CN111557436A

CN111557436A - Sechium edule enzyme and preparation method thereof

Info

Publication number: CN111557436A
Application number: CN202010304269.4A
Authority: CN
Inventors: 方晟; 毛建卫; 马友林; 李怡泽; 方钧彦
Original assignee: Shaoxing University Yuanpei College
Current assignee: Shaoxing University Yuanpei College
Priority date: 2020-04-17
Filing date: 2020-04-17
Publication date: 2020-08-21

Abstract

The invention discloses a golden fingered citron enzyme and a preparation method thereof, wherein leaves, flowers, fruits and roots of the golden fingered citron are collected and are pretreated for later use, the pretreated leaves and flowers of the golden fingered citron are mixed for first-stage fermentation treatment, then the pretreated fruits and roots of the golden fingered citron are added into the mixture of the fermented leaves and flowers of the golden fingered citron for second-stage fermentation, and finally the mixture is filtered by filter cloth after the fermentation is finished, so that a raw liquor of the golden fingered citron enzyme is obtained. Beneficial bacteria are implanted into the raw materials for fermentation at normal temperature in a segmented manner, so that medicinal components in the raw materials are reserved and fully released to the maximum extent, the metabolism of beneficial microorganisms is exerted, active substances such as organic acids, free amino acids, flavonoids, polyphenols and the like are accumulated, and the health-care tea has good antioxidant activity and health-care functions of soothing liver, regulating qi, stimulating appetite, helping digestion, regulating immunity, reducing blood fat, reducing blood pressure and the like.

Description

Sechium edule enzyme and preparation method thereof

Technical Field

The invention belongs to the technical field of medicinal and edible foods, and particularly relates to a fingered citron enzyme and a preparation method thereof.

Background

The Edible ferment (Edable Jianosu) is a functional fermentation product produced by fermenting fresh vegetables, fruits and medicinal and Edible herbs as raw materials for a long time through a plurality of beneficial bacteria. The edible ferment not only maintains the self-nutrition components of the plants, but also contains beneficial microorganisms such as lactobacillus and the like and functional micromolecular substances generated by the metabolism of the beneficial microorganisms. Research shows that the product has the health functions of resisting bacteria, diminishing inflammation, resisting senility, strengthening body's immunity, detoxicating, resisting cancer, etc. With the development of society and the improvement of living standard, people have increasingly strengthened awareness of health care, and the total demand of health products is sharply increased. The food ferment is more and more accepted by consumers as a functional food.

Fingered citron (Citrus medica L. var. sarcodactylis Swingle) is 1 variety of Citrus medica of the genus Citrus of the family Rutaceae, is one of plant raw materials of homology of medicine and food published by the national Weijiu, contains various medicinal ingredients such as limonin, hesperidin, flavonoid, diosmin and the like, can be used as medicines for leaves, flowers, fruits and roots, and has the effects of regulating qi, promoting circulation of qi, preventing vomiting, harmonizing stomach, strengthening spleen, dispelling melancholy and the like. The physiologically active substances of the fingered citron mainly comprise volatile oil, flavonoid, polyphenol, polysaccharide, amino acid and the like, and pharmacological experiments show that the fingered citron has the effects of resisting oxidation, resisting tumors, regulating immunity, reducing blood fat, reducing blood sugar and the like.

Fingered citron is often used as a traditional Chinese medicine due to the precious medicinal value, and is also applied to the industries of cosmetics and foods. The application of fingered citron in the field of cosmetics focuses on the extraction of volatile oil components in fruits, flowers and leaves, but the resource full utilization of other large amount of active components in the fruits, the leaves, the flowers and the roots of the fingered citron is not realized. In the aspect of functional food development, the method is mainly used for making fingered citron tea, fingered citron wine, fingered citron preserved fruit and the like, the loss of effective components is more, and the added value is relatively low. Due to the imperfection of the fingered citron industrial chain and the related deep processing technology, the fingered citron is mainly used for selling fresh fruits and bonsais at present, and the rest is mostly used for processing primary products such as fingered citron preserved fruits and the like.

For example, in the fingered citron beer and the brewing method thereof disclosed in CN105861206B, the wort and the fingered citron juice are mixed uniformly and then boiled, and in the preparation method of the fingered citron beverage disclosed in CN106071491B, the fingered citron is put into boiling water containing xylitol for blanching, which is easy to cause the loss of the functional components in the fingered citron; for example, in the preparation method of the fingered citron fruit juice beverage disclosed in CN103734816B, the artificial synthetic food additives such as beta-cyclodextrin, citric acid, sodium carboxymethylcellulose and the like are added in sequence for seasoning; for example, the method disclosed in CN103789167B, which is used for preparing the fingered citron and pine mushroom wine by adding fingered citron and the like into pure grain white spirit for soaking and filtering, the active ingredients in the fingered citron raw materials are not easy to be excited. The processed fingered citron food does not realize the full utilization of fingered citron resources, the health care efficacy is not clear, and the added value is relatively low.

Disclosure of Invention

The invention aims to provide a fingered citron enzyme and a preparation method thereof, which fully utilize leaves, flowers and roots of the fingered citron and realize high-valued full utilization of fingered citron resources.

In order to achieve the purpose, the technical scheme of the application is as follows:

a preparation method of the fructus citri sarcodactylis enzyme comprises the following steps:

collecting leaves, flowers, fruits and roots of the fingered citron, and pretreating the leaves, flowers, fruits and roots for later use;

mixing the leaves and flowers of the pretreated fingered citron according to the mass ratio of 1: 0.3-0.8, adding sugar substances, uniformly stirring, putting into a fermentation container which is cleaned and dried after sterilization treatment, performing first-stage fermentation, controlling the fermentation temperature to be 18-37 ℃, stirring for 1 time every 7-12 days, stirring for 2-6 minutes every time, and fermenting for 45-90 days;

mixing the pretreated fruits and roots of the fingered citron according to the mass ratio of 1: 0.0-0.5, adding a saccharide, and uniformly stirring;

according to the following steps of 1: 1, adding the uniformly stirred mixture of the fruits and roots of the fingered citron into the mixture of the leaves and flowers of the fingered citron, stirring, adding 0.8-12% of lactic acid bacteria, performing second-stage fermentation, controlling the fermentation temperature to be 18-37 ℃, and fermenting for 90-120 days;

and after the second stage of fermentation is finished, filtering the mixture by using 400-800 meshes of filter cloth to obtain fingered citron enzyme stock solution, subpackaging the fingered citron enzyme stock solution under the aseptic condition, and then refrigerating the fingered citron enzyme stock solution at a low temperature.

Further, the leaf, flower, fruit and root of the fingered citron are collected and are reserved after pretreatment, and the method comprises the following steps:

picking fresh fructus Citri Sarcodactylis leaves during leaf thinning, repeatedly washing with flowing water to remove impurities on the surface of the folium Citri Sarcodactylis raw material, drying at room temperature, and crushing or pulping;

picking fresh fingered citron flowers during flower thinning, repeatedly washing the fresh fingered citron flowers by flowing water to remove impurities on the surfaces of the raw materials of the fingered citron flowers, and drying the flowers at normal temperature for later use;

collecting fresh fructus citri sarcodactylis fruits and fresh fructus citri sarcodactylis roots, repeatedly washing with flowing water to remove impurities on the surfaces of the raw materials of the fructus citri sarcodactylis fruits and the fresh radix citri sarcodactylis roots, drying at normal temperature, and slicing to 0.5-1.2 cm per piece for later use.

Further, mixing the pretreated leaves and flowers of the fingered citron according to the mass ratio of 1: 0.3-0.8, and adding sugar substances, wherein the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

Further, mixing the pretreated fruits and roots of the fingered citron according to the mass ratio of 1: 0.0-0.5, and adding sugar substances, wherein the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

Further, the first stage fermentation is carried out, and the first stage fermentation comprises natural fermentation or fermentation by adding 0.8-12% of zygosaccharomyces rouxii.

Further, 0.8-12% of lactobacillus is added to perform the second stage of fermentation, wherein the lactobacillus comprises one or more of lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus.

The application also provides a gold bergamot enzyme, which is prepared by adopting the preparation method.

According to the fingered citron enzyme and the preparation method thereof, beneficial bacteria are implanted into the raw materials for fermentation in a segmented manner at normal temperature, so that medicinal ingredients in the raw materials are reserved and fully released to the maximum extent, active substances such as organic acids, free amino acids, flavonoids, polyphenols and the like are accumulated under the metabolic action of beneficial microorganisms, the fingered citron enzyme has good antioxidant activity and health-care functions of soothing the liver, regulating qi, stimulating appetite, helping digestion, regulating immunity, reducing blood fat, reducing blood pressure and the like, and the flavor of the product is improved; the product has simple production process and no chemical component, expands the industrial chain of the fingered citron and has wide development and application prospect.

Drawings

FIG. 1 is a flow chart of a method for preparing bergamot ferment according to the present application;

FIG. 2 is an HPLC chromatogram of an organic acid standard;

FIG. 3 is an HPLC chromatogram of a sample organic acid of example 1 of the present application;

FIG. 4 is an HPLC chromatogram of a sample of example 2 of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.

The yield of fingered citron in China is high, and the fingered citron shows a trend of increasing year by year, and is mainly distributed in Zhejiang, Sichuan, Fujian, Guangzhou and the like, wherein the golden fingered citron produced in Jinhua in Zhejiang is the most famous and is called as a immortal product in fruit, a miracle in the world. The resources of the golden fingered citron are rich, the annual output of the golden fingered citron in Jinhua city is nearly ten thousand tons, but the fine and deep processing is still deficient.

The fingered citron is an excellent plant resource for developing functional edible ferment, but the fingered citron ferment food and the preparation method thereof are not reported at home and abroad at present. The development of the fingered citron enzyme is an effective new way for realizing high-value utilization of the fingered citron enzyme, and has important significance for extending the industrial chain of the fingered citron and promoting economic upgrading of the fingered citron industry.

The application provides a gold bergamot ferment preparation method, as shown in fig. 1, includes:

and (3) filtering the second-end fermentation product by using 400-800-mesh filter cloth to obtain a fingered citron enzyme stock solution, subpackaging the fingered citron enzyme stock solution under an aseptic condition, and then refrigerating the fingered citron enzyme stock solution at a low temperature.

Flower thinning and fruit thinning are one of orchard management measures, namely, a part of excessive flowers and young fruits are artificially removed to obtain high-quality fruits and continuously achieve high yield, and the flower thinning and fruit thinning are important measures for improving the fruit setting rate and the fruit quality of an orchard. Most fruit trees bloom much more flowers than the last fruit. For example, in the years of flowering, the mature apple trees have 5% of flowers, and the peach trees have 15-20% of flowers, so that the fruits are mature, and the harvest can be achieved. Too much flowers and fruits are produced, nutrient supply is not required, normal development of fruits is influenced, a plurality of small fruits and secondary fruits are formed, tree vigor is weakened, freezing damage and infection diseases are easy to occur, and the yield is reduced in the next year to cause the small years. Therefore, in addition to the natural falling of the flowers and young fruits with poor development due to the self-regulation capability of the fruit trees, the excess flowers and fruits also need to be removed to meet the production requirements. This application adopts the leaf, flower, fruit, the root of collecting the gold fingered citron, and it is reserve after the preliminary treatment, include:

Fresh fingered citron leaves are picked when the leaves are thinned, the impurities on the surfaces of the raw materials of the fingered citron leaves are repeatedly washed by flowing water, and the raw materials are dried at normal temperature, crushed or pulped for later use.

Fresh fingered citron leaves are picked when the leaves are thinned, the fingered citron leaves which are not rotten, do not have plant diseases and insect pests and do not have mechanical damage are selected, the impurities on the surfaces of the raw materials of the fingered citron leaves are repeatedly washed by flowing water, and the raw materials are dried at normal temperature, crushed or pulped for later use.

Picking fresh flos Citri Sarcodactylis during flower thinning, selecting flos Citri Sarcodactylis without putrefaction, pest and disease damage and mechanical injury, repeatedly washing with flowing water to remove impurities on the surface of flos Citri Sarcodactylis raw material, and drying at room temperature for use.

Collecting fresh fructus citri sarcodactylis fruits and fresh fructus citri sarcodactylis roots, selecting the fructus citri sarcodactylis fruits and the fructus citri sarcodactylis roots which are not putrescible, do not have plant diseases and insect pests and do not have mechanical damage, repeatedly washing the fruits and the roots with flowing water to remove impurities on the surfaces of the raw materials of the fructus citri sarcodactylis fruits and the roots, drying the fruits and the roots at normal temperature, and slicing the fruits and the roots to 0..

In one embodiment, the leaves and flowers of the preprocessed fingered citron are mixed according to the mass ratio of 1: 0.3-0.8, sugar substances are added, the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

In one embodiment, during the first stage fermentation, the fermentation is carried out in a fermentation container which is cleaned and dried after sterilization treatment, and natural fermentation or fermentation by adding 0.8 to 12 percent of zygosaccharomyces rouxii is carried out. Controlling the fermentation temperature to be 18-37 ℃, stirring for 1 time every 7-12 days, stirring for 2-6 minutes every time, and fermenting for 45-90 days.

In one embodiment, the pretreated fruits and roots of the fingered citron are mixed according to the mass ratio of 1: 0.0-0.5, and sugar substances are added, wherein the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

In one embodiment, the ratio of 1: 1, adding the uniformly stirred mixture of the fruits and roots of the fingered citron into the mixture of the fermented fingered citron leaves, the fingered citron flowers and the saccharides, properly stirring, adding 0.8-12% of lactic acid bacteria, and performing second-stage fermentation, wherein the fermentation temperature is controlled to be 18-37 ℃, and the fermentation time is controlled to be 90-120 days. Wherein the lactic acid bacteria comprise one or more of Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus.

And finally, filtering the mixture by using 400-800-mesh filter cloth after fermentation is finished to obtain fingered citron enzyme stock solution, subpackaging the fingered citron enzyme stock solution under the aseptic condition, and then refrigerating the fingered citron enzyme stock solution at a low temperature to finish the preparation.

The following describes the preparation process of the bergamot ferment according to the present application by specific examples.

Examples 1,

Picking fresh fructus Citri Sarcodactylis leaves during leaf thinning, selecting the fructus Citri Sarcodactylis leaves without putrefaction, pest and disease damage and mechanical damage, repeatedly washing with flowing water to remove impurities on the surface of the fructus Citri Sarcodactylis leaf raw material, drying at normal temperature, and crushing or pulping for use;

picking fresh fingered citron flowers during flower thinning, selecting the fingered citron flowers without putrefaction, plant diseases and insect pests and mechanical damage, repeatedly washing the fingered citron flowers by flowing water to remove impurities on the surfaces of the raw materials of the fingered citron flowers, and drying the fingered citron flowers at normal temperature for later use;

collecting fresh fructus Citri Sarcodactylis, selecting fructus Citri Sarcodactylis without putrefaction, pest and disease damage and mechanical injury, repeatedly washing with flowing water to remove impurities on the surface of fructus Citri Sarcodactylis raw material, drying at room temperature, and slicing to 0.5cm pieces;

mixing the pretreated bergamot leaves and bergamot flowers according to a mass ratio of 1:0.4, adding sugar substances (comprising 40% of white granulated sugar, 14% of brown sugar, 1% of honey and 45% of isomaltooligosaccharide) accounting for 50% of the total weight of the materials, uniformly stirring, placing into a fermentation container which is cleaned and dried after sterilization treatment, naturally fermenting or adding 5% of zygosaccharomyces rouxii, carrying out first-stage fermentation, controlling the fermentation temperature to be 25 ℃, stirring for 1 time every 9 days, stirring for 3 minutes every time, and fermenting for 60 days;

adding sugar substances (comprising 40% of white granulated sugar, 14% of brown sugar, 1% of honey and 45% of isomaltooligosaccharide) which account for 50% of the total weight of the materials into the pretreated bergamot fruits, uniformly stirring, and then adding the sugar substances into the mixture according to the weight ratio of 1: 1, adding the mixture into a mixture of fermented fingered citron leaves, fingered citron flowers and saccharides, properly stirring, adding 5% of lactic acid bacteria (lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus thermophilus and lactobacillus acidophilus are mixed according to the mass ratio of 1: 0.5: 0.8: 1.2), performing second-stage fermentation, controlling the fermentation temperature to be 30 ℃, and fermenting for 110 days;

filtering with 600 mesh filter cloth after fermentation, packaging the obtained fructus Citri Sarcodactylis ferment stock solution under aseptic condition, and refrigerating at low temperature.

Examples 2,

collecting fresh fructus Citri Sarcodactylis fruits and radix Citri Sarcodactylis, selecting fructus Citri Sarcodactylis fruits and radix Citri Sarcodactylis which are not putrefactive, harmful or damaged by diseases and insects and mechanical damage, repeatedly washing with flowing water to remove impurities on the surface of the raw materials of fructus Citri Sarcodactylis and radix Citri Sarcodactylis, drying at normal temperature, and slicing to 1cm pieces for use;

mixing the pretreated bergamot leaves and bergamot flowers according to a mass ratio of 1:0.5, adding saccharides (including 50% of white granulated sugar, 10% of brown sugar, 1% of honey and 39% of isomaltooligosaccharide) which account for 55% of the total weight of the materials, uniformly stirring, placing into a fermentation container which is cleaned and dried after sterilization treatment, naturally fermenting or adding 8% of zygosaccharomyces rouxii, carrying out first-stage fermentation, controlling the fermentation temperature to be 30 ℃, stirring for 1 time every 9 days, stirring for 2 minutes every time, and fermenting for 50 days;

adding sugar substances (comprising 50% of white granulated sugar, 10% of brown sugar, 1% of honey and 39% of isomaltooligosaccharide) to the mixture of the pre-treated bergamot fruits and bergamot roots (the mass ratio is 1:0.1) to account for 55% of the total weight of the materials, uniformly stirring, and then adding the mixture into a mixing tank according to the proportion of 1: 1, adding the mixture into a mixture of fermented fingered citron leaves, fingered citron flowers and saccharides, properly stirring, adding 8% of lactic acid bacteria (leuconostoc mesenteroides, lactobacillus thermophilus and lactobacillus bulgaricus are mixed according to the mass ratio of 0.6: 1: 1), performing second-stage fermentation, controlling the fermentation temperature to be 35 ℃, and fermenting for 90 days;

The types and contents of organic acids in the fingered citron ferment prepared in example 1 and example 2 are analyzed by adopting high performance liquid chromatography and HPLC separation conditions: the chromatographic column is Agilent TC-C18 column (250mm TC-C18 original i.d., 5 μm), and the mobile phase is 0.01mol/L KH₂PO₄The solution (pH 2.7 adjusted with phosphoric acid) was passed through a flow rate of 1mL/min, a column temperature of 20 ℃ and a detection wavelength of 210 nm. Centrifuging the fructus Citri Sarcodactylis ferment stock solution at 10000r/min for 10min, retaining supernatant, and adding 0.01mol/L KH₂PO₄The solution (pH 2.7) was diluted 5-fold, filtered through a 0.22 μm microfiltration membrane and injected directly.

FIG. 2 is an HPLC chromatogram of a prepared organic acid standard, wherein 1 is oxalic acid; 2 is L-tartaric acid; 3 is L-malic acid; 4 is shikimic acid; 5 is ascorbic acid; 6 is lactic acid; 7 is acetic acid; 8 is maleic acid; 9 is citric acid; 10 is succinic acid; 11 is gallic acid. Fig. 3 and 4 are HPLC chromatograms of organic acids in real samples prepared in

embodiments

1 and 2 of the present application, respectively, which indicate that the fingered citron enzyme prepared by the preparation method of the present application has rich organic acid compositions.

At present, dominant strains separated from the natural fermentation process of the edible plant enzyme mainly comprise saccharomycetes, acetic acid bacteria, lactic acid bacteria and the like, and a large amount of organic acid can be generated through metabolism. The organic acid is an important index of the edible ferment, and has important contribution to the unique flavor and the functional effects of oxidation resistance and the like of the ferment product, and the organic acid is beneficial to the growth and development of epithelial cells of intestinal tracts of human bodies and promotes the health of the intestinal tracts. The fingered citron enzymes prepared in the

embodiments

1 and 2 respectively have the total organic acid content of (9.042 +/-0.01) g/L and (8.546 +/-0.18) g/L, and contain a plurality of organic acids such as oxalic acid, L-tartaric acid, L-malic acid, ascorbic acid, lactic acid, acetic acid and the like, and the specific analysis is shown in the table 1.

TABLE 1

It should be noted that the mixture quality ratio, fermentation temperature, fermentation time and the like in the present application have certain range conditions, and the examples in the present application are not illustrated, and it is easily understood by those skilled in the art that the preparation can be performed by using any combination of the conditions set by the present application with reference to the conditions set by the present application, and the conditions are within the scope of the present application.

The preparation method has the following beneficial effects:

1. the method utilizes the leaves, flowers, fruits and roots of the fingered citron as raw materials to prepare the fingered citron enzyme, fully exerts the effects of the leaves, flowers and roots of the fingered citron with lower comprehensive utilization degree, realizes high-valued full utilization of fingered citron resources, and has rich raw material sources and low cost.

2. The fingered citron enzyme is prepared by adopting a normal-temperature sectional fermentation method, and medicinal components in the leaves, flowers, fruits and roots of the fingered citron are reserved to the greatest extent. After long-time fermentation, functional substances in the raw materials are fully released, the effective components in different raw materials are synergistic, and the antioxidant activity is good.

3. Through the segmented implantation and the fermentation of various strains matched with the raw materials, the growth of beneficial microorganisms is guaranteed, active substances such as organic acid, free amino acid and the like and micromolecular functional substances are accumulated through metabolism, the absorption of a human body is facilitated, and the nutrition and health care functions of the product are improved.

4. At present, fresh golden finger citron fruits and bonsais are sold mainly, and primary products such as preserved fruits and the like are processed as auxiliary products.

5. The fresh fructus citri sarcodactylis is pungent and bitter in taste, the extension of the chain of the fructus citri sarcodactylis food processing industry is limited, the fructus citri sarcodactylis enzyme is finally obtained through fermentation, the flavor is improved, artificial pigments, chemical spices and preservatives are not added into the product, and the taste and the nutritional value are good.

The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The preparation method of the fructus citri sarcodactylis enzyme is characterized by comprising the following steps:

2. The method for preparing the fructus citri sarcodactylis ferment according to claim 1, wherein the collecting of the leaves, flowers, fruits and roots of the fructus citri sarcodactylis is performed for standby after pretreatment, comprising the following steps:

3. The preparation method of the fructus citri sarcodactylis enzyme according to claim 1, wherein the pretreated leaves and flowers of the fructus citri sarcodactylis are mixed according to the mass ratio of 1: 0.3-0.8, sugar substances are added, the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

4. The preparation method of the fructus citri sarcodactylis enzyme according to claim 1, wherein the pretreated fruits and roots of the fructus citri sarcodactylis are mixed according to the mass ratio of 1: 0.0-0.5, sugar substances are added, the added sugar substances comprise 25-55% of white granulated sugar, 10-20% of brown sugar, 0.8-2.4% of honey and 15-50% of isomaltooligosaccharide, and the sugar substances account for 40-60% of the total weight of the materials.

5. The method for preparing the bergamot ferment of claim 1, wherein the first stage fermentation comprises natural fermentation or fermentation with the addition of 0.8-12% of zygosaccharomyces rouxii.

6. The method for preparing the bergamot ferment according to claim 1, wherein 0.8-12% of lactobacillus is added to perform the second stage fermentation, wherein the lactobacillus comprises one or more of lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus.

7. The bergamot enzyme is prepared according to any one of claims 1 to 6.