CN116602369A

CN116602369A - Noni fruit fermented beverage with high oxidation resistance and preparation method thereof

Info

Publication number: CN116602369A
Application number: CN202310615895.9A
Authority: CN
Inventors: 丁雪花; 李蒲球; 陈翔; 苏美妹; 林华敬; 张建杰
Original assignee: Hainan Fengxishu Nori Industrial Co ltd
Current assignee: Hainan Fengxishu Nori Industrial Co ltd
Priority date: 2023-05-29
Filing date: 2023-05-29
Publication date: 2023-08-18

Abstract

The application provides a noni fruit fermented beverage with high oxidation resistance, which comprises the following components in parts by weight: 80-100 parts of noni fermentation stock solution; 10-20 parts of cowberry fruit purified juice; 10-20 parts of haw purified juice; 1-4 parts of vanilla; 1 to 1.5 portions of additive; 80-100 parts of distilled water; the application also provides a preparation method of the morinda citrifolia fermented beverage with high oxidation resistance, which comprises the following steps: mixing noni fermentation stock solution and distilled water; obtaining a first mixture; adding sodium bicarbonate into the first mixture, and stirring for 5min to obtain a second mixture; adding an activated carbon bag into the second mixture, stirring, and taking out the activated carbon bag from the second mixture; adding cowberry fruit purified juice, hawthorn fruit purified juice and vitamin C into the second mixture, and stirring to obtain a third mixture; adding xanthan gum into the third mixture, and stirring to obtain a finished fermented beverage; compared with the prior art, the morinda citrifolia fermented beverage with high oxidation resistance has better oxidation resistance.

Description

Noni fruit fermented beverage with high oxidation resistance and preparation method thereof

Technical Field

The application relates to the technical field of noni processing, in particular to a noni fermented beverage with high oxidation resistance and a preparation method thereof.

Background

Noni (Morinda citrifolia) is a plant of the genus Morinda of the family Rubiaceae, also known as noni, produced in tropical islands in the south Pacific, planted in Hainan and cissama of China. The noni has a plurality of seeds, has strong vitality and is also high-energy food. Noni is an important traditional medicine and food plant for indigenous residents in Bolizia, and leaves, roots, barks and fruits of noni can treat diseases. Can also be used for treating various diseases, such as diabetes, hypertension, heart discomfort, pain, mental depression, dyspepsia, etc., and for improving immunity, relieving inflammation, relieving fatigue, refreshing brain, etc., and the noni fruit is called as Shenguo by local people. Studies have shown that noni contains very rich anti-free radical substances such as phenols, most important of which are anthraquinones, organic acids and alkaloids, and that there are also sallow with repairing cells; the noni fruit has very high protein and amino acid content, 11.3% of the total dry matter content of the juice, and the highest aspartate (34.9 mg/100 g) and lysine and leucine content. Noni also contains very rich minerals, which account for 10% -12% of dry matter, and the main minerals are potassium, magnesium, sulfur, calcium, phosphorus, etc. Noni has been listed in the united states pharmacopeia and a variety of related nutraceutical products have been developed.

Mature noni fresh fruits have strong pungent odor and are not suitable for direct eating, so that various noni processing forms such as noni freeze-dried powder, noni dried, noni fermented juice and the like appear, wherein the fermented juice gradually becomes a main application form thereof. The fermenting process of noni fruits comprises beating mature noni fruits into fruit puree, inoculating fermenting bacteria into the fruit puree, and fermenting the fruit puree inoculated with fermenting bacteria at a certain temperature.

The existing research shows that the content of ferment in noni fruits increases along with the increase of fermentation time, and the ferment shows an ascending trend; therefore, the increase of the fermentation time is beneficial to increasing the ferment content in noni fruits, and the ferment is an active biological enzyme, so that the content of probiotics in the gastrointestinal tract can be increased, the gastrointestinal function is improved, the digestion is promoted, and the weight loss can be helped by insisting on eating ferment; the biological enzyme contained in the ferment has catalytic activity, can help the intestinal tract to clear toxin, relieve constipation, and can achieve the effects of expelling toxin and beautifying when the ferment is eaten frequently; the ferment is a protein with catalytic activity, can not only strengthen physique but also improve human immunity after being taken for a long time, and has good sterilization and anti-inflammation effects, and can be used for mosquito bites and moisturizing after being externally coated. Different from the variation trend of ferment in the fermentation process, the oxidation resistance of fruit juice in the fermentation process shows a trend of rising and then falling along with the increase of fermentation time, and according to research, the fact is probably that phenolic substances exist in the noni fresh fruit in a combined state, and in the fermentation process, the phenolic substances convert macromolecules into small molecules and are released into noni fermentation fruit juice under the multiple actions of microorganisms and various enzymes. Oxidation and dissolution of the phenols are also carried out simultaneously, and the dissolution rate is reduced in the late fermentation stage, and the oxidation process is continued, so that the phenols show a slow downward trend. Therefore, in the prior art, in order to maximize the antioxidant capacity of the beverage, the fermentation time is often controlled to be shorter, so that the content of ferment in the beverage is lower, and the health care effect of the noni fermented beverage is affected.

Disclosure of Invention

In order to solve the technical problems, the application provides the noni fruit fermented beverage with high oxidation resistance and the preparation method thereof, wherein the noni fruit fermented raw liquid is mixed with the raw material rich in the antioxidants at the later period of fermentation or after the fermentation is completed, so that the oxidation resistance of the noni fruit beverage is improved, and the noni fruit fermented beverage also has good oxidation resistance under the premise of having high ferment content.

The morinda citrifolia fermented beverage with high oxidation resistance provided by the application comprises the following components in parts by weight:

80-100 parts of noni fermentation stock solution;

10-20 parts of cowberry fruit purified juice;

10-20 parts of haw purified juice;

1-4 parts of vanilla;

1 to 1.5 portions of additive;

80-100 parts of distilled water.

Optionally, the purified cowberry juice is supernatant of an aqueous suspension formed by crushing cowberry fruits in water.

Optionally, the haw purified juice is supernatant of an aqueous suspension formed by crushing hawthorns in water.

Optionally, the additive comprises, by weight:

1 to 1.2 portions of vitamin C

0.3 to 0.5 part of xanthan gum.

Optionally, 0.001-0.002 parts of baking soda is added into the noni fruit fermented beverage with high oxidation resistance according to the weight ratio.

Optionally, the composition comprises the following components in parts by weight:

80 parts of noni fermentation stock solution;

20 parts of cowberry fruit purified juice;

15 parts of hawthorn purified juice;

3 parts of vanilla;

1.2 parts of vitamin C;

xanthan gum: 0.3 parts;

0.001 part of baking soda;

80 parts of distilled water.

The application also provides a preparation method of the noni fruit fermented beverage, which is the noni fruit fermented beverage with high oxidation resistance, and comprises the following steps:

mixing noni fermentation stock solution and distilled water; obtaining a first mixture;

adding sodium bicarbonate into the first mixture, and stirring for 5min to obtain a second mixture;

adding an activated carbon bag into the second mixture, stirring, and taking out the activated carbon bag from the second mixture;

adding cowberry fruit purified juice, hawthorn fruit purified juice and vitamin C into the second mixture, and stirring to obtain a third mixture;

and adding xanthan gum into the third mixture, and stirring to obtain the finished fermented beverage.

Optionally, the preparation of the noni fermentation stock solution comprises the following steps:

selecting fresh noni fruits, and naturally curing for 10 days at the temperature of 30 ℃ to obtain cured noni fruits;

cutting the cured noni fruits into pieces, then placing the pieces into a mixer, adding vanilla into the mixer, starting the mixer to crush and mix the pieces, and obtaining cured noni pulp;

sterilizing the cured noni pulp;

inoculating yeast and lactic acid bacteria into the cured noni pulp; fermenting at 30deg.C for 30d in a sealed environment;

filtering to obtain the noni fermentation stock solution.

Optionally, the preparation of the cowberry fruit purified juice comprises the following steps:

placing fresh cowberry fruit into a crusher, and adding distilled water; crushing the cowberry fruit to obtain a suspension;

centrifuging the suspension, collecting supernatant, and sterilizing to obtain cowberry fruit purified juice.

Optionally, the preparation of the haw purified juice comprises the following steps:

putting fresh hawthorns into a crusher, and adding distilled water; crushing the hawthorn to obtain a suspension;

centrifuging the suspension, collecting supernatant, and sterilizing to obtain fructus crataegi purified juice.

Compared with the prior art, the application provides the noni fruit fermented beverage with high oxidation resistance and the preparation method thereof, wherein the noni fruit fermented stock solution is mixed with the raw material rich in the antioxidants in the later fermentation period or after the fermentation is completed, so that the oxidation resistance of the noni fruit beverage is improved, and the noni fruit fermented beverage also has good oxidation resistance under the premise of having high ferment content.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the application and together with the description, serve to explain the principles of the application.

In order to more clearly illustrate the embodiments of the application or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, and it will be obvious to a person skilled in the art that other drawings can be obtained from these drawings without inventive effort.

Fig. 1 is a flow chart of a preparation method provided by the application.

FIG. 2 is a statistical graph of test data of total antioxidant capacity of examples provided by the present application.

FIG. 3 is a statistical plot of experimental data for DPPH radical scavenging in accordance with the examples provided herein.

FIG. 4 is a statistical plot of experimental data for hydroxyl radical scavenging according to the examples provided herein.

FIG. 5 is a statistical graph of experimental data of SOD activity values of examples provided by the present application.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments of the present application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.

It should be noted that in this document, relational terms such as "first" and "second" and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, elements defined by the statement "include one … …" are not excluded from the package.

The morinda citrifolia fermented beverage with high oxidation resistance provided by the application is prepared by the following steps:

s1: mixing noni fermentation stock solution and distilled water; obtaining a first mixture;

s2: adding sodium bicarbonate into the first mixture, and stirring for 5min to obtain a second mixture;

s3: adding an activated carbon bag into the second mixture, stirring, and taking out the activated carbon bag from the second mixture;

s4: adding cowberry fruit purified juice, hawthorn fruit purified juice and vitamin C into the second mixture, and stirring to obtain a third mixture;

s5: and adding xanthan gum into the third mixture, and stirring to obtain the finished fermented beverage.

Further, the preparation of the noni fermentation stock solution comprises the following steps:

s11: selecting fresh noni fruits, and naturally curing for 10 days at the temperature of 30 ℃ to obtain cured noni fruits;

s12: cutting the cured noni fruits into pieces, then placing the pieces into a mixer, adding vanilla into the mixer, starting the mixer to crush and mix the pieces, and obtaining cured noni pulp;

s13: sterilizing the cured noni pulp;

s14: inoculating yeast and lactic acid bacteria into the cured noni pulp; fermenting at 30deg.C for 30d in a sealed environment; filtering to obtain the noni fermentation stock solution.

Further, the preparation of the cowberry fruit purified juice comprises the following steps:

s21: placing fresh cowberry fruit into a crusher, and adding distilled water; crushing the cowberry fruit to obtain a suspension;

s22: centrifuging the suspension, collecting supernatant, and sterilizing to obtain cowberry fruit purified juice.

Further, the preparation of the haw purified juice comprises the following steps:

s31: putting fresh hawthorns into a crusher, and adding distilled water; crushing the hawthorn to obtain a suspension;

s32: centrifuging the suspension, collecting supernatant, and sterilizing to obtain fructus crataegi purified juice.

Further, the method for obtaining the cowberry fruit purified juice after sterilization further comprises the following steps of:

evaporating 70% -85% of water from the supernatant by adopting a freezing evaporation device; sterilizing to obtain cowberry fruit purified juice.

Further, the haw purified juice obtained after sterilization further comprises the following steps:

evaporating 70% -85% of water from the supernatant by adopting a freezing evaporation device; sterilizing to obtain fructus crataegi purified juice.

The application provides a plurality of morinda citrifolia fermented beverages with high oxidation resistance, which are prepared by the method, and concretely comprises the following steps:

example 1:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, then adding 0.001 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; adding 20 parts of cowberry fruit purified juice and 20 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C into the mixture; after stirring and mixing, 0.3 part of xanthan gum was added.

Example 2:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, then adding 0.001 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; adding 20 parts of cowberry fruit purified juice and 20 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C into the mixture; after stirring and mixing, 0.2 parts of xanthan gum was added.

Example 3:

adding 80 parts of noni fermentation stock solution and 90 parts of distilled water into a mixer for mixing, then adding 0.003 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; adding 20 parts of cowberry fruit purified juice and 15 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C into the mixture; after stirring and mixing, 0.3 part of xanthan gum was added.

Example 4:

adding 80 parts of noni fermentation stock solution and 100 parts of distilled water into a mixer for mixing, then adding 0.001 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; after stirring and mixing, 0.3 part of xanthan gum was added.

Example 5:

Example 6:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, then adding 0.002 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; adding 20 parts of cowberry fruit purified juice and 15 parts of hawthorn fruit purified juice into the mixture; after stirring and mixing, 0.3 part of xanthan gum was added.

Example 7:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, stirring for 5min, adding an activated carbon bag, stirring for 5min, and taking out the activated carbon bag; adding 20 parts of cowberry fruit purified juice and 20 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C into the mixture; after stirring and mixing, 0.3 part of xanthan gum was added.

Example 8:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, then adding 0.001 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; after which 0.3 parts of xanthan gum was added.

Example 9:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, then adding 0.001 part of baking soda into the mixture, stirring for 5min, adding an activated carbon bag, stirring the liquid for 5min, and taking out the activated carbon bag; to the mixture, 20 parts of cowberry fruit purified juice and 20 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C were added and stirred.

Example 10:

adding 80 parts of noni fermentation stock solution and 80 parts of distilled water into a mixer for mixing, and adding 20 parts of cowberry fruit purified juice, 20 parts of hawthorn fruit purified juice and 1.2 parts of vitamin C into the mixture; after stirring and mixing, 0.3 part of xanthan gum was added.

The viscosities of the morinda citrifolia fermented beverages prepared in examples 1 to 10 were measured using a rotational viscometer, and the experimental results of examples 1 to 10 are shown in table 1:

table 1: viscosity test data

Implementation of the embodimentsExample 1

Example 2

Example 3

Example 4

Example 5

Example 6

Example 7

Example 8

Example 9

Example 10

1

420cp

383cp

212cp

199cp

201cp

435cp

422cp

438cp

360cp

411cp

2

415cp

379cp

205cp

191cp

204cp

434cp

429cp

440cp

365cp

412cp

3

413cp

388cp

206cp

195cp

204cp

434cp

418cp

438cp

366cp

410cp

Average value of

416cp

383cp

208cp

195cp

203cp

434cp

423cp

439cp

364cp

411cp

Experimental data shows that as the moisture content in the formulation increases, the viscosity of the morinda citrifolia fermented beverage gradually decreases; as the added amount of xanthan gum increases, the viscosity of the morinda citrifolia fermented beverage increases, but because the added amount of xanthan gum in the system is smaller, the overall viscosity of the system is affected only a limited amount.

Samples of examples 1 to 10 were taken and left to stand in an environment of 25 ℃ to observe the delamination of the samples, and the experimental results are shown in table 2:

table 2: data of static test

2month

4month

6month

8month

10month

12month

Example 1

Non-layering

Example 2

Non-layering

Layering

Example 3

Non-layering

Example 4

Non-layering

Example 5

Non-layering

Layering

Example 6

Non-layering

Example 7

Non-layering

Example 8

Non-layering

Example 9

Non-layering

Layering

Example 10

Non-layering

Experimental results show that when 0.3 part of xanthan gum is added into the system, the system stability meets the product requirement; if xanthan gum is added on the basis, the viscosity of the system can be influenced, and thus the taste of a user is influenced.

The samples of examples 1 to 10 were taken and subjected to sensory evaluation, and the sensory evaluation was performed in a sensory evaluation room, and the juice was scored in terms of 5 aspects of aroma (30 minutes), taste (20 minutes), harmony (20 minutes), color (20 minutes), clarity (10 minutes), and the like, and was fully scored at 100. The sensory evaluation staff consisted of 7 trained food study and teachers, and the product scores were averaged. The sensory scoring criteria are shown in table 3.

Table 3: sensory evaluation experiment criteria

The experimental results are shown in table 4:

table 4: sensory evaluation experimental data:

	fragrance of Chinese medicine	Taste and flavor	Coordination of	Color	Clarity of the product	Total score
							Example 1	27	6	12	18	10	73
Example 2	25	5	11	18	9	68
							Example 3	28	17	17	20	8	90
Example 4	21	4	16	17	8	66
							Example 5	24	10	10	20	9	73
Example 6	27	18	19	19	10	93
							Example 7	5	3	19	18	8	53
Example 8	26	17	17	20	10	90
							Example 9	28	5	12	17	8	70
Example 10	2	2	9	18	9	46

The experimental results show that:

the cowberry fruit purified juice and the hawthorn fruit purified juice have obvious influence on the taste of the beverage, and the more the hawthorn fruit is added, the more the acidity of the taste of the beverage is. And, the addition of a trace amount of baking soda can significantly reduce the fishy and astringent taste of noni fruits per se, probably due to the reaction of the baking soda with organic acids generated during fermentation of noni fruits. In comparative examples 7 and 10, the activated carbon also had a certain effect on the smell of the beverage, reducing the fishy smell of the beverage, which is caused by the adsorption of volatile substances by the activated carbon.

Taking samples of examples 1 to 10, and performing an antioxidant capacity test on the samples;

the antioxidant capacity test comprises: total antioxidant capacity (T-AOC) test, diphenyl picrylphenylhydrazine radical scavenging (DPPH) test, and hydroxy radical scavenging test.

Total antioxidant capacity (T-AOC) test method:

the test was performed using a total antioxidant capacity (T-AOC) detection kit (colorimetric method).

The method for testing the capability of removing diphenyl picrylhydrazine free radical (DPPH) comprises the following steps:

1mL of noni fermentation juice was diluted 10-fold with phosphate buffer (0.2 mol/L, pH 6.6) and mixed well to prepare a test solution. Divided into the following 3 groups

Table 5: DPPH free radical scavenging ability measurement operation table

Reagent(s)	Blank (mL)	Control (mL)	Sample (mL)
				80% ethanol	2	2	0
DPPH solution	2	0	2
				Liquid to be measured	0	2	2

After being fully mixed, the mixture reacts at room temperature in a dark place for 30min, the absorbance value is measured at the wavelength of 517nm, and each sample is repeated for 3 times. The DPPH free clearance rate calculation formula is as follows:

wherein A0, A1 and A2 are absorbance values of the blank, sample and control, respectively.

Method for testing the ability to scavenge hydroxyl radicals:

detection of the ability to scavenge hydroxyl radicals [22]

The method. 1mL of noni fermentation juice was buffered with phosphate buffer

(0.2 mol/L, pH 6.6) was diluted 5-fold and mixed uniformly to obtain a test solution. The following groups are divided into 3.

Table 6: operation table for measuring hydroxyl radical scavenging ability

After being fully and evenly mixed, the mixture is reacted in a water bath at 37 ℃ for 30min, the absorbance value is measured at the wavelength of 510nm, and each sample is repeated for 3 times. The hydroxyl radical scavenging rate was calculated as follows:

The experimental results are shown in fig. 2, 3 and 4, wherein fig. 2 is a histogram of the total antioxidant capacity of examples 1 to 10; FIG. 3 is a bar graph of DPPH radical scavenging ability of examples 1 to 10; FIG. 4 is a bar graph of the hydroxyl radical scavenging ability of examples 1-10.

Experimental results show that the antioxidant capacity of the beverage can be effectively improved by adding the cowberry fruit purified juice and the hawthorn fruit purified juice into the beverage formula; wherein the larger the adding amount of the purified juice is, the stronger the antioxidation capability of the beverage is; in addition, the results also show that the addition of vitamin C to the beverage can further increase the antioxidant capacity.

Samples of examples 1 to 10 were taken and assayed for SOD activity.

The SOD activity determination method comprises the following steps:

the SOD activity is measured by adopting a pyrogallol method: 4.2mL of Tris-HCl buffer solution and 0.3mL of 10mmol/L HCl solution are added into a control tube, the temperature is kept at 25 ℃ for 20min, 0.3mL of 10mmol/L HCl preheated at 25 ℃ is added, the mixture is rapidly and evenly shaken, poured into a cuvette, and the OD value is recorded for 1 time every 30s in a spectrophotometer at 420nm, and the recording is continued for 3-4 min. The operation of the autoxidation tube is identical to that of the control tube, and the added 10mmol/L HCl solution is replaced by 0.3mL of preheated pyrogallol solution. The measuring step of the sample tube is to add 3.7mL of buffer solution and 0.5mL of sample solution into the test tube in sequence, keep the temperature at 25 ℃ for 20min, and then add 0.3mL of pyrogallol solution preheated at 25 ℃ and the other operations are consistent with the test operation of the control tube. Calculate autoxidation tubeOD value difference DeltaA per minute _SOD The difference ΔA is the difference between the autoxidation rate and the OD per minute of the sample tube. Auto-oxidation rate control of 0.060 per minute is required. Definition of enzyme activity unit: the amount of enzyme in 1mL of the reaction solution, which inhibits the pyrogallol autoxidation rate by 50% per minute, was defined as one activity unit (calculated as follows).

Wherein V is ₁ The total volume of the reaction liquid; v (V) ₂ Is the volume of the sample liquid; v (V) ₃ Is the dilution multiple of the sample liquid.

As shown in FIG. 5, the results of the experiment showed that examples 1 to 10 all had higher SOD values (about 80U/mL for half of the beverage in the prior art), which was related to the long-term fermentation of Morinda citrifolia of examples 1 to 10.

The conclusion can be reached through the above experiments:

the antioxidant capacity of the beverage can be improved by adding cowberry fruit purified juice and hawthorn fruit purified juice and vitamin C into the beverage formula.

The proper proportion of the cowberry fruit purified juice and the hawthorn fruit purified juice can give the beverage a better taste; therefore, more cowberry fruit juice and hawthorn juice cannot be added for improving the antioxidation capability of the beverage; especially, the hawthorn purified juice with higher acidity can lead the taste of the beverage to be slightly sour and astringent when being added too much.

The addition of a trace amount of baking soda can significantly improve the problem of off-flavor of the beverage, which may be caused by the reaction of baking soda with off-flavor-generating acids in the noni fermentation; acids such as octanoic acid are the main cause of off-flavor in noni fermented beverages; moreover, baking soda is not reactive with phenols if it is alkaline, so it is difficult to affect the antioxidant ability of the beverage.

The proper distilled water content can make the beverage have proper viscosity, increase the taste of the beverage, and the addition of trace amount of food-grade xanthan gum can improve the storage performance of the beverage.

The foregoing is only a specific embodiment of the application so that those skilled in the art may understand or practice the application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The noni fruit fermented beverage with high oxidation resistance is characterized by comprising the following components in parts by weight:

80-100 parts of noni fermentation stock solution;

10-20 parts of cowberry fruit purified juice;

10-20 parts of haw purified juice;

1-4 parts of vanilla;

1 to 1.5 portions of additive;

80-100 parts of distilled water.

2. The high oxidation resistant morinda citrifolia fermented beverage as claimed in claim 1, wherein the purified blueberry juice is the supernatant of an aqueous suspension of crushed blueberry in water.

3. The high oxidation resistant morinda citrifolia fermented beverage of claim 1, wherein the purified juice of hawthorn is the supernatant of an aqueous suspension of hawthorn broken up in water.

4. The high oxidation resistant morinda citrifolia fermented beverage as claimed in claim 1, wherein the additive comprises, in weight ratio:

1 to 1.2 portions of vitamin C

0.3 to 0.5 part of xanthan gum.

5. The high oxidation resistance morinda citrifolia fermented beverage as claimed in claim 1, wherein the high oxidation resistance morinda citrifolia fermented beverage is further added with baking soda 0.001-0.002 parts by weight.

6. The high oxidation resistant morinda citrifolia fermented beverage as claimed in claim 4, comprising the following components in weight ratio:

80 parts of noni fermentation stock solution;

20 parts of cowberry fruit purified juice;

15 parts of hawthorn purified juice;

3 parts of vanilla;

1.2 parts of vitamin C;

0.3 parts of xanthan gum;

0.001 part of baking soda;

80 parts of distilled water.

7. A method of preparing the high oxidation resistant morinda citrifolia fermented beverage as claimed in any one of claims 1 to 6, comprising the steps of:

adding a deodorizing agent into the first mixture, and stirring for 5min to obtain a second mixture;

adding xanthan gum into the third mixture, and stirring to obtain a finished fermented beverage;

the deodorant is baking soda.

8. The preparation method according to claim 7, wherein the preparation of the noni fermentation stock solution comprises the steps of:

sterilizing the cured noni pulp;

filtering to obtain the noni fermentation stock solution.

9. The method of preparing as claimed in claim 7, wherein the preparation of the purified cowberry juice comprises the steps of:

10. The preparation method according to claim 7, wherein the preparation of the haw purified juice comprises the steps of: