The invention provides a method capable of fermenting
dendrocalamus latiflorus to produce natural sweet fragrance, and relates to the technical field of
dendrocalamus latiflorus fermentation. The method capable of fermenting
dendrocalamus latiflorus to produce natural sweet fragrance comprises the following specific steps: S1, firstly, peeling and cleaning dendrocalamus latiflorus raw materials, and after cleaning is completed, performing dicing treatment on dendrocalamus latiflorus; s2, soaking the dendrocalamus latiflorus raw materials subjected to dicing treatment in 0.1%-0.5% of
vitamin C; and S3, heating water to 95 DEG C, keeping the constant temperature, then cleaning the dendrocalamus latiflorus raw materials soaked in the step S2 with water again, putting the dendrocalamus latiflorus raw materials into the heated water to be uniformly heated, and performing
blanching enzyme deactivation. The dendrocalamus latiflorus is firstly soaked in a
vitamin C solution before
fermentation so as to temporarily inhibit the activity of
polyphenol oxidase, then the
polyphenol oxidase is inactivated by adopting a
blanching enzyme deactivation mode so as to avoid
browning and blackening, and then the dendrocalamus latiflorus is soaked in a
calcium chloride solution so as to enhance the strength of
cell walls, so that the
survival rate of the dendrocalamus latiflorus is increased. And the dendrocalamus latiflorus is prevented from being soft and rotten.