Fig beverage with function of cleaning intestines and stomach and preparation method of fig beverage

Abstract

The invention relates to the technical field of food production, and particularly discloses a fig beverage with a function of cleaning intestines and stomach and a preparation method of the fig beverage. The fig juice prepared from the ripe figs and the fermented fig pulp prepared from the green figs are compounded, the advantage of high sweetness of the ripe figs is fully played, and the content of sour and astringent components is fully reduced through fermentation treatment; in addition, the sweetening effect of the licorice powder, the Chinese yam powder, the fructo-oligosaccharide and other components, the sour and sweet taste given by the mulberry fruit particles and the faint scent of the chrysanthemum and the inulin are synergistically matched, finally, the sour and astringent taste of the fig beverage is effectively reduced, and the fig beverage which is fragrant, sweet and tasty and rich in taste level is obtained.

Description

Technical Field

[0001] The present application relates to the technical field of food production, and more specifically, to a fig beverage with the function of cleaning the stomach and intestines and a preparation method thereof. Background Art

[0002] Fig is a plant of the genus Ficus in the Moraceae family. It also has other names such as hidden fruit, natural fruit, sunny fruit, honey fruit, and Wenxian fruit. The flower of the fig is hidden in the sac-shaped receptacle, and only the false fruit formed in the receptacle can be seen from the outside, which is also the origin of the name of the fig. Figs are native to the Mediterranean coast. There are records of cultivation as early as 5,000 years ago. It is one of the earliest cultivated fruit trees in human history, and then gradually spread eastward. Figs were introduced to my country around the Han Dynasty, and have a cultivation history of more than 1,300 years in my country. In the past decade, the cultivation area of ​​figs in my country has shown an upward trend. Except for the colder regions of China such as Northeast China, Tibet and Qinghai, figs are planted.

[0003] Figs are berries and are rich in nutrients. The edible portion of figs is as high as 90% (up to 100% for dried fruits), of which the sugar content is as high as 15-20%, mainly fructose and glucose. It also contains about 3% crude fiber and 3-4% protein. It can provide more than a dozen types of amino acids, of which 8 are essential amino acids for the human body. Figs contain a certain amount of fatty acids, of which 68% are unsaturated fatty acids, including linoleic acid, which is essential for the human body. In addition, figs also contain a variety of organic acids and a large amount of vitamins, among which vitamin A and vitamin C have the highest content, and the content of vitamin C is about 2mg / 100g. At present, the research on deep processing of figs is gradually increasing, and one of the important deep-processed fig products is fig beverage.

[0004] Regarding the above-mentioned related technologies, the inventor believes that although the ripe fruits of figs have good development potential in the food industry, the fruit setting rate of figs is relatively high, and delayed harvesting time easily causes the earlier ripened figs to rot, so the same batch of harvested figs usually contains a portion of green figs. The taste of green figs is sour and astringent, and sour and astringent components will be released during the processing process, resulting in a decrease in the drinking experience of fig beverages. Summary of the invention

[0005] In the related art, the same batch of harvested figs usually contains some green figs, which have a sour taste and release sour components during processing, resulting in a reduced drinking experience of fig beverages. In order to improve this defect, the present application provides a fig beverage with a gastrointestinal cleansing function and a preparation method thereof.

[0006] In a first aspect, the present application provides a fig beverage having the function of cleaning the stomach and intestines, which adopts the following technical solution: A fig beverage with a function of cleaning the intestines and stomach comprises the following components in parts by weight: 900 parts of fig composite slurry, 35-45 parts of mulberry fruit particles, 6-16 parts of liquorice powder, 8-25 parts of tuckahoe powder, 10-35 parts of yam powder, 5-12 parts of chrysanthemum, 5-10 parts of oligofructose and 5-10 parts of inulin; the components of the fig composite slurry comprise fig juice and fermented fig pulp, the fermented fig pulp is made from green figs, the fig juice is made from ripe figs, and the weight ratio of the fig juice to the fermented fig pulp is (2.8-3.0):1.

[0007] By adopting the above technical scheme, the present application compounds fig juice and fermented fig pulp, and uses the obtained fig composite pulp as the main component of fig beverage. Since fig juice is made from ripe figs, the advantage of high sweetness of ripe figs is fully utilized, and the fermentation process can reduce the content of sour and astringent components in green figs. Licorice powder, yam powder, and oligofructose can make up for the shortcomings of limited sugar content of green figs themselves, and are combined with fig juice to produce a sweet taste with rich layered sense. The mulberry seeds in mulberry fruit particles are rich in crude fiber, which can accelerate gastrointestinal motility together with fig crude fiber, and have the function of cleaning the stomach. The sweet and sour taste of mulberries and the fragrant taste of chrysanthemum and inulin can synergistically cover up the sour and astringent feeling brought by the sour and astringent components in green figs, and for fermented fig pulp that has been fermented, this masking effect is more obvious. Through the combination of the above components, the fig beverage of the present application can fully overcome the adverse effects of the sour and astringent components in green figs on the taste, and can be formulated into a sweet and delicious fig beverage with rich taste levels.

[0008] Preferably, the fermented fig pulp is prepared according to the following method: (1) washing green figs, adding them into water, blanching and beating them in a water bath to obtain fresh fruit pulp, adding pectinase to the fresh fruit pulp after cooling, stirring, and obtaining green fig juice after enzymolysis for later use; (2) Fig green juice, yam juice, orange juice and honey are mixed to obtain a mixed juice, and then the mixed juice is used to domesticate lactic acid bacteria, and the domesticated lactic acid bacteria are added to the mixed juice for fermentation to obtain a fermentation liquid, and the fermentation liquid is diluted with water, and a flavor additive and a stabilizer are added to the diluted fermentation liquid, and fermented fig pulp is obtained after homogenization and sterilization.

[0009] By adopting the above technical scheme, the present application first uses green figs to prepare fresh fruit pulp, and then uses pectinase to treat the pectin in the fresh fruit pulp, so that the components in the green figs are fully released, and fig green juice is obtained. Afterwards, the present application ferments the green fig juice. During the fermentation process, yam juice is mainly used as a supplementary nitrogen source, and orange juice is used to supplement vitamins. The fermentation of lactic acid bacteria consumes the components with sour and astringent taste to obtain a fermented liquid. On the basis of the fermented liquid, the present application further dilutes it with water and adds flavor additives. Under the synergistic effect of these two methods, the sour taste produced by lactic acid bacteria fermentation is reconciled, and a fermented fig pulp with a lighter sour and astringent feeling is obtained, which helps to improve the drinking experience of fig beverages.

[0010] Preferably, the flavor additive is crude fig polysaccharide, and the crude fig polysaccharide is prepared according to the following method: (1) washing and drying ripe fig fruits, slicing them, freeze-drying them, and then crushing and sieving them to obtain fig dry powder for later use; (2) adding water to the dried fig powder and mixing it evenly, filtering it after ultrasonic extraction, discarding the filter residue, concentrating the filtrate, adding ethanol and standing it for centrifugation, collecting the precipitate, washing the precipitate and freeze-drying it to obtain crude fig polysaccharide.

[0011] By adopting the above technical solution, the present application prepares dried fig powder from ripe fig fruits, and extracts crude fig polysaccharides from the dried fig powder. Crude fig polysaccharides can well make up for the flavor components missing from immature fig fruits, thereby further highlighting the fig flavor of the fig beverage and helping to improve the drinking experience of the fig beverage.

[0012] Preferably, in the method for preparing the fermented fig pulp, the amount of the flavor additive is 8-12% of the weight of the fermentation liquid before dilution.

[0013] By adopting the above technical solution, the present application optimizes the dosage range of the flavor additive, which helps to improve the drinking experience of the fig beverage.

[0014] Preferably, in the method for preparing the fermented fig pulp, the volume ratio of water used to dilute the fermentation broth to the fermentation broth is (1.7-2.2):1.

[0015] By adopting the above technical solution, the present application optimizes the range of water usage for diluting the fermentation liquid, which helps to improve the drinking experience of the fig beverage.

[0016] Preferably, in the step of preparing the green fig juice, cellulase, hemicellulase and pectinase are added to the fresh fruit pulp.

[0017] By adopting the above technical scheme, cellulase and hemicellulase have a synergistic effect with pectinase, which improves the hydrolysis effect of pectinase on pectin, can more fully release the sour and astringent components in green figs, is conducive to the removal of sour and astringent components, and thus improves the drinking experience of fig beverages.

[0018] Preferably, the components of the fig composite slurry also include sea buckthorn juice.

[0019] By adopting the above technical solution, sea buckthorn juice can provide a sweet and sour taste with rich layers together with fig juice and fermented fig pulp, and can also give the fig drink a unique viscosity together with yam powder, which helps to improve the drinking experience of the fig drink.

[0020] Preferably, the components of the fig composite slurry also include mulberry leaf extract, and the mulberry leaf extract is prepared according to the following method: The mulberry leaves were washed with clean water, dried and crushed, and then extracted in a water bath at 80°C. After the extraction, they were filtered, and the clarified filtrate was the mulberry leaf extract.

[0021] By adopting the above technical solution, mulberry leaves are rich in amino acids and minerals and have a unique fragrant flavor. The mulberry leaf extract can add a refreshing taste to the fig drink, help to cover up the sour feeling brought by the sour ingredients, and improve the drinking experience of the fig drink.

[0022] Preferably, the components of the fig composite slurry also include mulberry leaf powder.

[0023] By adopting the above technical solution, mulberry leaf powder and mulberry leaf extract can jointly cover up the sour feeling brought by the sour components, further improving the drinking experience of fig beverage. In addition, the crude fiber in mulberry leaf powder also has the function of accelerating gastrointestinal motility and cleaning the stomach, thus having a certain health care effect.

[0024] In a second aspect, the present application provides a method for preparing a fig beverage having the function of cleaning the stomach and intestines, using the following technical solution.

[0025] A method for preparing a fig beverage having a stomach and intestines cleaning function comprises the following steps: (1) mixing liquorice powder, tuckahoe powder, yam powder, chrysanthemum, oligofructose and inulin to obtain a premix; (2) The mulberry fruit particles, the fig composite slurry and the premix are mixed, stirred and homogenized, and then sterilized to obtain a fig beverage with a gastrointestinal cleansing function.

[0026] By adopting the above technical scheme, the present application first premixes the components with smaller amounts and lower water contents to prepare a premix, and then mixes the premix with mulberry fruit particles and fig composite slurry to obtain a fig beverage with the function of cleaning the stomach and intestines.

[0027] In summary, this application has the following beneficial effects: 1. The present application compounds fig juice made from ripe figs and fermented fig pulp made from green figs, giving full play to the advantage of high sweetness of ripe figs, and fully reducing the content of sour and astringent components through fermentation treatment, and the sweetening effect of components such as licorice powder, yam powder, oligofructose, the sweet and sour taste imparted by mulberry fruit particles, and the synergistic cooperation of the fragrance of chrysanthemum and inulin, ultimately effectively reducing the sourness of the fig beverage, and obtaining a sweet and delicious fig beverage with rich taste levels.

[0028] 2. In the present application, crude fig polysaccharide is preferably used as a flavor additive in fermented fig pulp, which can well make up for the missing flavor components of green figs due to their unripe nature, thereby further highlighting the fig flavor of the fig beverage and helping to improve the drinking experience of the fig beverage.

[0029] 3. In the step of preparing the fig juice, in addition to pectinase, the present application also adds cellulase and hemicellulase. Cellulase and hemicellulase have a synergistic effect with pectinase, which improves the hydrolysis effect of pectinase on pectin, can more fully release the sour and astringent components in the fig green fruit, and is beneficial to the removal of the sour and astringent components, thereby improving the drinking experience of the fig beverage. DETAILED DESCRIPTION

[0030] The present application is further described in detail below in conjunction with embodiments, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.

[0031] Preparation example of fermented fig pulp The following is an explanation using Preparation Example 1.

[0032] Preparation Example 1 In this preparation example, the enzyme activity of pectinase is 50000U / g, and the dosage of pectinase is 0.35% of the weight of the green figs; the solid content of the yam juice is 25.8%, and the vitamin C content of the orange juice is 50.86mg / 100g; the lactic acid bacteria used for fermentation are prepared by compounding Lactobacillus bulgaricus and Streptococcus thermophilus with a live bacteria count of 1:1; starch is used as a flavor additive, and the dosage of the flavor additive is 6% of the total weight of the green figs; xanthan gum is used as a stabilizer, and the dosage of xanthan gum is 0.05% of the total weight of the green figs.

[0033] In this step, the acclimation medium is compounded by MRS liquid medium and mixed fruit juice, and the weight ratios are 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, and 1:9 respectively.

[0034] In this preparation example, fermented fig pulp was prepared according to the following method: (1) washing the green figs, adding them to 3 times their weight of water, blanching them in a water bath at 90° C. for 3 min, and beating them to obtain fresh fruit pulp; after cooling, adding pectinase to the fresh fruit pulp at 60° C. and stirring; performing enzymolysis in a water bath at 60° C. for 3 h to obtain green fig juice for later use; (2) Fig green juice, yam juice, orange juice, and honey were mixed in a weight ratio of 5:3:2:1 to obtain a mixed juice, and then the lactic acid bacteria were domesticated using an acclimation medium containing the mixed juice, and the content of the mixed juice was continuously increased until the number of viable bacteria in the acclimation medium prepared in a weight ratio of MRS liquid medium: mixed juice = 1:9 exceeded 1.0×10 for three consecutive times. 8 cfu / mL, and domestication is completed; the domesticated lactic acid bacteria are added to the mixed fruit juice in the form of bacterial liquid for fermentation (the weight of the bacterial liquid is 3% of the total weight of the mixed fruit juice) to obtain fermentation liquid, the fermentation liquid is diluted with water, the volume ratio of the added water to the fermentation liquid is 1.4:1, flavor additives and stabilizers are added to the diluted fermentation liquid, and fermented fig pulp is obtained after homogenization and sterilization.

[0035] Preparation Example 2 The difference between this preparation example and preparation example 1 is that the flavor additive is crude fig polysaccharide, and the crude fig polysaccharide is prepared according to the following method: (1) washing ripe fig fruits, drying them, cutting them into 0.5 cm thick slices, freeze-drying them at -50°C, and then crushing them and passing them through a 40-mesh sieve to obtain fig dry powder for later use; (2) Mix fig dry powder and water in a weight ratio of 1:60, extract at 70°C ultrasonically for 25 min, filter, discard the filter residue, concentrate the filtrate to 1 / 4 of the original volume to obtain a concentrate, add ethanol 4 times the volume of the concentrate, let stand for 12 h, centrifuge at 4500 r / min for 15 min, collect the precipitate, wash and freeze-dry the precipitate to obtain fig crude polysaccharide.

[0036] As shown in Table 1, the difference between Preparation Examples 2-5 is that, in the method for preparing fermented fig pulp, the percentage of the amount of flavor additives used in the weight of the fermentation liquid before dilution (hereinafter referred to as the flavor additive percentage) is different.

[0037] Table 1 Proportion of flavor additives sample Flavor additives ratio / % Preparation Example 2 6 Preparation Example 3 8 Preparation Example 4 10 Preparation Example 5 12 As shown in Table 2, the difference between Preparation Examples 5-8 is that in the method for preparing fermented fig pulp, the volume ratio of water used to dilute the fermentation liquid to the fermentation liquid is different (1.7-2.2):1 (referred to as the dilution ratio).

[0038] Table 2 Dilution ratio sample Dilution ratio / % Preparation Example 5 1.4:1 Preparation Example 6 1.7:1 Preparation Example 7 1.9:1 Preparation Example 8 2.2:1 Preparation Example 9 The difference between this preparation example and preparation example 8 is that in the step of preparing fig green juice, cellulase, hemicellulase and pectinase are added to the fresh fruit pulp, the enzyme activity of cellulase is 22000U / g, the enzyme activity of hemicellulase is 68000U / g, the weight ratio of cellulase to hemicellulase is 2.5:1, and the total amount of cellulase and hemicellulase is 0.2% of the weight of fig green fruit. Preparation example of mulberry leaf extract The following is an explanation using Preparation Example 10 as an example.

[0039] Preparation Example 10 In this preparation example, the mulberry leaf extract was prepared according to the following method: Wash the mulberry leaves with clean water, dry them, and crush them. Then, extract them in a water bath at 80°C according to a solid-liquid ratio of 1g:30mL. Filter them after 60 minutes, and the clarified filtrate after filtration is the mulberry leaf extract. Example

[0040] Examples 1-5 The following description is given by taking Example 1 as an example.

[0041] Example 1 In this embodiment, the specifications of licorice powder, Poria powder, yam powder, and inulin are all 200 mesh; the fig composite slurry is prepared from fig juice and fermented fig pulp according to a weight ratio of 2.8:1 (referred to as ingredient ratio in Table 3), the fermented fig pulp is prepared according to the method of Preparation Example 1, and the fig juice is prepared according to the following method: After washing the ripe figs, add them into 3 times their weight of water, blanch them in a water bath at 90°C for 3 minutes and beat them to obtain fresh fruit pulp. After cooling, add pectinase with an enzyme activity of 50,000 U / g (the amount of pectinase is 0.35% of the weight of the ripe figs) to the fresh fruit pulp at 60°C and stir. After enzymolysis for 3 hours in a water bath at 60°C, obtain fig juice.

[0042] The present embodiment provides a fig beverage with a function of cleaning the stomach and intestines, comprising the following components in parts by weight: 900 g of fig composite slurry, 35 g of mulberry fruit particles, 6 g of licorice powder, 8 g of tuckahoe powder, 10 g of yam powder, 5 g of chrysanthemum, 5 g of oligofructose, and 5 g of inulin.

[0043] This embodiment provides a method for preparing a fig beverage with a stomach cleansing function, comprising the following steps: (1) mixing liquorice powder, tuckahoe powder, yam powder, chrysanthemum, oligofructose and inulin to obtain a premix; (2) The mulberry fruit particles, the fig composite slurry and the premix are mixed, stirred and homogenized, and then sterilized to obtain a fig beverage with a gastrointestinal cleansing function.

[0044] As shown in Table 3, the differences between Examples 1-5 are mainly in the different proportions of raw materials of the fig beverage.

[0045] Table 3 Raw material ratio of fig beverage sample Example 1 Example 2 Example 3 Example 4 Example 5 Fig compound pulp / g 900 900 900 900 900 Ingredient ratio 2.8:1 2.85:1 2.9:1 2.95:1 3.0:1 Mulberry fruit / g 35 38 40 42 45 Licorice powder / g 6 8 11 14 16 Poria powder / g 8 12 17 21 25 Yam powder / g 10 16 22 28 35 Chrysanthemum / g 5 7 9 11 12 Fructo-oligosaccharide / g 5 6 7 8 10 Inulin / g 5 7 8 9 10 As shown in Table 4, the difference between Examples 5-13 is that the fermented fig pulp is prepared according to the methods of different preparation examples.

[0046] Table 4 Preparation example of fermented fig pulp Embodiment 14 The difference between this embodiment and embodiment 13 is that the components of the fig composite slurry also include sea buckthorn juice, the solid content of the sea buckthorn juice is 20wt%, the total acid content is 1.5wt%, and the amount of sea buckthorn juice used is 2.5% of the sum of the weight of fig juice and fermented fig pulp.

[0047] Embodiment 15 The difference between this embodiment and embodiment 14 is that the seabuckthorn juice is replaced with deionized water of the same weight.

[0048] Example 16 The difference between this embodiment and embodiment 14 is that the components of the fig composite slurry also include mulberry leaf extract, which is prepared according to the method of preparation example 10, and the amount of mulberry leaf extract is 10% of the sum of the weight of fig juice and fermented fig slurry.

[0049] Embodiment 17 The difference between this embodiment and embodiment 16 is that the mulberry leaf extract is replaced with the same weight of deionized water.

[0050] Embodiment 18 The difference between this embodiment and embodiment 16 is that the components of the fig composite slurry also include mulberry leaf powder, and the amount of mulberry leaf powder used is 3% of the sum of the weight of fig juice and fermented fig slurry.

[0051] Embodiment 19 The difference between this embodiment and Embodiment 18 is that the mulberry leaf powder is replaced with the same weight of deionized water.

[0052] Comparative Example Comparative Example 1 The difference between this comparative example and Example 1 is that the fermented fig pulp is replaced by the green fig juice of Preparation Example 1.

[0053] Comparative Example 2 The difference between this comparative example and Example 1 is that the components of the fig beverage do not include mulberry fruit particles.

[0054] Comparative Example 3 The difference between this comparative example and Example 1 is that the components of the fig beverage do not include liquorice powder, tuckahoe powder, yam powder and oligofructose.

[0055] Comparative Example 4 The difference between this comparative example and Example 1 is that the components of the fig beverage do not include inulin and chrysanthemum.

[0056] Performance testing methods The drinking experience of the fig drink was evaluated according to the scoring criteria in Table 5. Ten judges were set up in each group, and the average of the scores given by the ten judges was taken as the final score of the group. The results are shown in Table 6.

[0057] Table 5 Scoring criteria 100 points No sour taste, excellent drinking experience 70 points The sour taste is light, and the drinking experience is acceptable 50 points There is a noticeable sour taste, and the drinking experience is poor 30 minutes Strong sour taste, very bad drinking experience Table 6 Scoring results sample score sample score Example 1 81.7 Embodiment 13 89.8 Example 2 82.4 Embodiment 14 91.6 Example 3 82.9 Embodiment 15 90.1 Example 4 83.5 Example 16 94.2 Example 5 84.4 Embodiment 17 92.0 Example 6 85.2 Embodiment 18 95.5 Example 7 85.7 Embodiment 19 94.3 Example 8 86.1 Comparative Example 1 56.2 Example 9 86.6 Comparative Example 2 75.1 Example 10 87.5 Comparative Example 3 68.5 Embodiment 11 87.9 Comparative Example 4 71.4 Example 12 88.4 Combining Examples 1-5 and Comparative Example 1 and Table 6, it can be seen that the scoring results measured in Examples 1-5 are better than those in Comparative Example 1. This is because the present application compounds fig juice made from ripe figs and fermented fig pulp made from green figs, giving full play to the advantage of high sweetness of ripe figs, and fully consuming the sour and astringent components in green figs through fermentation. In addition, the sweetening effect of components such as licorice powder, yam powder, and oligofructose, the sweet and sour taste imparted by mulberry fruit particles, and the synergistic cooperation of the fragrance of chrysanthemum and inulin ultimately effectively reduce the sourness of the fig beverage, and obtain a sweet and delicious fig beverage with rich taste levels.

[0058] Combining Example 1 and Comparative Examples 2-4 and Table 6, it can be seen that in the absence of mulberry fruit particles, the sensory scores of Comparative Examples 2-4 are lower than those of Example 1. This is because in the absence of some components in Comparative Examples 2-4, the synergistic effect between the components is affected, and the sour feeling caused by the sour components in the green fig fruit cannot be fully concealed.

[0059] Combining Example 5 and Example 6 and Table 6, it can be seen that the sensory score measured in Example 6 is higher than that in Example 5. This is because the crude fig polysaccharide can well make up for the flavor components missing from the green fig fruit due to its unripeness, further highlighting the fig flavor of the fig beverage and helping to improve the drinking experience of the fig beverage.

[0060] It can be seen from Examples 6-12 and Table 6 that in the method for preparing the fermented fig pulp, when the amount of the flavor additive is 8-12% of the weight of the fermentation liquid before dilution, or the volume ratio of water used to dilute the fermentation liquid to the fermentation liquid is (1.7-2.2):1, the drinking experience of the fig beverage is better.

[0061] Combining Example 12, Example 13 and Table 6, it can be seen that the sensory score measured in Example 13 is higher. This is because cellulase and hemicellulase have a synergistic effect with pectinase, which improves the hydrolysis effect of pectinase on pectin, and can more fully release the sour and astringent components in the green fig fruit, which is beneficial to the removal of the sour and astringent components, thereby improving the drinking experience of the fig beverage.

[0062] Combining Example 13, Examples 14-15 and Table 6, it can be seen that the sensory score measured in Example 14 is higher than that in Example 13. This is because the sea buckthorn juice can provide a rich sweet and sour taste with fig juice and fermented fig pulp, and can also give the fig beverage a unique viscosity together with the yam powder, which helps to improve the drinking experience of the fig beverage. The results of Example 15 show that the main reason for the improvement of the sensory score in Example 14 is not the dilution effect.

[0063] Combining Example 14, Examples 16-17 and Table 6, it can be seen that the sensory score measured in Example 16 is higher than that in Example 14. This is because the mulberry leaf extract can add a refreshing taste to the fig beverage, which helps to cover up the sourness caused by the sour ingredients and improves the drinking experience of the fig beverage. The results of Example 17 show that the main reason for the improvement in the sensory score of Example 16 is not the dilution effect.

[0064] Combining Example 16, Examples 18-19 and Table 6, it can be seen that the sensory score measured in Example 18 is higher than that in Example 16. This is because the mulberry leaf powder and the mulberry leaf extract can mask the sourness caused by the sour components, thereby further improving the drinking experience of the fig beverage. The results of Example 19 show that the main reason for the improvement in the sensory score of Example 18 is not the dilution effect.

[0065] The above embodiments are merely explanations of the present application and are not limitations of the present application. After reading this specification, those skilled in the art may make modifications to the embodiments of the present application without any creative contribution as needed. However, as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A fig drink with the function of cleaning the stomach and intestines, characterized in that: The invention comprises the following components in parts by weight: 900 parts of fig composite slurry, 35-45 parts of mulberry fruit particles, 6-16 parts of liquorice powder, 8-25 parts of tuckahoe powder, 10-35 parts of yam powder, 5-12 parts of chrysanthemum, 5-10 parts of oligofructose and 5-10 parts of inulin; the components of the fig composite slurry comprise fig juice and fermented fig pulp, the fermented fig pulp is made from green figs, the fig juice is made from ripe figs, and the weight ratio of the fig juice to the fermented fig pulp is (2.8-3.0):

1.

2. The fig beverage with the function of cleaning the stomach and intestines according to claim 1, characterized in that: The fermented fig pulp is prepared according to the following method: (1) washing green figs, adding them into water, blanching and beating them in a water bath to obtain fresh fruit pulp, adding pectinase to the fresh fruit pulp after cooling, stirring, and obtaining green fig juice after enzymolysis for later use; (2) Fig green juice, yam juice, orange juice and honey are mixed to obtain a mixed juice, and then the mixed juice is used to domesticate lactic acid bacteria. The domesticated lactic acid bacteria are added to the mixed juice for fermentation to obtain a fermentation liquid, the fermentation liquid is diluted with water, and a flavor additive and a stabilizer are added to the diluted fermentation liquid. After homogenization and sterilization, fermented fig pulp is obtained.

3. The fig beverage with the function of cleaning the stomach and intestines according to claim 2, characterized in that: The flavor additive is selected from crude fig polysaccharide, and the crude fig polysaccharide is prepared according to the following method: (1) Wash and dry the ripe figs, slice them, freeze-dry them, and then grind and sieve them to obtain fig dry powder for later use; (2) Mix the dried fig powder with water, perform ultrasonic extraction and filter, discard the filter residue, concentrate the filtrate, add ethanol and let it stand for centrifugation, collect the precipitate, wash and freeze-dry the precipitate to obtain crude fig polysaccharide.

4. The fig beverage with the function of cleaning the stomach and intestines according to claim 3, characterized in that: In the method for preparing the fermented fig pulp, the flavor additive is used in an amount of 8-12% of the weight of the fermentation liquid before dilution.

5. The fig beverage with the function of cleaning the stomach and intestines according to claim 3, characterized in that: In the method for preparing the fermented fig pulp, the volume ratio of water used to dilute the fermentation broth to the fermentation broth is (1.7-2.2):

1.

6. The fig beverage with the function of cleaning the stomach and intestines according to claim 2, characterized in that: In the step of preparing the green fig juice, cellulase, hemicellulase and pectinase are added into the fresh fruit pulp.

7. The fig beverage with the function of cleaning the stomach and intestines according to claim 1, characterized in that: The components of the fig composite slurry also include sea buckthorn juice.

8. The fig beverage with the function of cleaning the stomach and intestines according to claim 7, characterized in that: The components of the fig composite slurry also include mulberry leaf extract, and the mulberry leaf extract is prepared according to the following method: The mulberry leaves were washed with clean water, dried and crushed, and then extracted in a water bath at 80°C. After the extraction, they were filtered, and the clarified filtrate was the mulberry leaf extract.

9. The fig beverage with the function of cleaning the stomach and intestines according to claim 8, characterized in that: The components of the fig composite slurry also include mulberry leaf powder.

10. The method for preparing the fig beverage having the function of cleaning the stomach and intestines according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) Mixing licorice powder, poria powder, yam powder, chrysanthemum, oligofructose and inulin to obtain a premix; (2) The mulberry fruit particles, the fig composite slurry and the premix are mixed, stirred and homogenized, and then sterilized to obtain a fig beverage with a gastrointestinal cleansing function.

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