Title:
MORINDA CITRIFOLIA JELLY HAVING HIGH ANTIOXIDANT EFFECT, AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2022/083068
Kind Code:
A1
Abstract:
A morinda citrifolia jelly having a high antioxidant effect, and a preparation method therefor. The formula of the morinda citrifolia jelly comprises the following raw material components in parts by weight: 100-150 parts of a morinda citrifolia enzyme stock solution, 50-80 parts of blueberry juice, 20-30 parts of lemon juice, 20-25 parts of fructooligosaccharide, 15-20 parts of konjac flour, 1-3 parts of carrageenan, 3-5 parts of honey, 0-0.05 part of potassium sorbate, and 40-60 parts of pure water. The prepared morinda citrifolia jelly has high oxidation resistance and sweet and sour taste, forms a unique flavor containing the unique smell of a morinda citrifolia fruit enzyme, and the rich aroma of blueberries and lemons, fully retains the nutrients of morinda citrifolia fruits, has good color, aroma, and taste, and is suitable for eating.
Inventors:
CHEN GUANGYING (CN)
LI XIAOBAO (CN)
YU ZHANGXIN (CN)
ZHANG BIN (CN)
LI XIAOBAO (CN)
YU ZHANGXIN (CN)
ZHANG BIN (CN)
Application Number:
PCT/CN2021/084209
Publication Date:
April 28, 2022
Filing Date:
March 31, 2021
Export Citation:
Assignee:
UNIV HAINAN NORMAL (CN)
International Classes:
A23L21/10; A23L21/12; A23L21/15; A23L33/00
Foreign References:
| CN112205598A | 2021-01-12 | |||
| CN109007719A | 2018-12-18 | |||
| CN107950955A | 2018-04-24 |
Other References:
JIN-YING LIN, PENG LIU, FANG YUN-TING, YANG YUAN: "Exploration on Long-term Antioxidant Properties of Morinda ctrifolia (Noni) Ferment", THE FOOD INDUSTRY - SHIPIN GONGYE (SHANGHAI), SHANGHAI SHI SHIPIN GONGYE YANJIUSUO, JP, vol. 38, no. 4, 1 January 2017 (2017-01-01), JP , pages 222 - 225, XP055923839, ISSN: 1004-471X
Attorney, Agent or Firm:
SCIHEAD IP LAW FIRM (CN)
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