Preparation method and application of fig and fermented laver compound beverage

Abstract

The invention belongs to the technical field of marine fermentation, and relates to a preparation method and application of a fig and fermented laver compound beverage, and the preparation method comprises the steps of laver fermentation, fig juice preparation, compound juice blending and compound beverage preparation. According to the invention, the fresh figs and the yeast-fermented laver are used as raw materials to prepare the compound beverage, so that the flavor and rich iodine element of the laver are reserved, the fishy smell of the laver is eliminated, and the color, taste and nutritional ingredients of the fermented laver juice are well made up in combination with the faint scent and sour and sweet taste of the figs; the compound beverage is bright in color, fresh and delicious and rich in nutrient elements such as amino acid and iodine. Besides, a natural ACE inhibitor and antioxidant active ingredients are detected from the figs, so that the compound beverage has the effects of reducing hypertension and resisting oxidation, all sources are natural, side effects are avoided, and the compound beverage can have a good health-care effect after being drunk daily.

Description

Technical Field

[0001] The invention relates to the technical field of marine fermentation, in particular to a preparation method and application of a composite beverage of fig and fermented laver. Background Art

[0002] Laver is one of the main large-scale economic seaweeds produced in my country. It is a high-quality, high-protein, low-fat marine food. It is nutritious and delicious. The crude protein content in the dry product is 30%-50%. It is rich in vitamins and a variety of essential amino acids and inorganic salts for the human body. The dietary fiber it contains is of higher quality than other vegetable foods. At present, the application directions of laver mainly include three types: instant laver, seasoned laver, and laver beverages. Among them, the preparation process of instant laver and seasoned laver is relatively mature, while laver beverages have only been mentioned in research papers, and laver beverages are not seen on the actual market shelves.

[0003] The reason why laver beverage is difficult to be accepted by consumers is that laver itself has a fishy smell, which runs counter to the sweet and delicious taste of the beverage. Conventional beverage making processes are difficult to eliminate the fishy smell of laver. In addition, researchers have used biological enzymolysis to eliminate the fishy smell of laver, but the removal effect is not thorough, and dextrin still needs to be added later to remove the fishy smell, and dextrin can cause the beverage to become viscous, and the mouthfeel is not pleasant, which does not meet the refreshing mouthfeel of the beverage. Using laver as a culture medium for biological fermentation is a process method currently proposed with better elimination of fishy smell (such as a laver fermented beverage and preparation method disclosed in announcement number CN118141029A), but the selected microorganisms are different, the culture environment is different, and the microbial metabolites are different, so that the nutrients contained in the fermented liquid are different. Exploring different microbial metabolites and supplementing the fermented liquid nutrients are the most concerned topics in the current field.

[0004] Angiotensin converting enzyme (ACE) is a multifunctional extracellular enzyme present in different tissues. It plays an important role in regulating blood pressure in the renin-angiotensin system (RAS) and kallikrein-kinin system (KKS) in the body. ACE can convert bradykinin, which has a vasodilating effect, into an inactive sustained-release peptide. Under the action of ACE, the two systems cause the increase of blood pressure in the human body. If the activity of ACE can be inhibited, the generation of angiotensin and the destruction of bradykinin can be reduced, the antihypertensive effect can be achieved.

[0005] At present, the methods for obtaining ACE inhibitors include isolating natural blood pressure-lowering peptides from organisms and artificial synthesis. Natural ACE inhibitors are formed in organisms in the form of agents. It has been publicly known that beans, teas, fish and shellfish, fruits and buckwheat flour all contain natural ACE inhibitors. They are also found in milk protein hydrolyzed by lactic acid bacteria, enzymatic casein and fermented dairy products. However, there are no reports on the discovery of natural ACE inhibitors in figs. Compared with synthetic angiotensin converting enzyme (ACE) inhibitors and non-peptide angiotensin II receptor antagonists (sartans), natural ACE inhibitors have the advantages of lower side effects and greater safety. Therefore, finding new natural ACE inhibitors is of great significance in antihypertensive treatment. Summary of the invention

[0006] The purpose of the present application is to provide a preparation method and application of a fig and fermented laver composite beverage, aiming to solve the problems existing in the prior art.

[0007] The present application embodiment provides a method for preparing a composite beverage of fig and fermented laver, comprising the following steps:

[0008] S1, preparation of fermented laver juice: grinding dried laver into powder, adding water, and adding 1 / 10 weight of dry yeast for fermentation, and the fermented liquid is centrifuged to remove solid residue to obtain fermented laver juice;

[0009] S2. Preparation of fig juice: Wash and peel fresh figs, pre-cook in water 6 times the mass of the figs at 95°C, cool to 60°C for 20 minutes, extract for 4 hours, clarify with a clarifier, take the supernatant, and add 0.1% by volume of citric acid and 0.05% by volume of ascorbic acid to protect the color, thereby obtaining fig juice;

[0010] S3, preparation of composite juice: by sensory evaluation, a suitable ratio is determined to mix the fermented laver juice and the fig juice to obtain a composite juice with bright color, strong laver flavor and good fluidity;

[0011] S4. Preparation of compound beverages: An orthogonal experiment was designed with the amount of compound juice, the amount of white sugar and the amount of citric acid added as influencing factors and sensory evaluation as the influencing result, and the compound beverage with the best ratio was obtained according to the orthogonal experiment results.

[0012] In step S1, the fermentation medium for fermenting laver juice is also added with a fig homogenate having the same weight as that of laver as one of the components of the medium.

[0013] In step S1, the fermentation time of the fermented laver juice is determined by sensory evaluation, with the fishy smell removal effect and laver flavor retention as evaluation factors.

[0014] In step S3, the sensory evaluation uses color, fluidity and laver flavor as evaluation factors, sets multiple groups of laver fermented juice and fig juice ratios, and evaluates the color, fluidity and laver flavor under each ratio. The color evaluation includes two types: bright color and light color, the fluidity evaluation includes two types: general fluidity and good fluidity, and the laver flavor evaluation includes two types: lighter laver flavor and stronger laver flavor.

[0015] In step S4, three levels are set for the three influencing factors of the orthogonal test, and the three levels are: the amount of compound juice added is 10g, 20g, and 30g; the amount of white sugar added is 0.12g, 0.24g, and 0.36g; the amount of citric acid added is 0.003g, 0.009g, and 0.012g.

[0016] In step S4, the sensory evaluation includes evaluation of three dimensions: taste, color and coordination. Multiple scores are set from 0 to 9. The low-segment evaluation standard is that the taste is too sour or too sweet, the color is not good or browning, the coordination is poor or there is an odor; the high-segment evaluation standard is that the taste is sweet and sour, the color is bright purple-red, the coordination is good and the texture is thick.

[0017] The invention discloses an application of a composite beverage of fig and fermented laver. The composite beverage obtained by the preparation method is used for preparing food or health products containing active ingredients for lowering blood pressure.

[0018] The invention discloses an application of a composite beverage of fig and fermented laver. The composite beverage obtained by the preparation method is used for preparing food or health products with antioxidant function.

[0019] The invention discloses an application of a composite beverage of fig and fermented laver, and the composite beverage obtained by the preparation method is used for preparing an iodine supplement.

[0020] The beneficial effects of the present invention are as follows: the present invention uses fresh figs and yeast-fermented laver as raw materials to prepare a composite beverage, which not only retains the flavor and rich iodine of the laver, but also eliminates the fishy smell of the laver itself, and cooperates with the fragrance and sweet and sour taste of the fig itself, which well makes up for the color, taste and nutritional components of the fermented laver juice, so that the composite beverage is bright in color, refreshing and delicious, and rich in nutritional elements such as amino acids and iodine. In addition, the present invention detects natural ACE inhibitor components from figs, so that the composite beverage has the effects of lowering blood pressure and anti-oxidation, and the sources are all natural, without side effects, and daily drinking can have good health care effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention is a flow chart for preparing a composite beverage of fig and fermented laver.

[0022] Figure 2These are photos of the appearance of the compound beverages prepared in each group in the orthogonal experiment.

[0023] Figure 3 The standard curve of iodine content.

[0024] Figure 4 This is a photo of the bubble production state in the coliform bacteria detection experiment.

[0025] Figure 5 It is a scatter plot of ACE inhibition activity of fig juice with different concentrations (the abscissa is the logarithmic points of ACE activity of fig juice, and the ordinate is the inhibition rate).

[0026] Figure 6 It is a scatter plot of ACE inhibition activity of compound beverages with different concentrations (the horizontal axis is the logarithmic points of ACE activity of the compound beverage of fig and fermented laver, and the vertical axis is the inhibition rate). DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1: Preparation process of fermented laver and fig composite beverage

[0029] like Figure 1 The preparation process steps of the fermented laver and fig composite beverage shown include the following aspects:

[0030] 1.1. Preparation of fermented laver juice: 50g of dried laver powder was selected, 20 times the mass of water and 50g of fresh fig homogenate were added as fermentation medium, 5g of dry yeast was added and shaken in a 28°C carbon dioxide incubator, sample solutions with different fermentation times were selected for sensory evaluation, and the fermentation time was determined according to the sensory evaluation. The fermented solution was centrifuged at 6000r / min for 15min to remove solid residues to obtain fermented laver juice.

[0031] The sensory evaluation is conducted on the odor of the fermentation liquid, with the fishy smell removal effect and the retention of the laver flavor as evaluation factors, and multiple scoring levels are set up. For example, a sensory standard of 1 point means a distinct fishy smell or an unpleasant odor; a sensory standard of 5 points means no fishy smell and a mellow laver flavor.

[0032] Choose the fermentation time that can best remove the fishy smell and preserve the flavor of the laver. After evaluation, the best fermentation time for laver is 2 hours. At this time, the fermentation liquid has no fishy smell and the flavor of the laver is mellow. Fermentation time exceeding 2 hours will produce odor.

[0033] 1.2. Preparation of fig juice: Wash and peel fresh figs, pre-cook in water 6 times the mass of the figs at 95°C, cool to 60°C for 20 minutes, extract for 4 hours, and clarify with a clarifier, which is a mixture of 0.06% pectin, 0.4% honey, and 0.001% agar. Take the supernatant, add 0.1% citric acid and 0.05% ascorbic acid to protect the color, and obtain fig juice.

[0034] 1.3. Preparation of compound juice: The fermented laver juice and the fig juice are mixed in an appropriate ratio determined by sensory evaluation to obtain a compound juice with bright color, strong laver flavor and good fluidity.

[0035] In this step, the sensory evaluation uses color, fluidity and laver flavor as evaluation factors. Multiple groups of ratios of laver fermented juice and fig juice are set, and the color, fluidity and laver flavor of each ratio are evaluated. The color evaluation includes two types: bright color and light color. The fluidity evaluation includes two types: general fluidity and good fluidity. The laver flavor evaluation includes two types: lighter laver flavor and stronger laver flavor.

[0036] After sensory evaluation, the volume ratio of laver fermented juice to fig juice was selected as 4:5. At this time, the composite juice has bright color, good fluidity and strong laver flavor.

[0037] 1.4. Preparation of compound beverages: An orthogonal experiment was designed with the amount of compound juice, white sugar and citric acid added as influencing factors and sensory evaluation as the influencing factor. The compound beverage with the best ratio was obtained based on the results of the orthogonal experiment.

[0038] In the orthogonal experiment, three levels were set for each of the three influencing factors, namely: the amount of compound juice added was 10g, 20g, and 30g; the amount of white sugar added was 0.12g, 0.24g, and 0.36g; the amount of citric acid added was 0.003g, 0.009g, and 0.012g. Nine blending groups were obtained, such as Figure 2 shown.

[0039] Sensory evaluation includes evaluation of three dimensions: taste, color, and coordination. Multiple scores are set from 0 to 9. The low-segment evaluation criteria are too sour or too sweet taste, poor color or browning, poor coordination or peculiar smell. The high-segment evaluation criteria are sweet and sour taste, bright purple-red color, good coordination and thick texture.

[0040] According to the results of orthogonal test, the optimal addition amount of compound juice, white sugar and citric acid was obtained. Under this addition amount, the compound beverage has a sweet and sour taste, bright color and thick texture.

[0041] Example 2: Detection of physical and chemical indicators and microbiological indicators of the composite beverage of fig and fermented laver

[0042] 2.1 Determination of iodine content

[0043] The standard curve of iodine standard solution is drawn by using the principle that potassium iodate and potassium iodide react to generate iodine, and iodine reacts with starch to change color. When determining the standard curve, take 1.0ml, 2.0ml, 3.0ml, 4.0ml, and 5.0ml of iodine standard solution, and add 2.0ml of starch solution (1.25g of soluble starch is added to 250ml of boiling water) to each tube, let it stand for 2min after color development, dilute to 50ml, and shake well. Using starch solution as a reference, use a 1cm colorimetric dish to measure the absorbance value A at a wavelength of 590nm to draw a standard curve.

[0044] Determination of iodine content in samples: Take 5.0 ml of sample and place it in a 50 ml volumetric flask, add 10 ml of potassium iodide solution, 2.0 ml of starch solution, 1 ml of potassium iodate solution, dilute to 50 ml with water, measure the absorbance value A, find the concentration c corresponding to A on the standard curve, and calculate the iodine content.

[0045] The standard curve of iodine content is as follows Figure 3 As shown, the Y axis is the absorbance value; the X axis is the iodine concentration, the measured absorbance value of the sample is 0.065, the calculated iodine content is 0.05 mg / L, and the relative average deviation is 0.253. This shows that the laver composite beverage has a high iodine content and can supplement the iodine element in the human body.

[0046] 2.2 Determination of amino acid content

[0047] The Dionex ICS2500 BioLC ion chromatography device was selected, including a GS50 quaternary gradient pump, an LC30 column oven (30°C), an AS50 autosampler (25μ / L injection), and an ED50A electrochemical detector. Chromeleon 6.5 chromatography workstation.

[0048] The amino acid standard (biochemical grade) stock solution is 0.01 mg / L. To prevent microbial growth, dilute with 20 mg / L sodium azide solution to prepare the working solution. Sodium hydroxide solution: Add water to spherical sodium hydroxide to make a solution with a concentration of 19.3 mol / L. After standing for 24 hours, take 13.1 mL and dilute it to 1 L with water to make a solution with a concentration of 250 mmol / L. Sodium acetate solution: 1 mol / L, weigh 82.0 g of sodium acetate, dissolve it in water and dilute it to 1 L, and filter it with a 0.20 μm nylon filter membrane. The water is deionized water. The above deionized water, 250 mmol / L sodium hydroxide solution and 1 mol / L sodium acetate solution are mixed according to a certain gradient program to obtain the eluent. In order to prevent the eluent (mixed solution of sodium hydroxide solution and sodium acetate solution) from absorbing carbon dioxide in the air, about 40 to 50 kPa of nitrogen needs to be applied above the eluent bottle for protection.

[0049] The amino acid test results are shown in Table 1. The results show that the fig and fermented laver composite beverage contains 17 kinds of amino acids, and the total amount of amino acids can reach 179.45 mg / 100 g, which can effectively provide the essential amino acids needed by the human body.

[0050] Table 1 Amino acid types and contents included in the present invention

[0051]

[0052] 2.3 Determination of heavy metal content

[0053] The heavy metal content of the beverage of the present invention was determined by using a microwave digestion instrument (ETHOS PLUS, Milestone, Italy; SpeedWave MES-3, Berghof, USA), an atomic absorption spectrometer (AA600, PE, USA), and a dual-channel atomic fluorescence spectrometer (AFS930, Jitian, Beijing).

[0054] The test results are shown in Table 2, which shows that the heavy metal components in the beverage of the present invention are within the standard and meet the food safety standards.

[0055] Table 2 Heavy metal content in each repeated beverage

[0056]

[0057] 2.4 Determination of total bacterial count

[0058] Take 1 mL of beverage sample and add it to 9 mL of sterilized water for step dilution. Set up two blank plates for each dilution. Pour the diluted sample into the meat extract peptone agar culture dish by pouring method. After shaking and solidifying, incubate at 37℃ for 24 hours. Count according to the number of colonies and dilution multiple.

[0059] After cultivation, the total number of bacteria in the beverage sample can be clearly counted at a dilution of 100 times. After calculation, the total number of bacteria in the beverage sample is ≤50±2cfu / mL, which meets the food standards.

[0060] 2.5 Determination of coliform bacteria

[0061] Determined by a small test tube gas production experiment. Select 10 large test tubes, put 9mL lactose peptone liquid culture medium (10g peptone, 3g beef extract, 5g lactose, 5g sodium chloride, 1000mL distilled water) and 1mL beverage sample in each large test tube, and culture at 37℃ for 24h to observe the gas generation in the small test tube and the clarity of the culture medium. Compare the coliform count table to obtain the coliform count in the sample.

[0062] The results are as follows Figure 4 As shown, bubbles were generated in 1 tube. By checking the coliform bacteria test table, it can be concluded that the number of coliform bacteria is ≤3±1cfu / ml, which is in line with the national standard.

[0063] Example 3: Antihypertensive activity and in vitro antioxidant activity detection of a composite beverage of fig and fermented laver

[0064] 3.1 ACE inhibitory activity detection

[0065] Fig juice and compound beverage were used as samples to determine ACE inhibitory activity. The preparation methods of control tubes, blank tubes and sample tubes are shown in Table 3.

[0066] Table 3 ACE inhibitory activity detection operation steps

[0067]

[0068] The amount of hippuric acid produced was determined by RP-HPLC (reverse phase high performance liquid chromatography): 20 μl of the reaction product from each tube was taken out at room temperature for sampling and the hippuric acid content was determined.

[0069] Chromatographic conditions: 30% acetonitrile added with 0.2% glacial acetic acid as mobile phase, flow rate 1 ml / min, detection wavelength 228 nm; the inhibitory effect of the sample on ACE activity is determined by the amount of hippuric acid generated.

[0070] Inhibition rate calculation formula: [(control peak area - sample peak area) / (control peak area - blank peak area)] × 100%

[0071] IC50 is the sample concentration at which the inhibition rate is 50%.

[0072] The test results are as follows:

[0073] The ACE inhibitory activity of fig juice is shown in Table 4.

[0074] Table 4 ACE inhibitory activity of fig juice

[0075]

[0076]

[0077] The regression equation of ACE inhibition rate of fig juice is Probit (p) = -0.156 + 1.162lg C * , X 2 The value is 0.018 and the P value is 0.999, indicating that the regression equation fits well. The fitting scatter plot is shown in Figure 5 As shown. IC 50 The value is 1.361 mg / mL.

[0078] The ACE inhibitory activity of the compound beverages is shown in Table 5.

[0079] Table 5 ACE inhibitory activity of compound beverages

[0080]

[0081] The regression equation of ACE inhibition rate of compound beverage is Probit(p)=-0.039+1.543lg C * .X 2 The value of is 0.002 and the P value is 1.000, indicating that the regression equation fits well. The fitting scatter plot is shown in Figure 6 IC of compound beverages 50 The value is 1.060mg / mL.

[0082] The above data show that both fig juice and compound beverage have good ACE inhibition rate, and the ACE inhibition effect of compound beverage is more significant, indicating that the activity of antihypertensive peptide is higher and has good antihypertensive effect.

[0083] 3.2 In vitro antioxidant assay

[0084] (1) Detection of total antioxidant capacity

[0085] The antioxidant activity of three samples, namely, fig juice, fermented laver juice and compound beverage, was tested using an antioxidant kit (Nanjing Jiancheng). The specific steps are shown in the kit manual (Table 6).

[0086] Table 6 Total antioxidant capacity detection steps

[0087]

[0088] Among them, reagent 1, reagent 2, reagent 3 application solution, reagent 4 and reagent 5 are all reagents that come with the kit. According to the instructions, each reagent was mixed with the sample and left for 10 minutes, and then the absorbance of each tube was measured at a wavelength of 520nm.

[0089] Antioxidant capacity calculation formula:

[0090] Total antioxidant capacity = [(ODU-ODC) / (0.01*30)]*N / Cprot

[0091] Wherein, ODU is the absorbance value of the assay tube; ODC is the absorbance value of the control tube; N is the dilution factor of the reaction system; Cprot is the protein concentration of the sample to be tested (determined by biuret reagent).

[0092] (2) Detection of resistance to superoxide anions

[0093] The antioxidant kit (Nanjing Jiancheng) was used to test the anti-superoxide anion capacity of three samples, namely, fig juice, fermented seaweed juice and compound beverage. The specific steps refer to the kit instructions (Table 7).

[0094] Table 7 Anti-superoxide anion ability detection steps

[0095]

[0096]

[0097] Among them, reagent 1, Vc standard, reagent 2, reagent 3, reagent 4 and color developer are all reagents that come with the kit. According to the instructions, each reagent is mixed with the sample and left for 10 minutes, and then the absorbance of each tube is measured at a wavelength of 520nm.

[0098] The calculation formula of anti-superoxide anion ability is as follows: Anti-superoxide anion activity unit = [(absorbance value of control tube - absorbance value of test tube) / (absorbance value of control tube - absorbance value of standard tube)]*standard concentration (0.15 mg / ml)*1000 ml*dilution multiple.

[0099] (3) Determination of anti-hydroxyl free radical ability

[0100] The antioxidant kit (Nanjing Jiancheng) was used to test the anti-hydroxyl radical activity of three samples: fig juice, fermented seaweed juice and compound beverage. The specific steps refer to the kit instructions (Table 8).

[0101] Table 8 Anti-hydroxyl free radical ability detection steps

[0102]

[0103] Among them, H2O2 standard application solution, substrate application solution, reagent three application solution and color developing agent are all reagents provided in the kit. Mix each reagent with the sample according to the instructions, react at 37℃ for 20 minutes, and measure the absorbance of each tube at 550nm.

[0104] The calculation formula for inhibiting hydroxyl free radicals is: Inhibition of hydroxyl free radical activity (U / ml) = [(control tube-determination tube) / (standard tube-blank tube)]*standard tube concentration (8.824mmol / L)*(1ml / L sampling volume)*dilution multiple.

[0105] (4) Test results

[0106] The results of in vitro antioxidant activity are shown in Table 9.

[0107] Table 9 Total antioxidant capacity of each component

[0108]

[0109] The results showed that the antioxidant capacity of figs was 0.673±0.003 activity units, that of fermented laver was 0.970±0.008 activity units, and that of laver-fig composite beverage was 1.053±0.006 activity units. All of them had good antioxidant activity, and the antioxidant effect of the composite beverage of fig and fermented laver was higher than that of single figs and fermented laver, indicating that the composite beverage has good antioxidant capacity.

[0110] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered as exemplary and non-restrictive in all respects.

Claims

1. A method for preparing a composite beverage of fig and fermented laver, characterized in that: The following steps are involved: S1, preparation of fermented laver juice: grinding dried laver into powder, adding water, and adding 1 / 10 weight of dry yeast for fermentation, and the fermented liquid is centrifuged to remove solid residue to obtain fermented laver juice; S2. Preparation of fig juice: Wash and peel fresh figs, pre-cook in water 6 times the mass of the figs at 95°C, cool to 60°C for 20 minutes, extract for 4 hours, clarify with a clarifier, take the supernatant, and add 0.1% by volume of citric acid and 0.05% by volume of ascorbic acid to protect the color, thereby obtaining fig juice; S3, preparation of composite juice: by sensory evaluation, a suitable ratio is determined to mix the fermented laver juice and the fig juice to obtain a composite juice with bright color, strong laver flavor and good fluidity; S4. Preparation of compound beverages: An orthogonal experiment was designed with the amount of compound juice, the amount of white sugar and the amount of citric acid added as influencing factors and sensory evaluation as the influencing result, and the compound beverage with the best ratio was obtained according to the orthogonal experiment results.

2. The method for preparing the composite beverage of fig and fermented laver according to claim 1, characterized in that: In step S1, the fermentation medium for fermenting laver juice is also added with a fig homogenate having the same weight as that of laver as one of the components of the medium.

3. The method for preparing the composite beverage of fig and fermented laver according to claim 1, characterized in that: In step S1, the fermentation time of the fermented laver juice is determined by sensory evaluation, with the fishy smell removal effect and laver flavor retention as evaluation factors.

4. The method for preparing the composite beverage of fig and fermented laver according to claim 1, characterized in that: In step S3, the sensory evaluation uses color, fluidity and laver flavor as evaluation factors, sets multiple groups of laver fermented juice and fig juice ratios, and evaluates the color, fluidity and laver flavor under each ratio. The color evaluation includes two types: bright color and light color, the fluidity evaluation includes two types: general fluidity and good fluidity, and the laver flavor evaluation includes two types: lighter laver flavor and stronger laver flavor.

5. The method for preparing the composite beverage of fig and fermented laver according to claim 1, characterized in that: In step S4, three levels are set for the three influencing factors of the orthogonal test, and the three levels are: the amount of compound juice added is 10g, 20g, and 30g; the amount of white sugar added is 0.12g, 0.24g, and 0.36g; the amount of citric acid added is 0.003g, 0.009g, and 0.012g.

6. The method for preparing the composite beverage of fig and fermented laver according to claim 1, characterized in that: In step S4, the sensory evaluation includes evaluation of three dimensions: taste, color and coordination. Multiple scores are set from 0 to 9. The low-segment evaluation standard is that the taste is too sour or too sweet, the color is not good or browning, the coordination is poor or there is an odor; the high-segment evaluation standard is that the taste is sweet and sour, the color is bright purple-red, the coordination is good and the texture is thick.

7. An application of a composite beverage of fig and fermented laver, characterized in that: The composite beverage obtained by the preparation method as claimed in claim 1 is used for preparing food or health products containing blood pressure lowering active ingredients.

8. An application of a composite beverage of fig and fermented laver, characterized in that: The composite beverage obtained by the preparation method according to claim 1 is used for preparing food or health products with antioxidant function.

9. An application of a fig and fermented laver composite beverage, characterized in that: The use of the composite beverage obtained by the preparation method as claimed in claim 1 for preparing an iodine supplement.

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