CN114403327A - Preparation method of noni juice and noni juice - Google Patents
Preparation method of noni juice and noni juice Download PDFInfo
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- CN114403327A CN114403327A CN202210169517.8A CN202210169517A CN114403327A CN 114403327 A CN114403327 A CN 114403327A CN 202210169517 A CN202210169517 A CN 202210169517A CN 114403327 A CN114403327 A CN 114403327A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 183
- 235000017524 noni Nutrition 0.000 title claims abstract description 183
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 82
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 70
- 238000000034 method Methods 0.000 claims description 36
- 238000002791 soaking Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000003860 storage Methods 0.000 claims description 14
- 239000008213 purified water Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- 235000008898 Morinda citrifolia Nutrition 0.000 claims description 6
- 239000000440 bentonite Substances 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 12
- 150000004056 anthraquinones Chemical class 0.000 abstract description 11
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 abstract description 10
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- 238000004090 dissolution Methods 0.000 abstract description 2
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
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- 229930182486 flavonoid glycoside Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of noni juice and the noni juice, and relates to the technical field of food. The invention aims to solve the problems that the noni juice preparation method in the prior art has low juice yield and the juice contains anthraquinone substances. The invention adopts a quick-freezing mode to ensure that the central temperature of the noni fruits reaches-16 ℃ to-20 ℃; peeling the quick-frozen noni fruits; crushing peeled noni fruits to form noni pulp; heating the noni pulp to 37-42 ℃; adding pectinase and cellulase into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 40-42 ℃, and the enzymolysis time is 1-4 hours; squeezing the noni pulp subjected to enzymolysis to obtain squeezed fruit juice; placing the squeezed fruit juice into a fermentation tank for constant-temperature fermentation; and clarifying and homogenizing the fermented juice to obtain the noni juice. The invention has high juice yield, avoids the dissolution of anthraquinone substances and has good juice taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of noni juice and noni juice.
Background
Noni is also known as morinda citrifolia, and belongs to the family of rubiaceae. Noni fruit grows mainly in the southern pacific isles, and varieties are found in other tropical regions of the world. Has been used for more than 2000 in polinesia for the dyeing of food, medicine and traditional clothing. Its medical use is believed to include amelioration of diabetes, gout, hypertension, cancer, boils, and other skin and internal diseases; modern scientific research shows that the fruits and leaves of noni are rich in a large amount of substances beneficial to human bodies, including five nutrients, eight essential amino acids for human bodies, multiple trace elements such as Zn, Ca and Na, and functional components including flavone, flavonoid glycoside, saponin, polysaccharide and the like. The noni has high medicinal value and edible value.
The noni fruits are usually sealed and fermented directly in the traditional noni enzyme preparation process, and the noni fruits can be rotted after being picked for 24 hours, so that the storage and transportation of the noni fruits are very challenging due to the characteristic, and when the rotted noni fruits are fermented, bacteria, saccharomycetes, acetic acid bacteria and other mixed bacteria can be fermented, so that bad smell is generated, and the taste and quality are influenced. In addition, the long-time fermentation of the whole fruit with peel in the traditional process can cause the dissolution of anthraquinone substances in the noni fruit peel, and the excessive anthraquinone substances can cause harm to human bodies. Therefore, there is a need for a method for preparing noni juice, which not only ensures the food safety of the juice, but also has better taste and smell.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of noni juice and noni juice, which have high juice yield, avoid dissolving out anthraquinone substances and have good taste.
The invention provides a preparation method of noni juice on one hand, which comprises the following steps:
s1, cleaning noni fruits and then draining;
s2, adopting a quick-freezing mode to enable the central temperature of the noni fruits to reach-16 to-20 ℃;
s3, peeling the quick-frozen noni fruits;
s4, crushing and peeling the noni fruits to form noni pulp;
s5, heating the noni pulp to 37-42 ℃;
s6, adding pectinase and cellulase into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 40-42 ℃, and the enzymolysis time is 1-4 hours;
s7, squeezing the noni pulp subjected to enzymolysis to obtain squeezed juice;
s8, placing the squeezed juice in a fermentation tank for constant-temperature fermentation;
s9, clarifying and homogenizing the fermented juice to obtain the noni juice.
Further, the storage temperature range of the quick-frozen noni fruits is-16 ℃ to-20 ℃, and the storage time is less than or equal to one year; because the freshly picked noni fruits usually begin to rot after 24 hours, and the noni fruits naturally ferment and rot in the traditional fresh noni fruits during storage or long-time transportation, bacteria, saccharomycetes, acetic acid bacteria and other infectious microbes can ferment, so that bad smell can be generated, and the taste and the quality of juice can be influenced, the noni fruits which are cleaned and dried are quickly frozen and stored and transported at the low temperature of-16 ℃ to-20 ℃, the problem of fermentation of various infectious microbes is avoided in the low temperature environment, and the nutrient substances of the noni fruits are maximally preserved in the quick-frozen noni fruits. After the noni is quick-frozen, the liquid in the noni forms ice crystals to puncture cell walls, which is beneficial to improving the juice yield.
Further, the peeling operation method comprises the following steps:
the quick-frozen noni fruits are soaked in NaOH solution for 1-2 minutes, the temperature of the NaOH solution is 90-95 ℃, the concentration of the NaOH solution is 6-12%, the quick-frozen noni fruits are quickly peeled in 1-2 minutes by soaking the quick-frozen noni fruits in the NaOH solution with the concentration of 6-12% at the temperature of 90-95 ℃, the soaking time can be prolonged by too low concentration or too low temperature of the NaOH solution, so that the fruit juice is lost, and the fruit pulp is damaged if the concentration is too high or the temperature is too high, so that the quality of the fruit juice is influenced.
Soaking and washing the mixture by using purified water, and then soaking the mixture for 1 to 2 minutes by using a citric acid solution with the concentration of 0.05 percent; the purified water is used for washing away residual NaOH solution on the surface of the noni fruit, and is washed at normal temperature by adopting the purified water for preventing juice loss, wherein the washing time is less than or equal to 1 minute. Since the concentration of NaOH used for soaking is very high, NaOH residue is still generated if only pure water is used for soaking, and in order to further remove the NaOH solution, citric acid with the concentration of 0.05% and at normal temperature is used for soaking.
And removing the peel of the soaked noni fruits by adopting a manual peeling method or a peeling machine for peeling off the peel of the noni fruits. The national toxicology program study of the united states concluded that anthraquinones can cause kidney, liver and prostate cancer in rat mice. The European Union has limited amount of anthraquinone substances in food, such as 0.02mg/Kg of tea leaves. The noni fruit peel contains anthraquinone substances, and the anthraquinone substances in the peel are dissolved out due to the fact that the whole fruit is fermented in a closed container for half a year, 3 years or even longer in the traditional process.
Further, in the step S4, the diameter range of the noni grains in the noni pulp is 3-5 mm.
Further, in the step S6, the concentration of the pectinase is 300-500 mg/kg, and the concentration of the cellulase is 300-500 mg/kg.
Furthermore, the squeezing pressure of the squeezing operation in the step S7 is less than 5Mpa, so that the juice taste is prevented from being affected by the damage of the noni seeds caused by too high squeezing pressure, and the juice yield is affected by too low squeezing pressure, therefore, the squeezing pressure range of the invention is 1-5 Mpa.
Further, the fermentation temperature in the step S8 is 37-42 ℃, and the fermentation time is 6 months.
Further, step S9 includes:
extracting supernatant of fermented fruit juice by siphoning method, and separating the rest turbid part with 3000 r/min centrifugal separator to obtain supernatant;
clarifying the clarified liquid by bentonite to obtain clear noni juice;
homogenizing the clear juice at 60-70 deg.C under 18-20 MPa.
Further, fruit juice is blended in the clear noni juice, and the mass part of the clear noni juice is 30-100 parts.
In a second aspect, the present invention provides a noni juice prepared by the method for preparing a noni juice.
As described above, the present invention has the following advantages compared with the prior art:
1. the method has the advantages that the cleaned noni fruits are quickly frozen, so that the noni fruits are prevented from being directly exposed in the air to cause the fermentation of bacteria, saccharomycetes, acetic acid bacteria and other infectious bacteria to generate bad smell, the frozen noni fruits can be stored and transported for a long time, and the problem of short preservation time of the fresh noni fruits is solved; the morinda citrifolia processed by quick freezing can maximally preserve the nutritional value and taste of the morinda citrifolia, and under the quick freezing condition, water in the morinda citrifolia is converted into ice crystals to destroy cell walls, so that the juice yield is improved.
2. The quick-frozen noni is peeled, so that anthraquinone substances are prevented from being dissolved out after noni peel is fermented for a long time, and the food safety of noni juice is ensured.
3. The invention adopts a low-pressure squeezing mode to squeeze the fruit juice, prevents the noni seeds from cracking, and ensures the optimal taste of the noni fruit juice while ensuring the juice yield of the noni fruit.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
Example 1: a method for preparing noni juice comprises the following steps:
s1, picking the fully mature noni fruits from the trees, placing the noni fruits in a basket, and lightly taking the noni fruits without breaking the peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the water content, or removing the water content on the surface of the noni by adopting a 600-rpm centrifugal machine;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-16 ℃;
s3, peeling the quick-frozen noni fruits; the method specifically comprises the following steps:
soaking the quick-frozen noni fruits in a NaOH solution for 1 minute, wherein the temperature of the NaOH solution is 90 ℃, and the concentration of the NaOH solution is 7%;
soaking in purified water, and soaking in 0.05% citric acid solution for 2 min;
removing epidermis of the soaked noni fruit.
S4, crushing the peeled noni fruits by adopting a multifunctional vegetable cutter, a crusher or a manual cutting mode to form noni fruit pulp, wherein the diameter range of noni fruit particles in the noni fruit pulp is 3 mm;
s5, directly pumping the crushed noni pulp into a temporary storage tank by a pump, heating the pulp to 37 ℃ by a high-flux heater, and carrying out the process in a closed environment to prevent the pulp from contacting air and reduce oxidation;
s6, pumping the heated noni pulp into an enzymolysis tank by a screw pump, adding pectinase with the concentration of 300mg/kg and cellulase with the concentration of 320mg/kg into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 40 ℃, and the enzymolysis time is 1 hour;
s7, squeezing the noni pulp subjected to enzymolysis, wherein the squeezing pressure is less than 2Mpa, so as to obtain squeezed fruit juice;
s8, directly pumping the squeezed juice into a fermentation tank by a pump for constant-temperature fermentation at 37 ℃ for 6 months.
S9, clarifying and homogenizing the fermented juice to obtain noni juice, which specifically comprises the following steps:
extracting supernatant of the fermented fruit juice to a storage tank by a siphon method, and separating the supernatant from the rest turbid part by a centrifugal separator at 3000 r/min; adopting a centrifuge, controlling the rotation speed at 2800 r/min, pumping the clarified liquid into a clarifying tank, clarifying with 390mg/kg bentonite, and filtering to obtain clarified juice; blending fruit juice into the clear noni juice, wherein the clear noni juice is prepared in 30 parts by mass, and the blended fruit juice are prepared in parts by mass: 70 parts of iceberg grape juice; homogenizing the clarified juice at 60 deg.C under 18 MPa.
Example 2: a method for preparing noni juice comprises the following steps:
s1, picking the fully mature noni fruits from the trees, placing the noni fruits in a basket, and lightly taking the noni fruits without breaking the peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the water content, or removing the water content on the surface of the noni by adopting a centrifugal machine with 700 revolutions per minute;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-18 ℃;
s3, peeling the quick-frozen noni fruits; the method specifically comprises the following steps:
soaking the quick-frozen noni fruits in a NaOH solution for 1 minute, wherein the temperature of the NaOH solution is 92 ℃, and the concentration of the NaOH solution is 8%;
soaking in purified water, and soaking in 0.05% citric acid solution for 1 min;
removing epidermis of the soaked noni fruit.
S4, crushing the peeled noni fruits by adopting a multifunctional vegetable cutter, a crusher or a manual cutting mode to form noni fruit pulp, wherein the diameter range of noni fruit particles in the noni fruit pulp is 4 mm;
s5, directly pumping the crushed noni pulp into a temporary storage tank by a pump, heating the pulp to 39 ℃ by a high-flux heater, and carrying out the process in a closed environment to prevent the pulp from contacting air and reduce oxidation;
s6, pumping the heated noni pulp into an enzymolysis tank by a screw pump, adding pectinase with the concentration of 370mg/kg and cellulase with the concentration of 350mg/kg into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 40 ℃, and the enzymolysis time is 2 hours;
s7, squeezing the noni pulp subjected to enzymolysis under 3Mpa to obtain squeezed juice;
s8, directly pumping the squeezed juice into a fermentation tank by a pump for constant-temperature fermentation at 39 ℃ for 6 months.
S9, clarifying and homogenizing the fermented juice to obtain noni juice, which specifically comprises the following steps:
extracting supernatant of the fermented fruit juice to a storage tank by a siphon method, and separating the supernatant from the rest turbid part by a centrifugal separator at 3000 r/min; adopting a centrifuge, controlling the rotation speed at 3000 r/min, pumping the clarified liquid into a clarifying tank, clarifying with 420mg/kg bentonite, and filtering to obtain clarified juice; blending fruit juice into the clear noni juice, wherein the clear noni juice is prepared from 50 parts by mass, and the blended fruit juice are prepared from the following components in parts by mass: 20 parts of iceberg grape juice, 10 parts of cherry juice and 20 parts of blueberry juice; homogenizing the clarified juice at 63 deg.C under 19 MPa.
Example 3: a method for preparing noni juice comprises the following steps:
s1, picking the fully mature noni fruits from the trees, placing the noni fruits in a basket, and lightly taking the noni fruits without breaking the peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the water content, or removing the water content on the surface of the noni by adopting a centrifuge of 800 r/min;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-19 ℃;
s3, peeling the quick-frozen noni fruits; the method specifically comprises the following steps:
soaking the quick-frozen noni fruits in a NaOH solution for 2 minutes, wherein the temperature of the NaOH solution is 93 ℃, and the concentration of the NaOH solution is 11%;
soaking in purified water, and soaking in 0.05% citric acid solution for 2 min;
removing epidermis of the soaked noni fruit.
S4, crushing the peeled noni fruits by adopting a multifunctional vegetable cutter, a crusher or a manual cutting mode to form noni fruit pulp, wherein the diameter range of noni fruit particles in the noni fruit pulp is 4 mm;
s5, directly pumping the crushed noni pulp into a temporary storage tank by a pump, heating the pulp to 40 ℃ by a high-flux heater, and carrying out the process in a closed environment to prevent the pulp from contacting air and reduce oxidation;
s6, pumping the heated noni pulp into an enzymolysis tank by a screw pump, adding pectinase with the concentration of 450mg/kg and cellulase with the concentration of 400mg/kg into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 41 ℃, and the enzymolysis time is 3 hours;
s7, squeezing the noni pulp subjected to enzymolysis under the squeezing pressure of 4Mpa to obtain squeezed fruit juice;
s8, directly pumping the squeezed juice into a fermentation tank by a pump for constant-temperature fermentation at 40 ℃ for 6 months.
S9, clarifying and homogenizing the fermented juice to obtain noni juice, which specifically comprises the following steps:
extracting supernatant of the fermented fruit juice to a storage tank by a siphon method, and separating the supernatant from the rest turbid part by a centrifugal separator at 3000 r/min; adopting a centrifuge, controlling the rotation speed at 3200 r/min, pumping the clarified liquid into a clarifying tank, clarifying with 570mg/kg bentonite, and filtering to obtain clarified juice; blending fruit juice into the clear noni fruit juice, wherein the clear noni fruit juice is prepared from 80 parts by mass, and the blended fruit juice are prepared from the following components in parts by mass: 10 parts of cherry juice and 10 parts of blueberry juice; homogenizing the clarified juice at 65 deg.C under 20 Mpa.
Example 4: a method for preparing noni juice comprises the following steps:
s1, picking the fully mature noni fruits from the trees, placing the noni fruits in a basket, and lightly taking the noni fruits without breaking the peel; soaking in purified water, washing, and removing sand and dust on the surface. Naturally controlling the water content, or removing the water content on the surface of the noni by adopting a centrifugal machine with 1000 revolutions per minute;
s2, adopting a quick-freezing mode to enable the central temperature of the noni to reach-20 ℃;
s3, peeling the quick-frozen noni fruits; the method specifically comprises the following steps:
soaking the quick-frozen noni fruits in NaOH solution for 2 minutes, wherein the temperature of the NaOH solution is 95 ℃, and the concentration of the NaOH solution is 12%;
soaking in purified water, and soaking in 0.05% citric acid solution for 1 min;
removing epidermis of the soaked noni fruit.
S4, crushing the peeled noni fruits by adopting a multifunctional vegetable cutter, a crusher or a manual cutting mode to form noni fruit pulp, wherein the diameter range of noni fruit particles in the noni fruit pulp is 5 mm;
s5, directly pumping the crushed noni pulp into a temporary storage tank by a pump, heating the pulp to 42 ℃ by a high-flux heater, and carrying out the process in a closed environment to prevent the pulp from contacting air and reduce oxidation;
s6, pumping the heated noni pulp into an enzymolysis tank by a screw pump, adding pectinase with the concentration of 500mg/kg and cellulase with the concentration of 470mg/kg into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 42 ℃, and the enzymolysis time is 4 hours;
s7, squeezing the noni pulp subjected to enzymolysis under the squeezing pressure of 4Mpa to obtain squeezed fruit juice;
s8, directly pumping the squeezed juice into a fermentation tank by a pump for constant-temperature fermentation at 42 ℃ for 6 months.
S9, clarifying and homogenizing the fermented juice to obtain noni juice, which specifically comprises the following steps:
extracting supernatant of the fermented fruit juice to a storage tank by a siphon method, and separating the supernatant from the rest turbid part by a centrifugal separator at 3000 r/min; adopting a centrifuge, controlling the rotation speed at 3500 rpm, pumping the clarified liquid into a clarifying tank, clarifying with 680mg/kg bentonite, and filtering to obtain clarified juice; blending fruit juice into the clear noni juice, wherein the mass part of the clear noni juice is 100 parts, and homogenizing the clear juice at 70 ℃ under 20 Mpa.
Comparative example 1: this example is the same as example 4, but it does not have a quick-freeze operation and a peel operation.
Comparative example 2: this example is the same as example 4, but it does not have a quick-freeze operation and a peel operation, and does not have the steps of crushing, heating, enzymatic hydrolysis.
Noni ferment juice samples were prepared according to the methods described in examples 1-5 of the present invention and comparative examples, and sensory evaluation tests were performed on each sample, the results of which are shown in table 1:
table 1: sensory test evaluation table
According to sensory evaluation results shown in table 1, the noni enzyme juice prepared by the invention is clear and has good taste;
the fruit juice samples prepared by the methods described in examples 1-4 and comparative examples above were subjected to physicochemical tests, and the results are shown in Table 2:
table 2: table of results of physical and chemical tests
According to the table 2, the noni ferment juice prepared by the invention does not contain anthraquinone substances, and the juice is healthier.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A preparation method of noni juice is characterized by comprising the following steps:
s1, cleaning noni fruits and then draining;
s2, adopting a quick-freezing mode to enable the central temperature of the noni fruits to reach-16 to-20 ℃;
s3, peeling the quick-frozen noni fruits;
s4, crushing and peeling the noni fruits to form noni pulp;
s5, heating the noni pulp to 37-42 ℃;
s6, adding pectinase and cellulase into the heated noni pulp for enzymolysis, wherein the enzymolysis temperature is 40-42 ℃, and the enzymolysis time is 1-4 hours;
s7, squeezing the noni pulp subjected to enzymolysis to obtain squeezed juice;
s8, placing the squeezed juice in a fermentation tank for constant-temperature fermentation;
s9, clarifying and homogenizing the fermented juice to obtain the noni juice.
2. The method for preparing noni juice according to claim 1, wherein the storage temperature of the quick-frozen noni is in the range of-16 ℃ to-20 ℃ and the storage time is one year or less.
3. The method of claim 1, wherein the peeling operation comprises:
soaking the quick-frozen noni fruits in NaOH solution for 1-2 minutes, wherein the temperature of the NaOH solution is 90-95 ℃, and the concentration of the NaOH solution is 6-12%;
soaking the mixture in purified water, and then soaking the mixture in 0.05% citric acid solution for 1 to 2 minutes;
removing epidermis of the soaked noni fruit.
4. The method of claim 1, wherein the diameter of the Morinda citrifolia particles in the Morinda citrifolia pulp of step S4 is 3-5 mm.
5. The method of claim 1, wherein the pectinase concentration and the cellulase concentration are 300-500 mg/kg and 300-500 mg/kg, respectively, in step S6.
6. The method of claim 1, wherein the squeezing pressure of the squeezing operation of step S7 is in the range of 1-5 MPa.
7. The method of claim 1, wherein the fermentation temperature of step S8 is 37 ℃ to 42 ℃ and the fermentation time is 6 months.
8. The method for preparing noni juice according to claim 1, wherein the step S9 includes:
extracting supernatant of fermented fruit juice by siphoning method, and separating the rest turbid part with 3000 r/min centrifugal separator to obtain supernatant;
clarifying the clarified liquid by bentonite to obtain clear noni juice;
homogenizing the clear juice at 60-70 deg.C under 18-20 MPa.
9. The method for preparing noni juice according to claim 8, wherein the clear noni juice is blended with fruit juice, and the clear noni juice is blended with the fruit juice in an amount of 30-100 parts by weight.
10. A noni juice prepared by the method of any one of claims 1 to 9.
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