Mulberry, lycium ruthenicum and rose antioxidant fermented beverage

Abstract

The invention discloses a mulberry, lycium ruthenicum and rose antioxidant fermented beverage, and particularly relates to the technical field of fermented beverages, the beverage comprises the following components by weight: 90-130 g of black mulberry, 20-60 g of lycium ruthenicum, 1-30 g of rose, and 5-30 g of snow chrysanthemum. According to the mulberry, lycium ruthenicum and rose antioxidant fermented beverage disclosed by the invention, various types of products are designed through different raw material proportions, so that diversified requirements of different consumers can be met, and the mulberry, lycium ruthenicum and rose antioxidant fermented beverage is more in line with public taste preferences in mouth feel, is highest in mouth feel score, and is rich in nutrition. According to the present invention, the beverage has the best sweet degree, acidity, flower fragrance and fruit fragrance balance and taste richness, can meet the requirements of most consumers on the beverage taste, further has the advantages of beautifying and face nourishing effects, has the highest anthocyanin content, and further has the relatively good cooling and summer-heat relieving effects through different proportions, and different requirements are met.

Description

Technical Field

[0001] The invention relates to the technical field of fermented beverages, and in particular to a mulberry, black wolfberry and rose antioxidant fermented beverage. Background Art

[0002] In today's society, people are increasingly pursuing health and quality of life, and their awareness of health and wellness is growing. Against this backdrop, the concept of "food and medicine sharing the same origin" has become a research hotspot in the food industry, as it combines the nutritional value of food with the health benefits of medicinal herbs. The mulberry, black wolfberry, and rose flower antioxidant fermented beverage emerged precisely in response to this trend.

[0003] Medicinal mulberry, black wolfberry, rose, and snow chrysanthemum, as traditional medicinal and edible ingredients, have a long history of use in Traditional Chinese Medicine and ethnic medicine. According to TCM theory, rose is believed to regulate qi and relieve depression, promote blood circulation and dissipate blood stasis, regulate menstruation and relieve pain, and enhance beauty. In today's fast-paced world, people are often under constant stress, prone to emotional problems and poor circulation. These benefits have made rose a popular health ingredient. Snow chrysanthemum, with its liver-clearing, eye-enhancing, heat-clearing and detoxifying properties, adds unique health benefits to beverages.

[0004] Despite the numerous benefits of these ingredients, traditional consumption methods often struggle to fully unleash their effectiveness. Furthermore, as consumers place increasing demands on beverage quality and health attributes, they not only expect their beverages to be delicious but also to possess clear health benefits, safe and reliable quality, and good stability. Existing beverages struggle to meet all of these demands simultaneously. In this market environment, developing a fermented beverage that fully integrates the advantages of medicinal mulberry, black wolfberry, rose, and snow chrysanthemum, using a scientifically sound formula and advanced fermentation technology to produce a uniquely flavored, nutritious, and health-enhancing fermented beverage with stable quality is of great practical significance. Summary of the Invention

[0005] The main purpose of the present invention is to provide a mulberry, black wolfberry and rose antioxidant fermented beverage, which can effectively solve the problems mentioned in the background technology.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] A mulberry, black wolfberry and rose antioxidant fermented beverage comprises, by weight, 90-130g of black mulberries, 20-60g of black wolfberries, 1-30g of roses and 5-30g of snow chrysanthemum.

[0008] Preferably, the mulberry, black wolfberry and rose antioxidant fermented beverage comprises, by weight: 100-120g black mulberries, 30-50g black wolfberries, 5-20g roses and 10-20g snow chrysanthemums.

[0009] Preferably, the mulberry, black wolfberry and rose antioxidant fermented beverage comprises, by weight: 100g black mulberries, 30g black wolfberries, 10g roses and 15g snow chrysanthemums.

[0010] A method for preparing a mulberry, black wolfberry and rose antioxidant fermented beverage, comprising the following steps:

[0011] Step 1: Preparation of medicinal mulberry and wolfberry juice: Select high-quality southern Xinjiang medicinal mulberry and black wolfberry as raw materials, clean the equipment and dry the moisture; after the raw materials are inspected and accepted, clean the raw materials and disinfect them; put the medicinal mulberry and black wolfberry into the juicer to squeeze the juice and take the filtrate;

[0012] Step 2: Pre-fermentation of roses: fresh southern roses and snow chrysanthemums are selected, washed, and then soaked in white vinegar. The liquid is then drained; the selected roses and snow chrysanthemums are cleaned, dried, crushed, and sieved; the dehydrated and twisted petals are spread flat and sterilized under ultraviolet light; 20-50 parts of the crushed pollen are added with 5-10 times the amount of purified water, and extracted 2-3 times under ultrasonic conditions at 50-80° C. and 50-60 kHz. The fresh flower water extract is obtained after vacuum filtration;

[0013] Step 3: Mix the prepared juice and rose water extract;

[0014] Step 4: Fermentation: transfer the mixed liquid into a fermentation tank, add Bifidobacterium (Bifidobacterium longum) and Lactobacillus plantarum, and ferment;

[0015] Step 5: Sterilization, using pasteurization method, keep at 62-65℃ for 45min;

[0016] Step 6: Compound and add sweetener oligofructose;

[0017] Step 7: Canning.

[0018] Preferably, the raw material acceptance method in step 1 is sensory acceptance, and the sensory acceptance items include but are not limited to checking the color, appearance, state, and smell of the raw materials.

[0019] Preferably, the sieve plate used for screening in step 2 is a 60-mesh sieve plate.

[0020] Preferably, the fermentation temperature in step 4 is 30-40° C., and the fermentation time is 12-24 hours.

[0021] Preferably, the ratio of the mixed fruit juice to the rose water extract in step 3 is 2:1.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention is extremely rich in nutrients by integrating multiple raw materials such as medicinal mulberry, black wolfberry, rose and snow chrysanthemum. Medicinal mulberry and black wolfberry are rich in polyphenol compounds, which can effectively remove free radicals in the body and reduce oxidative damage. At the same time, they can also improve the function of pancreatic islet cells and have a positive effect on the regulation of blood sugar. Rose not only gives the beverage a unique flavor, but also has important medicinal value. It has the effects of regulating qi and relieving depression, promoting blood circulation and removing blood stasis, regulating menstruation and relieving pain, and can also help relieve symptoms such as emotional distress and liver qi stagnation. Snow chrysanthemum also contains a variety of ingredients that are beneficial to the human body, and has the effects of clearing away heat and detoxifying, clearing the liver and improving eyesight. The combination of multiple raw materials makes this beverage a high-quality beverage that combines nutrition and health care, meeting people's demand for healthy drinks.

[0024] 2. The present invention designs a variety of types of products through different raw material ratios, which can meet the diverse needs of different consumers. Some of them are more in line with the public's taste preferences, have the highest taste score, perform best in terms of sweetness, acidity, balance of floral and fruity aromas, and richness of taste, and can meet the taste requirements of most consumers for beverages. At the same time, there are also types that have advantages in beauty and skin care effects, with the highest anthocyanin content. There are also types that achieve relatively better cooling and heat-relieving effects through different ratios to meet different needs. DETAILED DESCRIPTION

[0025] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0026] Example 1

[0027] This embodiment discloses a method for preparing a mulberry, black wolfberry and rose antioxidant fermented beverage, comprising the following steps:

[0028] Step 1: Preparation of medicinal mulberry and wolfberry juice: Select 90g of high-quality southern Xinjiang medicinal mulberry and 20g of black wolfberry as raw materials, clean the equipment and dry the water; after the raw materials are inspected and accepted, clean the raw materials and disinfect them; put the medicinal mulberry and black wolfberry into the juicer to squeeze the juice and take the filtrate;

[0029] The raw material acceptance method is sensory acceptance, and sensory acceptance items include but are not limited to checking the color, appearance, state, and smell of the raw materials;

[0030] Step 2: Pre-fermentation of roses: 1g of fresh southern roses and 5g of snow chrysanthemums are selected, washed, and soaked in white vinegar. The liquid is then drained; the selected roses and snow chrysanthemums are cleaned, dried, and crushed, and sieved with a 60-mesh sieve; the dehydrated and twisted petals are spread flat and sterilized under ultraviolet light; 20-50 parts of the crushed pollen are added with 5-10 times the amount of purified water, and extracted 2-3 times under ultrasonic conditions at 50-80°C and 50-60 kHz, and vacuum filtered to obtain a fresh flower water extract;

[0031] Step 3: Mix the prepared juice and rose water extract in a ratio of 2:1;

[0032] Step 4: Fermentation: transfer the mixed liquid into a fermentation tank, add bifidobacterium (Bifidobacterium longum) and Lactobacillus plantarum, and ferment at 30-40°C for 12-24 hours;

[0033] Step 5: Sterilization, using pasteurization method, keep at 62-65℃ for 45min;

[0034] Step 6: Compound and add sweetener oligofructose to adjust the taste of the drink;

[0035] Step 7: Canning.

[0036] Example 2

[0037] This embodiment adjusts the weight of each raw material based on the embodiment 1, and the adjustment results are as follows:

[0038] 130g black mulberry, 60g black wolfberry, 30g rose, 30g snow chrysanthemum.

[0039] Example 3

[0040] In this embodiment, the weight of each raw material is adjusted based on the first embodiment, as follows:

[0041] 100g black mulberry, 30g black wolfberry, 10g rose, 15g snow chrysanthemum.

[0042] Example 4

[0043] In this embodiment, the weight of each raw material is adjusted based on the first embodiment, as follows:

[0044] 120g black mulberry, 30g black wolfberry, 20g rose, 10g snow chrysanthemum.

[0045] Example 5

[0046] In this embodiment, the weight of each raw material is adjusted based on the first embodiment, as follows:

[0047] 100g black mulberry, 50g black wolfberry, 5g rose, 20g snow chrysanthemum.

[0048] Comparative Example 1

[0049] This embodiment adjusts the weight of each raw material on the basis of the embodiment 1, and reduces the weight of black mulberry and black wolfberry, as follows:

[0050] Black mulberry 80g, black wolfberry 10g, rose 20g, snow chrysanthemum 15g.

[0051] Comparative Example 2

[0052] This embodiment adjusts the weight of each raw material on the basis of the embodiment 1, and increases the weight of rose and snow chrysanthemum, as follows:

[0053] 100g black mulberry, 30g black wolfberry, 36g rose, 32g snow chrysanthemum.

[0054] In order to explore the effects of different raw material ratios on the taste and efficacy of the mulberry, black wolfberry and rose antioxidant fermented beverage and determine the optimal raw material ratio of the beverage, the experimental samples were prepared according to the fermented beverage preparation method described in Example 1;

[0055] Organize 20 professional tasters to evaluate the drinks based on sweetness, acidity, floral aroma, fruity aroma, taste richness and overall harmony, using a 1-10 score scale, with 1 being extremely poor and 10 being the best;

[0056] The antioxidant capacity was measured by testing the total polyphenol content and DPPH free radical scavenging rate in the beverages. The total polyphenol content was determined by the Folin phenol method, and the DPPH free radical scavenging rate was determined by spectrophotometry.

[0057] Detect the content of anthocyanins in beverages. Anthocyanins have antioxidant and skin elasticity-improving effects. The pH differential method is used for determination.

[0058] Determine the content of organic acids in drinks. Organic acids can promote saliva secretion and bring a cooling sensation. This is determined using the acid-base titration method.

[0059] The test results above are detailed in the table below:

[0060]

[0061]

[0062] According to the above experimental results, from the taste score point of view, Example 3 has the highest ratio score, and its taste is the best in terms of sweetness, acidity, balance of floral and fruity aromas, and richness of taste, which is more in line with the public's taste preferences; Examples 4 and 5 also have high scores. The taste score of Comparative Example 1 is low, which may be due to the imbalance of the raw material ratio, resulting in poor flavor.

[0063] In terms of efficacy, the beverage obtained by the ratio of Example 4 has the highest anthocyanin content, indicating that it has advantages in beauty and skin care efficacy; the beverage obtained by the ratio of Example 5 has a higher organic acid content and a relatively better cooling and heat-relieving effect. The beverage obtained by the ratio of Example 3 performed well in terms of total polyphenol content and DPPH free radical scavenging rate, and had a strong antioxidant capacity. Overall, the beverages obtained by the ratio of Example 3, the beverages obtained by the ratio of Example 4, and the beverages obtained by the ratio of Example 5 performed outstandingly in their respective target characteristics and were able to meet the needs of different consumers for beverage taste and efficacy, while Comparative Examples 1 and 2 both had certain deficiencies in terms of taste and efficacy.

[0064] The Mulberry, Black Wolfberry, and Rose Antioxidant Fermented Drink combines various ingredients, including medicinal mulberry, black wolfberry, rose, and snow chrysanthemum, and is rich in nutrients. Mulberry and black wolfberry are rich in polyphenols, a powerful antioxidant that effectively scavenges free radicals in the body and reduces oxidative damage, significantly impacting human health. The polyphenols in this drink can lower blood lipids, help maintain normal cardiovascular function, and prevent atherosclerosis. They also improve pancreatic cell function and have a positive effect on blood sugar regulation, helping to prevent chronic diseases such as diabetes. Rose not only imparts a unique flavor to the drink but also possesses significant medicinal value. It regulates qi and relieves depression, promotes blood circulation and dissipates blood stasis, regulates menstruation, and relieves pain. It can also help alleviate symptoms such as emotional distress and liver qi stagnation, promoting a positive mood. Snow chrysanthemum also contains numerous beneficial ingredients, including heat-clearing and detoxifying properties, and promoting liver-clearing and eye-enhancing benefits. The combined effects of these ingredients make this drink a high-quality, nutritious and health-promoting beverage, satisfying the public's demand for a healthy beverage.

[0065] The mulberry, black wolfberry, and rose flower antioxidant fermented beverage also demonstrates exceptional taste. The black mulberries and black wolfberries impart a rich, mellow, and unique fruity aroma, providing a strong foundation for the drink's flavor. The sweetness of the black mulberries interweaves with the subtle sweet and sour flavor of the black wolfberries, creating a rich, layered taste. The addition of rose flower imparts a refreshing and elegant floral fragrance, adding a unique touch to the drink. The unique flavor of the snow chrysanthemum, with a subtle, delicate fragrance, blends well with the flavors of the other ingredients, further enriching the drink's taste.

[0066] Through different raw material ratios, various types of products have been designed to meet the diverse needs of different consumers. With Examples 3, 4, and 5 as representatives, they have different characteristics respectively. Example 3 (100g black mulberry, 30g black wolfberry, 10g rose, 15g snow chrysanthemum) is more in line with the public's taste preferences in terms of taste, and its taste score is the highest. It performs best in terms of sweetness, acidity, balance of floral and fruity aromas, and richness of taste, and can meet the requirements of most consumers for the taste of beverages. It is a product with a wide audience. Example 4 (120g black mulberry, 30g black wolfberry, 20g rose, 10g snow chrysanthemum) has advantages in beauty and skin care effects, and its anthocyanin content is the highest. Anthocyanin not only has an antioxidant effect, but also can improve skin elasticity. For consumers who pay attention to beauty and skin care, this drink is undoubtedly an ideal choice. Example 5 (100g black mulberries, 50g black wolfberries, 5g roses, and 20g snow chrysanthemums) has a high organic acid content and a relatively better cooling and summer-heat-relieving effect. It can provide consumers with a cool and comfortable feeling in hot weather, satisfying people's demand for refreshing drinks in the summer. This concept of designing products for different consumer needs has greatly broadened the product's market audience, allowing more consumers to find drinks that suit them.

[0067] During the preparation of mulberry, black wolfberry and rose antioxidant fermented beverage, in order to explore the effects of fermentation temperature, time and inoculation amount on the fermentation effect of mulberry, black wolfberry and rose antioxidant fermented beverage, the optimal fermentation process parameters were determined to optimize the quality of the beverage, including flavor and nutritional content.

[0068] Fermentation temperatures were set at 30°C, 32°C, 34°C, 36°C, 38°C, and 40°C, respectively. Other parameters were fixed as a duration of 18 hours, a solid-liquid ratio of 1:2, and an inoculum size of 4%. For each experiment, 100g of medicinal mulberry and 30g of black wolfberry juice were weighed, and 10g of rose and 15g of snow chrysanthemum were pretreated and mixed as required. Then, Bifidobacterium and Lactobacillus plantarum were inoculated and fermented at the corresponding temperatures. Fermentation parameters (such as pH, organic acid content, and aroma component content) were monitored.

[0069] Fermentation times were also set at 12, 16, 20, and 24 hours, with a fixed temperature of 35°C, a material-liquid ratio of 1:2, and an inoculum size of 4%. Following the same raw material ratios and pretreatment methods, fermentation was performed at different times, and changes in fermentation indicators were monitored.

[0070] In addition, the inoculum size was set at 2%, 3%, 4%, 5%, and 6%, with a fixed temperature of 35°C, a material-liquid ratio of 1:2, and a fermentation time of 18 hours. The above raw material treatment and fermentation process were repeated, and changes in fermentation indicators were monitored. Three parallel runs were conducted for each experimental condition to ensure the reliability of the results.

[0071] The above experimental results are detailed in the table below:

[0072]

[0073]

[0074] Judging from the experimental results, fermentation temperature, time and inoculation amount all have a significant impact on the fermentation effect. In the fermentation temperature experiment, as the temperature rises, the organic acid content first increases and then decreases, the aroma component content reaches the highest at 36°C, and the pH value gradually decreases. The fermentation effect is relatively good at 36°C, and the flavor substances of the beverage are richer and the acidity is more suitable at this time. In terms of fermentation time, the content of organic acids and aroma components is higher at 20h, the pH value is also more appropriate, the fermentation is relatively complete, and the product flavor and quality are better. In the inoculation amount experiment, the content of organic acids and aroma components is higher at 4% inoculation amount, indicating that the growth and metabolism of the bacteria are more vigorous at this time, and the fermentation effect is good. Taking all factors into consideration, the optimal fermentation process parameters for mulberry, black wolfberry and rose antioxidant fermented beverage are fermentation temperature of 36°C, fermentation time of 20h, and inoculation amount of 4%. Under these conditions, a fermented beverage with better flavor and quality can be obtained.

[0075] After completing the preparation of the mulberry, black wolfberry and rose antioxidant fermented beverage, the following animal experiments were conducted to fully evaluate its safety and efficacy;

[0076] In Experiment 1, Kunming mice were gavage-treated with a combination of black mulberry, black wolfberry, and Bifidobacterium at varying concentrations. The mice were divided into a Bifidobacterium group, a high-mulberry-low-wolfberry group, a low-mulberry-high-wolfberry group, and a control group. Two weeks after gavage, blood was collected from the mice for serological testing. This experiment successfully measured the concentrations of biomarkers such as TNF-α, IL-8, SOD, IgG, and IL-6 in the mouse samples, and a good standard curve was established.

[0077] These preliminary experimental results provide important basic data and reference for subsequent population surveys. Specific results are shown in the table below:

[0078]

[0079] Combined with the experimental results in the above table, it shows that there are differences in the concentration distribution of these biomarkers in mouse samples, and the concentrations of some samples are higher, suggesting that they may play an important role in the physiological or pathological processes of mice.

[0080] In the second experiment, Kunming mice were selected and gavage was performed on them with mixed juice of black mulberry, black wolfberry and bifidobacterium at different concentrations for two weeks. Then the feces of the mice were collected and the content of urolithin A in the feces of the mice was detected using an ELISA detection kit, and a good standard curve was established.

[0081] The specific results are shown in the table below:

[0082]

[0083]

[0084] The results showed that there were differences in the content of urolithin A in the feces of mice in different treatment groups, and the concentration of urolithin A was higher in some fecal samples; there were significant differences in the content of urolithin A in the feces of mice in each treatment group and the control group, and the content of urolithin A in the feces of mice in the control group was lower than that in each treatment group.

[0085] This suggests that mice treated with a preparation containing mulberry juice produced urolithin A through metabolism, indicating that certain components of mulberry juice can be absorbed by mice and converted into urolithin A through a series of metabolic processes. This means that the mulberry components in this drink can be effectively absorbed and converted in the body, rather than simply passing through the digestive system unused. Urolithin A also has multiple potential health benefits, including antioxidant, anti-inflammatory, and gut microbiome regulation. The production of urolithin A in mice after treatment with a preparation containing mulberry juice suggests that this drink may indirectly exert these health benefits through the production of urolithin A.

[0086] In Experiment 3, on the 14th day, fresh mouse hearts, kidneys, and livers were removed, quickly washed with sterile saline, blotted dry with filter paper, weighed, and recorded. The livers were divided into three portions, quickly frozen in liquid nitrogen, and then stored in a -80°C freezer. The organ index was calculated as follows:

[0087]

[0088] Among them, m0 represents the weight of the mouse (g), m x Represents each organ of the mouse (g).

[0089] Specifically, the test results are shown in the table below:

[0090]

[0091]

[0092] Combined with the results in the above table, there was no significant abnormal increase or decrease in organ index, indicating that this drink has no potential toxicity to organs.

[0093] Therefore, this solution effectively shortens the production cycle through the improved fermentation process, which is of great significance for improving production efficiency. In traditional fermentation processes, it often takes a long time to complete the fermentation process, which not only increases production costs but also limits the expansion of production scale. The fermentation process of this beverage optimizes fermentation conditions and finds the optimal combination of fermentation temperature, time, and inoculation amount. For example, a fermentation temperature of 36°C, a fermentation time of 20 hours, and an inoculation amount of 4% were determined to be the optimal parameters. Under these conditions, the fermentation process can proceed efficiently.

[0094] One of the key advantages of this fermentation process is its ability to ensure more stable product quality. By strictly controlling factors such as fermentation temperature, time, and inoculum size, external factors can be reduced, ensuring a high degree of consistency in flavor, taste, and nutritional content across each batch. For example, experimental results show that under fixed fermentation process parameters, repeated production runs of beverages revealed minimal fluctuations in key indicators such as pH, organic acid content, and aroma content.

[0095] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A mulberry, black wolfberry and rose antioxidant fermented beverage, characterized by: The drink includes, by weight: black mulberries 90-130g, black wolfberries 20-60g, roses 1-30g, and snow chrysanthemums 5-30g.

2. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 1, characterized in that: The mulberry, black wolfberry and rose antioxidant fermented beverage includes, by weight: 100-120g of black mulberries, 30-50g of black wolfberries, 5-20g of roses and 10-20g of snow chrysanthemums.

3. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 1, characterized in that: The mulberry, black wolfberry and rose antioxidant fermented beverage includes, by weight: 100g black mulberries, 30g black wolfberries, 10g roses and 15g snow chrysanthemums.

4. A method for preparing the mulberry, black wolfberry and rose antioxidant fermented beverage according to any one of claims 1 to 3, characterized in that: The specific steps are as follows: Step 1: Preparation of medicinal mulberry and wolfberry juice: Select high-quality southern Xinjiang medicinal mulberry and black wolfberry as raw materials, clean the equipment and dry the moisture; after the raw materials are inspected and accepted, clean the raw materials and disinfect them; put the medicinal mulberry and black wolfberry into the juicer to squeeze the juice and take the filtrate; Step 2: Pre-fermentation of roses: fresh southern roses and snow chrysanthemums are selected, washed, and then soaked in white vinegar. The liquid is then drained; the selected roses and snow chrysanthemums are cleaned, dried, crushed, and sieved; the dehydrated and twisted petals are spread flat and sterilized under ultraviolet light; 20-50 parts of the crushed pollen are added with 5-10 times the amount of purified water, and extracted 2-3 times under ultrasonic conditions at 50-80° C. and 50-60 kHz. The fresh flower water extract is obtained after vacuum filtration; Step 3: Mix the prepared juice and rose water extract; Step 4: Fermentation: transfer the mixed liquid into a fermentation tank, add Bifidobacterium (Bifidobacterium longum) and Lactobacillus plantarum, and ferment; Step 5: Sterilization, using pasteurization method, keep at 62-65℃ for 45min; Step 6: Compound and add sweetener oligofructose; Step 7: Canning.

5. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 4, characterized in that: The raw material acceptance method in step 1 is sensory acceptance, and the sensory acceptance items include but are not limited to checking the color, appearance, state, and smell of the raw materials.

6. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 4, characterized in that: The sieve plate used for screening in step 2 is a 60-mesh sieve plate.

7. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 4, characterized in that: In step 4, the fermentation temperature is 30-40° C., and the fermentation time is 12-24 hours.

8. The mulberry, black wolfberry and rose antioxidant fermented beverage according to claim 4, characterized in that: In step 3, the ratio of the mixed fruit juice to the rose water extract is 2:1.

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