CN113789247A - Fruity soda wine beverage and preparation process thereof - Google Patents

Abstract

The invention discloses a fruity soda wine beverage and a preparation process thereof. The fruit flavored soda wine beverage comprises fruit flavored flavor agent, guarana extract, soda water and wine. According to the invention, on the basis of the cocktail, the guarana extract, the baking soda and the fruit and vegetable flavoring agent are added, so that the alcohol content is low, 2-8 degrees are achieved, the fat is low, the sugar is low, the heat is low, and the quality guarantee period is long; the guarana extract is rich in glucose, amino acids, fatty acids, high-fat proteins, minerals, multiple vitamins and the like, and can improve fatigue, quickly arouse excitement and quickly supplement energy by adding a moderate guarana extract; the soda water can balance the pH value of the human body. The soda wine beverage with the fruity flavor provided by the invention is not added with pigment, and the product has natural color and good taste.

Description

Fruity soda wine beverage and preparation process thereof

Technical Field

The invention relates to the technical field of food, in particular to a fruit flavored soda wine beverage and a preparation process thereof.

Background

With the shift in consumer demand, the classification of low alcohol markets is progressively subdivided and changed, and low alcohol beverages are broadly classified into four categories, beer, wine, pre-blended cocktail, and soda. The alcohol content of the soda wine is low, usually 3-5 degrees, the taste is mild, and the soda wine is more and more popular with people. However, the prior soda wine is usually prepared by blending soda water, alcohol, sodium cyclamate and various essences, so that different tastes can be matched and mixed, the preparation process of the soda wine is extremely simple, but the soda wine is not a natural beverage and cannot meet the requirements of people on healthy drinks, and the prior soda wine has insufficient fragrance and poor taste.

Disclosure of Invention

The invention aims to provide a fruity soda wine beverage and a preparation process thereof, and aims to solve the technical problems.

In order to achieve the purpose, the technical scheme of the invention is as follows:

in a first aspect, the invention provides a fruity soda drink, which comprises fruity flavoring agent, guarana extract, soda water and wine, wherein each liter of the fruity soda drink contains the following raw materials: 10-100 g of fruit flavor agent and 1-10 g of guarana extract, wherein the alcohol content of the fruit flavor soda pop beverage is 1-5 degrees.

Preferably, the wine is distilled wine.

Preferably, the raw material of the fruity flavor agent comprises the combination of any two of cold-extracted coffee liquid, wort, fruit and vegetable juice, apple vinegar and purified water, wherein the fruit and vegetable juice is selected from one or more of apple juice, banana juice, grapefruit juice, white grape juice, white peach juice, cucumber juice, roxburgh rose juice and kiwi fruit juice.

More preferably, the fruity flavor agent is prepared by mixing fruit and vegetable juice and wort according to the weight ratio of 1-2: 1.

More preferably, the fruit flavor agent is prepared by mixing fruit and vegetable juice and apple vinegar according to the weight ratio of 2-4: 1.

More preferably, the fruit flavor agent is prepared by mixing fruit and vegetable juice and cold-extracted coffee liquid according to the weight ratio of 2-4: 1.

Further preferably, the fruit and vegetable juice is prepared by the following method: cleaning, peeling and removing seeds of fruits and vegetables, chopping the fruits and vegetables, adding the fruit and vegetable fragments into a color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, pulping to obtain fruit and vegetable pulp, and filtering the fruit and vegetable pulp to obtain fruit and vegetable juice.

Further preferably, the ratio of the weight of the fruit and vegetable fragments to the volume of the color protection solution is 3-5: 1 g/mL.

More preferably, the compound enzyme liquid is prepared by mixing pectinase, cellulase, tannase and water according to the weight ratio of 0.1:0.2:0.05:1, and the dosage of the compound enzyme liquid is 0.5-2% of the weight of the fruit and vegetable fragments.

Preferably, the fruit flavor agent is prepared by the following method:

s11, chopping fruits and vegetables, adding the fruit and vegetable fragments into the color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, and pulping to obtain fruit and vegetable pulp;

s12, steaming, drying and roasting the coffee beans, putting the roasted coffee beans in a sterile environment for 12-48 hours, and grinding the coffee beans into coffee powder;

s13, uniformly mixing the coffee powder and the purified water, adding the fruit and vegetable pulp, and uniformly mixing to obtain a mixture;

s14, extracting the mixture, standing, centrifuging and filtering to obtain the fruit flavor.

In a second aspect, the present invention provides a process for preparing a fruity flavored soda drink according to the first aspect, comprising the following steps:

s1 preparing a fruity flavor agent;

s2, uniformly mixing the fruity flavoring agent, the wine and the guarana extract to obtain fruity wine liquid;

s3, mixing soda water and the fruity liquor uniformly, sterilizing, and aseptically filling to obtain the fruity soda liquor.

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

according to the invention, on the basis of the cocktail, the guarana extract, the baking soda and the fruit and vegetable flavoring agent are added, so that the alcohol content is low, 2-8 degrees are achieved, the fat is low, the sugar is low, the heat is low, and the quality guarantee period is long; the guarana extract is rich in glucose, amino acids, fatty acids, high-fat proteins, minerals, multiple vitamins and the like, and can improve fatigue, quickly arouse excitement and quickly supplement energy by adding a moderate guarana extract; the soda water can balance the pH value of the human body. The soda wine beverage with the fruity flavor provided by the invention is not added with pigment, and the product has natural color and good taste.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a flow chart of a process for preparing a fruity flavored soda pop beverage provided by the invention.

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

According to the first aspect of the invention, the fruity soda drink comprises fruity flavoring agent, guarana extract, soda water and wine, wherein each liter of the fruity soda drink contains 10-100 g of the fruity flavoring agent and 1-10 g of the guarana extract, and the alcohol content of the fruity soda drink is 1-5 degrees.

In one embodiment of the invention, the wine is a distilled spirit selected from the group consisting of white spirit, vodka, whiskey, rum, brandy.

In an embodiment of the invention, the raw material of the fruity flavor comprises a combination of any two of cold-extracted coffee, fruit and vegetable juice, apple vinegar and purified water, wherein the fruit and vegetable juice is selected from one or more of apple juice, banana juice, grapefruit juice, white grape juice, white peach juice, green melon juice, roxburgh rose juice, kiwi fruit juice and malt juice.

Further, the fruity flavoring agent is prepared by mixing fruit and vegetable juice and wort according to the weight ratio of 1-2: 1.

Further, the fruity flavoring agent is prepared by mixing fruit and vegetable juice and apple vinegar according to the weight ratio of 2-4: 1.

Further, the fruity flavor agent is prepared by mixing the fruit and vegetable juice and cold-extracted coffee liquid according to the weight ratio of 2-4: 1.

Further, the fruit and vegetable juice is prepared by adopting the following method: chopping fruits and vegetables, adding the fruit and vegetable fragments into the color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, pulping to obtain fruit and vegetable pulp, and filtering the fruit and vegetable pulp to obtain the fruit and vegetable juice.

Furthermore, the color protection solution is prepared by adding 5g of sodium ascorbate, 10g of ascorbic acid and 20g of citric acid into 1L of purified water and mixing and dissolving.

Furthermore, the ratio of the weight of the fruit and vegetable fragments to the volume of the color protection solution is 3-5: 1 g/mL.

Furthermore, the compound enzyme liquid is prepared by mixing pectinase, cellulase, tannase and water according to the weight ratio of 0.1:0.2:0.05:1, and the dosage of the compound enzyme liquid is 0.5-2% of the weight of the fruit and vegetable fragments.

Further, the step of filtering the treated pulp specifically comprises: filtering the fruit and vegetable pulp by using 3-5 layers of gauze, filtering by using 200-mesh silk cloth, and centrifuging at the rotating speed of 3000-5000 r/min at the temperature of 10-15 ℃ to obtain the fruit and vegetable juice.

In one embodiment of the present invention, the fruity flavor is prepared by the following method:

s11, chopping fruits and vegetables, adding the fruit and vegetable fragments into the color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, and pulping to obtain fruit and vegetable pulp;

s12, steaming, drying and roasting the coffee beans, putting the roasted coffee beans in a sterile environment for 12-48 hours, and grinding the coffee beans into coffee powder;

s13, uniformly mixing the coffee powder and the purified water, adding the fruit and vegetable pulp, and uniformly mixing to obtain a mixture;

s14, extracting the mixture, standing, centrifuging and filtering to obtain the fruit flavor.

Further, the fruits and vegetables are selected from any one of apples, bananas, grapefruit, white grapes, white peaches, green melons, roxburgh roses, kiwi fruits and blueberries.

Further, the ratio of the weight of the fruit and vegetable fragments to the volume of the enzymolysis liquid is 1-2: 1 g/mL.

Further, the enzymolysis liquid is formed by mixing pectinase, cellulase, tannase and water according to the weight ratio of 0.1:0.2:0.05:1, and the dosage of the enzymolysis liquid is 0.5-2% of the weight of the fruit and vegetable fragments.

Further, the ratio of the weight of the coffee powder to the volume of the purified water is 0.05-0.1: 1g/mL, and the ratio of the weight of the fruit and vegetable pulp to the volume of the purified water is 0.1-0.3: 1 g/mL.

Further, the step S12 specifically includes: soaking coffee beans in water for 1-2 hours, cooking for 1-2 hours at 100-110 ℃, drying the cooked coffee beans, baking for 10-30 min at 180-220 ℃ to obtain baked coffee beans, placing the baked coffee beans in a sterile environment to exhale for 12-48 hours, and grinding into coffee powder.

Further, the step S14 specifically includes: and sealing the mixture, adding the mixture into an extraction container, increasing the pressure in the extraction container to 400-500 MPa within 10-30 min, maintaining the pressure for 5-10 min, then releasing the pressure to normal pressure, repeating for 2-3 times, taking out, centrifuging and filtering to obtain the fruit flavor agent.

The normal pressure refers to the atmospheric pressure.

In a second aspect, as shown in fig. 1, the present invention provides a process for preparing a fruit flavored soda drink according to the first aspect, comprising the following steps:

s1 preparing a fruity flavor agent;

s2, uniformly mixing the fruity flavoring agent, the wine and the guarana extract to obtain fruity wine liquid;

s3, mixing the soda water and the fruit-flavored wine uniformly, sterilizing at 90-100 ℃ for 1-3 min, and performing aseptic filling to obtain the fruit-flavored soda wine beverage.

The following further describes specific embodiments of the present invention.

Example 1

The preparation process of the soda wine beverage with the fruity flavor provided by the embodiment comprises the following steps:

s1 preparing a fruit flavor:

s11, adding 5g of sodium ascorbate, 10g of ascorbic acid and 20g of citric acid into each 1L of deionized water, mixing and dissolving to prepare a color protection solution for later use; mixing pectinase, cellulase, tannase and deionized water according to the weight ratio of 0.1:0.2:0.05:1 to prepare a compound enzyme solution for later use; cleaning white peaches, peeling, removing seeds, chopping, adding broken white peaches into a color protection solution, stirring for 25min, adding compound enzyme liquid with the weight of 1.5% of the broken white peaches, stirring for 8min, and pulping to obtain white peach pulp;

s12 soaking coffee beans in water for 1.5 hours, cooking at 105 ℃ for 2 hours, drying the cooked coffee beans, baking at 200 ℃ for 20min to obtain baked coffee beans, putting the baked coffee beans in a sterile environment to exhale for 36 hours, and grinding into coffee powder;

s13, uniformly mixing the coffee powder and the purified water, adding the white peach pulp, and uniformly mixing to obtain a mixture, wherein the weight ratio of the white peach pulp to the instant coffee powder to the purified water is 4:1: 2;

s14, sealing the mixture, adding the mixture into an extraction container for extraction for 3 times, taking out the mixture, and performing centrifugal filtration to obtain the fruit flavor; the extraction process is as follows: increasing the pressure in the extraction container to 400MPa within 20min, maintaining the pressure for 8min, and then releasing the pressure to normal pressure;

s2, uniformly mixing the fruity flavoring agent, the vodka and the guarana extract to obtain fruity wine;

s3 mixing soda water and fruit flavored liquor uniformly, sterilizing at 95 deg.C for 2min, and aseptically packaging to obtain fruit flavored soda liquor beverage.

In order to study the influence of the addition amount of the fruit flavor agent on the quality of the beverage, 10g, 20g, 35g, 50g, 75g and 100g of the fruit flavor agent were added under the condition that each liter of the fruit flavor soda drink contains 3g of guarana extract and the alcoholic degree of the beverage is 3.5 degrees, and the addition amount of the most suitable fruit flavor agent was determined by taking the sensory evaluation number as an evaluation index. Sensory evaluation criteria are shown in table 1 below, and evaluation results are shown in table 2 below.

TABLE 1 sensory evaluation criteria Table

TABLE 2 Effect of the amount of fruit flavor added on the quality of the beverage

As can be seen from Table 2, when the addition amount of the fruity flavor agent in each liter of the beverage is less than or equal to 20g, the whole aroma of the beverage is insufficient, the flavor of the white peach flavor and the coffee flavor is not obvious, and the white peach flavor and the coffee flavor are astringent and light in color; when the addition amount of the fruity flavor agent in each liter of the beverage is 30g and 50g, the beverage has higher score, mixed aroma of bouquet, white peaches and coffee, harmonious flavor and sweet and palatable taste; and when the addition amount of the fruit flavor agent in each liter of the beverage is more than or equal to 75g, the mixed flavor of the white peach and the coffee is not harmonious with the bouquet.

Example 2

In order to investigate the effect of the number of extractions on the quality of the beverage, this example changed only the number of extractions in step S14 (as shown in table 3) under the same conditions as in steps S11 to S13 of example 1, and then prepared a beverage according to steps S2 to S3. Each liter of the fruit-flavor soda wine beverage contains 3g of guarana extract and 50g of fruit-flavor flavoring agent, and the alcohol content of the beverage is 3.5 degrees. And determining the most suitable extraction times by taking the sensory evaluation number as an evaluation index. Sensory evaluation criteria are shown in table 1 below, and evaluation results are shown in table 3 below.

TABLE 3 influence of extraction times on beverage quality

Number of times of extraction	Appearance of the product	Taste of the product	Fragrance	Evaluation of Total points
					1	24	31	19	74
2	23	34	23	80
					3	28	36	26	90
4	28	36	27	90
					5	24	34	28	86

As can be seen from the observation statistics and Table 3, when the extraction times are 3 times and 4 times, the beverage has higher score, has the special fragrance of white peaches and the unique banana fragrance of coffee, and has harmonious flavor and sweet and palatable taste. When the extraction frequency is less than or equal to 2, the whole aroma is insufficient, and the flavor is not prominent; when the extraction times are 5 times, the transparency of the beverage is relatively poor, and the aroma and the taste are still good.

Example 3

In order to study the influence of the ratio of the white peach juice to the coffee powder on the quality of the beverage, the fruit flavor was prepared according to step S1 of example 1 under the condition that the weight ratio of the white peach juice to the coffee powder was 1:1, 2:1, 3:1, 4:1 and 5:1, respectively, and then the beverage was prepared according to steps S2 to S3. Each liter of the fruit-flavor soda wine beverage contains 3g of guarana extract and 50g of fruit-flavor flavoring agent, and the alcohol content of the beverage is 3.5 degrees. And determining the most suitable proportion of the white peaches and the coffee by taking the sensory evaluation number as an evaluation index. Sensory evaluation criteria are shown in table 1 below, and evaluation results are shown in table 4 below.

TABLE 4 influence of the ratio of white peach juice to coffee powder on the quality of the beverage

Example 4

The preparation process of the soda wine beverage with the fruity flavor provided by the embodiment comprises the following steps:

s1 preparing a fruit flavor:

s11, adding 5g of sodium ascorbate, 10g of ascorbic acid and 20g of citric acid into each 1L of deionized water, mixing and dissolving to prepare a color protection solution for later use; mixing pectinase, cellulase, tannase and deionized water according to the weight ratio of 0.1:0.2:0.05:1 to prepare a compound enzyme solution for later use;

s12, cleaning, peeling and removing seeds of white grapes, cutting the white grapes into pieces, adding the white grape pieces into a color protection solution, stirring the white grape pieces and the color protection solution for 20min, adding compound enzyme liquid with the weight being 1.2% of the weight of the white peach pieces, stirring the mixture for 10min, pulping the mixture to obtain white grape pulp, filtering the white grape pulp by using 4 layers of gauze, filtering the white grape pulp by using 200-mesh silk cloth, and centrifuging the white grape pulp at the rotating speed of 4000r/min at the temperature of 15 ℃ to obtain white grape juice;

s13, cleaning malt, cutting after removing roots, adding the malt into a color protection solution, wherein the ratio of the weight of the malt to the volume of the color protection solution is 2:1g/mL, stirring for 20min, adding a compound enzyme solution with the weight being 1.2% of the weight of the broken white peach blocks, stirring for 10min, pulping to obtain malt slurry, filtering the malt slurry by 4 layers of gauze, filtering by 200-mesh silk cloth, and centrifuging at the rotation speed of 4000r/min at 15 ℃ to obtain malt extract;

s14, uniformly mixing the wort and the white grape juice according to the weight ratio of 1:1 to obtain the fruit flavor agent;

s2, uniformly mixing the fruity flavoring agent, the vodka and the guarana extract to obtain fruity wine;

s3, mixing soda water and the fruit-flavored wine uniformly, sterilizing at 95 ℃ for 2min, and filling under sterile condition to obtain the fruit-flavored soda wine beverage, wherein each liter of the fruit-flavored soda wine beverage contains the following raw materials: the fruit flavor soda wine comprises 50g of fruit flavor agent and 3g of guarana extract, wherein the alcohol content of the fruit flavor soda wine is 3.5 degrees.

The beverage obtained in this example was subjected to sensory evaluation, as follows:

(1) appearance: uniform and transparent, no precipitation and delamination, and uniform state;

(2) smell and mouthfeel: has the advantages of faint scent of malt and grape, harmonious aroma of wine and fruit, no stickiness and no paste.

Example 5

The preparation process of the soda wine beverage with the fruity flavor provided by the embodiment comprises the following steps:

s1 preparing a fruit flavor:

s11, adding 5g of sodium ascorbate, 10g of ascorbic acid and 20g of citric acid into each 1L of deionized water, mixing and dissolving to prepare a color protection solution for later use; mixing pectinase, cellulase, tannase and deionized water according to the weight ratio of 0.1:0.2:0.05:1 to prepare a compound enzyme solution for later use;

s12, cleaning, peeling and removing seeds of the grapefruit, chopping the grapefruit, adding the grapefruit fragments into a color protection solution, stirring for 20min, adding a compound enzyme solution with the weight of 1% of the weight of the grapefruit fragments, stirring for 10min, pulping to obtain grapefruit pulp, filtering the grapefruit pulp by using 4 layers of gauze, filtering by using 200-mesh silk cloth, and centrifuging at the rotating speed of 4000r/min at 15 ℃ to obtain grapefruit juice;

s13, uniformly mixing the grapefruit juice and the apple vinegar according to the weight ratio of 2:1 to obtain a fruit flavor agent;

s2, uniformly mixing the fruity flavoring agent, the vodka and the guarana extract to obtain fruity wine;

s3, mixing soda water and the fruit-flavored wine uniformly, sterilizing at 95 ℃ for 2min, and filling under sterile condition to obtain the fruit-flavored soda wine beverage, wherein each liter of the fruit-flavored soda wine beverage contains the following raw materials: the fruit flavor soda wine comprises 50g of fruit flavor agent and 3g of guarana extract, wherein the alcohol content of the fruit flavor soda wine is 3.5 degrees.

The beverage obtained in this example was subjected to sensory evaluation, as follows:

(1) appearance: uniform and transparent, no precipitation and delamination, and uniform state;

(2) smell and mouthfeel: the wine is sour, sweet and delicious, and the wine fragrance and the fruit fragrance are coordinated.

Example 6

The preparation process of the soda wine beverage with the fruity flavor provided by the embodiment comprises the following steps:

s1 preparing a fruit flavor:

s11, adding 5g of sodium ascorbate, 10g of ascorbic acid and 20g of citric acid into each 1L of deionized water, mixing and dissolving to prepare a color protection solution for later use; mixing pectinase, cellulase, tannase and deionized water according to the weight ratio of 0.1:0.2:0.05:1 to prepare a compound enzyme solution for later use; cleaning white peaches, peeling, removing seeds, cutting, adding broken white peaches into a color protection solution, wherein the ratio of the weight of the broken white peaches to the volume of the color protection solution is 4:1g/mL, stirring for 25min, adding compound enzyme liquid with the weight of 1.5 percent of the weight of the broken white peaches, stirring for 8min, pulping to obtain white peach pulp, filtering the white peach pulp by using 4 layers of gauze, filtering by using 200-mesh silk cloth, and centrifuging at the rotating speed of 4000r/min at 15 ℃ to obtain white peach juice;

s12, dissolving commercially available instant cold-extraction coffee powder in purified water to obtain cold-extraction coffee liquid;

s13, uniformly mixing the white peach juice and the cold-extracted coffee liquid according to the weight ratio of 4:1 to obtain the fruity flavor agent;

s2, uniformly mixing the fruity flavoring agent, the vodka and the guarana extract to obtain fruity wine;

s3 mixing soda water and fruit flavored liquor uniformly, sterilizing at 95 deg.C for 2min, and aseptically packaging to obtain fruit flavored soda liquor beverage. Every liter of soda wine beverage with fruity flavor contains the following raw materials: the fruit flavor soda wine comprises 50g of fruit flavor agent and 3g of guarana extract, wherein the alcohol content of the fruit flavor soda wine is 3.5 degrees.

The beverage obtained in this example was subjected to sensory evaluation, as follows:

(1) appearance: uniform and transparent, no precipitation and delamination, and uniform state;

(2) smell and mouthfeel: has the special aroma of white peach, the unique banana flavor of coffee and is palatable.

The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.

Claims (10)

1. The fruit flavored soda wine beverage is characterized by comprising a fruit flavored flavoring agent, a guarana extract, soda water and wine, wherein each liter of the fruit flavored soda wine beverage contains the following raw materials: 10-100 g of fruit flavor agent, 1-10 g of guarana extract and 1-5 g of baking soda, wherein the alcohol content of the fruit flavor soda pop beverage is 1-5 degrees.

2. The fruit flavored soda pop drink according to claim 1, wherein the raw materials of the fruit flavor include a combination of any two of cold extracted coffee, wort, fruit and vegetable juice, cider vinegar and purified water, wherein the fruit and vegetable juice is selected from one or more of apple juice, banana juice, grapefruit juice, white grape juice, white peach juice, melon juice, roxburgh rose juice and kiwi juice.

3. The fruit flavored soda pop beverage as claimed in claim 2, wherein the fruit flavored flavor is prepared by mixing fruit and vegetable juice and wort according to a weight ratio of 1-2: 1.

4. The fruit flavored soda pop beverage as claimed in claim 2, wherein the fruit flavored flavor is prepared by mixing fruit and vegetable juice and apple vinegar in a weight ratio of 2-4: 1.

5. The fruit flavored soda pop beverage as claimed in claim 2, wherein the fruit flavored flavor is prepared by mixing fruit and vegetable juice and cold extracted coffee liquid according to a weight ratio of 2-4: 1.

6. The fruit flavored soda pop beverage according to claim 2, wherein the fruit and vegetable juice is prepared by the following method: chopping fruits and vegetables, adding the fruit and vegetable fragments into the color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, pulping to obtain fruit and vegetable pulp, and filtering the fruit and vegetable pulp to obtain the fruit and vegetable juice.

7. The fruity flavored soda drink according to claim 6, wherein the ratio of the weight of the fruit and vegetable pieces to the volume of the color fixative solution is 3-5: 1 g/mL.

8. The fruity flavored soda pop drink according to claim 6, wherein the compound enzyme liquid is prepared by mixing pectinase, cellulase, tannase and water according to a weight ratio of 0.1:0.2:0.05:1, and the dosage of the compound enzyme liquid is 0.5-2% of the weight of the fruit and vegetable fragments.

9. The fruit flavored soda pop beverage of claim 2, wherein the fruit flavor is prepared by the following method:

s11, chopping fruits and vegetables, adding the fruit and vegetable fragments into the color protection solution, stirring for 20-30 min, adding the compound enzyme solution, stirring for 5-10 min, and pulping to obtain fruit and vegetable pulp;

s12, steaming, drying and roasting the coffee beans, putting the roasted coffee beans in a sterile environment for 12-48 hours, and grinding the coffee beans into coffee powder;

s13, uniformly mixing the coffee powder and the purified water, adding the fruit and vegetable pulp, and uniformly mixing to obtain a mixture;

s14, extracting the mixture, standing, centrifuging and filtering to obtain the fruit flavor.

10. A process for preparing a fruity flavored soda drink according to claim 1, comprising the steps of:

s1 preparing a fruity flavor agent;

s2, uniformly mixing the fruity flavoring agent, the wine and the guarana extract to obtain fruity wine liquid;

s3, mixing soda water and the fruity liquor uniformly, sterilizing, and aseptically filling to obtain the fruity soda liquor.

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