Preparation method of plant fermented beverage
By using composite fermentation and metabolic regulation technology in the preparation of plant fermented beverages, the problems of insufficient utilization of plant active ingredients and limited single efficacy in traditional fermented beverages are solved, and the preparation of high bioavailability and versatile beverages are achieved.
Patent Information
- Application Number
- CN202510448256.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-10
- Publication Date
- 2025-06-03
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional fermented beverages have problems such as insufficient utilization of plant active ingredients, limited single efficacy and extensive process control, which leads to the inability to fully meet the human body's health needs.
A preparation method of plant fermented beverage is adopted to achieve the synergistic effect of allicin, bitter melon saponin and gingerol through mixed inoculation, primary fermentation, secondary fermentation and metabolic regulation, to improve the output of NO precursor substances, and ensure product quality through fine process control.
The high bioavailability conversion of allicin is achieved, the coordinated antioxidant of bitter melon saponin and gingerols, and the regulation of mulberry leaf DNJ and probiotic metabolites has been achieved, which has improved the versatility and health benefits of the beverage.
Smart Images
Figure CN120078116A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of plant fermented beverages, and particularly to a preparation method of a plant fermented beverage. Background Art
[0002] Fermented beverages are drinks made by fermenting raw materials with microorganisms (such as lactic acid bacteria, yeast, etc.); during the production of such beverages, the metabolic action of microorganisms is utilized to convert sugars, proteins, etc. in the raw materials into various flavor substances such as organic acids, alcohols, and esters, thereby endowing the beverage with a unique taste and flavor. However, traditional fermented beverages have some defects:
[0003] 1. Insufficient utilization of plant active ingredients: For example, ingredients such as allicin and momordica saponins are rich in plants and have various health benefits. However, due to poor stability, their bioavailability is less than 20% when consumed directly, resulting in these beneficial ingredients not being fully absorbed and utilized by the human body.
[0004] 2. Limitation of single efficacy: Traditional fermented beverages (such as ginger tea, garlic juice) often only focus on a single function. For example, ginger tea may mainly target warming the stomach, while garlic juice may mainly target antibacterial and anti-inflammatory effects. This limitation of single efficacy makes traditional fermented beverages lack multi-target synergistic effects and cannot fully meet the human body's health needs.
[0005] 3. Coarse process control: Existing fermentation processes often cannot accurately regulate the metabolic pathways of microorganisms, resulting in low yields of active ingredients and inability to ensure the stability and effectiveness of active ingredients in fermented beverages. In addition, coarse process control may also lead to the generation of some unwanted by-products in fermented beverages, affecting the quality and taste of the beverages. Summary of the Invention
[0006] The purpose of the present invention is to provide a preparation method of a plant fermented beverage to solve the problems raised in the above background art.
[0007] To achieve the above purpose, the present invention provides the following technical solution: A preparation method of a plant fermented beverage, comprising the following preparation steps:
[0008] Step 1. Raw material preparation: Weigh a certain weight of garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C for standby;
[0009] Step 2. Raw material pretreatment: Process garlic to obtain garlic slurry, process bitter gourd to obtain bitter gourd slurry, process ginger to obtain ginger extract, process mulberry leaves to obtain mulberry leaf juice, process wolfberries to obtain wolfberry extract; mix the garlic slurry, bitter gourd slurry, ginger extract, mulberry leaf juice, and wolfberry extract to obtain a plant slurry;
[0010] Step 3. Compound fermentation: Through mixed inoculation, primary fermentation, secondary fermentation, and metabolic regulation, compound fermentation of the plant slurry is achieved;
[0011] Step 4. Post-treatment: After centrifugation, membrane filtration, formulation, and sterilization and filling, the finished product of the plant fermented beverage is obtained;
[0012] Step 5. Quality monitoring: Sensory evaluation and physical and chemical index detection are carried out on the prepared plant fermented beverage to ensure that the product quality meets the standards.
[0013] Preferably, in step 1, the garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C are calculated by weight parts: including 20-30 parts of garlic, 10-15 parts of bitter gourd, 5-10 parts of ginger, 5-10 parts of mulberry leaves, 2-5 parts of wolfberries, 5-10 parts of honey, 3-5 parts of fructooligosaccharide, and 0.1-0.2 parts of vitamin C, and the balance is pure water.
[0014] Preferably, the garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C are calculated by weight parts: including 25 parts of garlic, 10 parts of bitter gourd, 8 parts of ginger, 7 parts of mulberry leaves, 3 parts of wolfberries, 8 parts of honey, 3 parts of fructooligosaccharide, and 0.2 parts of vitamin C, and the balance is pure water.
[0015] Preferably, the garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C are calculated by weight parts: including 30 parts of garlic, 12 parts of bitter gourd, 5 parts of ginger, 5 parts of mulberry leaves, 4 parts of wolfberries, 5 parts of honey, 5 parts of fructooligosaccharide, and 0.1 parts of vitamin C, and the balance is pure water.
[0016] Preferably, the raw material pretreatment in step 2 is specifically as follows: After peeling the garlic, it is frozen and ground by liquid nitrogen to garlic slurry with a particle size ≤ 0.2 mm; after removing the rind of the bitter gourd, it is pulped and passed through a 100-mesh sieve to obtain bitter gourd slurry; after slicing the ginger, 5 times the volume of deionized water is added, and then ultrasonic extraction is carried out to obtain ginger extract; the mulberry leaves are crushed and passed through an 80-mesh sieve, and refluxed and extracted with 80% ethanol 2 times, 1 h each time, to obtain mulberry leaf juice; the wolfberries are crushed and passed through a 60-mesh sieve, 10 times the volume of deionized water is added, boiled and extracted 2 times, 30 minutes each time, the extraction liquids are combined and concentrated to 1 / 3 of the original volume to obtain wolfberry extract; the garlic slurry, bitter gourd slurry, ginger extract, mulberry leaf juice, and wolfberry extract are mixed to obtain the plant slurry.
[0017] Preferably, the mixed inoculation in step 3 is specifically as follows: For the obtained plant slurry, 1 part by weight of yeast is added for every 100 parts by weight of the plant slurry;
[0018] The primary fermentation is specifically as follows: in a constant-temperature fermenter at 30°C, maintain a rotation speed of 150 rpm with a stirring paddle, adjust the pH to 5.5 - 6.0 with citric acid / sodium hydroxide, and ferment for 24 hours;
[0019] The secondary fermentation is specifically as follows: in a constant-temperature fermenter at 35°C, maintain a rotation speed of 200 rpm with a stirring paddle, adjust the pH to 6.5 - 7.0 with citric acid / sodium hydroxide, and ferment for 48 hours;
[0020] The metabolic regulation is specifically as follows: monitor through an online glucose sensor, trigger the feeding pump when the glucose concentration is lower than 1 g / L, supplement with a 2% w / v glucose solution, and the feeding amount each time is 1 - 2% of the volume of the fermentation broth; perform combined regulation with an aeration rate of 1 - 1.5 vvm and a stirring speed of 200 - 300 rpm. Automatically increase the aeration rate when DO < 30% to ensure stable dissolved oxygen.
[0021] Preferably, in step four, it is specifically as follows: centrifugation process: effectively remove the bacterial residues in the culture solution through a centrifugation operation with a set rotation speed of 8000 revolutions per minute for 20 minutes to ensure the purity of subsequent processing;
[0022] Membrane filtration step: perform cross-flow filtration with a 0.1 - micron ceramic membrane, and this filtration process can effectively retain impurities with a molecular weight greater than 10 kDa;
[0023] Formulation process: add 5 - 10 parts of honey, 3 - 5 parts of fructooligosaccharide, and 0.1 - 0.2 parts of vitamin C to the liquid, and adjust the pH value to the range of 4.2 - 4.6 by adding citric acid;
[0024] Sterilization operation: place the liquid at a high temperature of 121°C for 15 minutes of sterilization treatment, then cool to 25°C for aseptic filling to ensure the aseptic state of the product before final packaging.
[0025] Preferably, the sensory evaluation and physical and chemical index detection in step five specifically include:
[0026] The sensory evaluation includes evaluations in terms of color, aroma, and taste;
[0027] The physical and chemical index detection includes the determination of pH value, total sugar content, and vitamin C content.
[0028] Compared with the prior art, the beneficial effects of the present invention are:
[0029] Alliin is converted into highly bioavailable S-allylcysteine through gradient fermentation technology; momordicosides and ginger phenols have synergistic antioxidant effects; 1-deoxynojirimycin from mulberry leaves and probiotic metabolites regulate glucose and lipid metabolism; yeast-secreted enzyme systems enhance the production of NO precursors. This method breaks through the limitations of traditional single fermentation and provides an innovative process route for the development of natural multifunctional beverages. Description of the Drawings
[0030] Figure 1 It is the process flow chart of the method of the present invention. Detailed Embodiments
[0031] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with 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.
[0032] Please refer to Figure 1 , the present invention provides a method for preparing a plant fermented beverage, including the following preparation steps:
[0033] Step 1. Raw material preparation: Weigh a certain weight of garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C for standby; by weight: including 20-30 parts of garlic, 10-15 parts of bitter gourd, 5-10 parts of ginger, 5-10 parts of mulberry leaves, 2-5 parts of wolfberries, 5-10 parts of honey, 3-5 parts of fructooligosaccharide, and 0.1-0.2 parts of vitamin C, and the balance is pure water;
[0034] Step 2. Raw material pretreatment: After peeling the garlic, it is frozen and ground with liquid nitrogen to garlic slurry with a particle size ≤ 0.2 mm; after removing the rind of the bitter gourd, it is pulped and passed through a 100-mesh sieve to obtain bitter gourd slurry; after slicing the ginger, 5 times the volume of deionized water is added, and then ultrasonic extraction is carried out to obtain ginger extract; the mulberry leaves are crushed and passed through an 80-mesh sieve, and refluxed and extracted with 80% ethanol twice, each time for 1 h, to obtain mulberry leaf juice; the wolfberries are crushed and passed through a 60-mesh sieve, 10 times the volume of deionized water is added, and boiled and extracted twice, each time for 30 minutes, and the extracts are combined and concentrated to 1 / 3 of the original volume to obtain wolfberry extract; the garlic slurry, bitter gourd slurry, ginger extract, mulberry leaf juice, and wolfberry extract are mixed to obtain plant slurry;
[0035] Step 3. Composite fermentation: Through mixed inoculation, primary fermentation, secondary fermentation, and metabolic regulation, the composite fermentation of the plant slurry is achieved; the mixed inoculation is specifically that for every 100 parts by weight of the obtained plant slurry, 1 part by weight of yeast is added;
[0036] The first fermentation is specifically carried out in a constant temperature fermenter at 30°C. The rotation speed is maintained at 150 rpm by a stirring paddle, and the pH is adjusted to 5.5 - 6.0 with citric acid / sodium hydroxide, followed by 24 hours of fermentation.
[0037] The second fermentation is specifically carried out in a constant temperature fermenter at 35°C. The rotation speed is maintained at 200 rpm by a stirring paddle, and the pH is adjusted to 6.5 - 7.0 with citric acid / sodium hydroxide, followed by 48 hours of fermentation.
[0038] The metabolic regulation is specifically carried out as follows: monitored by an online glucose sensor, when the glucose concentration is lower than 1 g / L, the feeding pump is triggered, and supplemented with a 2% w / v glucose solution, with each feeding amount being 1 - 2% of the volume of the fermentation broth; the aeration rate of 1 - 1.5 vvm and the stirring speed of 200 - 300 rpm are used for combined regulation. When the DO < 30%, the aeration rate is automatically increased to ensure the stability of dissolved oxygen.
[0039] Step Four, Post - treatment: After centrifugation, membrane filtration, blending, and sterilization and filling, the finished plant fermented beverage is obtained; Centrifugation process: By setting the rotation speed at 8000 revolutions per minute and performing a 20 - minute centrifugation operation, the bacterial residues in the culture solution are effectively removed to ensure the purity of subsequent processing.
[0040] Membrane filtration step: Cross - flow filtration is carried out using a 0.1 - micron ceramic membrane, and this filtration process can effectively retain impurities with a molecular weight greater than 10 kDa.
[0041] Blending process: 5 - 10 parts of honey, 3 - 5 parts of fructooligosaccharide, and 0.1 - 0.2 parts of vitamin C are added to the liquid, and the pH value is adjusted to the range of 4.2 - 4.6 by adding citric acid.
[0042] Sterilization operation: The liquid is placed at a high temperature of 121°C for 15 minutes of sterilization treatment, and then cooled to 25°C for aseptic filling to ensure the aseptic state of the product before final packaging.
[0043] Step Five, Quality Monitoring: The prepared plant fermented beverage is subjected to sensory evaluation and physical and chemical index detection to ensure that the product quality meets the standards; The sensory evaluation and physical and chemical index detection specifically include: The sensory evaluation includes the evaluation of color, aroma, and taste; The physical and chemical index detection includes the determination of pH value, total sugar content, and vitamin C content.
[0044] Preferably, in Step One, there are garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C.
[0045] Example One:
[0046] A preparation method of a plant fermented beverage, comprising the following preparation steps: Step 1, raw material preparation: Weigh a certain weight of garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide and vitamin C for standby; By weight: including 25 parts of garlic, 10 parts of bitter gourd, 8 parts of ginger, 7 parts of mulberry leaves, 3 parts of wolfberries, 8 parts of honey, 3 parts of fructooligosaccharide and 0.2 part of vitamin C, and the balance is pure water;
[0047] Step 2, raw material pretreatment: Peel the garlic and then freeze-grind it with liquid nitrogen to a garlic slurry with a particle size ≤ 0.2 mm; Remove the pulp of the bitter gourd and then make a pulp, and pass through a 100-mesh sieve to obtain a bitter gourd slurry; Cut the ginger into slices, add 5 times the volume of deionized water, and then perform ultrasonic extraction to obtain a ginger extract; Crush the mulberry leaves and pass through an 80-mesh sieve, and reflux extract with 80% ethanol twice, each time for 1 h, to obtain mulberry leaf juice; Crush the wolfberries and pass through a 60-mesh sieve, add 10 times the volume of deionized water, boil and extract twice, each time for 30 minutes, combine the extracts, and concentrate to 1 / 3 of the original volume to obtain a wolfberry extract; Mix the garlic slurry, bitter gourd slurry, ginger extract, mulberry leaf juice and wolfberry extract to obtain a plant slurry;
[0048] Step 3, compound fermentation: Achieve the compound fermentation of the plant slurry through mixed inoculation, primary fermentation, secondary fermentation and metabolic regulation; The specific mixed inoculation is to add 1 part by weight of yeast to every 100 parts by weight of the obtained plant slurry;
[0049] The specific primary fermentation is to maintain a rotation speed of 150 rpm with a stirring paddle in a constant temperature fermentation tank at 30 °C, adjust the pH to 5.5 - 6.0 with citric acid / sodium hydroxide, and ferment for 24 hours;
[0050] The specific secondary fermentation is to maintain a rotation speed of 200 rpm with a stirring paddle in a constant temperature fermentation tank at 35 °C, adjust the pH to 6.5 - 7.0 with citric acid / sodium hydroxide, and ferment for 48 hours;
[0051] The specific metabolic regulation is to monitor through an on-line glucose sensor, trigger a feeding pump when the glucose concentration is lower than 1 g / L, supplement with a 2% w / v glucose solution, and the feeding amount each time is 1 - 2% of the volume of the fermentation broth; Adopt an aeration rate of 1 - 1.5 vvm and a stirring speed of 200 - 300 rpm for combined regulation, and automatically increase the aeration amount when DO < 30% to ensure stable dissolved oxygen;
[0052] Step 4, post-treatment: After centrifugation, membrane filtration, blending and sterilization filling, a finished product of the plant fermented beverage is obtained; Centrifugation process: By setting a rotation speed of 8000 revolutions per minute and performing a centrifugation operation for 20 minutes, effectively remove the bacterial residues in the culture solution to ensure the purity of subsequent treatment;
[0053] Membrane filtration step: Cross-flow filtration is carried out using a 0.1-micron ceramic membrane, which can effectively retain impurities with a molecular weight greater than 10 kDa; Blending process: 8 parts of honey, 3 parts of fructooligosaccharide, and 0.2 part of vitamin C are added to the liquid, and the pH value is adjusted to the range of 4.2 - 4.6 by adding citric acid;
[0054] Sterilization operation: The liquid is sterilized at a high temperature of 121 °C for 15 minutes, then cooled to 25 °C for aseptic filling to ensure the aseptic state of the product before final packaging;
[0055] Step Five, Quality monitoring: Sensory evaluation and physical and chemical index detection are carried out on the prepared plant fermented beverage to ensure that the product quality meets the standards; The specific sensory evaluation and physical and chemical index detection include: Sensory evaluation includes the evaluation of color, aroma, and taste; Physical and chemical index detection includes the determination of pH value, total sugar content, and vitamin C content.
[0056] Finished product indicators: The SAC content reaches 1.8 grams per liter, and the concentration of NO precursor substances is 1.2 grams per liter; The DPPH free radical scavenging rate is as high as 91%, and the number of Bifidobacterium in the intestine can increase to 3.2 times the original.
[0057] Example Two: A preparation method of a plant fermented beverage, including the following preparation steps: Step One, Raw material preparation: Weigh a certain weight of garlic, bitter gourd, ginger, mulberry leaves, wolfberries, honey, fructooligosaccharide, and vitamin C for standby; By weight: including 30 parts of garlic, 12 parts of bitter gourd, 5 parts of ginger, 5 parts of mulberry leaves, 4 parts of wolfberries, 5 parts of honey, 5 parts of fructooligosaccharide, and 0.1 part of vitamin C, with the balance being pure water;
[0058] Step Two, Raw material pretreatment: After peeling the garlic, it is ground into garlic slurry with a particle size ≤ 0.2 mm by liquid nitrogen freezing; After removing the rind of the bitter gourd, it is pulped and passed through a 100-mesh sieve to obtain bitter gourd slurry; After slicing the ginger, 5 times the volume of deionized water is added, and then ultrasonic extraction is carried out to obtain ginger extract; The mulberry leaves are crushed and passed through an 80-mesh sieve, and refluxed and extracted with 80% ethanol twice, each time for 1 h, to obtain mulberry leaf juice; The wolfberries are crushed and passed through a 60-mesh sieve, 10 times the volume of deionized water is added, and it is boiled and extracted twice, each time for 30 minutes, and the extraction liquids are combined and concentrated to 1 / 3 of the original volume to obtain wolfberry extract; The garlic slurry, bitter gourd slurry, ginger extract, mulberry leaf juice, and wolfberry extract are mixed to obtain plant slurry;
[0059] Step Three, Composite fermentation: Through mixed inoculation, primary fermentation, secondary fermentation, and metabolic regulation, the composite fermentation of plant slurry is achieved; The specific mixed inoculation is that for every 100 parts by weight of the obtained plant slurry, 1 part by weight of yeast is added;
[0060] The first fermentation is specifically carried out in a constant temperature fermenter at 30°C. The rotation speed is maintained at 150 rpm by a stirring paddle, and the pH is adjusted to 5.5 - 6.0 with citric acid / sodium hydroxide, followed by 24 hours of fermentation.
[0061] The second fermentation is specifically carried out in a constant temperature fermenter at 35°C. The rotation speed is maintained at 200 rpm by a stirring paddle, and the pH is adjusted to 6.5 - 7.0 with citric acid / sodium hydroxide, followed by 48 hours of fermentation.
[0062] Metabolic regulation is specifically carried out as follows: monitored by an online glucose sensor, when the glucose concentration is lower than 1 g / L, the feeding pump is triggered, and supplemented with a 2% w / v glucose solution, with each feeding amount being 1 - 2% of the volume of the fermentation broth; a combined regulation is carried out with an aeration rate of 1 - 1.5 vvm and a stirring speed of 200 - 300 rpm. When the DO < 30%, the aeration volume is automatically increased to ensure stable dissolved oxygen.
[0063] Step Four, Post-treatment: After centrifugation, membrane filtration, blending, and sterilization and filling, the finished product of the plant fermented beverage is obtained; Centrifugation process: By setting the rotation speed at 8000 revolutions per minute and performing a 20-minute centrifugation operation, the bacterial residues in the culture broth are effectively removed to ensure the purity of subsequent processing.
[0064] Membrane filtration step: Cross-flow filtration is carried out using a 0.1-micron ceramic membrane, and this filtration process can effectively retain impurities with a molecular weight greater than 10 kDa; Blending process: 5 parts of honey, 5 parts of fructooligosaccharide, and 0.1 part of vitamin C are added to the liquid, and the pH value is adjusted to the range of 4.2 - 4.6 by adding citric acid.
[0065] Sterilization operation: The liquid is placed at a high temperature of 121°C for 15 minutes of sterilization treatment, and then cooled to 25°C for aseptic filling to ensure the aseptic state of the product before final packaging.
[0066] Step Five, Quality Monitoring: The prepared plant fermented beverage is subjected to sensory evaluation and physical and chemical index detection to ensure that the product quality meets the standards; Sensory evaluation and physical and chemical index detection specifically include: Sensory evaluation includes evaluations of color, aroma, and taste; Physical and chemical index detection includes the determination of pH value, total sugar content, and vitamin C content indicators.
[0067] Efficacy verification (compared with traditional single fermentation) is shown in the following table:
[0068]
[0069] Note: Compared with the blank group, P < 0.05.
[0070] Through scientific proportioning and fine process control, this preparation method ensures the quality and health benefits of the final product. In the embodiments, the specific dosages and treatment methods of different raw materials, as well as the specific parameters of fermentation and post-treatment, are listed in detail, providing a reliable basis for actual production. In addition, through the quality monitoring process, the sensory characteristics and physicochemical indexes of the product are comprehensively evaluated, further ensuring the safety and effectiveness of the product.
[0071] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A method for preparing a plant fermented beverage, characterized in that: The method comprises the following preparation steps: Step 1. Prepare the raw materials: weigh a certain amount of garlic, bitter melon, ginger, mulberry leaves, wolfberry, honey, oligofructose and vitamin C for later use; Step 2, pretreatment of raw materials: processing garlic to obtain garlic slurry, processing bitter melon to obtain bitter melon slurry, processing ginger to obtain ginger extract, processing mulberry leaves to obtain mulberry leaf juice, processing wolfberry to obtain wolfberry extract, and obtaining wolfberry extract; mixing the garlic slurry, bitter melon slurry, ginger extract, mulberry leaf juice and wolfberry extract to obtain plant slurry; Step 3: Compound fermentation: compound fermentation of plant slurry is achieved through mixed inoculation, primary fermentation, secondary fermentation and metabolic regulation; Step 4, post-processing: after centrifugation, membrane filtration, blending, sterilization and filling, a finished plant fermented beverage is obtained; Step 5. Quality control: Conduct sensory evaluation and physical and chemical index testing on the prepared plant fermented beverage to ensure that the product quality meets the standards.
2. The method for preparing a plant fermented beverage according to claim 1, characterized in that: In the step 1, the garlic, bitter melon, ginger, mulberry leaves, wolfberries, honey, oligofructose and vitamin C are calculated by weight: 20-30 parts of garlic, 10-15 parts of bitter melon, 5-10 parts of ginger, 5-10 parts of mulberry leaves, 2-5 parts of wolfberries, 5-10 parts of honey, 3-5 parts of oligofructose and 0.1-0.2 parts of vitamin C, and the balance is purified water.
3. The method for preparing a plant fermented beverage according to claim 2, characterized in that: The garlic, bitter melon, ginger, mulberry leaf, wolfberry, honey, oligofructose and vitamin C are calculated by weight: 25 parts of garlic, 10 parts of bitter melon, 8 parts of ginger, 7 parts of mulberry leaf, 3 parts of wolfberry, 8 parts of honey, 3 parts of oligofructose and 0.2 parts of vitamin C, and the balance is purified water.
4. The method for preparing a plant fermented beverage according to claim 2, characterized in that: The garlic, bitter melon, ginger, mulberry leaf, wolfberry, honey, oligofructose and vitamin C are calculated by weight: 30 parts of garlic, 12 parts of bitter melon, 5 parts of ginger, 5 parts of mulberry leaf, 4 parts of wolfberry, 5 parts of honey, 5 parts of oligofructose and 0.1 part of vitamin C, and the balance is purified water.
5. The method for preparing a plant fermented beverage according to claim 1, characterized in that: The raw material pretreatment in the step 2 is specifically as follows: peeling the garlic and then grinding it with liquid nitrogen to a garlic slurry with a particle size of ≤0.2 mm; removing the pulp of bitter melon and then beating it, passing it through a 100-mesh sieve to obtain bitter melon slurry; slicing the ginger and adding 5 times the volume of deionized water, and then performing ultrasonic extraction to obtain ginger extract; crushing the mulberry leaves and passing it through an 80-mesh sieve, and reflux extracting it with 80% ethanol twice, each time for 1 hour, to obtain mulberry leaf juice; crushing the wolfberry and passing it through a 60-mesh sieve, adding 10 times the volume of deionized water, boiling and extracting it twice, each time for 30 minutes, combining the extracts, and concentrating them to 1 / 3 of the original volume to obtain wolfberry extract; and mixing the garlic slurry, bitter melon slurry, ginger extract, mulberry leaf juice and wolfberry extract to obtain plant slurry.
6. The method for preparing a plant fermented beverage according to claim 1, characterized in that: The mixed inoculation in step 3 specifically comprises adding 1 part by weight of yeast to every 100 parts by weight of the plant slurry; The primary fermentation is specifically, in a constant temperature fermentation tank at 30°C, the rotation speed is maintained at 150 rpm by a stirring paddle, the pH is adjusted to 5.5-6.0 with citric acid / sodium hydroxide, and the fermentation is carried out for 24 hours; The secondary fermentation is specifically, in a 35°C constant temperature fermentation tank, the rotation speed is maintained at 200 rpm by a stirring paddle, the pH is adjusted to 6.5-7.0 with citric acid / sodium hydroxide, and the fermentation is carried out for 48 hours; The metabolic regulation is specifically as follows: monitoring by an online glucose sensor, triggering a feed pump when the glucose concentration is lower than 1g / L, supplementing with 2% w / v glucose solution, with each supplement amount being 1-2% of the volume of the fermentation broth; using a ventilation volume of 1-1.5vvm and a stirring speed of 200-300rpm for joint regulation, and automatically increasing the ventilation volume when DO<30% to ensure dissolved oxygen stability.
7. The method for preparing a plant fermented beverage according to claim 1, characterized in that: Specifically, the centrifugation process in step 4 is as follows: by setting the speed to 8000 revolutions per minute and continuing the centrifugation operation for 20 minutes, the bacterial residues in the culture solution are effectively removed to ensure the purity of subsequent processing; Membrane filtration step: cross-flow filtration using a 0.1 micron ceramic membrane, which can effectively intercept impurities with a molecular weight greater than 10 kilodaltons; Preparation process: Add 5-10 parts of honey, 3-5 parts of oligofructose, and 0.1-0.2 parts of vitamin C to the liquid, and adjust the pH value to the range of 4.2-4.6 by adding citric acid; Sterilization operation: The liquid is sterilized at a high temperature of 121°C for 15 minutes, then cooled to 25°C and aseptically filled to ensure the sterility of the product before final packaging.
8. The method for preparing a plant fermented beverage according to claim 1, characterized in that: The sensory evaluation and physical and chemical index testing in step 5 specifically include: Sensory evaluation includes assessment of color, aroma, and taste; The physical and chemical index testing includes the determination of pH value, total sugar content and vitamin C content.