CN104886249A - Lactobacillus fruit juice beverage and preparation method thereof - Google Patents

Abstract

A lactic acid bacteria fruit juice drink and a preparation method thereof, comprising 5-25% of reconstituted milk, 4-10% of concentrated fruit juice, 2-13% of mango puree, 5-20% of white sugar, 0.01 -0.06% vitamin C, 1-6% highly concentrated fermented liquid, 0.1-0.5% acid, 0.1-0.7% stabilizer, 0.01-0.05% acidity regulator, and the balance is water. The lactic acid bacterium juice drink prepared by the invention has a fruit juice content of 40-60%, which fills the gap in the market, and the lactic acid bacterium drink will not be stratified after standing for a long time, and the shelf life can be as long as 9 months. The preparation process of the present invention is simple and feasible, and the existing production line can be used for manufacture, and the preparation method can ensure that the product will not stick to the wall during sterilization, and is suitable for large-scale continuous production.

Description

A kind of lactic acid bacteria juice drink and preparation method thereof

technical field

The invention belongs to the technical field of fruit juice drinks, and in particular relates to a lactic acid bacteria fruit drink and a preparation method thereof.

Background technique

Mango is one of the common tropical fruits. Its fruit contains sugar, protein, and crude fiber. The precursor of vitamin A contained in mango is particularly high in β-carotene, which is rare among all fruits. Secondly, there are rich vitamin C, minerals, fat, sugar and other nutrients.

As we all know, milk is also high in nutrients, mainly including protein, fat, phospholipids, lactose, inorganic salts and so on. At the same time, milk is also one of the best sources of calcium for the human body.

Lactic acid bacteria refers to the general term for a class of non-spore-forming, Gram-positive bacteria that ferment sugars and whose main product is lactic acid. It is also a probiotic that exists in the human body. Lactic acid bacteria are able to ferment carbohydrates into lactic acid. Lactic acid bacteria can promote animal growth, regulate normal gastrointestinal flora, maintain micro-ecological balance, thereby improving gastrointestinal function; improving food digestibility and biological potency; reducing serum cholesterol, controlling endotoxin; inhibiting the growth of spoilage bacteria in the intestinal tract: Improve the body's immunity, etc.

The products of milk fermented by lactic acid bacteria are rich in lactic acid bacteria complex factors, lactic acid, vitamins, etc., especially the small molecular functional peptides produced after fermentation, which are easier to be absorbed by the human body, help the rapid proliferation of probiotics in the body, and maintain the balance of the human intestinal tract. Helps excrete toxins from the body, improve human immunity, improve constipation, promote digestion, etc.

At present, the existing lactic acid bacteria fruit juice beverage products are viscous, milk protein is variable, and stratification is easy to occur. In addition, the juice content of fruit juice milk drinks on the domestic market is 1% to 10%, and there is no lactic acid bacteria juice drink with a juice content higher than 40%.

Contents of the invention

The object of the present invention is to provide a kind of lactic acid bacteria fruit juice drink and its preparation method, this method firstly adds lactic acid bacteria fermented liquid in the beverage of high fruit juice content, meanwhile, the lactic acid bacteria fruit juice drink that the preparation method of the present invention makes has moderate acidity, has good color, flavor and stability.

To achieve the above object, the present invention adopts the following technical solutions:

A lactic acid bacteria juice drink, characterized in that it comprises 5-25% of reconstituted milk, 4-10% of concentrated fruit juice, 2-13% of mango puree, 5-20% of white sugar, and 0.01-0.06% of vitamin C, 1-6% highly concentrated fermented liquid, 0.1-0.5% acid, 0.1-0.7% stabilizer, 0.01-0.05% acidity regulator, and the balance is water.

In terms of mass percentage, it also includes 0.05-0.14% food essence and/or 0.02-0.1% natural pigment.

Including 5-25% reconstituted milk, 4-10% fruit juice concentrate, 2-13% mango puree, 10-20% white sugar, 0.02-0.04% vitamin C, 1-6% highly concentrated Fermentation broth, 0.1-0.5% of acid, 0.2-0.4% of stabilizer, 0.01-0.04% of acidity regulator, and the balance is water.

The fruit juice concentrate is one or more of apple juice concentrate, pear juice concentrate, cantaloupe juice concentrate, pineapple juice concentrate, and banana juice concentrate.

The content of soluble solids in the mango puree is 15.0-21.0 Brix; the acid is lactic acid or citric acid.

The stabilizer is one or both of pectin and sodium carboxymethylcellulose.

The acidity regulator is one or more of sodium bicarbonate, disodium hydrogen phosphate, and sodium citrate.

A preparation method for a lactic acid bacteria juice drink, comprising the following steps:

1) Mix white sugar, stabilizer, acidity regulator, water, and reconstituted milk evenly to obtain material liquid A according to mass percentage;

2) Mixing the highly concentrated fermented liquid and feed liquid A evenly to obtain feed liquid B;

3) Mix the acid, vitamin C and water and then mix them evenly with the material liquid B to obtain the material liquid C;

4) Mix mango puree, fruit concentrate, water and feed liquid C and perform homogenization operation to obtain feed liquid D;

5) The material liquid D is subjected to ultra-high temperature instantaneous sterilization to obtain a lactic acid bacteria juice drink.

The mixing temperature in the step 1) is 25-80° C., and the mixing time is 10-20 minutes.

The mixing time in the step 4) is 10-20min, the homogenization pressure is 5-25MPa, and the homogenization temperature is 50-70°C; the ultra-high temperature instantaneous sterilization temperature in the step 5) is 120-125°C, The time is 3~7S.

Compared with prior art, the beneficial effect of the present invention is:

(1) The lactic acid bacteria fruit juice drink of the present invention has good local flavor, mouthfeel and color and luster owing to adopting mango puree, and its higher fruit juice content is combined with lactic acid bacteria fermented liquid, and the lactic acid bacteria fruit juice drink that the present invention makes, fruit juice content is 40～ 60%, filling the vacancy in the market, and the lactic acid bacteria beverage will not be stratified after a long period of standing, and the shelf life can be as long as 9 months.

(2) The technical indicators of the lactic acid bacteria beverage prepared by the present invention are, in terms of 100g, protein 0.2-0.4g, carbohydrate 10-13g, soluble solids/Brix 11.5-13.5, and no fat.

(3) The preparation process of the present invention is simple and feasible, and the existing production line can be used for manufacturing, and the preparation method can ensure that the product will not stick to the wall during sterilization, and is suitable for large-scale continuous production.

Further, in the process of combining mango juice with lactic acid bacteria fermentation liquid, because mango is relatively acidic, the taste is not liked by consumers. After a large number of consumer tests, by controlling the dosage of the acidity regulator, the pH value of the lactic acid bacteria juice drink is adjusted between 3.2 and 4.9, so that the sweet and sour ratio is suitable and the taste is good. However, when the pH value is between 3.2 and 4.9, milk protein is easily denatured in an acidic system. Through a large number of experimental studies, it is finally found that when the stabilizer is pectin (JMJ-CN) and/or carboxymethyl cellulose Sodium (CMC), stabilizer and milk protein can be well combined, play the effect of protecting protein, thereby prevent milk protein denaturation, guarantee the shelf-life stability of product, so adopt pectin (JMJ-CN) in the present invention And/or sodium carboxymethylcellulose (CMC) as a stabilizer.

Detailed ways

The present invention is further illustrated below by means of examples, but the present invention is not limited to the scope of the examples. Each raw material source in following embodiment is:

Reconstituted milk generally refers to the preparation of whole milk powder, skimmed milk powder, whey powder, milk protein concentrate or other milk components dissolved in water. In the present invention, the reconstituted milk is reconstituted from skimmed milk powder, and the mass fraction of the skimmed milk powder in the reconstituted milk is 14%, and the skimmed milk powder is purchased from Fonterra Trading (Shanghai) Co., Ltd.;

Mango puree was purchased from Lianfeng Food Raw Materials (Shanghai) Co., Ltd.;

Pineapple juice concentrate was purchased from Hainan Dachuan Food Co., Ltd.;

Pectin was purchased from Azelis International Trade (Shanghai) Co., Ltd.;

Sodium carboxymethylcellulose, acidity regulator, and citric acid were purchased from Dalian Kailin Food Ingredients Co., Ltd.;

Vitamin C was purchased from Northeast Pharmaceutical Group Co., Ltd.;

The high-concentration fermented liquid adopts high-concentration kefir fermented beverage stock solution. Highly concentrated kefir fermented beverage stock solution was purchased from Shenghe Biotechnology (Nanjing) Co., Ltd.;

Lactic acid was purchased from Qingdao Fusang Fine Processing Co., Ltd.;

Edible flavors were purchased from Shanghai Bairun Flavors and Fragrances Co., Ltd.;

The natural pigment can be a natural pigment conventionally used in the art, preferably natural carotene. Natural pigments were purchased from Jiangsu Qianye Food Co., Ltd.

The food flavor and the natural pigment can preferably be added during the mixing described in step 4).

The water can be water commonly used in this field, preferably demineralized water. In the preparation method of the present invention, the mass percentage of the total amount of water used in each step and other raw materials satisfies 100%.

Among the present invention, the main technical indicators in the described lactic acid bacteria juice drink are as described in the following table (in 100g):

protein/g 0.2-0.4 carbohydrates/g 10-13 Fat/g 0 Soluble solids/Brix 11.5-13.5

Example 1

A kind of lactic acid bacteria juice drink, by mass percentage, each raw material formula (see table 1)

The raw material formula of table 1 embodiment 1

raw material technical indicators Amount added (wt%) reconstituted milk Containing 14% skimmed milk powder 10 Mango puree Brix 18-20 4 pineapple juice concentrate Brix 58-66 0.5 apple juice concentrate Brix 65-73 8 White sugar food grade 7 pectin food grade 0.05 Sodium carboxymethyl cellulose food grade 0.16 Highly Concentrated Kefir Fermented Beverage Liquid food grade 1.2 Sodium citrate food grade 0.03 citric acid food grade 0.18 food flavor food grade 0.06 Vitamin C food grade 0.05 natural carotene food grade 0.03 water softened water 68.74

The preparation method of above-mentioned a kind of lactic acid bacteria fruit juice beverage, comprises the following steps:

(1) According to mass percentage, white sugar, pectin, sodium carboxymethyl cellulose, sodium citrate, reconstituted milk and water were stirred and mixed at 50° C. for 20 minutes until uniformly mixed to obtain feed liquid A.

(2) Stir and mix the highly concentrated fermented broth and feed liquid A for 5 minutes until uniformly mixed to obtain feed liquid B.

(3) Dissolve citric acid and vitamin C in water at 40°C, mix with feed liquid B, and stir for 10 minutes until the mixture is uniform to obtain feed liquid C.

(4) Mix mango puree, pineapple concentrated juice, concentrated apple juice, edible essence, natural carotene and material liquid C for 10 minutes, until the mixture is uniform, and then heat to 60°C for homogenization operation, and the homogenization pressure is 15 -20MPa, to obtain material liquid D.

(5) The material liquid D is subjected to ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is 122°C, and the sterilization time is 6S, and the product is obtained.

The lactic acid bacteria juice beverage has good flavor, color and taste, does not add any preservatives, has good stability, does not appear stratification after standing for a long time, and has a shelf life of up to nine months.

Example 2

A kind of lactic acid bacteria fruit juice drink, by mass percentage, each raw material formula, see Table 2.

The raw material formula of table 2 embodiment 2

raw material technical indicators Amount added (wt%) reconstituted milk Containing 14% skimmed milk powder 10 Mango puree Brix 18～20 4 lemon juice concentrate Brix 55～60 0.5 apple juice concentrate Brix 65～73 7.5 White sugar food grade 7 pectin food grade 0.06 Sodium carboxymethyl cellulose food grade 0.175 Highly Concentrated Kefir Fermented Beverage Liquid food grade 1.2 Disodium phosphate food grade 0.03 lactic acid food grade 0.16 food flavor food grade 0.06 Vitamin C food grade 0.05 water softened water 69.265

The preparation method of the above-mentioned lactic acid bacteria juice drink comprises the following steps:

(1) Stir and mix white granulated sugar, pectin, sodium carboxymethyl cellulose, disodium hydrogen phosphate and reconstituted milk at 50°C for 20 minutes until uniformly mixed to obtain material liquid A.

(2) Stir and mix the highly concentrated fermented broth and feed liquid A for 5 minutes until uniformly mixed to obtain feed liquid B.

(3) Dissolve lactic acid and vitamin C in water at 45°C, mix with material solution B, and stir for 10 minutes until uniformly mixed to obtain material solution C.

(4) Stir and mix mango puree, lemon concentrated juice, concentrated apple juice, edible essence and material liquid C for 10 minutes until the mixture is uniform, heat to 65°C and perform homogenization operation, and the homogenization pressure is 15-20MPa to obtain Feed liquid D.

(5) The material liquid D is subjected to ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is 122°C, and the sterilization time is 6S, and the product is obtained.

The lactic acid bacteria juice beverage has good flavor, color and taste, does not add any preservatives, has good stability, no stratification occurs after standing for a long time, and has a shelf life of up to nine months.

Example 3

A kind of lactic acid bacteria juice drink, by mass percentage, see Table 3.

The raw material formula of table 3 embodiment 3

raw material technical indicators Amount added (wt%) reconstituted milk Containing 14% skimmed milk powder 10 Mango puree Brix 18-20 4 Banana Juice Concentrate Brix 25-32 0.5 apple juice concentrate Brix 65-73 7.5 White sugar food grade 7 pectin food grade 0.04 Sodium carboxymethyl cellulose food grade 0.18

Highly Concentrated Kefir Fermented Beverage Liquid food grade 1.5 Disodium phosphate food grade 0.03 citric acid food grade 0.15 food flavor food grade 0.06 Vitamin C food grade 0.05 water softened water 68.99

The preparation method of above-mentioned a kind of lactic acid bacteria fruit juice beverage, comprises the following steps:

(1) Stir and mix white granulated sugar, pectin, sodium carboxymethyl cellulose, disodium hydrogen phosphate and reconstituted milk at 50°C for 20 minutes until uniformly mixed to obtain material liquid A.

(2) Stir and mix the highly concentrated fermented broth and feed liquid A for 5 minutes until uniformly mixed to obtain feed liquid B.

(3) Dissolve lactic acid and vitamin C in water at 40°C, mix with material solution B, and stir for 10 minutes until uniformly mixed to obtain material solution C.

(4) Stir and mix mango puree, banana concentrated juice, concentrated apple juice, edible essence and material liquid C for 10 minutes until the mixture is uniform, heat to 65°C and perform homogenization operation, and the homogenization pressure is 15-20MPa to obtain Feed liquid D.

(5) The material liquid D is subjected to ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is 122°C, and the sterilization time is 6S, and the product is obtained.

The lactic acid bacteria juice beverage has good flavor, color and taste, does not add any preservatives, has good stability, no stratification occurs after standing for a long time, and has a shelf life of up to nine months.

Sensory evaluation was carried out on the lactic acid bacteria fruit juice drink prepared in Examples 1-3 and the comparative sample (commercially available fruit juice milk drink). The number of tasters was 60 people, who tasted Examples 1-3 and comparative samples respectively, and adopted an anonymous scoring system to evaluate and score the products from the color, taste, aroma, and liking of the product, with a full score of 10 for each item, and the highest score Then the effect is good, and an overall evaluation is made on whether you like the product. The experimental results are recorded in Table 4.

Table 4 Sensory evaluation results

As can be seen from the above data, the lactic acid bacteria juice drink prepared by the present invention is basically approved in mouthfeel, color and aroma. Example 1 has the highest degree of recognition.

Example 4

A lactic acid bacteria juice drink, according to mass percentage, comprising 5% reconstituted milk, 4% concentrated fruit juice, 2% mango puree, 5% white sugar, 0.06% vitamin C, 1% highly concentrated fermented Liquid, 0.1% acid, 0.1% stabilizer, 0.04% acidity regulator, 0.05% food flavor, 0.02% natural pigment, and the balance is water.

The preparation method of above-mentioned lactic acid bacteria fruit juice drink, comprises the following steps:

1) According to mass percentage, white sugar, stabilizer, acidity regulator, water, and reconstituted milk were mixed at 25°C for 10 minutes to obtain feed liquid A;

2) Mixing the highly concentrated fermented liquid and feed liquid A evenly to obtain feed liquid B;

3) Dissolve the acid and vitamin C in water at 15°C, and then mix it with the material solution B for 10 minutes to obtain the material solution C;

4) Mix mango puree, fruit concentrate, food flavor, natural pigment, water and material liquid C for 10 minutes, and then perform homogenization operation. The pressure of homogenization is 15 MPa, and the temperature of homogenization is 50°C to obtain material liquid D;

5) The material liquid D was subjected to ultra-high temperature instantaneous sterilization for 3 seconds at 120° C. to obtain a lactic acid bacteria juice drink.

Among them, the concentrated fruit juice is cantaloupe concentrated juice; the soluble solid content in the mango puree is 15.0-17.0 Brix; the acid is lactic acid; the stabilizer is pectin; the acidity regulator is a mixture of sodium bicarbonate and disodium hydrogen phosphate.

Example 5

A lactic acid bacteria juice drink, according to mass percentage, comprising 25% reconstituted milk, 6% fruit juice concentrate, 8% mango puree, 15% white sugar, 0.01% vitamin C, 6% highly concentrated fermented liquid, 0.5% acid, 0.7% stabilizer, 0.02% acidity regulator, 0.07% natural pigment, and the balance is water.

The preparation method of above-mentioned lactic acid bacteria fruit juice drink, comprises the following steps:

1) According to mass percentage, white sugar, stabilizer, acidity regulator, water, and reconstituted milk were mixed at 80°C for 15 minutes to obtain feed liquid A;

2) Mixing the highly concentrated fermented liquid and feed liquid A evenly to obtain feed liquid B;

3) Dissolve the acid and vitamin C in water at 25°C, and then mix it with the material solution B for 10 minutes to obtain the material solution C;

4) Mix mango puree, fruit concentrate, natural pigment, water and material liquid C for 20 minutes, and then perform homogenization operation. The pressure of homogenization is 20 MPa, and the temperature of homogenization is 70°C to obtain material liquid D;

5) The material liquid D was subjected to ultra-high temperature instantaneous sterilization at 125° C. for 7 seconds to obtain a lactic acid bacteria juice drink.

Among them, the concentrated fruit juice is pear concentrated juice; the soluble solid content in mango puree is 16.0-18.0 Brix; the acid is lactic acid; the stabilizer is sodium carboxymethyl cellulose; the acidity regulator is sodium bicarbonate and disodium hydrogen phosphate , a mixture of sodium citrate.

Example 6

A lactic acid bacteria juice drink, according to mass percentage, comprising 15% reconstituted milk, 10% fruit juice concentrate, 13% mango puree, 20% white sugar, 0.03% vitamin C, 4% highly concentrated fermented Liquid, 0.4% acid, 0.4% stabilizer, 0.01% acidity regulator, 0.14% food flavor, 0.1% natural pigment, and the balance is water.

The preparation method of above-mentioned lactic acid bacteria fruit juice drink, comprises the following steps:

1) According to mass percentage, white sugar, stabilizer, acidity regulator, water, and reconstituted milk were mixed at 40°C for 20 minutes to obtain feed liquid A;

2) Mixing the highly concentrated fermented liquid and feed liquid A evenly to obtain feed liquid B;

3) Dissolve the acid and vitamin C in water at 35°C, and then mix it with the material solution B for 10 minutes to obtain the material solution C;

4) Mix mango puree, fruit concentrate, food flavor, natural pigment, water and feed liquid C for 15 minutes, and then perform homogenization operation. The pressure of homogenization is 17 MPa, and the temperature of homogenization is 55°C to obtain feed liquid D;

5) The material liquid D was subjected to ultra-high temperature instantaneous sterilization at 120° C. for 5 seconds to obtain a lactic acid bacteria juice drink.

Among them, the concentrated fruit juice is a mixture of apple concentrated juice, pear concentrated juice, and cantaloupe concentrated juice; the soluble solid content in mango puree is 19.0-21.0 Brix; the acid is citric acid; the stabilizer is pectin, carboxymethyl cellulose Sodium mixture; acidity regulator is sodium bicarbonate.

Example 7

A lactic acid bacteria juice drink, according to mass percentage, comprising 20% reconstituted milk, 5% fruit juice concentrate, 10% mango puree, 18% white sugar, 0.04% vitamin C, 3% highly concentrated fermented liquid, 0.3% acid, 0.2% stabilizer, 0.05% acidity regulator, and the balance is water.

The preparation method of above-mentioned lactic acid bacteria fruit juice drink, comprises the following steps:

1) According to mass percentage, white sugar, stabilizer, acidity regulator, water, and reconstituted milk were mixed at 70°C for 10 minutes to obtain feed liquid A;

2) Mixing the highly concentrated fermented liquid and feed liquid A evenly to obtain feed liquid B;

3) Dissolve the acid and vitamin C in water at 50°C, and then mix it with the material solution B for 20 minutes to obtain the material solution C;

4) Mix mango puree, fruit concentrate, water and material liquid C for 10 minutes, and then carry out homogenization operation. The pressure of homogenization is 18MPa, and the temperature of homogenization is 65°C to obtain material liquid D;

5) The material liquid D was subjected to ultra-high temperature instantaneous sterilization for 4 seconds at 125° C. to obtain a lactic acid bacteria juice drink.

Among them, the concentrated fruit juice is a mixture of cantaloupe concentrated juice, pineapple concentrated juice, and banana concentrated juice; the soluble solid content in mango puree is 18.0-21.0 Brix; the acid is citric acid; the stabilizer is pectin; the acidity regulator is phosphoric acid disodium hydrogen.

Claims (10)

1. a lactobacillus fruit juice drink, it is characterized in that, according to mass percent, comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juices, 2 ~ 13% mango juice, 5 ~ 20% white granulated sugar, 0.01 ~ 0.06% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.1 ~ 0.7%, the acidity regulator of 0.01 ~ 0.05%, surplus is water.

2. a kind of lactobacillus fruit juice drink according to claim 1, is characterized in that, according to mass percent, also comprises the flavoring essence of 0.05 ~ 0.14% and/or the natural colouring matter of 0.02 ~ 0.1%.

3. a kind of lactobacillus fruit juice drink according to claim 1, it is characterized in that, according to mass percent, comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juice, 2 ~ 13% mango juice, 10 ~ 20% white granulated sugar, 0.02 ~ 0.04% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.2 ~ 0.4%, the acidity regulator of 0.01 ~ 0.04%, surplus is water.

4. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described fruit inspissated juice is one or more in AJC, pears inspissated juice, "Hami" melon inspissated juice, pineapple concentrated juice, banana inspissated juice.

5. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, in described mango juice, soluble solid content is 15.0 ~ 21.0Brix; Described acid is lactic acid or citric acid.

6. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described stabilizing agent is one or both in pectin, sodium carboxymethylcellulose.

7. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described acidity regulator is one or more in sodium acid carbonate, sodium hydrogen phosphate, natrium citricum.

8. a preparation method for lactobacillus fruit juice drink as claimed in claim 1, is characterized in that, comprises the following steps:

1) according to mass percent, white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk are mixed, obtains feed liquid A;

2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;

3) acid, vitamin C are mixed with feed liquid B after mixing with water again, obtain feed liquid C;

4) carry out homogeneous operation after mango juice, fruit concentrate, water being mixed with feed liquid C, obtain feed liquid D;

5) feed liquid D is carried out ultra high temperature short time sterilization, obtain lactobacillus fruit juice drink.

9. the preparation method of lactobacillus fruit juice drink according to claim 8, is characterized in that, described step 1) in mixing temperature be 25 ~ 80 DEG C, the time is 10 ~ 20min.

10. the preparation method of lactobacillus fruit juice drink according to claim 9, is characterized in that, described step 4) in mixing time be 10 ~ 20min, the pressure of homogeneous is 5 ~ 25MPa, and the temperature of homogeneous is 50 ~ 70 DEG C; Described step 5) in the temperature of ultra high temperature short time sterilization be 120 ~ 125 DEG C, the time is 3 ~ 7S.