Xinhui citrus fermentation liquor as well as preparation method and application thereof

Abstract

The invention relates to the technical field of microbial fermentation, and discloses Xinhui citrus fermentation liquor as well as a preparation method and application thereof. The Xinhui citrus fermentation liquor is obtained by fermenting Xinhui citrus with lactobacillus plantarum Picp-2 with the preservation number of CCTCC No: M 20191045 and saccharomyces cerevisiae ZLG-6 with the preservationnumber of CCTCC No: M 20191046. According to the invention, specially screened saccharomyces cerevisiae and lactobacillus plantarum are selected as dominant strains for Xinhui citrus fermentation andare mainly used for fermentation preparation of total flavonoids and lactic acid. The prepared Xinhui citrus fermentation liquor has relatively high total flavone and lactic acid components and relatively low ethanol content; compared with other citrus pulp, the content of total flavonoids of the Xinhui citrus pulp can be increased by over 40%, the content of lactic acid can be increased by over1200%; the Xinhui citrus fermentation liquor can be used as an effective component of cosmetics or food, and the problem that a large amount of Xinhui citrus pulp is wasted can be effectively solved.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a new citrus citrus fermentation liquid and its preparation method and application. Background technique [0002] As a national geographical indication product, Xinhui tangerine peel has a history of more than 700 years. It is mainly produced in Xinhui area of ​​Jiangmen City. It is one of the top ten authentic medicinal materials in Guangdong Province and one of the first eight Lingnan traditional Chinese medicinal materials protected by legislation. 1. It has the effects of regulating qi and invigorating the spleen, harmonizing the stomach, relieving vomiting, drying dampness and resolving phlegm. With the promotion of tangerine peel culture and the continuous expansion and deepening of processed products, the planting area of ​​tangerines has expanded year by year, the output of citrus fruits has increased rapidly, and the waste generated by Xinhui citrus fruit ...

AI Technical Summary

Problems solved by technology

At present, the domestic fruit and vegetable fermented beverage industry is still in its infancy. Lack of special strains, backward large-scale preparation technology of compound bacterial agents, single types of fermented fruit and vegetable products, and difficulty in meeting the diverse needs of different groups of people are still relatively prominent problems.

[0004] The fermentation of new citrus mostly adopts the traditional fermentation process, and the fermentation time is relatively long, but there are relatively few technologies for inoculation and fermentation using dominant strains, especially for specific fermentation strains such as total flavonoids and lactic acid.

Images