119 results about "Taste sour" patented technology

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

To provide a beverage with an enhanced pleasant sour aftertaste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage of the present invention contains sotolon and furaneol. The beverage of the present invention contains ethanol. The beverage of the present invention has a sotolon content of 0.25 to 8.00 ppm. The beverage of the present invention has a furaneol content of 0.50 to 8.00 ppm. The beverage of the present invention has an acidity of 0.20 to 2.00 g / 100 mL.

To provide a coffee composition for extraction capable of reproducing sweetness such as espresso and sharp acidity and bitterness by using a simple instrument such as those used for brewing a drip coffee without using a special machine such as an espresso machine, and providing enjoyable time when coffee is brewed. A coffee composition for extraction, comprising ground roasted coffee beans and instant coffee such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3: 7 to 8: 2. The composition is extracted with a solvent of 4 to 12 mass times the composition followed by solid-liquid separation, and the liquid portion is subjected to drinking.

The invention discloses an acidic high-content collagen beverage, which is prepared from the following raw materials in percentage by mass: 30 to 34 percent of collagen peptide, 8 to 12 percent of collagen tripeptide, 0.05 to 0.3 percent of elastin peptide, 0.01 to 0.05 percent of hyaluronic acid, 0.1 to 0.3 percent of grape seed extract, 0.05 to 0.1 percent of xylooligosaccharide, 0.01 to 0.03 percent of sweetening agent, 0.8 to 1.5 percent of acidulant and the balance of water. The pH value of the acidic high-content collagen beverage is less than or equal to 4.6. The acidic high-content collagen beverage disclosed by the invention has the characteristics of excellent taste, high collagen content, acidity, no bad flavor and stable quality.

The invention relates to the technical field of tipping paper for cigarettes, in particular to flavoring and flavoring tipping paper and a preparation method thereof.The flavoring and flavoring tipping paper comprises a base material and a gloss oil layer arranged on the base material, and the gloss oil layer is formed by printing composite gloss oil on the base material; the compound gloss oil is prepared from the following components in parts by mass: 3 to 5 parts of 2-nonyl alcohol, 3 to 5 parts of hexyl acetate, 5 to 10 parts of isoamyl butyrate, 10 to 15 parts of isoamyl isovalerate, 5 to 10 parts of leaf alcohol, 7 to 10 parts of leaf acetate, 2 to 5 parts of acetic acid, 2 to 5 parts of diethyl malate, 35 to 63 parts of ethanol, 2 to 8 parts of sweetening agent, 10 to 20 parts of acidulant, 1 to 5 parts of vitamin and 65 to 86 parts of water-based gloss oil. The sour agent, the sweetening agent and the vitamins are further introduced through aroma components of specific types and proportions, the taste level can be enriched, harmful substances in smoke can be neutralized in the cigarette smoking process, and the smoking experience of consumers is improved.

The invention discloses a Chinese yam cake with a compound sour system for synergistically activating salivary amylase and a preparation method thereof. The Chinese yam cake comprises the following raw materials: Chinese yam, konjaku flour or oligosaccharide, a sweetening agent, a gelling agent, malic acid, citric acid, hawthorn, dark plum and water. The main structure matrix is jointly constructed by Chinese yam powder, konjaku flour / oligosaccharide and gels to form a cake body base; a composite sour system is uniformly distributed in a gel network, a complementary system is formed through superposition of various organic acids, and the composite sour system has good buffer capacity, can maintain weak acidic pH in the oral cavity and activate the activity of alpha-amylase without inhibition, and is different from the problem that a single acid system is prone to'excessive acid 'enzyme inhibition; and an optimal reaction microenvironment is provided for salivary enzyme activity, and multi-level taste experience is also provided. The gel characteristics of Chinese yam mucoprotein and oligosaccharide are fused to form a sour slow-release matrix, so that sour release presents a dynamic curve of front fast-middle stable-rear slow, the flavor release time is prolonged, and the continuous perception of the oral cavity is enhanced. The enzymatic reaction in the oral cavity is prolonged.

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie sesame-containing acidic emulsified liquid seasoning, and although the acidic emulsified liquid seasoning does not contain cane sugar, the strong and mellow sesame flavor can be felt. The present invention relates to an acidic emulsified liquid seasoning which does not contain sucrose and contains sesame, edible fat and oil, an emulsifier and a sour material. In addition, the acidic emulsion liquid seasoning according to the present invention is characterized by further comprising an ethyl 3-hexenoate (Ethyl 3-hexenoate).

To provide a technology for suppressing unpleasant sourness that occurs in a food composition containing acetic acid when stored for a long period of time. [Solution] A food composition that satisfies the following requirements (i) and (ii). (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention discloses an amino acid yoghurt cream cake which is composed of a cake body, yoghurt cream and a decorative material, and the yoghurt cream comprises water, fully hydrogenated vegetable oil / refined vegetable oil, yoghurt, glucose, glucose syrup, whey powder, white granulated sugar, concentrated whey protein, maltodextrin, yoghurt powder, milk powder and an emulsifier in percentage by mass. A thickener and an acidity regulator. Wherein the emulsifying agent is prepared from lecithin, polysorbate, mono / diglycerol fatty acid ester and polyglycerol fatty acid ester. According to the present invention, the yogurt, the yoghurt powder, the milk powder, the whey powder, the concentrated whey protein and other components are added to the cream component so as to provide rich amino acids, the fresh sour taste, the rich probiotics and the milk flavor for the cake or the cream, and the nutritional components of the cake are increased; the compound emulsifier, the thickening agent and the acidity regulator are applied to the yogurt cream together, so that the whipping performance can be remarkably improved, the whipping rate is up to 3.5, and the stability is good after the yogurt cream is refrigerated for 72 hours.

The invention discloses an acidic emulsified liquid seasoning, and relates to a sesame-containing acidic emulsified liquid seasoning which can still feel mellow sesame flavor after being stored for a certain period after being manufactured. The present invention relates to an acidic emulsified liquid seasoning containing sesame, edible oil, an emulsifier and a sour material. The acidic emulsified liquid seasoning provided by the invention is characterized in that the acidic emulsified liquid seasoning also contains 2-hexanone (2-Hexanone).

The invention belongs to the technical field of food processing, and particularly relates to pre-prepared fruit and vegetable sour soup braised crayfish, fruit and vegetable sauce and a production method of the pre-prepared fruit and vegetable sour soup braised crayfish. The preparation method comprises the following steps: mixing 15%-17% of rumex hanus, 20%-25% of passion fruits, 18%-20% of steamed pumpkins, 6%-7% of small lime, 15%-17% of carambola and 15%-17% of lemons according to the total weight of the fruit and vegetable sauce, crushing the mixture into paste, and frying the paste at 115-125 DEG C for 8-10 minutes; 0.5%-1% of table salt is added in the stir-frying process to form homogenized fruit and vegetable sauce with the pH value of 3.8-4.2, and then the fruit and vegetable sauce is used for producing the pre-prepared fruit and vegetable sour soup braised crayfish. According to the production method, local fresh fruits and vegetables in Hainan are adopted to prepare the instant sour fruit and vegetable sauce, so that the problems of fruit and vegetable skin shrinkage, water loss, core vitamin content attenuation and the like caused by transportation of fresh fruits and vegetables from other places are avoided; meanwhile, flavor upgrading and efficiency improving of the crayfish dish are achieved, and the method is particularly suitable for the scenes of chain catering and industrial production of the crayfish, the crabs, the shellfish, the fish, the bullfrog, the chicken and the beef braised with the sour soup and the oil by the prefabricated dishes.

The invention discloses red date table vinegar and a preparation method thereof.The preparation method of the red date table vinegar mainly comprises the processes of precooking, enzymolysis, alcoholic fermentation and acetic fermentation, the red date table vinegar is mainly composed of red dates, water, pectinase and a leavening agent, and the leavening agent comprises saccharomycetes and lactic acid bacteria used for alcoholic fermentation and acetic bacteria used for acetic fermentation. The preparation process and formula of the red date table vinegar are optimized and improved by taking the total acid as an evaluation index, the red date table vinegar which is soft in sourness, mellow and fragrant, pure in color and luster and fragrant in sourness is finally obtained, the problems that the quality of a product obtained by an existing red date table vinegar preparation method is unstable, and the safety cannot be guaranteed are solved, and the production cost is reduced. And support is provided for large-scale production of the red date table vinegar.

The invention discloses a pH sensitive berberine hydrochloride solid dispersion which comprises berberine hydrochloride, a pH sensitive polymer and a plasticizer, the mass ratio of the berberine hydrochloride to the pH sensitive polymer is 1: (1-9), and the pH sensitive polymer is dissolved in a solution with the pH larger than 5.5. The pH-sensitive polymer is used as a carrier material of berberine hydrochloride, the dissolution of berberine hydrochloride in gastric juice can be inhibited by forming a charge-assisted hydrogen bond between the pH-sensitive polymer and berberine hydrochloride, and the pH-sensitive polymer can be quickly dissolved in a solution with the pH being greater than 5.5, so that quick release in intestinal tracts can be realized; therefore, the absorption of the medicine in the intestinal tract is improved, and the bioavailability is further improved. Meanwhile, the flavoring agent is also added, the bitter taste is mixed through competition between the sour taste of the flavoring agent and a bitter taste receptor, the pH of oral saliva is adjusted, the dissolution of berberine hydrochloride in the oral cavity is further inhibited, and a good taste masking effect is achieved.

The invention relates to the technical field of food processing, and discloses pericarpium citri reticulatae soda water and a preparation method thereof, and the pericarpium citri reticulatae soda water comprises the following components by volume percent: 0.8-1.5% v / v of pericarpium citri reticulatae extracting solution; a natural sweetener 5-7 degree Bx; 0.3% w / v to 0.8% w / v of an acidulant; the balance of carbonated water; the content of hydroxypropyl-beta-cyclodextrin is 0.02 to 0.05 percent w / v; the headspace in the bottle is filled with nitrogen / carbon dioxide mixed gas with the volume ratio of 6: 4-8: 2; 0.3-0.8% w / w of time controlled release microspheres comprising an acid controlled release shell layer and a sweet controlled release core layer; 0.06% w / v to 0.15% w / v of mineral salt; pH response ink is printed on the bottle body, and an NFC temperature and humidity sensor is integrated on the bottle cap. Volatile components of the pericarpium citri reticulatae are locked through a gas phase-liquid phase synergistic stabilization technology, progressive sweet and sour release is achieved by combining core-shell controlled release microspheres, the flavor durability is remarkably prolonged, and the taste layering sense is improved; meanwhile, based on an intelligent monitoring system and a closed-loop production process, the shelf life is accurately predicted, the production energy consumption is optimized, and a technical system with triple synergistic interaction of flavor, quality and process is formed.

The invention discloses probiotic fermented litchi juice as well as a preparation method and application thereof, and relates to the technical field of probiotic fermentation. The probiotic fermented litchi juice disclosed by the invention is prepared by taking fresh litchis as a raw material and fermenting the fresh litchis by using lactobacillus mucilaginosus NCU326. The invention also provides application of the probiotic fermented litchi juice in preparation of drugs for preventing and / or improving nerve injury. The probiotic fermented litchi juice disclosed by the invention is excellent in flavor, coordinated in nutrition, unique in fermentation flavor, soft in sourness and pleasant in fragrance (a lot of olefinic terpenoids and aldehyde compounds are degraded, and the contents of alcohol, ketone, ether and acid compounds are obviously increased), and the litchi beverage fermented by NCU326 is rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, and rich in nutrition. The survival rate of human neuroblastoma SH-SY5Y cells damaged by 1-methyl-4-phenylpyridine ions (MPP +) can be remarkably increased, and the compound has certain potential in the aspect of improving nerve injury, so that the compound can be used for preparing the medicine for preventing and / or improving nerve injury.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

Rosa roxburghii tratt and stauntonia chinensis are used as main raw materials, and the rosa roxburghii tratt and the stauntonia chinensis are subjected to pretreatment, color and brittleness protection, sugaring dehydration and low-temperature fermentation to obtain the rosa roxburghii tratt and stauntonia chinensis compound enzyme preserved fruit. Organic acid contained in the stauntonia chinensis can effectively stabilize degradation of vitamin C in the rosa roxburghii tratt fruits, the retention rate of the vitamin C in the final product is increased by 25-30% compared with that of single preserved rosa roxburghii tratt fruits, on the other hand, papain in the stauntonia chinensis can be released by utilizing an enzyme fermentation technology, rosa roxburghii tratt fruit tannin can be decomposed, the tannin content of the final product is reduced from 1.5-1.8% to 0.4-0.6%, and the content of the finished product is reduced from 1.5-1.8% to 0.4-0.6%. The astringent taste of the roxburgh rose and the sour taste of the stauntonia chinensis can be balanced through compound fermentation of the roxburgh rose and the stauntonia chinensis, ester substances are generated, the preserved fruit is endowed with unique flower and fruit fragrance, the synergistic effect is achieved, and a new way is provided for deep processing and utilization of the stauntonia chinensis and the roxburgh rose.

The invention discloses acid-resistant neutral modified milk and a preparation method thereof, the modified milk comprises the following components in percentage by mass: 5-65% of water, 20-80% of milk, 5-15% of single cream, 0-6% of milk powder, 2-12% of white granulated sugar, 0.3-0.9% of an emulsifier, 0.1-0.7% of a thickener and 0.5-2.2% of an acidity regulator, the acidity regulator is prepared from 0.3-1% of potassium citrate, 0.1-0.5% of dipotassium phosphate, 0.1-0.5% of sodium citrate, 0.1-0.5% of sodium citrate, 0.1-0.5% of sodium citrate, 0.1-0.5% of sodium citrate, 0.1-0.5% of sodium citrate, 0.1-0.5% of sodium citrate, and the balance of water. The cleaning agent is prepared from the following components in percentage by weight: 0.05 to 0.5 percent of sodium tripolyphosphate, 0.02 to 0.1 percent of sodium hexametaphosphate and The modified milk disclosed by the invention can be placed in fruit milk tea (obvious in sourness) with the pH of more than 4.6 for more than 2 hours at normal temperature without flocculation and layering; and after being placed for more than 1 hour at normal temperature under the acidic condition that the pH value is 3.4-3.8, part of the areas are extremely slightly flocculated, and the state and the taste are not influenced by shaking up.

The objective is to provide a beverage with an enhanced pleasant acidic aftertaste, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and furaneol. The beverage according to the present invention also contains ethanol. The sotolon content of the beverage according to the present invention is 0.25 to 8.00 ppm. The furaneol content of the beverage according to the present invention is 0.50 to 8.00 ppm. The acidity of the beverage according to the present invention is 0.20 to 2.00 g / 100 mL.

The invention discloses a preparation method for optimizing the flavor of illicium verum wine through synergy of biotransformation and alcohol reduction, and belongs to the technical field of wine preparation. The method comprises the following steps: mixing illicium verum essential oil, a sugar donor, an immobilized enzyme preparation and a wine base, and catalyzing ethanol and the sugar donor to generate glucoside conversion reaction by using alpha-glucosidase under a control condition. The immobilized enzyme preparation is prepared by taking nano cellulose as a core carrier, coating the core carrier with hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan, crosslinking and activating dialdehyde starch, and covalently coupling glycosidase. By utilizing the synergistic effect of enzymatic glucoside conversion and physical volatilization, the alpha-ethyl glucoside with a healthy function is generated while the alcoholic strength is reduced, and acetic acid accumulation caused by traditional oxidative alcohol reduction is avoided; meanwhile, the PVA hydrophilic shielding layer effectively blocks non-specific adsorption of the carrier to the hydrophobic star anise essential oil, so that the retention rate of flavor substances is increased, and the problems of boring flavor and rancidity of mouth feel are solved.

The invention discloses plum essence and a preparation method thereof. The plum essence is prepared from the following raw materials in parts by mass: 10 to 15 parts of ethyl acetate, 5 to 10 parts of butyl acetate, 6 to 12 parts of benzyl alcohol, 4 to 8 parts of valeric acid, 7 to 13 parts of furfural, 2 to 6 parts of tannic acid, 3 to 8 parts of benzaldehyde, 5 to 9 parts of peach aldehyde, 4 to 7 parts of strawberry acid, 1 to 5 parts of n-hexanoic acid, 3 to 6 parts of ester compounds with 9 to 14 carbon atoms, 4 to 8 parts of alcohol compounds with 8 to 12 carbon atoms and 2 to 7 parts of ketone compounds with 10 to 14 carbon atoms. According to the slightly astringent plum essence, the ester compound with the carbon atom number of 9-14, the alcohol compound with the carbon atom number of 8-12 and the ketone compound with the carbon atom number of 10-14 are added into the plum essence, so that the slightly astringent plum essence which is rich in plum fragrance and pure in plum sour taste can be obtained.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

To provide an alcoholic beverage which does not have excessive sour taste and sweet taste and to which robust drinking feeling is imparted SOLUTION: An alcoholic beverage comprising sweet components, sour components, and α - pinene or β - pinene, and having an extract content of 3.0 degrees or less, wherein the sugar-acid ratio is 2 to 18, and the total content of α - pinene and β - pinene relative to the total amount of the alcoholic beverage is 0. 1ppm or more.SELECTED DRAWING: None

The invention discloses a preparation method of composite nutritional fermented soybean milk. The preparation method comprises the following steps: raw material pretreatment and enzymolysis, nutrition compounding, composite microbial inoculum fermentation, after-ripening and flavor blending. According to the preparation method of the compound nutritional fermented soybean milk, macromolecular proteins and adverse factors in the soybean milk are effectively decomposed through a compound enzymolysis technology, the beany flavor and the astringent taste are fundamentally relieved, a product substrate is purer and finer, and by combining subsequent stepped variable-temperature fermentation and blending of natural fruit and vegetable pulp, the taste of the soybean milk is improved. The product is endowed with rich-level, soft and mellow fermented frankincense and natural fruity flavor, the abrupt feeling caused by single sourness and artificial essence is avoided, and natural coordination of flavor and mellow and smooth taste are realized.

This invention belongs to the field of functional food processing technology, specifically relating to a low-GI composite gel food prepared using konjac flour and *Auricularia auricula-judae* polysaccharide, and its preparation method. This invention provides a low-GI konjac-*Auricularia auricula-judae composite gel food, comprising, by weight: 0.8-1.5 parts konjac flour, 0.5-2.0 parts *Auricularia auricula-judae* polysaccharide micropowder, 3-8 parts erythritol, 0.1-0.3 parts compound gelling agent, 0.05-0.15 parts acid / buffer system, and 100 parts water. This invention, through specific proportions and process conditions, enables the konjac flour and *Auricularia auricula-judae* polysaccharide micropowder to work synergistically, improving the problems of easy water separation, hard texture, and poor storage stability in traditional konjac gel foods. The results of the examples show that the product prepared by this invention has a low water separation rate, good elasticity, and a low GI value.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

The invention discloses a preparation method of probiotic fruit juice fermented milk, belongs to the technical field of fruit juice fermented milk, and aims to solve the problems that the fermented milk is relatively low in consistency and relatively poor in taste during drinking after being fermented, and the fermented milk cannot relieve acute and chronic hepatitis and cirrhosis, so that the body health of a user cannot be protected. The Dangshan pear and walnut milk is prepared from the following raw materials in percentage by weight: 60%-75% of fresh milk, 10%-20% of green apples, 9%-15% of Dangshan pears, 5%-12% of walnuts, 3%-8% of apricot kernel juice, 12%-20% of walnut kernels, 5%-9% of a sweetening agent, 2%-5% of a stabilizer, 5%-7% of an acidulant, 20%-30% of white granulated sugar, 3%-8% of food-grade low-acyl gellan gum, 6%-11% of glucuronolactone and 40%-70% of probiotics. According to the invention, the stabilizer and glucuronolactone are added into the primarily stirred fruit juice for secondary stirring and mixing, the stabilizer can increase the stability of the fermented milk, and glucuronolactone can relieve acute and chronic hepatitis and cirrhosis and can improve the body health of users.