Fruit and vegetable juice beverage

Abstract

The invention relates to a fruit and vegetable juice beverage, and belongs to the technical field of beverages, the fruit and vegetable juice beverage comprises the following raw materials: fruit and vegetable juice enzymolysis fermentation broth, camellia oil, tartary buckwheat polypeptide, a sweetening agent, a stabilizer and distilled water; raw materials of the fruit and vegetable juice enzymolysis fermentation liquor comprise vegetable raw materials, fruit raw materials, enzyme bacteria raw materials and deionized water. The enzyme and bacterium raw materials comprise cellulase, lactobacillus plantarum liquid, helicase, basidiomycetes liquid and neurospora crassa liquid. The raw materials of the fruit and vegetable juice enzymolysis fermentation liquor are subjected to bacterium-enzyme synergistic modification treatment, so that the content of soluble dietary fibers in the fruit and vegetable juice enzymolysis fermentation liquor is remarkably increased, and the fruit and vegetable juice beverage can effectively have the effects of promoting gastrointestinal motility and reducing cholesterol by taking the fruit and vegetable juice enzymolysis fermentation liquor as the raw materials to participate in preparation of the fruit and vegetable juice beverage; in addition, the fruit and vegetable juice enzymolysis fermentation liquor, the camellia oil and the tartary buckwheat polypeptide are combined to achieve a synergistic effect, so that the prepared fruit and vegetable juice beverage has an extremely good cholesterol lowering effect.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and in particular, relates to a fruit and vegetable juice beverage. Background Art

[0002] Dietary fiber is divided into soluble dietary fiber and insoluble dietary fiber. Insoluble dietary fiber does not participate in the body fluid and blood circulation. It mainly shortens the residence time in the intestine to increase the excretion volume, thereby playing a role in lubricating the intestine and defecation. Compared with insoluble dietary fiber, soluble dietary fiber exhibits more outstanding physiological functions. It can not only regulate the metabolism of lipids and carbohydrates, effectively optimize the balance of flora in the human intestine, slow down the absorption rate of glucose, but also lower cholesterol levels and prevent the occurrence of cardiovascular diseases. In addition, soluble dietary fiber can also be used as a gelling agent and emulsifier in food to improve the structure of food and enhance the overall quality of food.

[0003] In the current beverage market, many fruit and vegetable juice drinks are loved by consumers because they contain a variety of nutrients such as vitamins and minerals. However, with the further improvement of people's health awareness, the functional expectations of fruit and vegetable juice drinks are no longer limited to basic nutritional supplements, but they expect to seek a more functional and higher-quality fruit and vegetable juice drink. For this reason, there are also many fruit and vegetable juice drink suppliers on the market that provide a variety of functional beverages, but for these functional beverages, it is not difficult to find that the content of ingredients such as vitamins and dietary fiber they contain is very small, and there are still some shortcomings in terms of efficacy, especially in claiming that vegetable juice can solve the problem of promoting gastrointestinal motility and lowering cholesterol. Therefore, in order to solve the above problems, providing a fruit and vegetable juice drink with the effect of promoting gastrointestinal motility and lowering cholesterol can meet consumers' demand for healthy drinks to a certain extent. Summary of the invention

[0004] The purpose of the present invention is to provide a fruit and vegetable juice beverage, which solves the problem that the fruit and vegetable juice beverage in the prior art has poor effects in promoting gastrointestinal motility and lowering cholesterol.

[0005] The purpose of the present invention can be achieved by the following technical solutions:

[0006] A fruit and vegetable juice beverage, comprising the following raw materials in parts by weight:

[0007]

[0008] As a preferred technical solution of the present invention, the raw materials of the enzymatic hydrolysis and fermentation liquid of fruit and vegetable juice include vegetable raw materials, fruit raw materials, enzyme and bacteria raw materials and deionized water.

[0009] Furthermore, the vegetable raw material includes at least one of kale, celery, spinach and broccoli; the fruit raw material includes at least one of avocado, kiwi and apple; the enzyme and bacteria raw material includes cellulase, Lactobacillus plantarum liquid, snail enzyme, basidiomycete liquid and Neurospora crassa liquid.

[0010] Furthermore, the mass ratio of kale, celery, spinach and broccoli is 5-8:3-4:2-4:3-5; the mass ratio of avocado, kiwi fruit and apple is 1-2:4-6:3-5.

[0011] As a preferred technical solution of the present invention, the method for preparing the enzymatic fermentation broth of fruit and vegetable juice comprises the following steps:

[0012] S1. Wash the vegetable raw materials with clean water and squeeze the juice to obtain vegetable juice; wash the fruit raw materials with clean water, peel and core them, and squeeze the juice to obtain fruit juice;

[0013] S2, vegetable juice, fruit juice and deionized water are mixed uniformly, sterilized in a temperature-controlled water bath, cooled to room temperature, and a mixed solution A is obtained, the pH is adjusted, cellulase and plant lactobacillus liquid are added, and the temperature is controlled and stirred, and after the stirring is completed, the temperature is controlled and inactivated to obtain a mixed solution B;

[0014] S3, adjusting the pH of the mixed solution B, adding snail enzyme, basidiomycete solution and Neurospora crassa solution under temperature control and stirring, and inactivating under temperature control after stirring to obtain enzymatic fermentation solution of fruit and vegetable juice.

[0015] As a preferred technical solution of the present invention, the volume ratio of the vegetable juice, fruit juice and deionized water in step S2 is 4-5:3-4:30-40; the dosage ratio of the mixed solution A, cellulase and plant lactobacillus liquid is 1mL:0.8-1g:0.05-0.06g.

[0016] Furthermore, the enzymatic activity of the cellulase is 1×10 5 U / g, purchased from Hebei Tuohai Biotechnology Co., Ltd.; the Lactobacillus plantarum liquid was obtained by conventional activation of Lactobacillus plantarum (ATCC 8014) in a culture medium, with a concentration of 1×10 9 CFU / mL.

[0017] As a preferred technical solution of the present invention, the temperature of the temperature-controlled water bath sterilization in step S2 is 80-85°C, and the time is 25-30min; the pH adjustment is to adjust the pH of the mixed solution A to 6.0-6.5; the temperature of the temperature-controlled stirring is 30-35°C, and the time is 12-14h; the temperature of the temperature-controlled inactivation is 120-121°C, and the time is 10-15min.

[0018] As a preferred technical solution of the present invention, the dosage ratio of the mixed solution B, snail enzyme, basidiomycete solution and Neurospora crassa solution in step S3 is 1 mL: 0.015-0.02 g: 0.13-0.15 g: 0.1-0.15 g.

[0019] Furthermore, the snail enzyme has an enzyme activity of 90 U / g, the brand is Isejiu Bio, and the product number is BE051; the basidiomycete liquid is obtained by conventional activation of basidiomycete (CGMCC 7004) bacteria through a culture medium, and the concentration is 1×10 8 CFU / mL; the crassa bacterial solution was obtained by conventional activation of crassa baculum (ZKCC 3484) with a concentration of 1×10 9 CFU / mL.

[0020] As a preferred technical solution of the present invention, the pH in step S3 is 7-7.5; the temperature for adding snail enzyme, basidiomycete solution and Neurospora crassa solution and stirring is 30-35°C, and the stirring time is 24-48h; the temperature for temperature-controlled inactivation is 120-121°C, and the time is 10-15min.

[0021] As a preferred technical solution of the present invention, the sweetener comprises cyclamate and crystal sugar in a mass ratio of 1:3-4.

[0022] As a preferred technical solution of the present invention, the stabilizer comprises sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1-1.5:0.5.

[0023] A method for preparing a fruit and vegetable juice beverage comprises the following steps:

[0024] The enzymatic fermentation liquid of the fruit and vegetable juice, camellia oil, buckwheat polypeptide, sweetener, stabilizer and distilled water are mixed evenly, filtered, subjected to secondary homogenization under temperature and pressure control, and aseptically canned to obtain the fruit and vegetable juice beverage.

[0025] As a preferred technical solution of the present invention, the temperature of the temperature and pressure control is 40-50°C, and the pressure is 40-50MPa.

[0026] Beneficial effects of the present invention:

[0027] (1) The present invention first uses a combination of cellulase and plant lactobacillus to perform an enzyme treatment on vegetable raw materials and fruit raw materials to preferentially degrade macromolecular cellulose with poor solubility, and then uses a combination of snail enzyme, basidiomycete and crassa neurospora for secondary enzyme treatment, using snail enzyme to destroy the structure of insoluble dietary fiber, using basidiomycete to convert macromolecular substances into small molecular sugars and soluble dietary fiber, and using crassa neurospora to improve the water absorption and swelling capacity of dietary fiber to maintain the functional characteristics of dietary fiber. Therefore, after the synergistic treatment of bacteria and enzymes, the nutritional quality of the enzymatic fermentation liquid of fruit and vegetable juice is improved, and the content of soluble dietary fiber is significantly increased. Using it as a raw material to participate in the preparation of fruit and vegetable juice beverages can effectively make the fruit and vegetable juice beverages have the effects of promoting gastrointestinal motility, relieving constipation, lowering blood pressure, and lowering cholesterol.

[0028] (2) The present invention combines a large amount of soluble dietary fiber contained in the enzymatic fermentation liquid of fruit and vegetable juice with bile acid and excretes it out of the body, thereby reducing the overall cholesterol level in the body, and uses the rich tea polyphenols contained in camellia oil to play a cholesterol-lowering effect; and uses buckwheat polypeptide transporters, enzymes and proteins involved in the cholesterol absorption pathway to inhibit cholesterol absorption; therefore, the three can work synergistically to make the prepared fruit and vegetable juice beverage have an excellent cholesterol-lowering effect. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The cellulase used in the present invention (enzyme activity is 1×10 5 U / g, purchased from Hebei Tuohai Biotechnology Co., Ltd.), Lactobacillus plantarum liquid (obtained from Lactobacillus plantarum (ATCC 8014) by conventional culture medium activation, with a concentration of 1×10 9 CFU / mL), snail enzyme (enzyme activity of 90U / g, brand is Isejiu Biological, product number is BE051), basidiomycete liquid (obtained from basidiomycete (CGMCC 7004) bacteria by conventional culture medium activation, concentration of 1×10 8 CFU / mL) and Neurospora crassa culture (obtained from Neurospora crassa (ZKCC 3484) cells activated by conventional culture medium, with a concentration of 1×10 9 CFU / mL); the above will not be repeated in the following.

[0031] Example 1

[0032] A fruit and vegetable juice beverage, comprising the following raw materials in parts by weight:

[0033]

[0034] The sweetener includes sodium cyclamate and crystal sugar in a mass ratio of 1:3.5;

[0035] The stabilizer comprises sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1.5:0.5.

[0036] The raw materials of the enzymatic fermentation liquid of fruit and vegetable juice include vegetable raw materials, fruit raw materials, enzyme raw materials and deionized water; the vegetable raw materials include kale, celery and spinach in a mass ratio of 6.5:3.5:3; the fruit raw materials include avocado and apple in a mass ratio of 1.5:4;

[0037] The enzyme and bacterial raw materials include cellulase, Lactobacillus plantarum bacterial liquid, snail enzyme, basidiomycete bacterial liquid and Neurospora crassa bacterial liquid;

[0038] The method for preparing the enzymatic fermentation liquid of fruit and vegetable juice comprises the following steps:

[0039] S1. Mix the vegetable raw materials, wash them with water, and squeeze the juice to obtain vegetable juice; mix the fruit raw materials, wash them with water, peel and core them, and squeeze the juice to obtain fruit juice;

[0040] S2, vegetable juice, fruit juice and deionized water were mixed in a volume ratio of 4.5:3:35, sterilized in a water bath at 80°C for 25 min, cooled to room temperature to obtain a mixed solution A, the pH of the mixed solution A was adjusted to 6.0, cellulase and plant lactobacillus liquid were added, the temperature was controlled at 30°C and stirred for 12 h, and after the stirring was completed, the temperature was controlled at 120°C for inactivation for 12.5 min to obtain a mixed solution B;

[0041] The dosage ratio of the mixed solution A, cellulase and Lactobacillus plantarum liquid is 1 mL: 0.9 g: 0.05 g.

[0042] S3, adjusting the pH of the mixed solution B to 7, adding snail enzyme, basidiomycete solution and Neurospora crassa solution at a temperature of 30-35°C and stirring for 24 hours, and then controlling the temperature at 121°C for inactivation for 10 minutes after the stirring, to obtain the enzymatic fermentation solution of fruit and vegetable juice;

[0043] The dosage ratio of the mixed solution B, snail enzyme, basidiomycete solution and Neurospora crassa solution is 1 mL: 0.018 g: 0.13 g: 0.15 g.

[0044] A method for preparing a fruit and vegetable juice beverage comprises the following steps:

[0045] The enzymatic fermentation liquid of the fruit and vegetable juice, camellia oil, buckwheat polypeptide, sweetener, stabilizer and distilled water are mixed evenly, filtered, and subjected to secondary homogenization at a temperature of 45° C. and a pressure of 40 MPa, and aseptically canned to obtain the fruit and vegetable juice beverage.

[0046] Example 2

[0047] A fruit and vegetable juice beverage, comprising the following raw materials in parts by weight:

[0048]

[0049] The sweetener includes sodium cyclamate and crystal sugar in a mass ratio of 1:3;

[0050] The stabilizer comprises sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1.25.

[0051] The raw materials of the enzymatic fermentation liquid of fruit and vegetable juice include vegetable raw materials, fruit raw materials, enzyme raw materials and deionized water; the vegetable raw materials include kale and broccoli in a mass ratio of 6.5:4; the fruit raw materials include kiwi fruit and apple in a mass ratio of 5:4;

[0052] The enzyme and bacterial raw materials include cellulase, Lactobacillus plantarum bacterial liquid, snail enzyme, basidiomycete bacterial liquid and Neurospora crassa bacterial liquid;

[0053] The method for preparing the enzymatic fermentation liquid of fruit and vegetable juice comprises the following steps:

[0054] S1. Mix the vegetable raw materials, wash them with water, and squeeze the juice to obtain vegetable juice; mix the fruit raw materials, wash them with water, peel and core them, and squeeze the juice to obtain fruit juice;

[0055] S2, vegetable juice, fruit juice and deionized water were mixed in a volume ratio of 5:3.5:30, sterilized in a water bath at 82.5°C for 30 min, cooled to room temperature to obtain a mixed solution A, the pH of the mixed solution A was adjusted to 6.3, cellulase and plant lactobacillus liquid were added, the temperature was controlled at 32.5°C and stirred for 14 h, and after the stirring was completed, the temperature was controlled at 121°C for inactivation for 10 min to obtain a mixed solution B;

[0056] The dosage ratio of the mixed solution A, cellulase and Lactobacillus plantarum liquid is 1 mL: 0.8 g: 0.055 g.

[0057] S3, adjusting the pH of the mixed solution B to 7.3, adding snail enzyme, basidiomycete solution and Neurospora crassa solution at a temperature of 30-35°C and stirring for 48 hours, and after stirring, controlling the temperature to 121°C and inactivating for 12.5 minutes to obtain the enzymatic fermentation solution of fruit and vegetable juice;

[0058] The dosage ratio of the mixed solution B, snail enzyme, basidiomycete solution and Neurospora crassa solution is 1 mL: 0.015 g: 0.15 g: 0.13 g.

[0059] A method for preparing a fruit and vegetable juice beverage comprises the following steps:

[0060] The enzymatic fermentation liquid of the fruit and vegetable juice, camellia oil, buckwheat polypeptide, sweetener, stabilizer and distilled water are mixed evenly, filtered, and subjected to secondary homogenization at a temperature of 40° C. and a pressure of 45 MPa, and aseptically canned to obtain the fruit and vegetable juice beverage.

[0061] Example 3

[0062] A fruit and vegetable juice beverage, comprising the following raw materials in parts by weight:

[0063]

[0064]

[0065] The sweetener includes sodium cyclamate and crystal sugar in a mass ratio of 1:4;

[0066] The stabilizer comprises sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1:0.5.

[0067] The raw materials of the enzymatic fermentation liquid of fruit and vegetable juice include vegetable raw materials, fruit raw materials, enzyme raw materials and deionized water; the vegetable raw materials include kale, celery, spinach and broccoli in a mass ratio of 6.5:3.5:3:4; the fruit raw materials include avocado, kiwi and apple in a mass ratio of 1.5:5:4;

[0068] The enzyme and bacterial raw materials include cellulase, Lactobacillus plantarum bacterial liquid, snail enzyme, basidiomycete bacterial liquid and Neurospora crassa bacterial liquid;

[0069] The method for preparing the enzymatic fermentation liquid of fruit and vegetable juice comprises the following steps:

[0070] S1. Mix the vegetable raw materials, wash them with water, and squeeze the juice to obtain vegetable juice; mix the fruit raw materials, wash them with water, peel and core them, and squeeze the juice to obtain fruit juice;

[0071] S2, vegetable juice, fruit juice and deionized water were mixed in a volume ratio of 4:4:40, sterilized in a water bath at 85°C for 27 min, cooled to room temperature to obtain a mixed solution A, the pH of the mixed solution A was adjusted to 6.5, cellulase and plant lactobacillus liquid were added, the temperature was controlled at 35°C and stirred for 13 h, and after the stirring was completed, the temperature was controlled at 121°C for inactivation for 15 min to obtain a mixed solution B;

[0072] The dosage ratio of the mixed solution A, cellulase and Lactobacillus plantarum liquid is 1 mL: 1 g: 0.06 g.

[0073] S3, adjusting the pH of the mixed solution B to 7.5, adding snail enzyme, basidiomycete solution and Neurospora crassa solution at a temperature of 30-35°C and stirring for 36 hours, and after stirring, controlling the temperature at 120°C and inactivating for 15 minutes to obtain the enzymatic fermentation solution of fruit and vegetable juice;

[0074] The dosage ratio of the mixed solution B, snail enzyme, basidiomycete solution and Neurospora crassa solution is 1 mL: 0.02 g: 0.14 g: 0.1 g.

[0075] A method for preparing a fruit and vegetable juice beverage comprises the following steps:

[0076] The enzymatic fermentation liquid of the fruit and vegetable juice, camellia oil, buckwheat polypeptide, sweetener, stabilizer and distilled water are mixed evenly, filtered, and subjected to secondary homogenization at a temperature of 50° C. and a pressure of 50 MPa, and aseptically canned to obtain the fruit and vegetable juice beverage.

[0077] Comparative Example 1

[0078] Compared with Example 3, the difference is that in the process of preparing the enzymatic hydrolysis and fermentation liquid of fruit and vegetable juice in Comparative Example 1, the operation of step S3 is not performed, the mixed solution B obtained in step S2 is the enzymatic hydrolysis and fermentation liquid of fruit and vegetable juice, and the other operation steps and parameters remain unchanged.

[0079] Comparative Example 2

[0080] Compared with Example 3, the difference is that in the process of preparing the enzymatic fermentation liquid of fruit and vegetable juice in Comparative Example 2, no cellulase is added, and an equal mass of plant lactobacillus is used instead, and the other operating steps and parameters remain unchanged.

[0081] Comparative Example 3

[0082] Compared with Example 3, the difference is that in the process of preparing the enzymatic fermentation liquid of fruit and vegetable juice in Comparative Example 3, Lactobacillus plantarum is not added, and an equal mass of cellulase is used instead, and the other operating steps and parameters remain unchanged.

[0083] Comparative Example 4

[0084] Compared with Example 3, the difference is that in Comparative Example 4, in the process of preparing the enzymatic fermentation liquid of fruit and vegetable juice, the operation of step S2 is not performed, and the fruit juice obtained in step S1 is directly used as the original mixed liquid B to perform the operation of step S3, and the other operating steps and parameters remain unchanged.

[0085] Comparative Example 5

[0086] Compared with Example 3, the difference is that in the process of preparing the enzymatic fermentation broth of fruit and vegetable juice in Comparative Example 5, no snail enzyme is added, and a basidiomycete solution with half the mass of snail enzyme and a crassa solution with half the mass of snail enzyme are used instead, and the other operating steps and parameters remain unchanged.

[0087] Comparative Example 6

[0088] Compared with Example 3, the difference is that in the process of preparing the enzymatic fermentation liquid of fruit and vegetable juice in Comparative Example 6, no basidiomycete liquid is added, and snail enzyme with half the mass of the basidiomycete liquid and Neurospora crassa liquid with half the mass of the basidiomycete liquid are used instead, and the other operating steps and parameters remain unchanged.

[0089] Comparative Example 7

[0090] Compared with Example 3, the difference is that in the process of preparing the enzymatic fermentation liquid of fruit and vegetable juice in Comparative Example 7, no Neurospora crassa liquid is added, and snail enzyme with half the mass of Neurospora crassa liquid and Basidiomycete liquid with half the mass of Neurospora crassa liquid are used instead, and the other operating steps and parameters remain unchanged.

[0091] Comparative Example 8

[0092] Compared with Example 3, the difference is that in Comparative Example 8, no fruit and vegetable juice enzymatic fermentation broth is added, and camellia oil with half the mass of the fruit and vegetable juice enzymatic fermentation broth and buckwheat polypeptide with half the mass of the fruit and vegetable juice enzymatic fermentation broth are used instead, and the other operating steps and parameters remain unchanged.

[0093] Comparative Example 9

[0094] Compared with Example 3, the difference is that in Comparative Example 9, no camellia oil is added, and fruit and vegetable juice enzymatic fermentation broth with half the mass of camellia oil and buckwheat polypeptide with half the mass of camellia oil are used instead, and the other operating steps and parameters remain unchanged.

[0095] Comparative Example 10

[0096] Compared with Example 3, the difference is that in Comparative Example 10, no tartary buckwheat polypeptide is added, and half the mass of fruit and vegetable juice enzymatic fermentation broth and half the mass of camellia oil of tartary buckwheat polypeptide are used instead, and the other operating steps and parameters remain unchanged.

[0097] Test Example 1

[0098] Select half male and half female experimental mice and randomly assign them into 12 groups, 20 in each group, namely blank group, model control group, Example 1-3 group, Comparative Example 1-7 group, except blank group, each group is gavaged with 10 mg / kg·bw compound diphenoxylate once / d, and gavage is continuous for 7 days, all mice are free to drink water and eat, and constipation model is established. The fruit and vegetable juice beverages prepared by the above groups were gavaged to mice respectively, and the blank group and model control group were gavaged with equal volumes of normal saline, with a daily gavage volume of 200 mg / kg·bw, and gavage was continuous for 14 days, and all mice were free to drink water and eat. During the feeding period, the stool characteristics of the blank group, model control group, Example 1-3 group, and Comparative Example 1-7 group mice were normal, and no abnormal phenomena such as diarrhea and loose stools were observed.

[0099] After 14 days, mice in each group were fasted but not watered for 12 h. Then, each group was gavaged for the last time. 1 h after gavage, activated carbon was given 30 min later. 15 min later, mice were killed by dislocation. The abdominal cavity was opened to separate the mesentery, the small intestine was cut, the carbon powder advancement distance was measured, and the small intestine advancement rate (%) was calculated. The calculation formula is as follows:

[0100] Propulsion rate (%) = activated carbon propulsion length (cm) / total length of small intestine (cm) × 100%;

[0101] The results are shown in Table 1.

[0102] Table 1

[0103] Advancement rate (%) Blank Group 76.16 Model control group 46.93 Example 1 88.69 Example 2 88.37 Example 3 89.40 Comparative Example 1 60.95 Comparative Example 2 75.81 Comparative Example 3 77.92 Comparative Example 4 57.40 Comparative Example 5 74.87 Comparative Example 6 73.38 Comparative Example 7 71.22

[0104] It can be seen from Table 1 that the fruit and vegetable juice beverage prepared by the present invention has the effects of promoting gastrointestinal motility and relieving constipation.

[0105] Test Example 2

[0106] 90 mice were randomly divided into 9 groups, namely, normal control group, hyperlipidemia model control group, bezafibrate positive control group, comparative example 8-10 fruit and vegetable juice beverage group, and embodiment 1-3 fruit and vegetable juice beverage group. The mice were fasted for 18h before the test, and the normal control group mice were intraperitoneally injected with 0.4ml normal saline, and the remaining groups of mice were intraperitoneally injected with 85% egg yolk emulsion 0.4ml. Each administration group was gavaged with 0.2% bezafibrate suspension, comparative example 8-10 fruit and vegetable juice beverage, and embodiment 1-3 fruit and vegetable juice beverage (all calculated and administered at 30ml / kg), and the normal control group and the hyperlipidemia model control group were gavaged with equal volume of distilled water. Gavage twice a day for 7 consecutive days, during which time quantitative normal feeding was taken. After the last administration, each group of mice fasted for 12h, the eyeballs were removed to take blood, serum was separated, and the content of serum total cholesterol and triglyceride was determined; the test results are shown in Table 2.

[0107] Table 2

[0108] Total cholesterol / (mmol / L) Triglyceride / (mmol / L) Normal control group 2.65±0.22 1.59±0.24 Hyperlipidemia model control group 5.45±0.42 7.72±1.41 Bezafibrate positive control group 3.28±0.41 4.39±80 Example 1 Fruit and vegetable juice beverage group 3.78±0.22 5.05±0.58 Example 2 Fruit and vegetable juice beverage group 3.72±0.24 5.02±0.61 Example 3 Fruit and vegetable juice beverage group 3.68±0.20 5.49±0.59 Comparative Example 8 Fruit and vegetable juice beverage group 5.04±0.30 6.49±0.98 Comparative Example 9 Fruit and vegetable juice beverage group 4.74±0.34 6.16±0.99 Comparative Example 10 Fruit and vegetable juice beverage group 4.82±0.33 6.21±1.05

[0109] It can be seen from Table 2 that the fruit and vegetable juice beverage prepared by the present invention has an excellent cholesterol-lowering effect.

[0110] In the description of the specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0111] The above contents are merely examples and explanations of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the invention or exceed the scope defined by the claims, they shall all fall within the protection scope of the present invention.

Claims

1. A fruit and vegetable juice beverage, characterized in that: The fruit and vegetable juice beverage comprises the following raw materials in parts by weight: 40-60 parts by weight of enzymatic fermentation liquid of fruit and vegetable juice Camellia oil 4-6 parts by weight 6-10 parts by weight of tartary buckwheat polypeptide Sweetener 0.4-0.6 weight parts Stabilizer 0.01-0.02 parts by weight Distilled water 40-60 parts by weight.

2. The fruit and vegetable juice beverage according to claim 1, characterized in that: The raw materials of the fruit and vegetable juice enzymatic fermentation liquid include vegetable raw materials, fruit raw materials, enzyme and bacteria raw materials and deionized water.

3. The fruit and vegetable juice beverage according to claim 2, characterized in that: The vegetable raw material includes at least one of kale, celery, spinach and broccoli; the fruit raw material includes at least one of avocado, kiwi and apple; the enzyme and bacteria raw material includes cellulase, Lactobacillus plantarum, snail enzyme, basidiomycete liquid and Neurospora crassa liquid.

4. The fruit and vegetable juice beverage according to claim 3, characterized in that: The mass ratio of kale, celery, spinach and broccoli is 5-8:3-4:2-4:3-5; the mass ratio of avocado, kiwi fruit and apple is 1-2:4-6:3-5.

5. The fruit and vegetable juice beverage according to claim 3, characterized in that: The method for preparing the enzymatic fermentation liquid of fruit and vegetable juice comprises the following steps: S1. Wash the vegetable raw materials with clean water and squeeze the juice to obtain vegetable juice; wash the fruit raw materials with clean water, peel and core them, and squeeze the juice to obtain fruit juice; S2, vegetable juice, fruit juice and deionized water are mixed uniformly, sterilized in a temperature-controlled water bath, cooled to room temperature, and a mixed solution A is obtained, the pH is adjusted, cellulase and plant lactobacillus liquid are added, and the temperature is controlled and stirred, and after the stirring is completed, the temperature is controlled and inactivated to obtain a mixed solution B; S3, adjusting the pH of the mixed solution B, adding snail enzyme, basidiomycete solution and Neurospora crassa solution under temperature control and stirring, and inactivating under temperature control after stirring to obtain enzymatic fermentation solution of fruit and vegetable juice.

6. The fruit and vegetable juice beverage according to claim 5, characterized in that: In step S2, the volume ratio of the vegetable juice, fruit juice and deionized water is 4-5:3-4:30-40; the dosage ratio of the mixed solution A, cellulase and plant lactobacillus liquid is 1 mL:0.8-1 g:0.05-0.06 g.

7. The fruit and vegetable juice beverage according to claim 5, characterized in that: In step S3, the dosage ratio of the mixed solution B, snail enzyme, basidiomycete solution and Neurospora crassa solution is 1 mL: 0.015-0.02 g: 0.13-0.15 g: 0.1-0.15 g.

8. The fruit and vegetable juice beverage according to claim 1, characterized in that: The sweetener comprises cyclamate and crystal sugar in a mass ratio of 1:3-4.

9. The fruit and vegetable juice beverage according to claim 1, characterized in that: The stabilizer comprises sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1-1.5:0.

5.

10. A method for preparing a fruit and vegetable juice beverage according to any one of claims 3 to 9, characterized in that: The method comprises the following steps: mixing fruit and vegetable juice enzymatic fermentation liquid, camellia oil, buckwheat polypeptide, sweetener, stabilizer and distilled water uniformly, filtering, performing secondary homogenization by controlling temperature and pressure, and aseptically canning to obtain the fruit and vegetable juice beverage.

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