Production method of light-alcohol blueberry fermented beverage

Abstract

The invention discloses a production method of a light-alcohol blueberry fermentation type beverage, and particularly relates to the technical field of blueberry beverage preparation. The production method comprises the following steps: S1, ingredient treatment, S2, enzymolysis treatment, S3, fermentation treatment and S4, filtering and mixing treatment. According to the production method of the light alcohol blueberry fermented beverage, functional components such as radix puerariae powder, fructus lycii powder, ginseng powder or semen cassiae powder can be added into the blueberry fermented beverage, so that the health-care effect of the blueberry fermented beverage is greatly improved, saccharomyces cerevisiae is adopted as fermentation microorganisms, and the variety and number of active enzymes are increased, so that the beverage contains functional enzymes; the prebiotics are added to increase the functionality of the beverage, specifically, the prebiotics can be automatically selected, the yeast extract is added, the yeast extract is rich in amino acid, peptide, nucleotide and other components, the components can significantly enhance the delicate flavor and flavor of food, the food is more delicious, some other microelements are added, and the beverage is more nutritional and special.

Description

Technical Field

[0001] The present invention relates to the technical field of blueberry beverage preparation, and specifically to a production method of a light-alcohol blueberry fermented beverage. Background Art

[0002] Blueberries, scientifically known as Vaccinium uliginosum, have berries that are blue, nearly round, with delicate flesh and a moderate sweet and sour taste. In addition to containing sugar, acid, and VC, they are also rich in VE, VA, VB1, SOD, etc., ursolic acid, anthocyanins, protein, fat, as well as abundant trace elements such as iron, zinc, and manganese. It is highly regarded as one of the "five healthy fruits" by the Food and Agriculture Organization of the World, and has the laudatory names of "queen of fruits" and "king of berries". The picking period of blueberries is relatively short (about 20 days), and if not frozen immediately after being picked, they will rot. Therefore, if a large amount of blueberries are on the market and cannot be digested by the market in time, it will cause a large amount of economic losses. Currently, in addition to selling blueberries as fresh fruits, in most blueberry production areas in China, they are processed into by-products such as blueberry beverages, blueberry wine, blueberry jam, or freeze-dried blueberries for sale.

[0003] The current blueberry fermented beverages have single taste and function, do not have good health care effects, cannot achieve the purpose of greatly enhancing the health care efficacy of blueberry fermented beverages by adding the effective components of kudzu root powder, wolfberry powder, ginseng powder, or cassia seed powder, cannot achieve the goal of both improving the taste of blueberry fermented beverages and enriching the efficacy, and cannot achieve better health care functions of blueberry fermented beverages through the synergistic effect of the effective components between blueberries and the effective components of kudzu root powder, wolfberry powder, ginseng powder, or cassia seed powder, which is very unfavorable for the promotion of blueberry fermented beverages. Summary of the Invention

[0004] (I) Technical Problems to be Solved

[0005] Aiming at the deficiencies of the prior art, the present invention provides a production method of a light-alcohol blueberry fermented beverage, which solves the problems that the current blueberry fermented beverages have single taste and function, do not have good health care effects, cannot achieve the purpose of greatly enhancing the health care efficacy of blueberry fermented beverages by adding the effective components of kudzu root powder, wolfberry powder, ginseng powder, or cassia seed powder, cannot achieve the goal of both improving the taste of blueberry fermented beverages and enriching the efficacy, and cannot achieve better health care functions of blueberry fermented beverages through the synergistic effect of the effective components between blueberries and the effective components of kudzu root powder, wolfberry powder, ginseng powder, or cassia seed powder, and the problem that the existing blueberry fermented beverages do not add efficacy compositions, yeast extract, and trace elements to improve the nutritional components of blueberry fermented beverages.

[0006] (II) Technical Solutions

[0007] To achieve the above objectives, the present invention is realized through the following technical solutions: A production method of a light alcohol blueberry fermented beverage, specifically including the following steps:

[0008] S1. Ingredient treatment: Weigh 50 - 70 parts of blueberry juice, 5 - 10 parts of brewer's yeast liquid, 5 - 10 parts of prebiotics, 5 - 10 parts of yeast extract, 3 - 5 parts of trace elements, 5 - 10 parts of lactic acid bacteria fermentation broth, 5 - 10 parts of efficacy composition, 3 - 5 parts of enzyme hydrolyzing agent, 1 - 3 parts of thickening agent, 3 - 5 parts of granulated sugar, and 0.3 - 0.5 parts of citric acid respectively through weighing equipment;

[0009] S2. Enzyme hydrolysis treatment: Add the enzyme hydrolyzing agent to the blueberry juice weighed in step S1, carry out enzyme hydrolysis at a temperature of 45 - 50 °C for 30 - 60 min, filter to obtain blueberry enzyme hydrolyzate, then add citric acid to the blueberry enzyme hydrolyzate, and mix and stir at 300 - 400 r / min and a temperature of 35 - 40 °C for 10 - 20 min through mixing equipment, and then carry out pasteurization for 5 - 10 min to obtain the blueberry liquid to be fermented;

[0010] S3. Fermentation treatment: Transfer the blueberry liquid to be fermented prepared in step S2 to a fermentation device, first add the brewer's yeast liquid for mixing treatment, then control the fermentation temperature at 25 - 28 °C for 2 - 3 weeks, and end the fermentation until the sugar content drops to less than 6 °Bx, heat to 60 °C, and keep for 30 min to volatilize part of the ethanol. Then add the lactic acid bacteria fermentation agent for secondary fermentation, with a fermentation temperature of 30 - 34 °C and a fermentation time of 0.5 - 1 month, and end the fermentation until the acidity drops to below 3 g / L, and the alcohol content is 2 - 5 degrees to obtain blueberry fermented liquid;

[0011] S4. Filtration and mixing treatment: Filter the blueberry fermented liquid obtained in step S3 through a filtration device, then add the efficacy composition, thickening agent, and granulated sugar to the clarified blueberry fermented liquid, mix evenly under the condition of a rotation speed of 400 - 500 r / min, and then carry out homogenization and degassing under the condition of 30 - 40 Mpa, followed by pasteurization and filling to obtain the light alcohol blueberry fermented beverage.

[0012] Preferably, each raw material weighed in step S1 includes: 60 parts of blueberry juice, 7 parts of brewer's yeast liquid, 7 parts of prebiotics, 7 parts of yeast extract, 4 parts of trace elements, 7 parts of lactic acid bacteria fermentation broth, 7 parts of efficacy composition, 4 parts of enzyme hydrolyzing agent, 2 parts of thickening agent, 4 parts of granulated sugar, and 0.4 parts of citric acid.

[0013] Preferably, each raw material weighed in step S1 includes: 50 parts of blueberry juice, 5 parts of brewer's yeast liquid, 5 parts of lactic acid bacteria fermentation broth, 5 parts of efficacy composition, 3 parts of enzyme hydrolyzing agent, 1 part of thickening agent, 3 parts of granulated sugar, and 0.3 parts of citric acid.

[0014] Preferably, the raw materials measured in step S1 include: 70 parts of blueberry juice, 10 parts of Saccharomyces cerevisiae liquid, 10 parts of lactic acid bacteria fermentation liquid, 10 parts of efficacy composition, 5 parts of enzyme preparation, 3 parts of thickener, 5 parts of granulated sugar, and 0.5 part of citric acid.

[0015] Preferably, the blueberry juice in step S1 is obtained by selecting blueberries without mechanical bruises and pests and diseases, successively washing, drying, and adding the same mass of pure water and homogenizing with a high-speed homogenizer to obtain blueberry juice.

[0016] Preferably, the enzyme preparation in step S1 is a composition of pectinase and cellulase.

[0017] Preferably, the efficacy composition in step S1 is a composition of two or more of kudzu root powder, wolfberry powder, ginseng powder, or cassia seed powder.

[0018] Preferably, the thickener in step S1 is one of pectin or xanthan gum.

[0019] Preferably, the trace elements in step S1 are composed of calcium, zinc, iron, and selenium elements.

[0020] (III) Beneficial effects

[0021] The present invention provides a production method for a light-alcohol blueberry fermented beverage. Compared with the prior art, it has the following beneficial effects: The production method for the light-alcohol blueberry fermented beverage specifically includes the following steps: S1. Ingredient treatment: Weigh 50-70 parts of blueberry juice, 5-10 parts of brewer's yeast liquid, 5-10 parts of prebiotics, 5-10 parts of yeast extract, 3-5 parts of trace elements, 5-10 parts of lactic acid bacteria fermentation broth, 5-10 parts of efficacy composition, 3-5 parts of enzyme hydrolyzing agent, 1-3 parts of thickening agent, 3-5 parts of granulated sugar and 1-3 parts of citric acid respectively through weighing equipment; S2. Enzyme hydrolysis treatment: Add the enzyme hydrolyzing agent to the blueberry juice weighed in step S1, carry out enzyme hydrolysis at a temperature of 45-50 °C for 30-60 min, filter to obtain blueberry enzyme hydrolyzate, then add citric acid to the blueberry enzyme hydrolyzate, and mix and stir at 300-400 r / min and a temperature of 35-40 °C for 10-20 min through mixing equipment, and then carry out pasteurization for 5-10 min to obtain the blueberry liquid to be fermented; S3. Fermentation treatment: Transfer the blueberry liquid to be fermented prepared in step S2 to a fermentation device, first add the brewer's yeast liquid for mixing treatment, then control the fermentation temperature at 25-28 °C for fermentation for 2-3 weeks until the sugar content drops to less than 6 °Bx to end the fermentation, then add a small amount of pure water, heat to 60 °C, and keep for 2 min to volatilize part of the ethanol, and then add a lactic acid bacteria fermentation agent for secondary fermentation, with a fermentation temperature of 30-34 °C and a fermentation time of 1-2 months until the acidity drops below 3 g / L to end the fermentation, and the alcohol content is 2-5 degrees to obtain blueberry fermented liquid; S4. Filtration and mixing treatment can achieve the purpose of greatly enhancing the health care effect of the blueberry fermented beverage by adding the efficacy components of kudzu root powder, wolfberry powder, ginseng powder or cassia seed powder to the blueberry fermented beverage, and well achieving the purpose of both improving the taste of the blueberry fermented beverage and enriching the efficacy, realizing the synergistic effect of the active components between the blueberry and the efficacy components of kudzu root powder, wolfberry powder, ginseng powder or cassia seed powder, so that the blueberry fermented beverage has better health care functions, greatly enriching the health care functions of the blueberry fermented beverage, which is very beneficial to the popularization of the blueberry fermented beverage. The fermentation microorganism uses brewer's yeast, increasing the types and quantities of active enzymes, making the beverage contain functional enzymes, adding prebiotics to increase the functionality of the beverage, and the specific prebiotics can be selected by oneself. Adding yeast extract, which is rich in components such as amino acids, peptides, and nucleotides, these components can significantly enhance the umami and flavor of food, making the food more delicious, and adding some other trace elements to make the beverage more nutritious and special. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a flowchart of the production method of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0024] Please refer to Figure 1 , the embodiments of the present invention provide three technical solutions: a production method of a light alcohol blueberry fermented beverage, which specifically includes the following embodiments:

[0025] Embodiment 1: A production method of a light alcohol blueberry fermented beverage, which specifically includes the following steps:

[0026] S1. Ingredient treatment: Weigh 60 parts of blueberry juice, 7 parts of brewer's yeast liquid, 7 parts of prebiotics, 7 parts of yeast extract, 4 parts of trace elements, 7 parts of lactic acid bacteria fermentation liquid, 7 parts of efficacy composition, 4 parts of enzyme hydrolyzing agent, 2 parts of thickening agent, 4 parts of granulated sugar, and 0.4 part of citric acid respectively through weighing equipment. The blueberry juice is selected from blueberries without mechanical damage and pests and diseases, and is successively washed, dried, and homogenized with the same mass of pure water using a high-speed homogenizer to obtain blueberry juice. The enzyme hydrolyzing agent is a composition of pectinase and cellulase. The efficacy composition is a composition of kudzu root powder, wolfberry powder, ginseng powder, and cassia seed powder. The thickening agent is pectin. The trace elements are composed of calcium, zinc, iron, and selenium elements;

[0027] S2. Enzyme hydrolysis treatment: Add the enzyme hydrolyzing agent to the blueberry juice weighed in step S1, carry out enzyme hydrolysis at a temperature of 47°C for 45 minutes, filter to obtain blueberry enzyme hydrolyzate, then add citric acid to the blueberry enzyme hydrolyzate, and mix and stir at 350 r / min and a temperature of 37°C for 15 minutes through a mixing device, and then carry out pasteurization for 7 minutes to obtain blueberry fermentation-ready liquid;

[0028] S3. Fermentation treatment: Transfer the blueberry fermentation-ready liquid prepared in step S2 to a fermentation device, first add the brewer's yeast liquid for mixing treatment, then control the fermentation temperature at 27°C for 2.5 weeks, and end the fermentation until the sugar degree drops to less than 6°Bx. Then add a small amount of pure water, heat to 60°C, and keep for 2 minutes to volatilize part of the ethanol. Then add a lactic acid bacteria fermentation agent for secondary fermentation, with a fermentation temperature of 33°C and a fermentation time of 1.5 months. End the fermentation when the acidity drops to below 3 g / L, and the alcohol content is 3.5 degrees to obtain blueberry fermented liquid;

[0029] S4. Filtration and mixing treatment: Filter the blueberry fermentation broth obtained in step S3 through a filtration device, then add the efficacy composition, thickener and granulated sugar to the clarified blueberry fermentation broth, and mix evenly under the condition of a rotation speed of 450 r / min. Then, carry out homogenization and degassing under the condition of 35 Mpa, followed by pasteurization and filling to obtain the light-alcohol blueberry fermented beverage.

[0030] Example 2: A production method of a light-alcohol blueberry fermented beverage, which specifically includes the following steps:

[0031] S1. Ingredient treatment: Weigh 50 parts of blueberry juice, 5 parts of brewer's yeast liquid, 5 parts of prebiotics, 5 parts of yeast extract, 3 parts of trace elements, 5 parts of lactic acid bacteria fermentation broth, 5 parts of efficacy composition, 3 parts of enzyme hydrolyzing agent, 1 part of thickener, 3 parts of granulated sugar and 0.3 part of citric acid respectively through a weighing device. The blueberry juice is selected from blueberries without mechanical damage and pests and diseases, and is successively washed, dried, and homogenized with an equal mass of purified water using a high-speed homogenizer to obtain blueberry juice. The enzyme hydrolyzing agent is a composition of pectinase and cellulase, the efficacy composition is a composition of kudzu root powder and wolfberry powder, the thickener is xanthan gum, and the trace elements are composed of calcium, zinc, iron and selenium elements;

[0032] S2. Enzyme hydrolysis treatment: Add the enzyme hydrolyzing agent to the blueberry juice weighed in step S1, carry out enzyme hydrolysis at a temperature of 45 °C for 30 min, filter to obtain blueberry enzyme hydrolyzate, then add citric acid to the blueberry enzyme hydrolyzate, and mix and stir at 300 r / min and a temperature of 35 °C for 10 min through a mixing device. Then, carry out pasteurization for 5 min to obtain the blueberry fermentation broth to be fermented;

[0033] S3. Fermentation treatment: Transfer the blueberry fermentation broth to be fermented prepared in step S2 to a fermentation device, first add the brewer's yeast liquid for mixing treatment, then control the fermentation temperature at 25 °C and ferment for 2 weeks until the sugar content drops to less than 6 °Bx to end the fermentation. Then, add a small amount of purified water, heat to 60 °C, and keep for 2 min to volatilize part of the ethanol. Then, add a lactic acid bacteria fermentation agent for secondary fermentation, with a fermentation temperature of 30 °C and a fermentation time of 1 month. End the fermentation when the acidity drops below 3 g / L, and the alcohol content is 2 degrees to obtain the blueberry fermentation broth;

[0034] S4. Filtration and mixing treatment: Filter the blueberry fermentation broth obtained in step S3 through a filtration device, then add the efficacy composition, thickener and granulated sugar to the clarified blueberry fermentation broth, and mix evenly under the condition of a rotation speed of 400 r / min. Then, carry out homogenization and degassing under the condition of 30 Mpa, followed by pasteurization and filling to obtain the light-alcohol blueberry fermented beverage.

[0035] Example 3: A production method of a light-alcohol blueberry fermented beverage, which specifically includes the following steps:

[0036] S1. Ingredient Processing: Weigh 0 parts of blueberry juice, 10 parts of brewer's yeast liquid, 10 parts of prebiotics, 10 parts of yeast extract, 5 parts of trace elements, 10 parts of lactic acid bacteria fermentation broth, 10 parts of efficacy composition, 5 parts of enzyme preparation, 3 parts of thickener, 5 parts of granulated sugar, and 0.5 parts of citric acid respectively using weighing equipment. The blueberry juice is made from blueberries selected without mechanical damage and pests. The blueberries are washed, dried, and homogenized with an equal mass of pure water using a high-speed homogenizer to obtain blueberry juice. The enzyme preparation is a composition of pectinase and cellulase. The efficacy composition is a composition of kudzu root powder and cassia seed powder. The thickener is pectin. The trace elements are composed of calcium, zinc, iron, and selenium elements.

[0037] S2. Enzymolysis Processing: Add the enzyme preparation to the blueberry juice weighed in step S1, enzymolyze at a temperature of 50°C for 60 minutes, filter to obtain blueberry enzymolysate, then add citric acid to the blueberry enzymolysate, and mix and stir at 400 r / min and a temperature of 40°C for 20 minutes using a mixing equipment, and then perform pasteurization for 10 minutes to obtain the blueberry liquid to be fermented.

[0038] S3. Fermentation Processing: Transfer the blueberry liquid to be fermented prepared in step S2 to a fermentation equipment, first add the brewer's yeast liquid for mixing treatment, then control the fermentation temperature at 28°C and ferment for 3 weeks until the sugar content drops to less than 6°Bx to end the fermentation. Then add a small amount of pure water, heat to 60°C, and keep for 2 minutes to volatilize part of the ethanol. After that, add a lactic acid bacteria fermentation agent for secondary fermentation at a fermentation temperature of 34°C for 2 months until the acidity drops to below 3 g / L to end the fermentation, and the alcohol content is 5 degrees to obtain blueberry fermented liquid.

[0039] S4. Filtration and Mixing Processing: Filter the blueberry fermented liquid obtained in step S3 using a filtration equipment, then add the efficacy composition, thickener, and granulated sugar to the clarified blueberry fermented liquid, mix evenly at a rotation speed of 500 r / min, and then perform homogenization and degassing at 40 Mpa, followed by pasteurization and filling to obtain the light alcohol blueberry fermented beverage.

[0040] In summary, the present invention can greatly enhance the health care efficacy of blueberry fermented beverage by adding the effective components of kudzu root powder, wolfberry powder, ginseng powder or cassia seed powder. It can well achieve the purpose of improving the taste of blueberry fermented beverage and enriching its efficacy. By the synergistic effect of the effective components between blueberry and the effective components of kudzu root powder, wolfberry powder, ginseng powder or cassia seed powder, the blueberry fermented beverage has better health care functions, greatly enriching the health care functions of blueberry fermented beverage, which is very beneficial to the promotion of blueberry fermented beverage. The fermentation microorganism is Saccharomyces cerevisiae, which increases the types and amounts of active enzymes, making the beverage contain functional enzymes. Adding prebiotics increases the functionality of the beverage, and the specific prebiotics can be selected by oneself. Adding yeast extract, which is rich in amino acids, peptides, nucleotides and other components, can significantly enhance the umami and flavor of food, making the food more delicious. Adding some other trace elements makes the beverage more complex and special.

[0041] At the same time, the content not described in detail in this specification belongs to the prior art well known to those skilled in the art.

[0042] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not expressly listed, or elements inherent to such process, method, article or device.

[0043] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing a light alcohol fermented blueberry beverage, characterized in that: The specific steps include: S1. Ingredient processing: using a weighing device to measure 50-70 parts of blueberry juice, 10-30 parts of pure water, 0.5-1.0 parts of brewer's yeast solution, 5-10 parts of prebiotics, 5-10 parts of yeast extract, 3-5 parts of trace elements, 5-10 parts of lactic acid bacteria fermentation liquid, 5-10 parts of functional composition, 3-5 parts of enzymolysis agent, 1-3 parts of thickener, 3-5 parts of white sugar and 0.3-0.5 parts of citric acid; S2, enzymolysis treatment: adding an enzymolysis agent to the blueberry juice weighed in step S1, enzymolysis at a temperature of 45-50° C. for 30-60 min, filtering to obtain a blueberry enzymolysis solution, then adding citric acid to the blueberry enzymolysis solution, mixing and stirring for 10-20 min at 300-400 r / min and a temperature of 30-35° C. through a mixing device, and then pasteurizing for 5-10 min to obtain a blueberry fermentation liquid; S3, fermentation treatment: the blueberry fermented liquid obtained in step S2 is transferred to a fermentation device, brewer's yeast solution is first added for mixing, and then the fermentation temperature is controlled at 25-28°C for 1-2 weeks, and the fermentation is terminated when the sugar content drops to less than 6°Bx, and then the fermentation is heated to 60°C and maintained for 30 minutes to volatilize part of the ethanol, and then a lactic acid bacteria starter is added for secondary fermentation at a fermentation temperature of 30-34°C for 0.5-1 month, and the fermentation is terminated when the acidity drops to less than 3g / L, and the alcohol content is 2-5 degrees, thereby obtaining a blueberry fermented liquid; S4, filtering and mixing treatment: filtering the blueberry fermented liquid obtained in step S3 through a filtering device, then adding the functional composition, thickener and xylitol to the clarified blueberry fermented liquid, mixing them evenly at a rotation speed of 400-500 r / min, homogenizing and degassing at 30-40 MPa, pasteurizing and filling to obtain the light alcohol blueberry fermented beverage.

2. The method for producing a light alcohol fermented blueberry beverage according to claim 1, characterized in that: The raw materials measured in step S1 include: 60 parts of blueberry juice, 7 parts of brewer's yeast solution, 7 parts of prebiotics, 7 parts of yeast extract, 4 parts of trace elements, 7 parts of lactic acid bacteria fermentation solution, 7 parts of functional composition, 4 parts of enzymatic agent, 2 parts of thickener, 4 parts of white sugar and 0.4 parts of citric acid.

3. The method for producing a light alcohol fermented blueberry beverage according to claim 1, characterized in that: The raw materials measured in step S1 include: 50 parts of blueberry juice, 5 parts of brewer's yeast solution, 5 parts of prebiotics, 5 parts of yeast extract, 3 parts of trace elements, 5 parts of lactic acid bacteria fermentation solution, 5 parts of functional composition, 3 parts of enzymolysis agent, 1 part of thickener, 3 parts of white sugar and 0.3 parts of citric acid.

4. The method for producing a light alcohol fermented blueberry beverage according to claim 1, characterized in that: The raw materials measured in step S1 include: 70 parts of blueberry juice, 10 parts of brewer's yeast solution, 10 parts of prebiotics, 10 parts of yeast extract, 5 parts of trace elements, 10 parts of lactic acid bacteria fermentation liquid, 10 parts of functional composition, 5 parts of enzymatic agent, 3 parts of thickener, 5 parts of white sugar and 0.5 parts of citric acid.

5. A method for producing a light alcohol fermented blueberry beverage according to any one of claims 1 to 4, characterized in that: In step S1, blueberry juice is obtained by selecting blueberries without mechanical damage and pests, washing, drying, adding purified water of equal mass, and homogenizing with a high-speed homogenizer to obtain blueberry juice.

6. A method for producing a light alcohol fermented blueberry beverage according to any one of claims 1 to 4, characterized in that: The enzymatic agent in step S1 is a combination of pectinase and cellulase.

7. A method for producing a light alcohol fermented blueberry beverage according to any one of claims 1 to 4, characterized in that: The effective composition in step S1 is a combination of two or more of kudzu root powder, wolfberry powder, ginseng powder or cassia seed powder.

8. A method for producing a light alcohol fermented blueberry beverage according to any one of claims 1 to 4, characterized in that: In step S1, the thickener is one of pectin and xanthan gum.

9. A method for producing a light alcohol fermented blueberry beverage according to any one of claims 1 to 4, characterized in that: The trace elements in step S1 are composed of calcium, zinc, iron and selenium.

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