use.
Content of the invention
In consideration of it, it is an object of the invention to proposing a kind of Noni fruit composite fruit juice and preparation method thereof, the present invention provides
Noni fruit composite fruit juice mouthfeel fabulous, no any additive, health and be again rich in multiple efficacies.
The technical scheme is that and be achieved in that：
A kind of Noni fruit composite fruit juice, calculates by weight, including：30～50 parts of Noni fruit fermentation liquid, fruit oleo stock 20
～40 parts and 1～5 part of saccharide adjuvant.
Further, described fruit oleo stock be Fructus Ananadis comosi oleo stock, blueberry protoplasm, mango juice, raw apple pulp, pear oleo stock or
Fructus Vitis viniferae oleo stock.
Further, including Noni fruit fermentation liquid, Fructus Ananadis comosi oleo stock and saccharide adjuvant, Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock
Mass ratio be 3:2～4:3.
Further, described saccharide adjuvant is glucose, Fructose, sucrose, maltose, starch sugar or Lactose etc..
Further, described saccharide adjuvant can also be replaced with natural sweetener, calculates by weight, described natural sweet taste
The addition of agent is 0.01～0.05 part.
Further, described Noni fruit fermentation liquid preparation process includes：Noni fruit is added in mixed fermentation strain liquid, presses
Mass percent calculates, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight；In 28～32 DEG C, pH value is 5.8
Soak 2～5 minutes under conditions of～7.2；After proceed in fermentation tank and fermented, fermentation temperature is 25～35 DEG C, and pressure is
0.05～0.09MPa, fermentation time is 90～120 days.
Further, calculate by mass percentage, described mixed fermentation strain includes 3% bifidus bacilluss and 2% lactic acid
Bacillus.
Further, described fruit oleo stock preparation process includes：Pretreated fruit is put in spiral juice extractor and squeezes
Juice；The scraper filter coarse filtration the use of aperture being 0.5 millimeter, then the horizontal centrifugal filter fine straining being 120 mesh with screen cloth；True
Reciprocal of duty cycle is de-gassed under conditions of 64～87kPa, and exit screw rod is pumped out the oleo stock that deaerates；Entered using radicidation method
Row sterilization obtains final product.
A kind of preparation method of Noni fruit composite fruit juice, calculates by weight, takes 30～50 parts of Noni fruit fermentation liquid, fruit
20～40 parts of oleo stock and 1～5 part of saccharide adjuvant or 0.01～0.05 part of natural sweetener, sequentially pass through homogenizing, sterilizing, fill
And cooling, obtain final product.
Further, in homogenizing process, pressure is 180～220MPa, and temperature is 40～45 DEG C, and pH value is 4～5.
Compared with prior art, beneficial effects of the present invention are：
The Noni fruit composite fruit juice of the present invention adopts Noni fruit fermentation liquid to be combined with fruit juice, is of high nutritive value, easily quilt
Absorption of human body, steady quality and eliminate itself bitter taste of noni stock solution.In the Noni fruit composite fruit juice of the present invention, beautiful fermentation liquid
Containing substantial amounts of phenols and chromocor compound, there is inhibitory action to tryrosinase, the exception controlling tyrosinase activity is excessive
Expression, thus reduce the appearance of freckle, chloasma, senile plaque and skin carcinoma；There is the battalion of other fruit in composite fruit juice simultaneously
Form point and effect.
The Noni fruit composite fruit juice preparation method process is simple of the present invention, reduces the investment on equipment；Simultaneously also maximum
The nutritional labeling of the fruit remaining in composite fruit juice of degree and effect.Selected fruit is common and inexpensive, especially
It is better with what Fructus Ananadis comosi oleo stock was combined, Fructus Ananadis comosi mouthfeel is sour-sweet, further masks fermentation with noni after mixing
Sour and astringent mouthfeel in liquid；In addition, largely reducing energy resource consumption, residue does not result in environment dirt with the discharge of waste water
Dye.
The Noni fruit fermentation liquid that the inventive method produces, not only easily absorbs, steady quality；And substantially improve noni
The bitter taste of fruit stock solution, meets demand in terms of mouthfeel, environmental protection for the people.
Specific embodiment
It is that the technical scheme in the present invention is clearly and completely described it is clear that inventor says in conjunction with the embodiments
Bright, but the only a part of embodiment of the present invention described by following examples, rather than whole embodiments.Based on the present invention
In embodiment, the every other enforcement that those of ordinary skill in the art are obtained under the premise of not making creative work
Example, broadly falls into the scope of protection of the invention.
Embodiment 1
The present invention proposes a kind of Noni fruit composite fruit juice, calculates by weight, including：30 parts of Noni fruit fermentation liquid, Fructus Ananadis comosi
20 parts of oleo stock and 2 parts of sucrose adjuvant.Noni has repair cell, removes interior free yl and alluvial toxin, stops cell oxygen
Change, and strengthen cell, delaying cell aging.Its Vitamin C content highest in pineapple juice, vitamin C not only promotes aminoacid portion
The metabolism dividing extends organism life-span, and delays melanic formation.Noni fermentation liquid and Fructus Ananadis comosi are mixed and made into fruit juice and drink for a long time
With certain effect can be reached at aspects such as the treatments of whitening and anti-aging, black speck and freckle.
Wherein, sucrose adjuvant can also be replaced from other saccharide adjuvants or natural sweetener.Saccharide adjuvant be glucose,
Fructose, sucrose, maltose, starch sugar or Lactose etc..Natural sweetener is stevioside, Radix Glycyrrhizae, disodium glycyrrhizinate or glycyrrhizic acid three
Potassium and trisodium etc..
Wherein, the preparation process of this Noni fruit composite fruit juice includes：
(1) Noni fruit fermentation liquid preparation process is：The Noni fruit draining is put in the mixed fermentation strain liquid of activation.Its
In, lactobacilluss containing 3% bifidus bacilluss and 2%, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight.
In 28 DEG C, pH value be 5.8 under conditions of soak 2 minutes, after proceed in fermentation tank, by remaining fermentation fluid strain uniformly be spilled into send out
In fermentation tank, close all valves.Temperature-control pressure-control is answered in fermentation, and temperature is 25 DEG C, and pressure is 0.05MPa, and fermentation time is 90 days, that is,
Obtain Noni fruit fermentation liquid.
Bacillus bifiduss are one of most important physiological antibacterials in humans and animals intestinal, have maintenance ecological balance, biology
Many physiological functions such as antagonism, immunomodulating and nutrition.Lactobacillus genus lactic acid Bacteriaceae, because sugar fermentation produces breast in a large number
Acid and name, it exists extensively, acidophilia, and existence optimum pH is 5.5～6.0, safeguards health and adjusts immunologic function
Effect is widely recognized as.Bifidus bacilluss and lactobacilluss are adopted as composite zymocyte in Noni fruit fermentation liquid preparation process
Kind, cooperative effect can be produced, more can give full play to the respective advantage of this strain, improve fermentation efficiency, mouthfeel is more preferably.Noni fruit
Fermentation liquid preparation process, the interpolation content of component, reaction temperature, the control of pH value, pressure and time are that impact Noni fruit is sent out
The key factor of ferment quality.
(2) Fructus Ananadis comosi oleo stock preparation process is：Remove the peel pretreated Fructus Ananadis comosi and put in spiral juice extractor and squeeze the juice, squeeze for the first time
Marc after juice adds some points water weight once, to improve crushing juice rate；The scraper filter coarse filtration being 0.5 millimeter with aperture, then with sieving
Net is the horizontal centrifugal filter fine straining of 120 mesh, to remove crude fibre and other impurities and the easy micelle producing precipitation；True
Reciprocal of duty cycle is de-gassed under conditions of 64kPa, and exit screw rod is pumped out the oleo stock that deaerates；Using ultraviolet sterilization method, protect
Hold the time 10 seconds, you can oleo stock after must sterilizing.
The fruit oleo stock that this preparation process obtains can sufficiently be extracted and preferably retain the nutritional labeling of fruit.
(3) by Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock by putting in homogenizer together with said ratio and sucrose adjuvant, homogenizing
The pressure of machine is 180MPa, and temperature is 40 DEG C, and pH value is 4.
Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock are 3:2 and adding of a small amount of adjuvant the final Noni fruit obtaining is combined
Fruit juice does not have the pained taste of noni stock solution itself, and the distinctive bad smell of noni eliminating residual, homogenization pressure, temperature
Degree and the control of pH value both can reach well-mixed purpose, can reduce losing of in homogenizing process nutritional labeling again
Lose.
(4) sterilize：Carry out sterilization treatment, 95 ± 2 DEG C of temperature in sterilizer, 5～10 seconds time carried out sterilization treatment, with
Extend its shelf-life.
(5) fill：Aseptically fill.
(6) cool down：It is cooled to room temperature with cooling water after fill.
The Noni fruit composite fruit juice that the method produces, additive-free preservative free, low temperature preparation, step is simple, maximum limit
Degree extraction and remain Noni fruit and the nutritional labeling of fruit, not only easily absorb, steady quality；And substantially improve promise
The bitter taste of beautiful fruit stock solution, mouthfeel is fabulous.
Embodiment 2
The present invention proposes a kind of Noni fruit composite fruit juice, calculates by weight, including：40 parts of Noni fruit fermentation liquid, Fructus Ananadis comosi
30 parts of oleo stock and 0.01 part of natural sweetener adjuvant.Wherein, the preparation process of this Noni fruit composite fruit juice includes：
(1) Noni fruit fermentation liquid preparation process is：The Noni fruit draining is put in the mixed fermentation strain liquid of activation.Its
In, lactobacilluss containing 3% bifidus bacilluss and 2%, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight.
In 32 DEG C, pH value be 7.2 under conditions of soak 3 minutes, after proceed in fermentation tank, by remaining fermentation fluid strain uniformly be spilled into send out
In fermentation tank, close all valves.Temperature-control pressure-control is answered in fermentation, and temperature is 35 DEG C, and pressure is 0.09MPa, and fermentation time is 120 days,
Obtain Noni fruit fermentation liquid.
(2) Fructus Ananadis comosi oleo stock preparation process is：Remove the peel pretreated Fructus Ananadis comosi and put in spiral juice extractor and squeeze the juice, squeeze for the first time
Marc after juice adds some points water weight once, to improve crushing juice rate；The scraper filter coarse filtration being 0.5 millimeter with aperture, then with sieving
Net is the horizontal centrifugal filter fine straining of 120 mesh, to remove crude fibre and other impurities and the easy micelle producing precipitation；True
Reciprocal of duty cycle is de-gassed under conditions of 87kPa, and exit screw rod is pumped out the oleo stock that deaerates；Using ultraviolet radiation sterilization,
15 seconds retention times, obtain final product Fructus Ananadis comosi oleo stock after sterilizing.
(3) by Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock by putting into homogenizer together with said ratio and natural sweetener adjuvant
Interior, the pressure of homogenizer is 200MPa, and temperature is 45 DEG C, and pH value is 5.
(4) sterilize：Carry out sterilization treatment, 95 ± 2 DEG C of temperature in sterilizer, 5～10 seconds time carried out sterilization treatment, with
Extend its shelf-life.
(5) fill：Aseptically fill.
(6) cool down：It is cooled to room temperature with cooling water after fill.
Embodiment 3
The present invention proposes a kind of Noni fruit composite fruit juice, calculates by weight, including：50 parts of Noni fruit fermentation liquid, Fructus Ananadis comosi
40 parts of oleo stock and 5 parts of sucrose adjuvant.Wherein, the preparation process of this Noni fruit composite fruit juice includes：
(1) Noni fruit fermentation liquid preparation process is：The Noni fruit draining is put in the mixed fermentation strain liquid of activation.Its
In, lactobacilluss containing 3% bifidus bacilluss and 2%, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight.
In 30 DEG C, pH value be 6.5 under conditions of soak 5 minutes, after proceed in fermentation tank, by remaining fermentation fluid strain uniformly be spilled into send out
In fermentation tank, close all valves.Temperature-control pressure-control is answered in fermentation, and temperature is 30 DEG C, and pressure is 0.07MPa, and fermentation time is 100 days,
Obtain Noni fruit fermentation liquid.
(2) Fructus Ananadis comosi oleo stock preparation process is：Remove the peel pretreated Fructus Ananadis comosi and put in spiral juice extractor and squeeze the juice, squeeze for the first time
Marc after juice adds some points water weight once, to improve crushing juice rate；The scraper filter coarse filtration being 0.5 millimeter with aperture, then with sieving
Net is the horizontal centrifugal filter fine straining of 120 mesh, to remove crude fibre and other impurities and the easy micelle producing precipitation；True
Reciprocal of duty cycle is de-gassed under conditions of 75kPa, and exit screw rod is pumped out the oleo stock that deaerates；Using ultraviolet radiation sterilization,
10 seconds retention times, obtain final product.
(3) by Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock by putting in homogenizer together with said ratio and sucrose adjuvant, homogenizing
The pressure of machine is 220MPa, and temperature is 40 DEG C, and pH value is 5.
(4) sterilize：Carry out sterilization treatment, 95 ± 2 DEG C of temperature in sterilizer, 5～10 seconds time carried out sterilization treatment, with
Extend its shelf-life.
(5) fill：Aseptically fill.
(6) cool down：It is cooled to room temperature with cooling water after fill.
The Noni fruit composite fruit juice nutritional labeling testing result that embodiment 1 to embodiment 3 obtains is as shown in table 1：
Table 1
The Noni fruit composite fruit juice subjective appreciation that embodiment 1 to embodiment 3 obtains：
Evaluate the quality of product using hedonic scoring system, solid content.Mouthfeel to product, structural state and fragrance are grown
The each side factor such as taste, provides correct scoring.The method of sensory evaluation：Invite the personnel of more than 8 people at random, according to scoring mark
Standard carries out subjective appreciation, calculates average score, organoleptic quality：With perusal, trial test, hear based on taste, using simply retouching
The method stated carries out subjective appreciation to the color and luster of composite juice, abnormal smells from the patient, flavour, structural state etc., and every panelist is judging sample
When to independently carry out, can not mutually discuss, the feature of each sample in record, will be write clearly.Noni fruit composite fruit juice standards of grading are such as
Shown in table 2：
Table 2
Tested according to subjective appreciation, the fruit juice product results of sensory evaluation that embodiment 1 to 3 obtains is as shown in table 3：
Table 3
The color and luster of test is brown, and even tissue is consistent, no suspended substance, bubble-free, but has a little precipitation when being long placed in and produce
Raw, belong to normal phenomenon.Can shake before drinking makes it homogeneous.Sweet mouthfeel is moderate, and fragrance had both had lactic acid bacteria fermentation system
The peculiar taste of product, has the fragrant of Fructus Ananadis comosi again.Experiment finds that when the mass ratio of Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock be 3:2
～4:When 3, preferably, especially the interpolation mass ratio of Noni fruit fermentation liquid and Fructus Ananadis comosi oleo stock is 3 for mouthfeel and abnormal smells from the patient:When 2, mouthfeel and
Abnormal smells from the patient is optimal.
Embodiment 4
The present invention proposes a kind of Noni fruit composite fruit juice, calculates by weight, including：30 parts of Noni fruit fermentation liquid, blue berry
20 parts of oleo stock and 0.05 part of natural sweetener adjuvant.
Wherein, the preparation process of Noni fruit composite fruit juice includes：
(1) Noni fruit fermentation liquid preparation process is：The Noni fruit draining is put in the mixed fermentation strain liquid of activation.Its
In, lactobacilluss containing 3% bifidus bacilluss and 2%, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight.
In 28 DEG C, pH value be 5.8 under conditions of soak 2 minutes, after proceed in fermentation tank, by remaining fermentation fluid strain uniformly be spilled into send out
In fermentation tank, close all valves.Temperature-control pressure-control is answered in fermentation, and temperature is 25 DEG C, and pressure is 0.05MPa, and fermentation time is 90 days, that is,
Obtain Noni fruit fermentation liquid.
(2) blueberry protoplasm preparation process is：Go sub pretreated blue berry to put in spiral juice extractor to squeeze the juice, first
Secondary squeeze the juice after marc add some points water weight once, to improve crushing juice rate；The scraper filter coarse filtration being 0.5 millimeter with aperture, then
The horizontal centrifugal filter fine straining being 120 mesh with screen cloth, to remove crude fibre and other impurities and the easy micelle producing precipitation；
It is de-gassed under conditions of vacuum is for 64kPa, exit screw rod is pumped out the oleo stock that deaerates；Killed using ultraviolet radiation
Bacterium, 10 seconds retention times.
(3) by Noni fruit fermentation liquid and blueberry protoplasm by putting in homogenizer together with said ratio and natural sweetener, all
The pressure of matter machine is 180MPa, and temperature is 40 DEG C, and pH value is 4.
The Noni fruit fermentation liquid proportioning suitable with blueberry protoplasm and adding of a small amount of adjuvant make the final noni obtaining
Fruit composite fruit juice does not have the pained taste of noni stock solution itself, and the distinctive bad smell of noni eliminating residual, homogenizing
The control of pressure, temperature and pH value both can reach well-mixed purpose, can reduce nutrition in homogenizing process again and become
The loss divided.
(4) sterilize：Carry out sterilization treatment, 95 ± 2 DEG C of temperature in sterilizer, 5～10 seconds time carried out sterilization treatment, with
Extend its shelf-life.
(5) fill：Aseptically fill.
(6) cool down：It is cooled to room temperature with cooling water after fill.
In the present embodiment, in compound fruit Blueberry, contain abundant nutritional labeling, have and prevent that cranial nerve is aging, protect
The functions such as shield vision, heart tonifying, anticancer, vessel softening, enhancing human organism's immunity, nutritional labeling is high.Wherein, because blue berry is rich in flower
Blue or green element, has activation retina effect, can significantly vision enhancing, anti-eye strain.The promise being prepared using blue berry
Beautiful fruit composite fruit juice also has the distinctive effect of blue berry fruit except the effect containing Noni fruit, and substantially improves Noni fruit stock solution
Bitter taste, mouthfeel is fabulous, is 92 points according to the sensory evaluation scores total score that table 2 obtains, and now the color and luster of product is brown, even tissue
Unanimously, bubble-free, be no layered, no precipitate.It is characterized in that the fresh and sweet micro- acid of mouthfeel, the peculiar flavour expression nothing of blue berry during entrance
Lose.Both there is the peculiar taste of lactic acid bacteria fermentation product, there is the fragrant of blue berry again.
Embodiment 5
The present invention proposes a kind of Noni fruit composite fruit juice, calculates by weight, including：30 parts of Noni fruit fermentation liquid, Fructus Mangifera Indicae
20 parts of oleo stock and 1 part of Lactose adjuvant.
Wherein, the preparation process of Noni fruit composite fruit juice includes：
(1) Noni fruit fermentation liquid preparation process is：The Noni fruit draining is put in the mixed fermentation strain liquid of activation.Its
In, lactobacilluss containing 3% bifidus bacilluss and 2%, and the interpolation content of mixed fermentation strain is the 5% of Noni fruit gross weight.
In 32 DEG C, pH value be 7.2 under conditions of soak 3 minutes, after proceed in fermentation tank, by remaining fermentation fluid strain uniformly be spilled into send out
In fermentation tank, close all valves.Temperature-control pressure-control is answered in fermentation, and temperature is 35 DEG C, and pressure is 0.09MPa, and fermentation time is 120 days,
Obtain Noni fruit fermentation liquid.
(2) mango juice preparation process is：The peeling pretreated Fructus Mangifera Indicae of enucleation is put in spiral juice extractor and is squeezed the juice, and first
Secondary squeeze the juice after marc add some points water weight once, to improve crushing juice rate；The scraper filter coarse filtration being 0.5 millimeter with aperture, then
The horizontal centrifugal filter fine straining being 120 mesh with screen cloth, to remove crude fibre and other impurities and the easy micelle producing precipitation；
It is de-gassed under conditions of vacuum is for 80kPa, exit screw rod is pumped out the oleo stock that deaerates；Killed using ultraviolet radiation
Bacterium, 10 seconds retention times.
(3) by Noni fruit fermentation liquid and mango juice by putting in homogenizer together with said ratio and Lactose adjuvant, homogenizing
The pressure of machine is 180MPa, and temperature is 40 DEG C, and pH value is 4.
(4) sterilize：Carry out sterilization treatment, 95 ± 2 DEG C of temperature in sterilizer, 5～10 seconds time carried out sterilization treatment, with
Extend its shelf-life.
(5) fill：Aseptically fill.
(6) cool down：It is cooled to room temperature with cooling water after fill.
In the present embodiment, Fructus Mangifera Indicae have stomach reinforcing, quench one's thirst, the function of diuresis, can promoting the production of body fluid to quench thirst, relieve summer heat relax god.Fructus Mangifera Indicae can drop
Low cholesterol, often to eat Fructus Mangifera Indicae favourable what prevention and cure of cardiovascular disease, beneficial what vision, skin of moistening, is that the beauty treatment of ladies is good
Really.Fructus Mangifera Indicae is dispelled disease cough-relieving, has auxiliary dietary function to diseases such as cough, abundant expectoration, asthma.Fructus Mangifera Indicae contains mangiferonic acid etc. and changes
Compound, has the pharmacological action of anticancer.The fruit juice of Fructus Mangifera Indicae can increase gastrointestinal peristalsiss, so that feces is shortened in the colonic time of staying,
Therefore there is very much benifit to preventing and treating colon cancer.The carotene carotene content of Fructus Mangifera Indicae is especially high, is beneficial to vision, and skin of moistening, is Ms
The good fruit of beauty treatment.Contain chimonin in Fructus Mangifera Indicae, play the role of obvious anti peroxidation of lipid and protection brain neuron, can delay
Cell ageing, raising brain function.It can significantly improve erythrocyte catalase vigor and reduce corpuscular hemoglobin.Profit
The Noni fruit composite fruit juice being prepared with Fructus Mangifera Indicae removes the effect containing Noni fruit and also has the distinctive effect of Fructus Mangifera Indicae fruit, and greatly
Improve greatly the bitter taste of Noni fruit stock solution, mouthfeel is fabulous.It is 93 points according to the sensory evaluation scores total score that table 2 obtains, now product
Color and luster be brown color, even tissue is consistent, no layering, bubble-free, and denseness increases.Mouthfeel is partial to respect to pineapple compound juice
In sugariness, its fruit juice is a beverage more designed by the crowd of sweet tooth.In addition, carotene contained by Fructus Mangifera Indicae is relatively
After height is mixed with noni fermentation liquid in addition, in terms of looks improving and the skin nourishing, effect is fabulous.
In other embodiments, for prepare Noni fruit composite fruit juice of the present invention fruit can also for Fructus Mali pumilae, pear or
Fructus Vitis viniferae.The color and luster clarification of prepared fruit juice product, even tissue is consistent, no lamination, bubble-free, though mouthfeel is multiple not as good as Fructus Ananadis comosi
Close the sour-sweet moderate of fruit juice, but discuss abnormal smells from the patient and color and luster also no less than other products.Substantially improve noni fermentation liquid itself
Acerbity, it may have the peculiar flavour of fruit.
Application examples
First, Noni fruit composite fruit juice is suitable for crowd's scope：
Noni fruit composite fruit juice belongs to health promoting product, without any side effects, and its Main Function is the immunity of enhancing body
Function, the nutritional labeling supplementing needed by human body is it is adaptable to the range of needs of various crowd.
1st, teenager：By health care instructions of taking, itself body constitution can be strengthened, promote the growth of skeleton, appetizing is aid digestion
2nd, adult：Eliminate melanin, speckle dispelling disappear acne print, improve the health care of sleep, lose weight, whitening and skin-protecting
3rd, old people：Away from motility that is ailing, strengthening trick, prevent osteoporosises, suppression arthritis, promote cell again
Raw.
2nd, drinking method：
General sooner or later drink (can increment according to required health-care effect) after meal.
3rd, the healing crisis of Noni fruit composite fruit juice are drunk：
Comedo：Initial stage can somewhat increase, and the later stage can disappear quickly and no acne print remains, and the colour of skin bleaches.
Suffer from indiestion：Have and have loose bowels or vomit phenomenon, after taking, digestion is strengthened with functions of expelling toxin, and appetite improves, resistance
Increase.
Black speck, chloasma：Initial stage takes no significant change, and speckle can be gradually thin out afterwards, complexion gain color.
Diabetes：Start blood glucose and understand some increases, can slowly alleviate later.
Body constitution is poor：Long-term taking can increase body self-resistance, strengthens immune system.
Gout：General powerlessness or ache, just disappears after a few days.
Hypertension：Blood pressure has and fluctuates up and down, after taking, capable of lowering blood pressure and decreasing blood fat, alleviates its fluctuation.
Cardiovascular and cerebrovascular disease：Informal dress use can reduce blood viscosity, antithrombotic, adjuvant therapy of heart cerebrovascular diseases.
Fat-reducing：Long-term taking blood circulation promoting, reduces blood pressure, dilution blood fat prevention adipopexises.
Blood circulation promoting and blood stasis dispelling：Contribute to contacting local congestion state, have auxiliary curative effect to traumatic injury.
Insomnia：Can be used for the insufficiency of the spleen damage of the heart, vim and vigour deficiency caused by insomnia, tranquilization and refreshment.
Below it is then the curative effect of Noni fruit composite fruit juice, long-term taking will feel the change that body occurs
Bodily tissue organ strengthens immunologic function, and energetic, skin is ruddy flexible.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of Noni fruit composite fruit juice is it is characterised in that calculate by weight, including：30～50 parts of Noni fruit fermentation liquid, water
20～40 parts of fruit protoplasm and 1～5 part of saccharide adjuvant.
2. according to claim 1 Noni fruit composite fruit juice it is characterised in that described fruit oleo stock be Fructus Ananadis comosi oleo stock, blue berry
Oleo stock, mango juice, raw apple pulp, pear oleo stock or Fructus Vitis viniferae oleo stock.
3. according to claim 2 Noni fruit composite fruit juice it is characterised in that include Noni fruit fermentation liquid, Fructus Ananadis comosi oleo stock with
And saccharide adjuvant, Noni fruit fermentation liquid is 3 with the mass ratio of Fructus Ananadis comosi oleo stock:2～4:3.
4. according to claim 1 Noni fruit composite fruit juice it is characterised in that described saccharide adjuvant be glucose, Fructose, sugarcane
Sugar, maltose, starch sugar or Lactose etc..
5. according to claim 1 Noni fruit composite fruit juice it is characterised in that described saccharide adjuvant can also use natural sweet taste
Agent replaces, and calculates by weight, and the addition of described natural sweetener is 0.01～0.05 part.
6. according to claim 1 Noni fruit composite fruit juice it is characterised in that described Noni fruit fermentation liquid preparation process bag
Include：Noni fruit is added in mixed fermentation strain liquid, calculates by mass percentage, the interpolation content of mixed fermentation strain is noni
The 5% of fruit gross weight；In 28～32 DEG C, pH value be 5.8～7.2 under conditions of soak 2～5 minutes；After proceed in fermentation tank
Row fermentation, fermentation temperature is 25～35 DEG C, and pressure is 0.05～0.09MPa, and fermentation time is 90～120 days.
7. according to claim 6 Noni fruit composite fruit juice it is characterised in that calculating by mass percentage, described mixing send out
Yeast-like fungi kind includes 3% bifidus bacilluss and 2% lactobacilluss.
8. according to claim 1 Noni fruit composite fruit juice it is characterised in that described fruit oleo stock preparation process includes：Will
Pretreated fruit is put in spiral juice extractor and is squeezed the juice；The scraper filter coarse filtration the use of aperture being 0.5 millimeter, then use screen cloth
Horizontal centrifugal filter fine straining for 120 mesh；It is de-gassed under conditions of vacuum is 64～87kPa；Using radicidation
Method carries out sterilization and obtains final product.
9. the preparation method of Noni fruit composite fruit juice, it is characterised in that calculating by weight, takes promise according to claim 1
30～50 parts of beautiful fruit fermentation liquid, 20～40 parts of fruit oleo stock and 1～5 part of saccharide adjuvant or natural sweetener 0.01～0.05
Part, sequentially pass through homogenizing, sterilizing, fill and cooling, obtain final product.
10. according to claim 9 the preparation method of Noni fruit composite fruit juice it is characterised in that in homogenizing process, pressure is
180～220MPa, temperature is 40～45 DEG C, and pH value is 4～5.
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| CN110179032A (en) * | 2019-07-16 | 2019-08-30 | 山东天随生物科技有限公司 | A kind of Noni fruit composite enzyme and its production method |
| 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 |
| CN110916028A (en) * | 2019-12-20 | 2020-03-27 | 刘枫 | Noni composite enzyme fruit juice and preparation method thereof |
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| CN113243530A (en) * | 2021-05-25 | 2021-08-13 | 海南华美益实业有限公司 | Noni powder electuary and preparation method thereof |
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| CN113519731A (en) * | 2021-07-07 | 2021-10-22 | 珠海沅芷健康科技有限公司 | Noni fruit component composition and efficacy application thereof |
| CN113662108A (en) * | 2021-07-30 | 2021-11-19 | 海南华美益实业有限公司 | Preparation method of composite noni pulp |
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Application publication date: 20170215 |