A fig beverage and a method for preparing the same

Abstract

The application relates to the technical field of food production, and particularly discloses a fig beverage and a preparation method thereof. Fig juice prepared from ripe figs and fermented fig pulp prepared from unripe figs are compounded, the advantages of high sweetness of the ripe figs are fully brought into play, the content of sour and astringent components is fully reduced through fermentation treatment, the sweetening effect of licorice powder, yam powder and fructo-oligosaccharide components, the sour and sweet taste endowed by mulberry fruit particles and the cooperation of the fragrance of chrysanthemum and chrysanthemum powder are added, and finally the sour and astringent feeling of the fig beverage is effectively reduced, and the fig beverage with sweet and delicious taste and rich taste levels is obtained.

Description

Technical Field

[0001] This application relates to the field of food production technology, and more specifically, to a fig beverage and a method for preparing the same. Background Technology

[0002] The fig (Ficus carica) is a plant belonging to the genus Ficus in the family Moraceae. It also has other names such as cryptic fig, naturally occurring fig, sun-reflecting fig, honey fig, and fairy fig. The fig flower is hidden within a sac-like receptacle; only the false fruit formed inside the receptacle is visible from the outside, hence the name "fig." Native to the Mediterranean coast, figs have been cultivated as early as 5000 years ago, making them one of the earliest cultivated fruit trees in human history. They gradually spread eastward. Figs were introduced to my country around the Han Dynasty, and have been cultivated there for over 1300 years. In recent decades, the area under fig cultivation in my country has been increasing, and figs are now grown in almost all regions except for the colder regions of Northeast China, Tibet, and Qinghai.

[0003] Figs are berries, rich in nutrients. The edible portion of a fig fruit is over 90% (up to 100% in dried fruit), containing 15-20% sugar, mainly fructose and glucose, along with about 3% crude fiber and 3-4% protein. It provides over a dozen amino acids, including eight essential amino acids. Figs contain a certain amount of fatty acids, 68% of which are unsaturated fatty acids, including the essential linoleic acid. Furthermore, figs contain various organic acids and abundant vitamins, with vitamins A and C being the most abundant, at around 2mg / 100g for vitamin C. Currently, research on the deep processing of figs is increasing, with fig beverages being an important processed product.

[0004] Regarding the aforementioned technologies, the inventors believe that while mature figs have good development potential in the food industry, figs have a high fruit set rate, and delaying harvesting can easily lead to the rotting of early-ripening figs. Therefore, a batch of figs harvested at the same time usually contains some unripe figs. Unripe figs have a sour and astringent taste, and during processing, they release sour and astringent components, resulting in a decline in the drinking experience of fig beverages. Summary of the Invention

[0005] In related technologies, figs harvested in the same batch often contain some unripe figs. These unripe figs have a sour and astringent taste, which releases these astringent components during processing, thus diminishing the drinking experience of fig beverages. To address this deficiency, this application provides a fig beverage and its preparation method.

[0006] In the first aspect, this application provides a fig beverage, which adopts the following technical solution: A fig beverage is made from the following components in parts by weight: 900 parts fig compound slurry, 35-45 parts mulberry granules, 6-16 parts licorice powder, 8-25 parts poria cocos powder, 10-35 parts yam powder, 5-12 parts chrysanthemum, 5-10 parts fructooligosaccharides, and 5-10 parts inulin; the fig compound slurry comprises fig juice and fermented fig pulp, wherein 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 solution, this application combines fig juice and fermented fig pulp, using the resulting fig compound pulp as the main component of a fig beverage. Since the fig juice is made from ripe figs, it fully utilizes the high sweetness of ripe figs, while fermentation reduces the acidity and astringency of unripe figs. Licorice powder, yam powder, and fructooligosaccharides compensate for the limited sugar content of unripe figs and combine with the fig juice to produce a rich and layered sweetness. Mulberry seeds are rich in dietary fiber, which, along with the dietary fiber in figs, accelerates intestinal peristalsis and cleanses the digestive system. The sweet and sour taste of mulberries and the refreshing aroma of chrysanthemum and inulin synergistically mask the astringency of unripe figs, and this masking effect is even more pronounced in fermented fig pulp. By combining the above components, the fig beverage of this 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 flavor layers.

[0008] Preferably, the fermented fig pulp is prepared according to the following method: (1) Wash the green figs and add them to water. Blanch them in a water bath and then blend them to obtain fresh fruit pulp. After cooling, add pectinase to the fresh fruit pulp and stir. After enzymatic hydrolysis, obtain green fig juice for later use. (2) Mix fig juice, yam juice, orange juice and honey to obtain mixed juice. Then use the mixed juice to acclimate lactic acid bacteria. Add the acclimate lactic acid bacteria to the mixed juice for fermentation to obtain fermentation liquid. Dilute the fermentation liquid with water. Add flavor additives and stabilizers to the diluted fermentation liquid. After homogenization and sterilization, obtain fermented fig pulp.

[0009] By adopting the above technical solution, this application first prepares fresh fig pulp using unripe figs, then treats the pectin in the fresh fig pulp with pectinase to fully release the components in the unripe figs, obtaining unripe fig juice. Subsequently, this application ferments the unripe fig juice, using yam juice as a supplementary nitrogen source and orange juice as a vitamin supplement. The fermentation of lactic acid bacteria consumes the components with a sour taste, resulting in a fermented liquid. Based on the fermented liquid, this application further dilutes it with water and adds flavor additives. The synergistic effect of these two methods harmonizes the sour taste produced by lactic acid bacteria fermentation, resulting in a fermented fig pulp with a milder sour taste, which helps improve the drinking experience of fig beverages.

[0010] Preferably, the flavor additive is fig crude polysaccharide, which is prepared according to the following method: (1) Wash and dry the ripe figs, slice them, freeze-dry them, then crush them and sieve them to obtain dried fig powder for later use. (2) Mix the dried fig powder with water, extract it by ultrasound, filter it, discard the filter residue, concentrate the filtrate, add ethanol, let it stand, centrifuge it, collect the precipitate, wash the precipitate and freeze dry it to obtain crude fig polysaccharide.

[0011] By adopting the above technical solution, this application produces fig powder from ripe fig fruit and extracts crude fig polysaccharides from the fig powder. The crude fig polysaccharides effectively compensate for the lack of flavor components in unripe figs, thus enhancing the fig flavor of fig beverages and improving the drinking experience.

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

[0013] By adopting the above technical solution, this application has optimized the dosage range of flavor additives, which helps to improve the drinking experience of fig beverages.

[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, this application has optimized the range of water volume for diluting the fermentation liquid, which helps to improve the drinking experience of fig beverages.

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

[0017] By adopting the above technical solution, 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 green figs, which is conducive to the removal of sour and astringent components, thereby improving the drinking experience of fig beverages.

[0018] Preferably, the fig compound slurry also includes sea buckthorn juice.

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

[0020] Preferably, the fig compound slurry also includes mulberry leaf extract, which is prepared according to the following method: After washing the mulberry leaves with clean water, dry them and crush them. Then, extract the mulberry leaves in an 80℃ water bath. After the extraction is complete, filter the solution. The clear filtrate is the mulberry leaf extract.

[0021] By adopting the above technical solution, mulberry leaves, which are rich in amino acids and minerals and have a unique refreshing flavor, can add a refreshing taste to fig beverages, help mask the sourness of the acidic components, and improve the drinking experience of fig beverages.

[0022] Preferably, the fig compound slurry also includes mulberry leaf powder.

[0023] By adopting the above technical solution, mulberry leaf powder, together with mulberry leaf extract, can mask the astringent taste caused by the sour components, further improving the drinking experience of fig beverages. Furthermore, the crude fiber in mulberry leaf powder can accelerate gastrointestinal motility and cleanse the intestines, thus providing certain health benefits.

[0024] Secondly, this application provides a method for preparing a fig beverage, which adopts the following technical solution.

[0025] A method for preparing a fig beverage includes the following steps: (1) Mix licorice powder, poria powder, yam powder, chrysanthemum, fructooligosaccharide and inulin to obtain a premix; (2) Mix mulberry granules, fig compound slurry and premix, and sterilize after stirring and homogenization to obtain fig beverage.

[0026] By adopting the above technical solution, this application first premixed the components with a small amount and low water content to prepare a premix, and then mixed the premix with mulberry fruit pieces and fig compound slurry to obtain a fig beverage.

[0027] In summary, this application has the following beneficial effects: 1. This application combines fig juice made from ripe figs and fermented fig pulp made from unripe figs, fully utilizing the high sweetness of ripe figs and significantly reducing the content of acidic and astringent components through fermentation. In addition, the sweetening effects of components such as licorice powder, yam powder, and fructooligosaccharides, the sweet and sour taste imparted by mulberry fruit, and the fragrance of chrysanthemum and inulin work together to effectively reduce the acidity and astringency of fig beverages, resulting in a sweet, delicious fig beverage with rich flavor layers.

[0028] 2. In this application, fig crude polysaccharide is preferred as a flavor additive in fermented fig pulp. It can effectively compensate for the lack of flavor components in unripe figs, thereby highlighting the fig flavor of fig beverages and helping to improve the drinking experience of fig beverages.

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

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

[0031] Example of Fermented Fig Pulp Preparation The following explanation uses Preparation Example 1 as an example.

[0032] Preparation Example 1 In this preparation example, the pectinase activity was 50,000 U / g, and the amount of pectinase used was 0.35% of the weight of the green figs; the solid content of the yam juice was 25.8%, and the vitamin C content of the orange juice was 50.86 mg / 100g; the lactic acid bacteria used for fermentation were a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a 1:1 ratio of live bacteria; starch was selected as the flavor additive, and the amount of the flavor additive was 6% of the total weight of the green figs; xanthan gum was selected as the stabilizer, and the amount of xanthan gum was 0.05% of the total weight of the green figs.

[0033] In this step, the acclimatization medium is composed of MRS liquid medium and mixed fruit juice in weight ratios of 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) After washing the green figs, add them to 3 times their weight of water, blanch them for 3 minutes under a 90°C water bath and then pulp them to obtain fresh fruit pulp. After cooling, add pectinase to the fresh fruit pulp at 60°C and stir. After enzymatic hydrolysis for 3 hours under a 60°C water bath, obtain green fig juice for later use. (2) Mix fig juice, yam juice, orange juice, and honey in a weight ratio of 5:3:2:1 to obtain a mixed juice. Then, use an acclimatization medium containing the mixed juice to acclimatize the lactic acid bacteria, continuously increasing the content of the mixed juice until the viable count in the acclimatization medium prepared according to the weight ratio of MRS liquid medium: mixed juice = 1:9 exceeds 1.0 × 10⁻⁶ for three consecutive times. 8 The domestication can be completed with cfu / mL; the domesticated lactic acid bacteria are added to the mixed fruit juice in the form of bacterial liquid for fermentation (the weight of bacterial liquid is 3% of the total weight of mixed fruit juice) to obtain fermentation liquid. The fermentation liquid is diluted with water at a volume ratio of 1.4:1. Flavor additives and stabilizers are added to the diluted fermentation liquid. After homogenization and sterilization, fermented fig pulp is obtained.

[0035] Preparation Example 2 The difference between this preparation example and Preparation Example 1 is that the flavor additive used is fig crude polysaccharide, which is prepared according to the following method: (1) Wash and dry the ripe figs, cut them into 0.5cm thick slices, freeze dry them at -50℃, then pulverize them and pass them through a 40-mesh sieve to obtain fig powder for later use. (2) Mix the dried fig powder and water at a weight ratio of 1:60, extract by ultrasonication at 70℃ for 25 min, filter, discard the filter residue, concentrate the filtrate to 1 / 4 of the original volume to obtain a concentrated solution, add ethanol at a volume of 4 times that of the concentrated solution and let stand for 12 h, centrifuge at a speed of 4500 r / min for 15 min, collect the precipitate, wash the precipitate and freeze dry to obtain crude fig polysaccharide.

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

[0037] Table 1. Proportion of Flavor Additives 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 the volume ratio of water to fermentation liquid used to dilute the fermentation liquid in the preparation of fermented fig pulp is (1.7-2.2):1 (referred to as the dilution ratio).

[0038] Table 2 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 together to the fresh fruit pulp. The cellulase activity is 22000 U / g, the hemicellulase activity is 68000 U / g, the weight ratio of cellulase to hemicellulase is 2.5:1, and the total amount of cellulase and hemicellulase used is 0.2% of the weight of the green figs.

[0039] Example of mulberry leaf extract preparation The following explanation uses Preparation Example 10 as an example.

[0040] Preparation Example 10 In this preparation example, the mulberry leaf extract was prepared according to the following method: After washing the mulberry leaves with clean water, dry and crush them. Then, extract the mulberry leaves in an 80℃ water bath at a solid-liquid ratio of 1 g: 30 mL. After 60 min, filter the solution. The clear filtrate is the mulberry leaf extract. Example

[0041] Examples 1-5 The following description uses Example 1 as an example.

[0042] Example 1 In this embodiment, the specifications of licorice powder, poria cocos powder, yam powder, and inulin are all 200 mesh; the fig compound slurry is prepared by fig juice and fermented fig slurry at a weight ratio of 2.8:1 (referred to as the ingredient ratio in Table 3), the fermented fig slurry is prepared according to the method of Preparation Example 1, and the fig juice is prepared according to the following method: After washing ripe figs, add them to 3 times their weight of water, blanch them in a 90℃ water bath for 3 minutes, and then blend them to obtain fresh fruit pulp. After cooling, add pectinase with an enzyme activity of 50000U / g (the amount of pectinase is 0.35% of the weight of ripe figs) to the fresh fruit pulp at 60℃ and stir. After enzymatic hydrolysis in a 60℃ water bath for 3 hours, fig juice is obtained.

[0043] This embodiment provides a fig beverage comprising the following components in parts by weight: 900g fig compound slurry, 35g mulberry granules, 6g licorice powder, 8g Poria cocos powder, 10g yam powder, 5g chrysanthemum, 5g fructooligosaccharides, and 5g inulin.

[0044] This embodiment provides a method for preparing a fig beverage, including the following steps: (1) Mix licorice powder, poria powder, yam powder, chrysanthemum, fructooligosaccharide and inulin to obtain a premix; (2) Mix mulberry granules, fig compound slurry and premix, and sterilize after stirring and homogenization to obtain fig beverage.

[0045] As shown in Table 3, the main difference between Examples 1-5 lies in the different proportions of the raw materials for the fig beverage.

[0046] Table 3. Ingredient Ratio of Fig Beverage Fig compound slurry / 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 pieces / 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 Fructooligosaccharides / 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 was prepared according to the methods of different preparation examples.

[0047] Table 4 Examples of Fermented Fig Pulp Preparation Example 5 Preparation Example 1 Example 6 Preparation Example 2 Example 7 Preparation Example 3 Example 8 Preparation Example 4 Example 9 Preparation Example 5 Example 10 Preparation Example 6 Example 11 Preparation Example 7 Example 12 Preparation Example 8 Example 13 Preparation Example 9 Example 14

[0048] The difference between this embodiment and embodiment 13 is that the fig compound slurry also includes sea buckthorn juice, the solid content of which 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 slurry.

[0049] Example 15 The difference between this embodiment and embodiment 14 is that the sea buckthorn juice is replaced with the same weight of deionized water.

[0050] Example 16 The difference between this embodiment and Example 14 is that the fig compound pulp also includes mulberry leaf extract, which is prepared according to the method of Preparation Example 10, and the amount of mulberry leaf extract used is 10% of the sum of the weight of fig juice and fermented fig pulp.

[0051] Example 17 The difference between this embodiment and Embodiment 16 is that the mulberry leaf extract is replaced with the same weight of deionized water.

[0052] Example 18 The difference between this embodiment and embodiment 16 is that the fig compound slurry also includes mulberry leaf powder, and the amount of mulberry leaf powder is 3% of the sum of the weight of fig juice and fermented fig slurry.

[0053] Example 19 The difference between this embodiment and Embodiment 18 is that the mulberry leaf powder is replaced with the same weight of deionized water. Comparative Example Comparative Example 1

[0054] The difference between this comparative example and Example 1 is that the fermented fig pulp is replaced with the fig green juice of Preparation Example 1.

[0055] Comparative Example 2 The difference between this comparative example and Example 1 is that the fig beverage does not include mulberry pieces.

[0056] Comparative Example 3 The difference between this comparative example and Example 1 is that the fig beverage does not include licorice powder, poria cocos powder, yam powder, and fructooligosaccharides.

[0057] Comparative Example 4 The difference between this comparative example and Example 1 is that the fig beverage does not include inulin and chrysanthemum.

[0058] Performance testing methods The drinking experience of fig beverages was evaluated according to the scoring criteria in Table 5. Ten judges were set up for each group, and the average score of the ten judges was taken as the final score of the group. The results are shown in Table 6.

[0059] Table 5 Scoring Criteria 70 points The sour and astringent taste is mild, making for a pleasant drinking experience. 50 points It has a distinctly sour and astringent taste, resulting in a poor drinking experience. 30 points The taste is extremely sour and astringent, making for a very poor drinking experience. Table 6 Scoring Results Example 1 81.7 Example 13 89.8 Example 2 82.4 Example 14 91.6 Example 3 82.9 Example 15 90.1 Example 4 83.5 Example 16 94.2 Example 5 84.4 Example 17 92.0 Example 6 85.2 Example 18 95.5 Example 7 85.7 Example 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 Example 11 87.9 Comparative Example 4 71.4 Example 12 88.4 As can be seen from Examples 1-5 and Comparative Example 1, and Table 6, the scoring results measured in Examples 1-5 are all better than those in Comparative Example 1. This is because this application combines fig juice made from ripe figs and fermented fig pulp made from unripe figs, which fully utilizes the high sweetness of ripe figs and consumes the sour and astringent components in unripe figs through fermentation. In addition, the sweetening effect of components such as licorice powder, yam powder, and fructooligosaccharides, the sweet and sour taste imparted by mulberry berries, and the synergistic effect of the fragrance of chrysanthemum and inulin effectively reduce the sourness and astringency of fig beverages, resulting in a sweet and delicious fig beverage with rich flavor layers.

[0060] Combining Example 1 and Comparative Examples 2-4 with Table 6, it can be seen that in the absence of mulberry fruit, the sensory scores of Comparative Examples 2-4 are lower than those of Example 1. This is because in the absence of some components, the synergistic effect between the components in Comparative Examples 2-4 is affected, and it cannot fully mask the sour and astringent taste brought by the sour and astringent components in the green fig fruit.

[0061] Combining Examples 5 and 6 with Table 6, it can be seen that the sensory score measured in Example 6 is higher than that in Example 5. This is because fig crude polysaccharide can effectively compensate for the lack of flavor components in unripe figs, thus highlighting the fig flavor of the fig beverage and helping to improve the drinking experience of the fig beverage.

[0062] As can be seen from Examples 6-12 and Table 6, in the method for preparing the fermented fig pulp, when the amount of flavor additive is 8-12% of the weight of the fermented liquid before dilution, or when the volume ratio of water to fermented liquid for dilution is (1.7-2.2):1, the drinking experience of the fig beverage is better.

[0063] As can be seen from Examples 12 and 13 and Table 6, the sensory score measured in Example 13 was higher. This is because cellulase and hemicellulase have a synergistic effect with pectinase, which improves the hydrolysis effect of pectinase on pectin, and can release the sour and astringent components in green figs more fully, which is conducive to the removal of sour and astringent components, thereby improving the drinking experience of fig beverages.

[0064] As can be seen from Examples 13, 14-15, and Table 6, the sensory score measured in Example 14 was higher than that in Example 13. This is because sea buckthorn juice, together with fig juice and fermented fig pulp, can provide a rich and layered sweet and sour flavor, and also, together with yam powder, can impart a unique viscosity to the fig beverage, thus improving the drinking experience. The results of Example 15 indicate that the main reason for the improved sensory score in Example 14 was not dilution.

[0065] As can be seen from Examples 14, 16-17, and Table 6, the sensory score measured in Example 16 was higher than that in Example 14. This is because the mulberry leaf extract adds a refreshing taste to the fig beverage, helps to mask the astringent taste caused by the sour components, and improves the drinking experience of the fig beverage. However, the results of Example 17 indicate that the main reason for the improved sensory score in Example 16 was not the dilution effect.

[0066] As can be seen from Examples 16, 18-19, and Table 6, the sensory score measured in Example 18 was higher than that in Example 16. This is because the mulberry leaf powder, together with the mulberry leaf extract, could mask the astringent taste caused by the sour and astringent components, thereby further improving the drinking experience of the fig beverage. However, the results of Example 19 indicate that the main reason for the improved sensory score in Example 18 was not the dilution effect.

[0067] The above embodiments are merely explanations of this application and are not intended to limit it. After reading this specification, those skilled in the art can make modifications to the embodiments of this application without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of this application.

Claims

1. A fig beverage, characterized in that, It is made from the following components in parts by weight: 900 parts fig compound slurry, 35-45 parts mulberry granules, 6-16 parts licorice powder, 8-25 parts Poria cocos powder, 10-35 parts yam powder, 5-12 parts chrysanthemum, 5-10 parts fructooligosaccharides, and 5-10 parts inulin; the fig compound slurry comprises fig juice and fermented fig pulp, wherein the fermented fig pulp is made from unripe figs, and the fig juice is made from ripe figs, with a weight ratio of fig juice to fermented fig pulp of (2.8-3.0):1; the fermented fig pulp is prepared according to the following method: (1) Wash the green figs and add them to water. Blanch them in a water bath and then pulp them to obtain fresh fruit pulp. After cooling, add cellulase, hemicellulase and pectinase to the fresh fruit pulp and stir. After enzymatic hydrolysis, obtain green fig juice for later use. (2) Mix fig juice, yam juice, orange juice and honey to obtain mixed juice. Then use the mixed juice to acclimate lactic acid bacteria. Add the acclimate lactic acid bacteria to the mixed juice for fermentation to obtain fermentation liquid. Dilute the fermentation liquid with water. Add flavor additives and stabilizers to the diluted fermentation liquid. After homogenization and sterilization, obtain fermented fig pulp.

2. The fig beverage according to claim 1, characterized in that, The flavor additive is selected from fig crude polysaccharide, which is prepared according to the following method: (1) Wash and dry the ripe figs, slice them, freeze-dry them, then crush them and sieve them to obtain dried fig powder for later use. (2) Mix the dried fig powder with water, extract it by ultrasound, filter it, discard the filter residue, concentrate the filtrate, add ethanol, let it stand, centrifuge it, collect the precipitate, wash the precipitate and freeze dry it to obtain crude fig polysaccharide.

3. The fig beverage according to claim 2, characterized in that, In the method for preparing the fermented fig pulp, the amount of flavor additive used is 8-12% of the weight of the fermentation liquid before dilution.

4. The fig beverage according to claim 2, 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.

5. The fig beverage according to claim 1, characterized in that, The fig compound slurry also includes sea buckthorn juice.

6. The fig beverage according to claim 5, characterized in that, The fig compound slurry also includes mulberry leaf extract, which is prepared according to the following method: After washing the mulberry leaves with clean water, dry them and crush them. Then, extract the mulberry leaves in an 80℃ water bath. After the extraction is complete, filter the solution. The clear filtrate is the mulberry leaf extract.

7. The fig beverage according to claim 6, characterized in that, The fig compound slurry also includes mulberry leaf powder.

8. The method for preparing fig beverage according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Mix licorice powder, poria powder, yam powder, chrysanthemum, fructooligosaccharide and inulin to obtain a premix; (2) Mix mulberry granules, fig compound slurry and premix, and sterilize after stirring and homogenization to obtain fig beverage.