This invention provides a coffee pericarp
enzyme, its specific compound
fermentation agent, and a preparation method, belonging to the field of
enzyme production technology. The preparation method of the coffee pericarp
enzyme of this invention includes the following steps: mixing coffee pericarp
powder with sacha inophyllum
pomace saccharides, and sequentially subjecting the mixture to
fermentation with *
Saccharomyces cerevisiae* YNXC003 and anaerobic
fermentation with *
Bifidobacterium bifidum* YNXC004 to obtain the coffee pericarp enzyme. This invention uses coffee pericarp
powder and sacha inophyllum
pomace saccharides as compound raw materials, combined with a specific fermentation agent, and employs a segmented fermentation mode. This not only fully releases the nutritional activity of the two raw materials, significantly improving the nutritional level and
flavor of the enzyme, but also endows the enzyme with physiological functions such as lowering
blood sugar. The
total acid content of the coffee pericarp enzyme of this invention is 8-12 g / L, the total
phenol content is 1.5-2.5 g / L, and it is rich in short-chain fatty acids, polyphenolic compounds, amino acids, and other bioactive substances, exhibiting significant
blood sugar lowering effects.