Production method of tremella aurantialba flower and fruit beverage

Abstract

The invention relates to a production method of a tremella aurantialba flower and fruit beverage, which comprises the following steps: (1) adding cleaned and shredded tremella aurantialba into water according to the material-water ratio of the tremella aurantialba to the water of 1: (18-25), heating to 85-90 DEG C, keeping the constant temperature for 20-25 minutes, fermenting with tartary buckwheat to brew rice vinegar, filtering residues to obtain tartary buckwheat vinegar mother liquor, soaking fresh flower petals or fresh fruits into the tartary buckwheat vinegar mother liquor, and fermenting for 20-30 days at the fermentation temperature of 30-35 DEG C; (4) filtering the fermentation product to obtain flower and fruit fermentation liquor; and (5) firstly adding a sugar solution into the tremella aurantialba polysaccharide solution obtained in the step (1), then adding the flower and fruit fermentation liquor obtained in the step (4), and uniformly stirring to obtain the tremella aurantialba flower and fruit beverage. The tremella aurantialba flower and fruit beverage prepared by the preparation method disclosed by the invention is nutritional, healthy, excellent in taste and completely free of additives, a novel beverage with natural flavor and health-care functions is added to the market, and the requirements of consumers on green, healthy and medicinal and edible foods are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food production, and particularly relates to a method for preparing a beverage using Tremella aurantialba, fresh flowers, and fruits as main raw materials. Background Art

[0002] Tremella aurantialba is rich in fat, protein, and trace elements such as phosphorus, sulfur, manganese, iron, magnesium, and calcium, as well as polysaccharide components such as rhamnose, mannose, glucose, galactose, and fucose. Its nourishing and nutritional value has been generally recognized in the industry, and there are more and more ways to utilize the value of Tremella aurantialba. Among them, the application in the food field is the most extensive. At present, in addition to directly consuming fresh Tremella aurantialba, Tremella aurantialba is also boiled into a jelly containing a large amount of solid substances and then made into beverages, canned foods, etc. with a longer shelf life. These eating methods are relatively crude, and the active ingredients of Tremella aurantialba are difficult to be efficiently absorbed by the human body. At the same time, the existing processing technology of Tremella aurantialba has great limitations, and there has been no technological breakthrough in the preparation of liquid beverages. There are technical problems such as difficult filtration, low polysaccharide stability, and insufficient smoothness of taste when preparing liquid beverages.

[0003] Edible fresh flowers such as roses are now increasingly appearing in people's food ingredients. Due to the unique sweet smell of fresh flowers, as well as the beneficial ingredients such as anthocyanins and polyphenols contained in them, and the effects of promoting qi and relieving depression, and activating blood circulation and dissipating stasis, people are also using fresh flowers more and more in various foods. However, the existing ways of eating fresh flowers are mainly fresh eating, making flower fillings or flower sugars by soaking in sugar, extracting fresh flower extracts for making beverages, etc. Their utilization methods are still relatively crude, and because fresh flowers are easily perishable, it is extremely easy to cause the food produced to have an abnormal smell. Although there are also manufacturers producing rose vinegar products, their rose fermentation process is single, using single fermentation, and the prepared rose vinegar has a single flavor and requires additional flavoring agents.

[0004] Fresh fruits are also widely used by people to make canned foods, preserved fruits, dried fruits, etc. foods. One is to enrich the variety of fruit foods, and the other is to solve the problem that a large amount of fresh fruits are not easy to store. However, these ways of making fruit foods are simple and crude, and it is difficult to change the taste of some fruits with high sweetness, high acidity, or bitter taste without adding auxiliary materials and additives, resulting in poor palatability.

[0005] In addition, the vast majority of traditional fruit beverages rely heavily on food additives. For example, vinegar beverages rely on artificial acidulants, flavors, and pigments to adjust the flavor, and also need to add stabilizers for blending, which does not conform to the trend of healthy consumption.

[0006] With the continuous improvement of people's living standards, the requirements for food nutritional value and physical health are getting higher and higher, and the requirements for food varieties and food taste are also becoming more and more diverse. Therefore, developing more healthy, nutritious, and better-tasting foods has become the continuous pursuit of the food industry. Summary of the Invention

[0007] The object of the present invention is to fill the gap in the prior art and provide a method for preparing a Tremella aurantialba flower and fruit drink that is nutritionally healthy, has excellent taste and is completely additive-free by effectively integrating the active ingredients in Tremella aurantialba with those in fresh flowers and fruits.

[0008] The technical solution adopted by the present invention is as follows: A production method of a Tremella aurantialba flower and fruit drink is as follows: (1) Add shredded and washed Tremella aurantialba to water, and the material-water ratio of Tremella aurantialba to water is 1:18 - 25. Heat to 85 - 90 °C and keep it at a constant temperature for 20 - 25 minutes. During the heating and constant temperature process, perform intermittent stirring, stir for 30 - 60 seconds every 5 - 10 minutes, and continuously stir for the last 5 - 10 minutes. Then, discharge and filter while it is hot to obtain a Tremella aurantialba polysaccharide solution; (2) Ferment tartary buckwheat to brew rice vinegar, and filter the residue to obtain a tartary buckwheat vinegar mother liquor. The sugar-acid ratio at the end of fermentation of this first tartary buckwheat vinegar mother liquor is controlled not to exceed 1:3; (3) Immerse fresh flower petals or fresh fruits in the tartary buckwheat vinegar mother liquor for secondary fermentation for 20 - 30 days at a fermentation temperature of 30 - 35 °C; during the middle stage of fermentation, add yellow rock sugar and continue fermentation, and control the sugar-acid ratio at the end of fermentation not to exceed 7 - 10:1 to obtain a fermented product with a suitable sugar and acid taste; the addition amount of fresh flower petals or fresh fruits is 5 - 10% of the mass of the tartary buckwheat mother liquor; (4) Filter the fermented product to obtain a flower and fruit fermented liquid; (5) First add a sugar solution to the Tremella aurantialba polysaccharide solution obtained in step (1), and then add the flower and fruit fermented liquid obtained in step (4), and stir evenly to obtain the Tremella aurantialba flower and fruit drink; the mass ratio of the Tremella aurantialba polysaccharide solution to the flower and fruit fermented liquid is 3:1, and the addition amount of the sugar solution is 7.5 - 8.5% of the Tremella aurantialba polysaccharide solution.

[0009] Further, the fresh flower petals are edible double-petal rose petals.

[0010] Further, the fresh fruit is one of pomegranate, passion fruit, mulberry, pineapple, and raspberry.

[0011] Further, the tartary buckwheat mother liquor is obtained by soaking tartary buckwheat in water, steaming it, cooling it, then mixing it with yeast and fermenting for 7 - 10 days, controlling the end point of fermentation, and filtering to obtain the filtrate, which is the tartary buckwheat vinegar mother liquor.

[0012] The present invention has the following advantages: 1. By strictly controlling the extraction process of Tremella aurantialba, such as using temperature gradient control, heating to 85°C - 90°C and then maintaining a constant temperature for 20 minutes, intermittent stirring is carried out during the heating and constant temperature maintenance process, stirring for 30 seconds every 5 minutes, continuously stirring for the last 5 minutes, and discharging and filtering while it is hot, which improves the dissolution rate of the colloid in Tremella aurantialba and the filtration efficiency. For the first time, Tremella aurantialba is converted into a liquid beverage base material, solving the stability problem of Tremella aurantialba polysaccharide.

[0013] 2. A double fermentation process is used to prepare the flower and fruit fermentation liquid. The first fermentation is to prepare the tartary buckwheat vinegar mother liquid by fermenting tartary buckwheat. The second fermentation is to directly add fresh flowers and fruits into the tartary buckwheat mother liquid, and add yellow rock sugar in the middle of fermentation to strengthen the fermentation effect, while strictly controlling the sweet and sour ratio at the end of fermentation.

[0014] 3. Mix the Tremella aurantialba liquid and the flower and fruit fermentation liquid according to a mass ratio of 3:1, control the volume fixing order, first add the sugar solution to the Tremella aurantialba polysaccharide solution, and then add the flower and fruit fermentation liquid, effectively reducing the risk of stratification of the mixed liquid. The Tremella aurantialba flower and fruit drink has a stable state and there is no stratification phenomenon after 270 days of storage.

[0015] 4. By effectively integrating the active ingredients in Tremella aurantialba, fresh flowers and fruits, it combines the effects of Tremella aurantialba such as moistening the lungs and relieving cough, antioxidant, nourishing the stomach, beautifying, promoting liver metabolism, reducing cholesterol, and the effect of rose in soothe the liver and relieve depression, realizing the superposition of the properties of medicine and food homology. At the same time, under weak acidic conditions and with the protection of polysaccharide solution for the stability of anthocyanins, the natural aroma and taste of fresh flowers and fruits are protected and fully released, and the natural color of flowers and fruits is well retained. There is no need to add any additives such as essence, pigment, acidulant, etc., obtaining a Tremella aurantialba flower and fruit drink with excellent taste and pleasing appearance, and effectively preventing the rancidity of flowers and fruits. The Tremella aurantialba flower and fruit drink prepared by the above method is nutritious and healthy, has excellent taste and is completely additive-free, adding a new type of drink with both natural flavor and health care function to the market, meeting the needs of consumers for green, healthy, medicine and food homology foods. Detailed implementation mode

[0016] The content and technical effects of the present invention will be further elaborated below through specific examples.

[0017] Example 1

[0018] A production method of a Tremella aurantialba rose drink is as follows: (1) Wash the Tremella aurantialba and cut it into Tremella aurantialba filaments with a length ≤ 5 cm, then add it into water. The material-water ratio of Tremella aurantialba to water is 1:20. Heat to 85°C and then maintain a constant temperature for 20 minutes. Intermittent stirring is carried out during the heating and constant temperature maintenance process, stirring for 30 seconds every 5 minutes, continuously stirring for the last 5 minutes, and discharging while it is hot, filtering with a 30-mesh filter screen to obtain the Tremella aurantialba polysaccharide solution: (2)Brew rice wine with tartary buckwheat, filter the residue to obtain the tartary buckwheat mother liquor. The brewing method of the tartary buckwheat mother liquor can adopt the existing technical methods. In this embodiment, tartary buckwheat (scientific name: Fagopyrum tataricum) produced in alpine regions of Yunnan such as Lijiang, Zhaotong, and Xuanwei is soaked, steamed and then cooled, and then yeast (such as Angel Yeast) is added and fermented for 7 - 10 days; control the sugar - acid ratio at the end of the first fermentation not to exceed 1:3 (1.2 - 1.5% calculated as citric acid monohydrate, pH 3.0 - 3.5, total acid ≥ 1.0g / 100mL) to obtain the fermented product; (3)Add the freshly picked rose flower petals to the tartary buckwheat vinegar mother liquor for fermentation. The addition amount of the rose flower petals is 6% of the mass of the tartary buckwheat mother liquor, the fermentation time is 25 days, and the fermentation temperature is 35°C; at the 10th day of fermentation, add yellow rock sugar to continue the secondary fermentation. The addition amount of the yellow rock sugar is 15% of the mass of the tartary buckwheat mother liquor, and control the sugar - acid ratio at the end of fermentation to be 7 - 10:1 to obtain a fermented liquid with a suitable sweet - sour taste; the yellow rock sugar is polycrystalline rock sugar processed from sugarcane without decolorization and refining and can be obtained commercially; (4)Filter the fermented product to obtain the rose flower fermented liquid; (5)First add the sugar solution to the tremella polysaccharide solution obtained in step (1), and then add the rose flower fermented liquid, and stir evenly to obtain the tremella rose drink. The mass ratio of the tremella polysaccharide solution to the rose flower fermented liquid is 3:1. The sugar solution is a solution obtained by dissolving white granulated sugar in hot water, and the addition amount of the sugar solution is 8% of the tremella polysaccharide solution; (6)Fill the tremella rose drink at 30 - 50°C, and then heat and sterilize it.

[0019] The tremella rose drink obtained in this embodiment is detected, and the nutritional component table is shown in Table 1.

[0020] Table 1. Nutritional component table of tremella rose drink

[0021] Carry out sensory evaluation on the tremella rose drink obtained in this embodiment. Compared with traditional fruit vinegar beverages, the sweet - sour balance degree of the tremella rose drink of the present invention is increased by 20% (blind - test score 8.5 / 10). Stability test: no stratification after 6 - month storage at room temperature, and the natural color retention rate ≥ 95%. Functional detection: the content of tremella polysaccharide ≥ 1.2g / 100mL, and rose polyphenols ≥ 50mg / 100mL.

[0022] Example 2

[0023] A production method of a tremella pomegranate drink, the method is as follows: (1) Wash Tremella aurantialba, cut it into Tremella aurantialba filaments with a length ≤ 5 cm, add them to water, with the material-water ratio of Tremella aurantialba to water being 1:25. Heat to 90 °C and keep it at a constant temperature for 22 min. During heating and maintaining the constant temperature, perform intermittent stirring, stir for 30 seconds every 8 minutes, and continuously stir for the last 5 minutes. Then discharge the material while it is hot and filter to obtain the Tremella aurantialba polysaccharide solution: (2) Ferment tartary buckwheat to brew rice vinegar, filter the residue to obtain the tartary buckwheat vinegar mother liquor. The sugar-acid ratio at the end of fermentation of this first tartary buckwheat vinegar mother liquor is controlled not to exceed 1:3; (3) After peeling the freshly picked pomegranates, take the pomegranate seeds and add them to the tartary buckwheat mother liquor for fermentation. The addition amount of pomegranate is 8% of the mass of the tartary buckwheat mother liquor, the fermentation time is 25 days, and the fermentation temperature is 30 °C; When fermenting to the 12th day, add yellow rock sugar to continue the secondary fermentation. The addition amount of yellow rock sugar is 10% of the mass of the tartary buckwheat mother liquor. Control the sugar-acid ratio at the end of fermentation to be 7 - 10:1 to obtain a fermented product with a suitable sweet and sour taste; (4) Filter the fermented product to obtain the pomegranate fermentation broth; (5) First add sugar solution to the Tremella aurantialba polysaccharide solution obtained in step (1), then add the pomegranate fermentation broth, and stir evenly to obtain the Tremella aurantialba pomegranate drink. The mass ratio of the Tremella aurantialba polysaccharide solution to the pomegranate fermentation broth is 2.5:1, and the addition amount of the sugar solution is 7.5% of the Tremella aurantialba polysaccharide solution; (6) Fill and sterilize the Tremella aurantialba pomegranate drink.

[0024] Example 3

[0025] A production method of a Tremella aurantialba passion fruit drink is as follows: (1) Wash Tremella aurantialba, cut it into Tremella aurantialba filaments with a length ≤ 5 cm, add them to water, with the material-water ratio of Tremella aurantialba to water being 1:18. Heat to 88 °C and keep it at a constant temperature for 25 min. During heating and maintaining the constant temperature, perform intermittent stirring, stir for 60 seconds every 5 minutes, and continuously stir for 10 minutes. Then discharge the material while it is hot and filter to obtain the Tremella aurantialba polysaccharide solution: (2) Ferment tartary buckwheat to brew rice vinegar, filter the residue to obtain the tartary buckwheat vinegar mother liquor. The sugar-acid ratio at the end of fermentation of this first tartary buckwheat vinegar mother liquor is controlled not to exceed 1:3; (3) Take the pulp and juice of freshly picked passion fruits, add them to the tartary buckwheat mother liquor for fermentation. The addition amount of the passion fruit pulp and juice is 5% of the mass of the tartary buckwheat mother liquor, the fermentation time is 20 days, and the fermentation temperature is 32 °C; When fermenting to the 10th day, add yellow rock sugar to continue the secondary fermentation. The addition amount of yellow rock sugar is 15% of the mass of the tartary buckwheat mother liquor. Control the sugar-acid ratio at the end of fermentation to be 7 - 10:1 to obtain a fermented product with a suitable sweet and sour taste; (4) Filter the fermented product to obtain the passion fruit fermentation broth; (5) Add sugar solution to the Tremella aurantialba polysaccharide solution obtained in step (1) first, and then add passion fruit fermentation broth, and stir evenly to obtain the Tremella aurantialba passion fruit drink. The mass ratio of the Tremella aurantialba polysaccharide solution to the passion fruit fermentation broth is 3:1, and the addition amount of the sugar solution is 8.5% of the Tremella aurantialba polysaccharide solution; (6) Fill and sterilize the Tremella aurantialba passion fruit drink.

[0026] Example 4

[0027] A production method of a Tremella aurantialba mulberry drink is as follows: (1) Wash the Tremella aurantialba and cut it into Tremella aurantialba filaments with a length ≤ 5 cm, then add it to water. The material-water ratio of the Tremella aurantialba to water is 1:20. Heat it to 85 °C and keep it at a constant temperature for 30 min. During the heating and constant temperature process, perform intermittent stirring, stir for 45 seconds every 8 minutes, and continuously stir for the last 6 minutes, and then discharge and filter while it is hot to obtain the Tremella aurantialba polysaccharide solution: (2) Ferment and brew rice vinegar with tartary buckwheat, filter the residue to obtain the tartary buckwheat mother liquor. The sugar-acid ratio at the end of fermentation of this primary tartary buckwheat vinegar mother liquor is controlled not to exceed 1:3; (3) Take freshly picked mulberries and add them to the tartary buckwheat mother liquor for fermentation. The addition amount of the mulberries is 7% of the mass of the tartary buckwheat mother liquor, the fermentation time is 25 days, and the fermentation temperature is 32 °C; when fermenting to the 12th day, add yellow rock sugar to continue secondary fermentation. The addition amount of the yellow rock sugar is 12% of the mass of the tartary buckwheat mother liquor, and control the sugar-acid ratio at the end of fermentation to be 7-10:1 to obtain a fermented product with a suitable sweet and sour taste; (4) Filter the fermented product to obtain the mulberry fermentation broth; (5) Add sugar solution to the Tremella aurantialba polysaccharide solution obtained in step (1) first, and then add the mulberry fermentation broth, and stir evenly to obtain the Tremella aurantialba mulberry drink. The mass ratio of the Tremella aurantialba polysaccharide solution to the mulberry fermentation broth is 3:1, and the addition amount of the sugar solution is 8% of the Tremella aurantialba polysaccharide solution; (6) Fill and sterilize the Tremella aurantialba mulberry drink.

[0028] Example 5

[0029] A production method of a Tremella aurantialba pineapple drink is as follows: (1) Wash the Tremella aurantialba and cut it into Tremella aurantialba filaments with a length ≤ 5 cm, then add it to water. The material-water ratio of the Tremella aurantialba to water is 1:20. Heat it to 85 °C and keep it at a constant temperature for 20 min. During the heating and constant temperature process, perform intermittent stirring, stir for 45 seconds every 5 minutes, and continuously stir for the last 5 minutes, and then discharge and filter while it is hot to obtain the Tremella aurantialba polysaccharide solution: (2) Ferment and brew rice vinegar with tartary buckwheat, filter the residue to obtain the tartary buckwheat mother liquor. The sugar-acid ratio at the end of fermentation of this primary tartary buckwheat vinegar mother liquor is controlled not to exceed 1:3; (3) After peeling and cutting the freshly picked pineapples, add them to the tartary buckwheat mother liquor for fermentation. The addition amount of pineapples is 5% of the mass of the tartary buckwheat mother liquor. The fermentation time is 25 days, and the fermentation temperature is 30 °C. When fermenting to the 10th day, add yellow rock sugar to continue the secondary fermentation. The addition amount of yellow rock sugar is 12% of the mass of the tartary buckwheat mother liquor. Control the sugar-acid ratio at the fermentation end point to be 7-10:1 to obtain a fermented product with a suitable sweet and sour taste. (4) Filter the fermented product to obtain pineapple fermented liquid. (5) First add sugar solution to the tremella polysaccharide solution obtained in step (1), and then add pineapple fermented liquid, and stir evenly to obtain the tremella pineapple drink. The mass ratio of the tremella polysaccharide solution to the pineapple fermented liquid is 3:1, and the addition amount of the sugar solution is 7% of the tremella polysaccharide solution. (6) Fill and sterilize the tremella pineapple drink.

[0030] Example 6

[0031] A production method of tremella raspberry drink is as follows: (1) Wash the tremella and cut it into tremella filaments with a length ≤ 5 cm, then add it to water. The material-water ratio of tremella to water is 1:23. Heat to 85 °C and keep it at a constant temperature for 25 minutes. During the heating and constant temperature process, perform intermittent stirring, stir for 50 seconds every 5 minutes, and continuously stir for the last 8 minutes, and then discharge and filter while it is hot to obtain tremella polysaccharide solution: (2) Ferment and brew rice vinegar with tartary buckwheat, filter the residue to obtain tartary buckwheat mother liquor. The sugar-acid ratio at the fermentation end point of this first tartary buckwheat vinegar mother liquor does not exceed 1:3; (3) Add the freshly picked raspberries to the tartary buckwheat mother liquor for fermentation. The addition amount of raspberries is 10% of the mass of the tartary buckwheat mother liquor. The fermentation time is 25 days, and the fermentation temperature is 30 °C. When fermenting to the 10th day, add yellow rock sugar to continue the secondary fermentation. The addition amount of yellow rock sugar is 10% of the mass of the tartary buckwheat mother liquor. Control the sugar-acid ratio at the fermentation end point to be 7-10:1 to obtain a fermented product with a suitable sweet and sour taste; (4) Filter the fermented product to obtain raspberry fermented liquid. (5) First add sugar solution to the tremella polysaccharide solution obtained in step (1), and then add raspberry fermented liquid, and stir evenly to obtain the tremella raspberry drink. The mass ratio of the tremella polysaccharide solution to the raspberry fermented liquid is 3:1, and the addition amount of the sugar solution is 8.5% of the tremella polysaccharide solution; (6) Fill and sterilize the tremella raspberry drink.

[0032] Since the method of the present invention ferments flowers and fruits with tartary buckwheat mother liquor, the selection of flowers and fruits is particularly important. Through long-term research and a large number of experimental verifications by the inventor, the flowers and fruits that can obtain excellent taste are optimally roses, pomegranates, passion fruits, mulberries, pineapples, and raspberries. Some common fruits such as apples and pears cannot be used in the method of the present invention, as they are prone to producing peculiar smells and rancidity. In addition, for the secondary fermentation of flowers and fruits in the present invention, only the tartary buckwheat mother liquor prepared by fermenting tartary buckwheat can be used, and other grains and common buckwheat cannot be used. Otherwise, it is difficult to obtain a good taste, and it is also difficult to fuse with tremella aurantialba polysaccharide solution to obtain a drink with excellent taste and flavor. Nor can conventional flower and fruit extracts or common flower and fruit vinegars on the existing market be used to mix with tremella aurantialba polysaccharide solution to prepare a drink, otherwise the technical effects of the present invention cannot be achieved.

[0033] The tremella aurantialba flower and fruit drink prepared by the method of the present invention is prepared by strictly controlling the fermentation acidity of tartary buckwheat and only using white granulated sugar, fermented vinegar (including yellow rock sugar), natural flower and fruit organic acids, pigments and aromas for blending and controlling the physical and chemical indexes of the finished product. With the function of tremella aurantialba polysaccharide solution in protecting the color of anthocyanins and making the taste smooth, the drink has a comfortable taste, is natural and fresh, is not overly sweet, nor overly sour, effectively solving the discomfort caused by some natural fruits being overly sweet or overly sour.

[0034] The method of the present invention can realize the batch production of tremella aurantialba flower and fruit drinks, and the products are rich in nutrition and have stable quality.

Claims

1. A method for producing a Tremella fuciformis flower and fruit beverage, characterized in that: Here’s how: (1) Add the washed and shredded Tremella fuciformis to water with a ratio of 1:18-25. Heat to 85-90°C and keep constant temperature for 20-25 minutes. Stir intermittently during the heating and constant temperature process. Stir for 30-60 seconds every 5-10 minutes. Continue stirring for the last 5-10 minutes. Discharge and filter while hot to obtain Tremella fuciformis polysaccharide solution: (2) fermenting rice vinegar with bitter buckwheat, filtering the residue, and obtaining bitter buckwheat vinegar mother liquor. The sugar-acid ratio of this bitter buckwheat vinegar mother liquor at the fermentation end point is controlled to be no more than 1:3; (3) Soaking flower petals or fresh fruits in bitter buckwheat vinegar mother liquor for fermentation for 20 to 30 days at a fermentation temperature of 30 to 35°C; in the middle of the fermentation, adding yellow rock sugar to continue the fermentation, and controlling the sugar-acid ratio of the secondary fermentation liquid to 7 to 10:1 to obtain a fermentation product with a palatable sugar and acid; the amount of flower petals or fresh fruits added is 5 to 10% of the mass of the bitter buckwheat mother liquor; (4) filtering the fermented product to obtain flower and fruit fermentation liquid; (5) Firstly add the sugar solution to the Tremella fuciformis polysaccharide solution obtained in step (1), and then add the flower and fruit fermentation liquid obtained in step (4), and stir evenly to obtain the Tremella fuciformis flower and fruit beverage; the mass ratio of the Tremella fuciformis polysaccharide solution to the flower and fruit fermentation liquid is 3:1, and the amount of the sugar solution added is 7.5-8.5% of the Tremella fuciformis polysaccharide solution.

2. The method for producing a Tremella fuciformis flower and fruit beverage according to claim 1, characterized in that: The fresh flower petals are edible double rose petals.

3. The method for producing a Tremella fuciformis flower and fruit beverage according to claim 1, characterized in that: The fresh fruit is one of pomegranate, passion fruit, mulberry, pineapple and raspberry.

4. The method for producing a Tremella fuciformis flower and fruit beverage according to claim 1, characterized in that: The bitter buckwheat mother liquor is prepared by soaking bitter buckwheat in water, steaming it, cooling it, mixing it with yeast and fermenting it for 7 to 10 days, controlling the fermentation end point, and filtering to obtain a filtrate, which is the bitter buckwheat mother liquor.

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