Noni compound herbal fermented beverage with intestinal regulation effect and preparation process thereof

Abstract

A noni compound herbal fermented beverage with improved intestinal health effect and its preparation method and solid beverage belong to the technical field of noni compound fermentation product processing. The existing noni fermentation stock solution is sour and astringent, and has poor palatability. The present application takes noni enzyme as the base, and compounding pueraria, purple yam, dried tangerine or orange peel and momordica grosvenori, adding one or more lactic acid bacteria of plant lactobacillus, paracasei and long bifidobacterium, and the strain addition amount is 0.01%-0.02% of the total mass of the mixed system. The scheme can reduce the stimulation of noni enzyme stock solution, harmonize the bitter and astringent odor, and improve the content of active components and antioxidant performance of the product. The finished product is divided into two types of normal temperature liquid beverage and spray drying solid beverage, the production process is simple, the cost is low, the storage and transportation are convenient, and it has wide food application prospect.

Description

Technical Field

[0001] This invention relates to the field of bio-fermented beverage technology, specifically to a Noni compound herbal fermented beverage, its preparation method, and solid beverage products. Background Technology

[0002] Among existing fermented beverages, Noni fermented products mostly use a single raw material combined with a physical blending process, without using microbial fermentation to achieve multi-component transformation; products using yeast fermentation systems are prone to producing alcohol, and are prone to gas production, spoilage, and bottle swelling during storage.

[0003] Existing compound Noni beverages are mostly single herbal combinations, lacking a multi-ingredient synergistic lactic acid bacteria anaerobic fermentation system; solid powders are conventionally dried at high temperatures for a long time, resulting in a large loss of heat-sensitive active substances, complex filtration processes, and high production costs, which is not conducive to continuous industrial production.

[0004] Based on the process defects of the existing technology, the present invention provides a Noni compound herbal fermented beverage that can be prepared simultaneously in liquid and solid forms by pure lactic acid bacteria anaerobic fermentation without the addition of external carbon source.

[0005] Kudzu root is a food and medicine source containing puerarin, isoflavones, and dietary fiber. Two-year-old kudzu root powder is selected and undergoes swelling, enzymatic hydrolysis, and anaerobic fermentation to break down cell walls and release active ingredients, thus improving the absorption rate of these active components. Its dietary fiber stabilizes lactic acid bacteria fermentation, improving the clarity and flavor of the beverage, solving the problems of turbidity and poor flavor in traditional herbal drinks, and balancing taste with the dissolution of effective ingredients.

[0006] Purple yam is a food and medicinal ingredient, containing anthocyanins, plant polysaccharides, and mucoproteins. Anthocyanins can coexist with noni polyphenols and kudzu flavonoids, improving the color stability of the product during processing. Its polysaccharides can serve as a slow-release carbon source for Lactobacillus plantarum fermentation, moderating the anaerobic fermentation rate and addressing issues such as excessively rapid fermentation rates, chaotic flavor profiles, and poor viable bacteria stability in the fermentation system when using a single noni substrate. Combining purple yam with kudzu root, monk fruit, and dried tangerine peel can synergistically optimize the flavor of the system, while also regulating the fermentation process and improving the storage stability of the finished product.

[0007] Dried tangerine peel is a food and medicine ingredient containing hesperidin, polymethoxyflavonoids, and volatile oils. Its inherent citrus aroma can improve the sour and astringent smell of noni extract, enriching the flavor profile of the product without the need for added artificial flavorings. Using dried tangerine peel that has been naturally aged for more than 3 years avoids the bitterness associated with fresh peel. After being ultra-finely pulverized and combined with enzymatic hydrolysis and anaerobic fermentation, the internal active components are fully released, resulting in a system with minimal residue and no off-odors, making it suitable for both liquid and solid dosage forms in this invention.

[0008] Monk fruit is a food and medicinal ingredient containing highly active sweeteners, which can adjust the flavor of the product, mitigate the astringency of noni extract and the bitterness of other herbal ingredients, eliminating the need for additional artificial sweeteners. The small molecules of sweeteners can improve the fermentation environment of *Lactobacillus plantarum*, reducing the generation of irritating organic acids in the system. This invention uses a low-temperature pulverization process to process monk fruit, which can completely preserve the sweetener components. The resulting powder is fine, without solid residue, and is suitable for enzymatic hydrolysis, anaerobic fermentation, and long-term post-ripening processes. When combined with noni, kudzu root, purple yam, and dried tangerine peel, it can synergistically optimize the product's flavor and storage stability. Summary of the Invention

[0009] To address the shortcomings of existing technologies, this invention provides a Noni compound herbal fermented beverage and its preparation method and solid beverage product. It uses Noni enzyme aged for 1-3 years in the dark as the only liquid phase base, and combines it with kudzu root, purple yam, tangerine peel and monk fruit for synergistic fermentation. It takes into account both excellent flavor and the retention of active substances, and can be processed into a solid beverage, thus broadening the product's applicable scenarios.

[0010] To achieve the above objectives, the technical solution of the present invention is as follows:

[0011] A noni compound herbal fermented beverage, by weight, comprises the following raw materials: 80-94 parts noni enzyme, 2-7 parts kudzu root powder, 2.5-8 parts purple yam powder, 0.75-3 parts dried tangerine peel powder, and 0.75-2 parts monk fruit powder. During preparation, lactic acid bacteria are added for targeted anaerobic fermentation at a concentration of 0.01-0.03%. No yeast, exogenous purified water, or exogenous probiotic carbon source is added throughout the process; the endogenous polysaccharides and oligosaccharides of kudzu root and purple yam serve as the natural fermentation substrate.

[0012] Preferably, the noni enzyme is a raw liquid aged in the dark for 1 to 3 years, more preferably a raw liquid aged for 2.5 years, with a stable base pH of 3.4 to 3.9.

[0013] Preferably, the kudzu root is harvested over a period of ≥2 years; the purple yam, dried tangerine peel, and monk fruit are all authentic medicinal and edible raw materials, the dried tangerine peel is aged for more than 3 years, and the monk fruit is processed by low-temperature pulverization.

[0014] Preferably, the complex enzyme system used for fermentation includes cellulase, pectinase, and acidic protease, with addition amounts of 0.02%, 0.02%, and 0.01% of the system mass, respectively.

[0015] Preferably, the lactic acid bacteria are selected from any one or a combination of Lactobacillus plantarum, Lactobacillus paracasei, and Bifidobacterium longum, with Lactobacillus plantarum CICC 23121 being the preferred single strain.

[0016] This invention also provides a method for preparing the above-mentioned Noni compound herbal fermented beverage, which includes base liquid preparation, powder swelling, multi-enzyme pre-enzymatic hydrolysis, anaerobic primary fermentation, and low-temperature anaerobic post-fermentation. After post-fermentation, the beverage is processed in two routes: route one prepares a room-temperature liquid fermented beverage; route two prepares a Noni compound herbal solid beverage by spray drying.

[0017] Detailed preparation steps:

[0018] For the preparation of the base liquid, fresh noni fruits that are over 6 years old and in their peak fruiting period are washed, cleaned, drained, and sealed in a ceramic jar. No water or sugar is added, and the fruits are naturally fermented at room temperature in the dark, without anaerobic conditions. The juice is extracted and matured for 2.5 years, during which macromolecules are fully degraded and serotonin and SOD are enriched to obtain a mature noni enzyme base liquid.

[0019] Powder swelling: Kudzu root powder, purple yam powder, dried tangerine peel powder, and monk fruit powder are added to the preheated Noni stock solution at 38-40℃ and kept at a constant temperature for 90 minutes to allow swelling.

[0020] Mixed enzymatic hydrolysis, adding ternary compound food enzymes, pre-enzymatic hydrolysis at 37℃ in a sealed environment for 12 h, breaking down crude fiber, pectin, and macromolecular proteins, releasing intracellular active substances; after enzymatic hydrolysis, the enzyme is inactivated by HTST at 90-95℃ for 30-60 s, cooled and filtered for later use.

[0021] The primary fermentation process involves inoculating the bacteria with 0.01%–0.02% activated lactic acid bacteria and performing anaerobic fermentation at 37°C in a completely sealed environment for 38 days to degrade phytic acid, oxalic acid, and trace amounts of nitrite in the early stages of fermentation.

[0022] Low-temperature post-fermentation: After the main fermentation is completed, the temperature is lowered to 22℃ and then anaerobic post-fermentation is carried out in the dark for 90 days to achieve balanced flavor and stable acidity.

[0023] Two terminal processing routes: Route 1 (liquid beverage), the post-ripening stock solution is instantaneously sterilized at 92℃ for 45s HTST, aseptically filled, and stored at room temperature (15-30℃) away from light; Route 2 (solid beverage), the post-ripening stock solution is only coarsely filtered through a 200-mesh filter; 3%-5% of food-grade resistant dextrin is added to the total mass of the liquid, stirred and dissolved at 40℃, preheated to 50℃; low-temperature spray drying, powder airflow sterilization, sieving, and vacuum packaging are performed to obtain the solid beverage.

[0024] The present invention has the following beneficial effects:

[0025] The two-stage anaerobic fermentation process is yeast-free and produces no additional alcohol. The finished product has an alcohol volume fraction of <0.5% vol, which meets the standards for alcohol-free food. The main fermentation shapes the flavor and balances the acidity, while the low-temperature post-ripening deeply degrades irritants and nitrites, resolving the contradiction between the acidity and irritation of Noni extract and the easy degradation of polysaccharides.

[0026] Multiple herbal components are biotransformed by lactic acid bacteria into small molecules, increasing the total amount of active components by more than 65% compared to samples that are only physically mixed, and significantly improving the system's free radical scavenging ability; the combination of multiple raw materials can improve the single sour and astringent flavor of Noni extract, eliminating the need for artificial flavorings.

[0027] The combination of enzymatic hydrolysis and pure bacterial fermentation eliminates the need for additional pH adjusters, simplifies the process, and results in a lower content of irritating substances in the system.

[0028] The product uses mogrosides as a natural sugar substitute, and the finished product contains ≤2.0g / 100mL of sugar without adding any extra sucrose.

[0029] The product can be industrially produced in two dosage forms: liquid beverages can be stored at room temperature without the need for a cold chain; solid beverages eliminate the need for precision microporous membrane filtration, only adding resistant dextrin as a drying carrier, and short-time low-temperature spray drying reduces the loss of heat-sensitive components; solid beverages have a moisture content of ≤4.5%, can be stored at room temperature away from light to extend shelf life, and have lower storage and transportation costs, and can be used as raw materials for solid instant powders, meal replacement powders, and tablets. Detailed Implementation

[0030] The technical solution of the present invention is fully described below with reference to the embodiments. The following embodiments are only preferred embodiments of the present invention. Equivalent improvements made by those skilled in the art based on the present invention all fall within the protection scope of the present invention.

[0031] Unless otherwise specified, the raw materials, enzyme preparations, and strains used in this invention are all commercially available food-grade conventional raw materials.

[0032] This invention relates to a Noni compound herbal fermented beverage, comprising the following raw materials by weight: 80-94 parts Noni enzyme, 2-7 parts kudzu root powder, 2.5-8 parts purple yam powder, 0.75-3 parts dried tangerine peel powder, and 0.75-2 parts monk fruit powder; prepared by adding lactic acid bacteria for directional anaerobic fermentation, with the amount of bacteria added being 0.01%-0.02% of the total mass of the system; without adding yeast, exogenous purified water, or exogenous probiotic carbon source throughout the process; and relying on the endogenous polysaccharides and oligosaccharides of kudzu root and purple yam to complete the fermentation.

[0033] Noni enzyme uses 1-3 years of light-protected anaerobic aging original liquid, preferably 2.5 years of matured original liquid; kudzu root uses authentic kudzu root harvested for ≥2 years, dried tangerine peel is aged for more than 3 years, and monk fruit is processed using low-temperature pulverization technology.

[0034] Lactic acid bacteria are selected from Lactobacillus plantarum, Lactobacillus paracasei, and Bifidobacterium longum, either alone or in combination, with Lactobacillus plantarum CICC 23121 being the preferred choice. Pure culture fermentation avoids the production of alcohol and gas.

[0035] The complex enzyme system contains 0.02% cellulase, 0.02% pectinase, and 0.01% acidic protease. The multi-enzyme synergistically breaks down cell walls and releases endogenous components, allowing complete fermentation to be completed without the need for exogenous prebiotics.

[0036] The preparation method of the noni compound herbal fermented beverage of the present invention comprises the following steps:

[0037] Preparation of base liquid: Select fresh noni fruits that are over 6 years old and in their prime, wash and remove impurities, drain them, and put the whole fruit into a sealed ceramic jar. Do not add water or sugar, and age them in a light-free and oxygen-free sealed anaerobic environment for 2.5 years. The juice will naturally separate and degrade macromolecules to obtain a noni enzyme base liquid with a pH of 3.4 to 3.9.

[0038] Powder swelling pretreatment: Kudzu root powder, purple yam powder, tangerine peel powder, and monk fruit powder are added to Noni stock solution at 38-40℃ and kept at a constant temperature for 90 minutes to allow the powder to fully soak and expand.

[0039] Multi-enzyme synergistic pre-enzymatic hydrolysis: Add a ternary complex enzyme, pre-enzymatic hydrolysis at 37℃ in a sealed environment for 12 hours to break down crude fiber, pectin, and macromolecular proteins, releasing flavonoids, polysaccharides, and glycosides; simultaneously degrade phytic acid and oxalic acid; after enzymatic hydrolysis is completed, HTST at 90-95℃ for 30-60 seconds to inactivate the enzyme, and then rapidly cool and filter to obtain the complex enzymatic hydrolysis base solution.

[0040] Constant temperature anaerobic primary fermentation: Sterile base liquid is transferred into a fermenter, and 0.01% to 0.02% activated lactic acid bacteria are added, preferably 0.02% Lactobacillus plantarum. The fermentation is carried out at 37℃ in a closed anaerobic environment for 38 days. The fermentation relies on the herbaceous endogenous substrate for steady-state fermentation, which degrades nitrite and balances the acidity of the system.

[0041] Low-temperature, light-proof, anaerobic ripening: The temperature is lowered to 22℃, and the product is ripened in a light-proof, oxygen-free, and airtight environment for 90 days, which integrates flavors, balances acidity, and enriches active substances a second time.

[0042] Terminal dual-route processing: Route 1, liquid noni compound herbal fermented beverage: the post-ripening original liquid is instantaneously sterilized at 92℃ for 45s HTST to completely stop the biochemical reaction and aseptically filled; the finished product is stored at 15-30℃ in a dry and light-proof environment, with no risk of secondary fermentation, bottle swelling, souring and deterioration, and no cold chain is required. Route 2, Noni Compound Herbal Solid Beverage: This invention can process the post-ripening liquid into a solid beverage without adding sucrose or exogenous prebiotics throughout the process. Only 3% to 5% of food-grade resistant dextrin is added as a drying carrier and auxiliary prebiotic substrate, eliminating the need for the 0.45μm organic microporous membrane fine filtration process and simplifying the production process.

[0043] The specific steps for Route 2 are as follows. a. Coarse filtration of the fermentation liquid: The fermentation liquid, after being anaerobic and matured at 22℃ in the dark for 90 days, is coarsely filtered through a 200-mesh stainless steel filter to remove herbaceous fibers and solid residues, reducing the risk of sticking to the spray drying wall, and obtaining a pretreated liquid; b. Carrier preparation and homogenization preheating: 3% to 5% of the total mass of food-grade resistant dextrin is added to the coarsely filtered liquid, and stirred at a constant temperature of 40℃ at low speed for 30 minutes until completely dissolved; preheat to 50℃ for later use; the resistant dextrin serves a dual function as a drying and shaping carrier and a probiotic carbon source, with a total sugar content of ≤2.0g / 100g in the solid beverage; c. Low-temperature spray drying: The preheated homogenized liquid is fed into a centrifugal spray drying tower. The controlled parameters are: inlet air temperature 150-160℃, outlet air temperature 70-75℃, atomizing disc speed 12000r / min, feed flow rate 1.2-1.5L / h, and negative pressure inside the tower -80 to -100Pa. Hot air instantaneous drying ensures that the material is heated for a short time, maximizing the retention of heat-sensitive components. d. Powder post-processing: The dried and collected powder is instantaneously sterilized by a low-temperature airflow at 90℃ for 30 seconds, then passed through an 80-mesh vibrating screen to break up clumps and improve powder flowability and cold water solubility. e. Aseptic sealed storage: The qualified powder is vacuum-packed in the workshop using aluminum-plastic packaging to produce Noni compound herbal solid beverage. The finished product has a moisture content of ≤4.5% and can be stored at room temperature (15-30℃) away from light for a long time with a shelf life of up to 24 months without the need for cold chain storage and transportation.

[0044] Solid beverage dosage forms have unique technological advantages: only a small amount of resistant dextrin is added, with no sucrose or artificial sweeteners; the 0.45μm precision membrane filtration is eliminated, reducing consumables and labor time, and making it suitable for continuous industrial production; the powder can be dissolved in both cold and warm water, resulting in smaller storage and transportation volume.

[0045] The present invention will be further described below with reference to specific embodiments.

[0046] Example 1: Optimal Ratio Liquid Noni Compound Herbal Fermented Beverage

[0047] Raw material ratio (parts by weight): 91 parts of 2.5-year-old Noni enzyme stock solution, 2.2 parts of 2-year-old kudzu root powder, 4.8 parts of purple yam powder, 1.2 parts of 3-year-old aged tangerine peel powder, and 0.8 parts of low-temperature broken-cell wall monk fruit powder.

[0048] Swelling and enzymatic hydrolysis: The powder was added to Noni stock solution at 38-40℃ and swollen for 90 min. 0.02% cellulase, 0.02% pectinase and 0.01% acidic protease were added and pre-enzymatically hydrolyzed at 37℃ for 12 h. The enzyme was inactivated by HTST at 92℃ for 45 s and then cooled and filtered.

[0049] Post-fermentation maturation: Inoculated with 0.02% Lactobacillus plantarum, anaerobic primary fermentation at 37℃ for 38 days; post-fermentation at 22℃ in the dark for 90 days.

[0050] Liquid finished product processing: instantaneous sterilization at 92℃ for 45s, aseptic filling, and storage at room temperature away from light; the test results are shown in the table below. The ABTS free radical scavenging rate and DPPH free radical scavenging rate of the Noni enzyme herbal fermentation product are the highest, which are significantly different from Noni enzyme stock solution and Noni enzyme herbal mixture. Measured values ​​of samples pH value ABTS free radical scavenging rate DPPH free radical scavenging rate Noni Enzyme Concentrate 3.41 62% 58% Noni enzyme + raw material mixture in proportion 3.62 70% 66% Noni enzyme + fermented liquid of raw materials in proportion 3.51 86% 83%

[0051] Example 2: The basic formula, enzymatic hydrolysis, and fermentation cycle of the lactic acid bacteria inoculum gradient control experiment were the same as those in Example 1, with only the inoculum amount adjusted: group a 0.01%, group b 0.02%, and group c 0.03%; the blank control group d had no fermentation and only physical compounding. The results showed that the ultra-low inoculum amount of 0.02% matched the slow metabolism of endogenous substrates, with small acidity fluctuations, the highest activity retention, and no excessive acid production stimulation, which is the optimal inoculum parameter of this invention. Sample measurement values 0.001% Lactobacillus plantarum 0.02% Lactobacillus plantarum 0.03% Lactobacillus plantarum Physical Mixing Group pH value 3.50 3.48 3.43 3.52 pH value 3.42 3.42 3.21 3.60 pH value 3.38 3.44 3.49 3.42

[0052] Example 3: Enzymatic hydrolysis process control experiment. The formula and fermentation process were the same as in Example 1. The control group did not perform pre-enzymatic hydrolysis with the ternary compound enzyme. The powder was directly mixed with the Noni original liquid for fermentation. The results showed that there was more precipitation of endogenous probiotic substrates in the non-enzymatic hydrolysis group, indicating insufficient dissolution, incomplete fermentation, single flavor level, and high residual irritant components. This shows that compound enzymatic hydrolysis can improve the dissolution of raw material components.

[0053] Example 4: Anaerobic Post-Ripe Process Control Experiment. The basic formula and pretreatment were the same as in Example 1. Three groups were set up for comparison: Group a: only 38 days of primary fermentation with no post-ripening; Group b: 38 days of primary fermentation + 90 days of open standing at room temperature; Group c: 38 days of primary fermentation using the process of this invention + 90 days of anaerobic post-ripening at 22℃ in the dark. The test results showed that low-temperature anaerobic post-ripening can balance acidity, with the acidity value remaining stable at around 3.60, eliminating raw and astringent odors, and providing better storage stability.

[0054] Example 5: Noni Compound Herbal Solid Beverage. The raw material ratio, preparation of the noni base liquid, powder swelling, multi-enzyme pre-hydrolysis, primary fermentation at 37℃ for 38 days, and post-fermentation at 22℃ in the dark for 90 days are completely consistent with Example 1. After post-fermentation, liquid sterilization and bottling are not performed; instead, spray drying is used to prepare the solid beverage: a) Coarse filtration: The fermented and matured liquid is only coarsely filtered through a 200-mesh stainless steel filter; b) Resistant dextrin preparation: 4% (by weight) of food-grade resistant dextrin is added to the coarsely filtered liquid, stirred at 40℃ for 30 minutes until completely dissolved, and preheated to 50℃; c) Spray drying parameters: inlet air 155℃, outlet air 72℃, atomizing disc speed 12000 r / min, feed flow rate 1.3 L / h, negative pressure inside the tower -90 Pa; d) Powder post-treatment: instantaneous sterilization at 90℃ for 30 seconds, followed by 80% sterilization. Vibrating screen; vacuum aluminum foil packaging, stored at room temperature away from light; the solid beverage prepared in this embodiment has a moisture content of 4.1%, dissolves quickly in cold water without obvious precipitation, and retains ≥92% of flavonoids, polysaccharides, and glycosides; the flavor and activity do not significantly decrease after 24 months of storage at room temperature; suitable for large-scale production of solid beverages and dietary powders.

[0055] The above embodiments are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Any modifications or improvements made by those skilled in the art without departing from the core innovative ideas of the present invention shall fall within the scope of protection of the claims of the present invention.

Claims

1. A noni compound herbal fermented beverage, characterized in that: The raw material components, by weight, are: 80-94 parts Noni enzyme, 2-7 parts Kudzu root powder, 2.5-8 parts Purple yam powder, 0.75-3 parts Tangerine peel powder, and 0.75-2 parts Luo Han Guo powder; The preparation process involves adding lactic acid bacteria inoculants for directional anaerobic fermentation, with the amount of inoculants added being 0.01% to 0.03%.

2. The noni compound herbal fermented beverage according to claim 1, characterized in that: The Noni enzyme is a 1-3 year light-protected, anaerobic, naturally aged original liquid, with an addition amount of 80-94 parts.

3. The Noni compound herbal fermented beverage according to claim 1, characterized in that: The kudzu root harvesting cycle is ≥2 years, and authentic kudzu root is selected, with an addition amount of 2 to 7 parts.

4. The Noni compound herbal fermented beverage according to claim 1, characterized in that: The purple yam is a genuine raw material, and the amount added is 2.5 to 8 parts.

5. A noni compound herbal fermented beverage according to claim 1, characterized in that: The tangerine peel mentioned is authentic tangerine peel that has been naturally aged for more than 3 years, and the amount added is 0.75 to 3 parts.

6. The Noni compound herbal fermented beverage according to claim 1, characterized in that: The monk fruit is processed using a low-temperature pulverization process, and the addition amount is 0.75 to 2 parts.

7. A noni compound herbal fermented beverage according to claim 1, characterized in that: The amount of lactic acid bacteria added is 0.01% to 0.03% of the total mass of the system.

8. The method for preparing the Noni compound herbal fermented beverage according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Preparation of base liquid: Select fresh noni fruit from trees over 6 years old in their prime fruiting period, and age the whole fruit in a dark, oxygen-free, sealed anaerobic environment for 2.5 years. No purified water, sugar, or exogenous auxiliary materials are added throughout the process to prepare noni enzyme base liquid; (2) Powder swelling: Add kudzu root powder, purple yam powder, dried tangerine peel powder, and monk fruit powder to the noni stock solution at 38-40℃ and keep warm for 90 minutes to swell; (3) Mixed enzymatic hydrolysis: Add cellulase, pectinase, and acidic protease, and pre-enzymatically hydrolyze at 37℃ in a sealed environment for 12 hours; after enzymatic hydrolysis, use 90-95℃, 30-60s HTST high-temperature instantaneous enzyme inactivation, and cool and filter; (4) Primary fermentation: Inoculate with 0.01%-0.02% activated lactic acid bacteria, and perform anaerobic primary fermentation at 37℃ in a sealed environment for 38 days; (5) Post-fermentation: After primary fermentation, cool down to 22℃ and perform anaerobic post-fermentation in the dark for 90 days; (6) The final processing is divided into two process routes: route one prepares liquid beverages, and route two prepares solid beverages.

9. The preparation method according to claim 8, characterized in that, The processing method for liquid beverages in Route 1 is as follows: the post-ripening concentrate is sterilized at 92℃ for 45 seconds, aseptically filled, and stored at room temperature (15-30℃) away from light.

10. The preparation method according to claim 8, characterized in that, The preparation steps for Route 2 solid beverage are as follows: the post-ripening stock solution is only coarsely filtered through a 200-mesh stainless steel filter, without fine filtration through a 0.45μm microporous membrane; 3%–5% of food-grade resistant dextrin is added to the liquid, stirred and dissolved at 40℃, and preheated to 50℃; centrifugal spray drying is used, with inlet air at 150–160℃ and outlet air at 70–75℃; the powder is sterilized by airflow at 90℃ / 30s, sieved through an 80-mesh sieve, and vacuum packaged to obtain the Noni compound herbal solid beverage.