CN113430084A - Noni compound wine capable of improving content of active ingredients and preparation method thereof - Google Patents
Noni compound wine capable of improving content of active ingredients and preparation method thereof Download PDFInfo
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention provides noni compound wine for improving the content of active ingredients and a preparation method thereof, and the noni compound wine comprises the following steps: taking noni roots, cleaning, putting into a steam explosion tank, and performing steam explosion treatment to obtain noni roots subjected to steam explosion; cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder; taking noni, cleaning, slicing, removing seeds, and pulping to obtain noni pulp; mixing the steam exploded Morinda citrifolia root and Morinda citrifolia leaf powder, placing into an extraction kettle, introducing CO2Static extracting, introducing supercritical CO2Continuously and circularly extracting to obtain mixed extract liquor; adding the noni pulp into grain liquor for fermentation, adding the mixed extract liquor for mixing, performing secondary fermentation, filtering to obtain fermented liquor, clarifying, and sterilizing to obtain noni liquor. The invention obviously improves the active ingredients in the noni compound wine, improves the activity of inhibiting alpha-glucosidase, has certain effect of reducing blood sugar and improves the health care effect of the noni compound wine.
Description
Technical Field
The invention relates to the noni processing field, in particular to noni compound wine for improving the content of active ingredients and a preparation method thereof.
Background
Noni, the academic name of Morinda citrifolia, is a tropical plant of Morinda of rubiaceae, and has various effects on roots, stems, leaves and fruits, including the effects of treating skin diseases, wound infection, heart diseases, diabetes, arthritis, hypertension, dyspepsia, oral ulcer and the like, wherein noni fruits are strong in vitality, strong in drug effect and wide in application, and are called as the queen of Morinda and miraculous fruits. In the noni processing field, noni fruit utilization is high, while noni roots, noni leaves, and the like are less studied. CN110093239A discloses a noni compound wine and a preparation method thereof, which is prepared by combining noni with a plurality of traditional Chinese medicinal materials, improves the efficacy, fails to give full play to the noni value and has poor pertinence. The invention aims to research a noni prepared health care wine with the blood sugar reducing effect and fully exerts the noni value.
Disclosure of Invention
In view of the above, the invention provides noni compound wine capable of improving the content of active ingredients and a preparation method thereof, which fully exert noni value and have the effect of reducing blood sugar.
The technical scheme of the invention is realized as follows:
a method for preparing noni compound wine comprises the following steps:
(1) pretreatment:
taking noni roots, cleaning, putting into a steam explosion tank, and performing steam explosion treatment to obtain noni roots subjected to steam explosion for later use;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: mixing the noni root and noni leaf powder obtained by steam explosion in the step (1), putting the mixture into an extraction kettle, and introducing CO firstly2Static extracting, introducing supercritical CO2Continuously and circularly extracting to obtain mixed extract liquor;
(3) preparing wine: adding the noni pulp obtained in the step (1) into grain liquor, fermenting at the temperature of 25-32 ℃, adding the mixed extract obtained in the step (2), mixing, carrying out secondary fermentation at the temperature of 15-20 ℃, filtering to obtain fermented wine, clarifying, and sterilizing to obtain the noni wine.
Preferably, in the step (1), the steam explosion pressure is 2.8-3.2Mpa, and the pressure maintaining time is 40-50 s.
Preferably, in the step (2), the pressure of the static extraction is 4.8-5.2MPa, and the extraction time is 12-18 min.
Preferably, step (2), the supercritical CO2Continuous circulation extraction at 18-22Mpa and 38-42 deg.CThe time is 40-60 min.
Preferably, in the step (2), the mixing mass ratio of the noni root to the noni leaf powder is 0.25-0.35: 1.
preferably, in the step (3), the mass ratio of the noni pulp to the grain liquor is 1: 3.2-4.0.
Preferably, in the step (3), the concentration of the grain liquor is 4-6% vol.
Preferably, in the step (3), the mass ratio of the noni pulp to the mixed extraction liquid is 1: 0.4-0.6.
Preferably, in the step (3), the fermentation time is 36-48h under the temperature condition of 25-32 ℃; the secondary fermentation time is 72-96h under the temperature condition of 15-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) the noni root is treated under a certain steam explosion condition, the noni root and the noni leaves are extracted in a compound way under a certain extraction condition, and the content of active ingredients in the noni compound wine is obviously improved by combining a secondary fermentation condition, particularly the content of two indole alkaloids of a compound A and a compound B is improved, so that the alpha-glucosidase activity is favorably inhibited, a certain blood sugar reducing effect is realized, the health care effect of the noni compound wine is improved, and the pertinence of the product is improved.
(2) The invention adopts the noni root-noni leaf-noni fruit to produce the wine, which not only fully improves the content of active ingredients in the product, but also does not need to add additional yeast in the wine production process, and fully exerts the noni value.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
The grain liquor used in the embodiment of the invention is commercial sorghum liquor.
Example 1
The preparation method of the noni compound wine comprises the following steps:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 3.0Mpa for 45s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.30: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.0MPa for 15min, adjusting pressure to 20Mpa and temperature to 40 deg.C, introducing supercritical CO2Continuously and circularly extracting for 50min to obtain mixed extract;
(3) preparing wine: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor, wherein the adding amount of the grain liquor is 3.5 times of the mass of the noni pulp, fermenting at the temperature of 28 ℃ for 42 hours, adding the mixed extract obtained in the step (2), mixing, adding the mixed extract into the noni pulp for 50%, fermenting at the temperature of 18 ℃ for 84 hours for the second time, filtering to obtain fermented liquor, and clarifying and sterilizing to obtain the noni liquor.
Example 2
The preparation method of the noni compound wine comprises the following steps:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 2.8Mpa for 50s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.30: 1 mixing, and placing into an extraction kettleIntroduction of CO2Extracting under 4.8MPa for 18min, adjusting pressure to 18MPa and temperature to 42 deg.C, introducing supercritical CO2Continuously and circularly extracting for 40min to obtain mixed extract;
(3) preparing wine: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor, wherein the adding amount of the grain liquor is 3.5 times of the mass of the noni pulp, fermenting at 25 ℃ for 48 hours, adding the mixed extract obtained in the step (2), mixing, adding the mixed extract into the noni pulp, wherein the adding amount of the mixed extract is 50% of the mass of the noni pulp, fermenting at 15 ℃ for 96 hours for the second time, filtering to obtain fermented wine, and clarifying and sterilizing to obtain the noni wine.
Example 3
The preparation method of the noni compound wine comprises the following steps:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 3.2Mpa for 40s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.30: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.2MPa for 12min, adjusting pressure to 22MPa and temperature to 38 deg.C, introducing supercritical CO2Continuously and circularly extracting for 60min to obtain mixed extract;
(3) preparing wine: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor, wherein the adding amount of the grain liquor is 3.5 times of the mass of the noni pulp, fermenting at the temperature of 32 ℃ for 36 hours, adding the mixed extract obtained in the step (2), mixing, adding the mixed extract into the noni pulp, wherein the adding amount of the mixed extract is 50% of the mass of the noni pulp, fermenting at the temperature of 20 ℃ for 72 hours for the second time, filtering to obtain fermented wine, and clarifying and sterilizing to obtain the noni wine.
Example 4
The preparation method of the noni compound wine comprises the following steps:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 3.0Mpa for 45s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.25: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.0MPa for 15min, adjusting pressure to 20Mpa and temperature to 40 deg.C, introducing supercritical CO2Continuously and circularly extracting for 50min to obtain mixed extract;
(3) preparing wine: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor, wherein the adding amount of the grain liquor is 3.2 times of the mass of the noni pulp, fermenting at the temperature of 28 ℃ for 42 hours, adding the mixed extract obtained in the step (2), mixing, adding the mixed extract into the noni pulp for 40%, fermenting at the temperature of 18 ℃ for 84 hours for the second time, filtering to obtain fermented liquor, and clarifying and sterilizing to obtain the noni liquor.
Example 5
The preparation method of the noni compound wine comprises the following steps:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 3.0Mpa for 45s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.35: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.0MPa for 15min, adjusting pressure to 20Mpa and temperature to 40 deg.C, introducing supercritical CO2Continuously and circularly extracting for 50min to obtain mixed extract;
(3) preparing wine: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor, wherein the adding amount of the grain liquor is 4.0 times of the mass of the noni pulp, fermenting at the temperature of 28 ℃ for 42 hours, adding the mixed extract obtained in the step (2), mixing, adding the mixed extract which is 60% of the mass of the noni pulp, fermenting at the temperature of 18 ℃ for 84 hours for the second time, filtering to obtain fermented liquor, and clarifying and sterilizing to obtain the noni liquor.
Comparative example 1
The preparation method of the noni compound wine is mainly different from the example 1: noni root was not steam exploded.
(1) Pretreatment:
cleaning and crushing noni roots to obtain noni root powder for later use;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: mixing the noni root powder and the noni leaf powder obtained in the step (1) according to the mass ratio of 0.30: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.0MPa for 0.25 hr, adjusting pressure to 20Mpa and temperature to 40 deg.C, introducing supercritical CO2Continuously and circularly extracting for 50min to obtain mixed extract.
(3) The wine making procedure was identical to example 1.
Comparative example 2
The preparation method of the noni compound wine is mainly different from the example 1: direct supercritical CO without static extraction2And (4) continuously and circularly extracting.
(1) The pretreatment procedure was as in example 1.
(2) Compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.30: 1, mixing, placing into an extraction kettle, controlling the pressure at 20Mpa and the temperature at 40 ℃, and introducing supercritical CO2Continuously extracting for 50min to obtain mixed extractive solution
(3) The wine making procedure was identical to example 1.
Comparative example 3
The preparation method of the noni compound wine is mainly different from the example 1: the secondary fermentation condition is not adopted, and the fermentation is finished at the temperature of 28 ℃. The pretreatment and complex extraction steps were as in example 1. Specifically, wine preparation: and (2) adding the noni pulp obtained in the step (1) into 5% vol grain liquor and noni pulp, wherein the adding amount of the grain liquor is 3.5 times of the mass of the noni pulp, the adding amount of the mixed extract is 50% of the mass of the noni pulp, fermenting for 126h at the temperature of 28 ℃, filtering to obtain fermented wine, and clarifying and sterilizing to obtain the noni wine.
Comparative example 4
The noni compound wine is prepared by the following method, wherein the steam explosion conditions are different from those of the example 1:
(1) pretreatment:
cleaning noni root, placing into a steam explosion tank, performing steam explosion treatment under 3.5Mpa for 90s to obtain steam exploded noni root;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) the steps of compound extraction and wine making are the same as those in example 1.
Comparative example 5
The preparation method of the noni compound wine is different from that of the embodiment 1 in the compound extraction conditions:
(1) the pretreatment procedure was consistent with example 1;
(2) compound extraction: and (2) carrying out steam explosion on the noni root and noni leaf powder obtained in the step (1) according to the weight ratio of 0.30: 1 mixing, placing into an extraction kettle, and introducing CO2Extracting under 5.0MPa for 30min, adjusting pressure to 25MPa and temperature to 50 deg.C, introducing supercritical CO2Continuously and circularly extracting for 30min to obtain mixed extract;
(3) the wine making procedure was identical to example 1.
Firstly, detecting the content of active ingredients
HPLC method is adopted to detect the contents of two indole alkaloids of compound A and compound B in the noni compound wines of examples 1-5 and comparative examples 1-5, and the structure is as follows:
the results are given in table 1 below:
TABLE 1 contents of two indole alkaloids of Compound A and Compound B in noni compound wine
The result shows that the content of the indole alkaloid compound A and the content of the indole alkaloid compound B in the noni compound wine prepared by the embodiment of the invention are improved.
In comparison with example 1, comparative example 1, in which noni root was used without steam explosion, the contents of indole alkaloid compounds a and compound B in the prepared noni compound wine were significantly reduced. Comparative example 2 supercritical CO was carried out directly without static extraction2The content of active ingredients in the product is obviously reduced by continuous and circular extraction. Comparative example 3 does not adopt the secondary fermentation condition, adopts and ferments under the temperature condition of 28 ℃, is unfavorable for indole alkaloid compound A and compound B to fully permeate the fermented wine, the active ingredient content in the product is also reduced obviously. Comparative example 4 does not adopt the steam explosion condition of the invention, comparative example 5 does not adopt the composite extraction condition of the invention, and the content of active ingredients in the product is also reduced.
In conclusion, the steam explosion conditions, the compound extraction conditions and the fermentation conditions of the invention can obviously improve the content of the indole alkaloid compound A and the compound B in the product.
Second, animal test
(1) And (3) toxicity testing: after the wine prepared by noni of examples 1-5 and comparative examples 1-5 is respectively given, the general performance and behavior of rats and mice are not abnormal, no animal death is seen in the observation period, and no abnormality is seen in the gross dissection of the killed animals at the end of the test.
(2) And (3) blood sugar reduction test: selecting 50 qualified SD rats with half male and female bodies and the weight of 190-. SD rats were randomly divided into 5 groups of 10 animals each, each half male and female. Comprises a normal group (normal animals) and model groups 1-4 (hyperglycemic model animals), wherein the model animals are modeled: the rat is fasted and not forbidden to be watered for 12-16 hours, a sodium citrate buffer solution (refrigerated) with the concentration of 0.1mol/L and the pH value of 4.2 is used for preparing an STZ solution, the STZ solution is injected into the abdominal cavity for 1 time, the blood sugar is detected in 7 days after molding, and the model animal is successfully molded when the random blood sugar value is more than 11.1 mmol/L. Distilled water was administered to the normal group and the model group 1, the noni compound liquor of example 1 was administered to the model group 2 at 1ml/kg per day, the noni compound liquor of example 2 was administered to the model group 2 at 1ml/kg per day, and the noni compound liquor of comparative example 1 was administered to the model group 3 at 1ml/kg per day, 1 time per day, for 2 weeks.
TABLE 2 Effect on rat blood glucose
Note: p < 0.01 compared to normal group; compared with the model group, # P < 0.05
The results show that the noni compound liquors of examples 1-2 of the invention have a significant hypoglycemic effect, and the noni compound liquor of comparative example 1 has a weak hypoglycemic effect. The method of the invention can obviously improve the active ingredients in the noni compound wine, especially improve the contents of two indole alkaloids of the compound A and the compound B, and is more beneficial to inhibiting alpha-glucosidase and improving the hypoglycemic effect.
In addition, sensory evaluation analysis of noni compound wine of examples 1-5 of the present invention satisfied the provisions of GB/T15038-2006 and related standards.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The preparation method of the noni compound wine is characterized by comprising the following steps:
(1) pretreatment:
taking noni roots, cleaning, putting into a steam explosion tank, and performing steam explosion treatment to obtain noni roots subjected to steam explosion for later use;
cleaning noni leaves, drying in the shade, and pulverizing to obtain noni leaf powder;
taking noni, cleaning, slicing, removing seeds, pulping to obtain noni pulp for later use;
(2) compound extraction: mixing the noni root and noni leaf powder obtained by steam explosion in the step (1), putting the mixture into an extraction kettle, and introducing CO firstly2Static extracting, introducing supercritical CO2Continuously and circularly extracting to obtain mixed extract liquor;
(3) preparing wine: adding the noni pulp obtained in the step (1) into grain liquor, fermenting at the temperature of 25-32 ℃, adding the mixed extract obtained in the step (2), mixing, carrying out secondary fermentation at the temperature of 15-20 ℃, filtering to obtain fermented wine, clarifying, and sterilizing to obtain the noni wine.
2. The method of preparing noni compound wine according to claim 1, wherein in the step (1), the steam explosion pressure is 2.8 to 3.2Mpa, and the vitamin pressing time is 40 to 50 s.
3. The method of claim 1, wherein in the step (2), the pressure of the static extraction is 4.8 to 5.2MPa, and the extraction time is 12 to 18 min.
4. The method for producing noni compound wine according to claim 1 or 3, wherein in the step (2), the supercritical CO is used2The continuous circulation extraction pressure is 18-22Mpa, the extraction temperature is 38-42 deg.C, and the extraction time is 40-60 min.
5. The method for producing a noni compound wine according to claim 1, wherein in the step (2), the mixing mass ratio of the noni root to the noni leaf powder is 0.25 to 0.35: 1.
6. the method for preparing noni compound wine according to claim 1 or 5, wherein in the step (3), the mass ratio of the noni syrup to the grain spirit is 1: 3.2-4.0.
7. The method of preparing noni compound wine according to claim 6, wherein in the step (3), the concentration of the grain liquor is 4-6% vol.
8. The method for preparing a noni compound wine according to claim 1, wherein in the step (3), the mass ratio of the noni syrup to the mixed extract is 1: 0.4-0.6.
9. The method for preparing noni compound wine according to claim 1, wherein in the step (3), the fermentation time is 36 to 48 hours at a temperature of 25 to 32 ℃; the secondary fermentation time is 72-96h under the temperature condition of 15-20 ℃.
10. A noni compound wine produced by the method for producing a noni compound wine according to any one of claims 1 to 9.
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| CN202110835660.1A CN113430084A (en) | 2021-07-23 | 2021-07-23 | Noni compound wine capable of improving content of active ingredients and preparation method thereof |
| PCT/CN2021/115331 WO2023000440A1 (en) | 2021-07-23 | 2021-08-30 | Morinda citrifolia compound wine having improved active ingredient content, and preparation method therefor |
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