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Production method of fermented vine tea, vine tea extract and vine tea drink

A vine tea extract and production method technology, applied in the biological field, can solve problems such as precipitation, and achieve the effect of high utilization and increased content of flavonoids and polyphenols

Active Publication Date: 2011-04-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem is that the rattan tea in the prior art has a precipitation problem after the rattan tea soup is cooled

Method used

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  • Production method of fermented vine tea, vine tea extract and vine tea drink
  • Production method of fermented vine tea, vine tea extract and vine tea drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Weigh 50kg of rattan tea, add 55kg of water, soak for 1-2 hours, and steam at 100-120°C for 20 minutes. Insert Aspergillus oryzae spore powder by 3% of the weight of vine tea, and ferment for 150 hours at 30-32°C. The mature fermented material was dried at 80-100° C. to obtain 49.4 kg of fermented vine tea.

Embodiment 2

[0033] Example 2: Weigh 80 kg of rattan tea, add 80 kg of water, soak for 2-3 hours, and steam at 100-120° C. for 30 minutes. Insert Aspergillus niger seed solution by 5% of the weight of rattan tea, and ferment for 168 hours at 28-30°C. Add 1500kg of water to the mature fermentation material, extract at 40-50°C for 1 hour, filter, add 800kg of water to the filter residue, extract at 40-50°C for 1 hour, filter, combine the two filtrates, concentrate under reduced pressure, and dry to obtain fermented vine tea extract 35.2kg.

Embodiment 3

[0034] Example 3: Weigh 100kg of rattan tea, add 120kg of water, and steam at 100-120°C for 20-30 minutes. Insert Monascus spore powder according to 8% of the weight of vine tea, and ferment for 240 hours at 30-32°C. Add 3000kg of water to the mature fermentation material, extract at 40-50°C for 2 hours, and filter. Add citric acid, malic acid, amino acids, vitamins, stabilizers, etc. to make a fermented vine tea drink, fill it, and sterilize it to become the finished product.

[0035] In summary, the present invention provides a production method about edible fungus fermented vine tea and its products, specifically including the following:

[0036] 1. Provide food grade Aspergillus niger, Aspergillus oryzae, Monascus, yeast and lactic acid bacteria;

[0037] 2. A vine tea fermentation material is provided, which is a mixture of vine tea and water;

[0038] 3. The vine tea fermentation material is sterilized at high temperature, and after cooling, add edible fungi, and ferm...

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Abstract

The invention relates to a production method of fermented vine tea, vine tea extract and vine tea drink. Tender stem leaves of ampelopsis humulifolia of vitaceae are taken as raw material, fermentation technique is adopted for production, and the production method comprises the steps of preparing vine tea, wetting the vine tea by adding water and steaming; preparing a seed culture medium, autoclaving, cooling, then inoculating edible funguses, and culturing at 28-40 DEG C for 24-120 hours to obtain seeds; inoculating seeds at the ratio of 3-8% of the weight of the vine tea, fermenting at 28-40 DEG C for more than 120 hours, and drying to obtain the fermented vine tea; and extracting, concentrating and drying to obtain fermented vine tea powder. The edible funguses in the invention comprise aspergillus niger, aspergillus oryzae, monacus anka, saccharomycetes, lactic acid bacteria and mixed strains. In the fermentation process of the vine tea in the invention, contents of active ingredients such as soluble flavone, polyphenol, tea pigment and the like are greatly improved, thus promoting absorption and utilization of the active ingredient of the vine tea and enhancing pharmacological efficacy of the vine tea. Besides, the production process of the invention thoroughly solves the technical problem that vine tea soup is precipitated after being cooled.

Description

technical field [0001] The invention relates to a production method of fermented vine tea and its products, belonging to the field of biotechnology, and the technical process is solid-state fermentation. Background technique [0002] The scientific name of vine tea is Ampelopsis Grossedentata (Ampelopsis Grossedentata) (Hand-Mazz) W.T.wang. It is a wild vine in the genus Ampelopsis Grossedentata (Hand-Mazz) and is mainly distributed in Hunan, Hubei, and Guangxi. , Guangdong, Yunnan, Guizhou, Jiangxi, Fujian and other provinces and autonomous regions. It is sweet, light and cool in nature, and has the functions of clearing heat and detoxifying, dispelling rheumatism, strengthening muscles and bones, reducing inflammation and analgesia. The folks make health tea from its young stems and leaves. It has been used for hundreds of years to treat colds, fever, sore throat, jaundice and hepatitis. It is a typical medicinal and edible plant. The research on chemical components show...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张春枝李翠朵陈莉
Owner DALIAN POLYTECHNIC UNIVERSITY
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