High-lactic-acid yellow serofluid beverage and preparation method thereof

Abstract

The invention provides a high-lactic-acid yellow serofluid beverage and a preparation method thereof. The preparation method comprises the following steps: inoculating acetobacter aceti, saccharomycetes and bifidobacterium lactis into black tea water, and culturing to obtain a kombucha liquid and a kombucha pellicle; recovering different types of lactic acid bacteria to obtain different types of lactic acid bacteria suspensions; adding the sterile yellow serofluid into a kombucha liquid or a kombucha pellicle, adding sugar and different types of lactic acid bacteria suspensions, and culturing to obtain the high lactic acid bacteria yellow serofluid beverage. According to the method, nutrient substances in the yellow serofluid can be completely utilized, and the negative influence on the environment is hardly caused; in the treatment and resource utilization of the yellow serofluid, the introduction of the kombucha provides a new solution thought for the traditional problem. Through the fermentation effect of the kombucha, organic substances in the yellow serofluid are further decomposed and converted, the content of bad flavor substances is effectively reduced, the specific sour and sweet taste and fresh fragrance of the kombucha are added, and the sensory quality of the yellow serofluid is greatly improved.

Description

Technical Field

[0001] The invention belongs to the technical field of yellow pulp water beverages and relates to a high-lactic acid yellow pulp water beverage and a preparation method thereof. Background Art

[0002] Yellow pulp water, as a byproduct wastewater in the process of bean product processing, has a wide range of sources, including but not limited to the production of tofu, soy milk, dried tofu, etc. This wastewater is not completely useless. In fact, it contains rich biologically active ingredients and nutritional value, including high-quality protein, easily absorbed carbohydrates, healthy fats, and a variety of minerals and vitamins necessary for the human body. If these ingredients can be effectively utilized, they can not only serve as a natural nutritional resource, but also promote the recycling of resources and reduce the burden on the environment.

[0003] Kombucha, a microbial fermented beverage with the beautiful names of "stomach treasure", "kombucha" and "sea treasure", has been highly praised for its unique health benefits since ancient times. It not only contains a rich community of beneficial microorganisms such as yeast, acetic acid bacteria and lactic acid bacteria, but also produces a series of metabolites beneficial to the human body through the interaction of these microorganisms, making Kombucha a natural good product for promoting digestion, relieving stomach discomfort, and even assisting in the treatment of digestive system diseases such as gastric ulcers.

[0004] However, due to the lack of effective treatment technology and recycling methods, a large amount of yellow slurry water has long been discharged directly into the environment, which not only leads to a large waste of precious resources, but also has a significant negative impact on the environment. Direct discharge of yellow slurry water may increase the organic matter load of the water body, consume oxygen in the water, affect the survival of aquatic organisms, and even promote the growth of harmful microorganisms under certain conditions, threatening the ecological balance of the water body. In addition, if the nutrients such as nitrogen and phosphorus enter the water body directly without treatment, it may also cause eutrophication of the water body, leading to deterioration of water quality, affecting drinking water safety and the surrounding ecological environment. Summary of the invention

[0005] In view of the problems existing in the prior art, the present invention provides a high-lactic acid yellow pulp water beverage and a preparation method thereof. In the treatment and resource utilization of yellow pulp water, the introduction of red tea fungus provides a new solution to this traditional problem, which can fully utilize the nutrients in the yellow pulp water and has almost no negative impact on the environment; through the fermentation of red tea fungus, the organic matter in the yellow pulp water is further decomposed and transformed, which not only effectively reduces the content of undesirable flavor substances, but also adds the unique sour and sweet taste and fresh aroma of red tea fungus, greatly improving the sensory quality of the yellow pulp water.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for preparing a high-lactic acid yellow pulp water beverage comprises the following steps:

[0008] S1, after reviving acetic acid bacteria, yeast and Bifidobacterium lactis, inoculate them into black tea water, and obtain black tea fungus liquid and black tea fungus biofilm after cultivation;

[0009] S2, after resuscitating different types of lactic acid bacteria, preparing different types of lactic acid bacteria suspensions respectively;

[0010] S3, adding sterile yellow pulp water to the red tea fungus liquid, then adding sugar, and then adding different types of lactic acid bacteria suspensions respectively, and obtaining a high-lactic acid bacteria yellow pulp water beverage after culturing;

[0011] Or add sterile yellow slurry water into the kombucha fungus film, then add sugar, and then add different types of lactic acid bacteria suspensions respectively, and obtain a high-lactic acid bacteria yellow slurry water beverage after cultivation.

[0012] Preferably, the mass addition ratio of Acetobacter, Saccharomyces and Bifidobacterium lactis in S1 is 2:1:1, and the culture condition is cultured at 28°C for 5 days.

[0013] Preferably, the different types of lactic acid bacteria in S2 include Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.

[0014] Preferably, the lactic acid bacteria concentration in the lactic acid bacteria suspension in S2 is 10 5 -10 8 CFU / m.

[0015] Preferably, the addition ratio of the kombucha fungus liquid, sugar and lactic acid bacteria suspension in S3 is 10-30 ml: 10-30 g: 1-6 mL.

[0016] Preferably, the addition ratio of the kombucha biofilm, sugar and lactic acid bacteria suspension in S3 is 10-30 g: 10-30 g: 1-6 mL.

[0017] Preferably, the culture conditions in S3 are culture at 36° C. for 24-96 hours.

[0018] Preferably, the amount of the sterile yellow slurry water added is: 10-30 ml of kombucha fungus liquid or 10-30 g of kombucha fungus film is added to every 500 ml of sterile yellow slurry water.

[0019] Preferably, the yeast is a combination of thermophilic Streptococcus and Lactobacillus amyloliquefaciens or Lactobacillus rhamnosus; the volume ratio of thermophilic Streptococcus to Lactobacillus amyloliquefaciens or Lactobacillus rhamnosus is 1:1-4.

[0020] A high-lactic acid yellow pulp water beverage is obtained by the above-mentioned preparation method of the high-lactic acid yellow pulp water beverage.

[0021] Compared with the prior art, the present invention has the following beneficial technical effects:

[0022] The present invention provides a high-lactic acid yellow pulp water beverage and a preparation method thereof, wherein acetobacillus, yeast and bifidobacterium lactis are inoculated into black tea water, and black tea fungus liquid and black tea fungus bacterial film are obtained after cultivation; after different types of lactic acid bacteria are revived, different types of lactic acid bacteria suspensions are prepared respectively; sterile yellow pulp water is added to the black tea fungus liquid or the black tea fungus bacterial film, sugar and different types of lactic acid bacteria suspensions are added, and a high-lactic acid bacteria yellow pulp water beverage is obtained after cultivation; the present invention can fully utilize the nutrients in the yellow pulp water, and has almost no negative impact on the environment; in the treatment and resource utilization of the yellow pulp water, the introduction of black tea fungus provides a new solution to this traditional problem. Through the fermentation of the black tea fungus, the organic matter in the yellow pulp water is further decomposed and transformed, which not only effectively reduces the content of bad flavor substances, but also adds the unique sour and sweet taste and fresh aroma of the black tea fungus, greatly improving the sensory quality of the yellow pulp water. The probiotic group in the black tea fungus can inhibit the growth of harmful microorganisms during the fermentation process, and improve the hygienic safety of the yellow pulp water. At the same time, they can further enrich the nutrients in yellow pulp water, such as vitamins, amino acids, organic acids, etc., making it a fermented beverage or food ingredient with higher nutritional value. Therefore, applying kombucha to the treatment and resource utilization of yellow pulp water can not only solve the problem of poor taste and odor of yellow pulp water, but also improve its nutritional value and effectively recycle resources. This innovative application method not only provides a new way to treat yellow pulp water, but also expands new areas for the diversified application of kombucha. It is expected to promote the green development of the soy products industry while also bringing more healthy and delicious food choices to consumers. DETAILED DESCRIPTION

[0023] The present invention is further described in detail below in conjunction with specific embodiments, which are intended to explain the present invention rather than to limit it.

[0024] A high-lactic acid yellow pulp water beverage and a preparation method thereof, comprising the following steps:

[0025] a. Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain black tea fungus liquid and black tea fungus biofilm;

[0026] b. Resuscitation of several lactic acid bacteria, including Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis, by preparing bacterial suspensions of each of them and controlling the concentration of lactic acid bacteria in the bacterial suspensions at 10 5 -108 CFU / mL.

[0027] c. Take 500 mL of sterile yellow pulp water, add 10-30 ml of kombucha fungus liquid, add 10-30 g of sugar, and at the same time add 1-6 mL of bacterial suspension of Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis, respectively, and culture at 36°C for 24-96 h. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0028] d. Take 500 mL of sterile yellow pulp water, add 10-30 g of kombucha bacterial film, add 10-30 g of sugar, and at the same time add 1-6 mL of different bacterial suspensions of Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis, respectively, and culture at 36°C for 24-96 h. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0029] The yeast is a combination of Streptococcus thermophilus and one of Lactobacillus amylolyticus and Lactobacillus rhamnosus, and the volume ratio of Streptococcus thermophilus to one of them is 1:1-4;

[0030] The deposit number of the Streptococcus thermophilus is CGMCCNO.11943;

[0031] The strain accession number of the Lactobacillus amylolyticus is CGMCCNO.9090;

[0032] The strain collection number of the Lactobacillus rhamnosus is GDMCC 60224.

[0033] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with 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 should fall within the scope of protection of the present invention.

[0034] Example 1

[0035] Through quantitative analysis of the Kombucha fungus liquid, different amounts of Kombucha fungus liquid components were added to 500 mL of sterile yellow slurry water, the amount of sucrose added was 20 g, the culture conditions were cultured at 36°C for 3 days, 2 mL of Bifidobacterium lactis suspension was used, and the concentration of lactic acid bacteria in the suspension was 10 5 CFU / mL; Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain the black tea fungus solution; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to amyloliquefaciens was 1:1, and other conditions were constant;

[0036] Table 1 Quantitative analysis of Kombucha fungus solution (20 g sucrose, cultured at 36°C for 4 days)

[0037]

[0038] As can be seen from Table 1, when other conditions are constant, the taste evaluation scores are different when the amount of kombucha liquid added is different. After 4 days of fermentation, the thickness of the high-lactic acid bacteria film has increased. When the amount of kombucha liquid added is 30mL, the thickness of the high-lactic acid bacteria film is the thickest and the pH value is the lowest. When the amount of kombucha liquid added is 10mL, the beverage is clear in color, has a distinct acetic acid taste, and has a certain sweetness, but the original beany smell of the yellow slurry water in the high-lactic acid bacteria yellow slurry water beverage is heavier, and the sour taste is lighter, which is not enough to blend with the original taste of the yellow slurry water. As the amount of kombucha liquid added increases, the taste score also increases. When the amount of kombucha liquid added is 25mL, it is found that the beverage has obvious acetic acid and lactic acid flavors, and a lighter bean smell. These flavors are well integrated in the high-lactic acid bacteria yellow pulp water beverage, so it scores the highest. However, when the amount of kombucha liquid added is 30mL, the acetic acid taste of the high-lactic acid bacteria yellow pulp water beverage is stronger, the smell is more prominent, and the degree of integration with other smells is poor.

[0039] Example 2

[0040] Through quantitative analysis of sucrose, different sucrose addition components were selected. The addition amount of red tea fungus liquid in 500mL sterile yellow slurry was 25mL. The culture conditions were cultured at 36℃ for 3d. 2mL of Bifidobacterium lactis suspension was used. The concentration of lactic acid bacteria in the suspension was 10 5 CFU / mL; Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28℃ for 5 days to obtain the black tea fungus solution; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to amyloliquefaciens was 1:1, and other conditions were constant;

[0041] Adding sucrose can effectively supplement the carbon source of yellow pulp water, allowing kombucha and lactic acid bacteria to grow better. 10g, 15g, 20g, 25g, and 30g of sucrose were added respectively, and then sensory evaluation was conducted and the data was recorded.

[0042] Table 2 Quantitative analysis of sucrose addition (25 mL of Kombucha solution, cultured at 36°C for 4 days)

[0043]

[0044] Table 2 shows that when other conditions are constant, the taste evaluation scores are different for different sucrose addition amounts. After 4 days of fermentation, as the amount of sucrose added increases, the thickness of the high-lactic acid bacteria film increases, and the pH value decreases accordingly. When the sucrose addition amount is 10g, the high-lactic acid bacteria film thickness is the thinnest and the pH value is the highest. When the sucrose addition amount is 30g, the high-lactic acid bacteria film thickness is the thickest, the pH is the lowest, the beverage color is clear, the acetic acid taste is obvious, and the sweetness is sweet. However, the yellow slurry water in the beverage itself has a certain sweetness, which is not well integrated with the original taste of the yellow slurry water. As the amount of sucrose added increases, the taste score also increases. When the sucrose addition amount is 20g, it is found that the sweetness in the beverage is moderate, and the beany smell is significantly reduced, and the beverage color is clear, and the beverage is well integrated, so the score is the highest and the effect is the best. However, when the sucrose addition amount is above 25g, the beverage has a heavy sweetness, a poor taste, and poor integration with the sweetness of the yellow slurry water itself.

[0045] Example 3

[0046] Through the quantitative analysis of the Kombucha biofilm, different amounts of Kombucha biofilm components were added to 500 mL of sterile yellow slurry water. In this experiment, the amount of sucrose added was 20 g, the culture conditions were cultured at 36°C for 4 days, 2 mL of Bifidobacterium lactis suspension was used, and the concentration of lactic acid bacteria in the suspension was 10 5 CFU / mL; Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain a black tea fungus solution; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to amyloliquefaciens was 1:1, and other conditions were constant;

[0047] Table 3 Quantitative analysis of the amount of added Kombucha biofilm

[0048]

[0049] Table 3 shows that as the amount of kombucha film added increases, the thickness of the high-lactic acid bacteria film also increases, the pH gradually decreases, and the taste evaluation score first increases and then decreases. However, when the amount added is 25g, the film thickness decreases and the pH is the lowest. When the amount of kombucha film added is 5g, the beverage has a clear color and a cool taste, but the acetic acid taste is more obvious, and it does not blend with the original taste of the yellow pulp water in the beverage, so the score is the lowest. When the amount of kombucha film added is 15g, the thickness of the high-lactic acid bacteria film is the thickest, the beverage has a clear color, a cool taste, a light acetic acid taste, moderate sweetness, and a light bean smell. It blends well with the original taste of the yellow pulp water and has the highest score, but when the amount of kombucha film added is 25g, the acetic acid taste of the beverage is strong, the smell is irritating, and the degree of integration with other smells is poor.

[0050] Example 4

[0051] By analyzing different types of lactic acid bacteria, different added components including Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, and Lactobacillus plantarum were selected;

[0052] Whether the kombucha liquid or kombucha biofilm is added directly to the fermented beverage, the final beverage has a strong acetic acid taste. Therefore, by adding additional lactic acid bacteria fermented yellow pulp water, the sour taste in the final beverage is improved. The present invention selected 5 types of lactic acid bacteria for the experiment. Among them, 20g of kombucha biofilm and 20g of sucrose were added to 500mL of sterile yellow pulp water. The culture conditions were cultured and fermented at 36℃ for 3d. The concentration of lactic acid bacteria added in this experiment was 10 8 CFU / mL, the addition amount is 6mL, and other conditions are constant; Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28℃ for 5 days to obtain the black tea fungus biofilm; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to amyloliquefaciens was 1:1;

[0053] Table 4 Types of inoculated lactic acid bacteria

[0054]

[0055] In Table 4, other factors are certain, and the five lactobacillus strains added have different improvement effects on yellow pulp water. When inoculating Lactobacillus rhamnosus, the pH value is the highest, and the original beany smell reduction effect of yellow pulp water in beverage is the worst, the mouthfeel is poor, the sweetness is low, and the color is clear, so the score is the lowest. When inoculating Bifidobacterium lactis, the pH is the lowest, but it is found that there are obvious lactic acid and acetic acid tastes in the beverage, and the beany smell is lighter, and the fusion effect is best, so the score is the highest. When inoculating Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum, the original taste of yellow pulp water is improved more lightly, and the effect is general, so Bifidobacterium lactis is selected to be added additionally.

[0056] Example 5

[0057] By adding different amounts of Bifidobacterium lactis components, it was analyzed whether different addition amounts of Bifidobacterium lactis would affect the taste of the finished product. The addition amount of lactic acid bacteria could not affect the normal growth of kombucha. 20g of kombucha bacterial film and 20g of sucrose were added to 500mL of sterile yellow pulp water and cultured and fermented at 36℃ for 3 days. The concentration of lactic acid bacteria added in this experiment was 10 8 CFU / mL, the addition amount is 1-6mL respectively, Acetobacter, yeast, and Bifidobacterium lactis are revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28℃ for 5 days to obtain black tea fungus liquid and black tea fungus biofilm; the yeast is a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus and amyloliquefaciens is 1:1, and other conditions are constant;

[0058] Table 5. Addition amount of Bifidobacterium lactis

[0059]

[0060] According to the results of sensory evaluation, the amount of Bifidobacterium lactis added was selected to be 4 mL.

[0061] Example 6

[0062] Through experimental exploration and reference to relevant literature, the effect of fermentation time on fermentation results was observed, and then sensory evaluation was conducted and the data was recorded.

[0063] In this experiment, Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain a black tea fungus biofilm; the yeast was a combination of thermophilic Streptococcus and Lactobacillus amyloliquefaciens, and the volume ratio of thermophilic Streptococcus and Lactobacillus amyloliquefaciens was 1:1; 20g of the black tea fungus biofilm and 20g of sucrose were added to 500mL of sterile yellow slurry water, and cultured and fermented at 36°C. 2mL of Bifidobacterium lactis bacterial suspension was used, and the concentration of lactic acid bacteria in the bacterial suspension was 10 8 CFU / mL, other conditions were constant, and high lactic acid yellow pulp water beverages with different fermentation times were prepared;

[0064] Table 6 Determination of fermentation time

[0065]

[0066] The results in Table 6 show that fermentation for 72h and 84h has the best effect, and the pH values ​​are close and the scores are the same. As the fermentation time increases, the taste evaluation score also increases, and the pH value becomes lower and lower. When the fermentation time is 96h, the pH value is the lowest. When the fermentation time is 12h, the pH value is the highest, the beverage color is clear, and there is a certain sweetness, but the original beany smell of the yellow pulp water in the beverage is heavy, the lactic acid taste is obvious, and the fermentation is incomplete. When the fermentation is 72h and 84h, the beverage color is cool, the sweetness is moderate, and the original beany smell of the yellow pulp water in the beverage is obviously lighter, the acetic acid taste and lactic acid taste are obvious, and the fusion degree with the yellow pulp water is the best, but when the fermentation time is 96h, the fermentation time is too long, resulting in a strong acetic acid taste in the beverage, a prominent smell, and poor fusion with it. In the two time periods of 72h and 84h, the effect is the same, and the original beany smell of the yellow pulp water in the beverage is significantly improved, so that its several flavors are better integrated in the beverage, and the score is the highest. Of course, the shorter the time, the faster the experiment progresses, saving time waste, so the fermentation time selected is 72h.

[0067] Example 7

[0068] A high-lactic acid yellow pulp water beverage and a preparation method thereof, comprising the following steps:

[0069] a. Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain black tea fungus liquid; the yeast was a combination of thermophilic Streptococcus and rhamnosus Lactobacillus, and the volume ratio of thermophilic Streptococcus to rhamnosus was 1:2;

[0070] b. Resuscitating Lactococcus lactis subsp. cremoris to prepare a suspension of Lactococcus lactis subsp. cremoris, and controlling the concentration of lactic acid bacteria in the suspension of Lactococcus lactis subsp. cremoris to 10 6 CFU / mL.

[0071] c. Take 500 mL of sterile yellow pulp water, add 20 mL of kombucha fungus liquid, 10 g of sugar, and 1 mL of Lactococcus lactis subsp. cremoris suspension, and culture at 36°C for 24 hours. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0072] Example 8

[0073] A high-lactic acid yellow pulp water beverage and a preparation method thereof, comprising the following steps:

[0074] a. Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain the black tea biofilm; the yeast was a combination of thermophilic Streptococcus and rhamnosus Lactobacillus, and the volume ratio of thermophilic Streptococcus to rhamnosus was 1:4;

[0075] b. Resuscitate Lactococcus lactis subsp. lactis to prepare a suspension of Lactococcus lactis subsp. lactis, and control the concentration of lactic acid bacteria in the suspension of Lactococcus lactis subsp. lactis to 10 6 CFU / mL.

[0076] c. Take 500 mL of sterile yellow pulp water, add 20 g of kombucha biofilm, add 10 g of sugar, and at the same time add 3 mL of Lactococcus lactis lactic acid subspecies bacterial suspension, and culture at 36°C for 48 hours. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0077] Example 9

[0078] A high-lactic acid yellow pulp water beverage and a preparation method thereof, comprising the following steps:

[0079] a. Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain the black tea biofilm; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to amyloliquefaciens was 1:2;

[0080] b. Resuscitating Lactococcus lactis subsp. cremoris to prepare a suspension of Lactococcus lactis subsp. cremoris, and controlling the concentration of lactic acid bacteria in the suspension of Lactococcus lactis subsp. cremoris to 10 7 CFU / mL.

[0081] c. Take 500 mL of sterile yellow pulp water, add 15 g of kombucha biofilm, add 15 g of sugar, and at the same time add 3 mL of Lactococcus lactis subspecies cremoris suspension, and culture at 36°C for 48 hours. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0082] Example 10

[0083] A high-lactic acid yellow pulp water beverage and a preparation method thereof, comprising the following steps:

[0084] a. Acetobacter, yeast, and Bifidobacterium lactis were revived and inoculated into black tea water at a ratio of 2:1:1, and cultured at 28°C for 5 days to obtain the black tea fungus solution; the yeast was a combination of thermophilic Streptococcus and amyloliquefaciens, and the volume ratio of thermophilic Streptococcus to rhamnosus Lactobacillus was 1:4;

[0085] b. Resuscitate Lactococcus lactis subsp. lactis to prepare a suspension of Lactococcus lactis subsp. lactis, and control the concentration of lactic acid bacteria in the suspension of Lactococcus lactis subsp. lactis to 10 6 CFU / mL.

[0086] c. Take 500 mL of sterile yellow pulp water, add 20 mL of kombucha fungus liquid, 15 g of sugar, and 4 mL of Lactococcus lactis subsp. lactis suspension, and culture at 36°C for 72 hours. After the culture is completed, a high-lactic acid bacteria yellow pulp water beverage is obtained, and then a sensory evaluation is performed.

[0087] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any ordinary technician in the industry can smoothly implement the present invention as shown in the specification and described above. However, any equivalent changes, modifications and evolutions made by technicians familiar with the profession without departing from the scope of the technical solution of the present invention using the technical content disclosed above are all equivalent embodiments of the present invention. At the same time, any equivalent changes, modifications and evolutions made to the above embodiments based on the essential technology of the present invention are still within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing a high lactic acid yellow pulp water beverage, characterized in that: The following steps are involved: S1, after reviving acetic acid bacteria, yeast and Bifidobacterium lactis, inoculate them into black tea water, and obtain black tea fungus liquid and black tea fungus biofilm after cultivation; S2, after resuscitating different types of lactic acid bacteria, preparing different types of lactic acid bacteria suspensions respectively; S3, adding sterile yellow pulp water to the red tea fungus liquid, then adding sugar, and then adding different types of lactic acid bacteria suspensions respectively, and obtaining a high-lactic acid bacteria yellow pulp water beverage after culturing; Or add sterile yellow slurry water into the kombucha fungus film, then add sugar, and then add different types of lactic acid bacteria suspensions respectively, and obtain a high-lactic acid bacteria yellow slurry water beverage after cultivation.

2. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The mass addition ratio of Acetobacter, Saccharomyces and Bifidobacterium lactis in the S1 is 2:1:1, and the culture condition is culturing at 28° C. for 5 days.

3. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The different types of lactic acid bacteria in S2 include Bifidobacterium lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.

4. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The lactic acid bacteria concentration in the lactic acid bacteria suspension in S2 is 10 5 -10 8 CFU / m.

5. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The ratio of the amount of the kombucha fungus liquid, sugar and lactic acid bacteria suspension added in S3 is 10-30 ml: 10-30 g: 1-6 mL.

6. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The ratio of the amount of the kombucha biofilm, sugar and lactic acid bacteria suspension added in S3 is 10-30 g: 10-30 g: 1-6 mL.

7. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The culture conditions in S3 are culture at 36° C. for 24-96 hours.

8. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The amount of the sterile yellow slurry water added is: 10-30 ml of kombucha fungus liquid or 10-30 g of kombucha fungus film is added to every 500 ml of sterile yellow slurry water.

9. The method for preparing a high lactic acid yellow pulp water beverage according to claim 1, characterized in that: The yeast is a combination of thermophilic streptococcus and Lactobacillus amyloliquefaciens or Lactobacillus rhamnosus; the volume ratio of thermophilic streptococcus to Lactobacillus amyloliquefaciens or Lactobacillus rhamnosus is 1:1-4.

10. A high-lactic acid yellow pulp water beverage, obtained based on the preparation method of the high-lactic acid yellow pulp water beverage according to any one of claims 1 to 9.

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