WO2023004921A1

WO2023004921A1 - Preparation method for composite morinda citrifolia pulp

Info

Publication number: WO2023004921A1
Application number: PCT/CN2021/115601
Authority: WO
Inventors: 徐琴; 张经常
Original assignee: 海南华美益实业有限公司
Priority date: 2021-07-30
Filing date: 2021-08-31
Publication date: 2023-02-02
Also published as: CN113662108A

Abstract

A preparation method for composite Morinda citrifolia pulp, comprising: (1) taking ripe Morinda citrfolia, washing, pulping and crushing to obtain Morinda citrifolia pulp; (2) taking grapefruit juice and lemon juice, adding pectinase and cellulase, performing enzymolysis at 28-33°C, filtering, and performing vacuum concentration; (3) taking Zijuan pile-fermented tea leaves, boiling, filtering, adding water, heating at 50-60°C, filtering, repeating 3-5 times, merging Zijuan tea boiled water, cooling, and performing reduced-pressure concentration; (4) mixing concentrated Zijuan tea juice with a concentrated enzymatic solution, performing ultrasonic stirring at 5-10°C, and performing freeze-drying to obtain Zijuan tea seasoning powder; and (5) adding the Zijuan tea seasoning powder, a sweetening agent, and a stabilizing agent to the Morinda citrifolia pulp, performing milling by using a colloid, blending, homogenizing, and sterilizing to obtain the composite Morinda citrifolia pulp. By means of the mixing and blending process of the Morinda citrifolia pulp, the concentrated Zijuan tea juice, and the hydrolytically concentrated solution of grapefruit and lemon, the composite Morinda citrifolia pulp having a unique Zijuan fragrance has a savoury and mellow taste, moderate sourness and sweetness, and long shelf life.

Description

A kind of preparation method of compound noni pulp

technical field

The invention relates to the technical field of food processing, in particular to a preparation method of compound noni pulp.

Background technique

Noni (Morinda citrifolia L), also known as Morinda citrifolia, Morinda citrifolia, is a plant of the genus Morinda citrifolia in the Rubiaceae family. Its fruit is a large oval-shaped Hexing peel fruit, which is juicy and has a strong pungent smell. Noni fruit contains extremely rich Xeronine (dry enzyme Xeronine), various sugars and amino acids, as well as essential minerals and multivitamins, etc. It has strong medicinal and health value, such as arthritis , diabetes, high blood pressure, headache, heart disease, peptic ulcer and other diseases have a certain effect.

With the continuous in-depth research and utilization of Noni fruit, the food processing technology of Noni fruit has been continuously improved. The existing common Noni fruit processed foods include Noni fruit juice, Noni enzyme, Noni pulp, fruit powder granules, etc. But at present for the production and processing technology of the different product types of Noni fruit, there are still many deficiencies. For Noni pulp products, because pure Noni pulp is difficult to enter because of its strong pungent smell, usually By adding other fruit juices for seasoning, the compound noni pulp containing 50-80% noni puree can be prepared to make it a noni concentrated juice that is accepted for drinking. After fruit juice flavoring materials, it will not only weaken the effectiveness of noni pulp itself, but also with the mixing of various fruit juices, the stability of noni pulp is poor, the shelf life is shortened, the nutrition is lost quickly, and it is not convenient for long-distance transportation. Therefore, looking for Better noni pulp flavoring agent, to develop and produce a compound noni pulp product with a higher proportion of noni puree and a long shelf life, improve its taste and flavor, and benefit noni fruit in the field of drinking food It plays an important role in the further promotion and meeting the market requirements.

Contents of the invention

In view of this, the present invention proposes a preparation method of compound noni fruit pulp, by adopting the mixing process of noni fruit pulp, concentrated rhododendron tea juice and grapefruit lemon hydrolyzed concentrate, the compound noni with unique rhododendron tea fragrance Lime pulp has a mellow taste, moderate sweetness and sourness and a long shelf life.

Technical scheme of the present invention is realized like this:

The invention provides a kind of preparation method of compound noni pulp, comprising the following steps:

Step 1: Wash the mature noni fruit, cut into pieces, remove the seeds, beat and pulverize with an ultrafine pulverizer until the pulp particle size is <80 μm, and obtain noni pulp:

Step 2: Take freshly squeezed grapefruit juice and lemon juice, add pectinase and cellulase, enzymolyze at 28-33°C, filter, and vacuum concentrate to a concentrated enzymolysis solution with a sugar content of 30-40°Brix;

Step 3: Take ripe Zijuan tea leaves, boil them with hot water, filter, discard the first filtered tea water, add 3 to 5 times the volume of water to the tea leaves, heat at 50-60°C, filter, repeat 3 to 5 times, and combine purple Cuckoo tea, cooled, concentrated under reduced pressure to 0.3 to 0.5 times the volume of concentrated cuckoo tea juice;

Step 4: Mix the concentrated Rhododendron tea juice and the concentrated enzymatic hydrolyzate in a volume ratio of 6: (1-3), ultrasonically stir at 5-10°C, and freeze-dry to obtain Rhododendron tea seasoning powder;

Step 5: Add Zicuckoo tea seasoning powder, sweetener and stabilizer to noni pulp, use colloid mill to particle size of 30-40 μm, blend evenly, perform homogenization treatment for the second time, and obtain compound noni after sterilization pulp.

To further illustrate, in step 3, each raw material component is calculated by mass percentage: 95-97% of the noni fruit pulp, 1-3% of Rhododendron tea seasoning powder, 1-2% of sweetener and 0.06-0.1% of stabilizer %.

Further illustrate, the mass ratio of grapefruit juice and lemon juice is (1～2):1, the addition amount of described pectinase is respectively 0.5～0.8wt%, the addition amount of described cellulase is 0.3～0.5wt% %, the enzymatic hydrolysis time is 30-60 minutes.

To further illustrate, in step 3, the Zicuckoo tea leaves are heated at 50-60° C. for 20-25 minutes, and each heating is completed, and then filtered after standing for 15-30 minutes.

To further illustrate, in step 4, the ultrasonic stirring time is 30-60 min, and the ultrasonic power is 100-125W.

Further description, the particle size of the Zicuckoo tea seasoning powder is 160-200 mesh.

Further description, the sweetener is any one of honey, corn syrup or steviol glycoside.

Further description, the stabilizer is any one of guar gum, xanthan gum or sodium alginate.

A compound noni pulp prepared according to the above-mentioned compound noni pulp preparation method.

Compared with prior art, the beneficial effect of the present invention is:

(1) The preparation method of the compound noni pulp that the present invention proposes is combined as the flavoring agent of the noni pulp by adopting the concentrated enzymolysis solution gained by grapefruit and lemon enzymolysis and the concentrated Rhododendron tea juice, which can effectively The pungent smell of noni pulp is removed, and the rich azalea tea fragrance is given, which not only improves the unique flavor of noni pulp, but also effectively neutralizes the sour taste of noni pulp, making the taste more mellow and mellow Moderately sweet and sour and well-balanced.

(2) The present invention adopts the process of extracting Rhododendron tea by low-temperature heating, and carries out concentrated treatment, so that it can be mixed with the concentrated enzymatic hydrolysis solution by ultrasonic mixing at low temperature, so that the concentrated Rhododendron tea juice and the enzymatic hydrolysis solution are fully miscible, and the grapefruit Composite enzymatic hydrolyzate with lemon can better neutralize the astringency of strong tea juice, and help reduce the loss of aroma, fully retain the active ingredients and aroma of the concentrate, so that the flavoring of azalea tea with strong aroma and delicate uniformity can be obtained pink.

(3) The present invention carries out compound deployment technology of noni pulp and azalea tea seasoning powder, which can increase the proportion of noni puree to 95-97%, and achieve higher stability of particles in noni pulp, prolong The shelf life, compared with the traditional single multi-taste fruit juice compound, not only better retains the characteristics of noni fruit, but also effectively improves the stability of the compound fruit pulp, and improves its taste and flavor, with a unique azalea tea flavor Characteristics of Noni pulp.

Detailed ways

In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

The experimental methods used in the examples of the present invention are conventional methods unless otherwise specified.

The materials and reagents used in the examples of the present invention can be obtained from commercial sources unless otherwise specified.

Example 1

The preparation of compound noni pulp comprises the steps of:

(1) Wash the mature noni fruit, cut into pieces, remove the seeds, beat and pulverize it with an ultrafine pulverizer until the pulp particle size is less than 80 μm, and obtain noni pulp:

(2) Take freshly squeezed grapefruit juice and lemon juice according to the mass ratio of 1:1, add 0.5wt% pectinase and 0.3wt% cellulase, enzymolyze at 28°C for 60min, filter, and carry out vacuum concentration at 15Pa until the sugar content is Concentrated enzymatic hydrolysis solution of 30°Brix;

(3) Take the cooked Zijuan tea leaves, boil them with hot water, filter, discard the first filtered tea, add 3 times the volume of water to the tea leaves, heat at 50°C for 25 minutes, let stand for 15 minutes to filter, repeat 3 times, and combine the Zijuan tea , cooled, and concentrated under reduced pressure to 0.3 times the volume of the concentrated Zicuckoo tea juice;

(4) Mix the concentrated Zicuckoo tea juice and the concentrated enzymatic hydrolyzate at a volume ratio of 6:1, place at 5°C, stir with 100W ultrasonic for 30 minutes, freeze-dry, and make 160-mesh Zicuckoo tea seasoning powder;

(5) According to the mass percentage, add 1% Rhododendron tea seasoning powder, 1.92% honey and 0.08% guar gum to 97% noni pulp, grind it with colloid until the particle size is 30 μm, mix evenly, and homogenize twice For the treatment, the first homogenization pressure is 12Mpa, the second homogenization pressure is 15Mpa, high-temperature instantaneous sterilization for 5s, and the compound noni pulp is obtained.

Example 2

The preparation of compound noni pulp comprises the steps of:

(2) Take freshly squeezed grapefruit juice and lemon juice according to the mass ratio of 2:1, add 0.8wt% pectinase and 0.5wt% cellulase, enzymolyze at 33°C for 30min, filter, and carry out vacuum concentration at 15Pa until the sugar content is Concentrated enzymatic hydrolysis solution of 40°Brix;

(3) Take the ripe tea leaves of Zicuckoo, boil them with hot water, filter, discard the first filtered tea, add 5 times the volume of water to the tea leaves, heat at 60°C for 20 minutes, let stand for 30 minutes and filter, repeat 5 times, and combine the tea with Zicuckoo , cooled, and concentrated under reduced pressure to 0.5 times the volume of the concentrated Zicuckoo tea juice;

(4) Mix the concentrated Zicuckoo tea juice and the concentrated enzymatic hydrolyzate at a volume ratio of 6:3, place it at 10°C, stir it ultrasonically at 125W for 60 minutes, freeze-dry it, and make 200-mesh Zicuckoo tea seasoning powder;

(5) According to the mass percentage, add 1.9% Rhododendron tea seasoning powder, 2% honey and 0.1% guar gum to 96% noni pulp, grind it with colloid until the particle size is 40 μm, mix evenly, and homogenize for the second time For the treatment, the first homogenization pressure is 12Mpa, the second homogenization pressure is 15Mpa, high-temperature instantaneous sterilization for 5s, and the compound noni pulp is obtained.

Example 3

The preparation of compound noni pulp comprises the steps of:

(2) Take freshly squeezed grapefruit juice and lemon juice according to the mass ratio of 2:1, add 0.6wt% pectinase and 0.4wt% cellulase, enzymolyze at 30°C for 45min, filter, and carry out vacuum concentration at 15Pa until the sugar content is Concentrated enzymatic hydrolysis solution of 40°Brix;

(3) Take the ripe tea leaves of Zicuckoo, boil them with hot water, filter, discard the first filtered tea, add 4 times the volume of water to the tea leaves, heat at 55°C for 20 minutes, let stand for 30 minutes and filter, repeat 5 times, and combine the tea with Zicuckoo , cooled, and concentrated under reduced pressure to 0.5 times the volume of the concentrated Zicuckoo tea juice;

(4) Mix the concentrated Zicuckoo tea juice and the concentrated enzymatic hydrolyzate at a volume ratio of 6:2, place at 8°C, stir with 125W ultrasonic for 60 minutes, freeze-dry, and make 200-mesh Zicuckoo tea seasoning powder;

(5) According to the mass percentage, add 1.94% Rhododendron tea seasoning powder, 1% honey and 0.06% guar gum to 97% noni pulp, grind it with colloid until the particle size is 40 μm, mix evenly, and homogenize twice For the treatment, the first homogenization pressure is 12Mpa, the second homogenization pressure is 15Mpa, high-temperature instantaneous sterilization for 5s, and the compound noni pulp is obtained.

Example 4

The preparation of compound noni pulp comprises the steps of:

(2) Take freshly squeezed grapefruit juice and lemon juice according to the mass ratio of 2:1, add 0.7wt% pectinase and 0.4wt% cellulase, enzymolyze at 32°C for 50min, filter, and carry out vacuum concentration at 15Pa until the sugar content is Concentrated enzymatic hydrolysis solution of 40°Brix;

(3) Take the cooked Zijuan tea leaves, boil them with hot water, filter, discard the first filtered tea, add 5 times the volume of water to the tea leaves, heat at 55°C for 25 minutes, let stand for 30 minutes to filter, repeat 5 times, and combine the Zijuan tea , cooled, and concentrated under reduced pressure to 0.4 times the volume of the concentrated rhododendron tea juice;

(4) Mix the concentrated Zicuckoo tea juice and the concentrated enzymatic hydrolyzate at a volume ratio of 6:3, place at 6°C, stir with 120W ultrasonic for 50 minutes, freeze-dry, and make 200-mesh Zicuckoo tea seasoning powder;

(5) According to the mass percentage, add 3% Rhododendron tea seasoning powder, 1.9% honey and 0.1% guar gum to 95% noni pulp, grind it with colloid until the particle size is 40 μm, mix evenly, and homogenize twice For the treatment, the first homogenization pressure is 12Mpa, the second homogenization pressure is 15Mpa, high-temperature instantaneous sterilization for 5s, and the compound noni pulp is obtained.

Comparative example 1

The method for preparing compound noni pulp as in Example 4, the difference is that no concentrated enzymatic hydrolyzate is added. In step 4, directly freeze-dry the concentrated Zicuckoo tea juice to make 200-mesh Zicuckoo tea powder, and add it to the noni pulp. The ratio is: 97% noni pulp, add 1% Zicuckoo Tea powder, 1.92% honey and 0.08% guar gum are processed through a colloid mill, prepared and homogenized and sterilized to obtain a compound noni pulp.

Comparative example 2

The method for preparing compound noni fruit pulp is as in Example 4, the difference is that in step 3, the tea leaves are added with 5 times the volume of water, heated at 100°C for 25 minutes, left to stand for 30 minutes to filter, repeated 5 times, and combined with Rhododendron tea, Cooling, concentrated under reduced pressure to 0.4 times the volume of the concentrated rhododendron tea juice; all the other are the same as in Example 4.

Comparative example 3

The method for preparing compound noni pulp as in Example 4, the difference is that in step 4, the prepared concentrated Rhododendron tea juice and the concentrated enzymatic hydrolyzate are respectively freeze-dried to obtain Rhododendron tea powder and enzymatic hydrolyzate Powder, and be 6:3 to mix by mass ratio, finally as the proportioning of embodiment 4, join in the noni pulp, make compound noni pulp.

Example 5

Sensory evaluation experiments on different compound noni pulps

For the compound noni pulp prepared by the preparation methods of the above-mentioned examples 1 to 4 and comparative examples 1 to 3, 10 professional judges evaluated the mouthfeel flavor, taste and texture of the different compound noni pulps For scoring, take freshly squeezed noni pulp as a control, and no other food can be eaten before tasting, and the scores are scored independently, and the average value of different noni pulp scores by 10 tasters is counted.

The scoring criteria are shown in Table 1:

The scoring results are shown in Table 2:

It can be seen from the above table 2 that the compound noni fruit pulp prepared in Examples 1 to 4 of the present invention has a soft and mellow taste, moderate sweet and sour and uniform texture, no precipitation after standing, and the total evaluation score is above 28.0 , can effectively remove the pungent smell of noni fruit pulp, endow rich azalea tea fragrance, not only improve the unique flavor of noni fruit pulp, but also effectively neutralize the sour taste of noni fruit pulp, the present invention The overall taste and flavor of the compound noni pulp is obviously better than that of freshly squeezed noni pulp.

Compared with Example 4 and Comparative Examples 1 to 3, the mouthfeel of the compound noni fruit pulp in Comparative Example 1 is significantly reduced, and the entrance has a sour taste. Using the combination of grapefruit and lemon compound enzymatic solution and concentrated Rhododendron tea juice, there is It is conducive to fully improving the taste and flavor of noni pulp; the fragrance of the compound noni pulp in comparative example 2 is reduced, and the pulp is slightly sour, indicating that the process of extracting azalea tea with low temperature heating is conducive to fully improving the smell of fruit pulp The stability of the composite noni pulp made in comparative example 3 is low, and a small amount of precipitation occurs in it standing still, and mouthfeel and local flavor are reduced to some extent, show that Noni pulp and Zicuckoo tea seasoning powder are compounded and deployed, and there is It is conducive to promoting the uniformity of the noni pulp composite particles and improving its taste and flavor.

Comparative example 4

The method for preparing compound noni fruit pulp as in Example 4, the difference is that freshly squeezed grapefruit juice is mixed with lemon juice, filtered and directly concentrated in a vacuum, and the prepared concentrated Rhododendron tea juice and concentrated fruit juice are respectively frozen After drying, it was mixed in a mass ratio of 6:3, and finally added to the noni pulp as in the proportioning of Example 4 to obtain a composite noni pulp.

Example 6

Determination of the quality change of different compound noni pulp during storage

experimental method:

(1) Determination of microbial indicators: refer to the method of GB 47892-2010 "Determination of the total number of colonies in food microbiology examination" to determine the total number of colonies;

(2) Determination of total sugar content: determined by anthrone colorimetry, unit mg/mL;

(3) Determination of total acid content: measure according to the method of acid-base titration in "Determination of Total Acid in Food" (GB/T12456-2008), and calculate by taking the conversion coefficient of citric acid, and the unit is g/L;

(4) The mensuration of total SOD enzyme activity: adopt WST-1 method to measure, measure on microplate reader according to the assay step of SOD detection kit, unit U/ml;

With embodiment 4 and comparative example 4 stored at 4 DEG C of temperature respectively for 1 to 6 months, the noni fruit pulp production index is regularly measured, and the measurement results are as shown in table 3:

As can be seen from the above table, the pure natural compound noni fruit pulp prepared by the present invention without adding any preservatives can be stored at 4°C for 6 months to maintain good and stable nutritional quality. The total amount can be less than 100CFU/ml, and the total sugar and total acid content has decreased slightly, but the change is not significant, and the SOD activity remains relatively high. The SOD activity of the compound Noni fruit pulp obtained in Comparative Example 4 is lower than that of Example 4, and along with the prolongation of the storage period, its total sugar, total acid content and SOD activity appear to decline significantly, showing that the present invention adopts the following The compound deployment process of the prepared Zicuckoo tea seasoning powder and noni pulp not only increases the proportion of noni puree to 95-97%, but also helps to increase the SOD activity and improve the stability of the compound noni pulp. Extend shelf life.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims

A preparation method of compound noni pulp, characterized in that: comprising the steps of:

Step 1: Wash the mature noni fruit, cut into pieces, remove the seeds, beat and pulverize with an ultrafine pulverizer until the pulp particle size is <80 μm, and obtain noni pulp:

Step 2: Take freshly squeezed grapefruit juice and lemon juice, add pectinase and cellulase, enzymolyze at 28-33°C, filter, and vacuum concentrate to a concentrated enzymolysis solution with a sugar content of 30-40°Brix;

Step 3: Take ripe Zijuan tea leaves, boil them with hot water, filter, discard the first filtered tea water, add 3 to 5 times the volume of water to the tea leaves, heat at 50-60°C, filter, repeat 3 to 5 times, and combine purple Cuckoo tea, cooled, concentrated under reduced pressure to 0.3 to 0.5 times the volume of concentrated cuckoo tea juice;

Step 4: Mix the concentrated Rhododendron tea juice and the concentrated enzymatic hydrolyzate in a volume ratio of 6: (1-3), ultrasonically stir at 5-10°C, and freeze-dry to obtain Rhododendron tea seasoning powder;

Step 5: Add Zicuckoo tea seasoning powder, sweetener and stabilizer to noni pulp, use colloid mill to particle size of 30-40 μm, blend evenly, perform homogenization treatment for the second time, and obtain compound noni after sterilization pulp.
The preparation method of compound noni fruit pulp as claimed in claim 1, characterized in that: in step 3, each raw material component is calculated by mass percentage: 95% to 97% of said noni fruit pulp, 1% to 97% of Rhododendron tea seasoning powder 3%, sweetener 1-2% and stabilizer 0.06-0.1%.
The preparation method of compound noni fruit pulp as claimed in claim 1, is characterized in that: the mass ratio of grapefruit juice and lemon juice is (1～2):1, and the addition amount of described pectinase is respectively 0.5～0.8 wt%, the added amount of the cellulase is 0.3-0.5 wt%, and the enzymolysis time is 30-60min.
The preparation method of compound noni fruit pulp as claimed in claim 1, characterized in that: in step 3, the Rhododendron tea leaves are heated at 50-60°C for 20-25 minutes, and each time the heating is completed, stand for 15-30 minutes and then filter .
The preparation method of the compound noni pulp according to claim 1, characterized in that: in step 4, the ultrasonic stirring time is 30-60 minutes, and the ultrasonic power is 100-125W.
The preparation method of the compound noni pulp according to claim 1, characterized in that: the particle size of the rhododendron tea seasoning powder is 160-200 mesh.
The preparation method of the compound noni pulp according to claim 1, wherein the sweetener is any one of honey, corn syrup or steviol glycosides.
The preparation method of compound noni pulp as claimed in claim 1, characterized in that: the stabilizer is any one of guar gum, xanthan gum or sodium alginate.
A kind of compound noni fruit pulp obtained by the preparation method of compound noni fruit pulp as described in any one of claims 1-8.