CN115669830A - Noni fruit fermented compound juice and preparation method thereof - Google Patents
Noni fruit fermented compound juice and preparation method thereof Download PDFInfo
- Publication number
- CN115669830A CN115669830A CN202211313091.5A CN202211313091A CN115669830A CN 115669830 A CN115669830 A CN 115669830A CN 202211313091 A CN202211313091 A CN 202211313091A CN 115669830 A CN115669830 A CN 115669830A
- Authority
- CN
- China
- Prior art keywords
- juice
- noni
- fermentation
- fermented
- fruits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a noni fruit fermented composite fruit, and noni fruit fermented composite fruit juice provided by the invention comprises the following components: 40-55% of noni fermented juice, 10-30% of white grape juice, 5-15% of noni fresh fruit pulp, 5-15% of grape juice, 5-10% of pineapple juice, 0-3% of soaking type noni liquid, 0-5% of apple juice, 0-5% of blueberry juice, 0-5% of orange juice, 0-5% of noni powder, 0-1% of citric acid and 0-1% of food essence (natural without preservative), and the method comprises the following steps of S1: cleaning and air drying the selected noni fruits; s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation; s3: the fermentation time is 1 year and 2 months, and maintenance is needed in the fermentation process. The ferment stock solution prepared by the noni fruit fermented composite fruit provided by the invention has the characteristics of small nutrient molecules, high nutritive value, dark brown color, rich smell, mellow taste, no pungent and astringent taste, stable quality, long-term storage at normal temperature and more mellow and 0 fat.
Description
Technical Field
The invention relates to the field of noni fruits, in particular to a machine preparation method of noni fruit fermented composite juice.
Background
Noni fruit, the scientific name morinda citrifolia, belongs to the angiosperma, dicotyledon, rubiales, morinda citrifolia species.
The noni fruits have components rich in human body cells, are purely natural weak alkaline tropical health-preserving fruits, mainly grow in the Nanpacific Islands, and can find varieties and variant noni fruits in other tropical zones in the world. The period from flowering to maturity of noni fruits takes 90 days. The ripe fruits can be picked up 365 days a year and every day. Noni trees are evergreen trees and can grow to 15-20 feet high, leaves are oval, flowers are white, fruits are yellow after being ripe, and the size of the fruits is similar to that of potatoes. The results of many professional academic papers agree that the quality of noni fruits grown in indonesia is the best. Ripe fruits have a strong and unique taste and are therefore also called "cheese fruits", which are unpalatable, but can still be eaten as staple food in case of food shortage, and native southeast asian citizens eat fresh fruits salted or cook fruits in curries together. Noni ferment is an enzyme preparation essential for organisms, is a protein for regulating chemical action in vivo, and is an indispensable element in all metabolic processes of human bodies.
Because of lack of targeted supervision and control, corresponding process technology, quality evaluation standard and management rules are not perfect, so that products really having QS certification or health-care wholesale documents are few, in order to cater to the market, a method of quickly and indiscriminately adding western medicine components is pursued, inferior noni liquid is adopted, western medicine or maca yang-tonifying medicine is added, and the like, so that consumers can feel the effect in a short time to increase the sales volume, the best noni product is the purest noni, and the high-quality noni contains nearly hundreds of effective components in the noni product, and is enough for adjusting the human health comprehensively.
Therefore, there is a need to provide a method for preparing fermented morinda citrifolia compound juice to solve the above technical problems.
Disclosure of Invention
The invention provides a noni fruit fermented composite fruit, which solves the problem that noni fruit has sour and astringent taste and does not have the characteristic of 0 fat.
In order to solve the technical problems, the invention provides noni fermented compound juice which comprises the following components:
40-55% of noni fermented juice, 10-30% of white grape juice, 5-15% of noni fresh fruit pulp, 5-15% of grape juice, 5-10% of pineapple juice, 0-3% of soaking type noni liquid, 0-5% of apple juice, 0-5% of blueberry juice, 0-5% of orange juice, 0-5% of noni powder, 0-1% of citric acid and 0-1% of food essence (natural without preservative).
A method for preparing noni fruit fermented compound juice comprises the following steps
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: noni fermented juice, white grape juice, noni fresh pulp, grape juice, pineapple juice, infusion-type noni liquid, apple juice, blueberry juice, orange juice, noni powder, citric acid, food essence (naturally without preservative);
s6: and (4) putting the stirred fruit juice into an aseptic packaging machine for packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 40% of noni fermented juice, 25% of white grape juice, 8% of noni fresh fruit pulp, 9% of grape juice, 8% of pineapple juice, 3% of soaking type noni liquid, 2% of apple juice, 3% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 15% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 0% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, the
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Preferably, it is as described.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: stirring thoroughly, and aseptic packaging
Preferably, stirring fermenting installation need be used during the stirring fermentation in S2, stirring fermenting installation includes the agitator, the charge door has been seted up at the top of agitator, the top fixed mounting of agitator has the motor, the output of motor just is located the inside of agitator is provided with the (mixing) shaft, the right side fixed mounting at agitator top has PH monitoring and controlling means, the inside of agitator is provided with the culture solution.
Compared with the related technology, the noni fermented compound fruit provided by the invention has the following beneficial effects:
the invention provides a noni fruit fermented composite fruit, and the ferment stock solution prepared from the noni fruit fermented composite fruit has the characteristics of small nutrient molecules, high nutritive value, dark brown color, rich smell, mellow taste, no pungent and astringent taste, stable quality, long-term storage at normal temperature and aging to be mellow and 0 fat.
Drawings
FIG. 1 is a schematic structural diagram of a preferred embodiment of a method for preparing fermented Morinda citrifolia composite fruits according to the present invention;
FIG. 2 is a schematic structural diagram of a one-way process of a method for preparing a noni fermented composite fruit;
FIG. 3 is a schematic diagram of the recycling process of a method for preparing fermented composite Morinda citrifolia fruits;
FIG. 4 is a schematic structural diagram of the processing steps of a method for preparing a fermented composite Morinda citrifolia fruit;
FIG. 5 is a schematic structural diagram of a microbial sample preparation process of a noni fermented compound fruit preparation method.
Reference numbers in the figures: 1. the device comprises a stirrer, 2, a feed inlet, 3, a motor, 4, a PH monitoring and controlling device, 5 and a culture solution.
Detailed Description
The invention is further described below with reference to the drawings and the embodiments.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to fig. 1 to 5 in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. 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 invention.
A noni fruit fermented composite juice comprising:
40-55% of noni fermented fruit juice, 10-30% of white grape juice, 5-15% of noni fresh fruit pulp, 5-15% of grape juice, 5-10% of pineapple juice, 0-3% of soaking type noni liquid, 0-5% of apple juice, 0-5% of blueberry juice, 0-5% of orange juice, 0-5% of noni powder, 0-1% of citric acid and 0-1% of food essence (natural without preservative).
Some manufacturers may add water to dilute the product during filling to increase the yield. However, once the noni enzyme is mixed with water, the noni enzyme cannot be tested for a long time even after being sterilized at high temperature, and the product generally has spoiled taste in about three months. The pure noni ferment is dark brown, the over-light color indicates that the raw material time is too short, the fermentation is insufficient, and the over-black color indicates the product blended by the pigment. Pure noni ferment has slight noni smell and sour taste. If the fruit taste is relatively strong, it can be determined that other fruit juice or flavoring agent is added. The pure noni enzyme has strong smell, mellow taste, no pungent smell and no bitter taste. If the above conditions are not met, they are considered to be products that do not perform strictly in accordance with the present invention.
Inoculating 0.1% yeast at 30 deg.C, and fermenting for 12 hr. Inoculating 0.47% lactobacillus starter at 36 deg.C, standing for 30 hr, controlling temperature at 6-8 deg.C, standing for 24 hr, and beginning to ferment. At this temperature, the noni ferment can produce fragrance. The following are alternative fermentation conditions under which the present invention cannot be practiced: the optimal technological parameters for optimally preparing the noni peel residue enzyme by using the protease activity as an index and applying a Box-Behnken Design 8.0.5v response surface method are that the fermentation temperature is 23 ℃, the yeast inoculation amount is 0.3 percent, the fermentation time is 16.5 hours, and then formal fermentation is started. Taking reducing sugar content, flavone content, protein content, total acid content and soluble solid content as indexes, and performing orthogonal test on noni fruit enzyme products under the optimized conditions of 150g/L noni fruit addition amount, 5.3g/L noni fruit addition amount, 96g/L white sugar addition amount and 30d fermentation, and then starting formal fermentation. If a single-factor experiment and an orthogonal experiment are adopted, the optimal preparation process parameters of the ferment noni powder are determined to be 3% of the addition amount of the ferment powder, 6% of the addition amount of the noni powder, 2% of the addition amount of the yeast and 16% of the addition amount of the white sugar.
In order to save raw materials, noni liquid of partially-soaked type. That is, under the condition of using noni fruits without or with rare pulp as raw material, juice can not be produced at all, and noni odor can be produced only by using a soaking method and soaking for a certain time by using a certain content of water-soaking agent. The soaking noni liquid is light in color, does not contain pulp fiber, and needs to be added with chemical additives such as acetic acid and thickening agent in order to obtain proper acidity or concentration, and the stock solution is very thick when observed by eyes, and has starch, herbal medicine taste and bitter taste after being preserved for a long time.
In order to improve the taste of the product, the pure noni ferment is added with a certain proportion of fruit juice, such as grape juice, blueberry juice, orange juice and the like to prepare the product without losing the effect. The quality of the effect is completely determined by the quality of the noni ferment and the proportion of the mixture ratio.
The pulp type noni juice is a product produced by adopting a fruit and vegetable juice process, namely a grape juice production method, is the simplest and rapid production method, and aims to achieve the maximization of profit and the maximization of yield. The preparation method comprises crushing Morinda citrifolia, filtering, and adding flavoring materials such as succus Vitis viniferae, fructus Myrtilli juice, artocarpus heterophyllus sauce, aromatic saccharin and antiseptic. The invention changes the technical principle of fermenting the wine, uses a mechanical stirring fermentation tank and maintains according to the flow of microbial fermentation
First embodiment
And (3) putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation for 1 year and 2 months. The fermentation conditions are as follows: inoculating 0.47% lactobacillus starter at 36 deg.C, standing for 30 hr, controlling temperature at 6-8 deg.C, standing for 24 hr, and beginning to ferment.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Second embodiment
And (3) putting the air-dried noni into a mechanical stirring fermentation tank for fermentation for 1 year and 2 months. The fermentation conditions were: inoculating 0.47% of lactobacillus starter at 36 ℃, standing and fermenting for 30 hours, controlling the temperature to be 6-8 ℃, standing for 24 hours, and then beginning formal fermentation.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 40% of noni fermented fruit juice, 25% of white grape juice, 8% of noni fresh fruit pulp, 9% of grape juice, 8% of pineapple juice, 3% of soaking noni liquid, 2% of apple juice, 3% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Third embodiment
And (3) putting the air-dried noni into a mechanical stirring fermentation tank for fermentation for 1 year and 2 months. The fermentation conditions were: inoculating 0.47% of lactobacillus starter at 36 ℃, standing and fermenting for 30 hours, controlling the temperature to be 6-8 ℃, standing for 24 hours, and then beginning formal fermentation.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 15% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 0% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and after sufficient stirring, carrying out aseptic packaging.
Fourth embodiment
And (3) putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation for 1 year and 2 months. The fermentation conditions are as follows: inoculating 0.33% lactobacillus starter at 25 deg.C, standing for 12 hr, controlling temperature at 6-8 deg.C, standing for 18 hr, and beginning to ferment.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Fifth embodiment
And (3) putting the air-dried noni into a mechanical stirring fermentation tank for fermentation for 1 year and 2 months. The fermentation conditions are as follows: the optimal process parameters for optimally preparing the noni peel residue enzyme by using a Box-Behnken Design 8.0.5v response surface method are that the fermentation temperature is 23 ℃, the yeast inoculation amount is 0.3 percent, the fermentation time is 16.5 hours, and then formal fermentation is started.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Sixth embodiment
And (3) putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation for 7 months. The fermentation conditions are as follows: inoculating 0.47% lactobacillus starter at 36 deg.C, standing for 30 hr, controlling temperature at 6-8 deg.C, standing for 24 hr, and beginning to ferment.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
Seventh embodiment
And (3) putting the air-dried noni into a mechanical stirring fermentation tank for fermentation for 3 years. The fermentation conditions were: inoculating 0.47% lactobacillus starter at 36 deg.C, standing for 30 hr, controlling temperature at 6-8 deg.C, standing for 24 hr, and beginning to ferment.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and after sufficient stirring, carrying out aseptic packaging.
Stirring fermenting installation need be used during the stirring fermentation in S2, stirring fermenting installation includes agitator 1, charge door 2 has been seted up at agitator 1 ' S top, agitator 1 ' S top fixed mounting has motor 3, motor 3 ' S output just is located agitator 1 ' S inside is provided with the (mixing) shaft, the right side fixed mounting at agitator 1 top has PH monitoring and controlling means 4, agitator 1 ' S inside is provided with culture solution 5.
The working principle of the preparation method of the noni fruit fermented compound juice provided by the invention is as follows:
when stirring fermentation is required, materials are poured into the stirrer from the position of the feed port 2 in sequence, then the motor 3 is started, the stirring shaft is driven to rotate through the rotation of the motor 3, so that the materials in the stirrer 1 are stirred and mixed under the action of force, the culture solution 5 in the stirrer 1 is matched, so that the materials in the stirrer 1 are stirred and fermented, and then the materials can be discharged from the position of the discharge port 2, cooling water can be fed through the position of the cooling water inlet to cool the stirrer 1 during the stirring fermentation, so that the temperature of the materials is controlled, the cooling water is discharged from the position of the cooling water outlet, air during fermentation is discharged through the exhaust port during the stirrer, sterile air enters the stirrer to provide a required environment for fermentation, and the whole equipment is monitored and controlled through the pH monitoring and controlling device 4 during operation.
Compared with the related technology, the preparation method of the noni fruit fermented compound juice provided by the invention has the following beneficial effects:
the enzyme stock solution prepared by the method has the characteristics of small nutrient molecules, high nutritional value, dark brown color, strong smell, mellow taste, no pungent and astringent taste, stable quality, long-term storage at normal temperature and more mellow and 0 fat after being older.
Through the mutual cooperation between structures such as agitator 1, charge door 2, motor 3, PH monitoring and controlling means 4, culture solution 5 and so on, thereby can be stable carry out the stirring mixing work of multiple material and carry out the fermentation, its simple structure, the cost of manufacture is low.
The present invention further differs from the first to seventh examples of fermented morinda citrifolia compound fruit juices prepared in examples 1 to 7 and from the morinda citrifolia compound fruit juice prepared in comparative examples in the ratio of raw materials.
To test mouthfeel of examples the mouthfeel tests were performed using the following table
The number of test persons: 110 persons
And (4) testing standard: more than 65% of the individuals rated the standard rating, e.g., 72 of the example 1 rated the test article as superior in mouthfeel, then 72/110 equals about 0.65, and then the taste standard of example 1 was superior.
Sensory evaluation reference standard
Evaluation and experimental results by examples 1-7 (100 ml) are shown in the following table
As can be seen from the above table, example 1, which represents brewing and blending of the present invention, is optimal in terms of overall indicators such as mouthfeel, vitamin content, etc. Compared with example 2, the taste was not good, the vitamin C ratio was reduced from 76mg to 68mg, and the vitamin B6 was reduced from 0.162mg to 0.134mg. Compared with example 3, it can be seen that example 3 has the same sensory evaluation result that the mouthfeel is excellent as example 1, but carbohydrate and energy are increased, vitamin C is reduced to 60mg, and vitamin B6 is reduced to 0.128mg, the invention aims to find the fruit juice ratio with the lowest energy and the highest content of vitamins and the like, and the ratio of case 3 is not the optimal scheme for the principle of the invention.
Example 4 different fermentation conditions were used, from the original fermentation conditions: inoculating 0.47% lactobacillus starter at 36 deg.C, standing for 30 hr, controlling temperature at 6-8 deg.C, standing for 24 hr, and beginning to ferment. The modification is as follows: inoculating 0.33% lactobacillus starter at 25 deg.C, standing for 12 hr, controlling temperature at 6-8 deg.C, standing for 18 hr, and beginning to ferment. Meanwhile, factors such as the fermentation method, the optimized proportion of the beverage in the later period and the like are not changed, and the influence of the fermentation condition on the noni juice can be highlighted. As can be seen from the table, the taste is reduced, the vitamin content is reduced, the energy is increased, and the test result is less effective than that of the embodiment 1 of the invention.
Example 5 Using an alternative approach, carbohydrate and capacity were significantly increased compared to the present invention, and vitamin, pantothenic acid, and folate indices were decreased.
Examples 6 and 7 aim to find the optimal fermentation time, although the longer the fermentation time, the more indices can be achieved, the lower the energy and the higher the vitamin content. Meanwhile, the longer the fermentation time, the longer the sourness of the finally obtained juice. It can be seen that the fermentation time of 1 year and 2 months is the optimal choice for the premise of production cost and taste
The above description is only an embodiment of the present invention, and is not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are included in the scope of the present invention.
Claims (10)
1. A noni fruit fermented composite juice is characterized by comprising:
40-55% of noni fermented fruit juice, 10-30% of white grape juice, 5-15% of noni fresh fruit pulp, 5-15% of grape juice, 5-10% of pineapple juice, 0-3% of soaking type noni liquid, 0-5% of apple juice, 0-5% of blueberry juice, 0-5% of orange juice, 0-5% of noni powder, 0-1% of citric acid and 0-1% of food essence (natural without preservative).
2. The method for preparing noni fermented compound juice according to claim 1, comprising the following steps
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: noni fermented juice, white grape juice, noni fresh pulp, grape juice, pineapple juice, infusion-type noni liquid, apple juice, blueberry juice, orange juice, noni powder, citric acid, food essence (naturally without preservative);
s6: and (4) putting the stirred fruit juice into an aseptic packaging machine for packaging.
3. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation method
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni fruits into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
4. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation medium, a fermentation medium and a fermentation liquid
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 40% of noni fermented juice, 25% of white grape juice, 8% of noni fresh fruit pulp, 9% of grape juice, 8% of pineapple juice, 3% of soaking type noni liquid, 2% of apple juice, 3% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
5. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation medium, a fermentation medium and a fermentation liquid
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 15% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 0% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and after sufficient stirring, carrying out aseptic packaging.
6. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation method
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented fruit juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
7. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation medium, a fermentation medium and a fermentation liquid
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
8. The method for preparing noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation medium, a fermentation medium and a fermentation liquid
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and (5) after sufficient stirring, carrying out aseptic packaging.
9. The method for preparing a noni fermented compound juice according to claim 1, wherein the noni fermented compound juice is prepared by using a fermentation method.
S1: cleaning and air drying the selected noni fruits;
s2: putting the air-dried noni into a mechanical stirring fermentation tank for fermentation;
s3: the fermentation time is 1 year and 2 months, and during the fermentation process, maintenance is needed, so that derivative products such as microorganisms and the like can be conveniently extracted in the future;
s4: filtering suspended particles, meat cellulose, pericarp and other impurities in the raw material juice by using a filter;
s5: in order to neutralize the mouthfeel, the fermented noni juice is added with other raw materials according to the following proportion and stirred: 52% of noni fermented juice, 12% of white grape juice, 11% of noni fresh fruit pulp, 11% of grape juice, 7% of pineapple juice, 3% of soaking type noni liquid, 1% of apple juice, 1% of blueberry juice, 1% of orange juice, 0.5% of noni powder, 0.3% of citric acid and 0.2% of food essence (natural preservative-free);
s6: and after sufficient stirring, carrying out aseptic packaging.
10. The method according to claim 1, wherein a stirring fermentation device is required during the stirring fermentation in S2, the stirring fermentation device comprises a stirrer, a feed inlet is formed in the top of the stirrer, a motor is fixedly mounted on the top of the stirrer, a stirring shaft is arranged at the output end of the motor and inside the stirrer, a PH monitoring and controlling device is fixedly mounted on the right side of the top of the stirrer, and a culture solution is arranged inside the stirrer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211313091.5A CN115669830A (en) | 2022-10-25 | 2022-10-25 | Noni fruit fermented compound juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211313091.5A CN115669830A (en) | 2022-10-25 | 2022-10-25 | Noni fruit fermented compound juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669830A true CN115669830A (en) | 2023-02-03 |
Family
ID=85100066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211313091.5A Pending CN115669830A (en) | 2022-10-25 | 2022-10-25 | Noni fruit fermented compound juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115669830A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387568A (en) * | 2016-08-30 | 2017-02-15 | 郑超 | Noni fruit composite fruit juice and preparation method thereof |
| CN110916028A (en) * | 2019-12-20 | 2020-03-27 | 刘枫 | Noni composite enzyme fruit juice and preparation method thereof |
| CN113519731A (en) * | 2021-07-07 | 2021-10-22 | 珠海沅芷健康科技有限公司 | Noni fruit component composition and efficacy application thereof |
| CN113974032A (en) * | 2021-10-29 | 2022-01-28 | 上海圣岳生物科技有限公司 | Rosa roxburghii fruit and vegetable enzyme beverage for promoting collagen synthesis and preparation method thereof |
-
2022
- 2022-10-25 CN CN202211313091.5A patent/CN115669830A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387568A (en) * | 2016-08-30 | 2017-02-15 | 郑超 | Noni fruit composite fruit juice and preparation method thereof |
| CN110916028A (en) * | 2019-12-20 | 2020-03-27 | 刘枫 | Noni composite enzyme fruit juice and preparation method thereof |
| CN113519731A (en) * | 2021-07-07 | 2021-10-22 | 珠海沅芷健康科技有限公司 | Noni fruit component composition and efficacy application thereof |
| CN113974032A (en) * | 2021-10-29 | 2022-01-28 | 上海圣岳生物科技有限公司 | Rosa roxburghii fruit and vegetable enzyme beverage for promoting collagen synthesis and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN106036841A (en) | Green plum enzyme and production process thereof | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN106047639A (en) | Dragon fruit vinegar and preparation method thereof | |
| CN102604776B (en) | Method for brewing health blackberry fruit wine | |
| KR101690413B1 (en) | Manufacturing method of vinegar using aronia berry | |
| KR20120049965A (en) | Method of preparing kiwifruit wine | |
| KR101539146B1 (en) | The preparing method of beverage healing a hangover using persimmon vinegar | |
| CN101875890A (en) | Ginseng dry white wine and processing technique thereof | |
| CN107267335B (en) | Method for making red bayberry wine | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN101463312B (en) | Biological freezing point brewing method for peach fermented wine | |
| CN111066988A (en) | Fruit and vegetable fermented beverage and preparation method thereof | |
| KR100795997B1 (en) | Rubus coreanus(bokbunja) wine supplemeted with prunus mume(maesil) sugar leachate and preparing method of the same | |
| CN112980637A (en) | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine | |
| CN103205348A (en) | Blueberry extract, preparation method thereof and blueberry fruit wine | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN115669830A (en) | Noni fruit fermented compound juice and preparation method thereof | |
| CN1398959A (en) | Banana wine and its production process | |
| KR101816539B1 (en) | Raw rice wine containing ginseng berry extracts | |
| CN108048290A (en) | A kind of cyanine wine and preparation method thereof | |
| CN102742900A (en) | Preparation method of apple honey fermented beverage | |
| CN101985591A (en) | Method for brewing cherry tonic wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |