Fermented beverage and preparation method thereof

Abstract

The invention relates to a fermented beverage and a preparation method thereof, and belongs to the technical field of fermented beverages, and the IPC classification number is A23L2 / 38. The preparation method comprises the following steps: by taking medlar, semen cassiae, burdock root, white mulberry root-bark and codonopsis pilosula as raw materials, adding water to boil, then inoculating Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 with specific varieties and a ratio of (2-5): 1: (2.5-6) for fermentation, and then performing post-treatment to obtain a concentrated material; and then preparing the fermented beverage together with a phyllanthus emblica extract, a mulberry extract, a sweetening agent, an acidity regulator, auxiliary materials and water. The beverage prepared by the invention is good in stability, and still keeps relatively good stability in a high-temperature or low-temperature environment; the tea is rich in flavor, free of bitterness and astringent, smooth in swallowing, good in taste, refreshing, fine and smooth, has a good experience effect, and also has a certain liver protection effect.

Description

Technical Field

[0001] The invention relates to a fermented beverage and a preparation method thereof, belonging to the technical field of fermented beverages, and the IPC classification number is A23L2 / 38. Background Art

[0002] Fermented beverages refer to beverages with low alcohol content that are prepared through microbial fermentation. In fermented beverages, due to the biochemical fermentation of microorganisms, the effective nutrients of fermented raw materials can be greatly improved, and the types and richness of active ingredients such as amino acids, peptides, free minerals, and organic matter can be increased, making up for the defect that the nutritional effect of beverages obtained by conventional juicing processes is not rich.

[0003] At the same time, during the fermentation process, microorganisms and raw materials such as medicine and food will undergo a series of complex biochemical changes and generate many active substances, which have a good health care effect on the human body; for example, it can regulate the pH value in the gastrointestinal tract, regulate gastrointestinal function, help digestion and absorption, clean the intestines, and inhibit the growth of harmful bacteria; the generated amino acids, peptides, flavonoids, other organic substances and other active substances can maintain liver function and intestinal organ health, lower blood pressure, decompose cholesterol, prevent arteriosclerosis and cardiovascular disease; it can also eliminate fatigue and muscle pain, increase appetite, promote digestion, protect the skin, promote calcium absorption and detoxification effect.

[0004] In addition, under the action of microorganisms, the flavor, taste, color, etc. of fermented beverages undergo a series of beneficial changes, which can reduce the fishy smell and bitterness of the raw materials, increase the color of the beverage, make the beverage taste soft and delicate, and enhance the flavor.

[0005] With the current changes in the pace of life and eating habits, staying up late, drinking, and irregular eating will put a heavy burden on the liver and cause liver damage. Although drug treatment can effectively treat and prevent liver damage, it is inconvenient to use and has certain side effects. Therefore, providing a drink that can be used daily and can also provide nutrition and protect the liver is a topic that needs to be studied at present. Summary of the invention

[0006] In view of the above technical problems, a fermented beverage and a preparation method thereof are proposed. The technology belongs to the technical field of fermented beverages, and the IPC classification number is A23L2 / 38.

[0007] The present invention provides a method for preparing a fermented beverage, comprising the following steps: Step 1: Wash and dry wolfberry, cassia seed, burdock root, mulberry bark and codonopsis pilosula, and then crush them to obtain crushed materials; Step 2: Add water to the crushed material and boil it, then cool it to obtain a mixture; Step 3: Stir the mixture and sugar to obtain a treated liquid, inoculate fermentation bacteria, ferment, sterilize, and obtain a fermentation product; Step 4: filtering and concentrating the fermented product to obtain a concentrated material; Step 5: adding emblica extract, mulberry extract, sweetener, acidity regulator, auxiliary materials and water to the concentrated material, stirring, sterilizing and aging to obtain a beverage intermediate; Step 6: Filling and packaging the beverage intermediate to obtain the fermented beverage.

[0008] Preferably, in step 1, the weight proportions of the raw materials are: 0.1-1 parts of wolfberry, 0.15-1.2 parts of cassia seed, 0.13-1.5 parts of burdock root, 0.1-0.8 parts of mulberry bark and 0.1-0.85 parts of codonopsis pilosula.

[0009] Preferably, in step 1, the mass ratio of Cassia seed to burdock root is 1:0.7-1.2, 1:0.75-1.2, 1:0.8-1.15, 1:0.95-1.1, etc.

[0010] Preferably, in step 1, the particles are crushed to a particle size of less than 1 cm.

[0011] Preferably, in step 2, the mass ratio of crushed material to water is 1:10-100, 1:10-90, 1:10-50, 1:12-40, etc.

[0012] Preferably, in step 2, the temperature is cooled to 20-40°C, 22-38°C, 22-35°C, 25-30°C, etc.

[0013] Preferably, in step 3, the mass of sugar is 1-4%, 1.2-4%, 1.5-3.8%, 2-3.5% of the mixture.

[0014] Preferably, in step 3, the sugar includes at least one of glucose, sucrose and fructose.

[0015] Preferably, in step 3, the fermentation bacteria include a mixture of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165.

[0016] Preferably, in step 3, the inoculum amount of the fermentation bacteria in each mL of the treated liquid is 1×10 9 -9×10 9 cfu, 1.5×10 9 -9×10 9 cfu, 2×10 9 -8.5×10 9 cfu, 3×10 9 -8×10 9 cfu, etc.

[0017] Preferably, in step 3, the quantitative ratio of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 in the fermentation bacteria is (2-5):1:(2.5-6), (2.5-5):1:(3-6), (3-4.5):1:(3.2-5.5), (3.5-4.5):1:(4-5.5), etc.

[0018] Preferably, in step 3, the fermentation temperature is 30-45°C, 30-43°C, 30-40°C, 32-38°C, 35°C, etc.

[0019] Preferably, in step 3, the fermentation time is 7-10 days, 7.5-10 days, 7.5-9.5 days, or 8-9 days.

[0020] Preferably, in step 4, the concentration is carried out under reduced pressure.

[0021] Preferably, in step 4, the concentration is performed to a mass of 8-20%, 9-18%, 10-17%, or 11-15% of the mass of the fermented material.

[0022] Preferably, in step 5, the weight parts of each raw material are: 0.1-5 parts of emblica extract, 0.1-5 parts of mulberry extract, 0.05-5 parts of concentrated material, 0.001-2 parts of sweetener, 0.001-1 parts of acidity regulator, 0-0.05 parts of auxiliary materials and 50-500 parts of water. The auxiliary materials can be added or not added according to the functional requirements.

[0023] Preferably, in step 5, the amount of the emblica extract added can be a fixed value such as 0.2 parts, 0.3 parts, 0.5 parts, 0.8 parts, 1 parts, 2 parts, 3 parts, 4 parts, or any interval.

[0024] Preferably, in step 5, the amount of mulberry extract added can be a fixed value such as 0.2 parts, 0.3 parts, 0.5 parts, 0.8 parts, 1 parts, 2 parts, 3 parts, 4 parts, or any interval.

[0025] Preferably, in step 5, the amount of concentrated material added can be a fixed value such as 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.5 parts, 0.8 parts, 1 parts, 2 parts, 3 parts, 4 parts, or any interval.

[0026] Preferably, in step 5, the amount of sweetener added can be a fixed value such as 0.002 parts, 0.005 parts, 0.01 parts, 0.05 parts, 0.1 parts, 0.5 parts, 1 parts, 1.5 parts, or any interval.

[0027] Preferably, in step 5, the amount of the acidity regulator added can be a fixed value such as 0.002 parts, 0.005 parts, 0.01 parts, 0.05 parts, 0.1 parts, 0.2 parts, 0.5 parts, 1 part, or any interval.

[0028] Preferably, in step 5, the amount of auxiliary material added can be a fixed value such as 0.00002 parts, 0.00005 parts, 0.00008 parts, 0.0001 parts, 0.0005 parts, 0.001 parts, 0.01 parts, 0.05 parts, or any interval.

[0029] Preferably, in step 5, the auxiliary materials include at least one of L-carnitine, tea polyphenols, preservatives, flavors, and pigments.

[0030] Preferably, in step 5, the sweetener includes at least one of mogroside, xylitol, sorbitol, maltitol, sucrose and glucose.

[0031] Preferably, in step 5, the acidity regulator comprises at least one of citric acid, tartaric acid, malic acid and lactic acid.

[0032] Preferably, in step 5, the amount of water added can be a fixed value such as 60 parts, 80 parts, 90 parts, 100 parts, 200 parts, 300 parts, 400 parts, 500 parts, or any interval.

[0033] Preferably, in step 5, the preparation method of the emblica extract comprises: washing, drying, and crushing the emblica, adding ethanol aqueous solution, heating and stirring, cooling, filtering, and concentrating to obtain the emblica extract.

[0034] Preferably, the concentration of the ethanol aqueous solution is 30-50wt%. The mass ratio of the ethanol aqueous solution to the emblica fruit is 10-80:1. The heating and stirring temperature is 40-60°C for 2-6 hours. The concentration is concentrated under reduced pressure to remove ethanol and part of the water.

[0035] Preferably, in step 5, the preparation method of the mulberry extract comprises: washing, drying, crushing, adding water, heating and stirring, cooling, filtering, and concentrating the mulberry extract to obtain the mulberry extract.

[0036] Preferably, the mass of water added is 10-50 times that of mulberries. The heating and stirring temperature is 50-65° C., and the time is 2-7 hours. Concentration is to concentrate under reduced pressure and remove part of the water.

[0037] Preferably, in step 5, the aging is performed by standing at room temperature for 0.5-2 hours.

[0038] The present invention also provides a fermented beverage prepared according to the preparation method.

[0039] Beneficial effects of the present invention: The present invention uses wolfberry, cassia seed, burdock root, mulberry bark and codonopsis as raw materials, adds water to boil, and then inoculates specific fermentation types and the ratio of (2-5): 1: (2.5-6) ​​of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 for fermentation, and then obtains concentrated materials through post-treatment; and then prepares fermented beverages with emblica extract, mulberry extract, sweetener, acidity regulator, auxiliary materials and water. The beverage prepared by the present invention has good stability and still maintains good stability in high temperature or low temperature environment; it has a strong aroma, no bitterness and is smooth to swallow, has a good taste, is refreshing and delicate, and has a good experience effect.

[0040] The present invention performs liver protection experiments after freeze-drying the concentrated material. Tests show that the concentrated material of the intermediate product prepared by the present invention can effectively reduce the content of aspartate aminotransferase, malondialdehyde, and alanine aminotransferase, and can give the fermented beverage a better liver protection effect.

[0041] The present invention uses specific fermentation bacteria in combination with Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 for fermentation, which can effectively improve the liver protection effect of the intermediate product (the dry product of the concentrated material).

[0042] The present invention uses Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 in combination on the basis of using saccharomyces cerevisiae CICC 31105. Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 produce a synergistic effect of reducing the contents of aspartate aminotransferase, malondialdehyde and alanine aminotransferase in the liver, thereby giving the beverage a better liver protection effect.

[0043] The present invention uses brewer's yeast CICC 31105 and uses Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 in a ratio of (2-5): (2.5-6) ​​(that is, the three are mixed in a ratio of (2-5): 1: (2.5-6)). The obtained intermediate product has a better liver protection effect, and can make the beverage have a better liver protection effect.

[0044] In the preparation process of the present invention, the combination of cassia seed and burdock root produces a mutually reinforcing relationship, giving the intermediate product a better effect of reducing the content of aspartate aminotransferase, malondialdehyde, and alanine aminotransferase in the liver, so that the beverage has a better liver protection effect. The mass ratio of cassia seed to burdock root is 1:0.7-1.2, and the intermediate product obtained has a better effect, giving the beverage a better effect. DETAILED DESCRIPTION

[0045] The present invention will be described below in conjunction with specific embodiments. These specific embodiments are used to illustrate the present invention rather than to limit the present invention.

[0046] The preparation method of the emblica extract comprises: washing and drying the emblica to crush the emblica to a particle size of less than 1 cm, adding a 45wt% ethanol aqueous solution of 22.4 times the mass of the emblica, heating at 50°C and stirring for 5 hours, cooling to 35°C, filtering with a 0.5μm pore size filter membrane to obtain a filtrate, and then concentrating under reduced pressure to 10.5% of the mass of the filtrate to obtain the emblica extract.

[0047] The preparation method of mulberry extract comprises: washing and drying mulberries, crushing them to a particle size of less than 1 cm, adding 24.5 times the mass of water, heating at 60° C. and stirring for 5.8 hours, cooling to 40° C., filtering with a 0.5 μm pore size filter membrane to obtain a filtrate, and then concentrating under reduced pressure to 10.9% of the mass of the filtrate to obtain a mulberry extract.

[0048] Preparation of fermented beverages: 1. Drinks 1 Step 1: according to the mass parts: 0.5 parts of wolfberry, 1 parts of cassia seed, 1.1 parts of burdock root, 0.6 parts of white mulberry bark and 0.4 parts of codonopsis pilosula; wolfberry, cassia seed, burdock root, white mulberry bark and codonopsis pilosula are washed, dried, and then crushed to a particle size of less than 1 cm to obtain a crushed material; the mass ratio of cassia seed to burdock root is 1:1.1; Step 2: Add 26 times the mass of water to the crushed material and boil it, then cool it to room temperature to obtain a mixture; Step 3: the mixture is mixed with 3.45% glucose by mass of the mixture to obtain a treated solution, fermentation bacteria are inoculated, anaerobically fermented at 40° C. for 8.5 days, and sterilized to obtain a fermentation product; The fermentation bacteria consisted of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC31105, and Bifidobacterium animalis CICC 6165 in a ratio of 3.5:1:4.5. The inoculum size of the fermentation bacteria in each mL of the treatment solution was 4.40×10 9 cfu; Step 4: The fermented product was filtered through a 0.5 μm pore size filter membrane and concentrated under reduced pressure to 11.25% of the fermented product mass to obtain a concentrated material; Step 5: Add 1.2 parts of emblica extract, 1.5 parts of mulberry extract, 1.2 parts of xylitol as a sweetener, 0.1 parts of citric acid as an acidity regulator, 0.006 parts of auxiliary materials (0.001 parts of tea polyphenols, 0.005 parts of potassium sorbate) and water (make up to 100 parts) to 2 parts of concentrated materials, stir well, sterilize, and stand at room temperature for aging for 1.2 hours to obtain a beverage intermediate; Step 6: Filling and packaging the beverage intermediate to obtain the fermented beverage.

[0049] 2. Drinks 2 Step 1: according to the mass parts: 0.4 parts of wolfberry, 1.2 parts of cassia seed, 0.9 parts of burdock root, 0.8 parts of white mulberry bark and 0.3 parts of codonopsis pilosula; wolfberry, cassia seed, burdock root, white mulberry bark and codonopsis pilosula are washed, dried, and then crushed to a particle size of less than 1 cm to obtain a crushed material; the mass ratio of cassia seed to burdock root is 1:0.75; Step 2: Add 20 times the mass of water to the crushed material and boil it, then cool it to room temperature to obtain a mixture; Step 3: the mixture is mixed with 3.72% glucose by mass of the mixture to obtain a treated solution, fermentation bacteria are inoculated, anaerobically fermented at 38° C. for 9 days, and sterilized to obtain a fermentation product; The fermentation bacteria consisted of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105, and Bifidobacterium animalis CICC 6165 in a ratio of 2:1:6. The inoculum size of the fermentation bacteria in each mL of the treatment solution was 4.52×10 9 cfu; Step 4: The fermented product was filtered through a 0.5 μm pore size filter membrane and concentrated under reduced pressure to 11.39% of the fermented product mass to obtain a concentrated material; Step 5: Add 1.5 parts of emblica extract, 1.6 parts of mulberry extract, 1.18 parts of xylitol as a sweetener, 0.12 parts of citric acid as an acidity regulator, 0.006 parts of auxiliary materials (0.0012 parts of tea polyphenols, 0.0055 parts of potassium sorbate) and water (make up to 100 parts) to 1.8 parts of the concentrated material, stir well, sterilize, and stand at room temperature for aging for 1.5 hours to obtain a beverage intermediate; Step 6: Filling and packaging the beverage intermediate to obtain the fermented beverage.

[0050] 3. Drinks 3 The difference compared to Beverage 1 is: Step 1: in parts by mass: 0.5 parts of wolfberry, 2.1 parts of burdock root, 0.6 parts of mulberry bark and 0.4 parts of codonopsis pilosula; wash and dry wolfberry, cassia seed, burdock root, mulberry bark and codonopsis pilosula, and then crush them to a particle size of less than 1 cm to obtain crushed material; the rest are the same.

[0051] 4. Drinks The difference compared to Beverage 1 is: Step 1: in parts by mass: 0.5 parts of wolfberry, 2.1 parts of cassia seed, 0.6 parts of white mulberry bark and 0.4 parts of codonopsis pilosula; wash and dry wolfberry, cassia seed, burdock root, white mulberry bark and codonopsis pilosula, and then crush them to a particle size of less than 1 cm to obtain crushed material; the rest are the same.

[0052] 5. Drinks The difference compared to Beverage 1 is: Step 1: in parts by mass: 0.5 parts of wolfberry, 0.3 parts of cassia seed, 1.8 parts of burdock root, 0.6 parts of mulberry bark and 0.4 parts of codonopsis pilosula; wash and dry the wolfberry, cassia seed, burdock root, mulberry bark and codonopsis pilosula, and then crush them to a particle size of less than 1 cm to obtain crushed material; the mass ratio of cassia seed to burdock root is 1:6; the others are the same.

[0053] 6. Drinks The difference compared to Beverage 1 is: Step 1: in parts by mass: 0.5 parts of wolfberry, 1.7 parts of cassia seed, 0.4 parts of burdock root, 0.6 parts of white mulberry bark and 0.4 parts of codonopsis pilosula; wash and dry the wolfberry, cassia seed, burdock root, white mulberry bark and codonopsis pilosula, and then crush them to a particle size of less than 1 cm to obtain crushed material; the mass ratio of cassia seed to burdock root is 1:0.23; the others are the same.

[0054] 7. Drinks Step 1: according to the mass parts: 0.5 parts of wolfberry, 1 parts of cassia seed, 1.1 parts of burdock root, 0.6 parts of white mulberry bark and 0.4 parts of codonopsis pilosula; wolfberry, cassia seed, burdock root, white mulberry bark and codonopsis pilosula are washed, dried, and then crushed to a particle size of less than 1 cm to obtain a crushed material; the mass ratio of cassia seed to burdock root is 1:1.1; Step 2: Add 26 times the mass of water to the crushed material and boil it, then cool it to room temperature to obtain a mixture; Step 3: Filter the mixture through a 0.5 μm pore size filter membrane and concentrate under reduced pressure to 11.25% of the mixture mass to obtain a concentrated material; Step 4: Add 1.2 parts of emblica extract, 1.5 parts of mulberry extract, 1.2 parts of xylitol as a sweetener, 0.1 parts of citric acid as an acidity regulator, 0.006 parts of auxiliary materials (0.001 parts of tea polyphenols, 0.005 parts of potassium sorbate) and water (make up to 100 parts) to 2 parts of concentrated materials, stir well, sterilize, and stand at room temperature for aging for 1.2 hours to obtain a beverage intermediate; Step 5: Filling and packaging the beverage intermediate to obtain the fermented beverage.

[0055] 8. Drinks The difference compared with beverage 1 is as follows: Step 3: the mixture is stirred with 3.45% glucose by mass of the mixture to obtain a treatment solution, and fermentation bacteria are inoculated, and anaerobically fermented at a temperature of 40°C for 8.5 days, sterilized, and a fermentation product is obtained; the fermentation bacteria are composed of Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 in a quantitative ratio of 1:8, and the inoculation amount of the fermentation bacteria in each mL of the treatment solution is 4.40×10 9 cfu; others were the same.

[0056] 9. Drinks The difference compared with beverage 1 is as follows: Step 3: the mixture is stirred with 3.45% glucose by mass of the mixture to obtain a treatment solution, and fermentation bacteria are inoculated, and anaerobically fermented at a temperature of 40°C for 8.5 days, sterilized, and a fermentation product is obtained; the fermentation bacteria are composed of Candida krusei CICC 31807 and Saccharomyces cerevisiae CICC 31105 in a quantitative ratio of 8:1, and the inoculation amount of the fermentation bacteria in each mL of the treatment solution is 4.40×10 9 cfu; others were the same.

[0057] 10. Beverage 10 Bacteria Ratio The difference compared with beverage 1 is as follows: step 3: the mixture is stirred with 3.45% glucose by mass of the mixture to obtain a treatment solution, fermented with fermentation bacteria, and anaerobically fermented for 8.5 days at a temperature of 40°C, sterilized, and a fermentation product is obtained; the fermentation bacteria are composed of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105, and Bifidobacterium animalis CICC 6165 in a quantitative ratio of 1:1:7, and the inoculation amount of the fermentation bacteria in each mL of the treatment solution is 4.40×10 9 cfu; others were the same.

[0058] 11. Beverage 11 Bacteria Ratio The difference compared with beverage 1 is as follows: step 3: the mixture is stirred with 3.45% glucose by mass of the mixture to obtain a treatment solution, fermented with fermentation bacteria, and anaerobically fermented for 8.5 days at a temperature of 40°C, sterilized, and a fermentation product is obtained; the fermentation bacteria are composed of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105, and Bifidobacterium animalis CICC6165 in a quantitative ratio of 7.2:1:0.8, and the inoculation amount of the fermentation bacteria in each mL of the treatment solution is 4.40×10 9 cfu; others were the same.

[0059] 2. Performance Test 1. Stability The beverages prepared above were subjected to high temperature and low temperature stability tests. High temperature stability test: The beverages prepared above were sealed and stored at 55°C for 7 days, then naturally cooled to room temperature, and their appearance was observed (whether there was precipitation or floccules). Low temperature stability test: The beverages prepared above were sealed and stored at -10°C for 7 days, then naturally heated to room temperature, and their appearance was observed (whether there was precipitation or floccules). The specific test results are shown in Table 1.

[0060] Table 1: Stability test Combined with the test conclusions in Table 1, it can be seen that the beverage prepared by the present invention has good stability and still maintains good stability in a high temperature environment of 55°C or a low temperature environment of -10°C.

[0061] 2. Sensory experience test 15 volunteers (30-55 years old, 7 males and 8 females) were recruited to score and evaluate the beverages 1-2 and 711 prepared above. The evaluation indicators include aroma, taste and state. Among them, aroma: the plant fragrance is used as the standard. The higher the aroma intensity, the higher the score, and the total score is 10 points; taste: no bitterness and smooth swallowing are used as the standard. The higher the bitterness and smooth swallowing, the greater the score, and the total score is 10 points; state: freshness and delicacy are used as the standard. The higher the freshness and the more delicate, the greater the score, and the total score is 10 points. Remove the highest and lowest scores, take the average of each indicator, and keep two decimal places. The results are shown in Table 2.

[0062] Table 2: Sensory experience test Combined with the test results in Table 2, it can be seen that the beverage prepared by the present invention has a strong aroma, a good taste and is in a good state.

[0063] 3. Liver protection effect test SPF healthy male C57BL / 6 mice weighing 20±2g were selected as experimental subjects. The concentrated materials prepared in beverages 1-11 were freeze-dried at -42°C to a water content of 2.41% as dosing samples for testing.

[0064] The specific experimental process is as follows: the mice were adaptively fed for 4 days, and then randomly divided into 13 groups (beverage 1-11 groups, blank group, and model group) according to their body weight, with 12 mice in each group; except the blank group, the mice in other groups were gavaged with 0.055mL / 10g / day of 52° liquor for mice, and the blank group was gavaged with an equal amount of normal saline for 2 consecutive weeks; starting from the first day of gavage with liquor, the mice in the beverage 1-11 groups were gavaged with 0.12mL / 10g mouse / day of the corresponding saline solution of the dosing sample (the dosing dose of the dosing sample was 0.8g / kg mouse / day, and the solution was obtained by diluting with normal saline), while the blank group and the model group were gavaged with an equal amount of normal saline every day; during the experiment, mice in each group were free to eat and drink water.

[0065] 24 hours after the last administration, the mice were killed. The liver homogenate was taken to test the contents of aspartate aminotransferase, malondialdehyde, and alanine aminotransferase, and the average values ​​were taken. The results are shown in Table 3.

[0066] Table 3: Content test The test values ​​of each group in Table 3 were converted to obtain the reduction value △ of each parameter value compared with the model group. The results are shown in Table 4.

[0067] Table 4: Reduction value of each parameter△ Combined with the test results in Table 3-4, it can be obtained that after alcohol gavage treatment, the contents of aspartate aminotransferase, malondialdehyde and alanine aminotransferase in the mouse liver are significantly increased; and the present invention uses wolfberry, cassia seed, burdock root, mulberry bark and codonopsis as raw materials, boils them with water, and then inoculates specific types and ratios of (2-5):1:(2.5-6) ​​of Candida krusei CICC31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 for fermentation, and then the intermediate product (dry product of concentrated material) obtained by post-treatment can effectively reduce the contents of aspartate aminotransferase, malondialdehyde and alanine aminotransferase, thereby giving the fermented beverage a better liver protection effect.

[0068] According to the test results of beverages 1 and 7, the present invention uses specific fermentation bacteria in combination with Candida krusei CICC31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 for fermentation, which can effectively improve the liver protection effect of the intermediate product (the dried product of the concentrated material).

[0069] According to beverages 1 and 8-9, when the total amount of fermentation bacteria and the amount of Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 were maintained unchanged in beverages 8-9, the contents of aspartate aminotransferase, malondialdehyde and alanine aminotransferase in the liver of mice obtained from the beverage 8-9 group obtained by omitting Candida krusei CICC 31807 or Bifidobacterium animalis CICC 6165 for fermentation were higher than those of beverage 1. In other words, on the basis of using cerevisiae CICC 31105, Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 were used in combination, and Candida krusei CICC31807 and Bifidobacterium animalis CICC 6165 produced a synergistic effect in reducing the contents of aspartate aminotransferase, malondialdehyde and alanine aminotransferase in the liver, giving the beverage a better liver protection effect.

[0070] According to beverages 1 and 10-11, under the condition that the total amount of fermentation bacteria and the amount of Candida krusei CICC31807 and Bifidobacterium animalis CICC 6165 remain unchanged, the amount of Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 is changed, and the contents of AST, MDA and ALT in the liver of mice obtained by beverage 10-11 group are higher than those of beverage 1. That is to say, on the basis of using brewer's yeast CICC31105, Candida krusei CICC 31807 and Bifidobacterium animalis CICC 6165 are matched in a ratio of (2-5): (2.5-6) ​​(that is, the ratio of the three is (2-5): 1: (2.5-6)), and the liver protection effect of the intermediate product obtained is better. It can make the beverage have a better liver protection effect.

[0071] According to the test results of beverages 1, 3-6, in the preparation process of the present invention, the combination of cassia seed and burdock root produces a mutually reinforcing relationship, giving the intermediate product a better effect of reducing the content of aspartate aminotransferase, malondialdehyde, and alanine aminotransferase in the liver, so that the beverage has a better liver protection effect. The mass ratio of cassia seed to burdock root is 1:0.7-1.2, and the intermediate product obtained has a better effect, giving the beverage a better effect.

[0072] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing a fermented beverage, characterized in that: The steps include: Step 1: Wash and dry wolfberry, cassia seed, burdock root, mulberry bark and codonopsis pilosula, and then crush them to obtain crushed materials; Step 2: Add water to the crushed material and boil it, then cool it to obtain a mixture; Step 3: Stir the mixture and sugar to obtain a treated liquid, inoculate fermentation bacteria, ferment, sterilize, and obtain a fermentation product; Step 4: filtering and concentrating the fermented product to obtain a concentrated material; Step: 5: adding emblica bud extract, mulberry extract, sweetener, sweetener, acidity regulator, auxiliary materials and water to the concentrated material, stirring, sterilizing and aging to obtain a beverage intermediate; Step 6: Filling and packaging the beverage intermediate to obtain the fermented beverage.

2. The preparation method according to claim 1, characterized in that: In step 5, the mass parts of each raw material are: 0.1-5 parts of emblica extract, 0.1-5 parts of mulberry extract, 0.05-5 parts of concentrated material, 0.001-2 parts of sweetener, 0.001-1 parts of acidity regulator, 0-0.05 parts of auxiliary materials and 50-500 parts of water.

3. The preparation method according to claim 2, characterized in that: The auxiliary materials include at least one of L-carnitine, tea polyphenols, preservatives, flavors, and pigments; The sweetener includes at least one of mogroside, xylitol, sorbitol, maltitol, sucrose and glucose; The acidity regulator includes at least one of citric acid, tartaric acid, malic acid and lactic acid.

4. The preparation method according to claim 1, characterized in that: In step 1, the weight proportions of the raw materials are: 0.1-1 parts of wolfberry, 0.15-1.2 parts of cassia seed, 0.13-1.5 parts of burdock root, 0.1-0.8 parts of mulberry bark and 0.1-0.85 parts of codonopsis pilosula.

5. The preparation method according to claim 1, characterized in that: The fermentation bacteria included a mixture of Candida krusei CICC31807, Saccharomyces cerevisiae CICC 31105, and Bifidobacterium animalis CICC 6165. The inoculation amount of the fermentation bacteria in each mL of the treatment solution was 1×10 9 -9×10 9 cfu.

6. The preparation method according to claim 1, characterized in that: The mass ratio of Cassia seed and Burdock root is 1:0.7-1.2; the quantitative ratio of Candida krusei CICC 31807, Saccharomyces cerevisiae CICC 31105 and Bifidobacterium animalis CICC 6165 in the fermentation bacteria is (2-5):1:(2.5-6).

7. The preparation method according to claim 1, characterized in that: In step 3, the fermentation temperature is 30-45°C and the fermentation time is 7-10 days; In step 2, the mass ratio of crushed material to water is 1:10-100; In step 2, cooling to 20-40°C; In step 3, the mass of sugar is 1-4% of the mixture; In step 4, the concentration is carried out by reduced pressure concentration; In step 4, the mixture is concentrated to a mass of 8-20% of the mass of the fermented material; In steps 3 and 5, sterilization is performed by pasteurization or ultraviolet sterilization.

8. The preparation method according to claim 1, characterized in that: The preparation method of the emblica extract comprises the following steps: washing, drying, and crushing the emblica, adding an ethanol aqueous solution, heating and stirring, cooling, filtering, and concentrating to obtain the emblica extract.

9. The preparation method according to claim 1, characterized in that: The preparation method of the mulberry extract comprises: washing, drying, crushing, adding water, heating and stirring, cooling, filtering and concentrating mulberries to obtain the mulberry extract.

10. A fermented beverage prepared by the preparation method according to any one of claims 1 to 9.

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