Method for producing worm tea

A production method and technology of worm tea, applied in the processing field of worm tea, can solve the problems of immature worm tea production process, low nutrient content of worm tea, single raw material, etc. fine effect

Inactive Publication Date: 2015-04-29
张洪来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the existing insect tea production process is relatively immature, and the yield of insect tea is low, an

Method used

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  • Method for producing worm tea
  • Method for producing worm tea

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0069] Example 1

[0070] A method for making insect tea, characterized in that it is made by the following method:

[0071] a. The young leaves of wild leopard skin camphor and young ginkgo leaves picked from mid-to-late April to early May of the lunar calendar are put in a wooden steamer at 95℃ for 10 minutes;

[0072] b. Move them to the drying room and dry them to a dryness of 94%, then mix them evenly at a mass ratio of 1:0.08, and spray on the leaves during the mixing process: 1: A mixture of rice-washing water and soy milk mixed with a mass ratio of 1, and both have a concentration of 20%; the total mass of the mixed liquid of rice-washing water and soy milk sprayed is 3% of the total mass of the mixed young leaves;

[0073] c. After mixing evenly, place it in a bamboo utensil to allow it to ferment naturally for 70 hours in a ventilated state;

[0074] d. After the fermentation is completed, place the pre-cultured adult rice borer in it, and after nibbling the fermented young l...

Example Embodiment

[0075] Example 2

[0076] A method for making insect tea, characterized in that it is made by the following method:

[0077] a. The young leaves of wild leopard skin camphor and young ginkgo leaves picked from mid-to-late April to early May of the lunar calendar are put in a wooden steamer at 98°C for 13 minutes;

[0078] b. Move them to the drying room and dry them to a dryness of 94%, then mix them evenly at a mass ratio of 1:0.08, and spray on the leaves during the mixing process: 1: A mixture of rice-washing water and soy milk mixed with a mass ratio of 1, and both have a concentration of 22%; the total mass of the sprayed mixture of rice-washing water and soy milk is 4% of the total mass of the mixed young leaves;

[0079] c. After mixing evenly, place it in a bamboo vessel to allow natural fermentation for 72 hours under a ventilated state;

[0080] d. After the fermentation is completed, place the pre-cultured adult rice borer in it, and after nibbling the fermented young leaves...

Example Embodiment

[0081] Experimental example 1

[0082] According to the insect tea provided in Example 1, the quality supervision and inspection of the insect tea was carried out at the Tea Quality Supervision and Inspection and Testing Center of the Ministry of Agriculture. The inspection data are as follows:

[0083] Table 1

[0084]

[0085] From the above statistics, it can be clearly seen that the insect tea provided in Example 1 is brown and fine grained, the soup color of the water is deep reddish brown, has a unique fragrance, a pure taste, and a mellow taste. Its tea polyphenols, amino acids, flavonoids and total sugars are all high in content, especially with high iron content.

[0086] The insect tea provided in Example 1 was analyzed by the Institute of Biochemistry and Nutrition, College of Agriculture, Guizhou University, and the results are reported as follows:

[0087] Table 2

[0088]

[0089] From the above detection data, it can be clearly seen that the insect tea provided in this em...

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Abstract

The invention relates to the field of worm tea processing and in particular relates to a method for producing worm tea. The method for producing the worm tea comprises the following steps: a, respectively carrying out fixation on picked wild lisea coreana tender leaves and gingko tender leaves at the temperature of 90-100 DEG C for 10-13 minutes; b, respectively transferring the wild lisea coreana tender leaves and gingko tender leaves into a drying room, drying until moisture content is 94-96%, uniformly mixing the wild lisea coreana tender leaves and gingko tender leaves at a mass ratio of 1:0.08, and spraying mixed liquor of rice washing water and soybean milk onto leaf surfaces in the uniformly mixing process; c, after uniform mixing is finished, carrying out natural fermentation for 70-72 hours under the ventilation condition; and d, after fermentation is finished, adding with aglossa dimidiafa haworth adults cultured in advance, and after the aglossa dimidiafa haworth adults nibble up the fermented tender leaves, excrements produced by the aglossa dimidiafa Haworth adults is the worm tea. The method for producing the worm tea has the advantages that a technology is fine, the produced worm tea has high quality, the wild lisea coreana tender leaves and gingko tender leaves are taken as mixed raw leaves, and the produced worm tea is more nutritious.

Description

technical field [0001] The invention relates to the processing field of worm tea, in particular to a preparation method of worm tea. Background technique [0002] Insect tea, also known as "tea essence", is mainly produced in Guizhou, Hunan, Guangxi, and parts of Sichuan and Yunnan. Among them, Chang'an Township, Chengbu Miao Autonomous County, Hunan Province is the leader, and its products are sold to some countries in Southeast Asia and Hong Kong and Macao. Insect tea is not tea, but looks like pearl tea, and after brewing, it looks like tea, so it has the name "tea". The tea brewed from insect tea is full of aroma. After a few sips, the taste is mellow and sweet, refreshing, and endless aftertaste. After many years of aging, insect tea has a more mellow taste and milder medicinal properties. [0003] Insect tea is a very good medical and health drink. According to records, insect tea has the functions of clearing away heat, dispelling heat, detoxifying, invigorating the...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张洪来
Owner 张洪来
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