METHOD FOR PREPARING FERMENTED PINEAPPLE HAVING INCREASED ANTIOXIDANT EFFECT BY USING VITAMIN C

摘要

The present invention ferments pineapple by using pineapple and vitamin C and re-ferments pineapple by using a first fermented pineapple obtained thereby, pineapple and vitamin C, thereby improving the antioxidant effect of fermented pineapple to be obtained, and improves the activity of enzymes contained in the fermented pineapple, thereby enabling high-speed fermentation of meat, seaweeds, marine products, cereals, vegetables and the like by using the fermented pineapple.