Formula and production process of antrodia camphorata fermented tea

A production process and bacterial fermentation technology, which is applied in tea treatment before extraction, etc., can solve the problems of indescribable fermented tea leaves, difficulty in controlling the fermentation environment, unstable tea quality, etc., and achieve good preventive and health care functions, unique strains, and taste smooth effect

Inactive Publication Date: 2014-12-24
张平
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  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the retting depends on the natural infection of the tea’s own microorganisms and environmental microorganisms; there are many kinds of microorganisms involved in fermenting tea, so far it has not been possible to describe all the types of microorganisms fermenting tea, the fermentation process is cumbersome, and it is greatly affected by external temperature and humidity. , the fermentation environment is difficult to control; it may cause a lot of bacteria and unstable tea quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0010] Formula Example 1: By weight, tea leaves are 100%; water content is 55%-65%.

[0011] Formula example 2: by weight, tea leaves 96%-99%, nitrogen source auxiliary materials 1%-4% (can be soybeans, mung beans, black beans, red beans); water content is 55%-65%.

[0012] Formula Example 3: By weight, 94%-99% of tea leaves, 1%-4% of nitrogen source auxiliary materials (can be soybeans, mung beans, black beans, red beans), 1%-2% of licorice or Luo Han Guo; the water content is 55%- 65%.

[0013] The production process of the original edible fungus is adopted to ferment the tea with the formula, and the container filled with the tea raw materials can be terminated by the mycelia.

[0014] The fungus inoculated in the tea is Antrodia camphorata.

[0015] Baking and packaging are carried out according to the fermented tea baking and packaging methods.

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PUM

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Abstract

The invention discloses a formula and a production process of antrodia camphorata fermented tea. The antrodia camphorata fermented tea is characterized by comprising 94%-100% of tea leaves, 0%-6% of auxiliary materials and 55%-65% of water. Antrodia camphorata is only one strain for fermenting the tea. The prepared tea contains antrodia camphorata mycelia so that the tea also has the health effect of antrodia camphorata; the adopted tea leaf raw material can be green tea leaves and all varieties of tea leaves excluding full-fermentation type tea leaves; an adopted fermentation process is an edible mushroom stock seed production process; the antrodia camphorata tea has special fused aromas of antrodia camphorata and the tea leaves, has red tea soup and rich taste, and also has good prevention and heath functions after being taken usually.

Description

technical field [0001] The invention relates to the field of tea processing. Background technique [0002] Pu'er cooked tea, Hunan black tea, Guangxi Liubao tea and other fully fermented tea leaves are basically processed through spreading, killing, rolling, retting, and drying. Among them, the retting depends on the natural infection of the tea’s own microorganisms and environmental microorganisms; there are many kinds of microorganisms involved in fermenting tea, so far it has not been possible to describe all the types of microorganisms fermenting tea, the fermentation process is cumbersome, and it is greatly affected by external temperature and humidity. , the fermentation environment is difficult to control; it may cause a lot of bacteria and unstable tea quality. [0003] Antrodia Cinnamomea is a rare medicinal fungus produced in Taiwan Province of my country. It has a fragrant smell and contains a variety of biologically active substances. Among the active ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 张平
Owner 张平
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