TWI794785B - A preparation method of an ecological pitaya fruit juice herbal tea beverage - Google Patents

Abstract

The invention relates to the processing technical field of pitaya fruit juice, in particular to a preparation method of ecological pitaya fruit juice herbal tea beverage. The method is made by mixing pitaya pulp juice, pitaya peel juice, Mesona Chinensis Blume juice, herbal tea, sweetener and sour agent, and then inoculating compound lactic acid bacteria strengthened by traditional Chinese medicine for fermentation after homogenization, high temperature instantaneous sterilization, cooling, centrifugation, filtration, and finally using the fence technology or high temperature instantaneous sterilization and sealing. The above method can effectively maintain the nutriments of fruit juice herbal tea beverage, improve the antioxidant function, improve the taste, protect the color, enhance the emulsification and stability effect, prevent microbial pollution and prolong the shelf life; the overall preparation method can effectively improve the quality and health efficacy of the beverage.

Description

A kind of preparation method of ecological pitaya fruit juice herbal tea beverage

The invention relates to the technical field of dragon fruit juice processing, in particular to a preparation method of an ecological dragon fruit juice herbal tea beverage.

Herbal tea is a general term for traditional Chinese herbal medicine beverages. Guangdong herbal tea is a representative of Chinese traditional herbal tea culture. Getting angry or overworking the anger to rise, or conditioning the sore throat and other discomforts caused by winter dryness, on May 20, 2006, herbal tea was approved by the State Council to be included in the first batch of national intangible cultural heritage. Not tea". It is a drink made of compound or single native herbs commonly used in Guangdong, Hong Kong, and Macao. The cold and cool Chinese herbal medicine that can dispel internal heat is used as a drink to eliminate the heat in the human body in summer, or dryness in winter. Sore throat and other symptoms of disorders. Herbal tea is based on the local climate, water and soil characteristics, in the process of long-term disease prevention and health care, guided by the theory of traditional Chinese medicine health preservation, with Chinese herbal medicine as raw material, edible, summed up a kind of tea with the functions of clearing away heat and detoxification, promoting body fluid and quenching thirst, dispelling fire and dehumidification Equally effective beverages. It has specific terms to guide people's daily drinking, neither dosage limit nor doctor's instruction list.

However, herbal tea is not suitable for everyone, such as Wanglaoji, He Qizheng, Jiaduo The herbal teas of well-known brands such as Bao, all have herbal flavor and are rather sweet, and many consumers feel that they are drinking sugar water; at present, there are few reports about dragon fruit juice herbal tea. Because the direct processing of fruit juice will cause the destruction of nutritional elements, and the taste will be greatly reduced; for example, processing dragon fruit juice with traditional cooking methods will lead to the loss and oxidation of nutrients and active substances in dragon fruit, resulting in a decline in quality; Steaming or pressing can also easily cause the juice to deteriorate and lose nutrients; if the fruit juice and herbal tea are simply mixed directly, not only will the juice herbal tea be stratified, but the taste will also be greatly reduced; Without the technical problems of nutrient loss, deterioration, stratification, bad taste and loss of anti-oxidant health care functions, it is necessary to provide a novel preparation method of dragon fruit juice herbal tea beverage.

In view of the above, it is necessary to provide a preparation method of an ecological pitaya fruit juice herbal tea beverage, which can solve the problem that pitaya is prone to nutrient loss, deterioration, stratification, poor taste and loss of antioxidant health care functions in the process of being processed into herbal tea beverages technical problems.

In order to achieve the above object, the technical scheme adopted in the present invention is:

A preparation method of pitaya fruit juice herbal tea beverage, said method is to mix pitaya meat juice, pitaya peel juice, jelly grass juice, herbal herbal herbal tea, sweetener and sour agent, homogenize at 10000r/min, after 2min, heat at 120°C-121 Sterilize at high temperature for 0.5-1.0min at ℃, inoculate compound lactic acid bacteria after cooling, and react at 40-42℃ for 18-20h to obtain a mixed fermentation substrate; then centrifuge at 5000-6000r/min for 15-20min, and filter through a 100-mesh filter , Sterilized by barrier technology or sealed at 120°C-121°C for 0.5-1.0min at high temperature; product pH<4.5.

Further, the preparation of the compound lactic acid bacteria comprises the following steps:

(1) Inoculate a single bacterial species in the activation medium according to the inoculum amount of 1mg/L Prepare the activated bacterial liquid; the preparation method of the activated medium is: take 26g of MRS medium and 7.2g of NB medium and mix them, dissolve them in distilled water, and make up to 1L; pH is 5.5-7.0; (2) Take 3mL The activated bacterial liquid of step (1) is inoculated into the enhanced medium to obtain the enhanced bacterial liquid; the preparation method of the enhanced medium is: the starch mixture solution and the NB medium are made into a basal medium according to a volume ratio of 1:1; then add 3mL After mixing the Chinese medicine mixed concentrated solution of /L-6mL/L, the pH of the culture medium is adjusted to 5.5-7.0; (3) the bacterial liquid after step (2) is strengthened is mixed according to the equal volume ratio to obtain the compound lactic acid bacteria; further Yes, the starch in the starch mixture solution in step (2) is prepared from white rice flour liquid, flour liquid and corn flour liquid in a volume ratio of 1:1:1.

Among them, the preparation method of corn flour liquid is: mix corn flour and distilled water according to the mass ratio of 2:200-300, boil, and filter through 80 mesh; the preparation method of white rice flour liquid is: mix white rice flour and distilled water according to the mass ratio of 2:200-300 : 200-300 mixed, boiled, obtained by 80-mesh filtration; the preparation method of flour liquid is: mix flour and distilled water according to the mass ratio of 2:200-300, boiled, and obtained by 80-mesh filtered.

Further, the single bacterial species in step (1) is selected from the following components: Lactobacillus acidophilus , Bifidobacterium adolescentis and Lactobacillus paracasei are activated and strengthened according to the following ingredients: Prepared by volume ratio mixing. Among them, the effective viable counts of Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei were all 2.0×10 ⁹ cfu/g.

Further, the traditional Chinese medicine in the mixed concentrated Chinese medicine is Chinese medicine concentrated liquid of medlar, rhodiola rosea and red yeast rice; the preparation method is as follows: the single Chinese medicine and distilled water are mixed according to the mass ratio of 2: Mix at 200-300, boil, and keep boiling for 30-40min, then concentrate to 1/2 of the original solution, cool after concentration, centrifuge at 5000r/min for 10-15min, collect the centrifugate to obtain Chinese medicine concentrate I The centrifuged sediment is mixed with distilled water again, and the preparation method of the Chinese medicine concentrated solution I is repeated to extract the Chinese medicine concentrated solution II, and the Chinese medicine concentrated solution I and the Chinese medicine concentrated solution II are combined to obtain corresponding wolfberry, Rhodiola rosea and red yeast rice Chinese medicines Concentrated liquid; after that, the Chinese medicine concentrated liquid of Lycium barbarum, Rhodiola rosea and red yeast rice is mixed according to an equal volume ratio to obtain the mixed concentrated liquid of traditional Chinese medicine.

Further, the preparation method of the grass jelly juice is as follows: mix the grass jelly plant and water according to the mass ratio of 5:200-300, boil, and keep boiling for 30min-40min, and then centrifuge at 5000r/min for 15min- After 20 minutes, the grass jelly juice was obtained.

Further, the preparation method of the herbal herbal tea is as follows: weighing fresh mint, honeysuckle, chrysanthemum, licorice and dandelion according to the mass ratio of 1:1-3:1-3:1-3:1-3; The solid-liquid mass ratio is 5:200-300, mixed, boiled, and kept in a boiling state for 30-40 minutes; after boiling, centrifuged at 5000 r/min for 15-20 minutes to obtain herbal herbal herbal tea.

Further, the preparation method of the pitaya peel juice is as follows: mince the pitaya peel, then add cellulase, react at 37°C for 1h-2h, add 3-5 times RO water to squeeze the juice, centrifuge, and filter. Pitaya peel juice; the centrifugal condition of the pitaya peel is 5000r/min, 20min; the enzyme activity unit of the cellulase is 1000U/g-1500U/g, and the addition amount is 3g/L-5g/L.

Further, the preparation method of the pitaya gravy is as follows: cut and peel the pitaya, chop the pulp, add 3-5 times RO water to squeeze the juice, centrifuge, and filter to make the pitaya gravy; the centrifugal condition of the pitaya pulp is 5000r/ min, centrifuged for 20 min.

Further, the sour agent is the corresponding fruit juice obtained after the corresponding fruit is squeezed, centrifuged and filtered.

Further, the barrier technology sterilization method is: pasteurization followed by ultraviolet sterilization, and then modified atmosphere preservation.

Further, the pasteurization method is to sterilize at 62-65°C for 32min-35min.

Further, the wavelength of the ultraviolet sterilization is 255-265nm, and the time is 20-30min.

Further, the modified atmosphere preservation uses nitrogen to replace oxygen (O ₂ ) up to 99%.

Furthermore, it can be stored in a cool place at 25°C~30°C for up to 18 months after being sealed.

The dragon fruit juice herbal tea beverage of the present application comprises the following components by volume percentage: 30%-40% pitaya gravy, 10%-20% pitaya peel juice, 15%-20% celestial grass juice, 3%-5% herbal medicine Traditional Chinese medicine herbal tea, 6%-10% compound lactic acid bacteria, 8%-12% sour agent, the balance is water, in addition, it also includes 10-15g/100mL sweetener; Wherein, the sweetener is one or more mixtures of glucose and/or white granulated sugar.

Wherein, the sour agent is selected from one or more mixtures of lemon juice, orange juice and/or passion fruit juice.

The present application also provides the application of the dragon fruit juice herbal tea beverage in anti-oxidation and health care functions.

The present invention has following beneficial effect:

1. During the processing of the fruit juice herbal tea beverage of the present application, a corresponding processing route is designed according to the characteristics of dragon fruit juice; although dragon fruit juice is cold, it contains relatively high glucose, vegetable protein and betaine. It is easy to breed bacteria and the shelf life is not long. Therefore, the applicant fermented dragon juice by adding activated probiotics; Activated, the number of viable bacteria is increased, the functional activity is strengthened, and it will stimulate the bacteria of the genus Lactobacillus to produce extracellular polysaccharide. Also have stronger antioxidative property, can improve the health-care function of pitaya fruit juice herbal tea beverage; Gelling, combined with the emulsifying properties of extracellular polysaccharides, can make pitaya juice more uniform, without stratification and precipitation, which will affect the appearance of the product. Grass juice can also form jelly jelly, form a certain sugar-acid solution with the added sour agent, and cooperate with the exopolysaccharide of lactic acid bacteria to inhibit the infection and reproduction of miscellaneous bacteria in the air, and further improve the shelf life of the product; In the raw material pretreatment process, cellulase treatment is used, which can effectively improve the dissolution rate of pitaya peel pigments, making the color of pitaya fruit juice herbal tea drink bright; the pitaya pulp is centrifuged to remove seeds during juicing, which can effectively remove the monolayers in pitaya seeds. Ning; the applicant has added a sour agent to promote the fermentation of lactic acid bacteria, which can effectively remove the tannins in the pitaya fruit juice and Chinese medicine concentrate, increase the sweet and sour taste of the pitaya fruit juice herbal tea, effectively improve the mouthfeel of the pitaya fruit juice, and stabilize the pitaya pigment.

2. The applicant has also improved the pasteurization method. The dragon fruit juice herbal tea beverage of the present application uses dragon fruit juice and grass jelly juice as the main raw materials, and its thermal conductivity is affected to a certain extent, and the grass jelly gum will hinder the temperature transfer, so , the applicant will sterilize at a temperature of 62-65°C for 32min-35min, which can kill common pathogenic bacteria and will not affect the taste of dragon juice.

3. The probiotics of this application are activated through the concentrated Chinese medicine. The traditional Chinese medicine adopts the mixture of Chinese wolfberry, rhodiola and red yeast rice. In addition to the health care function of the traditional Chinese medicine itself, the concentrated Chinese medicine can also Promote the production of extracellular polysaccharides by lactic acid bacteria during the fermentation process. Exopolysaccharides have good antioxidant effects and can effectively improve the antioxidant function of pitaya fruit juice herbal tea beverages Can; in the process of formula research, the applicant also found that these probiotics are especially suitable for mixed fermented dragon fruit herbal tea after these several traditional Chinese medicines are fortified with Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei. The extracellular polysaccharide can form a stable emulsion between the two phases of oil and water, improve the emulsification ability and stability of dragon fruit herbal tea, and make the dragon fruit juice herbal tea drink not easy to separate; moreover, the taste of lactic acid bacteria fermented by traditional Chinese medicine is more moist , close to the fragrance of dragon fruit, making the taste of herbal tea smoother. Moreover, after the lactic acid bacteria are strengthened by traditional Chinese medicine, they will produce more exopolysaccharides, which have antibacterial effect and can effectively improve the shelf life of the product.

4. The applicant used barrier technology combined with ultra-high temperature instant sterilization and CA method to replace the oxygen (O ₂ ) with nitrogen up to 99% in addition to vacuuming. After sealing the bottle, it can be stored in a cool place at 25°C~30°C Up to 18 months, can effectively improve the shelf life of the product.

Fig. 1 is a process flow diagram of the present invention; Fig. 2 is the coliform number distribution figure of fruit juice herbal tea of the present invention in different months; Fig. 3 is the distribution diagram of the total colony number of contaminating bacteria in different months of fruit juice herbal tea of the present invention.

All features disclosed in this specification, or steps in all methods or processes disclosed, may be combined in any manner, except for mutually exclusive features and/or steps.

Any feature disclosed in this specification (including any additional claims and abstract), unless otherwise stated, each feature is only one example of a series of equivalent or similar features.

Example 1:

The preparation method of the pitaya fruit juice herbal tea beverage of the present embodiment comprises the steps:

1. Preparation of grass jelly juice: Mix grass jelly plants and water at a mass ratio of 5:200, boil and keep boiling for 30 minutes, and then centrifuge at 5000 r/min for 15 minutes to obtain grass jelly juice.

2. Prepare herbal herbal tea: weigh fresh mint, honeysuckle, chrysanthemum, licorice and dandelion according to the mass ratio of 1:1:1:1:1; then mix according to the solid-liquid mass ratio of 5:200, boil, and keep Boiling state for 30 minutes; after boiling, centrifuge at 5000r/min for 15 minutes to obtain herbal herbal herbal tea.

3. Prepare pitaya gravy: cut and peel the pitaya, mince the pulp, add 3 times RO water to squeeze the juice, centrifuge, and filter to make dragon fruit gravy; the centrifugation condition for the dragon fruit gravy is 5000r/min, and the centrifugation time is 20min.

4. Preparation of pitaya peel juice: Mince pitaya peel, then add 5g/L of cellulase with an enzyme activity unit of 1000U/g, react at 37°C for 1 hour, add 5 times RO water to squeeze the juice, centrifuge, and filter to prepare into pitaya peel juice; the centrifugal condition of described pitaya peel is 5000r/min; centrifugation time 20min.

5. The sour agent is lemon juice, and its preparation method is as follows: chop the lemon, add 5 g/L of cellulase with an enzyme activity unit of 1000 U/g, react at 37°C for 1 hour, put it into a juicer to extract the juice, and Centrifuge under the condition of 5000r/min, filter and get the filtrate to get lemon juice.

6. Preparation of compound lactic acid bacteria:

1) Preparation of concentrated traditional Chinese medicine: mix the single traditional Chinese medicine of wolfberry fruit, rhodiola rosea and red yeast rice with distilled water at a mass ratio of 2:200, boil, and keep boiling for 30 minutes, then concentrate to 1/2 of the original solution, After concentration, cool down, centrifuge at 5000r/min for 10min, collect the centrifuged liquid to obtain the Chinese medicine concentrate I; mix the centrifuged sediment with distilled water again, and repeat the preparation method of the Chinese medicine concentrate I to extract the Chinese medicine concentrate II. The concentrated solution I and the concentrated Chinese medicine solution II are combined to obtain the corresponding Chinese medicine concentrated solutions of Lycium barbarum, Rhodiola rosea and red yeast rice; then the Chinese medicine concentrated solutions of Lycium barbarum, Rhodiola rosea and red yeast rice are mixed according to an equal volume ratio to obtain the mixed concentrated Chinese medicine 2) Prepare starch mixture solution: mix white rice flour, flour and corn flour with distilled water at a mass ratio of 2:200, boil, and filter through 80 mesh to obtain the corresponding white rice flour, flour and corn flour solution; then white rice flour Solution, flour solution and cornflour solution were prepared according to the volume ratio of 1:1:1 starch mixture solution; 3) Preparation of activated medium: take 26g of MRS medium and 7.2g of NB medium, mix them in distilled water, and replenish water to 1L; pH5.5; 4) Preparation of enhanced medium: mix NB medium with the starch mixture solution in step 2) at a volume ratio of 1:1, and then add 6mL/L of step 1) traditional Chinese medicine mixed concentrate; after mixing Adjust the pH value to 5.5; 5) Inoculate Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei with a viable count of 2.0×10 ⁹ cfu/g to step 3 respectively at an inoculation amount of 1 mg/L ) in the activated medium of 40° C. under facultative anaerobic conditions for 24 hours; 6) Then take 3 ml of the activated bacteria solution in step 5) and inoculate them in the enhanced medium of step 4) and mix them evenly, and cultivate for 48 hours to obtain Corresponding Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei fortified bacterial liquid, and finally mixed the above-mentioned enhanced bacterial liquid according to equal volume ratio to obtain composite lactic acid bacteria.

7. Prepare dragon juice herbal tea beverage:

1) Weigh each raw material according to the following volume percentage: 30% pitaya gravy, 20% pitaya peel juice, 20% jelly grass juice, 5% herbal herbal tea, 10% compound lactic acid bacteria, 12% sour agent , the balance is water; 2) Mix dragon fruit gravy, dragon fruit peel juice, jelly juice, herbal herbal tea, sour agent and water, then add 12g/100mL sweetener (among them, the sweetener is glucose) and continue to mix, homogenize at 10000r/min After 2 minutes, sterilize at 121°C for 0.5 minutes, inoculate complex lactic acid bacteria and react at 40°C for 20 hours to obtain a mixed fermentation substrate; then centrifuge at 6000r/min for 15 minutes, filter through a 100-mesh filter, and sterilize using fence technology Sealing cans makes dragon juice herbal tea beverage.

The above-mentioned barrier technology sterilization method is: carry out ultraviolet sterilization after pasteurization, and then carry out modified atmosphere preservation. Among them, the sterilization method of pasteurization is to sterilize at 62° C. for 35 minutes, and the wavelength of ultraviolet sterilization is 255 nm, and the time is 20 minutes. Among them, 99% of oxygen (O ₂ ) is replaced by nitrogen in modified atmosphere storage. Store in a cool place at 25°C after sealing.

Example 2:

The preparation method of the pitaya fruit juice herbal tea beverage of the present embodiment comprises the steps:

1. Preparation of grass jelly juice: mix grass jelly plants and water at a volume ratio of 5:300, boil and keep boiling for 40 minutes, and then centrifuge at 5000 r/min for 20 minutes to obtain grass jelly juice.

2. Prepare herbal herbal tea: weigh fresh mint, honeysuckle, chrysanthemum, licorice and dandelion according to the mass ratio of 1:3:3:3:3; then mix according to the solid-liquid mass ratio of 5:300, boil, and keep Boiling state for 40 minutes; after boiling, centrifuge at 5000r/min for 20 minutes to obtain herbal herbal herbal tea.

3. Prepare pitaya gravy: cut and peel the pitaya, mince the pulp, add 4 times RO water to squeeze the juice, centrifuge, and filter to make dragon fruit gravy; the centrifugal condition of the dragon fruit gravy is 5000r/min, and the centrifugation time is 20min.

4. Prepare pitaya peel juice: mince pitaya peel, then add 10g/L of cellulase with an enzyme activity unit of 1500U/g, react at 37°C for 1h, add 4 times RO water to squeeze the juice, centrifuge, Filtration is made into pitaya peel juice; the centrifugal condition of the pitaya peel is 5000r/min; the centrifugation time is 20min.

6. The sour agent is passion fruit juice, and its preparation method is: cut and peel the passion fruit, mince the pulp, add 1 times RO water to squeeze the juice, centrifuge, filter and remove seeds to make passion fruit juice; the centrifugal condition of passion fruit pulp is 5000r/ min, centrifugation time 20min.

6. Preparation of compound lactic acid bacteria:

1) Preparation of traditional Chinese medicine concentrate: mix the single Chinese medicine of wolfberry, rhodiola rosea and red yeast rice with distilled water at a mass ratio of 2:300, boil, and keep boiling for 40 minutes, then concentrate to 1/2 of the original solution, concentrate After cooling, centrifuge at 5000r/min for 15min, collect the centrifuged liquid to obtain Chinese medicine concentrate I; mix the centrifuged precipitate with distilled water again, and repeat the preparation method of Chinese medicine concentrate I to extract Chinese medicine concentrate II, and concentrate the traditional Chinese medicine The liquid I and the concentrated Chinese medicine liquid II are combined to obtain the corresponding Chinese medicine concentrated liquid of Lycium barbarum, Rhodiola rosea and red yeast rice; then the Chinese medicine concentrated liquid of Lycium barbarum, Rhodiola rosea and red yeast rice is mixed according to an equal volume ratio to obtain the mixed concentrated Chinese medicine ; 2) Preparation of starch mixture solution: mix white rice flour, flour and corn flour with distilled water at a mass ratio of 2:250, boil, and filter through 80 mesh to obtain the corresponding white rice flour, flour and corn flour solution; then white rice flour solution , flour solution and cornflour solution according to the volume ratio of 1:1:1 to prepare a starch mixture solution; 3) Preparation of activated medium: take 26g of MRS medium and 7.2g of NB medium, mix them in distilled water, and add water to 1L ; pH7.0; 4) Preparation of enhanced medium: mix the NB medium with the starch mixture solution in step 2) at a volume ratio of 1:1, and then add 3mL/L of step 1) traditional Chinese medicine mixed concentrate; after mixing Adjust the pH value to 7.0; 5) Inoculate Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei with a viable count of 2.0×10 ⁹ cfu/g to step 3 respectively according to the inoculum amount of 1 mg/L ) in the activated medium of 40° C. under facultative anaerobic conditions for 24 hours; 6) Then take 3 ml of the activated bacteria solution in step 5) and inoculate them in the enhanced medium of step 4) and mix them evenly, and cultivate for 48 hours to obtain Corresponding Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei fortified bacterial liquid, and finally mixed the above-mentioned enhanced bacterial liquid according to equal volume ratio to obtain composite lactic acid bacteria.

7. Prepare dragon juice herbal tea beverage:

1) Weigh each raw material according to the following volume percentage: 35% pitaya gravy, 15% pitaya peel juice, 15% fairy grass juice, 3% herbal herbal tea, 6% compound lactic acid bacteria, 8% sour agent , the balance is water; 2) Mix dragon fruit gravy, dragon fruit peel juice, jelly juice, herbal herbal tea, sour agent and water, then add 15g/100mL sweetener (wherein, the sweetener is white sugar) and continue to mix, homogenize 10000r /min, after 2min, sterilize at 120°C for 1.0min, inoculate complex lactic acid bacteria and react at 42°C for 18h to obtain a mixed fermentation substrate; then centrifuge at 5000r/min, 20min, filter through a 100-mesh filter, and sterilize with fence technology. Sealing cans makes dragon juice herbal tea beverage.

The above-mentioned barrier technology sterilization method is: carry out ultraviolet sterilization after pasteurization, and then carry out modified atmosphere preservation. Wherein, the sterilization method of pasteurization is to sterilize at a temperature of 65° C. for 32 minutes. Wherein, the wavelength of ultraviolet sterilization is 265nm, and the time is 30min. Among them, 99% of oxygen (O ₂ ) is replaced by nitrogen in modified atmosphere storage. Store in a cool place at 30°C after sealing.

Example 3:

The preparation method of the pitaya fruit juice herbal tea beverage of the present embodiment comprises the steps:

1. Preparation of grass jelly juice: mix grass jelly plants and water at a mass ratio of 5:250, boil and keep boiling for 35 minutes, and then centrifuge at 5000 r/min for 18 minutes to obtain grass jelly juice.

2. Prepare herbal herbal tea: weigh fresh mint, honeysuckle, chrysanthemum, licorice and dandelion according to the mass ratio of 1:2:2:2:2; then mix according to the solid-liquid mass ratio of 5:250, boil, and keep Boiling state for 35 minutes; after boiling, centrifuge at 5000r/min for 18 minutes to obtain herbal herbal herbal tea.

3. Prepare pitaya gravy: cut and peel the pitaya, mince the pulp, add 5 times RO water to squeeze the juice, centrifuge, and filter to make dragon fruit gravy; the centrifugation condition for the dragon fruit gravy is 5000r/min, and the centrifugation time is 20min.

4. Prepare pitaya peel juice: mince pitaya peel, then add 8g/L of cellulase with an enzyme activity unit of 1200U/g, react at 37°C for 1h, add 3 times RO water to squeeze the juice, centrifuge, Filtration is made into pitaya peel juice; the centrifugal condition of the pitaya peel is 5000r/min; the centrifugation time is 20min.

5. The sour agent is orange juice. The preparation method is as follows: chop the oranges and add 5 g/L of cellulase with an enzyme activity unit of 1000 U/g, react at 37°C for 1 hour, put it into a juicer to extract juice, centrifuged under the condition of 5000r/min, filtered to get the filtrate to obtain orange juice.

6. Preparation of compound lactic acid bacteria:

1) Prepare traditional Chinese medicine concentrate: mix the single traditional Chinese medicine of wolfberry fruit, rhodiola rosea and red yeast rice with distilled water at a mass ratio of 2:250, boil, and keep boiling for 35 minutes, then concentrate to 1/2 of the original solution, concentrate After cooling, centrifuge at 5000r/min for 12min, collect the centrifuged liquid to obtain Chinese medicine concentrate I; mix the centrifuged precipitate with distilled water again, and repeat the preparation method of Chinese medicine concentrate I to extract Chinese medicine concentrate II, and concentrate the traditional Chinese medicine The liquid I and the concentrated Chinese medicine liquid II are combined to obtain the corresponding Chinese medicine concentrated liquid of Lycium barbarum, Rhodiola rosea and red yeast rice; then the Chinese medicine concentrated liquid of Lycium barbarum, Rhodiola rosea and red yeast rice is mixed according to an equal volume ratio to obtain the mixed concentrated Chinese medicine ; 2) Preparation of starch mixture solution: mix white rice flour, flour and corn flour with distilled water at a volume ratio of 2:300, boil, and filter through 80 mesh to obtain the corresponding single starch solution; then white rice flour solution, flour solution and corn The starch mixture solution was prepared according to the volume ratio of 1:1:1 from the powder solution; 3) Preparation of activated medium: Mix 26g of MRS medium and 7.2g of NB medium, dissolve in distilled water, and replenish water to 1L; pH6.0; 4) Preparation of intensive medium: mix NB medium and the starch mixture solution in step 2) at a volume ratio of 1:1, and then add 4mL/L of step 1) traditional Chinese medicine mixed concentrate; after mixing, adjust the pH value to 6.0 ; 5) Inoculate Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei with a viable count of 2.0×10 ⁹ cfu/g into the activation medium of step 3) respectively according to the inoculation amount of 1 mg/L, Cultivate statically for 24 hours at 40°C under facultative anaerobic conditions; 6) Then take 3ml of the activated bacterial solution in step 5) and inoculate them into the enhanced medium of step 4) and mix well, and culture for 48 hours to obtain the corresponding Lactobacillus acidophilus , Bifidobacterium adolescentis and Lactobacillus paracasei, and finally the above-mentioned enhanced bacterial solution is mixed according to equal volume ratio to obtain composite lactic acid bacteria.

7. Prepare dragon juice herbal tea beverage:

1) Weigh each raw material according to the following volume percentage: 40% pitaya gravy, 10% pitaya peel juice, 18% fairy grass juice, 4% herbal herbal tea, 8% compound lactic acid bacteria, 10% sour agent , the balance is water; 2) mix dragon fruit gravy, dragon fruit peel juice, jelly grass juice, herbal herbal herbal tea, sour agent and water and add 10g/100mL sweetener (wherein, sweetener is glucose and white granulated sugar Mix according to equal mass ratio) and continue to mix, homogenize at 10000r/min for 2min, sterilize at 120°C for 1.0min at high temperature, inoculate compound lactic acid bacteria and react at 41°C for 19h to obtain a mixed fermentation substrate; then centrifuge at 5500r/min for 18min , filtered through a 100-mesh filter, sterilized by fence technology, and sealed in cans to prepare the dragon juice herbal tea beverage.

The above-mentioned barrier technology sterilization method is: carry out ultraviolet sterilization after pasteurization, and then carry out modified atmosphere preservation. Wherein, the sterilization method of pasteurization is to sterilize at a temperature of 62° C. for 35 minutes. Wherein, the wavelength of ultraviolet sterilization is 260nm, and the time is 25min. Among them, 99% of oxygen (O ₂ ) is replaced by nitrogen in modified atmosphere storage. Store in a cool place at 27°C after sealing.

experimental design:

Control group 1:

This control group does not use the compound lactic acid bacteria of the present application, but only uses commercially available lactic acid bacteria, and cultivates and activates with MRS medium, that is, the pitaya fruit juice herbal tea beverage composition of this control group is: 30% pitaya gravy, 20% pitaya peel juice , 20% fairy grass juice, 5% herbal herbal tea, 10% commercially available lactic acid bacteria (only lactic acid bacteria, the bacteria are only activated by MRS medium, not Subsequent traditional Chinese medicine medium strengthening treatment), 12% sour agent, and the balance is water, and other implementation methods are completely consistent with Example 1.

Control group 2:

This control group does not add sweeteners in the preparation process, and uses water to replace the components, that is, the ingredients of the dragon fruit juice herbal tea drink in this control group are: 30% pitaya gravy, 20% pitaya peel juice, 20% celery Grass juice, 5% herbal herbal tea, 10% compound lactic acid bacteria, 12% sour agent, the balance is water, and other relevant parameters and preparation methods are completely consistent with those in Example 1.

Control group 3:

In this control group, no cellulase was added in the pitaya peel treatment step, and other relevant parameters and preparation methods were completely consistent with those in Example 1.

Control group 4:

In the preparation process of this control group, no grass jelly juice was added, and water was used to replace the components, that is, the ingredients of the dragon fruit juice herbal tea drink in this control group were: 30% pitaya juice, 20% pitaya juice, 5% herbal Chinese medicinal herbal tea, 10% compound lactic acid bacteria, 12% sour agent, the balance is water, and other relevant parameters and preparation method are completely consistent with Example 1.

Control group 5:

In the preparation process of this control group, no sour agent was added, and water was used to replace the components, that is, the ingredients of the dragon fruit juice herbal tea drink in this control group were: 30% pitaya gravy, 20% pitaya peel juice, 20% celestial grass Juice, 5% herbal herbal herbal tea, 10% compound lactic acid bacteria, the balance is water, and other relevant parameters and preparation method are completely consistent with embodiment 1.

Blank group:

This blank group is pure pitaya juice, that is, pitaya pulp and pitaya skin are cut separately Pitaya pulp is squeezed and filtered to obtain dragon fruit juice; pitaya skin is squeezed and filtered to obtain dragon fruit juice; 30% pitaya juice is mixed with 20% dragon fruit juice and 50% water; no bacteria, no Add jelly juice, no sweetener, no sour agent, no herbal herbal herbal tea, and other related parameters and preparation method are completely consistent with Example 1.

1. Research on antioxidant activity of pitaya fruit juice herbal tea beverage:

Antioxidant health effects are evaluated based on antioxidant indicators such as DPPH free radical scavenging ability, reducing power, ferrous ion chelation and inhibition of linoleic acid peroxidation, and the mechanism of antioxidant effects is explained by total phenol content; Test examples 1-3, control group 1-3, blank group and positive control for DPPH free radical scavenging ability, reducing power, ferrous ion chelation, inhibition of linoleic acid peroxidation and total phenol content. The test method is as follows:

(1) DPPH free radical scavenging ability:

Prepare 10 mL of sample solutions of each experimental group with a concentration of 10 mg/mL. Use a pipette to take 2.5mL sample solution and add to 3 test tubes. Weigh 0.001g DPPH and place it in a 50mL small beaker, add alcohol to dissolve it, and prepare 50mL DPPH solution with a volumetric flask. Use a pipette to take 2.5mL of the DPPH solution and add it to the test tube containing 2.5mL of the sample solution, and mix well. After standing still in the dark for 20min, place the test tube at a wavelength of 517nm to measure the absorbance value. In addition, the control group test was carried out in the same procedure with distilled water. And ascorbic acid was used as a positive control. The calculation method of DPPH scavenging ability is as follows: DPPH scavenging ability (%)=[(OD ₅₁₇ control group-OD ₅₁₇ sample)]/(OD ₅₁₇ control group)]×100

In the formula, OD ₅₁₇ control group is the absorbance value of the control group, and OD ₅₁₇ sample is the absorbance value of the sample.

(2) Reducing power:

Take the sample solution of each experimental group, add 1mL buffer solution (Buffer) and 1mL K ₃ Fe(CN) ₆ solution respectively, then put the test tube into an oven adjusted to 50°C and bake for 20 minutes, take out the test tube, add 2.5mL distilled water and 0.5mL FeCl ₃ , let it react for 20min and then measure the absorbance value at 700nm to characterize the reducing power of each group of sample solutions. And ascorbic acid was used as a positive control.

(3) Ferrous ion chelation

According to the research method of Dinis et al., slightly modified, the sample solution of each experimental group was added to 2.775mL universal buffer solution (pH value 7.4) and 2mmol/L, 0.075mL FeCl ₂ solution. After the reaction started, 5mmol/L 0.15mL ferrozine solution was added. After 10 minutes at room temperature, the absorbance at 560 nm was measured. In addition, the control group test was carried out in the same procedure with distilled water. And ethylenediaminetetraacetic acid (EDTA) was used as a positive control. The calculation method of chelating ability is as follows: chelating ability (%)=[(OD ₅₆₀ control group-OD ₅₆₀ sample)(OD ₅₆₀ control group)-1]×100;

In the formula, OD ₅₆₀ control group is the absorbance value of the control group, and OD ₅₆₀ sample is the absorbance value of the sample.

(4) Inhibition of linoleic acid peroxidation

Using the ferric thiocyanate method, take the sample solution of the experimental group, mix 2.5mL, 0.2mol/L linoleic acid in 2mL, 0.2mol/L phosphate buffer (pH value is 6.6) and place in the test tube in the dark Accelerated oxidation at 37°C. After 24 hours, 4.7 mL of 75% ethanol was added, followed by 0.1 mL of 30% NH ₄ SCN and 0.1 mL of 20 mmol/L FeCl ₂ .4H ₂ O, and mixed for 3 minutes. The antioxidant activity (AOA) was measured at 500nm absorbance, and the control group was tested in the same procedure with distilled water. And ascorbic acid was used as a positive control. The calculation method of antioxidant activity (AOA) is as follows, AOA (%)=[(OD ₅₀₀ control group-OD ₅₀₀ sample)(OD ₅₀₀ control group)-1]×100; where OD ₅₀₀ control group is the absorbance value of the control group, OD ₅₀₀ sample is the absorbance value of the sample.

(5) Total phenol content

Take quantitative sample solution, add 0.2mL of Folin-Ciocalteu reagent and 2mL of pure water respectively. After standing for five minutes, add 1mL of 20% Na ₂ CO ₃ solution, shake it and let it stand in the dark for 1h. Finally, measure the absorbance at a wavelength of 760 nm. Compare the gallic acid standard curve to find the total phenol content of the sample solution. Prepare 10mg/mL gallic acid solution, that is, take 200mg gallic acid and add 20mL distilled water. Then add different amounts of distilled water to dilute it, so that the concentration of gallic acid becomes a certain amount of gradient distribution (such as 2mg/mL, 4mg/mL, 6mg/mL, 8mg/mL, 10mg/mL), and then measure its absorbance value to make For the standard curve, the total phenol content was obtained by converting the concentration from the absorbance value.

The antioxidant and health effects of dragon fruit juice herbal tea beverage were tested in the first month after the finished product was prepared, and the test results are shown in Table 1: Table 1 The antioxidant health effect of the finished dragon fruit juice herbal tea beverage in the first month

As can be seen from Table 1, the DPPH scavenging ability, reducing power, chelating ability, AOA, and total phenol content of Examples 1-3 are all significantly greater than those of the control group 1-5 and the blank group, indicating that the control group 1 lacks the Chinese medicine strengthening step, reducing The ability of lactic acid bacteria to secrete extracellular polysaccharides leads to a decrease in the antioxidant capacity of dragon fruit juice herbal tea drinks; the lack of sweeteners in control group 2 and the lack of carbon sources for lactic acid bacteria affect the growth of lactic acid bacteria, resulting in reduced secretion of extracellular polysaccharides by lactic acid bacteria and lower antioxidant properties ; Control group 3 lacks cellulase to decompose pitaya peel, resulting in a decrease in the content of carbon source substances, which indirectly affects the growth of lactic acid bacteria, and ultimately causes lactic acid bacteria to reduce the secretion of extracellular polysaccharides, reducing the antioxidant capacity; control group 4 lacks grass jelly juice, lacks fairy The phenolic substances in grasses lead to the reduction of the total phenolic content of the dragon fruit juice herbal tea beverage, and the decrease of antioxidant activity; the lack of sour agent in control group 5, thus reducing the growth promotion effect of lactic acid bacteria, resulting in the decrease of exopolysaccharide secretion by lactic acid bacteria and the decrease of antioxidant activity. Therefore, the preparation method of the present application strengthens lactic acid bacteria with traditional Chinese medicine, which can increase the secretion of exopolysaccharides, increase the total phenol content, and enhance the antioxidant capacity.

After 18 months from the finished product, test the antioxidant health effect of dragon fruit juice herbal tea beverage, (because the shelf life of control group 1-5 and blank group fails to reach 18 months, therefore, do not test this group of data) test results are shown in the table 2:

As can be seen from Table 2, after the 18th month, the antioxidant activity of the pitaya fruit juice herbal tea beverage of embodiment 1-3 has a slight impact but no significant difference (P>0.05), which illustrates that the method of the present application is used to produce the pitaya fruit juice herbal tea beverage Its antioxidant capacity is not much different during the shelf life.

2. Research on the number of contaminated bacteria in dragon fruit juice herbal tea beverage:

From the beginning of making the product, sample and detect every month and count and observe the distribution situation of the total number of colonies of polluting bacteria and the number of E. Month only; find in actual test process: the bacteriostasis effect of embodiment 2-3, matched group 2-3 is similar to embodiment 1, because sweetener and cellulase have very little influence on inhibiting escherichia coli and miscellaneous bacteria; Therefore, the applicant only uses the bacteriostatic effect of embodiment 1 and control group 1 and control group 4-5 and blank group to carry out comparative analysis, comparison results are shown in Fig. 2-3; Fig. 2 is the test result figure of colibacillus colony number As can be seen from Figure 2, E. coli colonies began to appear in the 19th month in Example 1, while E. coli colonies began to appear in the blank group and control group 1 in the 6th month, and in the 9th month in the control group 4 Escherichia coli colonies only began to appear in the control group 5 at the 11th month; the order of magnitude of the control group 1 even reached 10 ³ in the 12th month; from the growth trend of the number of colonies, the blank group > the control group 1> control group 4> control group 5; Fig. 3 is the test result graph of the total colony count of contaminating bacteria, as can be seen from Fig. 3, the embodiment just begins to appear contaminating bacterial colony in the 19th month, and blank group and control group 1 are in Contaminating bacteria colonies began to appear in the 6th month, while the control group 4 began to appear in the 9th month, and the control group 5 began to appear in the 11th month; from the growth trend of the number of colonies, Blank group>control group 1>control group 4>control group 5 shows that the traditional Chinese medicine fortified cultivation of lactic acid bacteria, sour flavoring agent and jelly powder all have certain antibacterial effect, and the synergistic effect is the best.

3. Study on the emulsification and stability of dragon juice herbal tea beverage:

Weigh a certain amount of the herbal tea drinks of Examples 1-3 and the control group 1-5, and the solution of the blank group to carry out emulsification and stability tests respectively.

(1) Emulsification: According to the emulsification index (E ₂₄ ) as the judgment index of the emulsification effect of the product, the greater the emulsification index, the better the emulsification effect. Measure pitaya fruit juice herbal tea drink and salad oil in a volume ratio of 2:3 and mix them in a 20mL test tube, shake for 2min, and measure the emulsified layer and total height after standing still for 24h. Calculate emulsification index: emulsification index/%=(emulsion layer height/total solution height)×100

(2) Stability: According to the centrifuge sedimentation rate as the judgment index of the product stability effect, the sedimentation rate is inversely proportional to the stability of the system, the lower the centrifuge sedimentation rate, the better the effect. Measure 5mL of dragon juice herbal tea drink in a 10mL centrifuge tube, centrifuge at 3500r/min for 15min, discard the supernatant, and weigh the precipitate. Calculate the centrifugal sedimentation rate: centrifugal sedimentation rate/%=precipitation mass (g)/sample mass (g)×100

After the finished product was prepared, the emulsification and stability of the dragon fruit juice herbal tea beverage were tested in the first month, and the test results are shown in Table 3:

As can be seen from Table 3, the emulsifying property in the embodiment 1-3 is obviously higher than that of the control group 1-5, and the centrifugal sedimentation rate of the embodiment 1-3 is obviously lower than the control group 1-5, illustrating that the control group 1 lacks the Chinese medicine culture medium Fortified lactic acid bacteria will reduce the secretion of extracellular polysaccharides and reduce the emulsification performance, resulting in poor mixing of herbal tea and pitaya fruit juice, resulting in stratification and increased sedimentation rate; the lack of sweetener in control group 2 affects the growth of lactic acid bacteria and reduces the lactic acid bacteria exopolysaccharides The formation of the pitaya peel reduces the emulsifying performance, resulting in poor uniformity of the pitaya fruit juice herbal tea and layering, and an increase in the precipitation rate; the lack of cellulase in the control group 3 makes the pitaya peel cellulose cannot be effectively decomposed, resulting in uneven tissue composition and uneven structure of the pitaya fruit juice herbal tea. Stable and stratified, the precipitation rate increased; the control group 4 lacked jelly juice, resulting in no jelly polysaccharides that could form complex polysaccharides with lactic acid bacteria exopolysaccharides, resulting in poor emulsification, reduced stability, and increased precipitation rate; control group 5 lacked sour taste The agent reduces the promotion effect of lactic acid bacteria growth and exopolysaccharide secretion, reduces the production of lactic acid bacteria exopolysaccharide, leads to the decrease of emulsification performance of pitaya fruit juice herbal tea beverage, and the increase of precipitation rate. Therefore, in the preparation method of the present application, fortifying lactic acid bacteria with traditional Chinese medicine can improve the emulsification performance and reduce the precipitation rate.

Test the emulsification and stability of the dragon fruit juice herbal tea beverage after 18 months after the finished product is produced, (because the shelf life of the control group 1-5 and the blank group fails to reach 18 months, therefore, do not test this group of data) the test results are shown in Table 4: Table 4 The emulsification and stability of dragon fruit juice herbal tea beverage in the 18th month

It can be seen from Table 4 that after 18 months, the emulsification of dragon fruit juice herbal tea beverage is slightly affected but there is no significant difference (P>0.05). But there is no significant difference (P>0.05), so it still maintains high emulsification and low centrifugal sedimentation rate.

4. Effects of traditional Chinese medicine lactic acid bacteria formula on the stability and emulsification of dragon fruit herbal tea:

The applicant has carried out a large number of experiments in the groping process of carrying out traditional Chinese medicine strengthening medium and fermenting lactic acid bacteria, and finally found that adopting the Chinese medicine medium formula and lactic acid bacteria formula disclosed in the application can better maintain the stability and emulsification of pitaya herbal tea, specifically As follows (the applicant has done a lot of groups, here are only three representative groups): Group 1: use the Chinese medicine mixed concentrate of Lycium barbarum, Rhodiola rosea and red yeast rice to strengthen the cultivation of Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei; And this bacterial classification is used for fermenting pitaya herbal tea, and other relevant batching and experimental parameter are carried out according to embodiment 1; Be the scheme of embodiment 1; Group 2: adopt the Chinese medicine of Phellodendron Phellodendri, Fu Ling, aloe Mix the concentrated solution to strengthen the cultivation of Lactobacillus thermophiles, Lactobacillus casei, and Lactobacillus bulgaricus; and use the strains to ferment dragon fruit herbal tea, and other related ingredients and experimental parameters are carried out according to Example 1; Group 3: use Huangling, The traditional Chinese medicine mixed concentrated solution of yam and green algae strengthens the cultivation of Lactobacillus plantarum, Lactobacillus johnsonii, and Lactobacillus rhamnosus; and this strain is used to ferment dragon fruit herbal tea, and other relevant ingredients and experimental parameters are carried out according to Example 1 The test method of specific emulsification and stability is carried out with reference to the third part, and the test time is the 1st month and the 18th month after the finished products of each group of dragon juice herbal tea drinks are prepared, and the specific test results are shown in Table 5:

As can be seen from Table 5, whether it is the first month or the 18th month, the emulsification property of group 1 is significantly better than that of group 2 and group 3 (P<0.05); the centrifuge sedimentation rate of group 1 is significantly lower than that of group 2 and group 3 (P<0.05); Illustrate, its emulsifying performance of the lactic acid bacteria cultivated by the Chinese medicine formula strengthened medium of the present application is better than other Chinese medicine formulas; In the process of application, adding to different substrates for cultivation results in different effects. In the 18th month, the emulsification of groups 1-3 was slightly lower than that in the first month, and there was a significant difference between group 2 and group 3 (P<0.05), but there was no significant difference in group 1 (P>0.05). The sedimentation rate increased slightly, and there was a significant difference between group 2 and group 3 (P<0.05), but there was no significant difference in group 1 (P>0.05); but the emulsifying property in group 1 was significantly better than group 2 and group 3; The centrifuge sedimentation rate of 1 is significantly lower than group 2 and group 3 (P<0.05); Illustration, the lactic acid that the Chinese medicine formula of the present application strengthens medium culture Its emulsifying property of bacteria is better than other traditional Chinese medicine formulas; This illustrates that the dragon fruit juice herbal tea beverage of the present application can still maintain high-quality emulsifying property and stability after 18 months.

5. Research on the main nutritional components of dragon juice herbal tea beverage:

The main nutritional components of the finished products of the dragon fruit juice herbal tea drink in Examples 1 to 3 were tested respectively in the first month and the 18th month after the product was made, including: protein, fat and carbohydrates. The test results per 100 grams of content are shown in Table 6:

As can be seen from Table 6, compared with the 18th month in the first month and the 18th month, there is no significant difference in its main nutrient content (P>0.05). months, its nutrient components have no significant change, that is, there is no nutrient loss problem in the shelf life; its main nutrient components are compared with no significant difference (P>0.05) between embodiments 1-3, which shows that using the method of the application to produce The nutrient composition of the fire dragon fruit juice herbal tea drink has little difference within the shelf life, and the original nutrient composition can still be maintained.

In summary, use the raw material combination and preparation method of the present application to produce pitaya fruit juice Herbal tea drinks can effectively improve the antioxidant activity, emulsification and stability of dragon fruit juice herbal tea drinks, stabilize the active ingredients of dragon fruit juice, reduce the number of sanitary pollution bacteria, improve the antibacterial effect and shelf life of dragon fruit juice herbal tea drinks Effect.

The above-mentioned embodiments only express several implementations of the present invention, and the description thereof is relatively specific and detailed, but should not be construed as limiting the scope of the present invention. It should be pointed out that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the scope of protection of the present invention should be based on the appended claims.

Claims (7)

A preparation method of pitaya fruit juice herbal tea beverage, characterized in that, said method is after mixing pitaya gravy, pitaya peel juice, jelly grass juice, herbal herbal herbal tea, sweetener and sour agent, homogenizing at 10000r/min, after 2min Sterilize at 120°C-121°C for 0.5-1.0min, inoculate complex lactic acid bacteria and react at 40-42°C for 18-20h to obtain a mixed fermentation substrate; centrifuge at 5000-6000r/min, filter with a 100-mesh filter after 15-20min , using fence technology to sterilize or 120°C-121°C high temperature instantaneous 0.5-1.0min sealed cans, wherein the preparation of the composite lactic acid bacteria includes the following steps: (1) inoculate a single lactic acid bacteria species in the activated Prepare the activated bacterial liquid in the medium; the preparation method of the activated medium is: take 26g of MRS medium and 7.2g of NB medium, mix them, dissolve them in distilled water, and make up to 1L; pH is 5.5-7.0; (2) Get 3mL of the activated bacterial liquid of step (1) and inoculate it into the enhanced medium to obtain the enhanced bacterial liquid; the preparation method of the enhanced medium is: the starch mixture solution and the NB medium are made into a basal medium according to a volume ratio of 1:1; It is obtained by adding 3mL/L-6mL/L of traditional Chinese medicine mixed concentrated solution and mixing, and adjusting the pH of the culture medium to 5.5-7.0; (3) mixing the strengthened bacterial solution in step (2) according to an equal volume ratio to prepare the described Composite lactic acid bacteria, wherein the traditional Chinese medicine in the mixed concentrated liquid of traditional Chinese medicine is the concentrated liquid of Chinese wolfberry, rhodiola rosea and red yeast rice; the preparation method is: mixing single Chinese medicine and distilled water according to the mass ratio of 2:200-300, boiling, And keep the boiling state for 30-40min, then concentrate to 1/2 of the original solution, after concentration, cool down, centrifuge at 5000r/min for 10-15min, collect the centrifugate to obtain the Chinese medicine concentrate solution I; the centrifuged sediment and distilled water again Mix, and repeat the preparation method of Chinese medicine concentrate I to extract Chinese medicine concentrate II, combine Chinese medicine concentrate I and traditional Chinese medicine concentrate II to obtain corresponding wolfberry, rhodiola rosea and red yeast rice Chinese medicine concentrates; Sedum sedum and red yeast rice Chinese medicine concentrate are mixed according to equal volume ratios to obtain the traditional Chinese medicine mixed concentrate. According to the preparation method described in claim 1, it is characterized in that the single strain in step (1) is selected from the following components: Lactobacillus acidophilus, Bifidobacterium adolescentis and/or para-cheese Lactobacillus paracasei. According to the preparation method described in Claim 1, it is characterized in that the starch in the starch mixture solution in step (2) is prepared from white rice flour liquid, flour liquid and corn flour liquid in a volume ratio of 1:1:1. According to the preparation method described in claim 1, it is characterized in that, the traditional Chinese medicine of the herbal herbal tea is composed of mint, honeysuckle, chrysanthemum, licorice and dandelion. According to the preparation method described in claim 1, it is characterized in that the preparation method of the pitaya peel juice is: mince the pitaya peel, then add cellulase, react at 37°C for 1.0h, mix the pitaya peel with distilled water According to the solid-liquid mass ratio is 1:3-5 mixed juice, centrifugation, filtration to make pitaya peel juice; the centrifugal condition of the pitaya peel is 5000r/min, 100 mesh filter screen filtration after 20min; the cellulase The enzyme activity unit is 1000U/g-1500U/g, and the dosage is 3g/L-5g/L. According to the preparation method described in claim 1, it is characterized in that the preparation method of the pitaya gravy is: cut and peel the pitaya, mix the pulp and distilled water according to the solid-to-liquid mass ratio of 1:3-5, and extract the juice at 5000rr Centrifuge 20min under the condition of /min, filter and make pitaya gravy. A preparation method of pitaya fruit juice herbal tea beverage, characterized in that, said method is after mixing pitaya gravy, pitaya peel juice, jelly grass juice, herbal herbal herbal tea, sweetener and sour agent, homogenizing at 10000r/min, after 2min Sterilize at 120°C-121°C for 0.5-1.0min, inoculate complex lactic acid bacteria and react at 40-42°C for 18-20h to obtain a mixed fermentation substrate; centrifuge at 5000-6000r/min, filter with a 100-mesh filter after 15-20min , using fence technology to sterilize or 120°C-121°C high temperature instantaneous 0.5-1.0min sealed cans, wherein the preparation of the composite lactic acid bacteria includes the following steps: (1) inoculate a single lactic acid bacteria species in the activated Prepare the activated bacterial liquid in the medium; the preparation method of the activated medium is: take 26g of MRS medium and 7.2g of NB medium, mix them, dissolve them in distilled water, and make up to 1L; pH is 5.5-7.0; (2) Get 3mL of the activated bacterial liquid of step (1) and inoculate it into the enhanced medium to obtain the enhanced bacterial liquid; the preparation method of the enhanced medium is: the starch mixture solution and the NB medium are made into a basal medium according to a volume ratio of 1:1; Add 3mL/L-6mL/L traditional Chinese medicine mixed concentrate and mix well Afterwards, adjust the pH of the culture medium to 5.5-7.0; (3) mix the strengthened bacterial solution in step (2) according to an equal volume ratio to obtain the composite lactic acid bacteria, wherein the traditional Chinese medicine in the mixed concentrated Chinese medicine is Lycium barbarum , Rhodiola rosea and red yeast rice Chinese medicine concentrate; the preparation method is: mix single Chinese medicine and distilled water according to the mass ratio of 2:200-300, boil, and keep boiling for 30-40min, and then concentrate to 1/2 of the original solution 2. Cool down after concentrating, centrifuge at 5000r/min for 10-15min, collect the centrifuged liquid to obtain the Chinese medicine concentrate I; mix the centrifuged sediment with distilled water again, and repeat the preparation method of the Chinese medicine concentrate I to extract the Chinese medicine concentrate II. Combine the Chinese medicine concentrate I and the Chinese medicine concentrate II to obtain the corresponding wolfberry, rhodiola and red yeast rice Chinese medicine concentrates; then mix the wolfberry fruit, rhodiola rosea and red yeast rice Chinese medicine concentrates in an equal volume ratio to obtain the The mixed concentrated liquid of traditional Chinese medicine, wherein the traditional Chinese medicine of herbal traditional Chinese medicine herbal tea is composed of mint, honeysuckle, chrysanthemum, licorice and dandelion, wherein the sour agent is the corresponding fruit juice obtained after the corresponding fruit is squeezed, centrifuged, and filtered, and wherein The fence technology sterilization method is as follows: after pasteurization, carry out ultraviolet sterilization, and then carry out modified atmosphere preservation.

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