Probiotic hydrogen water beverage with antioxidant function and preparation method thereof

Abstract

The invention discloses a probiotic hydrogen water beverage with an antioxidant function and a preparation method of the probiotic hydrogen water beverage, and belongs to the technical field of foods. The preparation method comprises the following steps: (1) mixing prebiotics, a fermentation substrate and a first part of hydrogen-rich water, and carrying out primary fermentation; (2) mixing probiotics, food auxiliary materials and a product of the first fermentation, and performing second fermentation; and (3) mixing the product of the second fermentation with a second part of hydrogen-rich water to obtain the probiotic hydrogen water beverage. The prebiotics, the lactic acid bacteria and the multi-stage activated hydrogen-rich water are organically combined, the balance of intestinal flora in the body of a consumer can be maintained and the immunity of the consumer can be enhanced after long-term drinking, and after the multi-stage activated hydrogen-rich water is added, due to the high gas diffusivity of hydrogen, the multi-stage activated hydrogen-rich water can quickly penetrate through a biological membrane to reach the interiors of cytoplasm, mitochondria and cell nucleuses, so that the immunity of the consumer is enhanced. Free radicals are effectively removed, and the effects of resisting inflammation, relieving and eliminating pain, relieving chronic diseases and promoting metabolism are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and in particular to a probiotic hydrogen water beverage with antioxidant function and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, consumers' demand for healthy drinks is increasing. As two ingredients with significant health benefits, probiotics and hydrogen water are gradually gaining attention and favor in the market. Probiotics can regulate the balance of intestinal flora, enhance immunity, prevent and treat intestinal diseases; while hydrogen water has powerful antioxidant and anti-inflammatory effects, which can neutralize free radicals in the body and reduce oxidative stress and inflammatory responses. In addition, prebiotics can selectively stimulate the growth and activity of one or several beneficial bacteria in the intestine, thereby improving host health. These prebiotics are fermented and utilized by beneficial bacteria in the intestine to produce beneficial metabolites such as short-chain fatty acids, which have a positive effect on intestinal health.

[0003] Hydrogen has a high gas diffusion property that other antioxidants do not have. As the strongest reducing agent, hydrogen can easily penetrate biological membranes to reach the cytoplasm, mitochondria and nucleus, effectively removing free radicals. Hydrogen has anti-inflammatory, pain relief and elimination, chronic disease relief and metabolism promotion effects. In recent years, domestic and foreign studies have shown that hydrogen water has a significant effect on alcohol sobering and protecting the liver. Through hydrogen energy quantum technology, hydrogen passes through the cell membrane, enters the mitochondria, crosses the brain-blood barrier, improves apoptosis factors, plays an important role in cell and tissue repair during the development of the disease, and also promotes the proliferation and differentiation of various tissue cells to achieve improvement, promotes wound repair, and participates in the regulation of cell signal transduction, which improves the basic metabolism and enhances the body's immunity. In view of this, in order to give full play to the synergistic effect of probiotics and hydrogen-rich water, our company combines probiotics and hydrogen water together, designs and develops a preparation method for probiotic hydrogen water beverages, which meets the needs of the current health consumption trend. Summary of the invention

[0004] The purpose of the present invention is to provide a probiotic hydrogen water beverage with antioxidant function and a preparation method thereof to solve the problems existing in the above-mentioned prior art. The present invention organically combines prebiotics, lactic acid bacteria and multi-stage activated hydrogen-rich water. Long-term drinking can maintain the balance of intestinal flora in consumers and enhance consumers' immunity. After adding multi-stage activated hydrogen-rich water, due to the high gas diffusion of hydrogen, it can quickly penetrate the biomembrane to reach the cytoplasm, mitochondria and cell nucleus, effectively remove free radicals, and has the effects of anti-inflammatory, pain relief and elimination, chronic disease relief and metabolism promotion.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The present invention provides a method for preparing a probiotic hydrogen water beverage with antioxidant function, comprising the following steps:

[0007] (1) mixing prebiotics, fermentation substrate and the first portion of hydrogen-rich water to perform a first fermentation;

[0008] (2) mixing the probiotics, food supplements and the product of the first fermentation to perform a second fermentation;

[0009] (3) mixing the product of the second fermentation with the second portion of hydrogen-rich water to obtain the probiotic hydrogen water beverage;

[0010] The mass ratio of the prebiotic, the fermentation substrate, the first part of hydrogen-rich water, the probiotics, the food auxiliary material and the second part of hydrogen-rich water is (20-30): (30-40): (3-8): (5-8): (0.1-0.8): (1-3).

[0011] In the present invention, the hydrogen-rich water is multi-stage activated hydrogen-rich water with a hydrogen content of 1600-2000PPB.

[0012] In the present invention, the hydrogen molecules in the hydrogen-rich water exist in a dissolved state, which can provide energy and nutritional support for the growth and reproduction of probiotics.

[0013] Preferably, the prebiotics include one or more of human milk oligosaccharides, chitosan, inulin, xylo-oligosaccharides and galacto-oligosaccharides.

[0014] In the present invention, prebiotics are dissolved in multi-stage activated hydrogen-rich water to provide a nutritional environment required for the growth of lactic acid bacteria; at the same time, prebiotics are in the form of polysaccharides, which can provide nutrients for lactic acid bacteria and promote the growth and reproduction of probiotics.

[0015] Preferably, the probiotics include one or more of Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus acidophilus, Streptococcus thermophilus, Streptococcus lactis, Bifidobacterium breve, Bifidobacterium juminfantis and Parabacteroides distasonis.

[0016] In the present invention, the number of viable bacteria in the probiotics is (4-7)×10 8 CFU / g.

[0017] In the present invention, the live probiotic bacteria in the probiotic hydrogen water beverage can maintain activity and exert antioxidant function under the action of prebiotics and hydrogen molecules.

[0018] Preferably, the fermentation substrate comprises black tea and / or milk.

[0019] Preferably, the food supplement comprises one or more of pectin, agar, xanthan gum and gellan gum.

[0020] Preferably, the temperature of the first fermentation is 85°C to 95°C, and the time is 0.5h to 1.5h.

[0021] Preferably, the temperature of the second fermentation is 40°C to 45°C, and the time is 12h to 48h.

[0022] Preferably, the mixing temperature in step (1) is 30° C. to 40° C., and the mixing time is 15 to 30 minutes.

[0023] Preferably, the mixing time in step (3) is 30 to 40 minutes.

[0024] The present invention also provides a probiotic hydrogen water beverage prepared by the preparation method.

[0025] The present invention discloses the following technical effects:

[0026] The present invention provides a probiotic hydrogen water beverage, which contains probiotics, prebiotics and multi-stage activated hydrogen-rich water. The preparation process is as follows: Figure 1 As shown. The presence of prebiotics helps promote the growth and reproduction of lactic acid bacteria, and also helps regulate the balance of intestinal flora; the presence of hydrogen molecules helps to increase the proliferation and metabolic activity of lactic acid bacteria; lactic acid bacteria use prebiotics as a carbon source for growth and reproduction, while producing metabolites such as lactic acid. The existence of these ingredients works synergistically with each other, together constituting the unique quality and health value of lactic acid hydrogen water beverages.

[0027] The present invention organically combines prebiotics, lactic acid bacteria and multi-stage activated hydrogen-rich water. Long-term drinking can maintain the balance of intestinal flora in consumers and enhance consumers' immunity. After adding multi-stage activated hydrogen-rich water, due to the high gas diffusion of hydrogen, it can quickly penetrate the biological membrane to reach the cytoplasm, mitochondria and cell nucleus. Compared with adding ordinary water, hydrogen, as the strongest reducing agent, can effectively remove free radicals, and has the effects of anti-inflammatory, relieving and eliminating pain, relieving chronic diseases and promoting metabolism. It is more suitable for office workers and middle-aged and elderly consumer groups. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 The present invention is a flow chart of the preparation process of the probiotic hydrogen water beverage. DETAILED DESCRIPTION

[0030] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0031] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0032] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0033] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0034] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0035] The preparation method of the probiotic hydrogen water beverage of the present invention comprises the following steps:

[0036] (1) Weigh 20 to 30 parts of prebiotics and 30 to 40 parts of milk (or 30 to 40 parts of black tea) and put them into 3 to 8 parts of multi-stage activated hydrogen-rich water, stir and dissolve at a temperature of 30°C to 40°C, stir for 15 min to 30 min, and then place in a fermentation container for the first fermentation at a fermentation temperature of 85°C to 95°C for 30 min to 90 min.

[0037] Among them, hydrogen-rich water is selected from multi-stage activated hydrogen-rich water; the preparation method of the multi-stage activated hydrogen-rich water is: add 38℃-40℃ warm water into the water storage device, pass the warm water into the pre-activation filter tank through a water pump to pre-activate the water, pass the pre-activated water into a high magnetic activation rod for reactivation to make small water molecules cluster, prepare hydrogen by electrolysis of pure water, use an ejector to vacuum inhale hydrogen, make hydrogen and small molecular water clusters mix in the dissolved water pipe to form dissolved water, inject dissolved water into the water storage device to complete a cycle, and then use a water pump to pump the dissolved water in the water storage device into the pre-activation filter tank again to enter the next cycle. The time of each cycle is 2-5 minutes, and a detection probe is set. When the hydrogen content is less than 1500PPB, the cycle is started again to maintain a stable state of 1500-2000PPB of hydrogen content. This preparation method adopts multi-stage activated hydrogen production technology to obtain high-concentration hydrogen water, and adopts three-stage hydrogen production and dissolution and low-temperature hydrogen production technology to make nano-scale microbubble hydrogen water have higher solubility.

[0038] In some embodiments, the hydrogen-rich water is multi-stage activated hydrogen-rich water with a hydrogen content of 1600-2000 PPB.

[0039] Wherein, the prebiotics are selected from one or more of human milk oligosaccharides, chitosan, inulin, xylooligosaccharides and galacto-oligosaccharides.

[0040] (2) After the first fermentation is completed, 5 to 8 parts of probiotics and 0.1 to 0.8 parts of food auxiliary materials are weighed and placed in a fermentation container for a second fermentation at a temperature of 40° C. to 45° C. for 12 h to 48 h.

[0041] The probiotics are selected from one or more of Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus acidophilus, Streptococcus thermophilus, Streptococcus lactis, Bifidobacterium breve, Bifidobacterium infantis and Bifidobacterium adolescentis, and the number of viable bacteria is (4-7)×10 8 In some embodiments, the probiotic is Lactobacillus lactis, and the viable count is 6.4×10 8 CFU / g.

[0042] Wherein, the food supplementary material is selected from one or more of pectin, agar, xanthan gum and gellan gum. In some embodiments, the food supplementary material is pectin and agar.

[0043] (3) After the second fermentation is completed, 1 to 3 portions of multi-stage activated hydrogen-rich water are placed in the fermentation container and stirred for 30 to 40 minutes.

[0044] (4) taking out the fermented liquid from the fermentation container and packaging it to obtain a probiotic hydrogen water beverage.

[0045] The detection indexes of the probiotic hydrogen water beverage of the present invention include:

[0046] (1) Determination of DPPH free radical scavenging rate:

[0047] Mix 2mL of probiotic hydrogen water drink with 0.02mg / mL of DPPH solution and place it in a 25℃ constant temperature water bath for 30min. After the reaction is complete, measure the absorbance at 517nm. Use 2mL of anhydrous ethanol as the blank group. Repeat all the tests three times, take the average value, and calculate according to the formula:

[0048] DPPH free radical scavenging rate (%) = [1-(A1-A2) / A0] × 100%

[0049] Where: A1 is the absorbance of the sample solution (sample and DPPH); A2 is the blank absorbance of the sample (sample and anhydrous ethanol); A0 is the absorbance of the blank group (DPPH and anhydrous ethanol);

[0050] (2) Determination of ABTS free radical scavenging rate:

[0051] Take 0.1mL of probiotic hydrogen water drink and add 3.5mL of ABTS diluent as the sample group. The control group is 0.1mL of probiotic hydrogen water drink with the same volume fraction, add 3.5mL of PBS solution (10mM, pH7.4), and the blank group is 0.1mL of pure water, add 3.5mL of ABTS diluent. Shake the above three groups of samples and place them in the dark for 6 minutes, and measure their absorbance at a wavelength of 714nm. All experiments were repeated three times, and the average value was taken and calculated according to the formula:

[0052] ABTS free radical scavenging rate = [1-(A1-A2) / A0] × 100%

[0053] Wherein: A1 is the absorbance of the mixture of each volume fraction sample and ABTS dilution, A2 is the absorbance of the mixture of each volume fraction sample and PBS (10mM, pH7.4), and A0 is the absorbance of the mixture of pure water and ABTS solution.

[0054] (3) Lactic acid bacteria: Determined in accordance with GB 4789.35-2023 “Microbiological examination of food - Examination of lactic acid bacteria”.

[0055] (4) Total colony count: Determined in accordance with GB 4789.2-2022 “Determination of total colony count in food microbiological examination”.

[0056] (5) Escherichia coli: Determined in accordance with GB 4789.3-2016 “Food Microbiology Examination - Escherichia coli Count”.

[0057] (6) Mold and yeast: refer to GB 4789.15-2016 “Food Microbiological Examination - Enumeration of Mold and Yeast”.

[0058] (7) pH: measured using a pH meter.

[0059] Example 1

[0060] Weigh 9 parts of human milk oligosaccharide, 6 parts of chitosan oligosaccharide, 6 parts of xylo-oligosaccharide, 6 parts of galacto-oligosaccharide, and 30 parts of black tea into 3 parts of multi-stage activated hydrogen-rich water (hydrogen content of 1600-2000 PPB), heat to 37°C, stir and fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8 CFU / g), 0.04 pectin and 0.06 agar were placed in a fermentation container for a second fermentation (43°C, 48h). After the second fermentation was completed, 3 parts of multi-stage activated hydrogen-rich water were added, with a hydrogen content of 1600-2000 PPB, and stirred thoroughly. The fermented liquid was taken out from the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0061] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 3.25×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0062] Example 2

[0063] Weigh 9 parts of inulin, 6 parts of chitosan oligosaccharide, 6 parts of xylo-oligosaccharide, 6 parts of galacto-oligosaccharide, and 30 parts of black tea into 3 parts of multi-stage activated hydrogen-rich water (hydrogen content of 1600-2000 PPB), heat to 37°C, stir to fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8CFU / g), 0.04 pectin and 0.06 agar were placed in a fermentation container for a second fermentation (43°C, 48h). After the second fermentation was completed, 3 parts of multi-stage activated hydrogen-rich water were added, with a hydrogen content of 1600-2000 PPB, and stirred thoroughly. The fermented liquid was taken out from the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0064] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 3.57×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0065] Example 3

[0066] Weigh 6 parts of inulin, 6 parts of human milk oligosaccharides, 6 parts of chitosan oligosaccharides, 6 parts of xylo-oligosaccharides, 6 parts of galacto-oligosaccharides, and 30 parts of black tea, put them into 3 parts of multi-stage activated hydrogen-rich water (hydrogen content of 1600-2000 PPB), heat to 37°C, stir and fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8 CFU / g), 0.04 pectin and 0.06 agar were placed in a fermentation container for a second fermentation (43°C, 48h). After the second fermentation was completed, 3 parts of multi-stage activated hydrogen-rich water were added, with a hydrogen content of 1600-2000 PPB, and stirred thoroughly. The fermented liquid was taken out from the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0067] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 4.49×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0068] Example 4

[0069] Weigh 6 parts of inulin, 6 parts of human milk oligosaccharides, 6 parts of chitosan oligosaccharides, 6 parts of xylo-oligosaccharides, 6 parts of galacto-oligosaccharides, and 30 parts of milk into 3 parts of multi-stage activated hydrogen-rich water (hydrogen content of 1600-2000 PPB), heat to 37°C, stir and fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8CFU / g), 0.04 pectin and 0.06 agar were placed in a fermentation container for a second fermentation (43°C, 24h). After the second fermentation was completed, 3 parts of multi-stage activated hydrogen-rich water were added, with a hydrogen content of 1600-2000 PPB, and stirred thoroughly. The fermented liquid was taken out of the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0070] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 4.02×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0071] Example 5

[0072] Weigh 6 parts of inulin, 6 parts of human milk oligosaccharides, 6 parts of chitosan oligosaccharides, 6 parts of xylo-oligosaccharides, 6 parts of galacto-oligosaccharides, and 30 parts of black tea into 3 parts of pure water, heat to 37°C, stir and fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8 CFU / g), 0.04 parts of pectin and 0.06 parts of agar were put into a fermentation container for a second fermentation (43°C, 48h). After the second fermentation was completed, 3 parts of purified water were added and stirred thoroughly. The fermented liquid was taken out from the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0073] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 2.09×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0074] Example 6

[0075] Weigh 6 parts of inulin, 6 parts of human milk oligosaccharides, 6 parts of chitosan oligosaccharides, 6 parts of xylo-oligosaccharides, 6 parts of galacto-oligosaccharides, and 30 parts of black tea, put them into 3 parts of multi-stage activated hydrogen-rich water (hydrogen content of 1600-2000 PPB), heat to 37°C, stir and fully dissolve, and perform the first fermentation (90°C, 80 min). After the first fermentation is completed, weigh Lactobacillus lactis (viable count 6.4×10 8CFU / g), 0.04 pectin and 0.06 agar were placed in a fermentation container for a second fermentation (43°C, 48h). After the second fermentation was completed, 3 parts of ultrapure water electrolyzed hydrogen water with a hydrogen content of 1200-1400 PPB were added and stirred thoroughly. The fermented liquid was taken out from the fermentation container and packaged to obtain a probiotic hydrogen water beverage.

[0076] The viable count of lactic acid bacteria in the probiotic hydrogen water beverage was 3.05×10 8 CFU / mL, in line with the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The total colony count, coliform group, mold and yeast all meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages".

[0077] Test Example 1

[0078] The pH value, DPPH free radical scavenging rate and ABTS free radical scavenging rate of the probiotic hydrogen water beverage prepared in Examples 1-5 were tested, and the test results are shown in Table 1.

[0079] Table 1 pH value, DPPH free radical scavenging rate and ABTS free radical scavenging rate of probiotic hydrogen water beverage

[0080] Example pH DPPH(%) ABTS(%) Example 1 3.8 93.16±0.48 87.74±0.93 Example 2 3.6 92.04±0.23 86.20±0.64 Example 3 3.7 95.16±0.25 88.78±1.59 Example 4 3.5 90.64±0.53 89.78±0.99 Example 5 4.5 54.3±2.48 49.58±0.67 Example 6 4.0 70.64±0.87 65.43±0.94

[0081] According to Table 1, it can be seen that Examples 1-4 use hydrogen-rich water to prepare probiotic hydrogen-rich beverages, Example 5 is a beverage prepared by adding pure water, and Example 6 is a beverage prepared by adding ultrapure water electrolysis hydrogen water. The antioxidant capacity of the probiotic hydrogen water beverages prepared in Examples 1-4 is better than that of Examples 5 and 6. Combined with the number of lactic acid bacteria in the probiotic hydrogen water beverages, the number of lactic acid bacteria in the probiotic hydrogen water beverages in Examples 1-4 is also relatively high. This shows that multi-stage activated hydrogen-rich water with a specific hydrogen content (1600-2000PPB) is beneficial to promoting the growth and reproduction of probiotics and improving the antioxidant effect of beverages.

[0082] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing a probiotic hydrogen water beverage with antioxidant function, characterized in that: The steps include: (1) mixing prebiotics, fermentation substrate and the first portion of hydrogen-rich water to perform a first fermentation; (2) mixing the probiotics, food supplements and the product of the first fermentation to perform a second fermentation; (3) mixing the product of the second fermentation with the second portion of hydrogen-rich water to obtain the probiotic hydrogen water beverage; The mass ratio of the prebiotic, the fermentation substrate, the first part of hydrogen-rich water, the probiotics, the food auxiliary material and the second part of hydrogen-rich water is (20-30): (30-40): (3-8): (5-8): (0.1-0.8): (1-3).

2. The preparation method according to claim 1, characterized in that: The prebiotics include one or more of human milk oligosaccharides, chitosan, inulin, xylo-oligosaccharides and galacto-oligosaccharides.

3. The preparation method according to claim 1, characterized in that: The probiotics include one or more of Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus acidophilus, Streptococcus thermophilus, Streptococcus lactis, Bifidobacterium breve, Bifidobacterium infantis and Bifidobacterium distasonis.

4. The preparation method according to claim 1, characterized in that: The fermentation substrate includes black tea and / or milk.

5. The preparation method according to claim 1, characterized in that: The food supplementary material comprises one or more of pectin, agar, xanthan gum and gellan gum.

6. The preparation method according to claim 1, characterized in that: The temperature of the first fermentation is 85°C to 95°C, and the time is 0.5h to 1.5h.

7. The preparation method according to claim 1, characterized in that: The temperature of the second fermentation is 40°C to 45°C, and the time is 12h to 48h.

8. The preparation method according to claim 1, characterized in that: The mixing temperature in step (1) is 30° C. to 40° C., and the mixing time is 15 to 30 minutes.

9. The preparation method according to claim 1, characterized in that: The mixing time in step (3) is 30 to 40 minutes.

10. A probiotic hydrogen water beverage prepared by the preparation method according to any one of claims 1 to 9.

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