A working fermentation agent and its application in preparing bergamot fermented products

Abstract

The present invention provides a working fermentation agent and its application in preparing a bergamot fermented product. The working fermentation agent contains Aspergillus shevarium and Lactobacillus delbrueckii, and when used for the fermentation of bergamot, can significantly reduce the content of bitter substances such as naringin, limonin, tannin, etc., and significantly increase the content of active substances such as total acid and the number of viable bacteria, not only retaining the original nutritional components of bergamot, but also effectively reducing the bitter taste of bergamot, and further improving the flavor and nutrition of bergamot.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and particularly relates to a working leavening agent and application thereof in the preparation of bergamot fermented products. Background Art

[0002] Bergamot (Citrus medica L. var. sarcodactylis Swingle), also known as Buddha's hand, is the fruit of the evergreen small tree or shrub plant of the Rutaceae family Citrus. It is not only rich in characteristic volatile flavor components, but also has physiological effects such as relieving cough and asthma, drying dampness and resolving phlegm, soothing the liver and regulating qi, and anti-inflammatory and antibacterial. However, fresh bergamot fruit is spicy and bitter, and is not suitable for direct consumption. To overcome this problem, food factories currently often process bergamot into food products, such as bergamot mixed granules, bergamot tea bags, bergamot soft candies, bergamot orange wine, etc. However, the existing bergamot food products still have more or less bitter taste of bergamot, and the taste is not good. Therefore, in order to further promote bergamot food products, it is imperative to study the process of removing bitterness and astringency.

[0003] At present, the commonly used methods for removing bitterness and astringency of bergamot mainly include adsorption method, process parameter control method, supercritical CO2 extraction method, enzymatic fermentation method, etc. However, the adsorption method will cause chemical changes in bergamot, which will have a significant adverse effect on the flavor and taste of food products; the process of the process parameter control method is often more stringent; the supercritical CO2 extraction method requires the use of expensive equipment and the production cost is too high. Therefore, the enzymatic fermentation method stands out among the debittering methods due to its advantages such as high debittering efficiency, simple process, mild action conditions, and no damage to the flavor and nutrition of food products. However, there is no fermentation agent that can remove the bitter taste of bergamot. Summary of the invention

[0004] The present invention aims to provide a working fermentation agent to effectively remove the bitter taste of bergamot, which is suitable for preparing bergamot fermented products with good flavor and taste, and is conducive to broadening the consumer group of bergamot fermented products.

[0005] The first object of the present invention is to provide a working leavening agent.

[0006] The second object of the present invention is to provide the use of the working fermentation agent in reducing the bitter taste of bergamot.

[0007] The third object of the present invention is to provide a method for preparing a bergamot fermented product.

[0008] The fourth object of the present invention is to provide a bergamot fermented product prepared by the above method.

[0009] The present invention achieves the above-mentioned invention object through the following technical solutions:

[0010] The invention provides a working fermentation agent, which contains Aspergillus shevarium and Lactobacillus delbrueckii.

[0011] Preferably, the volume ratio of Aspergillus shevarium to Lactobacillus delbrueckii is 0.8-1.2:0.8-1.2, and most preferably 1:1.

[0012] Preferably, the viable counts of Aspergillus shevarium and Lactobacillus delbrueckii are both 10 8 ~10 9 CFU / mL.

[0013] Preferably, the Lactobacillus delbrueckii includes but is not limited to Lactobacillus delbrueckii subsp. bulgaricus.

[0014] When the working starter with the above-mentioned specific ingredients is used for the fermentation of bergamot, the bitter taste of bergamot can be effectively reduced through the interaction between microorganisms and microorganisms, microorganisms and substrates, and a variety of complex metabolic processes. It is suitable for preparing bergamot fermented products with good flavor and taste. Therefore, the use of the above-mentioned working starter in reducing the bitter taste of bergamot and in preparing bergamot fermented products, as well as the method for preparing bergamot fermented products by fermenting with the above-mentioned working starter, should all be within the scope of protection of the present invention.

[0015] Preferably, the preparation method of the fermented bergamot product is specifically as follows: juicing, enzymolysis, filtering, adjusting pH, sterilizing, and inoculating the above-mentioned working fermentation agent on the bergamot in sequence, and fermenting to obtain the fermented bergamot product.

[0016] Preferably, the bergamot is cut into cubes of uniform size before juicing.

[0017] Preferably, the juicing is performed by adding bergamot into water.

[0018] More preferably, the mass ratio of bergamot to water is 1:3 to 4, and most preferably 1:3.

[0019] Preferably, the enzymatic hydrolysis is performed using pectinase.

[0020] Further preferably, the pectinase needs to be activated first to achieve the enzyme activity in normal use, such as completely dissolving the pectinase in water and fully swelling at 50-60°C.

[0021] More preferably, the concentration of the pectinase in the juice squeezed product is 0.05 wt% to 0.07 wt%, most preferably 0.05 wt%.

[0022] Preferably, the enzymatic hydrolysis temperature is 50-60°C, most preferably 50°C.

[0023] Preferably, the enzymatic hydrolysis time is 40 to 80 minutes, and most preferably 60 minutes.

[0024] Preferably, the filtration is first filtered through 3 to 5 layers of gauze, and then filtered through a 100 to 200 mesh filter. When the mesh number of the filter is too low, there will be too much precipitation in the fermented bergamot product; and when the mesh number of the filter is too high, the flavor-rich substances may be filtered out, resulting in poor flavor and taste of the fermented bergamot product.

[0025] Preferably, the filtration is suction filtration.

[0026] Preferably, the pH is adjusted to 5.5-6.5, such as by using sodium bicarbonate, sodium carbonate, citric acid or acetic acid.

[0027] Preferably, food additives such as rock sugar, sucrose or white sugar are added after the pH is adjusted.

[0028] Further preferably, the concentration of the food additive in the pH adjusted product is 4wt% to 8wt%, most preferably 6wt%.

[0029] Preferably, the sterilization temperature is 115-121°C, most preferably 121°C.

[0030] Preferably, the sterilization pressure is 0.1-0.2 MPa, most preferably 0.1 MPa.

[0031] Preferably, the sterilization time is 13 to 17 minutes, most preferably 15 minutes.

[0032] Preferably, before inoculation, the Aspergillus shevarium and Lactobacillus delbrueckii contained in the working starter need to be activated.

[0033] More preferably, the activation of Aspergillus shevarium is carried out by culturing in a potato dextrose water (PDB) medium at 28-32° C. for 22-26 h, most preferably at 30° C. for 24 h.

[0034] Further preferably, the activation of Lactobacillus delbrueckii is carried out by culturing in 8% (v / v) to 12% (v / v) skim milk medium at 34 to 38°C for 10 to 14 hours, and most preferably in 10% (v / v) skim milk medium at 36°C for 12 hours.

[0035] Preferably, the concentration of the working fermentation agent in the sterilized product is 3 wt% to 7 wt%, most preferably 5 wt%.

[0036] Preferably, the fermentation is carried out under constant temperature and closed conditions.

[0037] Preferably, the fermentation time is 60 to 84 hours, and most preferably 72 hours.

[0038] Preferably, the fermentation temperature is 34-44°C, most preferably 39°C.

[0039] In the bergamot fermented product prepared by the above method, the content of bitter substances such as naringin, limonin, and tannin is significantly reduced, and the content of active substances such as total acid and the number of live bacteria are significantly increased. Not only the original nutritional components of bergamot are retained, but also the bitter taste of bergamot is effectively reduced, and the flavor and nutrition of bergamot are further improved. Therefore, the bergamot fermented product (such as bergamot fermented beverage, etc.) prepared by the above method should also be within the protection scope of the present invention.

[0040] The present invention has the following beneficial effects:

[0041] 1. The present invention provides a working starter with specific ingredients. When used for the fermentation of bergamot, the bitter taste of bergamot can be effectively reduced through the interaction between microorganisms and microorganisms, microorganisms and substrates, and a variety of complex metabolic processes. The present invention is suitable for preparing bergamot fermented products with better flavor and taste.

[0042] 2. The preparation process of the bergamot fermented product of the present invention is simple and the production cost is low. It can significantly reduce the content of bitter substances such as naringin, limonin, tannin, etc., and significantly increase the content of active substances such as total acid and the number of viable bacteria. It not only retains the original nutrients of bergamot, but also effectively reduces the bitter taste of bergamot, further improving the flavor and nutrition of bergamot.

[0043] 3. The bergamot fermented product of the present invention is bright milky yellow in color, sweet and sour in taste, has the fragrance of bergamot, has no obvious precipitation, and is in a single, uniform and stable state. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is the standard curve of naringin.

[0045] Figure 2 This is the standard curve of limonin. DETAILED DESCRIPTION

[0046] The present invention is further described below in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0047] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0048] Example 1 Preparation of Bergamot Fermented Beverage

[0049] S1. Cut fresh bergamot into cubes of uniform size, and then add 1000g of bergamot cubes to 3000mL of water for crushing and juicing;

[0050] S2. Pectinase (0.05% of the mass of the product obtained in S1) was placed in 10 mL of distilled water. After it was completely dissolved, it was fully swollen at 50°C, and then added to the product obtained in S1 and mixed. The enzymatic hydrolysis was carried out in a water bath at 50°C for 60 minutes. After filtering through 4 layers of gauze, it was filtered with a 100-mesh filter. The pH was then adjusted to 5.5 with food-grade citric acid, and 6% of the system mass of crystal sugar was added. The product was sterilized at 121°C and 0.1Mpa for 15 minutes.

[0051] S3. Aspergillus shevarium was cultured in potato dextrose water (PDB) medium at 30°C for 24 h for activation, and Lactobacillus delbrueckii subspecies bulgaricus was cultured in 10% (v / v) skim milk medium at 36°C for 12 h (when the skim milk was completely coagulated), and then the initial viable counts of the two bacteria were adjusted to 10 using a hemocytometer under a microscope. 8 ~10 9 CFU / mL, the two bacteria were mixed at a volume ratio of 1:1 to obtain a working starter culture;

[0052] S4. The working ferment obtained in S3 is inoculated into the product obtained in S2, and the concentration of the working ferment in the product obtained in S2 is controlled to be 5wt%, and the mixture is sealed and fermented in a constant temperature shaker at 39°C for 72h to obtain the bergamot fermented beverage.

[0053] Example 2 Preparation of Bergamot Fermented Beverage

[0054] S1. Cut fresh bergamot into cubes of uniform size, and then add 1000g of bergamot cubes to 4000mL of water for crushing and juicing;

[0055] S2. Pectinase (0.05% of the mass of the product obtained in S1) was placed in 10 mL of distilled water. After it was completely dissolved, it was fully swollen at 50°C, and then added to the product obtained in S1 and mixed. It was enzymolyzed in a water bath at 60°C for 40 minutes, filtered through 3 layers of gauze, and then filtered with a 200-mesh filter. The pH was then adjusted to 6.5 with food-grade acetic acid, 4% of the mass of sucrose was added, and sterilized at 121°C and 0.1Mpa for 15 minutes;

[0056] S3. Aspergillus shevarium was activated by culturing in potato dextrose water (PDB) medium at 32°C for 22 h, and Lactobacillus delbrueckii subspecies bulgaricus was activated by culturing in 10% (v / v) skim milk medium at 38°C for 10 h (when the skim milk was completely coagulated). The initial viable counts of the two bacteria were adjusted to 10 using a hemocytometer under a microscope.8 ~10 9 CFU / mL, the two bacteria were mixed at a volume ratio of 0.8:1.2 to obtain a working starter culture;

[0057] S4. The working ferment obtained in S3 is inoculated into the product obtained in S2, and the concentration of the working ferment in the product obtained in S2 is controlled to be 3wt%, and the mixture is sealed and fermented in a constant temperature shaker at 44°C for 60h to obtain the bergamot fermented beverage.

[0058] Example 3 Preparation of Bergamot Fermented Beverage

[0059] S1. Cut fresh bergamot into cubes of uniform size, and then add 1000g of bergamot cubes to 3000mL of water for crushing and juicing;

[0060] S2. Place pectinase (0.07% of the mass of the product obtained in S1) in 10 mL of distilled water, wait for it to completely dissolve, fully swell at 60°C, add it to the product obtained in S1 and mix well, perform enzymolysis in a water bath at 50°C for 80 min, filter through 5 layers of gauze, and then filter with a 100-mesh filter, then adjust the pH to 5.5 with food-grade citric acid, add 8% of the mass of white sugar, and sterilize at 121°C, 0.1Mpa for 15 min;

[0061] S3. Aspergillus shevarium was activated by culturing in potato dextrose water (PDB) medium at 28°C for 26 h, and Lactobacillus delbrueckii subspecies bulgaricus was activated by culturing in 10% (v / v) skim milk medium at 34°C for 14 h (when the skim milk was completely coagulated). The initial viable counts of the two bacteria were adjusted to 10 using a hemocytometer under a microscope. 8 ~10 9 CFU / mL, the two bacteria were mixed at a volume ratio of 1.2:0.8 to obtain a working starter culture;

[0062] S4. The working ferment obtained in S3 is inoculated into the product obtained in S2, and the concentration of the working ferment in the product obtained in S2 is controlled to be 7 wt %, and the mixture is sealed and fermented in a constant temperature shaker at 34° C. for 84 h to obtain the bergamot fermented beverage.

[0063] Comparative Example 1

[0064] The same as Example 1, except that the working starter of this comparative example S3 is only the activated Aspergillus shevarium, and does not contain Lactobacillus delbrueckii subspecies bulgaricus.

[0065] Comparative Example 2

[0066] The same as Example 1, except that the working starter of this comparative example S3 is only the activated Lactobacillus delbrueckii subspecies bulgaricus, and does not contain Aspergillus shevarium.

[0067] Comparative Example 3

[0068] Same as Example 1, except that only S1 and S2 were performed in this comparative example, i.e., the working starter was not inoculated. Test Example 1 Determination of the content of bitter substances in bergamot fermented beverage

[0069] 1. Experimental Methods

[0070] (1) Determination of tannin content in bergamot fermented beverage by potassium permanganate titration:

[0071] ① Take 50 mL of the bergamot fermented beverage obtained in Example 1 and Comparative Examples 2 to 3 respectively, place it in 50% (v / v) acetone-water for 40 min, separate the layers using a separatory funnel, take the lower layer of colorless liquid, repeat the separation and separation twice, and finally remove the acetone by rotary evaporation to obtain a fermentation liquid sample.

[0072] ② Take 5 mL of fermentation broth sample and mix it with 5 mL of 0.1% indigo carmine, then add 10 mL of distilled water, and quickly titrate it with 0.01 mol / L potassium permanganate solution until it turns yellow-green, and then slowly titrate it to bright golden yellow (i.e. the titration end point), and record the volume V1 of potassium permanganate solution consumed during the whole process.

[0073] ③ Take another 5mL fermentation broth sample, add 2g activated carbon, place it in an 80℃ water bath and heat with stirring for 10min, filter it while hot, wash the filtrate with 5mL 80℃ hot water, add 5mL 0.1% indigo red and 10mL distilled water, and then quickly titrate with 0.01mol / L potassium permanganate solution to yellow-green, and finally slowly titrate to bright golden yellow (i.e. the titration end point), and record the volume V2 of potassium permanganate solution consumed during the whole process.

[0074] ④ Calculate the concentration of tannin in the fermentation broth sample according to "tannin concentration = c × (V1-V2) / V", where c is the molar concentration of potassium permanganate solution, V1 is the volume of potassium permanganate solution consumed by the fermentation broth sample; V2 is the volume of potassium permanganate solution consumed after tannin in the fermentation broth sample is absorbed, and V is the volume of the fermentation broth sample.

[0075] (2) Determination of naringin content in bergamot fermented beverage by Davis spectrophotometry:

[0076] ① Dry the naringin standard at 110°C to constant weight, accurately weigh 20.0000 mg and dissolve it in 50% ethanol solution, and dilute to 100 mL to obtain a naringin standard solution. Take 0, 0.1, 0.2, 0.3, 0.4, and 0.5 mL of the naringin standard solution, respectively, and add distilled water to a volume of 0.5 mL, then add 5.0 mL of diethylene glycol and 0.5 mL of 1 mol / L sodium hydroxide solution, mix well, place in a 30°C constant temperature water bath to keep warm for 30 minutes, transfer to a 96-well plate, use an enzyme reader to detect the absorbance at a wavelength of 430 nm, and draw a naringin standard curve (such as Figure 1 shown).

[0077] ② Take 5 mL of the bergamot fermented beverage obtained in Example 1 and Comparative Examples 2 to 3, mix with 5 mL of anhydrous ethanol, centrifuge, take 1 mL of the supernatant, and then add 7 mL of 50% (v / v) ethanol to obtain a fermentation broth sample. Pipette 0.5 mL of the fermentation broth sample and transfer it to a 96-well plate, then add 5.0 mL of diethylene glycol and 0.5 mL of 1 mol / L sodium hydroxide solution, mix well, place in a 30°C constant temperature water bath to keep warm and color for 30 minutes, use an enzyme marker to detect the absorbance value at a wavelength of 430 nm, use a mixture of 5.0 mL of diethylene glycol, 0.5 mL of 1 mol / L sodium hydroxide solution and 0.5 mL of distilled water as a blank control, and substitute the measured absorbance value into Figure 1 The standard curve of naringin shown was used to obtain the content of naringin in bergamot fermented beverage.

[0078] (3) Determination of the content of limonin in bergamot fermented beverage by HPLC chromatography:

[0079] ① Dissolve 0.01 g of limonin standard completely in ultrasonic chromatographic pure methanol to prepare a 1000 μg / mL limonin standard solution, then dilute it step by step with ultrasonic chromatographic pure methanol to prepare 10, 25, 50, 250, 500, and 1000 μg / mL limonin standard solutions, and detect it by HPLC chromatography to obtain a limonin standard curve (such as Figure 2 shown);

[0080] Among them, HPLC chromatographic conditions: Surpsil C18 chromatographic column (250mm×4.6mm×5μm); mobile phase: 55% (v / v) acetonitrile solution; flow rate: 1.0mL / min; column temperature: 30°C; detection wavelength: 210nm; injection volume: 10μL, isocratic elution for 20min.

[0081] ② Take 10 mL of the bergamot fermented beverage obtained in Example 1 and Comparative Examples 2 to 3 respectively, and mix them with 10 mL of dichloromethane respectively, vortex oscillation and ultrasonic 40 min, centrifuge at 5000 rpm for 10 min, separate and retain the lower clear liquid, add dichloromethane to the upper liquid and repeat vortex oscillation, ultrasonic and centrifugation operations, combine the lower clear liquids obtained by the two separations, rotary evaporate to dryness at 60°C until the temperature reaches nearly 1 mL, blow dry with a nitrogen blower, dissolve in 1.5 mL of methanol, ultrasonic 10 min, filter with a 0.22 μm organic filter membrane, and finally detect by HPLC chromatography (conditions are the same as those of the limonin standard solution).

[0082] 2. Experimental Results

[0083] The test results of tannin, naringin and limonin contents are shown in Table 1.

[0084] Table 1

[0085] Example 1 Comparative Example 2 Comparative Example 3 <![CDATA[Naringin / mg·L -1 > <![CDATA[4.91±0.09 d ]]> <![CDATA[5.74±0.04 c ]]> <![CDATA[9.15±0.28 a ]]> <![CDATA[Limonin / mg·L -1 > <![CDATA[68.49±2.44 d ]]> <![CDATA[85.82±2.26 c ]]> <![CDATA[712.39±4.66 a ]]> <![CDATA[tannin / g·L -1 > <![CDATA[0.77±0.02 d ]]> <![CDATA[1.01±0.12 c ]]> <![CDATA[1.79±0.13 a ]]>

[0086] Note: Different letters in the same row indicate significant differences among different groups of the same indicator (p<0.05).

[0087] It can be seen that the contents of naringin, limonin and tannin in Comparative Example 2 using only one kind of bacteria in the working fermentation agent of the present invention and Comparative Example 3 not using the working fermentation agent of the present invention are significantly higher than those in Example 1, indicating that only by using the working fermentation agent with specific ingredients of the present invention can the content of bitter substances in bergamot be effectively removed, thereby improving the flavor and taste of bergamot.

[0088] Test Example 2 Determination of total acid content and viable bacteria count in bergamot fermented beverage

[0089] The total acid content of the bergamot fermented beverages obtained in Example 1 and Comparative Examples 1 and 3 was determined by the acid-base titration method of GB12456-2021, and the number of viable bacteria of the bergamot fermented beverages obtained in Example 1 and Comparative Examples 1 and 3 was determined with reference to GB4789.35-2016. The results are shown in Table 2.

[0090] Table 2

[0091] Group <![CDATA[Total acid content / g·L -1 (calculated as lactic acid)]]> <![CDATA[Number of viable bacteria / CFU·mL -1 > Example 1 3.44 <![CDATA[7.20×10 7 ]]> Comparative Example 1 2.22 <![CDATA[6.48×10 7 ]]> Comparative Example 3 1.46 -

[0092] As can be seen from Table 2, the total acid content and the number of live bacteria in Comparative Example 1 using only one bacteria in the working fermentation agent of the present invention and Comparative Example 3 not using the working fermentation agent of the present invention are significantly lower than those in Example 1, indicating that only by using the working fermentation agent with specific ingredients of the present invention can the nutritional components of bergamot be further improved on the basis of the original ones.

[0093] Test Example 3 Sensory Evaluation of Bergamot Fermented Beverage

[0094] 1. Experimental Methods

[0095] (1) Sensory evaluation standards

[0096] According to GB 7101-2015 "National Food Safety Standard Beverages", the sensory quality evaluation team was composed of 5 people with food professional background and sensory evaluation experience. They gave a comprehensive score based on the color, taste, texture, and flavor of the bergamot fermented beverages obtained in Examples 1 to 3 (mouthwashing was required before each product tasting). The sensory evaluation standards are shown in Table 3.

[0097] Table 3 Sensory evaluation standards

[0098]

[0099]

[0100] 2. Experimental Results

[0101] The sensory evaluation results of the bergamot fermented beverages obtained in Examples 1 to 3 are shown in Tables 4 to 6, respectively.

[0102] Table 4 Sensory evaluation results of Example 1

[0103] project Color Taste Organizational form taste Total score 1 17 28 17 26 86 2 16 27 18 25 86 3 17 26 14 28 85 4 15 29 18 25 87 5 17 28 17 28 90

[0104] Table 5 Sensory evaluation results of Example 2

[0105] project Color Taste Organizational form taste Total score 1 18 25 13 25 81 2 13 28 15 26 84 3 16 27 18 25 86 4 17 26 14 28 85 5 15 29 18 25 87

[0106] Table 6 Sensory evaluation results of Example 3

[0107] project Color Taste Organizational form taste Total score 1 18 25 13 25 81 2 13 30 15 26 82 3 16 27 18 25 86 4 17 26 14 28 85 5 15 29 18 25 87

[0108] It can be seen that the sensory scores of the bergamot fermented beverages obtained in Examples 1 to 3 are all above 80 points, and the highest can reach 90 points, indicating that the bergamot fermented beverage of the present invention is clear milky yellow, sweet and sour, has the fresh fragrance of bergamot, has no obvious precipitation, has a thick and rich smell, and the aroma is harmonious.

[0109] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. An application of a working fermentation agent in reducing the bitter taste of bergamot, characterized in that: The working fermentation agents are Aspergillus shevarium and Lactobacillus delbrueckii.

2. The use according to claim 1, characterized in that: The volume ratio of Aspergillus shevarium to Lactobacillus delbrueckii is 0.8-1.2:0.8-1.

2.

3. The use according to claim 1, characterized in that: The viable counts of Aspergillus shevarium and Lactobacillus delbrueckii were both 10 8 ~10 9 CFU / mL.

4. A method for preparing a bergamot fermented product, characterized in that: The fermentation is carried out using a working fermentation agent, wherein the working fermentation agent is Aspergillus shevarium and Lactobacillus delbrueckii.

5. The preparation method according to claim 4, characterized in that: The bergamot is sequentially subjected to juicing, enzymolysis, filtration, pH adjustment, sterilization, and inoculation of the working fermentation agent, and fermentation is performed to obtain the bergamot fermented product.

6. The preparation method according to claim 5, characterized in that: The enzymolysis is performed by using pectinase.

7. The preparation method according to claim 5, characterized in that: The fermentation time is 60 to 84 hours.

8. The preparation method according to claim 5, characterized in that: The fermentation temperature is 34-44°C.

9. The bergamot fermented product prepared by the method according to any one of claims 4 to 8.

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