TWI734581B - Method for concentrating and preserving noni nutrition - Google Patents

Abstract

A method for concentrating and preserving noni nutrition is disclosed. It contains steps of: a) preparing noni fruits picked from the tree within 10 hours; b) washing the noni fruits to remove surface impurities; c) storing the noni fruits at a temperature of 26°C to 28°C and a relative humidity of 65% to 70%, under a non-light environment for 10±0.5 hours; d) taking 800±40 grams of noni fruits, and placing 10±0.5 grams of licorice on the top and bottom thereof pads in an airtight urn; e) placing the airtight urn in a heat preservation pot, maintaining the airtight urn at 75°C to 80°C for at least 15 days to allow the noni fruits to process Mena effect; and f) taking out the placed noni fruits from the airtight urn and heating them at 65±2 with a dryer °C for 40±2 hours.

Description

Concentrated preservation method of noni nutrient components

The invention relates to a concentrated preservation method of fruit nutrient components, in particular to a concentrated preservation method of noni fruit nutrient components.

Noni fruit (Noni) is a popular health food in recent years. It originated in Southeast Asia and Central Pacific islands countries. Its fruit, branches, leaves and roots are rich in nutrients. The particularly well-known ingredient in noni fruit is Proxeronine, which is a kind of alkaloid, which is believed to have the miraculous effect of regulating metabolism and anti-aging. Therefore, the extract of noni fruit has become an important source of many nutrients.

Due to the easy oxidation of its ingredients, noni fruit will stinks soon after being picked. Therefore, in order to retain the nutrients in the noni fruit, many techniques are placed on the extraction of the nutrients in the noni fruit. In recent years, the production of noni fruit enzyme has become the focus of research and development. In addition, in order to reduce food discomfort, many existing technologies are also working on the deodorization of noni fruit and its derivatives, thereby gradually completing the noni fruit processing industry.

However, returning to people's eating habits, everyone still likes to eat natural food. After all, eating a tomato and eating tomato extract will have an extra taste and satiety. If you want to get as close as possible to the original state of the noni fruit, retain the nutrients in it, and remove unnecessary odors, it is best to "drink" it by brewing. This requires an innovative noni nutrient composition. Concentrated preservation method.

This paragraph of text extracts and compiles certain features of the present invention. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application, various modifications and similar arrangements.

The present invention discloses the aforementioned method for concentrating and preserving the nutrient components of noni fruit. The method comprises the steps: a) preparing to pick the noni fruit within 10 hours; b) washing the noni fruit to remove surface impurities; c) removing the noni fruit Some noni fruits are placed in an environment with a temperature of 26°C to 28°C, a relative humidity of 65% to 70% and no light for 10±0.5 hours; d) Take 800±40 grams of noni fruits and 10±0.5 grams of licorice on the upper and lower pads Place the closed urn in an airtight urn; e) place the airtight urn in a heat preservation pot to maintain the airtight urn at 75°C to 80°C, and let it stand for at least 15 days to allow the noni fruit to produce Mena effect; and f) self The noni fruit after standing was taken out from the airtight urn, and dried with a dryer at 65±2°C for 40±2 hours.

According to the present invention, if the outdoor daily average temperature is 22±3.5°C and the daily average relative humidity is 78±2%, the standing time in step e) is 18 days.

According to the present invention, if the outdoor daily average temperature is 29±3.5°C and the daily average relative humidity is 75±2%, the standing time in step e) is 15 days.

According to the present invention, if the outdoor daily average temperature is 24±1.5°C and the daily average relative humidity is 75±2%, the standing time in step e) is 22 days.

According to the present invention, if the outdoor daily average temperature is 17±5.5°C and the daily average relative humidity is 78±2%, the standing time in step e) is 25 days.

The method for concentrating and preserving the nutrients may further include a step g) after step f) to remove the noni fruit after drying.

Preferably, the closed urn is made of pottery or porcelain.

Since most of the water inside the noni fruit will be dispersed after the implementation of this method, the noni fruit will reduce the weight and volume to achieve the purpose of enriching the nutrients. At the same time, because the water is dispersed, the noni fruit is not easy to decay and can be effectively preserved. Noni fruit preserved with concentrated nutrients can be soaked in hot water, and the nutrients in it can be mixed into the water to precipitate out and drink the water.

The present invention will be described more specifically by referring to the following embodiments.

Please see Fig. 1, which is a flowchart of a method for concentrating and preserving noni nutrient components (hereinafter referred to as the method) according to an embodiment of the present invention. According to the present invention, the first step of the method is preparing to pick the noni fruit within 10 hours (S01). Noni fruits can be picked from organic farms without additional processing. The only thing to note is that the freshness (time after picking) of the picked noni fruits cannot exceed 10 hours before proceeding to the next step of processing. After the noni fruit is removed from the branches, it cannot continue to absorb nutrients and will be oxidized, which will produce unpleasant odors. Therefore, picking the noni fruit within 10 hours can avoid excessive odor.

The second step of the method is to clean the noni fruits to remove surface impurities (S02). This step can be completed in a short time (such as 20 seconds to 1 minute). Impurities, such as fallen leaves, branches, soil, falling dust, etc., may contain many impurities and bacteria, which will produce unknown compounds in the subsequent Mener process, so they must be washed and removed.

The third step of the method is to place the noni fruits in an environment with a temperature of 26°C to 28°C, a relative humidity of 65% to 70% and no light for 10±0.5 hours (S03). According to practical experience, noni fruit can be placed in a cool basement or storage room to maintain the best temperature and humidity (as mentioned above), avoid sunlight and store it still. The purpose of this placement is to further slow down the oxidation of noni fruit.

Then, the fourth step of the method is to take 800±40 grams of noni fruit, and place 10±0.5 grams of licorice on the upper and lower pads in an airtight urn (S04). This step is a preliminary step for the Mena effect. Putting all the noni fruits in a large urn and sealing, the effect is not as good as storing them separately in small batches (the Mena effect is uneven), and it is not conducive to the heat preservation of the next step. According to practical experience, 800±40 grams of noni fruit is the best dosage. The licorice of the liner can increase the flavor of the noni fruit and reduce the production of peculiar smell. In terms of materials, the airtight urn is best made of pottery or porcelain.

The fifth step of the method is to place the airtight urn in a heat preservation pot to maintain the airtight urn at 75°C to 80°C, and let it stand for at least 15 days to allow the noni fruit to produce Mena effect (S05). The noni fruit in the airtight urn needs to be insulated from the outside air (mainly oxygen), and the temperature also needs to be maintained at an appropriate level for catalysis. According to the present invention, the appropriate temperature is between 75°C and 80°C. The thermal insulation pot on the market can be used as long as it can maintain the airtight urn at the aforementioned temperature for a long time, and the present invention does not limit which one can be used. In this embodiment, the TCY-3410 heat preservation pot made by Dajiayuan ^{TM is used.} Mena's effect can make the nutrients in noni fruit into small molecules, making it easier for consumers to absorb.

It should be noted that the noni fruit after the Mener effect will change its flavor due to moderate environmental temperature. If you need to maintain a certain and pleasant flavor, resting time is the key. According to practical experience, the resting time is related to the temperature and humidity of the background environment. Simple analysis is related to seasonality. For the Greater Taipei area, if the outdoor daily average temperature is 22±3.5°C and the daily average relative humidity is 78±2% (spring climate), the standing time of step S05 can be 18 days; if the outdoor daily average When the temperature is 29±3.5℃ and the daily average relative humidity is 75±2% (summer climate), the standing time of step S05 can be 15 days; if the outdoor daily average temperature is 24±1.5℃ and the daily average relative humidity is 75± In the case of 2% (autumn climate), the standing time of step S05 can be 22 days; if the outdoor daily average temperature is 17±5.5°C and the daily average relative humidity is 78±2% (winter climate), step S05 The resting time can be 25 days.

The final step of the method is to take out the static noni fruit from the airtight urn, and dry it with a dryer at 65±2°C for 40±2 hours (S06). When the drying is completed, the temperature is gradually lowered to room temperature to obtain the noni fruit with concentrated nutrients. This step is to concentrate and preserve the nutrient content of the noni fruit that has been treated by Mener. Since most of the water inside the noni fruit will be dispersed in this step, the noni fruit will reduce the weight and volume to achieve the purpose of enriching the nutrients. At the same time, because the water is dispersed, the noni fruit is not easy to decay and can be effectively preserved. There are many dryers on the market, and the present invention does not limit which one can be used. In this embodiment, Nutriware ^TM NFD-815D heat preservation pot is used.

The noni fruit prepared in accordance with the present invention with concentrated nutrients can be soaked in hot water, and the nutrients in the noni can be drunk after being mixed in the water. The pulp can also be eaten in hot water. If you only drink the nutrient water of noni fruit, most people will not like the impurities in the pulp. Therefore, in accordance with the present invention, after step S06, a quality inspection step may be included: removing the noni fruit after drying from those with cracks in the epidermis (S07). If there are cracks in the skin of the dried noni fruit, the dried pulp will easily fall into the noni nutrient water.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Anyone with ordinary knowledge in the technical field can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of the present invention shall be subject to those defined by the attached patent scope.

S01~S06: Step

Fig. 1 is a flowchart of a method for concentrating and preserving the nutrients of noni fruit according to an embodiment of the present invention.

S01~S06: Step

Claims (7)

A method for concentrating and preserving the nutrients of noni fruit, comprising steps: a) Prepare to pick the noni fruit within 10 hours; b) Wash the noni fruits to remove surface impurities; c) Place these noni fruits in an environment with a temperature of 26°C to 28°C, a relative humidity of 65% to 70% and no light for 10±0.5 hours; d) Take 800±40 grams of noni fruit and 10±0.5 grams of licorice on the upper and lower pads and place them in an airtight urn; e) Place the airtight urn in a heat preservation pot to maintain the airtight urn at 75°C to 80°C, and let it stand for at least 15 days to allow the noni fruit to produce Mena effect; and f) Take the noni fruit after standing still from the airtight urn, and dry it with a dryer at 65±2°C for 40±2 hours. The method for concentrating and preserving the nutrients of noni fruit according to claim 1, wherein if the outdoor daily average temperature is 22±3.5°C and the daily average relative humidity is 78±2%, the standing time in step e) is 18 sky. The method for concentrating and preserving the nutrients of noni fruit according to claim 1, wherein if the outdoor daily average temperature is 29±3.5°C and the daily average relative humidity is 75±2%, the standing time in step e) is 15 sky. The method for concentrating and preserving the nutrients of noni fruit according to claim 1, wherein if the outdoor daily average temperature is 24±1.5°C and the daily average relative humidity is 75±2%, the standing time in step e) is 22 sky. The method for concentrating and preserving the nutrients of noni fruit according to claim 1, wherein if the outdoor daily average temperature is 17±5.5°C and the daily average relative humidity is 78±2%, the standing time in step e) is 25 sky. As described in claim 1, the method for concentrating and preserving the nutrient components of noni fruit further includes a step g) after step f), removing those with cracks in the skin of the dried noni fruit. The method for concentrating and preserving the nutrients of noni fruit according to claim 1, wherein the airtight urn is made of pottery or porcelain.

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