Preparation method of a probiotic fermented tangerine peel and a food-medicinal product thereof
By fermenting Huajuhong with compound probiotics, the problems of bitterness and dryness of Huajuhong products have been solved, a convenient dosage form has been developed, the applicable population has been expanded, market competitiveness has been enhanced, and the goal of food and medicine homology has been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINAN UNIVERSITY
- Filing Date
- 2026-06-10
- Publication Date
- 2026-07-17
AI Technical Summary
Existing tangerine peel products have a significant bitter taste, strong warming and drying properties, and a single dosage form, resulting in insufficient market competitiveness, difficulty in achieving the goal of food and medicine homology, and unsuitability for the pace of modern life and the need for convenient consumption in Hong Kong and Macao.
Using compound probiotic fermentation technology, Lactobacillus plantarum, Bifidobacterium longum and Saccharomyces cerevisiae are used to improve the flavor and moderate the medicinal properties through microbial metabolism. The product is prepared into convenient dosage forms such as concentrated pills, capsules, granules or solid beverages, ensuring that the retention rate of core active ingredients is ≥92%.
It significantly reduces the bitterness of Citrus reticulata peel, moderates its warming and drying properties, expands the range of applicable people, improves consumer acceptance, meets the standards of food and medicine homology, is suitable for convenient consumption in modern life, and enhances market competitiveness.
Smart Images
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