A Preparation Method for A High-quality Fermented Functional Dried Fruit and Vegetable Product

Abstract

This invention belongs to the technical field of fruit and vegetable drying. It relates to a preparation method for a high-quality fermented functional dried fruit and vegetable product. The specific steps of this invention's method are as follows: Fresh fruits and vegetables are screened and pre-treated, then color protection and scalding are carried out, followed by fermentation using expanded sanghuangporus vaninii SD-l and expanded lactobacillus plantarum CTCF-LP-l; Finally, they are dried to obtain high-quality fermented functional fruit and vegetable dried products. This product does not contain preservatives. It has a bright and light yellow color, a sugar content as low as 4.41 mmol / L, richer nutritional components, more typical flavor, and excellent hypoglycemic and hypolipidemic effects.

Description

Technical Field The present invention belongs to the technical eld of fruit and dried vegetable. It particularly relates to . Background Technology Regarding fermented fruit and dried vegetable products, the following literature has disclosed relevant information: Literature 1 discloses a fermented fruit and dried vegetable product made from hawthorn. The specic steps are as follows: Sl. Preparing materials: Weighing the required amounts of sorbitol, lotus leaf powder, mulberry leaf powder, wheat seed powder, and cassia seed powder; S2. Selecting materials: Using fresh rst-grade hawthorn fruits as raw materials, removing rotten and insect-infested fruits; S3. Removing spines, peeling it, and removing seeds: Removing the spines from the outer surface of the fresh hawthorn fruits and also removing the seeds and divide them into fruit peels; S4. Mechanical rinsing: Putting the divided fresh hawthorn fruit peels into the washing machine and inject an appropriate amount of water for mechanical rinsing 2-3 times; S5. Draining: Removing the excess impurities from the washed hawthorn fruit peels using a stainless-steel vibrating screen and dry them; S6. Medium-temperature sterilization and blanching; S7. Mixing materials: Mixing the sterilized and blanched hawthorn fruit peels with the materials in Sl; S8. Fermentation: Covering the hawthorn fruit peels mixed in the stainless-steel barrel with a lid and send them to the natural fermentation warehouse to undergo natural fermentation; S9. Plate arrangement: After 8-10 days of fermentation, removing the fermented hawthorn fruit peels and arranging them; S10. Low-temperature air ow drying and ultraviolet sterilization; Sl l. Quality inspection: After the baked products are inspected and qualified, they are weighed, packaged, and stored. Literature 2 discloses a fermented non-sugar mango dried fruit preserve and its preparation method. The specic steps are as follows: Sl. Select materials: Choosing semi-ripe yellow-skinned mangoes; S2. Color protection and hardening: Soaking the mango blocks in a color protection and hardening agent solution; S3. Rinsing and scalding; S4. Bacterial activation: Cultivating lactobacillus plantarum, long bifidobacterium, and bacillus subtilis separately; S5 . Fermentation: Immersing the scalded and rinsed mango blocks in the compound bacterial liquid for fermentation treatment; S6. Preparation of probiotic composition: Mixing guar gum and low-fiber sugar evenly to obtain probiotic composition; S7. Drying: Adding the probiotic composition obtained in S6 to the fermentation system in SS, mixing it evenly, and performing freeze-drying to obtain a fermented non-sugar mango dried fruit preserve. The above literature has the following shortcomings: In literature 1, a lot of additives are added to the fermented hawthorn, and natural fermentation is adopted, which cannot effectively ensure the stability of product quality, and the color, shelf life, and health benets of the product are ignored. While literature 2 adds a lot of additives, but the efcacy of the product is not mentioned. Therefore, it is necessary to address the above technical situation and invent a fruit and dried vegetable product that has both product stability, efcacy, and excellent color, taste, and shelf life. Contents of Invention To solve the aforementioned technical problems, the present invention provides a preparation method for high-quality fermented functional fruit and dried vegetable products, mainly involving inoculating l-8% of the sanghuangporus vaninii SD-l and lactobacillus plantarum CTCF-LP-l to the fruit and vegetable blocks that have been blanched and drained, and then conducting fermentation. The technical scheme provided by the present invention involves two types of bacteria: The preservation information of sanghuangporus vaninii SD-l is as follows: It is classied as sanghuangporus vaninii, preserved at 2021-07-16 at the China General Microbiological Culture Collection Center, located at No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, with the preservation number as CGMCC No. 23061; The preservation information of lactobacillus plantarum CTCF-LP-l is as follows: It is classied as lactobacillus plantarum, preserved at 2023-09-01 at the China General Microbiological Culture Collection Center, located at No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, with the preservation number as CGMCC No. 28329. The preservation information for the above two strains is the same as the above. The method for preparing fermented functional dried fruits and vegetables using the above-mentioned sanghuangporus vaninii SD-l and lactobacillus plantarum CTCF-LP-l is as follows: Both sanghuangporus vaninii SD-l and lactobacillus plantarum CTCF-LP-l are inoculated into the fruit and vegetable blocks that have been blanched and drained at a 1-8% inoculation rate for fermentation. The benecial effects of this invention: (1) By using self-screened sanghuangporus vaninii SD-l and lactobacillus plantarum CTCF-LP-l for co-fermentation or co-assimilation to prepare fruit and dried vegetable products, the fermented dried apple products obtained do not contain preservatives, have bright and light-yellow color, 10w sugar content, more abundant nutritional components, and more typical avor, and have prominent hypoglycemic and hypolipidemic effects; Compared with fruit and dried vegetable products prepared by traditional methods, the total polyphenols and total avonoids content of fruit and dried vegetable products prepared by this invention are higher, and the antioxidant activity (FRAP and DPPH free radical scavenging rate) is more prominent, and the hypoglycemic (Ot-amylase and (it-glucosidase inhibition effect) and hypolipidemic (taurine cholic acid sodium binding rate and cholesterol esterase inhibition rate) effects are more prominent; the inhibition effect of (Jt-amylase and (xt-glucosidase reaches 61.5% and 71.2%, respectively, which are 1.51 times and 1.68 times that of traditional methods for preparing fruit and dried vegetable products; the taurine cholic acid sodium binding rate and cholesterol esterase inhibition rate reach 58.3% and 65.7%, respectively, which are 2.12 times and 2.46 times that of traditional methods for preparing fruit and dried vegetable products. Using zebra sh as the animal model, the hypoglycemic and hypolipidemic effects of high-quality fermented functional dried fruits and vegetables were further evaluated. The results showed that compared with the dried fruits and vegetables prepared by traditional methods, the product of this invention could signicantly enhance the transport efciency of 2-NBDG in zebra sh, and had a signicant protective effect on diet-induced fatty liver in zebra sh. (2) The fermented fruit and dried vegetable products obtained through co-fermentation or co-culture with sanghuangporus vaninii lucidum SD-l and lactobacillus plantarum CTCF-LPl have expanded the application scope of sanghuangporus vaninii lucidum SD-l in the preparation of fruit and dried vegetable products, and have also solved the problem that the non-fermented preparation of fruit and dried vegetable products or the single fermentation with lactobacillus plantarum CTCF-LP-l did not have prominent hypoglycemic and lipid-lowering effects; Explanation on Drawings Drawing 1 is the dried apples obtained through different preparation methods in implementation methods 1-5 and the contrasting cases 1-5; Drawing 2 is the analysis of the dried apples by the electronic nose under different preparation methods in implementation methods 1-5 and the contrasting cases 1-5, where (A) is the radar chart and (B) is the principal component analysis chart; Drawing 3 is the uorescence images of the dried apples obtained through different preparation methods in zebra sh for lowering blood sugar; Drawing 4 is the images of the dried apples interfering with zebra sh fatty liver under different preparation methods. Specic Implementation Method In the following implementation methods, the mentioned sanghuangporus vaninii and lactobacillus plantarum CTCF-LP-l, unless otherwise specied, refer to the strains that have been preserved by the aforementioned preservation institutions in the invention content. Implementation method 1 A method for preparing high-quality fermented functional fruit and dried vegetable, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh apples with a maturity of 8 without rot, pests, or spots. Washing them, and peeling them in an environment with a temperature of 6 OC and an 02 content of 5%. Then, cutting them into 6 uniform pieces; (2) Color protection: Placing the apple pieces from step (1) in a 0.1% VC solution for color protection; (3) Boiling water blanching: Heating the apple pieces from step (2) in boiling water for 5 seconds, removing them, and cooling them in an aseptic environment to 25 °C and drain the water; (4) Inoculation and fermentation: Spraying the expanded and sterilized water-cleansed sanghuangporus vaninii SD-l with a 1% inoculation amount and the expanded and sterilized lactobacillus plantarum CTCF-LP-l (the preservation information of the two strains is provided in the invention content, unless otherwise specied, the following implementation methods are the same) onto the surface of the fruit pieces simultaneously for fermentation. The fermentation process is carried out in an aseptic condition, with a fermentation temperature of 26 °C and a fermentation time of 3 days; (5) Drying: Placing the fermented apple pieces from step (4) in a drying oven, with a drying temperature of 40 OC, and dry until the moisture content is 30%, obtaining high-quality fermented functional fruit and dried vegetable. Implementation method 2 A method for preparing high-quality fermented functional fruit and dried vegetable, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh apples with a maturity of 8 without rot, pests, or spots. Washing them, and peeling them in an environment with a temperature of 6 °C and an Oz content of 5%. Then, cutting them into 6 uniform pieces; (2) Color protection: Placing the apple pieces from step (1) in a 0.1% VC solution for color protection; (3) Boiling water blanching: Heating the apple pieces from step (2) in boiling water for 5 seconds, removing them, and cooling them in an aseptic environment to 25 °C and drain the water; (4) Inoculation and fermentation: First, spraying the expanded and sterilized water-cleansed sanghuangporus vaninii SD-l onto the surface of the fruit pieces with a 1% inoculation amount, and ferment at 26 °C for 2 days, then adding the expanded and sterilized lactobacillus plantarum CTCF-LP-l with a 1% inoculation amount and continue to ferment, the fermentation process is carried out in an aseptic condition, and continue to ferment at 30 °C for 1 day; (5) Drying: Placing the fermented apple pieces from step (4) in a drying oven, with a drying temperature of 40°C, and drying until the moisture content is 30%, obtaining high-quality fermented functional fruit and dried vegetable. Implementation method 3 A method for preparing high-quality fermented functional fruit and dried vegetable, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh apples with a maturity of 8 without rot, pests, or spots. Washing them, and peeling them in an environment with a temperature of 6 °C and an 02 content of 5%. Then, cutting them into 6 uniform pieces; (2) Color protection: Placing the apple pieces from step (1) in a 0.1% VC solution for color protection; (3) Boiling water blanching: Heating the apple pieces from step (2) in boiling water for 5 seconds, removing them, and cooling them in an aseptic environment to 25 °C and drain the water; (4) Fermentation: First, spraying the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water after cultivation at a 1% inoculation rate onto the surface of the fruit pieces. Letting it ferment at 26 °C for 0.5 days. Then, adding the lactobacillus plantarum CTCFLP-l that has been washed with sterile water after cultivation at a 1% inoculation rate to the sanghuangporus vaninii SD-l and let it ferment. The fermentation process is carried out under sterile conditions. Letting it ferment for another 2.5 days at 26 °C. (5) Drying: Placing the fermented apple pieces from step (4) in a drying oven. The temperature of the hot air drying is 40°C. Drying it until the moisture content is 30% to obtain high-quality fermented functional fruit and dried vegetable products. Implementation method 4 The difference from implementation method 1 lies in the fermentation step (4): Spraying the sanghuangporus vaninii SD-l that has been washed with sterile water after cultivation at a 1% inoculation rate and the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water after cultivation at a 1% inoculation rate onto the surface of the fruit pieces simultaneously for fermentation. The fermentation process is carried out under sterile conditions. The fermentation temperature is 25 °C and the fermentation time is 3.5 days. Implementation method 5 The difference from implementation method 1 lies in the fermentation step (4): Spraying the sanghuangporus vaninii SDl that has been washed with sterile water after cultivation at a 2% inoculation rate and the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water after cultivation at a 2% inoculation rate onto the surface of the fruit pieces simultaneously for fermentation. The fermentation process is carried out under sterile conditions. The fermentation temperature is 26 °C and the fermentation time is 2 days. Implementation method 6 A method for preparing high-quality fermented functional fruit and dried vegetable products, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh cucumbers with a maturity of 9 without rot, pests, or spots. Washing them, peeling them in an environment with a temperature of 10 °C and an 02 content of 2%, and then cutting them into 8 uniform pieces; (2) Color protection: Protecting the cucumber pieces from step (1) with a 1% quality concentration VC solution; (3) Boiling: Boiling the cucumber pieces in boiling water for sterilization for 60 seconds, taking them out, and cooling them down to 32 0C in a sterile environment and drain the water; (4) Sugar soaking: Since the sugar content of cucumbers is low, using the sugar soaking process of implementation method 9 with the equipment to soak the cucumber pieces in (3) for sugar soaking treatment, and then carry out step (5) of inoculation fermentation; (5) Inoculation fermentation: Spraying the sanghuangporus vaninii SD-l that has been washed with sterile water after cultivation at an 8% inoculation rate and the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water after cultivation at an 8% inoculation rate onto the surface of the cucumber pieces simultaneously for fermentation. The fermentation process is carried out under sterile conditions. The fermentation temperature is 32 °C and the fermentation time is 5 days; (6) Drying: Drying the fermented cucumber pieces from step (5) in a drying oven. The hot air drying temperature is 60 °C. Drying it until the moisture content is 40% to obtain high-quality fermented functional fruit and dried vegetable products. Implementation method 7 A method for preparing high-quality fermented functional fruit and dried vegetable products, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh peaches with a maturity of 8, without rot, pests, or spots. Washing them, peeling them in an environment with a temperature of 0 °C and an 02 content of 3%, and then cutting them into 6 uniform pieces; (2) Color protection: Protecting the peach pieces from step (1) with a 0.5% quality concentration VC solution; (3) Boiling: Boiling the peach pieces in boiling water for sterilization for 30 seconds, taking them out, and cooling them down to 20 °C in a sterile environment and drain the water; (4) Inoculation fermentation: First spray the sanghuangporus vaninii SD-l that has been washed with sterile water after cultivation at a 5% inoculation rate onto the surface of the fruit pieces, letting it ferment at 20 °C for 1.5 days, and then add the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water after cultivation at a 5% inoculation rate to continue the fermentation. The fermentation process is carried out under sterile conditions. Letting it ferment at 25 °C for 0.5 days. (5) Drying: Placing the fermented peach pieces from step (4) in a drying oven, with a hot air drying temperature of 45 °C, until the moisture content reaches 20%, we can obtain high-quality fermented functional fruit and dried vegetable products. Implementation method 8 A method for preparing high-quality fermented functional fruit and dried vegetable products, including the following steps: (1) Raw material selection and pre-treatment: Selecting fresh mangoes with a maturity of 8, without rot, pests, or spots. Washing them, and peeling them in an environment with a temperature of 6 °C and an 02 content of 5%, then cutting them into 6 uniform pieces; (2) Color protection: Placing the mango pieces from step (1) in a 0.3% quality concentration VC solution for color protection; (3) Boiling: Boiling the mango pieces from step (2) in boiling water for 20 seconds, removing them, and cooling them in a sterile environment to 25 °C and drain the water; (4) Inoculation and fermentation: First, spraying the lactobacillus plantarum CTCF-LP-l that has been washed with sterile water for expansion at a 4% inoculation rate onto the surface of the fruit pieces, and ferment at 26 °C for 0.8 days. Then, adding the expanded lactobacillus plantarum CTCF-LP-l that has been washed with sterile water for expansion to the sanghuangporus vaninii SD-l and continue the fermentation. The fermentation process is carried out under sterile conditions, and continue to ferment at 30°C for 1 day. (5) Drying: Placing the fermented peach pieces from step (4) in a drying oven, with a hot air drying temperature of 55 °C, until the moisture content reaches 25%, we can obtain high-quality fermented functional fruit and dried vegetable products. Contrasting case 1 The difference between this contrasting case and implementation method 1 lies in: In step (4), the expanded lactobacillus plantarum CTCF-LP-l is sprayed onto the surface of the fruit block at a 1% inoculation rate for fermentation. The fermentation process is carried out under sterile conditions, with a fermentation temperature of 26 °C and a fermentation time of 3 days. That is, contrasting case 1 uses a single lactobacillus plantarum CTCF-LPl (the preservation number is the same as implementation method 1) for fermentation. Contrasting case 2 The difference between this contrasting case and implementation method 1 lies in using the traditional process: (1) Raw material selection and pretreatment: Selecting mature apples with a maturity of 8 without rot, pests, or spots. Cleaning, peeling, and then cutting it into 6 uniform pieces; (2) Color protection: The apple pieces in step (1) are protected with a quality concentration of 0.5%) potassium metabisulte solution; (3) Boiling: The apple pieces in step (2) are boiled in boiling water for sterilization for 5 seconds, taken out, and cooled to 25 0C in an aseptic environment and drained of water; After step (3), the apple pieces in contrasting case 1 do not undergo step (4) of fermentation treatment but directly proceed to step (5) of drying. Contrasting case 3 The difference from implementation method 1 lies in that in step (4) of inoculation and fermentation, a single sanghuangporus vaninii SD-l (the preservation information is the same as implementation method 1) is inoculated at a 1% inoculation rate, and the fermentation process is carried out under sterile conditions, with a fermentation temperature of 26 OC and a fermentation time of 3 days. Contrasting case 4 The difference from implementation method 1 lies in using commercially available lactobacillus plantarum instead of the expanded lactobacillus plantarum CTCF-LP-l; the other aspects are the same as implementation method 1. Contrasting case 5 The difference from implementation method 1 lies in using commercially available mulberry yellow bacteria instead of sanghuangporus vaninii SD-l, and the other aspects are the same as implementation method 1. Experimental example Quality detection and analysis of the high-quality fermented functional fruit and dried vegetable products: 1. Taking the dried apple products obtained from implementation methods 1-5 and contrasting cases 1-5, tasting their taste and avor, and observing the color. The results are shown in Drawing 1, Drawing 2 and Table 1. Table 1 Sensory Evaluation of Different Methods of Preparing Dried Apple Implementation Brigh ter, light Rich and harmonious typical apple The sweetness and aroma, sweet fragrance and fa1nt sourness are method 1 yellow . pine aroma moderately balanced. Implementation Brigh ter, light Rich and harmonious typical apple The sweetness and aroma, sweet fragrance and fa1nt sourness are method 2 yellow . pme aroma moderately balanced. Implementation Brigh ter, light Rich and harmonious typical apple The sweetness and aroma, sweet fragrance and fa1nt sourness are method 3 yellow . pme aroma moderately balanced. Implementation Brigh ter, light Rich and harmonious typical apple The sweetness and aroma, sweet fragrance and faint soumess are relatively method 4 yellow . pine aroma moderate. Implementation Brighter, light Rich and harmonious typical apple The sweetness and aroma, sweet fragrance and fa1nt sourness are relatively method 5 yellow . pine aroma moderate. There is a sense of Dull, . . . . . . Rich and harmonious typical apple soumess and a certain Contrasting case 1 brown1sh aroma and sweet fragrance degree of sweetness yellow . . and stickiness. Contrasting case 2 Bright, light Rich. and typical apple aroma, With The stickiness is quite yellow a slight sulfur smell occas1onally strong. Harmonious typical apple aroma The sweetness and . Somewhat . Contrasting case 3 and sweet fragrance, accompanied soumess are not well dull, yellow . . . by fa1nt pme aroma coordinated. Contrasting case 4 Dull, dark Harmonious typical apple aroma The soumess is yellow and sweet fragrance relatively intense. The coordination of apple aroma, The sweetness and Contrasting case 5 Dull, yellow sweet fragrance and pine aroma is sourness are poor moderately balanced. After conducting sensory evaluations of the quality of dried apple products prepared by different methods, it was found that: The electronic nose analysis of the dried apple products prepared by different methods showed that the response values of the receptors for alcohols, aldehydes, and ketones were more intense in implementation methods 1-5. The principal component analysis of the dried apple products prepared by the ve fermentation inoculation methods indicated that the aroma substances in implementation methods 1-5 were more prominent and the aroma was similar. The contrasting case 4 and contrasting case 5, although using a composite strain for fermentation, had darker colors, being yellowish or dark yellow, with rich, harmonious typical apple scents and sweet scents or in the case of contrasting case 1, with a certain degree of coordination of sweet scents and pine scents, but the coordination of sourness and sweetness was not good, and the taste was not satisfactory. The contrasting case 2 (traditional method) prepared the dried apple products with bright colors, being light yellow, with rich typical apple scents, occasionally with a slight sulfur smell, with a strong sweetiness. Through comparison, the sensory evaluation quality of the high-quality fermented dried apple products provided by this invention is better, meeting the needs of modern consumers for high-quality products. 2. The dried apple products obtained from implementation methods 1-5 and contrasting cases 1-5 were subjected to the analysis of active substances content, in vitro functional evaluation tests, and zebra sh animal model tests to evaluate their functions. The results are shown in Table 2 below. Table 2 Active Substance Content and In Vitro Functional Analysis of Dried Apple Products Prepared by Different Methods h l' _ Total phenols Totald DPPH FRAP aSC a-Glucos1d d' P rOject (mg GAE / L avono1 S scavenging (mmol inhibitio . ?S? SO ium DW) (mg RE / L rate (W) T 1 / L) inhibition salt DW) ° "" 5 / 66 rate (%> binding ( °) rate (%) Implementa 912.4131. 615122 t10n method 759312106a 85.612.68a 2.310.23a 71.213.22a 58.311.73a 1 06a 1a Implementa 898.6115. 611118 tion method 751511852a 86.414.25a 2.210.21a 70.313.51a 56.112.17a 2 5961 5a Implementa 9023125, 60312.6 tion method 762412427a 84.315.19a 2.310.12a 6951229a 56.81182a 3 30a 9a Implementa 891 .6131 . 59.6151 tion method 765213216a 87.514.56a 2.410.27a 70.612.56a 57.312.43a 4 02a 1a Implementa 907.5128. 60.8132 tion method 755711529a 85.113.67a 2.210.15a 69.913.86a 57.713.03a 5 04a 5a ' 526.5121. 31.1115 contrasung 441611699d . 47.514.11d 0.910.04d - 32.211.63d 29,611.23d case 1 46d 5C ' 4125116. 20.7115 contrasung 3312112046 . 36.912.52e 0.710.146 . 22.412.13e 21.510.96e case 2 236 6e - 641512531b 742.8121. 45511.0 46.610.89b contrasung 76.911.85b 1.710.09b 4891226c 0 6h c 55bc case 3 ' 788.6125. 48.4135 contraStmg 682112265b 73.113.15b 1.810.19b 60.111.65b 50.112.12b case 4 36b zb Note: The data in the table indicatesgisD, different lowercase letters in the same column represent signicant differences (P < 0.05). From Table 2, it can be seen that the contents of active substances (total phenols, total avonoids) and the in vitro functional activities (antioxidation, hypoglycemic effect, hypolipidemic effect) of the dried apple products obtained in implementation methods 1-5 are not signicantly different, while the contents of active substances (total phenols, total avonoids) and the in vitro functional activities (antioxidation, hypoglycemic effect, hypolipidemic effect) of the contrasting cases 1-5 are all lower than those of implementation methods 1-5. The content of active substances (total phenols, total avonoids) and the in vitro functional activities (antioxidation, hypoglycemic effect, hypolipidemic effect) of contrasting case 1 are higher than those of contrasting case 2. Therefore, compared with the processing method of the contrasting case, the preparation method of the high-quality fermented functional fruit and dried vegetable products of the present invention signicantly increases the contents of active substances (total phenols, total avonoids) and functional activities (antioxidation, hypoglycemic effect, hypolipidemic effect) of the fruit and dried vegetable products. Take the dried apple products obtained in implementation methods 1-5 and contrasting cases 1-5, and using the zebra sh animal model to further evaluate their hypoglycemic efcacy. The results are shown in Drawing 3 and Table 3. Table 3 Analysis Of Zebra Fish Hypoglycemic Activity Of Dried Apple Products Prepared By Different Methods method2 Note: The data in the table indicate x151), different lowercase letters in the same column represent signicant differences (P < 0.05). From the uorescent images of zebra sh in Drawing 3 and the blood glucose analysis of zebra sh tissues in Table 3, it can be seen that the zebra sh fed with fermented dried fruits and vegetables through the fermentation process in implementation methods 1-5 and after membrane formation, compared with the blank group and the metformin drug group, the uorescence intensity, blood glucose and fructosamine were relatively close, and were signicantly better than the contrasting cases 1-5. Among them, the hypoglycemic effect of the contrasting case 2 (prepared by the traditional method) was the worst. Therefore, compared with the processing methods of the contrasting case, the high-quality fermented functional dried fruit and vegetable preparation method of this invention signicantly improved the hypoglycemic efcacy of the product. Taking the dried apple products obtained from implementation methods 1-5 and the contrasting cases 1-5, zebra sh animal model experiments were conducted to further evaluate their lipid-lowering efcacy. The results are shown in Table 4 and Drawing 4. Table 4 Analysis of Zebra sh Lipid-Lowering Activity of Different Preparation Methods of Dried Apple P _ Superoxide dismutase Malondialdehyde Triglyceride Total Cholesterol rOJeCt (u / mg) (mg / L) (mmol / L) (mmol / L) 14.311026g 08510056 9371034d 4.0510156 Model group 31.2610416 2.341013a 127810526 116610356 15.131026g 1.021006de 93910.29d 41310226 Implementam 19.611011f 1.331011d 10.3210486 5.491027de method 1 Implementauon 19.841034f 1311009d 102910556 5.411032dc method 2 Implmemamn 20.0610416 1.411005(1 104210616 5.621022de method 3 Implmematm 19.921055f 1361008d 103610436 5511027de method4 Implementauon 19.741029f 1391007d 10.311052c 55610.35de method 5 250810846 1.891014b 11671027ab 8.811037b 293110.92b 2.191021ab 123510386 10.591046ab 23.651216d 1651008b 11.311051b 7.791039be 213610696 15110116 10841044bc 63310156 23.3211 .20d 1.721005b 11251049b 7.341022c Note: The data in the table indicate x131), different lowercase letters in the same column represent signicant differences (P < 0.05). From the images in Drawing 4 and the analysis of lipid indicators in Table 4, it can be concluded that the dried apple products prepared by the different methods were fed to the zebra sh after membrane formation. The liver fat deposition and lipid indicators analysis of the zebra sh showed good lipid-lowering effects, which were relatively close to the simvastatin drug group. They were signicantly better than the fruit and dried vegetable products prepared by single lactobacillus plantarum CTCF-LP-l fermentation (contrasting case 1), traditional methods for preparing fruit and dried vegetable products (contrasting case 2), single sanghuangporus vaninii SD-l fermentation for preparing fruit and dried vegetable products (contrasting case 3), the synergistic fermented fruit and dried vegetable products of commercial lactobacillus plantarum and sanghuangporus vaninii SD-l, and the synergistic fermented fruit and dried vegetable products of commercial mulberry yellow fungus and Lactobacillus CTCF-LP-l. Among them, the lipid-lowering effect of contrasting case 2 (traditional method for preparing fruit and dried vegetable products) was the worst. Therefore, compared with the processing methods of contrasting case 1 and contrasting case 2, the high-quality fermented functional fruit and dried vegetable product preparation method of the present invention also signicantly improved the lipid-lowering efcacy of the product. The above are only preferred implementation methods of the present invention, and this does not limit the patent scope of the present invention. Any equivalent changes and modications made within the scope of the present invention should still be covered by the present invention.

Claims

1. A preparation method for high-quality fermented functional vegetable and fruit chips, comprising the following steps: (1) Raw material selection and pretreatment: choose ripe, non-rotten, pest-free and blemish-free fresh fruits and vegetables, wash, peel and cut them then into equal pieces; (2) Color retention: immerse the pieces of vegetables and fruit from step (1) in a VC solution; (3) Blanching: Place the pieces of vegetables and fruit from step (2) in boiling water water to blanch, take them out and leave them in a sterile environment to drain; (4) Inoculation and fermentation: inoculate the expanded Phellinus baumii SD-1 and the expanded Lactobacillus plantarum CTCF-LP-l in the blanched and drained vegetable and fruit pieces from step (3) for fermentation; Storage information for Phellinus baumii SD-l and Lactobacillus plantarum CTCF-LP-l is as follows: Phellinus baumii SD-l was deposited in the China on July 16, 2021 General Microbiological Culture Collection Center (CGMCC), with storage number CGMCC N0.23061; Lactobacillus plantarum CTCF-LP-l was deposited on September 1, 2023 at the China General Microbiological Culture Collection Center (CGMCC), with storage number CGMCC N0.28329; The expanded Phellinus baumii SD-1 and the expanded Lactobacillus plantarum CTCF-LP-l are administered in equal amounts, each with a inoculation level of 18% to the blanched and drained vegetables and fruit pieces from step (3) added for fermentation; (5) Drying: Dry the fermented vegetable and fruit pieces from step (4) to fermented functional vegetable and fruit chips available.

2. The preparation method according to claim 1, wherein in step (4) the fermentation temperature is 2037°C and the fermentation time is 0.55 days.

3. The preparation method according to claim 1, wherein in step (1) the fresh vegetables and fruits can be chosen from apple, pear, peach, mango or cucumber; where in step (2) the mass concentration of the VC solution is 0.11% amounts to; where in step (3) the vegetable and fruit pieces are heated for 560 seconds boiling water are sterilized and after sterilization in a sterile environment first are cooled to 2032°C before draining.

4. The preparation method according to claim 1, wherein in step (4), one of the the following three fermentation methods are used: ® Simultaneous inoculation and synergistic fermentation: the expanded and Phellinus baumii SD-1 and the expanded and with sterile water washed sterile water washed Lactobacillus plantarum CTCF -LP-1 are simultaneously on the surface of the vegetable and fruit pieces sprayed for fermentation; @ First inoculate with Phellinus baumii SD-l: the expanded and sterile water washed Phellinus baumii SD-1 is first washed on the surface of the vegetable and fruit pieces sprayed for fermentation, after which the expanded and Lactobacillus plantarum CTCF-LP-l washed with sterile water is added for further fermentation; @ First inoculate with Lactobacillus plantarum CTCF-LP-l: the expanded and washed with sterile water Lactobacillus plantarum CTCF-LP-l is first the surface of the vegetable and fruit pieces sprayed for fermentation, after which the expanded and washed with sterile water Phellinus baumii SD-l is added for further fermentation.

5. The preparation method according to claim 1, wherein in the method (4®) the inoculation rate of Phellinus baumii SD-1 is 18% and that of Lactobacillus plantarum CTCF-LP-l also 18% where the fermentation temperature is 2032°C and the fermentation time is 25 days, and where the fermentation process takes place under sterile conditions.

6. The preparation method according to claim 1, wherein in the method (4®) the inoculation rate of Phellinus baumii SD-1 is 18%, the fermentation temperature is 2032°C and the fermentation time is 1.54 days; where the inoculation amount of Lactobacillus plantarum CTCF-LP-l is 18% amounts to 2537°C and the fermentation time is 0.51 day, and where the fermentation process takes place under sterile conditions.

7. The preparation method according to claim 1, wherein in the method (4®) the inoculation amount of Lactobacillus plantarum CTCF-LP-l is 18%, the fermentation temperature is 2032°C and the fermentation time is 0.51 days; where the inoculation rate of Phellinus baumii SD-1 is 18%, the fermentation temperature is 2032°C and the fermentation time is 14.5 days, and where the fermentation process takes place under sterile conditions.

8. The cooking method according to claim 1, wherein in step (5) hot air drying is applied at a temperature of 4060°C, until the moisture content 2040% is, to make fermented functional vegetable and fruit chips to acquire. FIG1