Abstract:This study investigated the enhancement of osmanthus honey preparation efficiency by incorporating dominant composite probiotics derived from traditional aged osmanthus honey. Osmanthus flowers,honey,and sucrose were mixed in specific proportions to prepare osmanthus honey,which was then subjected to different sugaring durations to analyze aroma components,microbial community formation,and determine the optimal preparation time and microbial composition. A high-efficiency osmanthus honey preparation system was established by adding dominant composite probiotics from aged osmanthus honey. Results indicated that osmanthus honey samples across varying sugaring durations effectively retained floral morphology,color,aroma sensory attributes,and component abundance. The 1.5-year sugaring duration yielded peak aroma sensory attributes and aroma component abundance in the sugar matrix. Furthermore,the 1.5-year sugaring period exhibited the most significant dominance and functional contributions from core probiotics,including Ralstonia spp.,Bifidobacterium spp.,and two other key strains. Notably,osmanthus honey prepared with added composite probiotics achieved comparable aroma sensory attributes and component abundance within only 0.5 years of sugaring. In conclusion,traditional osmanthus honey achieves optimal quality after 1.5 years of sugaring,while supplementation with composite probiotics significantly shortens the preparation time without compromising quality.