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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, and the raw materials used are relatively single, so that the nutrient content in the prepared insect tea is relatively low

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A preparation method of worm tea is characterized in that it is made by the following method:

[0071] a. The young leaves of wild leopard skin camphor and ginkgo biloba picked during the middle and late April to the first ten days of May of the lunar calendar were killed in a wooden steamer at a high temperature of 95°C for 10 minutes;

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

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

[0074] d. After the fermentation is completed, place the pre-cultiv...

Embodiment 2

[0076] A preparation method of worm tea is characterized in that it is made by the following method:

[0077] a. The young leaves of wild leopard skin camphor and ginkgo biloba picked during the middle and late April to early May of the lunar calendar are killed in a wooden steamer at a high temperature of 98°C for 13 minutes;

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

[0079] c. After mixing evenly, place it in a bamboo container in a ventilated state to allow it to ferment naturally for 72 hours;

[0080] d. After the fermentation is completed, place the pre-cultivated adult worms ...

experiment example 1

[0082] According to the worm tea provided in Example 1, it is carried out quality supervision and testing at the Tea Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture, and its test data are as follows:

[0083] Table 1

[0084]

[0085] It can be clearly seen from the statistics of the above data that the insect tea provided in Example 1 is brown and fine-grained, and the color of the soup soaked in water is dark reddish brown, with a unique fragrance, a pure taste, and a mellow taste. Its content of tea polyphenols, amino acids, flavonoids and total sugars is high, especially high iron content.

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

[0087] Table 2

[0088]

[0089] From the above test data, it can be clearly seen that the insect tea provided in this example contains 17...

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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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