A drink of coix and ficus and a preparation method thereof

Abstract

The present application relates to a kind of coix aquifolium and fargesia drink and its preparation method, the preparation method includes the following steps: coix, fargesia, amylase and saccharifying enzyme are mixed and then enzymolysis is carried out, the obtained enzymolysis mixture is sterilized and then inoculated with composite microbial inoculant to carry out fermentation, centrifugal filtration, the supernatant collected is sterilized to obtain the coix fargesia drink;The strain in the composite microbial inoculant includes the combination of lactobacillus plantarum, lactobacillus johnsonii, animal bifidobacterium and namure promoting lactobacillus.The coix fargesia drink with good flavor and higher antioxidant activity is prepared by combining fargesia and coix, the flavor expression of the drink is ensured without additional sweetener, and the fermentation is carried out by the composite microbial inoculant with specific composition during preparation, and it is found that the four kinds of bacteria can synergistically improve the taste of the drink and improve the antioxidant activity.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a barley and five-finger peach beverage and its preparation method. Background Technology

[0002] Five-finger fig (Ficus hirta) originates from the dried root of a woody plant belonging to the genus Ficus in the family Moraceae. Its leaves are five-lobed, resembling five fingers, and are hairy, hence the name. It is a shrub or small tree. The main production area of ​​five-finger fig is the Lingnan region. It is neutral in nature, sweet and pungent in taste, and has the effects of strengthening the spleen and replenishing qi, promoting qi circulation and removing dampness, relaxing muscles and tendons, relieving pain, stopping cough and resolving phlegm, and nourishing the lungs and promoting lactation.

[0003] Job's tears (coix seed) is a functional food ingredient with both medicinal and edible properties and a long history of consumption. Modern pharmacological studies have shown that Job's tears not only contains abundant nutrients but also a variety of bioactive molecules, such as coixol and fatty acids. The kernels also contain various bioactive substances such as sterols, triterpenoids, polysaccharides, amino acids, vitamins, and flavonoids. In traditional Chinese medicine, Job's tears are believed to have excellent diuretic effects.

[0004] In recent years, the concept of "medicine and food sharing the same origin" has gained widespread acceptance. Five-finger peach (a type of medicinal herb) and Job's tears (coix seed) have been used to develop a series of food products, such as five-finger peach lozenges, health drinks made from five-finger peach extract, red bean and Job's tears milk drinks, and Job's tears and goji berry fermented milk drinks. However, most of these commercially available drinks rely on added sweeteners for sweetness. Drinks with excessive sweeteners are unsuitable for long-term consumption by diabetics and those with low sugar requirements. Drinks without added sweeteners, on the other hand, have a slightly less palatable taste, affecting their palatability. Therefore, providing a Job's tears and five-finger peach beverage that does not contain added sweeteners, has a good taste, and possesses high antioxidant activity is of great significance. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide a Job's tears and five-finger peach beverage and its preparation method.

[0006] To achieve this objective, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a method for preparing a barley and five-finger peach beverage, the preparation method comprising the following steps:

[0008] The ingredients of Job's tears, five-finger peach, amylase and saccharifying enzyme are mixed and enzymatically hydrolyzed. The resulting enzymatically hydrolyzed mixture is sterilized and then inoculated with a compound microbial agent for fermentation. After centrifugation and filtration, the supernatant is collected and sterilized to obtain the Job's tears and five-finger peach beverage.

[0009] The strains in the compound microbial agent include a combination of Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis, and Lactobacillus namurti.

[0010] This invention utilizes a combination of five-finger peach and Job's tears to prepare a compound beverage with good flavor, stable system, and high antioxidant activity, while maintaining its sweetness and flavor without the addition of additional sweeteners. During the preparation process, fermentation was carried out using a compound microbial agent composed of *Lactobacillus plantarum*, *Lactobacillus johnsonii*, *Bifidobacterium animalis*, and *Lactobacillus namurti*. It was found that these four strains synergistically enhance the beverage's taste and antioxidant activity.

[0011] Preferably, the ratio of viable counts of *Lactobacillus plantarum*, *Lactobacillus johnsonii*, *Bifidobacterium animalis*, and *Lactobacillus namurti* is (1-10):(1-10):(1-10):(1-10);

[0012] The range “1-10” can be, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc. Other specific point values ​​within this range can be selected, which will not be elaborated here.

[0013] Preferably, the number of viable bacteria in the compound microbial agent is not less than 1×10⁻⁶. 7 CFU / mL or 1×10 7 CFU / g, for example 1×10 7 CFU / mL (CFU / g), 2×10 7 CFU / mL (CFU / g), 5×10 7 CFU / mL (CFU / g), 8×10 7 CFU / mL (CFU / g), 1×10 8 CFU / mL (CFU / g), 5×10 8 CFU / mL (CFU / g), 1×10 9 CFU / mL (CFU / g), etc. Other specific point values ​​within this range can be selected, which will not be elaborated here.

[0014] Preferably, the inoculation amount of the compound microbial agent is 4%-8% of the volume of the enzymatic hydrolysis mixture after sterilization. For example, it can be 4%, 4.2%, 4.5%, 4.8%, 5%, 5.2%, 5.5%, 5.8%, 6%, 6.2%, 6.5%, 6.8%, 7%, 7.2%, 7.5%, 7.8%, 8%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0015] Preferably, the mass ratio of the five-finger peach, coix seed, amylase and saccharifying enzyme is (4-8):(50-150):(2-5):(1-3);

[0016] Among them, the above "4-8" can be, for example, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, etc.;

[0017] The "50-150" mentioned above can be, for example, 50, 60, 70, 80, 90, 100, 120, 130, 140, 150, etc.;

[0018] The "2-5" mentioned above can be, for example, 2, 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5, etc.

[0019] The "1-3" mentioned above can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc.

[0020] In this invention, enzymatic hydrolysis of the above-mentioned specific ratio of raw materials can produce a Job's tears and five-finger peach beverage with better flavor and higher antioxidant activity.

[0021] Preferably, the enzymatic hydrolysate is further mixed and homogenized with food additives and / or buffer salts before sterilization.

[0022] Preferably, the food additive includes any one or a combination of at least two of microcrystalline cellulose, mono- and distearate glycerides, or sucrose fatty acid esters.

[0023] In this invention, the flavor expression and stability of the product are further enhanced by adding specific types of food additives.

[0024] Preferably, the buffer salt comprises any one or a combination of at least two of sodium hexametaphosphate, sodium tripolyphosphate, or sodium bicarbonate.

[0025] Preferably, the mass concentration of the food additive in the enzymatic hydrolysis mixture is 0.03%-0.2%, for example, it can be 0.03%, 0.035%, 0.04%, 0.045%, 0.5%, 0.055%, 0.06%, 0.065%, 0.07%, 0.075%, 0.08%, 0.09%, 0.1%, 0.15%, 0.2%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0026] Preferably, the mass concentration of the buffer salt in the enzymatic hydrolysis mixture is 0.01%-0.1%, for example, it can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0027] Preferably, the food additive comprises, by weight parts, a combination of 1-4 parts microcrystalline cellulose, 0.5-2 parts mono- and distearate glycerides and 1-3 parts sucrose fatty acid esters;

[0028] Among them, "1-4 portions" can be, for example, 1 portion, 1.2 portions, 1.5 portions, 1.7 portions, 2 portions, 2.2 portions, 2.5 portions, 3 portions, 3.5 portions, 4 portions, etc.

[0029] The aforementioned "0.5-2 portions" can be, for example, 0.5 portions, 0.8 portions, 1 portion, 1.2 portions, 1.5 portions, 1.7 portions, 2 portions, etc.

[0030] The "1-3 portions" mentioned above can be, for example, 1 portion, 1.2 portions, 1.5 portions, 1.7 portions, 2 portions, 2.2 portions, 2.5 portions, 3 portions, etc. Other specific point values ​​within this range can be selected, which will not be elaborated here.

[0031] Preferably, the enzymatic hydrolysis is carried out under stirring conditions.

[0032] Preferably, the stirring temperature is 60-90℃, for example, 60℃, 62℃, 65℃, 68℃, 70℃, 72℃, 75℃, 78℃, 80℃, 82℃, 85℃, 88℃, 90℃, etc.; the time is 95-130min, for example, 95min, 98min, 100min, 105min, 110min, 115min, 118min, 120min, 123min, 124min, 125min, 126min, 127min, 128min, 129min, 130min, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0033] Preferably, the homogenization pressure is 20-40 MPa, for example, 20 MPa, 22 MPa, 25 MPa, 28 MPa, 30 MPa, 32 MPa, 35 MPa, 38 MPa, 40 MPa, etc.; the temperature is 65-80℃, for example, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, 75℃, 76℃, 77℃, 78℃, 79℃, 80℃, etc.; the time is 2-8 min, for example, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min, 5 min, 5.5 min, 6 min, 6.5 min, 7 min, 7.5 min, 8 min, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0034] Preferably, the fermentation is carried out in a shaker at a speed of 150-200 rpm, such as 150 rpm, 155 rpm, 160 rpm, 165 rpm, 170 rpm, 175 rpm, 180 rpm, 185 rpm, 190 rpm, 195 rpm, 200 rpm, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0035] Preferably, the fermentation temperature is 28-40℃, for example, 28℃, 29℃, 30℃, 32℃, 35℃, 36℃, 37℃, 38℃, 39℃, 40℃, etc.; the time is 2-5 days, for example, 2 days, 2.5 days, 3 days, 3.5 days, 4 days, 4.5 days, 5 days, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0036] Preferably, the centrifugation speed is 3000-5000 rpm, for example, 3000 rpm, 3250 rpm, 3500 rpm, 3750 rpm, 4000 rpm, 4250 rpm, 4500 rpm, 4750 rpm, 5000 rpm, etc.; the time is 10-30 min, for example, 10 min, 12 min, 15 min, 16 min, 18 min, 20 min, 22 min, 25 min, 26 min, 28 min, 30 min, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0037] Secondly, the present invention provides a Job's tears and five-finger peach beverage prepared according to the preparation method described in the first aspect.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] In this invention, a compound beverage with good flavor, stable system and high antioxidant activity was prepared by combining five-finger peach and coix seed, and the flavor expression of the beverage was guaranteed without the addition of additional sweeteners. During the preparation process, fermentation was carried out by a compound microbial agent composed of Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis and Lactobacillus namurti. It was found that these four strains can synergistically enhance the taste of the beverage and improve its antioxidant activity. Detailed Implementation

[0040] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0041] Unless otherwise specified, experimental methods in the following examples were performed using conventional methods and conditions or according to the product instructions. Unless otherwise specified, all raw materials used in the following examples were commercially available.

[0042] The microbial strains involved in the following examples are: Lactobacillus plantarum CICC24936, Lactobacillus johnsonii CICC6084, Bifidobacterium animalis CICC6165, and Lactobacillus namurti CICC6165.

[0043] The amylase used in the following examples is Termomyl Ultra 300L, purchased from Novozymes (China) Biotechnology Co., Ltd.; the saccharifying enzyme is Amylase 300L, purchased from Novozymes (China) Biotechnology Co., Ltd.

[0044] The bacterial agents involved in the following examples are as follows: After activating Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis, and Lactobacillus namurti, the activation solution was inoculated into MRS medium at an inoculation amount of 4% (v / v) and cultured at 37°C for 20 h to obtain bacterial suspensions; the bacterial suspensions were centrifuged at 8000g for 10 min, and the supernatant was filtered through a 0.22μm sterile filter membrane to obtain the four bacterial agents respectively.

[0045] Example 1

[0046] This embodiment provides a Job's tears and five-finger peach beverage, the preparation method of which is as follows:

[0047] (1) Weigh the following raw materials according to their mass percentage:

[0048]

[0049]

[0050] (2) Heat water to 55°C, add Job's tears powder, stir for 10 minutes to obtain liquid A;

[0051] (3) Add amylase to solution A, stir at 70°C for 15 minutes, then heat to 85°C, gelatinize for 5 minutes, and then cool to 55°C to obtain solution B.

[0052] (4) Add the saccharifying enzyme to the solution B and stir at 55°C for 90 minutes to fully saccharify and hydrolyze the solution to obtain solution C.

[0053] (5) Mix the five-finger peach powder, food additives and buffer salt with liquid C, stir at 55°C for 15 min, place in a homogenizer at 25 MPa and 70°C for 5 min to obtain liquid D.

[0054] (6) Then sterilize the liquid D at 121°C for 20 min and let it stand at room temperature to obtain the mixture.

[0055] (7) Add 2.5% of the mass of the enzymatic hydrolysis mixture of mixed microbial agents (Lactobacillus johnsonii and Bifidobacterium animalis in a 1:1 mass ratio, with each agent containing 1×10⁻⁶ viable bacteria). 7 The fermentation liquid was prepared by sealing and allowing it to stand at 37°C for 2 days, and then filtering it through five layers of gauze to obtain the first-stage fermentation liquid.

[0056] (8) Add *Lactobacillus plantarum* inoculant to the primary fermentation broth at 1.25% of the mass of the enzymatic hydrolysis mixture, seal the broth with three layers of gauze at 37°C and let it stand for 1 day. Then add *Lactobacillus namurti* inoculant to the broth at 1.25% of the mass of the enzymatic hydrolysis mixture, seal the broth with three layers of gauze at 30°C and let it stand for 2 days to obtain the fermentation broth. The ratio of the number of live bacteria used by *Lactobacillus plantarum*, *Lactobacillus johnsonii*, *Bifidobacterium animalis* and *Lactobacillus namurti* is 1:1:1:1.

[0057] (9) The fermentation liquid was centrifuged at 4500 rpm for 20 min. The supernatant was filtered through gauze and then sterilized at 137°C for 6 s. Then it was rapidly cooled to 6°C to obtain the Coix Seed and Five-Finger Peach Beverage.

[0058] Example 2

[0059] This embodiment provides a Job's tears and five-finger peach beverage, the preparation method of which is as follows:

[0060] (1) Weigh the following raw materials according to their mass percentage:

[0061]

[0062] (2) Heat water to 50°C, add Job's tears powder, stir for 8 minutes to obtain liquid A;

[0063] (3) Add amylase to solution A, stir at 75°C for 12 min, then heat to 80°C, gelatinize for 7 min, and then cool to 60°C to obtain solution B.

[0064] (4) Add the saccharifying enzyme to the solution B, stir at 60°C for 80 minutes to fully saccharify and hydrolyze to obtain solution C.

[0065] (5) Mix the five-finger peach powder, food additives and buffer salt with liquid C, stir at 60°C for 12 minutes, place in a homogenizer at 35 MPa and 65°C for 8 minutes to obtain liquid D.

[0066] (6) Then sterilize the liquid D at 121°C for 20 min and let it stand at room temperature to obtain the mixture.

[0067] (7) Add 3% of the mixed bacterial agent (a mixture of Lactobacillus johnsonii and Bifidobacterium animalis in a 1:5 mass ratio, with each of the Lactobacillus johnsonii and Bifidobacterium animalis having a viable count of 1×10⁻⁶) based on the mass of the enzymatic hydrolysis mixture. 8 CFU / mL and 1×10 7 The fermentation liquid was prepared by sealing and allowing it to stand at 38°C for 1.5 days, and then filtering it through five layers of gauze to obtain the first-stage fermentation liquid.

[0068] (8) Add Lactobacillus plantarum inoculant to the primary fermentation broth at 0.5% of the mass of the enzymatic hydrolysis mixture, seal the broth with three layers of gauze at 38°C and let it stand for 1.5 days. Then add Lactobacillus namurti inoculant to the broth at 0.6% of the mass of the enzymatic hydrolysis mixture, seal the broth with three layers of gauze at 28°C and let it stand for 1 day to obtain the fermentation broth. The ratio of the number of live bacteria used by Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis and Lactobacillus namurti is 10:5:2:1.

[0069] (9) The fermentation liquid was centrifuged at 3000 rpm for 30 min. The supernatant was filtered through gauze and then sterilized at 139°C for 4 s. Then it was rapidly cooled to 6°C to obtain the Coix Seed and Five-Finger Peach Beverage.

[0070] Example 3

[0071] This embodiment provides a Job's tears and five-finger peach beverage, the preparation method of which is as follows:

[0072] (1) Weigh the following raw materials according to their mass percentage:

[0073]

[0074] (2) Heat water to 60°C, add Job's tears powder, stir for 5 minutes to obtain liquid A;

[0075] (3) Add amylase to solution A, stir at 65°C for 20 minutes, then heat to 85°C, gelatinize for 5 minutes, and then cool to 50°C to obtain solution B.

[0076] (4) Add the saccharifying enzyme to the solution B, stir at 30°C for 100 min, and fully saccharify and hydrolyze to obtain solution C.

[0077] (5) Mix the five-finger peach powder, food additives and buffer salt with liquid C, stir at 50°C for 18 minutes, place in a homogenizer at 40 MPa and homogenize at 75°C for 3 minutes to obtain liquid D.

[0078] (6) Then sterilize the liquid D at 121°C for 20 min and let it stand at room temperature to obtain the mixture.

[0079] (7) Add 5% of the mixed bacterial agent (a mixture of Lactobacillus johnsonii and Bifidobacterium animalis in a 2:1 mass ratio, with viable counts of 5 × 10⁻⁶ bacteria in each agent) to the enzymatic hydrolysis mixture. 8 CFU / mL and 2×10 8 The fermentation liquid was prepared by sealing and allowing it to stand at 35°C for 1 day, and then filtering it through five layers of gauze to obtain the first-stage fermentation liquid.

[0080] (8) Add 1% of the mass of the enzymatic hydrolysis mixture to the primary fermentation broth as Lactobacillus plantarum inoculum, seal the broth with three layers of gauze at 36°C and let it stand for 2 days. Then add 2% of the mass of the enzymatic hydrolysis mixture as Lactobacillus namurti inoculum, seal the broth with three layers of gauze at 29°C and let it stand for 1 day to obtain the fermentation broth. The ratio of the number of live bacteria used in Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis and Lactobacillus namurti is 5:1:3:4.

[0081] (9) The fermentation liquid was centrifuged at 5000 rpm for 10 min. The supernatant was filtered through gauze and then sterilized at 135°C for 8 s. Then it was rapidly cooled to 6°C to obtain the Coix Seed and Five-Finger Peach Beverage.

[0082] Example 4

[0083] This embodiment provides a barley and five-finger peach beverage. The preparation method of this beverage differs from that of Example 1 only in the raw materials in (1), where microcrystalline cellulose is replaced with an equal amount of gellan gum.

[0084] Comparative Example 1

[0085] This comparative example provides a barley and five-finger peach beverage. The only difference between its preparation method and that of Example 1 is that the amylase hydrolysis in step (3) is not performed. That is, the material solution A is directly mixed with saccharifying enzyme for hydrolysis and then carried out in subsequent steps.

[0086] Comparative Example 2

[0087] This comparative example provides a Job's tears and five-finger peach beverage. The only difference between this beverage and Example 1 is that the saccharifying enzyme hydrolysis in step (4) is not performed. Instead, the liquid B is directly mixed with five-finger peach powder, food additives and buffer salt for step (5) and subsequent steps.

[0088] Comparative Example 3

[0089] This comparative example provides a Job's tears and five-finger peach beverage, the preparation method of which differs from that of Example 1 only in steps (7) and (8). The difference is that Lactobacillus johnsonii inoculant is not added, and the reduced number of live bacteria is proportionally allocated to the components of Bifidobacterium animalis inoculant, Lactobacillus plantarum inoculant and Lactobacillus namurti inoculant.

[0090] Comparative Example 4

[0091] This comparative example provides a Job's tears and five-finger peach beverage, the preparation method of which differs from that of Example 1 only in steps (7) and (8). The difference is that Bifidobacterium animalis inoculant is not added, and the reduced number of live bacteria is proportionally allocated to Lactobacillus johnsonii inoculant, Lactobacillus plantarum inoculant and Lactobacillus namurti inoculant components.

[0092] Comparative Example 5

[0093] This comparative example provides a Job's tears and five-finger peach beverage, the preparation method of which differs from that of Example 1 only in steps (7) and (8). The difference is that no Lactobacillus plantarum inoculant is added, and the reduced number of live bacteria is proportionally allocated to Lactobacillus johnsonii inoculant, Bifidobacterium animalis inoculant and Lactobacillus namurti inoculant components.

[0094] Comparative Example 6

[0095] This comparative example provides a Job's tears and five-finger peach beverage, the preparation method of which differs from that of Example 1 only in steps (7) and (8). The difference is that no Lactobacillus namurti growth promoter is added, and the reduced number of live bacteria is proportionally allocated to Lactobacillus johnsonii, Bifidobacterium animalis, and Lactobacillus plantarum components.

[0096] Test Example 1

[0097] Antioxidant activity test

[0098] Sample preparation: The Job's tears and five-finger peach beverages prepared in Examples 1-4 and Comparative Examples 1-6 were diluted 20 times, filtered, and the filtrate was tested.

[0099] (1) DPPH free radical scavenging

[0100] A 96-well plate was used, with three replicates per group and a total volume of 200 μL. For the sample group: 100 μg of the diluted sample was mixed with 100 μL of pure water, and 100 μL of 0.1 mM DPPH solution was added to the reaction mixture. For the control group: 100 μL of pure water was mixed with 100 μL of 0.1 mM DPPH solution. After the reaction mixture was constructed, it was shaken in the dark for 10 min, and the absorbance at 517 nm was measured using a microplate reader.

[0101] The clearance rate is calculated as follows: clearance rate (%) = [(A0-Ax) / A0] × 100%, where A0 is the absorbance of the control group and Ax is the absorbance of the sample group.

[0102] (2) ABTS-free radical scavenging

[0103] Preparation of ABTS working solution: Mix ABTS with potassium persulfate solution to prepare 7mM ABTS stock solution, store in the dark for 12h, shake well and mix with 10mM PBS (pH=7.4) to make the absorbance of the solution at 734nm 0.8, thus obtaining ABTS working solution.

[0104] A 96-well plate was used, with three replicates per group, and the total volume was 200 μL. For the sample group, 100 μg of the extracts prepared in Examples 1-11 and Comparative Examples 1-6 were mixed with 10 μL of pure water, and 190 μL of ABTS working solution was added to the reaction system. For the control group, 10 μL of pure water was mixed with 190 μL of ABTS working solution. After the reaction system was constructed, it was thoroughly shaken and incubated for 6 min. The absorbance at 734 nm was measured using a microplate reader.

[0105] The clearance rate is calculated as follows: clearance rate (%) = [(A0-Ax) / A0] × 100%, where A0 is the absorbance of the control group and Ax is the absorbance of the sample group.

[0106] The test results are shown in Table 1.

[0107] Table 1

[0108] Example 1 82.97％ 80.57％ Example 2 79.36％ 76.82％ Example 3 78.92％ 75.96％ Example 4 71.84％ 70.15％ Comparative Example 1 68.35％ 67.41％ Comparative Example 2 67.29％ 67.53％ Comparative Example 3 63.82％ 62.45％ Comparative Example 4 65.48％ 64.96％ Comparative Example 5 66.73％ 65.28％ Comparative Example 6 65.94％ 64.81％

[0109] The data in the table shows that:

[0110] (1) As can be seen from Examples 1 to 3, the Coix Seed and Five-Finger Peach Blossom Drink prepared by the present invention has excellent DPPH- and ABTS- free radical scavenging effects and exhibits significant antioxidant effects. Among them, Example 1 has the best effect.

[0111] (2) By comparing Example 1 and Example 4, it can be seen that when gellan gum is used to replace the microcrystalline cellulose component, the antioxidant effect of the prepared Coix Seed and Five-Finger Peach Blossom Drink is not as good as that of Example 1.

[0112] (3) By comparing Example 1 with Comparative Examples 1-2, it can be seen that when Comparative Examples 1-2 are not treated with amylase or saccharifying enzyme, the antioxidant effect of the prepared Coix Seed and Five-Finger Peach products is worse than that of Example 1. It can be seen that the Coix Seed and Five-Finger Peach beverage prepared by the present invention using amylase combined with saccharifying enzyme has a better antioxidant effect.

[0113] (4) By comparing Example 1 with Comparative Examples 3-6, it can be seen that when no fermentation treatment was carried out with any one of the following microbial agents: Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis, or Lactobacillus namurti, the scavenging effect of the prepared Coix seed and five-finger peach product on DPPH free radicals and ABTS free radicals was worse than that in Example 1. It can be seen that in the preparation method adopted in this invention, the four microbial strains of Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis, and Lactobacillus namurti can be fermented together to achieve synergistic effect and prepare a Coix seed and five-finger peach beverage with high antioxidant activity.

[0114] Test Example 2

[0115] Sensory evaluation test

[0116] The beverages prepared in Examples 1-4 and Comparative Examples 1-6 were subjected to sensory evaluation according to the evaluation criteria in Table 2-1. The evaluation team consisted of 10 evaluators, including 5 males and 5 females. Evaluators refrained from drinking alcohol, smoking, and consuming irritating (overly acidic or spicy) foods the day before the evaluation. After evaluating each sample, evaluators rinsed their mouths with water, and a 10-minute interval was maintained before evaluating the next group of samples to ensure the authenticity and objectivity of the evaluation results. The sensory evaluation results are shown in Table 2-2.

[0117] Table 2-1

[0118]

[0119] Table 2-2

[0120] Example 1 9 37 28 18 92 Example 2 8 36 26 19 89 Example 3 10 35 27 18 90 Example 4 7 33 28 17 85 Comparative Example 1 6 29 24 15 74 Comparative Example 2 8 20 27 17 72 Comparative Example 3 6 29 23 12 70 Comparative Example 4 6 30 24 11 71 Comparative Example 5 5 28 23 13 69 Comparative Example 6 7 27 23 16 73

[0121] The results in the table show that:

[0122] (1) As can be seen from Examples 1 to 3, the Job's tears and five-finger peach beverage prepared by the present invention has a smooth texture, a grain aroma, and a sweet taste. During continuous production, no coking or pipe blockage occurred during the entire production process, and there was no starch gelatinization or protein flocculation. In addition, no precipitation or gelation occurred within the shelf life of 3 months during subsequent follow-up, indicating good stability.

[0123] (2) By comparing Example 1 and Example 4, it can be seen that when gellan gum is used to replace the microcrystalline cellulose component, the sensory evaluation results of the prepared Coix Seed and Five-Finger Peach Blossom Drink are not as good as those of Example 1, and a weak gel phenomenon appears in the product during the second month of the shelf life.

[0124] (3) A comparison between Example 1 and Comparative Examples 1-2 shows that when Comparative Examples 1-2 were not treated with amylase or saccharifying enzyme for enzymatic hydrolysis, the sensory evaluation results of the prepared Coix Seed and Five-Finger Peach products were worse than those of Example 1. Specifically, when no amylase was added in Comparative Example 1, the product produced suffered from severe pipeline blockage, making continuous production impossible; when no saccharifying enzyme was added in Comparative Example 2, the product produced had a mediocre taste, with a grain aroma but a weak sweetness.

[0125] (4) A comparison of Example 1 with Comparative Examples 3-6 shows that when no fermentation treatment was performed using any one of the following microbial agents: *Lactobacillus plantarum*, *Lactobacillus johnsonii*, *Bifidobacterium animalis*, or *Lactobacillus namurti*, the sensory evaluation results of the prepared *Coix lacryma-jobi* and *Coix lacryma-jobi* products were as good as those in Example 1. This indicates that the preparation method of this invention, which uses four microbial strains—*Lactobacillus plantarum*, *Lactobacillus johnsonii*, *Bifidobacterium animalis*, and *Lactobacillus namurti*—for combined fermentation, can achieve synergistic effects, resulting in a *Coix lacryma-jobi* and *Coix lacryma-jobi* beverage with a sweet, smooth taste and a grain aroma.

[0126] In summary, this invention has prepared a compound beverage with good flavor, stable system and high antioxidant activity by combining five-finger peach and coix seed, and has ensured the flavor expression of the beverage without the addition of additional sweeteners. In the preparation process, fermentation was carried out by a compound inoculum composed of Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis and Lactobacillus namurti, and it was found that these four strains can synergistically enhance the taste of the beverage and improve its antioxidant activity.

[0127] The applicant declares that the technical solution of this invention is illustrated by the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the products of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0128] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0129] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A method for preparing a barley and five-finger peach beverage, characterized in that, The preparation method includes the following steps: (1) Heat water, add Job's tears, stir, and obtain liquid A; (2) Add amylase to solution A, stir, heat, gelatinize and then cool to obtain solution B; (3) Add the saccharifying enzyme to the solution B, stir, and the saccharification enzyme hydrolyzes to obtain solution C; (4) Mix five-finger peach, food additives and buffer salt with liquid C, stir and homogenize to obtain liquid D; sterilize liquid D, let stand to obtain enzymatic hydrolysis mixture; add Lactobacillus johnsonii inoculant and Bifidobacterium animalis inoculant to the enzymatic hydrolysis mixture, ferment, filter to obtain primary fermentation liquid, add Lactobacillus plantarum inoculant to the primary fermentation liquid, after fermentation, add Lactobacillus namurti inoculant to continue fermentation to obtain fermentation liquid, centrifuge, filter, collect supernatant, sterilize to obtain the Job's tears and five-finger peach beverage; The ratio of viable counts of Lactobacillus plantarum, Lactobacillus johnsonii, Bifidobacterium animalis, and Lactobacillus namurti was (1-10):(1-10):(1-10):(1-10); The viable counts of the *Lactobacillus plantarum* inoculant, *Lactobacillus johnsonii* inoculant, *Bifidobacterium animalis* inoculant, and *Lactobacillus namurti* inoculant are not less than 1 × 10⁻⁶. 7 CFU / mL or 1×10 7 CFU / g; The inoculation amount of the *Lactobacillus plantarum* inoculant, *Lactobacillus johnsonii* inoculant, *Bifidobacterium animalis* inoculant, and *Lactobacillus namurti* inoculant is 4%-8% of the mass of the sterilized enzymatically hydrolyzed mixture; The food additives are microcrystalline cellulose, mono- and distearate glycerides, and sucrose fatty acid esters.

2. The preparation method according to claim 1, characterized in that, The mass ratio of the five-finger peach, coix seed, amylase and saccharifying enzyme is (4-8):(50-150):(2-5):(1-3).

3. The preparation method according to claim 1, characterized in that, The buffer salt includes any one or a combination of at least two of sodium hexametaphosphate, sodium tripolyphosphate, or sodium bicarbonate.

4. The preparation method according to claim 1, characterized in that, The mass concentration of the food additive in the enzymatically hydrolyzed mixture is 0.03%-0.2%.

5. The preparation method according to claim 1, characterized in that, The mass concentration of the buffer salt in the enzymatic hydrolysis mixture is 0.01%-0.1%.

6. The preparation method according to claim 1, characterized in that, The food additive, by weight, is a combination of 1-4 parts microcrystalline cellulose, 0.5-2 parts mono- and distearate glycerides, and 1-3 parts sucrose fatty acid esters.

7. The preparation method according to claim 1, characterized in that, The homogenization process in step (4) involves a pressure of 20-40 MPa, a temperature of 65-80 °C, and a time of 2-8 min.

8. The preparation method according to claim 1, characterized in that, In step (4), the centrifugation speed is 3000-5000 rpm and the time is 10-30 min.

9. A Job's tears and five-finger peach beverage prepared by the preparation method according to any one of claims 1-8.

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