Probiotic fermented beverage prepared from sea buckthorn fruit peptide and morinda citrifolia fruit peptide and preparation method of probiotic fermented beverage

Abstract

The invention relates to the field of probiotic fermentation, and discloses a probiotic fermented beverage prepared from sea buckthorn fruit peptide and morinda citrifolia fruit peptide and a preparation method thereof, and the probiotic fermented beverage is prepared from the following components by weight: 10-15 parts of a sea buckthorn fruit peptide extract, 8-12 parts of a morinda citrifolia fruit peptide extract, 5-8 parts of a composite probiotic starter, 3-5 parts of fructo-oligosaccharide, and 1-2 parts of a natural sweetener. According to the present invention, the sea buckthorn fruit peptide and the morinda citrifolia fruit peptide are scientifically compounded, such that the synergistic interaction of the two plant active components is achieved, the double-fruit peptide matrix provides the differentiated nutrition supply for the composite probiotics, and the fermentation efficiency is improved through the nutrition complementation; according to the present invention, with the fermentation medium, the growth requirements of different strains are met, the proliferation efficiency and the metabolic activity of the probiotics are significantly improved, the industry problems of poor strain adaptability and low viable count in the traditional single-substrate fermentation are solved through the innovative compatibility, and the fermentation process is stable and efficient.

Description

Technical Field

[0001] This invention relates to the field of probiotic fermentation, specifically to a probiotic fermented beverage prepared using sea buckthorn fruit peptides and noni fruit peptides, and its preparation method. Background Technology

[0002] Sea buckthorn fruit peptides and noni fruit peptides are plant-based active ingredients that have attracted much attention in recent years. They are derived from sea buckthorn (Hippophae rhamnoides) and noni fruit (Morinda citrifolia), respectively, and have physiological functions such as anti-oxidation, anti-inflammation and immune regulation.

[0003] Existing fermented beverages have the following drawbacks: 1) Current probiotic fermented beverages generally use a single plant material as the fermentation substrate, using only one of the raw materials, sea buckthorn or noni, for fermentation. This makes it difficult to achieve complementary and synergistic effects of nutrients. Different strains have different requirements for the culture medium, and a single raw material cannot simultaneously meet the optimal growth needs of multiple probiotics, directly affecting fermentation efficiency and the number of live bacteria; 2) Traditional preparation methods have significant technical defects in the extraction of plant active peptides. Although high-temperature enzyme inactivation can effectively terminate the enzymatic reaction, it leads to a large loss of heat-sensitive nutrients, especially the highly valuable vitamin C and phenolic substances in sea buckthorn; 3) Debittering treatment used to improve the taste of the product, conventional adsorption or encapsulation methods inevitably lose some functional active ingredients while removing bitter substances, resulting in a significant reduction in the nutritional value of the final product and failing to fully utilize the natural health benefits of sea buckthorn and noni. Therefore, a method for preparing probiotic fermented beverages using sea buckthorn fruit peptides and noni fruit peptides is proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides, in order to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a probiotic fermented beverage prepared using sea buckthorn fruit peptides and noni fruit peptides, which is made from the following components in parts by weight: 10-15 parts sea buckthorn fruit peptide extract, 8-12 parts noni fruit peptide extract, 5-8 parts compound probiotic starter, 3-5 parts fructooligosaccharides, 1-2 parts natural sweetener, 2-4 parts dietary fiber, 0.5-1 part citric acid, 0.1-0.3 parts natural flavor modifier, and the balance being purified water.

[0006] Preferably, the aforementioned compound probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, and yeast. The raw materials in the compound probiotic starter are mixed in a weight ratio of 35%:30%:25%:10%. The molecular weight distribution of the sea buckthorn fruit peptide extract is in the range of 500-3000 Da, and the vitamin C retention rate is ≥85%, the total phenol content is ≥90mg / 100g, the proxeronine content of the noni fruit peptide extract is ≥0.8mg / g, and the bitterness value is reduced by more than 60% after selective debittering treatment, while retaining ≥95% of the functional active ingredients.

[0007] In addition, the present invention also provides a method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides, comprising the following steps:

[0008] S1. Raw material pretreatment: Sea buckthorn fruit and noni fruit are graded, cleaned, pitted, crushed and finely ground respectively;

[0009] S2, Compound Enzymatic Hydrolysis: The two types of fruit pulp are subjected to specific enzymatic hydrolysis treatment to obtain highly active peptide extracts;

[0010] S3, Compound Fermentation: Mix the two fruit peptide extracts in a certain proportion, add compound probiotic fermentation agent and carry out multi-stage temperature-controlled fermentation.

[0011] S4. Final processing: After fermentation, flavoring, microfiltration sterilization and aseptic filling are carried out.

[0012] Preferably, step S1 includes the following sub-steps:

[0013] S101. Sea buckthorn fruit pretreatment: A gradient cleaning process is adopted, first soaking in ozone water, then ultrasonic-assisted cleaning.

[0014] S102, Noni fruit pretreatment: After infrared sorting, low-temperature disruption technology is used to maintain cell integrity;

[0015] S103, Fruit pulp preparation: Grind the fruit pulp to a particle size ≤30μm using a nano-level grinding device.

[0016] Preferably, in step S2 above, the complex enzymatic hydrolysis includes the following sub-steps:

[0017] S201, Seabuckthorn pulp enzymatic hydrolysis: under conditions of 45-50℃ and pH 6.8-7.2, a compound protease and flavor protease are used for synergistic enzymatic hydrolysis;

[0018] S202, Noni pulp enzymatic hydrolysis: first pretreatment with neutral protease, then deep hydrolysis with papain, with temperature controlled at 40-45℃ throughout the process.

[0019] S203, Peptide Purification: Precisely separate target molecular weight peptides using a multi-stage membrane separation system.

[0020] Preferably, the enzymatic hydrolysis ratio of the complex protease and flavor protease in step S201 is 1:1.2-1.5, and 0.1-0.3% vitamin C is added to the enzymatic hydrolysis system as a protectant. The two-stage enzymatic hydrolysis in step S202 is performed with pH adjustment. First, the neutral protease is acted on at pH 7.0±0.2 for 2 hours, and then the pH is adjusted to 6.5±0.2 and papain is added to continue enzymatic hydrolysis for 3 hours.

[0021] Preferably, the multi-stage membrane separation system steps in S203 described above include:

[0022] S2031, Primary filtration: 100kDa ultrafiltration membrane removes macromolecular substances;

[0023] S2032, Purification and Separation: 10kDa ultrafiltration membrane retains target peptides;

[0024] S2033, Terminal sterilization: 0.45μm microfiltration membrane ensures sterility.

[0025] Preferably, the multi-stage temperature-controlled fermentation in S3 includes the following sub-steps:

[0026] S301, Strain activation: Pre-culture the compound probiotics in a culture medium containing fructooligosaccharides;

[0027] S302, main fermentation: adopt a gradient temperature strategy, first culture at 30℃ for 12h, then culture at 35℃ for 24h;

[0028] S303, post-ripening stage: static culture at 20℃ for 8 hours, during which the pH is automatically adjusted to 4.2-4.5.

[0029] Preferably, the pH adjustment in S303 is achieved by an automatic feeding system. When the pH drops to 4.5, a 10% sodium bicarbonate solution is added dropwise to maintain the pH in the range of 4.2-4.5, with a dropping rate of 0.5-1.0 mL / min·L fermentation broth.

[0030] Preferably, step S4 includes the following sub-steps:

[0031] S401, Flavor Blending: Add natural sweeteners and flavor modifiers to optimize the taste;

[0032] S402, Microfiltration Sterilization: 0.22μm ceramic membrane cross-flow filtration is used;

[0033] S403, Aseptic filling: Nitrogen-filled packaging is carried out in a Class 100 clean environment.

[0034] Compared with the prior art, the present invention, employing the above technical solution, has the following technical effects:

[0035] I. Nutritional Complementarity Enhances Fermentation Efficiency: This invention achieves synergistic effects of two plant active ingredients through the scientific combination of sea buckthorn fruit peptides and noni fruit peptides. The dual-peptide matrix provides differentiated nutritional supply for the compound probiotics, which not only meets the growth needs of different strains, but also significantly improves the proliferation efficiency and metabolic activity of probiotics. This innovative combination solves the industry problem of poor strain adaptability and low viable count in traditional single-substrate fermentation, making the fermentation process more stable and efficient.

[0036] II. Gentle Process Preserves Active Ingredients: This patented technology uses an innovative process combining low-temperature compound enzymatic hydrolysis and multi-stage membrane separation to achieve efficient extraction of functional peptides under gentle conditions. This avoids the damage to heat-sensitive components caused by traditional high-temperature enzyme inactivation, and fully preserves active ingredients such as vitamin C and phenolic substances in sea buckthorn, as well as functional peptides in noni fruit, significantly improving the nutritional value of the product.

[0037] III. Targeted Debittering and Preservation of Functional Activity: This patent achieves selective removal of bitter substances by optimizing enzymatic hydrolysis conditions and membrane separation parameters, while maximizing the preservation of functional components such as proxeronine. It avoids the activity loss caused by traditional adsorption methods, ensuring the health benefits of the product while improving the taste, and solving the technical bottleneck of difficulty in balancing debittering and activity preservation. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0039] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0040] Example

[0041] Please see Figure 1This invention provides a technical solution: a probiotic fermented beverage prepared using sea buckthorn fruit peptides and noni fruit peptides, which is made from the following components in parts by weight: 10-15 parts of sea buckthorn fruit peptide extract, the molecular weight of which is distributed in the range of 500-3000 Da, and the vitamin C retention rate is ≥85%, the total phenol content is ≥90mg / 100g; 8-12 parts of noni fruit peptide extract, the proxeronine content of which is ≥0.8mg / g, and the noni fruit peptide extract is selectively debittered. The flavor value is reduced by more than 60%, while retaining ≥95% of the functional active ingredients. It contains 5-8 parts of compound probiotic fermentation agent, which is composed of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium and yeast. The raw materials of the compound probiotic fermentation agent are mixed in a weight ratio of 35%:30%:25%:10%, 3-5 parts of fructooligosaccharide, 1-2 parts of natural sweetener, 2-4 parts of dietary fiber, 0.5-1 part of citric acid, 0.1-0.3 parts of natural flavor regulator and the balance of purified water.

[0042] In addition, the present invention also provides a method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides, comprising the following steps:

[0043] S1. Raw material pretreatment: Sea buckthorn berries and noni berries are graded, washed, pitted, crushed, and finely ground, including the following sub-steps:

[0044] S101. Sea buckthorn fruit pretreatment: A gradient cleaning process is adopted, first soaking in ozone water, then ultrasonic-assisted cleaning.

[0045] S102, Noni fruit pretreatment: After infrared sorting, low-temperature disruption technology is used to maintain cell integrity;

[0046] S103, Fruit pulp preparation: Grind the fruit pulp to a particle size ≤30μm using a nano-level grinding device.

[0047] S2. Compound enzymatic hydrolysis: The two fruit pulps are subjected to specific enzymatic hydrolysis treatments to obtain highly active peptide extracts. The compound enzymatic hydrolysis includes the following sub-steps:

[0048] S201, Seabuckthorn pulp enzymatic hydrolysis: Under the conditions of 45-50℃ and pH 6.8-7.2, a compound protease and a flavor protease are used for synergistic enzymatic hydrolysis. The ratio of compound protease to flavor protease is 1:1.2-1.5. 0.1-0.3% vitamin C is added to the enzymatic hydrolysis system as a protectant.

[0049] S202, Noni pulp enzymatic hydrolysis: First, pretreatment with neutral protease, then deep hydrolysis with papain, with temperature controlled at 40-45℃ throughout the process. The pH value is adjusted between the two stages of enzymatic hydrolysis. First, neutral protease is acted on at pH 7.0±0.2 for 2 hours, and then the pH is adjusted to 6.5±0.2 and papain is added to continue enzymatic hydrolysis for 3 hours.

[0050] S203, Peptide Purification: Target molecular weight peptides are precisely separated using a multi-stage membrane separation system. The steps of the multi-stage membrane separation system include:

[0051] S2031, Primary filtration: 100kDa ultrafiltration membrane removes macromolecular substances;

[0052] S2032, Purification and Separation: 10kDa ultrafiltration membrane retains target peptides;

[0053] S2033, Terminal sterilization: 0.45μm microfiltration membrane ensures sterility.

[0054] S3. Compound Fermentation: Mix the two fruit peptide extracts in a certain proportion, add a compound probiotic fermentation agent, and carry out multi-stage temperature-controlled fermentation. The multi-stage temperature-controlled fermentation includes the following sub-steps:

[0055] S301, Strain activation: Pre-culture the compound probiotics in a culture medium containing fructooligosaccharides;

[0056] S302, main fermentation: adopt a gradient temperature strategy, first culture at 30℃ for 12h, then culture at 35℃ for 24h;

[0057] S303, Post-ripening stage: Static culture at 20℃ for 8 hours, during which the pH is automatically adjusted to 4.2-4.5. The pH adjustment is achieved through an automatic feeding system. When the pH drops to 4.5, 10% sodium bicarbonate solution is added dropwise to maintain the pH in the range of 4.2-4.5. The dropwise addition rate is 0.5-1.0 mL / min·L fermentation broth.

[0058] S4. Final Processing: After fermentation, flavoring, microfiltration sterilization, and aseptic filling are carried out, including the following sub-steps:

[0059] S401, Flavor Blending: Add natural sweeteners and flavor modifiers to optimize the taste;

[0060] S402, Microfiltration Sterilization: 0.22μm ceramic membrane cross-flow filtration is used;

[0061] S403, Aseptic filling: Nitrogen-filled packaging is carried out in a Class 100 clean environment.

[0062] The above implementation cases are compared experimentally based on existing technologies as follows:

[0063] Experimental Example 1

[0064] Verification experiment on the complementary and synergistic effect of dual-fructose matrix on probiotic proliferation.

[0065] Experimental Design:

[0066] Control Group A: Single sea buckthorn fruit peptide matrix (15 portions) + compound probiotics (5 portions)

[0067] Control group B: Single noni fruit peptide matrix (12 servings) + compound probiotics (5 servings)

[0068] Experimental Group C: Seabuckthorn fruit peptide (10 servings) + Noni fruit peptide (8 servings) + Compound probiotics (5 servings)

[0069] Detection indicators: viable cell count (CFU / mL), pH change, fermentation endpoint OD600 value

[0070] Validation criteria: Effective fermentation is defined as a viable cell count ≥ 1 × 10^9 CFU / mL and a pH that is stable between 4.2 and 4.5.

[0071] Experimental steps:

[0072] 1) Perform multi-stage temperature-controlled fermentation (30℃→35℃→20℃) according to claim 8;

[0073] 2) Samples were taken every 6 hours to test the viable bacteria count (plate count method) and pH;

[0074] 3) Measure the OD600 value after 24 hours of fermentation.

[0075] Table 1 Comparison of the effects of double-fructose compound fermentation on probiotic activity

[0076] Group viable bacteria count (CFU / mL) pH endpoint value OD600 Group A 8.2×10^8 4.6 1.2 Group B 7.5×10^8 4.8 1.0 Group C 1.3×10^9 4.3 1.8

[0077] Experimental Summary: Data from Experiment 1 shows that the combined fermentation technology of sea buckthorn and noni fruit peptides of this invention significantly improves the probiotic proliferation efficiency and metabolic activity compared to traditional single-substrate fermentation processes. The viable cell count in the experimental group reached 1.3 × 10^9 CFU / mL, representing increases of 58% and 73% compared to the single sea buckthorn group (8.2 × 10^8 CFU / mL) and the single noni group (7.5 × 10^8 CFU / mL), respectively. Furthermore, the pH remained stable at 4.3, meeting the optimal fermentation endpoint standard. This technology, through the complementary nutrition of the two fruit peptides (sea buckthorn providing vitamin C and phenols, and noni providing proxeronine and polysaccharides), solves the problem that a single substrate in traditional processes cannot meet the differentiated nutritional needs of multiple bacterial species.

[0078] Experimental Example 2

[0079] Experiment on the retention effect of combined enzymatic hydrolysis and multi-stage membrane separation on active ingredients

[0080] Experimental design: Sea buckthorn pulp was treated in two groups:

[0081] Traditional group: Sea buckthorn pulp treated with traditional high-temperature enzyme inactivation (80℃ / 10min)

[0082] Experimental group: according to the process of claims 5-7 (compound enzymatic hydrolysis + multi-stage membrane separation).

[0083] Testing indicators and verification standards:

[0084] Vitamin C retention rate: as specified in claim 2, "≥85%";

[0085] Total phenol content: Refer to the standard of "≥90mg / 100g" in claim 2;

[0086] Molecular weight distribution: Verify by HPLC whether it conforms to the "500-3000 Da" range of claim 2.

[0087] Experimental steps:

[0088] 1) Enzymatic hydrolysis stage (S201-S202):

[0089] Sea buckthorn pulp: Prepared at 45-50℃ and pH 6.8-7.2 using a combination of compound protease and flavor protease (1:1.2 ratio);

[0090] Noni fruit pulp: First treat with neutral protease (pH 7.0 ± 0.2) for 2 hours, then adjust the pH to 6.5 ± 0.2 and add papain;

[0091] Temperature control throughout the process is ≤50℃ (derived from "45-50℃" and "40-45℃" in claim 5).

[0092] 2) Purification stage (S203):

[0093] The three-stage membrane separation according to claim 7:

[0094] ①100kDa ultrafiltration membrane removes macromolecules

[0095] ②10kDa ultrafiltration membrane retains target peptides

[0096] ③0.45μm microfiltration membrane for sterilization.

[0097] Table 2 Comparison of the retention effects of the combined enzymatic hydrolysis-membrane separation process on heat-sensitive components

[0098] Group Vitamin C retention rate Total phenol content (mg / g) Target peptide percentage High-temperature enzyme inactivation group 62％ 65 71％ Patent Experimental Group 89％ 98 93％

[0099] Experimental Summary: The data from Experiment Example 2 show that the composite enzymatic hydrolysis and multi-stage membrane separation process used in this invention demonstrates significant technological advancements compared to traditional high-temperature enzyme inactivation methods. Synergistic enzymatic hydrolysis of composite protease and flavor protease is performed under mild conditions of 45-50℃, combined with a three-stage membrane separation system of 100kDa→10kDa→0.45μm. This achieves excellent results with a vitamin C retention rate of 89% and a total phenol content of 98mg / 100g, fully meeting the technical standards specified in claim 2. This effectively solves the industry problem of significant loss of heat-sensitive components due to traditional high-temperature treatment. Without using high-temperature enzyme inactivation, it ensures both enzymatic hydrolysis efficiency and complete preservation of bioactive substances in sea buckthorn, resulting in a qualitative improvement in the nutritional value of the final product.

[0100] Experimental Example 3

[0101] Validation experiment on the debittering and activity retention of noni fruit peptides using a combined enzymatic hydrolysis-membrane separation process.

[0102] Experimental Design:

[0103] Control group: Traditional activated carbon adsorption debittering (2% activated carbon added after enzymatic hydrolysis of noni fruit pulp for 30 min).

[0104] Experimental group: according to the process of claims 5 and 7 (two-stage enzymatic hydrolysis + three-stage membrane separation).

[0105] Testing indicators:

[0106] Bitterness value: determined by electronic tongue (verifying claim 2, "bitterness value reduced by more than 60%)"

[0107] Proxeronine content: Ultraviolet spectrophotometry (verification of claim 2"≥0.8mg / g")

[0108] Functional peptide retention rate: The percentage of peptides with a molecular weight of 500-3000 Da as determined by HPLC.

[0109] Experimental steps:

[0110] 1) Enzymatic hydrolysis of noni fruit pulp (S202 of claim 5):

[0111] First stage: Neutral protease was enzymatically hydrolyzed at pH 7.0±0.2 and 40℃ for 2 hours. Neutral protease preferentially hydrolyzed specific bond positions of hydrophobic bitter peptides.

[0112] Second stage: Adjust the pH to 6.5±0.2, add papain and hydrolyze at 45℃ for 3 hours. Papain further decomposes the residual bitter fragments while retaining functional peptides.

[0113] Note: Two-stage enzymatic hydrolysis can specifically break down bitter peptides (the essence of the technology is selective debittering).

[0114] 2) Membrane separation and purification (S203 of claim 7):

[0115] 100kDa ultrafiltration membrane removes large molecular bitter substances that are not fully enzymatically hydrolyzed;

[0116] The 10kDa ultrafiltration membrane precisely retains target functional peptides, ensuring that target peptides with a molecular weight of 500-3000Da can pass through.

[0117] Microorganisms are removed using a 0.45μm microfiltration membrane.

[0118] Activity verification:

[0119] Compare the proxeronine content and antioxidant activity before and after treatment.

[0120] Table 3. Comparison of test data on debittering and activity retention of noni fruit peptides using the enzymatic hydrolysis-membrane separation combined process.

[0121] Group Bitterness reduction rate Proxeronine (mg / g) Functional peptide retention rate Activated carbon adsorption group 72％ 0.52 68％ experimental group 65％ 0.91 94％

[0122] Experimental Summary: The data from this experiment show that the experimental group using this patented process experienced a 65% reduction in bitterness, a proxeronine content of 0.91 mg / g, and a functional peptide retention rate of 94%. All indicators are significantly superior to the traditional activated carbon adsorption process. Through sequential enzymatic hydrolysis by neutral protease and papain, the bitter peptide structure is selectively decomposed under precisely controlled pH conditions. Simultaneously, a gradient membrane separation system of 100 kDa → 10 kDa is used to achieve physical sieving of bitter substances and precise retention of functional peptides, eliminating the need for additional debittering steps. This ensures process integrity and avoids the risk of exogenous contamination, effectively solving the technical challenge of balancing debittering and activity retention in traditional processes.

[0123] In summary, this invention significantly improves the quality of probiotic fermented beverages through three core technological breakthroughs: First, the combined fermentation technology of sea buckthorn fruit peptides and noni fruit peptides increases the viable bacteria count to 1.3 × 10^9 CFU / mL, an increase of 58%-73% compared to single-substrate fermentation. The nutritional complementarity of the two fruit peptides solves the problem that a single substrate cannot meet the nutritional needs of multiple bacterial strains. Second, the compound enzymatic hydrolysis and multi-stage membrane separation process operates under mild conditions of 45-50℃, combined with a three-stage membrane separation system, achieving a vitamin C retention rate of 89% and a total phenol content of [missing information]. The excellent index of 98mg / 100g overcomes the industry problem of heat-sensitive component loss caused by high-temperature processing. Finally, the sequential enzymatic hydrolysis of neutral protease and papain combined with gradient membrane separation technology achieves a 65% reduction in bitterness value without the addition of exogenous substances, while maintaining the proxeronine content of 0.91mg / g and the functional peptide retention rate of 94%. This perfectly solves the technical bottleneck of large activity loss in traditional debittering processes. The synergistic effect of these three innovative technologies improves the product in terms of probiotic activity, nutrient retention, and taste quality.

[0124] Those skilled in the art will understand that the features described in the various embodiments and / or claims of the present invention can be combined or combined in various ways, even if such combinations or combinations are not explicitly described in the present invention. In particular, the features described in the various embodiments and / or claims of the present invention can be combined or combined in various ways without departing from the spirit and teachings of the present invention. All such combinations and / or combinations fall within the scope of the present invention.

Claims

1. A probiotic fermented beverage prepared using sea buckthorn fruit peptides and noni fruit peptides, characterized in that, It is made from the following components in parts by weight: 10-15 parts sea buckthorn fruit peptide extract, 8-12 parts noni fruit peptide extract, 5-8 parts compound probiotic starter, 3-5 parts fructooligosaccharides, 1-2 parts natural sweetener, 2-4 parts dietary fiber, 0.5-1 part citric acid, 0.1-0.3 parts natural flavor modifier, and the balance being purified water.

2. The probiotic fermented beverage prepared using sea buckthorn fruit peptides and noni fruit peptides according to claim 1, characterized in that: The compound probiotic fermentation agent is composed of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium and yeast. The raw materials of the compound probiotic fermentation agent are mixed in a weight ratio of 35%:30%:25%:10%. The molecular weight distribution of the sea buckthorn fruit peptide extract is in the range of 500-3000 Da, and the vitamin C retention rate is ≥85%, the total phenol content is ≥90mg / 100g, the proxeronine content of the noni fruit peptide extract is ≥0.8mg / g, and the bitterness value is reduced by more than 60% after selective debittering treatment, while retaining ≥95% of the functional active ingredients.

3. A method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to any one of claims 1-2, characterized in that: The specific steps include the following: S1. Raw material pretreatment: Sea buckthorn fruit and noni fruit are graded, cleaned, pitted, crushed and finely ground respectively; S2, Compound Enzymatic Hydrolysis: The two types of fruit pulp are subjected to specific enzymatic hydrolysis treatment to obtain highly active peptide extracts; S3, Compound Fermentation: Mix the two fruit peptide extracts in a certain proportion, add compound probiotic fermentation agent and carry out multi-stage temperature-controlled fermentation. S4. Final processing: After fermentation, flavoring, microfiltration sterilization and aseptic filling are carried out.

4. The method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 3, characterized in that: S1 includes the following sub-steps: S101. Sea buckthorn fruit pretreatment: A gradient cleaning process is adopted, first soaking in ozone water, then ultrasonic-assisted cleaning. S102, Noni fruit pretreatment: After infrared sorting, low-temperature disruption technology is used to maintain cell integrity; S103, Fruit pulp preparation: Grind the fruit pulp to a particle size ≤30μm using a nano-level grinding device.

5. The method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 3, characterized in that: In S2, the complex enzymatic hydrolysis includes the following sub-steps: S201, Seabuckthorn pulp enzymatic hydrolysis: under conditions of 45-50℃ and pH 6.8-7.2, a compound protease and flavor protease are used for synergistic enzymatic hydrolysis; S202, Noni pulp enzymatic hydrolysis: first pretreatment with neutral protease, then deep hydrolysis with papain, with temperature controlled at 40-45℃ throughout the process. S203, Peptide Purification: Precisely separate target molecular weight peptides using a multi-stage membrane separation system.

6. The method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 5, characterized in that: In step S201, the ratio of complex protease to flavor protease is 1:1.2-1.

5. 0.1-0.3% vitamin C is added to the hydrolysis system as a protectant. In step S202, the two-stage hydrolysis is performed with pH adjustment. First, neutral protease is acted on at pH 7.0±0.2 for 2 hours, and then the pH is adjusted to 6.5±0.2 before papain is added to continue hydrolysis for 3 hours.

7. A method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 5, characterized in that: The steps of the multi-stage membrane separation system in S203 include: S2031, Primary filtration: 100kDa ultrafiltration membrane removes macromolecular substances; S2032, Purification and Separation: 10kDa ultrafiltration membrane retains target peptides; S2033, Terminal sterilization: 0.45μm microfiltration membrane ensures sterility.

8. The method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 3, characterized in that: The multi-stage temperature-controlled fermentation in S3 includes the following sub-steps: S301, Strain activation: Pre-culture the compound probiotics in a culture medium containing fructooligosaccharides; S302, main fermentation: adopt a gradient temperature strategy, first culture at 30℃ for 12h, then culture at 35℃ for 24h; S303, post-ripening stage: static culture at 20℃ for 8 hours, during which the pH is automatically adjusted to 4.2-4.

5.

9. A method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 8, characterized in that: The pH adjustment in S303 is achieved through an automatic feeding system. When the pH drops to 4.5, a 10% sodium bicarbonate solution is added dropwise to maintain the pH in the range of 4.2-4.5, with a dropping rate of 0.5-1.0 mL / min·L fermentation broth.

10. A method for preparing a probiotic fermented beverage using sea buckthorn fruit peptides and noni fruit peptides according to claim 3, characterized in that: S4 includes the following sub-steps: S401, Flavor Blending: Add natural sweeteners and flavor modifiers to optimize the taste; S402, Microfiltration Sterilization: 0.22μm ceramic membrane cross-flow filtration is used; S403, Aseptic filling: Nitrogen-filled packaging is carried out in a Class 100 clean environment.

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