Method for preparing Noni whitening ferment

• Main Authors: WANG PING, YAN YONGQIU, LU YU
• Format: Patent
• Language: Chinese; English
• Published: 06.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a method for fermenting a Noni ferment having a whitening effect. The method reserves the original flavor of Noni fruits, improves the taste of the Noni fruits, and enhances theanti-oxidation effect and the whitening effect. The method comprises the following steps: preferable selection of naturally ripe fresh Noni fruits; washing and air-drying; addition of the whole fruits to a barrel; primary fertilization; secondary fermentation; tertiary fermentation; filtration; sterilization; loading; capping; examination; packaging; examination; formation of the finished product; and third party examination. The primary fermentation is autofermentation of the Noni fruits, and retains the original flavor of Noni ferment, the secondary fermentation is strain addition fermentation and enhances the free radical removal ability of the ferment, and the tertiary fermentation is traditional Chinese medicinal whitening composition addition fermentation, and can inhibit the growthof melanin, improve the w