CN113397077A - Apple enzyme beverage and preparation method thereof - Google Patents
Apple enzyme beverage and preparation method thereof Download PDFInfo
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- CN113397077A CN113397077A CN202110729154.4A CN202110729154A CN113397077A CN 113397077 A CN113397077 A CN 113397077A CN 202110729154 A CN202110729154 A CN 202110729154A CN 113397077 A CN113397077 A CN 113397077A
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Images
Classifications
-
- 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
- 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
- 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
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an apple enzyme beverage and a preparation method thereof, wherein the apple enzyme beverage comprises the following components in parts by weight: 80-120 parts of apple juice, 2-10 parts of sugar and 1-5 parts of leavening agent; and mixing the apple juice and sugar, inoculating, fermenting for 20-72 h, and curing at low temperature for 4-8 h to obtain the apple juice. The apple enzyme beverage is bright in color, sour, sweet, delicious, healthy and natural, contains rich vitamins and bioactive substances, has strong apple aroma and fermented aroma, greatly improves the sour taste of apple juice by synergistically fermenting the apple juice with wine staphylococcus and bifidobacterium, expands the application of the wine staphylococcus in the field of fruit and vegetable juice fermentation, provides a good process demonstration for developing a refreshing apple juice beverage, and promotes the diversified development of the fruit and vegetable juice fermentation industry.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to an apple enzyme beverage and a preparation method thereof.
Background
Apple (known as Malus domestica) is the fruit of plants of the genus Malus of the family Rosaceae, the first of four fruits, and is cultivated all over the world. The apple has low calorie and rich nutrient components, contains free acid, pectin, calcium, ferrum, phosphorus and various nutrients such as VA, VC, pigment, flavonoid, dietary fiber, polyphenol substances and the like, has various physiological functions and effects of reducing blood fat, resisting oxidation and aging, reducing cancer risk, promoting toxin expelling and weight losing and the like, and is beneficial to human health. Besides, the apple has strong adaptability to ecological environment, good storability and various varieties, and the supply period is long due to different maturing and marketing times, so that the apple is a worldwide fruit which is popular with consumers. 4388 ten thousands of apples are produced in China, the planting area and the yield of the apples are in the forefront of the world, the apples are large producing countries, main producing areas of the four apples in east, middle, southwest and northwest are gradually formed, but the apples in China are mostly eaten in fresh food, the proportion of the apples for processing is extremely small, deep processing products are relatively single, and certain market risk exists. At present, the primary processing is mainly adopted in the apple processing in China, the ratio of the concentrated apple juice subjected to the primary processing in the total processing amount of the apples exceeds 95%, and because the apple juice consumption in China is still in a primary state, 90% of products need to be exported to abroad, the concentrated apple juice exported to the abroad is often used as a raw material for producing apple products such as apple vinegar, apple wine and the like, the added value of the products is low, and the dependence on foreign markets is strong, so that the export risk is high.
The processing technology of fruit and vegetable beverage can be divided into fermentation type and non-fermentation type. The non-fermented fruit and vegetable beverages are mainly divided into FC fruit and vegetable juice beverages and NFC fruit and vegetable juice beverages, most of the fruit juice sold on the market at present is FC fruit and vegetable juice, most of the fruit juice is prepared by blending concentrated fruit and vegetable juice with various food additives such as edible essence, pigment and the like, and the health of people can be influenced by long-term eating. With the progress of society, health consciousness of people is enhanced, probiotic fermented fruit and vegetable juice gradually becomes popular for consumption, but most of the fermented fruit and vegetable juice sold in the market has different problems in taste and efficacy.
Disclosure of Invention
The invention aims to provide an apple enzyme beverage and a preparation method thereof, and the obtained apple enzyme beverage contains rich vitamins and bioactive substances and has strong apple aroma and fermented aroma.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides an apple enzyme beverage which comprises the following components in parts by weight: 80-120 parts of apple juice, 2-10 parts of sugar and 1-5 parts of leavening agent;
in the apple juice, the apple: the feed-liquid ratio of water is 1: 0.1-0.5;
the leaven is selected from mixed microbial inoculum of wine-processed wine coccus and bifidobacterium.
Because the deep-processed apple products are single, the high-acidity apples are rarely used as raw materials for fermenting fruit juice, and the alcoholic wine coccus is rarely used for fermenting the fruit and vegetable juice beverage, the sharp sour taste of the apple juice can be greatly improved, the variety of the enzyme beverage is enriched, and the application range of the alcoholic wine coccus in the fruit and vegetable juice fermentation is expanded. Further, the composition comprises the following components in parts by weight: 80-100 parts of apple juice, 4-6 parts of sugar and 2-3 parts of leavening agent.
In a specific embodiment of the invention, the apple juice is color-protecting apple juice;
further, the color fixative used in the color fixative treatment is a mixed solution of 0.4-0.6% of citric acid and 0.01-0.05% of isoascorbic acid.
In a specific embodiment of the invention, apple: the material-liquid ratio of the color fixative is 1: 1-3, preferably 1: 1.5.
In a specific embodiment of the present invention, in the apple juice, the ratio of apple: the feed-liquid ratio of water is 1: 0.3.
In a specific embodiment of the present invention, the sugar is selected from one of white granulated sugar, xylitol, sorbitol, glucose, galactose, lactose, and high fructose corn syrup, and is preferably white granulated sugar.
In a specific embodiment of the present invention, the alcoholic beverage coccus: the mass ratio of the bifidobacteria is 1:1.
Bifidobacterium belongs to bifidobacterium of lactobacillus, and is often used for fermenting fruit and vegetable juice because of various physiological functions of reducing blood fat, reducing cholesterol, improving gastrointestinal environment, helping digestion, preventing diarrhea, improving human immunity and the like.
The wine coccus is often applied to the fermentation of wine such as wine, and is a special lactic acid bacterium for malic acid-lactic acid fermentation (MLF), and MLF is an important process for reducing the content of malic acid, improving the taste of products, improving the environmental stability of fermentation liquor and increasing the complexity of flavor. The apple juice is fermented by mixing bifidobacterium and wine staphylococcus, so that the content of malic acid can be reduced, the growth of mixed bacteria can be inhibited, the stability of bacteria can be improved, and the flavor can be improved.
The invention also provides a preparation method of the apple enzyme beverage, which comprises the steps of mixing apple juice and sugar, inoculating, fermenting for 20-72 hours, and curing at a low temperature to obtain the apple enzyme beverage.
Further, the fermentation time is 36-60 h, the temperature is 24-30 ℃, further, the fermentation time is 40-50 h, the temperature is 25-27 ℃, the preferred time is 42h, and the temperature is 26 ℃.
Because the research on the application of the wine-type wine coccus in the fermentation of fruit and vegetable juice is less, the difference between the optimum fermentation temperatures of the wine-type wine coccus and bifidobacterium is larger, and the fermentation time and the fermentation temperature can influence the acid reduction effect of the wine-type wine coccus, so that the flavor and the taste of the apple enzyme beverage are influenced, the requirement of the optimum fermentation temperature and the optimum fermentation time between the two strains is very important for the flavor and the taste of the apple enzyme beverage. Further, the low-temperature curing is carried out at the temperature of 0-4 ℃ for 4-7 hours.
Has the advantages that:
the apple enzyme beverage provided by the invention ensures the original flavor substances of fruit and vegetable juice, can generate a large amount of probiotic metabolites through the fermentation effect of special mixed strains, obviously increases the content of vitamins, and also generates a large amount of organic acids, amino acids and probiotic metabolites, thereby being beneficial to the improvement of gastrointestinal tract environment and the improvement of human immunity, so that the apple juice has the flavors and functions of the fruit and vegetable juice beverage and the fermented beverage, and has great market potential and application prospect.
Drawings
FIG. 1 is a total ion current chromatogram of aroma components of fermented apple juice.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The dosage of the white granulated sugar, the strain and the like in percentage of the invention are calculated by taking the apple juice squeezed by adding water as a base number.
Sensory score data in the present invention are all mean values.
Example 1
(1) Pretreatment of raw materials: selecting fresh Zhaotong apples with complete fruits, uniform sizes, no mechanical damage, no diseases or rot as raw materials for experiments, and carrying out peeling, kernel removal and dicing pretreatment on the apples.
(2) Color protection treatment: soaking apples in color protection solution containing 0.5% of citric acid and 0.03% of isoascorbic acid for 15min (the ratio of apple blocks to the color protection solution is 1:1.5), and blanching the color-protected apples immediately at 95 ℃ for 5min to inactivate enzyme activity and inhibit apple juice from browning. The apples need to be completely immersed in water during soaking and blanching treatment so as to avoid browning caused by air contact and influence on the color of apple juice.
(3) Squeezing, filtering and cooling: immediately putting the apple blocks subjected to color protection treatment into a juice extractor while the apple blocks are hot, and then adding 30% distilled water for juicing. And immediately carrying out two steps of rough filtration and fine filtration on the squeezed apple juice, filtering the rough filtration by using gauze of 100 meshes, filtering the fine filtration by using gauze of 200 meshes, and quickly cooling the filtered apple juice by using flowing cold water for later use.
(4) Activating a fermentation strain: sterilizing apple juice at 121 deg.C for 15min in a high pressure steam sterilizing kettle, mixing wine-processed coccus and Bacillus bifidus at a mass ratio of 1:1, and activating and culturing at 25 deg.C for 24 hr for later use.
(5) Blending, inoculating and fermenting: adding 6% of fine white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 3% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 26 ℃ for standing fermentation for 42 hours.
(6) Curing: and (3) curing the fermented apple juice at the low temperature of 0-4 ℃ for 6 hours to obtain a fermented apple juice finished product.
Example 2
Compared with the example 1, the addition amount of the white granulated sugar is changed, 2%, 4%, 8% and 10% of the white granulated sugar is added respectively for fermentation, and the apple ferment beverage is cured at a low temperature of 0-4 ℃ for 6 hours for sensory evaluation.
TABLE 1
Example 3
Compared with the example 1, the apple ferment beverage is subjected to sensory scoring by respectively inoculating 1%, 2%, 4% and 5% of strains for fermentation and low-temperature aging at 0-4 ℃ only by changing the strain inoculation amount.
TABLE 2
Example 4
Compared with the example 1, the apple ferment beverage is subjected to sensory scoring by respectively fermenting for 24 hours, 36 hours, 60 hours and 72 hours and curing at a low temperature of 0-4 ℃ for 6 hours by changing the fermentation time.
TABLE 3
Example 5
Compared with the example 1, the apple juice is fermented at 24 ℃, 28 ℃, 30 ℃ and 32 ℃ only by changing the fermentation temperature, and is aged at low temperature of 0-4 ℃ for 6 hours, so that the apple ferment beverage is subjected to sensory evaluation.
TABLE 4
Example 6
Compared with the example 1, the addition amount of the white granulated sugar and the strain inoculation amount are changed.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 8% of fine white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 2% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 26 ℃ for standing fermentation for 42 hours.
(6) Curing: the same as in example 1.
Example 7
The fermentation time and the fermentation temperature were changed as compared with example 1.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 6% of fine white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 3% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 24 ℃ for standing fermentation for 36 hours.
(6) Curing: the same as in example 1.
Example 8
Compared with the example 1, the addition amount of white granulated sugar and the fermentation temperature were changed.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 4% of white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 3% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 36 ℃ for standing fermentation for 26 hours.
(6) Curing: the same as in example 1.
Example 9
Compared with example 1, the addition amount of white granulated sugar and the fermentation time were changed.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 4% of white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 3% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 48 ℃ for standing fermentation for 24 hours.
(6) Curing: the same as in example 1.
Example 10
Compared with example 1, the strain inoculation amount and fermentation time were changed.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 6% of fine white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 2% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 36 ℃ for standing fermentation for 26 hours.
(6) Curing: the same as in example 1.
Example 11
Compared with example 1, the strain inoculation amount and fermentation temperature were changed.
Steps (1) to (4) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 6% of fine white granulated sugar into the treated apple juice filtrate according to a proportion, blending, inoculating 2% of activated strain seed liquid, and then placing the strain seed liquid into a constant-temperature incubator at 48 ℃ for standing fermentation for 28 hours.
(6) Curing: the same as in example 1.
Example 12
(1) Pretreatment of raw materials: selecting fresh Zhaotong apples with complete fruits, uniform sizes, no mechanical damage, no diseases or rot as raw materials for experiments, and carrying out peeling, kernel removal and dicing pretreatment on the apples.
(2) Color protection treatment: soaking apples in color protection solution containing 0.5% of citric acid and 0.03% of isoascorbic acid for 15min (the ratio of apple blocks to the color protection solution is 1:1.5), and blanching the color-protected apples immediately at 95 ℃ for 5min to inactivate enzyme activity and inhibit apple juice from browning. The apples need to be completely immersed in water during soaking and blanching treatment so as to avoid browning caused by air contact and influence on the color of apple juice.
(3) Squeezing, filtering and cooling: immediately putting the apple blocks subjected to color protection treatment into a juice extractor while the apple blocks are hot, and then adding 30% distilled water for juicing. And immediately carrying out two steps of rough filtration and fine filtration on the squeezed apple juice, filtering the rough filtration by using gauze of 100 meshes, filtering the fine filtration by using gauze of 200 meshes, and quickly cooling the filtered apple juice by using flowing cold water for later use.
(2) Activating a fermentation strain: sterilizing apple juice at 121 deg.C for 15min in a high pressure steam sterilizing pot, and respectively activating and culturing wine coccus and Bacillus bifidus at 25 deg.C for 24 hr.
(5) Blending, inoculating and fermenting: adding 6% of white granulated sugar into the treated apple juice filtrate according to a proportion for blending, inoculating the activated 3% of wine staphylococcus into the apple juice for fermentation for 24 hours, then inoculating the 3% of bifidobacterium into the apple juice fermentation liquor for continuous fermentation for 24 hours, and then placing the apple juice fermentation liquor into a constant-temperature incubator at 26 ℃ for standing fermentation for 48 hours.
(6) Curing: and (3) curing the fermented apple juice at the low temperature of 0-4 ℃ for 6 hours to obtain a fermented apple juice finished product.
Example 13
The strain type was changed compared to example 1.
(1) Pretreatment of raw materials: the same as in example 1.
(2) Activating a fermentation strain: sterilizing the pretreated fresh squeezed apple juice in a high-pressure steam sterilization pot at 121 ℃ for 15min, mixing lactobacillus and bifidobacterium according to the mass ratio of 1:1, and performing activated culture at 25 ℃ for 24h for later use.
Steps (3) to (6) were the same as in example 1.
Example 14
The species were reduced compared to example 1.
(1) Pretreatment of raw materials: the same as in example 1.
(2) Activating a fermentation strain: sterilizing the pretreated fresh squeezed apple juice at 121 deg.C for 15min in a high pressure steam sterilizing kettle, and activating and culturing Bifidobacterium at 25 deg.C for 24h for later use.
Steps (3) to (6) were the same as in example 1.
Example 15
Compared to example 1, the fruit type was changed.
(1) Pretreatment of raw materials: the method comprises the steps of selecting oranges with complete fruits, uniform sizes, no mechanical damage, no diseases or rot as raw materials for experiments, and peeling, removing seeds and cutting the oranges into blocks.
(2) Examples (6) to (6) are the same as example 1.
Example 16
Compared to example 1, the fruit type was changed.
(1) Pretreatment of raw materials: the method comprises the steps of selecting oranges with complete fruits, uniform sizes, no mechanical damage, no diseases or rot as raw materials for experiments, and removing seeds of grapes.
(2) Examples (6) to (6) are the same as example 1.
Example 17
The kind of sugar was changed as compared with example 1.
Steps (1) to (4) and (6) were the same as in example 1.
(5) Blending, inoculating and fermenting: adding 6% xylitol into the treated apple juice filtrate according to a proportion for blending, inoculating 3% of activated strain seed liquid, and then placing into a constant-temperature incubator at 26 ℃ for standing fermentation for 48 hours.
Example 18
The kind of sugar was changed as compared with example 1.
Steps (1) to (4) and (6) were the same as in example 1.
(5) Blending, inoculating and fermenting: and adding 6% sorbitol into the treated apple juice filtrate according to a proportion for blending, inoculating 3% of activated strain seed liquid, and then placing the mixture into a constant-temperature incubator at 26 ℃ for standing fermentation for 48 hours.
The apple ferment beverages of the examples were organoleptically scored according to the scoring criteria in table 5, and the results are shown in table 2.
TABLE 5 apple ferment beverage sensory evaluation table
TABLE 6 sensory Scoring results for apple ferment beverages of different formulations
The results of the measurements of physical, chemical and microbiological indicators of the apple ferment beverage of example 1 are shown in tables 7 and 8.
TABLE 7 physical and chemical indexes of fermented apple juice
TABLE 8 microbial index of fermented apple juice
From the above table, it can be seen that the physical and chemical indexes of the apple ferment beverage, such as pH, soluble solids, and the microorganism content, all meet the index requirements of the relevant requirement standards.
The aroma components of the apple ferment beverage of example 1 were analyzed, and the results are shown in fig. 1 and table 9.
TABLE 9 analysis of aroma components of apple juice
As can be seen from fig. 1 and table 9, the apple ferment beverage of the present invention identified 21 aroma substances by GC-MS analysis, which mainly include 6 alcohols, 4 ketones, 3 phenols, 2 alkenes, 1 aldehyde, 1 acid, and 4 other substances, and the total relative content of each substance was 16.47%, 11.19%, 0.39%, 1.38%, 2.51%, 59.46%, and 8.6%, respectively, and acetic acid was the main aroma substance in the apple ferment beverage, accounting for 59.46%. Apart from the relatively high but relatively few types of acids, alcohols and ketones account for a large proportion of the detected fragrance types.
The alcohol is a major important volatile compound of the fermented apple juice, the alcohol compound is mainly derived from the degradation of amino acid and sugar, and a small amount of high alcohol can make the fermented apple juice have elegant fragrance and improve the layering and complexity of the fragrance. Although the types of alcohol substances in the fermented apple juice are more, the relative content of the alcohol substances in the total aroma components is not high, and the relative content of the measured 6 alcohol substances is higher than that of dimethyl silanediol and ethanol, but is only 4.01% and 3.92%.
Besides, diacetyl such as 2-acetylfuran and derivatives thereof with sweet fragrance, smoke fragrance and nut fragrance are identified in the aroma components of the fermented apple juice, and the products have apple juice flavor complexity and can be used for modifying the flavor of the fermented apple juice. The 2, 4-di-tert-butylphenol has lemon fragrance, the ocimene has grass fragrance, flower fragrance and orange flower oil fragrance, and the substances enrich the light fermented apple juice fragrance and have positive effect on the apple juice fragrance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The apple enzyme beverage is characterized by comprising the following components in parts by weight: 80-120 parts of apple juice, 2-10 parts of sugar and 1-5 parts of leavening agent;
in the apple juice, the apple: the feed-liquid ratio of water is 1: 0.1-0.5;
the leaven is selected from mixed microbial inoculum of wine-processed wine coccus and bifidobacterium.
2. The apple ferment beverage of claim 1, comprising the following components in parts by weight: 80-100 parts of apple juice, 4-6 parts of sugar and 2-3 parts of leavening agent.
3. The apple ferment beverage according to claim 1 or 2, wherein the apple juice is a color-protected apple juice;
further, the color fixative used in the color fixative treatment is a mixed solution of 0.4-0.6% of citric acid and 0.01-0.05% of isoascorbic acid.
4. The apple ferment beverage of claim 3, wherein the apple: the material-liquid ratio of the color fixative is 1: 1-3, preferably 1: 1.5.
5. The apple ferment beverage of claim 1 or 2, wherein in the apple juice, the ratio of apple: the feed-liquid ratio of water is 1: 0.3.
6. The apple ferment beverage of claim 1, wherein the sugar is selected from one of white granulated sugar, xylitol, sorbitol, glucose, galactose, lactose, and high fructose corn syrup, preferably white granulated sugar.
7. The apple ferment beverage according to claim 1 or 2, wherein the alcoholic beverage is a wine coccus: the mass ratio of the bifidobacteria is 1:1.
8. The method for preparing the apple ferment beverage according to any one of claims 1 to 7, wherein the apple ferment beverage is obtained by mixing apple juice and sugar, inoculating, fermenting for 20 to 72 hours, and aging at a low temperature.
9. The method according to claim 8, wherein the fermentation time is 36 to 60 hours, the temperature is 24 to 30 ℃, further, the fermentation time is 40 to 50 hours, the temperature is 25 to 27 ℃, preferably 42 hours, and the temperature is 26 ℃.
10. The method of claim 8, wherein the low-temperature aging is performed at 0-4 ℃ for 4-7 hours.
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