Plant-based fermented beverage and preparation method thereof

Abstract

The invention belongs to the technical field of fermented food, and particularly relates to a plant-based fermented beverage and a preparation method thereof. The invention relates to a plant-based fermented beverage and a preparation method thereof. The beverage comprises the following raw materials: concentrated red grape juice, concentrated black chokeberry juice, concentrated blueberry juice, concentrated emblic leafflower fruit powder, angelica keiskei juice powder, olive fruit powder, concentrated red pomegranate powder, blood orange powder, elderberry powder, lycium ruthenicum powder, concentrated purple carrot juice, haematococcus pluvialis powder, concentrated red grape powder, roxburgh rose powder, concentrated grape powder, composite microcapsules, a stabilizer and zymophyte powder. A fermentation accelerant, citric acid and water. According to the invention, optimization is carried out on the basis of the raw materials of the Peilifeng plant polyphenol beverage which is a product researched and developed in the earlier stage, and the original components are adjusted again, so that the plant-based fermented beverage which is excellent in sense, stability and oxidation resistance is obtained.

Description

Technical Field

[0001] The present invention belongs to the technical field of fermented foods, and in particular relates to a plant-based fermented beverage and a preparation method thereof. Background Art

[0002] In recent years, as consumers' awareness of health, sustainability and environmental protection increases, plant-based fermented beverages have gradually become popular products on the market. These beverages not only retain the natural flavor and nutrients of plant raw materials, but also add probiotics, enzymes and other beneficial substances through the fermentation process, thus improving the nutritional value and taste of the products.

[0003] For example, a Chinese patent with publication number CN115812882A discloses a method for preparing a kiwifruit fermented beverage rich in protocatechuic acid and GABA, comprising the following steps: (1) activating Lactobacillus plantarum M912 in an MRS liquid culture medium containing 5g / L L-sodium glutamate, and culturing at 35-37°C for 8-12h to the logarithmic growth phase. (2) adding 5-7g / L L-sodium glutamate to kiwifruit juice, and pasteurizing to obtain a kiwifruit juice fermentation matrix. (3) inoculating the Lactobacillus plantarum M912 obtained in step (1) into the kiwifruit juice fermentation matrix obtained in step (2) at a volume ratio of 2%, and culturing at 35-37°C for 96-120h to obtain a kiwifruit fermented beverage. This technical solution prepares a kiwifruit fermented beverage rich in GABA through microbial transformation, and can also enhance the protocatechuic acid content, enrich the variety of kiwifruit beverages, and improve the health effects of kiwifruit fermented beverages.

[0004] Another example is a Chinese patent with publication number CN117481282A, which discloses a functional beverage based on plant extracts and a preparation method thereof. The beverage in the technical solution contains fermented monk fruit juice, which is prepared by the following steps: (1) pretreatment and pulping: selecting disease-free monk fruit fruits, cleaning and pulping; (2) sterilization: pasteurization; (3) enzymolysis: adding an appropriate amount of water to dilute, adding pectinase and cellulase to perform enzymolysis under suitable conditions, and the enzymes need to be killed after enzymolysis; (4) fermentation: adding plant lactobacillus and fermenting under suitable conditions; (5) post-ripening: standing at 0-10°C for 6-24h; (6) sterilization for standby use: pasteurization and standby use; the technical solution is a healthy tea beverage with weight loss, refreshing and fatigue-relieving, and anti-oxidation and anti-aging effects, allowing people to enjoy delicious tea beverages while also having multiple functions. However, the above technical solutions are all prepared from a single plant raw material, and the flavor is relatively single.

[0005] The raw materials of the product of the applicant, Peilifenlu plant polyphenol beverage, which was developed in the early stage, are: red grape concentrate juice, oligofructose, black fruit glandular rib fruit concentrate juice, blueberry concentrate juice, pyrroloquinoline quinone disodium salt, emblica fruit concentrate powder, tomorrow leaf juice powder, yeast, turmeric, epigallocatechin gallate, olive fruit powder, red pomegranate concentrate powder, blood orange powder, elderberry powder, black fruit wolfberry powder, purple carrot concentrate juice, Haematococcus pluvialis powder, red grape concentrate powder, aloe vera gel powder, roxburghii powder, grape concentrate powder, vitamin C, citric acid, xanthan gum, gellan gum, sodium carboxymethyl cellulose, stevioside, nisin, and edible flavors and spices. Although the nutritional value of this product is high, it is necessary to optimize it in order to further improve the quality of the product. Summary of the invention

[0006] In view of the above problems, the present invention provides a plant-based fermented beverage and a preparation method thereof. The present invention optimizes the raw materials of the previously developed product Perifenlu plant polyphenol beverage and readjusts the original ingredients to obtain a plant-based fermented beverage with excellent sensory, stability and antioxidant properties.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] A first aspect of the present invention provides a plant-based fermented beverage, wherein the raw materials include, by weight: 10-30 parts of red grape concentrated juice, 10-20 parts of black fruit aronia fruit concentrated juice, 5-15 parts of blueberry concentrated juice, 5-15 parts of emblica concentrated powder, 5-10 parts of tomorrow leaf juice powder, 5-10 parts of olive fruit powder, 5-10 parts of red pomegranate concentrated powder, 5-10 parts of blood orange powder, 1-5 parts of elderberry powder, 1-5 parts of black fruit wolfberry powder, 1-5 parts of purple carrot concentrated juice, 1-3 parts of Haematococcus pluvialis powder, 1-3 parts of red grape concentrated powder, 1-3 parts of roxburghii powder, 1-3 parts of grape concentrated powder, 4-8 parts of composite microcapsules, 0.5-1 parts of stabilizer, 0.01-0.05 parts of fermentation bacteria powder, 0.01-0.05 parts of fermentation promoter, 0.01-0.05 parts of citric acid, and 150-300 parts of water.

[0009] In a preferred embodiment, the raw materials of the plant-based fermented beverage, measured by mass, include: 20 parts of red grape concentrated juice, 15 parts of black fruit aronia fruit concentrated juice, 10 parts of blueberry concentrated juice, 10 parts of emblica concentrated powder, 8 parts of tomorrow leaf juice powder, 8 parts of olive fruit powder, 8 parts of red pomegranate concentrated powder, 8 parts of blood orange powder, 3 parts of elderberry powder, 3 parts of black fruit wolfberry powder, 3 parts of purple carrot concentrated juice, 2 parts of Haematococcus pluvialis powder, 2 parts of red grape concentrated powder, 2 parts of roxburghii powder, 2 parts of grape concentrated powder, 5 parts of composite microcapsules, 0.8 parts of stabilizer, 0.03 parts of fermentation bacteria powder, 0.03 parts of fermentation promoter, 0.03 parts of citric acid, and 200 parts of water.

[0010] In some preferred embodiments, the core material in the composite microcapsule includes turmeric, epigallocatechin gallate and vitamin C; the mass ratio of turmeric, epigallocatechin gallate and vitamin C is 3-5:3-5:1-3, preferably 4:4:2.

[0011] In some preferred embodiments, the method for preparing the composite microcapsule comprises the following steps:

[0012] (1) dissolving the wall material in water to obtain a wall material solution;

[0013] (2) Add the core material to the wall material solution, mix well, freeze-dry, and grind through a 20-mesh sieve to obtain the product.

[0014] In some preferred embodiments, the wall material comprises steviol glycoside and chitosan; the mass ratio of steviol glycoside to chitosan is 1:8-12, preferably 1:10.

[0015] In some preferred embodiments, the mass ratio of the wall material to water is 9-13:50-80, preferably 11:70.

[0016] In some preferred embodiments, the mass ratio of the wall material to the core material is 3-5:1, preferably 4:1.

[0017] In some preferred embodiments, the freeze-drying conditions are: freeze-drying temperature is -30 to -40°C, and freeze-drying time is 3 to 5 hours.

[0018] In a preferred embodiment, the freeze-drying conditions are: freeze-drying temperature is -35°C, and freeze-drying time is 4 hours.

[0019] In some preferred embodiments, the stabilizer includes galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder, and oligofructose; the mass ratio of galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder, and oligofructose is 1-3:4-8:1-3, preferably 2:6:2.

[0020] In some preferred embodiments, the preparation method of the sodium carboxymethyl cellulose loaded with aloe vera gel powder comprises the following steps: completely dissolving sodium carboxymethyl cellulose in water to obtain a sodium carboxymethyl cellulose solution; completely dissolving aloe vera gel powder in water to obtain an aloe vera gel powder solution; mixing the sodium carboxymethyl cellulose solution and the aloe vera gel powder solution, stirring and cross-linking at 0-4°C to obtain the obtained product.

[0021] Sodium carboxymethyl cellulose has poor solubility in cold water. Sodium carboxymethyl cellulose can be completely dissolved in water at 70-80°C.

[0022] Preferably, the concentration of the sodium carboxymethylcellulose solution is 0.25-0.35%, preferably 0.3%.

[0023] Preferably, the concentration of the aloe vera gel powder is 2.5-3.5%, preferably 3%.

[0024] Preferably, the stirring speed of the stirring crosslinking is 200-400 r / min, and the stirring time is 1-2 h.

[0025] In some preferred embodiments, the fermented bacterial powder includes Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis; the mass ratio of Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis is 3-7:2-4:2-4, preferably 5:3:3.

[0026] In some preferred embodiments, the fermentation promoter comprises polyphenol oxidase, cellulase and peroxidase; the mass ratio of the polyphenol oxidase, cellulase and peroxidase is 1-2:2-4:0.2-0.5, preferably 1.5:3:0.3.

[0027] The second aspect of the present invention provides a method for preparing the above-mentioned plant-based fermented beverage, comprising the following steps:

[0028] S1. Evenly mix red grape juice concentrate, black fruit aronia fruit concentrate juice, blueberry juice concentrate, emblica fruit concentrate powder, ashitaba leaf juice powder, olive fruit powder, red pomegranate concentrate powder, blood orange powder, elderberry powder, black fruit wolfberry powder, purple carrot juice concentrate, Haematococcus pluvialis powder, red grape concentrate powder, roxburghii powder, grape concentrate powder, composite microcapsules and water to obtain a fermentation matrix, and sterilize the fermentation matrix;

[0029] S2, adding fermentation bacteria powder, fermentation accelerator and citric acid to the sterilized fermentation substrate for fermentation to obtain a fermentation liquid;

[0030] S3. Add stabilizer to the fermentation liquid and homogenize.

[0031] In some preferred embodiments, the temperature of the sterilization treatment in step S1 is 110-120° C., and the sterilization time is 30-40 min.

[0032] In some preferred embodiments, S2 specifically comprises: adding Saccharomyces boulardii, a fermentation promoter and citric acid to the sterilized fermentation matrix, fermenting at 28-30°C for 1-2 days, adding Lactobacillus plantarum and continuing fermentation at 30-37°C for 1-2 days, and finally adding Lactococcus lactis and continuing fermentation at 30-37°C for 1-2 days to obtain a fermentation liquid.

[0033] In some preferred embodiments, the homogenization pressure in S3 is 40-50 MPa and the temperature is 60-70°C.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. The present invention optimizes the raw materials of the previously developed product, Perifenlu plant polyphenol beverage, and readjusts the original ingredients to obtain a plant-based fermented beverage with excellent sensory, stability and antioxidant properties, as follows:

[0036] (1) The present invention uses stevioside and chitosan as wall materials to prepare composite microcapsules of turmeric, epigallocatechin gallate and vitamin C. It is unexpectedly found that when the mass ratio of stevioside to chitosan is 1:8-12, the stability and antioxidant properties of plant-based fermented beverages are improved. Stevioside is used as a sweetener in the original formula, but in the present invention, it is used together with chitosan as a wall material to avoid the inactivation of turmeric, epigallocatechin gallate and vitamin C during the fermentation process.

[0037] (2) The present invention omits xanthan gum and gellan gum, and adopts galactomannan, sodium carboxymethyl cellulose loaded with aloe vera gel powder, and oligofructose as stabilizers, especially creatively preparing sodium carboxymethyl cellulose loaded with aloe vera gel powder, thereby improving the storage stability of plant-based fermented beverages at 25°C and 45°C.

[0038] 2. The present invention uses Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis as fermentation bacterial powders and fermentation promoters (polyphenol oxidase, cellulase and peroxidase) to make the plant-based fermented beverage have excellent performance in terms of sensory, stability and antioxidant properties.

[0039] 3. The antioxidant performance of the plant-based fermented beverage provided by the present invention is better than that of the applicant's previously developed product, the Perifenlu plant polyphenol beverage. DETAILED DESCRIPTION

[0040] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0041] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0042] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0043] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0044] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0045] In the following examples, unless otherwise specified, all raw materials used were commercially available or prepared by conventional methods in the art.

[0046] The following are example sources:

[0047] Red grape juice concentrate, aronia nut juice concentrate, blueberry juice concentrate, emblica emblica concentrate powder, ashitaba juice powder, olive fruit powder, pomegranate concentrate powder, blood orange powder, elderberry powder, black wolfberry powder, purple carrot juice concentrate, Haematococcus pluvialis powder, red grape concentrate powder, sea buckthorn powder, and grape concentrate powder are all from Baojian (Beijing) Biotechnology Co., Ltd.

[0048] Lactobacillus plantarum was purchased from Shannong Biotech (Shanghai) Co., Ltd., strain number: HH-LPA56.

[0049] Saccharomyces boulardii was purchased from Shanghai Ruichu Biotechnology Co., Ltd., strain number: SHMCC (SHBCC) D25151.

[0050] Lactococcus lactis was purchased from China Food and Fermentation Industry Research Institute Co., Ltd., product model KWIK-STIK 6PK.

[0051] Saccharomyces cerevisiae was purchased from Shanghai Beinuo Biotechnology Co., Ltd., product number: Saccharomyces cerevisiae S288c.

[0052] Acetobacter pasteurianus was purchased from Ningbo Mingzhou Biotechnology Co., Ltd., product number: B89645.

[0053] Polyphenol oxidase was purchased from Yuanye Biotechnology, product number: S10171-25KU.

[0054] Cellulase was purchased from Yuanye Biotechnology, product number: S10041.

[0055] Peroxidase was purchased from Yuanye Biotechnology, catalog number: S10062.

[0056] Example 1

[0057] A plant-based fermented beverage, comprising the following raw materials, measured by mass: 10 parts of red grape concentrated juice, 10 parts of black fruit aronia fruit concentrated juice, 5 parts of blueberry concentrated juice, 5 parts of emblica concentrated powder, 5 parts of tomorrow leaf juice powder, 5 parts of olive fruit powder, 5 parts of red pomegranate concentrated powder, 5 parts of blood orange powder, 1 part of elderberry powder, 1 part of black fruit wolfberry powder, 1 part of purple carrot concentrated juice, 1 part of Haematococcus pluvialis powder, 1 part of red grape concentrated powder, 1 part of roxburghii powder, 1 part of grape concentrated powder, 4 parts of composite microcapsules, 0.5 parts of stabilizer, 0.01 parts of fermentation bacteria powder, 0.01 parts of fermentation accelerator, 0.01 parts of citric acid, and 150 parts of water.

[0058] The preparation method of the composite microcapsule comprises the following steps:

[0059] (1) dissolving the wall material (stevioside and chitosan) in water (the mass ratio of stevioside to chitosan is 1:8; the mass ratio of the wall material to water is 9:50) to obtain a wall material solution;

[0060] (2) Add turmeric, epigallocatechin gallate and vitamin C (the mass ratio of turmeric, epigallocatechin gallate and vitamin C is 3:3:1) to the wall material solution, mix well, freeze-dry, the freeze-drying temperature is -30°C, the freeze-drying time is 5 hours, and crush through a 20-mesh sieve to obtain the product.

[0061] The mass ratio of the wall material to the core material is 3:1.

[0062] The stabilizer comprises galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose; the mass ratio of the galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose is 1:3:1.

[0063] The preparation method of the sodium carboxymethyl cellulose loaded with aloe vera gel powder comprises the following steps: completely dissolving the sodium carboxymethyl cellulose in water (dissolving at 75° C., the concentration of the sodium carboxymethyl cellulose solution is 0.25%) to obtain a sodium carboxymethyl cellulose solution; completely dissolving the aloe vera gel powder in water (the concentration of the aloe vera gel powder is 2.5%) to obtain an aloe vera gel powder solution; mixing the sodium carboxymethyl cellulose solution and the aloe vera gel powder solution, and stirring and cross-linking them at 4° C. (stirring speed is 200 r / min, stirring time is 2 hours) to obtain the aloe vera gel powder solution.

[0064] The fermented bacterial powder comprises Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis; the mass ratio of the Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis is 3:2:2.

[0065] The fermentation promoter comprises polyphenol oxidase, cellulase and peroxidase; the mass ratio of the polyphenol oxidase, cellulase and peroxidase is 1:2:0.2.

[0066] The method for preparing the plant-based fermented beverage comprises the following steps:

[0067] S1. Evenly mix red grape juice concentrate, black fruit aronia fruit concentrate juice, blueberry juice concentrate, emblica fruit concentrate powder, ashitaba leaf juice powder, olive fruit powder, red pomegranate concentrate powder, blood orange powder, elderberry powder, black fruit wolfberry powder, purple carrot juice concentrate, Haematococcus pluvialis powder, red grape concentrate powder, roxburghii powder, grape concentrate powder, composite microcapsules and water to obtain a fermentation matrix, and sterilize the fermentation matrix at a temperature of 120° C. for 35 min.

[0068] S2, adding boulardii yeast, fermentation accelerator and citric acid to the sterilized fermentation matrix, fermenting at 30 ° C for 2 days, adding Lactobacillus plantarum and continuing fermentation at 35 ° C for 2 days, and finally adding Lactococcus lactis and continuing fermentation at 35 ° C for 1 day to obtain a fermentation liquid;

[0069] S3. Add stabilizer to the fermentation liquid and homogenize at a pressure of 45 MPa and a temperature of 65°C.

[0070] Example 2

[0071] A plant-based fermented beverage, comprising the following raw materials, measured by mass: 20 parts of red grape concentrated juice, 15 parts of black fruit aronia fruit concentrated juice, 15 parts of blueberry concentrated juice, 15 parts of emblica concentrated powder, 10 parts of tomorrow leaf juice powder, 10 parts of olive fruit powder, 10 parts of red pomegranate concentrated powder, 10 parts of blood orange powder, 5 parts of elderberry powder, 5 parts of black fruit wolfberry powder, 5 parts of purple carrot concentrated juice, 3 parts of Haematococcus pluvialis powder, 3 parts of red grape concentrated powder, 3 parts of roxburghii powder, 3 parts of grape concentrated powder, 8 parts of composite microcapsules, 1 part of stabilizer, 0.05 parts of fermentation bacteria powder, 0.05 parts of fermentation accelerator, 0.05 parts of citric acid, and 300 parts of water.

[0072] The preparation method of the composite microcapsule comprises the following steps:

[0073] (1) dissolving the wall material (stevioside and chitosan) in water (the mass ratio of stevioside to chitosan is 1:12; the mass ratio of the wall material to water is 13:80) to obtain a wall material solution;

[0074] (2) Add turmeric, epigallocatechin gallate and vitamin C (the mass ratio of turmeric, epigallocatechin gallate and vitamin C is 5:5:3) to the wall material solution, mix well, freeze-dry at -40°C for 3 hours, and grind through a 20-mesh sieve to obtain the product.

[0075] The mass ratio of the wall material to the core material is 5:1.

[0076] The stabilizer comprises galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose; the mass ratio of the galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose is 3:8:3.

[0077] The preparation method of the sodium carboxymethyl cellulose loaded with aloe vera gel powder comprises the following steps: completely dissolving the sodium carboxymethyl cellulose in water (dissolving at 75° C., the concentration of the sodium carboxymethyl cellulose solution is 0.35%) to obtain a sodium carboxymethyl cellulose solution; completely dissolving the aloe vera gel powder in water (the concentration of the aloe vera gel powder is 3.5%) to obtain an aloe vera gel powder solution; mixing the sodium carboxymethyl cellulose solution and the aloe vera gel powder solution, and stirring and cross-linking them at 4° C. (stirring speed is 400 r / min, stirring time is 1 hour) to obtain the obtained product.

[0078] The fermented bacterial powder comprises Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis; the mass ratio of the Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis is 7:4:4.

[0079] The fermentation promoter comprises polyphenol oxidase, cellulase and peroxidase; the mass ratio of the polyphenol oxidase, cellulase and peroxidase is 2:4:0.5.

[0080] The preparation method of the above-mentioned plant-based fermented beverage is the same as that in Example 1.

[0081] Example 3

[0082] The raw materials of the plant-based fermented beverage, measured by mass, include: 20 parts of red grape concentrated juice, 15 parts of black fruit aronia fruit concentrated juice, 10 parts of blueberry concentrated juice, 10 parts of emblica concentrated powder, 8 parts of tomorrow leaf juice powder, 8 parts of olive fruit powder, 8 parts of red pomegranate concentrated powder, 8 parts of blood orange powder, 3 parts of elderberry powder, 3 parts of black fruit wolfberry powder, 3 parts of purple carrot concentrated juice, 2 parts of Haematococcus pluvialis powder, 2 parts of red grape concentrated powder, 2 parts of roxburghii powder, 2 parts of grape concentrated powder, 5 parts of composite microcapsules, 0.8 parts of stabilizer, 0.03 parts of fermentation bacteria powder, 0.03 parts of fermentation accelerator, 0.03 parts of citric acid, and 200 parts of water.

[0083] The preparation method of the composite microcapsule comprises the following steps:

[0084] (1) dissolving the wall material (stevioside and chitosan) in water (the mass ratio of stevioside to chitosan is 1:10, and the mass ratio of the wall material to water is 11:70) to obtain a wall material solution;

[0085] (2) Add turmeric, epigallocatechin gallate and vitamin C (the mass ratio of turmeric, epigallocatechin gallate and vitamin C is 4:5:2) to the wall material solution, mix well, freeze-dry, the freeze-drying temperature is -35°C, the freeze-drying time is 4 hours, and crush through a 20-mesh sieve to obtain the product.

[0086] The mass ratio of the wall material to the core material is 4:1.

[0087] The stabilizer comprises galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose; the mass ratio of the galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose is 2:6:2.

[0088] The preparation method of the sodium carboxymethyl cellulose loaded with aloe vera gel powder comprises the following steps: completely dissolving the sodium carboxymethyl cellulose in water (dissolving at 75° C., the concentration of the sodium carboxymethyl cellulose solution is 0.3%) to obtain a sodium carboxymethyl cellulose solution; completely dissolving the aloe vera gel powder in water (the concentration of the aloe vera gel powder is 3%) to obtain an aloe vera gel powder solution; mixing the sodium carboxymethyl cellulose solution and the aloe vera gel powder solution, and stirring and cross-linking them at 4° C. (stirring speed is 300 r / min, stirring time is 1.5 hours) to obtain the aloe vera gel powder solution.

[0089] The fermented bacterial powder comprises Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis; the mass ratio of Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis is 5:3:3.

[0090] The fermentation promoter comprises polyphenol oxidase, cellulase and peroxidase; the mass ratio of the polyphenol oxidase, cellulase and peroxidase is 1.5:3:0.3.

[0091] The preparation method of the above-mentioned plant-based fermented beverage is the same as that in Example 1.

[0092] Comparative Example 1

[0093] The difference from Example 3 is that the mass ratio of stevioside to chitosan is 1:5, and the rest are the same.

[0094] Comparative Example 2

[0095] The difference from Example 3 is that the mass ratio of stevioside to chitosan is 5:1, and the rest are the same.

[0096] Comparative Example 3

[0097] The difference from Example 3 is that the stabilizer includes galactomannan, aloe vera gel powder, sodium carboxymethyl cellulose and oligofructose; the mass ratio of galactomannan, aloe vera gel powder, sodium carboxymethyl cellulose and oligofructose is 2:5.45:0.55:2, and the rest are the same.

[0098] Comparative Example 4

[0099] The difference from Example 3 is that the stabilizer includes galactomannan, xanthan gum, gellan gum and oligofructose; the mass ratio of galactomannan, xanthan gum, gellan gum and oligofructose is 2:

[0100] 5.45:0.55:2, the rest are the same.

[0101] Comparative Example 5

[0102] The difference from Example 3 is that in the fermentation bacteria powder, Saccharomyces boulardii is replaced with Saccharomyces cerevisiae of equal quality;

[0103] In the preparation method of plant-based fermented beverage, S2 is: adding brewer's yeast, fermentation accelerator and citric acid to the sterilized fermentation matrix, fermenting at 20°C for 2 days, adding plant lactobacillus and continuing fermentation at 35°C for 2 days, and finally adding lactococcus lactis and continuing fermentation at 35°C for 1 day to obtain fermentation liquid, and the rest are the same

[0104] Comparative Example 6

[0105] The difference from Example 3 is that in the fermented bacteria powder, Lactococcus lactis is replaced by Acetobacter pasteurianus of the same quality;

[0106] In the preparation method of plant-based fermented beverage, S2 is: add Saccharomyces boulardii, fermentation accelerator and citric acid to the sterilized fermentation matrix, ferment at 30°C for 2 days, add Lactobacillus plantarum and continue fermenting at 35°C for 2 days, and finally add Acetobacter pasteurianus and continue fermenting at 28°C for 1 day to obtain fermentation liquid; the rest are the same

[0107] Comparative Example 7

[0108] The difference from Example 3 is that in the fermentation promoter, the cellulase is replaced by peroxidase of the same mass, and the rest are the same.

[0109] Experimental Example 1 Sensory Evaluation of Plant-Based Fermented Beverages

[0110] With reference to GB / T 12315-2008 standard, 50 personnel with sensory experience in the beverage industry (half male and half female) were selected to conduct sensory evaluation on the plant-based fermented beverages prepared in the embodiments and comparative examples. The specific evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2. A final score of ≥95 points is an excellent product, 85-94 points is a qualified product, and <85 points is an unqualified product.

[0111] Table 1

[0112]

[0113]

[0114] Table 2

[0115] Group Fraction Example 1 95 Example 2 96 Example 3 98 Comparative Example 1 82 Comparative Example 2 75 Comparative Example 3 68 Comparative Example 4 59 Comparative Example 5 62 Comparative Example 6 65 Comparative Example 7 71

[0116] It can be seen from Table 2 that the plant-based fermented beverages of Examples 1-3 are high-quality products, while the plant-based fermented beverages of Comparative Examples 1-7 are substandard products.

[0117] Experimental Example 2 Stability of plant-based fermented beverages

[0118] (1) The plant-based fermented beverages prepared in the examples and comparative examples were stored at 25° C. and their initial, 6-month, 12-month, and 18-month stability were observed. The results are shown in Table 3.

[0119] Table 3

[0120]

[0121]

[0122] It can be seen from Table 3 that the plant-based fermented beverages of Examples 1-3 were stored at 25° C. and had good stability at the initial stage, 6 months, 12 months, and 18 months, while the plant-based fermented beverages of Comparative Examples 1-7 had poor stability.

[0123] (2) The plant-based fermented beverages prepared in the examples and comparative examples were stored at 45°C, and their stability after 3 months and 6 months was observed. The results are shown in Table 4.

[0124] Table 4

[0125]

[0126] It can be seen from Table 4 that the plant-based fermented beverages of Examples 1-3 were stored at 45° C. and had good stability for 3 months and 6 months, while the plant-based fermented beverages of Comparative Examples 1-7 had poor stability.

[0127] Experimental Example 3 Antioxidant Activity

[0128] ABTS (2,2-azino-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt) assay:

[0129] Preparation of ABTS reaction solution: Weigh 0.0384 g of ABTS, dissolve it in water, and dilute it to a 10 mL volumetric flask. The final ABTS concentration is 7 mmol / L; weigh 0.0134 g of potassium persulfate, dissolve it in water, and dilute it to a 10 mL volumetric flask to obtain a potassium persulfate solution with a concentration of 2.45 mmol / L;

[0130] Mix the ABTS solution and potassium persulfate solution in a ratio of 1:1 and react for 15 hours in the dark. Dilute the solution after the reaction with anhydrous ethanol until the absorbance at a wavelength of 734 nm is 0.7±0.02 to obtain the ABTS reaction solution.

[0131] 2 mL of the plant-based fermented beverages of Examples 1-3, Comparative Examples 1-7, and the commercially available Perifenlu plant polyphenol beverage were added to a test tube, and then 2 mL of ABTS reaction solution was added. The reaction was allowed to stand for 15 minutes, and then the absorbance value A1 was measured at a wavelength of 734 nm, and zeroed with 95% ethanol. The blank control was replaced with 95% ethanol, and the other measurement conditions were the same, and the absorbance value A0 was measured.

[0132] ABTS free radical scavenging rate % = (1-A1 / A0) × 100%. The results are shown in Table 5.

[0133] Table 5

[0134]

[0135] It can be seen from Table 5 that the ABTS free radical scavenging rates of the plant-based fermented beverages of Examples 1-3 are significantly different from those of the commercially available Perifenlu plant polyphenol beverage, indicating that the plant-based fermented beverages of Examples 1-3 have better antioxidant properties. Compared with Example 3, the ABTS free radical scavenging rates of the plant-based fermented beverages of Comparative Examples 1-2 and Comparative Examples 5-7 are significantly different, indicating that the plant-based fermented beverages of Comparative Examples 1-2 and Comparative Examples 5-7 have poor antioxidant properties.

[0136] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A plant-based fermented beverage, characterized in that: The raw materials include, by mass: 10-30 parts of red grape concentrated juice, 10-20 parts of black fruit aronia fruit concentrated juice, 5-15 parts of blueberry concentrated juice, 5-15 parts of emblica concentrated powder, 5-10 parts of tomorrow leaf juice powder, 5-10 parts of olive fruit powder, 5-10 parts of red pomegranate concentrated powder, 5-10 parts of blood orange powder, 1-5 parts of elderberry powder, 1-5 parts of black fruit wolfberry powder, 1-5 parts of purple carrot concentrated juice, 1-3 parts of Haematococcus pluvialis powder, 1-3 parts of red grape concentrated powder, 1-3 parts of roxburghii powder, 1-3 parts of grape concentrated powder, 4-8 parts of composite microcapsules, 0.5-1 parts of stabilizer, 0.01-0.05 parts of fermentation bacteria powder, 0.01-0.05 parts of fermentation accelerator, 0.01-0.05 parts of citric acid, and 150-300 parts of water; The core material in the composite microcapsule comprises turmeric, epigallocatechin gallate and vitamin C; the mass ratio of turmeric, epigallocatechin gallate and vitamin C is 3-5:3-5:1-3.

2. The plant-based fermented beverage according to claim 1, characterized in that: The preparation method of the composite microcapsule comprises the following steps: (1) dissolving the wall material in water to obtain a wall material solution; (2) adding the core material to the wall material solution, mixing evenly, freeze-drying, and crushing through a 20-mesh sieve to obtain the obtained product; The wall material comprises stevioside and chitosan; the mass ratio of the stevioside to chitosan is 1:8-12.

3. The plant-based fermented beverage according to claim 2, characterized in that: The mass ratio of the wall material to the core material is 3-5:

1.

4. The plant-based fermented beverage according to claim 3, characterized in that: The freeze-drying conditions are as follows: freeze-drying temperature is -30 to -40°C, and freeze-drying time is 3 to 5 hours.

5. The plant-based fermented beverage according to claim 1, characterized in that: The stabilizer comprises galactomannan, sodium carboxymethyl cellulose loaded by aloe vera gel powder and oligofructose.

6. The plant-based fermented beverage according to claim 5, characterized in that: The preparation method of the sodium carboxymethyl cellulose loaded with aloe vera gel powder comprises the following steps: completely dissolving sodium carboxymethyl cellulose in water to obtain a sodium carboxymethyl cellulose solution; completely dissolving aloe vera gel powder in water to obtain an aloe vera gel powder solution; mixing the sodium carboxymethyl cellulose solution and the aloe vera gel powder solution, stirring and cross-linking at 0-4°C to obtain the obtained product.

7. The plant-based fermented beverage according to claim 1, characterized in that: The fermented bacterial powder comprises Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis; the mass ratio of Saccharomyces boulardii, Lactobacillus plantarum and Lactococcus lactis is 3-7:2-4:2-4.

8. The plant-based fermented beverage according to claim 1, characterized in that: The fermentation promoter comprises polyphenol oxidase, cellulase and peroxidase; the mass ratio of the polyphenol oxidase, cellulase and peroxidase is 1-2:2-4:0.2-0.

5.

9. The method for preparing a plant-based fermented beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Evenly mix red grape juice concentrate, black fruit aronia fruit concentrate juice, blueberry juice concentrate, emblica fruit concentrate powder, ashitaba leaf juice powder, olive fruit powder, red pomegranate concentrate powder, blood orange powder, elderberry powder, black fruit wolfberry powder, purple carrot juice concentrate, Haematococcus pluvialis powder, red grape concentrate powder, roxburghii powder, grape concentrate powder, composite microcapsules and water to obtain a fermentation matrix, and sterilize the fermentation matrix; S2, adding fermentation bacteria powder, fermentation accelerator and citric acid to the sterilized fermentation substrate for fermentation to obtain a fermentation liquid; S3. Add stabilizer to the fermentation liquid and homogenize.

10. The preparation method according to claim 9, characterized in that: S2 specifically comprises: adding Saccharomyces boulardii, a fermentation accelerator and citric acid to the sterilized fermentation matrix, fermenting at 28-30° C. for 1-2 days, adding Lactobacillus plantarum and continuing fermenting at 30-37° C. for 1-2 days, and finally adding Lactococcus lactis and continuing fermenting at 30-37° C. for 1-2 days to obtain a fermentation liquid.

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