CN116076638A - A kind of preparation method and product thereof of probiotic fermented bayberry beverage - Google Patents

Abstract

The invention provides a preparation method of a probiotic fermented red bayberry beverage and its product. The steps are as follows: step 1, wash the red bayberry, dry it in the shade, place it in a fermentation barrel, add white sugar and soak it for 1-2 weeks, and obtain red bayberry candied Juice; wherein the mass ratio of white granulated sugar and red bayberry is 1:1; Step 2, add an appropriate amount of water to red bayberry candied juice, inoculate yeast liquid A, 10% inoculum by 10% inoculation amount of red bayberry volume respectively Yeast liquid B, and 10% inoculum to inoculate the probiotic liquid; step 3, ferment at 10‑38°C for 15 to 20 days to obtain the fermentation liquid; step 4, filter the fermentation liquid to obtain the product . The production process of the invention is simpler and the cost is lower, and the prepared product can produce multi-layered aroma and taste, better flavor and taste, and also has the advantages of high nutritional value and long storage period.

Description

A preparation method of probiotic fermented bayberry beverage and its product

[Technical field]

The invention relates to a preparation method of a probiotic fermented bayberry beverage and the product thereof.

[Background technology]

The sugar content of bayberry pulp is 12% to 13%, and the acid content is 0.5% to 1.1%. It is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body. The calcium, phosphorus and iron content in the fruit is more than 10 times higher than that of other fruits. Specifically, the nutrient content of every 100 grams of edible part of bayberry is: 83.4-92.0 grams of water, 28 kcal of calories, 0.8 grams of protein, 0.2 grams of fat, 5.7 grams of carbohydrates, 1 gram of dietary fiber, 12-13 grams of juice sugar content, 0.5-1.8 grams of acid content, 10 micrograms of thiamine, 50 micrograms of riboflavin, 0.3 milligrams of niacin, 92 micrograms of retinol equivalent, 0.3 micrograms of carotene, 7 micrograms of vitamin A, 9 milligrams of vitamin C, 0.81 milligrams of vitamin E, 14 milligrams of calcium, 10 milligrams of magnesium, 1 milligram of iron, 0.72 milligrams of manganese, 0.14 milligrams of zinc, 20 micrograms of copper, 149 milligrams of potassium, 8 milligrams of phosphorus, 0.7 milligrams of sodium, and 0.31 micrograms of selenium.

Traditional Chinese medicine believes that bayberry has the effects of promoting the production of body fluids and quenching thirst, strengthening the spleen and stimulating appetite. Eating more bayberry not only does not hurt the spleen and stomach, but also has the effect of detoxifying and removing cold. "Compendium of Materia Medica" records that "bayberry can quench thirst, harmonize the five internal organs, cleanse the stomach and intestines, and remove irritability and bad air." Bayberry is mild and non-toxic. It has many functions such as digestion, dehumidification, heat relief, promoting the production of body fluids and relieving coughs, aiding digestion, keeping out the cold, stopping diarrhea, diuresis, and preventing and treating cholera. It is known as the "agate among fruits". Because bayberry has many medicinal values such as digestion, keeping out the cold, relieving the heat, stopping diarrhea, diuresis, treating dysentery, promoting the production of body fluids and thirst, cleaning the stomach and intestines, and removing irritability and bad air, the medical community in my country has a high evaluation of it.

Bayberry contains a variety of organic acids and rich vitamin C. Fresh fruit is not easy to preserve, so it can be made into bayberry beverage. The manufacturing process on the market is: wash the bayberry, add 3% salt and water, soak for 15 minutes, add sugar and water (10kg bayberry plus 4kg sugar and 1 liter of water); then heat and cook at 65℃ for 10 minutes, and filter after soaking for 15 hours; continue to add water to adjust the sugar content to 14-16 Brix, add citric acid to adjust the acidity to 0.7%, and finally heat to 90 degrees, hot fill, and sterilize at 90 degrees for 5 minutes to obtain the finished product, and place it in the refrigerator for fresh storage. Therefore, the existing production methods on the market have the following disadvantages:

1. There are many production steps and the process is complicated; 2. The natural enzymes of bayberry are destroyed due to repeated heating; 3. It must be steamed many times, which wastes energy; 4. Food additives and citric acid must be added; the finished product needs to be kept in the refrigerator, which is troublesome and costly to transport and store, and has a short shelf life (1 to 3 months).

[Summary of the invention]

The technical problem to be solved by the present invention is to provide a preparation method of a probiotic fermented bayberry beverage and its product, the production process of which is simpler and the cost is lower. The prepared product can produce multi-level aroma and taste, and has better flavor and taste. It also has the advantages of high nutritional value and long shelf life.

The present invention is achieved in that:

A method for preparing a probiotic fermented bayberry beverage, the method comprising the following steps:

Step 1, wash the bayberry, dry it in the shade, place it in a fermentation barrel, add white sugar and soak it for 1-2 weeks to obtain bayberry candied juice; wherein the mass ratio of white sugar to bayberry is 1:1;

Step 2, adding an appropriate amount of water to the bayberry candied juice, and inoculating 10% of the volume of the bayberry with yeast solution A, 10% of the volume of the bayberry with yeast solution B, and 10% of the volume of the probiotic solution;

Step 3, fermenting at 10-38°C for 15-20 days to obtain a fermentation liquid;

Step 4: Filter the fermentation liquid to obtain the product;

The preparation process of the yeast liquid A is as follows:

(1) Activation of strain: Inoculate yeast (Saccharomyces cerevisiae) BCRC 20581 into the culture medium YM Broth and activate and culture at 24±2°C for 24-32 hours to obtain an activated strain;

(2) Primary amplification of strains: inoculate the activated strain into a new culture medium, YM Broth, and culture at 24±2°C for 10-16 h to obtain a primary amplification bacterial solution;

(3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the first culture medium, and culture at 24±2° C. for 10-16 h to obtain yeast culture solution A; the first culture medium contains: 250 ml of bayberry candied juice and 1 L of water, and the preparation method of the bayberry candied juice is the same as step 1;

The preparation process of the yeast liquid B is as follows:

(1) Activation of strains: Inoculate yeast (Saccharomyces cerevisiae) BCRC 21967 into YPD Broth medium and activate and culture at 24±2°C for 24-32 hours to obtain an activated strain;

(2) Primary amplification of strains: inoculate the activated strain into a new culture medium, YPD Broth, and culture at 24±2℃ for 10-16h to obtain a primary amplification bacterial solution;

(3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the first culture medium and culture at 24±2°C for 10-16 h to obtain yeast culture solution B;

The preparation process of probiotic liquid is as follows:

(1) Activating strains: Probiotic strains Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp., Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus casei and Lactobacillus fermentum are inoculated into a second culture medium, respectively, and activated and cultured at 37±2° C. for 36-48 hours to obtain activated strains;

(2) Strain amplification: The seven activated strains were mixed and inoculated into the first culture medium, and cultured at 37±2°C for 18-24 hours to obtain a probiotic bacterial liquid.

Furthermore, the method further comprises sterilization, that is, the fermentation liquid is filtered and then sterilized to obtain the product; the sterilization method is as follows:

The filtrate is sterilized at ultra-high temperature of 137±5℃ for 15 seconds and then packaged in Tetra Pak to obtain the finished product.

Furthermore, the method further comprises sterilization, and the sterilization method is as follows:

The filtrate is sterilized at a low temperature of 85°C for 45 minutes, filled into cans, and then placed in a high temperature and high pressure sterilizer, sterilized at 115±5°C for 15 minutes to obtain the finished product.

Furthermore, the mass ratio of the water added in step 2 to the bayberry is 2:1.

Furthermore, the medium YM Broth contains: 3.0 g yeast extract, 3.0 g maltose, 5.0 g peptone, 10.0 g glucose and 1 L water;

The culture medium YPD Broth contains: 10.0 g of yeast extract, 3.0 g of maltose, 20.0 g of peptone, 20.0 g of glucose and 1 L of water.

Furthermore, the second culture medium contains: 10.0 g of protease peptone No. 3, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 1.0 g of Tween 80, 2.0 g of ammonium citrate, 5.0 g of CH ₃ COONa, 0.1 g of MgSO ₄ ·7H ₂ O, 0.05 g of MnSO ₄ ·H ₂ O, 2.0 g of K ₂ HPO ₄ , and 1.0 L of water; and the pH value is adjusted to 6.2-6.5.

Furthermore, the second culture medium also includes 15.0 grams per liter of agar powder.

Furthermore, according to the above-mentioned method for preparing a probiotic fermented bayberry beverage, a bayberry beverage is prepared.

The present invention has the following advantages:

The present invention adopts two yeast strains BCRC20581 and yeast strain BCRC21967 (GRAS strains) to cooperate with seven probiotic strains to ferment the bayberry beverage, which has the following advantages: it contains rich B vitamins and various vitamins, as well as active antioxidant enzymes; it produces a variety of amino acids, including lysine, isoleucine, phenylalanine, tyrosine, and tryptophan; the application of a variety of yeasts can produce multi-level aromas and tastes, has the effect of enhancing aroma and flavor, and makes the product taste good and have a sense of hierarchy.

At the same time, it can produce enzymes, lactic acid, organic acids, short-chain fatty acids, oligosaccharides, prebiotics, and digestive enzymes; it can produce natural antibacterial agents such as reuteri and nisin, which can inhibit bad bacteria and increase the shelf life of the product (it can be stored for 1-5 years under sterilization and 10-15 years under non-sterilization); among them, Lactobacillus acidophilus and Lactobacillus reuteri can inhibit Helicobacter pylori; it increases the content of total polyphenols and total flavonoids, and provides more nutritional and health care ingredients; it maintains normal intestinal flora of the human body, prevents gastrointestinal diseases, improves the symptoms of irritable bowel syndrome, and prevents colitis; it has an immunomodulatory effect: it alleviates food allergies, improves the symptoms of hereditary allergic diseases, and prevents allergies in young children; it has a metabolic effect: it reduces the incidence of colon cancer, alleviates lactose intolerance, and lowers cholesterol and blood pressure.

In summary, the probiotic fermented bayberry beverage produced by the present invention can be permanently stored without sterilization treatment, and can retain live bacteria and enzymes because of the antibacterial and antibacterial ability protection of natural lactic acid bacteria bacteriocins; it can also be sterilized and stored for 1-5 years without affecting the flavor and taste. The two yeast strains and seven probiotic strains used in the present invention are all GRAS strains certified by WHO, meeting food safety requirements.

【Brief Description of the Drawings】

The present invention will be further described below in conjunction with embodiments with reference to the accompanying drawings.

FIG. 1 is a preparation flow chart of a method for preparing a probiotic fermented bayberry beverage of the present invention.

[Specific implementation method]

The technical solution of the present invention will be clearly and completely described below in conjunction with Figure 1 and the specific implementation methods. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

The present invention relates to a method for preparing a probiotic fermented bayberry beverage, the method comprising the following steps:

Step 1, wash the bayberry, dry it in the shade, place it in a fermentation barrel, add white sugar and soak it for 1-2 weeks to obtain bayberry candied juice; wherein the mass ratio of white sugar to bayberry is 1:1;

Step 2, adding an appropriate amount of water to the bayberry candied juice, with the mass ratio of the added water to the bayberry being 2:1; inoculating 10% of the volume of the bayberry with yeast solution A, 10% with yeast solution B, and 10% with probiotic solution;

Step 3, fermenting at 10-38°C for 15-20 days to obtain a fermentation liquid;

Step 4: Filter the fermentation liquid to obtain the product;

The preparation process of the yeast liquid A is as follows:

(1) Activation of strain: Inoculate yeast (Saccharomyces cerevisiae) BCRC 20581 into the culture medium YM Broth and activate and culture at 24±2°C for 24-32 hours to obtain an activated strain;

(2) Primary amplification of strains: inoculate the activated strain into a new culture medium, YM Broth, and culture at 24±2°C for 10-16 h to obtain a primary amplification bacterial solution;

(3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the first culture medium, and culture at 24±2° C. for 10-16 h to obtain yeast culture solution A; the first culture medium contains: 250 ml of bayberry candied juice and 1 L of water, and the preparation method of the bayberry candied juice is the same as step 1;

The preparation process of the yeast liquid B is as follows:

(1) Activation of strains: Inoculate yeast (Saccharomyces cerevisiae) BCRC 21967 into YPD Broth medium and activate and culture at 24±2°C for 24-32 hours to obtain an activated strain;

(2) Primary amplification of strains: inoculate the activated strain into a new culture medium, YPD Broth, and culture at 24±2℃ for 10-16h to obtain a primary amplification bacterial solution;

(3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the first culture medium and culture at 24±2°C for 10-16 h to obtain yeast culture solution B;

The preparation process of probiotic liquid is as follows:

(1) Activating strains: Probiotic strains Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus casei and Lactobacillus fermentum are inoculated into a second culture medium, respectively, and activated and cultured at 37±2° C. for 36-48 hours to obtain activated strains;

(2) Strain amplification: The seven activated strains were mixed and inoculated into the first culture medium, and cultured at 37±2°C for 18-24 hours to obtain a probiotic bacterial liquid.

The method also includes sterilization, that is, sterilizing the fermentation liquid after filtering, so as to obtain the product; the sterilization method is as follows: sterilize the filtrate at ultra-high temperature of 137±5℃ for 15 seconds, and then package it in a Tetra Pak package to obtain the finished product. Or sterilize the filtrate at low temperature of 85℃ for 45 minutes, then fill it into a can, and then place it in a high-temperature and high-pressure sterilizer, sterilize it at 115±5℃ for 15 minutes, and then obtain the finished product.

The present invention also relates to a method for preparing the above-mentioned probiotic fermented bayberry beverage and the prepared bayberry beverage.

Table 1 below shows the components of the medium YM used to culture the yeast liquid A:

Table 1

Medium YM components content Yeast extract 3.0g Maltose (Malt extract) 3.0g Peptone 5.0g Glucose (Dextrose) 10.0g Distilled water 1L

The components of the medium YPD used for culturing the yeast culture B described in Table 2 below:

Table 2

Table 3 below shows the components of the second culture medium for culturing probiotic liquid, with a pH value of 6.2-6.5, and 15.0 g of agar powder per liter can be added as required:

Table 3

The bayberry beverage produced by the fermentation of probiotics of the present invention contains rich short-chain fatty acids (SCFA, 0.4-1.2g of short-chain fatty acids per 100ml of bayberry beverage): short-chain fatty acids are a type of volatile fatty acids, which are produced by lactic acid bacteria or yeast in the intestinal tract of mammals after fermenting indigestible foods such as dietary fiber and resistant starch. Acetic acid, propionic acid and butyric acid are the main short-chain fatty acids, accounting for 83% of the short-chain fatty acids in the intestine. The generated short-chain fatty acids will become a source of utilization for beneficial bacteria in the intestine, and will also enter the blood circulation of the human body, becoming a source of energy for the human body and regulating the functions of the human body. Short-chain fatty acids can provide energy for large intestine cells in the intestine, promote intestinal cell differentiation, maintain healthy intestinal mucosa, promote intestinal peristalsis, inhibit harmful bacteria and promote the growth of beneficial bacteria. For overall health, short-chain fatty acids have the effects of promoting the production of serotonin and regulating some immune cells in the body to achieve anti-inflammatory, anti-tumor and antibacterial effects. Short-chain fatty acids and large intestine cells are also closely related. Studies have found that short-chain fatty acids can achieve anti-cancer effects by regulating intracellular activities and cell surface proteins. They can reactivate the GPR43 protein on colorectal cancer cells, thereby inhibiting tumor growth and inducing cancer cell death, helping to reduce the risk of colorectal cancer.

In the method of the present invention, the fermentation of bayberry with probiotics can increase the content of enzymes, flavonoids (the content is 1-2 times that of bayberry itself), and polyphenols (the content is 2-3 times that of bayberry itself), thereby improving its anti-free radical and anti-oxidation capabilities. The main work content of enzymes in the human body is digestion, absorption and decomposition. Its main function is to increase the speed of nutrient absorption and decomposition efficiency, making the digestion process smoother. It is an indispensable substance for humans to maintain physiological functions. Supplementing enzymes can make the digestion process smoother and help the body maintain health. Flavonoids are water-soluble substances with antioxidant, antiviral, and anti-inflammatory effects. Traditional Chinese medicine believes that this ingredient can nourish qi and blood; enhance the body's immune ability and anti-aging effects. It also has the effect of promoting blood circulation; it can promote the body's microcirculation, blood stasis, and improve cardiovascular problems. It also has the effect of clearing away heat and detoxification, antiviral, and anti-inflammatory effects. Polyphenols help lower blood sugar levels, help stimulate insulin secretion, improve glucose tolerance and increase insulin sensitivity, and reduce the risk of type 2 diabetes. Polyphenols may also improve heart health because of their antioxidant properties, which help reduce chronic inflammation. Polyphenols may reduce the risk of blood clots, which form when platelets circulating in the blood begin to clump together. Excessive platelet aggregation may lead to blood clots, which may have negative health consequences, including deep vein thrombosis, stroke, and pulmonary embolism. Polyphenols help reduce platelet aggregation.

The invention uses fresh bayberry as raw material, utilizes probiotics and yeast for fermentation, and completely retains the nutritional value of bayberry, and also has the following advantages:

(1) No preservatives: Reuterin and lacticin/nisin produced by probiotics are used to inhibit bacteria and kill harmful bacteria. The natural bayberry has a long-lasting aroma and bright color. No pigments or flavors are added. The taste is good and contains the natural beneficial ingredients of bayberry. Because of the fermentation of microorganisms, more substances beneficial to the human body (amino acids, polyphenols, flavonoids, vitamins, short-chain fatty acids, organic acids, enzymes) are produced, which enhances the additional effects of bayberry. Improve the deep processing of agricultural products and provide affordable and healthy beverages.

(2) The yeast used in the present invention is a single-cell eukaryotic organism, which is a facultative anaerobic organism. The secondary metabolic pathway to be carried out is determined by the oxygen concentration in the environment, which is aerobic respiration or fermentation. Yeast uses ATP produced by glycolysis to ferment sugars to produce alcohol and carbon dioxide. The reaction formula is as follows:

C6H12O6→2C2H5OH+2CO2

There is a mechanism in yeast called glucose inhibition, which causes yeast to only use glucose when glucose is present. When there is only glucose and no oxygen is provided, yeast will reduce pyruvate to produce alcohol and carbon dioxide in order to survive.

This patent selects yeast that produces fruit flavor/aroma for fermentation, and uses probiotics (Lactobacillus reuteri) that can produce bacteriocin enzymes, namely reuterin, to control yeast fermentation and prevent wine production. In addition, the selection of probiotics makes the product of the present invention have the following characteristics: (1) excellent flavor, (2) can produce lactic acid bacteria bacteriocin, namely reuterin and nisin (reuterin, lacticin/nisin) (3) absolutely homotypic lactic acid bacteria of the genus Lactobacillus (Lactobacillus), (4) using bayberry as raw material, fermented by yeast and probiotics to produce flavor and taste better, with natural organic acids and organic acids produced by microbial metabolism, to obtain a sour and sweet taste with excellent taste. The lactic acid bacteriocin (reuterin, lacticin/nisin) produced by the probiotics protects the bayberry beverage and extends the shelf life to 1-5 years, achieving a beverage with excellent palatability without adding flavors, spices, or preservatives.

Although the specific implementation modes of the present invention are described above, those skilled in the art should understand that the specific implementation modes described are only illustrative and are not intended to limit the scope of the present invention. Equivalent modifications and changes made by those skilled in the art in accordance with the spirit of the present invention should be included in the scope of protection of the claims of the present invention.

Claims (8)

1. A preparation method of a probiotics fermented waxberry beverage is characterized by comprising the following steps of: the method comprises the following steps:

step 1, cleaning waxberries, drying in the shade, placing the waxberries in a fermentation barrel, and adding white granulated sugar for soaking for 1-2 weeks to obtain waxberry sugar juice; wherein the mass ratio of the white granulated sugar to the waxberry is 1:1;

step 2, adding a proper amount of water into the waxberry sugar juice, and respectively inoculating a saccharomycete liquid A and a saccharomycete liquid B according to 10% of the inoculation amount and 10% of the inoculation amount of the waxberry volume, and inoculating a probiotics liquid according to 10% of the inoculation amount;

step 3, fermenting for 15 to 20 days at the temperature of 10 to 38 ℃ to obtain fermentation liquor;

step 4, filtering the fermentation liquor to obtain a product;

the preparation process of the saccharomycete liquid A comprises the following steps:

(1) Activating the strain: inoculating yeast (Saccharomyces cerevisiae) BCRC20581 into YM Broth, and performing activation culture at 24+ -2deg.C for 24-32h to obtain activated strain;

(2) The strain is amplified once: inoculating the activated strain into a new culture medium YM Broth, and culturing at 24+/-2 ℃ for 10-16 hours to obtain primary amplified bacterial liquid;

(3) Strain secondary amplification: inoculating the primary amplified bacterial liquid into a first culture medium, and culturing for 10-16 hours at 24+/-2 ℃ to obtain a saccharomycete liquid A; in the first medium: 250ml of waxberry sugar juice and 1L of water, wherein the preparation method of the waxberry sugar juice is the same as that of the step 1;

the preparation process of the saccharomycete liquid B comprises the following steps:

(1) Activating the strain: inoculating yeast (Saccharomyces cerevisiae) BCRC21967 into YPD Broth, and performing activation culture at 24+ -2deg.C for 24-32 hr to obtain activated strain;

(2) The strain is amplified once: inoculating the activated strain to a new culture medium YPD Broth, and culturing at 24+/-2 ℃ for 10-16 hours to obtain primary amplifying bacterial liquid;

(3) Strain secondary amplification: inoculating the primary amplified bacterial liquid into a first culture medium, and culturing for 10-16 hours at 24+/-2 ℃ to obtain a saccharomycete liquid B;

the preparation process of the probiotic bacteria liquid comprises the following steps:

(1) Activating the strain: inoculating probiotic strains of Lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus delbrueckii subspecies, lactobacillus reuteri, lactobacillus brevis, lactobacillus casei and Lactobacillus fermentum respectively into a second culture medium, and performing activation culture at 37+ -2deg.C for 36-48 hr to obtain activated strains;

(2) Strain amplification: 7 activated strains are mixed and inoculated into a first culture medium, and are subjected to amplification culture for 18-24 hours at 37+/-2 ℃ to obtain probiotic bacterial liquid.

2. The method for preparing the probiotics fermented waxberry beverage according to claim 1, wherein the method comprises the following steps: the method also comprises sterilizing, namely filtering the fermentation liquor and then sterilizing to obtain a product; the sterilization method comprises the following steps:

and (3) carrying out instantaneous sterilization on the filtrate at the ultrahigh temperature of 137+/-5 ℃ for 15 seconds, and packaging by utilizing a tetra Pak to obtain a finished product.

3. The method for preparing the probiotics fermented waxberry beverage according to claim 1, wherein the method comprises the following steps: the method further comprises sterilization, and the sterilization method comprises the following steps:

sterilizing the filtrate at 85deg.C for 45 min, filling into pop-top can, and sterilizing at 115+ -5deg.C for 15 min.

4. The method for preparing the probiotics fermented waxberry beverage according to claim 1, wherein the method comprises the following steps: and (2) the mass ratio of the water added in the step (2) to the waxberry is 2:1.

5. The method for preparing the probiotics fermented waxberry beverage according to claim 1, wherein the method comprises the following steps: the medium YM Broth: 3.0g of yeast extract, 3.0g of maltose, 5.0g of peptone, 10.0g of glucose and 1L of water;

the medium YPD Broth: yeast extract 10.0g, maltose 3.0g, peptone 20.0g, glucose 20.0g and water 1L.

6. The method for preparing the probiotics fermented waxberry beverage according to claim 1, wherein the method comprises the following steps: in the second medium: protease peptone No. 3 10.0g, beef extract 10.0g, yeast extract 5.0g, glucose 20.0g, tween 80 1.0g, ammonium citrate 2.0g, CH ₃ COONa 5.0g，MgSO ₄ ·7H ₂ O 0.1g，MnSO ₄ ·H ₂ O 0.05g，K ₂ HPO ₄ 2.0g, 1.0L of water; the pH value is adjusted to 6.2-6.5.

7. The method for preparing the probiotics fermented waxberry beverage according to claim 6, wherein the method comprises the following steps: the second culture medium also comprises 15.0 g of agar powder per liter.

8. A method for preparing a probiotic fermented bayberry beverage according to any one of claims 1-7, the bayberry beverage prepared thereby.

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