A method for preparing and applying a microecological preparation for aging dried tangerine peel, and a method for fermenting and aging dried tangerine peel.

Abstract

This invention discloses a method for preparing and applying a microecological preparation for aged tangerine peel, as well as a method for fermenting and aging tangerine peel. The preparation method includes steps such as material selection, strain sorting and cultivation, and preparation of the tangerine peel microecological preparation. This invention uses three different culture media to selectively sort microorganisms on aged tangerine peel. These three different culture media contain different fermentation strains. Through cooperation and competition among the fermentation strains, a microecological environment is formed during cultivation. The tangerine peel aging microecological preparation is then formed through cell treatment. The tangerine peel aging microecological preparation of this invention is sprayed onto the tangerine peel in a tangerine peel fermentation device and cultivated. After 30 days of cultivation, the content of key components in the tangerine peel is comparable to that of ordinary 5-10 year old tangerine peel, significantly shortening the fermentation period, saving production costs and resources for tangerine peel aging, and benefiting its application in the tangerine peel-related food or pharmaceutical industries.

Description

Technical Field

[0001] This invention relates to the field of microbial applications, specifically to a method for preparing and applying a microecological preparation for aging dried tangerine peel, and a method for fermenting and aging dried tangerine peel. Background Technology

[0002] Dried tangerine peel, also known as tangerine peel, is the mature peel of the citrus fruit and its cultivated varieties, belonging to the Rutaceae family. It is harvested from October to December when the tangerines are ripe, the peel is removed, and then dried in the shade or in a well-ventilated area. The peel is considered superior with age, hence the name. Dried tangerine peel has a bitter and pungent taste and is warm in nature. It has the effects of warming the stomach and dispelling cold, regulating qi and strengthening the spleen, and is suitable for people with symptoms such as abdominal distension, indigestion, loss of appetite, and cough with phlegm.

[0003] Dried tangerine peel has a long history of medicinal use, first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica), where it was called "Juyou" and described as having a pungent and warm flavor. Tangerine peel (Chenpi) can regulate qi, strengthen the spleen, dry dampness, and resolve phlegm; it is a medicinal and edible herb. However, the process from fresh tangerine peel (from ripe oranges) to clinically used Chenpi is not simply a matter of sun-drying. This is because the efficacy and effects of Chenpi come from the transformation of substances during its aging process. If Chenpi has not undergone aging, it has little nutritional value and cannot be called "Chenpi"; it can only be described as orange peel, tangerine peel, etc. Chenpi contains various chemical components, such as flavonoids, volatile oils, polysaccharides, alkaloids, and many essential nutrients. Research has found that the main nutrients in dried tangerine peel are flavonoids and volatile oils, both of which are very scarce in fresh tangerine peel and must undergo aging to slowly transform into their components. Studies have also revealed a surprising change in the amount of a trace polyphenol—hesperidin monoglucoside—during the aging process of tangerine peel, with the content increasing exponentially only after several years of aging. Hesperidin monoglucoside has been reported to regulate gut microbiota and enhance host energy metabolism, showing potential preventative and therapeutic effects against metabolic diseases such as inflammatory bowel disease, cerebrovascular disease, and obesity, making it a promising new ingredient in functional foods.

[0004] The aging of dried tangerine peel requires a significant time investment, while biological processing offers a more convenient method. Utilizing microbial fermentation technology to alter the proportions of active nutrients in dried tangerine peel, such as increasing the content of trace polyphenols like hesperidin monoglucoside, can enhance its various effects, including regulating intestinal flora. Therefore, adjusting the proportions of active nutrients in dried tangerine peel through microbial fermentation technology is of great significance. Summary of the Invention

[0005] To overcome the shortcomings of the prior art, the first objective of this invention is to provide a method for preparing a tangerine peel aging microecological preparation. This method involves using three different culture media to selectively pick microorganisms on aged tangerine peel. The three different culture media contain different fermentation strains. Through cooperation and competition among the fermentation strains, a microecology is formed during the cultivation process. The tangerine peel aging microecological preparation is then formed through cell treatment.

[0006] The second objective of this invention is to provide an application of a method for preparing a microecological preparation of aged tangerine peel.

[0007] The third objective of this invention is to provide a method for fermenting and aging dried tangerine peel.

[0008] One of the objectives of this invention is achieved by adopting the following technical solution:

[0009] A method for preparing a tangerine peel aging microecological preparation includes the following steps:

[0010] S1. Select old tangerine peel, cut it into small pieces, and put it into a buffer solution to obtain tangerine peel soaking solution;

[0011] S2. The tangerine peel soaking solution was inoculated into Nutrient medium, Czapek-Dox medium and MRS medium respectively, and after culturing, Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth were obtained.

[0012] S3. Prepare the basic culture medium by simultaneously inoculating Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth into the basic culture medium for culture. After the culture is completed, the tangerine peel aging microecological preparation is obtained by centrifugation.

[0013] Furthermore, the aged tangerine peel mentioned above is tangerine peel that has been aged for more than 10 years.

[0014] Furthermore, in step S2, the Nutrient culture medium comprises the following components: 8-12 g / L peptone, 4-6 g / L beef extract, and 4-6 g / L sodium chloride.

[0015] Furthermore, the pH value of the Nutrient medium is 7.0-7.2.

[0016] Furthermore, in step S2, the Czapek-Dox medium comprises the following components: sodium nitrate 2-4 g / L, dipotassium hydrogen phosphate 0.5-1.5 g / L, magnesium sulfate 0.3-0.8 g / L, potassium chloride 0.3-0.8 g / L, ferrous sulfate 0.005-0.015 g / L, and sucrose 25-35 g / L.

[0017] Furthermore, in step S2, the MRS culture medium comprises the following components: peptone 8-12 g / L, beef extract 8-12 g / L, yeast extract 3-8 g / L, dipotassium hydrogen phosphate 1-3 g / L, diammonium citrate 1-3 g / L, sodium acetate 3-8 g / L, glucose 15-25 g / L, magnesium sulfate 0.40-0.65 g / L, and manganese sulfate 0.18-0.40 g / L.

[0018] Furthermore, the pH value of the MRS medium is 6.5-7.0.

[0019] Furthermore, in step S1, aged tangerine peel is selected as raw material, chopped, and placed in 40-60 mL of sterile PBS buffer. Then, it is shaken at 25-35℃ and 180-220 rpm for 3-5 days to obtain tangerine peel soaking solution.

[0020] Furthermore, in step S2, the tangerine peel soaking solution is inoculated into Nutrient medium, Czapek-Dox medium and MRS medium at an inoculation rate of 3-8%, and then cultured with shaking at 25-35℃ and 180-220rpm for 3-5 days to obtain Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth.

[0021] Furthermore, in step S3, a basic culture medium is prepared by simultaneously inoculating Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium fermentation broth into the basic culture medium, and then shaking and culturing at 25-35℃ and 180-220rpm for 2-3 days. After centrifugation, the aged tangerine peel microecological preparation is obtained.

[0022] Furthermore, in step S3, the inoculation amounts of the Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium in the basal medium are (1%-3%):(1%-2%):(1%-4%).

[0023] Furthermore, in step S3, the basal culture medium comprises the following components: glucose 15-25 g / L.

[0024] Furthermore, in step S1, the aged tangerine peel is cut into pieces of (0.8-1.5)cm × (0.8-1.5)cm, and 5-10 pieces are taken.

[0025] The second objective of this invention is achieved by adopting the following technical solution:

[0026] The application of the tangerine peel aging microecological preparation prepared by any of the above-described methods in the aging processing of tangerine peel / citrus peel.

[0027] The third objective of this invention is achieved by adopting the following technical solution:

[0028] A method for fermenting and aging dried tangerine peel includes the following steps:

[0029] The dried tangerine peel is laid flat on the shelves of the tangerine peel fermentation equipment, with only one layer of tangerine peel on each shelf. The tangerine peel aging microecological preparation mentioned above is diluted 80-120 times and then atomized. The atomized preparation is circulated inside the equipment using the spray function of the device. Fermentation is carried out for 30 days under these conditions.

[0030] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0031] 1. The preparation method of the aged tangerine peel microecological preparation of the present invention uses three different culture media to selectively isolate microorganisms on aged tangerine peel. These three different culture media contain different fermentation strains. Through cooperation and competition among the fermentation strains, a microecology is formed during the cultivation process. The tangerine peel aged microecological preparation is then formed through cell treatment. This preparation method is simple to operate, can be mass-produced, and saves economic, time, and production resources associated with tangerine peel aging, thus benefiting its application in the tangerine peel-related food or pharmaceutical industries. The tangerine peel aged microecological preparation of the present invention is sprayed onto the tangerine peel in a tangerine peel fermentation device and cultured. After 30 days of this culture, the content of active ingredients in the tangerine peel is comparable to that of tangerine peel aged for 5-10 years, significantly shortening the fermentation period and providing a certain aroma and flavor.

[0032] 2. The tangerine peel aging microecological preparation prepared by the method of the present invention can be used in the aging processing of tangerine peel / citrus peel, which greatly shortens the aging time of tangerine peel, accelerates the aging of tangerine peel, makes the quality of aged tangerine peel stable, and significantly increases the content of hesperidin monoglucoside. Attached Figure Description

[0033] Figure 1 This refers to the tangerine peel aging microecological preparation in Example 7 of this application;

[0034] Figure 2 This is a schematic diagram of the fermentation process of dried tangerine peel in the aging treatment method of dried tangerine peel in this application;

[0035] Figure 3 A graph showing the determination data of hesperidin and hesperidin monoglucoside content in 10-year aged tangerine peel;

[0036] In the picture: 1. Aged tangerine peel microecological preparation; 2. Aged microecological preparation after atomization; 3. Tangerine peel; 4. Perforated plate; 5. Internally circulating atomized aging liquid; 6. Temperature control device. Detailed Implementation

[0037] The technical solution of the present invention will now be clearly and completely described with reference to specific embodiments. Obviously, the described embodiments are merely some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0038] The following examples illustrate experimental methods with specific conditions. Generally, they are conducted under standard experimental conditions or as recommended by the manufacturer. Unless otherwise specified, all reaction reagents involved in the examples can be purchased commercially.

[0039] A method for preparing a tangerine peel aging microecological preparation includes the following steps:

[0040] S1. Select old tangerine peel, cut it into small pieces, and put it into a buffer solution to obtain tangerine peel soaking solution;

[0041] S2. The tangerine peel soaking solution was inoculated into Nutrient medium, Czapek-Dox medium and MRS medium respectively, and after culturing, Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth were obtained.

[0042] S3. Prepare the basic culture medium by simultaneously inoculating Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth into the basic culture medium for culture. After the culture is completed, the tangerine peel aging microecological preparation is obtained by centrifugation.

[0043] In one implementation method, the aged tangerine peel is tangerine peel aged for more than 10 years. Three different culture media are used to selectively isolate microorganisms from the aged tangerine peel. These three different culture media contain different fermentation strains. Through cooperation and competition among the fermentation strains, a microecological environment is formed during the cultivation process. The resulting tangerine peel aging microecological preparation is then processed. This preparation method is simple to operate, allows for large-scale production, and saves economic, time, and production resources associated with tangerine peel aging, thus benefiting its application in the tangerine peel-related food or pharmaceutical industries. The tangerine peel aging microecological preparation prepared by the method of this invention can be used in the aging processing of orange / tangerine peel, significantly shortening the aging period, accelerating the aging process, stabilizing the quality of the aged tangerine peel, and significantly increasing the content of hesperidin monoglucoside.

[0044] In one embodiment, in step S2, the Nutrient medium comprises the following components: 8-12 g / L peptone, 4-6 g / L beef extract, and 4-6 g / L sodium chloride. Preferably, in step S2, the Nutrient medium comprises the following components: 10 g / L peptone, 5 g / L beef extract, and 5 g / L sodium chloride.

[0045] As one embodiment, the pH value of the Nutrient medium is 7.0-7.2.

[0046] In one embodiment, the Czapek-Dox medium comprises the following components: sodium nitrate 2-4 g / L, dipotassium hydrogen phosphate 0.5-1.5 g / L, magnesium sulfate 0.3-0.8 g / L, potassium chloride 0.3-0.8 g / L, ferrous sulfate 0.005-0.015 g / L, and sucrose 25-35 g / L. Preferably, in step S2, the Czapek-Dox medium comprises the following components: sodium nitrate 3 g / L, dipotassium hydrogen phosphate 1 g / L, magnesium sulfate 0.5 g / L, potassium chloride 0.5 g / L, ferrous sulfate 0.01 g / L, and sucrose 30 g / L.

[0047] In one embodiment, the MRS culture medium comprises the following components: peptone 8-12 g / L, beef extract 8-12 g / L, yeast extract 3-8 g / L, dipotassium hydrogen phosphate 1-3 g / L, diammonium citrate 1-3 g / L, sodium acetate 3-8 g / L, glucose 15-25 g / L, magnesium sulfate 0.40-0.65 g / L, and manganese sulfate 0.18-0.40 g / L. Preferably, in step S2, the MRS culture medium comprises the following components: peptone 10 g / L, beef extract 10 g / L, yeast extract 5 g / L, dipotassium hydrogen phosphate 2 g / L, diammonium citrate 2 g / L, sodium acetate 5 g / L, glucose 20 g / L, magnesium sulfate 0.58 g / L, and manganese sulfate 0.25 g / L.

[0048] As one embodiment, the pH value of the MRS medium is 6.5-7.0.

[0049] In one embodiment, in step S1, aged tangerine peel is selected as raw material, chopped, and placed in 40-60 mL of sterile PBS buffer. The mixture is then shaken at 25-35°C and 180-220 rpm for 3-5 days to obtain a tangerine peel soaking solution. Preferably, in step S1, aged tangerine peel is selected as raw material, chopped, and placed in 50 mL of sterile PBS buffer. The mixture is then shaken at 30°C and 200 rpm for 3-5 days to obtain a tangerine peel soaking solution.

[0050] In one embodiment, in step S2, the tangerine peel soaking solution is inoculated into Nutrient medium, Czapek-Dox medium, and MRS medium at an inoculation rate of 3-8%, and then cultured with shaking at 25-35°C and 180-220 rpm for 3-5 days to obtain Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium fermentation broth. Preferably, in step S2, the tangerine peel soaking solution is inoculated into Nutrient medium, Czapek-Dox medium, and MRS medium at an inoculation rate of 5%, and then cultured with shaking at 30°C and 200 rpm for 3-5 days to obtain Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium fermentation broth.

[0051] In one implementation method, step S3 involves preparing a basal culture medium by simultaneously inoculating Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium fermentation broth into the basal culture medium. The mixture is then cultured at 25-35°C and 180-220 rpm with shaking for 2-3 days. After centrifugation, the aging microecological preparation of dried tangerine peel is obtained. Preferably, in step S3, the basal culture medium is prepared by simultaneously inoculating Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium fermentation broth into the basal culture medium. The mixture is then cultured at 30°C and 200 rpm with shaking for 2-3 days, followed by centrifugation to obtain the aging microecological preparation of dried tangerine peel.

[0052] In one embodiment, in step S3, the inoculation amounts of the Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium in the basal medium are (1%-3%):(1%-2%):(1%-4%). ​​Preferably, in step S3, the inoculation amounts of the Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth, and MRS medium in the basal medium are one of the following: 2%:1%:3%, or 2%:1%:2%; or 3%:1%:2%; or 2%:1%:4%.

[0053] The inoculation amounts of Nutrient medium, Czapek-Dox medium, and MRS medium in the basal medium are 2%:1%:3%, or 2%:1%:2%; or 3%:1%:2%; or 2%:1%:4%, respectively. Using three different fermentation broths with fixed inoculation amounts allows for targeted sorting of microorganisms on aged tangerine peel. The three different media contain different fermentation strains, which cooperate and compete with each other, forming a microecology during cultivation. Through cell treatment, the resulting tangerine peel aging microecological preparation is formed, effectively accelerating the aging process. This tangerine peel aging microecological preparation is sprayed onto the tangerine peel in the fermentation equipment and cultured. After 30 days of this culture, the content of active ingredients in the tangerine peel is comparable to that of tangerine peel aged for 5-10 years, significantly shortening the fermentation time and imparting a certain aroma and flavor.

[0054] In one embodiment, in step S3, the basal culture medium comprises the following components: glucose 15-25 g / L. Preferably, in step S3, the basal culture medium comprises the following components: glucose 20 g / L.

[0055] As one implementation method, in step S1, the aged tangerine peel is cut into pieces of approximately (0.8-1.5)cm × (0.8-1.5)cm, and 5-10 pieces are taken.

[0056] The application of the tangerine peel aging microecological preparation prepared by any of the above-described methods in the aging processing of tangerine peel / citrus peel.

[0057] The aging microecological preparation for tangerine peel can be used in the aging process of orange / tangerine peel, which can greatly shorten the aging time of tangerine peel, accelerate the aging process, stabilize the quality of the aged tangerine peel, and significantly increase the total flavonoid active ingredients.

[0058] A method for fermenting and aging dried tangerine peel includes the following steps:

[0059] The dried tangerine peel is laid flat on the shelves of the tangerine peel fermentation equipment, with only one layer of tangerine peel on each shelf. The tangerine peel aging microecological preparation mentioned above is diluted 80-120 times and then atomized. The atomized preparation is circulated inside the equipment using the spray function of the device. Fermentation is carried out for 30 days under these conditions.

[0060] Preferably, the tangerine peel fermentation microecological preparation is diluted 100 times and then atomized to ferment the tangerine peel.

[0061] In one embodiment, the aeration rate of the tangerine peel fermentation equipment is controlled at 0.8%-1.2%, and the temperature is controlled at 25-35°C. Preferably, the aeration rate of the tangerine peel fermentation equipment is controlled at 1%, and the temperature is controlled at 30°C.

[0062] The present invention will now be further described in conjunction with the accompanying drawings and specific embodiments.

[0063] The preparation method of aged tangerine peel microecological preparation includes the following steps:

[0064] S1. Material selection: Select 30-year-old aged tangerine peel as raw material, cut it into 1cm×1cm size, and take 8 pieces;

[0065] S2, strain sorting and culture:

[0066] S21. Place the chopped 30-year-old tangerine peel into 50 mL of sterile PBS buffer, and then shake at 30℃ and 200 rpm for 4 days to obtain the tangerine peel soaking solution.

[0067] S22. The tangerine peel soaking solution was inoculated into Nutrient medium, Czapek-Dox medium and MRS medium at an inoculation rate of 5%, and then cultured at 30℃ and 200rpm for 4 days with shaking to obtain Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth.

[0068] The Nutrient medium consists of the following components: 10 g / L peptone, 5 g / L beef extract, 5 g / L sodium chloride, and pH 7.1; the Czapek-Dox medium consists of the following components: 3 g / L sodium nitrate, 1 g / L dipotassium hydrogen phosphate, 0.5 g / L magnesium sulfate, 0.5 g / L potassium chloride, 0.01 g / L ferrous sulfate, and 30 g / L sucrose; the MRS medium consists of the following components: 10 g / L peptone, 10 g / L beef extract, 5 g / L yeast extract, 2 g / L dipotassium hydrogen phosphate, 2 g / L diammonium citrate, 5 g / L sodium acetate, 20 g / L glucose, 0.58 g / L magnesium sulfate, 0.25 g / L manganese sulfate, and pH 6.8.

[0069] S3. Preparation of tangerine peel microecological preparation:

[0070] Prepare the basic culture medium. Fermentation broths from Nutrient medium, Czapek-Dox medium, and MRS medium were simultaneously inoculated into the basic culture medium at different inoculation amounts. The mixtures were then cultured at 30°C and 200 rpm for 3 days with shaking. After centrifugation and discarding the precipitate, the aging microecological preparations of tangerine peel in Examples 1-8 and the preparations in Comparative Examples 1-6 were obtained.

[0071] The basal culture medium includes the following components: glucose 20g / L;

[0072] The inoculation amounts of different culture media fermentation broths in the tangerine peel aging microecological preparations of Examples 1-8 and Comparative Examples 1-6 are shown in Table 1.

[0073] Table 1. Inoculum size for sorting culture medium

[0074]

[0075]

[0076] Performance testing

[0077] 1. Performance tests were conducted on fresh orange peel or 1-year-old dried orange peel, respectively, under the following conditions:

[0078] Method for aging dried tangerine peel: Spread dried tangerine peel evenly on the shelves of the tangerine peel fermentation equipment, with only one layer of dried tangerine peel on each shelf. Then control the aeration rate of the tangerine peel fermentation equipment to 1% and the temperature to 30℃. Dilute the tangerine peel aging microecological preparations of Examples 1-8 and the preparations of Comparative Examples 1-6 by 100 times and then atomize them. Use the spray function of the device to circulate the atomized preparations inside the equipment. Ferment under these conditions for 30 days.

[0079] Comparative Example 7 was processed by atomization with pure water, and the remaining treatment steps were the same as those described above.

[0080] 2. High performance liquid chromatography (HPLC) was used to determine the content of hesperidin and hesperidin monoglucoside in fresh orange peel, 1-year-old orange peel, 5-year-old orange peel, 10-year-old orange peel, and 25-year-old orange peel. If the content of hesperidin and hesperidin monoglucoside in orange peel was too low, it was concentrated multiple times before testing.

[0081] The high-performance liquid chromatography (HPLC) conditions were as follows: a Diamonsil C18 5μm 250×4.6mm column was used; the mobile phase was acetonitrile and 0.5% acetic acid aqueous solution at a mass ratio of 66:34; the flow rate was 1 mL / min; the column temperature was 30℃; and the wavelength was 282 nm.

[0082] The test results are as follows: The hesperidin content (g / g) in fresh orange peel, 1-year-old dried orange peel, 5-year-old dried orange peel, 10-year-old dried orange peel, and 25-year-old dried orange peel were approximately 3.724%, 3.668%, 2.842%, and 2.579%, respectively; the hesperidin monoglucoside content (g / g) in fresh orange peel, 1-year-old dried orange peel, 5-year-old dried orange peel, 10-year-old dried orange peel, and 25-year-old dried orange peel were approximately 0%, 0.00027%, 0.00086%, 0.00224%, and 0.00145%, respectively. Among them, the hesperidin content (g / g) and hesperidin monoglucoside content (g / g) in 10-year-old dried orange peel are as follows... Figure 3 As shown.

[0083] 3. Observe the changes (g / g) in the content of hesperidin and hesperidin monoglucoside in fresh orange peel or 1-year-old tangerine peel before and after fermentation with the tangerine peel aging microecological preparations of Examples 1-8 and the preparations of Comparative Examples 1-6. The test results are shown in Table 2.

[0084] Table 2. Changes in component content in fresh orange peel or 1-year-old dried orange peel

[0085]

[0086]

[0087] As shown in the table above, the content of hesperidin monoglucoside in fresh orange peel and 1-year-old orange peel treated with the fermentation preparations of the aging microecological agents in Examples 1-8 increased to varying degrees. Specifically, the content of hesperidin monoglucoside in fresh orange peel treated with the aging microecological agents in Example 7 reached 0.00192%, and the content in 1-year-old orange peel reached 0.00227%, both close to the 0.00224% content in 10-year-old orange peel. Meanwhile, the hesperidin content in both fresh orange peel and 1-year-old orange peel treated with the aging microecological agents in Examples 1-8 did not decrease significantly, remaining above 3.528%. In Comparative Example 7, pure water was used to atomize the orange peel and allow it to age naturally. The content of hesperidin monoglucoside in the naturally aged fresh orange peel was only 0.00001%, and the content in 1-year-old orange peel was only 0.00029%. Therefore, the preparation method of the aged tangerine peel microecological preparation of the present invention uses three different culture media to selectively pick microorganisms on aged tangerine peel. These three different culture media contain different fermentation strains. Through cooperation and competition among the fermentation strains, a microecology is formed during the cultivation process. The tangerine peel aged microecological preparation is then formed through cell treatment. This preparation method is simple to operate, can be mass-produced, and saves economic, time, and production resources associated with tangerine peel aging, thus benefiting its application in the tangerine peel-related food or pharmaceutical industries. The tangerine peel aged microecological preparation of the present invention is sprayed onto the tangerine peel in a tangerine peel fermentation device and cultured. After 30 days of this culture, the content of active ingredients in the tangerine peel is comparable to that of tangerine peel aged for 5-10 years, significantly shortening the fermentation period and providing a certain aroma and flavor. The method for preparing the tangerine peel aging microecological preparation of the present invention can be used in the aging processing of tangerine peel / citrus peel, which greatly shortens the aging time of tangerine peel, accelerates the aging process, and makes the quality of the aged tangerine peel stable and significantly increases the content of hesperidin monoglucoside.

[0088] The above embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of protection of the present invention. Any non-substantial changes and substitutions made by those skilled in the art based on the present invention shall fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing a microecological preparation for aging dried tangerine peel, characterized in that, Includes the following steps: S1. Select aged tangerine peel as raw material, cut it into pieces and put it into 40-60mL of sterile PBS buffer. Then shake it at 25-35℃ and 180-220rpm for 3-5 days to obtain tangerine peel soaking solution. S2. The tangerine peel soaking solution was inoculated into Nutrient medium, Czapek-Dox medium and MRS medium at an inoculation rate of 3-8%, and then cultured at 25-35℃ and 180-220rpm for 3-5 days to obtain Nutrient medium fermentation broth, Czapek-Dox medium fermentation broth and MRS medium fermentation broth. S3. Prepare the basal culture medium, which comprises the following components: Glucose 15-25 g / L was used to simultaneously inoculate Nutrient medium, Czapek-Dox medium, and MRS medium fermentation broth into the basal medium for culture. The inoculation amounts of Nutrient medium, Czapek-Dox medium, and MRS medium fermentation broth in the basal medium were (1%-3%), (1%-2%), and (1%-4%), respectively. The mixture was then cultured at 25-35℃ and 180-220 rpm with shaking for 2-3 days. After centrifugation, the aged tangerine peel microecological preparation was obtained.

2. The method for preparing a tangerine peel aging microecological preparation according to claim 1, characterized in that, In step S2, the Nutrient medium comprises the following components: 8-12 g / L peptone, 4-6 g / L beef extract, and 4-6 g / L sodium chloride; the pH of the Nutrient medium is 7.0-7.

2.

3. The method for preparing a tangerine peel aging microecological preparation according to claim 1, characterized in that, In step S2, the Czapek-Dox medium comprises the following components: sodium nitrate 2-4 g / L, dipotassium hydrogen phosphate 0.5-1.5 g / L, magnesium sulfate 0.3-0.8 g / L, potassium chloride 0.3-0.8 g / L, ferrous sulfate 0.005-0.015 g / L, and sucrose 25-35 g / L.

4. The method for preparing a tangerine peel aging microecological preparation according to claim 1, characterized in that, In step S2, the MRS culture medium comprises the following components: peptone 8-12 g / L, beef extract 8-12 g / L, yeast extract 3-8 g / L, dipotassium hydrogen phosphate 1-3 g / L, diammonium citrate 1-3 g / L, sodium acetate 3-8 g / L, glucose 15-25 g / L, magnesium sulfate 0.40-0.65 g / L, and manganese sulfate 0.18-0.40 g / L; the pH of the MRS culture medium is 6.5-7.

0.

5. The application of the tangerine peel aging microecological preparation prepared by the method of any one of claims 1-4 in the aging processing of tangerine peel / citrus peel.

6. A method for fermenting and aging dried tangerine peel, characterized in that, Includes the following steps: The dried tangerine peel is laid flat on the shelves of the tangerine peel fermentation equipment, with only one layer of tangerine peel on each shelf. The tangerine peel aging microecological preparation prepared by the method of any one of claims 1-4 is diluted 80-120 times and then atomized. The atomized preparation is circulated inside the equipment using the spray function of the device, and fermentation is carried out for 30 days under these conditions.

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