Citrus peel fermentation product as well as preparation method and application thereof

• Main Authors: CHEN ZHAO, DONG YUNHAI, WANG TAO, PENG NING, ZHANG YAN, CHEN ZHIXIAN
• Format: Patent
• Language: Chinese; English
• Published: 24.05.2024
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PROCESSES USING MICROORGANISMS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; VINEGAR; WINE

The invention provides a preparation method of a citrus peel fermentation product. According to the method, hot water swelling, enzymolysis and double-bacterium fermentation are adopted, under the condition that pectinase and solid-liquid separation are not applied, the content of water-soluble dietary fibers (containing pectin) in the citrus peel fermentation product is increased, and meanwhile flavonoid substances (hesperidin, nobiletin and tangeretin) are easily dissolved out or converted, so that the content of the flavonoid substances is increased. Through double-bacterium fermentation of saccharomyces cerevisiae and lactobacillus plantarum, nutrient substances in the product are richer, for example, the contents of short-chain fatty acid, free amino acid and the like are increased. The obtained citrus peel fermentation product has good effects of relaxing bowel and inhibiting fat absorption. 本发明提供了一种柑橘果皮发酵产物的制备方法。本发明使用热水溶胀、酶解以及双菌发酵，在没有应用果胶酶以及固液分离的情况下，使得柑橘果皮发酵产物水溶性膳食纤维(含果胶)含量提高，同时使得黄酮类物质(橙皮苷、川陈皮素、橘皮素)容易溶