CN111903883A - Processing method of multi-nutrition high-activity sweet potato enzyme beverage - Google Patents
Processing method of multi-nutrition high-activity sweet potato enzyme beverage Download PDFInfo
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- CN111903883A CN111903883A CN202010703084.0A CN202010703084A CN111903883A CN 111903883 A CN111903883 A CN 111903883A CN 202010703084 A CN202010703084 A CN 202010703084A CN 111903883 A CN111903883 A CN 111903883A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a processing method of a multi-nutrition high-activity sweet potato enzyme beverage, which comprises the steps of slicing sweet potatoes, adopting a multi-stage pulsating spray sterilization and color protection process in the slicing process, adding enzyme into the sliced sweet potatoes for enzymolysis, putting the sweet potatoes into a fermentation tank, inoculating lactococcus lactis and saccharomyces cerevisiae mixed bacterial liquid, mixing, stirring and fermenting by adopting a dynamic magnetic field, filtering after fermentation to obtain sweet potato stock solution enzyme, uniformly mixing the sweet potato stock solution enzyme and fruit stock solution enzyme, filtering, sterilizing and packaging to obtain a finished product of the sweet potato enzyme. The invention adopts a multi-stage pulsating spray sterilization and color protection process, starts color protection and sterilization in the slicing process of sweet potatoes, and lays a good foundation for ensuring the quality of beverages in the later period. NaCl solution is adopted for spraying, so that discomfort of the gasification enzyme on the stomach is reduced. The double-bacteria fermentation process is adopted, so that the fermentation time is shortened, the process is simplified, and meanwhile, a large amount of primary and secondary metabolites are generated and accumulated by the bacteria to achieve the effect of regulating the balance of intestinal flora.
Description
Technical Field
The invention belongs to the field of beverages, relates to an enzyme beverage, and particularly relates to a processing method of a multi-nutrient high-activity sweet potato enzyme beverage.
Background
With the improvement of health concepts and the improvement of living standard of people, the sweet potatoes rich in dietary fibers are more and more accepted and favored by people, and as the big country of sweet potatoes, the deep processing field of the sweet potatoes still needs to be further developed. At present, enzyme beverages in the field of sweet potato beverage processing are beneficial to establishment of intestinal flora balance due to the fact that the enzyme beverages contain bioactive substances and are rich in vitamins, oligosaccharides, amino acids and other ingredients, so that the enzyme beverages are accepted and favored by people, but the enzyme beverages are weak in research level at later start in China, are different in technology, are purchased by other generations in overseas, and have the problem that the quality cannot be guaranteed. The method mainly comprises the following steps:
(1) during the process of slicing and pulping sweet potatoes, enzyme deactivation is not thorough, the sweet potatoes are in contact with oxygen to generate enzymatic browning reaction, and the sweet potato beverage is in ' color change ', namely browning reaction ' during the storage process.
(2) Fresh sweet potatoes contain an oxidase commonly known as "gasification enzyme", which easily generates carbon dioxide gas in the stomach, causing abdominal distension.
(3) The sterilization is not thorough in the processing process, mixed bacteria are introduced, the storage time of the beverage is shortened, and bad smell is generated.
(4) In the ferment fermentation process, the activity of the microorganism is reduced along with the accumulation of organic acid and the consumption of metabolic substrates of the microorganism, so that the fermentation speed is reduced.
CN 104013049A discloses a sweet potato beverage and its preparation method, pretreat sweet potato with lemon, navel orange and pineapple with strong aromatic flavor, mix and make into sweet potato beverage, the mouthfeel is sour and sweet, the fruit is fragrant, the aftertaste is meaningful, very pleasurable while drinking. The product is healthier to drink because artificial additives are not needed to be added.
The problem of this patent is: the sweet potato is peeled and pulped, a color protection means is not adopted, and sweet potato pulp is contacted with air to generate enzymatic reaction and browning. ② the existence of the gasification enzyme in the fresh potato can cause abdominal distension after being drunk in large quantities for a long time. Thirdly, the process is complicated and the nutrient substances can not be fully utilized.
CN 105146614A discloses a functional calcium fruit ferment, a ferment beverage and a production method thereof, wherein the calcium fruit ferment comprises the following raw materials: 1-10 parts of calcium fruit, 0-5 parts of medlar, 0-1 part of lutein, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside and 0-3 parts of oligosaccharide, and the calcium fruit ferment raw liquid is prepared by cleaning, pulping, enzymolysis, sterilization and fermentation, thus obtaining the calcium fruit ferment beverage.
The problem of this patent is: the processes of cleaning, adding water, pulping and enzymolysis are all carried out without adopting an aseptic environment, and hidden troubles are left for introducing mixed bacteria for later fermentation. Secondly, single strain fermentation is carried out, the fermentation time is long, the types of primary and secondary metabolites generated by fermentation are few, and the strain activity is reduced in the later stage of fermentation. Thirdly, the process is complicated and the nutrient substances can not be fully utilized.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a processing method of a multi-nutrient high-activity sweet potato enzyme beverage.
1. Aiming at the problems that cells are damaged in the slicing process of sweet potatoes, phenol oxidase is in contact with an oxidation substrate of the sweet potatoes to generate oxidation reaction, so that the browning of the sweet potatoes is caused in the pulping process of the sweet potatoes, bacteria breeding is caused by cell sap outflow and the like, a multi-stage pulsating spray sterilization and color protection process is adopted, and the rapid periodic pulsating temperature change is caused by a pulse program in a high-temperature stage, so that microorganisms are rapidly killed under the rapid temperature fluctuation in a high-temperature state, and meanwhile, in the high-temperature sterilization process, the phenol oxidase is inactivated, and the browning is avoided in the pulping process. And the pulse variable-temperature heat treatment sterilization breaks through the inherent traditional single high-temperature sterilization mode, and the purposes of high temperature rise and fall speed, uniform temperature distribution and short time in a high-temperature domain are realized. The original color, the fragrance and the nutrient content of the sweet potatoes are ensured to be unchanged to the maximum extent.
2. Aiming at the problem that hawthorn and lemon contain rich aromatic substances but the aromatic substances exist in a bonded state in the hawthorn and the lemon, but the bonded aromatic substances do not have the fragrance generating function, beta-glucosidase is adopted to crack the bonded aromatic substances into free aromatic substances. The natural aroma-enhancing effect can be achieved without adding essence and spice.
3. Aiming at the problems of long fermentation time of a single flora, single flavor, easy infectious microbes and the like, a dual-bacterium fermentation process is adopted, so that the dissolution of substances such as carbohydrates, proteins, lipids and the like of sweet potatoes can be promoted, a large amount of primary and secondary metabolites are generated and accumulated after the utilization of composite bacteria, and a plurality of beneficial components such as organic acid, oligosaccharide, sugar alcohol, enzymes, oligopeptide, polyphenol and the like are generated, can promote the proliferation of beneficial bacteria in intestinal tracts, inhibit the propagation of harmful bacteria and the formation of putrefactive substances, and have the effect of regulating the balance of the intestinal flora.
4. Aiming at the problems of reduction of thallus activity and slow fermentation rate in the later fermentation period, a dynamic magnetic field stirring fermentation process is adopted. Stimulating and improving the decomposition capability of microbial exoenzyme, inhibiting the decay period of microbial thallus, enhancing the activity of thallus and shortening the fermentation time
The technical scheme adopted by the invention for solving the technical problem is as follows:
a processing method of a multi-nutrition high-activity sweet potato enzyme beverage comprises the steps of slicing sweet potatoes, adopting a multi-stage pulsating spraying sterilization and color protection process in the slicing process, adding enzymes into the sliced sweet potatoes for enzymolysis, putting the sweet potatoes into a fermentation tank, inoculating a lactococcus lactis and saccharomyces cerevisiae mixed bacterial solution, mixing, stirring and fermenting by adopting a dynamic magnetic field, filtering after fermentation to obtain sweet potato stock solution enzyme, uniformly mixing the sweet potato stock solution enzyme and fruit stock solution enzyme, filtering, sterilizing and packaging to obtain a finished product of the sweet potato enzyme.
And the fermentation temperature is 28-35 ℃, anaerobic fermentation is carried out for 5-6 days, the pH value reaches 2-4, no bubbles are generated, and the fermentation is stopped.
And the pulse temperature of the multi-stage pulse spraying sterilization and color protection process is 115-125 ℃, the pulse period is 2-3min, and the spraying liquid is 0.3% NaCl solution.
And the enzymolysis is to add amylase for enzymolysis firstly, carry out enzymolysis for 40min at 60 ℃, then add saccharifying enzyme, carry out enzymolysis for 1.5h at 60 ℃.
Moreover, the total number of effective viable bacteria of the mixed bacterial liquid is 6.2 multiplied by 107 to 5.0 multiplied by 108/mL, and the inoculation amount is 2.5 to 6.0 percent.
And 4 wt% -5 wt% of honey and 0.1 wt% -0.3 wt% of galacto-oligosaccharide are added after the sweet potato stock solution enzyme and the fruit stock solution enzyme are mixed for blending.
Moreover, the preparation method of the fruit raw liquid ferment comprises the following steps: selecting disease-free and mechanical damage-free hawthorn, lemon and apple, cleaning, pulping, mixing uniformly, adding brown sugar, honey, beta-glucosidase and sterile water according to the mass ratio,
putting the mixture into a sterilized and dried glass bottle or ceramic bottle which can be screwed down to 4/5 of a bottle solvent, adjusting the environmental temperature to 25-28 ℃ for natural fermentation, exhausting air every day at a fixed time, stopping fermentation when most air bubbles are generated in the bottle, and filtering to obtain the naturally fermented fruit stock solution enzyme. The invention has the advantages and positive effects that:
(1) a multi-section pulsating spraying sterilization color protection process is adopted, color protection and sterilization are started in the slicing process of sweet potatoes, mixed bacteria are controlled from the source, enzymes participating in oxidation reaction are inactivated in time, and a foundation is laid for ensuring the quality of drinks in the later period.
(2) NaCl solution is adopted for spraying in the slicing process of the sweet potatoes, so that discomfort caused by the gasification enzyme in the stomach is reduced.
(3) The double-bacteria fermentation process is adopted, so that the fermentation time is shortened, the process is simplified, simultaneously, a large amount of primary and secondary metabolites are generated and accumulated by the bacteria, and a plurality of beneficial components such as organic acid, oligosaccharide, sugar alcohol, enzymes, oligopeptide, polyphenol and the like are generated, and the beneficial components can promote the proliferation of beneficial bacteria in intestinal tracts, inhibit the propagation of harmful bacteria and the formation of putrefactive substances, and play a role in regulating the balance of intestinal flora.
(4) A dynamic magnetic field stirring fermentation process is adopted, so that the extracellular enzyme decomposition capacity of microorganisms is promoted, the decay period of microbial cells is inhibited, the activity of the cells is enhanced, and the fermentation time is shortened.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A processing method of a multi-nutrition high-activity sweet potato enzyme beverage comprises the following steps:
(1) preparing fruit stock solution ferment: selecting hawthorn, lemon and apple which have no diseases and mechanical damages, cleaning, pulping, mixing uniformly, adding brown sugar, honey, beta-glucosidase and sterile water according to a mass ratio, putting the mixture into a sterilized and dried glass bottle or ceramic bottle which can be screwed down on a bottle cap until reaching 4/5 of a bottle solvent, adjusting the environmental temperature to 25-28 ℃ for natural fermentation, exhausting air every day for a fixed time, stopping fermentation when bubbles in the bottle generate the most amount, and filtering to obtain the naturally fermented fruit stock solution enzyme.
(2) Preparing sweet potato stock solution ferment: slicing sweet potato, sterilizing and color protecting with multi-stage pulsating spray process at 115-125 deg.C for 2-3min, and spraying 0.3% NaCl solution. Adding amylase into sliced sweet potatoes for enzymolysis, performing enzymolysis at 60 ℃ for 40min, then adding glucoamylase, performing enzymolysis at 60 ℃ for 1.5h, putting into a fermentation tank, inoculating lactococcus lactis and saccharomyces cerevisiae mixed bacterial liquid (the total number of effective viable bacteria is 6.2 x 107-5.0 x 108/mL, the inoculation amount is 2.5% -6.0%), mixing and stirring by adopting a dynamic magnetic field for fermentation, stimulating and improving the extracellular enzymatic decomposition capacity of microorganisms, simultaneously inhibiting the decay period of the microorganisms, enhancing the activity of the microorganisms, shortening the fermentation time, performing anaerobic fermentation at 28-35 ℃ for 5-6d, and stopping the fermentation when the pH value reaches about 2-4 and no bubbles are generated. And filtering to obtain sweet potato stock solution ferment.
(3) Blending: uniformly mixing the obtained fruit stock solution ferment and sweet potato stock solution ferment, and adding 4-5 wt% of honey and 0.1-0.3 wt% of galacto-oligosaccharide into fermentation liquor for blending.
(4) Filtering, sterilizing and packaging: performing pasteurization after coarse filtration, fine filtration and membrane filtration to obtain a finished sweet potato ferment, filling under an aseptic condition, and storing under normal temperature, drying and dark conditions.
Table 1 shows the comparison of the fermentation time of the two-strain mixed fermentation of lactococcus lactis and saccharomyces cerevisiae with the fermentation time of a single strain, and the fermentation time can be effectively shortened by the two-strain mixed fermentation as shown in Table 1.
TABLE 1
Table 2 shows the comparison of the turbidity time of the sweet potato ferment beverage and the ordinary beverage when the beverage is kept still under the same condition. Compared with the sweet potato beverage prepared by the common process, the time for keeping clear and transparent is obviously increased.
TABLE 2
| Species of | The invention relates to a sweet potato enzyme beverage | Common craft sweet potato beverage |
| Time (d) | 515 | 345 |
Table 3 shows the sensory quality of the product of the sweet potato enzyme beverage of the present invention after 3 months storage, and the sensory quality is good after 3 months storage.
TABLE 3
Note: each index is 10 points full
Table 4 shows the influence of the high-temperature pulse temperature on the browning rate and the bacteriostasis rate of the sweet potatoes, wherein when the high-temperature pulse temperature is 115-125 ℃, the browning rate is the lowest, and the bacteriostasis rate is the highest.
TABLE 4
Table 5 shows the influence of the pulse period on the sensory quality and the nutritional ingredients of the sweet potatoes, and when the pulse period is 2-3 minutes, the nutritional ingredient retention degree is the highest, and the sensory quality is the highest.
TABLE 5
Table 6 shows the effect of NaCl spray concentration on browning rate and degree of gastric distention, with a 0.3% NaCl spray being most suitable.
TABLE 6
| Detecting items | Brown change rate/%) | Degree of stomach flatulence |
| 0.3% NaCl spray | 89.4 | No discomfort feeling |
| 0.1% NaCl spray | 95.2 | Flatulence and stomach discomfort |
| 0.5% NaCl spray | 82.4 | Slight flatulence |
| Purified water | 68.2 | Severe flatulence and discomfort in the stomach |
Table 7 shows the influence of beta-glucosidase on aroma development effect, and the addition of beta-glucosidase can significantly enhance and improve the aroma of sweet potato ferment beverage.
TABLE 7
Table 8 shows the effect of mixed fermentation of lactococcus lactis and Saccharomyces cerevisiae on the content of primary and secondary metabolites by fermentation with a single bacterium. By adopting double-bacterium fermentation, the contents of organic acid, oligosaccharide and sugar alcohol are obviously improved.
TABLE 8
Table 9 shows the effect of the dynamic magnetic stirring fermentation technique on the activity of the cells and the fermentation in the later period. By adopting a dynamic magnetic field stirring fermentation technology, the later-stage thallus activity is improved, and the fermentation time is shortened.
TABLE 9
As can be seen from Table 10 below, the addition of the fruit stock solution ferment can significantly increase flavonoid and triterpenoid active substances.
Watch 10
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept, and these changes and modifications are all within the scope of the present invention.
Claims (7)
1. A processing method of a multi-nutrition high-activity sweet potato enzyme beverage is characterized by comprising the following steps: slicing sweet potatoes, adopting a multi-stage pulsating spraying sterilization and color protection process in the slicing process, adding enzyme into the sliced sweet potatoes for enzymolysis, putting the sweet potatoes into a fermentation tank, adding lactococcus lactis and saccharomyces cerevisiae mixed bacteria liquid, mixing, stirring and fermenting by adopting a dynamic magnetic field, filtering after the fermentation is finished to obtain sweet potato stock solution enzyme, uniformly mixing the sweet potato stock solution enzyme and fruit stock solution enzyme, filtering, sterilizing and packaging to obtain a finished sweet potato enzyme product.
2. The method of claim 1, wherein: the fermentation temperature is 28-35 ℃, anaerobic fermentation is carried out for 5-6d, the pH value reaches 2-4, no bubbles are generated, and the fermentation is stopped.
3. The method of claim 1, wherein: the multi-stage pulse spraying sterilization and color protection process has the pulse temperature of 115-125 ℃, the pulse period of 2-3min and the spraying liquid of 0.3 percent NaCl solution.
4. The method of claim 1, wherein: the enzymolysis is carried out by adding amylase for enzymolysis at 60 deg.C for 40min, adding diastase, and carrying out enzymolysis at 60 deg.C for 1.5 h.
5. The method of claim 1, wherein: the total number of effective viable bacteria of the mixed bacterial liquid is 6.2 multiplied by 107 to 5.0 multiplied by 108/mL, and the inoculation amount is 2.5 to 6.0 percent.
6. The method of claim 1, wherein: mixing the sweet potato stock solution enzyme and the fruit stock solution enzyme, adding 4-5 wt% of honey and 0.1-0.3 wt% of galacto-oligosaccharide, and blending.
7. The method of claim 1, wherein: the preparation method of the fruit stock solution ferment comprises the following steps: selecting hawthorn, lemon and apple which have no diseases and mechanical damages, cleaning, pulping, mixing uniformly, adding brown sugar, honey, beta-glucosidase and sterile water according to a mass ratio, putting the mixture into a sterilized and dried glass bottle or ceramic bottle which can be screwed down on a bottle cap until reaching 4/5 of a bottle solvent, adding the mixture into the bottle to adjust the environmental temperature to be 25-28 ℃ for natural fermentation, exhausting air every day for a fixed time, stopping fermentation when bubbles in the bottle generate the most amount, and filtering to obtain the naturally fermented fruit stock solution enzyme.
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