Fermented plant drink for improving immunity and method for preparing the same
Patent Information
- Application Number
- CN202610759566.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-29
- Publication Date
- 2026-08-21
AI Technical Summary
传统提高免疫力产品主要包括维生素、矿物质及中药口服液，但存在如下问题：活性成分吸收利用率有限；部分中药成分口感苦涩；成分稳定性不足；功能单一，难以兼顾肠道微生态调节；添加防腐剂及香精影响产品天然属性
本发明提供了一种提高免疫力的发酵型植物饮品，通过益生菌发酵天然植物原料以及天然益生元增效，协同提高机体免疫力。原料配伍科学，富含天然免疫活性物质，复合果汁中的沙棘、刺梨含有高含量的维生素C，可促进免疫细胞增殖分化、增强吞噬细胞活性；苹果、柠檬中的多酚类物质能抑制炎症因子释放。复合提取液中的槐米芦丁等成分，可刺激淋巴细胞转化、提高抗体生成水平。本发明鼠李糖乳杆菌、青春双歧杆菌和副干酪乳杆菌在发酵过程中分泌的多种水解酶，可将植物中难以吸收的大分子活性成分转化为易吸收的小分子形式，将多糖分解为低聚糖，将黄酮苷水解为活性更高的苷元。发酵过程中产生的短链脂肪酸(乙酸、丙酸、丁酸)可降低pH值，抑制有害菌生长，阻止病原体入侵。本发明采用水提法制备的无花果果胶，是优质的益生元，可促进益生菌的生长繁殖。同时，无花果果胶本身具有免疫调节活性。氧化应激是导致免疫功能下降的重要原因，本发明通过多重抗氧化体系清除体内自由基，保护免疫细胞免受氧化损伤。原料中的维生素C、多酚、黄酮等成分本身具有较强的自由基清除能力；发酵过程中产生的益生菌胞外多糖、短链脂肪酸等代谢产物，进一步增强了体系的抗氧化活性；无花果果胶分子中的羟基基团可与自由基结合，终止自由基链式反应。本发明饮品感官品质优异，显著改善了植物饮品的口感和风味。益生菌发酵可分解水果中的部分糖分，产生适量的有机酸(乳酸、柠檬酸等)，使饮品酸甜度协调自然；发酵过程中产生的酯类、醇类等风味物质，赋予饮品独特的发酵香气；益生菌分泌的酶类可分解白兰花、槐米等原料中的苦涩成分，显著降低苦涩感；无花果果胶作为天然增稠剂，可增加饮品的顺滑度，改善口感质地，无花果果胶可形成胶体体系，有效防止饮品中的固体颗粒沉淀和分层。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of plant-based beverage technology, specifically to a fermented plant-based beverage that enhances immunity and its preparation method. Background Technology
[0002] Immunity is the body's own active defense mechanism, playing a vital role in maintaining physiological and life activities. With the fast pace of life and increasing environmental stress, declining immune function has become a common health problem. Traditional products for boosting immunity mainly include vitamins, minerals, and oral liquids of traditional Chinese medicine, but these have the following drawbacks: limited absorption and utilization of active ingredients; bitter taste of some traditional Chinese medicine ingredients; insufficient stability of ingredients; limited functionality, making it difficult to simultaneously regulate the intestinal microecology; and the addition of preservatives and flavorings affecting the product's natural properties. Recent studies have shown that active ingredients such as plant polysaccharides, flavonoids, and saponins, after fermentation by probiotics, can undergo enzymatic transformation, improving bioavailability and simultaneously producing organic acids, extracellular polysaccharides, and post-biotics, thereby synergistically enhancing the body's immune function. Therefore, developing a fermented plant beverage that combines good taste, stability, and immunomodulatory functions is of great significance. Summary of the Invention
[0003] To address the shortcomings of existing technologies, this invention proposes a fermented plant-based beverage for enhancing immunity and its preparation method.
[0004] This invention is achieved through the following technical solution: A fermented plant-based beverage for enhancing immunity, the raw materials for which are prepared include the following components in parts by weight: 100-150 parts fermented plant pulp and 2-4 parts fig pectin.
[0005] Furthermore, the raw materials for preparing the fermented plant pulp include the following components in parts by weight: 10-15 parts apple, 8-12 parts sea buckthorn, 4-6 parts lemon, 5-10 parts prickly pear, 4-6 parts magnolia, 3-5 parts Japanese raisin tree fruit, and 1-2 parts sophora japonica buds.
[0006] Furthermore, the method for preparing the fermented plant pulp includes the following steps: L1. After activating Lactobacillus rhamnosus, Bifidobacterium adolescentis, and Lactobacillus paracasei, each was washed with sterile physiological saline and resuspended to obtain viable bacterial counts of 10⁻⁶ for each strain. 8 CFU / mL bacterial suspension; L2. Peel and core apples, sea buckthorn, lemons and prickly pears, add them to deionized water at a ratio of 1 g: 4 mL and juice them to obtain a compound juice. Add magnolia, Japanese raisin tree fruit and sophora japonica flower to 10-15 times their weight volume of deionized water, heat at 90℃ for 4-5 h, filter, and take the filtrate to obtain a compound extract. L3. Mix the compound fruit juice obtained in step L2 with the compound extract evenly, add erythritol and maltitol, sterilize at 105℃ for 20 min, cool, inoculate with the bacterial suspension obtained in step L1, ferment at 37℃ for 12-16 h, transfer to 4℃ and let stand for 20-24 h to obtain fermented plant pulp.
[0007] Furthermore, in step L3, the *Lactobacillus rhamnosus* suspension, *Bifidobacterium adolescentis* suspension, and *Lactobacillus paracasei* suspension are all inoculated at a volume ratio of 1%.
[0008] Furthermore, in step L3, the mass concentration of erythritol is 20 g / L.
[0009] Furthermore, in step L3, the mass concentration of maltitol is 10 g / L.
[0010] Furthermore, the method for preparing the fig pectin includes the following steps: V1. Wash and dry the figs, freeze-dry them, grind them through a 40-mesh sieve to obtain fig powder. Mix the fig powder with distilled water, heat at 90℃ and 120-150 rpm for 1 h, centrifuge at 4000-5000 rpm for 20 min, and collect the supernatant. V2. Take the supernatant obtained in step V1, add 2 times the volume of anhydrous ethanol to precipitate for 1 h, centrifuge at 4000-5000 rpm for 20 min, take the precipitate, wash with 75% ethanol, dialyze in deionized water for 48 h, freeze dry to obtain fig pectin.
[0011] Furthermore, in step V1, the ratio of fig powder to distilled water is 1 g: 15-20 mL.
[0012] Furthermore, the present invention also provides a method for preparing the aforementioned immune-enhancing fermented plant beverage, comprising the following steps: adding fig pectin to fermented plant pulp and mixing evenly to obtain the immune-enhancing fermented plant beverage.
[0013] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a fermented plant-based beverage that enhances immunity. It utilizes probiotic fermentation of natural plant ingredients and the synergistic effect of natural prebiotics to synergistically improve the body's immunity. The ingredients are scientifically formulated and rich in natural immune-active substances. The sea buckthorn and prickly pear in the compound juice contain high levels of vitamin C, which can promote the proliferation and differentiation of immune cells and enhance phagocytic cell activity; the polyphenols in apples and lemons can inhibit the release of inflammatory factors. The compound extract contains components such as rutin, which can stimulate lymphocyte transformation and increase antibody production levels. During fermentation, *Lactobacillus rhamnosus*, *Bifidobacterium adolescentis*, and *Lactobacillus paracasei* secrete various hydrolytic enzymes that can convert large, difficult-to-absorb active molecules in plants into easily absorbed small molecules, breaking down polysaccharides into oligosaccharides and hydrolyzing flavonoid glycosides into more active aglycones. The short-chain fatty acids (acetic acid, propionic acid, butyric acid) produced during fermentation can lower the pH value, inhibit the growth of harmful bacteria, and prevent pathogen invasion. The fig pectin prepared by water extraction in this invention is a high-quality prebiotic that can promote the growth and reproduction of probiotics. Meanwhile, fig pectin itself possesses immunomodulatory activity. Oxidative stress is a significant cause of decreased immune function. This invention utilizes a multi-antioxidant system to scavenge free radicals in the body, protecting immune cells from oxidative damage. The vitamin C, polyphenols, flavonoids, and other components in the raw materials themselves have strong free radical scavenging capabilities; the probiotic extracellular polysaccharides and short-chain fatty acids produced during fermentation further enhance the system's antioxidant activity; the hydroxyl groups in fig pectin molecules can bind to free radicals, terminating free radical chain reactions. The beverage produced by this invention exhibits excellent sensory quality, significantly improving the taste and flavor of plant-based beverages. Probiotic fermentation can break down some of the sugars in fruits, producing appropriate amounts of organic acids (lactic acid, citric acid, etc.), making the sweet and sour taste of the beverage naturally balanced. The esters, alcohols, and other flavor substances produced during fermentation give the beverage a unique fermented aroma. The enzymes secreted by probiotics can break down the bitter components in raw materials such as magnolia flower and sophora japonica buds, significantly reducing bitterness. Fig pectin, as a natural thickener, can increase the smoothness of the beverage and improve its texture. Fig pectin can also form a colloidal system, effectively preventing the sedimentation and stratification of solid particles in the beverage. Attached Figure Description
[0014] Figure 1 The sensory effects of the plant-based beverages described in Examples 1-3 and Comparative Examples 1-4 of this invention; Figure 2 This demonstrates the free radical scavenging effect of the plant-based beverages described in Examples 1-3 and Comparative Examples 1-4 of this invention. Figure 3 This demonstrates the immune-enhancing effect of the plant-based beverages described in Embodiment 1 and Comparative Examples 1-4 of the present invention. Detailed Implementation
[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. However, this invention is not limited to the following embodiments. It should be noted that, unless otherwise specified, all chemical reagents involved in this invention are purchased through commercial channels.
[0016] Example 1: A fermented plant beverage to enhance immunity, the raw materials for which are prepared include the following components in parts by weight: 150 parts fermented plant pulp and 4 parts fig pectin.
[0017] The raw materials for preparing fermented plant pulp include the following components in parts by weight: 15 parts apple, 12 parts sea buckthorn, 6 parts lemon, 10 parts prickly pear, 6 parts magnolia, 5 parts Japanese raisin tree fruit, and 2 parts sophora japonica buds.
[0018] The method for preparing fermented plant pulp includes the following steps: L1. After activating Lactobacillus rhamnosus, Bifidobacterium adolescentis, and Lactobacillus paracasei, each was washed with sterile physiological saline and resuspended to obtain viable bacterial counts of 10⁻⁶ for each strain. 8 CFU / mL bacterial suspension; L2. Peel and core apples, sea buckthorn, lemons and prickly pears, add them to deionized water at a ratio of 1 g: 4 mL and juice them to obtain a compound juice. Add magnolia, Japanese raisin tree fruit and sophora japonica flower to 15 times their weight volume of deionized water, heat at 90℃ for 5 hours, filter, and take the filtrate to obtain a compound extract. L3. Mix the compound fruit juice obtained in step L2 with the compound extract evenly, add erythritol and maltitol, the mass concentration of erythritol is 20 g / L and the mass concentration of maltitol is 10 g / L, sterilize at 105℃ for 20 min, cool, and inoculate the bacterial suspension obtained in step L1. The Lactobacillus rhamnosus bacterial suspension, Bifidobacterium adolescentis bacterial suspension and Lactobacillus paracasei bacterial suspension are all inoculated at a volume ratio of 1%, ferment at 37℃ for 16 h, transfer to 4℃ and stand for 24 h to obtain fermented plant pulp; The preparation method of fig pectin includes the following steps: V1. Wash and dry the figs, freeze-dry them, grind them through a 40-mesh sieve to obtain fig powder. Mix the fig powder with distilled water at a ratio of 1 g: 20 mL. Heat at 90℃ and 150 rpm for 1 h, centrifuge at 5000 rpm for 20 min, and collect the supernatant. V2. Take the supernatant obtained in step V1, add 2 times the volume of anhydrous ethanol to precipitate for 1 h, centrifuge at 5000 rpm for 20 min, take the precipitate, wash with 75% ethanol, dialyze in deionized water for 48 h, freeze dry to obtain fig pectin.
[0019] This embodiment also provides a method for preparing the aforementioned immune-enhancing fermented plant beverage, including the following steps: adding fig pectin to fermented plant pulp and mixing evenly to obtain the immune-enhancing fermented plant beverage.
[0020] Example 2: A fermented plant beverage to enhance immunity, the raw materials of which include the following components by weight: 100 parts fermented plant pulp and 2 parts fig pectin.
[0021] The raw materials for preparing fermented plant pulp include the following components in parts by weight: 10 parts apple, 8 parts sea buckthorn, 4 parts lemon, 5 parts prickly pear, 4 parts magnolia, 3 parts Japanese raisin tree fruit, and 1 part sophora japonica flower bud.
[0022] The method for preparing fermented plant pulp includes the following steps: L1. After activating Lactobacillus rhamnosus, Bifidobacterium adolescentis, and Lactobacillus paracasei, each was washed with sterile physiological saline and resuspended to obtain viable bacterial counts of 10⁻⁶ for each strain. 8 CFU / mL bacterial suspension; L2. Peel and core apples, sea buckthorn, lemons and prickly pears, add them to deionized water at a ratio of 1 g: 4 mL and juice them to obtain a compound juice. Add magnolia, Japanese raisin tree fruit and sophora japonica flower to 10 times their weight volume of deionized water, heat at 90℃ for 4 hours, filter, and take the filtrate to obtain a compound extract. L3. Mix the compound fruit juice obtained in step L2 with the compound extract evenly, add erythritol and maltitol, the mass concentration of erythritol is 20 g / L and the mass concentration of maltitol is 10 g / L, sterilize at 105℃ for 20 min, cool, and inoculate the bacterial suspension obtained in step L1. The Lactobacillus rhamnosus bacterial suspension, Bifidobacterium adolescentis bacterial suspension and Lactobacillus paracasei bacterial suspension are all inoculated at a volume ratio of 1%, ferment at 37℃ for 12 h, transfer to 4℃ and stand for 20 h to obtain fermented plant pulp; The preparation method of fig pectin includes the following steps: V1. Wash and dry the figs, freeze-dry them, grind them through a 40-mesh sieve to obtain fig powder. Mix the fig powder with distilled water at a ratio of 1 g: 15 mL. Heat at 90℃ and 120 rpm for 1 h, centrifuge at 4000 rpm for 20 min, and collect the supernatant. V2. Take the supernatant obtained in step V1, add 2 times the volume of anhydrous ethanol to precipitate for 1 h, centrifuge at 4000 rpm for 20 min, take the precipitate, wash with 75% ethanol, dialyze in deionized water for 48 h, freeze dry to obtain fig pectin.
[0023] This embodiment also provides a method for preparing the aforementioned immune-enhancing fermented plant beverage, including the following steps: adding fig pectin to fermented plant pulp and mixing evenly to obtain the immune-enhancing fermented plant beverage.
[0024] Example 3: A fermented plant beverage to enhance immunity, the raw materials of which include the following components by weight: 120 parts fermented plant pulp and 3 parts fig pectin.
[0025] The raw materials for preparing fermented plant pulp include the following components in parts by weight: 12 parts apple, 10 parts sea buckthorn, 5 parts lemon, 8 parts prickly pear, 5 parts magnolia, 4 parts Japanese raisin tree fruit, and 1.5 parts sophora japonica buds.
[0026] The method for preparing fermented plant pulp includes the following steps: L1. After activating Lactobacillus rhamnosus, Bifidobacterium adolescentis, and Lactobacillus paracasei, each was washed with sterile physiological saline and resuspended to obtain viable bacterial counts of 10⁻⁶ for each strain. 8 CFU / mL bacterial suspension; L2. Peel and core apples, sea buckthorn, lemons and prickly pears, add them to deionized water at a material-to-liquid ratio of 1 g: 4 mL and juice them to obtain a compound juice. Add magnolia, Japanese raisin tree fruit and sophora japonica flower to 12 times their weight volume of deionized water, heat at 90℃ for 4.5 h, filter, and take the filtrate to obtain a compound extract. L3. Mix the compound fruit juice obtained in step L2 with the compound extract evenly, add erythritol and maltitol, the mass concentration of erythritol is 20 g / L and the mass concentration of maltitol is 10 g / L, sterilize at 105℃ for 20 min, cool, and inoculate the bacterial suspension obtained in step L1. The Lactobacillus rhamnosus bacterial suspension, Bifidobacterium adolescentis bacterial suspension and Lactobacillus paracasei bacterial suspension are all inoculated at a volume ratio of 1%, ferment at 37℃ for 14 h, transfer to 4℃ and stand for 22 h to obtain fermented plant pulp; The preparation method of fig pectin includes the following steps: V1. Wash and dry the figs, freeze-dry them, grind them through a 40-mesh sieve to obtain fig powder. Mix the fig powder with distilled water at a ratio of 1 g: 18 mL. Heat at 90℃ and 140 rpm for 1 h, centrifuge at 4500 rpm for 20 min, and collect the supernatant. V2. Take the supernatant obtained in step V1, add 2 times the volume of anhydrous ethanol to precipitate for 1 h, centrifuge at 4500 rpm for 20 min, take the precipitate, wash with 75% ethanol, dialyze in deionized water for 48 h, freeze dry to obtain fig pectin.
[0027] This embodiment also provides a method for preparing the aforementioned immune-enhancing fermented plant beverage, including the following steps: adding fig pectin to fermented plant pulp and mixing evenly to obtain the immune-enhancing fermented plant beverage.
[0028] The only difference between Comparative Example 1 and Example 1 is that the fermentation step is omitted. The compound fruit juice obtained in step L2 is mixed evenly with the compound extract, and erythritol and maltitol are added. After sterilization and cooling, the mixture is transferred to 4°C and allowed to stand for 22 hours. The resulting product is used to replace the fermented plant pulp.
[0029] The only difference between Comparative Example 2 and Example 1 is that fig pectin was not added.
[0030] The only difference between Comparative Example 3 and Example 1 is that no sea buckthorn, lemon and prickly pear are added. Instead, apple juice is extracted, mixed with the compound extract, and erythritol and maltitol are added. After sterilization and cooling, the mixture is inoculated and fermented. The resulting product is used to replace the fermented plant pulp.
[0031] The only difference between Comparative Example 4 and Example 1 is that no compound extract was added. Instead, compound fruit juice was taken, erythritol and maltitol were added, sterilized and cooled, inoculated, and fermented. The resulting product was used to replace the fermented plant pulp.
[0032] Experiment Example 1: A 10-member evaluation panel conducted sensory evaluations of the beverages obtained in Examples 1-3 and Comparative Examples 1-4, assessing four indicators: taste, appearance, color, and aroma. The maximum sensory score was 100 points. Sensory evaluation scores were divided into the following ranges: 80-100 points for very satisfactory, 60-80 points for satisfactory, 40-60 points for average, and 0-40 points for unsatisfactory. Evaluators were required to provide objective evaluations and rinse their mouths with water after tasting. Results are as follows: Figure 1 As shown.
[0033] Figure 1 The results showed that the sensory scores of Examples 1-3 were significantly better than those of Comparative Examples 1-4. Comparative Example 1 did not undergo a fermentation step, Comparative Example 2 did not add fig pectin, Comparative Example 3 did not add sea buckthorn, lemon, or prickly pear, and Comparative Example 4 did not add the compound extract. All of these operations resulted in a decrease in the sensory scores of the plant-based beverages, indicating that the proportions of each group in this invention were appropriate and the operation was proper, resulting in plant-based beverages with better sensory effects.
[0034] Experimental Example 2: A 0.1 mmol / L DPPH ethanol solution was prepared. The DPPH solution was mixed with equal volumes of the beverages obtained in Examples 1-3 and Comparative Examples 1-4, and reacted at room temperature in the dark for 30 min. The absorbance was measured at a wavelength of 517 nm. The DPPH free radical scavenging rate was calculated, and the results are as follows: Figure 2 As shown.
[0035] Figure 2 The results showed that the free radical scavenging rates of Examples 1-3 were significantly better than those of Comparative Examples 1-4. Comparative Example 1 did not undergo a fermentation step, Comparative Example 2 did not add fig pectin, Comparative Example 3 did not add sea buckthorn, lemon, or prickly pear, and Comparative Example 4 did not add the compound extract. All of these operations reduced the free radical scavenging rate of the plant-based beverage, indicating that the components of this invention have a synergistic effect, and the resulting plant-based beverage has a good antioxidant effect, which helps to improve immunity.
[0036] Experiment 3: Sixty SPF-grade male BALB / c mice, weighing 18-20 g, were randomly divided into 5 groups of 12 mice each: control group, model group, Example 1 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, and Comparative Example 4 group. Example 1 and Comparative Examples 1-4 groups were administered the corresponding plant-based beverages by gavage, while the control group and model group were administered physiological saline by gavage. Gavage was performed daily for 35 days (5 weeks). Except for the control group, the other groups underwent immunosuppression modeling by intraperitoneal injection of 80 mg / kg cyclophosphamide solution for the first three days of the first week of gavage and the first two days of the remaining weeks. The control group received an equal volume of physiological saline. After the last gavage, the mice were fasted for 12 hours, sacrificed, and their spleens were harvested as soon as possible. The fascia and adipose tissue were removed, the spleens were rinsed with physiological saline, blotted dry with filter paper, weighed, and the spleen index was calculated. Results are as follows: Figure 3 As shown.
[0037] Figure 3 The results showed that the spleen index of the model group was significantly lower than that of the control group, while the spleen index of Example 1 and Comparative Examples 1-4 were significantly higher, indicating that the plant-based beverage of the present invention has good immune-enhancing activity. The effect of Example 1 was significantly better than that of Comparative Examples 1-4. Comparative Example 1 did not undergo a fermentation step, Comparative Example 2 did not add fig pectin, Comparative Example 3 did not add sea buckthorn, lemon, or prickly pear, and Comparative Example 4 did not add the compound extract. All of these operations reduced the immune-enhancing effect of the plant-based beverage, indicating that the components of the present invention have a synergistic effect, and the resulting plant-based beverage can effectively enhance immunity.
[0038] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of the invention is limited to these examples; within the framework of the invention, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
Claims
1. A fermented plant-based beverage for enhancing immunity, characterized in that, The raw materials for preparation include the following components in parts by weight: 100-150 parts fermented plant pulp and 2-4 parts fig pectin; The raw materials for preparing the fermented plant pulp include the following components in parts by weight: 10-15 parts apple, 8-12 parts sea buckthorn, 4-6 parts lemon, 5-10 parts prickly pear, 4-6 parts magnolia, 3-5 parts Japanese raisin tree fruit, and 1-2 parts sophora japonica flower buds. The fermented plant pulp was obtained by fermentation with Lactobacillus rhamnosus, Bifidobacterium adolescentis and Lactobacillus paracasei. The fig pectin was obtained by water extraction.
2. The immune-boosting fermented plant beverage according to claim 1, characterized in that, The method for preparing the fermented plant pulp includes the following steps: L1. After activating Lactobacillus rhamnosus, Bifidobacterium adolescentis, and Lactobacillus paracasei, they were washed with sterile physiological saline, resuspended, and the viable counts of each were 10⁻⁶. 8 CFU / mL bacterial suspension; L2. Juice apples, sea buckthorn, lemons and prickly pears to obtain a compound juice. Add magnolia flowers, Japanese raisin tree fruit and sophora japonica flowers to deionized water and heat to extract to obtain a compound extract. L3. Mix the compound fruit juice obtained in step L2 with the compound extract evenly, add erythritol and maltitol, sterilize, cool, inoculate with the bacterial suspension obtained in step L1, ferment at 37℃ for 12-16 h, and let stand at 4℃ to obtain fermented plant pulp.
3. The immune-boosting fermented plant beverage according to claim 2, characterized in that, In step L3, the Lactobacillus rhamnosus suspension, Bifidobacterium adolescentis suspension, and Lactobacillus paracasei suspension are all inoculated at a volume ratio of 1%.
4. The immune-boosting fermented plant beverage according to claim 3, characterized in that, In step L3, the mass concentration of erythritol is 20 g / L.
5. The immune-boosting fermented plant beverage according to claim 4, characterized in that, In step L3, the mass concentration of maltitol is 10 g / L.
6. The immune-boosting fermented plant beverage according to claim 5, characterized in that, The method for preparing the fig pectin includes the following steps: V1. Freeze-dry the figs, grind them to obtain fig powder, mix the fig powder with distilled water, heat, centrifuge, and collect the supernatant; V2. Take the supernatant obtained in step V1, add anhydrous ethanol to precipitate, centrifuge, take the precipitate, wash, dialyze, freeze dry, and obtain fig pectin.
7. The immune-boosting fermented plant beverage according to claim 6, characterized in that, In step V1, the ratio of fig powder to distilled water is 1 g: 15-20 mL.
8. A method for preparing a fermented plant-based beverage for enhancing immunity as described in any one of claims 1-7, characterized in that, Includes the following steps: Add fig pectin to fermented plant pulp and mix well to obtain a fermented plant beverage that enhances immunity.