200822869 九、發明說明： 【發明所屬之技術領域】 本發明係有關於一種諾利果處理方法，尤指一種諾利 果除臭發酵法，其可去除諾利果的臭味，i生發酵的果香 味，並縮短其處理時間。 【先前技術】 諾利（Ν0ΝΙ)係為Morinda citrif〇lia俗名，其係為 茜草科巴戟天屬的一種植物。原產於東南亞，經由人類的 引種種植，廣泛的分佈在印度、太平洋島嶼，最遠可達法 屬玻里尼西亞的大溪地島。諾利果樹一般約高18至託英 呎，其由開花至成熟期需時9〇天，同一株諾利果樹也會 、、、口有不同成熱程度的果實。諾利果由於含有豐富的營養， 一向有植物之后的美稱，現多將諾利果製成果汁以便於人 們飲用與貯藏。 諾利果在未成熟時，係為綠色無臭味的硬果，之後轉 ^ 變為乳白色之成熟無臭味硬果，最後在軟熟後成為灰白色 半透明軟果，並發出臭味與產生汁液。由於軟熟後之諾利 果未iL不侄，一般人難以下無，因此諾利果的處理方法多 係將味道濃郁的成熟諾利果採收並製成果漿後，再攙入其 他果汁如蘋果汁、鳳梨汁、葡萄汁或藍莓汁等製成，以調 '/辰郁的未道，或者在飲用果漿時多加水稀釋以減輕其 臭味。 然而，以上的方法仍舊無法完全消除諾利果的臭味， 對於無法接受諾利果臭味的消費者，即使加入其他果汁調 5 200822869 和味運或加以稀釋，依然覺 旲的士‘ 見于難以入口。此外，傳統諾利 屮_神R士日日 王軟油後，再製成果漿，因 此處理日守間較長，需要更多的等待時間。 此外’話利果在加工成為果 兩果/十時，加工廠往往有如枋 圾％—般發出濃烈臭味，不僅加工 垃 ^ Γζτ m ^ 生產者難以忍党，連加 工应周k居民亦抗議不斷， 旦客嫵门 刀上。右利果的味這往往吸引大 里倉蠅，因此造成嚴重的環境問題。 【發明内容】 有鑑於諾利果製成的果漿 難以消除其臭味， 八他果汁调和，亦 ^ 、未 過程產生環境問題，本發明之日 “ / 除臭發酵法，其可以消除错利果沾 臭味，制袢况&上 ~ ’示-右刊果的 **各亦不生臭味，並且可_矩4 f s 間。 j細紐詮利果的處理時 為達成以上的目白勺，本發明之 括以下的步驟·· 引果除六、發酵法係包 a欠π洗·採收新鮮諾利果並加以清洗； 乾秌泡醋··將諾利果乾燥並浸泡 表面包覆有-層醋液； 胃液中，使諾利果 t酵桶·將諾利果均勻成層擺放至發+ 入適量的發酴汸& & , 王心酵桶中，加 酵液與糖粉，並將發酵桶密· 為諾利果發酵果汁· 7上1，發酵液係 、亍除臬發酵··將諾利果靜置以 較佳的是，逆仃除大發酵。 在進行除臭發酵之步驟後加 桶中，以加強抑制發酵。 纟加入醋液至發酵 200822869 較佳的是，在放入發酵 桶中的諾利果完全覆苗。 V驟中，係使糖粉將發酵 較佳的是，在進行除臭 置25天至35天。 酵之乂驟中’係使諾利果靜 較佳的是，採收諾利硬果。 本發明可達成的具體功效包括： 1本赉明之係為目前唯— ” 除臭發酵法，复❹由終缺 &石更*發酵的諾利果 果完全消除其臭味，其5 “ Λ使原本具有臭味的諾利 全轉變，產生果香味而將諾利果的風味完 因此經由此法處理後的諾利果所製成的果汁，無 汁調和與稀釋的困擾。㈣直接飲用，避免果 因此L· ί發明係、直接採用新鮮諾利硬果進行除臭發酵， ^頁等待諾利果的軟熟即可進行處理，可大幅節省因 • s利果的自然軟熟所耗費的時間，加速諾利果的處理 此外加工的過程中亦完全不產生臭味， 壞境問題。 •具有豐富營養之諾利果經過本發明之處理，可消 以利^臭因此可增加消f者對於諾利果產品的使 用與購貝意願’使更多消費者可享受到諾利果的益處。 【實施方式】 請參照第一圖所示，本發明之諾利果除臭發酵法係包 括以下的步驟： 如收清洗：由諾利果樹上直接採收新鮮諾利果並加以 200822869 清洗，以去降吳杂主 採收諾利以表面的灰塵與小蟲等雜質，·較佳的是， 乾燥泡醋：，將清洗後 的水份，將清洗後之果加以乾燥以去除多餘 包覆有—層醋液，藉以抑制^於贈液中，使諾利果表面 清潔的效果； 财°雜菌，並達到防腐防臭及 放入發酵桶··將處理 桶令，加入適量的發酵液盘"利:均勾成層擺放至發酵 酵液係為漠縮除臭之諾利果發^ 發酵活菌；糖粉的加入可 /’内έ有休眠狀態之 量可為將發酵桶中的諾利果完;^的發酵作用，糖粉的用 諾利果上均^ —層糖粉； MU，或者是在每一層的 進行除臭發酵I將諾利 諾利果開始軟化產生汁液，發酵^又時間，發酵桶内之 菌開始生長，分解汁液中二=觸到汁液與糖粉後活 具有果香味之諾利果汁；利果==，進而產生 液將糖粉溶解’使汁液完 …逐漸產生汁 果渔與諾利果之飽和糖液，此時^菌^發酵桶内形成 加？…發酵桶中以加強抑制二囷：：止發酵’亦可 ，視發酵程度可多次加人奸 仃除臭發酵的 即可完成整個除臭發酵的過程，此在Μ天至π天 已不帶有臭味，轉而形成果τ酵完成的諾利果液 、，果香的味道。 稭由本發明之除臭發酵法200822869 IX. Description of the Invention: [Technical Field] The present invention relates to a method for treating Noni fruit, and more particularly to a method for deodorizing fermentation of Nori, which can remove the odor of Noli, the fruit flavor of fermented by i, And shorten its processing time. [Prior Art] Noli (Ν0ΝΙ) is the common name of Morinda citrif〇lia, which is a plant of the genus Valeriana. Native to Southeast Asia, it is cultivated by humans and is widely distributed in India and the Pacific islands, up to Tahiti Island in French Polynesia. The Nori fruit tree is generally about 18 to Torr, and it takes 9 days from flowering to maturity. The same plant of Noli fruit also has different degrees of heat. Because of its rich nutrition, Noni fruit has always been known as a plant, and now more fruit is made into fruit juice for people to drink and store. When the fruit is not ripe, it is a green, odorless hard fruit. After that, it turns into a milky white ripe, odorless hard fruit. Finally, it becomes a grayish white translucent soft fruit after softening, and it smells and produces juice. . Because the softly cooked Nori fruit is not iL, it is difficult for the average person to get rid of it. Therefore, the treatment of the noni fruit is mostly to harvest the mature nori fruit with rich flavor and make the result pulp, then pour into other juices such as apple juice and pineapple juice. Made from grape juice or blueberry juice to adjust the '/Chen Yu's, or dilute with water to reduce the odor when drinking the pulp. However, the above method still can not completely eliminate the odor of Noliguo. For consumers who can't accept the odor of Noli fruit, even if they add other juices to adjust to the 200822869 and taste or dilute them, they still feel that the taxis are difficult to enter. . In addition, after the traditional Noli 屮_神R士日日王软油, the result is re-made, so the processing of the day is longer and requires more waiting time. In addition, 'the fruit is processed into two fruit / ten o'clock, the processing plant often has a strong smell like a waste of garbage, not only processing the garbage ^ mτ m ^ producers can not bear the party, even the processing should be continued , Danke on the knife. The taste of the right-handed fruit often attracts large squid flies, thus causing serious environmental problems. SUMMARY OF THE INVENTION In view of the fact that the pulp made of Noli fruit is difficult to eliminate its odor, the balsam juice is blended, and the process does not produce environmental problems. On the day of the present invention, the deodorizing fermentation method can eliminate the distiller fruit. The odor, the temperament & the upper ~ 'show - the right result of the fruit ** each does not produce odor, and can be _ moment 4 fs. j fine New Zealand interpretation of the fruit in order to achieve the above objectives, this The invention includes the following steps: · In addition to the sixth, the fermentation method package a π 洗 wash · harvest fresh nori and clean it; dry simmer vinegar · dry the nori fruit and soak the surface coated with - layer vinegar In the gastric juice, make the Noli fruit t-fermentation bucket. Place the Nori fruit evenly in layers and add it to the hair + into the appropriate amount of hair && & Wang, the heart of the fermented bucket, add the fermentation broth and powdered sugar, and ferment the barrel密·为诺利果发酵果汁·7上1, fermentation broth, 臬 臬 fermentation ········································································ To strengthen the inhibition of fermentation. 纟 Add vinegar to the fermentation 200822869. Preferably, it is placed in the fermenter. The fruit is completely covered with seedlings. In the V-success, the sugar powder will be fermented preferably, and the deodorization is carried out for 25 days to 35 days. In the yeast fermentation step, the system is used to make the Nori fruit. The specific efficacies that can be achieved by the present invention include: 1 The genus of the present invention is currently the only deodorizing fermentation method, and the glutinous rice noodles are completely eliminated by the final nectar of the nectar. 5 “In order to make the fruity fragrance of the original smelly and full of the flavor of the noni fruit, the juice made by the Nori fruit treated by this method is free from the juice and dilution. (4) Drinking directly In order to avoid the fruit, L· ί invention system, directly using fresh Nori hard fruit for deodorization fermentation, ^ page waiting for the soft ripening of the noni fruit can be processed, can greatly save the time spent by the natural softness of the s fruit In addition, the treatment of the noni fruit is accelerated, and no odor or any problem is caused in the process of processing. • The nutrient-rich Nori fruit can be treated by the present invention, thereby eliminating the odor and thus increasing the consumption of the Nori fruit. Use of products and willingness to purchase The benefits of Nori can be enjoyed by more consumers. [Embodiment] Referring to the first figure, the Nori deodorant fermentation method of the present invention comprises the following steps: such as cleaning: directly from the Nori fruit tree Harvest fresh noni fruit and clean it with 200822869 to remove the impurities and impurities such as dust and worms on the surface of the Nori. · Preferably, the vinegar is dried: the water after cleaning will be cleaned. The dried fruit is dried to remove the excess layer of vinegar, so as to suppress the effect of the surface of the Nori fruit in the gift liquid; the bacteria, and achieve anti-corrosion and deodorization and put into the fermenter·· will be treated Bucket order, add the right amount of fermentation broth tray " Li: are layered into the fermentation broth is a deserted deodorant Noli fruit hair ^ fermented live bacteria; sugar powder can be added / 'inside the dormant state The amount can be the fermentation of the noni fruit in the fermenter; the fermentation of the powder, the powdered sugar powder on the Noli fruit is a layer of powdered sugar; MU, or the deodorization fermentation in each layer I will start the Norino juice Soften the juice, ferment and time, in the fermenter The bacteria begin to grow, and the juice is decomposed. The second is the Noli juice that has a fruity aroma after touching the juice and the powdered sugar. The fruit is ==, and then the production liquid dissolves the powdered sugar, so that the juice is finished...the juice and the fruit are gradually produced. Saturated sugar liquid, at this time ^ bacteria ^ fermented barrel formed in the addition? ...in the fermenting barrel to strengthen the inhibition of the second:: stop fermentation 'may also, depending on the degree of fermentation can be added to the rape, deodorant fermentation can complete the entire deodorization fermentation process, this is not in the day to π days With a scent, it turns into a fruity, fruity, fruity finish. Straw deodorization fermentation method of the present invention
原液，若於；5、六&上 生/、有果香味的笔刹I 原液内適當加入添加物則可形成各種的::： 200822869 力Γ品’如原液按適當比例添力，，可形成無臭諾 利果汁醋，原液按適當比例添加酒，可 、 酒（再製酒）；原液按適當比例添加水，二::士利果汁 酒精濃度，可形成無臭諾利酒（純釀酒）及調整 汁酒作為酒輕加入醋酸菌發酵，可形諾利果;= 釀此外’諾利果原液痛所留下的 “處理彳4，形成無臭諾利乾果，可加 ·二 泡醋泡酒飲用。 力“用或用來If the original solution is added to the 5, 6 & upper/scented, scented brush brake I, the addition of the additive can form various kinds of::: 200822869 The force of the product, such as the original solution, can be added in an appropriate proportion. Form odorless Noli juice vinegar, add the wine in the appropriate proportion, wine, wine (re-making wine); the original liquid is added in appropriate proportions of water, two:: Seli juice alcohol concentration, can form odorless Noni wine (pure wine) and adjust juice As a wine, the wine is fermented with acetic acid bacteria, which can be shaped into a noni fruit; = brewed in addition to the 'noli fruit liquid pain left behind the treatment of 彳 4, the formation of odorless Noli dried fruit, can add two simmered vinegar soaked in drinking. Or used
本發明之除臭發酵法藉由發酵的方式 味的諾利果完全消除其臭味，甚至產生果 原H 此法處理後的諾利果f 日，因此經由 j不听表成的果汁，無須添加其他果斗式 者稀釋即可供消費者直接 / 擾，亦可增加消費者的w音願稀釋的困 =進Γ進行除臭發酵，因此無須等待諾利果的軟熟 費的日4 可大幅節省因等待諾利果的自然軟熟所耗 賈的4間，加速諾利果的處理過程。 【圖式簡單說明】 第圖係為本發明之流程圖。 【主要元件符號說明】 益：The deodorization fermentation method of the present invention completely eliminates the odor by the fermentation of the Nori fruit, and even produces the noni fruit F after the treatment of the fruit of the original H. Therefore, it is not necessary to add other juices through the j. If the dripper is diluted, it can be directly/disturbed by the consumer, and the consumer's w-willing dilution can be increased. The deodorizing fermentation is carried out, so there is no need to wait for the soft-cooking fee of Noliguo. Waiting for 4 of the natural softness of Noli's fruit, speeding up the processing of Nori. BRIEF DESCRIPTION OF THE DRAWINGS The drawings are a flow chart of the present invention. [Main component symbol description] Benefit: