| abstract |
The invention discloses a fermented monk fruit pomace and a preparation method thereof. The method comprises the following steps: 1) adjusting the dry matter content of the pomace pomace with distilled water to be 60%-70%; 2) adding molasses, cellulase, hemicellulase and a composite bacterial agent to the pomace pomace containing water, and fermenting Cultivation; the compound bacterial agent includes Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus fermentum and Lactobacillus sausage, and the final concentration of viable bacteria of each bacteria in the water-containing monk fruit pomace is 5×10 5 CFU/g～5×10 6 CFU/g. The amount of molasses added is 0.1-1% of the pomace, the amount of cellulase is 0.01-0.1% of the pomace, and the amount of hemicellulase is 0.01-0.1% of the pomace. The present invention can reduce pH, destroy the connection between lignin and cellulose, increase digestibility, improve feeding value, and further improve the application value of Luo Han Guo by adding compound microbial inoculum to ferment the pomace. |