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A kind of preparation method of Duosuike fermented tea and the prepared Duosuike fermented tea

A technology for multi-spike and fermented tea, applied in the field of fermented tea, can solve the problems of poor retention and different, and achieve the effects of excellent effect, soft taste, and abundant space utilization.

Active Publication Date: 2015-10-07
HUNAN AOKANG BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this product belongs to the beverage category and is no longer a tea product in the traditional sense, and it has poor retention of health-care components such as catechins, theaflavins, polyphenols and flavonoids in Duosui Ketian tea, and the soup color It is very different from brewing directly with tea

Method used

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  • A kind of preparation method of Duosuike fermented tea and the prepared Duosuike fermented tea
  • A kind of preparation method of Duosuike fermented tea and the prepared Duosuike fermented tea
  • A kind of preparation method of Duosuike fermented tea and the prepared Duosuike fermented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the preparation of Duo Suike fermented tea

[0034] In this example, the following steps are adopted to prepare Duosuike health-care fermented tea:

[0035] 1) Activation of strains: Aspergillus oryzae 40013, Curtobacterium sp. 13-13 (preservation number: CCTCC No. M2014009), Bacillus pumilus purchased from China Type Culture Collection Center (Bacillus pumilus) 13-03 (preservation number is CCTCC No.M2014008) were inoculated in PDA liquid medium (potato 20%, glucose 2%, natural pH), 28 ℃, activated culture until the concentration of each bacterial solution was 106cfu / mL .

[0036] 2) Mixing of strains: Use a straw to draw 100mL, 100mL and 200mL from the activated bacterial liquid of Aspergillus oryzae 40013, non-spore-free Pumilus and Bacillus pumilus respectively, mix them evenly in a ratio of 1:1:2, and set aside.

[0037] 3) Initial fertilization pile: Take 500g of Duosuike green tea into a sterile triangular flask, inoculate 400mL of activated mixed...

Embodiment 2

[0070] Embodiment 2: Comparison of the brewing effect of Duosuike fermented tea

[0071] Take 5g of Duosuike fermented tea obtained according to the method of Example 1 and 5g of original tea (before fermentation) and brew with boiling water for 15 minutes respectively, and compare their brown color and mouthfeel.

[0072] image 3 Shown is the comparison result of the brown color after brewing of the fermented tea of ​​Duosuike fermented tea produced by the method of Example 1 of the present invention and the brown color of the original tea (before fermentation). Brown (B), distinctly different from the light green (A) of the original tea. The prepared tahoko fermented tea tastes soft and mellow, with the sweetness of tahoko itself.

Embodiment 3

[0073] Embodiment 3: the preparation of Duo Suike fermented tea

[0074] The difference between this example and Example 1 is that only Aspergillus oryzae 40013 is used as the fermenting bacteria to prepare Duosuike fermented tea, and other processes are the same as in Example 1.

[0075] Measure the content of various ingredients in the Duosuike fermented tea prepared by the present embodiment as shown in Table 2:

[0076] Table 2 Summary of main components in Duosuike fermented tea

[0077]

[0078] It can be seen from Table 2 that the contents of catechins, theaflavins and flavonoids in the fermented tea prepared in this example are slightly lower than those in Example 1.

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Abstract

The invention relates to a preparation method for lithocarpus polystachyus rehd fermented tea and the lithocarpus polystachyus fermented tea prepared by the preparation method. The preparation method comprises the following steps: carrying out primary pile fermentation, re-kneading, carrying out secondary pile fermentation, steaming and aging. The lithocarpus polystachyus rehd fermented tea prepared by the preparation method provided by the invention has high content of catechinic acid, theaflavin and flavone, so that the lithocarpus polystachyus fermented tea is a good health-care beverage. Furthermore, the lithocarpus polystachyus fermented tea has an excellent tea color forming effect and is high-quality fermented tea.

Description

technical field [0001] The invention relates to the technical field of fermented tea, in particular to a preparation method of Duosuike fermented tea and the prepared Duosuike fermented tea. Background technique [0002] Fermented tea has the functions of clearing fat and reducing obesity; clearing stomach and intestines and helping digestion; clearing blood vessels and reducing three highs; clearing toxins and protecting stomach, liver and kidneys. At present, the microorganisms used to prepare fermented tea are mainly fungi. [0003] Lithocarpus litseifolius (Hance) Chun is a special kind of tea made from young leaves or twigs of Lithocarpus litseifolius (Hance) Chun, which is also named Lithocarpus polystachyus Rehd. Polyspinae is a wild plant resource with high utilization value. It is widely distributed in the Xuefeng Mountains of Hunan Province. It is rich in nutrients and complete in ingredients. It is rich in flavonoids and polyphenols. Pruritus, carbuncle and mali...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 伍贤进徐君飞张居作李胜华周维
Owner HUNAN AOKANG BIOTECHNOLOGY CO LTD
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