Method for deodorizing and preparing noni fruit fermentation broth characterized by adding natural green plum in the fermentation process to effectively remove the odor of noni fruit, so as to improve the taste of noni fruit, shorten the fermentation period and provide multiple effects of noni fruit and green plum
The present invention discloses a method for deodorizing and preparing noni fruit fermentation broth, comprising the following steps: preparing a predetermined amount of plum and sugar, wherein the ratio of plum to sugar is 1: 1 fermenting plum and sugar for 5-6 months so as to produce a fermentation broth of the sugar-added green plum harvesting fresh noni fruit and washing the harvested noni fruit standing the washed noni fruit for 1 month until the peel of noni fruit becomes black coating the noni fruit having black peel with the fermentation broth of sugar-added plum and standing for at least 6 months to process fermentation, wherein the external temperature is controlled at the range of 28 DEG C to 30 DEG C during the period of fermentation and finally obtaining a noni fruit fermentation broth that has been deodorized and mixed with sugar-added green plum after a six-month period of fermentation.一種諾麗果發酵液之除臭及製備方法,包括下列步驟:準備一預定量之青梅和糖,其中青梅和糖的比例為1:1;將青梅和糖一起發酵5~6個月,用以產生青梅加糖之發酵液;採收諾麗果步驟,係採收生鮮之諾麗果,並將採收後的諾麗果洗淨清潔;先行靜置步驟,係將洗淨清潔之諾麗果靜置1個月,直至諾麗果之表皮變成黑色;將青梅加糖之發酵液沾染於該表皮變成黑色之諾麗果,並靜置至少6個月之發酵期間,且於發酵過程中控制外部溫度於28℃~30℃之範圍;及待6個月發酵期間屆滿,則產生已經脫除異味並混合有青梅加糖之諾麗果發酵液。S1~S6‧‧‧步驟
