Preparation method of raw tea enzyme

Abstract

The invention discloses a preparation method of a raw tea enzyme. The method comprises the following steps of: primary fermentation step: carrying out ozone sterilization treatment on raw tea, then, shredding and cutting out the raw tea under the clean conditions, adding dark brown sugar to uniformly mixing the raw tea, adding lucid ganoderma strains, bacillus subtilis strains and bifidobacterium strains, and carrying out fermentation for 30 to 50 days at room temperature; and secondary fermentation step: inoculating bacillus aceticus into semi finished products subjected to the primary fermentation, carrying out fermentation for 15 to 20 days at room temperature, and obtaining the raw tea enzyme raw liquid. The invention also discloses the corresponding raw tea raw tea enzyme. When the method provided by the invention is adopted for preparing the raw tea enzyme, the used time is short, the pollution is little, the raw tea can fast realize the glycolysis to obtain small molecular substances easily absorbed by the human body, the active ingredients of the tea can be remained to the maximum degree, in addition, a large number of physiological active products and various kinds of fiber enzymes, protein enzymes, hementerin enzymes, starch enzymes and the like can be accumulated, and the integrated health-care values of the raw tea enzyme are greatly improved.

Description

technical field [0001] The invention relates to the field of enzymes, in particular to a method for preparing raw tea enzymes. Background technique [0002] Enzymes are substances with special biological activity composed of amino acids, also known as enzymes. It is a biocatalyst that exists in all animals, plants and microorganisms, and is an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. At present, the human body supplements enzymes mainly by eating raw fruits and vegetables. [0003] Fresh tea itself is rich in enzymes and a variety of effective physiologically active substances, such as polyphenols, saponins, caffeine and many other ingredients that are beneficial to the human body. However, because the tea leaves are processed through 5-10 hours of natural fermentation after plucking, the green tea is fried, dried, etc., so that the enzymes in the tea leaves will be inactivated and some nutrient...

AI Technical Summary

Problems solved by technology

However, since the tea leaves are naturally fermented for 5-10 hours after picking, they are processed by frying, drying and other processing techniques, which will cause the enzymes in the tea to be inactivated and part of the nutrients to be lost.