Preparation method of a fruit carrot fermented beverage

Abstract

The present invention discloses a preparation method of a fruit carrot fermented beverage, belonging to the technical field of biological fermentation. The preparation method includes the following steps: cutting strawberries, apples, blueberries, pineapples and carrots into thin slices with a thickness of 2 mm to 5 mm, mixing them and putting them into liquid nitrogen for freezing treatment for 1 min to 3 min. After the freezing treatment is completed, put them into a mortar and grind to form fruit crushed particles; mix the fruit crushed particles, a sustained-release inducer and water to form a fermentation bottom liquid, mix the fermentation bottom liquid with an anaerobic probiotic fermentation bacterial liquid to form a fermentation liquid, and adjust the pH of the fermentation liquid to 5.0 to 6.0 and then carry out anaerobic fermentation to obtain the fruit carrot fermented beverage. The present invention uses strawberries, apples, blueberries, pineapples and carrots as fruit raw materials, promotes the release of the effective components of the fruit raw materials through physical crushing, then adds a biocompatible sustained-release inducer to mix and form a fermentation bottom material, and then inoculates probiotics in the fermentation bottom material for fermentation, and finally obtains the fruit carrot fermented beverage.

Description

Technical Field

[0001] The present invention belongs to the technical field of biological fermentation, and particularly relates to a preparation method of a fermented fruit carrot beverage. Background Art

[0002] The development process of fermented beverages in China can be divided into three stages: the first stage is to produce products with relatively simple fermentation processes, mostly fermented milk beverages; the second stage is represented by cereal and fruit vinegar fermented beverages; the third stage is fermented fruit and vegetable juice beverages. The method of fruit juice fermentation, which is a deep processing method of fruits, has been a research hotspot in the food field in recent years, including single fruit fermentation, mixed fermentation of multiple fruits, as well as single-strain fermentation and compound probiotic fermentation. As a plant-derived food raw material, fruits are rich in various functional active ingredients, including carotenoids, polyphenols, organic sulfides, organic bases, etc., which are very beneficial to human health. After the juice is fermented by lactic acid bacteria, a large amount of nutrients such as lactic acid, amino acids, and short-chain fatty acids will be generated, which not only improves the nutritional efficacy of fruits, but also endows the product with a new flavor, improves the intestinal microecological environment, enhances human immunity, and greatly improves the utilization rate of fruits.

[0003] Patent CN111374254A discloses a fermented beverage and a preparation method thereof. The invention uses bilberry, seaweed, apple, wolfberry, and orange as raw materials, obtains a composite fermented extract through composite enzymatic hydrolysis and probiotic fermentation, and then mixes the composite fermented extract, fructooligosaccharide, water, and a stabilizer to obtain a fermented beverage with functions of regulating human body functions, regulating blood pressure, softening capillaries, relieving eye fatigue, and improving eyesight.

[0004] Patent CN113940399A discloses a preparation method of a hawthorn fermented beverage with a high flavonoid content. The invention squeezes hawthorn into hawthorn juice, then inoculates alcoholic yeast and Lactobacillus plantarum for fermentation to obtain a juice fermentation broth, and then re-inoculates yeast for fermentation and ethanol extraction on the pomace, peel, and pit after hawthorn juicing to obtain a concentrate. The concentrate, fermentation broth, sucrose, and citric acid are mixed to obtain a hawthorn fermented beverage.

[0005] The fermented beverages prepared by the above-mentioned fruit fermentation improve the utilization efficiency of fruits. However, the subsequent problem is that as the storage time is too long, the viable bacteria count in the fermented beverage may die, resulting in the difficulty of long-term storage of the fermented beverage. For this reason, the following improved technologies have been adopted in the prior art.

[0006] Patent CN111084310A discloses a fermented beverage and a preparation method thereof. The invention first naturally ripens Noni fruit in a sterile environment, then homogenizes it to obtain ripened Noni puree, and then inoculates Lactobacillus plantarum in the Noni puree for fermentation and centrifugation to obtain a product containing up to 3.875×10 8Fermented beverage with lactic acid bacteria content of CFU / mL.

[0007] Patent CN117223808A discloses a probiotic fermentation beverage with high γ-aminobutyric acid production. This invention uses Lactobacillus plantarum and Weissella confusa to ferment fruit juice, which can increase the content of lactic acid bacteria and γ-aminobutyric acid in the fermented fruit juice, has a significant free radical inhibition effect, and finally obtains a probiotic fermentation beverage with a high viable bacteria count.

[0008] The above two inventions solve the problem of the viable bacteria survival cycle mainly from the perspective of increasing the viable bacteria count to achieve the purpose of extending the shelf life of viable bacteria.

[0009] In the prior art, there is no report on achieving the extension of the shelf life of viable bacteria in fermented beverages from the perspective of controlling the fermentation rate of probiotics. Summary of the Invention

[0010] In view of the deficiencies of the prior art, the present invention uses strawberries, apples, blueberries, pineapples, and carrots as fruit raw materials, promotes the release of the active ingredients of the fruit raw materials through physical crushing, then adds a biocompatible slow-release inducer to form a fermentation base material, and then inoculates probiotics in the fermentation base material for fermentation, finally obtaining a fruit and carrot fermented beverage, solving the problems in the background technology. Specifically, the technical solution of the present invention includes the following contents:

[0011] A preparation method of a fruit and carrot fermented beverage, the preparation method comprising the following steps:

[0012] Cut strawberries, apples, blueberries, pineapples, and carrots into thin slices with a thickness of 2 mm to 5 mm, mix them and put them into liquid nitrogen for freezing treatment for 1 min to 3 min. After the freezing treatment, put them into a mortar and grind to form fruit crushed particles;

[0013] The fruit crushed particles, slow-release inducer, and water are mixed to form a fermentation bottom liquid, the fermentation bottom liquid is inoculated with an anaerobic probiotic fermentation bacterial liquid to form a fermentation liquid, and the fermentation liquid is adjusted to a pH of 5.0 to 6.0 and then anaerobically fermented to obtain the fruit and carrot fermented beverage.

[0014] Further, the preparation method of the slow-release inducer comprises the following steps:

[0015] Water-soluble oligosaccharides and water-soluble carboxyl carriers are mixed and dissolved, and then a Lewis acid catalyst is added and heated to 60 °C to 70 °C for reaction for 10 h to 15 h. After the heating reaction, cooling and crystallization are carried out to obtain the slow-release inducer.

[0016] Further, the water-soluble oligosaccharides include isomaltooligosaccharides, fructooligosaccharides, or galactooligosaccharides.

[0017] Further, the water-soluble carboxyl carrier includes carboxymethyl cellulose.

[0018] Further, the Lewis acid catalyst includes iron chloride.

[0019] Further, the weight ratio of the water-soluble oligosaccharide: water-soluble carboxyl carrier: Lewis acid catalyst is 1: 1-2: 0.1-0.4.

[0020] Further, the weight ratio of the fruit crushed particles: sustained-release inducer: water is 2-3: 0.1-0.2: 3-5.

[0021] Further, the anaerobic probiotic fermentation broth is prepared by mixing the Lactobacillus acidophilus seed liquid and the Bifidobacterium animalis subsp. lactis seed liquid according to a mass ratio of 1: 1.

[0022] Further, the Lactobacillus acidophilus seed liquid is obtained by culturing Lactobacillus acidophilus with the strain number CICC 6082.

[0023] Further, the Bifidobacterium animalis subsp. lactis seed liquid is obtained by culturing Bifidobacterium animalis subsp. lactis with the strain number CICC 21714.

[0024] Further, the inoculation amount of the anaerobic probiotic fermentation broth required for inoculating the fermentation bottom liquid is 1.5% - 3% of the weight of the fermentation bottom liquid.

[0025] Further, the conditions of the anaerobic fermentation include a fermentation temperature of 30 °C - 35 °C, a fermentation time of 30 h - 50 h, and a fermentation rotation speed of 50 r / min - 100 r / min.

[0026] A fruit carrot fermented beverage prepared by a method for preparing a fruit carrot fermented beverage.

[0027] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0028] (1) The present invention creatively designs a fermented fruit carrot beverage. Through the ultra-low temperature freezing of liquid nitrogen, the cell temperature can be rapidly reduced, and the water inside and outside the cells quickly freezes to form ice crystals, causing the cell volume to expand, thereby rupturing the cell wall and releasing the active ingredients. Compared with the conventional method of using biological enzymes for enzymatic hydrolysis and inactivating enzyme activity at high temperature, it avoids the effects of high temperature on the oxidation inactivation, degradation, etc. of the active ingredients. Then, the frozen and ground fruit pulverized particles are mixed with a slow-release inducer and water to form a fermentation base liquid. The active ingredient of the slow-release inducer is water-soluble oligosaccharide, and the water-soluble oligosaccharide, as a carbon source, promotes the growth of lactic acid bacteria and bifidobacteria. The water-soluble oligosaccharide and the water-soluble carboxyl carrier are catalyzed by a Lewis acid catalyst, and the hydroxyl group in the oligosaccharide reacts with the carboxyl group in the water-soluble carboxyl carrier to form an ester group structure that responds to the acidic environment for cleavage and a chelation structure with metal ions in the Lewis acid catalyst to form a slow-release inducer. In the acidic environment fermented by Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, the slow-release inducer can be gradually released, enabling the water-soluble polysaccharide and the metal ion iron ion in the Lewis acid catalyst to be gradually utilized by Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, realizing the steady fermentation growth of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, and avoiding problems such as the depletion of nutrients and the massive accumulation of metabolites caused by rapid fermentation, which may lead to the premature entry of the bacteria into the decline phase and reduce the fermentation quality. Through the technical means of the present invention, the viable count of the finally prepared fermented fruit carrot beverage is increased, and thus the shelf life of the fermented beverage is extended.

[0029] (2) It can be seen from Example 4 and Comparative Example 1 that since Bacillus subtilis is suitable for fermentation in a neutral to slightly alkaline environment, under the environmental conditions constructed here, the fermentation ability of Bacillus subtilis is inhibited, resulting in fewer viable counts. The fermented beverage prepared in Comparative Example 1 has a lower shelf life and a very low total acid content.

[0030] (3) It can be seen from Example 4 and Comparative Example 2 that due to the extremely poor water solubility of chitosan and polylactic acid, the esterification reaction is difficult to occur, which may result in less polysaccharide in the finally obtained slow-release inducer, leading to fewer viable counts in the fermented beverage. The fermented beverage prepared in Comparative Example 2 has a lower shelf life.

[0031] (4) It can be seen from Example 4 and Comparative Example 3 that although magnesium chloride has the properties of a Lewis acid, due to the relatively weak acidity of magnesium chloride, it is difficult to catalyze the esterification under the present experimental conditions, resulting in a lower encapsulation efficiency of oligosaccharides. The fermented beverage prepared in Comparative Example 3 has few viable counts and a lower shelf life. If the use of magnesium chloride is increased, a higher concentration of magnesium ions may be helpful for the esterification reaction, but the subsequent problem is that it may cause inhibition of the fermentation system.

[0032] (5) It can be seen from Example 4 and Comparative Example 4 that although hydrochloric acid also has a catalytic effect on esterification, due to the lack of the chelating effect of metal ion iron ions, and iron ions have the ability to improve the metabolism and reproduction of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Relying solely on the promoting effect of oligosaccharides may not be sufficient to promote the fermentation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Therefore, the viable count is relatively low, and the shelf life of the fermented beverage prepared in Comparative Example 4 is relatively short.

[0033] (6) It can be seen from Example 4 and Comparative Example 5 that although using conventional biological enzymes to break the cell wall can release the active ingredients, since high-temperature inactivation is required after enzymatic hydrolysis, and high temperature has a destructive effect on heat-sensitive substances such as proteins and amino acids in the active ingredients, resulting in a relatively low content of nutrients that can be utilized by Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, and a relatively low viable count. Thus, the shelf life of the fermented beverage prepared therefrom is relatively short. Detailed implementation mode

[0034] The technical solutions of the present invention will be clearly and completely described below through the examples of the present invention. Obviously, the described examples are only a part of the examples of the present invention, rather than all the examples. Based on the examples of the present invention, all other examples obtained by those skilled in the art without creative efforts belong to the scope of protection of the present invention.

[0035] Unless otherwise specified, the raw materials and reagents used in the present invention below are all commercially available products or can be prepared by known methods.

[0036] Lactobacillus acidophilus with strain number CICC 6082, Bifidobacterium animalis subsp. lactis with strain number CICC 21714, and Bacillus subtilis with strain number CICC 10200 were all purchased from the China Center for Industrial Culture Collection.

[0037] Polyisomaltose, fructooligosaccharide, and galactooligosaccharide were all purchased from Baolingbao Biology Co., Ltd.

[0038] Preparation Example 1:

[0039] Preparation of Lactobacillus acidophilus seed liquid:

[0040] Lactobacillus acidophilus with strain number CICC 6082 was inoculated with a sterilized loop into the sterilized MRS liquid medium (the component ratio of the MRS liquid medium: peptone 10 g, beef extract 8 g, yeast extract 4 g, glucose 20 g, potassium dihydrogen phosphate 2 g, sodium acetate 5 g, disodium citrate 2 g, magnesium sulfate 0.2 g, manganese sulfate 0.04 g, and distilled water 1000 mL, pH controlled at 6.5 ± 0.1), and cultured at 37 °C for 20 h to obtain the Lactobacillus acidophilus seed liquid.

[0041] Preparation Example 2:

[0042] Preparation of the seed solution of Bifidobacterium animalis subsp. lactis:

[0043] The Bifidobacterium animalis subsp. lactis with the strain number CICC 21714 was inoculated into the sterilized MRS liquid medium (the component ratio of the MRS liquid medium: peptone 10 g, beef extract 8 g, yeast extract 4 g, glucose 20 g, potassium dihydrogen phosphate 2 g, sodium acetate 5 g, disodium citrate 2 g, magnesium sulfate 0.2 g, manganese sulfate 0.04 g, and distilled water 1000 mL, pH controlled at 6.5 ± 0.1) with a sterilized loop, and cultured at 37 °C for 20 h to obtain the seed solution of Bifidobacterium animalis subsp. lactis.

[0044] Preparation Example 3:

[0045] Preparation of the seed solution of Bacillus subtilis:

[0046] The Bacillus subtilis with the strain number CICC 10200 was inoculated into the sterilized broth medium (the component ratio of the broth medium: peptone 8 g, beef extract 5 g, yeast extract 1 g, sodium chloride 6 g, and distilled water 1000 mL, pH controlled at 7.0) with a sterilized loop, and cultured at 30 °C for 20 h to obtain the seed solution of Bacillus subtilis.

[0047] Preparation Example 4:

[0048] Preparation of the anaerobic probiotic fermentation broth:

[0049] The seed solution of Lactobacillus acidophilus in Preparation Example 1 and the seed solution of Bifidobacterium animalis subsp. lactis in Preparation Example 2 were mixed in equal mass to form the anaerobic probiotic fermentation broth.

[0050] Preparation Example 5:

[0051] The preparation method of the sustained-release inducer specifically includes the following process:

[0052] Isomaltooligosaccharide, carboxymethyl cellulose, and ferric chloride were mixed in deionized water at a weight ratio of 1:1:0.1 and stirred until completely dissolved, and then heated to 60 °C in a water bath and the reaction was timed for 10 h. After the reaction ended, it was cooled until the solution completely precipitated crystals, and the crystals were placed in a vacuum environment at 40 °C to dry and remove water to obtain the sustained-release inducer.

[0053] Preparation Example 6:

[0054] The preparation method of the sustained-release inducer specifically includes the following process:

[0055] Mix fructooligosaccharide, carboxymethyl cellulose, and iron chloride in a weight ratio of 1:1.5:0.2 in deionized water and stir until completely dissolved. Heat to 65°C in a water bath and start timing the reaction for 12 h. After the reaction is completed, cool until the solution completely precipitates crystals, and place the crystals in a vacuum environment at 40°C to dry and remove water to obtain a sustained-release inducer.

[0056] Preparation Example 7:

[0057] A method for preparing a sustained-release inducer, specifically including the following process:

[0058] Mix galactooligosaccharide, carboxymethyl cellulose, and iron chloride in a weight ratio of 1:2:0.3 in deionized water and stir until completely dissolved. Heat to 70°C in a water bath and start timing the reaction for 14 h. After the reaction is completed, cool until the solution completely precipitates crystals, and place the crystals in a vacuum environment at 40°C to dry and remove water to obtain a sustained-release inducer.

[0059] Preparation Example 8:

[0060] A method for preparing a sustained-release inducer, specifically including the following process:

[0061] Mix galactooligosaccharide, carboxymethyl cellulose, and iron chloride in a weight ratio of 1:2:0.4 in deionized water and stir until completely dissolved. Heat to 70°C in a water bath and start timing the reaction for 15 h. After the reaction is completed, cool until the solution completely precipitates crystals, and place the crystals in a vacuum environment at 40°C to dry and remove water to obtain a sustained-release inducer.

[0062] Preparation Example 9:

[0063] A method for preparing a sustained-release inducer, specifically including the following process:

[0064] Replace the galactooligosaccharide in Preparation Example 8 with chitosan and the carboxymethyl cellulose with polylactic acid, and keep the other conditions the same as those in Preparation Example 8.

[0065] Preparation Example 10:

[0066] A method for preparing a sustained-release inducer, specifically including the following process:

[0067] Replace the iron chloride in Preparation Example 8 with magnesium chloride, and keep the other conditions the same as those in Preparation Example 8.

[0068] Preparation Example 11:

[0069] A method for preparing a sustained-release inducer, specifically including the following process:

[0070] Galactooligosaccharides, carboxymethyl cellulose, and hydrochloric acid were mixed in deionized water at a weight ratio of 1:2:0.1 and stirred until completely dissolved. The mixture was heated to 70 °C in a water bath and the reaction was timed for 14 h. After the reaction ended, it was cooled until crystals completely precipitated from the solution. The crystals were placed in a vacuum environment at 40 °C to dry and remove water, obtaining a sustained-release inducer.

[0071] Example 1:

[0072] A method for preparing a fruit carrot fermented beverage specifically includes the following process:

[0073] Commercially available strawberries, apples, blueberries, pineapples, and carrots were rinsed with clean water to remove surface impurities. Then the surface moisture was dried, and the above fruits were cut into thin slices with a thickness in the range of 2 mm to 5 mm using a slicing machine. Then they were placed in a stainless-steel container, and liquid nitrogen was taken from a liquid nitrogen tank and poured into the stainless-steel container containing the thin slices until the thin slices were completely submerged. Then the freezing treatment was timed for 1 min. After the freezing treatment ended, the thin slices were taken out and ground into fruit crushed particles in a mortar.

[0074] The fruit crushed particles, the sustained-release inducer in Preparation Example 5, and deionized water were placed together in a fermentation tank at a weight ratio of 2:0.1:3 and mixed and stirred to disperse evenly to form a fermentation bottom liquid. Then, according to 1.5% of the weight of the fermentation bottom liquid, the anaerobic probiotic fermentation broth of Preparation Example 4 was inoculated into the fermentation bottom liquid and mixed to form a fermentation broth. Then the pH of the fermentation broth was adjusted to 5.0 with phosphate buffer solution, the fermentation tank was closed, and the air inside the fermentation tank was replaced with argon until the oxygen content detected by the sensor on the fermentation tank was lower than 0.1%.

[0075] The temperature of the fermentation tank was controlled at 30 °C, and stirring was started at a speed of 50 r / min. The fermentation was timed for 30 h. After the fermentation ended, the filter residue was removed by filtration, and then it was sealed by a bottling machine to obtain a fruit carrot fermented beverage.

[0076] Example 2:

[0077] A method for preparing a fruit carrot fermented beverage specifically includes the following process:

[0078] Commercially available strawberries, apples, blueberries, pineapples, and carrots were rinsed with clean water to remove surface impurities. Then the surface moisture was dried, and the above fruits were cut into thin slices with a thickness in the range of 2 mm to 5 mm using a slicing machine. Then they were placed in a stainless-steel container, and liquid nitrogen was taken from a liquid nitrogen tank and poured into the stainless-steel container containing the thin slices until the thin slices were completely submerged. Then the freezing treatment was timed for 2 min. After the freezing treatment ended, the thin slices were taken out and ground into fruit crushed particles in a mortar.

[0079] Put the fruit crushed particles, the sustained-release inducer in Preparation Example 6, and deionized water together in a fermentation tank according to the weight ratio of 2:0.2:4, mix and stir to disperse evenly to form a fermentation bottom liquid. Then, inoculate the anaerobic probiotic fermentation broth in Preparation Example 4 into the fermentation bottom liquid according to 2% of the weight of the fermentation bottom liquid, and mix to form a fermentation liquid. Then, adjust the pH of the fermentation liquid to 5.5 with phosphate buffer solution, close the fermentation tank, and displace the air inside the fermentation tank with argon until the oxygen content detected by the sensor on the fermentation tank is lower than 0.1%.

[0080] Control the temperature of the fermentation tank at 32 °C and start stirring at a speed of 70 r / min. Time the fermentation for 40 h. After the fermentation is completed, filter to remove the residue, and then seal it with a filling machine to obtain the fruit carrot fermented beverage.

[0081] Example 3:

[0082] A preparation method of a fruit carrot fermented beverage specifically includes the following process:

[0083] Rinse the commercially available strawberries, apples, blueberries, pineapples, and carrots with clean water to remove surface impurities. Then dry the surface moisture, cut the above fruits into thin slices with a thickness in the range of 2 mm to 5 mm with a slicing machine, and then put them into a stainless steel container. Pour liquid nitrogen from a liquid nitrogen tank into the stainless steel container containing the thin slices until the thin slices are completely submerged, and then time the freezing treatment for 3 min. After the freezing treatment is completed, take out the thin slices and grind them into fruit crushed particles in a mortar.

[0084] Put the fruit crushed particles, the sustained-release inducer in Preparation Example 7, and deionized water together in a fermentation tank according to the weight ratio of 2.5:0.2:4, mix and stir to disperse evenly to form a fermentation bottom liquid. Then, inoculate the anaerobic probiotic fermentation broth in Preparation Example 4 into the fermentation bottom liquid according to 2.5% of the weight of the fermentation bottom liquid, and mix to form a fermentation liquid. Then, adjust the pH of the fermentation liquid to 5.5 with phosphate buffer solution, close the fermentation tank, and displace the air inside the fermentation tank with argon until the oxygen content detected by the sensor on the fermentation tank is lower than 0.1%.

[0085] Control the temperature of the fermentation tank at 34 °C and start stirring at a speed of 90 r / min. Time the fermentation for 40 h. After the fermentation is completed, filter to remove the residue, and then seal it with a filling machine to obtain the fruit carrot fermented beverage.

[0086] Example 4:

[0087] A preparation method of a fruit carrot fermented beverage specifically includes the following process:

[0088] Rinse the commercially available strawberries, apples, blueberries, pineapples and carrots with clean water to remove surface impurities. Then dry the surface moisture, and use a slicer to cut the above fruits into thin slices with a thickness in the range of 2 mm to 5 mm. Then put them into a stainless-steel container, take liquid nitrogen from a liquid nitrogen tank and pour it into the stainless-steel container containing the thin slices until the thin slices are completely immersed, and then time the freezing treatment for 3 min. After the freezing treatment, take out the thin slices and put them into a mortar to grind them into fruit crushed particles.

[0089] Put the fruit crushed particles, the sustained-release inducer in Preparation Example 8 and deionized water together in a fermentation tank according to the weight ratio of 3:0.2:5, mix and stir to disperse evenly to form a fermentation bottom liquid. Then, inoculate the anaerobic probiotic fermentation broth in Preparation Example 4 into the fermentation bottom liquid according to 3% of the weight of the fermentation bottom liquid and mix to form a fermentation broth. Then, adjust the pH of the fermentation broth to 6.0 with phosphate buffer solution, close the fermentation tank, and displace the air inside the fermentation tank with argon until the oxygen content detected by the sensor on the fermentation tank is lower than 0.1%.

[0090] Control the temperature of the fermentation tank at 35 °C, and start stirring at a speed of 100 r / min. Time the fermentation for 50 h. After the fermentation is completed, filter to remove the filter residue, and then seal it with a potting machine to obtain a fruit and carrot fermented beverage.

[0091] Comparative Example 1:

[0092] A preparation method of a fruit and carrot fermented beverage specifically includes the following process:

[0093] Replace the anaerobic probiotic fermentation broth in Example 4 with the Bacillus subtilis seed broth in Preparation Example 3, and keep the other conditions the same as in Example 4.

[0094] Comparative Example 2:

[0095] A preparation method of a fruit and carrot fermented beverage specifically includes the following process:

[0096] Replace the sustained-release inducer in Example 4 with the sustained-release inducer in Preparation Example 9, and keep the other conditions the same as in Example 4.

[0097] Comparative Example 3:

[0098] A preparation method of a fruit and carrot fermented beverage specifically includes the following process:

[0099] Replace the sustained-release inducer in Example 4 with the sustained-release inducer in Preparation Example 10, and keep the other conditions the same as in Example 4.

[0100] Comparative Example 4:

[0101] A preparation method of a fruit and carrot fermented beverage specifically includes the following process:

[0102] Replace the sustained-release inducer in Example 4 with the sustained-release inducer of Preparation Example 11, and keep the other conditions the same as those in Example 4.

[0103] Comparative Example 5:

[0104] A method for preparing a fruit carrot fermented beverage specifically includes the following process:

[0105] Rinse the commercially available strawberries, apples, blueberries, pineapples and carrots with clean water to remove surface impurities. Then dry the surface moisture, cut the above fruits into thin slices with a thickness in the range of 2 mm to 5 mm using a slicing machine, then put them into a blender and crush them, then add an equal amount of water to form a mixed solution, and then add cellulase to the mixed solution according to 0.5% of the weight of the mixed solution and control the temperature at 30 °C for enzymatic hydrolysis for 10 h, and then inactivate at 90 °C for 15 min to obtain an enzymatic hydrolysate.

[0106] Put the enzymatic hydrolysate, the sustained-release inducer in Preparation Example 8 and deionized water into a fermentation tank according to the weight ratio of 3:0.2:5, mix and stir to disperse evenly to form a fermentation bottom liquid, then inoculate the anaerobic probiotic fermentation broth of Preparation Example 4 into the fermentation bottom liquid according to 3% of the weight of the fermentation bottom liquid to form a fermentation liquid, then adjust the pH of the fermentation liquid to 6.0 with phosphate buffer solution, close the fermentation tank, and displace the air inside the fermentation tank with argon until the oxygen content detected by the sensor on the fermentation tank is lower than 0.1%.

[0107] Control the temperature of the fermentation tank at 35 °C, start stirring at a speed of 100 r / min. Time the fermentation for 50 h. After the fermentation is completed, filter to remove the residue, and then seal and package with a bottling machine to obtain the fruit carrot fermented beverage.

[0108] For the fruit carrot fermented beverages prepared in Examples 1 to 4 and Comparative Examples 1 to 5, according to the methods of "GB 4789.2-2022 National Food Safety Standard Food Microbiology Examination Determination of Total Number of Colonies" and "GB 12456-2021 National Food Safety Standard Determination of Total Acidity in Foods", the viable count and total acid content were measured, and the results are shown in the following table:

[0109]

[0110] Store the fruit carrot fermented beverages prepared in Examples 1 to 4 and Comparative Examples 1 to 5 sealed at 20 °C to 25 °C for one month, and then according to the method of "GB 4789.2-2022 National Food Safety Standard Food Microbiology Examination Determination of Total Number of Colonies", measure the viable count, and the results are shown in the following table:

[0111]

[0112]

[0113] The embodiments described above have elaborated in detail the technical solutions and beneficial effects of the present invention. It should be understood that the above are only specific embodiments of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed.

Claims

1. A method for preparing a fruit carrot fermented beverage, characterized in that: The preparation method comprises the following steps: Cut strawberries, apples, blueberries, pineapples and carrots into slices with a thickness of 2 mm to 5 mm, mix them and freeze them in liquid nitrogen for 1 min to 3 min. After the freezing process, grind them in a mortar to form fruit crushed particles; The crushed fruit particles, the slow-release inducer and water are mixed to form a fermentation base liquid, the fermentation base liquid is inoculated with anaerobic probiotic fermentation liquid to form a fermentation liquid, and the fermentation liquid is adjusted to pH 5.0-6.0 and then anaerobically fermented to obtain the fruit carrot fermented beverage; The preparation method of the sustained-release inducer comprises the following steps: After the water-soluble oligosaccharide and the water-soluble carboxyl carrier are mixed and dissolved, a Lewis acid catalyst is added and heated to 60° C. to 70° C. for reaction for 10 h to 15 h. After the heating reaction is completed, cooling and crystallization are performed to obtain the sustained-release inducer; The water-soluble oligosaccharide is isomaltooligosaccharide, fructooligosaccharide or galacto-oligosaccharide; The water-soluble carboxyl carrier is carboxymethyl cellulose; The Lewis acid catalyst is ferric chloride; The weight ratio of the water-soluble oligosaccharide: the water-soluble carboxyl carrier: the Lewis acid catalyst is 1:1-2:0.1-0.

4.

2. The method for preparing a fruit carrot fermented beverage according to claim 1, characterized in that: The weight ratio of the crushed fruit particles: the sustained-release inducer: water is 2-3: 0.1-0.2: 3-5.

3. The method for preparing a fruit carrot fermented beverage according to claim 1, characterized in that: The anaerobic probiotic fermented bacterial liquid is prepared by mixing Lactobacillus acidophilus seed liquid and Bifidobacterium animalis subsp. lactis seed liquid in a mass ratio of 1:

1.

4. The method for preparing a fruit carrot fermented beverage according to claim 1, characterized in that: The conditions of the anaerobic fermentation include a fermentation temperature of 30° C. to 35° C., a fermentation time of 30 h to 50 h, and a fermentation speed of 50 r / min to 100 r / min.

5. A fruit carrot fermented beverage prepared by the method for preparing a fruit carrot fermented beverage according to any one of claims 1 to 4.

Images