Preparation method of strain fermented tea

A technology of tea and strains, which is applied in the field of preparation of strains fermented tea, can solve problems such as single health care, affecting health care function, bitter taste of crude tea, etc., and achieve the effects of improving health care performance, improving taste, and high health care value

Inactive Publication Date: 2014-12-10
镇江市丹徒区茗缘茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a daily drink, tea has a single health function, and the health function of crude tea is particularly obvious, but the taste of crude tea is bitter
In addition, tea is also drunk with other health ingredients, and some expensive health products cannot be made into pieces, which affects the promotion of health functions

Method used

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  • Preparation method of strain fermented tea
  • Preparation method of strain fermented tea
  • Preparation method of strain fermented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Using crude tea as raw material, preparing strain fermented crude tea comprises the following steps:

[0027] (1) Preparation of tea acclimatization medium

[0028] Tea acclimatization medium is divided into three kinds of tea acclimatization medium, respectively primary tea acclimatization medium, which is composed of the following raw materials in parts by weight: 65 parts of tea leaves, 0.56 parts of yeast, 5.3 parts of potato starch, and 2 parts of soybean cake powder , 1 part of glucose, 1.1 part of magnesium sulfate, 1.5 parts of potassium dihydrogen phosphate, 21 parts of agar, 41 parts of water;

[0029] The secondary tea acclimation medium is composed of the following raw materials in parts by weight: 70 parts of tea leaves, 0.6 parts of yeast, 5.7 parts of potato starch, 2.7 parts of soybean cake powder, 1.3 parts of glucose, 1.4 parts of magnesium sulfate, and 1.6 parts of potassium dihydrogen phosphate parts, 23 parts of agar, 43 parts of water;

[0030] T...

Embodiment 2

[0042] Using crude tea as raw material, preparing strain fermented crude tea comprises the following steps:

[0043] (1) Preparation of tea acclimatization medium

[0044] Tea acclimatization medium is divided into three kinds of tea acclimatization medium, which are primary tea acclimatization medium, which consists of the following raw materials in parts by weight: 50 parts of tea leaves, 0.6 parts of yeast, 5 parts of potato starch, and 2 parts of soybean cake powder , 1 part of glucose, 1.2 parts of magnesium sulfate, 1.7 parts of potassium dihydrogen phosphate, 20 parts of agar, 41 parts of water;

[0045] The secondary tea acclimation medium is composed of the following raw materials in parts by weight: 75 parts of tea leaves, 0.6 parts of yeast, 5.6 parts of potato starch, 2.3 parts of soybean cake powder, 1.8 parts of glucose, 1.2 parts of magnesium sulfate, dihydrogen phosphate Potassium 1.8 parts, agar 24 parts, water 42 parts;

[0046] The three-level tea acclimat...

Embodiment 3

[0058] Using crude tea as raw material, preparing strain fermented crude tea comprises the following steps:

[0059] (1) Preparation of tea acclimatization medium

[0060] Tea acclimatization medium is divided into three kinds of tea acclimatization medium, which are primary tea acclimatization medium, which consists of the following raw materials in parts by weight: 60 parts of tea leaves, 0.5 parts of yeast, 5.2 parts of potato starch, and 2 parts of soybean cake powder , 1 part of glucose, 1.2 parts of magnesium sulfate, 1.5 parts of potassium dihydrogen phosphate, 22 parts of agar, 41 parts of water;

[0061] The secondary tea acclimation medium is composed of the following raw materials in parts by weight: 75 parts of tea leaves, 0.8 parts of yeast, 5.5 parts of potato starch, 2.4 parts of soybean cake powder, 1.8 parts of glucose, 1.4 parts of magnesium sulfate, potassium dihydrogen phosphate 1.6 parts, 23 parts of agar, 42 parts of water;

[0062] The three-level tea ...

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Abstract

The invention relates to a preparation method of strain fermented tea. The preparation method comprises the following steps: domesticating a lucid ganoderma strain by using a tea domestication culture medium, inoculating the domesticated lucid ganoderma strain on the tea to ensure that the tea is fermented, and drying the fermented tea to obtain the strain fermented tea. According to the preparation method, by organically combining the lucid ganoderma and the tea, tea contains effective ingredients of the lucid ganoderma, the health performance of the tea is improved, and the mouth feels of bitterness and astringency of the tea are improved.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing tea fermented by strains. Background technique [0002] As a daily drink, tea has a single health care function, and the health function of crude tea is particularly obvious, but the taste of crude tea is bitter. In addition, tea is also drunk with other health ingredients, and some expensive health products cannot be made into decoction pieces, which affects the promotion of health functions. For example, the health care properties of some fungi are well known, so how to organically combine the health care products of fungi with tea leaves is a direction for the development of health care tea. Contents of the invention [0003] Aiming at the above-mentioned technical problems, the present invention provides a method for preparing tea leaves fermented by strains, which organically combines health-care fungi and tea leaves. The specific technical scheme is as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 汪月霞
Owner 镇江市丹徒区茗缘茶叶专业合作社
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