CN113575901B - Fermented pumpkin seeds, and preparation method and application thereof - Google Patents

Abstract

The invention discloses a preparation method of fermented pumpkin seeds, which comprises the following steps: 1) Soaking semen Cucurbitae in water, tempering, and sterilizing at high temperature to obtain sterilized semen Cucurbitae; 2) Inoculating fermentation bacteria into the cooled sterilized pumpkin seeds, wherein the inoculum size is 3-7%, uniformly mixing, and performing solid state fermentation at 28-36 ℃ for 3-7d to obtain the fermented pumpkin seeds after fermentation; wherein the zymophyte is at least one of lactobacillus plantarum, saccharomyces cerevisiae and monascus purpureus; and fermented pumpkin seeds prepared by the preparation method and application of the fermented pumpkin seeds. The preparation method is simple, and the prepared fermented pumpkin seeds have good sensory quality and nutrition quality and have the health care effect of reducing blood sugar.

Description

Fermented pumpkin seeds and its preparation method and application

technical field

The invention relates to the field of pumpkin seed processing. More specifically, the present invention relates to a fermented pumpkin seed and its preparation method and application.

Background technique

Nude pumpkin (Cucurbita), also known as seed pumpkin, is a natural mutation type of pumpkin. Its seeds are rich in unsaturated fatty acids, protein and other nutritional and health substances, and are convenient to eat and process. It is a high-quality medicinal food Dual-purpose germplasm resources. At present, the utilization of pumpkin with naked kernels in our country is mainly as roasted seeds or vegetables, or as animal feed, and the deep processing of pumpkin seeds is carried out to improve its quality and health care effect, and there are few reports.

Contents of the invention

An object of the present invention is to provide a fermented pumpkin seed, which has a simple preparation method, and the obtained fermented pumpkin seed has good sensory quality and nutritional quality, and has the health care effect of lowering blood sugar.

Another object of the present invention is to provide an application of fermented pumpkin seeds in the preparation of auxiliary hypoglycemic health food and medicine.

In order to realize the purpose and other advantages according to the present invention, a kind of preparation method of fermented pumpkin seeds is provided, comprising the steps:

1), the pumpkin seeds are soaked in water, tempered, and sterilized at high temperature to obtain sterilized pumpkin seeds;

2), inoculate the fermented bacteria into the cooled sterilized pumpkin seeds, the inoculation amount is 3-7%, after mixing, solid-state fermentation at 28-36°C for 3-7d, after the fermentation is completed, the fermented pumpkin seeds are obtained ; Wherein, the fermenting bacteria is at least one of Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple.

Preferably, in the method for preparing fermented pumpkin seeds, in the step 2), the inoculum amount of the fermenting bacteria is 5%.

Preferably, in the method for preparing fermented pumpkin seeds, in step 2), the fermenting bacteria are compounded by Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple in a weight ratio of 1:1:1 made.

Preferably, in the method for preparing fermented pumpkin seeds, in the step 2), first inoculate 1.67% Saccharomyces cerevisiae into the cooled sterilized pumpkin seeds, mix well, and conduct solid-state fermentation at 30°C for 12 hours , turn the koji once every 3 hours, then inoculate 1.67% Lactobacillus plantarum into the pumpkin seeds fermented by Saccharomyces cerevisiae, mix well, continue solid-state fermentation at 30°C for 24 hours, turn the koji every 6 hours, and finally, Inoculate 1.67% Monascus purple into the pumpkin seeds fermented by Lactobacillus plantarum, mix well, solid-state fermentation at 36° C. for 84 hours, and turn the rice every 12 hours. After the fermentation is completed, the fermented pumpkin seeds are obtained.

Preferably, in the method for preparing fermented pumpkin seeds, in the step 1), the pumpkin seeds are soaked in water at 30°C for 5-8 hours, and after the pumpkin seeds have fully absorbed water, they are taken out, drained, and then The drained pumpkin seeds and water were mixed according to a weight ratio of 20:1, and sterilized at 121° C. for 15 minutes to obtain the sterilized pumpkin seeds.

Preferably, the method for preparing fermented pumpkin seeds further includes, 3) vacuum freeze-drying the fermented pumpkin seeds to obtain the fermented pumpkin seeds.

The present invention also provides a fermented pumpkin seed prepared by the above method for preparing fermented pumpkin seed.

The present invention also provides the use of the fermented pumpkin seeds in the preparation of health foods and medicines to assist hypoglycemia.

The present invention also provides a health food for assisting hypoglycemia, comprising the above-mentioned fermented pumpkin seeds and acceptable auxiliary materials in the health food.

The present invention also provides a drug for assisting hypoglycemia, comprising the above-mentioned fermented pumpkin seeds and a pharmaceutically acceptable carrier.

The present invention at least includes the following beneficial effects:.

In the present invention, after the pumpkin seeds are tempered and sterilized, fermenting bacteria are added to carry out fermentation treatment. During the fermentation process, Lactobacillus plantarum, S. The content of fat and amino acid is high, and the fermented pumpkin seeds produced have complete particles, uniform color, good gloss, mild and non-irritating smell, mellow pumpkin seed aroma, soft and moist taste, mellow aftertaste and fermented aroma, uniform texture, soft, It is viscous and has the health effect of lowering blood sugar, which provides a new direction for the development of pumpkin seed products and has broad market prospects.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the research and practice of the present invention.

Description of drawings

Fig. 1 is fermented pumpkin seeds prepared according to one embodiment of the present invention.

Detailed ways

The present invention will be described in further detail below in conjunction with the embodiments and accompanying drawings, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

It should be noted that the experimental methods described in the following embodiments, unless otherwise specified, are conventional methods, and the reagents and materials, unless otherwise specified, can be obtained from commercial sources.

In the embodiments of the present invention and comparative examples, the pumpkin seeds are naked pumpkin seeds or shellless pumpkin seeds; Lactobacillus plantarum (Lactobacillus plantarum) CICC 20265, Saccharomyces cerevisiae (Saccharomyces cerevisiae) CICC1015 and purple Monascus purpureus (Monascus purpureus) CICC 40806 were purchased from China Industrial Microorganism Culture Collection Management Center; Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple were all activated before use.

Example 1:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate Lactobacillus plantarum into cooled sterilized pumpkin seeds, the inoculum amount is 5% (based on the amount of pumpkin seeds after draining, the same below), after mixing, solid-state fermentation is carried out at 36°C for 5 days, and fermentation During the process, turn the koji once every 12 hours. After the fermentation is completed, fermented pumpkin seeds are obtained.

Example 2:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate Saccharomyces cerevisiae into the cooled sterilized pumpkin seeds, the inoculum amount is 5%, after mixing, solid-state fermentation at 36°C for 5 days, during the fermentation process, turn over once every 12h, after the fermentation is completed, Get fermented pumpkin seeds.

Example 3:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate Monascus purple into the sterilized pumpkin seeds after cooling, the inoculation amount is 5%, after mixing, solid-state fermentation at 36°C for 5 days, during the fermentation process, turn the koji once every 12h, after the fermentation is completed , to get fermented pumpkin seeds.

Example 4:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds. The fermented bacteria are compounded by Lactobacillus plantarum and Saccharomyces cerevisiae according to the ratio of 1:1 by weight, and the inoculum amount is 5%. Solid-state fermentation at 36°C for 5 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Example 5:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermenting bacteria into the sterilized pumpkin seeds after cooling, the fermenting bacteria are compounded by Saccharomyces cerevisiae and Monascus purple according to the ratio of 1:1 by weight, the inoculation amount is 5%, after mixing, Solid-state fermentation at 36°C for 5 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Embodiment 6:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds, the fermented bacteria are compounded by Lactobacillus plantarum and Monascus purple according to the ratio of 1:1 by weight, the inoculum amount is 5%, after mixing, Solid-state fermentation at 36°C for 5 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Embodiment 7:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds. The fermented bacteria are compounded by Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple according to the ratio of 1:1:1 by weight, and the inoculation amount is 5 %, after mixing, solid-state fermentation at 36°C for 5 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Embodiment 8:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds. The fermented bacteria are compounded by Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple according to the ratio of 1:2:1 by weight, and the inoculation amount is 7 %, after mixing, solid-state fermentation at 36°C for 3 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Embodiment 9:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds. The fermented bacteria are compounded by Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple according to the ratio of 1:1:2 by weight, and the inoculation amount is 3 %, after mixing, solid-state fermentation at 36°C for 7 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Example 10:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) First inoculate 1.67% Saccharomyces cerevisiae into the cooled sterilized pumpkin seeds, mix well, and solid-state ferment at 30°C for 12 hours, turn over every 3 hours, and then add Saccharomyces cerevisiae fermented pumpkin seeds Inoculate 1.67% Lactobacillus plantarum in the medium, mix well, continue solid-state fermentation at 30°C for 24 hours, turn the koji once every 6 hours, and finally inoculate 1.67% Monascus purple into the pumpkin seeds fermented by Lactobacillus plantarum , after mixing, solid-state fermentation at 36°C for 84 hours, turning the koji every 12 hours, after the fermentation is completed, fermented pumpkin seeds are obtained.

Example 11:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate 1.67% Saccharomyces cerevisiae and 1.67% Lactobacillus plantarum into the cooled sterilized pumpkin seeds first, mix well, and solid-state ferment at 30°C for 36 hours, turn the koji once every 6 hours, and then pour it into the brewing Pumpkin seeds fermented by yeast and Lactobacillus plantarum were inoculated with 1.67% Monascus purple bacterium, after mixing, solid-state fermentation was carried out at 36°C for 84 hours, and the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Example 12:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) Inoculate 1.67% of Saccharomyces cerevisiae and 1.67% of Monascus purple into the sterilized pumpkin seeds after cooling, after mixing, solid-state fermentation at 30°C for 36h, turning over once every 6h, and Inoculate 1.67% Lactobacillus plantarum into pumpkin seeds fermented by Saccharomyces cerevisiae and Monascus purple , mix well, and solid-state ferment at 36° C. for 84 hours, and turn over every 12 hours. After the fermentation is completed, fermented pumpkin seeds are obtained.

Comparative example 1:

A kind of fermented pumpkin seed, it is made by following steps:

(1) Soak the pumpkin seeds in water at 30°C for 5-8 hours. After the pumpkin seeds are fully absorbed and softened, remove and drain, and then mix the drained pumpkin seeds with water at a weight ratio of 20:1. , and sterilized at 121°C for 15 minutes to obtain sterilized pumpkin seeds.

(2) The cooled sterilized pumpkin seeds were naturally fermented in a solid state at 36° C. for 5 days. During the fermentation process, the koji was turned every 12 hours. After the fermentation was completed, fermented pumpkin seeds were obtained.

Experimental example 1:

10 sensory evaluation professionals were selected to perform sensory evaluation on the fermented pumpkin seeds prepared in Examples 1-12 and Comparative Example 1. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

Table 1 Sensory evaluation criteria of fermented pumpkin seeds

Table 2 Sensory evaluation results of fermented pumpkin seeds

As can be seen from Table 2, the sensory quality of the fermented pumpkin seeds prepared in Example 10 is the best, followed by Example 7, Example 11, Example 1 and Example 12, which shows that Lactobacillus plantarum is used for fermentation alone, or the plant Lactobacillus, Saccharomyces cerevisiae and Monascus purple were fermented in a ratio of 1:1:1, and the quality of the fermented pumpkin seeds obtained was better, and the fermented bacteria were fermented according to the ratio of Saccharomyces cerevisiae, Lactobacillus plantarum and Monascus purple The fermentation effect of adding them separately in the order of the three is better than adding the three together. This may be because when the three are mixed and added, they will compete with each other and compete for nutrients to form dominant bacteria and inferior bacteria, which makes the advantages of the three unable to be fully utilized. , resulting in the sensory quality of the prepared fermented pumpkin seeds being slightly lower than that of fermented pumpkin seeds prepared by adding the three components in a certain order.

Experimental example 2:

The protein and fat of the fermented pumpkin seeds prepared in Examples 1-12 and Comparative Example 1 were measured, and the results are shown in Table 3. Among them, the determination of protein content refers to GB/T 5511-2008, and the determination of fat content refers to GB/T 5009.6-2003.

Table 3 Determination results of protein, fat and amino acid content of fermented pumpkin seeds

As can be seen from Table 3, compared with Comparative Example 1, the protein content and fat content of fermented pumpkin seeds in Example 1, Example 2, Example 4, Example 6, Example 7 and Examples 10-12 all increase, Among them, Example 10 has the largest increase, followed by Example 7, which has a certain correlation with the evaluation results of sensory quality, indicating that the pumpkin seeds are fermented by using Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple , can effectively improve the sensory and nutritional quality of fermented pumpkin seeds.

Experimental example 3:

The amino acid composition and content of the fermented pumpkin seeds prepared in Example 7 and Comparative Example 1 were analyzed using an L-8800 automatic amino acid analyzer, and the results are shown in Table 4.

Amino acid composition and content in table 4 fermented pumpkin seeds

As can be seen from Table 6, compared with Comparative Example 1, the total amount of amino acids in Example 7 increases, and the total content of seven essential amino acids increases from 17.384g/100g to 20.029g/100g, which improves the nutritional value of the product to a certain extent.

Experimental example 4:

The fermented pumpkin seeds prepared in Example 7 and Comparative Example 1 were analyzed for volatile flavor substances using a 6890N-5973 GC-MS instrument, and the results are shown in Table 5.

Table 5 Volatile flavor compounds and their relative content identified in fermented pumpkin seeds

It can be seen from Table 5 that a total of 24 kinds of volatile flavor substances were detected in the fermented pumpkin seeds of Comparative Example 1, including 4 kinds of esters, 1 kind of alcohols, 3 kinds of acids, 6 kinds of aldehydes, 7 kinds of ketones, etc., among which Since a large amount of acid substances were produced, acetic acid (39.27%) and n-valeric acid (30.13%) showed that the natural fermentation process was mainly based on sour substances. The fermented pumpkin seeds of Example 7 had the same 12 kinds of flavor substances as in Comparative Example 1, and 16 kinds of flavor substances were newly generated, mainly esters, alcohols and acids. A total of 28 kinds of volatile components were detected in the fermented pumpkin seeds of Example 7, including ester compounds (6 types), alcohol compounds (5 types), acid compounds (5 types), aldehyde compounds (3 types), ketones (5 types) and other types of compounds (4 types), among which butyl acetate (8.36%), hexyl acetate (9.534% ), butyl butyrate (5.26%), propyl 2-methylpropionate (7.20%), ethanol (5.70%), 2,3-butanediol (16.42%), 2-methylpyrazine (15.34 %), 2,5-dimethylpyrazine (6.74%) and n-butyl ether (4.13%).

Example 5:

The blood sugar lowering function of fermented pumpkin seeds was evaluated with reference to the "Assessment Method for Auxiliary Hypoglycemic Function" in Document No. 107 [2012] of the State Food and Drug Administration.

1 experimental animal

Adult male rats with a weight range of 180±20 g were selected.

2 Experimental methods

2.1 Modeling

Adult male rats were fasted and watered for 24 hours after being acclimatized for 1 day, and injected with alloxan (freshly prepared before use) to establish a model at a dose of 140 mg/kg BW.ip. After 6 days, the rats were fasted for 4 hours, and their blood sugar was measured. If the blood sugar value was greater than or equal to 11 mmol/L, it was a successful hyperglycemia model animal, that is, a model animal.

2.2 Animal grouping and administration

Adult male rats are randomly divided into 9 groups, 10 in every group, including normal group (normal animal), embodiment 7 normal group (normal animal), embodiment 10 normal group (normal animal), comparative example 1 normal group ( normal animal), model group (model animal), positive control group (model animal), embodiment 7 model group (model animal), embodiment 10 model group (model animal) and comparative example 1 model group (model animal), forbidden After eating for 4 hours, the fasting blood glucose of rats in each group was measured as the pre-experiment blood glucose value. After 5 days of adaptation, from the 6th day onwards, regular intragastric administration every morning, the normal group and the model group were given normal saline, the positive control group was given metformin hydrochloride at a dose of 150 mg/kg, and the example group and the control group were given corresponding fermented pumpkin seeds Thick ointment, the dose is 1000mg/kg, continuously for 30 days. Two hours after the last gavage, blood was taken to measure the blood sugar level, which was used as the post-experiment blood sugar level. The blood glucose levels and blood glucose reduction percentages of animals in each group were compared. Among them, the fermented pumpkin seed thick paste is obtained by adding water to the fermented pumpkin seeds, beating, and concentrating under reduced pressure to a relative density of 1.25. The results are shown in Table 6.

Blood sugar drop rate (%) = (blood sugar value before experiment - blood sugar value after experiment) / blood sugar value before experiment * 100%

3 Experimental results

Table 6 Results of hypoglycemic experiment in rats

As can be seen from Table 6, the fermented pumpkin seeds prepared in Example 7, Example 10 and Comparative Example 1 were used for gavage, and the fasting blood sugar of normal rats had no significant impact. Stomach, significantly affects the fasting blood sugar of model animals, the fermented pumpkin seeds prepared in Example 10 has a better hypoglycemic effect, and the hypoglycemic effect is equivalent to that of the positive control group, which shows that the fermented pumpkin seeds prepared in Example 7 and Example 10 all have Hypoglycemic health effects.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and examples shown and described herein without departing from the general concept defined by the claims and their equivalents.

Claims (8)

1. the preparation method of fermented pumpkin seed is characterized in that, comprises the steps: 1) The pumpkin seeds are soaked in water, tempered, and sterilized at high temperature to obtain sterilized pumpkin seeds; 2) Inoculate the fermented bacteria into the cooled sterilized pumpkin seeds, the inoculum amount is 3-7%, after mixing, solid-state fermentation at 28-36°C for 3-7 days, after the fermentation is completed, the fermented pumpkin seeds are obtained ; Wherein, the fermented bacteria are compounded by Lactobacillus plantarum, Saccharomyces cerevisiae and Monascus purple according to the ratio of 1:1:1 by weight. 2. The method for preparing fermented pumpkin seeds according to claim 1, characterized in that, in the step 2), the inoculation amount of the fermenting bacteria is 5%. 3. The preparation method of fermented pumpkin seeds according to claim 1, characterized in that, in step 2), first inoculate 1.67% of Saccharomyces cerevisiae into the cooled sterilized pumpkin seeds, mix well, and Solid-state fermentation at 30°C for 12 hours, turning over every 3 hours, then inoculating 1.67% Lactobacillus plantarum into pumpkin seeds fermented by Saccharomyces cerevisiae, mixing well, continuing solid-state fermentation at 30°C for 24 hours, turning over every 6 hours Koji once, and finally, inoculate 1.67% Monascus purple into the pumpkin seeds fermented by Lactobacillus plantarum, mix well, and solid-state ferment at 36°C for 84 hours, turn the koji once every 12 hours, after the fermentation is completed, the obtained fermented pumpkin seeds. 4. The preparation method of fermented pumpkin seeds according to claim 1, characterized in that, in step 1), the pumpkin seeds are soaked in water at 30°C for 5-8 hours, and after the pumpkin seeds fully absorb water, remove drained, and then mixed the drained pumpkin seeds and water at a weight ratio of 20:1, and sterilized at 121° C. for 15 minutes to obtain the sterilized pumpkin seeds. The method for preparing fermented pumpkin seeds according to claim 1, further comprising, 3) vacuum freeze-drying the fermented pumpkin seeds to obtain the fermented pumpkin seeds. 6. Fermented pumpkin seeds, characterized in that they are prepared by the method for preparing fermented pumpkin seeds according to any one of claims 1-5. 7. The purposes of the fermented pumpkin seed as claimed in claim 6 in the preparation of auxiliary hypoglycemic health food. 8. The health food that assists in lowering blood sugar, is characterized in that it comprises the fermented pumpkin seeds as claimed in claim 6 and acceptable auxiliary materials in the health food.