CN113925164A

CN113925164A - Fermentation product of assai, product containing fermentation product and application of fermentation product

Info

Publication number: CN113925164A
Application number: CN202111155769.7A
Authority: CN
Inventors: 王雪; 刘文颖; 孟繁桐; 谷瑞增; 陈博; 陈亮; 蒋士龙; 陆路; 葛阳阳; 周明; 张燕燕; 凌空; 王憬; 李国明; 刘艳
Original assignee: Heilongjiang Feihe Dairy Co Ltd
Current assignee: Heilongjiang Feihe Dairy Co Ltd
Priority date: 2021-09-29
Filing date: 2021-09-29
Publication date: 2022-01-14

Abstract

The invention provides an assai fermentation product, a product containing the same and application thereof. The fermentation product is obtained by fermenting the raw material of the assai, and comprises the following components in parts by weight: 0.05-0.30 part of ash, 1.0-3.0 parts of protein, 2.5-4.0 parts of fat, 0.40-0.80 part of polyphenol substances, 0.05-0.15 part of free amino acid, 0.8-1.20 parts of flavonoid substances and 0.003-0.005 part of volatile aroma components. In the fermentation product of assai of the present application, the volatile aroma components are significantly increased compared to before fermentation, and therefore the flavor of the assai fermentation product is greatly enriched.

Description

Fermentation product of assai, product containing fermentation product and application of fermentation product

Technical Field

The invention relates to the technical field of assai fermentation, in particular to an assai fermentation product, a product containing the assai fermentation product and application of the assai fermentation product.

Background

Assai Yi

Is a fruit of the natural tropical palm genus, also known as "acai berry", whose peel is green when the fruit is immature, and turns dark purple when fully mature, similar in size to grapes, with approximately 28 fruits, of which three main varieties produce edible fruits: euterpe edulis Mart. (E)E) Euterpe precatoria Mart. (EP) and Euterpe oleracea Mart. (EO), widely distributed in Amazon basin, Brazil, Peru, Columbia, etc.

Assai has attracted much attention as a new 'super fruit' containing antioxidant substances including anthocyanins, procyanidins and other flavonoids when the fruit is ripe, wherein anthocyanins 3-glucoside and anthocyanins 3-rutinoside are main components of anthocyanins, and flavonoids including iso grass element, grass element, isovitexin, genistein and the like, and furthermore, research on antioxidant activity of total carotenoids and total anthocyanins of assai has led to that the two together contribute to the antioxidant activity of the fruit.

A large number of experimental studies at home and abroad show that the assai can inhibit the oxidation of DPPH free radicals, anion superoxide, peroxy radicals, hydroxyl free radicals and liposome, has high antioxidant activity, is called purple gold by residents in Amazon river basin, is used as a natural plant resource for both medicine and food, and draws wide attention in the world.

However, the raw liquor of assai has poor taste and heavy bitterness, and the cost for transporting the assai to the amazon is high, so that the application of the assai in products and different regions has certain limitations. The fermented assai not only improves the taste and has pleasant fermentation flavor, but also has stronger free radical absorption capacity, DPPH free radical scavenging capacity, hydroxyl free radical scavenging capacity, ABTS free radical scavenging capacity, iron ion reducing capacity and total SOD activity than the assai-asi original fruit pulp, can be used as a functional raw material to be widely applied to industries of food, health food, medicine, cosmetics and the like, and can be prepared into dosage forms of powder, tablets, granules, oral liquid, capsules, gel candies and the like.

Japanese patent JP6714367B2 provides an assai-containing beverage and a method of reducing astringency, in which xanthan gum is added to an assai-containing beverage to reduce the astringency of the assai-containing beverage, the invention being to improve the taste and smell of the assai by adding a food additive.

Yangxi (al.) Rosc (et al) and patent application BR102016030517A2 disclose that fruit juice of Isatis fruit is fermented with yeast to prepare Isatis fruit fermented wine, which has excellent taste and aromatic structure, and can accelerate the fluidity between cell membranes, promote the absorption of nutrients and the elimination of wastes in vivo, and purify the physiological functions of the digestive system, such as fatty residues. In the prior art, yeast is used for fermenting the assai to prepare the fermented fruit wine, and the alcoholic strength of the product is higher, so that the audience is limited.

Therefore, the fermentation product of the assai in the prior art has the problem of single fermentation flavor.

Disclosure of Invention

The invention mainly aims to provide an assai fermentation product, a product containing the assai fermentation product and application of the assai fermentation product, so as to solve the problem that the assai fermentation product in the prior art has single flavor.

In order to achieve the above object, according to one aspect of the present invention, there is provided a fermentation product of assai, which is obtained by fermenting assai as a raw material, the fermentation product comprising, in parts by weight: 0.05-0.30 part of ash, 1.0-3.0 parts of protein, 2.5-4.0 parts of fat, 0.40-0.80 part of polyphenol substances, 0.05-0.15 part of free amino acid, 0.8-1.20 parts of flavonoid substances and 0.003-0.005 part of volatile aroma components.

The weight part of the volatile aroma components is 0.004-0.005, preferably the volatile aroma components comprise one or more of acetaldehyde, dimethyl sulfide, ethyl formate, ethyl acetate, n-propanol, isobutanol and isoamylol, and the volatile components comprise 20-25% of acetaldehyde, 1.5-2.0% of dimethyl sulfide, 2.0-2.3% of ethyl formate, 5.0-5.5% of ethyl acetate, 30-35% of n-propanol, 8.5-10% of isobutanol and 25-30% of isoamylol in percentage by mass of the volatile components.

Further, the fermentation product comprises: 0.25-0.30 part of ash, 2.7-3.0 parts of protein, 2.8-3.2 parts of fat, 0.48-0.52 part of polyphenol substances, 0.10-0.15 part of free amino acid, 1.0-1.1 parts of flavonoid substances and 0.004-0.0045 parts of volatile aroma components, preferably, the fermentation product further comprises water, and the weight part of the water in 100 parts by weight of the fermentation product is 88-90 parts.

The free amino acid comprises one or more of aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine and proline, preferably, the weight part of leucine is 0.01-0.06 parts, preferably 0.025-0.030 parts, the weight part of glutamic acid is 0.01-0.04 parts, preferably 0.015-0.02 parts, the weight part of alanine is 0.01-0.05 parts, preferably 0.014-0.016 parts, the weight part of valine is 0.01-0.03 parts, preferably 0.010-0.015 parts, and the weight part of phenylalanine is 0.01-0.04 parts, preferably 0.008-0.012 parts.

Further, the flavonoids include one or more of 3 ', 4 ' hydroxy-nobiletin, 3 ' hydroxy-nobiletin, 4 ' hydroxy-nobiletin, sinensetin, 4 ' hydroxy-hesperetin, nobiletin, hesperetin, 5 ' hydroxy-nobiletin and 5 ' hydroxy-hesperetin, the preferable flavonoid substances comprise 18-20% of 3 ', 4 ' hydroxyl-nobiletin, 0.5-1.0% of 3 ' hydroxyl-nobiletin, 1.5-2.2% of 4 ' hydroxyl-nobiletin, 25-30% of sweet orange flavone, 4.0-5.0% of 4 ' hydroxyl-hesperetin, 1.0-1.5% of nobiletin, 18-22% of hesperetin, 13-18% of 5 ' hydroxyl-nobiletin and 5-10% of 5 ' hydroxyl-hesperetin in percentage by mass.

Further, the fermentation product also comprises gamma-aminobutyric acid, wherein the weight part of the gamma-aminobutyric acid is 0.001-0.01, preferably 0.005-0.006; preferably, the fermentation product further comprises 5.0-15.0 parts of organic acid, preferably 8-12 parts of organic acid, based on 100 parts of dry matter of the fermentation product, preferably, the organic acid comprises one or more of lactic acid, acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, oxalic acid and citric acid, more preferably, the weight part of the lactic acid is 3.5-6.0 parts, preferably 5.0-6.0 parts, the weight part of the acetic acid is 1.5-4.0 parts, preferably 3.0-4.0 parts, and the weight part of the citric acid is less than 0.030 part.

Furthermore, the ORAC value of the fermentation product is 180-400 mu mol/g Trolox, preferably 180-250 mu mol/g Trolox.

Further, the fermentation product comprises one or more of lactobacillus paracasei, leuconostoc mesenteroides and lactobacillus plantarum.

Further, the fermentation product is obtained by fermenting the assai as a raw material through a mixed microbial inoculum, wherein the mixed microbial inoculum comprises one or more of lactobacillus paracasei, leuconostoc mesenteroides and lactobacillus plantarum, the weight ratio of the lactobacillus paracasei to the leuconostoc mesenteroides to the lactobacillus plantarum is preferably 0.2-12: 0.5-1.5: 0.2-2, preferably 0.5-1.5: 1: 1.5-0.5, the assai is subjected to enzymolysis by pectinase and/or cellulase before fermentation to obtain assai raw liquid, the mass ratio of the pectinase to the assai is preferably 0.01-0.10: 100, the mass ratio of the cellulase to the assai is preferably 0.02-0.12: 100, and a carbon source and a nitrogen source are preferably also added during fermentation, further preferably, the nitrogen source used in the fermentation comprises 1 to 3% by weight of wheat oligopeptide relative to the weight of the assai liquid or the carbon source comprises 0.2 to 1% by weight of glucose relative to the weight of the assai liquid.

According to another aspect of the present invention, there is provided a product comprising an assai fermentation product, which is a fermentation product of any one of the above, selected from any one of foods, health products, pharmaceuticals and cosmetics.

According to another aspect of the present invention, there is provided a use of an assai fermentation product which is a fermentation product of any one of the above, comprising applying the assai fermentation product to a food, a health product, a pharmaceutical or a cosmetic.

By applying the technical scheme of the invention, volatile aroma components in the fermentation product of the assai are obviously increased compared with those before fermentation, so that the flavor of the assai fermentation product is enriched to a great extent.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:

FIG. 1 shows a gamma-aminobutyric acid superscript map according to example 1 of the present invention;

FIG. 2 shows an assay map of gamma-aminobutyric acid of assai fruit pulp according to example 1 of the present invention;

FIG. 3 shows an assay spectrum of gamma-aminobutyric acid of an assai fermentation broth according to example 1 of the present invention;

FIG. 4-a shows an ion chromatogram of a lactic acid standard according to example 1 of the present invention;

FIG. 4-b shows an ion chromatogram of 7 organic acid standards according to example 1 of the present invention;

FIG. 5-a shows the lactic acid ion chromatogram of an assai pulp lyophilized powder according to example 1 of the present invention;

FIG. 5-b shows 7 organic acid ion chromatograms of an assai pulp lyophilized powder according to example 1 of the present invention;

FIG. 6-a shows a lactate ion chromatogram of an assai fermentation broth lyophilized powder according to example 1 of the present invention;

FIG. 6-b shows 7 organic acid ion chromatograms of an assai fermentation broth lyophilized powder according to example 1 of the present invention;

FIG. 7 shows a liquid chromatogram of the flavone standard according to example 1 of the present invention;

FIG. 8 shows a liquid chromatogram of an Isaac fruit pulp according to example 1 of the present invention;

FIG. 9 shows a liquid chromatogram of an Isaac fermentation broth according to example 1 of the present invention;

FIG. 10 shows a gas chromatography mass spectrometry spectrum of Assaya pulp according to example 1 of the present invention;

FIG. 11 shows a gas chromatography mass spectrum of an Assaya fermentation broth according to example 1 of the present invention;

FIG. 12 shows the dynamic fluorescence decay curves for different concentrations of Trolox according to example 1 of the present invention;

fig. 13 shows a Trolox standard curve according to embodiment 1 of the present invention;

FIG. 14 shows DPPH radical scavenging ability of three samples of Assaya according to example 1 of the present invention;

FIG. 15 shows the hydroxyl radical scavenging ability of three samples of assai according to example 1 of the present invention;

figure 16 shows ABTS standard curves plotted for Trolox standard according to example 1 of the present invention;

FIG. 17 shows FeSO according to example 1 of the present invention₄A standard curve;

FIG. 18 shows a scanning electron micrograph of an Ishii syrup lyophilized powder according to example 1 of the present invention;

fig. 19 shows a scanning electron micrograph of an assai fermentation broth lyophilized powder according to example 1 of the present invention.

Detailed Description

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings.

As analyzed by the background of the present application, the fermentation products of the state of the art assai either had too high an alcoholic strength or had a single flavor requiring some other material to be tempered. In order to solve the problem, the present application provides a fermentation product of assai and a product comprising the same.

In one exemplary embodiment of the present application, there is provided an assai fermentation product obtained by fermenting assai as a raw material, the fermentation product including: 0.05-0.30 part of ash, 1.0-3.0 parts of protein, 2.5-4.0 parts of fat, 0.40-0.80 part of polyphenol substances, 0.05-0.15 part of free amino acid, 0.8-1.20 parts of flavonoid substances and 0.003-0.005 part of volatile aroma components.

In the fermentation product of assai of the present application, the volatile aroma components are significantly increased compared to before fermentation, and therefore the flavor of the assai fermentation product is greatly enriched.

Through analysis, the main component of the polyphenol substances is tannin.

In the sensory evaluation process, the aroma of the fermentation product of the assai is generally considered to be more prominent, and in some embodiments, the weight part of the volatile aroma component is detected to be 0.004-0.005, preferably, the volatile aroma component comprises one or more of acetaldehyde, dimethyl sulfide, ethyl formate, ethyl acetate, n-propanol, isobutanol and isoamylol, and the volatile component comprises 20-25% of acetaldehyde, 1.5-2.0% of dimethyl sulfide, 2.0-2.3% of ethyl formate, 5.0-5.5% of ethyl acetate, 30-35% of n-propanol, 8.5-10% of isobutanol and 25-30% of isoamylol in percentage by mass of the volatile component. The dimethyl sulfide, ethyl formate and isobutanol are the aroma components newly generated after fermentation, and the content of other aroma components is obviously improved relative to the content of the aroma components before fermentation.

In some embodiments of the present application, the fermentation product comprises: 0.25-0.30 part of ash, 2.7-3.0 parts of protein, 2.8-3.2 parts of fat, 0.48-0.52 part of polyphenol substances, 0.10-0.15 part of free amino acid, 1.0-1.1 parts of flavonoid substances and 0.004-0.0045 part of volatile aroma components. Compared with the fermentation product before fermentation, the protein and fat of the fermentation product are reduced, the small molecular free amino acid is increased, and the absorbability of the assai is improved.

Further detection of the fermentation product shows that the content of gamma-aminobutyric acid in the fermentation product is also increased, for example, in some embodiments, the fermentation product further includes gamma-aminobutyric acid, and the weight part of gamma-aminobutyric acid is 0.001 to 0.01, preferably 0.005 to 0.006. Gamma-aminobutyric acid is a physiological active substance generated by fermentation, is an inhibitory neurotransmitter, and has the effects of reducing blood pressure, resisting convulsion, improving brain function and regulating sleep, so that the fermentation product has certain effects of reducing blood pressure and improving sleep.

Typical free amino acids in assai include aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), glycine (Gly), alanine (Ala), valine (Val), cystine (Cys), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), lysine (Lys), arginine (Arg) and proline (Pro), but the content of some of these amino acids changes significantly after fermentation, and similarly, the weight parts of each free amino acid before fermentation are 0.01 parts or less, calculated on the basis of 100 parts by weight of assai wet before fermentation. In the fermentation product, the weight portion of leucine is 0.01-0.06, preferably 0.025-0.030, the weight portion of glutamic acid is 0.01-0.04, preferably 0.015-0.02, the weight portion of alanine is 0.01-0.05, preferably 0.014-0.016, the weight portion of valine is 0.01-0.03, preferably 0.010-0.015, the weight portion of phenylalanine is 0.01-0.04, preferably 0.008-0.012.

The amino acids give sweet and sour taste to the fermentation product of the assai.

The type and total content of flavonoids in the fermentation product of assai maintained substantially equivalent to that before fermentation, and in some embodiments, the flavonoids were determined to include one or more of 3 ', 4 ' hydroxy-nobiletin, 3 ' hydroxy-nobiletin, 4 ' hydroxy-nobiletin, sinensetin, 4 ' hydroxy-hesperetin, nobiletin, hesperetin, 5 ' hydroxy-nobiletin, and 5 ' hydroxy-hesperetin. In some embodiments, the preferable flavonoid substances include, by mass percentage based on the flavonoid substances, 18 to 20% of 3 ', 4 ' hydroxy-nobiletin, 0.5 to 1.0% of 3 ' hydroxy-nobiletin, 1.5 to 2.2% of 4 ' hydroxy-nobiletin, 25 to 30% of sindacon, 4.0 to 5.0% of 4 ' hydroxy-hesperetin, 1.0 to 1.5% of nobiletin, 18 to 22% of hesperetin, 13 to 18% of 5 ' hydroxy-nobiletin and 5 to 10% of 5 ' hydroxy-hesperetin, and the contents of the above substances are changed relative to those before fermentation, and have a certain contribution to the improvement of the antioxidant effect of the fermentation product.

In some embodiments, the sour taste of the fermentation product of assai is significantly improved, and the fermentation product further comprises 5.0-15.0 parts of organic acid, preferably 8-12 parts of organic acid, based on 100 parts of dry matter of the fermentation product, preferably the organic acid comprises any one or more of lactic acid, acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, oxalic acid and citric acid. Preferably, the weight part of the lactic acid is 3.5-6.0 parts, preferably 5.0-6.0 parts, the weight part of the acetic acid is 1.5-4.0 parts, preferably 3.0-4.0 parts, and the weight part of the citric acid is less than 0.030 part. The total amount of the above organic acids is increased by a factor of about 20 relative to that before fermentation, and particularly the acetic acid content therein is increased by a factor of about 20, thereby imparting more sufficient sourness to the fermentation product of assai and better masking the astringency thereof.

The fermentation product of the present application may be in a dry state or a wet state, for example, when the fermentation product is in the wet state, the fermentation product further includes water, the water content of 100 parts by weight of the fermentation product is 88-90 parts by weight, and the other components are the aforementioned or subsequent components. The dry matter can be obtained by concentrating and spray-drying the wet matter as a raw material, or by concentrating and freeze-drying, and the specific concentration, spray-drying or freeze-drying process can refer to the prior art, and is not described in detail in the application.

As analyzed in the background art of the application, the assai has excellent antioxidant effect, the fermented product after fermentation still has good antioxidant property, and the ORAC value of the fermented product is preferably 180-400 mu mol/g Trolox, and preferably 180-250 mu mol/g Trolox.

The mouthfeel of the fermentation product is improved, and the fermentation product is more natural and has double nutrition of the assai and the probiotics. In some embodiments, the fermentation product comprises one or more of lactobacillus paracasei, leuconostoc mesenteroides, and lactobacillus plantarum. The above strains can be selected from commercial strains in the prior art. For example, lactobacillus paracasei with the preservation number of CGMCC NO:14813 is selected as lactobacillus paracasei, lactobacillus plantarum with the biological preservation number of CGMCC NO:14812 is selected as lactobacillus plantarum, and leuconostoc mesenteroides with the biological preservation number of CICC NO:22177 is selected as leuconostoc mesenteroides.

In some embodiments, the fermentation product is obtained by fermenting the raw material assai with a mixed microbial inoculum, wherein the mixed microbial inoculum comprises lactobacillus paracasei, leuconostoc mesenteroides and lactobacillus plantarum. The above Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum are the same as the respective strains in the aforementioned products. In order to optimize the composition of the fermentation product, the weight ratio of the lactobacillus paracasei, the leuconostoc mesenteroides and the lactobacillus plantarum is preferably 0.2-12: 0.5-1.5: 0.2-2, and more preferably 0.5-1.5: 1: 1.5-0.5.

The fatty acids of assai are rich in unsaturated fatty acids, and mainly comprise: oleic acid, palmitoleic acid, and linoleic acid. The fatty acid is easy to generate bad flavor and smell in the fermentation process, fat balls float upwards to form fat rings after the Ishii fruit is washed and pulped, and macromolecular particle suspended matters such as cellulose, protein and the like in the fruit juice sink through flocculation, so that the layering phenomenon is easy to occur, and microorganisms cannot be fully contacted with a substrate for fermentation. In order to further improve the fermentation effect of the mixed microbial inoculum on fat and protein, preferably, the assai is subjected to enzymolysis by pectinase and/or cellulase before fermentation to obtain an assai stock solution, and the flavor and the smell of the fatty acid metabolite are softer and more acceptable by the enzymolysis treatment and the combination of the fermentation strains, so that the volatile aroma components of the fermentation product are increased, and the fermentation product has more pleasant flavor. In order to sufficiently metabolize each of the above-mentioned bacterial strains, it is preferable that the nitrogen source used in the fermentation comprises 1 to 3% by weight of wheat oligopeptide relative to the weight of the assai liquid, and the carbon source comprises 0.2 to 1% by weight of glucose relative to the weight of the assai liquid.

In another exemplary embodiment of the present application, there is provided a product comprising an assai fermentation product, the assai fermentation product being a fermentation product of any one of the above, the above product being selected from any one of a food product, a health product, a pharmaceutical product and a cosmetic product. If the liquid fermentation product is applied to a liquid preparation product, the liquid fermentation product can be subjected to clarification, homogenization, instantaneous sterilization, filling, bus sterilization and cooling; if applied to a powder dosage form product, spray drying or freeze drying may be performed. The fermentation product of the assai has higher oxidative free radical absorption capacity, DPPH free radical scavenging capacity, hydroxyl free radical scavenging capacity, ABTS free radical scavenging capacity, iron ion reduction capacity and total SOD activity than the original assai fruit pulp, improves the taste and smell of the assai, and can be used as a functional raw material to be applied to the industries of food, health food, medicine, cosmetics and the like.

In another exemplary embodiment of the present application, there is provided a use of an assai fermentation product which is a fermentation product of any one of the above, comprising applying the assai fermentation product to a food, a health care product, a pharmaceutical product or a cosmetic product. If the liquid fermentation product is applied to a liquid preparation product, the liquid fermentation product can be subjected to clarification, homogenization, instantaneous sterilization, filling, bus sterilization and cooling; if applied to a powder dosage form product, spray drying or freeze drying may be performed. The fermentation product of the assai has higher oxidative free radical absorption capacity, DPPH free radical scavenging capacity, hydroxyl free radical scavenging capacity, ABTS free radical scavenging capacity, iron ion reduction capacity and total SOD activity than the original assai fruit pulp, improves the taste and smell of the assai, and can be used as a functional raw material to be applied to the industries of food, health food, medicine, cosmetics and the like.

In the following, certain processes or parameters of the fermentation process of assai are optimized, respectively by way of example, in order to better control certain compositions or properties of the resulting fermentation product of assai.

In some embodiments, the fermentation temperature is controlled to be 30-37 ℃ and the fermentation time is controlled to be 1-10 days. The composition of the fermentation product is regulated and controlled by adjusting the specific fermentation time.

In order to make the fermentation process easier to be carried out continuously, in some embodiments, the mixed microbial inoculum is inoculated in an MRS culture medium for amplification culture to obtain activated strains, and the strain number of the mixed microbial inoculum in the activated strains is preferably 10⁶～10⁸CFU/mL; the method comprises the following steps of mixing an activated strain with an Isaiyi fruit pulp stock solution, and carrying out fermentation treatment to obtain an Isaiyi fermentation product, wherein the inoculation amount of the activated strain is preferably 0.1-4%.

The raw assai pulp used in the fermentation in the above embodiments of the present application is preferably treated by, for example, first pulping assai to obtain assai pulp; then carrying out enzymolysis and enzyme deactivation on the Isaya pulp to obtain Isaya pulp stock solution, wherein the enzymolysis is carried out by adopting pectinase and/or cellulase. The method comprises the steps of homogenizing the raw liquid of the assai, adjusting the pH value, performing enzymolysis, inactivating enzyme to enable the raw liquid of the assai to be in a homogeneous stable state, and performing microbial inoculation fermentation to realize uniform and sufficient metabolic decomposition of protein and fatty acid in the raw liquid of the assai.

The following examples show the specific procedures of the above-mentioned homogenization and enzymatic hydrolysis to optimize the effects of the respective procedures. For example, the pH value of the assai pulp is adjusted to 5.5-7.5 after the assai pulp is homogenized to obtain the pretreated pulp, the rotating speed of the homogenization is 5000-6000 r/min, and the time is 10-20 min; mixing the pretreated fruit pulp with pectinase and/or cellulase, and performing enzymolysis to obtain the fruit pulp subjected to enzymolysis, wherein the mass ratio of the pectinase to the pretreated fruit pulp is preferably 0.01-0.10: 100, and the mass ratio of the cellulase to the pretreated fruit pulp is preferably 0.02-0.12: 100; after enzymolysis, carrying out enzyme deactivation treatment on pectinase and/or cellulase in the fruit pulp after enzymolysis to obtain the raw liquor of the Isaya fruit pulp.

In order to improve the activity and the enzymolysis efficiency of enzyme, the temperature of enzymolysis is preferably 40-60 ℃, the enzymolysis time is 0.5-3 h, stirring is preferably carried out in the enzymolysis process, and the stirring speed is 300-500 r/mim. The enzymolysis condition is suitable for pectinase enzymolysis and cellulase enzymolysis.

In addition, appropriate carbon source and nitrogen source can be supplemented before fermentation to maintain high-efficiency fermentation within a target time, the fruit pulp after enzymolysis, the carbon source and the nitrogen source are mixed to form a mixed system between enzymolysis and enzyme deactivation treatment, the pH value of the mixed system is adjusted to 6-7, preferably, the nitrogen source comprises 1-3% of wheat oligopeptide relative to the weight of the Isaac stock solution, and the carbon source comprises 0.2-1% of glucose relative to the weight of the Isaac stock solution. Adding carbon and nitrogen sources before enzyme deactivation improves the homogeneity of the fermentation.

The enzyme inactivation mode adopts a heating inactivation method commonly used in the field, in order to realize the full inactivation of the enzyme and avoid the damage to the nutrient components, the enzyme inactivation temperature is preferably 95-120 ℃, and the enzyme inactivation time is preferably 10-20 min.

The advantageous effects of the present application will be further described below with reference to examples and comparative examples.

Example 1

The assai fermentation was prepared using the following method: the lactobacillus paracasei is lactobacillus paracasei with the preservation number of CGMCC NO:14813, the lactobacillus plantarum is lactobacillus plantarum with the biological preservation number of CGMCC NO:14812, and the leuconostoc mesenteroides is leuconostoc mesenteroides with the biological preservation number of CICC NO: 22177.

The assai fermentation product was obtained according to the following assai fermentation product preparation procedure:

(1) preparing raw materials: cleaning the Ishiyi fruit, pulping, pasteurizing to obtain Ishiyi fruit pulp, and storing at-25 deg.C;

(2) pretreatment of raw materials: homogenizing: setting the rotating speed of a refiner at 5600r/min and the homogenizing time at 15 min; adjusting the pH value: adjusting the pH value from 4.15 to 6.37; thirdly, enzymolysis: adding pectinase (Aspergillus niger fermentation source, Qingdao Heishen Biotech, Ltd.) with mass content of 0.05% and cellulase (fungi source, Qingdao Heishen Biotech, Ltd.) into the pulp, stirring at 50 deg.C for 400rpm, and performing enzymolysis for 1 hr; adding a carbon source and a nitrogen source: adding a carbon-nitrogen source and uniformly mixing (the nitrogen source wheat oligopeptide is purchased from Beijing Zhongshi Haishi Biotech limited and the adding mass of the nitrogen source wheat oligopeptide is 2.5 percent of the mass of the Isayu pulp, and the adding mass of the carbon source glucose is 0.5 percent of the mass of the Isayu pulp), and adjusting the pH value to 6.4-6.8; enzyme deactivation: inactivating enzyme at 115 deg.C for 15min to obtain raw pulp of Ishige pulp;

(3) activating strains: inoculating the strain in MRS broth and wheat oligopeptide culture medium 1.25-1.5%, standing at 37 deg.C for 24 hr until the strain number reaches 10⁷cfu/mL, the strain composition is Lactobacillus paracasei: leuconostoc mesenteroides: lactobacillus plantarum is 0.5:1:1.5 (mass ratio).

(4) Inoculating the activated strain into the Ishii pulp stock solution, standing, and fermenting at 30 deg.C for 8 days with the inoculation amount of 1.5%.

The obtained fermentation product of the assai of example 1 was further subjected to the following composition analysis:

1. content of basic physicochemical components

The physical and chemical components (moisture, ash, protein, fat, polyphenol and procyanidin) of the Isayu pulp stock solution and the fermentation liquor are analyzed, and the analysis methods are respectively based on the following steps: GB 5009.3, GB 5009.4, GB 5009.5, GB 5009.6, NY/T1600, DB 12/T885. As shown in Table 1, the content of water, ash, protein, fat, polyphenol and procyanidin in the Isaiyi fruit pulp is 88.99 + -0.12, 0.02 + -0.00, 1.30 + -0.07, 3.60 + -0.16, 0.82 + -0.03 and 0.44 + -0.04 g/100g respectively, the content of water, ash, protein and fat, polyphenol and procyanidin in the Isaiyi fermentation liquor is 89.09 + -0.15, 0.26 + -0.01, 2.77 + -0.06, 2.99 + -0.18, 0.50 + -0.02 and 0.12 + -0.01 g/100g respectively, and after fermentation, the content of water, ash and protein in the Isaiyi pulp is increased, and the content of fat, polyphenol and procyanidin is reduced.

TABLE 1 basic physicochemical composition of the Isaiyi stock solution and the fermentation broth

2. Amino acid composition and gamma-aminobutyric acid content

The amino acid can present sour, sweet, bitter and fresh tastes, and has the effect of influencing the flavor of the food. The amino acid composition and the gamma-aminobutyric acid content of the assai pulp and the fermentation broth were analyzed according to GB5009.124, and the contents are shown in table 2. After fermentation, the amino acid content of the assai was increased, consistent with the results of protein assay. As for free amino acids, the content of alanine, glutamic acid, serine, phenylalanine and leucine in the pulp of the Isaac is high, and the content of leucine, glutamic acid, alanine, valine and phenylalanine in the fermentation liquor is high. These amino acids together impart a sweet and sour taste to the assai product.

FIG. 1 is a gamma-aminobutyric acid mixed standard map, and FIGS. 2 and 3 are measurement maps of gamma-aminobutyric acid of an assai raw liquid and a fermentation liquid, respectively. The calculated content of the gamma-aminobutyric acid of the assai pulp and the fermentation liquor is 0.004 and 0.006g/100mL respectively, so that the content of the gamma-aminobutyric acid of the assai after fermentation is improved.

TABLE 2 free amino acid content of assai fruit pulp and fermentation broths

3. Organic acid content

The ion chromatogram of 8 kinds of organic acid standard substances is shown in FIG. 4, and the organic acid measurement spectra of lyophilized powder of Assaya pulp and lyophilized powder of fermentation liquid are shown in FIGS. 5 and 6. The freeze drying process parameters are that the sample is pre-frozen for 1 hour in advance, the temperature reaches minus 40 ℃ to minus 30 ℃, the drying stage is carried out, the vacuum degree is below 20Pa, and the freeze drying is carried out for 24 to 30 hours. The results of the organic acid content calculation are shown in table 3. After fermentation, the total content of the 8 organic acids of the assai increased. The content of citric acid, propionic acid and lactic acid in the Isaiyi stock solution is high, and the content of lactic acid, acetic acid and propionic acid after fermentation is high.

TABLE 3 organic acid content of assai fruit pulp and fermentation broths

4. Content of flavone

The liquid chromatogram of flavone standard is shown in FIG. 7, and the liquid chromatogram of Sa Ipomoea pulp and fermentation broth of 9 kinds of flavone is shown in FIGS. 8 and 9. The results of the flavone content are shown in Table 4. After fermentation, the total content of the 9 flavones of assai was reduced. The content of 4 'hydroxy-nobiletin, sinensetin and 5' hydroxy-hesperetin in the assai extractive solution is high, and the content of sinensetin, hesperetin and 3 ', 4' hydroxy-nobiletin after fermentation is high.

TABLE 4 flavone content of assai fruit pulp and fermentation broths

5. Volatile aroma component analysis

The gas chromatograms of the assai pulp and the fermentation broth are shown in fig. 10 and 11, and the results of calculating the volatile aroma components of the two assai products are shown in table 5. The raw liquid contains 4 kinds of volatile aroma components, including n-propanol, acetaldehyde, isoamyl alcohol and ethyl acetate from high to low, the fermentation liquid generates 7 kinds of volatile aroma components, including n-propanol, isoamyl alcohol, acetaldehyde, isobutanol, ethyl acetate, ethyl formate and dimethyl sulfide from high to low. The content of volatile components is increased after fermentation, and 3 volatile components of isobutanol, ethyl formate and dimethyl sulfide are added. It is thus understood that the flavor of the product of assai can be improved by the fermentation process.

TABLE 5 volatile constituents of the Assaya pulp and the fermentation broths

6. Oxidation resistance assay

The H-ORAC values of the assai pulp stock solution, the assai fermentation broth and the commercially available assai extract (Nakana natural food materials, France) of example 1 were measured, wherein the assai pulp stock solution and the assai fermentation broth were each processed by the following lyophilization process to obtain corresponding lyophilized powders. The lyophilization process is as described above.

ORAC is an abbreviation for Oxygen Radical Absorbance Capacity (Oxygen Radical Absorbance Capacity). Wherein the H-ORAC value is used to evaluate the ORAC value of the water-soluble antioxidant substance. The dynamic fluorescence decay curves and standard curves of different concentrations of Trolox are shown in fig. 12 and fig. 13, wherein y is 0.0874x-0.0795, and R2 is 0.9998. The H-ORAC values of the above three samples were calculated from the standard curve, as shown in Table 6. After fermentation, the H-ORAC value of the assai is increased from 453.64 +/-24.28 mu mol/g Trolox to 708.77 +/-12.46 mu mol/g Trolox, which is increased by 56.24%.

The oxygen radical absorption capacity of the fat-soluble substance was evaluated by increasing the water solubility by incorporating the fat-soluble substance into its cavity by RMCD and measuring the L-ORAC value. The L-ORAC values of the assai pulp and the fermentation broth were calculated from the standard curve, as shown in Table 6. The L-ORAC value of the fermented assai sample is increased from 141.80 +/-10.40 mu mol/g Trolox to 168.28 +/-13.18 mu mol/g, which is increased by 26.48 percent. By calculation, the ORAC values (H-ORAC value + L-ORAC value) of the assai sample before and after fermentation are 595.45 +/-30.71 and 877.05 +/-20.58 mu mol/g Trolox respectively, and the ORAC value after fermentation is improved by 47.29 percent.

DPPH free radical scavenging ability is an important index for evaluating the antioxidant ability of a substance by utilizing the principles of electron transfer and charge neutralization. DPPH free radical is a stable N ion free radical in organic environment, and has a maximum absorption peak at 517nm wavelength. When a free radical scavenger exists in the system, the single electron of the DPPH free radical is neutralized by the scavenger, and the solution color is changed from purple to light yellow or colorless, which is directly expressed as the decrease of the absorbance value. As can be seen from FIG. 14, 3 assai products all have significant DPPH free radical scavenging ability within the mass concentration range of 0.0625-2 mg/mL, and the scavenging rate and the mass concentration have obvious dosage relationship. DPPH free radical scavenging ability is in turn an Isaiyi fermentation broth, an Isaiyi stock solution, a commercial Isaiyi extract. The DPPH free radical clearance rate of the assai sample before and after the comparative analysis of fermentation is known as IC₅₀The values were about 0.58 and 0.16mg/mL, respectively, and the clearance of the assai was improved after fermentation.

Hydroxyl radicals are extremely active radicals formed in biological systems, can initiate lipid peroxidation of cell membranes, and are extremely harmful to human bodies. The hydroxyl radical scavenging ability of the three assai samples is shown in figure 15. The hydroxyl radical scavenging capacity of the assai sample shows an obvious dose-effect relationship and shows a relation with the concentration in an experimental concentration rangeAnd (4) positively correlating. The assai sample has obvious capacity of eliminating hydroxyl free radicals, and the elimination rate is enhanced along with the increase of mass concentration, and has obvious dose-effect relationship. The hydroxyl radical scavenging ability of the assai extractive solution and the fermentation liquid is obviously higher than that of the commercial assai extractive. Hydroxyl radical clearance rate IC of assai after fermentation₅₀The values are about 0.97 and 0.49mg/mL respectively, and the scavenging capacity is improved. The hydroxyl radical scavenging ability is related to the ability to act as a hydrogen donor to reduce radicals and thereby terminate the radical chain reaction.

The method takes ABTS as a color development initiator, and the principle is that after an oxidant is added, the ABTS reagent can generate stable blue-green free radical ABTS + in an aqueous solution environment, and has maximum absorption at 734 nm. After the antioxidant substance is added, the charges of ABTS + are neutralized, the light absorption value of the color is reduced, and the reduction trend can reflect the strength of the antioxidant property of the detected substance. The ABTS standard curve plotted against Trolox standards is shown in fig. 16. The ABTS free radical scavenging ability of the three assai samples is shown in table 6. The clearance ability is ranked from strong to weak as: assai extractive solution, assai fermentation solution, and commercially available assai extractive solution.

Iron reduction ability (FRAP) is a rapid and simple antioxidant ability detection index, and can be used as a method for measuring the reducing ability of substances. According to FeSO₄And (4) calculating the FRAP values of the three assai samples according to a standard curve, wherein the larger the FRAP value is, the stronger the oxidation resistance is. FeSO₄The standard curve is shown in FIG. 17, and the FRAP values for the three samples of assai are shown in Table 6. The FRAP value of the assai extractive fermentation liquor is improved compared with the original liquor and is higher than that of the commercial assai extractive.

Superoxide dismutase (SOD) is an important antioxidant enzyme, widely exists in human beings and various organisms, has strong antioxidation, can remove superoxide ion free radicals in vivo, protects organisms from being damaged by the free radicals, and has non-negligible effects on resisting cancers, aging, inflammation, radiation and other diseases. Total SOD activities (including SOD inhibition and SOD enzyme activity) of the three assayi powders (concentration 5mg/mL) and the three assayi powders (concentration 10mg/mL) before and after fermentation are shown in Table 6. Consistent with the measurement result of the FRAP value, the total SOD activity is as follows from high to low: assai fermentation broth, assai fruit pulp, and commercially available assai extract. After fermentation, the total SOD activity of the assai was improved.

TABLE 6 comparison of antioxidant index of assai pulp, fermentation broth and commercial assai extract

7. Analysis by scanning Electron microscope

The microscopic morphology of the samples before and after the fermentation of the assai was studied from the aspects of overall morphology, particle size and the like by using a scanning electron microscope. Scanning electron microscope observation is carried out on the freeze-dried powder of the assai fruit pulp and the fermentation liquid under the magnification of 500 times and 1000 times respectively, and the result is shown in figure 18 and figure 19. It can be seen that the assai before fermentation is in irregular block shape, and the assai particles after fermentation are obviously changed to present irregular lamellar and bridge-shaped frameworks. Probably due to the homogenization, enzymolysis and compound lactobacillus fermentation in the fermentation process, the micro-morphology of the arabian is changed before and after fermentation.

8. Electronic tongue analysis

The electronic tongue system uses an artificial lipid membrane sensor with wide-area selection specificity to simulate the taste perception mechanism of a living organism, and realizes the evaluation of 5 basic tastes (sour, astringent, bitter, salty and fresh) and sweet tastes by detecting the change of membrane potential generated by electrostatic interaction or hydrophobic interaction between various taste substances and the artificial lipid membrane. The results showed that the assai liquid and the fermentation liquid had a certain difference in sweetness and sourness, and after fermentation, the assai sweetness decreased and the sourness increased.

To summarize:

(1) the microscopic morphology of the samples before and after the fermentation of the assai was studied from the aspects of overall morphology, particle size and the like by using a scanning electron microscope. Scanning electron microscope observation is respectively carried out under 500 times and 1000 times of magnification, and it can be seen that the assai is in an irregular block shape before fermentation, and the assai particles are obviously changed after fermentation to form irregular lamellar and bridge-shaped frameworks.

(2) The samples before and after the assai fermentation were evaluated for 5 basic tastes (sour, astringent, bitter, salty, fresh) and sweetness by an electronic tongue system. The results showed that the assai liquid and the fermentation liquid had a certain difference in sweetness and sourness, and after fermentation, the assai sweetness decreased and the sourness increased.

(3) The results of the measurement of the physicochemical components (moisture, ash, protein, fat, polyphenol and procyanidin) of the Isaiyi stock solution and the fermentation broth show that the content of the moisture, ash, protein, fat, polyphenol and procyanidin in the Isaiyi stock solution is 88.99 +/-0.12, 0.02 +/-0.00, 1.30 +/-0.07, 3.60 +/-0.16, 0.82 +/-0.03 and 0.44 +/-0.04 g/100g respectively, the content of the moisture, ash, protein, fat, polyphenol and procyanidin in the Isaiyi fermentation broth is 89.09 +/-0.15, 0.26 +/-0.01, 2.77 +/-0.06, 2.99 +/-0.18, 0.50 +/-0.02 and 0.12 +/-0.01 g/100g respectively, and the content of the Isaiyi is increased and the content of the moisture, ash and protein is reduced after the fermentation.

(4) The analysis results of the compositions of amino acids (hydrolyzed amino acid and free amino acid) show that the content of the amino acid in the assai is increased after fermentation. The determination result of the hydrolyzed amino acid shows that the content of the glutamic acid, the aspartic acid and the leucine in the Isaiyi stock solution is higher, and the content of the glutamic acid, the proline and the leucine in the fermentation liquor is higher. The free amino acid measurement result shows that the content of alanine, glutamic acid and serine in the Isaiyi stock solution is higher, and the content of leucine, glutamic acid and alanine in the fermentation liquor is higher.

(5) The gamma-aminobutyric acid measurement result shows that the gamma-aminobutyric acid content of the assai raw liquid and the gamma-aminobutyric acid content of the fermentation liquid are respectively 0.004 and 0.006g/100mL, and the gamma-aminobutyric acid content of the assai after fermentation is improved.

(6) The ion chromatogram analysis of the content of 8 organic acids in the raw liquor and the fermentation liquor of the assai shows that the total content of 8 organic acids in the assai is increased after fermentation. The content of citric acid, malic acid and tartaric acid in the Isaiyi stock solution is high, and the content of lactic acid, acetic acid and propionic acid after fermentation is high. The lactic acid content is obviously improved after fermentation.

(7) The content of the 9 flavones in the raw liquid and the fermentation liquid of the assai extractive liquid is analyzed by high performance liquid chromatography, and the result shows that the total content of the 9 flavones in the assai extractive liquid is reduced after fermentation. The content of 4 'hydroxy-nobiletin, sinensetin and 5' hydroxy-hesperetin in the assai extractive solution is high, and the content of sinensetin, hesperetin and 3 '4' hydroxy-nobiletin after fermentation is high.

(8) The volatile aroma components of the assai extractive solution and the fermentation liquid are analyzed by a gas chromatography-mass spectrometer, and the result shows that the volatile aroma components of the extractive solution are 4, the fermentation liquid generates 7 volatile aroma components, the content of the volatile components after fermentation is improved, and 4 volatile components of isobutanol, ethyl ester, ethyl formate and dimethyl sulfide are added.

Example 2

The difference from example 1 is that the bacterial composition is lactobacillus paracasei: leuconostoc mesenteroides: lactobacillus plantarum is 1:1:1 (mass ratio).

Example 3

The difference from example 1 is that the bacterial composition is lactobacillus paracasei: leuconostoc mesenteroides: lactobacillus plantarum 1.5:1:0.5 (mass ratio).

Example 4

The difference from example 1 is that pectinase with a mass content of 0.1% and cellulase with a mass content of 0.02% are added during enzymolysis.

Example 5

The difference from example 1 is that pectinase with a mass content of 0.01% and cellulase with a mass content of 0.12% are added during enzymolysis.

Example 6

The difference from example 1 is that the mass of nitrogen source added is 1% of the mass of the assai fruit pulp and the mass of carbon source glucose added is 1% of the mass of the assai fruit pulp.

Example 7

The difference from example 1 is that the mass of nitrogen source added is 3% of the mass of the assai fruit pulp and the mass of carbon source glucose added is 0.2% of the mass of the assai fruit pulp.

Example 8

The difference from example 1 is that the activated strain was inoculated into an Ishii pulp stock solution and left to ferment, the inoculum size was 4.0%, the fermentation temperature was 30 ℃ and the fermentation time was 1 day.

Example 9

The difference from example 1 is that the activated strain was inoculated into an Ishii pulp stock solution and left to ferment, the inoculum size was 0.1%, the fermentation temperature was 37 ℃ and the fermentation time was 10 days.

The assai fermentation broths obtained in examples 2 to 9 were subjected to physicochemical analysis, amino acid composition analysis, γ -aminobutyric acid content analysis, organic acid content analysis, flavone content analysis, and volatile aroma component analysis in the same manner as in example 1, and the analysis results are shown in tables 7, 8, 9, 10, and 11, respectively.

TABLE 7 physicochemical analysis of the examples of the Assayi fermentation broths

TABLE 8 analysis of amino acid composition and gamma-aminobutyric acid content of Assayi fermentation broth

TABLE 9 analysis of organic acid content of freeze-dried powder of Assayi fermentation broth examples

TABLE 10 analysis of flavone content in lyophilized powder of Assayi fermentation broth examples

TABLE 11 volatile aroma component analysis of the assai fermentation broths examples

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. An assai fermentation product, which is obtained by fermenting the raw material assai, and comprises the following components in parts by weight: 0.05-0.30 part of ash, 1.0-3.0 parts of protein, 2.5-4.0 parts of fat, 0.40-0.80 part of polyphenol substances, 0.05-0.15 part of free amino acid, 0.8-1.20 parts of flavonoid substances and 0.003-0.005 part of volatile aroma components.

2. The fermentation product according to claim 1, wherein the weight part of the volatile aroma component is 0.004-0.005, preferably the volatile aroma component comprises one or more of acetaldehyde, dimethyl sulfide, ethyl formate, ethyl acetate, n-propanol, isobutanol and isoamyl alcohol, and the volatile component comprises 20-25% of the acetaldehyde, 1.5-2.0% of the dimethyl sulfide, 2.0-2.3% of the ethyl formate, 5.0-5.5% of the ethyl acetate, 30-35% of the n-propanol, 8.5-10% of the isobutanol and 25-30% of the isoamyl alcohol in percentage by mass of the volatile component.

3. The fermentation product of claim 1 or 2, comprising: 0.25-0.30 part of the ash, 2.7-3.0 parts of the protein, 2.8-3.2 parts of the fat, 0.48-0.52 part of the polyphenol substances, 0.10-0.15 part of the free amino acid, 1.0-1.1 part of the flavonoid substances and 0.004-0.0045 part of the volatile aroma components, preferably, the fermentation product further comprises water, and the weight part of the water in 100 parts by weight of the fermentation product is 88-90 parts.

4. The fermentation product according to any one of claims 1 to 3, wherein the free amino acids comprise one or more of aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine and proline, preferably wherein the leucine is present in an amount of 0.01 to 0.06 parts by weight, preferably 0.025 to 0.030 parts by weight, the glutamic acid is present in an amount of 0.01 to 0.04 parts by weight, preferably 0.015 to 0.02 parts by weight, the alanine is present in an amount of 0.01 to 0.05 parts by weight, preferably 0.014 to 0.016 parts by weight, the valine is present in an amount of 0.01 to 0.03 parts by weight, preferably 0.010 to 0.015 parts by weight, the phenylalanine is present in an amount of 0.01 to 0.04 parts by weight, preferably 0.008 to 0.012 parts by weight,

or the flavonoids include one or more of 3 ', 4 ' hydroxy-nobiletin, 3 ' hydroxy-nobiletin, 4 ' hydroxy-nobiletin, sinensetin, 4 ' hydroxy-hesperetin, nobiletin, hesperetin, 5 ' hydroxy-nobiletin and 5 ' hydroxy-hesperetin, preferably, the flavonoid substance comprises 18-20% of the 3 ', 4 ' hydroxy-nobiletin, 0.5-1.0% of the 3 ' hydroxy-nobiletin, 1.5-2.2% of the 4 ' hydroxy-nobiletin, 25-30% of the sweet orange flavone, 4.0-5.0% of the 4 ' hydroxy-hesperetin, 1.0-1.5% of the nobiletin, 18-22% of the hesperetin, 13-18% of the 5 ' hydroxy-nobiletin and 5-10% of the 5 ' hydroxy-hesperetin in percentage by mass.

5. The fermentation product according to any one of claims 1 to 4, further comprising 0.001 to 0.01 parts by weight, preferably 0.005 to 0.006 parts by weight of gamma-aminobutyric acid; preferably, the fermentation product further comprises 5.0-15.0 parts of organic acid, preferably 8-12 parts of organic acid, based on 100 parts of dry matter of the fermentation product, preferably, the organic acid comprises one or more of lactic acid, acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, oxalic acid and citric acid, more preferably, the weight part of the lactic acid is 3.5-6.0 parts, preferably 5.0-6.0 parts, the weight part of the acetic acid is 1.5-4.0 parts, preferably 3.0-4.0 parts, and the weight part of the citric acid is less than 0.030 part.

6. The fermentation product according to any one of claims 1 to 5, wherein the ORAC value of the fermentation product is 180 to 400 μmol/g Trolox, preferably 180 to 250 μmol/g Trolox.

7. The fermentation product of any one of claims 1 to 6, wherein the fermentation product comprises one or more of Lactobacillus paracasei, Leuconostoc mesenteroides, and Lactobacillus plantarum.

8. The fermentation product according to any one of claims 1 to 7, wherein the fermentation product is obtained by fermenting an assai as a raw material through a mixed microbial inoculum, the mixed microbial inoculum comprises one or more of lactobacillus paracasei, leuconostoc mesenteroides and lactobacillus plantarum, the weight ratio of the lactobacillus paracasei, the leuconostoc mesenteroides and the lactobacillus plantarum is preferably 0.2-12: 0.5-1.5: 0.2-2, preferably 0.5-1.5: 1.5-0.5, the assai is subjected to enzymolysis by pectinase and/or cellulase before fermentation to obtain an assai raw liquid, the mass ratio of the pectinase to the assai is preferably 0.01-0.10: 100, the mass ratio of the cellulase to the assai is preferably 0.02-0.12: 100, and a carbon source and a nitrogen source are preferably added into the fermentation, it is further preferred that the nitrogen source used in the fermentation comprises 1 to 3% by weight of the wheat oligopeptide relative to the weight of the assai liquid or that the carbon source comprises 0.2 to 1% by weight of glucose relative to the weight of the assai liquid.

9. A product comprising an assai fermentation product, wherein the assai fermentation product is the fermentation product of any one of claims 1 to 8, and the product is selected from any one of a food product, a health product, a pharmaceutical product, and a cosmetic product.

10. Use of an assai fermentation product, which is the fermentation product of any one of claims 1 to 8, comprising applying the assai fermentation product to a food, health product, pharmaceutical product or cosmetic product.