CN112220038A - Production process of noni dry powder - Google Patents
Production process of noni dry powder Download PDFInfo
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- CN112220038A CN112220038A CN202010894600.2A CN202010894600A CN112220038A CN 112220038 A CN112220038 A CN 112220038A CN 202010894600 A CN202010894600 A CN 202010894600A CN 112220038 A CN112220038 A CN 112220038A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 121
- 235000017524 noni Nutrition 0.000 title claims abstract description 121
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 114
- 230000004151 fermentation Effects 0.000 claims abstract description 114
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 94
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 27
- 238000001694 spray drying Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 102000008186 Collagen Human genes 0.000 claims description 4
- 108010035532 Collagen Proteins 0.000 claims description 4
- 229920001436 collagen Polymers 0.000 claims description 4
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 235000008898 Morinda citrifolia Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- -1 dering Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application discloses noni fruit dry powder production technology, divide into fermentation and the fermentation of second time through fermenting noni fruit, twice fermentation process and juicing process are all gone on in the fermenter, the operation is high-efficient, can remove the pomace in the fermenter after fermentation period, avoid the pomace to continue the fermentation and produce other material and influence the taste, the pomace continues the fermentation and still can produce pungent smell, make the ferment taste mellow and just, no pungent smell, it is good to utilize the ferment stoving to obtain the taste, the noni fruit dry powder of no pungent smell.
Description
Technical Field
The application relates to the technical field of health food and beverage, in particular to a noni dry powder production process.
Background
Noni is a tropical plant, namely Morinda citrifolia, which is a new resource food with high medicinal value, has rich nutritional value and multiple biological activities, and has attracted wide attention at present.
Currently, the noni products on the market are mainly divided into three main categories: liquid, dry powder and solid, wherein the dry noni powder mainly comprises 2 types: one is prepared by drying fermentation liquor by equipment; one is that the dried fruits are ground into powder and filtered, and the two are very different, the former is soluble in water, and the latter is mainly used for making capsules or chewable tablets. The noni dry powder has the following advantages: 1. the powder is light and convenient to carry; 2. the mouthfeel can be adapted by more people; 3. more absorption; 4. reduce logistics cost and ensure safer transportation. In the prior art, fermentation liquor of first-class noni fruit dry powder is subjected to long-time sealed fermentation of noni fruits, fruit residues are directly filtered after the fermentation is finished, the filtered fermentation liquor is called enzyme, the fermentation time of the fruit residues is too long in the fermentation mode, the taste of the enzyme is affected by the too long-time fermentation of the fruit residues, and pungent odor can be generated, so that noni fruit dry powder prepared by drying the enzyme also has pungent odor and poor taste.
Disclosure of Invention
The application provides a noni dry powder production process, which can efficiently produce noni dry powder with good taste and no pungent smell.
The application provides a noni dry powder production process, which comprises the following steps:
step 4, extruding the noni fruits up and down by adopting the extruding device to separate pulp and liquid in the noni fruits, and extruding the separated liquid into the first shell from the filter plate, wherein the extruding device comprises an upright post, a driving motor, a rotary plate, a connecting rod, a push rod and an extruding plate, the upright post is arranged on the sealing cover, the driving motor is arranged at the upper part of the upright post, a central shaft on the rotary plate is connected with the driving motor, the rotary plate is pivoted with one end of the connecting rod through a first pin shaft at a position deviating from the central shaft, the other end of the connecting rod is pivoted with the push rod through a second pin shaft, the bottom end of the push rod is provided with the extruding plate, and the extruding plate is arranged below the sealing cover;
step 5, taking the second shell out of the first shell, sealing the first shell by using the sealing cover, and performing secondary fermentation for 220 days, wherein the time for the secondary fermentation is 180-;
step 6, filtering the liquid after the second fermentation to remove suspended matters and residual fruit residues generated in the fermentation process to obtain noni fruit ferment;
and 7, taking the mass of the noni enzyme as a reference, adding 10-20% of auxiliary materials, uniformly mixing, and performing spray drying to obtain noni dry powder.
Optionally, in the step 2, the noni is placed under the sun, and the moisture on the skin of the noni is dried and sterilized by the sun.
Optionally, the fermentation time for the first fermentation is 150 days.
Optionally, the temperature of the first fermentation is 20 ℃ to 45 ℃.
Optionally, the temperature of the first fermentation is 35 ℃.
Optionally, the fermentation time of the second fermentation is 200 days.
Optionally, the temperature of the second fermentation is 30 ℃ to 45 ℃.
Optionally, the temperature of the second fermentation is 40 ℃.
Optionally, in step 7, the excipient is dextrin.
Optionally, in step 7, the auxiliary materials are 10% dextrin and 8% collagen powder.
According to the technical scheme, the embodiment of the application has the following advantages:
according to the invention, the noni fruit fermentation is divided into the first fermentation and the second fermentation, the two fermentation processes and the juice squeezing process are carried out in the fermentation barrel, the operation is efficient, the fruit residues can be removed from the fermentation barrel after the fermentation is carried out for a period of time, the phenomenon that the taste is affected by other substances generated by the continuous fermentation of the fruit residues is avoided, the pungent smell is generated by the continuous fermentation of the fruit residues, the taste of the ferment is mellow, the pungent smell is not generated, and the noni fruit dry powder with good taste and no pungent smell is obtained by drying the ferment.
Drawings
In order to express the technical scheme of the embodiment of the invention more clearly, the drawings used for describing the embodiment will be briefly introduced below, and obviously, the drawings in the following description are only some embodiments of the invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a flow chart of the process for producing dried Morinda citrifolia powder in the examples of the present application;
FIG. 2 is a sectional view of a fermenter according to an embodiment of the present application;
in the drawings, the components represented by the respective reference numerals are listed below:
1 first casing, 2 second casing, 3 sealed lid, 21 filter, 41 stripper plates, 42 push rods, 43 connecting rods, 44 stands, 45 carousel, 46 driving motor, 47 second round pin axle, 48 first round pin axle.
Detailed Description
In order to make the technical solutions of the present application better understood, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example 1
For easy understanding, referring to fig. 1 and 2, in an embodiment of the present application, a process for producing a dried Morinda citrifolia powder includes the steps of:
step 4, extruding the noni fruits up and down by adopting an extruding device to separate pulp and liquid in the noni fruits, extruding the separated liquid from the filter plate 21 into the first shell 1, wherein the extruding device comprises an upright post 44, a driving motor 46, a turntable 45, a connecting rod 43, a push rod 42 and an extruding plate 41, the upright post 44 is arranged on the sealing cover 3, the driving motor 46 is arranged at the upper part of the upright post 44, a central shaft on the turntable 45 is connected with a rotating shaft of the driving motor 46, one side of the turntable 45 is pivoted with one end of the connecting rod 43 through a first pin shaft 48 at a position deviating from the central shaft, the upright post 44 is positioned at the other side of the turntable 45, the other end of the connecting rod 43 is pivoted with the push rod 42 through a second pin shaft 47, the extruding plate 41 is arranged at the bottom end of the push rod 42, the extruding plate 41 is arranged below the sealing cover 3, the sealing cover 3 is provided, the driving motor 46 rotates to drive the turntable 45 to rotate, the connecting rod 43 reciprocates along with the turntable 45 to push the push rod 42 to move up and down, so that the squeezing plate 41 can squeeze the morinda citrifolia up and down in a reciprocating manner, and juice of the crushed morinda citrifolia is squeezed into the first shell 1;
step 5, taking the second shell 2 out of the first shell 1, sealing the first shell 1 by using a sealing cover 3, performing secondary fermentation on the liquid after extrusion and filtration in the first shell 1, wherein the time of the secondary fermentation is 200 days, the fermentation temperature is 40 ℃, in the embodiment of the application, the noni fruit fermentation is divided into the first fermentation and the second fermentation, the fruit residues can be removed after being fermented for a period of time, the phenomenon that the fruit residues are continuously fermented to generate other substances to influence the taste is avoided, and the residues are continuously fermented to generate pungent smell is avoided;
step 6, filtering the liquid after the second fermentation to remove suspended matters and residual fruit residues generated in the fermentation process to obtain noni fruit ferment, specifically, filtering the liquid after the second fermentation for many times by adopting a diatomite filter to remove the suspended matters and residual fruit residues generated in the fermentation process, wherein the diatomite coating speed is high, the coating is stable and does not fall off, the crack is avoided, the filtering area is large, the filtering quality is good, and the production efficiency is improved due to energy conservation, labor conservation and time conservation;
and 7, adding 10% of auxiliary materials based on the weight of the noni enzyme, uniformly mixing, and performing spray drying to obtain noni dry powder, wherein the auxiliary materials can be 10% of dextrin and 8% of collagen, the auxiliary materials can increase the nutrient content of the noni dry powder on one hand and increase the adhesion degree on the other hand, the spray drying efficiency is improved, the spray drying is performed in spray drying equipment, the mixed liquid of the enzyme and the auxiliary materials is slowly fed into the spray drying equipment for drying, and the noni dry powder is obtained by drying.
This application embodiment is through dividing into the fermentation of noni fruit and fermenting for the first time and the fermentation for the second time, twice fermentation process and press the juice process all go on in the fermenter, the operation is high-efficient, need not the workman take out the noni fruit in the fermenter when crossing the sediment and press the juice and then back-pack the bucket with the juice in, save and accomplish required step of technology and equipment, can remove the pomace in the fermenter after fermentation period, avoid the pomace to continue the fermentation to produce other material and influence the taste, and the pomace continues the fermentation still can produce pungent smell, make the ferment taste pure and pure, nonirritant smell, the nonirritant smell is dried to utilize the nonirritant fruit dry powder taste that the ferment stoving obtained good, nonirritant smell's nonirritant fruit dry powder taste.
In this application embodiment, noni fruit fermentation utilizes the natural bacterial of noni fruit self-carrying, does not add other fermentations, adopts traditional fermentation mode to obtain the ferment, makes it have unique taste, can fully remain noni fruit nutrition, mixes the stoving with ferment and auxiliary material and prepares the dry powder again. The noni dry powder produced by the process is accepted, is powdery solid in property, is brown or tan in color, is good in taste and does not have pungent smell.
Example 2
A production process of noni dry powder comprises the following steps:
step 4, extruding the noni fruits up and down by adopting an extruding device to separate pulp and liquid of the noni fruits, extruding the separated liquid from the filter plate 21 into the first shell 1, wherein the filter plate 21 is provided with a plurality of small holes for the liquid to circulate and filter fruit residues, the extruding device comprises an upright post 44, a driving motor 46, a turntable 45, a connecting rod 43, a push rod 42 and an extruding plate 41, the upright post 44 is arranged on the sealing cover 3, the driving motor 46 is arranged on the upper part of the upright post 44, a central shaft on the turntable 45 is connected with the driving motor 46, one side of the turntable 45 is pivoted with one end of the connecting rod 43 through a first pin shaft 48 at a position deviating from the central shaft, the upright post 44 is positioned on the other side of the turntable 45, the other end of the connecting rod 43 is pivoted with the push rod 42 through a second pin shaft 47, the bottom end of the push rod 42 is provided with the extruding plate 41, the push rod 42 can move up and down through the through hole, after the first fermentation is finished, the driving motor 46 rotates to drive the turntable 45 to rotate, and the connecting rod 43 reciprocates along with the turntable 45 to push the push rod 42 to move up and down, so that the squeezing plate 41 can squeeze the noni fruits up and down in a reciprocating manner;
step 5, taking the second shell 2 out of the first shell 1, sealing the first shell 1 by using a sealing cover 3, and performing secondary fermentation on the liquid obtained after extrusion and filtration in the first shell 1, wherein the time of the secondary fermentation is 180 days, and the fermentation temperature is 30 ℃;
step 6, filtering the liquid after the second fermentation to remove suspended matters and residual fruit residues generated in the fermentation process to obtain noni fruit ferment;
and 7, adding 10% of auxiliary materials by taking the mass of the noni enzyme as a reference, uniformly mixing, and performing spray drying to obtain noni dry powder, wherein the auxiliary materials can be 10% of dextrin, the auxiliary materials can increase the nutritional ingredients of the noni dry powder on one hand and increase the adhesion degree on the other hand, so that the spray drying efficiency is improved, the spray drying is performed in spray drying equipment, the mixed liquid of the enzyme and the auxiliary materials is slowly fed into the spray drying equipment for drying, and the dried noni dry powder is obtained by drying.
Example 3
A production process of noni dry powder comprises the following steps:
step 4, extruding the noni fruits up and down by adopting an extruding device to separate pulp and liquid in the noni fruits, extruding the separated liquid from the filter plate 21 into the first shell 1, wherein the filter plate 21 is provided with a plurality of small holes for the liquid to circulate and filter pomace, the extruding device comprises an upright post 44, a driving motor 46, a turntable 45, a connecting rod 43, a push rod 42 and an extruding plate 41, the upright post 44 is arranged on the sealing cover 3, the driving motor 46 is arranged on the upper part of the upright post 44, a central shaft on the turntable 45 is connected with the driving motor 46, one side of the turntable 45 is pivoted with one end of the connecting rod 43 through a first pin shaft 48 at a position deviating from the central shaft, the upright post 44 is positioned on the other side of the turntable 45, the other end of the connecting rod 43 is pivoted with the push rod 42 through a second pin shaft 47, the bottom end of the push rod 42 is provided with the extruding plate 41, the, the push rod 42 can move up and down through the through hole, after the first fermentation is finished, the driving motor 46 rotates to drive the turntable 45 to rotate, and the connecting rod 43 reciprocates along with the turntable 45 to push the push rod 42 to move up and down, so that the squeezing plate 41 can squeeze the noni fruits up and down in a reciprocating manner;
step 5, taking the second shell 2 out of the first shell 1, sealing the first shell 1 by using a sealing cover 3, performing secondary fermentation on the liquid after extrusion and filtration in the first shell 1, wherein the time of the secondary fermentation is 220 days, the fermentation temperature is 45 ℃, in the embodiment of the application, the noni fruit fermentation is divided into the first fermentation and the second fermentation, the fruit residues can be removed after being fermented for a period of time, the phenomenon that the fruit residues are continuously fermented to generate other substances to influence the taste is avoided, and the residues are continuously fermented to generate pungent smell is avoided;
step 6, filtering the liquid after the second fermentation to remove suspended matters and residual fruit residues generated in the fermentation process to obtain noni fruit ferment;
and 7, taking the quality of the noni enzyme as a reference, adding 20% of auxiliary materials, uniformly mixing, and performing spray drying to obtain noni dry powder, wherein the auxiliary materials can be 11% of dextrin and 9% of collagen powder, the auxiliary materials can increase the nutrient content of the noni dry powder on one hand, can increase the adhesion degree on the other hand, improve the spray drying efficiency, the spray drying is performed in spray drying equipment, the mixed liquid of the enzyme and the auxiliary materials is slowly sent into the spray drying equipment for drying, and the dried noni dry powder is obtained by drying.
This application embodiment is through dividing into the fermentation of noni fruit and fermenting for the first time and the fermentation for the second time, twice fermentation process and press the juice process all go on in the fermenter, the operation is high-efficient, need not the workman take out the noni fruit in the fermenter when crossing the sediment and press the juice and then back-pack the bucket with the juice in, save and accomplish required step of technology and equipment, can remove the pomace in the fermenter after fermentation period, avoid the pomace to continue the fermentation to produce other material and influence the taste, and the pomace continues the fermentation still can produce pungent smell, make the ferment taste pure and pure, nonirritant smell, the nonirritant smell is dried to utilize the nonirritant fruit dry powder taste that the ferment stoving obtained good, nonirritant smell's nonirritant fruit dry powder taste.
In the embodiment of the application, noni fruit fermentation utilizes natural strains carried by noni fruit, other fermentation products are not added, ferment is obtained by adopting a traditional fermentation mode, the noni fruit fermentation product has unique taste, and then the ferment and auxiliary materials are mixed and dried to prepare dry powder. The noni dry powder produced by the process is accepted, is powdery solid in property, is brown or tan in color, is good in taste and does not have pungent smell.
The above embodiments are only used for illustrating the technical solutions of the present application, and not for limiting the same; although the present application has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions in the embodiments of the present application.
Claims (10)
1. A noni dry powder production process is characterized by comprising the following steps:
step 1, screening mature noni fruits without mildew or insect pests;
step 2, washing the noni fruits, drying the moisture on the surfaces of the noni fruits and sterilizing;
step 3, putting the noni fruits into a fermentation barrel for primary fermentation, wherein the time of the primary fermentation is 140-160 days, the fermentation barrel comprises a first shell and a second shell arranged in the first shell, the bottom of the second shell is a filter plate, a sealing cover is arranged above the first shell, an extrusion device is arranged on the sealing cover, and the noni fruits are put into the second shell and then sealed by the sealing cover when the primary fermentation is carried out;
step 4, extruding the noni fruits up and down by adopting the extruding device to separate pulp and liquid in the noni fruits, and extruding the separated liquid into the first shell from the filter plate, wherein the extruding device comprises an upright post, a driving motor, a rotary plate, a connecting rod, a push rod and an extruding plate, the upright post is arranged on the sealing cover, the driving motor is arranged at the upper part of the upright post, a central shaft on the rotary plate is connected with the driving motor, the rotary plate is pivoted with one end of the connecting rod through a first pin shaft at a position deviating from the central shaft, the other end of the connecting rod is pivoted with the push rod through a second pin shaft, the bottom end of the push rod is provided with the extruding plate, and the extruding plate is arranged below the sealing cover;
step 5, taking the second shell out of the first shell, sealing the first shell by using the sealing cover, and performing secondary fermentation for 220 days, wherein the time for the secondary fermentation is 180-;
step 6, filtering the liquid after the second fermentation to remove suspended matters and residual fruit residues generated in the fermentation process to obtain noni fruit ferment;
and 7, taking the mass of the noni enzyme as a reference, adding 10-20% of auxiliary materials, uniformly mixing, and performing spray drying to obtain noni dry powder.
2. The process for producing dried noni powder according to claim 1, wherein in the step 2, noni is placed under the sun, and the moisture on the surface of noni is dried by the sun and sterilized.
3. The process of claim 1, wherein the fermentation time for the first fermentation is 150 days.
4. The process for producing noni dry powder according to claim 1, wherein the temperature of the first fermentation is 20 ℃ to 45 ℃.
5. The process of claim 4, wherein the temperature of the first fermentation is 35 ℃.
6. The process of claim 1, wherein the fermentation time of the second fermentation is 200 days.
7. The process for producing noni dry powder according to claim 1, wherein the temperature of the second fermentation is 30 ℃ to 45 ℃.
8. The process of claim 7, wherein the temperature of the second fermentation is 40 ℃.
9. The process of claim 1, wherein in step 7, the excipient is dextrin.
10. The process of claim 1, wherein in step 7, the excipients are 10% dextrin and 8% collagen powder.
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| CN202010894600.2A CN112220038A (en) | 2020-08-31 | 2020-08-31 | Production process of noni dry powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113273676A (en) * | 2021-05-31 | 2021-08-20 | 海南华美益实业有限公司 | Dried noni and preparation method thereof |
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