Refreshing and appetizing green cumquat honey composite beverage and preparation method thereof

Abstract

The invention provides a refreshing and appetizing green cumquat honey composite beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverages. The green kumquat compound beverage comprises the following components in percentage by mass: 8-12% of high fructose corn syrup, 3-8% of white granulated sugar, 15-25% of green kumquat hydrolat fermentation liquor, 25-35% of green kumquat normal juice, 1-3% of Chinese date honey, 2-4% of honey, 0.6-1% of citric acid monohydrate and 0.3-0.8% of sodium citrate. Wherein the green kumquat hydrolat fermentation liquor is prepared by extracting green kumquat peel and then carrying out mixed fermentation on the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel. The prepared green kumquat compound beverage not only retains the original fragrance and nutrient substances of the green kumquats, but also effectively relieves the bitter taste, and provides a new thought for fruit juice beverages.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit juice beverages, and particularly relates to a refreshing and appetizing composite beverage of green kumquat honey and a preparation method thereof. Background Art

[0002] The green kumquat, also known as lime, green lime, kaffir lime or calamansi, is a small citrus fruit. Due to its unique sour taste and fresh aroma, it is widely used in food such as beverages and desserts. At the same time, the green kumquat also contains rich aromatic oil components, which can improve people's appetite. However, the green kumquat also contains bitter and astringent tastes of glycosides, which directly affect the taste, flavor and color of the beverage processed from the green kumquat.

[0003] The bitterness of the green kumquat mainly comes from naringin and limonin. Limonin has a relatively strong bitterness, and its bitterness in aqueous solution is 20 times that of naringin. During the processing, the D-ring lactone hydrolase in the fruit is activated, catalyzing the decomposition to generate limonin, causing the green kumquat to become bitter after juicing, and this phenomenon is more aggravated in the subsequent processing, which is called the "post-bitter" phenomenon, masking other fresh fruity aromas and sweetness in the juice and affecting the flavor of the juice. However, naringin and limonin have certain health care effects. If all of them are removed, it will have a certain impact on the efficacy. With the in-depth research, generally, sweeteners are added to increase the perception of sweetness, confusing the brain's taste, and masking the bitterness to a certain extent. However, excessive intake of traditional sugar sweeteners will cause high blood glucose concentration in the human body, increasing the burden on diabetic patients, and its application is limited. There is also the use of a naringin coating film made of β-cyclodextrin for debittering the fruit juice. Although this method has a good debittering effect on the fruit juice, the encapsulation rate and loading capacity of β-cyclodextrin are limited, and the aromatic substances in the fruit juice are easily encapsulated by β-cyclodextrin, losing the flavor of the fruit juice.

[0004] In order to ensure the taste of the green kumquat juice, traditional green kumquat beverages mainly use the pulp for juicing, and the peel is usually discarded, which also means that the nutritional components and bioactive substances in the peel are not fully utilized. For example, in Chinese Patent CN201310636880.7, a preparation method of a green kumquat beverage is disclosed. By juicing the peeled and pitted green kumquats and blending with other auxiliary materials, although the prepared fruit juice removes the sour and bitter tastes and retains the unique efficacy and flavor of the green kumquat, the nutritional components of the fruit juice are single, and the peel is wasted.

[0005] Therefore, the processing and utilization technology of the green kumquat still needs to be further improved, which requires not affecting its health care effect while effectively improving the sensory quality. Summary of the Invention

[0006] Aiming at the defects of the prior art, the present invention extracts the pericarp of calamansi, and then uses Kluyveromyces marxianus and Komagataeibacter xylinus for mixed fermentation to obtain a pure calamansi dew fermentation broth, which is mixed with auxiliary materials such as calamansi juice and honey to prepare a sour-sweet and refreshing appetizing calamansi honey composite beverage, which not only has a strong aroma and juice feeling, but also reduces bitterness and so on.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions to solve the technical problems:

[0008] On the one hand, the present invention provides a refreshing appetizing calamansi honey composite beverage. By mass percentage, the calamansi composite beverage includes 8-12% fructose syrup, 3-8% granulated sugar, 15-25% pure calamansi dew fermentation broth, 25-35% calamansi original juice, 1-3% jujube honey, 2-4% honey, 0.6-1% citric acid monohydrate, and 0.3-0.8% sodium citrate.

[0009] Among them, the pure calamansi dew fermentation broth is prepared by extracting the pericarp of calamansi and then using Kluyveromyces marxianus and Komagataeibacter xylinus for mixed fermentation.

[0010] In some of the embodiments, by mass percentage, the calamansi composite beverage includes 10% fructose syrup, 5% granulated sugar, 20% pure calamansi dew fermentation broth, 30% calamansi original juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, and 0.5% sodium citrate.

[0011] In some of the embodiments, the preparation of the pure calamansi dew fermentation broth includes the following steps:

[0012] S1. Perform steam distillation on the pericarp of fresh calamansi fruits at 25-100 °C for 10-60 min to obtain an extraction solution;

[0013] S2. Add 8-12 wt% glucose to the extraction solution, inoculate with a mixed bacterial solution for fermentation after sterilization, and after completion, sterilize, filter, and concentrate to 20-40% of its mass to obtain a calamansi pure dew fermentation broth.

[0014] In some of the embodiments, the mixed bacterial solution is composed of a Kluyveromyces marxianus seed solution and a Komagataeibacter xylinus seed solution with a volume ratio of (2-4):1.

[0015] In some of the embodiments, the viable count of the Kluyveromyces marxianus seed solution is 1×10 8 CFU / mL; the viable count of the Komagataeibacter xylinus seed solution is 1×10 6 CFU / mL.

[0016] In some of the embodiments, the inoculation amount of the mixed bacterial solution is 5-7% of the mass of the concentrated system.

[0017] In some of these embodiments, the fermentation temperature is 28 - 32 °C and the fermentation time is 55 - 65 h.

[0018] In some of these embodiments, during the steam distillation treatment, an ultrasonic cleaner with a power of 40 W is used in combination.

[0019] The present invention utilizes the cavitation effect, thermal effect, and mechanical effect generated by ultrasonic waves to destroy the plant cells in the pericarp fibers of calamansi oranges, thereby accelerating the diffusion, release, and dissolution of the aromatic components in the pericarp of calamansi oranges.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] In the present invention, the pericarp of calamansi oranges is extracted and then fermented with a mixed culture of Pichia kluyveri and Komagataeibacter xylinus to obtain a pure calamansi orange fermentation broth. When combined with components such as calamansi orange juice, jujube honey, honey, granulated sugar, citric acid, and sodium citrate, the prepared calamansi orange compound beverage has a pleasant sweet and sour taste, a strong aroma, a juice-like feeling, and reduces the addition of sweeteners, avoiding the problem that a large amount of sweeteners are required to cover the bitterness in the existing citrus peels.

[0022] Meanwhile, the calamansi orange compound beverage prepared by the present invention has high nutritional value and meets the needs of consumers for healthy beverages. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions of the present invention, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention, and those of ordinary skill in the art can also obtain other drawings based on these drawings without creative efforts.

[0024] Figure 1 is the process flow chart of the preparation of the calamansi orange honey compound beverage of the present invention.

[0025] Figure 2 is the change diagram of the bitter substances in calamansi oranges affected by fermentation in the present invention: In the figure, (1) is the detection of naringin content; (2) is the detection of limonin content.

[0026] Figure 3 is the test result diagram of the nutritional active components of different calamansi orange honey compound beverages of the present invention. In the figure: (1) is the test result diagram of the soluble solids content; (2) is the test result diagram of the titratable acidity; (3) is the test result diagram of the total sugar content; (4) is the test result diagram of the total phenol content; (5) is the test result diagram of the protein content. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The following describes the technical solutions in the embodiments of the present invention clearly and completely in conjunction with specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0028] In the present invention, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are considered continuous and include the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when the range refers to integers, it includes each integer between the minimum and maximum values of the range. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges subsumed therein.

[0029] In the present invention, there are no particular restrictions on the specific dispersion and stirring treatment methods.

[0030] In the present invention, unless otherwise specified, the test methods used are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, are reagents and materials that can be obtained from commercial channels.

[0031] Kluyveromyces marxianus is derived from the China Center for Industrial Culture Collection, with the preservation number CICC32846. The Kluyveromyces marxianus is activated and expanded in culture to obtain a Kluyveromyces marxianus seed liquid with a viable count of 1×10 8 CFU / mL.

[0032] Komagataeibacter xylinus is derived from the China Center for Industrial Culture Collection, with the preservation number CICC10529. The Komagataeibacter xylinus is activated and expanded in culture to obtain a Komagataeibacter xylinus seed liquid with a viable count of 1×10 6 CFU / mL.

[0033] In the present invention, the preparation of calamansi original juice includes the following steps:

[0034] Remove the calamansi fruit cores from the peeled pulp, put them into a screw juicer for pressing, and filter the obtained juice with a 1μm pore size filter membrane. No additional water is added for mixing during this process to make calamansi NFC original juice.

[0035] At the same time, to ensure the natural purity of its taste, no additional concentration treatment is performed in this step. The prepared juice needs to be sealed and stored frozen at -18°C or below.

[0036] Preparation Example 1

[0037] Preparation of pure dew fermentation liquid of calamondin includes the following steps:

[0038] 1. Select 100 g of calamondin with prominent peel fragrance, yellowish-green color, and no obvious wormholes or damage. Crush the peel of fresh calamondin fruits to a diameter of about 1 - 2 mm, then add deionized water according to a material-liquid ratio of 1:10, heat with steam at 80 °C for 30 min, and cooperate with an ultrasonic cleaner with an ultrasonic cleaning power of 40 W. After soaking, filter the leaching solution to remove residues to obtain the leaching solution.

[0039] 2. Add 10% of its weight of glucose to the leaching solution, sterilize it by ultraviolet light, and then inoculate with a mixed bacterial solution (inoculation amount is 6%). Ferment at 30 °C for 60 h. After sterilizing the fermentation liquid, filter it through a 1-μm pore size filter membrane to remove residues to obtain the filtrate. During the fermentation process, the pH value is maintained between 5.5 and 6.0.

[0040] The mixed bacterial solution is composed of Kluyveromyces pichia seed liquid and Komagataeibacter xylinus seed liquid in a volume ratio of 3:1.

[0041] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature is 65 °C, pressure is 0.045 MPa) to 30% of its weight to obtain the pure dew fermentation liquid of calamondin.

[0042] Preparation Example 2

[0043] Preparation of pure dew fermentation liquid of calamondin includes the following steps:

[0044] 1. Select 100 g of calamondin with prominent peel fragrance, yellowish-green color, and no obvious wormholes or damage. Crush the peel of fresh calamondin fruits to a diameter of about 1 - 2 mm, then add deionized water according to a material-liquid ratio of 1:10, heat with steam at 80 °C for 30 min, and cooperate with an ultrasonic cleaner with an ultrasonic cleaning power of 40 W. After soaking, filter the leaching solution to obtain the leaching solution.

[0045] 2. Add 8% of its weight of glucose to the leaching solution, sterilize it by ultraviolet light, and then inoculate with a mixed bacterial solution (inoculation amount is 5%). Ferment at 28 °C for 65 h. After sterilizing the fermentation liquid, filter it through a 1-μm pore size filter membrane to remove residues to obtain the filtrate.

[0046] The mixed bacterial solution is composed of Kluyveromyces pichia seed liquid and Komagataeibacter xylinus seed liquid in a volume ratio of 2:1.

[0047] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature is 65 °C, pressure is 0.045 MPa) to 30% of its mass to obtain the pure dew fermentation liquid of calamondin.

[0048] Preparation Example 3

[0049] Preparation of pure dew fermentation liquid of calamondin includes the following steps:

[0050] 1. Select 100 g of fresh calamansi with prominent peel fragrance, yellowish-green in color, without obvious wormholes or damage. Crush the peel of fresh calamansi fruits to about 1 - 2 mm in diameter, then add deionized water according to a solid-liquid ratio of 1:10. Heat it with steam at 80 °C for 30 min, and cooperate with an ultrasonic cleaner with an ultrasonic cleaning power of 40 W. After soaking, filter the extract to obtain the extract.

[0051] 2. Add 12% of glucose by weight to the extract. After ultraviolet sterilization, inoculate the mixed bacterial liquid (inoculation amount is 7%), and ferment at 32 °C for 55 h. After sterilizing the fermentation broth, filter it through a 1-μm pore size filter membrane to remove residues to obtain the filtrate.

[0052] The mixed bacterial liquid is composed of Kluyveromyces pichia seed liquid and Komagataeibacter xylinus seed liquid in a volume ratio of 4:1.

[0053] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature is 65 °C, pressure is 0.045 MPa) to 30% of its mass to obtain the pure calamansi dew fermentation broth.

[0054] Example 1

[0055] I. A refreshing and appetizing calamansi composite beverage, by mass percentage, includes 10% fructose syrup F55, 5% granulated sugar, 20% pure calamansi dew fermentation broth, 30% fresh calamansi juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, 0.5% sodium citrate, and the balance is deionized water.

[0056] II. A preparation method of a refreshing and appetizing calamansi composite beverage specifically includes the following steps:

[0057] Add fructose syrup F55, granulated sugar, pure calamansi dew fermentation broth, fresh calamansi juice, jujube honey, honey, citric acid monohydrate, and sodium citrate to deionized water and dissolve them evenly. The dissolution water temperature ≥ 65 °C. The completely dissolved raw materials are filtered through a filter with a filtration accuracy of more than 200 meshes and then introduced into the mixing tank; start the stirring of the mixing tank, and then add the evenly dissolved raw materials to the mixing tank in the order of the formula, make up the remaining mixing water for constant volume, fully stir evenly for 10 min, and then take samples to detect the mixed solution until all physical and chemical indexes meet the requirements (the required temporary storage temperature ≤ 25 °C, and the temporary storage time ≤ 6 h).

[0058] After the blending liquid is confirmed to have qualified physical and chemical indicators, it is filtered again through a filter, and the filtration accuracy needs to be ≤ 1 μm; the filtered blending liquid is subjected to UHT sterilization treatment, and the sterilization conditions are: 135.0 ± 2.0 °C × 30 s; the PET bottles and bottle caps are respectively cleaned and disinfected, and the cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the microorganisms meet the requirements of GB 7101-2022 "National Food Safety Standard Beverages". The filling temperature is ≤ 35 °C.

[0059] Example 2

[0060] I. A refreshing and appetizing composite beverage of calamansi honey, by mass percentage, includes 8% fructose syrup F55, 8% granulated sugar, 25% pure calamansi dew fermentation liquid, 25% calamansi original juice, 1% jujube honey, 2% honey, 0.6% citric acid monohydrate, 0.8% sodium citrate, and the balance is deionized water.

[0061] II. The preparation method of a refreshing and appetizing calamansi composite beverage without bitterness is the same as that of Example 1.

[0062] Example 3

[0063] I. A refreshing and appetizing calamansi composite beverage, by mass percentage, includes 12% fructose syrup F55, 3% granulated sugar, 15% pure calamansi dew fermentation liquid, 35% calamansi original juice, 3% jujube honey, 4% honey, 1% citric acid monohydrate, 0.3% sodium citrate, and the balance is water.

[0064] II. The preparation method of a refreshing and appetizing calamansi composite beverage is the same as that of Example 1.

[0065] Comparative Example 1

[0066] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 uses an equal amount of pure calamansi dew to replace the pure calamansi dew fermentation liquid, and the others are the same.

[0067] Comparative Example 2

[0068] The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 does not add the pure calamansi dew fermentation liquid, and the others are the same.

[0069] Comparative Example 3

[0070] The difference between Comparative Example 3 and Example 1 is that Comparative Example 3 does not add the original calamansi juice, and the others are the same.

[0071] Test Example 1

[0072] I. In the preparation of the calamansi extract, analyze the influence of different soaking temperatures and times on the juice flavor, and the others are the same as Example 1.

[0073] Table 1 Flavor test results of calamansi peel at different soaking temperatures

[0074]

[0075] Table 2 Flavor test results of green kumquat peel with different soaking times

[0076] Serial number Extraction time Flavor and physical condition of the extract 1 10 min There is a very small amount of oily substance floating up 2 20 min There is a little oily substance floating up 3 30 min There is a relatively large amount of oily substance floating up 4 40 min There is a large amount of oily substance floating up and the fragrance decreases 5 50 min There is a large amount of oily substance floating up and the fragrance decreases 6 60 min There is a large amount of oily substance floating up and the fragrance decreases

[0077] As can be seen from Tables 1 and 2, increasing the temperature helps the extraction of the aroma substances in green kumquats, but too high a temperature will destroy the original fragrance of the peel. Therefore, the process of extraction at 80 °C for 30 minutes is selected to extract the pure kumquat dew stock solution, which is beneficial to improving the extraction effect of the pure kumquat dew and the flavor meets the expected requirements.

[0078] Second, in the preparation of the green kumquat pure dew fermentation broth, analyze the influence of different concentration multiples of the distilled stock solution on the flavor of the fruit juice, with other conditions the same as in Example 1.

[0079] Table 3 Flavor test results of green kumquat peel with different concentration multiples of the distilled stock solution

[0080] Serial number Concentration ratio Sensory evaluation 1 20％ The flavor is normal. 2 30％ The flavor is normal. 3 40％ The flavor is normal. 4 50％ The color begins to turn brown and there is a bitter aftertaste.

[0081] As can be seen from Table 3, when the concentration multiple of the distilled stock solution is 20%, 30%, and 40%, the flavor is normal, that is, the sour and sweet flavors reach a good balance, the taste is moderate, there is no peculiar smell, and the overall flavor is harmonious; when concentrated to 50%, the color begins to change and there is a bitter aftertaste, indicating that concentrating to less than 40% is beneficial for transportation and does not affect the flavor of the green kumquat compound beverage.

[0082] Test Example 2

[0083] Set 6 groups with 10 volunteers in each group to score different green kumquat compound beverages, so as to analyze the flavors of the green kumquat compound beverages prepared in Examples 1-3 and Comparative Examples 1-3. The average score is taken and can be a decimal, with a total score of 100 points. The scoring criteria are shown in Table 4 below:

[0084] Table 4 Flavor scoring criteria table

[0085]

[0086]

[0087] Table 5 Flavor test table of green kumquat compound beverage

[0088] Group Aroma Sweet and sour degree Juice feeling Texture state Example 1 27 27.4 18.2 18.5 Example 2 26.4 27.1 18 18.6 Example 3 26.1 27 18.7 18.8 Comparative example 1 23.8 19.7 17.6 18.2 Comparative example 2 19.4 17.4 16.9 17.7 Comparative example 3 16.1 19.4 15.5 17.3

[0089] As can be seen from Table 5, the aroma, sour-sweet degree, juice feeling, etc. of Examples 1-3 are all higher than those of Comparative Examples 1-3, indicating that the green kumquat compound beverage prepared by the present invention has a better flavor through optimizing the formula and process.

[0090] Test Example 3

[0091] I. Analyze the influence of fermentation on the bitterness of calamansi. Use a naringin content detection kit (Shanghai Enzyme-linked Biology, ml077112) and a limonin content detection kit (Jianglai Biology, JL-T2988) to test the naringin and limonin contents of the calamansi composite beverage in Example 1 and Comparative Example 1 respectively, and number them as Sample 1 and Sample 2.

[0092] The results are as Figure 1 shown. The naringin and limonin contents of Sample 2 are much higher than those of Sample 1, indicating that the bitterness substances in calamansi pure dew are reduced after fermentation, and making it into fruit juice is beneficial to improving the flavor of the fruit juice. The same fermentation method is used in Examples 2 and 3 as in Example 1, which will not be elaborated here.

[0093] II. Analyze the nutritional and active components of different calamansi composite beverages.

[0094] Physical and chemical indexes:

[0095] Soluble solids: The soluble solids content reflects the concentration and flavor intensity of the fruit juice, and is measured with a handheld Abbe refractometer at 20 °C;

[0096] Titratable acidity: Acidity affects the flavor and taste of the fruit juice; it is measured according to the acid-base titration method in GB / T 12456-2008 "Determination of Total Acid in Foods", repeated 3 times, and the results are averaged.

[0097] Total sugar content: Determined by the phenol-sulfuric acid method

[0098] Total phenol content: Determined by the Folin-Ciocalteu method;

[0099] Protein content: Determined by the Coomassie Brilliant Blue G-250 staining method.

[0100] Samples to be tested: The calamansi composite beverages of Example 1 and Comparative Examples 1-3 are numbered as Sample 1, Sample 2, Sample 3, and Sample 4 respectively.

[0101] It can be seen from Figure 3 this that the soluble solids content, titratable acidity, total phenol content, and protein content of Sample 1 are basically higher than those of Samples 2-4, indicating that the calamansi composite beverage of the present invention not only has good flavor and juice feeling, but also has high nutritional value.

[0102] Meanwhile, regardless of whether fermentation occurs, or the fermentation broth or fresh kumquat juice is replaced, the measured total sugar content shows little difference, indicating that the sweetness of the kumquat compound beverage basically comes from auxiliary materials such as granulated sugar and honey. On this basis, appropriate acidity can enhance the refreshing feeling of the kumquat compound beverage, making it easy to drink and contributing to appetite and digestion.

[0103] In summary, the kumquat compound beverage prepared in the present invention is made by fermenting kumquat dew fermentation broth from pure kumquat dew with Kluyveromyces pichia and Komagataeibacter xylinus, in combination with ingredients such as kumquat juice, jujube honey, honey, granulated sugar, citric acid, and sodium citrate, and optimizing the preparation process. The obtained kumquat compound beverage is not only sweet and sour to taste and rich in aroma, but also avoids the waste of kumquat peels, reduces bitterness, has high nutritional value, meets the needs of consumers for healthy beverages, and at the same time provides new ideas for the research and development of fruit juice beverages.

[0104] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative manner of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A refreshing and appetizing composite beverage of calamansi honey, characterized in that, By mass percentage, the composite beverage of round kumquat includes 8-12% fructose syrup, 3-8% granulated sugar, 15-25% pure dew fermentation liquid of round kumquat, 25-35% round kumquat original juice, 1-3% jujube honey, 2-4% honey, 0.6-1% citric acid monohydrate, and 0.3-0.8% sodium citrate. Among them, the pure dew fermentation liquid of round kumquat is prepared by mixed fermentation of Kluyveromyces pichia and Komagataeibacter xylinus after the pericarp of round kumquat is extracted.

2. The refreshing and appetizing composite beverage of calamondin honey according to claim 1, wherein By mass percentage, the composite beverage of round kumquat includes 10% fructose syrup, 5% granulated sugar, 20% pure dew fermentation liquid of round kumquat, 30% round kumquat original juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, and 0.5% sodium citrate.

3. The refreshing and appetizing composite beverage of calamondin honey according to claim 1 or 2, characterized in that, The preparation of the pure dew fermentation liquid of round kumquat includes the following steps: S1. The pericarp of fresh round kumquat fruits is subjected to steam distillation treatment at 25-100 °C for 10-60 min to obtain an extraction liquid; S2. 8-12 wt% glucose is added to the extraction liquid, and after sterilization, it is inoculated with a mixed bacterial liquid for fermentation. After completion, it is sterilized, filtered, and concentrated to 20-40% of its mass to obtain the pure dew fermentation liquid of kumquat.

4. The refreshing and appetizing composite beverage of calamondin honey according to claim 3, characterized in that The mixed bacterial liquid is composed of Kluyveromyces pichia seed liquid and Komagataeibacter xylinus seed liquid with a volume ratio of (2-4):

1.

5. The refreshing and appetizing composite beverage of calamondin honey according to claim 4, wherein The viable count of the Pichia kudriavzevii seed liquid is 1×10 8 CFU / mL; the viable count of the Komagataeibacter xylinus seed liquid is 1×10 6 CFU / mL.

6. The refreshing and appetizing composite beverage of calamondin honey according to claim 3, characterized in that, The inoculation amount of the mixed bacterial liquid is 5-7% of the mass of the concentrated system.

7. The refreshing and appetizing composite beverage of calamondin honey according to claim 3, characterized in that, The fermentation temperature is 28-32 °C, and the fermentation time is 55-65 h.

8. The refreshing and appetizing composite beverage of calamondin honey according to claim 3, characterized in that During the steam distillation treatment, an ultrasonic cleaner is used, and the power is 40 W.

Images