Preparation method of waxberry juice based on probiotic fermentation

Abstract

The present invention relates to the technical field of food processing, and discloses a probiotic fermentation-based waxberry juice preparation method, which comprises: mixing waxberry with a probiotic culture solution, fermenting, and carrying out extrusion juicing to obtain virgin waxberry juice; filtering the virgin waxberry juice, mixing the filtered virgin waxberry juice with ginger juice, and carrying out secondary fermentation to obtain secondary fermented waxberry juice; and filtering and sterilizing the secondarily fermented waxberry juice to obtain the waxberry juice based on probiotic fermentation. Through fine adjustment of a probiotic fermentation process, the nutrient content of the waxberry juice is remarkably improved, the taste of the product is optimized, and meanwhile, the storage life of the product is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing bayberry juice based on probiotic fermentation. Background Art

[0002] Bayberry is widely favored by consumers for its unique taste and rich nutrients. In recent years, with the continuous improvement of awareness of healthy eating, the market demand for foods based on bayberry, especially bayberry juice, has shown a sustained growth trend. However, the traditional production process cannot fully preserve the nutrition of bayberry to a certain extent, and it is easy to cause product deterioration and limited shelf life. In this context, the application of probiotic fermentation technology in the field of food processing can effectively solve these problems, improve the nutritional value and taste of the product, and also help to extend the shelf life of the product.

[0003] At present, most of the probiotic fermented juice products on the market use apples, oranges, etc. as the main raw materials, while there are few probiotic fermented juice products using bayberry as the raw material, and the optimization research of fermentation process parameters is not in-depth enough. Therefore, developing a method for preparing bayberry juice based on probiotic fermentation can not only make full use of the nutritional value of bayberry, but also improve the taste and shelf life of the product, which is of great practical significance. Summary of the invention

[0004] In view of this, the present invention proposes a method for preparing bayberry juice based on probiotic fermentation, aiming to solve the problems of insufficient nutrient preservation and easy deterioration of bayberry juice in the prior art, and to improve the nutritional value, taste and shelf life of the product by optimizing the probiotic fermentation process.

[0005] The present invention proposes a method for preparing bayberry juice based on probiotic fermentation, comprising:

[0006] The bayberry is mixed with a probiotic culture solution and fermented, and then squeezed to obtain the first-pressed bayberry juice;

[0007] The first-squeezed bayberry juice is filtered and mixed with ginger juice for secondary fermentation to obtain secondary fermented bayberry juice;

[0008] The secondary fermented bayberry juice is filtered and sterilized to obtain the bayberry juice fermented by probiotics.

[0009] Preferably, the probiotics in the probiotic culture solution are Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei;

[0010] The ratio of the live bacteria counts of Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei is 1:2-3:0.5.

[0011] Preferably, the method for preparing the probiotic culture solution comprises:

[0012] Activating Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei respectively; placing the activated Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei in sterile culture medium respectively, and then culturing them statically or dynamically to obtain Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei culture liquids; wherein the temperature of the sterile culture medium is 30-37° C., and the pH value is 6.0-7.0;

[0013] The Lactobacillus rhamnosus bacterial solution, the Lactobacillus acidophilus bacterial solution and the Lactobacillus paracasei bacterial solution are respectively sterile filtered and concentrated, and then mixed according to proportion to obtain the probiotic culture solution.

[0014] Preferably, the conditions for activating Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei respectively include:

[0015] Under sterile conditions, the Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei are inoculated into corresponding activation culture media respectively;

[0016] The components of the activation medium of Lactobacillus rhamnosus include glucose, yeast extract, tryptone, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate; the culture conditions of Lactobacillus rhamnosus in the activation medium are temperature 30-35° C., pH value 6.5-7.0, and culture time 24-48 hours;

[0017] And / or, the components of the activation medium of Lactobacillus acidophilus include glucose, tryptone, beef extract, yeast extract, sodium acetate, ammonium citrate, magnesium sulfate, Tween 80 and calcium carbonate; the culture conditions of Lactobacillus acidophilus in the activation medium are temperature 35-37° C., pH 5.5-6.0, and culture time 24-48 hours;

[0018] And / or, the components of the activation culture medium for Lactobacillus paracasei include glucose, tryptone, beef extract, yeast extract, trisodium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate; the culture conditions of Lactobacillus paracasei in the activation culture medium are temperature 30-35° C., pH 6.0-6.5, and culture time 24-48 hours.

[0019] Preferably, during the mixed fermentation of bayberry and probiotic culture solution, the fermentation conditions include:

[0020] The bayberry and the probiotic culture solution are mixed and fermented under sealed conditions;

[0021] Among them, the mass ratio of bayberry to probiotic culture solution is 10-20:1; the fermentation temperature is 25-30°C, and the fermentation time is 3-5 days.

[0022] Preferably, the process of squeezing the juice comprises:

[0023] The mixture after mixed fermentation of bayberry and probiotic culture solution is cooled to 6-10° C. and then squeezed by mechanical squeezing to obtain the first squeezed bayberry juice.

[0024] Preferably, when the virgin bayberry juice is filtered and then mixed with ginger juice for secondary fermentation, the amount of ginger juice added does not exceed 3% of the volume of the filtered virgin bayberry juice.

[0025] Preferably, the first-squeezed bayberry juice is filtered and then mixed with ginger juice for secondary fermentation to obtain the secondary fermented bayberry juice, comprising the following steps:

[0026] The filtered primary bayberry juice is evenly mixed with ginger juice, and then the temperature of the mixed solution is adjusted to 20-25° C., and fermented for 2-3 days under a sealed condition to obtain the secondary fermented bayberry juice.

[0027] Preferably, the sterilization adopts high temperature instantaneous sterilization method.

[0028] Preferably, the high-temperature instantaneous sterilization method comprises: maintaining the filtered secondary fermented bayberry juice at a temperature of 120-130° C. for 5-10 seconds.

[0029] The present invention also provides a bayberry juice based on probiotic fermentation, and the bayberry juice is prepared according to the above-mentioned method for preparing bayberry juice based on probiotic fermentation.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The present invention proposes a method for preparing bayberry juice by using probiotic fermentation technology, which significantly improves the nutritional content of bayberry juice and optimizes the taste of the product by finely adjusting the probiotic fermentation process, while extending the shelf life of the product. By adopting a mixed fermentation of Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei in a specific ratio, the conversion and stability of nutrients in bayberry can be more effectively promoted. The bayberry juice product treated with probiotic fermentation contains rich probiotics, is beneficial to maintaining human intestinal health, and is expected to have broad application prospects and high consumer acceptance in the market.

[0032] In this technical solution, by first performing a primary fermentation and then mixing with ginger juice for a secondary fermentation, the nutritional value of bayberry can be fully utilized, and the product can be given a unique ginger aroma, thereby improving the overall flavor. In addition, by precisely controlling the fermentation temperature, time, and amount of ginger juice added, the stability of the fermentation process is ensured, thereby ensuring the quality of the product.

[0033] The high-temperature instantaneous sterilization technology adopted by the present invention can effectively inactivate harmful bacteria while retaining the nutritional components and original flavor of the bayberry juice to the greatest extent, thereby avoiding the nutritional loss that may be caused by conventional sterilization methods.

[0034] In summary, the innovative method for preparing bayberry juice provided by the present invention has opened up a new technical approach for the deep processing of bayberry products, and has important practical value for enriching the food market and meeting consumers' diversified demands for health, nutrition and taste. DETAILED DESCRIPTION

[0035] The exemplary embodiments of the present disclosure will be described in more detail below. Although the exemplary embodiments of the present disclosure are shown below, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to be able to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0036] The present invention proposes an innovative preparation process of probiotic fermented bayberry juice, aiming to fully utilize the nutritional value of bayberry and combine the health benefits of probiotics to provide consumers with a drink that is both delicious and healthy. The following are the detailed preparation steps:

[0037] First, fresh and plump bayberries are selected to ensure the freshness and quality of the raw materials. Then, these bayberries are mixed with a special probiotic culture solution containing Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei. These probiotics have significant effects on improving the intestinal environment and enhancing immunity. During the initial fermentation process, the mass ratio of bayberry to probiotic culture solution is controlled at 10-20:1, the temperature is maintained at 25-30℃, and the fermentation time is 3-5 days to ensure the activity and reproduction of probiotics.

[0038] After the primary fermentation, the mixture temperature is lowered to 6-10℃, and the first-pressed bayberry juice is squeezed out through efficient mechanical squeezing equipment. Low temperature can effectively maintain the color and flavor of the bayberry juice. Then, the first-pressed bayberry juice is filtered to remove solid residues, and an appropriate amount of ginger juice is added. Ginger juice not only adds a unique taste to the drink, but the active ingredients it contains can also enhance the activity of probiotics and promote secondary fermentation. The amount of ginger juice added should not exceed 3% of the volume of the filtered first-pressed bayberry juice to maintain a balanced taste of the drink.

[0039] During the secondary fermentation stage, the fermentation temperature is adjusted to 20-25°C and fermented for 2-3 days under sealed conditions. This process allows the probiotics to fully function, produce more beneficial metabolites, and inhibit the growth of harmful bacteria. After the secondary fermentation, the bayberry juice is filtered again to ensure the clarity of the product.

[0040] Finally, the bayberry juice is sterilized by high-temperature instantaneous sterilization. Maintaining the temperature at 120-130°C for 5-10 seconds can effectively kill harmful microorganisms that may exist, ensuring the safety of the product, while also retaining the nutrients and flavor of the bayberry juice to the maximum extent. The sterilized bayberry juice is the final product and can be aseptically packaged for long-term storage at room temperature.

[0041] In general, this probiotic fermented bayberry juice preparation method fully considers the natural characteristics of the raw materials, the activity of probiotics, and the safety and shelf life of the product, providing consumers with a beverage option that is both delicious and healthy.

[0042] Example 1

[0043] In this embodiment, fresh bayberry with a sugar content of 8-12 degrees, no rot, no diseases and insect pests is first selected. Water is added to the bayberry in a ratio of 15:1, and the bayberry is crushed by ultrasonic crushing to improve the efficiency of subsequent fermentation. The crushed bayberry pulp is kept at 60°C for 10 minutes to kill any harmful microorganisms that may exist.

[0044] Next, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei are activated respectively. The components and conditions of the activation medium include:

[0045] The activation culture medium of Lactobacillus rhamnosus consists of glucose, yeast extract, tryptone, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate. The culture conditions are 32° C., pH 6.7, and the culture time is 48 hours.

[0046] The activation culture medium of Lactobacillus acidophilus consists of glucose, tryptone, beef extract, yeast extract, sodium acetate, ammonium citrate, magnesium sulfate, Tween 80 and calcium carbonate. The culture conditions are 36° C., pH 5.8, and the culture time is 48 hours.

[0047] The activation culture medium of Lactobacillus paracasei consists of glucose, tryptone, beef extract, yeast extract, trisodium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate. The culture conditions are 33° C., pH 6.2, and the culture time is 48 hours.

[0048] The activated Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei are inoculated into a sterile culture medium at a ratio of 1:2-3:0.5 of viable bacteria, and statically cultured for 24 hours at 30°C and pH 6.5, and then filtered through a 0.22 μm sterile filter membrane. The filtered bacterial solution is concentrated at a concentration ratio of 1:0.5 to increase the concentration of probiotics. The components of the sterile culture medium include glucose, yeast extract, tryptone, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate, and the concentration is twice that of the original activation culture medium.

[0049] The concentrated probiotic liquid was mixed with bayberry pulp at a mass ratio of 20:1, and the mixture was initially fermented at 28° C. for 3 days under sealed conditions. The mixture after the initial fermentation was cooled to 8° C. and squeezed by a screw extruder to obtain the first squeezed bayberry juice.

[0050] The first squeezed bayberry juice is filtered to remove solids, and the filtered bayberry juice is mixed with ginger juice at a volume ratio of 100:3, and then the temperature of the mixture is adjusted to 22°C and a secondary fermentation is carried out for 48 hours in a sealed state to enhance the flavor and nutrition. The preparation of ginger juice is made by squeezing fresh ginger.

[0051] After the secondary fermentation, the fermented bayberry juice is sterilized at 125°C for 5 seconds to ensure the safety and shelf life of the product. The sterilized bayberry juice is cooled to room temperature, filled and sealed to obtain a bayberry juice product based on probiotic fermentation.

[0052] Example 2

[0053] In Example 2, the difference from Example 1 lies in the selection of bayberry and the processing of ginger juice. In this example, the selected bayberry has a sugar content of 12-15 degrees to ensure a higher sugar content and increase the taste of the product. The preparation of ginger juice is extracted by fresh ginger, and then heated at 60°C for 10 minutes for sterilization to maintain the active ingredients of ginger and remove possible unpleasant flavors.

[0054] The remaining steps are the same as in Example 1, including activation of probiotics, concentration, mixed fermentation with bayberry pulp, juicing, filtration, mixing, secondary fermentation and high temperature instant sterilization. The temperature of the secondary fermentation was adjusted to 23 ° C to optimize the flavor generation during the fermentation process. In addition, in order to explore the effect of different probiotic ratios on the product, the ratio of Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei was adjusted to 1.5:1:1.5 in this example.

[0055] Comparative Example 1

[0056] In Comparative Example 1, only Lactobacillus rhamnosus was used for fermentation to study the effect of a single probiotic on the fermentation effect, taste and nutritional value of bayberry juice. Other processing steps, including selection of bayberries, crushing, activation of probiotics, concentration, mixed fermentation, juicing, filtration, mixing, secondary fermentation and high-temperature instant sterilization, were all carried out according to the conditions of Example 1.

[0057] Comparative Example 2

[0058] In Comparative Example 3, only Lactobacillus acidophilus was used for fermentation to explore the effect of this probiotic alone on the quality of bayberry juice. Other processing steps, including bayberry selection, crushing, probiotic activation, concentration, mixed fermentation, juicing, filtration, mixing, secondary fermentation and high temperature instant sterilization, were all carried out according to the conditions of Example 1.

[0059] Comparative Example 3

[0060] In Comparative Example 3, only Lactobacillus paracasei was used for fermentation to study the specific contribution of Lactobacillus paracasei to the fermentation characteristics and product quality of bayberry juice. Other processing steps, including selection of bayberry, crushing, activation of probiotics, concentration, mixed fermentation, juicing, filtration, mixing, secondary fermentation and high temperature instant sterilization, were all carried out according to the conditions of Example 1.

[0061] Comparative Example 4

[0062] In Comparative Example 4, the same probiotic ratio and bayberry selection as in Example 1 were maintained to study the contribution of ginger juice to the fermentation process, taste and nutritional value of bayberry juice. Other steps, including the crushing of bayberries, activation of probiotics, concentration, mixed fermentation, juicing, filtration, secondary fermentation and high-temperature instant sterilization, were carried out according to the conditions of Example 1. The purpose of not adding ginger juice was to evaluate the function of ginger juice in the product alone, including possible flavor enhancement and nutritional improvement.

[0063] Test Example 1

[0064] The bayberry juice prepared in Examples 1-2 and Comparative Examples 1-4 was subjected to physical and chemical analysis, including detection of fermentation products (organic acids, alcohols and esters), taste evaluation and determination of nutritional components. Through these analyses, we can fully understand the effects of different treatment methods on the fermentation effect and quality of bayberry juice, and provide a scientific basis for optimizing product formula and production process. In addition, taste tests were also conducted.

[0065] The experimental results show that the content of organic acids, alcohols and esters produced in the fermentation process of the bayberry juice of Examples 1 and 2 are increased, showing a richer taste and aroma. Among them, the total amount of fermentation products of Example 2 is slightly higher than that of Example 1 due to the use of bayberry with a higher sugar content, and it is considered to be sweeter and more flavorful in the taste evaluation. The adjusted probiotic ratio in Example 2 makes the fermentation effect better, and the determination of nutritional components also shows a higher content of bioactive substances.

[0066] The bayberry juices of Comparative Examples 1, 2 and 3 have their own characteristics in terms of fermentation effects. In Comparative Example 1, only Lactobacillus rhamnosus is used, and its fermentation product is mainly composed of specific acids, and the overall taste is sour, but its nutritional value is outstanding in certain biologically active substances. The fermentation of Lactobacillus acidophilus in Comparative Example 2 makes the bayberry juice present a softer acidity and unique aroma, which is considered to be more acceptable in the taste evaluation. In Comparative Example 3, the fermentation characteristics of Lactobacillus paracasei increase the alcohol and ester content of the bayberry juice, improving the overall flavor, but the acidity is slightly lower than that of other treatment methods.

[0067] In Comparative Example 4, the bayberry juice without ginger juice was slightly simpler in fermentation products and taste compared with Example 1. Although the probiotic fermentation effect was good, it lacked the unique flavor and nutritional enhancement effect brought by ginger juice. In the determination of nutritional components, the bayberry juice without ginger juice had slightly lower contents of certain antioxidants and active ingredients.

[0068] Through the taste test, consumers have a high acceptance of Example 1 and Example 2, among which Example 2 scored slightly higher than Example 1, indicating that high-sugar bayberry and optimized probiotic ratio have a positive effect on improving product flavor. The acceptance of Examples 1-3 varies greatly due to personal taste, but all show the important role of specific probiotics in the fermentation process. Overall, Examples 1 and 2 with added ginger juice perform better in fermentation effect, taste and nutritional value, proving the important contribution of ginger juice in the product.

[0069] In summary, different treatment methods have a significant impact on the fermentation effect, taste and nutritional value of bayberry juice. Examples 1 and 2 successfully optimized the flavor and nutritional content of the product by adjusting the sugar content and probiotic ratio of bayberry, among which the optimization measures of Example 2 are more significant. Comparative Examples 1-3 reveal the specificity of single probiotic fermentation. Each strain has a unique contribution to the acidity, aroma and production of bioactive substances in bayberry juice, but compared with Examples 1 and 2, the overall flavor and nutritional richness are slightly insufficient. The results of Comparative Example 4 emphasize the key role of ginger juice in the fermentation process of bayberry juice. It not only increases the unique flavor of the product, but also improves its antioxidant properties and nutritional content. This shows that on the basis of probiotic fermentation, the addition of ginger juice has an important promoting effect on improving product quality.

[0070] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing bayberry juice based on probiotic fermentation, characterized in that: include: The bayberry is mixed with a probiotic culture solution and fermented, and then squeezed to obtain the first-pressed bayberry juice; The first-squeezed bayberry juice is filtered and mixed with ginger juice for secondary fermentation to obtain secondary fermented bayberry juice; The secondary fermented bayberry juice is filtered and sterilized to obtain the bayberry juice fermented by probiotics.

2. The method for preparing bayberry juice based on probiotic fermentation according to claim 1, characterized in that: The probiotics in the probiotic culture solution are Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei; The ratio of the live bacteria counts of Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei is 1:2-3:0.

5.

3. The method for preparing bayberry juice based on probiotic fermentation according to claim 2, characterized in that: The preparation method of the probiotic culture solution comprises: Activating Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei respectively; placing the activated Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei in sterile culture medium respectively, and then culturing them statically or dynamically to obtain Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei culture liquids; wherein the temperature of the sterile culture medium is 30-37° C., and the pH value is 6.0-7.0; The Lactobacillus rhamnosus bacterial solution, the Lactobacillus acidophilus bacterial solution and the Lactobacillus paracasei bacterial solution are respectively sterile filtered and concentrated, and then mixed according to proportion to obtain the probiotic culture solution.

4. The method for preparing bayberry juice based on probiotic fermentation according to claim 3, characterized in that: The conditions for activating Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei respectively include: Under sterile conditions, the Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus paracasei are inoculated into corresponding activation culture media respectively; The components of the activation medium of Lactobacillus rhamnosus include glucose, yeast extract, tryptone, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate; the culture conditions of Lactobacillus rhamnosus in the activation medium are temperature 30-35° C., pH value 6.5-7.0, and culture time 24-48 hours; And / or, the components of the activation medium of Lactobacillus acidophilus include glucose, tryptone, beef extract, yeast extract, sodium acetate, ammonium citrate, magnesium sulfate, Tween 80 and calcium carbonate; the culture conditions of Lactobacillus acidophilus in the activation medium are temperature 35-37° C., pH 5.5-6.0, and culture time 24-48 hours; And / or, the components of the activation culture medium for Lactobacillus paracasei include glucose, tryptone, beef extract, yeast extract, trisodium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium chloride, magnesium sulfate and calcium carbonate; the culture conditions of Lactobacillus paracasei in the activation culture medium are temperature 30-35° C., pH 6.0-6.5, and culture time 24-48 hours.

5. The method for preparing bayberry juice based on probiotic fermentation according to claim 1, characterized in that: During the mixed fermentation of bayberry and probiotic culture solution, the fermentation conditions include: The bayberry and the probiotic culture solution are mixed and fermented under sealed conditions; The mass ratio of bayberry to probiotic culture solution is 10-20:1; the fermentation temperature is 25-30°C, and the fermentation time is 3-5 days.

6. The method for preparing bayberry juice based on probiotic fermentation according to claim 5, characterized in that: The juicing process includes: The mixture after mixed fermentation of bayberry and probiotic culture solution is cooled to 6-10° C. and then squeezed by mechanical squeezing to obtain the first squeezed bayberry juice.

7. The method for preparing bayberry juice based on probiotic fermentation according to claim 1, characterized in that: When the first-squeezed bayberry juice is filtered and then mixed with ginger juice for secondary fermentation, the amount of ginger juice added does not exceed 3% of the volume of the first-squeezed bayberry juice after filtration.

8. The method for preparing bayberry juice based on probiotic fermentation according to claim 1, characterized in that: The method comprises filtering the first-squeezed bayberry juice, mixing it with ginger juice and then performing secondary fermentation to obtain the secondary fermented bayberry juice, comprising the following steps: The filtered primary bayberry juice is evenly mixed with ginger juice, and then the temperature of the mixed solution is adjusted to 20-25° C., and fermented for 2-3 days under a sealed condition to obtain the secondary fermented bayberry juice.

9. The method for preparing bayberry juice based on probiotic fermentation according to claim 1, characterized in that: The sterilization adopts high temperature instantaneous sterilization method.

10. A bayberry juice based on probiotic fermentation, characterized in that: The bayberry juice is prepared according to the method for preparing bayberry juice based on probiotic fermentation according to any one of claims 1 to 9.