Preparation method of probiotic dried clausena lansium fruits
Through natto bacteria liquid fermentation and low-temperature fermentation technology, combined with chickpea flour wrapping, a probiotic dried yellow peel fruit without added sweeteners and pigments was developed, solving the potential risks of existing products to health and insufficient nutritional value, and achieving health-safe, significant health care effects, unique flavor and rich nutritional effects.
Patent Information
- Application Number
- CN202411876458.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-19
- Publication Date
- 2025-03-07
AI Technical Summary
The existing dried yellow fruit products have added artificial sweeteners and pigments during the production process, which may have potential adverse effects on human health and lack of innovation, resulting in limited nutritional value and health care functions.
Natto fungus liquid is used for fermentation, combined with low-temperature fermentation technology, to enhance the health care effect and antioxidant ability of the product, and to increase nutrition and rich taste by wrapping chickpea flour, without adding sweeteners such as sucrose, saccharin, sucralose and other sweeteners and pigments at all.
It has achieved healthy and safe products without additive artificial sweeteners and pigments, enhanced the health benefits and nutritional value of the products, enriched the taste and flavor, and met the market's demand for healthy and natural foods.
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Figure CN119563849A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of beneficial yellow peel dried fruit. Background Art
[0002] Kumquat is a fruit with unique flavor and rich nutritional value, rich in vitamin C, organic acids, pectin and other ingredients. Traditional kumquat dried fruit processing methods focus on retaining its flavor and basic nutrition, but as people's demand for food quality and health continues to increase, foods with prebiotic functions are receiving more and more attention.
[0003] In the current food market, kumquat dried fruit is widely popular as a traditional snack food. However, there are many shortcomings in the production process of existing kumquat dried fruit products. On the one hand, many traditional kumquat dried fruits often add sweeteners such as sucrose, sodium cyclamate, sucralose and pigments in pursuit of taste and appearance. Although these artificial additives have improved the flavor and color of the products to a certain extent, long-term consumption may have potential adverse effects on human health. For example, it may cause blood sugar fluctuations, metabolic disorders, and increase the burden on organs such as the liver and kidneys. Especially for special groups such as diabetics, children and the elderly, these foods with added artificial sweeteners and pigments are not suitable for consumption.
[0004] On the other hand, most of the dried kumquats on the market currently use traditional processing methods and lack innovation, resulting in limited nutritional value and health functions of the products. Traditional processing methods often cannot give full play to the potential value of kumquats, nor can they meet consumers' higher requirements for healthy food.
[0005] The dried kumquat products on the market currently have obvious deficiencies in their prebiotic functions. This defect can be effectively made up for by fermenting kumquat dried fruits with natto bacteria liquid. As a microorganism with important prebiotic functions, natto bacteria has broad application prospects in the field of food fermentation. Natto bacteria can produce a variety of beneficial metabolites during the fermentation process, giving food a unique flavor and rich nutrition. For example, natto bacteria can produce substances such as vitamin K2 and nattokinase. Vitamin K2 plays an important role in bone health. It can promote the absorption and utilization of calcium and help prevent osteoporosis. Nattokinase has the effect of reducing blood viscosity and preventing cardiovascular diseases. These metabolites make foods fermented by natto bacteria not only delicious, but also have significant health effects.
[0006] The fermentation process of Bacillus natto can decompose the macromolecular substances in kumquat, making it easier for the human body to digest and absorb. At the same time, it can also synthesize some nutrients needed by the human body, such as B vitamins, further improving the nutritional value of the product. In addition, the fermentation of Bacillus natto can also give the dried kumquat a unique flavor. The sourness, umami and special aroma produced during the fermentation process blend with the natural fruity aroma of kumquat, enriching the taste.
[0007] Chickpeas are a nutritious legume with multiple nutritional and health benefits. Chickpeas are rich in dietary fiber, which can delay the absorption of carbohydrates, prevent blood sugar from rising rapidly, and help stabilize blood sugar levels. As an important source of prebiotics, dietary fiber can promote intestinal peristalsis, promote the growth of beneficial bacteria in the intestines, and maintain the balance of intestinal microecology. Chickpeas are also rich in protein and contain 8 essential amino acids for the human body. At the same time, they contain unsaturated fatty acids such as linoleic acid and oleic acid, which are beneficial to human cardiovascular health. Using chickpea flour to wrap kumquats can provide kumquats with a better taste and prebiotic function.
[0008] In view of the above problems, the development of a new type of probiotic kumquat dried fruit is of vital practical significance. Summary of the invention
[0009] The purpose of the present invention is to develop a preparation method of probiotic kumquat dried fruit, enrich the types of kumquat dried fruit products, improve the nutrient content and antioxidant capacity through natto bacteria fermentation, add chickpea prebiotics to enrich the health care function of the product, and change the single product form.
[0010] To achieve the above-mentioned purpose, the present invention adopts the following technical solutions:
[0011] A method for preparing beneficial yellow peel dried fruit comprises the following steps:
[0012] (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests and diseases, and intact skin, wash them with clean water until there are no obvious stains, and then perform ultrasonic cleaning;
[0013] (2) Fixing: Rinse the yellow peel fresh fruit in step (1) with warm water, quickly remove and drain;
[0014] (3) Surface sterilization and drying: The yellow peel fruit in step (2) is surface sterilized, and then subjected to a room temperature air drying treatment;
[0015] (4) Preparation of Bacillus natto liquid: activating and culturing Bacillus natto in an activation medium to obtain Bacillus natto liquid;
[0016] (5) Inoculating with Bacillus natto: soaking the surface-dried kumquats obtained in step (3) in a Bacillus natto solution, and then draining;
[0017] (6) low temperature fermentation: subjecting the Bacillus natto yellow peel fruit obtained in step (5) to low temperature fermentation culture;
[0018] (7) Coating with powder and shaking well: Coating the yellow peel fruit fermented with Bacillus natto obtained in step (6) with chickpea powder, placing it on a shaker and shaking it well to ensure uniform coating with powder;
[0019] (8) low temperature fermentation: subjecting the powdered kumquats obtained in step (7) to low temperature fermentation;
[0020] (9) Drying: The product obtained in step (8) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
[0021] In step (1), the ultrasonic cleaning is carried out at an ultrasonic frequency of 40 kHz for 10 minutes.
[0022] In step (2), the warm water rinsing is rinsing in 50° C. warm water for 15 seconds.
[0023] In step (3), the surface sterilization is performed by soaking the kumquats in 75% ethanol for 1 minute.
[0024] In step (4), the activation culture medium formula is: 2% glucose, 1% yeast powder, and the solvent is purified water.
[0025] In step (4), the activation culture conditions are 35° C., 200 r / min, and culture for 24 hours.
[0026] In step (5), the soaking time is 2 minutes.
[0027] In step (6), the low-temperature fermentation is carried out at 40° C. for 6 hours.
[0028] In step (8), the low-temperature fermentation is carried out at 40° C. for 24 hours.
[0029] The present invention also provides a beneficial yellow peel dried fruit prepared by the above preparation method.
[0030] Compared with the prior art, the present invention has the following beneficial effects:
[0031] 1. No added sweeteners such as sucrose, sodium cyclamate, sucralose, etc., no added pigments
[0032] In the current food market, many products often add various sweeteners and pigments in pursuit of taste and appearance. However, these additives may have potential adverse effects on human health. The beneficial yellow peel dried fruit of the present invention does not add sweeteners and pigments such as sucrose, sodium cyclamate, sucralose, etc., and has the following significant advantages:
[0033] Healthy and safe: It avoids the health problems that may be caused by excessive intake of artificial sweeteners, such as blood sugar fluctuations, metabolic disorders, etc. At the same time, not adding pigments also reduces the burden on human organs such as the liver and kidneys, and is especially suitable for consumers who pay attention to healthy eating, such as diabetics, children and the elderly.
[0034] Natural and pure: The product presents the natural color and flavor of the kumquat fruit itself, without the false taste and odor brought by artificial additives. Consumers can taste the most authentic and purest kumquat dried fruit flavor and feel the deliciousness given by nature.
[0035] Market demand: As people's demand for healthy food continues to increase, additive-free products are increasingly favored by consumers. The beneficial yellow peel dried fruit of the present invention meets the market demand for healthy and natural food and has broad market prospects.
[0036] 2. Use Natto Bacteria liquid for fermentation to increase health benefits and enrich product flavor
[0037] Natto bacteria is a probiotic with multiple health benefits. Its application in the fermentation process of dried kumquats brings the following benefits:
[0038] Increase health benefits: Natto bacteria will produce a variety of beneficial metabolites during the fermentation process, such as vitamin K2, nattokinase, etc. These substances have health benefits such as promoting bone health, reducing blood viscosity, and preventing cardiovascular diseases. Eating the beneficial yellow peel dried fruit of the present invention can not only enjoy the delicious taste, but also obtain additional health benefits.
[0039] Enrich product flavor: The fermentation of Bacillus natto gives dried kumquats a unique flavor. The sourness, umami and special aroma produced during the fermentation process blend with the natural fruity aroma of kumquats to form a rich and complex taste. This unique flavor can satisfy consumers' pursuit of novel and delicious foods and increase the appeal of the product.
[0040] Improve nutritional value: The fermentation process can decompose the macromolecular substances in the yellow peel fruit, making it easier for the human body to digest and absorb. At the same time, Natto bacteria can also synthesize some nutrients needed by the human body, such as B vitamins, further improving the nutritional value of the product.
[0041] 3. Low temperature fermentation preserves nutrients to a greater extent
[0042] Preserve nutrients: Low-temperature fermentation can minimize the damage to the nutrients in kumquats. Under low-temperature conditions, the loss of nutrients such as vitamins, minerals, and antioxidants is less, thus ensuring the nutritional value of the product.
[0043] Keep the flavor stable: High temperature fermentation can easily cause the flavor of kumquat to change, resulting in unpleasant odor and taste. Low temperature fermentation can better maintain the natural flavor of kumquat, making the taste of the product purer and more stable.
[0044] Energy saving and environmental protection: The energy required for low-temperature fermentation is relatively low, which meets the requirements of energy saving and environmental protection.
[0045] 4. Wrapped in chickpea flour to increase nutrition and enrich the taste
[0046] Chickpea flour is a nutritious ingredient that can be used to wrap kumquats, which has the following positive effects:
[0047] Increase nutrition: Chickpea flour is rich in nutrients such as protein, dietary fiber, vitamins and minerals. Wrapping it on the surface of kumquat dried fruit not only increases the nutritional value of the product, but also provides consumers with a more comprehensive nutritional supplement.
[0048] Rich taste: The texture of chickpea flour is fine. After being wrapped on the surface of yellow peel dried fruit, it adds a unique taste to the product. Improve product stability: Chickpea flour can protect yellow peel dried fruit to a certain extent and reduce the impact of external factors on it. At the same time, chickpea flour can also absorb moisture in yellow peel dried fruit, extend the shelf life of the product, and improve product stability.
[0049] In summary, the probiotic dried kumquat of the present invention has many advantages such as health and safety, significant health care effects, unique flavor, rich nutrition, rich and diverse taste, etc., through the innovative technologies of no added sweeteners and pigments, using natto liquid fermentation, low-temperature fermentation, and chickpea powder wrapping. Compared with the prior art, the present invention has obvious advantages in product quality and market competitiveness, and provides consumers with a new healthy food choice. BRIEF DESCRIPTION OF THE DRAWINGS
[0050] Figure 1 It is a process flow chart of the present invention.
[0051] Figure 2 A flow chart was prepared for each example.
[0052] Figure 3 It is the preparation process diagram and the finished product diagram.
[0053] Figure 4 The figures are fresh kumquat fruits cut in different ways and the corresponding finished products of Examples 1 and 3. DETAILED DESCRIPTION
[0054] The following examples are provided to further illustrate the present invention, rather than to limit the present invention.
[0055] The present invention provides a preparation process of beneficial yellow peel dried fruit, the overall process flow is as follows Figure 1 As shown, the specific operation process of each embodiment is as follows Figure 2 As shown, the preparation process and the obtained beneficial yellow peel dried fruit product are as follows Figure 3 , 4 shown.
[0056] Example 1
[0057] A preparation method of beneficial yellow peel dried fruit comprises the following steps: step 1, picking and washing; step 2, fixing; step 3, surface sterilization and drying; step 4, preparing natto bacteria liquid; step 5, inoculating natto bacteria; step 6, low temperature fermentation; step 7, coating with powder and shaking well; step 8, low temperature fermentation; step 9, drying, specifically:
[0058] (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests or diseases, and intact skin, and clean them with clean water until there are no obvious stains, and then continue cleaning at an ultrasonic frequency of 40 kHz for 10 minutes.
[0059] (2) Fixing: Rinse the yellow peel fresh fruit in step (1) in 50° C. warm water for 15 seconds, remove quickly and drain.
[0060] (3) Surface sterilization and drying: The kumquats prepared in step (2) are immersed in a 75% by volume ethanol solution for 1 minute for surface sterilization, and then dried under air supply at room temperature.
[0061] (4) Preparation of Natto Bacteria Liquid: Natto bacteria (purchased from Guangdong Shunde Shangchuan Biotechnology Co., Ltd.) were activated and cultured in an activation medium at 35°C, 200 r / min, for 24 hours. The activation medium consisted of 2% glucose by mass, 1% yeast powder by mass, and the solvent was purified water.
[0062] (5) Inoculation with Bacillus natto: Soak the dried yellow peel fruit obtained in step (3) in the Bacillus natto solution and drain after 2 minutes.
[0063] (6) Low temperature fermentation: The Bacillus natto yellow peel fruit obtained in step (5) was subjected to low temperature fermentation culture at 40° C. for 6 hours.
[0064] (7) Coating with powder and shaking well: Coating the yellow peel fruit fermented with Bacillus natto obtained in step (6) with chickpea powder and placing it on a shaking machine to evenly coat the fruit with powder.
[0065] (8) Low temperature fermentation: The powdered kumquats obtained in step (7) are subjected to low temperature fermentation at 40° C. for 24 hours.
[0066] (9) Drying: The product obtained in step (8) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
[0067] Example 2
[0068] A preparation method of beneficial yellow peel dried fruit comprises the following steps: step 1, picking and washing; step 2, fixing; step 3, surface sterilization and drying; step 4, preparing natto bacteria liquid; step 5, inoculating natto bacteria; step 6, coating with powder and shaking well; step 7, low temperature fermentation; step 8, drying, specifically:
[0069] (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests or diseases, and intact skin, and clean them with clean water until there are no obvious stains, and then continue cleaning at an ultrasonic frequency of 40 kHz for 10 minutes.
[0070] (2) Fixing: Rinse the yellow peel fresh fruit in step (1) in 50° C. warm water for 15 seconds, remove quickly and drain.
[0071] (3) Surface sterilization and drying: The kumquats prepared in step (2) are immersed in a 75% by volume ethanol solution for 1 minute for surface sterilization, and then dried under air supply at room temperature.
[0072] (4) Preparation of Natto Bacteria Liquid: Natto bacteria (purchased from Guangdong Shunde Shangchuan Biotechnology Co., Ltd.) were activated and cultured in an activation medium at 35°C, 200 r / min, for 24 hours. The activation medium consisted of 2% glucose by mass, 1% yeast powder by mass, and the solvent was purified water.
[0073] (5) Inoculation with Bacillus natto: Soak the dried yellow peel fruit obtained in step (3) in the Bacillus natto solution and drain after 2 minutes.
[0074] (6) Coating with powder and shaking to evenly coat: Coat the yellow peel fruit soaked in bacterial liquid obtained in step (5) with chickpea powder and place it on a shaking machine to evenly coat with powder.
[0075] (7) Low temperature fermentation: The powdered kumquats obtained in step (6) are subjected to low temperature fermentation at 40° C. for 24 hours.
[0076] (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
[0077] Example 3
[0078] A preparation method of beneficial yellow peel dried fruit comprises the following steps: step 1, picking and washing; step 2, fixing; step 3, surface sterilization and drying; step 4, preparing natto bacteria liquid; step 5, inoculating natto bacteria; step 6, low temperature fermentation; step 7, coating with powder and shaking well; step 8, low temperature fermentation; step 9, drying, specifically:
[0079] (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests or diseases, and intact skin, and clean them with clean water until there are no obvious stains, and then continue cleaning at an ultrasonic frequency of 40 kHz for 10 minutes.
[0080] (2) Fixing: Rinse the yellow peel fresh fruit in step (1) in 50° C. warm water for 15 seconds, remove quickly and drain.
[0081] (3) Surface sterilization and drying: The kumquats prepared in step (2) are immersed in a 75% by volume ethanol solution for 1 minute for surface sterilization, and then dried under air supply at room temperature.
[0082] (4) Preparation of Natto Bacteria Liquid: Natto bacteria (purchased from Guangdong Shunde Shangchuan Biotechnology Co., Ltd.) were activated and cultured in an activation medium at 35°C, 200 r / min, for 24 hours. The activation medium consisted of 2% glucose by mass, 1% yeast powder by mass, and the solvent was purified water.
[0083] (5) Inoculation with Bacillus natto: Soak the dried yellow peel fruit obtained in step (3) in the Bacillus natto solution and drain after 2 minutes.
[0084] (6) Low temperature fermentation: The Bacillus natto yellow peel fruit obtained in step (5) was subjected to low temperature fermentation culture at 40° C. for 6 hours.
[0085] (7) Coating with powder and shaking well: Coating the yellow peel fruit fermented with Bacillus natto obtained in step (6) with corn starch and placing it on a shaking machine to evenly coat it with powder.
[0086] (8) Low temperature fermentation: The powdered kumquats obtained in step (7) are subjected to low temperature fermentation at 40° C. for 24 hours.
[0087] (9) Drying: The product obtained in step (8) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
[0088] Example 4
[0089] A preparation method of beneficial yellow peel dried fruit comprises the following steps: step one, picking and washing; step two, fixing; step three, surface sterilization and drying; step four, low temperature fermentation; step five, coating with powder and shaking well; step six, low temperature fermentation; step seven, drying, specifically:
[0090] (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests or diseases, and intact skin, and clean them with clean water until there are no obvious stains, and then continue cleaning at an ultrasonic frequency of 40 kHz for 10 minutes.
[0091] (2) Fixing: Rinse the yellow peel fresh fruit in step (1) in 50° C. warm water for 15 seconds, remove quickly and drain.
[0092] (3) Surface sterilization and drying: The kumquats prepared in step (2) are immersed in a 75% by volume ethanol solution for 1 minute for surface sterilization, and then dried under air supply at room temperature.
[0093] (4) Low temperature fermentation: The yellow peel fruit obtained in step (3) is subjected to low temperature fermentation culture at 40° C. for 6 hours.
[0094] (5) Coating with powder and shaking: Coat the fermented kumquats obtained in step (4) with chickpea flour and place them on a shaking machine to evenly coat them with powder.
[0095] (6) Low temperature fermentation: The powdered kumquats obtained in step (5) are subjected to low temperature fermentation at 40° C. for 24 hours.
[0096] (7) Drying: The product obtained in step (6) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
[0097] Comparative Example 1
[0098] Product name: Original dried yellow peel
[0099] Ingredients: kumquat peel, table salt, white sugar, licorice, citric acid, saccharin sodium, cyclamate, sucralose, neotame, sodium benzoate, potassium sorbate, tartrazine.
[0100] Comparative Example 2
[0101] Product name: Seedless yellow peel (preserved fruit)
[0102] Ingredients: kumquat peel, white sugar, edible glucose, edible salt, DL-malic acid, licorice, honey, cyclamate, saccharin sodium, steviol glycosides, citric acid, sodium benzoate, tartrate, sucralose, sodium metabisulfite.
[0103] Comparative Example 3
[0104] Product name: Bamboo salt yellow peel (cured fruit)
[0105] Ingredients: kumquat peel, white sugar, table salt, bamboo salt, licorice, cyclamate, saccharin sodium, steviol glycosides, citric acid, sodium benzoate, sodium metabisulfite, and edible flavors.
[0106] The sensory evaluation scores and nutritional components of each embodiment and control example are shown in Tables 1 and 2.
[0107] Table 1 Flavor, taste and sensory evaluation results of each embodiment and control example
[0108]
[0109]
[0110] Table 2 Nutritional composition of each example
[0111]
[0112] The results show that the product prepared in Example 1 has the best flavor and taste, and the score is better than all the examples and the control examples. Compared with Example 1, Example 2 without the first low-temperature fermentation and Example 3 using corn starch instead of chickpea flour are not as good as Example 1 in flavor and taste, and the dietary fiber content of the product is reduced, while the product prepared in Example 4 without the inoculation of natto bacteria has a slightly lower flavor score, and the dietary fiber content and effective colony count of the product are reduced.
[0113] By meeting market demand, Example 1 is verified, such as Figure 4 As shown, the yellow peel fresh fruit was processed by a variety of different cutting methods. The finished product prepared by the preparation method of Example 1 had a dry surface, soft and sticky inside, and the wrapped chickpea powder was easy to dissolve in the mouth, with a rich and layered taste, mellow and lingering. The finished product prepared by the preparation method of Example 3 was tougher and not easy to chew. The starch wrapped outside was not easy to dissolve in the mouth and had a poor taste. For the yellow peel fruit processed by the same cutting method, the finished products prepared by the preparation method of Example 1 were better than the finished products prepared by the preparation method of Example 3.
[0114] The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the spirit and scope of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.
Claims
1. A method for preparing beneficial yellow peel dried fruit, characterized in that: The following steps are involved: (1) Selection and cleaning: Select fresh yellow peel fruits with moderate maturity, no pests and diseases, and intact skin, wash them with clean water until there are no obvious stains, and then perform ultrasonic cleaning; (2) Fixing: Rinse the yellow peel fresh fruit in step (1) with warm water, quickly remove and drain; (3) Surface sterilization and drying: The yellow peel fruit in step (2) is surface sterilized, and then subjected to a room temperature air drying treatment; (4) Preparation of Bacillus natto liquid: activating and culturing Bacillus natto in an activation medium to obtain Bacillus natto liquid; (5) Inoculating with Bacillus natto: soaking the surface-dried kumquats obtained in step (3) in a Bacillus natto solution, and then draining; (6) low temperature fermentation: subjecting the Bacillus natto yellow peel fruit obtained in step (5) to low temperature fermentation culture; (7) Coating with powder and shaking well: Coating the yellow peel fruit fermented with Bacillus natto obtained in step (6) with chickpea powder, placing it on a shaker and shaking it well to ensure uniform coating with powder; (8) low temperature fermentation: subjecting the powdered kumquats obtained in step (7) to low temperature fermentation; (9) Drying: The product obtained in step (8) is subjected to low-temperature drying or freeze-drying to obtain beneficial kumquat dried fruit.
2. The method for preparing the beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (1), the ultrasonic cleaning is carried out at an ultrasonic frequency of 40 kHz for 10 minutes.
3. The method for preparing the beneficial yellow peel dried fruit according to claim 2, characterized in that: In step (2), the warm water rinsing is rinsing in 50° C. warm water for 15 seconds.
4. The method for preparing the beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (3), the surface sterilization is performed by soaking the kumquats in 75% ethanol for 1 minute.
5. The method for preparing the beneficial yellow peel dried fruit according to claim 4, characterized in that: In step (4), the activation culture medium formula is: 2% glucose, 1% yeast powder, and the solvent is purified water.
6. The method for preparing the beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (4), the activation culture conditions are 35° C., 200 r / min, and culture for 24 hours.
7. The method for preparing the beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (5), the soaking time is 2 minutes.
8. The method for preparing the beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (6), the low-temperature fermentation is carried out at 40° C. for 6 hours.
9. The method for preparing beneficial yellow peel dried fruit according to claim 1, characterized in that: In step (8), the low-temperature fermentation is carried out at 40° C. for 24 hours.
10. The beneficial Phellodendron chinense dried fruit prepared by the preparation method according to any one of claims 1 to 9.