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Method for producing tea wine by utilizing eurotium cristatus

A technology for R. coronoides and tea wine, which is applied in the field of beverage wine brewing, can solve the problems that tea health care function cannot be fully exerted, and the content of active ingredients of tea polyphenols is low, and achieves the effect of improving the utilization rate of effective ingredients and good quality.

Active Publication Date: 2016-03-23
广西国晶酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared tea wine also has the aroma of tea, the content of active ingredients such as tea polyphenols is relatively small, and the health function of tea cannot be fully exerted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for producing tea wine by utilizing the saccharomyces coronoides, comprising the following steps:

[0015] (1) Preparation of tea solid culture medium: add 5mg of water to 50g of tea leaves, and sterilize under microwave 400w for 60s;

[0016] (2) Fungal fermentation of tea leaves: Physiocystis coronoides FBKL3.0002 ( Eurotium cristatus FBKL3.0002) was activated on PDA solid medium, enriched and cultured in PDA liquid medium at 30°C for 5-7d. Insert 15% into the solid culture medium of tea leaves according to the mass ratio of tea leaves, and ferment at 30°C for 10-15 days;

[0017] (3) Preparation of tea solid culture medium: add 1000mg of boiling water to the fermented tea leaves, then add 160g of brown sugar, soak for 20min, and cool down;

[0018] (4) Yeast fermentation of tea leaves: Schizosaccharomyces kuri ( Schizosaccharomyces spombe CICC1360) was activated on wort solid medium, cultured on wort solid slant medium for 2-3 days, then inserted into w...

Embodiment 2

[0021] A method for producing tea wine by utilizing the saccharomyces coronoides, comprising the following steps:

[0022] (1) Preparation of tea solid culture medium: add 5mg of water to 50g of tea leaves, and sterilize under microwave 400w for 60s;

[0023] (2) Fungal fermentation of tea leaves: Physiocystis coronoides FBKL3.0002 ( Eurotium cristatus FBKL3.0002) was activated on PDA solid medium, enriched and cultured in PDA liquid medium at 30°C for 5-7d. Insert 15% by mass into the solid culture medium of tea leaves, and ferment at 30°C for 10-15 days;

[0024] (3) Preparation of tea solid medium: add 1000mg of boiling water to the fermented tea leaves, then add 180g of brown sugar, soak for 20min, and cool down;

[0025] (4) Yeast fermentation of tea leaves: Schizosaccharomyces kuri ( Schizosaccharomyces spombe CICC1360) was activated on wort solid medium, cultured on wort solid slant medium for 2-3 days, then inserted into wort liquid medium, and cultured at 28°C fo...

Embodiment 3

[0028] A method for producing tea wine by utilizing the saccharomyces coronoides, comprising the following steps:

[0029] (1) Preparation of tea solid culture medium: add 5mg of water to 50g of tea leaves, and sterilize under microwave 400w for 60s;

[0030] (2) Fungal fermentation of tea leaves: Physiocystis coronoides FBKL3.0002 ( Eurotium cristatus FBKL3.0002) was activated on PDA solid medium, enriched and cultured in PDA liquid medium at 30°C for 5-7d. Insert 15% by mass into the solid culture medium of tea leaves, and ferment at 30°C for 10-15 days;

[0031] (3) Preparation of tea solid culture medium: add 1000mg of boiling water to the fermented tea leaves, then add 200g of brown sugar, soak for 20min, and cool down;

[0032] (4) Yeast fermentation of tea leaves: Schizosaccharomyces kuri ( Schizosaccharomyces spombe CICC1360) was activated on wort solid medium, cultured on wort solid slant medium for 2-3 days, then inserted into wort liquid medium, and cultured at...

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PUM

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Abstract

The invention discloses a method for producing tea wine by utilizing eurotium cristatus. The method comprises steps as follows: a tea solid medium is prepared; eurotium cristatus FBKL3.0002 is activated on a PDA (potato dextrose agar) solid medium and enriched and cultured at the temperature of 30 DEG C in a PDA liquid medium for 5-7 days; 15% by mass of the eurotium cristatus FBKL3.0002 is inoculated to the tea solid medium and fermented at 30 DEG C for 10-15 days; the tea solid medium is prepared; schizosaccharomyces pombe CICC1360 is activated on a wort solid medium, cultured for 2-3 d in a wort slant solid medium, inoculated to a wort liquid medium and cultured at the temperature of 28 DEG C for 2 d; 8%-10% by volume of schizosaccharomyces pombe CICC1360 is inoculated and fermented at the temperature of 28 DEG C for 5-7 d; ethanol is steamed out, the alcohol content is controlled to be about 40 v / v, and the tea wine is obtained. With the adoption of the method for producing the tea wine by utilizing eurotium cristatus, the utilization rate of effective ingredients of tea can be increased, and the quality of the tea wine is better.

Description

technical field [0001] The invention belongs to the technical field of beverage wine brewing, and relates to a method for producing tea wine by using Trichomonas coronoides. Background technique [0002] Tea wine is a kind of beverage wine with health care function made of tea leaves as raw materials through direct extraction or biological fermentation, filtration, aging and blending. At present, most of the tea wines on the market are formulated tea wines, which are soaked in certain edible alcohol or white wine with tea leaves, and then blended into tea wines. Although the formulated tea wine also has the aroma of tea, the content of active ingredients such as tea polyphenols is relatively small, and the health care function of tea cannot be fully exerted. Therefore, it is the future development direction of tea wine to produce fermented tea wine with tea leaves as fermentation raw materials. [0003] General fermented tea wine is that tea leaves are directly fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
CPCC12G3/02
Inventor 王晓丹邱树毅陈琳琳徐佳
Owner 广西国晶酒业有限公司
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