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CN116076638A - Preparation method of probiotics fermented waxberry beverage and product thereof - Google Patents

Preparation method of probiotics fermented waxberry beverage and product thereof Download PDF

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CN116076638A
CN116076638A CN202211149768.6A CN202211149768A CN116076638A CN 116076638 A CN116076638 A CN 116076638A CN 202211149768 A CN202211149768 A CN 202211149768A CN 116076638 A CN116076638 A CN 116076638A
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waxberry
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陈皓玮
陈怀瑾
罗燕
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Fujian Chengniang Biotechnology Co ltd
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Abstract

The invention provides a preparation method of a probiotics fermented waxberry beverage and a product thereof, and the preparation 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; and 4, filtering the fermentation liquor to obtain the product. The invention has simpler production flow and lower cost, and the prepared product can generate multi-level aroma and taste, has better flavor and taste, and has the advantages of high nutritive value and long storage period.

Description

Preparation method of probiotics fermented waxberry beverage and product thereof
[ field of technology ]
The invention relates to a preparation method of a probiotics fermented waxberry beverage and a product thereof.
[ background Art ]
The sugar content of the waxberry flesh is 12-13%, the acid content is 0.5-1.1%, the waxberry flesh is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 amino acids beneficial to human bodies, and the calcium, phosphorus and iron content of fruits is 10 times higher than that of other fruits. Specifically, the nutrient content of the edible part of each 100 g of waxberry is as follows: 83.4-92.0 g of moisture, 28 kcal of heat, 0.8 g of protein, 0.2 g of fat, 5.7 g of carbohydrate, 1 g of dietary fiber, 12-13 g of sugar content of fruit juice, 0.5-1.8 g of acid content, 10 micrograms of thiamine, 50 micrograms of riboflavin, 0.3 milligram of nicotinic acid, 92 micrograms of retinol equivalent, 0.3 micrograms of carotene, 7 micrograms of vitamin A, 9 milligram of vitamin C, 0.81 milligram of vitamin E, 14 milligram of calcium, 10 milligram of magnesium, 1 milligram of iron, 0.72 milligram of manganese, 0.14 milligram of zinc, 20 milligram of copper, 149 milligram of potassium, 8 milligram of phosphorus, 0.7 milligram of sodium and 0.31 milligram of selenium.
The traditional Chinese medicine is as follows: the waxberry has the effects of promoting the production of body fluid to quench thirst, strengthening spleen and stimulating appetite, and can be eaten more without damaging spleen and stomach, and has the effects of detoxifying and dispelling cold. The "Ben Cao gang mu" describes that "Yang Meike quench thirst, harmonize five internal organs, and remove gastrointestinal tract and restlessness and malignant head". Yang Meixing has effects of resolving food stagnation, removing dampness, relieving summer-heat, promoting salivation, relieving cough, promoting digestion, resisting cold, relieving diarrhea, promoting urination, and preventing and treating cholera, and is also called agate in fruit. Because the waxberry has various medicinal values of promoting digestion, resisting cold, relieving summer heat, stopping diarrhea, promoting urination, treating diarrhea, promoting salivation, quenching thirst, clearing intestines and stomach, relieving restlessness anger, and the like, the medical community in China has higher evaluation on the waxberry.
The fructus Myricae Rubrae contains various organic acids and abundant vitamin C, and fresh fruits are not easy to preserve, and can be made into fructus Myricae Rubrae beverage. The manufacturing flow in the market: cleaning fructus Myricae Rubrae, adding 3% salt and water, soaking for 15 min, adding sugar and water (10 Kg Yang Meijia Kg sugar, 1 liter water); then heating to 65 ℃ for stewing for 10 minutes, soaking for 15 hours, and filtering; continuously adding water to adjust the sugar degree to 14-16 Brix, adding citric acid to adjust the acidity to 0.7%, heating to 90 ℃, hot-filling, sterilizing at 90 ℃ for 5 minutes to obtain a finished product, and preserving in a refrigerator. Thus, the existing commercial production methods have the following disadvantages:
1. the production steps are more and the process is complex; 2. because of multiple times of heating, natural enzymes of the waxberries are destroyed; 3. the energy is wasted by multiple times of cooking; 4. food additives, citric acid must be added; the finished product needs to be preserved by a refrigerator, has the defects of troublesome transportation and preservation and high cost, and has short preservation period (preservation and preservation for 1-3 months).
[ invention ]
The invention aims to solve the technical problem of providing a preparation method of a probiotics fermented waxberry beverage and a product thereof, wherein the preparation method has the advantages of simpler production flow, lower cost, multi-level aroma and taste, better flavor and taste, high nutritional value and long storage life.
The invention is realized in the following way:
a preparation method of a probiotics fermented waxberry beverage 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.
Further, the method also comprises sterilization, 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.
Further, the method also 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.
Further, the mass ratio of the water added in the step 2 to the waxberry is 2:1.
Further, in 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.
Further, 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.
Further, the second culture medium also comprises 15.0 grams of agar powder per liter.
Further, according to the preparation method of the waxberry beverage fermented by the probiotics, the waxberry beverage is prepared.
The invention has the following advantages:
the invention adopts two strains of saccharomycetes BCRC20581 and saccharomycetes BCRC21967 (GRAS strain) to cooperatively adopt seven strains of probiotics to ferment the waxberry beverage, and has the following advantages: contains abundant vitamin B group and various vitamins, and active antioxidant ferment; producing a plurality of amino acids including lysine, isoleucine, phenylalanine, tyrosine, tryptophane; the application of various saccharomycetes can generate multi-level aroma and taste, and has the effect of improving the aroma and the flavor, so that the product has good taste and layering sense.
Meanwhile, ferment, lactic acid, organic acid, short chain fatty acid, oligosaccharide and prebiotics can be produced, and ferment is digested; can produce natural bacteriostasis, such as reuterin and nisin, inhibit bad bacteria, and promote shelf life (1-5 years under sterilization condition and 10-15 years under non-sterilization condition); wherein Lactobacillus acidophilus and Lactobacillus reuteri inhibit helicobacter pylori; the total polyphenol and total flavonoid content is improved, and more nutrition and health care ingredients are provided; maintaining normal intestinal bacterial phase of human body, preventing gastrointestinal tract diseases, improving large intestine dysphoria syndrome symptoms, and preventing colitis; has immunoregulatory effect: alleviating food allergy, improving symptoms of atopic disease, and preventing allergy of children; has metabolism function: reducing occurrence probability of colon cancer, relieving lactose intolerance, reducing cholesterol and lowering blood pressure.
In a word, the probiotics fermented red bayberry beverage produced by the invention has the bacteriostasis and antibacterial capability protection of natural lactobacillus bacteriocin, can be permanently stored without sterilization treatment, and can retain live bacteria and ferment; can also be sterilized, and can be stored for 1-5 years without affecting flavor and taste. The two yeasts and seven probiotics used in the invention are GRAS strains authenticated by WHO, and meet the food safety requirement.
[ description of the drawings ]
The invention will be further described with reference to examples of embodiments with reference to the accompanying drawings.
Fig. 1 is a preparation flow chart of a preparation method of the probiotics fermented waxberry beverage.
[ detailed description ] of the invention
The technical solution of the present invention will be clearly and completely described below with reference to fig. 1 and the detailed description. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The invention relates to a preparation method of a probiotics fermented waxberry beverage, which 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, wherein the mass ratio of the added water to the waxberry is 2:1; 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 volume of the waxberry respectively, 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 acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus delbrueckii subspecies (Lactobacillus delbrueckii subsp. Lactis), lactobacillus reuteri (Lactobacillus reuteri), lactobacillus brevis (Lactobacillus brevis), lactobacillus casei (Lactobacillus casei) and Lactobacillus fermentum (Lactobacillus fermentum) respectively in a second culture medium, and performing activation culture at 37+ -2deg.C for 36-48h 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.
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. Or sterilizing the filtrate at 85deg.C for 45 min, filling into pop-top can, and sterilizing at 115+ -5deg.C for 15 min.
The invention also relates to a preparation method of the probiotics fermented waxberry beverage, and the prepared waxberry beverage.
Table 1 below shows the components of YM medium for culturing the yeast liquid A:
TABLE 1
Medium YM fraction Content of
Yeast extract (Yeast extract) 3.0g
Maltose (Malt extract) 3.0g
Peptone (Peptone) 5.0g
Glucose (Dextrose) 10.0g
Distilled water (Distilled water) 1L
The YPD composition of the medium for culturing the yeast liquid B shown in Table 2 below:
TABLE 2
Figure BDA0003856512400000061
Figure BDA0003856512400000071
The following table 3 shows the second medium composition for the culture of probiotics liquid, the pH value is 6.2-6.5, and 15.0 g of agar powder per liter can be added according to the requirement:
TABLE 3 Table 3
Figure BDA0003856512400000072
The waxberry beverage produced by utilizing probiotics fermentation contains abundant short-chain fatty acids (SCFA, wherein each 100ml of waxberry beverage contains 0.4-1.2 g of short-chain fatty acids): short chain fatty acid is a readily volatile fatty acid which is produced by fermentation of indigestible foods such as dietary fiber, resistant starch, etc. by lactic acid bacteria or yeasts in the mammalian intestinal tract. The short-chain fatty acid is mainly acetic acid, propionic acid and butyric acid, and accounts for 83% of the short-chain fatty acid in intestinal tracts. The generated short chain fatty acid can be a source for utilizing intestinal probiotics and also can enter the blood circulation of the human body, thereby being an energy source for providing the human body and regulating the functions of the human body. The short chain fatty acid can provide energy for large intestine cells in intestinal tracts, promote differentiation of the intestinal cells, maintain healthy intestinal mucosa, promote intestinal peristalsis, inhibit harmful bacteria, promote growth of beneficial bacteria and the like. For the whole health, the short chain fatty acid has the effects of promoting the production of serotonin, regulating the immune cells of the body part to achieve the effects of anti-inflammatory, anti-tumor and antibacterial. Short chain fatty acids are also closely related to the cells of the large intestine. It has been found that short chain fatty acids can achieve anticancer effects by regulating intracellular activities and cell surface proteins, and can reactivate GPR43 protein on carcinoma of large intestine cells, thereby inhibiting tumor growth and inducing cancer cell death, and helping to reduce risk of developing carcinoma of large intestine.
In the method, the waxberry is fermented by probiotics to increase the contents of ferment, flavonoid (the content is 1-2 times of the waxberry) and polyphenol (the content is 2-3 times of the waxberry), so that the free radical resistance and the oxidation resistance of the waxberry are improved. The main working contents of ferment in human body are: the main effects of digestion, absorption and catabolism are to increase the nutrition absorption speed and the decomposition efficiency, so that the digestion process is smoother, and the nutrition-absorbing agent is an essential substance for maintaining physiological functions of human beings. The ferment is supplemented, so that the digestion process is smoother, and the health care of the body is facilitated. Flavonoids are water-soluble substances with antioxidant, antiviral and antiinflammatory effects. The traditional Chinese medicine considers that the component can nourish qi and blood; enhancing immunity and resisting aging. Also has the effect of activating blood; can promote microcirculation, blood stasis, and improve cardiovascular system. And has effects of clearing heat and detoxicating, and resisting virus and inflammation. Polyphenols help to lower blood glucose levels, help to 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 helps reduce chronic inflammation. Polyphenols reduce the risk of thrombosis when platelets circulating in the blood begin to aggregate together. Excessive platelet aggregation may lead to thrombosis, which may negatively impact health, including deep vein thrombosis, stroke, and pulmonary embolism. Polyphenols help reduce platelet aggregation.
The invention takes fresh fruits of the waxberries as raw materials, utilizes probiotics and yeast fermentation, completely retains the nutritive value of the waxberries, and has the following advantages:
(1) No preservative is added: the probiotics are utilized to produce the reuterin and nisin (bacteriostasis/nisin) which are used for killing harmful bacteria, the natural red bayberry has lasting fragrance and gorgeous color, and no pigment or essence is added; has good taste and good flavor, and contains natural beneficial components of fructus Myricae Rubrae. Because the microbial fermentation is used for producing more substances (amino acid, polyphenol, like flavone, vitamin E, short fatty acid, organic acid and ferment) beneficial to human bodies, the additional effect of extending the waxberry is improved. The deep processing of agricultural products is improved, and the beverage with low price and good health is provided.
(2) The yeast adopted by the invention is single-cell eukaryote, and belongs to facultative anaerobic organisms. The secondary metabolic pathway is determined to be aerobic respiration or fermentation according to the oxygen concentration in the environment. Saccharomycetes use ATP produced by glycolysis to ferment sugars, producing alcohol and carbon dioxide, with the following reaction formula:
C6H12O6→2C2H5OH+2CO2
the yeast has a mechanism called glucose inhibition, which makes the yeast only use glucose when the glucose exists; in the case of glucose alone, when oxygen is not supplied, the yeast will reduce the pyruvic acid to produce alcohol and carbon dioxide for survival.
The patent selects saccharomycetes for improving the fragrance of fruits to ferment, and utilizes probiotics (lactobacillus reuteri) capable of producing bacterionase, namely the reuteri, to control the saccharomycetes to ferment without producing wine. In addition, the probiotics are selected so that the product has the following characteristics: the method has the advantages that (1) the flavor is excellent, (2) Lactobacillus bacteriocins, namely, reuterin and nisin (3) Lactobacillus which are absolute homotype fermentation can be generated, (4) the waxberry is used as a raw material, the flavor and the taste are better through the fermentation of saccharomycetes and probiotics, and the waxberry has natural organic acid and organic acid generated by microorganism metabolism, so that the sweet and sour taste is obtained, and the taste is good. The lactobacillus (lactic acid/nisin) produced by probiotics protects the waxberry beverage, prolongs the storage period to 1-5 years, and achieves the beverage with good palatability without adding essence, spice and preservative.
While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that the specific embodiments described are illustrative only and not intended to limit the scope of the invention, and that equivalent modifications and variations of the invention in light of the spirit of the invention will be covered by 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.
CN202211149768.6A 2022-09-21 2022-09-21 Preparation method of probiotics fermented waxberry beverage and product thereof Pending CN116076638A (en)

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