CN113142441A - Noni juice and preparation method thereof - Google Patents

Noni juice and preparation method thereof Download PDF

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Publication number
CN113142441A
CN113142441A CN202110364866.0A CN202110364866A CN113142441A CN 113142441 A CN113142441 A CN 113142441A CN 202110364866 A CN202110364866 A CN 202110364866A CN 113142441 A CN113142441 A CN 113142441A
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Prior art keywords
parts
noni
juice
fruits
fruit
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CN202110364866.0A
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Chinese (zh)
Inventor
雷高标
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Hainan Chengmailuo Fuyu Green Food Co ltd
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Hainan Chengmailuo Fuyu Green Food Co ltd
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Priority to CN202110364866.0A priority Critical patent/CN113142441A/en
Publication of CN113142441A publication Critical patent/CN113142441A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides noni juice and a preparation method thereof, which relate to the technical field of fruit processing and comprise the following raw materials in parts by weight: 1100 parts of noni fruit pulp, 400 parts of pumpkin, 45-75 parts of color fixative, 35-65 parts of flavoring agent, 30-45 parts of preservative, 55-70 parts of red date, 60-90 parts of medlar, 130 parts of food additive, 40-60 parts of ethyl maltol, 65-90 parts of xanthan gum and 1500 parts of distilled water. The preparation method comprises picking Morinda citrifolia, slicing, steaming, adding Cucurbita pepo fruit, color fixative, flavoring agent, antiseptic, fructus Jujubae, fructus Lycii, food additive, ethyl maltol and xanthan gum, stirring, mashing, sealing and fermenting, sterilizing at high temperature, and packaging. The noni juice contains other various components such as red dates, medlar, flavoring agents and the like, can improve the taste of people while not damaging the nutrient components of noni, is easy to eat, and is easy to obtain the nutrient components of noni.

Description

Noni juice and preparation method thereof
Technical Field
The invention relates to the technical field of fruit processing, in particular to noni juice and a preparation method thereof.
Background
It is known that noni has the following functions: 1. the gastrointestinal protection effect is as follows: noni fruit has good effects in treating dyspepsia, nutrient deficiency, constipation, gastralgia, and gastrectasia caused by gastrointestinal disorder. 2. Improving the sleep quality effect: the noni fruit is beneficial to promoting blood circulation and promoting organism metabolism, thereby effectively improving insomnia symptoms and relieving symptoms such as inattention and the like. 3. Anti-aging effect: noni can regulate endocrine, and can be used for treating acne caused by endocrine disturbance, enhancing immunity, strengthening body constitution, and delaying aging. However, the mouth feel of the noni is not good, people cannot eat the noni alone easily, and the problem of obtaining the nutrient components of the noni is solved.
Disclosure of Invention
Therefore, it is necessary to provide a noni juice and a preparation method thereof to solve the problems that the noni has poor taste and people cannot eat the noni alone to obtain the nutrient components of the noni.
The invention provides noni juice which comprises the following raw materials in parts by weight: 1000 portions of distilled water and 1100 portions of noni fruit pulp.
In one embodiment, the feed also comprises the following raw materials in parts by weight:
400 parts of pumpkin, 45-75 parts of color fixative, 35-65 parts of flavoring agent, 30-45 parts of preservative, 55-70 parts of red date, 60-90 parts of medlar, 130 parts of food additive, 40-60 parts of ethyl maltol and 65-90 parts of xanthan gum.
The noni juice contains other various components such as red dates, medlar, flavoring agents and the like, can improve the taste of people while not damaging the nutrient components of noni, is easy to eat, and is easy to obtain the nutrient components of noni.
In one embodiment, the fruit juice comprises 840 parts of noni fruit pulp, 320 parts of pumpkin, 50 parts of color fixative, 56 parts of flavoring agent, 33 parts of preservative, 67 parts of red date, 85 parts of medlar, 110 parts of food additive, 49 parts of ethyl maltol, 77 parts of xanthan gum and 1200 parts of distilled water.
In one embodiment, the food additive comprises 40-55 parts of citric acid, and the flavoring agent comprises 10-25 parts of white granulated sugar and 25-40 parts of honey.
In a second aspect, the present invention further provides a preparation method of the above noni juice, comprising the following steps:
(1) manually screening picked fresh noni fruits to remove rotten and deteriorated fruits, branches, leaves and fruit stalks, selecting 80-110kg of noni fruits, pouring the selected noni fruits into an automatic cleaning machine, filling tap water which is 2-3 times of the total weight of the noni fruits into the automatic cleaning machine, soaking for 20min, starting the automatic cleaning machine to slightly stir, stirring for at least 5min, discharging sewage, flushing and stirring again for 2-3 times by changing the tap water, fishing out the noni fruits, draining and drying;
(2) slicing noni, drying, and collecting noni dry slices; mixing dried Morinda citrifolia slices with distilled water, and steaming for 1-2 hr to obtain liquid Morinda citrifolia, wherein the weight ratio of dried Morinda citrifolia slices to distilled water is 1: 100.
(3) Weighing 30-40kg of pumpkin, 4.5-7.5kg of color fixative, 3.5-6.5kg of flavoring agent, 3-4.5kg of preservative, 5.5-7kg of red date, 6-9kg of medlar, 10-13kg of food additive, 4-6kg of ethyl maltol and 6.5-9kg of xanthan gum, respectively pouring the pumpkin and the red date into an automatic cleaning machine to be stirred and washed, fishing out, draining and drying;
(4) respectively mashing the liquid noni fruits in the step (2) and the summer squash, the red dates and the medlar in the step (3), mixing, stirring, sealing, and standing and fermenting at the temperature of 20-26 ℃ for 2-3 days;
(5) and (3) stirring and mixing the color fixative in the step (3), the flavoring agent, the preservative, the food additive, the ethyl maltol and the xanthan gum with the mixture in the step (4) for 3-5 hours, then pouring the mixture into a juicer to squeeze juice, heating to 70-100 ℃, maintaining the temperature for 5-10 minutes, filtering and separating residues to obtain a semi-finished product, sterilizing at high temperature, immediately filling, sealing and rapidly cooling to below 35 ℃ to obtain the noni juice.
In one embodiment, the morinda citrifolia fruit in step (1) is a morinda citrifolia fruit which is nine-ripe and has a fruiting time of more than 80 days.
In one embodiment, the thickness of the morinda citrifolia slice in step (2) is 2-4 mm.
In one embodiment, the Morinda citrifolia slices in step (2) are dried in the sun or placed in a dryer at a constant temperature of 65 ℃ for 6-7 hours.
In one embodiment, the semi-finished Morinda citrifolia product in step (5) is sterilized at high temperature and then sterilized by UV irradiation for 1-2 hours.
In one embodiment, the high-temperature sterilization temperature in the step (5) is 98-120 ℃, and the sterilization time is 36-20 s; filling nitrogen gas into the bottle under aseptic condition, replacing air in the bottle, pushing the noni juice into the bottle with nitrogen gas, and sealing.
In one embodiment, the mashing degree of the pumpkin, the red dates and the medlar in the step (4) is more than 97%.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, preferred embodiments accompanied with figures are described in detail below. It is apparent that the specific details set forth in the following description are merely exemplary of the invention, which can be practiced in many other embodiments that depart from the specific details disclosed herein. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without any inventive step, are within the scope of the present invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not denote a unique embodiment.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The invention provides noni juice which is composed of noni and other food materials for improving mouthfeel, has good mouthfeel, simultaneously reserves the original nutrient components of noni, is easy to drink by people, and can easily obtain the nutrient components of noni. The noni juice comprises the following raw materials in parts by weight:
1100 parts of noni fruit pulp, 400 parts of pumpkin, 45-75 parts of color fixative, 35-65 parts of flavoring agent, 30-45 parts of preservative, 55-70 parts of red date, 60-90 parts of medlar, 130 parts of food additive, 40-60 parts of ethyl maltol, 65-90 parts of xanthan gum and 1500 parts of distilled water.
The pumpkin has high nutrient content, contains more nutrient substances such as vitamin C, glucose and the like, such as protein, fat, cellulose, carotene and the like, and particularly has extremely high content of calcium. The Cucurbita pepo fruit juice has effects of clearing heat, promoting urination, relieving restlessness, quenching thirst, moistening lung, relieving cough, relieving swelling, and resolving hard mass, and can be used in combination with Morinda citrifolia fruit to further increase the nutritive value of Morinda citrifolia fruit juice.
The color fixative can be nitrite, such as potassium nitrite or sodium nitrite, and can keep the original color of noni juice. In addition, the method can inhibit the propagation of microorganisms and prolong the preservation period of the noni juice.
Xanthan gum is also known as xanthan gum and xanthan gum, is an extracellular acidic heteropolysaccharide produced by fermentation of xanthomonas campestris, and can control the flavor of noni juice and make it have better taste.
The noni juice contains other various components such as red dates, medlar, flavoring agents and the like, can improve the taste of people while not damaging the nutrient components of noni, is easy to eat, and is easy to obtain the nutrient components of noni.
In one embodiment, the fruit juice comprises 840 parts of noni fruit pulp, 320 parts of pumpkin, 50 parts of color fixative, 56 parts of flavoring agent, 33 parts of preservative, 67 parts of red date, 85 parts of medlar, 110 parts of food additive, 49 parts of ethyl maltol, 77 parts of xanthan gum and 1200 parts of distilled water.
The food additive comprises 40-55 parts of citric acid, and the flavoring agent comprises 10-25 parts of white granulated sugar and 25-40 parts of honey. Citric acid is edible acid, and can enhance normal metabolism in vivo, and proper dosage is harmless to human body. The addition of citric acid to the noni juice can improve the taste of noni juice and stimulate appetite. The white granulated sugar and honey can increase the sweet taste of the noni juice and further improve the mouth feel of the noni juice.
In a second aspect, the present invention further provides a preparation method of the above noni juice, comprising the following steps:
preparing a slicer, an automatic cleaning machine, a dryer, a cooking pot, a filtering homogenizer, an automatic canning machine and a sterilizing pot, and preparing a plurality of ultraviolet lamps. These devices are conventional machines, and the detailed structure thereof is not described herein.
(1) The method comprises the steps of manually screening picked fresh noni fruits to remove rotten and deteriorated fruits, branches and leaves and fruit stalks, selecting 80-110kg of noni fruits, pouring the selected noni fruits into an automatic cleaning machine, filling tap water with the weight 2-3 times that of the noni fruits in the automatic cleaning machine, soaking for 20min, starting the automatic cleaning machine to stir gently, stirring for at least 5min, discharging sewage, replacing clean tap water to wash and stir for 2-3 times, fishing out the noni fruits, draining and drying, wherein the noni fruits can be dried in an air drying or drying mode.
(2) Slicing Morinda citrifolia fruit by slicing machine, spreading multiple slices on the tray, drying in a dryer, and collecting dry slices. Mixing dried Morinda citrifolia slices with distilled water, and steaming in a steamer for 1-2 hr to obtain liquid Morinda citrifolia, wherein the weight ratio of Morinda citrifolia to distilled water is 100: 1. And fishing out the scum on the surface of the liquid after the boiling.
(3) Weighing 30-40kg of pumpkin, 4.5-7.5kg of color fixative, 3.5-6.5kg of flavoring agent, 3-4.5kg of preservative, 5.5-7kg of red date, 6-9kg of medlar, 10-13kg of food additive, 4-6kg of ethyl maltol and 6.5-9kg of xanthan gum, respectively pouring the pumpkin and the red date into an automatic cleaning machine, stirring and washing, fishing out, draining and drying.
(4) Mashing the liquid noni in the step (2) and the pumpkin, red date and medlar in the step (3) respectively, mixing and stirring, sealing by using a preservative film, and standing and fermenting for 2-3 days at the temperature of 20-26 ℃.
(5) And (3) stirring and mixing the color fixative in the step (3), the flavoring agent, the preservative, the food additive, the ethyl maltol and the xanthan gum with the mixture in the step (4) for 3-5 hours, then pouring the mixture into a juicer to squeeze juice, heating to 70-100 ℃, maintaining the temperature for 5-10 minutes, filtering and separating residues by using a filtering homogenizer to obtain a semi-finished product, sterilizing at high temperature by using a sterilizing pot, immediately filling by using an automatic filling machine, sealing, and then rapidly cooling to below 35 ℃ to obtain the noni juice.
The noni fruits in the step (1) are nine-ripe noni fruits with fruit bearing time longer than 80 days.
The thickness of the noni slices in the step (2) is 2-4 mm.
And (3) airing the noni slices in the step (2) or placing the noni slices in a dryer for 6-7 hours at a constant temperature of 65 ℃.
And (5) sterilizing the noni semi-finished product in the step (5) at high temperature, and then irradiating the noni semi-finished product for 1-2 hours by using an ultraviolet lamp for disinfection.
The high-temperature sterilization temperature in the step (5) is 98-120 ℃, and the sterilization time is 36-20 s; filling nitrogen gas into the bottle under aseptic condition, replacing air in the bottle, pushing the noni juice into the bottle with nitrogen gas, and sealing. Nitrogen is inert gas, and can preserve freshness of Morinda citrifolia fruit juice in bottle, and prolong shelf life.
The mashing degree of the pumpkin, the red dates and the medlar in the step (4) is more than 97%.
Comparative example 1
In the noni juice of this comparative example, pumpkin was not added, and other raw materials and preparation methods were the same as those of the above examples, to obtain noni juice one.
Comparative example 2
In the noni juice of this comparative example, no flavoring agent was added, and other raw materials and preparation methods were the same as those of the above examples, to obtain noni juice ii.
Comparative example 3
In the noni juice of this comparative example, no red date and no wolfberry are added, and the other raw materials and the preparation method are the same as those in the above example, and noni juice three is obtained.
Comparative example 4
In the noni juice of this comparative example, pumpkin, a flavoring agent, red dates and medlar were not added, and other raw materials and preparation methods were the same as those in the above examples, to obtain noni juice four.
In order to verify the effect of comparative noni juice of the present invention, the inventors compared the taste and smell of noni juice obtained in the above examples and comparative examples, and obtained the following data:
taste of the product Smell(s)
Examples Good sour and sweet degree and no bitter Strong fragrance and no peculiar smell
Comparative example 1 Good sour and sweet degree and no bitter Strong fragrance and no peculiar smell
Comparative example 2 Good sour and sweet degree and no bitter Strong fragrance and no peculiar smell
Comparative example 3 Good sour and sweet degree and no bitter Strong fragrance and no peculiar smell
Comparative example 4 Slightly sour and sweet and bitter Light fragrance and slight peculiar smell
According to the comparison, when the noni juice is prepared, at least one or more of pumpkin, flavoring agent, red date and medlar are required to be added, so that the prepared noni juice can keep good sour and sweet degree, no bitterness, strong fragrance and no peculiar smell.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that those skilled in the art can make various changes, substitutions and alterations herein without departing from the spirit of the invention, and all such changes, substitutions and alterations are intended to be included within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the claims.

Claims (10)

1. The noni juice is characterized by comprising the following raw materials in parts by weight: 1000 portions of distilled water and 1100 portions of noni fruit pulp.
2. The noni juice according to claim 1, further comprising the following raw materials in parts by weight:
400 parts of pumpkin, 45-75 parts of color fixative, 35-65 parts of flavoring agent, 30-45 parts of preservative, 55-70 parts of red date, 60-90 parts of medlar, 130 parts of food additive, 40-60 parts of ethyl maltol and 65-90 parts of xanthan gum.
3. The noni juice according to claim 2, comprising 840 parts of noni pulp, 320 parts of zucchini, 50 parts of color fixative, 56 parts of flavoring agent, 33 parts of preservative, 67 parts of red date, 85 parts of medlar, 110 parts of food additive, 49 parts of ethyl maltol, 77 parts of xanthan gum and 1200 parts of distilled water.
4. Noni juice according to claim 2 or 3 wherein the food additive comprises 40-55 parts of citric acid and the flavoring comprises 10-25 parts of white granulated sugar and 25-40 parts of honey.
5. A method of preparing noni juice according to any one of claims 1 to 4 comprising the steps of:
(1) manually screening picked fresh noni fruits to remove rotten and deteriorated fruits, branches, leaves and fruit stalks, selecting 80-110kg of noni fruits, pouring the selected noni fruits into an automatic cleaning machine, filling tap water which is 2-3 times of the total weight of the noni fruits into the automatic cleaning machine, soaking for 20min, starting the automatic cleaning machine to slightly stir, stirring for at least 5min, discharging sewage, flushing and stirring again for 2-3 times by changing the tap water, fishing out the noni fruits, draining and drying;
(2) slicing noni, drying, and collecting noni dry slices; mixing dried Morinda citrifolia slices with distilled water, and steaming for 1-2 hr to obtain liquid Morinda citrifolia, wherein the weight ratio of dried Morinda citrifolia slices to distilled water is 1: 100.
(3) Weighing 30-40kg of pumpkin, 4.5-7.5kg of color fixative, 3.5-6.5kg of flavoring agent, 3-4.5kg of preservative, 5.5-7kg of red date, 6-9kg of medlar, 10-13kg of food additive, 4-6kg of ethyl maltol and 6.5-9kg of xanthan gum, respectively pouring the pumpkin and the red date into an automatic cleaning machine to be stirred and washed, fishing out, draining and drying;
(4) respectively mashing the liquid noni in the step (2) and the pumpkin, red date and medlar in the step (3), mixing and stirring, sealing, and standing and fermenting at the temperature of 20-26 ℃ for 2-3 days;
(5) and (3) stirring and mixing the color fixative in the step (3), the flavoring agent, the preservative, the food additive, the ethyl maltol and the xanthan gum with the mixture in the step (4) for 3-5 hours, then pouring the mixture into a juicer to squeeze juice, heating to 70-100 ℃, maintaining the temperature for 5-10 minutes, filtering and separating residues to obtain a semi-finished product, sterilizing at high temperature, immediately filling, sealing and rapidly cooling to below 35 ℃ to obtain the noni fruit juice.
6. The method for preparing noni juice according to claim 5, wherein the noni fruits in the step (1) are noni fruits having fruit bearing time longer than 80 days and having nine ripeness degrees.
7. The method for preparing noni juice according to claim 5, wherein the thickness of the noni slices in the step (2) is 2-4 mm.
8. The method for preparing noni juice according to claim 5, wherein the noni slices in the step (2) are dried in the sun or placed in a dryer at a constant temperature of 65 ℃ for 6-7 hours.
9. The method for preparing noni juice according to claim 5, wherein the noni fruit semi-finished product in the step (5) is sterilized at high temperature and then sterilized by irradiating with ultraviolet light for 1-2 hours.
10. The method for preparing noni juice according to claim 5, wherein the high temperature sterilization temperature in the step (5) is 98 to 120 ℃ and the sterilization time is 36 to 20 s; filling nitrogen gas into the bottle under aseptic condition, replacing air in the bottle, pushing the noni juice into the bottle with nitrogen gas, and sealing.
CN202110364866.0A 2021-04-02 2021-04-02 Noni juice and preparation method thereof Pending CN113142441A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN115530307A (en) * 2022-10-21 2022-12-30 中国热带农业科学院香料饮料研究所 Noni whole fruit fermented fruit juice, noni fermented fruit residue powder and preparation methods thereof

Citations (4)

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Publication number Priority date Publication date Assignee Title
CN1389155A (en) * 2001-06-06 2003-01-08 湖南省农业科学院农产品加工研究开发中心 Date-wolfberry fruit juice and its production process
CN101313767A (en) * 2008-06-25 2008-12-03 西南林学院 Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof
CN107183433A (en) * 2017-06-09 2017-09-22 百色学院 A kind of dragon fruit juice and its processing method
CN107668694A (en) * 2017-09-26 2018-02-09 海南安臣生物科技有限公司 A kind of beautiful stoste fermentation process of pure promise for carrying mother liquor strain

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1389155A (en) * 2001-06-06 2003-01-08 湖南省农业科学院农产品加工研究开发中心 Date-wolfberry fruit juice and its production process
CN101313767A (en) * 2008-06-25 2008-12-03 西南林学院 Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof
CN107183433A (en) * 2017-06-09 2017-09-22 百色学院 A kind of dragon fruit juice and its processing method
CN107668694A (en) * 2017-09-26 2018-02-09 海南安臣生物科技有限公司 A kind of beautiful stoste fermentation process of pure promise for carrying mother liquor strain

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN115530307A (en) * 2022-10-21 2022-12-30 中国热带农业科学院香料饮料研究所 Noni whole fruit fermented fruit juice, noni fermented fruit residue powder and preparation methods thereof

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