A kind of wolfberry fermented beverage and preparation method thereof

Abstract

The present invention relates to the technical field of beverages, and in particular to a fermented wolfberry beverage and a preparation method thereof. The preparation method of the beverage comprises: step (1), washing wolfberries, adding water to squeeze out juice; step (2), adding sugar and a stabilizer to the squeezed juice, mixing to obtain a mixed liquid, sterilizing, and inoculating fermentation bacteria for fermentation; step (3), concentrating the fermented material to obtain a concentrate 1, adding the concentrate 1 to an extracting liquid, stirring for extraction, and centrifuging the extract to remove slag; step (4), adjusting the pH of the material after centrifugation and removing slag, concentrating to obtain a concentrate 2, sterilizing, and obtaining the fermented wolfberry beverage. The beverage has high nutritional value and excellent health effects.

Description

Technical Field

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

[0002] Goji berries can strengthen the body's health and repel pathogenic factors, enhance the body's abilities, promote recovery, and improve the body's resistance to disease and harm. Regular consumption of goji berry leaves as tea can significantly enhance and improve the immune and physiological functions of the elderly, the frail, and cancer patients, strengthening the body and delaying aging. Goji berries are particularly effective at improving eyesight, earning them the nickname "bright eyes." They can significantly increase muscle and liver glycogen stores, boost vitality, and have anti-fatigue effects. Goji berries improve brain function and enhance learning and memory. Consuming goji berries can significantly lower serum cholesterol and triglyceride levels, reduce and prevent arteriosclerosis, and treat hypertension. They are an excellent health supplement for patients with coronary heart disease. Goji berries significantly promote the proliferation of hematopoietic cells, increasing white blood cell count and strengthening the body's hematopoietic function. Lycium barbarum is a good medicine for strengthening the body, promoting essence and replenishing marrow, nourishing yin and replenishing the kidneys, replenishing qi and calming the mind, strengthening the body, and delaying aging. It has been a top-quality tonic since ancient times. It effectively enhances the functions of various internal organs, improves brain function and fights free radicals, and has a significant effect in delaying aging.

[0003] It can be seen that, in addition to providing nutrients, goji berries also have excellent health benefits. However, research on fermenting goji berries and preparing them into beverages is relatively limited. Therefore, providing a fermented goji berry beverage to address the current limited variety of beverages and the need to provide excellent nutritional ingredients and health benefits is one of the urgent issues to be addressed. Summary of the Invention

[0004] The present invention is based on solving the technical problems mentioned in the background technology to provide a technical solution of the present invention, which relates to a wolfberry fermented beverage and a preparation method thereof.

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

[0006] Step (1), wash the wolfberries, add water and squeeze out the juice;

[0007] Step (2), adding sugar and a stabilizer to the squeezed juice to obtain a mixed liquid, sterilizing it, and inoculating it with fermentation bacteria for fermentation;

[0008] Step (3), the fermented product is concentrated to obtain a concentrate 1, the concentrate 1 is added to the extract and stirred for extraction, and the extract is centrifuged to remove residue;

[0009] In step (4), the pH of the material after centrifugal deslagging is adjusted, concentrated to obtain concentrate 2, and sterilized to obtain the wolfberry fermented beverage.

[0010] Furthermore, the cleaning in step (1) is performed using water.

[0011] Furthermore, when water is added to squeeze the juice in step (1), the ratio of water to wolfberry mass is 1-20:1

[0012] Furthermore, the sugar in step (2) includes at least one of sucrose, glucose, fructose, and maltose.

[0013] Furthermore, in step (2), the sugar content is 0.1-5% of the mass of wolfberry.

[0014] Furthermore, the stabilizer in step (2) includes at least one of xanthan gum, carrageenan and cellulose.

[0015] Furthermore, the stabilizer is 0.05-1.5% of the mass of wolfberry.

[0016] Furthermore, the sterilization in step (2) is performed by pasteurization or ultraviolet sterilization.

[0017] Furthermore, in step (2), the fermentation bacteria inoculated is 0.2-3% of the mass of the mixed liquid.

[0018] Furthermore, the fermentation bacteria in step (2) is Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM .

[0019] Furthermore, in step (2), Bacillus coagulans ATCC® 7050 TM and Lactobacillus casei ATCC®393 TM The mass ratio of the above ingredients is 1:(0.5-1.2). The beverage obtained by the above ratio has relatively good nutritional and health effects.

[0020] Furthermore, in step (2), Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM According to the mass ratio of 1: (2-6): (0.5-1.2).

[0021] Furthermore, in step (2), the fermentation temperature is 25-40° C., and the fermentation time is 14-30 hours.

[0022] Furthermore, the concentration in step (3) is vacuum concentration, the vacuum concentration temperature is 55-65° C., and the vacuum concentration pressure is 0.05-0.07 MPa.

[0023] Furthermore, in step (3), the concentrate is concentrated under reduced pressure until the concentrate 1 is 1-2.5 times the mass of wolfberry.

[0024] Furthermore, the extract in step (3) is a mixture of sodium bicarbonate, ethanol and water.

[0025] Furthermore, the sodium bicarbonate concentration in the extract is 0.05-0.5wt%, and the ethanol concentration is 20-40wt%. The combination of sodium bicarbonate and ethanol at these concentrations provides a better extraction efficiency of the active ingredients in the beverage, resulting in better nutritional and health benefits for the beverage.

[0026] Furthermore, in step (3), the mass ratio of the extract to the fermentation concentrate 1 is 10-50:1.

[0027] Furthermore, in step (3), the stirring speed is 50-500 rpm, the stirring time is 0.5-5 hours, and the stirring temperature is 25-40°C.

[0028] Furthermore, in step (3), the centrifugal speed is 300-1000 rpm, and the centrifugal time is 10-200 minutes.

[0029] Furthermore, in step (4), the pH is adjusted to 6.5-7.5.

[0030] Furthermore, the concentration in step (4) is concentrated under reduced pressure, the temperature for concentrated under reduced pressure is 55-65° C., and the pressure for concentrated under reduced pressure is 0.05-0.07 MPa.

[0031] Furthermore, in step (4), the concentrate is concentrated under reduced pressure until the concentrate 2 is 0.4-1 times the mass of wolfberry.

[0032] Furthermore, the sterilization in step (4) is performed by pasteurization or ultraviolet sterilization.

[0033] Furthermore, the preparation method of the wolfberry fermented beverage comprises the following steps:

[0034] Step (1), wash the wolfberries, add water and squeeze out the juice;

[0035] Step (2), adding sugar and stabilizer to the juice to obtain a mixed liquid, sterilizing, inoculating fermentation bacteria, and fermenting at a temperature of 25-40°C for 14-30 hours; wherein the mass of sugar and stabilizer is 0.1-5% and 0.05-1.5% of the mass of wolfberry, respectively, and the fermentation bacteria is 0.2-3% of the mass of the mixed liquid, and the fermentation bacteria is Bacillus coagulans ATCC® 7050TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Composition according to the mass ratio of 1: (2-6): (0.5-1.2);

[0036] Step (3), the fermented product is concentrated to obtain a concentrate 1, the concentrate 1 is added to the extract and stirred for extraction, and the extract is centrifuged to remove residue;

[0037] In step (3), the fermented product is concentrated to obtain a concentrate 1, the concentrate 1 is added to an extracting solution consisting of sodium bicarbonate, ethanol and water, and stirred for leaching, and the extract is centrifuged to remove residues; wherein the concentrations of sodium bicarbonate and ethanol in the mixture are 0.05-0.5wt% and 20-40wt%, respectively, and the mass ratio of the mixture to the fermentation concentrate 2 is 10-50:1, and the extraction is carried out in a stirring manner for a stirring time of 0.5-5 hours;

[0038] In step (4), the pH of the material after centrifugal removal is adjusted to 6.5-7.5, concentrated, and sterilized to obtain the wolfberry fermented beverage.

[0039] On the other hand, the present invention also provides a wolfberry fermented beverage obtained by the preparation method.

[0040] On the other hand, the present invention also provides a beverage product, comprising the wolfberry fermented beverage and auxiliary materials.

[0041] Beneficial effects:

[0042] The wolfberry fermented beverage obtained by the present invention has high nutritional value and excellent health-care effects; its DPPH free radical scavenging rate reaches 92.36%, and its ABTS+ free radical scavenging rate reaches 87.38%, which can effectively remove anti-aging factors from the human body and impart a rejuvenating effect to body functions; the beverage obtained by the present invention has a total polysaccharide content of 5724 mg / Kg and a high amino acid content, which can provide energy and rich nutrition to the human body.

[0043] The wolfberry fermented beverage obtained by the extraction process of the present invention is prepared by using Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM As a fermentation strain, it makes the beverage have excellent antioxidant capacity, especially Bacillus coagulans ATCC®7050 TM and Lactobacillus casei ATCC® 393 TM The combination of Bacillus coagulans ATCC® 7050 can significantly further enhance the antioxidant capacity of beverages. TMand Lactobacillus casei ATCC® 393 TM In terms of promoting the antioxidant effect of beverages, they show a mutually reinforcing synergistic relationship, and the combination of the two can significantly enhance the antioxidant capacity of the beverage. When the mass ratio of the two is within the range of 1: (0.5-1.2), the antioxidant capacity of the beverage is particularly outstanding.

[0044] The present invention's extraction process uses an extract obtained by combining sodium bicarbonate, ethanol, and water to further extract the fermentation broth, optimizing the content and distribution of the extracted nutrients. The use of sodium bicarbonate as a raw material for the extract enhances the antioxidant capacity of the beverage; particularly when the sodium bicarbonate concentration in the extract is between 0.05 and 0.5 wt%, the beverage exhibits enhanced antioxidant capacity.

[0045] The beverage of the present invention has simple production process, rich product nutrition and broad application prospect. DETAILED DESCRIPTION

[0046] 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 for illustrating the present invention, rather than for limiting the present invention.

[0047] Bacillus coagulans ATCC® 7050 in a specific embodiment of the present invention TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM : Purchased from Shanghai Baolu Biotechnology Co., Ltd.

[0048] 1. Preparation of wolfberry fermented beverage

[0049] Drink 1: Preparation method is as follows:

[0050] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0051] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1:4:1;

[0052] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.12 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0053] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 1.

[0054] Drink 2: Prepare as follows:

[0055] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0056] Step (2): adding 3.5 wt% glucose and 0.7 wt% carrageenan as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.62% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM The fermentation bacteria were composed of a mass ratio of 1:5:0.8 and fermented at 36°C for 20 hours;

[0057] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.8 times the mass of wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and the extract is stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3.5 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.11 wt% and 28 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0058] In step (4), the pH of the material after deslagging is adjusted to 7.2, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 2.

[0059] Drink 3: Preparation method is as follows:

[0060] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0061] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Lactobacillus plantarum ATCC® 8014 TM and Lactobacillus casei ATCC® 393 TM The fermentation bacteria were composed of a mass ratio of 4:2 and fermented at 35°C for 22 hours;

[0062] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.12 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0063] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of the wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 3.

[0064] Drink 4: Preparation method is as follows:

[0065] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0066] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM and Lactobacillus plantarum ATCC®8014 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 2:4;

[0067] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.12 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0068] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 4.

[0069] Drink 5: Preparation method is as follows:

[0070] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0071] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a mass ratio of 0.6:4:1.4 at 35°C for 22 hours.

[0072] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.12 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0073] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentration is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 5.

[0074] Drink 6: Preparation method is as follows:

[0075] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0076] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1.7:4:0.3;

[0077] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.12 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0078] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 6.

[0079] Drink 7: Preparation method is as follows:

[0080] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0081] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1:4:1;

[0082] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of ethanol and water, and the product is stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentration of ethanol in the extract is 35 wt %, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0083] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 7.

[0084] Drink 8: Preparation method is as follows:

[0085] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0086] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1:4:1;

[0087] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 0.01 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0088] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 8.

[0089] Drink 9: Preparation method is as follows:

[0090] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0091] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1:4:1;

[0092] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 1 wt% and 35 wt% respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0093] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentrate is concentrated to 0.8 times the mass of the wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 9.

[0094] Drink 10: Preparation method is as follows:

[0095] Step (1), wash the wolfberry with water, and add 4 times the weight of water to squeeze the juice;

[0096] Step (2): adding 3.2 wt% sucrose and 0.75 wt% xanthan gum as a stabilizer to the juice to obtain a mixed liquid; sterilizing with ultraviolet light; inoculating 2.6% of the mixed liquid with Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Fermentation was carried out at a temperature of 35°C for 22 hours using a fermentation bacteria composition of a mass ratio of 1:4:1;

[0097] Step (3): the fermented product is concentrated under reduced pressure at a temperature of 62° C. and a pressure of 0.067 MPa to a concentration of 1.85 times the mass of the wolfberry to obtain a concentrate 1; the concentrate 1 is added to an extract consisting of sodium bicarbonate, ethanol and water, and the extract is stirred at a temperature of 35° C. and a rotation speed of 100 rpm for 3 hours for extraction; the extract is centrifuged at 500 rpm for 30 minutes for deslagging; wherein the concentrations of sodium bicarbonate and ethanol in the extract are 2wt% and 35wt%, respectively, and the mass ratio of the extract to the fermentation concentrate 1 is 20:1;

[0098] In step (4), the pH of the material after deslagging is adjusted to 7.3, and the ethanol is removed by reduced pressure concentration at a temperature of 62° C. and a pressure of 0.06 MPa, and the concentration is concentrated to 0.8 times the mass of wolfberry to obtain a concentrate 2, which is then sterilized by ultraviolet light to obtain the wolfberry fermented beverage 10.

[0099] 2. Effect Test

[0100] 1. DPPH free radical scavenging rate

[0101] Test sample preparation: C1: a mixture of 2g of beverage and 2g of DPPH working solution, reacted in the dark for half an hour; C2: a mixture of 2g of 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.

[0102] The absorbance value K at 517nm of the above test samples was measured to calculate the scavenging ability of the samples 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%.

[0103] The results of DPPH free radical scavenging rate of each beverage are shown in Table 1.

[0104] Table 1: DPPH free radical scavenging rate

[0105]

[0106] 2. ABTS+ free radical scavenging rate

[0107] Test sample preparation: C1: a mixture of 0.1 g of the beverage and 3.9 g of ABTS+ stock solution, incubated in the dark for 6 minutes; C2: a mixture of 0.1 g of the beverage and 3.9 g of ethanol, incubated in the dark for 6 minutes; C3: a mixture of 3.9 g of ABTS+ stock solution and 0.1 g of ethanol, incubated in the dark for 6 minutes.

[0108] The absorbance value K at 734 nm of the above test samples was measured to calculate the scavenging rate of the samples on ABTS+ free radicals. Three parallel tests were performed on each sample and the average value was taken. Among them, ABTS+ free radical scavenging rate / %=(1-(K C1 -K C2 ) / K C3 ))×100%.

[0109] The results of ABTS+ free radical scavenging rate of each beverage are shown in Table 2.

[0110] Table 2: ABTS+ free radical scavenging rate

[0111]

[0112] 3. Nutritional testing

[0113] Beverage 1 was tested for nutritional content; total polysaccharide content was determined using the phenol-concentrated sulfuric acid colorimetric method, and amino acid content was determined using HPLC. The test results are shown in Table 3.

[0114] Table 3: Nutritional composition test

[0115]

[0116] It can be seen from the above test results that the wolfberry fermented beverage obtained by the present invention has high nutritional value and excellent health care effects; its DPPH free radical scavenging rate reaches 92.36%, and its ABTS+ free radical scavenging rate reaches 87.38%, which can effectively remove anti-aging factors from the human body and give the body functions a rejuvenating effect; the beverage obtained by the present invention has a total polysaccharide content of 5724 mg / Kg and a high amino acid content, which can provide energy and rich nutrition to the human body.

[0117] The test results in Table 1-2 show that the wolfberry fermented beverage obtained by the extraction process of the present invention uses Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM As a fermentation strain, it makes the beverage have excellent antioxidant capacity, especially Bacillus coagulans ATCC®7050 TM and Lactobacillus casei ATCC® 393 TM The combination of can significantly further enhance the antioxidant capacity of beverages. From the test results of beverages 1, 3-4, it can be seen that Bacillus coagulans ATCC® 7050 TM and Lactobacillus casei ATCC® 393 TMIn terms of boosting the antioxidant efficacy of beverages, they exhibit a mutually reinforcing synergistic relationship, significantly enhancing the beverage's antioxidant capacity. When the mass ratio of the two is within the 1: (0.5-1.2) range, the beverage's antioxidant capacity is particularly prominent, as evidenced by the test results for beverages 1, 5, and 6.

[0118] The present extraction process uses an extract obtained by combining sodium bicarbonate, ethanol, and water, and then extracts the fermentation broth to optimize the content and distribution of the extracted nutrients. A comparison of beverages 1, 7-10 demonstrates that the use of sodium bicarbonate as a raw material for the extract enhances the antioxidant capacity of the beverages; particularly when the sodium bicarbonate concentration in the extract is between 0.05% and 0.5% by weight, the beverages exhibit enhanced antioxidant capacity.

[0119] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. Bacillus coagulans ATCC® 7050 TM and Lactobacillus casei ATCC® 393 TM The application of a combination of a mass ratio of 1: (0.5-1.2) in the preparation of a synergistically enhanced anti-oxidative wolfberry fermented beverage is characterized in that: The preparation method of the wolfberry fermented beverage comprises the following steps: step (1), washing wolfberries, adding water to squeeze out juice; step (2), adding sugar and a stabilizer to the squeezed juice, mixing to obtain a mixed liquid, sterilizing, and inoculating fermentation bacteria for fermentation; step (3), concentrating the fermented material to obtain a concentrate 1, adding the concentrate 1 to the extracting liquid, stirring for extraction, and centrifuging the extract to remove slag; step (4), adjusting the pH of the material after centrifugation and removing slag, concentrating to obtain a concentrate 2, sterilizing, and obtaining the wolfberry fermented beverage; In step (2), Bacillus coagulans ATCC® 7050 TM and Lactobacillus casei ATCC® 393 TM The mass ratio is 1: (0.5-1.2); The fermentation bacteria in step (2) is Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM Composition according to the mass ratio of 1: (2-6): (0.5-1.2); The stabilizer in step (2) comprises at least one of xanthan gum, carrageenan, and cellulose, and the mass of the stabilizer is 0.5-1.5% of the wolfberry; the extract in step (3) comprises sodium bicarbonate, ethanol, and water, and the concentrations of sodium bicarbonate and ethanol in the extract are 0.05-0.5wt% and 20-40wt%, respectively; the fermentation temperature in step (2) is 25-40°C, and the fermentation time is 14-30 hours; Bacillus coagulans ATCC® 7050 TM , Lactobacillus plantarum ATCC®8014 TM and Lactobacillus casei ATCC® 393 TM All were purchased from Shanghai Baolu Biotechnology Co., Ltd.

2. The use according to claim 1, characterized in that When adding water to squeeze the juice in step (1), the mass ratio of water to wolfberry is 1-20:

1.

3. The use according to claim 1, characterized in that The sugar in step (2) includes at least one of sucrose, glucose, fructose, and maltose, and the mass of the sugar is 0.1-5% of that of wolfberry.

4. The use according to claim 1, wherein The stirring in step (3) is carried out at a temperature of 25-40° C. for 0.5-5 hours.

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