CN107125740B - Fermentation processing method of noni enzyme - Google Patents
Fermentation processing method of noni enzyme Download PDFInfo
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- CN107125740B CN107125740B CN201710436164.2A CN201710436164A CN107125740B CN 107125740 B CN107125740 B CN 107125740B CN 201710436164 A CN201710436164 A CN 201710436164A CN 107125740 B CN107125740 B CN 107125740B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a fermentation processing method of noni ferment, which adopts fresh noni without mildew or insect pest; juicing, ultrasonically treating, mixing with sterile water, and ultrasonically treating to obtain a mixed material A; cooking the mixed material A, adding saccharifying enzyme for fermentation and filtration, adding lactobacillus thermophilus for fermentation and filtration, and adding lactobacillus plantarum for fermentation to obtain a mixed material G; and sterilizing, filling and inspecting the mixed material G to be qualified to obtain the product. The invention adopts three-stage stepwise fermentation, keeps original components of noni fruit not damaged, reserves more than 150 amino acids, the selonin invertase, the iridoid, the alkaloid, the vitamin, the mineral substance and the like, has the dissolution rate of more than 95 percent, and the dissolved effective components are easy to be absorbed by human body, can remove residual hormone fertilizer, pesticide and the like in noni fruit, and the product meets the national standard and has great medical value for treating the chronic syndrome of middle-aged and old people.
Description
Technical Field
The invention relates to the field of health food and beverage, and particularly relates to a fermentation processing method of noni ferment.
Background
Noni fruit (Noni) is a common name of Morinda Citrifolia, the Chinese scientific name of which is seashore moba. Noni fruit grows mainly in indonesia, vannout etc. near the south pacific isle and equator, most notably in the brook. The main domestic producing areas are the Hainan island, the Xisha Jiandao and the Taiwan island.
Noni, called super fruit, is a very potent natural complex vitamin. The noni fruit has the effects of strengthening physique, preventing diseases, improving immune function and sexual function, beautifying features, resisting aging, promoting gastrointestinal digestion, removing toxin, expelling toxin and the like. Noni juice can enhance thyroid and thymus function, and resist infection and other immune problems. However, the efficacy of noni fruit alone cannot be fully exerted, and needs to be treated to be remarkable. Although there are related beverage products in China, the noni fruit is made into raw pulp and fruit juice beverage, the processing process is too simple, the problems of more nutrients and impurities of the noni fruit cannot be completely reserved, the dissolution amount of effective components in the noni fruit is small, and the like, pesticide remained in the noni fruit or chemical fertilizer hormone applied in the noni fruit during growth can be left in the product, the enzyme is not good in taste due to the addition of an additive, and the finished enzyme is not good in fragrance after being opened.
Disclosure of Invention
The present invention aims to provide a fermentation processing method of noni ferment, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a fermentation processing method of noni ferment comprises the following steps:
1) selecting materials: adopting fresh noni without mildew and insect pest;
2) juicing: pulverizing and squeezing noni, and performing ultrasonic treatment for 20-30min to obtain noni juice;
3) and (3) treatment: mixing noni juice and sterile water according to a weight ratio of 1:1-2, and performing ultrasonic treatment for 10min to obtain a mixed material A;
4) and (3) cooking: placing the mixed material A into a cooking tower, boiling water, cooling to 65-68 ℃, heating and stirring at the temperature for 30-35min to obtain a mixed material B;
5) and (3) first fermentation: reducing the temperature of the mixed material B to 35-38 ℃, adding saccharifying enzyme, uniformly stirring, and fermenting at the temperature for 60-65h to obtain a mixed material C;
6) and (3) filtering: coarsely filtering the mixed material C by 30 meshes to obtain filtrate to obtain a mixed material D;
7) and (3) secondary fermentation: cooling the mixed material D to 30 ℃, adding lactobacillus thermophilus, uniformly stirring, and fermenting at the temperature for 10-12 days to obtain a mixed material E;
8) and (3) filtering: filtering the mixed material E by a 80-mesh sieve to obtain filtrate, thus obtaining a mixed material F;
9) and (3) fermenting for the third time: reducing the temperature of the mixed material F to 25-28 ℃, adding lactobacillus plantarum, uniformly stirring, and fermenting at the temperature for 20-22 days to obtain a mixed material G;
10) and sterilizing, filling and inspecting the mixed material G to obtain the noni enzyme.
As a further scheme of the invention: in the step 2), the ultrasonic treatment power is 500-800W.
As a further scheme of the invention: in step 4), the temperature is reduced to 67 ℃ after the water is boiled.
As a further scheme of the invention: in the step 4), the stirring speed is 300-350 r/min.
As a further scheme of the invention: in the step 5), the adding amount of the saccharifying enzyme is 0.8-1.2% of the mass of the mixed material B.
As a further scheme of the invention: in the step 5), the stirring speed is 150-.
As a further scheme of the invention: in the step 7), the adding amount of the lactobacillus thermophilus is 0.3-0.5% of the mass of the mixed material D.
As a further scheme of the invention: in the step 7), the stirring speed is 250-320 r/min.
As a further scheme of the invention: in the step 9), the addition amount of the lactobacillus plantarum is 0.4-0.6% of the mass of the mixed material B.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts three-stage stepwise fermentation, keeps original components of noni fruits from being damaged, avoids side effects of using a large amount of food additives, and can fully ferment the noni fruits, and the processed noni ferment product contains precious nutrient components, keeps more than 150 amino acids, selonin invertase, iridin, alkaloid, vitamin, mineral substances and the like, has good taste, noni faint scent and extremely high nutrition and health care value, accords with national standards through detection, has the efficacies of improving eyesight and resisting oxidation, and has great medical value for treating chronic syndromes of middle-aged and old people. The invention makes the dissolution amount of the effective components in noni reach more than 95 percent and the highest more than 99.5 percent through three times of fermentation processes under different conditions, and the dissolved effective components are easy to be absorbed by human bodies, and can remove substances (such as hormone fertilizer and pesticide used in the growth process of noni) harmful to human bodies in noni.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 of the embodiments. 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.
Example 1
In an embodiment of the present invention, a fermentation processing method of noni ferment includes the following steps:
1) selecting materials: fresh noni without mildew or insect pests is adopted.
2) Juicing: pulverizing and squeezing noni, and performing ultrasonic treatment for 20min to obtain noni juice.
3) And (3) treatment: and mixing the noni juice and sterile water according to the weight ratio of 1:1, and then carrying out ultrasonic treatment for 10min, wherein the ultrasonic treatment power is 500W, so as to prepare a mixed material A.
4) And (3) cooking: and (3) putting the mixed material A into a cooking tower, cooling to 65 ℃ after water is boiled, heating and stirring for 30min at the temperature, wherein the stirring speed is 300r/min, and thus obtaining a mixed material B.
5) And (3) first fermentation: and (3) reducing the temperature of the mixed material B to 35 ℃, adding saccharifying enzyme, wherein the adding amount of the saccharifying enzyme is 0.8 percent of the mass of the mixed material B, uniformly stirring at the speed of 150r/min, and fermenting for 60 hours at the temperature to obtain a mixed material C.
6) And (3) filtering: and (5) coarsely filtering the mixed material C by a 30-mesh sieve to obtain filtrate, thus obtaining a mixed material D.
7) And (3) secondary fermentation: cooling the mixed material D to 30 ℃, adding lactobacillus thermophilus, uniformly stirring at the speed of 250r/min, and fermenting at the temperature for 10 days to obtain a mixed material E; the adding amount of the lactobacillus thermophilus is 0.3-0.5% of the mass of the mixed material D.
8) And (3) filtering: filtering the mixed material E by a 80-mesh sieve to obtain filtrate, thus obtaining a mixed material F.
9) And (3) fermenting for the third time: and (3) reducing the temperature of the mixed material F to 25 ℃, adding the lactobacillus plantarum, uniformly stirring, and fermenting for 20 days at the temperature, wherein the adding amount of the lactobacillus plantarum is 0.4% of the mass of the mixed material B, so as to obtain a mixed material G.
10) And sterilizing, filling and inspecting the mixed material G to obtain the noni enzyme.
Example 2
In an embodiment of the present invention, a fermentation processing method of noni ferment includes the following steps:
1) selecting materials: fresh noni without mildew or insect pests is adopted.
2) Juicing: pulverizing and squeezing noni, and performing ultrasonic treatment for 30min to obtain noni juice.
3) And (3) treatment: and mixing the noni juice and sterile water according to the weight ratio of 1:2, and then carrying out ultrasonic treatment for 10min, wherein the ultrasonic treatment power is 800W, so as to prepare a mixed material A.
4) And (3) cooking: and (3) putting the mixed material A into a cooking tower, cooling to 68 ℃ after water is boiled, heating and stirring for 35min at the temperature, wherein the stirring speed is 350r/min, and thus obtaining a mixed material B.
5) And (3) first fermentation: and (3) reducing the temperature of the mixed material B to 38 ℃, adding saccharifying enzyme, wherein the adding amount of the saccharifying enzyme is 1.2 percent of the mass of the mixed material B, uniformly stirring at the speed of 180r/min, and fermenting at the temperature for 65 hours to obtain a mixed material C.
6) And (3) filtering: and (5) coarsely filtering the mixed material C by a 30-mesh sieve to obtain filtrate, thus obtaining a mixed material D.
7) And (3) secondary fermentation: cooling the mixed material D to 30 ℃, adding lactobacillus thermophilus, uniformly stirring at the speed of 320r/min, and fermenting at the temperature for 12 days to obtain a mixed material E; the addition amount of the lactobacillus thermophilus is 0.5 percent of the mass of the mixed material D.
8) And (3) filtering: filtering the mixed material E by a 80-mesh sieve to obtain filtrate, thus obtaining a mixed material F.
9) And (3) fermenting for the third time: and (3) reducing the temperature of the mixed material F to 28 ℃, adding the lactobacillus plantarum, uniformly stirring, and fermenting for 22 days at the temperature, wherein the adding amount of the lactobacillus plantarum is 0.6 percent of the mass of the mixed material B, so as to obtain a mixed material G.
10) And sterilizing, filling and inspecting the mixed material G to obtain the noni enzyme.
Example 3
In an embodiment of the present invention, a fermentation processing method of noni ferment includes the following steps:
1) selecting materials: fresh noni without mildew or insect pests is adopted.
2) Juicing: pulverizing and squeezing noni, and performing ultrasonic treatment for 25min to obtain noni juice.
3) And (3) treatment: and mixing the noni juice and sterile water according to the weight ratio of 1:1.5, and then carrying out ultrasonic treatment for 10min, wherein the ultrasonic treatment power is 600W, so as to prepare a mixed material A.
4) And (3) cooking: and (3) putting the mixed material A into a cooking tower, cooling to 67 ℃ after water is boiled, heating and stirring for 32min at the temperature with the stirring speed of 320r/min, and thus obtaining a mixed material B.
5) And (3) first fermentation: and (3) reducing the temperature of the mixed material B to 35 ℃, adding saccharifying enzyme, wherein the adding amount of the saccharifying enzyme is 1 percent of the mass of the mixed material B, uniformly stirring at the speed of 170r/min, and fermenting for 62 hours at the temperature to obtain a mixed material C.
6) And (3) filtering: and (5) coarsely filtering the mixed material C by a 30-mesh sieve to obtain filtrate, thus obtaining a mixed material D.
7) And (3) secondary fermentation: cooling the mixed material D to 30 ℃, adding lactobacillus thermophilus, uniformly stirring at the speed of 300r/min, and fermenting at the temperature for 11 days to obtain a mixed material E; the addition amount of the lactobacillus thermophilus is 0.4 percent of the mass of the mixed material D.
8) And (3) filtering: filtering the mixed material E by a 80-mesh sieve to obtain filtrate, thus obtaining a mixed material F.
9) And (3) fermenting for the third time: and (3) reducing the temperature of the mixed material F to 25 ℃, adding the lactobacillus plantarum, uniformly stirring, and fermenting for 21 days at the temperature, wherein the adding amount of the lactobacillus plantarum is 0.5 percent of the mass of the mixed material B, so as to obtain a mixed material G.
10) And sterilizing, filling and inspecting the mixed material G to obtain the noni enzyme.
The noni ferment produced by the invention is detected by the national food quality supervision and inspection center, and the physicochemical detection parameters of the product are shown in the table 1:
TABLE 1
The noni ferment produced by the invention has high nutrition and health care value because the noni ferment has the advantages of various vitamins (A, B, C, E and the like), various mineral substances (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium and the like), various trace elements, amino acid and the like which are necessary for human bodies. The noni ferment prepared by the prior art has the nutrient content which is not up to 60 percent of that of the noni ferment.
The product performance of the product is detected by Guangzhou quality supervision and detection research institute, and the result is shown in Table 2 according to the limit of pathogenic bacteria in GB29921-2013 food safety national standard food.
TABLE 2
In addition, the noni fruit serving as a raw material contains hormones, pesticides and the like which are fertilized in the growth process, and after the fermentation process under different conditions in three steps, the hormones and pesticide residues are not detected. The noni ferment processed by utilizing the prior art and one step or two steps of the fermentation process without three steps under different conditions of the invention has hormone and pesticide residues with different degrees.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (4)
1. A fermentation processing method of noni ferment is characterized by comprising the following steps: 1) selecting materials: adopting fresh noni without mildew and insect pest; 2) juicing: pulverizing and squeezing noni, and performing ultrasonic treatment for 20-30min to obtain noni juice; 3) and (3) treatment: mixing noni juice and sterile water according to a weight ratio of 1:1-2, and performing ultrasonic treatment for 10min to obtain a mixed material A; 4) and (3) cooking: placing the mixed material A into a cooking tower, boiling water, cooling to 65-68 ℃, heating and stirring at the temperature for 30-35min to obtain a mixed material B; 5) and (3) first fermentation: reducing the temperature of the mixed material B to 35-38 ℃, adding saccharifying enzyme, uniformly stirring, and fermenting at the temperature for 60-65h to obtain a mixed material C, wherein the adding amount of the saccharifying enzyme is 0.8-1.2% of the mass of the mixed material B, and the stirring speed is 150-; 6) and (3) filtering: coarsely filtering the mixed material C by 30 meshes to obtain filtrate to obtain a mixed material D; 7) and (3) secondary fermentation: reducing the temperature of the mixed material D to 30 ℃, adding the thermophilic lactobacillus, uniformly stirring, and fermenting at the temperature for 10-12 days to obtain a mixed material E, wherein the adding amount of the thermophilic lactobacillus is 0.3-0.5% of the mass of the mixed material D, and the stirring speed is 250-320 r/min; 8) and (3) filtering: filtering the mixed material E by a 80-mesh sieve to obtain filtrate, thus obtaining a mixed material F; 9) and (3) fermenting for the third time: reducing the temperature of the mixed material F to 25-28 ℃, adding lactobacillus plantarum, uniformly stirring, and fermenting at the temperature for 20-22 days to obtain a mixed material G; 10) and sterilizing, filling and inspecting the mixed material G to obtain the noni enzyme.
2. The method of claim 1, wherein the ultrasonic treatment power in step 2) is 500-.
3. The method of claim 1, wherein the temperature of the boiled water is lowered to 67 ℃ in step 4).
4. The method of claim 1, wherein the stirring speed in step 4) is 300-350 r/min.
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| CN109907311A (en) * | 2019-04-01 | 2019-06-21 | 海南松吉云商科技有限公司 | A kind of Noni fruit compound fermentation method and its beautiful composite enzyme of promise |
| CN113230321A (en) * | 2021-04-30 | 2021-08-10 | 海南师范大学 | Preparation method and application of noni enzyme extract for improving insulin resistance |
| CN113662180A (en) * | 2021-08-24 | 2021-11-19 | 海南华用生物工程有限公司 | Processing method of noni fermentation liquor and noni fermentation liquor |
| CN114468279B (en) * | 2022-03-03 | 2024-06-25 | 中国热带农业科学院香料饮料研究所 | Noni pomace enzyme and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207293A (en) * | 2014-08-08 | 2014-12-17 | 宋如珍 | Processing method of Noni enzyme |
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207293A (en) * | 2014-08-08 | 2014-12-17 | 宋如珍 | Processing method of Noni enzyme |
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
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