CN107259540A - Noni fruit drought ferment - Google Patents
Noni fruit drought ferment Download PDFInfo
- Publication number
- CN107259540A CN107259540A CN201710629925.6A CN201710629925A CN107259540A CN 107259540 A CN107259540 A CN 107259540A CN 201710629925 A CN201710629925 A CN 201710629925A CN 107259540 A CN107259540 A CN 107259540A
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- ferment
- fruit
- noni fruit
- promise
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 28
- 235000017524 noni Nutrition 0.000 title claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 5
- 230000003064 anti-oxidating effect Effects 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 150000003254 radicals Chemical class 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 claims description 2
- 230000000284 resting effect Effects 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- 230000007774 longterm Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 210000004907 gland Anatomy 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 229930182478 glucoside Natural products 0.000 description 11
- 150000008131 glucosides Chemical class 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000009923 sugaring Methods 0.000 description 2
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241000246500 Gentianella aspera Species 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 235000008898 Morinda citrifolia Nutrition 0.000 description 1
- 241001499733 Plantago asiatica Species 0.000 description 1
- 241000405414 Rehmannia Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000004429 atom Chemical group 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001722 carbon compounds Chemical class 0.000 description 1
- -1 carboxyl radicals Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007269 microbial metabolism Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000013515 script Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008673 vomiting Effects 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Noni fruit drought ferment.The present invention relates to food processing field.Though there is concerned drink product the country, its processing process is excessively simple, nutrition processing and its unhygienic, that Noni fruit can not be fully retained.Manufacturing process：1st, raw material selection and cleaning：From high-quality is fresh, maturity is well done Noni fruit, the spot cleaned with running water on pericarp simultaneously dries moisture；2nd, sterilize：The fruit of select is used into disinfection by ultraviolet light；3rd, ferment：Fruit is put into after fermentation tank, fermentation tank is sealed, will not be stirred for after sealing, more than 30 DEG C are maintained the temperature at, fermented 9 months to 3 years；4th, allocate：Noni fruit ferment is filtered out after 9 months；5th, bottling gland labeling.
Description
Technical field
In the market fruit ferment processing method be add water, sugaring and fermentation time is short etc. causes poor product quality to be asked
Topic：One is to add the fruit juice fermentation principle that water dilutes fruit fermentate script, and manufacturing process and preservation process easily have
Evil bacterium；Two be that sugaring is unhealthy to some glycosurias personage；Three be the fermentation time of less than 7 months, and the beneficial ferment of Noni fruit is also
There is no complete fermentation to come out.2008, an accidental chance allowed me to recognize Noni fruit, by the research of 9 years, has invented promise
Beautiful fruit drought ferment preparation method, abbreviation drought ferment.Drought ferment is made mainly without any water, sugar, preservative etc.,
100% pure fruit processes by a series of programs such as more than 9 months normal temperature sealing and fermentings.Because the 100% pure beautiful ferment of promise with
Fermentation, maturation, its penetration is uprised, containing the organic acid much generated, and pH value is changed into 2.8~3.5 or so in acidity, and
Water activity value seriously reduces, and the water that microorganism can utilize is in extremely a small amount of state.Further, since fermented food is distinctive
Browning substances, antibiotics etc., the savings of microbial metabolism generation material etc. are all being carried out, and are just createed naturally to microbiology class
Extremely special living environment.Therefore, its result is exactly that miscellaneous bacteria class and pathogen are irreproducible, in this process, only
Acid resistance（Lactic acid bacteria class）, osmotic-pressure-tolerant microorganism（Special useful yeast class）It can finally survive, just produce naturally
The 100% clean and safe pure beautiful ferment of promise.So Noni fruit drought ferment has any difference with general fruit ferment.From this
For in matter, Noni fruit drought ferment and general fruit ferment are complete different materials, during health is guarded, institute
The role served as is also different.By taking sports tournament as an example, ferment is the cheering squad team member on sports ground side, it is impossible to determine match
Victory or defeat；And Noni fruit celo is peaceful（Rainbow glucoside）Ferment is directly entered the court and taken part in game, directly help you to win just as a powerful foreign aid
Win victory profit.
Background technology
The outstanding scientist in the U.S., biochemist doctor Luo Fuhainike have found that celo is rather former in Noni fruit（Rainbow glucoside
Class）And the peaceful invertase of celo, can be peaceful in big enteral formation celo after eating, after being absorbed through intestinal wall, it is stored in liver and skin,
The demand of various body organs is provided, and it is named as " celo is peaceful ".The Noni fruit drought ferment preparation method of my invention
The carbon compound i.e. amino acid being made up of in the material of vital movement, fermentation process carbon, hydrogen, nitrogen, oxygen atom can be produced.Substantially
Upper composition amino and carboxyl radicals, about 300 kinds of the species of atom used.It is that human body is made to have 20 kinds of amino acid among these
.More than 50 such amino acid molecular is combined together, complicated as reversing necklace to connect and constitute albumen
Matter.Chemical change in organism, will nearly all be carried out under the catalytic action of ferment, and it drives impossible chemistry originally
Reaction, can also accelerate chemical reaction without transnaturing.The beautiful ferment composition of promise is a lot, can be by breaks down proteins into more simple
Compound, then these compounds are resolved into more simple material, untill breaks down into amino acids, eventually become water and dioxy
Change carbon.It is rather former that the ferment that general fruit makes in the market is free from celo（Rainbow glucoside）, a defecating feces excretion can only be played.Match
Luoning is former（Rainbow glucoside）Generally exist only in Chinese herbal medicine, such as rough gentian, glutinous rehmannia, vomiting nut, Asiatic plantain, Hedyotidis Diffusae.Although being permitted
Many Chinese herbal medicines are except containing rainbow glucoside, but also containing many noxious materials, and such people are taken after Chinese herbal medicine, and generation is difficult to keep away
The toxic side effect and sequelae exempted from.And most fruit is rich in flavonoids, but without rainbow glucoside material, celo is rather former（Rainbow glucoside
Class）It is extremely rare in fruit.With manufacture craft, the increase of time and save improper from damage, general fruit and its ferment being made
Central flavonoids is easy to be lost in.And my invention Noni fruit drought ferment preparation method, can be the celo contained by Noni fruit
Rather（Rainbow glucoside）Fully ferment out with other benefit materials and eat, it is sufficiently stable, not easily run off.
The content of the invention
The invention discloses a kind of processing method of Noni fruit drought ferment, comprise the following steps：Raw material is selected and cleaned：
From high-quality is fresh, maturity is well done Noni fruit, the spot cleaned with running water on pericarp simultaneously dries moisture；Sterilization：Will
The fruit of select uses disinfection by ultraviolet light；Fermentation：Fruit is put into after fermentation tank, fermentation tank is sealed, will no longer after sealing
Stirring, maintains the temperature at more than 30 DEG C, ferments 9 months to 3 years；Allotment：Noni fruit ferment is filtered out after 9 months.This hair
It is bright that effective flavonoids and celo in Morinda Citrifolia juice can be made rather former（Rainbow glucoside）Content of material is almost unchanged, at the same processing and
Also it is not easy to be destroyed during storage.Advantage：One is, by raw material of Noni fruit without any additive, to add water meeting
Make the effect reduction of Noni fruit natural anti-oxidation, also Noni fruit ferment can be made to go bad during the fermentation, my Noni fruit zero is added
Fermentation process is brewageed, and fermentation process will not produce alcohol, and the 100% pure beautiful ferment of promise is drought ferment living；Two be fermentation time 9
More than individual month, because there is kind more than 10 to have the material of antioxidation in Noni fruit, it can effectively press down during spontaneous fermentation
The material of the oxidation reaction of free radical processed, or the material of easily generation free radical is consumed indirectly, and the resting period is more long, gas
Taste and mouthfeel are more aromatic.First, general fruit fermentation is to add sugared and water to ferment to fruit, because general fruit is without natural
Anti-oxidant and celo is rather former（Rainbow glucoside）Deng beneficiating ingredient, alcohol and harmful substance are easily produced during the fermentation, while
Ferment can be made dead in very short fermentation process, that is, beneficial ferment thalline has been not present.2nd, it is either general
Fruit or Noni fruit, if addition water or other additives are fermented, the drought ferment of its principle of fermentation just with me
The principle of fermentation is different, and produced beneficial thalline will greatly reduce or not have, such as rainbow glucoside, natural anti-oxidation etc.
Reduce.
Claims (4)
1. one is Noni fruit drought ferment without any additive, such as water, sugar, food additive etc., the Nuo Li of fermented type
Ferment is brewageed using Noni fruit as raw material with fermentation process, be directly separated after some cycles gained stoste be exactly 100% it is pure
The beautiful ferment of promise, the 100% pure beautiful ferment of promise is ferment living, and its characteristic is long-term storage, and more Chen Yue alcohol at normal temperatures, with when
Between conversion, the product of different mouthfeels and effect will be generated.
2. two are fermentation time more than 9 months, because there is kind more than 10 to have the material of antioxidation in Noni fruit, it is in nature
The material of the oxidation reaction of free radical can effectively be suppressed in fermentation process, or consume the thing of easily generation free radical indirectly
Matter, fully discharges beneficial ferment.
3. I once did an experiment, being detected again after just separating the beautiful storage certain time of the promise containing other bacterium colonies,
Resting period is more long, and total plate count is fewer, almost can not detect any harmful bacteria within 16 months.
4. the beautiful ferment of promise that a different times is produced is deposited respectively, it can find that mouthfeel has notable difference again, assembly time is more long,
Smell and mouthfeel are more aromatic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710629925.6A CN107259540A (en) | 2017-07-28 | 2017-07-28 | Noni fruit drought ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710629925.6A CN107259540A (en) | 2017-07-28 | 2017-07-28 | Noni fruit drought ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259540A true CN107259540A (en) | 2017-10-20 |
Family
ID=60075125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710629925.6A Pending CN107259540A (en) | 2017-07-28 | 2017-07-28 | Noni fruit drought ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259540A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107988024A (en) * | 2018-01-15 | 2018-05-04 | 浙江素瑞生物科技有限公司 | Health care Noni fruit wine |
| CN110384121A (en) * | 2019-07-26 | 2019-10-29 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cake and preparation method thereof beautiful containing promise |
| CN110916028A (en) * | 2019-12-20 | 2020-03-27 | 刘枫 | Noni composite enzyme fruit juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN106472933A (en) * | 2016-10-31 | 2017-03-08 | 山东辛巴赫生物科技有限公司 | A kind of method preparing noni fruit protoplasm ferment using biofermentation method |
-
2017
- 2017-07-28 CN CN201710629925.6A patent/CN107259540A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN106472933A (en) * | 2016-10-31 | 2017-03-08 | 山东辛巴赫生物科技有限公司 | A kind of method preparing noni fruit protoplasm ferment using biofermentation method |
Non-Patent Citations (2)
| Title |
|---|
| QQ1530303931: "自制诺丽果酵素（纯果发酵）", 《HTTPS://TIEBA.BAIDU.COM/P/3123179887?RED_TAG=2468895134》 * |
| 诺丽果的功效: "3高人士必看 诺丽果酵素自制全过程 不断更新", 《HTTP://M.SZHOME.COM/80-130060-DETAIL-162108643.HTML》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107988024A (en) * | 2018-01-15 | 2018-05-04 | 浙江素瑞生物科技有限公司 | Health care Noni fruit wine |
| CN110384121A (en) * | 2019-07-26 | 2019-10-29 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cake and preparation method thereof beautiful containing promise |
| CN110384121B (en) * | 2019-07-26 | 2023-03-10 | 中国热带农业科学院热带作物品种资源研究所 | Cake containing noni 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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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |
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| RJ01 | Rejection of invention patent application after publication |