A fermented beverage of physalis fruit juice and a method for preparing the same

Abstract

The present application relates to the field of fermented beverage preparation, and discloses a kind of physocarpus fruit juice fermented beverage and preparation method thereof.The raw materials of the fermented beverage include physocarpus fruit juice, lily, chrysanthemum, dried tangerine or orange peel, monk fruit, liquorice and fat sea.The preparation method of the fermented beverage includes: physocarpus fruit juice extraction, lily, chrysanthemum, dried tangerine or orange peel, monk fruit, liquorice and fat sea are broken together, water is added to make slurry, then mixed, boiled and cooled, then placed in fermentation tank, sterilized, enzyme, carbon source and fermentation bacteria are added for combined fermentation, sterilized, to obtain fermented product, ethanol is added to adjust ethanol concentration, heated and stirred, filtered, concentrated, dried, to obtain physocarpus fruit juice fermented beverage.The present application optimizes the collocation of raw materials, and uses specific enzyme and bacteria for combined fermentation, then uses low-concentration ethanol extraction method, to give the beverage excellent throat-clearing, throat-moistening and aroma overflowing effect.

Description

Technical Field

[0001] This invention relates to the field of fermented beverage preparation, and its subject is entitled "A fermented beverage of Indian gooseberry juice and its preparation method". Background Technology

[0002] Oil orange ( Phyllanthus emblica. Phyllanthus is the fruit of a deciduous small tree belonging to the Phyllanthaceae family and the Phyllanthus genus in the order Phyllanthales. It is also known as amla fruit, oil amla, amla, amla fruit, Yunnan olive, etc.

[0003] As a food and medicinal ingredient, the roots, stems, and leaves of the Indian gooseberry (Ligustrum lucidum) all possess medicinal value. For symptoms such as oral ulcers, skin ulcers, and sore throat caused by excessive liver heat, drinking Indian gooseberry tea can improve inflammation and alleviate these symptoms. Indian gooseberries contain glucosinolates, various vitamins, minerals, trace elements, and dietary fiber. Dietary fiber can promote gastrointestinal motility and improve digestion.

[0004] Beverages provide basic energy and nutrition, and researching and expanding their other functions is a currently popular topic. Furthermore, with changes in people's lifestyles and dietary habits, throat discomfort is a common occurrence. Therefore, it is essential to provide a fermented mandarin orange juice beverage that not only soothes the throat but also provides energy and nutrition. Summary of the Invention

[0005] To solve the above-mentioned technical problems, the inventors proposed a fermented beverage made from Indian gooseberry juice and its preparation method.

[0006] Specifically, the raw materials for preparing the fermented mandarin orange juice beverage include mandarin orange juice, lily bulb, chrysanthemum, dried tangerine peel, monk fruit, licorice, and Malva nut.

[0007] Furthermore, based on the mass fraction, the above-mentioned raw materials are used in the following quantities: 10-30 parts of Indian gooseberry juice, 3-6 parts of lily bulb, 2-8 parts of chrysanthemum, 1-3 parts of dried tangerine peel, 1-4 parts of monk fruit, 0.5-2.5 parts of licorice root, and 0.5-2.5 parts of Malva nut.

[0008] Furthermore, the amount of mandarin orange juice used can be 10, 12, 14, 16, 18, 20, 22, 24, 25, 26, 28, 30 portions or any range between the two.

[0009] Furthermore, 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 any range between the two.

[0010] Furthermore, 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 any range between the two.

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

[0012] Further, the amount of momordica grosvenori can also be 1, 1.5, 2, 2.2, 2.5, 2.8, 3, 3.5, 4 parts or a range between any two of them.

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

[0014] Further, the amount of fat lettuce can also be 0.5, 1, 1.2, 1.5, 2, 2.2, 2.5 parts or a range between any two of them.

[0015] Further, the fermented beverage can also add souring agents, sweeteners or other auxiliary raw materials according to the taste and other needs.

[0016] On the other hand, the present application provides a preparation method of a fermented beverage of Physic nut juice, comprising the following steps:

[0017] Step 1: juice the Physic nut to obtain Physic nut juice; then prepare the materials according to the amount;

[0018] Step 2: break the lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori, liquorice and fat lettuce together to obtain the material, add water to make a slurry, then mix with the Physic nut juice, boil and cool to obtain a mixture;

[0019] Step 3: place the mixture in a fermentation tank, sterilize, add enzymes, carbon sources and fermentation bacteria, mix and ferment, then sterilize to obtain a fermented product;

[0020] Step 4: add ethanol to the fermented product, adjust the ethanol concentration, heat and stir to obtain an extract;

[0021] Step 5: filter the extract, concentrate the filtrate, dry to obtain a fermented beverage of Physic nut juice.

[0022] Further, the amount of water added in step 2 is 5-30 times the amount of the material.

[0023] Further, the carbon source in step 3 includes glucose and / or fructose.

[0024] Further, the amount of carbon source in step 3 is 1-4.2wt% of the mixture.

[0025] Further, the enzyme in step 3 includes ficin.

[0026] Further, the amount of enzyme in step 3 is 50-150u / g of the mixture.

[0027] Further, the fermentation bacteria in step 3 include Bacillus subtilis CICC 22778 and Hansenula anomala var. 2.100.

[0028] Further, the fermentation bacteria in step 3 are used in an amount of 6.5×10 9 -1.5×10 10 cfu / g mixture.

[0029] Further, the amount of Bacillus subtilis CICC 22778 and Hansenula anomala var. 2.100 in the fermentation bacteria in step 3 is in a ratio of 1:1.5-2.5.

[0030] Further, the fermentation temperature in step 3 is 25-40℃, and the fermentation time is 70-120 hours.

[0031] Further, the fermentation in step 3 is aerobic fermentation. The aerobic fermentation can be performed by passing oxygen or passing a gas containing oxygen. The gas containing oxygen includes air. The aeration amount can be 10-1000m 3 / h.

[0032] Further, the ethanol concentration is adjusted to 10-20wt% in step 4.

[0033] Further, the heating and stirring temperature in step 4 is 40-60℃, and the heating and stirring time is 3-10 hours.

[0034] Further, the concentration in step 5 is to a filtrate mass of 7-20%.

[0035] Further, the drying in step 5 is vacuum drying or freeze drying. The drying is to a water content of less than 15wt%.

[0036] The above-mentioned fermented beverage can be combined with the use requirements to add acidifiers, sweeteners or other auxiliary raw materials. It can also be combined with the requirements of the dosage form to be adjusted, such as adding drinking water to prepare a liquid beverage, and can also be added to hot water for brewing, etc.

[0037] Compared with the prior art, the beneficial effects of the present application are:

[0038] The present application crushes the juice of Physic nut, lily, chenpi, monk fruit, licorice and fat sea together, adds water to make a slurry, then mixes, boils and cools, then places in a fermentation tank, sterilizes, adds enzymes, carbon sources and fermentation bacteria for combined fermentation, sterilizes, obtains a fermented product, adds ethanol to adjust the ethanol concentration, heats and stirs, filters, concentrates, dries, and obtains a Physic nut juice fermented beverage. The present application optimizes the collocation of raw materials, and uses specific enzymes and bacteria for combined fermentation, then uses low-concentration ethanol extraction method, to give the beverage excellent throat clearing, throat moistening and aroma overflowing effects.

[0039] The beverage prepared by the application has excellent inhibition degree on cell NO generation and can significantly clear the throat.

[0040] The application of 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 performance.

[0041] The application of Bacillus subtilis var. subtilis CICC 22778 and Hansenula anomala var. 2.100 aerobic fermentation can improve the flavor ingredients and throat clearing effect of the beverage, endow the beverage with better performance, and the two can synergistically improve the performance of the beverage. When the ratio of the two in the fermentation bacteria is 1:1.5-2.5, better results can be achieved.

[0042] After the combined fermentation of enzymes and fermentation bacteria, further ethanol solution extraction can promote the extraction of active ingredients in the beverage, so that the beverage has better effect, especially when the ethanol concentration reaches 10-20wt% during extraction. DETAILED DESCRIPTION

[0043] The technical solutions of the application will be described below in conjunction with the embodiments of the application. Obviously, the described embodiments are only a part of the embodiments of the application, rather than all the embodiments. The description of the at least one exemplary embodiment is actually only illustrative, but not as any limitation on the application and its application or use. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the application.

[0044] The raw materials in the specific embodiment are as follows: Physic nut: fruit; Lily: bulb; Chrysanthemum: flower of Hangzhou white chrysanthemum; Momordica grosvenori: fruit; Licorice: root; Semen Astragali Complanati: seed.

[0045] Hansenula anomala var. 2.100: No. GDMCC NO. 2.100, purchased from Guangdong Microbial Culture Collection Center. Bacillus subtilis var. subtilis CICC 22778: No. CICC 22778, purchased from China Industrial Microbial Culture Collection Management Center. Ficin: 100 U / mg, Shanghai Yunninwei Biological Technology Co., Ltd.

[0046] 1. Preparation of the beverage

[0047] Product I: The preparation steps are as follows:

[0048] Step 1: Fresh physic nut is squeezed to obtain physic nut juice; then the following ingredients are prepared according to the weight ratio: 22 parts of physic nut juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of Semen Astragali Complanati;

[0049] Step 2: Crush lily bulbs, chrysanthemum, dried tangerine peel, monk fruit, licorice, and malva nut together to obtain the material. Add 15 times the weight of water to the material and blend into a paste. Then mix with citrus juice, boil, and cool to room temperature to obtain a mixture.

[0050] Step 3: Place the mixture in a fermenter, sterilize, and add 100 u / g of fig protease, 3 wt% glucose, and 9.6 × 10⁻⁶ mg of the mixture. 9 The fermentation bacteria were mixed with the CFU / g mixture and aerobic fermentation was carried out at 32°C for 107 hours. Aerobic fermentation was conducted by aeration at a rate of 450 m³ / g. 3 / h; After fermentation is complete, sterilize to obtain the fermented product;

[0051] The fermentation bacteria consisted of Bacillus subtilis CICC 22778 and Hansenula anomala var. 2.100 in a ratio of 1:2.

[0052] Step 4: Add anhydrous ethanol to the fermentation product, adjust the ethanol concentration to 15wt%, heat at 45℃ and stir at 85r / min for 5.5 hours to obtain the extract;

[0053] Step 5: The extract was filtered using a 1-micron pore size filter membrane. The resulting 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 the fermented mandarin orange juice beverage.

[0054] Product II: The preparation steps are as follows:

[0055] Step 1: Juice the fresh Indian gooseberry to obtain Indian gooseberry juice; then prepare the ingredients according to the following weight proportions: 15 parts Indian gooseberry juice, 3 parts lily bulbs, 5 parts chrysanthemum, 1.0 part dried tangerine peel, 3.5 parts monk fruit, 0.5 parts licorice root, and 1.8 parts Malva nut.

[0056] Step 2: Crush lily bulbs, chrysanthemum, dried tangerine peel, monk fruit, licorice, and malva nut together to obtain the material. Add 10 times the weight of water to the material and blend into a paste. Then mix with citrus juice, boil, and cool to room temperature to obtain a mixture.

[0057] Step 3: Place the mixture in a fermenter, sterilize, and add 80 u / g of fig protease, 3 wt% glucose, and 1.1 × 10⁻⁶ ppm of the mixture. 10 The fermentation bacteria were mixed with the CFU / g mixture and aerobic fermentation was carried out at 32°C for 85 hours. Aerobic fermentation was conducted by introducing air at a rate of 380 m³ / g. 3 / h; After fermentation is complete, sterilize to obtain the fermented product;

[0058] The fermentation bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:1.5;

[0059] Step 4: anhydrous ethanol is added to the fermentation product, the ethanol concentration is adjusted to 10wt%, heating at 42℃, stirring at 85r / min for 6 hours to obtain an extract;

[0060] Step 5: the extract is filtered by a filter membrane with a pore size of 1 micrometer, the obtained filtrate is concentrated at 52℃ under reduced pressure to 11.2% of the mass of the filtrate, and then freeze-dried at -48℃ to a water content of 3.09wt% to obtain the fermented beverage of Physic nut juice.

[0061] Product III: on the basis of product I, no ficin is used. The specific preparation steps are as follows:

[0062] Step 1: fresh Physic nut juice is obtained by juicing, and then the following ingredients are prepared according to the weight parts: 22 parts of Physic nut juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori swingle, 1.1 parts of licorice and 1.0 part of fat sea cucumber;

[0063] Step 2: the lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori swingle, licorice and fat sea cucumber are crushed together to obtain a material, the material is mixed with 15 times the weight of water to form a slurry, and then the slurry is mixed with the Physic nut juice, boiled and cooled to room temperature to obtain a mixture;

[0064] Step 3: the mixture is placed in a fermentation tank, sterilized, and mixed with 3wt% of glucose and 9.6×10 9 cfu / g of the mixture of fermentation bacteria, and aerobically fermented at 32℃ for 107 hours. The aerobic fermentation is carried out by introducing air, and the aeration rate is 450m 3 / h; after fermentation, sterilization is performed to obtain a fermentation product;

[0065] 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;

[0066] Step 4: anhydrous ethanol is added to the fermentation product, the ethanol concentration is adjusted to 15wt%, heating at 45℃, stirring at 85r / min for 5.5 hours to obtain an extract;

[0067] Step 5: the extract is filtered by a filter membrane with a pore size of 1 micrometer, the obtained filtrate is concentrated at 55℃ under reduced pressure to 12.5% of the mass of the filtrate, and then freeze-dried at -50℃ to a water content of 3.15wt% to obtain the fermented beverage of Physic nut juice.

[0068] Product IV: On the basis of product I, Bacillus subtilis subsp. CICC 22778 is used as the fermentation bacteria. The specific preparation steps are as follows:

[0069] Step 1: Fresh Physalis pruinosa is squeezed to obtain Physalis pruinosa juice; then the following ingredients are prepared according to the weight ratio: 22 parts of Physalis pruinosa juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea;

[0070] Step 2: The lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori, licorice and fat sea are crushed together to obtain a material, and the material is mixed with 15 times the weight of water to form a slurry, then the slurry is mixed with the Physalis pruinosa juice, boiled and cooled to room temperature to obtain a mixture;

[0071] Step 3: The mixture is placed in a fermentation tank, sterilized, and then 100 u / g of the mixture of ficin, 3 wt% of the mixture of glucose and 9.6 x 10 9 cfu / g of the mixture of fermentation bacteria are added, and aerobic fermentation is carried out at 32℃ for 107 hours. The aerobic fermentation is carried out by introducing air, and the aeration rate is 450 m 3 / h; after fermentation, sterilization is carried out to obtain a fermented material;

[0072] The fermentation bacteria are Bacillus subtilis subsp. CICC 22778;

[0073] Step 4: Anhydrous ethanol is added to the fermented material to adjust the ethanol concentration to 15 wt%, heated at 45℃, stirred at 85 r / min for 5.5 hours to obtain an extract;

[0074] Step 5: The extract is filtered through a filter membrane with a pore size of 1 micrometer to obtain a filtrate, which is concentrated under reduced pressure at 55℃ to 12.5% of the mass of the filtrate, and then freeze-dried at -50℃ to a water content of 3.15 wt% to obtain a Physalis pruinosa juice fermented beverage.

[0075] Product V: On the basis of product I, Hansenula anomala var. 2.100 is used as the fermentation bacteria. The specific preparation steps are as follows:

[0076] Step 1: Fresh Physalis pruinosa is squeezed to obtain Physalis pruinosa juice; then the following ingredients are prepared according to the weight ratio: 22 parts of Physalis pruinosa juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea;

[0077] Step 2: The lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori, licorice and fat sea are crushed together to obtain a material, and the material is mixed with 15 times the weight of water to form a slurry, then the slurry is mixed with the Physalis pruinosa juice, boiled and cooled to room temperature to obtain a mixture;

[0078] Step 3: The mixture was placed in a fermentation tank, sterilized, 100 u / g of the mixture of bromelain was added, 3 wt% of the mixture of glucose and 9.6 x 10 9 cfu / g of the mixture of fermentation bacteria were added, aerobic fermentation was carried out at 32℃ for 107 hours, the aerobic fermentation was carried out by air blowing, the air blowing rate was 450 m 3 / h; after the fermentation was completed, sterilization was carried out, and the fermented product was obtained;

[0079] The fermentation bacteria were Hansenula anomala var. 2.100;

[0080] Step 4: Anhydrous ethanol was added to the fermented product, the ethanol concentration was adjusted to 15 wt%, heating was carried out at 45℃, stirring was carried out at 85 r / min for 5.5 hours, and the extract was obtained;

[0081] Step 5: The extract was filtered by using a filter membrane with a pore size of 1 micrometer, the obtained filtrate was concentrated under reduced pressure at 55℃ to 12.5% of the mass of the filtrate, and then freeze-drying was carried out at -50℃ to a water content of 3.15 wt%, and the phyllium fermented beverage was obtained.

[0082] Product VI: On the basis of product I, the dosage ratio of the fermentation bacteria was changed. The specific preparation steps were as follows:

[0083] Step 1: Fresh phyllium juice was squeezed to obtain phyllium juice; then the following ingredients were prepared according to the weight ratio: 22 parts of phyllium juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea cucumber;

[0084] Step 2: The lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori, licorice and fat sea cucumber were broken together to obtain the material, the material was beaten into a slurry with 15 times the weight of water, and then mixed with the phyllium juice, boiled and cooled to room temperature to obtain a mixture;

[0085] Step 3: The mixture was placed in a fermentation tank, sterilized, 100 u / g of the mixture of bromelain was added, 3 wt% of the mixture of glucose and 9.6 x 10 9 cfu / g of the mixture of fermentation bacteria were added, aerobic fermentation was carried out at 32℃ for 107 hours, the aerobic fermentation was carried out by air blowing, the air blowing rate was 450 m 3 / h; after the fermentation was completed, sterilization was carried out, and the fermented product was obtained;

[0086] The fermentation bacteria were composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 according to a quantity ratio of 1:0.4;

[0087] Step 4: Anhydrous ethanol was added to the fermented product, the ethanol concentration was adjusted to 15 wt%, heating was carried out at 45℃, stirring was carried out at 85 r / min for 5.5 hours, and the extract was obtained;

[0088] Step 5: The extract is filtered by a filter membrane with a pore size of 1 micron, the filtrate is concentrated at 55°C under reduced pressure to 12.5% of the mass of the filtrate, and then freeze-dried at -50°C to a water content of 3.15wt%, to obtain the fermented beverage of Physic nut juice.

[0089] Product VII: On the basis of product I, the proportion of the fermentation bacteria is changed. The specific preparation steps are as follows:

[0090] Step 1: Fresh Physic nut juice is squeezed to obtain Physic nut juice; then the following ingredients are prepared according to the weight ratio: 22 parts of Physic nut juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea cucumber;

[0091] Step 2: The lily, chrysanthemum, dried tangerine or orange peel, momordica grosvenori, licorice and fat sea cucumber are crushed together to obtain the material, and the material is mixed with 15 times the weight of water to make a slurry, then mixed with the Physic nut juice, boiled and cooled to room temperature to obtain a mixture;

[0092] Step 3: The mixture is placed in a fermentation tank, sterilized, and 100u / g of the mixture of ficin, 3wt% of the mixture of glucose and 9.6x10 9 cfu / g of the mixture of fermentation bacteria are added, mixed, and aerobically fermented at 32°C for 107 hours. The aerobic fermentation is carried out by passing air, and the aeration rate is 450m 3 / h; after fermentation, sterilization is performed to obtain a fermented product;

[0093] The fermentation bacteria are composed of Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:6;

[0094] Step 4: Anhydrous ethanol is added to the fermented product to adjust the ethanol concentration to 15wt%, heated at 45°C, stirred at 85r / min for 5.5 hours to obtain an extract;

[0095] Step 5: The extract is filtered by a filter membrane with a pore size of 1 micron, the filtrate is concentrated at 55°C under reduced pressure to 12.5% of the mass of the filtrate, and then freeze-dried at -50°C to a water content of 3.15wt%, to obtain the fermented beverage of Physic nut juice.

[0096] Product VIII: On the basis of product I, water is added in step 4 for extraction. The specific preparation steps are as follows:

[0097] Step 1: Fresh Physic nut juice is squeezed to obtain Physic nut juice; then the following ingredients are prepared according to the weight ratio: 22 parts of Physic nut juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried tangerine or orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea cucumber;

[0098] Step 2: Lily, chrysanthemum, dried orange peel, momordica grosvenori, licorice and fat sea are broken together to obtain material, and the material is mixed with 15 times the weight of water to form a slurry, then mixed with Physic nut juice, boiled and cooled to room temperature to obtain a mixture;

[0099] Step 3: The mixture is placed in a fermentation tank, sterilized, and 100 u / g of the mixture of ficin, 3 wt% of the mixture of glucose and 9.6 x 10 9 cfu / g of the mixture of fermentation bacteria are added, and aerobic fermentation is carried out at 32℃ for 107 hours. The aerobic fermentation is carried out by air blowing, and the air blowing rate is 450 m 3 / h; After fermentation, sterilization is carried out to obtain a fermentation product;

[0100] The fermentation bacteria are composed of Bacillus subtilis var. subtilis CICC 22778 and Hansenula anomala var. 2.100 in a quantity ratio of 1:2;

[0101] Step 4: Water is added to the fermentation product, and the amount of water is 3 / 7 of the mass of the fermentation product. Heating is carried out at 45℃, and stirring is carried out at 85 r / min for 5.5 hours to obtain an extract;

[0102] Step 5: The extract is filtered by a filter membrane with a pore size of 1 micrometer to obtain a filtrate. The filtrate is concentrated at 55℃ under reduced pressure to 12.5% of the mass of the filtrate, and then freeze-dried at -50℃ to obtain a Physic nut juice fermented beverage with a water content of 3.15 wt%.

[0103] Product IX: On the basis of product I, a large amount of ethanol is added for extraction in step 4. The specific preparation steps are as follows:

[0104] Step 1: Fresh Physic nut juice is obtained by juicing. Then, the following materials are prepared according to the weight parts: 22 parts of Physic nut juice, 4.5 parts of lily, 3.7 parts of chrysanthemum, 1.5 parts of dried orange peel, 2.4 parts of momordica grosvenori, 1.1 parts of licorice and 1.0 part of fat sea;

[0105] Step 2: Lily, chrysanthemum, dried orange peel, momordica grosvenori, licorice and fat sea are broken together to obtain material, and the material is mixed with 15 times the weight of water to form a slurry, then mixed with Physic nut juice, boiled and cooled to room temperature to obtain a mixture;

[0106] Step 3: The mixture is placed in a fermentation tank, sterilized, and 100 u / g of the mixture of ficin, 3 wt% of the mixture of glucose and 9.6 x 10 9 cfu / g of the mixture of fermentation bacteria are added, and aerobic fermentation is carried out at 32℃ for 107 hours. The aerobic fermentation is carried out by air blowing, and the air blowing rate is 450 m 3 / h; After fermentation, sterilization is carried out to obtain a fermentation product;

[0107] The fermentation bacteria consisted of Bacillus subtilis CICC 22778 and Hansenula anomala var. 2.100 in a ratio of 1:2.

[0108] Step 4: Add anhydrous ethanol to the fermentation product, adjust the ethanol concentration to 45wt%, heat at 45℃ and stir at 85r / min for 5.5 hours to obtain the extract;

[0109] Step 5: The extract was filtered using a 1-micron pore size filter membrane. The resulting 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 the fermented mandarin orange juice beverage.

[0110] 2. Beverage Testing

[0111] (a) Throat clearing test

[0112] The experimental procedure is as follows: RAW264.7 cells in the logarithmic growth phase were seeded into 96-well plates (RAW264.7 cells were diluted to a concentration of 1×10⁻⁶ cells in DMEM high-glucose medium containing 10% FBS). 6 (100 μL / well), cultured at 37℃ and 5% CO2 for 24 h, then the culture medium was discarded. A blank group, a model group, and product groups I to IX were set up. The blank group was supplemented with 100 μL of deionized water, the model group with 100 μL of 8.5 μg / L LPS deionized water, and product groups I to IX with 100 μL of LPS and their respective product deionized water (LPS concentration 8.5 μg / L, product I to IX concentrations 0.2 wt%). Each group was repeated 4 times. After culturing for another 24 h, the supernatant from each well was collected, and the absorbance at 540 nm was measured according to the kit instructions. The average NO concentration (μM), the decrease in NO concentration (μM) compared to the model group, and the multiple of NO concentration compared to product I were calculated for each group. The results are shown in Table 1.

[0113] Table 1: Throat Clearing Test

[0114]

[0115] (II) Flavor and Texture Test

[0116] Recruit 15 healthy volunteers aged 30-45 years old (half male and half female) to taste and score the above beverages. The specific method is as follows: the above products are brewed with 55℃ water, the product:water mass ratio is 1:120, and then naturally cooled to 40℃ for evaluation. 10 volunteers evaluate the above beverages. The evaluation items include throat moistening and aroma. Throat moistening: the higher the degree of throat moistening, the higher the score, with a maximum of 10 points and a minimum of 1 point. Aroma: the more fragrant, the higher the score, with a maximum of 10 points and a minimum of 1 point. Each test can be given a decimal score according to the degree of good or bad indicators, and then the average value is taken after removing the highest and lowest scores of each group test. The results are shown in Table 3.

[0117] Table 3: Flavor test

[0118]

[0119] According to the test results in Tables 1-2, the beverage product prepared by the present application has good throat moistening and aroma, and has a throat clearing effect.

[0120] According to the test results of the blank group, model group and product group in Table 1, the beverage prepared by the present application has excellent inhibition of cell NO production and can significantly clear the throat.

[0121] According to the test results of product I and III in the table, the use of 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 performance.

[0122] According to the test results of products I, IV and V in the table, the use of Bacillus subtilis var. subtilis CICC22778 and Hansenula anomala var. 2.100 aerobic fermentation in the present application can improve the flavor components and throat clearing effect of the beverage, endow the beverage with better performance, and the two can synergistically improve the performance of the beverage. The ratio of the two in the fermentation bacteria is 1:1.5-2.5, which can achieve better results. The conclusion can be obtained according to the test results of products I, VI and VII.

[0123] According to the test results of products I, VIII and IX in the table, after the combined fermentation of enzymes and fermentation bacteria, the use of further ethanol solution extraction can promote the extraction of active ingredients in the beverage, so that the beverage has better effect, especially when the ethanol concentration reaches 10-20wt% during extraction.

[0124] The above examples are only used for illustrating the technical solutions of the present application, but not for limiting the same; although the present application has been described in detail with reference to the foregoing examples, the technical solutions recorded in the foregoing examples can still be modified, or some of the technical features can be replaced by the equivalent ones, by the ordinary skilled in the art; and the modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions claimed by the present application.

Claims

1. A method for preparing a fermented beverage made from Citrus aurantium juice, characterized in that, include: Step 1: Prepare the ingredients according to the following weight proportions: 10-30 parts of Indian gooseberry juice, 3-6 parts of lily bulbs, 2-8 parts of chrysanthemum, 1-3 parts of dried tangerine peel, 1-4 parts of monk fruit, 0.5-2.5 parts of licorice root, and 0.5-2.5 parts of Malva nut. Juice the mandarin oranges to obtain mandarin orange juice; then prepare the ingredients according to the stated amounts; Step 2: Crush lily bulbs, chrysanthemums, dried tangerine peel, monk fruit, licorice, and malva nut together to obtain the material, add water and blend into a paste, then mix with citrus juice, boil and cool to obtain a mixture; Step 3: Place the mixture in a fermenter, sterilize it, add enzymes, carbon source and fermentation bacteria, mix and ferment, then sterilize to obtain the fermented product; Step 4: Add ethanol to the fermentation product, adjust the ethanol concentration, heat and stir to obtain the extract; Step 5: Filter the extract, concentrate the filtrate, and dry it to obtain the fermented lime juice beverage; The fermentation bacteria included Bacillus subtilis subsp. subtilis CICC 22778 and Hansenula anomala variant GDMCC NO.2.100, with a fermentation bacteria dosage of 6.5 × 10⁻⁶. 9 -1.5×10 10 cfu / g mixture; Among the fermenting bacteria, the ratio of Bacillus subtilis subsp. subtilis CICC 22778 to Hansenula anomala variant GDMCC NO.2.100 was 1:1.5-2.5; In step 4, adjust the ethanol concentration to 10-20 wt%; The enzymes include fig protease, and the enzyme dosage is 50-150 u / g of the mixture.

2. The preparation method according to claim 1, characterized in that, In step 3, the fermentation temperature is 25-40℃ and the time is 70-120 hours.

3. The preparation method according to claim 1, characterized in that, In step 4, the heating and stirring temperature is 40-60℃ and the time is 3-10 hours.

4. The preparation method according to claim 1, characterized in that, In step 2, the amount of water added should be 5-30 times the amount of material.

5. The preparation method according to claim 1, characterized in that, In step 3, the carbon source includes glucose and / or fructose.

6. The preparation method according to claim 1, characterized in that, In step 3, the amount of carbon source used is 1-4.2 wt% of the mixture.

7. The preparation method according to claim 1, characterized in that, In step 5, the drying is freeze-drying until the moisture content is below 15 wt%.

8. A fermented beverage of Indian gooseberry juice prepared by the preparation method according to any one of claims 1-7.

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