Litsea pungens essence for beverage and preparation method thereof

Abstract

The invention discloses a pungent litse fruit essence for beverage and a preparation method thereof, and belongs to the technical field of beverage additives, the pungent litse fruit essence is prepared from the following raw materials in parts by mass: 0.1 part of citronellal, 0.1 part of linalool, 0.05 part of geraniol, 0.1 part of citral, 3 parts of lemon terpenoid removal liquid, 10 parts of pungent litse fruit water-soluble extract, 5 parts of pungent litse fruit fermentation extract, 61.65 parts of ethanol, 10 parts of purified water and 10 parts of propylene glycol. The citronellal, the linalool, the geraniol and the citral are used for providing head fragrance, the lemon terpene-removing liquid is used for providing soft fragrance, the pungent litse fruit water-soluble extract is used for providing main fragrance, the pungent litse fruit fermentation extract is used for providing composite fragrance, so that the fragrance of the pungent litse fruit essence is compounded and rich, and meanwhile, the pungent litse fruit extract is obtained by an ethanol water extraction method, has good water solubility, and can be used for preparing the pungent litse fruit essence. The beverage can be applied to beverages and has unique flavor.

Description

Technical Field

[0001] This invention belongs to the field of beverage additive technology, specifically relating to a Litsea cubeba flavoring for beverages and its preparation method. Background Technology

[0002] Litsea cubeba, a plant belonging to the genus Litsea in the Lauraceae family, has fruits rich in volatile oil components, mainly citral, limonene, and linalool, which give it a strong citrus aroma with a slight spiciness, making it a valuable natural fragrance.

[0003] Currently, the application of Litsea cubeba in the food industry mainly relies on its extracts, primarily oil-soluble extracts, which are generally used in sauces. However, oil-soluble Litsea cubeba extracts are rich in non-polar terpenoids, which are highly fat-soluble and extremely poorly water-soluble, making them unsuitable for use in beverages.

[0004] In view of this, a Litsea cubeba flavoring for beverages and its preparation method are designed to solve the above problems. Summary of the Invention

[0005] To address the problems mentioned in the background section, this invention provides a Litsea cubeba flavoring for beverages and its preparation method, characterized by a rich and complex aroma, good water solubility, and a unique flavor.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a Litsea cubeba flavoring for beverages, comprising the following raw materials in parts by weight: 0.1 parts citronellal, 0.1 parts linalool, 0.05 parts geraniol, 0.1 parts citral, 3 parts lemon deterpene extract, 10 parts water-soluble extract of Litsea cubeba, 5 parts fermented extract of Litsea cubeba, 61.65 parts ethanol, 10 parts purified water, 10 parts propylene glycol.

[0007] Furthermore, the specific preparation steps of the water-soluble extract of Litsea cubeba include: After removing stems, impurities, and drying, mature and mold-free Litsea cubeba seeds are placed in a pulverizer and ground into Litsea cubeba powder with a particle size of 40-60 mesh. Preheat the 70–80% ethanol aqueous solution to 60–70°C; Place the weighed Litsea cubeba powder into a round-bottom flask, and add a preheated 70-80% ethanol aqueous solution with a material-to-liquid ratio of 1:10 into the round-bottom flask. Heat and reflux at 75-80℃ for 2.5-3 hours, controlling the reflux rate to 1-2 drops / s. The extract was filtered through filter paper. The filtrate was placed in a rotary evaporator and the ethanol was recovered under conditions of 50-60℃ and ≥-0.08MPa to obtain a viscous water-soluble extract of Litsea cubeba.

[0008] Furthermore, the specific preparation steps of the Litsea cubeba fermentation extract include: After removing stems, impurities, and drying, mature and mold-free Litsea cubeba seeds are placed in a pulverizer and ground into Litsea cubeba powder with a particle size of 40-60 mesh. Place 800mL of distilled water in a beaker, then add 10g of glucose, 5g of peptone, 1.0g of KH2PO4, and 0.5g of MgSO4·7H2O to the beaker in sequence and stir until completely dissolved. Add 20g of Litsea cubeba powder to the beaker and stir until fully mixed. Place the thoroughly mixed liquid into a 1L volumetric flask, rinse the beaker with distilled water, place the washings into the 1L volumetric flask, and dilute to 1000mL. Shake well. Place the well-shaken liquid into an Erlenmeyer flask, plug it with cotton, place it in an autoclave, and sterilize it at 121°C and 15 psi for 20 minutes. Remove it and cool it to room temperature to use as a fermentation medium. Inoculate lactic acid bacteria into MRS medium and culture at 30℃ with shaking for 12-24 hours until the logarithmic growth phase; The lactic acid bacteria culture was diluted, and the absorbance (OD) was measured at a wavelength of 600 nm using a UV spectrophotometer. 600 Dilute the lactic acid bacteria solution to OD200. 600 ≈1.0, used as an activated lactic acid bacteria solution; Place 5%-10% activated lactic acid bacteria solution on fermentation medium cooled to room temperature, place the mixture in an Erlenmeyer flask, and ferment for 5-7 days at 28-32℃, 120 rpm / min shaking and 5.5-6.0 pH. The fermentation broth was heated in an 80℃ water bath for 30 minutes to inactivate the enzymes. Preheat the 70–80% ethanol aqueous solution to 60–70°C; Place the weighed fermentation broth into a round-bottom flask, and place the preheated 70-80% ethanol aqueous solution (1:10 ratio of solid to liquid) into the round-bottom flask. Heat and reflux at 75-80℃ for 2.5-3 hours, controlling the reflux rate to 1-2 drops / s. The extract was filtered through filter paper. The filtrate was placed in a rotary evaporator and the ethanol was recovered under conditions of 50-60℃ and ≥-0.08MPa to obtain a viscous fermented extract of Litsea cubeba.

[0009] A method for preparing a Litsea cubeba flavoring for beverages includes the following steps: Place 61.65 parts of ethanol, 10 parts of purified water, and 10 parts of propylene glycol in a brown bottle and stir at 300 rpm / min for 6 min until completely mixed to form a solvent system. Place 10 parts of water-soluble extract of Litsea cubeba and 5 parts of fermented extract of Litsea cubeba into a solvent system in a brown bottle, and stir at 300 rpm / min for 10 min until completely dissolved. Place 3 portions of lemon terpene-removing solution into the solvent system in a brown bottle and stir at 300 rpm / min for 5 min until completely dissolved; Place 0.1 part of citronellal into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.1 part of linalool into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.05 parts of geraniol into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.1 part of citral into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Stir the mixture at 100 rpm for 30 min; The mixture was aged at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages.

[0010] Compared with the prior art, the beneficial effects of the present invention are: This invention provides the top notes of citronellol, linalool, geraniol, and citral, the mild aroma of lemon terpene extract, the main aroma of water-soluble Litsea cubeba extract, and the complex aroma of fermented Litsea cubeba extract, resulting in a rich and complex aroma of Litsea cubeba fragrance. At the same time, the Litsea cubeba extract is obtained by ethanol-water extraction, which has good water solubility and can be used in beverages, resulting in a unique flavor. Detailed Implementation

[0011] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0012] Mature, mold-free Litsea cubeba seeds, after being destemmed, cleaned, and dried, are ground into powder with a particle size of 40-60 mesh in a pulverizer. A 70-80% ethanol aqueous solution is preheated to 60-70℃. The weighed Litsea cubeba powder is placed in a round-bottom flask, and a preheated 70-80% ethanol aqueous solution with a material-to-liquid ratio of 1:10 is added to the round-bottom flask. The mixture is heated and refluxed at 75-80℃ for 2.5-3 hours, with the reflux rate controlled at 1-2 drops / s. The extract is filtered through filter paper. The filtrate is placed in a rotary evaporator, and the ethanol is recovered at 50-60℃ and ≥-0.08MPa to obtain a concentrated water-soluble extract of Litsea cubeba.

[0013] Mature, mold-free Litsea cubeba seeds, after being destemmed, impurity-removed, and dried, are ground into powder with a particle size of 40-60 mesh in a grinder. In a beaker, 800 mL of distilled water is placed, followed by 10 g of glucose, 5 g of peptone, 1.0 g of KH₂PO₄, and 0.5 g of MgSO₄·7H₂O, which are stirred until completely dissolved. Then, 20 g of the Litsea cubeba powder is added to the beaker and stirred until thoroughly mixed. The thoroughly mixed liquid is transferred to a 1 L volumetric flask, and the beaker is rinsed with distilled water. Place the washing solution in a 1L volumetric flask, bring the volume to 1000mL, and shake well. Transfer the shaken liquid to an Erlenmeyer flask, plug it with cotton, and autoclave it at 121℃ and 15psi for 20min. Remove and cool to room temperature to obtain the fermentation medium. Inoculate the lactic acid bacteria into MRS medium and incubate at 30℃ with shaking for 12-24h until the logarithmic growth phase. Dilute the lactic acid bacteria solution and measure the absorbance (OD) at 600nm using a UV spectrophotometer. 600 Dilute the lactic acid bacteria solution to OD200. 600 ≈1.0, as the activated lactic acid bacteria solution; place 5%-10% activated lactic acid bacteria solution on fermentation medium cooled to room temperature, place the mixture in an Erlenmeyer flask, and ferment for 5-7 days at 28-32℃, 120 rpm / min shaking and 5.5-6.0 pH; place the fermentation broth in an 80℃ water bath for 30 min to inactivate enzymes; preheat 70-80% ethanol aqueous solution to 60-70℃; place the weighed fermentation broth in a round-bottom flask, place the preheated 70-80% ethanol aqueous solution (1:10 material-to-liquid ratio) in the round-bottom flask, and extract by reflux at 75-80℃ for 2.5-3 h, controlling the reflux rate at 1-2 drops / s; filter the extract through filter paper; place the filtrate in a rotary evaporator, and recover the ethanol at 50-60℃ and ≥-0.08 MPa to obtain a concentrated Litsea cubeba fermented extract. Example 1

[0014] 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 10 parts of water-soluble Litsea cubeba extract and 5 parts of fermented Litsea cubeba extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene detoxifying solution were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 1 minute. Stir for 5 seconds until completely dissolved; place 0.1 parts linalool in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.05 parts geraniol in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.1 parts citral in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages. Example 2

[0015] 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 5 parts of water-soluble Litsea cubeba extract and 10 parts of fermented Litsea cubeba extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene dehydrogenase were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 1 minute. Stir for 5 seconds until completely dissolved; place 0.1 parts linalool in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.05 parts geraniol in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.1 parts citral in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages. Example 3

[0016] 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 10 parts of water-soluble Litsea cubeba extract and 5 parts of fermented Litsea cubeba extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 6 parts of lemon terpene detoxifying solution were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 1 minute. Stir for 5 seconds until completely dissolved; place 0.1 parts linalool in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.05 parts geraniol in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.1 parts citral in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages. Example 4

[0017] 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 10 parts of water-soluble Litsea cubeba extract and 5 parts of fermented Litsea cubeba extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene detoxifying solution were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.2 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 1 minute. Stir for 5 seconds until completely dissolved; place 0.2 parts of linalool in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.1 parts of geraniol in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.2 parts of citral in the solvent system in a brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages. Example 5

[0018] 50 parts ethanol, 10 parts purified water, and 20 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 10 parts of water-soluble extract of Litsea cubeba and 5 parts of fermented Litsea cubeba extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene detoxifying solution were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm. Stir for 5 seconds until completely dissolved; place 0.1 parts of linalool into the solvent system in the brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.05 parts of geraniol into the solvent system in the brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; place 0.1 parts of citral into the solvent system in the brown bottle and stir for 5 seconds at 100 rpm / min until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages.

[0019] Comparative Example 1 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 10 parts of the water-soluble extract of Litsea cubeba were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 5 minutes. Stir for 5 seconds until completely dissolved; place 0.1 parts linalool in the solvent system in a brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; place 0.05 parts geraniol in the solvent system in a brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; place 0.1 parts citral in the solvent system in a brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; stir the mixture at 100 rpm / min for 30 minutes; and age the mixture at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages.

[0020] Comparative Example 2 61.65 parts ethanol, 10 parts purified water, and 10 parts propylene glycol were placed in a brown bottle and stirred at 300 rpm for 6 minutes until completely mixed to form a solvent system. 5 parts of Litsea cubeba fermentation extract were added to the solvent system in the brown bottle and stirred at 300 rpm for 10 minutes until completely dissolved. 3 parts of lemon terpene detoxifying solution were added to the solvent system in the brown bottle and stirred at 300 rpm for 5 minutes until completely dissolved. 0.1 parts of citronellal were added to the solvent system in the brown bottle and stirred at 100 rpm for 5 seconds. The mixture was stirred until completely dissolved; 0.1 parts of linalool were placed in the solvent system in a brown bottle and stirred at 100 rpm / min for 5 seconds until completely dissolved; 0.05 parts of geraniol were placed in the solvent system in a brown bottle and stirred at 100 rpm / min for 5 seconds until completely dissolved; 0.1 parts of citral were placed in the solvent system in a brown bottle and stirred at 100 rpm / min for 5 seconds until completely dissolved; the mixture was stirred at 100 rpm / min for 30 minutes; the mixture was aged at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages.

[0021] Physicochemical stability test: The Litsea cubeba fragrance samples prepared in each example and comparative example were taken, and their initial clarity, pH, and viscosity were recorded. The recorded fragrances were then placed in a constant temperature incubator at 40°C for 7 days, and their condition was observed. The recorded fragrances were then placed in a constant temperature incubator at 4°C for 30 days, and their condition was observed. The results are as follows:

[0022] It can be seen from the above table: In Example 5, the amount of propylene glycol was increased from 10 parts to 20 parts, and the initial viscosity reached 3.8 ± 0.3 mPa·s, which was significantly higher than 2.1 ± 0.1 mPa·s in Example 1. However, the initial clarity was still clear (slightly viscous), and there was no precipitation or layering. This indicates that although propylene glycol increases the viscosity of the system, its strong hydrophilicity and hydrogen bonding ability actually help the molecules to disperse evenly and does not destroy the thermodynamic stability. It can be adjusted according to the viscosity requirements of the beverage. The initial clarity of Comparative Example 2 was turbid, and significant precipitation occurred at 40℃ for 7 days, with severe stratification at 4℃ for 30 days. In contrast, the samples from other examples and comparative examples remained clear and stable, indicating that the water-soluble extract of Litsea cubeba has a certain stabilizing effect and maintains the dispersion stability of the fragrance in the water-alcohol system.

[0023] Sensory test: Take the Litsea cubeba flavor samples prepared in each embodiment and each comparative example, and add 0.05% of the Litsea cubeba flavor sample to sugar-free lemon sparkling water to prepare beverage samples; Randomly coded beverage samples; A professional panel of 10 evaluators trained according to ISO 8586 standards conducted blind tests on beverage samples, evaluating them sensoryly across five dimensions: initial freshness, intensity of main spiciness, roundness, harmony, and palatability. The results are as follows:

[0024] It can be seen from the above table: The main spiciness intensity of Example 2 was 4.0±0.5, which was lower than that of Example 1; the roundness was 4.3±0.4, which was lower than that of Example 1; and the harmony was 4.1±0.4, which was lower than that of Example 1. This indicates that reducing the water-soluble extract of Litsea cubeba can weaken the recognizability of the characteristic spiciness of Litsea cubeba, which cannot be compensated even by increasing the fermented extract of Litsea cubeba. The main spiciness intensity of Example 3 was 4.2±0.4, which was lower than that of Example 1; the roundness was 4.0±0.5, which was lower than that of Example 1; and the harmony was 3.9±0.5, which was lower than that of Example 1. This indicates that the excessive lemon deterpene liquid had a strong lemon background aroma, which diluted and suppressed the unique spiciness characteristics of Litsea cubeba. Although Example 4 scored the highest in top note freshness (4.9±0.2), it scored the lowest in harmony (3.7±0.5), indicating that an overly strong top note would mask the middle and back notes, causing an imbalance in aroma and disrupting the overall harmony. The roundness of Comparative Example 1 was 4.2±0.4, which was lower than that of Example 1, and the harmony was 4.2±0.4, which was also lower than that of Example 1. This indicates that the esters and organic acids produced during the fermentation process can soften the pungent sensation of the spiciness, making the aroma rounder and achieving a natural transition from top note to main note to base note. The main spiciness intensity of Comparative Example 2 was only 2.8 ± 0.6, which was lower than that of Example 1, indicating that citronellol and other substances could not replace the complex spiciness profile provided by the water-soluble extract of Litsea cubeba.

[0025] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A Litsea cubeba flavoring for beverages, characterized in that, Includes the following parts by weight of raw materials: 0.1 parts citronellal, 0.1 parts linalool, 0.05 parts geraniol, 0.1 parts citral, 3 parts lemon deterpene extract, 10 parts water-soluble extract of Litsea cubeba, 5 parts fermented extract of Litsea cubeba, 61.65 parts ethanol, 10 parts purified water, 10 parts propylene glycol.

2. The Litsea cubeba flavoring for beverages according to claim 1, characterized in that: The specific preparation steps of the water-soluble extract of Litsea cubeba include: After removing stems, impurities, and drying, mature and mold-free Litsea cubeba seeds are placed in a pulverizer and ground into Litsea cubeba powder with a particle size of 40-60 mesh. Preheat the 70–80% ethanol aqueous solution to 60–70°C; Place the weighed Litsea cubeba powder into a round-bottom flask, and add a preheated 70-80% ethanol aqueous solution with a material-to-liquid ratio of 1:10 into the round-bottom flask. Heat and reflux at 75-80℃ for 2.5-3 hours, controlling the reflux rate to 1-2 drops / s. The extract was filtered through filter paper. The filtrate was placed in a rotary evaporator and the ethanol was recovered under conditions of 50-60℃ and ≥-0.08MPa to obtain a viscous water-soluble extract of Litsea cubeba.

3. The Litsea cubeba flavoring for beverages according to claim 2, characterized in that: The specific preparation steps of the Litsea cubeba fermented extract include: After removing stems, impurities, and drying, mature and mold-free Litsea cubeba seeds are placed in a pulverizer and ground into Litsea cubeba powder with a particle size of 40-60 mesh. Place 800mL of distilled water in a beaker, then add 10g of glucose, 5g of peptone, 1.0g of KH2PO4, and 0.5g of MgSO4·7H2O to the beaker in sequence and stir until completely dissolved. Add 20g of Litsea cubeba powder to the beaker and stir until fully mixed. Place the thoroughly mixed liquid into a 1L volumetric flask, rinse the beaker with distilled water, place the washings into the 1L volumetric flask, and dilute to 1000mL. Shake well. Place the well-shaken liquid into an Erlenmeyer flask, plug it with cotton, place it in an autoclave, and sterilize it at 121°C and 15 psi for 20 minutes. Remove it and cool it to room temperature to use as a fermentation medium. Inoculate lactic acid bacteria into MRS medium and culture at 30℃ with shaking for 12-24 hours until the logarithmic growth phase; The lactic acid bacteria culture was diluted, and the absorbance (OD) was measured at a wavelength of 600 nm using a UV spectrophotometer. 600 Dilute the lactic acid bacteria solution to OD200. 600 ≈1.0, used as an activated lactic acid bacteria solution; Place 5%-10% activated lactic acid bacteria solution on fermentation medium cooled to room temperature, place the mixture in an Erlenmeyer flask, and ferment for 5-7 days at 28-32℃, 120 rpm / min shaking and 5.5-6.0 pH. The fermentation broth was heated in an 80℃ water bath for 30 minutes to inactivate the enzymes. Preheat the 70–80% ethanol aqueous solution to 60–70°C; Place the weighed fermentation broth into a round-bottom flask, and place the preheated 70-80% ethanol aqueous solution (1:10 ratio of solid to liquid) into the round-bottom flask. Heat and reflux at 75-80℃ for 2.5-3 hours, controlling the reflux rate to 1-2 drops / s. The extract was filtered through filter paper. The filtrate was placed in a rotary evaporator and the ethanol was recovered under conditions of 50-60℃ and ≥-0.08MPa to obtain a viscous fermented extract of Litsea cubeba.

4. The method for preparing a Litsea cubeba flavoring for beverages according to claim 3, characterized in that, Includes the following steps: Place 61.65 parts of ethanol, 10 parts of purified water, and 10 parts of propylene glycol in a brown bottle and stir at 300 rpm / min for 6 min until completely mixed to form a solvent system. Place 10 parts of water-soluble extract of Litsea cubeba and 5 parts of fermented extract of Litsea cubeba into a solvent system in a brown bottle, and stir at 300 rpm / min for 10 min until completely dissolved. Place 3 portions of lemon terpene-removing solution into the solvent system in a brown bottle and stir at 300 rpm / min for 5 min until completely dissolved; Place 0.1 part of citronellal into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.1 part of linalool into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.05 parts of geraniol into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Place 0.1 part of citral into the solvent system in the brown bottle and stir at 100 rpm / min for 5 seconds until completely dissolved; Stir the mixture at 100 rpm for 30 min; The mixture was aged at 25°C in the dark for 72 hours to obtain Litsea cubeba flavoring for beverages.

Images