A composite vegetable juice fermented beverage and preparation method thereof

Abstract

The present invention relates to the technical field of fermented beverages, and in particular to a composite vegetable juice fermented beverage and a preparation method thereof. The preparation of the fermented beverage comprises: S1: washing and draining the vegetables with water, mixing and juicing; S2: sterilizing the juice obtained in step S1, adding water and sugar to mix, and then inoculating plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393, fermenting, filtering the fermented liquid, and removing the residue to obtain a filtrate; S3: concentrating the filtrate, and then adding an extractant composed of an aqueous phase and an organic phase for extraction, removing the organic phase after the extraction is completed, obtaining an aqueous phase for standby use; S4: concentrating the aqueous phase extracted in step S3, sterilizing, and obtaining the composite vegetable juice fermented beverage. The fermented beverage obtained by the present invention is rich in nutrition, high in total polysaccharide and total amino acid content, and has excellent antioxidant effect.

Description

Technical Field

[0001] The invention relates to the technical field of fermented beverages, and in particular to a composite vegetable juice fermented beverage and a preparation method thereof. Background Art

[0002] Vegetable fermented beverages are made from fresh vegetables and fermented with fermentation bacteria to produce a mixed fermentation product rich in nutrients such as sugars, organic acids, minerals, vitamins, phenols, terpenes, and enzymes with biological activity. Vegetable fermented beverages often have the functions of providing nutrition, balancing the endocrine system, anti-inflammatory, antibacterial, improving sleep, enhancing immunity, maintaining the body's pH, and protecting the intestines; therefore, they are deeply loved by consumers.

[0003] However, the current vegetable fermented beverages have the disadvantages of relatively simple nutritional composition or insufficient nutritional effect and insufficient antioxidant effect. Therefore, it is urgent to provide a composite vegetable juice fermented beverage to solve the technical problems of insufficient nutritional value and insufficient antioxidant effect of fermented beverages. Summary of the invention

[0004] The present invention provides a composite vegetable juice fermented beverage and a preparation method thereof, and the technical solution provided by the present invention can solve the above technical problems. The fermented beverage obtained by the present invention is rich in nutrition and has excellent anti-oxidation effect.

[0005] In one aspect, the present invention provides a method for preparing a composite vegetable juice fermented beverage, the preparation method comprising the following steps:

[0006] S1: Wash the vegetables with water, drain, mix and squeeze the juice;

[0007] S2: sterilizing the juice obtained in step S1, adding water and sugar to mix, then inoculating plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393, fermenting, filtering the fermentation liquid, and removing the residue to obtain a filtrate;

[0008] S3: The filtrate is concentrated, and then an extractant consisting of an aqueous phase and an organic phase is added for extraction. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use;

[0009] S4: Concentrating and sterilizing the aqueous phase extracted in step S3 to obtain the composite vegetable juice fermented beverage.

[0010] Preferably, the vegetables include at least one of carrot, cucumber, tomato, cabbage, white gourd and pumpkin.

[0011] Preferably, the vegetables are a combination of wax gourd, cucumber and tomato.

[0012] Preferably, the vegetables are wax gourd, cucumber and tomato in a mass ratio of 1:(3-6):(0.3-0.8).

[0013] Preferably, the amount of water added is 3-20 times the total mass of the vegetables.

[0014] Preferably, the sugar is 0.01-0.1 times the total mass of the vegetables.

[0015] Preferably, the mass ratio of the plant lactobacillus CGMCC 8198 and the brewer's yeast CICC 31393 is 1:2-3.

[0016] Preferably, the total mass of the plant lactobacillus CGMCC 8198 and the brewer's yeast CICC 31393 is 0.002-0.05 times the total mass of the vegetables.

[0017] Preferably, the fermentation temperature is 25-38° C. and the fermentation time is 18-30 hours.

[0018] Preferably, the particle size of the filter pores is 5-50 microns.

[0019] Preferably, the concentration in S3 is reduced-pressure concentration.

[0020] Preferably, the temperature of the reduced pressure concentration in S3 is 55-63° C. The pressure of the reduced pressure concentration is 0.04-0.065 MPa.

[0021] Preferably, the S3 is concentrated to a mass that is 1.5-3 times the mass of the vegetables.

[0022] Preferably, the mass ratio of the aqueous phase to the organic phase is 1:0.3-0.6.

[0023] Preferably, the organic phase consists of ethyl acetate and cyclohexane.

[0024] Preferably, the organic phase consists of ethyl acetate and cyclohexane in a mass ratio of 4-6:1.

[0025] Preferably, the mass ratio of the extractant to the concentrate is 5-50:1.

[0026] Preferably, the extraction temperature is 25-50° C. and the extraction time is 0.5-10 hours.

[0027] Preferably, the concentration in step S4 is reduced-pressure concentration.

[0028] Preferably, the temperature of the reduced pressure concentration in S4 is 55-63°C, and the pressure of the reduced pressure concentration is 0.04-0.065MPa.

[0029] Preferably, the S4 is concentrated to a mass that is 1.2-2.5 times the mass of the vegetables.

[0030] Preferably, the sterilization in steps S2 and S4 is ultraviolet or pasteurization.

[0031] On the other hand, the present invention also provides a composite vegetable juice fermented beverage prepared by the above preparation method.

[0032] On the other hand, the present invention also provides a beverage preparation, comprising the above-mentioned composite vegetable juice fermented beverage, a sweetener, water, a pigment and a preservative.

[0033] Beneficial effects:

[0034] The invention uses composite vegetables to ferment specific strains of Lactobacil CGMCC 8198 and Saccharomyces cerevisiae CICC 31393, and simultaneously extracts with an extract consisting of an inorganic phase and an organic phase. The concentrated fermented liquid beverage finally obtained has a higher total sugar content and a higher total amino acid content, and has a better antioxidant effect. The fermented beverage can provide energy and nutrition, and also has certain health care effects such as antioxidant effects.

[0035] The fermented beverage provided by the present invention has a total polysaccharide content of 1.36%, and a total amino acid content of 5892 mg / Kg.

[0036] The fermented beverage obtained by the invention has a DPPH free radical scavenging rate of 89.5% and has a good antioxidant effect.

[0037] The present invention uses composite vegetables to ferment specific strains of Lactobacillus phytogenin CGMCC 8198 and Saccharomyces cerevisiae CICC 31393, which can give the fermented beverage a good polysaccharide and amino acid content and improve the antioxidant capacity of the beverage. When the fermented bacteria are composed of Lactobacillus phytogenin CGMCC 8198 and Saccharomyces cerevisiae CICC 31393 in a mass ratio of 1:2-3, the obtained beverage has better nutritional and health effects.

[0038] The present invention uses composite vegetables to extract an extractant obtained by combining an organic phase composed of ethyl acetate and cyclohexane with an aqueous phase, and the obtained fermented beverage has a high nutrient content and further improved antioxidant capacity. The fermented beverage obtained by combining ethyl acetate and cyclohexane has a better effect, and the combination of the two can promote the improvement of nutrient content and antioxidant capacity. When the two are combined into an organic phase according to a mass ratio of 4-6:1, the effect of the final product is better. DETAILED DESCRIPTION

[0039] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0040] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0041] The sources of raw materials in the following embodiments of the present invention are:

[0042] 1. Preparation of compound vegetable juice fermented beverage

[0043] Beverage 1: The preparation steps are as follows: S1: washing, draining, mixing and juicing winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0044] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:2.5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0045] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 5:1;

[0046] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 1.

[0047] Beverage 2: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0048] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of vegetables and 0.075 times the sucrose to mix, then inoculate 0.022 times the total mass of vegetables with fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:3, ferment at a temperature of 32° C. for 22 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0049] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.3 is added, and extraction is performed at a temperature of 30°C for 4 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 9.5:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 4:1;

[0050] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 2.

[0051] Beverage 3: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0052] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of vegetables with fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:0.2, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0053] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 5:1;

[0054] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 3.

[0055] Beverage 4: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0056] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:1, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0057] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 5:1;

[0058] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 4.

[0059] Beverage 5: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0060] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:4, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0061] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 5:1;

[0062] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 5.

[0063] Beverage 6: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0064] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0065] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 5:1;

[0066] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 6.

[0067] Beverage 7: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0068] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:2.5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0069] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is ethyl acetate;

[0070] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 7.

[0071] Beverage 8: Preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0072] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:2.5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0073] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is cyclohexane;

[0074] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 8.

[0075] Beverage 9: The preparation steps are as follows: S1: Wash, drain, mix and squeeze the vegetables consisting of winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0076] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:2.5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0077] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 2:1;

[0078] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 9.

[0079] Beverage 10: The preparation steps are as follows: S1: washing, draining, mixing and juicing winter melon, cucumber and tomato in a mass ratio of 1:4:0.5 with water;

[0080] S2: sterilize the juice obtained in step S1 by ultraviolet light, add 4 times the total mass of the vegetables and 0.072 times the sucrose to mix, then inoculate 0.021 times the total mass of the vegetables with a fermentation bacteria composed of plant lactobacillus CGMCC 8198 and brewer's yeast CICC 31393 in a mass ratio of 1:2.5, ferment at a temperature of 35° C. for 20 hours, filter the fermentation liquid through a filter membrane with a pore size of 10 microns, remove the residue and obtain a filtrate;

[0081] S3: The filtrate is concentrated under reduced pressure at a temperature of 62°C and a pressure of 0.045MPa to a mass that is twice the mass of the vegetables; then an extractant consisting of an aqueous phase and an organic phase in a mass ratio of 1:0.5 is added, and extraction is performed at a temperature of 30°C for 3.5 hours. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; wherein the mass ratio of the extractant to the concentrate is 10:1, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 8:1;

[0082] S4: The aqueous phase extracted in step S3 is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.048 MPa to a mass twice that of the vegetables, and then sterilized by ultraviolet light to obtain the composite vegetable juice fermented beverage 10.

[0083] 2. Effect Test

[0084] 1. Total polysaccharide and total amino acid content test

[0085] Determination method of total polysaccharide content: Phenol-sulfuric acid colorimetry is used, sulfuric acid and phenol are used as colorimetric agents, and a color reaction occurs with the polysaccharides in the compound vegetable juice fermented beverage. The absorbance is measured at a wavelength of 490nm, and then the content of polysaccharides in the compound vegetable juice fermented beverage is calculated by the measured glucose standard curve. The total amino acid content is tested by the LC-MS external standard method, and the detection limit of the method is 10mg / kg. The test results are shown in Table 1.

[0086] Table 1: Total polysaccharide and total amino acid content test

[0087]

[0088] 2. Antioxidant effect test

[0089] The DPPH free radical scavenging rate of each fermented beverage is used to identify the antioxidant effect of the product. The specific test is as follows:

[0090] Test samples: C1: a mixture of 2g of the above fermented beverage and 2g of DPPH working solution, reacted in the dark for half an hour; C2: a mixture of 2g of the above fermented beverage and 2g of ethanol, reacted in the dark for half an hour; C3: a mixture of 2g of DPPH working solution and 2g of ethanol, reacted in the dark for half an hour.

[0091] The absorbance K value of the above test sample at 517nm was measured to calculate the scavenging ability of the sample (the above fermented beverage) on DPPH free radicals. Three parallel tests were performed on each sample and the average value was taken. Among them, DPPH free radical scavenging rate / %=(1-(K C1 -K C2 ) / K C3 )) × 100%. The results of DPPH radical scavenging rate of each fermented beverage are shown in Table 2.

[0092] Table 2: DPPH free radical scavenging rate of each fermented beverage

[0093]

[0094] It can be obtained from the effect test results in the table that the present invention uses the composite vegetables to ferment the specific strains of Lactobacil CGMCC 8198 and Saccharomyces cerevisiae CICC 31393, and extracts with the extract composed of an inorganic phase and an organic phase. The concentrated fermented liquid beverage finally obtained has a higher total sugar content and a total amino acid content, and has a better antioxidant effect; the fermented beverage can provide energy and nutrition, and also has certain health effects such as antioxidant.

[0095] From the test contents in Table 1, it can be obtained that the total polysaccharide content of the fermented beverage provided by the present invention reaches 1.36%, and the total amino acid content reaches 5892 mg / Kg.

[0096] From the test results in Table 2, it can be seen that the fermented beverage obtained by the present invention has a DPPH free radical scavenging rate of 89.5%, and has a good antioxidant effect.

[0097] It can be seen from the test results in the table that the present invention uses composite vegetables to ferment specific strains of plant lactobacillus CGMCC 8198 and saccharomyces cerevisiae CICC 31393, which can give the fermented beverage a better polysaccharide and amino acid content, and can improve the antioxidant capacity of the beverage. It can be seen from the test results of beverages 1, 3-6 that when the fermented bacteria are composed of plant lactobacillus CGMCC 8198 and saccharomyces cerevisiae CICC 31393 in a mass ratio of 1:2-3, the nutritional and health effects of the resulting beverage are better.

[0098] It can be seen from the test results in the table that the present invention uses composite vegetables to extract the extractant obtained by combining the organic phase composed of ethyl acetate and cyclohexane with the aqueous phase, and the obtained fermented beverage has a high nutrient content and further improved antioxidant capacity. From the test results of fermented beverages 1 and 7-10, it can be seen that the fermented beverage obtained by combining ethyl acetate and cyclohexane has a better effect, and the combination of the two can promote the improvement of nutrient content and antioxidant capacity. When the two form an organic phase according to a mass ratio of 4-6:1, the final product has a better effect.

[0099] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing a composite vegetable juice fermented beverage, characterized in that: The preparation method comprises the following steps: S1: Wash the vegetables with water, drain, mix and squeeze the juice; S2: sterilizing the squeezed juice obtained in step S1, adding water and sugar to mix, then inoculating Lactobacillus plantarum CGMCC 8198 and Saccharomyces cerevisiae CICC 31393, fermenting, filtering the fermentation liquid, and removing the residue to obtain a filtrate; S3: The filtrate is concentrated, and then an extractant consisting of an aqueous phase and an organic phase is added for extraction. After the extraction is completed, the organic phase is removed to obtain an aqueous phase for standby use; S4: concentrating and sterilizing the aqueous phase extracted in step S3 to obtain the composite vegetable juice fermented beverage; The total mass of the Lactobacillus plantarum CGMCC 8198 and the Saccharomyces cerevisiae CICC 31393 is 0.002-0.05 times the total mass of the vegetables; The mass ratio of Lactobacillus plantarum CGMCC 8198 to Saccharomyces cerevisiae CICC 31393 is 1:2-3; The fermentation temperature is 25-38°C and the fermentation time is 18-30 hours; The organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 4-6:1; The mass ratio of the extractant to the concentrate is 5-50:1; The mass ratio of the aqueous phase to the organic phase is 1:0.3-0.6; The vegetables are cucumber, tomato and wax gourd.

2. A composite vegetable juice fermented beverage obtained by the preparation method as claimed in claim 1.

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