Citrus bergamot fermentation liquor with weight reducing effect as well as preparation method and application of citrus bergamot fermentation liquor

Abstract

The invention belongs to the technical field of plant fermentation liquor, and particularly relates to lemon fermentation liquor with a weight reducing effect as well as a preparation method and application of the lemon fermentation liquor. According to the invention, lactobacillus plantarum and lactobacillus acidophilus are utilized to ferment the pulp of the bergamot, which is beneficial to enriching fruity flavor and increasing mellow taste, and avoids nutrient loss; the peel of the bergamot is subjected to enzymolysis by bromelain, and then the enzymatic hydrolysate is fermented by pediococcus acidilactici and rhodotorula, so that special aroma components in the peel are favorably reserved, the layering sense and complexity of subsequent fermentation products are increased, mutual interference between the subsequent fermentation products and active components of pulp is reduced, and the utilization rate of effective active components is increased. Therefore, the prepared bergamot fermentation liquor is comprehensive in nutritional ingredients, good in taste level, high in purity of effective active substances contained in the bergamot fermentation liquor, beneficial to reduction of food intake and capable of being used for preparing weight-reducing products.

Description

Technical Field

[0001] This invention belongs to the field of plant fermentation liquid technology, specifically relating to a lemon fermentation liquid with weight-reducing effect, its preparation method and application. Background Technology

[0002] Lemon ( Citrus depressa Hayata. Also known as flat lemon, mountain orange, ponkan, flat mandarin orange, etc. The fruit of the lemon is spherical, turning reddish-yellow when ripe, with thin flesh and a sour taste; the leaves are alternate, ovate-oblong, with a blunt apex, sometimes with notches, a blunt base, leathery, and entire or bluntly serrated margins. It is a fruit with a unique flavor and rich nutritional value, and is high in vitamin C.

[0003] Currently, there is considerable research on the medicinal functions of lemon. For example, patent CN 117898422 A describes a method for producing a fermented product of *Citrus aurantium* with lipid-lowering effects. This involves washing, drying, and breaking down the lemon's cell walls, followed by bacterial fermentation, comprehensive filtration, and sterilization. The final product is a fermented product of *Citrus aurantium* that can increase the daily intake of total polyphenols and raise the level of adiponectin in the body, and can be used to lower blood lipids. Another example is patent CN 117717501 A, which describes an alcohol extract of *Citrus aurantium* peel, a method for obtaining it, and a cosmetic or dermatological composition containing it. This composition is said to prevent skin peeling. Patent CN 104023735... A muscle atrophy inhibitor uses water and / or organic solvent extracts, supercritical extracts, or subcritical extracts of the fruit or leaves of *Citrus aurantiacus* as active ingredients to inhibit muscle atrophy... It can be seen that the known effects of lemon currently include lowering blood lipids, preventing skin peeling, and inhibiting muscle atrophy, while the effects of using lemon as a raw material for weight loss have not yet been reported. Summary of the Invention

[0004] The purpose of this invention is to provide a lemon fermentation liquid with weight-reducing effect, its preparation method and application, which has the characteristics of simple preparation method, good weight-reducing effect, green and safe.

[0005] This invention provides a method for preparing lemon fermentation liquid, comprising the following steps: The pulp of the lemon is homogenized and subjected to solid-liquid separation to obtain juice; Fruit juice, water, glucose and the first compound microbial agent are mixed and then subjected to the first aerobic fermentation and solid-liquid separation to obtain fruit juice fermentation broth; The peel of the lemon, bromelain, and water were mixed and enzymatically hydrolyzed to obtain the hydrolysate. The enzymatic hydrolysate and the second compound microbial agent were mixed for a second aerobic fermentation and solid-liquid separation to obtain the fruit peel fermentation broth. The fruit juice fermentation liquid and fruit peel fermentation liquid were mixed at a volume ratio of 1:3-5, and then subjected to adsorption decolorization and solid-liquid separation to obtain lemon fermentation liquid. The first compound microbial agent includes: Lactobacillus plantarum and Lactobacillus acidophilus; The second compound microbial agent includes: Pediococcus lactis and Rhodotorula rubra.

[0006] Preferably, in the first compound microbial agent, the mass ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 1:1.5-2; The effective viable counts of *Lactobacillus plantarum* and *Lactobacillus acidophilus* are ≥1×10⁻⁶ respectively. 8 CFU / mL.

[0007] Preferably, during the first aerobic fermentation, the mass ratio of the fruit juice, water, glucose and the first compound microbial agent is 60-70:30-40:6-8:3.5-4.5.

[0008] Preferably, the mass ratio of *Pediococcus lactis* to *Rhodotorula rubrum* in the second compound microbial agent is 1.2-1.5:1; The effective viable counts of *Pediococcus lactis* and *Rhodotorula rubrum* are ≥1×10⁻⁶ respectively. 8 CFU / mL.

[0009] Preferably, during the second aerobic fermentation, the mass ratio of the enzymatic hydrolysate to the second compound bacterial agent is 100:2-3.

[0010] Preferably, the first aerobic fermentation time is 24-36 hours and the temperature is 37-39°C; The second aerobic fermentation time is 40-48 hours, and the temperature is 38-40℃.

[0011] Preferably, during mixed enzymatic hydrolysis, the mass ratio of the fruit peel, bromelain, and water is 10-20:0.5-1:80-90; The enzymatic hydrolysis temperature is 40-45℃, and the time is 2-3 hours.

[0012] Preferably, the adsorption and decolorization process includes: mixing and stirring activated carbon and mixed fermentation broth at a mass-volume ratio of 1.2-1.5g:100mL at 35-40℃.

[0013] The present invention provides a lemon fermentation liquid obtained by the preparation method described in the above technical solution.

[0014] This invention provides the application of the lemon fermentation liquid described above in the preparation of weight-loss products. Beneficial effects: This invention provides a method for preparing lemon fermentation liquid, comprising the following steps: homogenizing and separating the pulp of lemons to obtain juice; mixing the juice, water, glucose, and a first compound microbial agent and performing a first aerobic fermentation and solid-liquid separation to obtain juice fermentation liquid; mixing lemon peel, bromelain, and water for enzymatic hydrolysis to obtain enzymatic hydrolysate; mixing the enzymatic hydrolysate and a second compound microbial agent for a second aerobic fermentation and solid-liquid separation to obtain peel fermentation liquid; mixing the juice fermentation liquid and peel fermentation liquid at a volume ratio of 1:3-5, adsorbing and decolorizing, and performing solid-liquid separation to obtain lemon fermentation liquid; the first compound microbial agent includes: Lactobacillus plantarum and Lactobacillus acidophilus; the second compound microbial agent includes: Pediococcus lactis and Rhodotorula glutinis.

[0015] This invention utilizes *Lactobacillus plantarum* and *Lactobacillus acidophilus* to ferment the pulp of lemons, which subsequently produces a rich fruity aroma and mellow taste, and precisely extracts and retains effective active ingredients, avoiding nutrient loss. By first enzymatically hydrolyzing the lemon peel with bromelain, and then fermenting the hydrolysate with *Pediococcus lactis* and red yeast, the unique aroma components of the peel are preserved, increasing the complexity and complexity of the subsequent fermentation, reducing interference between the fermented product and the active ingredients in the pulp, and improving the utilization rate of nutrients. Therefore, mixing the juice fermentation liquid and peel fermentation liquid at a volume ratio of 1:3-5 yields a lemon fermentation liquid with more comprehensive nutritional components, a better taste, and higher purity of effective active substances, thereby reducing food intake and making it suitable for preparing weight-loss products. Detailed Implementation

[0016] In this invention, unless otherwise specified, the raw materials, equipment and methods used are all conventional selections.

[0017] To further illustrate the present invention, the solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0018] Example 1 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment Wash the lemon pulp and peel separately, and let them dry before use. After the high-speed blender grinds the fruit pulp (squeezing out all the juice from the solid), solid-liquid separation is performed to obtain juice. The fruit peel is crushed to obtain fruit peel powder (the particle size of the crushed fruit peel powder is ≤1cm).

[0019] (2) Fruit juice fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Lactobacillus plantarum ( Lactiplantibacillus plants) and Lactobacillus acidophilus ( Lactobacillus acidophilus The two are mixed evenly at a mass ratio of 1:2 to obtain the first compound microbial agent; Fruit juice, water, glucose, and the first compound microbial agent were mixed evenly in a mass ratio of 60:40:8:4 to obtain a mixture; the mixture was then fermented aerobically at 37°C for 36 hours. After the fermentation was completed, the fruit juice fermentation liquid was obtained by solid-liquid separation. (3) Fruit peel fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Pietrococcus lactis ( Pediococcus acidilactici ) and red yeast ( Rhodotorula glutinosa The two were mixed evenly at a mass ratio of 1.5:1 to obtain the second compound bacteria; The fruit peel powder, bromelain, and water were mixed evenly at a mass ratio of 20:1:80 and enzymatically hydrolyzed at 45℃ for 3 hours to obtain the enzymatic hydrolysate. The enzymatic hydrolysate and the second compound bacterial agent were mixed evenly at a mass ratio of 100:3 and fermented aerobically at 40℃ for 48 hours. After the fermentation was completed, the solid and liquid were separated to obtain the fruit peel fermentation liquid. (4) Lemon fermentation liquid The fruit juice fermentation liquid and the fruit peel fermentation liquid were mixed evenly at a volume ratio of 1:3 to obtain a mixed fermentation liquid. At 35℃, activated carbon was mixed and stirred with the mixed fermentation liquid at a mass-volume ratio of 1.5g:100mL. After adsorption and decolorization, solid-liquid separation was performed to obtain lemon fermentation liquid.

[0020] Example 2 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0021] (2) Fruit juice fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Lactobacillus plantarum and Lactobacillus acidophilus were mixed evenly at a mass ratio of 1:1.5 to obtain the first compound bacterial agent; Fruit juice, water, glucose, and the first compound microbial agent were mixed evenly at a mass ratio of 70:30:6:4 to obtain a mixture; the mixture was then fermented aerobically at 37°C for 36 hours. After the fermentation was completed, the fruit juice fermentation liquid was obtained by solid-liquid separation. (3) Fruit peel fermentation liquid The operation is the same as step (3) in Example 1.

[0022] (4) Lemon fermentation liquid The fruit juice fermentation liquid and the fruit peel fermentation liquid were mixed evenly at a volume ratio of 1:5 to obtain a mixed fermentation liquid. At 40℃, activated carbon was mixed and stirred with the mixed fermentation liquid at a mass-volume ratio of 1.2g:100mL. After adsorption and decolorization, solid-liquid separation was performed to obtain lemon fermentation liquid.

[0023] Comparative Example 1 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0024] (2) Fruit juice fermentation liquid The operation is the same as step (2) in Example 1.

[0025] (3) Fruit peel fermentation liquid The operation is the same as step (3) in Example 1.

[0026] (4) Lemon fermentation liquid The fruit juice fermentation liquid and the fruit peel fermentation liquid were mixed evenly at a volume ratio of 5:1 to obtain a mixed fermentation liquid. At 35℃, activated carbon was mixed and stirred with the mixed fermentation liquid at a mass-volume ratio of 1.5g:100mL. After adsorption and decolorization, solid-liquid separation was performed to obtain lemon fermentation liquid.

[0027] Comparative Example 2 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment After cleaning the lemon fruit (including pulp and peel), use a high-speed blender to homogenize it to obtain fruit powder (particle size ≤ 1cm).

[0028] (2) Citrus fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Lactobacillus plantarum and Lactobacillus acidophilus were mixed evenly at a mass ratio of 1:1.5 to obtain a compound bacterial agent; Fruit powder, water, glucose and compound microbial agent were mixed evenly in a mass ratio of 70:30:6:4 to obtain a mixture; aerobic fermentation was carried out at 37℃ for 72 hours; after fermentation, solid-liquid separation was performed to obtain lemon fermentation liquid.

[0029] Comparative Example 3 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0030] (2) Fruit juice fermentation liquid All selected viable bacteria counts were 1×10⁻⁶.8 CFU / mL of Lactobacillus plantarum and Lactobacillus helveticus ( Lactobacillus Swiss The two are mixed evenly at a mass ratio of 1:2 to obtain the first compound microbial agent; Fruit juice, water, glucose, and the first compound microbial agent were mixed evenly in a mass ratio of 60:40:8:4 to obtain a mixture; the mixture was then fermented aerobically at 37°C for 36 hours. After the fermentation was completed, the fruit juice fermentation liquid was obtained by solid-liquid separation. (3) Fruit peel fermentation liquid The operation is the same as step (3) in Example 1.

[0031] (4) Lemon fermentation liquid The operation is the same as step (4) in Example 1.

[0032] Comparative Example 4 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0033] (2) Fruit juice fermentation liquid The operation is the same as step (2) in Example 1.

[0034] (3) Fruit peel fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Pietrocarpus lactis and Rhodotorula rubrum were mixed evenly at a mass ratio of 1.5:1 to obtain a second compound bacteria. The fruit peel powder, the second compound microbial agent and water were mixed evenly in a mass ratio of 20:3:80 and fermented aerobically at 40℃ for 48 hours. After the fermentation was completed, the solid and liquid were separated to obtain the fruit peel fermentation liquid. (4) Lemon fermentation liquid The operation is the same as step (4) in Example 1.

[0035] Comparative Example 5 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0036] (2) Fruit juice fermentation liquid The operation is the same as step (2) in Example 1.

[0037] (3) Fruit peel fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 The first compound bacterial agent was obtained by mixing Lactobacillus plantarum and Lactobacillus acidophilus at a mass ratio of 1:2 with CFU / mL of the compound bacterial agent. The fruit peel powder, bromelain, and water were mixed evenly at a mass ratio of 20:1:80 and enzymatically hydrolyzed at 45℃ for 3 hours to obtain the enzymatic hydrolysate. The enzymatic hydrolysate and the first compound bacterial agent were mixed evenly at a mass ratio of 100:3 and fermented aerobically at 40℃ for 48 hours. After the fermentation was completed, the fruit peel fermentation liquid was obtained by solid-liquid separation. (4) Lemon fermentation liquid The operation is the same as step (4) in Example 1.

[0038] Comparative Example 6 The only difference from Example 1 is that, in Comparative Example 6, navel oranges ( Citrus sinensis Osbeck Replace the lemon in Example 1.

[0039] Comparative Example 7 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0040] (2) Fruit juice fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 The first compound bacterial agent was obtained by mixing Lactobacillus plantarum and Lactobacillus acidophilus at a mass ratio of 1:2 with CFU / mL of the compound bacterial agent. Fruit juice, water, glucose, and the first compound microbial agent were mixed evenly in a mass ratio of 60:40:8:4 to obtain a mixture. The mixture was then fermented aerobically at 37°C for 36 hours. After the fermentation was completed, the fruit juice fermentation liquid was obtained by solid-liquid separation, which is the lemon juice fermentation liquid.

[0041] Comparative Example 8 A method for preparing lemon fermentation liquid, comprising the following steps: (1) Pretreatment The operation is the same as step (1) in Example 1.

[0042] (2) Fruit peel fermentation liquid All selected viable bacteria counts were 1×10⁻⁶. 8 CFU / mL of Pietrocarpus lactis and Rhodotorula rubrum were mixed evenly at a mass ratio of 1.5:1 to obtain a second compound bacteria. The fruit peel powder, bromelain, and water were mixed evenly at a mass ratio of 20:1:80 and enzymatically hydrolyzed at 45℃ for 3 hours to obtain the enzymatic hydrolysate. The enzymatic hydrolysate and the second compound bacterial agent were mixed evenly at a mass ratio of 100:3 and fermented aerobically at 40℃ for 48 hours. After the fermentation was completed, the fruit peel fermentation liquid was obtained by solid-liquid separation, which is the lemon fermentation liquid.

[0043] Application Example 1 Beneficial lactic acid bacteria can have a positive impact on body weight. Therefore, the following experiment counted the beneficial lactic acid bacteria in the intestines of mice to preliminarily estimate the effects of different products on weight loss, with the following results: Several healthy male mice weighing 19-21g were selected and housed in the same environment for one week without any abnormalities. The mice were then randomly divided into experimental groups (Experimental Group 1, Experimental Group 2...Experimental Group 10) and a control group, with 10 mice in each group. The mice in the experimental groups were administered 0.5mL of the test solution twice daily by gavage, while the mice in the control group were administered the same amount of water by gavage. The experiment lasted for 2 weeks, as detailed below: Experiment 1: The lemon fermentation broth prepared in Example 1 was used as the test solution; Experiment 2: The lemon fermentation broth prepared in Example 2 was used as the test solution; Experiment 3: The lemon fermentation broth prepared in Comparative Example 1 was used as the test solution; Experiment 4: The lemon fermentation broth prepared in Comparative Example 2 was used as the test solution; Experiment 5: The lemon fermentation broth prepared in Comparative Example 3 was used as the test solution; Experiment 6: The lemon fermentation broth prepared in Comparative Example 4 was used as the test solution; Experiment 7: The lemon fermentation broth prepared in Comparative Example 5 was used as the test solution; Experiment 8: The navel orange fermentation broth prepared in Comparative Example 6 was used as the test solution; Experiment 9: The navel orange fermentation broth prepared in Comparative Example 7 was used as the test solution; Experiment 10: The navel orange fermentation broth prepared in Comparative Example 8 was used as the test solution; During the experiment, the mice were observed and recorded daily for any abnormalities (including poor appetite, low activity level, dull fur, etc.). The results showed that no abnormalities were observed in either the experimental or control groups.

[0044] In addition, 24 hours before and 24 hours after the last gavage, three mice were randomly selected from each group to verify the relevant intestinal flora count. Specifically, mouse feces were aseptically collected, and the colonies in the mouse feces were counted and statistically analyzed using the plate gradient dilution method. The results are shown in Table 1.

[0045] Table 1. Effects of different treatments on the average number of lactobacilli in the mouse gut.

[0046] As can be seen from the data in Table 1, compared with the control group, the lemon fermentation broth prepared in the examples all increased the number of lactobacilli in the mouse intestines, while only a few groups in the comparative examples increased the number of beneficial lactobacilli in the mice intestines. Therefore, the products prepared in Examples 1, 2, Comparative Examples 1, 5, and 7 were subsequently selected for verification.

[0047] Application Example 2 The lemon fermentation broths prepared in Examples 1, 2, 1, 5, and 7 were used as test samples; samples weighing 80 kg were selected. Several female rats weighing 90g were randomly divided into four groups: Example 1, Example 2, Comparative Example 1, Comparative Example 5, Comparative Example 7, High-fat control group, and Water control group, with 10 rats in each group.

[0048] By weight percentage, the high-fat diet consists of the following ingredients: 66% rat maintenance diet + 10% lard + 20% sucrose + 3% cholesterol + 1% sodium cholate.

[0049] The management methods for each treatment group were the same, but the example group, comparative group, and high-fat control group were fed a high-fat diet daily, while the water control group was fed a maintenance diet daily. The experimental period was 90 days (during the experiment, rats were observed daily for any abnormal behavior or death; the results showed no abnormalities or deaths in any treatment). Specifically, the example group and comparative group were administered 0.8 mL of the test solution by gavage daily, while the high-fat control group and water control group were administered the same volume of distilled water by gavage daily. Rats in each group were weighed before the experiment (8 hours before the first feeding) and after the experiment (8 hours after the last feeding), and the average body weight was calculated. The results are shown in Table 2.

[0050] Table 2. Average body weight and abnormal manifestations of rats under different treatments.

[0051] As can be seen from the data in Table 2, feeding rats a high-fat diet while simultaneously administering the lemon fermented liquid prepared in Examples 1 and 2 via gavage significantly slowed down the rats' weight gain. Compared with the comparative and control groups, the lemon fermented liquid prepared using the technical solution of this invention is more effective in controlling weight gain, with a good sustained effect, no abnormalities in the rats, and is green and safe.

[0052] In summary, this invention utilizes *Lactobacillus plantarum* and *Lactobacillus acidophilus* to ferment lemon pulp, which enriches the fruit aroma and enhances the mellow taste while preventing nutrient loss. By first enzymatically hydrolyzing the lemon peel with bromelain, and then fermenting the hydrolysate with *Pediococcus lactis* and red yeast, the unique aroma components in the peel are preserved, increasing the complexity and complexity of the subsequent fermentation product, reducing interference between the hydrolysate and the active ingredients in the pulp, and improving the utilization rate of effective active ingredients. Therefore, the lemon fermentation liquid prepared by this invention has comprehensive nutritional components, a good taste, and high purity of effective active substances, which is beneficial for reducing food intake and can be used to prepare weight-loss products.

[0053] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a lemon ferment broth, characterized by, The method comprises the following steps: homogenizing and solid-liquid separating the pulp of lemon to obtain juice; mixing the juice, water, glucose and first composite microbial agent, and then performing first aerobic fermentation and solid-liquid separation to obtain juice fermentation liquor; mixing the peel of lemon, bromelain and water to perform enzymolysis, and then obtaining enzymolysis liquor; mixing the enzymolysis liquor and second composite microbial agent, and then performing second aerobic fermentation and solid-liquid separation to obtain peel fermentation liquor; mixing the juice fermentation liquor and the peel fermentation liquor according to a volume ratio of 1:3-5, adsorbing and decolorizing, and then performing solid-liquid separation to obtain lemon fermentation liquor; the first composite microbial agent comprises Lactobacillus plantarum and Lactobacillus acidophilus; the second composite microbial agent comprises Pediococcus acidilactici and Rhodotorula.

2. The production method according to claim 1, characterized by, in the first composite microbial agent, the mass ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 1:1.5-2; The effective viable cell number of the Lactobacillus plantarum and Lactobacillus acidophilus is ≥1×10 8 CFU / mL, respectively.

3. The production method according to claim 1 or 2, characterized by, during the first aerobic fermentation, the mass ratio of the juice, water, glucose and first composite microbial agent is 60-70:30-40:6-8:3.5-4.

5.

4. The method of claim 1, wherein, in the second composite microbial agent, the mass ratio of Pediococcus acidilactici to Rhodotorula is 1.2-1.5:1; The effective viable cell number of the Pediococcus acidilactici and the Rhodotorula is ≥1×10 8 CFU / mL, respectively.

5. The production method according to claim 1 or 4, characterized by, during the second aerobic fermentation, the mass ratio of the enzymolysis liquor to the second composite microbial agent is 100:2-3.

6. The method of claim 1, wherein, the first aerobic fermentation is performed for 24-36h at a temperature of 37-39℃; the second aerobic fermentation is performed for 40-48h at a temperature of 38-40℃.

7. The preparation method according to claim 1, characterized in that, during the mixed enzymolysis, the mass ratio of the peel, bromelain and water is 10-20:0.5-1:80-90; the enzymolysis is performed at a temperature of 40-45℃ for 2-3h.

8. The method of claim 1, wherein, the adsorption and decolorization process comprises: mixing and stirring activated carbon and mixed fermentation liquor according to a mass-volume ratio of 1.2-1.5g:100mL at a temperature of 35-40℃.

9. The lemon fermentation liquor obtained by the preparation method in any one of claims 1-8.

10. The use of the lemon fermentation liquor in claim 9 in the preparation of weight loss products.

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