The invention relates to a method for preparing fruit and vegetable fermented beverage with active probiotics, and belongs to the technical field of functional beverage. The method includes preparation steps of (1), preparing pulp, to be more specific, selecting fresh
fruits and vegetables, cleaning the fresh
fruits and vegetables and then carrying out
cell-wall breaking smashing on the fresh
fruits and vegetables by the aid of
liquid nitrogen deoxygenation mashing technologies so that the particle sizes of raw materials reach 2-8 / 1000 mm at the low temperatures; (2), disinfecting fruit and vegetable pulp juice, to be more specific, mixing the fruit and vegetable pulp juice and an appropriate quantity of water with each other to obtain mixed liquid, heating the mixed liquid under the high pressures until the mixed liquid is slightly boiling for 3-10 min and then cooling the mixed liquid in aseptic environments until the temperature of the mixed liquid reaches the
room temperature; (3), preparing seed liquid, to be more specific, respectively fetching an appropriate quantity of
bacteria from oblique planes of bacterium test tubes, inoculating the
bacteria in MRS
liquid culture media, carrying out anaerobic or aerobic
fermentation maturity on the
bacteria under certain conditions and storing the bacteria at the low temperatures for standby application; (4), fermenting the disinfected fruit and vegetable pulp juice, to be more specific, regulating the pH (potential of
hydrogen) of the disinfected fruit and vegetable pulp juice, then inoculating a certain quantity of the seed liquid in the fruit and vegetable pulp juice, adding an appropriate quantity of
sugar into the fruit and vegetable pulp juice and statically fermenting the fruit and vegetable pulp juice until the fruit and vegetable pulp juice has certain sourness; (5), filtering fermented liquid, to be more specific, filtering the fermented liquid and removing large-particle matters in the fermented liquid until the fermented liquid is free of visible impurities; (6), compounding and homogenizing fermented primary pulp, to be more specific, uniformly mixing the fermented primary pulp and an appropriate quantity of dissolved edible gum with each other and then homogenizing, emulsifying and treating the fermented primary pulp; (7),
seasoning homogenized and emulsified liquid, to be more specific, proportionally adding appropriate quantities of
sweetening agents and
citric acid into the homogenized and emulsified liquid and regulating taste of the homogenized and emulsified liquid; (8), packaging the fruit and vegetable fermented beverage. The method has the advantages that the fruit and vegetable fermented beverage contains the abundant active probiotics, accordingly, intestines and stomachs can be comprehensively tended and protected, the intestinal
flora balance can be regulated, and the dietary health of human bodies can be promoted.