Probiotic fermented Chinese wolfberry beverage as well as preparation method and equipment thereof

Abstract

The invention relates to the technical field of Chinese wolfberry fruit fermented beverages, in particular to a probiotic fermented Chinese wolfberry fruit beverage as well as a preparation method and equipment thereof, the probiotic fermented Chinese wolfberry fruit beverage comprises the following raw materials in parts by weight: 15-25 parts of Chinese wolfberry fruits, 3-5 parts of food-grade marigold, 5-10 parts of black tea, 15-25 parts of mulberries, 10-20 parts of blueberries, 1-3 parts of red dates and 1-3 parts of fresh ginger. The preparation method comprises the following steps: pre-fermentation of black tea, main fermentation after addition of the wolfberry and chrysanthemum juice, and post-fermentation after addition of mulberries and blueberries. Through scientific raw material proportioning, multi-stage fermentation and fine control, the health-care beverage has the advantages of more comprehensive nutrition and functional components, better health-care effect, better taste and higher product stability.

Description

Technical Field

[0001] This invention relates to the field of wolfberry fermented beverage technology, and in particular to a probiotic fermented wolfberry beverage and its preparation method and equipment. Background Technology

[0002] In recent years, goji berry kombucha beverages have become widely popular in the market. Kombucha is a traditional acidic tea beverage made by fermenting a mixture of tea, sugar water, and various microorganisms. Goji berries are listed by the Ministry of Health as a "dual-use" food and medicine, and can be processed into various foods, beverages, health wines, and health products. Goji berry kombucha beverages have multiple health benefits, including regulating the spleen and stomach, anti-oxidation, liver and vision improvement, and promoting metabolism.

[0003] However, commercially available goji berry kombucha beverages have a limited ingredient ratio, relying mainly on the effects of goji berries themselves, which limits their functionality and results in a slightly astringent taste. Furthermore, the fermentation process has low controllability, leading to product instability. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by probiotic fermented wolfberry beverage and its preparation method and equipment.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A probiotic fermented goji berry beverage comprises the following ingredients in parts by weight: 15-25 parts goji berries, 3-5 parts edible marigold, 5-10 parts black tea, 15-25 parts mulberries, 10-20 parts blueberries, 1-3 parts red dates, and 1-3 parts ginger. It is prepared by pre-fermentation of black tea, primary fermentation after adding goji berry and marigold juice, and post-fermentation after adding mulberries and blueberries.

[0006] The lutein content ranges from 7 mg / L to 12 mg / L, the anthocyanin content ranges from 400 mg / L to 1200 mg / L, and the total organic acid content ranges from 1.02 g / L to 12.08 g / L.

[0007] A method for preparing a probiotic fermented goji berry beverage includes the following steps: S1. Pre-fermentation of black tea: S1-1. Brew black tea, strain the tea, cool to below 40°C, add sugar at 1-2% of the weight of the black tea, and inoculate with probiotic A at an inoculation amount of 0.1-0.2% of the weight of the black tea. S1-2. Ferment in a sealed container at 30-37°C for 24-48 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to 3.5-4.0. The resulting pre-fermented black tea liquid is then refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak fresh goji berries in a weakly acidic soaking solution to soften them, then remove and drain. S2-2. Blanch the dried petals of edible marigolds in water at 90℃~100℃ for 2s~8s for surface sterilization, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 10-20 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add chopped red dates, ginger and sugar at 0.2-1% of the weight of the mixture to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate probiotic B with a small amount of the mixture at 30-37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of probiotic B should be 0.02-0.1% of the mixture. S3-2. In an environment of 30-37°C, seal and ferment for 24-48 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash the mulberries and blueberries, blanch them in 80℃~90℃ water for 2s~5s for surface sterilization, drain them, mash them, and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 6 to 12 hours to obtain the post-fermentation broth; S5. Filter and seal the post-fermentation broth, and keep it at 0-6°C for 6-8 hours.

[0008] Preferably, in steps S1-1 and S2-4, the sugar is one of granulated sugar, glucose, and fructooligosaccharides.

[0009] Preferably, the probiotic A is one or more of yeast, acetic acid bacteria, and lactic acid bacteria.

[0010] Preferably, the probiotic B is Lactobacillus plantarum or Lactobacillus acidophilus.

[0011] An apparatus for preparing probiotic fermented wolfberry beverage includes a pre-fermentation tank group, a cooking tank, a mixing tank, an activation tank, a main fermentation tank group, a post-fermentation tank group, a post-ripening tank group, and a finished product storage tank. The pre-fermentation tank group includes multiple pre-fermentation tanks connected in parallel. Each pre-fermentation tank is equipped with an electrically controlled valve at its inlet and outlet. The outlet of each pre-fermentation tank is connected to the inlet pipe of the mixing tank. The outlet of the cooking tank is equipped with an electrically controlled valve. The outlet of the cooking tank is connected to another inlet pipe of the mixing tank. The outlet pipe of the mixing tank is equipped with an electrically controlled valve. The main fermentation tank group includes multiple main fermentation tanks connected in parallel. Each main fermentation tank is equipped with an electrically controlled valve at its inlet and outlet. The inlet of each pre-fermentation tank is connected to the outlet pipe of the mixing tank. A side branch is provided on the discharge pipe of the mixing tank, which is connected to the inlet of the activation tank. The discharge port of the activation tank is connected to the inlet of each main fermentation tank. The post-fermentation tank group includes multiple post-fermentation tanks connected in parallel. The discharge port of each main fermentation tank is connected to the inlet of each post-fermentation tank. Each post-fermentation tank is equipped with an electrically controlled valve at its inlet and discharge port. Each post-fermentation tank is also equipped with a feeding port with a sealing mechanism. The post-fermentation tank group includes multiple post-fermentation tanks connected in parallel. The discharge port of each post-fermentation tank is connected to the inlet of each post-fermentation tank. Each post-fermentation tank is equipped with an electrically controlled valve at both its inlet and outlet. Each post-fermentation tank is also equipped with a filtration mechanism. The discharge port of each post-fermentation tank is connected to the inlet of the finished product storage tank. Each electrically controlled valve is electrically connected to the PLC system.

[0012] Preferably, the ratio of the number of pre-fermentation tanks, main fermentation tanks, post-fermentation tanks, and post-ripening tanks is 3:3:1:1.

[0013] The beneficial effects of this invention are: 1. More comprehensive nutritional and functional components with stronger synergistic effects. This beverage is rich in lutein, anthocyanins, tea polyphenols, and other antioxidants. These multiple antioxidants work synergistically to enhance antioxidant effects and relieve eye fatigue. Goji berry polysaccharides and organic acids produced during fermentation also support immune regulation.

[0014] 2. Multi-stage probiotic fermentation can break down large molecules into smaller molecules that are easier to absorb and produce new active metabolites, which significantly increases the content of total phenols and total flavonoids and antioxidant activity in goji berry beverages compared to single fermentation.

[0015] 3. Pre-fermentation of black tea can consume some tannins in advance, significantly reducing the astringency of the finished product and making the tea soup more mellow.

[0016] The addition of berries during post-fermentation not only directly introduces fruit aroma, but the remaining sugars also generate more alcohols and esters through a slight secondary fermentation at room temperature for 6-12 hours, resulting in a smoother taste and a more integrated fruit aroma. After fermentation and integration, a complex flavor with a balanced sweet and sour taste and a long finish is formed.

[0017] 4. Higher process controllability and more stable products. Through dedicated equipment and phased fermentation process management, the degree of fermentation can be better controlled, avoiding over-fermentation that produces alcohol or off-odors, reducing the risk of contamination by miscellaneous bacteria, and improving the fermentation success rate and product stability. Attached Figure Description

[0018] Figure 1 This is a schematic flowchart of a method for preparing a probiotic fermented wolfberry beverage proposed in this invention. Figure 2 This is a schematic diagram of the equipment for preparing probiotic fermented wolfberry beverage proposed in this invention.

[0019] In the diagram: 1 Pre-fermentation tank group; 11 Pre-fermentation tank; 2 Cooking tank; 3 Mixing tank; 4 Activation tank; 5 Main fermentation tank group; 51 Main fermentation tank; 6 Post-fermentation tank group; 61 Post-fermentation tank; 7 Post-maturation tank group; 71 Post-maturation tank; 8 Finished product storage tank. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0021] Reference Figure 1 An apparatus for preparing probiotic fermented wolfberry beverage includes a pre-fermentation tank group 1, a cooking tank 2, a mixing tank 3, an activation tank 4, a main fermentation tank group 5, a post-fermentation tank group 6, a post-ripening tank group 7, and a finished product storage tank 8.

[0022] The pre-fermentation tank group 1 includes multiple pre-fermentation tanks 11 connected in parallel. Each pre-fermentation tank 11 is equipped with an electrically controlled valve at its inlet and outlet. The outlet of each pre-fermentation tank 11 is connected to the inlet pipe of the mixing tank 3. The outlet of the cooking tank 2 is equipped with an electrically controlled valve. The outlet of the cooking tank 2 is connected to another inlet pipe of the mixing tank 3. The outlet pipe of the mixing tank 3 is equipped with an electrically controlled valve.

[0023] The main fermentation tank group 5 includes multiple main fermentation tanks 51 connected in parallel. Each main fermentation tank 51 is equipped with an electrically controlled valve at its inlet and outlet. The inlet of each pre-fermentation tank 11 is connected to the outlet pipe of the mixing tank 3.

[0024] A side branch is provided on the discharge pipe of the mixing tank 3, which is connected to the inlet of the activation tank 4. The discharge port of the activation tank 4 is connected to the inlet of each main fermentation tank 51.

[0025] The post-fermentation tank group 6 includes multiple post-fermentation tanks 61 connected in parallel. The discharge port of each main fermentation tank 51 is connected to the inlet of each post-fermentation tank 61. Each post-fermentation tank 61 is equipped with an electrically controlled valve at its inlet and discharge port. Each post-fermentation tank 61 is also equipped with a feeding port with a sealing mechanism.

[0026] The post-fermentation tank group 7 includes multiple post-fermentation tanks 71 connected in parallel. The discharge port of each post-fermentation tank 61 is connected to the inlet of each post-fermentation tank 71. Each post-fermentation tank 71 is equipped with an electrically controlled valve at both its inlet and outlet. Each post-fermentation tank 71 is also equipped with a filtration mechanism. The discharge port of each post-fermentation tank 71 is connected to the inlet of the finished product storage tank 8.

[0027] The ratio of the number of pre-fermentation tank 11, main fermentation tank 51, post-fermentation tank 61, and post-ripening tank 71 is 3:3:1:1. All electrically controlled valves are uniformly controlled by a PLC system.

[0028] Example 1: A method for preparing a probiotic fermented goji berry beverage includes the following steps: S1. Pre-fermentation of black tea: S1-1. Brew 8 parts by weight of black tea with boiling water, filter out the tea liquor, cool to below 40°C, add 1.5% of the weight of black tea oligofructose, and inoculate with acetic acid bacteria at an inoculum size of 0.15% of the weight of black tea. S1-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 38 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to the range of 3.5-4.0. The pre-fermented black tea liquid is obtained and refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak 20 parts by weight of fresh wolfberry fruit in a weakly acidic soaking solution to soften it, then remove and drain. S2-2. Place 5 parts by weight of dried petals of edible marigold into 95℃ water for 5 seconds to sterilize the surface, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 15 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add 2 parts by weight of chopped red dates, 2 parts by weight of chopped ginger and 0.5% by weight of oligofructose to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate *Lactobacillus plantarum* with a small amount of the mixture at a temperature of 30–37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of *Lactobacillus plantarum* should be 0.05% of the mixture. S3-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 38 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash 15 parts by weight of mulberries and 20 parts by weight of blueberries, blanch them in 85℃ water for 3 seconds for surface sterilization, drain, pulp them and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 9 hours to obtain the secondary fermentation liquid. This process will utilize the remaining sugar of the berries for slight secondary fermentation, which will make the fruit aroma more integrated and produce a richer taste. The time should not be too long to prevent over-fermentation from producing alcohol or spoilage. S5. Filter and seal the post-fermentation liquid, and keep it at 0-6°C for 7 hours to passivate fermentation, precipitate impurities, and allow the flavors to blend.

[0029] The finished product contains 11.8 mg / L of lutein, 928 mg / L of anthocyanins, and 9.84 g / L of total organic acids.

[0030] Example 2: A method for preparing a probiotic fermented goji berry beverage includes the following steps: S1. Pre-fermentation of black tea: S1-1. Brew 8 parts by weight of black tea with boiling water, filter out the tea liquor, cool to below 40°C, add 1% by weight of white sugar of the black tea, and inoculate with acetic acid bacteria at an inoculation amount of 0.18% by weight of the black tea. S1-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 48 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to the range of 3.5-4.0. The pre-fermented black tea liquid is obtained and refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak 25 parts by weight of fresh wolfberry fruit in a weakly acidic soaking solution to soften it, then remove and drain. S2-2. Place 3 parts by weight of dried petals of edible marigold into 95℃ water for 5 seconds to sterilize the surface, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 15 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add 2 parts by weight of chopped red dates, 2 parts by weight of chopped ginger and 0.3% by weight of white sugar to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate *Lactobacillus plantarum* with a small amount of the mixture at a temperature of 30–37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of *Lactobacillus plantarum* should be 0.03% of the mixture. S3-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 48 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash 20 parts by weight of mulberries and 15 parts by weight of blueberries, blanch them in 85℃ water for 3 seconds for surface sterilization, drain, pulp them and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 12 hours to obtain the secondary fermentation liquid. This process will utilize the remaining sugar of the berries for slight secondary fermentation, which will make the fruit aroma more integrated and produce a richer taste. The time should not be too long to prevent over-fermentation from producing alcohol or spoilage. S5. Filter and seal the post-fermentation liquid, and keep it at 0-6°C for 7 hours to passivate fermentation, precipitate impurities, and allow the flavors to blend.

[0031] The finished product contains 7.1 mg / L of lutein, 741 mg / L of anthocyanins, and 11.05 mg / L of total organic acids.

[0032] Example 3: A method for preparing a probiotic fermented goji berry beverage includes the following steps: S1. Pre-fermentation of black tea: S1-1. Brew 10 parts by weight of black tea with boiling water, filter out the tea liquor, cool to below 40°C, add 2% by weight of glucose from the black tea, and inoculate with lactic acid bacteria at an inoculum size of 0.2% by weight of the black tea. S1-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 24 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to the range of 3.5-4.0. The pre-fermented black tea liquid is obtained and refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak 18 parts by weight of fresh wolfberry fruit in a weakly acidic soaking solution to soften it, then remove and drain. S2-2. Place 4 parts by weight of dried petals of edible marigold into 95℃ water for 5 seconds for surface sterilization, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 15 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add 2 parts by weight of chopped red dates, 2 parts by weight of chopped ginger and 1% by weight of glucose of the mixture to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate Lactobacillus acidophilus with a small amount of the mixture at a temperature of 30-37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of Lactobacillus acidophilus should be 0.1% of the mixture. S3-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 24 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash 25 parts by weight of mulberries and 10 parts by weight of blueberries, blanch them in 85℃ water for 3 seconds for surface sterilization, drain, pulp them and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 8 hours to obtain the secondary fermentation liquid. This process will utilize the remaining sugar of the berries for slight secondary fermentation, which will make the fruit aroma more integrated and produce a richer taste. The time should not be too long to prevent over-fermentation from producing alcohol or spoilage. S5. Filter and seal the post-fermentation liquid, and keep it in the range of 0-6°C for 6 hours to passivate fermentation, precipitate impurities, and allow the flavors to blend.

[0033] The finished product contains 7.6 mg / L of lutein, 1012 mg / L of anthocyanins, and 9.02 g / L of total organic acids.

[0034] Example 4: A method for preparing a probiotic fermented goji berry beverage includes the following steps: S1. Pre-fermentation of black tea: S1-1. Steep 10 parts by weight of black tea in boiling water, filter out the tea liquor, cool to below 40°C, add 2% (by weight of) fructooligosaccharides from the black tea, and inoculate with yeast at a rate of 0.2% (by weight of the black tea). S1-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 33 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to the range of 3.5-4.0. The pre-fermented black tea liquid is obtained and refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak 18 parts by weight of fresh wolfberry fruit in a weakly acidic soaking solution to soften it, then remove and drain. S2-2. Place 5 parts by weight of dried petals of edible marigold into 95℃ water for 5 seconds to sterilize the surface, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 15 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add 2 parts by weight of chopped red dates, 2 parts by weight of chopped ginger and 1% by weight of oligofructose in the mixture to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate Lactobacillus acidophilus with a small amount of the mixture at a temperature of 30-37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of Lactobacillus acidophilus should be 0.1% of the mixture. S3-2. Maintain the temperature within the range of 30-37°C, seal and ferment for 33 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash 20 parts by weight of mulberries and 15 parts by weight of blueberries, blanch them in 85℃ water for 3 seconds for surface sterilization, drain, pulp them and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 11 hours to obtain the secondary fermentation liquid. This process will utilize the remaining sugar of the berries for slight secondary fermentation, which will make the fruit aroma more integrated and produce a richer taste. The time should not be too long to prevent over-fermentation from producing alcohol or spoilage. S5. Filter and seal the post-fermentation liquid, and keep it at 0-6°C for 8 hours to passivate fermentation, precipitate impurities, and allow the flavors to blend.

[0035] The finished product contains 9.5 mg / L of lutein, 945 mg / L of anthocyanins, and 9.02 g / L of total organic acids.

[0036] Comparative example: The preparation method of fermented goji berry black tea beverage includes the following steps: S1. Brew 10 parts by weight of black tea, strain the tea, and cool it to below 40°C; S2. Soak 20 parts by weight of fresh goji berries in a weakly acidic soaking solution to soften them, drain them, add water and simmer over low heat for 15 minutes, filter to obtain the juice, and pour it into the tea soup. S3. Add 1% of the weight of white sugar to the tea soup, and inoculate with lactic acid bacteria. The weight of the lactic acid bacteria is 0.1% of the weight of the tea soup. Seal and ferment for 36 hours at 30-37°C. S4. Filter and seal, and keep at 0-6°C for 6-8 hours.

[0037] The components of the beverages in Examples 1 to 4 and the comparative examples were analyzed, and the results are as follows:

[0038] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A probiotic fermented goji berry beverage, characterized in that, It comprises the following ingredients by weight: 15-25 parts goji berries, 3-5 parts edible marigold, 5-10 parts black tea, 15-25 parts mulberries, 10-20 parts blueberries, 1-3 parts red dates, and 1-3 parts ginger. It is prepared by pre-fermentation of black tea, primary fermentation after adding goji berry and marigold juice, and post-fermentation after adding mulberries and blueberries.

2. The probiotic fermented wolfberry beverage according to claim 1, characterized in that, The lutein content is 7 mg / L to 12 mg / L.

3. The probiotic fermented wolfberry beverage according to claim 1, characterized in that, The anthocyanin content ranges from 400 mg / L to 1200 mg / L.

4. The probiotic fermented wolfberry beverage according to claim 1, characterized in that, The total organic acid content ranges from 1.02 g / L to 12.08 g / L.

5. A method for preparing a probiotic fermented wolfberry beverage, characterized in that, Includes the following steps: S1. Pre-fermentation of black tea: S1-1. Brew black tea, strain the tea, cool to below 40°C, add sugar at 1-2% of the weight of the black tea, and inoculate with probiotic A at an inoculation amount of 0.1-0.2% of the weight of the black tea. S1-2. Ferment in a sealed container at 30-37°C for 24-48 hours. Stop fermentation when the tea soup becomes cloudy, produces a light sour aroma, and the pH value drops to 3.5-4.

0. The resulting pre-fermented black tea liquid is then refrigerated for later use. S2. Preparation of basic raw materials: S2-1. Soak fresh goji berries in a weakly acidic soaking solution to soften them, then remove and drain. S2-2. Blanch the dried petals of edible marigolds in water at 90℃~100℃ for 2s~8s for surface sterilization, then remove and squeeze dry. S2-3. Mix the soaked goji berries with the sterilized marigolds, add water and simmer over low heat for 10-20 minutes. Filter to obtain goji berry and marigold juice, and cool. S2-4. Mix the pre-fermented black tea liquid with the wolfberry and chrysanthemum juice, add chopped red dates, ginger and sugar at 0.2-1% of the weight of the mixture to obtain the mixture, and cool it to below 40°C. S3, Primary Fermentation: S3-1. Activate probiotic B with a small amount of the mixture at 30-37°C for 15 minutes. Pour the activated bacterial solution into the mixture and stir thoroughly. The weight of probiotic B should be 0.02-0.1% of the mixture. S3-2. In an environment of 30-37°C, seal and ferment for 24-48 hours. When you smell a refreshing sour smell, without any alcoholic or off-odors, and there are small bubbles on the surface of the liquid, the primary fermentation is complete. S4, Post-fermentation: S4-1. Wash the mulberries and blueberries, blanch them in 80℃~90℃ water for 2s~5s for surface sterilization, drain them, mash them, and add them to the liquid that has completed the main fermentation, and stir well. S4-2. Seal and let stand at room temperature for 6 to 12 hours to obtain the post-fermentation broth; S5. Filter and seal the post-fermentation broth, and keep it at 0-6°C for 6-8 hours.

6. The method for preparing a probiotic fermented wolfberry beverage according to claim 1, characterized in that, In steps S1-1 and S2-4, the sugar is one of granulated sugar, glucose, and fructooligosaccharides.

7. The method for preparing a probiotic fermented wolfberry beverage according to claim 1, characterized in that, The probiotic A is one or more of yeast, acetic acid bacteria, and lactic acid bacteria.

8. The method for preparing a probiotic fermented wolfberry beverage according to claim 1, characterized in that, The probiotic B is either Lactobacillus plantarum or Lactobacillus acidophilus.

9. An apparatus for preparing probiotic fermented wolfberry beverage, characterized in that, It includes a pre-fermentation tank group (1), a cooking tank (2), a mixing tank (3), an activation tank (4), a main fermentation tank group (5), a post-fermentation tank group (6), a post-ripening tank group (7), and a finished product storage tank (8). The pre-fermentation tank group (1) includes multiple pre-fermentation tanks (11) connected in parallel. Each pre-fermentation tank (11) is equipped with an electric control valve at its inlet and outlet. The outlet of each pre-fermentation tank (11) is connected to the inlet pipe of the mixing tank (3). The outlet of the cooking tank (2) is equipped with an electric control valve. The outlet of the cooking tank (2) is connected to another inlet pipe of the mixing tank (3). The outlet pipe of the mixing tank (3) is equipped with an electric control valve. The main fermentation tank group (5) includes multiple main fermentation tanks (51) connected in parallel. Each main fermentation tank (51) is equipped with an electric control valve at its inlet and outlet. The inlet of each pre-fermentation tank (11) is connected to the outlet pipe of the mixing tank (3). A side branch is provided on the discharge pipe of the mixing tank (3) to connect to the inlet of the activation tank (4), and the discharge port of the activation tank (4) is connected to the inlet of each main fermentation tank (51). The post-fermentation tank group (6) includes multiple post-fermentation tanks (61) connected in parallel. The discharge port of each main fermentation tank (51) is connected to the inlet of each post-fermentation tank (61). Each post-fermentation tank (61) is equipped with an electric control valve at its inlet and discharge port. Each post-fermentation tank (61) is also equipped with a feeding port with a sealing mechanism. The post-fermentation tank group (7) includes multiple post-fermentation tanks (71) connected in parallel. The discharge port of each post-fermentation tank (61) is connected to the inlet of each post-fermentation tank (71). Each post-fermentation tank (71) is equipped with an electrically controlled valve at its inlet and outlet. Each post-fermentation tank (71) is also equipped with a filter mechanism. The discharge port of each post-fermentation tank (71) is connected to the inlet of the finished product storage tank (8). Each electrically controlled valve is electrically connected to the PLC system.

10. The equipment for preparing probiotic fermented wolfberry beverage according to claim 1, characterized in that, The ratio of the number of the pre-fermentation tank (11), the main fermentation tank (51), the post-fermentation tank (61), and the post-ripening tank (71) is 3:3:1:1.

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