Process for utilizing tea comprehensively

A technology of tea and craftsmanship, which is applied in the field of tea comprehensive utilization technology, can solve the problems of tea leaves after extraction, achieve the effects of increasing added value, solving environmental pollution, and saving food resources

Active Publication Date: 2012-12-05
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] One of the objects of the present invention is to provide a process for the comprehensive utilization of tea, which combines fermentation and extraction, effectively solving the problem of tea residue after extraction

Method used

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  • Process for utilizing tea comprehensively

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Liquid culture of Monasucs anka:

[0034] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate Monascus spores greater than 10 8 15mL of the spore suspension of Monascus spores / mL, and cultured at 32°C and 180r / min for 72h as liquid Monascus species.

[0035] Weigh 500 grams of dry green tea, add 8 times of water, extract at 100°C for 1 hour, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 30 minutes, filter, combine the filtrates, concentrate to a specific gravity of 1.15g / mL, Spray drying is carried out to obtain tea extract, and the content of tea polyphenols in the obtained tea water extract is as high as 37.8%.

[0036] Gained filter residue 932 grams,...

Embodiment 2

[0038] Liquid culture of Monasucs purpureus:

[0039] The composition of the liquid medium (weight and volume percentage): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. The volume of the 500mL triangular flask is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate the purple red yeast rice spores eluted from the slope for more than 10 8 10mL of the spore suspension of Monascus spores / mL, and cultured at 32°C and 180r / min for 72h as liquid Monascus species.

[0040] Weigh 500 grams of dry green tea, add 8 times of water, extract at 80°C for 1 hour, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 1 hour, filter, combine the filtrates, concentrate to a specific gravity of 1.1g / mL, Spray drying is carried out to obtain tea extract, and the content of tea polyphenols is 34.2...

Embodiment 3

[0043] Liquid culture of Monasucs ruber:

[0044] Liquid medium composition (weight percent): glucose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 red yeast spores eluted from the slant. 8 10 mL of Monascus spore suspension per mL was cultured at 32°C and 180 r / min for 72 hours as a liquid Monascus species.

[0045] Weigh 700 grams of dry green tea, add 8 times of water, extract at 100°C for 1 hour, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 1 hour, filter, combine the filtrates, concentrate to a specific gravity of 1.1g / mL, Spray-drying is carried out to obtain a tea extract, and the obtained tea extract is detected to have a tea polyphenol content of 38.5%.

[0046] Gained filter residue 1212 gr...

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Abstract

The invention belongs to the field of tea processing, and in particular relates to a process for utilizing tea comprehensively. The process comprises the following steps of: (1) adding dried tea into water in an amount which is 6 to 10 times that of the dried tea, extracting at the temperature of between 60 and 100 DEG C, filtering the extracted tea to obtain tea dregs and a tea extracting solution; (2) concentrating the tea extracting solution, and spray-drying to obtain a tea extract; and (3) adding the tea dregs into a carbon source and a nitrogen source, regulating moisture content to be 30 to 40 percent to obtain a compost, sterilizing the compost, inoculating red yeast strains, fermenting, drying a fermentation product and crushing to obtain tea red yeast. According to the process, extraction and fermentation are combined, so that the problem of environment caused by the dregs obtained after tea extraction is solved; and the dregs obtained after the tea extraction is subjected to rice yeast fermentation, so that a large amount of grain is saved, and active ingredients which are not extracted from the tea can be carried to the tea rice yeast to enhance a function of the rice yeast.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a process for comprehensive utilization of tea. Background technique [0002] Tea is a traditional economic crop in my country. my country is the country with the largest tea output in the world. According to reports, my country's total tea output reached 1.36 million tons in 2010, and is expected to exceed 1.4 million tons in 2011. On the one hand, it is the continuous increase of tea production, on the other hand, it is the saturation of market capacity. According to reports, at present, the tea market has experienced a serious oversupply. [0003] In order to solve the problem of oversupply of tea leaves, it is necessary to seek deep processing of tea leaves. The current deep processing mainly includes direct grinding, such as matcha, which is to grind tea leaves into powders of more than 500 meshes, add them to food and eat them directly, or extract tea leaves. Eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 陈小林
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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