CN110179032A - A kind of Noni fruit composite enzyme and its production method - Google Patents
A kind of Noni fruit composite enzyme and its production method Download PDFInfo
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- CN110179032A CN110179032A CN201910640612.XA CN201910640612A CN110179032A CN 110179032 A CN110179032 A CN 110179032A CN 201910640612 A CN201910640612 A CN 201910640612A CN 110179032 A CN110179032 A CN 110179032A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 76
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 42
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 42
- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 41
- 235000017524 noni Nutrition 0.000 title claims abstract description 41
- 239000002131 composite material Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000298715 Actinidia chinensis Species 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 102000010911 Enzyme Precursors Human genes 0.000 claims 1
- 108010062466 Enzyme Precursors Proteins 0.000 claims 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 abstract description 7
- 235000015203 fruit juice Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
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- 239000000049 pigment Substances 0.000 abstract description 3
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- 239000002562 thickening agent Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000002513 implantation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 238000003756 stirring Methods 0.000 description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 230000000202 analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229940046001 vitamin b complex Drugs 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/533—Longum
Abstract
A kind of Noni fruit composite enzyme in the present invention, which is characterized in that including following parts by weight component: 60-100 parts of Noni fruit, 10-20 parts of brown granulated sugar, 2-5 parts of oligofructose, 0.1-0.2 parts of strain and 30-50 parts of mixed fruit；Meanwhile the present invention also provides the production methods of above-mentioned Noni fruit composite enzyme.In the present invention, select fresh fruit as fermentation raw material, rather than fruit juice is as fermentation raw material；So Noni fruit composite enzyme prepared by the present invention does not add water, preservative, pigment, thickener, the effective component in Noni fruit fresh fruit can be sufficiently saved, is being more conducive to user's health.In present invention process, process for sterilizing is not used, but uses the technique that implantation strain ferments twice, can effectively improve product the effect of property, and obtained promise power fruit composite enzyme meets state food safety requirements.
Description
Technical field
The invention belongs to ferment preparation technical field, a kind of Noni fruit composite enzyme and its production method are particularly belonged to.
Background technique
Enzyme rich in fresh fruits and vegetables, but these enzymes can be usually destroyed cooking or processing in storage and transport process,
Compatriots are again in the majority with prepared food simultaneously；Part in fruit containing enzyme is not in mature pulp, but the pericarp not eaten in people
With stem end and in bitter fruit juice.It is not that everyone can be in time from new because being limited by region and season
A variety of enzymes are obtained in fresh fruit vegetable；And enzyme can be obtained by fermented foodstuff, ferment later food, can generate enzyme abundant and dimension
Raw element etc., ferment abundant, it is fermented in fruit after small molecule nutriment, probiotics and metabolite for example: lactic acid, dimension
Raw element B groups, for food after everfermentation, nutrition can be richer, and is easier to the absorption of human body；Then, there is ferment product.
Noni fruit composite enzyme be it is a kind of Noni fruit and other water fruits and vegetables are mixed in proportion after, fermentation obtains, and contains
There are vitamin B and organized enzyme abundant and other nutritional ingredients, the deep welcome by domestic and international consumer.Noni fruit composite enzyme is made
For a kind of functional food, help can be provided for the intestinal health of human body, constipation situation is effectively relieved；And ferment product is simultaneously
The problems such as solving the fresh-keeping and storing of water fruits and vegetables, increases substantially the added value of fruit and vegetable, can save a large amount of packaging, fortune
Defeated and shelter cost.Currently, the processing technology sequence of domestic pectase are as follows:
Fruit juice, sugaring, stirring, fermentation, filtering are selected, is sterilized and filling.
This ferment processing technology has the following disadvantages:
1, it is fermented using fruit juice fermentation, fruit juice can add preservative and stabilizer in process, in order to save, and have
Can also add pigment and thickener；
2, fermentation period is short, and product is unstable；
3, pass through high temperature sterilization before product is filling, the organized enzyme and vitamin in ferment are largely killed or are destroyed.
Particularly with Noni fruit composite enzyme, production method in the prior art, can destroy most important in Noni fruit has
Ingredient is imitated, effect of the Noni fruit fresh fruit to human body can not be played, and the abundant preservation of effective component is always in Noni fruit
The direction of Noni fruit ferment area research.
Summary of the invention
A kind of Noni fruit composite enzyme provided by the present invention can make Noni fruit abundant with the various raw materials of Noni fruit cooperation
Guarantee its effective component.
Meanwhile the present invention also provides the production methods of above-mentioned Noni fruit composite enzyme.
A kind of Noni fruit composite enzyme in the present invention, which is characterized in that including following parts by weight component:
60-100 parts of Noni fruit, 10-20 parts of brown granulated sugar, 2-5 parts of oligofructose, 0.1-0.2 parts of strain and mixed fruit
30-50 parts；The mixed fruit includes following parts by weight component: 15-25 parts of pineapple, 13-20 parts of Kiwi berry.
Further, the mixed fruit includes following parts by weight component: 15-30 parts of pineapple, fig 10-20
Part, 13-25 parts of blueberry.
Further, the mixed fruit includes following parts by weight component: 15-40 parts of cherry, 13-30 parts of lemon,
10-25 parts of strawberry.
Further, the strain is bifidobacterium longum, lactobacillus acidophilus, lactobacillus plantarum with 1-2:3-5:2-6 ratio
Example mixing gained.
The production method of above-mentioned Noni fruit composite enzyme, which comprises the steps of:
Step 1: fruit processing: fruit is cleaned after ozone sterilization with clear water, later with crusher by fruit and vegetable into
Row break process；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and being implanted into strain in fermenter,
Fermentation；And start a quarter that brown granulated sugar is added in 10 days in fermentation；Brown granulated sugar a quarter is added in 11-20 days；With stirring
The machine of mixing stirs evenly；Temperature is controlled at 20-28 DEG C, and after fermentation 6 months, marc is filtered out with filter；
Step 3: secondary fermentation: in step 2 products therefrom, being added remaining brown granulated sugar again, and fermentation time 6 months；
Step 4: in step 3 products therefrom, oligofructose is added, ferments 3 months；
Step 5: being implanted into strain again in step 4 products obtained therefrom: 27 ° of fermentation temperature, fermenting 3 months；
Step 6: the crude fibre in step 5 products therefrom being filtered out, and together with fruit enzyme stoste chelating, is carried out
Anaerobic fermentation 6 months.
Further, it when fruit selects in the step 1, selects no scar, have fruit pecky.
Further, the step 2 is identical as strain quantity is implanted into step 5.
Further, the fruit enzyme stoste is " after ferment " series of Shandong day with Biotechnology Co., Ltd's production
Ferment.
Beneficial effects of the present invention:
In the present invention, select fresh fruit as fermentation raw material, rather than fruit juice is as fermentation raw material；So prepared by the present invention
Noni fruit composite enzyme do not add water, preservative, pigment, thickener, can sufficiently save in Noni fruit fresh fruit it is effective at
Point, it is being more conducive to user's health.In present invention process, process for sterilizing is not used, but uses and is implanted into bacterium twice
The technique that kind is fermented, can effectively improve product the effect of property, and obtained promise power fruit composite enzyme meets country's food
Product safety requirements.In Noni fruit composite enzyme of the present invention, it is rich in following component: flavonoids: antibacterial and antiviral activity, it is antitumor
Activity, resisting oxidation free radical activity, anti-inflammatory, analgesic activities, liver-protecting activity；Vitamin: wherein vitamin B complex is mainly as human body
In important metabolic enzyme coenzyme, participate in vivo sugar, protein and fat metabolism.Human body can not voluntarily manufacture synthesis, it is necessary to volume
Outer supplement；Minerals and microelement: minerals, microelement are elements needed by human, are that itself can not generate, synthesize
, it is necessary to by constantly being supplemented in diet；Probiotics: entering stomach, and the growth of probiotics and various metabolism promote intestines
The normalization of interior bacterial flora inhibits enteral corrupt substance to generate, and keeps the normal operation of enteron aisle function, helps to be metabolized, can be with
The immune response that stimulation mucous membrane has generated.
Product of the present invention is detected according to Q/TSS 0001S-2017 fruits and vegetables composite fermentation stoste examination criteria, Ge Xiangjian
Surveying result see the table below:
By upper Biao Ke get, Noni fruit composite enzyme made from the method for the present invention, every result meets professional standard.
Specific embodiment
Embodiment 1
A kind of Noni fruit composite enzyme provided by the present invention, which is characterized in that including following parts by weight component:
60 parts of Noni fruit, 10 parts of brown granulated sugar, 5 parts of oligofructose, 0.1 part of strain and 30 parts of mixed fruit；Described is mixed
Heshui fruit includes following parts by weight component: 15 parts of pineapple, 15 parts of Kiwi berry；
The strain is bifidobacterium longum, lactobacillus acidophilus, lactobacillus plantarum with 1:3:6 ratio mixing gained.
Embodiment 2
80 parts of Noni fruit, 20 parts of brown granulated sugar, 3 parts of oligofructose, 0.2 part of strain and 50 parts of mixed fruit；Described is mixed
Heshui fruit includes following parts by weight component: 10 parts of pineapple, 20 parts of fig, 20 parts of blueberry.The strain is long bifid bar
Bacterium, lactobacillus acidophilus, lactobacillus plantarum mix gained with 2:5:2 ratio.
Embodiment 3
100 parts of Noni fruit, 15 parts of brown granulated sugar, 2 parts of oligofructose, 0.15 part of strain and 40 parts of mixed fruit；Described
Mixed fruit includes following parts by weight component: 15 parts of cherry, 15 parts of lemon, 10 parts of strawberry.The strain is long bifid bar
Bacterium, lactobacillus acidophilus, lactobacillus plantarum mix gained with 3:8:8 ratio.
Embodiment 4
The production method of Noni fruit composite enzyme described in embodiment 1-3, which comprises the steps of:
Step 1: fruit processing: selecting no scar, do not have fruit pecky after ozone sterilization, cleaned with clear water,
Fruit and vegetable is subjected to break process with crusher later；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and being implanted into strain in fermenter,
Fermentation；And start a quarter that brown granulated sugar is added in 10 days in fermentation；Brown granulated sugar a quarter is added in 11-20 days；With stirring
The machine of mixing stirs evenly；Temperature control filters out marc with filter after 20-28 degree, fermentation 6 months；
Step 3: secondary fermentation: in step 2 products therefrom, being added remaining brown granulated sugar again, and fermentation time 6 months；
Step 4: in step 3 products therefrom, oligofructose is added, ferments 3 months；
Step 5: being implanted into strain again in step 4 products obtained therefrom, implantation strain quantity is identical as step 2: fermentation temperature
It 27 °, ferments 3 months；
Step 6: the crude fibre in step 5 products therefrom being filtered out, and together with fruit enzyme stoste chelating, is carried out
Anaerobic fermentation 6 months.The fruit enzyme stoste is " after ferment " the serial ferment of Shandong day with Biotechnology Co., Ltd's production
Element.
Claims (8)
1. a kind of Noni fruit composite enzyme, which is characterized in that including following parts by weight component:
60-100 parts of Noni fruit, 10-20 parts of brown granulated sugar, 2-5 parts of oligofructose, 0.1-0.2 parts of strain and mixed fruit 30-50
Part；The mixed fruit includes following parts by weight component: 15-25 parts of pineapple, 13-20 parts of Kiwi berry.
2. Noni fruit composite enzyme according to claim 1, which is characterized in that the mixed fruit includes following weight
Number component: 15-30 parts of pineapple, 10-20 parts of fig, 13-25 parts of blueberry.
3. Noni fruit composite enzyme according to claim 1, which is characterized in that the mixed fruit includes following weight
Number component: 15-40 parts of cherry, 13-30 parts of lemon, 10-25 parts of strawberry.
4. Noni fruit composite enzyme according to claim 1, which is characterized in that the strain is bifidobacterium longum, thermophilic
Lactobacillus lactis, lactobacillus plantarum mix gained with 1-2:3-5:2-6 ratio.
5. a kind of production method of Noni fruit composite enzyme according to claim 1, which is characterized in that including walking as follows
It is rapid:
Step 1: fruit processing: fruit is cleaned after ozone sterilization with clear water, is later carried out brokenly fruit and vegetable with crusher
Broken processing；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and being implanted into strain in fermenter, ferments；
And start a quarter that brown granulated sugar is added in 10 days in fermentation；Brown granulated sugar a quarter is added in 11-20 days；It is stirred with blender
It mixes uniformly；Temperature is controlled at 20-28 DEG C, and after fermentation 6 months, marc is filtered out with filter；
Step 3: secondary fermentation: in step 2 products therefrom, being added remaining brown granulated sugar again, and fermentation time 6 months；
Step 4: in step 3 products therefrom, oligofructose is added, ferments 3 months；
Step 5: being implanted into strain again in step 4 products obtained therefrom: 27 DEG C of fermentation temperature, fermenting 3 months；
Step 6: the crude fibre in step 5 products therefrom being filtered out, and together with fruit enzyme stoste chelating, carries out anaerobism
Fermentation 6 months.
6. the production method of Noni fruit composite enzyme according to claim 5, which is characterized in that water in the step 1
When fruit selects, selects no scar, do not have fruit pecky.
7. the production method of Noni fruit composite enzyme according to claim 5, which is characterized in that the step 2 and step
It is identical that strain quantity is implanted into rapid 5.
8. the production method of Noni fruit composite enzyme according to claim 5, which is characterized in that the fruit zymogen
Liquid is " after ferment " the serial ferment of Shandong day with Biotechnology Co., Ltd's production.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264852A (en) * | 2020-03-06 | 2020-06-12 | 王晓珑 | Composite fruit and vegetable enzyme stock solution with long fermentation time and preparation method thereof |
| CN113974039A (en) * | 2021-07-30 | 2022-01-28 | 海南师范大学 | Noni fruit enzyme without peculiar smell and preparation method thereof |
| 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 |
| CN114468280A (en) * | 2022-03-04 | 2022-05-13 | 国珍健康科技（北京）有限公司 | Enzyme for preventing obesity and regulating intestinal flora and preparation method and application thereof |
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| CN106387568A (en) * | 2016-08-30 | 2017-02-15 | 郑超 | Noni fruit composite fruit juice and preparation method thereof |
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| CN108936620A (en) * | 2018-07-20 | 2018-12-07 | 扬生（南召）生物科技有限公司 | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof |
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| CN113974039A (en) * | 2021-07-30 | 2022-01-28 | 海南师范大学 | Noni fruit enzyme without peculiar smell and preparation method thereof |
| 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 |
| CN113974039B (en) * | 2021-07-30 | 2023-10-17 | 海南师范大学 | Noni fruit ferment free of peculiar smell and preparation method thereof |
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