Phyllanthus emblica juice fermented beverage and preparation method thereof

Abstract

The invention relates to the field of preparation of fermented beverages, in particular to an emblic leafflower juice fermented beverage and a preparation method thereof. The fermented beverage comprises the following raw materials: emblic leafflower juice, lily, chrysanthemum, pericarpium citri reticulatae, momordica grosvenori, liquorice and scaphium scaphigerum. The preparation method of the fermented beverage comprises the following steps: juicing emblic leafflower, crushing lily, chrysanthemum, dried orange peel, momordica grosvenori, liquorice and boat-fruited sterculia seed together, adding water, pulping, mixing, boiling, cooling, putting in a fermentation tank, sterilizing, adding enzyme, a carbon source and zymophyte for combined fermentation, sterilizing to obtain a fermented product, adding ethanol to adjust the ethanol concentration, heating and stirring, filtering, concentrating and drying to obtain the fermented beverage. The emblic leafflower juice fermented beverage is obtained. According to the invention, the matching of the raw materials is optimized, specific enzymes and bacteria are adopted for combined fermentation, and then a low-concentration ethanol extraction method is adopted, so that the beverage is endowed with excellent effects of clearing and moistening throat and overflowing fragrance.

Description

Technical Field

[0001] The present invention relates to the field of preparation of fermented beverages, and the theme name is a Phyllanthus emblica juice fermented beverage and a preparation method thereof. Background Art

[0002] Phyllanthus emblica ( Phyllanthus emblical. ) is the fruit of a deciduous small tree of the genus Phyllanthus in the family Phyllanthaceae of the order Malpighiales, also known as Phyllanthus emblica, Phyllanthus emblica, Phyllanthus emblica, Emblica officinalis, Yunnan olive, etc.

[0003] As a raw material for both medicine and food, the roots, stems and leaves of Phyllanthus emblica all have certain medicinal values; for symptoms such as oral ulcers, skin ulcers, and sore throats caused by excessive liver fire, drinking Phyllanthus emblica tea can improve the inflammation in the body and relieve the above symptoms. Phyllanthus emblica contains glucosides, various vitamins, minerals, trace elements and dietary fiber. Dietary fiber can promote the peristalsis of the gastrointestinal tract and improve the digestive ability.

[0004] Beverages have basic energy supply and nutrition supply functions, and researching and expanding other functions of beverages is a relatively popular topic at present. Moreover, with the changes in the current life rhythm and eating habits of the masses, throat discomfort is a common phenomenon. Therefore, it is necessary to provide a Phyllanthus emblica juice fermented beverage that has the function of clearing the throat and also supplies energy and nutrition. Summary of the Invention

[0005] In order to solve the above technical problems, the inventor has proposed a Phyllanthus emblica juice fermented beverage and a preparation method thereof.

[0006] Specifically, the preparation raw materials of the Phyllanthus emblica juice fermented beverage include Phyllanthus emblica juice, lily, chrysanthemum, tangerine peel, momordica grosvenori, liquorice and semen sterculiae lychnopherae.

[0007] Further, according to mass parts measurement, the dosage of the above raw materials is 10-30 parts of Phyllanthus emblica juice, 3-6 parts of lily, 2-8 parts of chrysanthemum, 1-3 parts of tangerine peel, 1-4 parts of momordica grosvenori, 0.5-2.5 parts of liquorice and 0.5-2.5 parts of semen sterculiae lychnopherae.

[0008] Further, the dosage of Phyllanthus emblica juice can also be 10, 12, 14, 16, 18, 20, 22, 24, 25, 26, 28, 30 parts or the range between any two of them.

[0009] Further, the dosage of lily can also be 3, 3.2, 3.5, 3.8, 4, 4.5, 5, 5.5, 5.8, 6 parts or the range between any two of them.

[0010] Further, the dosage of chrysanthemum can also be 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.2, 5.5, 5.8, 6, 6.2, 6.5, 6.8, 7, 7.5, 8 parts or the range between any two of them.

[0011] Further, the dosage of tangerine peel can also be 1, 1.5, 2, 2.2, 2.5, 2.8, 3 parts or the range between any two of them.

[0012] Further, the dosage of monk fruit can also be 1, 1.5, 2, 2.2, 2.5, 2.8, 3, 3.5, 4 parts or the range between any two of them.

[0013] Further, the dosage of liquorice can also be 0.5, 1, 1.2, 1.5, 2, 2.2, 2.5 parts or the range between any two of them.

[0014] Further, the dosage of semen sterculiae lychnopherae can also be 0.5, 1, 1.2, 1.5, 2, 2.2, 2.5 parts or the range between any two of them.

[0015] Further, the fermented beverage can also be added with acidulant, sweetener or other auxiliary raw materials according to the requirements such as taste.

[0016] On the other hand, the present invention provides a preparation method of a phyllanthus emblica juice fermented beverage, comprising the following steps: Step 1: Extract phyllanthus emblica juice to obtain phyllanthus emblica juice; then prepare materials according to the dosage; Step 2: Crush lily, chrysanthemum, tangerine peel, monk fruit, liquorice and semen sterculiae lychnopherae together to obtain materials, add water to make a pulp, and then mix with phyllanthus emblica juice, boil and cool to obtain a mixture; Step 3: Place the mixture in a fermentation tank, sterilize, add enzyme, carbon source and fermenting bacteria and mix, carry out fermentation, and then sterilize to obtain a fermented product; Step 4: Add ethanol to the fermented product, adjust the ethanol concentration, heat and stir to obtain an extract; Step 5: Filter the extract, concentrate the filtrate, and dry to obtain the phyllanthus emblica juice fermented beverage.

[0017] Further, the amount of water added in step 2 is 5 - 30 times that of the materials.

[0018] Further, the carbon source in step 3 includes glucose and / or fructose.

[0019] Further, the dosage of the carbon source in step 3 is 1 - 4.2 wt% of the mixture Further, the enzyme in step 3 includes ficin.

[0020] Further, the dosage of the enzyme in step 3 is 50 - 150 u / g of the mixture.

[0021] Further, the fermenting bacteria in step 3 include Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100.

[0022] Further, the dosage of the fermenting bacteria in step 3 is 6.5×10 9 -1.5×10 10 cfu / g of the mixture.

[0023] Further, the quantity ratio of Bacillus subtilis subsp. subtilis CICC 22778 to Hansenula anomala var. 2.100 in the fermenting bacteria in step 3 is 1:1.5 - 2.5.

[0024] Further, the fermentation temperature in step 3 is 25 - 40°C and the time is 70 - 120 hours.

[0025] Further, the fermentation in step 3 is aerobic fermentation. The aerobic fermentation can be carried out by introducing oxygen or a gas containing oxygen. The gas containing oxygen includes air. The ventilation volume can be 10 - 1000 m 3 / h.

[0026] Further, the ethanol concentration is adjusted to 10 - 20 wt% in step 4.

[0027] Further, the heating and stirring temperature in step 4 is 40 - 60°C and the time is 3 - 10 hours.

[0028] Further, it is concentrated to 7 - 20% of the filtrate mass in step 5.

[0029] Further, the drying in step 5 is vacuum drying or freeze drying. It is dried until the water content is lower than 15 wt%.

[0030] The above fermented beverage can be added with acidulant, sweetener or other auxiliary raw materials according to the usage requirements. It can also be modulated according to the dosage form requirements. For example, it can be formulated into a liquid beverage by adding drinking water, or it can be brewed by adding it to hot water, etc.

[0031] Compared with the prior art, the beneficial effects of the present invention are as follows: In the present invention, the Phyllanthus emblica is juiced, the lily, chrysanthemum, tangerine peel, monk fruit, liquorice and Sterculia lychnophora are crushed together, added with water to make a pulp, then mixed, cooled after boiling, then placed in a fermentation tank, sterilized, added with enzymes, carbon sources and fermenting bacteria for combined fermentation, sterilized to obtain a fermented product, added with ethanol to adjust the ethanol concentration, heated and stirred, filtered, concentrated and dried to obtain the Phyllanthus emblica juice fermented beverage. The present invention optimizes the collocation of raw materials, adopts specific enzymes and bacteria for combined fermentation, and then adopts the low - concentration ethanol extraction method, endowing the beverage with excellent effects of clearing the throat, moistening the larynx and overflowing with fragrance.

[0032] The beverage prepared by the present invention has an excellent inhibitory degree on the generation of cellular NO and can significantly clear the throat and relieve the larynx.

[0033] The present invention uses ficin to effectively enhance the active ingredients such as polypeptides and amino acids in the beverage, endowing the beverage with better throat-clearing, throat-moistening and aroma properties.

[0034] The present invention adopts aerobic fermentation of Bacillus subtilis subsp. CICC 22778 and Hansenula anomala var. 2.100, which can improve the flavor components and anti-inflammatory effect of the beverage, endow the beverage with better properties, and the two can synergistically enhance the performance of the beverage. When the ratio of the two in the fermenting bacteria is 1:1.5 - 2.5 in terms of quantity ratio, better effects can be achieved.

[0035] After the combined fermentation of enzymes and fermenting bacteria in the present invention, a further ethanol solution extraction form is adopted, which can promote the extraction of the active ingredients of the beverage, making the beverage have better effects, especially when the ethanol concentration during extraction reaches 10 - 20wt%. Detailed implementation manners

[0036] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. The description of at least one exemplary embodiment below is actually only illustrative and in no way constitutes a limitation to the present invention and its application or use. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0037] The materials used in the detailed implementation manners are as follows: Phyllanthus emblica: fruit; Lily: bulb; Chrysanthemum: flower of Hangzhou white chrysanthemum; Momordica grosvenori: fruit; Licorice: root; Sterculia lychnophora: seed.

[0038] Hansenula anomala var. 2.100: numbered GDMCC NO.: 2.100, purchased from Guangdong Provincial Microbial Culture Collection Center. Bacillus subtilis subsp. CICC 22778: numbered: CICC 22778, purchased from China National Center for Industrial Culture Collection of Microorganisms. Ficin: 100U / mg, Shanghai Univ-Bio Co., Ltd.

[0039] 1. Preparation of the beverage Product I: The preparation steps are as follows: <L Step 1: Squeeze fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following dosage by weight: 22 parts of Phyllanthus emblica juice, 4.5 parts of Lily, 3.7 parts of Chrysanthemum, 1.5 parts of Tangerine Peel, 2.4 parts of Momordica grosvenori, 1.1 parts of Licorice and 1.0 part of Sterculia lychnophora; Step 2: Crush Lily, Chrysanthemum, Tangerine Peel, Momordica grosvenori, Licorice and Sterculia lychnophora together to obtain a material, add water 15 times the weight of the material to make a pulp, and then mix it with Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize it, and add ficin at 100 u / g of the mixture, glucose at 3 wt% of the mixture, and fermenting bacteria at 9.6×10 9 cfu / g of the mixture. Mix them and carry out aerobic fermentation at 32 °C for 107 hours. The aerobic fermentation is carried out by introducing air, and the ventilation rate is 450 m 3 / h; After fermentation is completed, sterilize it to obtain a fermented product; The fermenting bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:2; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C and stir at 85 r / min for 5.5 hours to obtain an extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 micron, concentrate the obtained filtrate under reduced pressure at 55 °C to 12.5% of the filtrate mass, and then freeze-dry it at -50 °C until the water content is 3.15 wt% to obtain an ougan juice fermented beverage.

[0040] Product II: The preparation steps are as follows: Step 1: Squeeze fresh ougan to obtain ougan juice; then prepare materials according to the following weight portions: 15 parts of ougan juice, 3 parts of lily, 5 parts of chrysanthemum, 1.0 part of dried tangerine peel, 3.5 parts of monk fruit, 0.5 part of licorice, and 1.8 parts of semen sterculiae lychnophorae; Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, licorice, and semen sterculiae lychnophorae together to obtain a material, add water 10 times the weight of the material to make a pulp, then mix it with ougan juice, boil it and cool it to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize it, and add ficin at 80 u / g of the mixture, glucose at 3 wt% of the mixture, and fermenting bacteria at 1.1×10 10 cfu / g of the mixture. Mix them and carry out aerobic fermentation at 32 °C for 85 hours. The aerobic fermentation is carried out by introducing air, and the ventilation rate is 380 m 3 / h; After fermentation is completed, sterilize it to obtain a fermented product; The fermenting bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:1.5; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 10 wt%, heat at 42 °C and stir at 85 r / min for 6 hours to obtain an extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 micron, concentrate the obtained filtrate under reduced pressure at 52 °C to 11.2% of the filtrate mass, and then freeze-dry it at -48 °C until the water content is 3.09 wt% to obtain an ougan juice fermented beverage.

[0041] Product III: Based on Product I, without using ficin. The specific preparation steps are as follows: Step 1: Juice fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following dosage by weight: 22 parts of Phyllanthus emblica juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine peel, 2.4 parts of monk fruit, 1.1 parts of licorice, and 1.0 part of semen sterculiae lychnopherae; Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, licorice, and semen sterculiae lychnopherae together to obtain materials, add 15 times the weight of water of the materials to make a pulp, then mix with Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermentation tank, sterilize, add 3 wt% glucose of the mixture and 9.6×10 9 cfu / g of the fermentation bacteria of the mixture, carry out aerobic fermentation at 32 °C for 107 hours, and the aerobic fermentation is carried out by introducing air, and the ventilation rate is 450 m 3 / h; after fermentation is completed, sterilize to obtain a fermented product; The fermentation bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:2; Step 4: Add anhydrous ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C and stir at 85 r / min for 5.5 hours to obtain an extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 micron, concentrate the obtained filtrate under reduced pressure at 55 °C to 12.5% of the filtrate quality, and then freeze-dry at -50 °C until the water content is 3.15 wt% to obtain a Phyllanthus emblica juice fermented beverage.

[0042] Product IV: Based on Product I, use Bacillus subtilis subsp. subtilis CICC 22778 as the fermentation bacteria. The specific preparation steps are as follows: Step 1: Juice fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following dosage by weight: 22 parts of Phyllanthus emblica juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine peel, 2.4 parts of monk fruit, 1.1 parts of licorice, and 1.0 part of semen sterculiae lychnopherae; Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, licorice, and semen sterculiae lychnopherae together to obtain materials, add 15 times the weight of water of the materials to make a pulp, then mix with Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermentation tank, sterilize, add 100 u / g of ficin of the mixture, 3 wt% glucose of the mixture and 9.6×10 9 cfu / g of the fermentation bacteria of the mixture, carry out aerobic fermentation at 32 °C for 107 hours, and the aerobic fermentation is carried out by introducing air, and the ventilation rate is 450 m 3 / h; After fermentation is completed, sterilize to obtain the fermented product; The fermenting bacterium is Bacillus subtilis subsp. subtilis CICC 22778; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C, stir at 85 r / min for 5.5 hours to obtain the extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 μm, concentrate the obtained filtrate under reduced pressure at 55 °C to 12.5% of the filtrate mass, and then freeze-dry at -50 °C to a water content of 3.15 wt% to obtain the fermented Phyllanthus emblica juice beverage.

[0043] Product V: Based on Product I, use Hansenula anomala var. 2.100 as the fermenting bacterium. The specific preparation steps are as follows: Step 1: Squeeze fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following weight portions: 22 parts of Phyllanthus emblica juice, 4.5 parts of lilium brownii, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice, and 1.0 part of sterculia lychnophora; Step 2: Crush lilium brownii, chrysanthemum, dried tangerine peel, momordica grosvenori, licorice, and sterculia lychnophora together to obtain materials, add water 15 times the weight of the materials to make a pulp, then mix with Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize, add 100 u / g of the mixture of ficin, 3 wt% of glucose in the mixture, and 9.6×10 9 cfu / g of the fermenting bacterium in the mixture, carry out aerobic fermentation at 32 °C for 107 hours, and carry out aerobic fermentation by means of introducing air, with an aeration rate of 450 m 3 / h; After fermentation is completed, sterilize to obtain the fermented product; The fermenting bacterium is Hansenula anomala var. 2.100; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C, stir at 85 r / min for 5.5 hours to obtain the extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 μm, concentrate the obtained filtrate under reduced pressure at 55 °C to 12.5% of the filtrate mass, and then freeze-dry at -50 °C to a water content of 3.15 wt% to obtain the fermented Phyllanthus emblica juice beverage.

[0044] Product VI: Based on Product I, change the dosage ratio of the fermenting bacterium. The specific preparation steps are as follows: Step 1: Squeeze fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following weight portions: 22 parts of Phyllanthus emblica juice, 4.5 parts of lilium brownii, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice, and 1.0 part of sterculia lychnophora; Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, liquorice and semen sterculiae lychnopherae together to obtain a material, add water with a weight 15 times that of the material to make a pulp, then mix it with the Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize it, add ficin at 100 u / g of the mixture, glucose at 3 wt% of the mixture and 9.6×10 9 cfu / g of the fermenting bacteria of the mixture, carry out aerobic fermentation at 32 °C for 107 hours, and carry out aerobic fermentation by means of introducing air, with an aeration rate of 450 m 3 / h; after the fermentation is completed, sterilize it to obtain a fermented product; The fermenting bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:0.4; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C and stir at 85 r / min for 5.5 hours to obtain an extract; Step 5: Filter the extract with a filter membrane with a pore size of 1 μm, concentrate the obtained filtrate under reduced pressure at 55 °C to 12.5% of the mass of the filtrate, and then freeze-dry at -50 °C until the water content is 3.15 wt% to obtain the Phyllanthus emblica juice fermented beverage.

[0045] Product VII: On the basis of Product I, change the dosage ratio of the fermenting bacteria. The specific preparation steps are as follows: Step 1: Squeeze fresh Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare materials according to the following dosage in parts by weight: 22 parts of Phyllanthus emblica juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine peel, 2.4 parts of monk fruit, 1.1 parts of liquorice and 1.0 part of semen sterculiae lychnopherae; Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, liquorice and semen sterculiae lychnopherae together to obtain a material, add water with a weight 15 times that of the material to make a pulp, then mix it with the Phyllanthus emblica juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize it, add ficin at 100 u / g of the mixture, glucose at 3 wt% of the mixture and 9.6×10 9 cfu / g of the fermenting bacteria of the mixture, carry out aerobic fermentation at 32 °C for 107 hours, and carry out aerobic fermentation by means of introducing air, with an aeration rate of 450 m 3 / h; after the fermentation is completed, sterilize it to obtain a fermented product; The fermenting bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:6; Step 4: Add absolute ethanol to the fermented product, adjust the ethanol concentration to 15 wt%, heat at 45 °C and stir at 85 r / min for 5.5 hours to obtain an extract; Step 5: The extract was filtered through a filter membrane with a pore size of 1 μm, and the obtained filtrate was concentrated under reduced pressure at 55° C. to 12.5% of the filtrate mass, and then freeze-dried at −50° C. to a water content of 3.15 wt % to obtain a fermented citrus juice beverage.

[0046] Product VIII: Based on Product I, water is added in step 4 for extraction. The specific preparation steps are as follows: Step 1: Squeeze fresh mandarin orange juice to obtain mandarin orange juice; then prepare the following ingredients in parts by weight: 22 parts mandarin orange juice, 4.5 parts lily bulbs, 3.7 parts chrysanthemum, 1.5 parts tangerine peel, 2.4 parts monk fruit, 1.1 parts liquorice and 1.0 part sterculia lychnophora; Step 2: Crush lily bulbs, chrysanthemum, tangerine peel, monk fruit, liquorice and pistachio to obtain a material, add 15 times the weight of water to the material to make a slurry, then mix with citrus juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize, add 100u / g of the mixture of ficin, 3wt% of the mixture of glucose and 9.6×10 9 cfu / g mixture of fermentation bacteria, 32 ℃ aerobic fermentation for 107 hours, aerobic fermentation by aeration, ventilation rate of 450m 3 / h; after the fermentation is completed, sterilize and obtain the fermentation product; The fermentation bacteria consisted of Bacillus subtilis subsp. CICC 22778 and Hansenula anomala variant 2.100 in a ratio of 1:2; Step 4: Add water to the fermented product, the amount of water being 3 / 7 of the fermented product mass, heat at 45°C, and stir at 85 rpm for 5.5 hours to obtain an extract; Step 5: The extract was filtered through a filter membrane with a pore size of 1 μm, and the obtained filtrate was concentrated under reduced pressure at 55° C. to 12.5% of the filtrate mass, and then freeze-dried at −50° C. to a water content of 3.15 wt % to obtain a fermented citrus juice beverage.

[0047] Product IX: Based on Product I, a large amount of ethanol was added in step 4 for extraction. The specific preparation steps are as follows: Step 1: Squeeze fresh mandarin orange juice to obtain mandarin orange juice; then prepare the following ingredients in parts by weight: 22 parts mandarin orange juice, 4.5 parts lily bulbs, 3.7 parts chrysanthemum, 1.5 parts tangerine peel, 2.4 parts monk fruit, 1.1 parts liquorice and 1.0 part sterculia lychnophora; Step 2: Crush lily bulbs, chrysanthemum, tangerine peel, monk fruit, liquorice and pistachio to obtain a material, add 15 times the weight of water to the material to make a slurry, then mix with citrus juice, boil and cool to room temperature to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize, add 100u / g of the mixture of ficin, 3wt% of the mixture of glucose and 9.6×10 9 cfu / g mixture of fermentation bacteria, 32 ℃ aerobic fermentation for 107 hours, aerobic fermentation by aeration, ventilation rate of 450m 3 / h; after the fermentation is completed, sterilize and obtain the fermentation product; The fermentation bacteria consisted of Bacillus subtilis subsp. CICC 22778 and Hansenula anomala variant 2.100 in a ratio of 1:2; Step 4: Anhydrous ethanol was added to the fermented product to adjust the ethanol concentration to 45 wt %, and the mixture was heated at 45° C. and stirred at 85 rpm for 5.5 hours to obtain an extract; Step 5: The extract was filtered through a filter membrane with a pore size of 1 μm, and the obtained filtrate was concentrated under reduced pressure at 55° C. to 12.5% of the filtrate mass, and then freeze-dried at −50° C. to a water content of 3.15 wt % to obtain a fermented citrus juice beverage.

[0048] 2. Beverage testing 1. Anti-inflammatory and throat clearing test Throat discomfort is often caused by inflammation; the anti-inflammatory property of the beverage tested in the present invention is used to characterize the throat clearing effect, and the degree of inhibition of cellular NO production by the diluted beverage is specifically tested to verify the anti-inflammatory property.

[0049] The experimental process is as follows: RAW264.7 cells in the logarithmic growth phase were seeded in a 96-well plate (using DMEM high-glucose medium containing 10% FBS to dilute the RAW264.7 cells to a concentration of 1×10 6 Cells were incubated at 37°C, 5% CO₂ for 24 hours, and the culture medium was discarded. A blank group, a model group, and product groups I to IX were set up. The blank group received 100 μL of deionized water, the model group received 100 μL of 8.5 μg / L LPS in deionized water, and product groups I to IX received 100 μL of LPS and the corresponding product in deionized water (LPS concentration of 8.5 μg / L, concentration of 0.2 wt% for products I to IX). Each group was repeated four times. Culture was continued for 24 hours, and the supernatant from each well was collected. The absorbance at a wavelength of 540 nm was measured according to the kit instructions. The average NO concentration (μM) for each group, the reduction in NO concentration in each group compared to the model group (μM), and the multiple of NO concentration in each group compared to product I were calculated. The results are shown in Table 1.

[0050] Table 1: Anti-inflammatory throat clearing test (2) Flavor and taste testing Recruit 15 healthy volunteers aged 30 - 45 (half male and half female) to taste and score the above-mentioned beverage for evaluation. The specific method is as follows: Brew the above product with water at 55°C, with the product: water mass ratio of 1:120, and then naturally cool it to 40°C for evaluation. All 10 volunteers evaluate the above beverage. The evaluation items include throat moistening property and aroma. Throat moistening property: The higher the degree of throat moistening, the higher the score, with the highest score being 10 and the lowest being 1. Aroma: The more intense the aroma, the higher the score, with the highest score being 10 and the lowest being 1. Each test can be scored with decimal fractions according to the quality of the indicators. Then, after removing the highest and lowest scores from each group of tests, take the average value. The results are shown in Table 3.

[0051] Table 3: Flavor Test According to the test results in Table 1 - 2, it can be seen that the beverage product prepared by the present invention has good throat moistening property and fragrance, and has the efficacy of anti-inflammatory and clearing the throat.

[0052] Combined with the test results of the blank group, model group and product group in Table 1, it can be seen that the beverage prepared by the present invention has an excellent inhibitory degree on cell NO generation and can significantly clear the throat and relieve the larynx.

[0053] Combined with the test results of Product I and III in the table, it can be seen that using ficin can effectively improve the active ingredients such as polypeptides and amino acids in the beverage, and endow the beverage with better throat-clearing, throat-moistening and aroma properties.

[0054] Combined with the test results of Product I, IV, and V in the table, it can be seen that the present invention uses aerobic fermentation of Bacillus subtilis subsp. CICC22778 and Hansenula anomala var. 2.100, which can improve the flavor components and anti-inflammatory effect of the beverage, endow the beverage with better properties, and the two can synergistically enhance the beverage performance. And when the ratio of the two in the fermenting bacteria is 1:1.5 - 2.5 in terms of quantity ratio, better effects can be achieved. The above conclusion can be obtained according to the test results of Product I, VI, and VII.

[0055] Combined with the test results of Product I, VIII, and IX in the table, it can be seen that after the combined fermentation of enzymes and fermenting bacteria in the present invention, by adopting the form of further extraction with ethanol solution, the extraction of active ingredients in the beverage can be promoted, making the beverage have better effects, especially when the ethanol concentration reaches 10 - 20wt% during extraction, the effect is better.

[0056] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions required to be protected by the present invention.

Claims

1. A fermented beverage made from Phyllanthus emblica juice, characterized in that, The raw materials include Phyllanthus emblica juice, lily, chrysanthemum, dried tangerine peel, monk fruit, liquorice and semen sterculiae lychnopherae.

2. The fermented Phyllanthus emblica juice beverage according to claim 1, characterized in that, Measured by mass parts, the dosages of the raw materials are as follows: 10 - 30 parts of Phyllanthus emblica juice, 3 - 6 parts of lily, 2 - 8 parts of chrysanthemum, 1 - 3 parts of dried tangerine peel, 1 - 4 parts of monk fruit, 0.5 - 2.5 parts of liquorice and 0.5 - 2.5 parts of semen sterculiae lychnopherae.

3. The fermented Phyllanthus emblica juice beverage according to claim 1 or 2, characterized in that The raw materials also include acidulant, sweetener or other auxiliary materials.

4. A method for preparing the Phyllanthus emblica juice fermented beverage according to any one of claims 1-2, characterized in that, It includes: Step 1: Extract juice from Phyllanthus emblica to obtain Phyllanthus emblica juice; then prepare the materials according to the above dosages. Step 2: Crush lily, chrysanthemum, dried tangerine peel, monk fruit, liquorice and semen sterculiae lychnopherae together to obtain materials, add water to make a pulp, then mix with Phyllanthus emblica juice, boil and cool to obtain a mixture. Step 3: Place the mixture in a fermentation tank, sterilize, add enzyme, carbon source and fermentation bacteria and mix them, carry out fermentation, and then sterilize to obtain a fermented product. Step 4: Add ethanol to the fermented product, adjust the ethanol concentration, heat and stir to obtain an extract. Step 5: Filter the extract, concentrate the filtrate and dry it to obtain a Phyllanthus emblica juice fermented beverage.

5. The preparation method according to claim 4, characterized in that The enzyme includes ficin, and the dosage of the enzyme is 50 - 150 u / g of the mixture.

6. The preparation method according to claim 4, characterized in that, The fermentation bacteria included Bacillus subtilis subsp. CICC 22778 and Hansenula anomala variant 2.100, and the fermentation bacteria dosage was 6.5×10 9 -1.5×10 10 cfu / g mixture.

7. The preparation method according to claim 6, characterized in that, Among the fermentation bacteria, the quantity ratio of Bacillus subtilis subsp. subtilis CICC 22778 to Hansenula anomala var. 2.100 is 1:1.5 - 2.

5.

8. The preparation method according to claim 4, characterized in that, In Step 4, adjust the ethanol concentration to 10 - 20 wt%.

9. The preparation method according to claim 4, wherein In Step 3, the fermentation temperature is 25 - 40 °C and the time is 70 - 120 hours; or, in Step 4, the heating and stirring temperature is 40 - 60 °C and the time is 3 - 10 hours.

10. The preparation method according to claim 4, wherein, In Step 2, the water addition amount is 5 - 30 times that of the materials. Or, in Step 3, the carbon source includes glucose and / or fructose. Or, in Step 3, the dosage of the carbon source is 1 - 4.2 wt% of the mixture. Or, in Step 5, the drying is freeze-drying until the water content is less than 15 wt%.

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