Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea

A technology of bacterial fermentation and pepper leaf, applied in the field of pepper leaf golden flower fungus fermented tea and its preparation field, can solve problems such as no reports on the preparation method and application of pepper leaf golden flower fungus fermented tea, and achieve unique taste and aroma, rich variety, The effect of improving taste

Inactive Publication Date: 2015-03-25
北京龙程菁华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, there is no report on the preparation method and application of Chrysanthemum capsicum fermented tea in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Pick mature fresh pepper leaves, wash the pepper leaves with clean water, and dry them in the sun until there are no obvious water marks on the surface.

[0050] 2. Fixing and kneading: Put the pepper leaves into the fixing machine, fix them at 120°C for 4 minutes, and knead them to shape.

[0051] 3. Inoculate Jinhua bacteria on the PDA plate. After 96 hours, the plate is covered with colonies. Under aseptic conditions, pour 10mL of sterile water, scrape off the yellow closed capsule with an inoculation loop, and suspend it in sterile water. Then pour the suspension into a conical flask filled with 100mL sterile water and glass beads, and shake at 150r / min for 20min to make a uniform spore suspension with a spore concentration of 5.0×10 8 cfu / mL.

[0052] 4. Inoculate the golden flower fungus, and the concentration of the golden flower fungus spores will be 5.0×10 8 The cfu / mL culture solution was diluted 200 times with sterile water, the inoculum amount of the di...

Embodiment 2

[0055] 1. Pick ripe fresh pepper leaves, wash the pepper leaves with water, dry and crush.

[0056] 2. Put the crushed pepper leaves in a container, add 125 times of distilled water therein, extract at 100° C. for 2 hours, and filter to obtain a pepper leaf extract.

[0057] 3. Add 4-6% sucrose to the capsicum leaf extract to adjust the pH to 5.5-7.3. The prepared solution is sterilized by high-pressure steam at 121° C. for 20 minutes, cooled to room temperature, and used as a culture medium for the golden flower fungus.

[0058] 4. Inoculate Jinhua fungus on the PDA plate. After 96 hours, the plate is covered with colonies. Under aseptic conditions, pour 10 mL of sterile water, scrape off the yellow closed capsule with an inoculation loop, and suspend in sterile water. Then pour the suspension into a conical flask filled with 100mL sterile water and glass beads, and shake at 150r / min for 20min to make a uniform spore suspension with a spore concentration of 6.0×10 8 cfu / mL. ...

Embodiment 3

[0063] Chrysanthemum fermented tea and pepper leaf extract Chrysanthemum fermented liquid deep processing:

[0064] 1. Put 500 g of fermented pepper leaves in Example 1 into a container, add 10 times of distilled water therein, extract at 100° C. for 1 hour, and filter to obtain an extract.

[0065] 2. Put the extract in a separatory funnel, add 1 / 3 volume of ethyl acetate to it, shake, let stand, separate layers, separate the upper layer solution, repeat the above extraction process 3 times. The extracts were combined, concentrated under reduced pressure, and dried to obtain 21.3 g of the crude extract, which was used as a food additive.

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PUM

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Abstract

The invention provides fermented tea of pepper leaves and jinhua fungus and a preparation method and an application of the fermented tea. The fermented tea of pepper leaves and jinhua fungus is prepared by the following steps: fermenting pepper leaves or a pepper leaf extract liquid with the jinhua fungus; preparing fermented tea or drink of the pepper leaves and the jinhua fungus, or further intensively processing into a feed additive. According to the fermented tea of pepper leaves and jinhua fungus, the jinhua fungus is used for fermenting, growth and propagation are carried out on the jinhua fungus by using the substances such as tannin and starch as carbon sources, and transformation of color, smell, taste and quality components is achieved by virtue of the action of secreted metabolites, so that the fermented pepper leaves or pepper leaf extract liquid has unique aroma and novel taste; the novel health tea or drink can be prepared; the fermented pepper leaves or pepper leaf extracts can also be intensively processed; and the components with a unique aroma and a heath function are extracted from the fermented liquid of the pepper leaf extract liquid, and are added to the drink or food, so that the fermented tea has unique flavor and taste.

Description

technical field [0001] The invention belongs to the field of tea and tea beverage processing, and in particular relates to a fermented tea from Chrysanthemum chinensis and its preparation method and application. Background technique [0002] Capsicum (Capsicum spp.) is an annual herbaceous plant belonging to the family Solanaceae. At present, the total output of pepper in my country ranks first in the world, with an annual output of 2800×10 4 t. But at present, after harvesting capsicum fruits at home and abroad, the roots, stems and leaves are usually discarded as agricultural waste and have not been effectively utilized, causing a great waste of resources. Pepper leaves are sweet and pungent, fragrant and tender, and their main functions are to dispel cold and warm the stomach, nourish the liver and improve eyesight, lose weight and beautify the skin. Studies have shown that pepper leaf protein has a complete range of amino acids, high mineral elements iron, calcium, man...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 黄昀邹先伟高春春唐涛郝鹏飞陈本科唐劲天张松豹张子成
Owner 北京龙程菁华生物科技有限公司
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