CN108029921A - A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof, belong to beverage made of fruits or vegetables production technical field.The Chinese pear-leaved crabapple fermented beverage of the present invention then is equipped with vitamin, citric acid, syrup, a variety of natural plant compositions and is prepared again with compound lactobacillus-fermencucumber using Chinese pear-leaved crabapple slurry as major ingredient, pure green, pure natural, no added；On the one hand the sour and astringent mouthfeel of Chinese pear-leaved crabapple itself is not only eliminated, and remains the nutritive value of Chinese pear-leaved crabapple in itself, various nutrient elements can be provided for human body, there is very high health value.

Description

Shaguo fermented beverage and preparation method thereof

technical field

The invention belongs to the technical field of fruit and vegetable beverage production, in particular to a sago fermented beverage and a preparation method thereof.

Background technique

Shaguo belongs to Rosaceae, Pomecarinae, Apple genus, also known as Huahongguo, Naphthalene, Ringo, etc. The fruit is beautiful in appearance, bright in color, light orange in color, sweet and sour in taste, rich in aroma, not resistant to storage, loose in texture, and deserted after a little storage, hence the name Shaguo. It is native to Northwest my country and has a long history of cultivation. It is distributed in Northwest China, North China and the provinces south of the Yangtze River. Sand fruit is rich in protein, fat, carbohydrates, calories, crude fiber, carotene, vitamin B1, vitamin B2, vitamin C, niacin, calcium, phosphorus, iron, potassium, sodium, magnesium, etc. Especially selenium, zinc and antioxidant factors are the most prominent. Shaguo is flat in nature, sweet and sour in taste, has the effects of promoting body fluid and quenching thirst, eliminating food troubles and dissolving stagnation, and also has the effects of astringent essence, dysentery, insect repellent and eyesight. Therefore, Shaguo is a kind of medicine that can be used in pharmacology, health care and food The high-grade green fruit can be eaten fresh or processed. Shaguo has a strong aroma, unique flavor, rich nutrition, and high medicinal value. It is deeply loved by consumers and is a best-selling fruit at present.

Because it is widely planted in our country, the output is also high, but due to poor sales channels, coupled with the poor storability of Shaguo itself, the quality deteriorates quickly, causing a lot of losses. In order to improve the commodity value of sago, enrich and prosper the rural economy, and increase farmers' income, it is necessary to process sago products. At present, the research on Shaguo mainly focuses on the deep processing of Shaguo vinegar, Shaguo wine, lactic acid fermented drinks containing Shaguo fruit pieces and Shaguo fruit juice. With the improvement of people's living standards, more and more people Begin to pay attention to the new fermented sand fruit pulp product that is both delicious and good in nutrition and health care, and it is very popular among people, but there are few reports on the research of sand fruit juice pulp at present.

Contents of the invention

The object of the present invention is to provide a sago fermented beverage and a preparation method thereof.

For above-mentioned purpose, the technical scheme that the present invention adopts is as follows:

A sand fruit fermented beverage is composed of the following raw materials in parts by weight: 5-100 parts of sand fruit pulp, 0.1-5 parts of multivitamins, 0.1-5 parts of citric acid, 0.01-30 parts of syrup, and 0.05-0.2 parts of compound lactic acid bacteria , 5-10 parts of hawthorn fruit, 3-8 parts of chamomile, 10-15 parts of banana, 4-6 parts of honey, 0.5-1 part of vitamin E, 5-9 parts of ginseng flower, 6-10 parts of broken pine pollen, 3.5 -6.5 parts of peach blossom, 1-3 parts of honeysuckle, 1.5-2.5 parts of bergamot, 7-11 parts of pitted red dates, 3.5-8 parts of Taibai flowers, appropriate amount of purified water.

The preparation method of a kind of Shaguo fermented beverage specifically comprises the following steps:

①Choose fresh sand fruits that are nine-ripe, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp. Then, inactivate the enzymes in the sand fruit pulp at 85°C. -90°C, the enzyme inactivation time is 5-10min, set aside;

② Mix 10-15 parts of peeled bananas, 5-10 parts of hawthorn fruit with pitting and 7-11 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③Dry 5-9 parts of ginseng flower, 1-3 parts of honeysuckle, 3.5-6.5 parts of peach blossom, 1.5-2.5 parts of bergamot, 3.5-8 parts of Taibai flower and 3-8 parts of chamomile at 40°C to constant weight , after mixing, crushed through 80-mesh sieve, ultrasonic treatment for 5 minutes, then boiled at 80-90°C for 20 minutes, filtered to obtain the first extract, added water to the filter residue, and boiled at 90-100°C for 15 minutes , the filtered second extraction solution, the two extraction solutions are mixed to obtain a mixed extraction solution;

④ Mix 5-100 parts of the enzyme-inactivated sand fruit pulp and mixed slurry prepared in step ①, step ② and step ③, use a high-speed homogenizer, homogenize for 10 minutes, and then sterilize by high-pressure steam at a temperature of 85 -121°C, the time is 25-1min, and the mixed homogeneous solution is obtained;

⑤Cool the mixed homogeneous liquid obtained in step ④ to 20-45°C, then add 0.01-30 parts of syrup and 4-6 parts of honey and mix evenly, then add 0.8 times the quality of pure water of the mixed homogeneous liquid, stir well, Put it in a fermenter and then add 0.05-0.2 parts of compound lactic acid bacteria in an amount of 100-109cfu/ml, control the fermentation temperature at 20-45°C, ferment until the pH value of the slurry in the tank is 5.0, and then add 6-10 parts of broken walls Pine pollen and the mixed extract prepared in step ③, control the fermentation temperature at 38-43°C, ferment until the pH value of the slurry in the tank is 4.0, and obtain the fermentation slurry;

⑥ Centrifuge the fermented slurry in step ⑤ for 5 minutes with a high-speed centrifuge, and take the supernatant to obtain a fermentation broth; then add 0.1-5 parts of vitamin C, 0.5-1 parts of vitamin E, and 0.1- After mixing 5 parts of citric acid, stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, carry out ultra-high temperature instantaneous sterilization at a temperature of 90-121°C for 25-10 minutes, then aseptically fill, and then carry out a temperature of 85-121°C for 25-1min to sterilize to get the finished product.

Further, the syrup is any one or two or more of white granulated sugar, glucose, starch sugar, xylitol, maltitol, erythritol or isomaltooligosaccharide.

Further, the compound lactic acid bacteria are Lactobacillus casei, Lactobacillus crispatus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus rheumatoides or Lactobacillus salivarius mixed.

Further, the multivitamin is mixed with vitamin C sodium and vitamin C according to the weight ratio of 1:1.

The beneficial effect of the present invention is that: the sand fruit fermented drink of the present invention is made of sand fruit pulp as the main ingredient, and then prepared with vitamins, citric acid, syrup, and various natural plant components and fermented with compound lactic acid bacteria, pure green, pure natural , no addition; on the one hand, it not only eliminates the sour taste of sand fruit itself, not only solves the problems of current fresh sand fruit that are not resistant to storage, easy to become soft, and fruit astringent, but also through the preparation method of the present invention, the sand fruit pulp The amino acid content and the content of flavor substances in the tea are significantly improved, so that the Shaguo fermented beverage prepared by the present invention has a good mouthfeel, sweet and sour taste, and retains the nutritional value of the Shaguo itself, and has the effects of stimulating sperm and quenching thirst, clearing heat and eliminating troubles. On the one hand, the Shaguo fermented beverage prepared by the present invention has guaranteed quality, good stability, no sedimentation, no delamination, no fading, and a shelf life of 20 months. It can further improve the symptoms of chronic constipation, and is a beverage popular among consumers. My favorite health drink with the same source of medicine and food.

Detailed ways

Example 1

A kind of Shaguo fermented beverage is made by following steps: (the following raw materials are counted in parts by weight)

①Choose fresh sand fruits that are nine-ripe, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp. Then, inactivate the enzymes in the sand fruit pulp at 85°C. ℃, the enzyme inactivation time is 9 minutes, and set aside;

② Mix 10 parts of peeled bananas, 5 parts of hawthorn fruit with pitting and 7 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③Dry 5 parts of ginseng flower, 1 part of honeysuckle flower, 3.5 parts of peach blossom, 1.5 parts of bergamot, 3.5 parts of Taibai flower and 3 parts of chamomile at 40°C to constant weight, then mix them and crush them through an 80-mesh sieve, then ultrasonically treat them 5min, then at 80°C, boil for 20min, filter to obtain the first extract, add water to the filter residue, boil at 90°C for 15min, filter the second extract, mix the two extracts, to obtain a mixed extract;

④Mix 50 parts of the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in steps ①, ②, and ③, and use a high-speed homogenizer to homogenize for 10 minutes, then sterilize by high-pressure steam, and sterilize The temperature is 95°C, and the time is 10 minutes to obtain a mixed homogeneous solution;

⑤Cool the mixed homogeneous liquid prepared in step ④ to 30°C, then add 20 parts of syrup and 4 parts of honey and mix evenly, then add pure water 0.8 times the quality of the mixed homogeneous liquid, stir evenly, put it in a fermenter and then Add 0.05 parts of compound lactic acid bacteria in an amount of 105cfu/ml, control the fermentation temperature at 30°C, and ferment until the pH value of the slurry in the tank is 5.0, then add 6 parts of broken-walled pine pollen and the mixed extract prepared in step ③, and control the fermentation temperature Ferment at 38°C until the pH value of the slurry in the tank is 4.0 to obtain a fermented slurry; the compound lactic acid bacteria is formed by mixing Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus casei;

⑥Centrifuge the fermented slurry after step ⑤ for 5 minutes with a high-speed centrifuge, take the supernatant to obtain a fermentation liquid; then add 0.1 part of multivitamin C, 0.5 part of vitamin E, and 0.1 part of citric acid to the fermentation liquid and mix Stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, perform ultra-high temperature instantaneous sterilization at a temperature of 95°C for 10 minutes, then aseptically fill, and then sterilize at a temperature of 85°C for 25 minutes. finished product.

Example 2

A kind of Shaguo fermented beverage is made by following steps: (the following raw materials are counted in parts by weight)

①Choose fresh sand fruits that are nine-ripe, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp. Then, inactivate the enzymes in the sand fruit pulp at 85°C. ℃, the enzyme inactivation time is 9 minutes, and set aside;

② Mix 15 parts of peeled bananas, 10 parts of hawthorn fruit with pitting and 11 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③Dry 9 parts of ginseng flower, 3 parts of honeysuckle flower, 6.5 parts of peach blossom, 2.5 parts of bergamot, 8 parts of Taibai flower and 8 parts of chamomile in an environment of 40°C to constant weight, then mix and crush through an 80-mesh sieve, and ultrasonically treat 5min, then boil at 90°C for 20min, filter to obtain the first extract, add water to the filter residue, boil at 100°C for 15min, filter the second extract, mix the two extracts, to obtain a mixed extract;

④Mix 100 parts of the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in steps ①, ②, and ③, and use a high-speed homogenizer to homogenize for 10 minutes, then sterilize by high-pressure steam, and sterilize The temperature is 100°C, and the time is 5 minutes to obtain a mixed homogeneous solution;

⑤Cool the mixed homogeneous liquid obtained in step ④ to 35°C, then add 30 parts of glucose syrup and 6 parts of honey and mix evenly, then add pure water 0.8 times the mass of the mixed homogeneous liquid, stir evenly, and place in a fermenter Then add 0.2 parts of compound lactic acid bacteria in an amount of 106cfu/ml, control the fermentation temperature at 35°C, and ferment until the pH value of the slurry in the tank is 5.0, then add 10 parts of broken-walled pine pollen and the mixed extract prepared in step ③ to control the fermentation The temperature is 40°C, and the pH value of the slurry in the tank is fermented to 4.0 to obtain a fermented slurry; the compound lactic acid bacteria is formed by mixing Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus rhamnosus;

⑥ Centrifuge the fermented slurry after step ⑤ for 5 minutes in a high-speed centrifuge, and take the supernatant to obtain a fermented liquid; then add 5 parts of multivitamin C, 1 part of vitamin E, and 5 parts of citric acid to the fermented liquid and mix them Stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, carry out ultra-high temperature instantaneous sterilization at a temperature of 105°C for 5 minutes, then aseptically fill it, and then carry out sterilization at a temperature of 121°C for 10 minutes to obtain finished product.

Example 3

A kind of Shaguo fermented beverage is made by following steps: (the following raw materials are counted in parts by weight)

①Choose fresh sand fruits that are nearly mature, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp, and then inactivate the enzymes in the sand fruit pulp at a temperature of 90 ℃, the enzyme inactivation time is 10min, and set aside;

② Mix 13.5 parts of peeled bananas, 7.5 parts of hawthorn fruit with pitting and 9 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③ Dry 7 parts of ginseng flower, 2 parts of honeysuckle flower, 5.5 parts of peach blossom, 2 parts of bergamot, 6.5 parts of Taibai flower and 6.5 parts of chamomile at 40°C to constant weight, then mix and crush through an 80-mesh sieve, and ultrasonically treat 5min, then at 85°C, boil for 20min, filter to obtain the first extract, add water to the filter residue, boil for 15min at 95°C, filter the second extract, mix the two extracts, to obtain a mixed extract;

④Mix 80 parts of the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in steps ①, ②, and ③, and use a high-speed homogenizer to homogenize for 10 minutes, then sterilize by high-pressure steam, and the sterilization temperature 110°C for 2 minutes to obtain a mixed homogeneous solution;

⑤Cool the mixed homogeneous liquid prepared in step ④ to 37°C, then add 20 parts of starch syrup and 5 parts of honey and mix evenly, then add pure water 0.8 times the mass of the mixed homogeneous liquid, stir evenly, and place in a fermentation tank Then add 0.1 parts of compound lactic acid bacteria in an amount of 107cfu/ml, control the fermentation temperature at 37°C, and ferment until the pH value of the slurry in the tank is 5.0, then add 8 parts of broken-walled pine pollen and the mixed extract prepared in step ③ to control the fermentation The temperature is 39.5°C, and the pH value of the slurry in the tank is fermented to 4.0 to obtain a fermentation slurry; the compound lactic acid bacteria is formed by mixing Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus fermentum;

⑥Centrifuge the fermented slurry in step ⑤ for 5 minutes with a high-speed centrifuge, take the supernatant to obtain a fermented liquid; then add 3 parts of multivitamin C, 0.8 parts of vitamin E, and 4 parts of citric acid to the fermented liquid and mix them Stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, conduct ultra-high temperature instantaneous sterilization at a temperature of 110°C for 2 minutes, then aseptically fill, and then sterilize at a temperature of 115°C for 5 minutes to obtain finished product.

Example 4

A kind of Shaguo fermented beverage is made by following steps: (the following raw materials are counted in parts by weight)

①Choose fresh sand fruits that are nearly mature, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp, and then inactivate the enzymes in the sand fruit pulp at a temperature of 90 ℃, the enzyme inactivation time is 10min, and set aside;

② Mix 11 parts of peeled bananas, 6 parts of hawthorn fruit with pitting and 8 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③Dry 6 parts of ginseng flower, 2 parts of honeysuckle flower, 4.5 parts of peach blossom, 1.6 parts of bergamot, 4.5 parts of Taibai flower and 4 parts of chamomile at 40°C to constant weight, then mix and crush through an 80-mesh sieve, and ultrasonically treat 5min, then at 83°C, boil for 20min, filter to obtain the first extract, add water to the filter residue, boil at 93°C for 15min, filter the second extract, mix the two extracts, to obtain a mixed extract;

④ Mix 60 parts of the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in steps ①, ②, and ③, and use a high-speed homogenizer to homogenize for 10 minutes, then sterilize by high-pressure steam, and sterilize The temperature is 115°C, and the time is 2 minutes to obtain a mixed homogeneous liquid;

⑤Cool the mixed homogeneous liquid prepared in step ④ to 40°C, then add 15 parts of xylitol syrup and 5.5 parts of honey and mix evenly, then add pure water 0.8 times the mass of the mixed homogeneous liquid, stir evenly, and place it in the fermentation Then add 0.08 parts of compound lactic acid bacteria in the tank, the addition amount is 104cfu/ml, control the fermentation temperature at 40°C, ferment until the pH value of the slurry in the tank is 5.0, and then add 7 parts of broken-walled pine pollen and the mixed extract prepared in step ③, Control the fermentation temperature to 38.5°C, and ferment until the pH value of the slurry in the tank is 4.0 to obtain a fermentation slurry; the compound lactic acid bacteria are formed by mixing Lactobacillus crispatus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus rhamnosus;

⑥Centrifuge the fermented pulp after step ⑤ for 5 minutes with a high-speed centrifuge, and take the supernatant to obtain a fermented liquid; then add 0.5 parts of multivitamin C, 0.6 parts of vitamin E, and 0.2 parts of citric acid to the fermented liquid and mix them Stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, conduct ultra-high temperature instantaneous sterilization at a temperature of 115°C for 2 minutes, then aseptically fill, and then sterilize at a temperature of 90°C for 7 minutes. finished product.

Example 5

A kind of Shaguo fermented beverage is made by following steps: (the following raw materials are counted in parts by weight)

①Choose fresh sand fruits that are nearly mature, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp, and then inactivate the enzymes in the sand fruit pulp at a temperature of 90 ℃, the enzyme inactivation time is 10min, and set aside;

② Mix 12 parts of peeled bananas, 7 parts of hawthorn fruit with pitting and 9 parts of pitted red dates, add pure water with a mixing weight of 1.2 times, and beat to obtain a mixed slurry;

③ Dry 7 parts of ginseng flower, 3 parts of honeysuckle flower, 5.5 parts of peach blossom, 1.7 parts of bergamot, 5.5 parts of Taibai flower and 5 parts of chamomile at 40°C to constant weight, then mix and crush through an 80-mesh sieve, and ultrasonically treat 5min, then at 86°C, boil for 20min, filter to obtain the first extract, add water to the filter residue, boil at 95°C for 15min, filter the second extract, mix the two extracts, to obtain a mixed extract;

④Mix 70 parts of the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in steps ①, ②, and ③, and use a high-speed homogenizer to homogenize for 10 minutes, then sterilize by high-pressure steam, and sterilize The temperature is 115°C, and the time is 2 minutes to obtain a mixed homogeneous solution;

⑤Cool the mixed homogeneous liquid obtained in step ④ to 41°C, then add 17 parts of maltose syrup and 6 parts of honey to mix evenly, then add pure water 0.8 times the mass of the mixed homogeneous liquid, stir evenly, and place in a fermentation tank Then add 0.07 parts of compound lactic acid bacteria in an amount of 104cfu/ml, control the fermentation temperature at 40°C, and ferment until the pH value of the slurry in the tank is 5.0, then add 7.5 parts of broken-walled pine pollen and the mixed extract prepared in step ③ to control the fermentation The temperature is 39°C, ferment until the pH value of the slurry in the tank is 4.0 to obtain a fermented slurry; the compound lactic acid bacteria is a mixture of Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii and Lactobacillus paracasei ;

⑥Centrifuge the fermented pulp after step ⑤ for 5 minutes with a high-speed centrifuge, and take the supernatant to obtain a fermented liquid; then add 2 parts of multivitamin C, 0.6 parts of vitamin E, and 2 parts of citric acid to the fermented liquid and mix them Stir evenly and place it at room temperature for 24 hours, then centrifuge at high speed for 5 minutes, perform ultra-high temperature instantaneous sterilization at a temperature of 115°C for 2 minutes, then aseptically fill, and then sterilize at a temperature of 100°C for 4 minutes. finished product.

The multivitamin described in embodiment 1-embodiment 5 is mixed with vitamin C sodium and vitamin C according to the ratio of 1:1 by weight.

Typical drinking case

Case 1: Patient Liao, male, 55 years old, often suffers from dry stools, abdominal distension, abdominal pain, loss of appetite, and is prone to colds, poor resistance, and lack of energy. After taking conventional drugs, he also drank the embodiment of the present invention 1 prepared Shaguo fermented beverage, every 150ml once a day, strengthens intestinal motility, improves the quantity of intestinal active lactic acid bacteria, after taking medicine for 10 days, only drink the Shaguo fermented beverage prepared by the embodiment of the present invention 1, every day 1 150ml each time relieves abdominal distension and abdominal pain, increases food intake, chest tightness, shortness of breath, and cough are also significantly relieved. After continuing to drink for 20 days, the stool is smooth, and the resistance is significantly improved, and people are also energetic.

Case 2: Patient Gou, female, 60 years old. In the past 3 years, I have had constipation in the stool, accompanied by abdominal distension and anorexia. Sometimes the feces are not dry, but it is very difficult to dissolve them. I sweat and have shortness of breath after defecating. Drink the Shaguo fermented beverage prepared by the embodiment of the present invention 2, every 150ml once a day, stop taking medicine after 14 days, only drink the Shaguo fermented beverage prepared by the embodiment 2 of the present invention, every day 150ml, After taking it for 20 days, I feel that I have strong bowel movements and relieve abdominal distension.

Claims (2)

1. A sago fermented beverage, characterized in that: it is made up of the following raw materials in parts by weight: 5-100 parts of sago pulp, 0.1-5 parts of multivitamins, 0.1-5 parts of citric acid, 0.01-30 parts of syrup, 0.05-0.2 parts of compound lactic acid bacteria, 5-10 parts of hawthorn fruit, 3-8 parts of chamomile, 10-15 parts of banana, 4-6 parts of honey, 0.5-1 part of vitamin E, 5-9 parts of ginseng flower, 6-10 parts Broken pine pollen, 3.5-6.5 parts of peach blossom, 1-3 parts of honeysuckle, 1.5-2.5 parts of bergamot, 7-11 parts of pitted red dates, 3.5-8 parts of Taibai flower, appropriate amount of purified water; The syrup is any one or two or more of white granulated sugar, glucose, starch sugar, xylitol, maltitol, erythritol or isomaltooligosaccharide; The compound lactic acid bacteria are Lactobacillus casei, Lactobacillus crispatus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus gravidarum Bacillus, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus rheumatoides or Lactobacillus salivarius mixed; The multivitamin is mixed with vitamin C sodium and vitamin C according to the weight ratio of 1:1. 2. a kind of sand fruit fermented beverage preparation method according to claim 1, is characterized in that: comprise the following steps: ①Choose fresh sand fruits that are nine-ripe, without deformities, pests, mildew, and corruption. After peeling and removing the core, clean them, beat them, and obtain sand fruit pulp. Then, inactivate the enzymes in the sand fruit pulp at 85°C. -90°C, the enzyme inactivation time is 5-10min, set aside; ②Peel the banana, remove the core of the hawthorn fruit and mix the red dates with the core removed, add 1.2 times the pure water of the mixed weight, and beat to obtain a mixed slurry; ③Dry ginseng flower, honeysuckle flower, peach blossom, bergamot, Taibai flower and chamomile at 40°C to constant weight, then mix and crush through 80-mesh sieve, ultrasonically treat for 5 minutes, then boil at 80-90°C Brew for 20 minutes, filter to obtain the first extract, add water to the filter residue, boil for 15 minutes at a temperature of 90-100°C, filter the second extract, and mix the two extracts to obtain a mixed extract; ④ Mix the enzyme-inactivated sand fruit pulp, mixed slurry, and mixed extract prepared in step ①, step ② and step ③, use a high-speed homogenizer, homogenize for 10 minutes, and then sterilize by high-pressure steam at a temperature of 85 -121°C, the time is 25-1min, and the mixed homogeneous solution is obtained; ⑤Cool the mixed homogeneous liquid obtained in step ④ to 20-45°C, then add syrup and honey to mix evenly, then add pure water 0.8 times the quality of the mixed homogeneous liquid, stir evenly, put it in a fermenter and add compound Lactic acid bacteria, the amount added is 100-109cfu/ml, the fermentation temperature is controlled at 20-45°C, and the pH value of the slurry in the tank is fermented to 5.0, then the broken wall pine pollen and the mixed extract prepared in step ③ are added, and the fermentation temperature is controlled at 38- Ferment at 43°C until the pH value of the slurry in the tank is 4.0 to obtain a fermented slurry; ⑥Centrifuge the fermented slurry after step ⑤ for 5 minutes with a high-speed centrifuge, and take the supernatant to obtain a fermented liquid; then add complex vitamin C, vitamin E, and citric acid to the fermented liquid, mix it, stir evenly and place it at room temperature 24 hours, then high-speed centrifugation for 5 minutes, ultra-high temperature instantaneous sterilization at a temperature of 90-121°C for 25-10 minutes, then aseptic filling, and then sterilization at a temperature of 85-121°C for 25-1 minutes. That is the finished product.