Preparation method of physalis alkekengi lactobacillus fermented juice

Abstract

The invention relates to a preparation method of calyx seu fructus physalis lactobacillus fermented fruit juice, aiming at solving the problems that fermented fruit juice taking calyx seu fructus physalis as a main raw material is lacked, the calyx seu fructus physalis is bitter in taste and poor in mouth feel, and the existing fruit juice lacks functional characteristics. The preparation method comprises the following steps: 1, mixing calyx seu fructus physalis with water, pulping, and filtering to obtain calyx seu fructus physalis juice; 2, mixing the three cultured fermentation strains according to the mass ratio of lactobacillus acidophilus to lactobacillus delbrueckii to plant lactobacillus of 1: 2: 1 to obtain a mixed fermentation strain; 3, adding a mixed fermentation strain into the calyx seu fructus physalis juice for fermentation to obtain fermented juice, and mixing the fermented juice, water and white granulated sugar; 4, performing ultrasonic homogenization; and 5, carrying out hot canning on the homogenized fruit juice at 60-70 DEG C, heating, sterilizing, and cooling. The physalis alkekengi lactic acid bacteria fermented juice is good in oxidation resistance effect, the lactic acid bacteria can improve the taste and flavor of the juice, and the lactic acid bacteria and the physalis alkekengi peel are slightly bitter and mutually blended, so that the beverage is rich in taste.

Description

Technical Field

[0001] The invention belongs to the technical field of food and beverages, and particularly relates to a method for preparing juice by fermenting with jacaranda as a main raw material through lactic acid bacteria. Background Art

[0002] Lactic acid bacteria, a major type of probiotic, contribute to the production of fermented foods. In addition to imparting a mild sour flavor and aroma, they also impart biological activity and beneficial health benefits, while also enhancing the nutritional value of these foods. In recent years, thanks to advances in lactic acid bacteria fermentation technology, the production of foods and beverages fermented with lactic acid bacteria has continued to rise. Consumers' increasing demand for health, nutrition, and delicious taste has fueled the growing market demand for lactic acid bacteria products. Physalis kekengi L. var. franchetii (Mast.) Makino, a medicinal and edible herb of the Solanaceae family, is found throughout China, with a particular prevalence in Northeast China. Due to its rich nutritional value, including the presence of numerous vitamins, amino acids, and trace elements essential to the human body, a wide variety of foods using Physalis kekengi as an ingredient have emerged, including Physalis kekengi fruit effervescent tablets, Physalis kekengi juice, and Physalis kekengi fruit rice wine milk.

[0003] However, despite the current plethora of fermented beverages on the market, fermented juices using lactic acid bacteria and scutellaria baicalensis as primary ingredients remain relatively rare. While scutellaria baicalensis boasts numerous properties and a wide variety of food products, it also suffers from certain shortcomings in flavor. Its bitter taste, strong aroma, and poor color create a suboptimal sensory experience. Furthermore, probiotics only positively impact host health when present in a viable and sufficient quantity. Traditional fermented beverage processing techniques can lead to nutrient loss and a taste that falls short of consumer expectations. Furthermore, driven by forward-thinking national strategic initiatives, functional foods, a key product derived from the probiotics industry, are becoming a key driver of market growth, fueling consumer demand for innovative, natural, healthy, and uniquely tasting beverages. Therefore, optimizing the fermented juice formula based on sensory evaluation to develop a scutellaria baicalensis fermented juice beverage with antioxidant properties would not only fully preserve the nutritional and medicinal value of both ingredients, but also enhance their functional properties. This approach would also satisfy consumers' desire for healthy and delicious beverages, injecting new vitality and growth into the food industry. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems of lack of fermented juice with Lantern Festival as the main raw material, bitter taste of Lantern Festival, and lack of functional properties of existing juice, and to provide a preparation method of Lantern Festival lactic acid bacteria fermented juice.

[0005] The preparation method of the Lantern Festival lactic acid bacteria fermented juice of the present invention is achieved by the following steps: 1. Preparation of Lantern Juice: Wash the red lantern fruit, then mix the red lantern fruit with water to make pulp, and filter to obtain the red lantern fruit juice; 2. Fermentation of Lantern Juice and Lactic Acid Bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum are inoculated onto a culture medium respectively, and cultured at a temperature of 35-37° C., and then the three cultured fermentation strains are mixed in a volume ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum of 1:2:1 to obtain a mixed fermentation strain; 3. Allocation: Adding mixed fermentation strains to the jindeng lantern juice, controlling the fermentation time to 24 hours to obtain fermented juice, adding the fermented juice and water to a blending tank, controlling the temperature to 20-25°C, stirring evenly, adding white sugar, stirring until completely dissolved, to obtain blended juice; 4. Homogenization: Ultrasonic homogenization is performed on the prepared juice to obtain homogenized juice; 5. Canning and sterilization: The homogenized juice is hot canned at 60-70°C, sterilized by heating and then cooled to obtain the Lantern Lactic Acid Bacteria fermented juice.

[0006] The Lantern Festival lactic acid bacteria fermented juice comprises Lantern Festival juice, Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus plantarum and white sugar; the volume ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum is 1:2:1, and the juice is fermented for 24 hours.

[0007] The process characteristics of the preparation method of the Lantern Festival lactic acid bacteria fermented juice of the present invention are as follows: 1. During the fermentation process, it is necessary to control the ratio of three lactic acid bacteria, Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum, in the Lantern Festival juice, control the fermentation temperature at 37°C and the fermentation time at 24 hours to avoid incomplete fermentation and affect the taste.

[0008] 2. During the mixing process, the temperature should be controlled at 20-25℃ to ensure that all ingredients are fully mixed and do not deteriorate.

[0009] 3. During homogenization, ensure the temperature is stable so that the beverage can achieve a good homogenization effect.

[0010] 4. During the sterilization process, strictly control the sterilization temperature and time to ensure the sterilization effect while retaining the nutritional components and flavor of the beverage to the greatest extent.

[0011] The method for preparing the Lantern Festival lactic acid bacteria fermented juice of the present invention has the following beneficial effects: (1) Antioxidant properties: The strongest oxidative capacity was achieved at 24 hours of fermentation, with a free radical scavenging rate of 74.15%. The strongest antioxidant capacity was achieved at a 2% inoculum, with a scavenging rate of 77.95%. A 1:2:1 mixture of Lactobacillus acidophilus, Lactobacillus delbrueckii, and Lactobacillus plantarum showed the strongest antioxidant capacity, with a scavenging rate of 75.65%. This suggests that the juice has excellent antioxidant properties, and that digestion has little effect on antioxidant activity.

[0012] (2) Ingredients: Lactic acid bacteria can balance intestinal flora, relieve diarrhea and constipation, strengthen the intestinal barrier, and promote nutrient absorption. Lanterns are rich in nutrients. They are rich in vitamins C and E, as well as unique ingredients such as physalis, sterols, and various amino acids. The combined functions of these ingredients give fermented juice a more comprehensive nutritional value.

[0013] (3) Taste and flavor: Lactic acid bacteria enhance the taste and flavor of juice, blending well with the slightly bitter taste of the kiwi fruit peel to create a rich, layered beverage. The blend of these two flavors creates a unique, delicious experience that meets the taste needs of diverse consumers.

[0014] (4) Complementary health benefits: Red Girl can improve the spleen and stomach's digestive function, increase appetite, and promote digestion. Furthermore, the alkaloids and flavonoids in Red Girl can help lower blood pressure. Lactic acid bacteria not only lower cholesterol but also regulate blood sugar and have potential anti-tumor effects. The combined benefits of these two can scavenge free radicals and slow aging, making this drink ideal for those with a poor appetite. It is also suitable for pregnant women and the elderly at risk of hypertension who need to boost their immunity. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 The present invention is a flow chart of the preparation process of the Lantern Festival lactic acid bacteria fermented juice; Figure 2 This is a photo of the lactic acid bacteria fermented juice obtained in Example 1; Figure 3 This is a test chart of the antioxidant capacity (n=3) of the Lantern Lactic Acid Bacteria fermented juice obtained in the example at different times; Figure 4 This is a test chart of the antioxidant capacity (n=3) of the Lantern Lactic Acid Bacteria fermented juice obtained in the example with different bacterial inoculation amounts; Figure 5 This is a test chart of the antioxidant capacity (n=3) of different strain mixing ratios of the Lantern Lactic Acid Bacteria fermented juice obtained in the example. DETAILED DESCRIPTION

[0016] Specific embodiment 1: The preparation method of the Lantern Lactic Acid Bacteria Fermented Juice in this embodiment is implemented according to the following steps: 1. Preparation of Lantern Juice: Wash the red lantern fruit, then mix the red lantern fruit with water to make pulp, and filter to obtain the red lantern fruit juice; 2. Fermentation of Lantern Juice and Lactic Acid Bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum are inoculated onto a culture medium respectively, and cultured at a temperature of 35-37° C., and then the three cultured fermentation strains are mixed in a volume ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum of 1:2:1 to obtain a mixed fermentation strain; 3. Allocation: Adding mixed fermentation strains to the jindeng lantern juice, controlling the fermentation time to 24 hours to obtain fermented juice, adding the fermented juice and water to a blending tank, controlling the temperature to 20-25°C, stirring evenly, adding white sugar, stirring until completely dissolved, to obtain blended juice; 4. Homogenization: Ultrasonic homogenization is performed on the prepared juice to obtain homogenized juice; 5. Canning and sterilization: The homogenized juice is hot canned at 60-70°C, sterilized by heating and then cooled to obtain the Lantern Lactic Acid Bacteria fermented juice.

[0017] In step three of this embodiment, mixed fermentation bacteria are added to the Lantern Festival fruit juice at a bacterial inoculum volume ratio of 2%.

[0018] The lactic acid bacteria fermented juice of the Lantern Festival in this embodiment has more vitamins, amino acids and antioxidant active ingredients. Lactic acid bacteria can effectively regulate the balance of intestinal microecology, promote normal intestinal peristalsis and digestion and absorption, and are effective in preventing the "three highs". The appropriate amount of white sugar selected can reduce water activity and inhibit microbial growth, thereby extending the shelf life of food.

[0019] This implementation covers aspects of fruit and vegetable beverage processing, formula development, nutrient retention, antioxidant capacity, and flavor optimization. This implementation utilizes the natural properties of quinquefolia and lactic acid bacteria to develop fermented beverages with unique flavors, rich nutrition, and that meet consumer health needs.

[0020] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in step 1, the brocade lanterns are beaten with water in a ratio of 1:1 (m:v).

[0021] In this embodiment, the ratio of the Chinese lanterns to water is that each gram of Chinese lanterns is mixed with 1 ml of water.

[0022] Specific embodiment three: This embodiment differs from specific embodiment one or two in that in step one, the solution is first filtered with 160-mesh gauze and then filtered with 400-mesh gauze.

[0023] Specific embodiment 4: The difference between this embodiment and specific embodiments 1 to 3 is that the culture medium in step 2 is a mixture of MRS broth culture medium and distilled water, and then sterilized.

[0024] Specific embodiment 5: This embodiment differs from specific embodiment 4 in that the sterilization treatment in step 2 is performed at a temperature of 121° C. for 15 minutes.

[0025] Specific embodiment 6: This embodiment differs from any one of specific embodiments 1 to 5 in that in step 2, Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum are inoculated into the culture medium at 2% each.

[0026] Specific embodiment 7: This embodiment differs from any one of specific embodiments 1 to 6 in that in step 2, the cells are cultured at 37° C. for 16 h.

[0027] Specific embodiment eight: This embodiment differs from any one of specific embodiments one to seven in that in step three, the fermented juice and water are added to the mixing tank at a volume ratio of 1: (1.2-1.4), and 10%-15% of white sugar is added.

[0028] Specific embodiment 9: The difference between this embodiment and any one of specific embodiments 1 to 8 is that in step 4, the ultrasonic homogenization power is controlled to be 100 W, the time is 1 h, and the temperature is 50°C.

[0029] Specific embodiment 10: The difference between this embodiment and specific embodiments 1 to 9 is that the heat sterilization in step 5 is carried out by heating at 80° C. for 10 minutes.

[0030] Example 1: The preparation method of the lactic acid bacteria fermented juice of the present embodiment is implemented according to the following steps: 1. Preparation of Lantern Juice: Select fresh Chinese lanterns with bright color, no rot, mildew, disease or insect pests, wash them with running water, then mix them with water and put them into a juicer for pulping. Filter them with filter paper with a pore size of 10-15 μL to obtain Chinese lantern juice, which should be stored at 2°C. 2. Fermentation of Lantern Juice and Lactic Acid Bacteria: MRS broth medium (48.3 g: 1000 mL distilled water) was used to prepare 168 mL of the medium, which was sterilized by autoclaving at 121° C. for 15 minutes. After cooling, Lactobacillus acidophilus, Lactobacillus delbrueckii, and Lactobacillus plantarum were inoculated into the medium at a 2% inoculum rate, and cultured at 37° C. for 16 hours. The three fermentation strains were then mixed at a volume ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii, and Lactobacillus plantarum of 1:2:1 to obtain a mixed fermentation strain. 3. Allocation: Add the mixed fermentation strains to the jindeng lantern juice at a bacterial inoculum rate of 2%, control the fermentation time to 24 hours, and obtain the fermented juice; add 40 ml of the fermented juice and 50 ml of water into a mixing tank, control the temperature to 20°C, stir evenly, add 10% of white sugar, and stir until completely dissolved to obtain the prepared juice; 4. Homogenization: The blended juice was ultrasonically homogenized at a power of 100 W, a time of 1 h, and a temperature of 50° C. to obtain a homogenized juice; 5. Canning and sterilization: The homogenized juice was hot-canned and capped at 65°C, sterilized by heating at 80°C for 10 minutes, and stored at low temperature to obtain the Lantern Lactic Acid Bacteria fermented juice.

[0031] Example 2: This example differs from Example 1 in that in step 3, 50 ml of fermented juice and 40 ml of water are added to a mixing tank, stirred evenly, and 12% of white sugar is added and stirred until completely dissolved to obtain a mixed juice.

[0032] Example 3: This example is different from Example 1 in that in step 3, 40 ml of fermented juice and 50 ml of water are added to a mixing tank, stirred evenly, and 13% of white sugar is added and stirred until completely dissolved to obtain a mixed juice.

[0033] The Lactobacillus lycopersicum lactic acid bacteria fermented juice prepared in the examples was tested.

[0034] 1. Extraction of polyphenols Accurately weigh 2 mL of Lactobacillus quinquefolius fermentation broth into a beaker. Add 60% ethanol at a solid-liquid ratio of 1:20 (g / mL). Weigh 4% cellulase and dissolve it in a small amount of water. After dissolution, activate the enzyme in a 35°C waterbath for 30 minutes. After activation, add the enzyme to the fermentation broth and perform enzymatic hydrolysis in a 40°C waterbath for 30 minutes. After hydrolysis, inactivate the enzyme at 95°C for 5 minutes. Place the container containing the sample and extraction solvent in an ultrasonic cleaner and perform ultrasonic extraction at 100 W, 30 kHz, and 40 minutes. After ultrasonic extraction, centrifuge the extract at 5000 rpm for 12 minutes. Filter the supernatant through filter paper or a filter to further remove fine impurities and obtain a relatively clean polyphenol. Repeat three times and substitute the measured OD values ​​into the standard curve for calculation.

[0035] 2. Determination of Vitamin C Determination of Vc content using 2,6-dichloroindophenol method Prepare 2% oxalic acid extractant, measure 4g of oxalic acid solid, add 196ml of distilled water, and stir with a glass rod until the oxalic acid dissolves.

[0036] Prepare ascorbic acid standard solution: accurately weigh 0.10 g of ascorbic acid, add 2% oxalic acid extractant to dissolve, and dilute to 100 mL to obtain 1 mg / mL ascorbic acid standard solution, which is ready for use.

[0037] Prepare a 2,6-dichloroindophenol solution by accurately weighing 52 mg of sodium bicarbonate and dissolving it in 200 mL of hot distilled water to obtain a sodium bicarbonate solution. Accurately weigh 50 mg of 2,6-dichloroindophenol and dissolve it in the sodium bicarbonate solution. After the solution cools, dilute to 250 mL, filter, and store at 4°C in the dark until ready for use.

[0038] Calibration of the titer of 2,6-dichlorophenol solution: Use a pipette to draw up 0.5 mL of the ascorbic acid solution, add 5 mL of 2% oxalic acid extractant, and shake well. Titrate the solution with the prepared 2,6-dichloroindophenol solution until the solution turns pink and remains so for 30 seconds. Record the volume of 2,6-dichloroindophenol solution consumed during the titration with the ascorbic acid standard solution (V1 / mL). Take 5 mL of the extractant and titrate it with 2,6-dichloroindophenol. Record the consumption value V2 / mL as a blank control.

[0039]

[0040] Where C: concentration of ascorbic acid standard solution in mg / mL; V: The volume of the ascorbic acid standard solution used in the experiment; Vc in the test solution is determined by titration.

[0041] Pipette 5 mL of fermentation broth into a 50 mL conical flask and titrate with the standardized 2,6-dichloroindophenol solution. When the sample solution turns pink and remains unchanged for 30 seconds, record the consumption value (V). Measure another 5 mL of extractant and titrate with 2,6-dichloroindophenol. Record the consumption value as the blank control (V0).

[0042]

[0043] Where T: titer of 2,6-dichloroindophenol solution mg / mL; A: dilution factor of sample solution; W: mass of sample in g.

[0044] 3. Extraction of Polysaccharides Take 3 mL of fermentation broth, mix the fermentation broth with water in a 1:1 ratio, and extract in a 70°C waterbath for 2 hours. Centrifuge at 4000 rpm for 25 minutes at room temperature, and discard the precipitate. Deproteinize using papain. Add 1% papain to the crude polysaccharide solution, adjust the pH to 6.0, heat in a 50°C waterbath for 2 hours, and then centrifuge at 4000 rpm for 15 minutes to obtain the supernatant. Add 4 volumes of anhydrous ethanol and refrigerate overnight at 4°C. Discard the ethanol solution, scrape the crude polysaccharide from the bottom of the bottle with a metal spoon, and then add water to mix. Rinse the activated carbon with distilled water, filter, and dry in a 100°C oven for 20 hours before use. Add 3% activated carbon to the crude polysaccharide solution and decolorize it in a 60°C waterbath for 2 hours, until the color no longer changes. Measure the absorbance before and after decolorization. Perform three replicate experiments, measuring absorbance at 490 nm.

[0045] 4. Determination of flavonoids Weigh 1 mL of fermentation broth and add 95% ethanol in a 1:1 ratio. Adjust the pH to 4.5-4.6 with acetic acid-sodium acetate solution. Weigh 2% cellulase and dissolve it in a small amount of water. Incubate in a 35°C waterbath for 30 minutes. Add the activated cellulase to the fermentation broth and hydrolyze it in a 40°C waterbath for 50 minutes. After hydrolysis, inactivate it at 95°C for 5 minutes. Place the solution in an ultrasonic cleaner at 100 W ultrasonic power, 30 kHz frequency, and 40°C temperature for 40 minutes. Perform ultrasonic extraction. After extraction, centrifuge at 4000 rpm for 10 minutes and collect the supernatant. Repeat three times and measure the OD value at a wavelength of 510 nm.

[0046] 5. pH determination 10 mL of fermentation broth was taken at each time point and the pH was measured three times using the same pH meter. To explore the effect of each single factor on antioxidant capacity, the following investigations were conducted.

[0047] 1. As time goes by, the antioxidant capacity first increases and then decreases.

[0048] The antioxidant capacity gradually increased between 6 and 24 hours of fermentation, indicating a stronger antioxidant capacity. After 24 hours, the antioxidant capacity gradually decreased, indicating a weaker antioxidant capacity. At 24 hours, the antioxidant capacity was the strongest, with a clearance rate of 74.15%.

[0049] 2. As the amount of bacterial inoculum increases, the antioxidant capacity first increases and then decreases.

[0050] The antioxidant capacity gradually increased between 1% and 2% of the inoculum, indicating a stronger antioxidant capacity. After the inoculum reached 2%, the antioxidant capacity gradually decreased, indicating a weaker antioxidant capacity. At a 2% inoculum, the antioxidant capacity was the strongest, with a clearance rate of 77.95%.

[0051] 3. Effects of different bacterial strain mixing ratios on the antioxidant capacity of Lantern Fermented Beverages The strongest antioxidant capacity was achieved when the ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii, and Lactobacillus plantarum was 1:2:1, with a clearance rate of 75.65%. The next strongest antioxidant capacity was achieved when the ratios of Lactobacillus acidophilus, Lactobacillus delbrueckii, and Lactobacillus plantarum were 2:1:1 and 1:1:1, respectively.

[0052] According to the results of the three bacteria mixing ratio of 1:2:1 and 2:1:1, it can be inferred that the antioxidant capacity is highly correlated with Lactobacillus acidophilus and Lactobacillus delbrueckii, and the three bacteria have a mutually inhibitory effect. When Lactobacillus acidophilus and Lactobacillus delbrueckii increase, the inhibitory effect is more obvious. Therefore, when the ratio of the three bacteria increases, the antioxidant capacity is the weakest.

[0053] Sensory evaluation standards and methods Sensory evaluation Use the fermented juice with the best conditions, take five bottles, add 40mL of juice and 60mL of water to each bottle, then add 10%, 11%, 12%, 13%, and 14% of white sugar respectively, mix well, and finally select the amount of white sugar with the highest score.

[0054] Organize 30 professionally trained personnel, aged 15-35, including 15 males and 15 females. Each sample is tasted for 3 minutes. Error: Reference source not found Rinse your mouth with warm water before each tasting to reduce experimental error. The sensory quality of the Lactobacillus lycopersicum (L. lycopersicum) fermented juice was evaluated based on four criteria: color, flavor, texture, and mouthfeel. The sensory evaluation criteria are divided into four grades. The sensory scoring criteria for the L. lycopersicum (L. lycopersicum) fermented juice are shown in Table 1.

[0055] Table 1 Sensory evaluation table

[0056] Fuzzy sensory evaluation results The fuzzy sensory evaluation results obtained by collecting and collating the scoring data of 30 sensory evaluators are shown in Table 2.

[0057] Table 2 Fuzzy sensory evaluation results

[0058] Determination of hydroxyl radical scavenging rate The fermented Lantern Festival fermentation liquid was diluted 30 times and prepared with 9mmol / L salicylic acid-ethanol solution, 9mmol / L ferrous sulfate solution, and 8.8mmol / L hydrogen peroxide solution. Then, 1mL of the prepared ferrous sulfate, 1mL of salicylic acid-ethanol, 1mL of fermentation liquid, and 1mL of hydrogen peroxide were pipetted and placed in a water bath at 35°C for 35 minutes. The absorbance A1 was measured at a wavelength of 510nm. For the blank control, distilled water was used to replace the fermentation liquid sample, and the absorbance value was measured as A0. The same volume of distilled water was used to replace hydrogen peroxide, and the absorbance value was measured as A2. The hydroxyl radical scavenging rate was calculated according to the formula.

[0059]

[0060] Conclusion: Based on the response surface analysis and regression equation, the optimal parameters obtained using Design-Expert software were: fermentation time 21.88 h, inoculum ratio 2.06%, a three-bacterial mixture ratio of 1.97% (and a 1:2:1 ratio), and a clearance rate of 82.48%. To validate the model, actual operation combined with the results of variance analysis determined the optimal culture conditions to be: fermentation time 24 h, inoculum ratio 2%, and a 1:2:1 ratio of the three-bacterial mixture. Three replicates of these conditions were performed, and the measured clearance rates were 82.18%, 83.89%, and 80.04%, respectively. The average clearance rate was 82.04%, which is consistent with the theoretical value of 82.48%. This demonstrates the feasibility of the process.

Claims

1. A method for preparing a fruit juice fermented with lactic acid bacteria of Lantern Festival, characterized in that The preparation method of the Lantern Festival lactic acid bacteria fermented juice is achieved by the following steps:

1. Preparation of Lantern Juice: The brocade lanterns are cleaned, then mixed with water for pulping, and filtered to obtain brocade lantern juice; 2. Fermentation of Lantern Juice and Lactic Acid Bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum are inoculated onto a culture medium respectively, and cultured at a temperature of 35-37° C., and then the three cultured fermentation strains are mixed in a volume ratio of Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum of 1:2:1 to obtain a mixed fermentation strain; 3. Allocation: Adding mixed fermentation strains to the jindeng lantern juice, controlling the fermentation time to 24 hours to obtain fermented juice, adding the fermented juice and water to a blending tank, controlling the temperature to 20-25°C, stirring evenly, adding white sugar, stirring until completely dissolved, to obtain blended juice; 4. Homogenization: Ultrasonic homogenization is performed on the prepared juice to obtain homogenized juice; 5. Canning and sterilization: The homogenized juice is hot canned at 60-70°C, sterilized by heating and then cooled to obtain the Lantern Lactic Acid Bacteria fermented juice.

2. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step one, beat the brocade lantern with water in a ratio of 1:

1.

3. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step 1, filter with 160-mesh gauze first, and then filter with 400-mesh gauze.

4. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein The culture medium described in step 2 is prepared by mixing MRS broth culture medium and distilled water, and then sterilized.

5. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 4, wherein The sterilization treatment described in step 2 is sterilization at 121°C for 15 minutes.

6. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step 2, Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus plantarum are inoculated into the culture medium at 2% respectively.

7. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step 2, the cells were cultured at 37°C for 16 h.

8. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step 3, add the fermented juice and water into the mixing tank in a volume ratio of 1: (1.2~1.4), and add 10%~15% of white sugar.

9. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, wherein In step 4, the ultrasonic homogenization power is controlled to be 100 W, the time is 1 h, and the temperature is 50°C.

10. The method for preparing the Lantern Festival lactic acid bacteria fermented juice according to claim 1, characterized in that In step 5, heat sterilization is performed by heating at 80°C for 10 minutes.

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