CN106666304A - Noni fruit drink with anti-aging function and preparation method thereof - Google Patents

Noni fruit drink with anti-aging function and preparation method thereof Download PDF

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Publication number
CN106666304A
CN106666304A CN201611046430.2A CN201611046430A CN106666304A CN 106666304 A CN106666304 A CN 106666304A CN 201611046430 A CN201611046430 A CN 201611046430A CN 106666304 A CN106666304 A CN 106666304A
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parts
juice
noni fruit
fermentation
normal juice
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屈华
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Guangdong Qiao Jie Jie Culture And Art Co Ltd
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Guangdong Qiao Jie Jie Culture And Art Co Ltd
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    • 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

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  • 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)

Abstract

The present invention belongs to the field of health-care products and particularly relates to Noni fruit drink with an anti-aging function and a preparation method thereof. The Noni fruit drink comprises the following components in parts by weight: 30-60 parts of fermented Noni juice, 2-8 parts of fresh ginger juice, 20-45 parts of raw pineapple juice, 15-35 parts of Sarsae, 0.01-0.1 part of a stabilizer and 0.1-3 parts of raffinose. The Noni fruit drink is good in taste, unique in flavor, high in long-term stability, good in product uniformity and rich in nutrition, can effectively inhibit the productions of serum MDA and brain tissue LPF, enhances the activities of serum SOD and GSH-Px, and has the good anti-aging effect.

Description

A kind of Noni fruit beverage with anti-senescence function and preparation method thereof
Technical field
The invention belongs to field of health care products, and in particular to a kind of Noni fruit beverage and its preparation side with anti-senescence function Method.
Background technology
Nuo Li (Morinda citrifolia L), also known as Morinda, four seasons fruit etc., genus rubia section Morinda plant, It is shrub or dungarunga, up to 3-10m, stem is square, and leaf is mostly avette, 5-17cm long, 10-40cm wide, white, fruit is oval The big shape syncarp of shape, starts green, and gradual change white, yellow when ripe, reachable 15cm, succulence has strong impulse gas Taste.The plant is generally coastwise grown in the bushes at seabeach, and the seashore of many stones, roadside, streams take up wetland, mainly It is distributed in the South Sea Islands small island, such as Philippine, Australia, Cambodia.Existing China Hainan Island, the Xisha Islands, Taiwan are equal There is plantation.Noni fruit contains abundant functional component, in addition to six big nutrients, also containing alkaloid, polysaccharide, flavones, anthraquinone, The important components such as terpenes.Therefore, promise is beautiful with stronger medicinal and health value, to various diseases such as arthritis, diabetes, height Blood pressure, myalgia, headache, heart disease, AIDS, tumour, digestive tract ulcer, it is various sprain, depression, aging, indigestion, Artery sclerosis etc. has certain effect.
But the Noni fruit of maturation has strong stink, it is very poor to eat or break into juice taste raw, with modern biotechnology The development of technology, the manufacturing process of Noni fruit beverage has obtained continuous improvement, but at present for the improvement of Noni fruit beverage quality Research it is also fewer, the particularly low problem of poor taste, stability.
Chinese patent application 201310322308.3 discloses a kind of Noni puree, and the Noni puree is by following raw material system ：Morinda Citrifolia juice, Noni fruit meat, hawthorn, white granulated sugar and anhydrous citric acid, the Noni puree mouthfeel are excellent, realize to promise Beautiful fruit makes full use of, it is to avoid the waste of resource, and process is simple, yield is high, and the rate of recovery may be up to 50%.But the promise is beautiful The long-time stability of pulp are poor, muddiness easily occur in later stage storage transportation, although and the invention is more by adding Sugar cover the astringent sense of Noni puree, but its mouthfeel does not still meet the requirement of most people.
The content of the invention
It is not good in order to solve Noni fruit beverage mouthfeel in the prior art, the technical problem of stability difference, the purpose of the present invention It is that a kind of Noni fruit beverage with anti-senescence function and preparation method thereof is provided, to solve disadvantages described above.
The invention provides a kind of Noni fruit beverage with anti-senescence function, including following parts by weight component：Hair 30~60 parts of ferment Morinda Citrifolia juice, 2~8 parts of ginger juice, 20~45 parts of pineapple Normal juice, sand show 15~35 parts of carbonated drink, stabilizer 0.01 ~0.1 part and 0.1~3 part of gossypose.
Preferably, the described Noni fruit beverage with anti-senescence function includes the component of following parts by weight：Fermentation promise 45 parts of beautiful fruit juice, 6 parts of ginger juice, 40 parts of pineapple Normal juice, sand show 1.5 parts of 32 parts of carbonated drink, 0.05 part of stabilizer and gossypose.
Preferably, the described Noni fruit beverage with anti-senescence function includes the component of following parts by weight：Fermentation promise 30 parts of beautiful fruit juice, 2 parts of ginger juice, 20 parts of pineapple Normal juice, sand show 0.1 part of 15 parts of carbonated drink, 0.01 part of stabilizer and gossypose.
Preferably, the described Noni fruit beverage with anti-senescence function includes the component of following parts by weight：Fermentation promise 60 parts of beautiful fruit juice, 8 parts of ginger juice, 45 parts of pineapple Normal juice, sand show 3 parts of 35 parts of carbonated drink, 0.1 part of stabilizer and gossypose.
Preferably, the stabilizer presses 1 by algaroba glue and propylene glycol alginate:The weight of (0.2~0.8) compares group Into.
Preferably, the stabilizer presses 1 by algaroba glue and propylene glycol alginate:0.6 weight is than composition.
Preferably, the fermentation Morinda Citrifolia juice is obtained by following steps：
S1, the Noni fruit for taking formula ratio, dry after cleaning, mashing, cross 100~200 mesh sieves, and filtering stands, and takes supernatant Liquid, obtains Noni fruit Normal juice；
S2, past above-mentioned Noni fruit Normal juice add cellulase, and 0.5~1h of ultrasonication at 32~37 DEG C will be above-mentioned Through the Noni fruit Normal juice acetate fiber membrane filtration after enzymolysis, the Noni fruit Normal juice of clarification, the consumption of its cellulase are obtained It is 0.01~0.05g/kg；
S3, pure water is measured by the weight of the Noni fruit Normal juice 5%, add Bifidobacterium Bifidum and Bacillus acidi lactici to enter toward pure water Row activation, obtains zymotic fluid, and wherein activation temperature is 28~32 DEG C, and pH is 6.7-7.3, Bifidobacterium Bifidum and lactic acid in the zymotic fluid The concentration of bacillus is respectively 1~3% and 0.5~2%；
S4, will through above-mentioned steps S2 filter after Noni fruit Normal juice pour into fermentation tank, by the Noni fruit Normal juice 4-6% Amount add above-mentioned zymotic fluid, be 30~38 DEG C in fermentation temperature, fermentation pressure is anaerobism hair under conditions of 0.01~0.1MPa Centrifugation after 85~125d of ferment, obtains final product fermentation Morinda Citrifolia juice.
Preferably, ultrasonication temperature is 37 DEG C in the step S2, and process time is 1.0h.
Correspondingly, present invention also offers a kind of preparation side for preparing the above-mentioned Noni fruit beverage with anti-senescence function Method, it is comprised the following steps：
A) the preparation of fermentation Morinda Citrifolia juice：It is made up of tetra- steps of S1~S4：
S1, the Noni fruit for taking formula ratio, dry after cleaning, mashing, cross 100~200 mesh sieves, and filtering stands, and takes supernatant Liquid, obtains Noni fruit Normal juice；
S2, past above-mentioned Noni fruit Normal juice add cellulase, and 0.5~1h of ultrasonication at 32~37 DEG C will be above-mentioned Through the Noni fruit Normal juice acetate fiber membrane filtration after enzymolysis, the Noni fruit Normal juice of clarification, the consumption of its cellulase are obtained It is 0.01~0.05g/kg；
S3, pure water is measured by the weight of the Noni fruit Normal juice 5%, add Bifidobacterium Bifidum and Bacillus acidi lactici to enter toward pure water Row activation, obtains zymotic fluid, and wherein activation temperature is 28~32 DEG C, and pH is 6.7-7.3, Bifidobacterium Bifidum and lactic acid in the zymotic fluid The concentration of bacillus is respectively 1~3% and 0.5~2%；
S4, will through above-mentioned steps S2 filter after Noni fruit Normal juice pour into fermentation tank, by the Noni fruit Normal juice 4-6% Amount add above-mentioned zymotic fluid, be 30~38 DEG C in fermentation temperature, fermentation pressure is anaerobism hair under conditions of 0.01~0.1MPa Centrifugation after 85~125d of ferment, obtains final product fermentation Morinda Citrifolia juice；
B) the preparation of ginger juice：Fresh ginger is selected, is removed the peel, crushed, mashing, after crossing 100~200 mesh sieves, filtering is quiet Put, take supernatant, obtain ginger juice；
C) the preparation of pineapple Normal juice：Fresh, complete mature pineapples are selected, is removed the peel, mashing, centrifugation obtains final product pineapple Normal juice；
D) the fermentation Morinda Citrifolia juice, ginger juice and pineapple Normal juice are well mixed, add sand show carbonated drink, stabilizer with And gossypose, stirring, standing, filtering, sterilized, packaging is obtained final product.
Preferably, ultrasonication temperature is 37 DEG C in the step S2, and process time is 1.0h.
Noni fruit beverage of the present invention, is digested by adding cellulase to Noni fruit, in combination with ultrasonication, Enzymolysis speed and Degree of Enzymatic Hydrolysis can be effectively improved, while making effective nutritional ingredient maximum dissolution；Recycling fermentation reduces Noni fruit Normal juice stink in itself and astringent sense, the Morinda Citrifolia juice after fermentation remain the whole nutritional ingredient of Noni fruit, then are aided with sand and show vapour Water, pineapple juice and ginger juice, form good mouthfeel simply, and the functional beverage product rich in SOD, and it has removing internal Free radical, the function of anti-aging.
Sand shows that carbonated drink is a kind of soda in the present invention, is main tune with plant Sarsaparilla (sarsaparilla) The raw material of taste, decaffeinated, it has mouth feeling experience good, the characteristics of unique flavor.
Gossypose is a kind of functional oligose in the present invention, and its heat is low, diabetes patient's also edible, and it has The effects such as propagation Bifidobacterium, regulation intestinal flora, enhancing body immunity.
Stabilizer is the mixture of algaroba glue and propylene glycol alginate in the present invention, and both compounding uses can be greatly Ground improves the stability of beverage, extends its shelf life；The Noni fruit beverage after the stabilizer is added in 25 DEG C ± 2 DEG C of temperature, phase Clarification is remained in that after to being stored 18 months in the environment of humidity 60% ± 10%, it is bright.
Compared with prior art, Noni fruit beverage of the invention has the advantage that：
1) Noni fruit beverage mouthfeel of the present invention is good, and unique flavor, long-time stability are high, product good evenness, and are imbued with Nutrition.
2) Noni fruit beverage of the present invention can effectively suppress the generation of serum MDA and brain tissue LPF, enhancing SOD in serum and The vigor of GSH-Px, the effect with good anti-aging.
Specific embodiment：
Below by way of the description of specific embodiment, the invention will be further described, but this is not to limit of the invention System, those skilled in the art's basic thought of the invention, various modifications may be made or improves, but without departing from this The basic thought of invention, within the scope of the present invention.
Heretofore described sand shows that carbonated drink is shown for Asia sand, purchased from Guangzhou Asia Beverage Company Limited, 500ml/ bottles,
Embodiment 1, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in the embodiment of the present invention 1 by following parts by weight component group Into：45 parts of Morinda Citrifolia juice of fermentation, 6 parts of ginger juice, 40 parts of pineapple Normal juice, sand show 32 parts of carbonated drink, 0.05 part of stabilizer and cotton seed 1.5 parts of sugar, wherein stabilizer press 1 by algaroba glue and propylene glycol alginate：0.6 weight is than composition.
Preparation method：
A) the preparation of fermentation Morinda Citrifolia juice：It is made up of tetra- steps of S1~S4：
S1, the Noni fruit for taking formula ratio, dry after cleaning, mashing, and after crossing 150 mesh sieves, filtering stands 24h, takes supernatant Liquid, obtains Noni fruit Normal juice；
S2, past above-mentioned Noni fruit Normal juice add cellulase, the ultrasonication 1.0h at 37 DEG C, by above-mentioned after enzymolysis Noni fruit Normal juice acetate fiber membrane filtration, obtain the Noni fruit Normal juice of clarification, the consumption of its cellulase is 0.02g/ kg；
S3, pure water is measured by the weight of the Noni fruit Normal juice 5%, add Bifidobacterium Bifidum and Bacillus acidi lactici to enter toward pure water Row activation, obtains zymotic fluid, and wherein activation temperature is 28 DEG C, and pH is 6.9, and Bifidobacterium Bifidum and Bacillus acidi lactici is dense in the zymotic fluid Degree is respectively 3% and 1.5%；
S4, will through above-mentioned steps S2 filter after Noni fruit Normal juice pour into fermentation tank, by the Noni fruit Normal juice 5% Amount adds above-mentioned zymotic fluid, is 35 DEG C in fermentation temperature, ferments pressure to be centrifuged after anaerobic fermentation 112d under conditions of 0.05MPa Separate, obtain final product fermentation Morinda Citrifolia juice；
B) the preparation of ginger juice：Fresh ginger is selected, is removed the peel, crushed, mashing, after crossing 150 mesh sieves, filtering stands, and takes Supernatant, obtains ginger juice；
C) the preparation of pineapple Normal juice：Fresh, complete mature pineapples are selected, is removed the peel, mashing, centrifugation obtains final product pineapple Normal juice；
D) the fermentation Morinda Citrifolia juice, ginger juice and pineapple Normal juice are well mixed, add sand show carbonated drink, stabilizer with And gossypose, stirring, standing, filtering, sterilized, packaging is obtained final product.
Embodiment 2, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in the embodiment of the present invention 2 by following parts by weight component group Into：30 parts of Morinda Citrifolia juice of fermentation, 2 parts of ginger juice, 20 parts of pineapple Normal juice, sand show 15 parts of carbonated drink, 0.01 part of stabilizer and cotton seed 0.1 part of sugar, wherein, the stabilizer presses 1 by algaroba glue and propylene glycol alginate:0.2 weight is than composition.
Ultrasonication temperature is 32 in the preparation method as described in identical step repeats embodiment 1, but step S2 DEG C, process time is 0.5h.
Embodiment 3, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in the embodiment of the present invention 3 by following parts by weight component group Into：60 parts of Morinda Citrifolia juice of fermentation, 8 parts of ginger juice, 45 parts of pineapple Normal juice, sand show 35 parts of carbonated drink, 0.1 part of stabilizer and gossypose 3 parts, wherein, the stabilizer presses 1 by algaroba glue and propylene glycol alginate:0.8 weight is than composition.
Ultrasonication temperature is 37 in the preparation method as described in identical step repeats embodiment 1, but step S2 DEG C, process time is 1h.
Embodiment 4, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in the embodiment of the present invention 4 by following parts by weight component group Into：40 parts of Morinda Citrifolia juice of fermentation, 5 parts of ginger juice, 30 parts of pineapple Normal juice, sand show 25 parts of carbonated drink, 0.05 part of stabilizer and cotton seed 0.5 part of sugar, wherein, the stabilizer presses 1 by algaroba glue and propylene glycol alginate:0.3 weight is than composition.
The preparation method as described in identical step repeats embodiment 1, but Bifidobacterium Bifidum and lactic acid described in step S3 The concentration of bacillus is respectively 1% and 2%, and remaining parameter and operation are such as embodiment 1.
Comparative example 1, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in comparative example of the present invention 1 by following parts by weight component group Into：45 parts of Morinda Citrifolia juice of fermentation, 3 parts of ginger juice, 40 parts of pineapple Normal juice, sand show 34 parts of carbonated drink, 0.05 part of stabilizer, wherein stable Agent presses 1 by algaroba glue and propylene glycol alginate：0.6 weight is than composition.
Preparation method reference implementation example 1.
Comparative example 1 is to eliminate gossypose with the difference of embodiment 1, increased ginger juice and the husky weight for showing carbonated drink Number.
Comparative example 2, a kind of Noni fruit beverage with anti-senescence function
The Noni fruit beverage with anti-senescence function described in comparative example of the present invention 2 by following parts by weight component group Into：45 parts of Morinda Citrifolia juice of fermentation, 42 parts of pineapple Normal juice, sand show 1.5 parts of 32 parts of carbonated drink, 0.05 part of stabilizer and gossypose, its Middle stabilizer presses 1 by algaroba glue and propylene glycol alginate：0.6 weight is than composition.
Preparation method reference implementation example 1.
Comparative example 2 is to eliminate ginger juice with the difference of embodiment 1, increased the parts by weight of pineapple juice.
Comparative example 3, a kind of Noni fruit beverage with anti-senescence function
Comparative example 3 is with the difference of embodiment 1：The stabilizer is algaroba glue, and other components and its consumption are strictly according to the facts Apply example 1.
Preparation method reference implementation example 1.
Comparative example 4, a kind of Noni fruit beverage with anti-senescence function
Comparative example 4 is with the difference of embodiment 1：The stabilizer is propylene glycol alginate, other components and its use Amount such as embodiment 1.
Preparation method reference implementation example 1.
Comparative example 5, a kind of Noni fruit beverage with anti-senescence function
Comparative example 5 is with the difference of embodiment 1：The fining agent is the mixing of algaroba glue and propylene glycol alginate The weight ratio of thing, the gelatin and trehalose is 1:1, other components and its consumption such as embodiment 1.
Preparation method reference implementation example 1.
The safety testing of test example one
Example 1 and Noni fruit beverage obtained in comparative example 1~2, carry out acute toxicity test, feed within 30 days respectively Experiment and feeding test for 90 days.As a result：The growing state of nutrition purposes, especially for feeding animals is good, and hematology and physico-chemical examination are normal.Therefore, this hair The Noni fruit beverage of bright offer has edible safety, suitable long-term consumption.
Test example two, sensory evaluation
Example 1~4 and Noni fruit beverage described in comparative example 1~2, invite the people of expert 10 in industry to carry out product Taste, its flavour, smell are scored, standards of grading as shown in table 1, take its average value, and appraisal result is as shown in table 2.
The standards of grading of table 1
Project 1~3 point 4~6 points 7~9 points
Flavour Poor taste, hence it is evident that have astringent sense Mouthfeel is general, slightly astringent sense Good mouthfeel, without astringent sense
Smell Substantially there is peculiar smell There is peculiar smell Smell is good, free from extraneous odour
The appraisal result of table 2
Be can be seen that by upper table 2：
The Noni fruit beverage sensory evaluation of the embodiment of the present invention 1~4 is high, and evaluation result is represented, it has good mouthfeel, without puckery Sense, free from extraneous odour.
Comparative example 1 and comparative example 2, its flavour, smell scoring have declined compared with Example 1, and its mouthfeel is general, slightly There is astringent sense, there is peculiar smell, this explanation adds gossypose or ginger juice to be conducive to the lifting of Noni fruit beverage mouthfeel and smell.
Test example three, stability test
3.1. given the test agent：The embodiment of the present invention 1~4 and Noni fruit beverage described in comparative example 3~5.
3.2. test method：Above-mentioned each group given the test agent is placed in 25 DEG C ± 2 DEG C of temperature, relative humidity 60% ± 10% Long term test is carried out under environment, the outward appearance and color and luster of Noni fruit beverage is observed.
3.3. result of the test is as shown in table 3.
The result of the test of table 3
As shown in Table 3, Noni fruit beverage has excellent long-time stability described in the embodiment of the present invention 1~4, and it is in temperature 25 DEG C ± 2 DEG C, kept for 18 months in the environment of relative humidity 60% ± 10% after still clarify, it is bright.
Comparative example 3 and the Noni fruit beverage of comparative example 4, its long-time stability have substantially reduction compared with Example 1：Its In, occur muddy, loss of gloss phenomenon after Noni fruit beverage is stored 3 months under the same conditions described in comparative example 3, store 18 months After have it is more precipitation occur；Occurs muddiness after Noni fruit beverage is stored 6 months under the same conditions described in comparative example 4, loss of gloss is existing As.This explanation, stabilizer lacks the lifting that algaroba glue or propylene glycol alginate are unfavorable for Noni fruit beverage stability, both With obvious difference；Comparative example 5 changes the proportioning of algaroba glue and propylene glycol alginate in stabilizer, and it is in the same terms There is muddy, loss of gloss phenomenon in lower storage after 12 months.
Influence experiment of the experiment four, Noni fruit beverage of the present invention to D- galactolipins institute Aging mice
4.1 modelings and administration
Wistar rats 60 are taken, 6 groups of (blank control group, aging model group, V are randomly divided intoEControl group, the promise of embodiment 1 The beautiful high, medium and low dosage group of fruit beverage), every group 10.In addition to blank control group rat nape part hypodermic injection physiological saline, its Remaining each group rat nape part hypodermic injection D- galactolipins 100mg/kg, 1 time/d, continuously injects 42d, to build rat aging mould Type.Modeling is administered simultaneously, in addition to blank control group and the daily gavage physiological saline of aging model group rat, the Noni fruit of embodiment 1 The high, medium and low dosage group rat of beverage is by daily 40,30, the dosage gavage of 20ml/kg give, VEControl rats are by daily 50mg/kg gavages give.
4.2 SOD in serum, MDA and GSH-Px are determined
After 42d last doses 2h, blood is taken in rat eye rear vein beard capillary, blood sample stand after 10min with 3500r/min is centrifuged 10min, takes serum in strict accordance with kit measurement.
The measure of 4.3 brain tissue LPF
Rapid cervical dislocation is put to death after above-mentioned Wistar rat extracting bloods, cuts brain tissue, with being used after 4 DEG C of normal saline flushings Filter paper is blotted, -20 DEG C of freezen protectives.During measure, brain tissue homogenate, at 4 DEG C 3000r/min centrifugation 10min, take supernatant strictly by Kit explanation is measured.
4.5 result of the tests such as table 4.
Each group rat blood serum SOD, MDA, the GSH-Px of table 4 and brain tissue LPF changes of contents
Group SOD(U/ml) GSH-Px(U/ml) MDA(nmol/ml) LPF(μg/g)
Blank control group 186.46±26.35 95.15±13.83 3.15±0.52 0.39±0.05
Aging model group 133.46±12.62** 72.38±9.46** 6.47±1.28** 0.85±0.16**
VEControl group 153.46±15.32## 84.63±11.27## 5.16±0.92## 0.64±0.12##
Low dose group 156.46±18.04## 85.38±12.06## 5.15±0.68## 0.62±0.10##
Middle dose group 159.46±21.62## 86.43±12.75## 4.85±0.66## 0.59±0.08##
High dose group 166.46±22.74##∧ 89.73±12.52##∧ 4.63±0.57##∧ 0.56±0.07##∧
Note：With blank control group ratio,**P ＜ 0.01,*P ＜ 0.05；Compared with aging model group,##P ＜ 0.01,#P ＜ 0.05；With VEControl group is compared,∧P ＜ 0.05.
From upper table 4, the rat blood serum MDA of the high, medium and low dosage group of Noni fruit beverage of the gavage embodiment of the present invention 1 with And brain tissue LPF contents are substantially reduced, and gradually reduced with the increase of given low；Decreased by compared with aging model group The pole level of signifiance (P ＜ 0.01), high dose group and VEControl group is compared and decreases by the level of signifiance (P ＜ 0.05)；With serum MDA with And brain tissue LPF changes of contents trend is conversely, the SOD in serum and GSH-Px levels of rat have substantially increasing compared with aging model group Plus, with pole significant difference (P ＜ 0.01), high dose group and VEControl group has significant difference (P ＜ 0.05), and with The increase of given low and gradually rise.It can be seen that, Noni fruit beverage of the present invention can effectively suppress serum MDA and brain tissue LPF The vigor of generation, enhancing SOD in serum and GSH-Px, the effect with good anti-aging.

Claims (10)

1. a kind of Noni fruit beverage with anti-senescence function, it is characterised in that the component including following parts by weight：Fermentation promise 30~60 parts of beautiful fruit juice, 2~8 parts of ginger juice, 20~45 parts of pineapple Normal juice, sand show 15~35 parts of carbonated drink, stabilizer 0.01~0.1 0.1~3 part of part and gossypose.
2. there is the Noni fruit beverage of anti-senescence function as claimed in claim 1, it is characterised in that including following parts by weight Component：45 parts of Morinda Citrifolia juice of fermentation, 6 parts of ginger juice, 40 parts of pineapple Normal juice, sand show 32 parts of carbonated drink, 0.05 part of stabilizer and 1.5 parts of gossypose.
3. there is the Noni fruit beverage of anti-senescence function as claimed in claim 1, it is characterised in that including following parts by weight Component：30 parts of Morinda Citrifolia juice of fermentation, 2 parts of ginger juice, 20 parts of pineapple Normal juice, sand show 15 parts of carbonated drink, 0.01 part of stabilizer and 0.1 part of gossypose.
4. there is the Noni fruit beverage of anti-senescence function as claimed in claim 1, it is characterised in that including following parts by weight Component：60 parts of Morinda Citrifolia juice of fermentation, 8 parts of ginger juice, 45 parts of pineapple Normal juice, sand show 35 parts of carbonated drink, 0.1 part of stabilizer and cotton Sub- 3 parts of sugar.
5. the Noni fruit beverage with anti-senescence function as described in Claims 1 to 4 is any, it is characterised in that the stabilization Agent presses 1 by algaroba glue and propylene glycol alginate:The weight of (0.2~0.8) is than composition.
6. there is the Noni fruit beverage of anti-senescence function as claimed in claim 5, it is characterised in that the stabilizer is by angle long Bean gum and propylene glycol alginate press 1:0.6 weight is than composition.
7. the Noni fruit beverage with anti-senescence function as described in Claims 1 to 4 is any, it is characterised in that the fermentation Morinda Citrifolia juice is obtained by following steps：
S1, the Noni fruit for taking formula ratio, dry after cleaning, mashing, cross 100~200 mesh sieves, and filtering stands, and takes supernatant, obtains Noni fruit Normal juice；
S2, past above-mentioned Noni fruit Normal juice add cellulase, 0.5~1h of ultrasonication at 32~37 DEG C, by above-mentioned through enzyme Noni fruit Normal juice acetate fiber membrane filtration after solution, obtains the Noni fruit Normal juice of clarification, and the consumption of its cellulase is 0.01~0.05g/kg；
S3, pure water is measured by the weight of the Noni fruit Normal juice 5%, add Bifidobacterium Bifidum and Bacillus acidi lactici to be lived toward pure water Change, obtain zymotic fluid, wherein activation temperature is 28~32 DEG C, and pH is 6.7-7.3, Bifidobacterium Bifidum and Bacillus acidi lactici in the zymotic fluid Concentration be respectively 1~3% and 0.5~2%；
S4, will through above-mentioned steps S2 filter after Noni fruit Normal juice pour into fermentation tank, by the amount of the Noni fruit Normal juice 4-6% Above-mentioned zymotic fluid is added, is 30~38 DEG C in fermentation temperature, fermentation pressure is anaerobic fermentation 85 under conditions of 0.01~0.1MPa Centrifugation after~125d, obtains final product fermentation Morinda Citrifolia juice.
8. there is the Noni fruit beverage of anti-senescence function as claimed in claim 7, it is characterised in that ultrasound in the step S2 Ripple treatment temperature is 37 DEG C, and process time is 1.0h.
9. a kind of preparation method for preparing any described Noni fruit beverage with anti-senescence function of the claims 1~8, It is characterised in that it includes following steps：
A) the preparation of fermentation Morinda Citrifolia juice：It is made up of tetra- steps of S1~S4：
S1, the Noni fruit for taking formula ratio, dry after cleaning, mashing, cross 100~200 mesh sieves, and filtering stands, and takes supernatant, obtains Noni fruit Normal juice；
S2, past above-mentioned Noni fruit Normal juice add cellulase, 0.5~1h of ultrasonication at 32~37 DEG C, by above-mentioned through enzyme Noni fruit Normal juice acetate fiber membrane filtration after solution, obtains the Noni fruit Normal juice of clarification, and the consumption of its cellulase is 0.01~0.05g/kg；
S3, pure water is measured by the weight of the Noni fruit Normal juice 5%, add Bifidobacterium Bifidum and Bacillus acidi lactici to be lived toward pure water Change, obtain zymotic fluid, wherein activation temperature is 28~32 DEG C, and pH is 6.7-7.3, Bifidobacterium Bifidum and Bacillus acidi lactici in the zymotic fluid Concentration be respectively 1~3% and 0.5~2%；
S4, will through above-mentioned steps S2 filter after Noni fruit Normal juice pour into fermentation tank, by the amount of the Noni fruit Normal juice 4-6% Above-mentioned zymotic fluid is added, is 30~38 DEG C in fermentation temperature, fermentation pressure is anaerobic fermentation 85 under conditions of 0.01~0.1MPa Centrifugation after~125d, obtains final product fermentation Morinda Citrifolia juice；
B) the preparation of ginger juice：Fresh ginger is selected, is removed the peel, crushed, mashing, after crossing 100~200 mesh sieves, filtering stands, Supernatant is taken, ginger juice is obtained；
C) the preparation of pineapple Normal juice：Fresh, complete mature pineapples are selected, is removed the peel, mashing, centrifugation obtains final product pineapple Normal juice；
D) the fermentation Morinda Citrifolia juice, ginger juice and pineapple Normal juice are well mixed, add sand to show carbonated drink, stabilizer and cotton Sub- sugar, stirring is stood, filtering, and sterilized, packaging is obtained final product.
10. preparation method as claimed in claim 9, it is characterised in that ultrasonication temperature is 37 DEG C in the step S2, Process time is 1.0h.
CN201611046430.2A 2016-11-23 2016-11-23 Noni fruit drink with anti-aging function and preparation method thereof Pending CN106666304A (en)

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CN109480152A (en) * 2018-11-07 2019-03-19 河南应天养生保健有限公司 A kind of functional beverage for adjusting taste lower hyperlipidemia, hypertension, hyperglycemia to improve immunity
CN109907311A (en) * 2019-04-01 2019-06-21 海南松吉云商科技有限公司 A kind of Noni fruit compound fermentation method and its beautiful composite enzyme of promise
CN114391622A (en) * 2021-07-30 2022-04-26 海南华美益实业有限公司 Composite noni fruit juice and production method thereof
CN114403327A (en) * 2022-02-16 2022-04-29 陈长武 Preparation method of noni juice and noni juice

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CN104146300A (en) * 2014-08-06 2014-11-19 河南钧鼎生物科技有限公司 Compound Noni juice and preparation method thereof
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CN114403327A (en) * 2022-02-16 2022-04-29 陈长武 Preparation method of noni juice and noni juice

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