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Method for fermenting ampelopsin grossedentata

A vine tea and pile fermentation technology, applied in the field of biochemical processes, can solve the problems of affecting consumers' taste and poor flavor of tea soup, and achieve the effects of easy processing, shortened extraction time, and low cost

Inactive Publication Date: 2012-07-18
HUBEI UNIV FOR NATITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of tea soup produced by traditional crafts is not good, and it is far behind green tea, which affects consumers' taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for fermenting vine tea, the steps are:

[0024] (2) Harvested fresh vine tea leaves are exposed to the sun for 2-5 days until wilting, then add 30% pure water to ferment, or inoculate Saccharomyces cerevisiae, Aspergillus niger or A. gray (Aspergillus glaucus), Aspergillus terreus (Aspergillus terreus), Aspergillus white (Aspergillus candidus) carry out pile fermentation;

[0025] (3) During the fermentation process, the piles are constantly turned over, and the temperature in the piles is controlled at 10 or 20 or 30 or 40 or 50 or 60 or 70 or 80° C. The fermentation time is controlled at 1 or 2 or 3 or 4 or 5 days;

[0026] (4) After the fermentation is complete, knead and dry the fermented vine tea leaves. The drying temperature is controlled at 60 or 64 or 68 or 70 or 76 or 80 or 85 or 90 or 95 or 100°C. Tea leaves can be directly used as the finished product of vine tea, or as raw materials for the extraction and separation of vine tea flavonoids;

[00...

Embodiment 2

[0035] Harvested fresh vine tea leaves are heated indoors to 60°C and irradiated with ultraviolet light until wilting, then add 30% pure water to ferment, or inoculate Saccharomyces cerevisiae or Aspergillus niger or Aspergillus gray (Aspergillus glaucus), Aspergillus terreus, and Aspergillus candidus were fermented in piles; during the fermentation process, the piles were turned continuously, and the temperature in the piles was controlled at 10 or 14 or 18 or 22 or 26 or 30 or 34 or 38 Or 42 or 46 or 50 or 54 or 58 or 62 or 66 or 70 or 74 or 78 or 80 ° C fermentation time is controlled at 1 or 2 or 3 or 4 or 5 days; Drying treatment, the drying temperature is controlled at 60 or 64 or 68 or 72 or 76 or 80 or 84 or 88 or 92 or 96 or 100 ° C, and the dried vine tea leaves can be directly used as vine tea finished products, or as vine tea flavonoids extraction of separated raw materials;

Embodiment 3

[0037] Harvested fresh vine tea leaves are heated indoors to 60°C until wilting, then fermented with 30% pure water, or inoculated with Saccharomyces cerevisiae, Aspergillus niger or Aspergillus glaucus , Aspergillus terreus, and Aspergillus candidus for pile fermentation; during the fermentation process, the pile is continuously turned, and the temperature in the pile is controlled at 10 or 16 or 21 or 27 or 31 or 37 or 43 or 49 or 53 or 58 Or 63 or 67 or 75 or 78 or 80 °C fermentation time is controlled at 1 or 2 or 3 or 4 or 5 days; after fermentation, the fermented rattan tea leaves are kneaded and dried, and the drying temperature is controlled at 60 or 63 Or 66 or 69 or 73 or 77 or 80 or 84 or 88 or 92 or 96 or 100 ° C, the dried vine tea leaves can be directly used as vine tea finished products, or as raw materials for extraction and separation of vine tea flavonoids.

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PUM

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Abstract

The invention discloses a method for fermenting ampelopsin grossedentata. The method comprises the following steps: A. putting the collected fresh ampelopsin grossedentata leaves under the blazing sun for quite a long time until the ampelopsin grossedentata leaves are wilted, then adding pure water for pile fermentation, or inoculating saccharomyces cerevisiae or Aspergillus niger or bacillus subtitles for pile fermentation; B. in the fermentation process, continuously turning, controlling pile temperature to 10-80DEG C for 1-5 days; C. after fermentation is finished, kneading and drying the fermented ampelopsin grossedentata leaves, wherein the drying temperature is controlled to 60-100DEG C; and directly taking the dried ampelopsin grossedentata leaves as an ampelopsin grossedentata finished product or as the raw material for extracting and separating the ampelopsin grossedentata. The method is easy to realize, is convenient to operate and has the advantages of low cost. The green grass taste of the tea soup can be greatly removed, the flavor of the tea soup is improved, the ampelopsin grossedentata can tonify spleen and whet the appetite, the quality and the medicinal value of the ampelopsin grossedentata are both improved by the ampelopsin grossedentata fermentation technology, and the method has obvious economic benefit.

Description

technical field [0001] The invention relates to a biochemical process in which microbial cells ferment and decompose plant leaves. More specifically, it relates to a method for fermenting vine tea. The solid plant material is fermented by beneficial microorganisms attached to the plant or inoculated with beneficial microorganisms, so as to decompose the cuticle on the surface of the leaves, decompose the cellulose and starch of the leaves, and convert them into soluble Substances, improve the dissolution rate of active ingredients and other soluble ingredients in tea, and produce some aroma substances due to the metabolism of beneficial bacteria, which is suitable for a wider range of people. Background technique [0002] Tea fermentation technology has been widely used. For example, Pu'er tea with unique flavor and higher health value is made after solid-state fermentation of Yunnan raw tea leaves, and its commercial value has been greatly improved. Vine tea is a new type...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 郑小江董静洲王麒谭爱东文道兵
Owner HUBEI UNIV FOR NATITIES
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