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Fermented red yeast tea and extract, extract composition and preparation method thereof

A technology of red koji tea and its extract, which is applied in the field of tea and its production process, can solve the problems of no deep fermentation and development of tea and tea products that have not been disclosed, and achieve good health care and drinking effects, rich content, immune support and The effect of health care

Active Publication Date: 2012-08-01
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of fermented tea is naturally fermented or semi-artificially fermented under natural conditions, so that it cannot grow and ferment qualitative strains, and there is no specific fermented strain for deep fermentation of tea leaves.
[0008] There are many methods of fermenting red yeast rice and eating methods, but there is no publicity on the use of red yeast rice to ferment tea leaves and produce tea products of different shapes

Method used

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  • Fermented red yeast tea and extract, extract composition and preparation method thereof

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Effect test

Embodiment 1

[0047] The present embodiment fermented red koji tea, made according to the following steps:

[0048] (1) Culture medium preparation:

[0049] 1. Preparation of nutrient medium: get 10 g of glucose, 6 g of peptone, 0.8 g of magnesium sulfate, 2.5 g of potassium dihydrogen phosphate, 0.8 g of ammonium citrate, and 1100 g of water, and mix them uniformly by weight to prepare a nutrient medium;

[0050] ②Preparation of tea fermentation base: Take 250g of green tea, 120g of black tea, 150g of highland barley powder, and 12g of soybean powder, then add 300g of nutrient medium, mix evenly by weight, put into a bottle and sterilize at 125°C for 25 minutes to prepare a tea fermentation base , the tea culture medium prepared at this time is loose, moderate in moisture, and solid;

[0051] ③Preparation of seed medium: Take 10g of glucose, 40g of maltose, 10g of peptone, 3g of beef extract, 0.5g of calcium chloride, 40g of highland barley powder, 80g of tea decoction, and 1100g of water...

Embodiment 2

[0056] The present embodiment fermented red koji tea, made according to the following steps:

[0057] (1) Culture medium preparation:

[0058] ①Preparation of nutrient medium: get 12g of glucose, 5g of peptone, 1g of magnesium sulfate, 1.5g of potassium dihydrogen phosphate, 1g of ammonium citrate, and 900g of water, and mix them uniformly by weight to prepare a nutrient medium;

[0059] ②Preparation of tea fermentation base: Take 350g of green tea, 80g of black tea, 250g of highland barley powder, and 8g of soybean powder, then add 400g of nutrient medium, mix evenly by weight, put into a bottle and sterilize at 120°C for 30 minutes to prepare a tea fermentation base , the tea culture medium prepared at this time is loose, moderate in moisture, and solid;

[0060] ③ Preparation of seed medium: Take 40g of glucose, 10g of maltose, 45g of peptone, 0.5g of beef extract, 1g of calcium chloride, 10g of highland barley powder, 120g of decocted tea juice, and 900g of water, mix the...

Embodiment 3

[0065] The present embodiment fermented red koji tea, made according to the following steps:

[0066] (1) Culture medium preparation:

[0067] ①Preparation of nutrient medium: get 11g of glucose, 55g of peptone, 0.9g of magnesium sulfate, 2g of potassium dihydrogen phosphate, 0.9g of ammonium citrate, and 1000g of water, and mix them uniformly by weight to prepare a nutrient medium;

[0068] ②Preparation of tea fermentation base: Take 300g of green tea, 100g of black tea, 200g of highland barley powder, and 10g of soybean powder, then add 350g of nutrient medium, mix evenly by weight, put into a bottle and sterilize at 122°C for 28 minutes to prepare a tea fermentation base , the tea culture medium prepared at this time is loose, moderate in moisture, and solid;

[0069] ③ Preparation of seed medium: Take 25g of glucose, 25g of maltose, 30g of peptone, 1g of beef extract, 0.6g of calcium chloride, 20g of highland barley powder, 100g of decocted tea juice, and 1000g of water, ...

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Abstract

The invention belongs to the food beverage fermentation engineering, and relates to a type of microbially-fermented tea obtained by using a biological fermentation method and a production technology method thereof. The preparation method for the microbially-fermented tea comprises the following steps of: preparation of culture medium, red yeast liquid seed cultivation, inoculating fermentation, forming and drying. The microbially-fermented tea provided by the invention has the advantageous effects that tea is a type of food with quite high safety, so that the tea can be drunk chronically, therefore a novel type of tea for exerting effective efficacy for maintaining or improving health is developed through fermenting the tea by using red yeast under the condition of not changing the appearance shape of the tea known by people at present. Extracts can be further extracted after tea fermentation, and the extracted can be compounded into compositions, so that an effective way is provided for further processing the tea. The red yeast is used for fermenting the tea, so that the tea not only has a healthcare function of the red yeast, and has a drinking function of the tea; and the tea has excellent assistant and healthcare effects on the aspects of reducing blood pressure, lowering lipid and improving immunity.

Description

technical field [0001] The invention belongs to food and beverage fermentation engineering, and relates to tea leaves fermented by microorganisms by a biological fermentation method and a production process thereof. Background technique [0002] Red yeast rice is a pure natural food additive with high safety and beneficial to human health, and it is an ideal coloring agent for natural green food. It has a wide range of applications, including food (meat products, fruit juice, color wine, jam, beverage, candy, pastry, soy sauce, health vinegar, etc.); pharmaceuticals (drug colorants, functional health products); cosmetics. In addition, red yeast rice also has the effects of lowering blood lipids, blood pressure, regulating blood ammonia, anti-fatigue, anti-tumor, and suppressing mutations. [0003] Since ancient times, red yeast rice has been regarded as a very precious health product by the medical field. 1. Comprehensively regulate blood lipids to achieve "three reduction...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23F3/16
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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