CN114052153A - Multifunctional fermented beverage and preparation method thereof - Google Patents

Multifunctional fermented beverage and preparation method thereof Download PDF

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CN114052153A
CN114052153A CN202111353249.7A CN202111353249A CN114052153A CN 114052153 A CN114052153 A CN 114052153A CN 202111353249 A CN202111353249 A CN 202111353249A CN 114052153 A CN114052153 A CN 114052153A
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fermented beverage
juice
roxburgh rose
medlar
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乔长晟
李莞颖
钟海蛟
牛思思
赵廷彬
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Tianjin University of Science and Technology
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Abstract

The invention provides a multifunctional fermented beverage which is characterized in that the beverage is prepared by compounding roxburgh rose juice and medlar juice according to the volume ratio of 1:1-3:1 and fermenting through saccharomycetes; the preparation method of the multifunctional fermented beverage comprises the steps of raw material treatment, fermentation seed liquid preparation, fermentation treatment, blending treatment, homogenization, degassing, sterilization and filling. The multifunctional fermented beverage provided by the invention takes the roxburgh rose and the medlar as raw materials, and the fermented beverage with the functions of reducing blood sugar, reducing uric acid and resisting oxidation is developed in a yeast fermentation mode, so that the multifunctional fermented beverage has important significance and value.

Description

Multifunctional fermented beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of biological and food processing, and particularly relates to a fermented beverage with functions of reducing blood sugar, reducing uric acid and resisting oxidation and a preparation method thereof.
Background
Blood glucose generally refers to the amount of glucose contained in the blood, and diabetes is a metabolic disease characterized by hyperglycemia due to a defect in insulin secretion or a dysfunction in insulin action. Under normal conditions, the human body can keep the blood sugar value in the body to be dynamically stable through hormone regulation and nerve regulation. However, with the high-quality development of social economy, people are more and more easy to obtain foods with higher sugar content, and the diabetes is younger due to the unabated intake, so that the diabetes becomes one of the common chronic diseases of residents in China. The diabetes can be treated by western medicines and traditional Chinese medicines such as an alpha-glycosidase inhibitor, an insulin sensitizer and the like, can well inhibit sugar absorption of intestinal tracts, or increase insulin sensitivity in a human body, or effectively stimulate insulin secretion and improve sugar metabolism in the body.
Uric acid is the final product of purine metabolism in human body, and can be metabolized by the body under normal conditions, but if too much uric acid is accumulated in the body, gout is caused. At present, the method for treating hyperuricemia mainly adopts colchicine or non-steroidal anti-inflammatory drugs to diminish inflammation in an acute attack stage, and adopts other drugs such as allopurin to reduce the content of uric acid after a little relief, and severe patients can only adopt surgery treatment.
Anti-oxidation refers to a process of effectively inhibiting free radical oxidation by any substance at a low concentration, wherein the human body inevitably generates free radicals in the metabolic process, and the free radicals can accelerate the aging of cells and tissues of the human body after being oxidized. Inhibiting the oxidation of free radicals, effectively relieving aging process, accelerating physical recovery, and making organism healthier.
With the increase of consciousness of public prevention of diseases, consumers tend to select functional drinks as supplement and prevention at ordinary times in daily life, and the field is very worthy of development and exploration.
The roxburgh rose and the medlar are natural plant resources and have rich edible and medicinal values, the fermentation liquor has unique fragrance due to unique flavor substances generated in the fermentation process of the yeast, and various nutrient components in the fermentation liquor can promote the intestinal tract to absorb the nutrition in the food. The yeast can also increase insulin sensitivity, regulate blood sugar, improve diabetes, and prevent complications.
Disclosure of Invention
The invention provides a multifunctional fermented beverage with the functions of reducing blood sugar, reducing uric acid and resisting oxidation prepared by using saccharomyces cerevisiae BCGQ2107 through fermentation and a preparation method thereof, and provides reference for developing functional beverages.
In order to realize the purpose, the roxburgh rose and medlar composite multifunctional fermented beverage is prepared by compounding roxburgh rose juice and medlar juice according to the volume ratio of 1:1-3:1 and fermenting through yeast; the yeast is saccharomyces cerevisiae BCGQ 2107.
The biological material BCGQ2107 is classified and named as Saccharomyces cerevisiae and is preserved in China general microbiological culture collection management center, the preservation address is No. 3 Xilu No. 1 Beijing, Chaoyang, the preservation date is 2021 year, 8 month and 6 days, and the preservation number is: CGMCC 23129.
The invention also provides a preparation method of the multifunctional fermented beverage, which comprises the following steps:
(1) raw material treatment: uniformly mixing roxburgh rose powder and water according to a material-liquid ratio of 1:10 to obtain roxburgh rose juice, uniformly mixing the roxburgh rose juice and the medlar juice according to a compounding ratio of 1:1-3:1 to obtain roxburgh rose-medlar composite juice stock solution, and sterilizing at high temperature and high pressure;
(2) preparing a fermented seed solution: selecting a ring of domesticated yeast from a YEPD inclined plane solid culture medium, inoculating the domesticated yeast into a YEPD seed culture medium for activation, and enabling a culture seed solution to reach OD (origin-destination) in logarithmic phase600＝0.6-0.8；
(3) Fermentation treatment: inoculating the activated seed solution into the stock solution of the roxburgh rose and medlar composite juice at the inoculation amount of 3-5%, carrying out constant-temperature shaking culture at 28 ℃ for 48-60h at 5000r/min, centrifuging for 10min, and taking supernatant to obtain roxburgh rose and medlar composite juice fermentation liquor;
(4) blending treatment: diluting the roxburgh rose and medlar compound juice fermentation liquor obtained in the step (3) by 10 times, and adding isomaltulose, stevioside, citric acid, resistant dextrin, xanthan gum and CMC.
(5) Homogenizing, degassing and sterilizing: and (4) homogenizing and degassing the roxburgh rose and medlar compound juice fermented beverage obtained in the step (4), and sterilizing.
(6) Filling: and (5) carrying out aseptic filling on the roxburgh rose and medlar compound juice fermented beverage obtained in the step (5). Thus obtaining the roxburgh rose and medlar composite juice fermented beverage.
Further, it is preferable that the autoclaving conditions in step (1) are: sterilizing at 121 deg.C for 20Min, and cooling to below 40 deg.C.
Preferably, the yeast in the step (2) is saccharomyces cerevisiae BCGQ 2107.
Preferably, in the step (5), the conditions for the homogeneous degassing are: the time is 1min, the pressure is 20Mpa, the temperature is 65 ℃, the temperature is rapidly heated to 90 ℃, and the sealing is immediately carried out after degassing.
Preferably, in the step (5), an ultrahigh temperature instant sterilization method is adopted during sterilization: the temperature is 145 ℃ and the time is 5s, and the sterilized mixture is quickly cooled to below 40 ℃.
Further, the YEPD culture medium adopted by the invention is 1% Yeast Extract (Yeast Extract), 2% Peptone (Peptone), 2% dextrose (glucose), if the YEPD culture medium is prepared into a solid culture medium, 2% agar powder is added, and the YEPD culture medium is sterilized at the high pressure of 121 ℃ for 20min and cooled to room temperature for use.
Furthermore, the in-vitro blood sugar reducing method is adopted to detect the blood sugar reducing activity of the roxburgh rose and medlar compound juice fermented beverage in vitro, and the fermented beverage shows obvious blood sugar reducing activity in the in-vitro blood sugar reducing activity detection and can be applied to the application of the blood sugar reducing function.
Furthermore, the in-vitro uric acid reduction method is adopted to detect the uric acid reduction activity of the roxburgh rose and medlar compound juice fermented beverage in vitro, and the fermented beverage shows a certain uric acid reduction activity in the in-vitro uric acid reduction activity detection and can be applied to the application of the uric acid reduction function.
Furthermore, the invention adopts an in-vitro free radical scavenging method to detect the in-vitro antioxidant activity of the roxburgh rose and medlar compound juice fermented beverage, and the fermented beverage shows obvious antioxidant capacity in-vitro antioxidant capacity detection and can be applied to improving the antioxidant function.
The roxburgh rose and the medlar are used as raw materials, are natural plant resources, have rich edible and medicinal values, have multiple nutritional values and have the functions of reducing blood sugar, uric acid and oxidation resistance. Meanwhile, the health-care food has multiple effects of preventing atherosclerosis, reducing cholesterol, reducing blood fat and the like.
The saccharomyces cerevisiae BCGQ2107 is used for compound fermentation, so that the fermentation liquor has unique fragrance due to unique flavor substances generated in the fermentation process, multiple nutrient components in the fermentation liquor can promote intestinal tracts to absorb nutrition in food, the saccharomycetes can also increase insulin sensitivity, regulate blood sugar, improve diabetes, prevent complications, preserve effective components in the rosa roxburghii tratt and the lycium barbarum to the maximum extent, fully exert the nutritional effects of the rosa roxburghii tratt and the lycium barbarum, and meet the requirements of the public on a functional beverage with unique flavor and nutritional value and health preservation and health care, and the saccharomyces cerevisiae BCGQ2107 can remarkably improve the blood sugar, uric acid and antioxidant functions of the rosa roxburghii tratt and the lycium barbarum and has outstanding effects compared with the existing saccharomycetes fermentation effect.
Therefore, the fermented beverage with the functions of reducing blood sugar, reducing uric acid and resisting oxidation is developed by taking the roxburgh rose and the medlar as raw materials and fermenting the roxburgh rose and the medlar by the yeast.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments will be briefly described below.
FIG. 1 is a graph showing the inhibition rate of acarbose solution on alpha-amylase in a positive control group;
FIG. 2 is a linear relationship diagram of the concentration of uric acid standard and peak area value;
FIG. 3 is a graph showing the inhibition rate of positive control group allopurinol on xanthine oxidase.
Detailed Description
The following detailed description of the present invention is provided in conjunction with examples to better illustrate the aspects of the present invention and its advantages. It should be noted that the detailed description and examples set forth below are intended to be illustrative, and not limiting.
Example 1 the efficacy of the present invention was examined according to the following test method.
1. The detection method for in vitro detection of hypoglycemic activity is as follows:
reagent preparation method
Alpha-amylase solution: 10mg of alpha-amylase (porcine pancreas) is taken, the volume is adjusted to 10mL by ultrapure water, and the alpha-amylase is preserved at 4 ℃ for standby.
Soluble starch solution: adding 80mL of ultrapure water into 1g of soluble starch, boiling for dissolving, cooling, adding ultrapure water to a constant volume of 100mL, and storing at 4 ℃ for later use.
DNS solution: adding 50mL of ultrapure water into 2.1g of NaOH, heating in a water bath at 45 ℃, sequentially adding 18.2g of sodium potassium tartrate, 0.63g of DNS, 0.5g of phenol and 0.5g of sodium sulfite, continuously stirring until the solution is clear and transparent, cooling to room temperature, diluting to 100mL with ultrapure water, storing in a brown bottle, keeping out of the sun, storing at room temperature for 7 days, and then using for 6 months.
PBS solution: collecting 80g NaCl, 2g KCl and Na2HPO4·12H2O 15.4g，KH2PO42g, adding about 900mL of water, adjusting the pH to 7.4 by using HCl/NaOH, metering to 1000mL by using ultrapure water, and storing at room temperature.
(2) Sample processing
Sequentially adding 0.3mL of sample and 0.3mL of alpha-amylase solution into a test tube, uniformly mixing, and preheating at 37 ℃ for 5 min; adding 0.3mL of soluble starch solution preheated in 37 ℃ water bath, uniformly mixing and reacting for 15 min; immediately add DNS 0.5mL to develop color and stop the reaction, boil in boiling water for 5min, then cool to room temperature and add PBS solution 4 mL. The blank experiment was performed using PBS solution instead of sample, and the positive control experiment was performed using acarbose solution instead of sample. And (3) measuring the absorbance value of the sample liquid at 540nm, and calculating the inhibition rate of the sample on the alpha-amylase according to a formula. Each sample was run in 3 replicates and averaged.
Figure RE-GDA0003390449500000041
In the formula
ASample (I): absorbance value of sample
ANegative of: absorbance values measured under the same conditions with an equal volume of PBS instead of sample
2. The detection method for in vitro detection of the activity of reducing uric acid comprises the following steps:
(1) drawing of standard curve
The accurate uric acid standard substance is 0.01g, the volume is fixed to 10mL by ultrapure water, and a uric acid standard solution with the concentration of 1mg/mL is prepared. Taking a proper amount of uric acid standard solution, diluting with ultrapure water to different concentrations, filtering with 0.22 μm organic filter membrane, performing high-phase liquid-phase detection, wherein the sample volume is 20 μ L, and drawing a standard curve according to the peak area and the corresponding uric acid concentration (figure 2).
(2) Reaction system
Sequentially adding 200 μ L of 10-fold diluted sample and 50 μ L of 0.03U/mL xanthine oxidase solution into a test tube, mixing, and performing warm bath at 37 deg.C for 10 min; adding 0.42mM xanthine solution 400 μ L, adding Tris-HCl buffer solution 2800 μ L to start reaction, mixing, and bathing at 37 deg.C for 20 min; the reaction was stopped by adding 150. mu.L of 1M HCl. Deionized water is used for replacing a sample to make a blank experiment, and allopurinol is used for replacing the sample to make a positive control experiment. The reaction solution was filtered through a 0.22 μm organic filter and subjected to high-phase liquid-phase detection, with a sample size of 20 μ L.
(3) Chromatographic conditions
A chromatographic column: a Shim pack C18 column (4.6X 250mm, 5 μm);
mobile phase: 95% of 15mmol/L NH4H2PO4+ 5% chromatographic grade methanol (pH6.5), filtering with 0.45 μm microporous membrane, and ultrasonic degassing for 10min-15 min;
detection wavelength: UV290 nm;
flow rate: 1 mL/min;
collecting time: 15 min;
column temperature: at 25 ℃.
Concentrations were read on a standard curve by peak area.
(4) Calculating the formula:
Figure RE-GDA0003390449500000051
in the formula:
A0: blank group uric acid content;
A1: uric acid content of sample group/positive control group.
The method for detecting the DPPH free radical clearance rate comprises the following steps:
determination of DPPH radical scavenging rate for samples:
A1: 2mL of sample and 2mL of DPPH working solution are reacted for 30min in a dark place
A2: the sample is 2mL plus 2mL of absolute ethyl alcohol and is reacted for 30min in a dark place
A0: 2mL of absolute ethyl alcohol and 2mL of DPPH working solution, and reacting for 30min in a dark place
And (3) measuring the absorbance value of the sample liquid at 517nm, calculating the DPPH free radical scavenging capacity of the sample according to a formula, performing 3 parallel tests on each sample, and taking the average value of the samples.
Figure RE-GDA0003390449500000052
In the formula:
A1: absorbance of mixed solution of sample and DPPH working solution
A2: absorbance of a mixed solution of the sample and absolute ethyl alcohol;
A0: absorbance of the mixed solution of absolute ethyl alcohol and DPPH working solution.
4.OH-Free radical scavenging rate
Sample pair OH-Determination of radical clearance：
A1: 1mL sample +1mL 6mmol/L FeSO4+1mL of 6mmol/L salicylic acid-ethanol +1mL of 6mmol/L H2O2
A2: 1mL sample +1mL 6mmol/L FeSO4+1mL of 6mmol/L salicylic acid-ethanol +1mL deionized water
A0: 1mL deionized water +1mL 6mmol/L FeSO4+1mL of 6mmol/L salicylic acid-ethanol +1mL of 6mmol/L H2O2
Mixing well, reacting in 37 deg.C water bath for 30min, measuring absorbance value of sample at 510nm, and calculating OH of sample according to formula-Radical scavenging ability 3 replicates per sample were averaged.
Figure RE-GDA0003390449500000053
In the formula:
A1: the absorbance of the mixture of the sample and each component;
A2: deionized water instead of 6mmol/L H2O2Absorbance of the mixed solution of (1);
A0: the absorbance of the mixture of samples was replaced by deionized water.
5.ABTS+The free radical clearance rate is detected as follows:
sample pairs ABTS+Determination of radical clearance:
A1: 0.1mL sample +3.9mLABTS+Stock solution
A2: 0.1mL sample +3.9mL absolute ethanol
A0: 0.1mL of absolute ethanol +3.9mL of BTS+Stock solution
Mixing well, standing at normal temperature in dark place for 6min, measuring absorbance value of sample solution at 734nm, and calculating ABTS of sample pair according to formula+Radical scavenging ability 3 replicates per sample were averaged.
Figure RE-GDA0003390449500000061
In the formula:
A1: sample clearance ABTS+Absorbance of free radical measurements;
A2: ABTS is replaced by absolute ethyl alcohol+The measured absorbance;
A0: absolute ethanol was used instead of the absorbance measured for the sample.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and those skilled in the art should understand that they can still make modifications to the technical solutions described in the above embodiments, and if they make any simple modifications and equivalent changes to the above embodiments, they all fall within the scope of the present invention.
The acarbose solution with the concentration of 0, 50, 100, 150 and 200 mu g/ml is selected, the detection is carried out according to the method for in vitro detection of the hypoglycemic activity in the specific implementation mode, and the inhibition rate results of the acarbose solution with different concentrations on alpha-amylase are drawn into a graph which can be used for comparing the hypoglycemic capacity of the product. The blood glucose-lowering ability of the acarbose solutions at different concentrations in the positive control group is shown in FIG. 1.
Selecting 1, 2, 3, 4, 5 and 10 mu g/ml uric acid solution, detecting according to the method for in vitro detecting the activity of reducing uric acid in the specific embodiment, and drawing the corresponding liquid phase peak area results of the uric acid solutions with different concentrations into a graph. The linear relationship between the concentration of the uric acid standard and the peak area value is shown in figure 2.
The method comprises the steps of selecting 0, 20, 40 and 60 mu g/ml allopurinol solutions, detecting the activity of reducing uric acid in vitro according to a method for specifically detecting the activity of reducing uric acid, and drawing the inhibition rate results of the allopurinol solutions with different concentrations on xanthine oxidase into a graph which can be used for comparing the capacity of reducing uric acid of a product. The inhibition rate of the positive control group by the purine alcohol solution with different concentrations on xanthine oxidase is shown in FIG. 3.
Example 2
Mixing fructus Rosae Normalis powder and water at a ratio of 1:10 to obtain fructus Rosae Normalis juice, and mixing fructus Rosae NormalisUniformly mixing the juice and the medlar juice according to the compounding ratio of 1:1 and sterilizing; seed liquid culture of Saccharomyces cerevisiae BCGQ2107 to logarithmic growth phase OD6000.6; the inoculation amount of the saccharomyces cerevisiae BCGQ2107 seed liquid is 3 percent; the fermentation temperature is 28 ℃, the fermentation time is 48h, and the rotating speed is 200 r/m; diluting the fermentation liquor by 10 times, wherein the addition amounts of isomaltulose, stevioside, citric acid, resistant dextrin, xanthan gum and CMC are respectively 1%, 0.005%, 0.1%, 1%, 0.05% and 0.05%; homogenizing, degassing, sterilizing, and packaging.
The fermented juice prepared according to the formula has fresh mouthfeel and sour taste, the in-vitro hypoglycemic activity can reach about 45 percent, the in-vitro uric acid reducing activity can reach about 25 percent, the clearance rate on DPPH free radicals can reach about 91 percent, and the clearance rate on OH is about 91 percent-The clearance rate of free radicals reaches about 75 percent, and the ABTS is treated+The clearance rate of free radicals reaches about 96 percent.
Example 2
Uniformly mixing the roxburgh rose powder and water according to a material-liquid ratio of 1:10 to obtain roxburgh rose juice, and uniformly mixing and sterilizing the roxburgh rose juice and the medlar juice according to a compounding ratio of 2: 1; seed liquid culture of Saccharomyces cerevisiae BCGQ2107 to logarithmic growth phase OD6000.7; the inoculation amount of the saccharomyces cerevisiae BCGQ2107 seed liquid is 4 percent; the fermentation temperature is 28 ℃, the fermentation time is 50h, and the rotating speed is 200 r/m; diluting the fermentation liquor by 10 times, wherein the addition amounts of isomaltulose, stevioside, citric acid, resistant dextrin, xanthan gum and CMC are respectively 1.5%, 0.01%, 0.05%, 1.5%, 0.06% and 0.06%; homogenizing, degassing, sterilizing, and packaging.
The fermented juice prepared according to the formula has mellow mouthfeel and moderate sweet and sour taste, the in vitro hypoglycemic activity can reach about 53 percent, the in vitro uric acid reducing activity can reach about 32 percent, the clearance rate on DPPH free radicals can reach about 95 percent, and the clearance rate on OH can reach about 95 percent-The clearance rate of free radicals reaches about 76 percent, and the ABTS is treated+The clearance rate of free radicals reaches about 97 percent.
Example 3
Uniformly mixing the roxburgh rose powder and water according to a material-liquid ratio of 1:10 to obtain roxburgh rose juice, and uniformly mixing and sterilizing the roxburgh rose juice and the medlar juice according to a compounding ratio of 3: 1; seed liquid culture of Saccharomyces cerevisiae BCGQ2107 to logarithmic growth phase OD6000.7; brewing processThe inoculation amount of the wine yeast BCGQ2107 seed liquid is 4 percent; the fermentation temperature is 28 ℃, the fermentation time is 54h, and the rotating speed is 200 r/m; diluting the fermentation liquor by 10 times, wherein the addition amounts of isomaltulose, stevioside, citric acid, resistant dextrin, xanthan gum and CMC are respectively 1.5%, 0.01%, 0.05%, 1.5%, 0.05% and 0.05%; homogenizing, degassing, sterilizing, and packaging.
The fermented juice prepared according to the formula has smooth mouthfeel, moderate sour and sweet taste, the in vitro blood sugar reducing activity can reach about 60 percent, the in vitro uric acid reducing activity can reach about 37 percent, the clearance rate on DPPH free radicals can reach about 93 percent, and the clearance rate on OH is about 93 percent-The clearance rate of free radicals reaches about 80 percent, and the ABTS is treated+The clearance rate of free radicals reaches about 99 percent.
Example 4
According to the efficacy detection method of example 1, comparison experiments of yeasts BYBC-GQ, BYBC-SC, Saccharomyces cerevisiae BCGQ2107 and BYBC-PJ were carried out in parallel, wherein BYBC-GQ is a commercially available yeast, the strain preservation number is CGMCC16558, BYBC-SC and BYBC-PJ are laboratory-isolated strains, and the polyphenol content, DPPH free radical scavenging rate, OH free radical scavenging rate and the like were examined-Radical scavenging, ABTS+The free radical clearance rate is evaluated to show the oxidation resistance. The results of the measurements are reported in the following table.
The polysaccharide content and the reducing sugar content are reduced, the alpha-amylase inhibition rate is increased, and the effects of desugaring and reducing blood sugar are shown, and the effect of promoting the reduction of blood sugar is achieved.
The xanthine oxidase inhibition rate is increased, which shows that the capability of reducing uric acid is improved.
DPPH radical scavenging Rate, OH-Radical scavenging, ABTS+The clearance rate of free radicals is increased, which shows that the oxidation resistance is improved.
Figure RE-GDA0003390449500000081
The data show that the saccharomyces cerevisiae BCGQ2107 used in the invention is obviously superior to the comparative yeasts in the data of polysaccharide, reducing sugar, DPPH free radical clearance rate, OH-free radical clearance rate, ABTS + free radical clearance rate, xanthine oxidase inhibition rate and alpha-amylase inhibition rate.

Claims (9)

1. A multifunctional fermented beverage is characterized in that the beverage is prepared by compounding roxburgh rose juice and medlar juice according to the volume ratio of 1:1-3:1 and fermenting through yeast; the yeast is saccharomyces cerevisiae BCGQ2107, is preserved in China general microbiological culture collection management center, has a preservation address of No. 3 Xilu No. 1 Beijing north Kogyo, 8-6 days in 2021 year and the preservation number of: CGMCC 23129.
2. The method for preparing a multifunctional fermented beverage according to claim 1, comprising the steps of:
(1) raw material treatment: uniformly mixing roxburgh rose powder and water according to a material-liquid ratio of 1:10 to obtain roxburgh rose juice, uniformly mixing the roxburgh rose juice and the medlar juice according to a compounding ratio of 1:1-3:1 to obtain roxburgh rose-medlar composite juice stock solution, and sterilizing at high temperature and high pressure;
(2) preparing a fermented seed solution: inoculating Saccharomyces cerevisiae BCGQ2107 acclimatized by slant culture medium into YEPD seed culture medium for activation, and culturing the seed liquid to reach logarithmic growth phase OD600＝0.6-0.8；
(3) Fermentation treatment: inoculating the activated seed solution into the stock solution of the roxburgh rose and medlar composite juice at the inoculation amount of 3-5%, carrying out constant-temperature shaking culture at 28 ℃ for 48-60h at 5000r/min, centrifuging for 10min, and taking supernatant to obtain roxburgh rose and medlar composite juice fermentation liquor;
(4) blending treatment: diluting the fermentation liquor of the roxburgh rose and medlar compound juice obtained in the step (3) by 10 times, and adding isomaltulose, stevioside, citric acid, resistant dextrin, xanthan gum and CMC.
(5) Homogenizing, degassing and sterilizing: and (4) homogenizing and degassing the roxburgh rose and medlar compound juice fermented beverage obtained in the step (4), and sterilizing.
(6) Filling: and (4) carrying out aseptic filling on the roxburgh rose and medlar compound juice fermented beverage obtained in the step (5) to obtain the roxburgh rose and medlar compound juice fermented beverage.
3. The method for preparing a multifunctional fermented beverage according to claim 2, wherein the autoclaving conditions of step (1) are as follows: sterilizing at 121 deg.C for 20Min, and cooling to below 40 deg.C.
4. The method for preparing the multifunctional fermented beverage according to claim 2, wherein the slant culture medium of the saccharomyces cerevisiae BCGQ2107 in the step (2) is YEPD solid culture medium, and the culture conditions are 28-30 ℃ and 24-48 h.
5. The method of claim 2, wherein in the step (4), the isomaltulose, the stevioside, the citric acid, the resistant dextrin, the xanthan gum and the CMC are added in amounts of 1-1.5%, 0.005-0.01%, 0.05-0.1%, 1-1.5%, 0.05-0.06%, respectively.
6. The method for preparing multifunctional fermented beverage according to claim 2, wherein in the step (5), the conditions for homogeneous degassing are as follows: the time is 1min, the pressure is 20Mpa, the temperature is 65 ℃, the rapid heating is carried out to 90 ℃, and the sealing is carried out immediately after degassing; in the step (5), an ultrahigh temperature instantaneous sterilization method is adopted during sterilization: the temperature is 145 ℃ and the time is 5s, and the sterilized mixture is quickly cooled to below 40 ℃.
7. Use of a multifunctional fermented beverage according to claim 1 and a multifunctional fermented beverage obtained by the preparation method according to any one of claims 2 to 6 for reducing blood glucose.
8. Use of the multifunctional fermented beverage according to claim 1 and the multifunctional fermented beverage prepared by the preparation method according to any one of claims 2 to 6 for reducing uric acid.
9. Use of a multifunctional fermented beverage according to claim 1 and a multifunctional fermented beverage obtained by the preparation method according to any one of claims 2 to 6 for improving antioxidant ability.
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