Preparing method for cordyceps tartary buckwheat tea

A technology of tartary buckwheat tea and Cordyceps, applied in botanical equipment and methods, tea substitutes, gardening, etc., can solve problems that cannot satisfy consumers' pursuit of taste and health, and achieve the enhancement of human immunity and antibodies, rich nutrition, The effect of bright yellow soup

Inactive Publication Date: 2015-11-11
神农架林区欣森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of the national economy and people's living standards, a single leaf tea can no longer satisfy consumers' pursuit of taste and health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A preparation method of Cordyceps tartary buckwheat tea, comprising the following steps:

[0028] Step 1: Separating the Cordyceps from tissue, and cultivating a liquid strain of Cordyceps with a bacterial content of 70%.

[0029] Step 2. First, soak the tartary buckwheat in water at a temperature of 17-20° C. until the tartary buckwheat is fully soaked. Then put the soaked tartary buckwheat into a tray, send it into a steam cabinet, and ripen it until the water content is 50-55% at a temperature of 90-95° C., and take it out after cooling. Then the mature tartary buckwheat is sent into the tunnel dryer, and dried at a temperature of 60-65°C until the water content is 20-30%, and the water content is lower than 20%. The wheat grains are fragile during processing, containing If the water content is higher than 30%, it is easy to stick and not easy to peel off. Then the dried tartary buckwheat is screened to remove broken grains and impurities, and then shelled. When sh...

Embodiment 1

[0044] On June 1, 2015, in the company's production workshop, with 20 kilograms of tartary buckwheat, the steps of preparing Cordyceps tartary buckwheat tea by the method of the present invention are as follows:

[0045] Step 1: Carry out tissue separation of Cordyceps sinensis in a sterile operating box. The isolated Cordyceps fruiting body is inoculated with the liquid nutrient base test tube, and then the inoculated test tube is placed in a constant temperature incubator with a temperature of 23° C. for 72 hours. When white mycelium grows in the test tube, the cultivation is terminated, which also marks the successful cultivation of the Cordyceps test-tube species. And put the successfully cultivated Cordyceps liquid spawn with a bacterium content of 70% into a refrigerated cabinet at 3°C ​​for standby.

[0046] Step 2. First, soak 20 kg of tartary buckwheat in water at a temperature of 17° C. for 6 hours until the tartary buckwheat is fully soaked. Then the soaked tartar...

Embodiment 2

[0050] On June 20, 2015, in the production workshop of our company, with 50 kilograms of Shennongjia alpine black tartary buckwheat, the steps of preparing Cordyceps tartary buckwheat tea according to the method of the present invention are as follows:

[0051] Step 1: Carry out tissue separation of Cordyceps sinensis in a sterile operating box. The isolated Cordyceps fruiting body is inoculated with the liquid nutrient base test tube, and then the inoculated test tube is placed in a constant temperature incubator with a temperature of 23° C. for 72 hours. When white mycelium grows in the test tube, the cultivation is terminated, which also marks the successful cultivation of the Cordyceps test-tube species. And put the successfully cultivated Cordyceps liquid spawn with a bacterium content of 70% into a refrigerator at 5°C for standby.

[0052] Step 2. First, soak 50 kg of selected black tartary buckwheat in water at a temperature of 20° C. for 6 hours until the tartary buck...

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PUM

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Abstract

The invention relates to a preparing method for cordyceps tartary buckwheat tea. The preparing method includes the following steps that tissue isolation is conducted on cordyceps, and a cordyceps fungus liquid strain with the fungus content of 70% is cultivated; tartary buckwheat is wholly soaked, the soaked tartary buckwheat is cured to have the water content of 50-55%, the cured tartary buckwheat is dried to have the water content of 20-30%, shelling and screening are conducted, secondary drying is conducted, and the tartary buckwheat obtained after secondary drying and water are mixed according to the mass ratio of 10:1 and heated and cooled for standby use; the cultivated cordyceps fungus liquid strain is evenly sprayed on processed tartary buckwheat, mixed and placed in a cultivation room fermentation tank with the temperature of 22 DEG C to be cultivated at the constant temperature, the tartary buckwheat with ripe cordyceps hyphae is taken out to be dried again until the water content of the cordyceps tartary buckwheat reaches 3-5%, cooling is conducted to the temperature of 15-20 DEG C, and the cordyceps tartary buckwheat tea is obtained. According to the preparing method, the cordyceps tartary buckwheat tea is obtained after the tartary buckwheat is used as the matrix and the fungus merging technology is conducted on the tartary buckwheat and cordyceps fungi.

Description

technical field [0001] The invention relates to a preparation method of tartary buckwheat tea. More specifically, the present invention relates to a preparation method of Cordyceps tartary buckwheat tea. Background technique [0002] Brewing tea as a drink has been the living habit of our people for many years, but the types of tea are different. Among the traditional tea types, there are green tea, black tea, yellow tea, black tea, and white tea. Produced by techniques such as frying, kneading, and fermentation, the tea leaves have different shapes and tastes, and most of them have local characteristics. The better teas such as Longjing, Tieguanyin, and Puer tea have become the leading brands in the leaf tea consumer market. Along with improving constantly of national economy and people's living standard, the tea product of single leaf tea can't satisfy vast consumers to taste and to the pursuit of health. In recent years, buckwheat tea, barley tea, rice tea and a series ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A01G1/04
Inventor 徐家明
Owner 神农架林区欣森生物科技有限公司
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