Fermented walnut flower food with auxilliary hypoglycemic and hypolipidemic effect and preparation method thereof

The present disclosure provides a method for preparing a fermented walnut flower food with auxiliary hypoglycemic and hypolipidemic effects. The preparation method includes the following steps: step 1, bacteria preparation: screening and isolating hypolipidemic Lactobacillus plantarum from a dairy cake, and compounding with Lactobacillus casei to obtain a compound bacterial suspension; step 2, colour protection and de-astringency: conducting the colour protection and the de-astringency on walnut flowers; step 3, fermentation: autoclaving the walnut flowers after the colour protection and the de-astringency and distilled water, cooling, inoculating the compound bacterial suspension and fermenting, and conducting soaking fermentation; and step 4, sterilisation: weighing and vacuum packaging fermented walnut flowers, sterilising, and cooling to obtain the fermented walnut flower food. The present disclosure removes the natural bitter and astringent taste from the walnut flowers through the processes of fermentation, compounding, and sterilisation.