The invention discloses a preparation method of an
aroma-enhanced fermented apple juice beverage. The method comprises the following specific steps: S1, juicing: juicing cleaned apples at a low temperature, performing filtering through a filter screen, removing
pomace, retaining a juice part, and feeding the juice part into a high-pressure tank for later use; S2, sterilization and
enzyme deactivation: pressurizing the high-pressure tank to 300MPa to 500MPa, and keeping the pressure for 5 to 15min; S3,
fermentation: injecting the sterilized and
enzyme-deactivated juice into a
fermentation tank,adding 10% of glucose, and inoculating compound
lactic acid bacteria which is 0.5-1% of the juice, wherein the
fermentation temperature is 25-28 DEG C and the fermentation time is 20-24 hours; S4,
pasteurization: performing short-time heating sterilization at 90 DEG C for 20 seconds, performing rapid water bath cooling to 30 DEG C or below after the sterilization, and performing
cold storage; andS5,
flavor substance analysis. According to the preparation method, fresh fruits are subjected to low-temperature juicing, apple normal juice is subjected to normal-temperature ultrahigh-pressure treatment to achieve the effects of sterilization and
enzyme deactivation, loss of apple aromatic substances is reduced, a compound
lactic acid bacteria fermentation technology is adopted, the ratio of
lactic acid bacteria is optimized, and therefore the optimal fermentation ratio and process are obtained.