CN110089651A - A kind of production method of capsicum leaf enzyme beverage - Google Patents

Abstract

Pepper leaves have a large amount of resources and high nutritional value, but they have not been utilized efficiently and with high value. The invention provides a production method of capsicum leaf enzyme beverage, and its technical scheme includes the pretreatment of raw materials, the beating and homogenization of mixed raw materials, the preparation of mixed enzyme bacterial agent inoculum, the fermentation of capsicum leaf puree enzyme, and the production of capsicum leaf enzyme beverage. deployment and other steps. The present invention uses kombucha as the core bacterial agent to compound Aspergillus oryzae, lactic acid bacteria and yeast as the mixed flora of capsicum enzyme beverage, so as to realize the precise control of plant enzyme fermentation mainly composed of capsicum leaves, the production process is simple and easy to control, and it is safe and difficult Pollution, and more fully utilization of raw materials, provides a new way for maintaining the active ingredients of pepper leaves to the maximum and developing new products with high added value, and has broad prospects for industrialization.

Description

A kind of production method of capsicum leaf enzyme beverage

【Technical field】

The invention belongs to the field of fermented beverage production, in particular to a production method of capsicum leaf enzyme beverage.

【Background technique】

my country is the country with the largest pepper cultivation area in the world, and it is also the world's largest pepper consumer and exporter. Pepper leaves account for the vast majority of pepper plants, so pepper leaves are very rich in resources. However, it has always been regarded as agricultural waste, and its treatment is mostly incineration, discarding, etc., which is not conducive to environmental protection, and ignores the application value of pepper leaves. And along with people in recent years to the favor of green natural food, capsicum leaf becomes the rookie in the vegetable and begins to be popular abroad, ground such as Southeast Asia, Japan and my country's Hong Kong, Macao utilizes capsicum leaf to develop nutrition and health food. Studies have shown that the nutritional content of pepper leaves is better than that of pepper fruits. The total starch content in pepper leaves is above 46.95%, the total dietary fiber content is close to 40%, and the protein content can be as high as 21.07%. In addition, it is also rich in trace elements, flavonoids, fat, carbohydrates, VC, etc. Some foreign researchers have conducted a series of studies on the nutritional and health effects of pepper leaves. Capsicum leaves were found to have various activities such as antioxidant, antiallergic and antitumor. It can be seen that capsicum leaf is a natural food integrating edible, medicinal and health care.

In view of the rich nutrition and health-care activity of pepper leaves, pepper leaves are increasingly processed into products with health-care functions. Patents ZL 201310431059.1 and 201710604676.5 make pepper leaves into tea leaves; patent 201510813460.0 uses the extracts of fresh pepper leaves and mulberry leaves as raw materials to make a plant leaf health drink with anti-oxidation, eye protection, radiation prevention, blood fat and blood sugar reduction Patent 201210267362.8 proposes a compound fruit and vegetable tea drink and its preparation method. The drink has the functions of clearing away heat and diuresis, invigorating the spleen and dehumidifying, promoting body fluid and nourishing the stomach; It is a health drink with the functions of treating cancer, losing weight and beautifying, refreshing the mind, invigorating the intestines and defecating, nourishing the liver, nourishing the lungs and lowering blood pressure. But this product that the capsicum leaf is directly brewed for drinking obviously cannot fully utilize the active ingredient in the capsicum leaf, will inevitably cause the waste of capsicum leaf resource. There are also reports on the application of biotechnology to the production of pepper leaf products. Patent 201711405275.3 uses lactic acid to ferment capsicum leaves, which can remove the jerky taste of capsicum leaves, increase the aroma and nutritional components of small molecules, and the prepared capsicum leaf tea has a more mellow taste, rich tea soup, and yellow-green color. Patent 201410749185.6 is a new type of health-care tea or drink with unique aroma and novel taste made by fermenting capsicum leaves or capsicum leaf extracts with golden flower fungus. Patents 201610373683.4 and 201711269524.0 use lactic acid bacteria and yeast to pickle pepper leaves to increase the natural aroma of fermented pepper leaves, inhibit the growth of miscellaneous bacteria, and reduce the content of salt and nitrite. However, these methods are relatively low-end and low-value, which limits the development of the pepper leaf industry chain.

In recent years, enzyme products have become popular all over the world, and research and development of various enzymes have emerged in an endless stream. Enzyme is divided into natural strain fermentation and artificial strain fermentation. The latter mainly uses one or more known beneficial microbial strains to ferment the enzyme. Commonly used fermentation strains include yeast, acetic acid bacteria and lactic acid bacteria. Edible plant enzymes are functional microbial fermented products produced from one or more fresh vegetables, fruits, grains, beans, seaweeds, medicinal and edible herbs, etc., after long-term fermentation of various beneficial bacteria. Due to the growth and metabolism of the microorganism itself, the metabolic transformation between substances has been realized, and a large number of enzymes and complex metabolites or intermediate metabolites with various biological activities have also been produced. Therefore, enzymes usually have health functions such as promoting digestion and absorption, regulating human body functions, and improving body immunity. But do not see the report of fermenting product with capsicum leaf as yet.

Kombucha (Kombucha, tea mushroom or tea fungus), also commonly known as "Haibao", "Weibao", etc., is a kind of probiotic-rich tea fermented by a "symbiotic colony" composed of acetic acid bacteria, lactic acid bacteria and yeast. Products with biological and active ingredients. A strong symbiotic relationship and complex metabolic pathways are formed among the microorganisms in kombucha. Among them, yeast is the "promoter" and bridge, which decomposes sucrose into glucose and fructose in the primary stage of fermentation (0-3d), and further produces ethanol and CO ₂ ; acetic acid bacteria use glucose and fructose as carbon sources to start rapid growth Propagate and generate metabolites such as acetic acid and gluconic acid; lactic acid bacteria use vitamins and amino acids produced by yeast metabolism to gradually grow and reproduce, and produce a certain amount of lactic acid. The presence of acetic acid and ethanol can protect the fermentation system from other strains. More and more studies have shown that kombucha fermentation can produce a large number of active ingredients, mainly including gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamins, trace elements, tea polyphenols, caffeine, ethanol and carbon dioxide, etc. Therefore, kombucha has potential therapeutic effects on various diseases, including anti-oxidation, anti-carcinogenic, anti-diabetic, improving immunity, enhancing liver detoxification ability, and helping the treatment of gastric ulcer and high cholesterol.

The purpose of the present invention is to overcome the deficiencies in the existing concept and technology of pepper leaf utilization, to provide a production method of pepper leaf enzyme beverage, and to provide a new method for fully exerting the efficacy of active ingredients in pepper leaves and developing new products with high added value. way.

【Content of invention】

Pepper leaves have a large amount of resources and high nutritional value, but they have not been utilized efficiently and with high value. The invention breaks through the problems of low utilization rate, low-end development technology, and low product value in the existing pepper leaf utilization methods, and provides a production method of pepper leaf enzyme beverage, which is to fully exert the efficacy of active ingredients in pepper leaves and develop high-additional beverages. Provide new ways to value new products.

Technical scheme of the present invention is as follows:

The production method of a kind of capsicum leaf enzyme beverage of the present invention comprises, the pretreatment of raw material, the beating and homogenization of mixed raw material, the preparation of mixed enzyme bacterial agent inoculum, the fermenting of capsicum leaf protoplasmic enzyme, the deployment of capsicum leaf ferment beverage and other steps. Specifically, it is realized through the following steps:

1) Raw material pretreatment: select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of pepper leaves, hang at room temperature to dry the surface moisture, and wash the pepper leaves The leaves are blanched in hot water at 90°C for 10 seconds, and other auxiliary materials are rinsed with sterile water, and the surface moisture is dried;

2) beating and homogenization of mixed raw materials: after taking the pretreated pepper leaves and auxiliary materials and mixing them according to a certain weight ratio, adding water for beating and homogenizing to obtain the original pulp of pepper leaf enzyme fermentation;

3) Preparation of the inoculum of the mixed enzyme bacterial agent: according to the weight-to-volume ratio of 1:50-200 (w/v, g/ml), add tea leaves to 90°C-100°C hot water for 20 minutes, filter the tea soup; pour the tea soup Put it into a sterilized container, add edible sugar according to the weight-to-volume ratio of 5% to 20% (wt%), inoculate the mixed enzyme bacterial agent after stirring fully, seal it with gauze, and cultivate it with 180rpm vibration at 28-35°C for 2- After 3 days, cover the gauze with plastic cloth to seal, and culture at 28-35°C for 3-5 days;

4) Enzyme fermentation of pepper leaf puree: homogeneous pepper leaf and auxiliary material puree 20-50% (weight to volume ratio, the same below); edible sugar 5-20%, mixed enzyme bacterial agent inoculum 10%-30%, The remaining amount of sterile purified water, after stirring evenly, is sealed with gauze, shake culture at 28-35°C at 180rpm for 2-5d, cover the gauze with plastic cloth and seal, and culture at 28-35°C for 5-30d;

5) Preparation of capsicum leaf enzyme beverage: filter the fermented product of capsicum leaf enzyme, take clear and transparent fermented liquid, then add 0.05-0.2% sweetener, 5% honey, 0.1-0.2% pectin, 0.01%-0.05% After stirring evenly, let it stand for more than 24 hours, then filter it with a 0.2-0.45 μm membrane and pour it into a clean glass bottle to obtain a capsicum leaf extract enzyme beverage.

The auxiliary materials described in step 1) include one or more of mushrooms, lily, pineapple and papaya. Wherein mushroom is preferably shiitake mushroom and king eryngii. The auxiliary materials are preferably shiitake mushrooms and pineapple.

In the mixed raw material described in step 2), the weight of capsicum leaves accounts for 50-80%, and the weight of auxiliary materials accounts for 5-20%. The preferred weight of pepper leaves is 65%, and the weight of shiitake mushrooms and pineapples in the auxiliary materials are respectively 20% and 15%.

The edible sugar includes one or a mixture of white granulated sugar, rock sugar, brown sugar, soft white sugar, honey and concentrated sugarcane juice. The added concentration of edible sugar refers to the total concentration of several sugars. When more than one kind of sugar is added, the added amount of each sugar is the same.

The tea leaves include one of green tea, black tea and dark tea.

The mixed enzyme agent uses kombucha as the core agent, alone or compounded with one or more of Aspergillus oryzae, lactic acid bacteria and yeast. The aforementioned kombucha mother liquor is commercially available kombucha, the lactic acid bacteria are one or more of Lactobacillus plantarum, Leuconostoc pseudoenteritis, and Lactobacillus acidophilus, and the yeasts are Saccharomyces cerevisiae, Hansenula anomaly and Zygomyces bayerii one or more of.

The inoculum volume of the aforesaid ferment bacterial agent inoculum is 20%-50% of the volume of the capsicum leaf stock solution.

The sweetener is one or a combination of acesulfame potassium and stevioside.

The flavor enhancer is one or a combination of ethyl maltol, vanillin and food essence.

[Advantages of the present invention]

The present invention has the following advantages:

1) It is difficult to accurately control the traditional natural fermentation process of enzymes. The present invention uses the kombucha mixed flora as the core bacterial agent, and formulates the mixed enzyme flora by compounding Aspergillus oryzae, lactic acid bacteria and yeast. The production process is not only simple and easy to control, but also safe It is not easy to pollute, and the raw materials are more fully utilized, which provides a new way for maintaining the active ingredients of pepper leaves to the maximum and developing new products with high added value, and has broad prospects for industrialization.

2) The plant enzyme beverage of the present invention is based on capsicum leaves and supplemented with mushrooms, pineapples, papaya, etc. The nutritional value of the raw material itself is relatively high, and it also contains abundant enzymes including laccase, cellulase, protease, etc., so that Enzyme products have higher nutritional value. The symbiotic fermentation of beneficial bacteria promotes the production of a large number of beneficial metabolites in the enzyme fermentation system, so that the prepared capsicum leaf extract enzyme beverage has special biological activity.

【Specific implementation method】

The present invention will be further described below in conjunction with specific embodiments, but it is not exhaustive. Simple duplication and improvement by those skilled in the art without creative work all belong to the protection scope of the claims of the present invention.

Example 1

Select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of the pepper leaves, hang at room temperature to dry the surface water, and put the washed pepper leaves in hot water at 90°C Blanch in medium heat for 10s, rinse the auxiliary materials mushroom, pineapple and lily with sterile water, and dry the surface moisture; take 50 parts of pretreated pepper leaves, mix with 20 parts of mushroom, 15 parts of pineapple and 15 parts of lily, add water for After beating and homogenizing, the original puree liquid fermented by capsicum leaf enzyme is obtained.

According to the weight-volume ratio of 1:50 (w/v, g/ml), add green tea into hot water at 90°C-100°C to extract for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, % (wt%) white granulated sugar was added, stirred fully and inoculated with mixed enzyme bacterial agents: Kombucha mother liquor, Leuconostocpseudomesenteroides CICC 21115 (Leuconostocpseudomesenteroides), Aspergillus oryzae CICC 40620 (Aspergillus oryzae, the same below), Saccharomyces cerevisiae CICC1251 ( Saccharomyces cerevisiae, the same below), Zygosaccharomycesbailii CICC 32677 (Zygosaccharomycesbailii, the same below), sealed with gauze, shaking culture at 180rpm at 30°C for 2-3d, covered with plastic cloth on the gauze, sealed, and cultured statically at 30°C for 3 days -5d.

According to 20% (wt%, the same below) of capsicum leaf enzyme fermentation stock solution, 5% edible sugar, 10% to 30% of mixed enzyme inoculum inoculum, and sterile purified water for the remainder, after stirring evenly, seal it with gauze, After vibrating at 30°C and 180rpm for 2 days, cover the gauze with plastic cloth and seal it. After standing and culturing at 30°C for 7 days, filter the clear and transparent enzyme fermentation liquid, and then add 0.05% stevioside, 5% honey, and 0.1% fruit. Glue and 0.01% vanillin are stirred evenly and left to stand for more than 24 hours, then filtered through a 0.2-0.45 μm membrane and poured into a clean glass bottle to obtain a capsicum leaf extract enzyme beverage.

Example 2

Select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of the pepper leaves, hang at room temperature to dry the surface water, and put the washed pepper leaves in hot water at 90°C Medium-heat blanching for 10s, the auxiliary materials pineapple and papaya are rinsed with sterile water, and the surface moisture is dried; take 65 parts of pretreated pepper leaves, mix with 15 parts of pineapple and 20 parts of papaya, add water for beating, and homogenize to obtain The original puree of capsicum leaf enzyme fermentation.

According to the weight-volume ratio of 1:100 (w/v, g/ml), add black tea into hot water at 90°C-100°C for 20 minutes, filter the tea soup; % (wt%) Add the mixture of white sugar and brown sugar, stir well and then inoculate the mixed enzyme agent: Kombucha mother liquor, Lactobacillus plantarum subsp. Plantarum CICC 20272 (Lactobacillus plantarum subsp. Yeast, Hansenula anomala CICC 1312 (Hansenula anomala var.anomala, the same below), sealed with gauze, cultured at 28°C with shaking at 180rpm for 3 days, covered with plastic cloth on the gauze, sealed, and cultured statically at 28°C for 5 days.

According to 40% (wt%, the same below) of capsicum leaf enzyme fermentation stock solution, 10% of concentrated sugarcane juice, 20% of mixed enzyme bacterial agent inoculum, the balance is with sterile purified water, after stirring evenly, seal it with gauze, in 28 After shaking and culturing at 180rpm for 5 days, cover the gauze with plastic cloth and seal it. After standing and culturing at 30 degrees for 14 days, filter the clear and transparent enzyme fermentation liquid, and then add 0.1% stevioside, 5% honey, 0.1% pectin, 0.02% food flavor, stir evenly, let it stand for more than 24 hours, then filter it with a 0.2-0.45 μm membrane and pour it into a clean glass bottle to obtain a capsicum leaf extract enzyme beverage.

Example 3

Select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of the pepper leaves, hang at room temperature to dry the surface water, and put the washed pepper leaves in hot water at 90°C Medium-heat blanching for 10 seconds, the accessory pineapple is rinsed with sterile water, and the surface moisture is dried; 80 parts of pretreated pepper leaves are mixed with 20 parts of pineapple, and water is added for beating and homogenization to obtain the raw material of pepper leaf enzyme fermentation. slurry.

According to the weight-to-volume ratio of 1:100 (w/v, g/ml), add green tea into hot water at 90°C-100°C for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, % (wt%) Add the same amount of white sugar and honey mixture, stir well and then inoculate the mixed enzyme agent: Kombucha mother liquor, Lactobacillus plantarum subspecies, Leuconostoc pseudoenterolis, Aspergillus oryzae, Hansenula anomalies , sealed with gauze, cultured at 32°C with shaking at 180rpm for 3 days, covered with plastic cloth on the gauze, and cultured statically at 32°C for 5 days.

According to 50% (wt%, the same below) of capsicum leaf enzyme fermentation stock solution, 10% of the same amount of white sugar and honey mixture, 30% of mixed enzyme inoculum inoculum, and the balance is sterile pure water, after stirring evenly, with Seal it with gauze, shake it at 32°C at 180rpm for 5 days, cover the gauze with plastic cloth and seal it, let it stand at 32°C for 30 days, filter the clear and transparent enzyme fermentation liquid, and then add 0.1% acesulfame potassium and 5% honey , 0.1% pectin, 0.02% ethyl maltol, stir evenly and let it stand for more than 24 hours, then filter it with a 0.2-0.45 μm membrane and pour it into a clean glass bottle to obtain the capsicum leaf extract enzyme beverage.

Example 4

Select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of the pepper leaves, hang at room temperature to dry the surface water, and put the washed pepper leaves in hot water at 90°C Blanch in medium heat for 10s, rinse the auxiliary materials shiitake mushrooms and lilies with sterile water, and dry the surface moisture; take 50 parts of pretreated pepper leaves, mix with 25 parts of shiitake mushrooms and 25 parts of lilies, add water for beating, and homogenize to obtain The original puree of capsicum leaf enzyme fermentation.

According to the weight-to-volume ratio of 1:100 (w/v, g/ml), add green tea into hot water at 90°C-100°C for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, % (wt%) adds the mixture of equal amount of white granulated sugar, rock sugar and honey, inoculates mixed ferment bacterial agent after stirring fully: mother liquor of kombucha, Leuconostoc pseudoenterolis, Aspergillus oryzae, Zyggiosaccharomyces bayeri, seal with gauze, in After vibrating at 180 rpm at 30°C for 2 days, the gauze was covered with plastic cloth to seal, and cultured at 30°C for 5 days.

According to 40% (wt%, the same below) of capsicum leaf enzyme fermentation stock solution, 10% of the mixture of equal amounts of brown sugar and concentrated sugarcane juice, 20% of mixed enzyme inoculum, and the balance is sterile pure water, after stirring evenly , sealed with gauze, and vibrated at 35°C at 180rpm for 5 days, covered with plastic cloth on the gauze and sealed, and cultured at 35°C for 15 days, filtered to obtain a clear and transparent enzyme fermentation liquid, and then added 0.05% acesulfame potassium and 0.05 % stevioside, 5% honey, 0.2% pectin, 0.01% food essence, stir evenly, let stand for more than 24 hours, then filter with 0.2-0.45 μm membrane and pour into clean glass bottles to obtain capsicum leaf extract enzyme beverage.

Example 5

Select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of the pepper leaves, hang at room temperature to dry the surface water, and put the washed pepper leaves in hot water at 90°C Blanch in medium heat for 10s, rinse the auxiliary materials Pleurotus eryngii, papaya, and lily with sterile water, and dry the surface moisture; take 60 parts of pretreated pepper leaves, mix with 20 parts of Pleurotus eryngii, 10 parts of papaya, and 10 parts of lily Finally, add water for beating and homogenization to obtain the original slurry of pepper leaf enzyme fermentation.

According to the weight-volume ratio of 1:50 (w/v, g/ml), add black tea into hot water at 90°C-100°C to extract for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, % (wt%) add the mixture of equal amount of white granulated sugar and brown sugar, inoculate the mother liquor of kombucha after stirring fully, seal with gauze, shake and cultivate at 180rpm at 30°C for 2 days, cover the gauze with plastic cloth and seal, and let it stand at 30°C Culture 5d.

According to 50% (wt%, the same below) of pepper leaf fermented fermented stock solution, 5% of a 1:1 mixture of white sugar and brown sugar, 20% of kombucha mother liquor, and sterile purified water for the rest, after stirring evenly, seal it with gauze , after shaking and culturing at 30°C at 180rpm for 5 days, cover the gauze with plastic cloth and seal it. After standing and culturing at 30°C for 15 days, filter the clear and transparent enzyme fermentation liquid, and then add 0.2% stevioside, 5% honey, 0.1% Pectin, 0.02% edible essence and 0.02% vanillin are stirred evenly and left to stand for more than 24 hours, then filtered through a 0.2-0.45 μm membrane and poured into a clean glass bottle to obtain the capsicum leaf extract enzyme beverage.

Claims (9)

1. the production method of a kind of capsicum leaf enzyme beverage of the present invention is characterized in that, comprises the pretreatment of raw material, beating of mixed raw material and homogeneous, the preparation of mixed ferment bacterial agent inoculum, capsicum leaf protoplasm ferment fermentation, Steps such as the deployment of the capsicum leaf enzyme drink. 2. the production method of a kind of capsicum leaf enzyme beverage according to claim 1 is characterized in that it is realized by the following steps: 1) Raw material pretreatment: select fresh pepper leaves without black spots, dead spots, gaps, and insect eggs, gently rinse with sterile water to remove the dust on the surface of pepper leaves, hang at room temperature to dry the surface moisture, and wash the pepper leaves The leaves are blanched in hot water at 90°C for 10 seconds, and other auxiliary materials are rinsed with sterile water, and the surface moisture is dried; 2) beating and homogenization of mixed raw materials: after taking the pretreated pepper leaves and auxiliary materials and mixing them according to a certain weight ratio, adding water for beating and homogenizing to obtain the original pulp of pepper leaf enzyme fermentation; 3) Preparation of the inoculum of the mixed enzyme bacterial agent: according to the weight-to-volume ratio of 1:50-200 (w/v, g/ml), add tea leaves to 90°C-100°C hot water for 20 minutes, filter the tea soup; pour the tea soup Put it into a sterilized container, add edible sugar according to the weight-to-volume ratio of 5% to 20% (wt%), inoculate the mixed enzyme bacterial agent after stirring fully, seal it with gauze, and cultivate it with 180rpm vibration at 28-35°C for 2- After 3 days, cover the gauze with plastic cloth to seal, and culture at 28-35°C for 3-5 days; 4) Enzyme fermentation of pepper leaf puree: homogeneous pepper leaf and auxiliary material puree 20-50% (weight to volume ratio, the same below); edible sugar 5-20%, mixed enzyme bacterial agent inoculum 10%-30%, The remaining amount of sterile purified water, after stirring evenly, is sealed with gauze, shake culture at 28-35°C at 180rpm for 2-5d, cover the gauze with plastic cloth and seal, and culture at 28-35°C for 5-30d; 5) Preparation of capsicum leaf enzyme beverage: filter the fermented product of capsicum leaf enzyme, take clear and transparent fermented liquid, then add 0.05-0.2% sweetener, 5% honey, 0.1-0.2% pectin, 0.01%-0.05% After stirring evenly, let it stand for more than 24 hours, then filter it with a 0.2-0.45 μm membrane and pour it into a clean glass bottle to obtain a capsicum leaf extract enzyme beverage. 3. the production method of a kind of capsicum leaf enzyme drink according to claim 2 is characterized in that described auxiliary material comprises one or more in mushroom, lily, pineapple, pawpaw. 4. the production method of a kind of capsicum leaf enzyme beverage according to claim 2 is characterized in that the weight of capsicum leaf accounts for 50-80% and the weight of auxiliary material accounts for 5～20% in the described mixed raw material. 5. the production method of a kind of capsicum leaf enzyme beverage according to claim 2 is characterized in that described edible sugar comprises one or more in white granulated sugar, rock sugar, brown sugar, soft white sugar, honey, concentrated sugarcane juice mixture. 6. the production method of a kind of capsicum leaf ferment drink according to claim 2 is characterized in that described mixed ferment inoculum is to be core inoculum with kombucha fungus, separately or compound aspergillus oryzae, lactic acid bacteria, saccharomyces one or more of. 7. the production method of a kind of capsicum leaf ferment beverage according to claim 2 is characterized in that described kombucha mother liquor is commercially available kombucha, and lactic acid bacteria are lactobacillus plantarum, leuconostoc pseudoenterolis, acidophilus One or more of bacilli, and one or more of yeasts including Saccharomyces cerevisiae, Hansenula anomalies and Zygomyces bayerii. 8. the production method of a kind of capsicum leaf ferment drink according to claim 2 is characterized in that described sweetener is the composition of one or both in acesulfame-K, stevioside. 9. the production method of a kind of capsicum leaf enzyme beverage according to claim 2 is characterized in that described flavor enhancer is one or more compositions of ethyl maltol, vanillin, food essence .