Pineapple fermentation product fermented for multiple times and preparation method thereof

The preparation method comprises the following steps: combining non-saccharomyces cerevisiae and saccharomyces cerevisiae with secondary fermentation, and carrying out screening, crushing, filtering, sterilization, primary fermentation, activity reduction and secondary fermentation on fresh pineapples, so as to obtain the pineapple fermented product with low acidity, strong aroma and good taste. Non-saccharomyces cerevisiae, saccharomyces cerevisiae and lactobacillus casei are combined, fractional fermentation is adopted, the acid reducing and aroma enhancing functions of the non-saccharomyces cerevisiae, the low cost and high fermentation efficiency of the saccharomyces cerevisiae and the beneficial characteristics of the lactobacillus casei to human intestinal tracts are combined, meanwhile, various plant extracts can be added according to health preserving requirements, and the health preserving effect is achieved. The prepared pineapple fermented product is more competitive in market, good in taste, suffi