CN111621394A - Preparation method of noni white spirit - Google Patents
Preparation method of noni white spirit Download PDFInfo
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- CN111621394A CN111621394A CN202010659686.0A CN202010659686A CN111621394A CN 111621394 A CN111621394 A CN 111621394A CN 202010659686 A CN202010659686 A CN 202010659686A CN 111621394 A CN111621394 A CN 111621394A
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- noni
- white spirit
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a preparation method of noni fruit white spirit, belonging to the technical field of food processing and comprising the following steps: (1) noni pulp preparation, (2) raw material weighing, (3) soaking treatment, and (4) degree adjustment. The preparation method provided by the invention is simple in overall process, beneficial to popularization and application, stable in quality and controllable in quality of the prepared noni white spirit, high in nutritional value, low in content of harmful components, and good in edible health-care effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of noni white spirit.
Background
Noni (Morinda citrifolia Linn), a tropical evergreen perennial broadleaf shrub or small arbor originating from islands of the south pacific ocean, is a plant of the Morinda genus of the rubiaceae family. Noni fruit is called 'super fruit', is rich in 227 nutrient components, comprises 13 vitamins (A, B, C, E and the like), 16 minerals (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium and the like), 8 trace elements, more than 20 amino acids including 9 amino acids essential to human body (the total content of the amino acids is the first content in 16 tropical fruits, and the super combination containing the most amino acids in plants) and a plurality of substances with antioxidant effect. Also contains medicinal components such as belladonna, various compounds, various green onion wakening compounds, various alkaloids, sitosterol, various flavone glycosides, alizarin, rutin and the like, and has various effects of resisting aging, bacteria, viruses, tumors and parasites, relieving pain, reducing blood pressure, diminishing inflammation, improving immunity and the like. In 6 months and 1 day 2010, noni pulp is approved as new resource food by No. 9 notice of Ministry of health of China, the safety of noni pulp is fully demonstrated, and no toxic or side effect is caused after long-term use.
However, it is difficult to prepare a fruit wine or beverage having a good taste because noni has a strong pungent odor. The conventional brewing method, such as the method disclosed in CN103881882A, is not only difficult to release functional components in morinda citrifolia, but also has the disadvantages of being susceptible to external factors and poor in taste, and cannot be made into health wine suitable for drinking, and the health wine brewed by the conventional method has a large methanol content, which affects drinking quality and effect.
Disclosure of Invention
The invention aims to provide a preparation method of noni white spirit, and the prepared noni white spirit has good taste and high drinking value.
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of noni white spirit comprises the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, adding calcium chloride and zinc gluconate into the noni juice, carrying out magnetic stirring treatment for 5-8 min, and taking out to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, then adding hydrogen peroxide into the fermentation tank, performing microwave treatment, and finally heating to obtain noni fruit pulp for later use;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 500-900 parts of white spirit, 40-60 parts of noni pulp prepared in the step (1), 8-12 parts of medlar, 6-10 parts of red dates, 4-6 parts of clove, 2-5 parts of sweet osmanthus and 20-25 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 6-8 days, and filtering to obtain a filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
Further, the adding amount of the calcium chloride and the zinc gluconate in the operation b of the step (1) is 0.3-0.5 percent and 0.2-0.4 percent of the total mass of the noni juice respectively; the stirring speed during the magnetic stirring treatment is 1500-1600 rpm.
Further, the fermentation treatment in the operation c in the step (1) is to add compound fermentation bacteria into the fermentation tank, control the temperature in the fermentation tank to be 32-36 ℃, and perform sealed fermentation treatment for 40-45 days.
Further, the adding amount of the composite zymophyte is 2-2.5% of the total mass of the mixture A; the composite zymocyte is composed of lactobacillus and yeast correspondingly according to the weight ratio of 1: 1.
Further, the hydrogen peroxide in the operation c in the step (1) is food grade hydrogen peroxide, and the volume concentration of the hydrogen peroxide is 3.5-4.0%; the addition amount of the hydrogen peroxide is 1.8-2.0 times of the total mass of the mixture A.
Further, the power of the microwave is controlled to be 120-140W during the microwave treatment in the operation c of the step (1), and the treatment time is 10-15 min; the temperature of the heating treatment is controlled to be 42-46 ℃, and the time duration is 15-20 min.
Further, the filter cloth adopted in the filtration in the step (3) is 200 meshes.
Further, the pore diameter of the microporous filter in the step (4) is 0.3-0.5 μm.
The noni fruit wine contains rich nutrient elements, and the nutrient components of the noni fruit cannot be fully extracted and absorbed during the preparation of the existing noni fruit wine, so that the whole nutrient content is low, and the material utilization rate is poor; according to the invention, the noni fruits are prepared into the pulp, in the preparation of the noni pulp, calcium chloride and zinc gluconate are added into the noni fruit juice, calcium and zinc ions are utilized to clean green juice impurities in a synergic manner, and then fermentation treatment is carried out on the green juice impurities, so that on one hand, nutrient elements in the noni fruits can be fully released, on the other hand, harmful ingredients can be decomposed, on the other hand, hydrogen peroxide is promoted to catalyze methanol to be decomposed by utilizing microwave radiation, the uniformity and the thoroughness of the decomposition are ensured by the uniformity of microwaves, the finally prepared noni pulp has extremely low methanol content, the content of the nutrient elements is obviously improved, and the subsequent extraction and leaching are facilitated; then the morinda citrifolia white spirit is blended with the lycium barbarum, the red dates, the clove, the sweet osmanthus flower and the like and soaked in the white spirit, so that the edible health-care value of the morinda citrifolia is enhanced, the content of harmful ingredients such as methanol and the like can be further reduced, and the drinking quality of the morinda citrifolia white spirit is improved.
Compared with the prior art, the invention has the following advantages:
the preparation method provided by the invention is simple in overall process, beneficial to popularization and application, stable in quality and controllable in quality of the prepared noni white spirit, high in nutritional value, low in content of harmful components, and good in edible health-care effect.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the present invention are commercially available.
A preparation method of noni white spirit comprises the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, adding calcium chloride and zinc gluconate into the noni juice, carrying out magnetic stirring treatment for 5-8 min, and taking out to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, then adding hydrogen peroxide into the fermentation tank, performing microwave treatment, and finally heating to obtain noni fruit pulp for later use;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 500-900 parts of white spirit, 40-60 parts of noni pulp prepared in the step (1), 8-12 parts of medlar, 6-10 parts of red dates, 4-6 parts of clove, 2-5 parts of sweet osmanthus and 20-25 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 6-8 days, and filtering to obtain a filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
In the step (1), the adding amount of the calcium chloride and the zinc gluconate in the operation b is respectively 0.3-0.5% and 0.2-0.4% of the total mass of the noni juice; the stirring speed during the magnetic stirring treatment is 1500-1600 rpm.
And (2) the fermentation treatment in the operation c in the step (1) is to add composite zymophyte into the fermentation tank, control the temperature in the fermentation tank to be 32-36 ℃, and carry out sealed fermentation treatment for 40-45 days.
The adding amount of the composite zymophyte is 2-2.5% of the total mass of the mixture A; the composite zymocyte is composed of lactobacillus and yeast correspondingly according to the weight ratio of 1: 1.
The hydrogen peroxide in the operation c in the step (1) is food grade hydrogen peroxide, and the volume concentration of the hydrogen peroxide is 3.5-4.0%; the addition amount of the hydrogen peroxide is 1.8-2.0 times of the total mass of the mixture A.
Controlling the power of the microwave to be 120-140W during the microwave treatment in the operation c of the step (1), wherein the treatment time is 10-15 min; the temperature of the heating treatment is controlled to be 42-46 ℃, and the time duration is 15-20 min.
The filter cloth adopted in the filtration in the step (3) is 200 meshes.
The pore diameter of the microporous filter in the step (4) is 0.3-0.5 μm.
Example 1
A preparation method of noni white spirit comprises the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, then adding calcium chloride accounting for 0.3 percent of the total mass of the noni juice and zinc gluconate accounting for 0.2 percent of the total mass of the noni juice, carrying out magnetic stirring treatment at the stirring speed of 1500rpm for 5min, and taking out the noni juice to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, specifically adding composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes in a weight ratio of 1:1 into the fermentation tank, controlling the adding amount to be 2% of the total mass of the mixture A, then controlling the temperature in the fermentation tank to be 32 ℃, and carrying out sealed fermentation treatment for 40 days; then adding edible hydrogen peroxide with the volume concentration of 3.5 percent, which is 1.8 times of the total mass of the mixture A, into the fermentation tank, and treating the mixture by using microwaves with the power of 120W, wherein the treatment time is 10 min; finally, the noni pulp is taken out for standby after heating treatment;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 500 parts of white spirit, 40 parts of noni pulp prepared in the step (1), 8 parts of medlar, 6 parts of red dates, 4 parts of clove, 2 parts of sweet osmanthus and 20 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 6 days, and filtering with 200-mesh filter cloth to obtain filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter with the pore diameter of 0.3 mu m, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
Example 2
A preparation method of noni white spirit comprises the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, then adding calcium chloride accounting for 0.4 percent of the total mass of the noni juice and zinc gluconate accounting for 0.3 percent of the total mass of the noni juice, carrying out magnetic stirring treatment at the stirring speed of 1560rpm for 7min, and taking out the noni juice to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, specifically adding composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes in a weight ratio of 1:1 into the fermentation tank, controlling the adding amount to be 2.4% of the total mass of the mixture A, then controlling the temperature in the fermentation tank to be 35 ℃, and carrying out sealed fermentation treatment for 42 days; then adding edible hydrogen peroxide with the volume concentration of 3.8 percent, which is 1.9 times of the total mass of the mixture A, into the fermentation tank, and treating the mixture by using microwaves with the power of 130W, wherein the treatment time is 12 min; finally, the noni pulp is taken out for standby after heating treatment;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 800 parts of white spirit, 50 parts of noni pulp prepared in the step (1), 10 parts of medlar, 8 parts of red dates, 5 parts of clove, 4 parts of sweet osmanthus and 23 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 7 days, and filtering with 200-mesh filter cloth to obtain filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter with the pore diameter of 0.4 mu m, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
Example 3
A preparation method of noni white spirit comprises the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, then adding calcium chloride accounting for 0.5 percent of the total mass of the noni juice and zinc gluconate accounting for 0.4 percent of the total mass of the noni juice, carrying out magnetic stirring treatment at the stirring speed of 1600rpm for 8min, and taking out the noni juice to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, specifically adding composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes in a weight ratio of 1:1 into the fermentation tank, controlling the adding amount to be 2.5% of the total mass of the mixture A, then controlling the temperature in the fermentation tank to be 36 ℃, and carrying out sealed fermentation treatment for 45 days; then adding edible hydrogen peroxide with the volume concentration of 4.0 percent, which is 2.0 times of the total mass of the mixture A, into the fermentation tank, and treating the mixture by using microwaves with the power of 140W, wherein the treatment time is 15 min; finally, the noni pulp is taken out for standby after heating treatment;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 900 parts of white spirit, 60 parts of noni pulp prepared in the step (1), 12 parts of medlar, 10 parts of red dates, 6 parts of clove, 5 parts of sweet osmanthus and 25 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 8 days, and filtering with 200-mesh filter cloth to obtain filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter with the pore diameter of 0.5 mu m, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
Comparative example 1
This comparative example 1 was compared with example 2, omitting the zinc gluconate component in the noni pulp preparation operation b of step (1), except that the method steps were the same.
Comparative example 2
This comparative example 2 compared to example 2, the microwave treatment in step (1) noni pulp making operation c was omitted, except that the process steps were otherwise the same.
Comparative example 3
Compared with the embodiment 2, the comparative embodiment 3 omits the clove and sweet osmanthus components weighed by the raw materials in the step (2), and has the same steps except the steps of the other methods.
Comparative example 4
The method for making the noni fruit wine disclosed in the Chinese application publication No. CN103881882A specifically selects the technical scheme of the embodiment 3.
In order to compare the effects of the invention, the performance tests of the noni white spirits prepared in the above example 2 and comparative examples 1 to 3 are carried out, and the specific comparison data are shown in the following table 1:
TABLE 1
Note: the detection method of the methanol content described in the above table 1 is carried out with reference to the method of GB 5009-266-2016; the method for detecting the cyanide content was carried out according to the first method of GB 5009-36-2016.
As can be seen from the above table 1, the comprehensive quality of the noni white spirit prepared by the method is obviously improved, the drinking safety is effectively improved, and the noni white spirit has great market competitiveness.
Claims (8)
1. The preparation method of the noni white spirit is characterized by comprising the following steps:
(1) preparing noni pulp:
a. juicing fresh and collected noni fruits, and taking out noni juice for later use;
b. b, putting the noni juice obtained in the operation a into a magnetic stirring device, adding calcium chloride and zinc gluconate into the noni juice, carrying out magnetic stirring treatment for 5-8 min, and taking out to obtain a mixture A for later use;
c. b, injecting the mixture A obtained in the operation b into a fermentation tank for fermentation treatment, then adding hydrogen peroxide into the fermentation tank, performing microwave treatment, and finally heating to obtain noni fruit pulp for later use;
(2) weighing raw materials:
weighing the following raw materials in parts by weight for later use: 500-900 parts of white spirit, 40-60 parts of noni pulp prepared in the step (1), 8-12 parts of medlar, 6-10 parts of red dates, 4-6 parts of clove, 2-5 parts of sweet osmanthus and 20-25 parts of rock candy;
(3) soaking treatment:
mixing all the raw materials weighed in the step (2) together, putting the mixture into a soaking tank, soaking for 6-8 days, and filtering to obtain a filtrate B for later use;
(4) degree adjustment:
and (4) filtering the filtrate B obtained in the step (3) again by using a microporous filter, and adding soft water to adjust the alcoholic strength to obtain the noni fruit white spirit.
2. The method for preparing noni fruit white spirit according to claim 1, wherein the amounts of calcium chloride and zinc gluconate added in step (1) and operation b are 0.3-0.5% and 0.2-0.4% of the total mass of noni fruit juice respectively; the stirring speed during the magnetic stirring treatment is 1500-1600 rpm.
3. The method for preparing noni white spirit according to claim 1, wherein the fermentation treatment in the operation c in the step (1) is performed by adding composite fermentation bacteria into a fermentation tank, controlling the temperature in the fermentation tank to be 32-36 ℃, and sealing the fermentation tank for 40-45 days.
4. The method for preparing noni white spirit according to claim 3, wherein the addition amount of the composite zymophyte is 2-2.5% of the total mass of the mixture A; the composite zymocyte is composed of lactobacillus and yeast correspondingly according to the weight ratio of 1: 1.
5. The method for preparing noni white spirit according to claim 1, wherein the hydrogen peroxide in the operation c in the step (1) is food grade hydrogen peroxide, and the volume concentration of the hydrogen peroxide is 3.5-4.0%; the addition amount of the hydrogen peroxide is 1.8-2.0 times of the total mass of the mixture A.
6. The method for preparing noni white spirit according to claim 1, wherein the microwave treatment in operation c of step (1) is carried out while controlling the power of the microwave to be 120-140W, and the treatment time is 10-15 min; the temperature of the heating treatment is controlled to be 42-46 ℃, and the time duration is 15-20 min.
7. The method for preparing noni fruit wine according to claim 1, wherein the filter cloth used in the filtering in step (3) is 200 mesh.
8. The method for preparing noni white spirit according to claim 1, wherein the pore size of the microporous filter in the step (4) is 0.3-0.5 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010659686.0A CN111621394A (en) | 2020-07-08 | 2020-07-08 | Preparation method of noni white spirit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010659686.0A CN111621394A (en) | 2020-07-08 | 2020-07-08 | Preparation method of noni white spirit |
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| CN111621394A true CN111621394A (en) | 2020-09-04 |
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| CN202010659686.0A Withdrawn CN111621394A (en) | 2020-07-08 | 2020-07-08 | Preparation method of noni white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226313A (en) * | 2020-10-29 | 2021-01-15 | 程栋 | Noni wine and brewing method thereof |
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2020
- 2020-07-08 CN CN202010659686.0A patent/CN111621394A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226313A (en) * | 2020-10-29 | 2021-01-15 | 程栋 | Noni wine and brewing method thereof |
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Application publication date: 20200904 |
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| WW01 | Invention patent application withdrawn after publication |