A method for preparing a fermented fruit juice drink

Abstract

The application belongs to the technical field of food manufacturing, and specifically discloses a preparation method of fermented flower and fruit juice drink, which uses solid-liquid secondary fermentation as a technical means, and performs solid fermentation on dehydrated, kneaded and sterilized fresh flowers by connecting the fermentation bacteria, grinds the flower petals after fermentation, and obtains the leaching liquor through water extraction, mixes the leaching liquor with fruit juice, and then performs liquid fermentation, and obtains the fermented flower and fruit juice through sterilization, compounding, homogenization and clarification. The application uses different types of probiotics in combination with the preparation method of solid-liquid fermentation, effectively improves the free radical removal rate, total phenol content and polyphenol bioavailability in the flower and fruit juice, and thus improves the antioxidant activity and nutritional value of the flower and fruit juice; meanwhile, a large amount of flavor substances and nutritional substances are produced in the fermentation process, and the substances interact with each other to produce rich metabolic products, and the nutritional quality and flavor diversity of the flower and fruit juice are improved; the secondary fermentation also brings a large amount of active probiotics, and has the effects of helping digestion and adjusting the gastrointestinal system.

Description

Technical Field

[0001] This invention relates to the field of food manufacturing technology, specifically to a method for preparing a solid-liquid combined fermented flower juice beverage. Background Technology

[0002] Flowers and fruits are rich in polyphenols, which are powerful antioxidants that can scavenge free radicals in the body, reduce oxidative damage, and have biological benefits such as preventing chronic diseases, delaying aging, and preventing skin aging. Therefore, flower and fruit juices are very popular with consumers. However, most polyphenols in flowers and fruits exist in a bound state, forming complex structures with dietary fiber, protein, lipids, and other small molecules, making them difficult to digest and absorb, thus affecting their bioavailability. Furthermore, flower and fruit juices made from flower and fruit extracts only have the taste of the flowers and fruits themselves, lacking a rich aroma and layered flavor profile.

[0003] For fresh flowers and fruits themselves, probiotic fermentation can promote cell wall disruption, increase the extraction rate of polyphenols, and facilitate the oxidative metabolism of polyphenols, thus reducing their irritation to the stomach. Simultaneously, the fermentation process produces flavor compounds and nutrients such as amino acids and short-chain fatty acids, resulting in pleasant floral, fruity, and mellow aromas, enhancing their nutritional and sensory qualities. Currently, probiotic-fermented fruit juices and a small number of fermented flower beverages are available on the market. However, these products are mostly single-fruit / flower fermentation products, using relatively limited types of fermentation bacteria, resulting in insufficiently diverse metabolic products and a relatively simple flavor profile lacking complexity. Summary of the Invention

[0004] To address the aforementioned problems, this invention provides a method for preparing a fermented flower juice beverage. The method involves solid-state fermentation of fresh flowers using probiotics, followed by mixing the water extract with fruit juice, and then secondary fermentation of the mixture using different types of probiotics. This process yields a fermented flower juice beverage with high antioxidant activity, high nutritional quality, and a complex flavor profile that combines floral and fruity aromas.

[0005] To achieve the above objectives, the specific technical solution adopted by the present invention is as follows:

[0006] A method for preparing a fermented flower juice beverage involves two fermentations using fresh flowers and fruits as raw materials. The first fermentation is a solid-state fermentation of the fresh flowers, and the second fermentation is a liquid fermentation of the fresh flower water extract and the fruit juice.

[0007] Preferably, the fresh flowers are selected from one or more of the following: roselle, honeysuckle, rose, osmanthus, chrysanthemum, magnolia, jasmine, and peach blossom.

[0008] Preferably, the fruit is selected from one or more of hawthorn, pear, apple, strawberry, plum, peach, and pomelo.

[0009] Preferably, the bacterial strains used in the solid-state fermentation are selected from one or more of Lactobacillus plantarum, Bifidobacterium, and Streptococcus thermophilus.

[0010] Preferably, the microbial strains used in the liquid fermentation are selected from yeast or Lactobacillus bulgaricus.

[0011] Preferably, the preparation method of the fermented flower juice beverage specifically includes the following steps:

[0012] (1) Screening: Select fresh fruits and flowers, wash them and soak them in white vinegar to remove bacteria and impurities from the surface of the fruits and flowers, so that there will be no contamination by bacteria during the subsequent fermentation process. After soaking, drain the liquid (the white vinegar soaking operation can be omitted because there is a sterilization step later).

[0013] (2) Dehydration and kneading: Place the fresh flowers in an oven at 60-75℃ for 1-3 hours to dehydrate and wither, and then knead them after peeling off the sepals.

[0014] (3) Sterilization: After dehydration and kneading, the petals are laid flat and irradiated under ultraviolet light for sterilization;

[0015] (4) Solid fermentation: After sterilization, the petals are laid flat in the fermentation box with a thickness of 4-8cm. The temperature of the fermentation room is controlled at 30-45℃ and the humidity is 80-90%. The solid fermentation bacteria are diluted with sterile water and sprayed evenly on the surface of the petals. The mixture is stirred evenly. The inoculation amount is 3-10%. Fermentation time is 4-12 hours.

[0016] (5) Crushing: Place the fermented petals from (4) into a crusher and crush them to 200-400 mesh to obtain pollen;

[0017] (6) Water extraction: Take 20-50 parts of crushed pollen (all parts are by weight), add 5-10 times the amount of purified water, extract at 50-80℃, use 50-60KHz ultrasonic extraction, extract 2-3 times, and obtain fresh flower water extract after vacuum filtration.

[0018] (7) Juice preparation: Weigh 30-100 portions of the fruit in (1), remove the pits, juice them, and add 2-5wt‰ ascorbic acid;

[0019] (8) Liquid fermentation: Take 100-200 parts of fresh flower water extract and 100-200 parts of fruit juice, mix them, add 1-5wt‰ liquid fermentation bacteria powder, keep the temperature at 30-40℃, and keep the temperature at 12-24h to obtain flower juice solution.

[0020] (9) Sterilization: Pasteurize at 62-65℃ for 30 minutes;

[0021] (10) Compound preparation: Add sweetener;

[0022] (11) Homogenization: Homogenize under 15-25 MPa conditions;

[0023] (12) Clarification: Add a clarifying agent to clarify the flower juice beverage solution, and filter to obtain fermented flower juice.

[0024] Preferably, the sweetener is xylitol, and the amount added is 0.05-0.1 parts.

[0025] Preferably, the clarifying agent is a pectinase inhibitor, and the amount added is 0.01-0.05 parts. Excessive addition will cause the flower juice to become cloudy to a certain extent and increase the cost.

[0026] Due to the differences among different bacterial strains, the types and contents of fermentation products generated by their metabolism vary. These fermentation products, such as polyphenols, amino acids, short-chain fatty acids, and polysaccharides, also interact to create unique nutritional qualities and flavors. This invention mixes the water extract from fresh flowers after probiotic solid-state fermentation with fruit juice, and then uses different types of probiotics to perform a secondary fermentation on the mixture. This allows the probiotics to fully metabolize the substrates in both flowers and fruits, fully releasing bound polyphenols and resulting in a greater diversity and content of fermentation products. The interactions between these products become more complex and abundant, effectively enhancing the antioxidant activity, nutritional quality, and flavor diversity and complexity of the flower and fruit juice.

[0027] It is important to understand that combining fresh flowers and fruits, and selecting different fermentation methods and strains, involves a complex interplay of multiple factors (between flowers and fruits, between flowers and strains, between fruits and strains, between different strains, and between strains and fermentation methods, etc.). The degree of mutual influence is unpredictable, and the product flavor is even more unpredictable. Furthermore, the control of process conditions further complicates matters. Therefore, producing high-quality flower and fruit juices is not simply a matter of mechanically combining existing flower and fruit fermentation processes; the difficulty should not be underestimated. Especially in the production of flower and fruit teas, the different strains used for solid-state and liquid fermentation may compete with each other during fermentation, disrupting the process, reducing strain activity, or leading to contamination by other harmful bacteria. This can result in unpleasant odors or disharmonious flavors, ultimately affecting the taste and quality of the beverage. The inventors, through experimentation and research, compared different combinations of strains to ensure ideal fermentation results. Adjustments were made to temperature, dosage, and fermentation time to maximize the growth and metabolism of different strains, taking into account their characteristics and requirements.

[0028] The present invention has the following beneficial effects:

[0029] This invention utilizes a secondary fermentation process involving different types of probiotics on fresh flowers and fruit juices. The synergistic effect of multiple strains effectively promotes the conversion of bound polyphenols in the flowers and fruits into free polyphenols, increasing the total phenol content and bioavailability of polyphenols in the fruit juice, thereby enhancing its antioxidant activity and nutritional value. Simultaneously, the fermentation process generates a large amount of flavor compounds and nutrients such as amino acids and short-chain fatty acids, and the interactions between these substances produce abundant metabolites, further improving the nutritional quality and flavor diversity of the fruit juice. The secondary fermentation also introduces a large number of active probiotics, which aid digestion and regulate the gastrointestinal tract.

[0030] Currently, there are no secondary fermented flower juice drinks on the market prepared using different types of probiotics combined with solid-liquid fermentation methods. This invention achieves innovation in preparation methods and products. In addition, the product has a good flavor and the preparation method is easy to operate, indicating a promising market prospect and application value. Attached Figure Description

[0031] Figure 1 The DPPH free radical scavenging rate of fermented flower juice in the comparative examples and embodiments is shown.

[0032] Figure 2 The ABTS free radical scavenging rate of fermented flower juice in the comparative examples and embodiments is shown.

[0033] Figure 3 The total phenol content of the fermented flower juice is shown in the comparative examples and embodiments.

[0034] Figure 4 For the comparative examples and the bioavailability of total phenols in fermented flower juices.

[0035] Different lowercase letters in the figure represent significant differences between the data (p<0.05). Detailed Implementation

[0036] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention.

[0037] Unless otherwise specified, all raw materials used in the following examples were purchased using conventional methods.

[0038] The main raw materials (fresh flowers, fruits, fermentation starters) used in the examples and comparative examples are shown in Table 1 below:

[0039] Table 1: Main raw materials used in the examples and comparative examples

[0040]

[0041] The only difference between the comparative examples and the embodiments is the fermentation strain or the absence of fermentation; the rest of the preparation methods are the same. The steps of each embodiment and comparative example are described in detail below.

[0042] Example 1

[0043] A method for preparing a fermented flower juice beverage, comprising the following steps:

[0044] (1) Selection: Select roselle, hawthorn and strawberry, wash them and soak them in white vinegar for 15 minutes, then drain them;

[0045] (2) Dehydration and kneading: Place the roselle flowers in a 75℃ oven for 1 hour to dehydrate and wither, and then knead them after peeling off the sepals.

[0046] (3) Sterilization: After dehydration and kneading, the petals are laid flat under a UV lamp for 30 minutes for sterilization;

[0047] (4) Solid fermentation: After sterilization, the petals are laid flat in the fermentation box with a thickness of 5cm. The temperature of the fermentation room is controlled at 37℃ and the humidity is 90%. After diluting Lactobacillus plantarum with sterile water, it is evenly sprayed on the surface of the petals and mixed evenly. The inoculation amount is 5%, and the fermentation time is 12h.

[0048] (5) Crushing: Place the fermented petals from (4) into a crusher and crush them to 200 mesh to obtain pollen;

[0049] (6) Water extraction: Take 20 parts of crushed pollen, add 10 times the amount of purified water, extract at 75℃, extract with 60KHz ultrasonic waves, extract 3 times, and obtain fresh flower water extract after vacuum filtration.

[0050] (7) Juice preparation: Weigh out 25 portions of hawthorn and strawberry from (1), juice them, and add 2wt‰ ascorbic acid;

[0051] (8) Liquid fermentation: Take 100 parts of fresh flower water extract and 100 parts of fruit juice, mix them, add 2wt‰ yeast, keep the temperature at 30℃ for 12 hours to obtain flower juice solution;

[0052] (9) Sterilization: Pasteurize at 65°C for 30 minutes;

[0053] (10) Compounding: Add 0.1 parts of the sweetener xylitol for compounding;

[0054] (11) Homogenization: Homogenization under 25 MPa conditions;

[0055] (12) Clarification: Add 0.05 parts of pectinase inhibitor to clarify the flower juice beverage solution, and filter to obtain fermented flower juice;

[0056] (13) Canning: Aseptic canning is used.

[0057] Comparative Example 1

[0058] A method for preparing a fermented flower juice beverage is basically the same as in Example 1, except that: in this comparative example, step (4) solid fermentation was not carried out, and the petals were directly crushed after sterilization in step (3); in step (8), the flower water extract and juice were simply mixed without liquid fermentation.

[0059] Comparative Example 2

[0060] A method for preparing a fermented flower juice beverage is basically the same as in Example 1, except that step (8) of this comparative example simply mixes the flower water extract and juice without liquid fermentation.

[0061] Comparative Example 3

[0062] A method for preparing a fermented flower juice beverage is basically the same as in Example 1, except that: in this comparative example, step (4) solid fermentation was not carried out, and the petals were directly crushed after sterilization in step (3), and the subsequent operations were the same.

[0063] Comparative Example 4

[0064] A method for preparing a fermented flower juice beverage is basically the same as in Example 1, except that: in this comparative example, solid fermentation in step (4) uses Bifidobacterium, and liquid fermentation in step (8) uses Lactobacillus bulgaricus, while the other steps are the same.

[0065] Example 2

[0066] A method for preparing a fermented flower juice beverage, comprising the following steps:

[0067] (1) Selection: Select jasmine flowers, pomelo, and green plums, wash them, soak them in white vinegar for 15 minutes, and then drain them;

[0068] (2) Dehydration and rolling: Place the jasmine flowers in a 75℃ oven for 1 hour to dehydrate and wither, then peel off the sepals and roll them.

[0069] (3) Sterilization: After dehydration and kneading, the petals are laid flat under a UV lamp for 30 minutes for sterilization;

[0070] (4) Solid fermentation: After sterilization, the petals are laid flat in the fermentation box with a thickness of 5cm. The temperature of the fermentation chamber is controlled at 42℃ and the humidity is 90%. The thermophilic streptococci are diluted with sterile water and sprayed evenly on the surface of the petals. After mixing evenly, the inoculation amount is 5% and the fermentation time is 6 hours.

[0071] (5) Crushing: Place the fermented petals from (4) into a crusher and crush them to 200 mesh to obtain pollen;

[0072] (6) Water extraction: Take 20 parts of crushed pollen, add 10 times the amount of purified water, extract at 75℃, extract with 60KHz ultrasonic waves, extract 3 times, and obtain fresh flower water extract after vacuum filtration.

[0073] (7) Juice preparation: Weigh out 50 portions of grapefruit and green plum from (1), juice them, and add 2wt‰ ascorbic acid;

[0074] (8) Liquid fermentation: Take 100 parts of fresh flower water extract and 100 parts of fruit juice, mix them, add 2wt‰ Lactobacillus bulgaricus, keep the temperature at 40℃ for 12 hours to obtain flower juice solution;

[0075] (9) Sterilization: Pasteurize at 65°C for 30 minutes;

[0076] (10) Compounding: Add 0.1 parts of the sweetener xylitol for compounding;

[0077] (11) Homogenization: Homogenization under 25 MPa conditions;

[0078] (12) Clarification: Add 0.05 parts of pectinase inhibitor to clarify the flower juice beverage solution, and filter to obtain fermented flower juice;

[0079] (13) Canning: Aseptic canning is used.

[0080] Comparative Example 5

[0081] A method for preparing a fermented flower juice beverage is basically the same as in Example 2, except that: in this comparative example, step (4) solid fermentation was not carried out, and the petals were directly crushed after sterilization in step (3); in step (8), the flower water extract and juice were simply mixed without liquid fermentation.

[0082] Comparative Example 6

[0083] A method for preparing a fermented flower juice beverage is basically the same as in Example 2, except that step (8) of this comparative example simply mixes the flower water extract and juice without liquid fermentation.

[0084] Comparative Example 7

[0085] A method for preparing a fermented flower juice beverage is basically the same as in Example 2, except that: in this comparative example, step (4) solid fermentation was not carried out, and the petals were directly crushed after sterilization in step (3).

[0086] Comparative Example 8

[0087] A method for preparing a fermented flower juice beverage is basically the same as in Example 2, except that: in this comparative example, solid fermentation in step (4) uses Bifidobacterium, and liquid fermentation in step (8) uses Lactobacillus bulgaricus, while the other steps are the same.

[0088] Flower Juice Quality Evaluation

[0089] I. The in vitro antioxidant activity and total phenols of the flower juices prepared in the examples and comparative examples were determined as follows:

[0090] 1. In vitro antioxidant activity assay

[0091] The antioxidant capacity of flower juice under different probiotic fermentation systems was analyzed by measuring the DPPH and ABTS free radical scavenging rates of the juice.

[0092] (1) DPPH free radical scavenging rate

[0093] Prepare a 0.2 mM DPPH solution using anhydrous ethanol. Mix 100 μL of fermented flower juice with 100 μL of DPPH solution and add the mixture to a 96-well plate. After reacting in the dark for 30 min, measure the absorbance at 517 nm using a microplate reader. Use pure water as a blank control. The DPPH free radical scavenging rate is calculated using the following formula:

[0094]

[0095] In the formula: A0, absorbance of the blank group; A1, absorbance of the fermented flower juice to be tested.

[0096] The measurement results are as follows Figure 1 As shown, secondary fermentation increased the DPPH free radical scavenging rate of Examples 1 and 2 by 21.0-55.1% compared with the control group, greatly improving the antioxidant activity of the flower juice.

[0097] (2) ABTS free radical scavenging rate

[0098] Prepare an ABTS stock solution by mixing 7 mM ABTS solution and 2.45 mM potassium persulfate solution (1:1, v / v) and incubating in the dark for 12–16 h. Dilute the absorbance to 0.7 ± 0.02 with PBS. Mix 10 μL of the fermented flower juice to be tested with 190 μL of the ABTS stock solution in a 96-well plate. After reacting in the dark for 6 min, measure the absorbance at 734 nm using a microplate reader. Use pure water as a blank control. The ABTS free radical scavenging rate is calculated using the following formula:

[0099]

[0100] In the formula: A0, absorbance of the blank group; A1, absorbance of the fermented flower juice to be tested.

[0101] The measurement results are as follows Figure 2As shown, similar to the results of the DPPH method, secondary fermentation increased the ABTS free radical scavenging rate of the comparative examples 1 and 2 by 36.5-78.7%, and significantly enhanced the antioxidant activity.

[0102] 2. Determination of total phenol content

[0103] Mix 2 mL of fermented flower juice with 8 mL of ethanol, let stand for 20 min, then centrifuge at 8000 r / min for 15 min and collect the supernatant for later use. Dilute the supernatant appropriately, take 1 mL and mix with 150 μL of 10% Folin-Ciocalteu reagent, incubate in the dark for 3 min, then add 120 μL of Na₂CO₃ (75 g / L) solution and incubate at room temperature in the dark for 2 h. Pour 300 μL into a 96-well plate and measure the absorbance at 765 nm. Calculate the total phenol content of the sample using gallic acid as a control, and express the result as mg gallic acid equivalent (GAE) / mL juice.

[0104] The measurement results are as follows Figure 3 As shown. The amount of phenolic substances determines the antioxidant capacity of flower juice and also affects its sensory characteristics. Figure 3 It can be seen that the secondary fermentation increased the total phenol content of Examples 1 and 2 by 26.88-60.77% compared with the comparative example.

[0105] 3. Determination of bioavailability of total phenols

[0106] The assay was performed in an in vitro digestion model. 9 mL of diluted fermented flower juice was mixed with 1 mL of α-amylase (100 U / mL, dissolved in ultrapure water), the pH was adjusted to 6.9 with NaOH, and incubated at 37°C for 5 min. The pH was then adjusted to 2.0 with HCl, and 1 mL of pepsin (27 KU / mL, dissolved in NaHCO3) was added. The mixture was incubated at 37°C for 2 h. Finally, the pH was adjusted to 7.0 with NaOH, and 2.5 mL of trypsin (128 U / mL, dissolved in NaHCO3) and 2.5 mL of bile salts were added. The mixture was incubated at 37°C for 2 h. After digestion, the mixture was centrifuged at 8000 rpm for 10 min. The total phenol content before and after digestion was determined using the Folin-Ciocalteu method described above, and the bioavailability of total phenols was calculated. The calculation formula is as follows:

[0107]

[0108] In the formula: A1, the total phenol content after digestion; A0, the total phenol content before digestion.

[0109] The measurement results are as follows Figure 4 As shown. Due to their structural characteristics, polyphenols undergo degradation or transformation during gastrointestinal digestion, resulting in poor intestinal absorption and low bioavailability. Figure 4It can be seen that secondary fermentation improved the bioavailability of total phenols by 25.9-109.5% compared with the comparative examples of Examples 1 and 2, effectively reducing the difficulty of absorption.

[0110] II. Sensory evaluation of the flower juices prepared in the examples and comparative examples was conducted, as follows:

[0111] 1. Sensory evaluation methods

[0112] To comprehensively evaluate the sensory characteristics and analyze the quality of fermented flower juice, the main sensory evaluation items included taste, color, and flavor. The evaluation items and standards listed in the table below were used, and each item was scored individually to obtain the total score. The evaluation panel consisted of 10 food professionals, including 5 men and 5 women. The sensory scoring standards are shown in Table 2.

[0113] Table 2: Sensory Evaluation Criteria

[0114]

[0115] 2. Sensory evaluation results

[0116] The specific sensory scores are shown in Table 3. It can be seen that the flower juice fermented by the method of the present invention has a high degree of recognition in all aspects, with a significantly better flavor, obvious advantages, and is more popular.

[0117] Table 3: Sensory and flavor evaluation results of fermented flower juice

[0118]

[0119] This specific embodiment is merely an explanation of the present invention and is not intended to limit the present invention. Any changes made by those skilled in the art after reading the specification of the present invention, as long as they are within the scope of the claims of the present invention, will be protected by patent law.

Claims

1. A method for preparing a fermented flower juice beverage, characterized in that: It involves a two-stage fermentation process using fresh flowers and fruits as raw materials. The first stage is solid-state fermentation of the fresh flowers, and the second stage is liquid fermentation of the fresh flower extract mixed with fruit juice. The specific steps include: (1) Selection: Select fresh fruits and flowers, wash them and soak them in white vinegar, then drain the liquid. (2) Dehydration and kneading: Place the fresh flowers in an oven at 60-75℃ for 1-3 hours to dehydrate and wither, and then knead them after peeling off the sepals; (3) Sterilization: After dehydration and kneading, the petals are laid flat and irradiated under ultraviolet light for sterilization; (4) Solid fermentation: After sterilization, the petals are laid flat in the fermentation frame with a thickness of 4-8cm. The temperature of the fermentation chamber is controlled at 30-45℃ and the humidity is 80-90%. The solid fermentation bacteria are diluted with sterile water and sprayed evenly on the surface of the petals. The mixture is stirred evenly. The inoculation amount is 3-10%. Fermentation time is 4-12 hours. The strains used for solid fermentation are selected from one or more of Lactobacillus plantarum and Streptococcus thermophilus. (5) Crushing: Place the fermented petals from (4) into a crusher and crush them to 200-400 mesh to obtain pollen; (6) Water extraction: Take 20-50 parts of crushed pollen, add 5-10 times the amount of purified water, extract at 50-80℃, use 50-60KHz ultrasonic extraction, extract 2-3 times, and obtain fresh flower water extract after vacuum filtration. (7) Juice preparation: Weigh 30-100 portions of the fruit in (1), remove the pits, juice and add 2-5wt‰ ascorbic acid; (8) Liquid fermentation: Take 100-200 parts of fresh flower water extract and 100-200 parts of fruit juice, add 1-5wt‰ liquid fermentation bacteria powder, keep the temperature at 30-40℃ for 12-24h to obtain flower juice solution; the bacteria used for liquid fermentation are selected from yeast or Lactobacillus bulgaricus. (9) Sterilization: Pasteurize at 62-65℃ for 30 minutes; (10) Compound preparation: Add sweetener; (11) Homogenization: Homogenize under 15-25 MPa conditions; (12) Clarification: Add a clarifying agent to clarify the flower juice beverage solution, and filter to obtain fermented flower juice.

2. The method for preparing fermented flower juice beverage according to claim 1, characterized in that: The flowers are selected from one or more of the following: roselle, honeysuckle, rose, osmanthus, chrysanthemum, magnolia, jasmine, and peach blossom.

3. The method for preparing fermented flower juice beverage according to claim 1, characterized in that: The fruit is selected from one or more of the following: hawthorn, pear, apple, strawberry, plum, peach, and pomelo.

4. The method for preparing the fermented flower juice beverage according to claim 1, characterized in that: The sweetener is xylitol, and the amount added is 0.05-0.1 parts.

5. The method for preparing the fermented flower juice beverage according to claim 1, characterized in that: The clarifying agent is a pectinase inhibitor, and the amount added is 0.01-0.05 parts.

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