CN112914001A

CN112914001A - Fermented beverage and preparation method thereof

Info

Publication number: CN112914001A
Application number: CN202110316934.6A
Authority: CN
Inventors: 吕远平; 王贵一
Original assignee: Sichuan University
Current assignee: Sichuan University
Priority date: 2021-03-25
Filing date: 2021-03-25
Publication date: 2021-06-08

Abstract

The invention discloses a fermented beverage and a preparation method thereof, belonging to the field of food biological fermentation. The preparation method of the beverage comprises the following steps: preparing beverage, homogenizing and sterilizing, inoculating and fermenting, bottling and sterilizing; wherein the inoculation strain is Pichia kluyveri, the inoculation amount is 2-6% of the volume of the beverage, and the strain concentration is 3.2 multiplied by 10⁷cfu/mL. The SOD enzyme activity of the fermented beverage prepared by the process is 488.887-716.690U/mL. The mango fermented beverage prepared by the process is processed by taking mango as a main raw material, breaks through the bottleneck that the traditional fermented beverage is fermented by adopting traditional strains, obtains the fermented beverage with fresh and cool taste and good sour and sweet taste, improves the ester flavor of the beverage on the basis of keeping the good flavor of mango, and has the functions of high SOD enzyme activity, good product stability, oxidation resistance and immunity enhancement。

Description

Fermented beverage and preparation method thereof

Technical Field

The invention belongs to the field of food biological fermentation, and particularly relates to a preparation method of a fermented beverage and the fermented beverage prepared by fermenting pichia kluyveri.

Background

The fermented food has the functions of promoting metabolism, regulating acid-base balance of human body, strengthening digestive absorption of gastrointestinal tract, resisting oxidation and fatigue, etc. and is developed in China in recent years. The process of microbial fermentation of the beverage can promote the metabolic reaction of carbohydrate, protein, lipid and other substances in the raw materials, generate and accumulate a large amount of primary and secondary metabolites, and generate various beneficial components such as organic acid, oligosaccharide, sugar alcohol, enzymes, oligopeptide, polyphenol and the like; meanwhile, the fermented enzyme beverage also comprises raw materials and nutrient and functional components contained in the microorganisms. Along with the improvement of living standard, people put forward higher requirements on the safety and nutrition of food, especially in the beverage, the beverage prepared by traditional saccharin and carbohydrate can not meet the market demand, consumers tend to green and natural drinks with high nutritional value more and more, and thus, the fruit and vegetable fermented beverage is derived.

Mango (A)Mangifera indicate L.) Native to India, has the reputation of "tropical fruit king", and is one of five fruits in the world. The mango is rich in nutrient components and high in content of each nutrient component. The edible part of the mango contains 81% of water, 0.6% of crude protein, 13% of total sugar, 0.3% of total acid and 0.4% of mineral substances, each 100g of fresh fruit flesh contains 180mg of potassium, 15mg of calcium, 18mg of magnesium, 15mg of phosphorus, 25-50 mg of VC, 500-5000 μ g of beta-carotene, 50 μ g of thiamine, 60 μ g of riboflavin and 800 μ g of nicotinic acid, in addition, the mango also contains 30-126 mg of free amino acids (including 8 amino acids essential to a human body), the content of the beta-carotene is high, and the mango occupies the top position in tropical fruits. With the enhancement of health care consciousness of people, mango is transforming from dried mango products to nutritional and health care foods. At present, fruit fermented products appear at home and abroad one after another, and the development of a ferment product capable of retaining multiple nutrient elements of mangoes and a preparation method thereof have great significance.

In view of the above disadvantages, a non-traditional fermented beverage prepared from mango is urgently needed in the industry, and the process not only breaks through the process limitation of the traditional fermented beverage, but also can promote the beverage to form a mellow ester flavor during fermentation, and the SOD enzyme content is obviously higher than that of the common fermented beverage.

Disclosure of Invention

The microorganisms in the ferment food prepared by fermentation method mainly comprise yeast and lactobacillus. Wherein the yeast is mainly Pichia pastoris and Saccharomyces cerevisiae. Pichia kluyveri is the dominant yeast in mango natural fermentation, and belongs to non-traditional yeast. Researches show that the Pichia kluyveri is often separated in natural wine fermentation, has positive influence on the quality and taste of substances in the fermentation process, and can produce more esters and volatile phenols. On the basis of increasing the nutritional characteristics of the product, the flavor complexity is increased. However, no research or literature indicates that the pichia kluyveri is used for the fermentation preparation of mango beverages at present. Based on the above, the invention provides the mango beverage obtained by fermenting the fruit juice with the pichia kluyveri, which breaks through the traditional preparation process of fermented beverages and obviously improves the SOD (superoxide dismutase) content in the mango beverage.

In order to achieve the purpose, the invention is realized by the following technical scheme in one step:

scheme one

A fermented beverage is prepared from the following raw materials in parts by volume: 25-75 parts of mango puree and 100-150 parts of syrup.

A method for preparing a fermented beverage comprises the following steps:

(1) preparing a mango stock solution: weighing 25-75 parts by volume of mango raw pulp and 100-150 parts by volume of sugar water, and uniformly stirring and mixing at room temperature to prepare mango raw liquid;

(2) high-speed homogenizing and stirring: stirring mango raw juice by using a high-pressure homogenizer;

(3) fermentation: and after stirring, quickly filling the mango raw juice into a sterile fermentation tank, and naturally fermenting at room temperature.

Further, the sugar water in the step (1) is prepared from white granulated sugar and purified water, and is obtained by sterilizing, wherein the concentration is 5% -20%.

Furthermore, the fermentation conditions in the step (3) are natural fermentation, other strains are not inoculated, the fermentation tank is a one-way exhaust device, gas produced in the tank can be discharged, and external gas cannot enter the tank.

Further, the fermentation time in the step (3) is 3-5 d, and the fermented beverage is obtained after the fermentation is finished and taken out of the fermentation tank.

The result shows that the fermented beverage prepared by the first scheme has the faint scent and the sweet smell of mango, and also has a little ester smell brought by fermentation, so that the mango juice has more flavor and fragrance. However, in the preparation process, although the SOD enzyme activity is improved by fermentation, the fermentation tank and purified water are sterilized, and the other steps are not sterilized. With the prolonging of the fermentation time, putrefying bacteria and pathogenic bacteria are easy to breed, and even the dominant beneficial bacteria in the natural fermentation process are gradually replaced. Then, further improvement is carried out on the basis of the first scheme, and therefore the following technical scheme is adopted:

scheme II: solves the problems of putrefying bacteria and pathogenic bacteria

A method for preparing a fermented beverage comprises the following steps:

(3) and (3) sterilization: filling mango juice in sterile container, and sterilizing by pasteurization at 85 deg.C for 20 min;

(4) fermentation: and (4) quickly filling the mango raw juice into a sterile fermentation tank after sterilization, and naturally fermenting at room temperature.

The result shows that the mango fermented product prepared by the scheme II has reduced faint scent and sweet smell, and has reduced fragrance compared with mango puree. I.e. during the sterilization process, spoilage and pathogenic bacteria are almost killed, but the number of species beneficial for fermentation is correspondingly reduced. Then, further improvement is carried out on the basis of the first scheme and the second scheme, and therefore the following technical scheme is adopted:

the third scheme is as follows: operating protocol considering beneficial bacteria access after sterilization is completed

(1) On the basis of the step (3) in the first scheme, the fungus change condition in the mango natural fermentation process is monitored, and the dominant strain in the mango natural fermentation process is found out by using a high-throughput sequencing technical means. High throughput sequencing results as shown in fig. 1, the predominant yeast population was Pichia kluyveri (i.e., Pichia _ kluyveri) as the time for mango fermentation progressed.

(2) Further, the mango fermentation product in the step (3) in the scheme one is taken for separation, purification and identification of the target strain. The method comprises the following steps:

screening strains: the fermentation liquor obtained in the step (3) of the scheme I is treated according to the proportion of 10^-2、10^-3、10^-4、10^-5、10^-6、10^-7The bacterial suspension is prepared into bacterial suspensions with different concentrations by dilution in a gradient way. Get 10^-3、10^-4、10^-5、10^-6、10^-70.1mL of each bacterial suspension with the concentration is respectively coated in a solid screening culture medium, inverted culture is carried out for 48 h under the constant temperature condition of 28 ℃, and the growth condition of bacterial colonies is observed. Selecting single bacterial colony formed by proper gradient bacterial suspension in solid screening culture medium, inoculating it on new solid screening culture medium, and making plate streaking for several times to separate and purify the single bacterial colony.

② sequencing strains: the activated strain is handed over to bioengineering (Shanghai) corporation of Yongda to carry out sequence determination, the sequencing result is compared with the BLAST of NCBI database, and the comparison result shows that the strain is the Pichia kluyveri.

Sequence is:

CCCAGGGGCATGCCTCGGTAGCGGCGAGTGAGCGGCAAGAGCTCAGATTTGAAATCTCACCTAGTGTGCGAGTTGTAAATTGCAGGTTGGAGTCTCGGGTTAGACGTGTGTGCAAGTCCCTTGGAACAGGGTGCCACTGAGGGTGAGAGCCCCGTATCGTGCATGTCGACACCTGTGAGGCCCTTCTGACGAGTCGAGTTGTTTGGGAATGCAGCTCTAAGTGGGTGGTAAATTCCATCTAAGGCTAAATATTGGCGAGAGACCGATAGCGAACAAGTACTGTGAAGGAAAGATGAAAAGCACTTTGAAAAGAGAGTGAAACAGCACGTGAAATTGTTGAAAGGGAAGGGTATTGGGCTCGACATGGGATTTACGCATCGTTGCCTCTCGTGGGCGGCGCTCTGGGTTTTTCCTGGGCCAGCATCGGTTTTCGTTGCAGGATAAGGACAATTGGAATGTGGCTCCTCGGAGTGTTATAGCCTTTTGTAGATGCTGCGTATGGGGACCGAGGGCTGCGGCGGACTTGTTTCGTCTCGGATGCTGGCACAACGGCGCAATACCGCCCGTCTTGAACCACGGACCCAA

(3) furthermore, subsequent fermentation operation is carried out after the strains are determined.

Scheme four

A method for preparing a fermented beverage comprises the following steps:

(2) and (3) browning inhibition: adding antioxidant into mango stock solution, and reacting at normal temperature for 30 min;

(3) enzymolysis: adding an enzymolysis agent into the mango juice added with the antioxidant for reaction;

(4) homogenizing and sterilizing: and (3) filling the mango juice subjected to enzymolysis in an aseptic container, and homogenizing under the homogenizing pressure of 20 Mpa. The sterilization mode adopts pasteurization, the sterilization temperature is 85 ℃, and the sterilization time is 20 min;

(5) inoculating and fermenting: adding sterilized mango juice into a fermentation tank, inoculating pichia kluyveri into the mango juice according to the volume ratio of 2%, and fermenting at 24 ℃ for 120 h;

(6) bottling and sterilizing: sterilizing the fermented beverage at 126 deg.C for 15s, and aseptically packaging to obtain the final product.

Further, the addition amount of the white granulated sugar water is 0.125-1 time of the volume of the mango puree; the sugar water concentration is 5%, 10% and 15%.

Further, the antioxidant comprises D-isoascorbic acid and phytic acid, and the inoculation amount of the D-isoascorbic acid and the phytic acid is 0.03-0.1% of the volume of the fruit pulp and 0.005-0.025% of the volume of the fruit pulp respectively.

Further, the enzymolysis agent comprises pectinase and cellulase, and the inoculation amounts of the pectinase and the cellulase are respectively 0.10-0.20% times of the pulp.

Further, the enzymolysis temperature is 50 ℃ and the time is 2 hours.

Further, the homogenizing and sterilizing comprises filling the beverage subjected to enzymolysis in a sterile container, homogenizing, sterilizing, and immediately cooling after sterilization.

Further, the homogenizing pressure is 20-25 Mpa, the pasteurization method is adopted for sterilization, the sterilization temperature is 85-90 ℃, and the time is 15-20 min.

Further, the bottling sterilization condition is sterilization at 126 ℃ for 15 s.

The result shows that the fermented beverage prepared by the scheme IV can fully retain the nutrient substances and aroma of the mango, is rich in mellow ester aroma flavor brought by fermentation, and has obviously increased SOD enzyme content. Has the characteristics of fine and smooth taste, rich nutrition and helping human body to resist oxidation, and is a high-quality beverage integrating nutrition and health care functions.

Based on the process, the invention finally determines the following technical means:

a method of preparing a fermented beverage comprising:

preparing a beverage;

homogenizing and sterilizing;

inoculating and fermenting; and

bottling and sterilizing;

wherein the inoculated strain is pichia kluyveri;

the SOD enzyme activity of the bottled and sterilized beverage is 488.887-716.690U/mL.

Further, the inoculation amount of the pichia kluyveri is 2-6% of the volume of the beverage, and the concentration of the strain is 3.210⁷cfu/mL。

Further, the pichia kluyveri is prepared by the following method:

the Pichia kluyveri provided by the Hunan light industry research institute is purchased and activated for two generations for later use.

The strain production batch number is XQ 07106; resource classification and coding: 15151113125.

further, an activation step: after the strains are unfrozen at the temperature of minus 20 ℃, minus 4 ℃ and 0 ℃ in a segmented manner at normal temperature, 1mL of original strains are sucked into a yeast-leached peptone glucose medium (YPD liquid medium) and cultured for 36h at the temperature of 28 ℃ in a shaking way (120/min), a first-generation strain is obtained, then 1mL of bacterial liquid is sucked into a new yeast-leached peptone glucose medium (YPD liquid medium) and cultured for 36-48 h, and when the absorbance of the bacterial liquid is 1 +/-0.2 at 600 nm, a second-generation strain is obtained and taken for later use; obtaining the pichia kluyveri used for fermentation.

Further, the beverage is prepared by the following method:

preparing fruit pulp: cutting mango into blocks, pulping to prepare mango raw pulp, adding white granulated sugar water for later use to obtain fruit pulp for later use;

preparing a beverage: adding antioxidant into the pulp, reacting at room temperature for 30min, adding enzyme, and reacting for 2 hr to obtain beverage.

Furthermore, the addition amount of the white granulated sugar water is 0.125-1 times of the volume of the mango puree.

Further, the addition amount of the white granulated sugar water is 0.125 times, 0.25 times and 0.5 times of the volume of the mango puree, and the sugar water concentration is 5%, 10% and 15%.

Further, the enzymolysis temperature is 50 ℃.

The invention also discloses a fermented beverage prepared by any one of the preparation methods.

Further, the SOD enzyme activity of the fermented beverage is 488.887-716.690U/mL.

Compared with the prior art, the invention has the beneficial effects that:

1. the pichia kluyveri yeast fermented beverage prepared by processing the mango serving as the main raw material can fully retain the nutrient substances and aroma of the mango, is rich in mellow ester aroma flavor brought by fermentation, and has SOD enzyme content obviously higher than that of a common fermented beverage. Has the characteristics of fine and smooth taste, rich nutrition and helping human body to resist oxidation, and is a high-quality beverage integrating nutrition and health care functions.

2. The fermented beverage can obviously improve the SOD enzyme activity in the fermented beverage to 488.887-716.690U/mL, so that the product has a health-care function, and meanwhile, the preparation method is simple and is suitable for large-scale production.

Drawings

FIG. 1 is a diagram showing the colony composition of fungi during the natural fermentation of mango.

Detailed Description

The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited to the scope of the examples.

Example 1

A method for preparing a fermented beverage, comprising the steps of:

(1) preparation of the beverage: cleaning fresh and mature mango, peeling, removing core, cutting into blocks, mashing with a mashing machine to obtain mango raw pulp, and packaging in a sterile container for later use. Adding sterile white granulated sugar water with the concentration of 5 percent according to the proportion. The volume ratio of the mango puree to the sterile sugar water is 0.25: 1, stirring and mixing uniformly.

(2) And (3) browning inhibition: adding D-isoascorbic acid 0.02% and phytic acid 0.02% of the beverage volume as antioxidant into the beverage, and reacting at 25 deg.C for 30 min.

(3) Enzymolysis: adding pectinase 0.10% and cellulase 0.10% of the beverage volume, and performing enzymolysis at 50 deg.C for 2 hr.

(4) Homogenizing and sterilizing: and (4) filling the beverage subjected to enzymolysis in an aseptic container, and homogenizing under the homogenizing pressure of 20 Mpa. The sterilization method adopts pasteurization, and the sterilization temperature is 85 deg.C and the sterilization time is 20 min.

(5) Inoculating and fermenting: adding the sterilized beverage into a fermentation tank, inoculating the Pichia kluyveri into the beverage according to the volume ratio of 2%, and fermenting at 24 deg.C for 120 h.

Example 2

A method for preparing a fermented beverage, comprising the steps of:

(1) preparation of the beverage: cleaning fresh and mature mango, peeling, removing core, cutting into blocks, mashing with a mashing machine to obtain mango raw pulp, and packaging in a sterile container for later use. Adding 10% sterile white granulated sugar water according to the proportion. The volume ratio of the mango puree to the sterile sugar water is 0.125: 1, stirring and mixing uniformly.

(2) And (3) browning inhibition: d-isoascorbic acid in 0.025% and phytic acid in 0.01% of the beverage volume are added into the beverage as antioxidant. The reaction temperature was 22 ℃ and the reaction time was 30 min.

(3) Enzymolysis: adding pectinase 0.15% and cellulase 0.05% of the beverage volume, and performing enzymolysis at 50 deg.C for 2 hr.

(4) Homogenizing and sterilizing: and (4) filling the beverage subjected to enzymolysis in an aseptic container, and homogenizing under the homogenizing pressure of 25 Mpa. The sterilization method adopts pasteurization, and the sterilization temperature is 90 deg.C and the sterilization time is 15 min.

(5) Inoculating and fermenting: adding the sterilized beverage into the fermenter. Inoculating Pichia kluyveri into beverage at 4% volume ratio, and fermenting at 28 deg.C for 96 hr

Example 3

A method for preparing a fermented beverage, comprising the steps of:

(1) preparation of the beverage: cleaning fresh and mature mango, peeling, removing core, cutting into blocks, mashing with a mashing machine to obtain mango raw pulp, and packaging in a sterile container for later use. Adding sterile white granulated sugar water with the concentration of 15% according to the proportion. The volume ratio of the mango puree to the sterile sugar water is 1: 1, stirring and mixing uniformly.

(3) Enzymolysis: adding pectinase 0.05% and cellulase 0.15% of the beverage volume, and performing enzymolysis at 50 deg.C for 2 hr.

(4) Homogenizing and sterilizing: and (4) filling the beverage subjected to enzymolysis in an aseptic container, and homogenizing under the homogenizing pressure of 23 Mpa. The sterilization method adopts pasteurization, and the sterilization temperature is 87 deg.C and the sterilization time is 18 min.

(5) Inoculating and fermenting: adding the sterilized beverage into a fermentation tank, inoculating Pichia kluyveri into the beverage according to the volume ratio of 6%, and fermenting at 32 deg.C for 72 h.

Comparative example 1

Compared with the embodiment 1, the preparation method of the fermented beverage cancels an inoculation fermentation process, and specifically comprises the following steps:

(4) Homogenizing and sterilizing: and (4) filling the beverage subjected to enzymolysis in an aseptic container, and homogenizing under the homogenizing pressure of 20 Mpa. The sterilization mode adopts pasteurization, the sterilization temperature is 85 ℃, the sterilization time is 20min, and then the finished product is obtained by aseptic filling.

Comparative example 2

The preparation was carried out with reference to the strain inoculated in application No. CN201911029504.5, and the rest of the procedure was the same as in example 1, as follows:

(5) Inoculating and fermenting: adding the sterilized beverage into a fermentation tank, inoculating a mixed bacterial liquid of the pasteurella acetic acid bacteria, the Bayer zygosaccharomyces bailii and the black tea fungus in a volume ratio of 4:3:3, inoculating 1/80 parts of the mixed bacterial liquid in the beverage, and fermenting at 27 ℃ for 15 days.

Comparative example 3

The preparation was carried out with reference to the strain inoculated in application No. CN201811071344.6, and the rest of the procedure was the same as in example 1, as follows:

(5) Inoculating and fermenting: adding sterilized beverage into fermentation tank, inoculating Lactobacillus plantarum and Lactobacillus casei with a ratio of 1: 1 and initial viable count of 1.0 × 10⁶cfu/mL, followed by fermentation at 30 ℃ for 17 h.

Test example 1

Respectively testing volatile aroma components in mango juice, the mango beverage prepared by the scheme I in the specification and the scheme IV in the specification, and the specific operation and result are as follows:

the experimental method comprises the following steps:

adopts HS-SPME headspace solid phase micro-extraction (HS-SPME) technology combined with GC-MS technology. The rapid sampling analysis is carried out by two processes of extraction and analysis and combining a gas chromatography-mass spectrometer. And calculating the concentration of the substance by adopting an internal standard area normalization method.

The specific operation is as follows: weighing 7g of fermentation liquor, balancing at constant temperature for 10min, and extracting with 100 μm polydimethylsiloxane and divinylbenzene (PDMS-DVB) extraction head for 60 min at 45 deg.C. 2-octanol is used as an internal reference. Desorbing the extraction head at a GC-MS sample inlet for 5min, and separating by using a DB-5 capillary chromatographic column.

Temperature program: keeping at 35 deg.C for 6min, heating to 150 deg.C at 5 deg.C/min, and keeping for 2 min. Raising the temperature to 250 ℃ at the speed of 8 ℃/min, and keeping the temperature for 3 min.

Helium is the carrier gas. The MS ion source temperature is 230 ℃, the electron bombardment ionization mode is adopted, the electron energy is 70eV, and the mass spectrum is scanned from 35 to 350 m/z.

The volatile aroma components are as follows:

TABLE 1 volatile aroma components in mango puree

。

TABLE 2 scheme one of the description of the scheme-volatile aroma components of beverages prepared by natural fermentation

。

TABLE 3 volatile aroma components of beverages prepared by inoculating fermentation in scheme IV of the description

。

According to the results in tables 1-3, it can be seen that the volatile aroma components of the mango primary pulp, the scheme one and the scheme four are that the volatile aroma components are reduced compared with the mango primary pulp, but 4 alcohol substances are added, and the fact that the volatile aroma components of the product are affected by the alcohol substances generated by natural fermentation is proved. In the volatile aroma components generated in the first scheme, the types of terpene substances, acid substances and esters are reduced, but alkane substances are increased. Compared with the mango raw pulp in the scheme I, the volatile aroma of the drink prepared by the scheme IV is remarkably increased by ester substances and acid substances, and further proves that the inoculation of the pichia kluyveri can remarkably improve the ester aroma substances of the fermented drink and the ester aroma flavor of the drink, and the volatile aroma components of the product can be remarkably increased by the operation of inoculation and fermentation.

The mango puree, protocol one and protocol four test results contain large differences in volatile components, which inevitably results in differences in scent characteristics for the three samples. Research shows that the aroma substances of mango mainly comprise monoterpenes, sesquiterpenes, esters, aldehydes, ketones, alcohols, acids and the like, and meanwhile, some aldehydes and esters in mango have extremely low odor threshold levels and possibly have more obvious aroma characteristics. Of the three samples tested, scheme four produced the most esters and acids, and also produced more terpenes, which resulted in a product with a strong sweet and fat note in addition to a citrus and fruit note.

In the fermentation process, under the action of the microbial flora secretase, macromolecular substances in the fermentation substrate are converted into small molecular substances which are convenient for human bodies to absorb, and meanwhile, the generated secondary metabolite increases the nutritional efficacy and flavor components of the product, so that the nutritional value of the fermentation raw material is improved and the flavor of the fermentation raw material is changed by inoculating the pichia kluyveri.

Test example 2

SOD enzyme activities of the mango beverages prepared in examples 1 to 3 and comparative examples 1 to 3 were examined, respectively. The results are shown in Table 1 below. Wherein the SOD activity detection method is WST-1 method (reference Peskin A V, Winterbourn C. A microtiterplate ass)ay for superoxide dismutase using a water-soluble tetrazolium salt (WST-1)[J]Clinica Chimica Acta, 2000, 293(1-2):157-₂-)，O₂-reducible nitro blue tetrazolium generates blue formazan, which absorbs at 560 nm; SOD scavenged O₂-, thereby inhibiting the formation of formazan.

TABLE 4 SOD enzyme Activity (U/mL) in beverages of each group

。

According to the results in table 4, it can be seen that the fermentation of the fermented beverage by inoculating the pichia kluyveri can effectively improve the SOD enzyme activity of the fermented beverage and can significantly improve the oxidation resistance of the product.

The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. These descriptions are not intended to limit the invention to the precise form disclosed, but are merely representative of selected embodiments of the invention, and many modifications and variations are possible in light of the above teaching.

Claims

1. A method of preparing a fermented beverage comprising:

preparing a beverage;

homogenizing and sterilizing;

inoculating and fermenting; and

bottling and sterilizing;

wherein the inoculated strain is pichia kluyveri;

2. The production method according to claim 1, wherein:

the inoculation amount of the pichia kluyveri is 2-6% of the volume of the beverage, and the concentration of the strain is 3.2 multiplied by 10⁷cfu/mL。

3. The production method according to claim 1 or 2, wherein:

the pichia kluyveri is prepared by the following method:

the method comprises the steps of purchasing pichia kluyveri provided by the Hunan light industry research institute, wherein the production batch number is XQ 07106; resource classification and coding: 15151113125, respectively;

separating and purifying for 2 generations;

obtaining the pichia kluyveri.

4. The production method according to claim 1, wherein:

the beverage is prepared by the following method:

5. The production method according to claim 4, wherein:

the addition amount of the white granulated sugar water is 0.125-1 times of the volume of the mango puree.

6. The production method according to claim 4, wherein:

the antioxidant comprises D-erythorbic acid and phytic acid, and the inoculation amounts of the D-erythorbic acid and the phytic acid are respectively 0.03-0.1% times and 0.005-0.025% times of the volume of the fruit pulp;

the enzymolysis agent comprises pectinase and cellulase, and the inoculation amount of the enzymolysis agent is 0.10-0.20% of the volume ratio of the fruit pulp.

7. The production method according to claim 4, wherein:

the enzymolysis temperature is 50 ℃.

8. The production method according to claim 1, wherein:

the bottling sterilization condition is sterilization at 126 ℃ for 15 s.

9. A fermented beverage produced by the method according to any one of claims 1 to 8.

10. The fermented beverage of claim 9, wherein:

the SOD enzyme activity of the fermented beverage is 488.887-716.690U/mL.