Preparation method of fermented acanthopanax tea

A technology of Acanthopanax senticosus tea and Acanthopanax senticosus leaves, which is applied in the field of preparation of fermented Acanthopanax senticosus tea, can solve the problems of the loss of flavonoids in Acanthopanax senticosus leaves, the decline in the quality of Acanthopanax senticosus tea, and the difficulty in controlling the temperature. Improve the content and quality stability, overcome the effect of high drying energy consumption and low price

Inactive Publication Date: 2016-08-03
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difficulty in controlling the temperature during killing and fermentation, too high a temperature often occurs, which will cause the...

Method used

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  • Preparation method of fermented acanthopanax tea
  • Preparation method of fermented acanthopanax tea
  • Preparation method of fermented acanthopanax tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1), picking

[0039] Pick the leaves of Acanthopanax senticosus planted in mid-April from July to August;

[0040] (2), withering

[0041] After picking, 400g of cleaned Acanthopanax leaves were placed in a microwave tunnel dryer with a microwave power of 1000W, the temperature was controlled at 36°C, and the processing time was 10 minutes to obtain Acanthopanax leaves with a moisture content of 80%;

[0042] (3) Finished

[0043] Use a microwave tunnel dryer to deenzyme the withered Acanthopanax acanthopanax leaves, the microwave power is 1500W, the temperature is controlled at 60°C, the conveyor belt speed of the tunnel microwave drying equipment is controlled at 5m / min, and the deenzyme time is 1min;

[0044] (4) kneading

[0045] Moderately knead the finished Acanthopanax leaves for 30 minutes, and knead the cell liquid of the Acanthopanax leaves to the surface of the leaves, which is beneficial to contact with the coronoids and promote the fermentation;

[004...

Embodiment 2

[0053] (1), picking

[0054] Pick the leaves of Acanthopanax senticosus planted in mid-April from July to August;

[0055] (2), withering

[0056] After picking, 200g of cleaned Acanthopanax leaves were placed in a microwave tunnel dryer with a microwave power of 1500W, the temperature was controlled at 34°C, and the processing time was 30 minutes to obtain Acanthopanax leaves with a moisture content of 80%;

[0057] (3) Finished

[0058] Use a microwave tunnel dryer to deenzyme the withered Acanthopanax acanthopanax leaves, the microwave power is 2000W, the temperature is controlled at 70°C, the conveyor belt speed of the tunnel microwave drying equipment is controlled at 0.4m / min, and the deenzyme time is 3min;

[0059] (4) kneading

[0060] Moderately knead the finished Acanthopanax leaves for 30 minutes, and knead the cell liquid of the Acanthopanax leaves to the surface of the leaves, which is beneficial to contact with the coronoids and promote the fermentation;

[0...

Embodiment 3

[0068] (1), picking

[0069] Pick the leaves of Acanthopanax senticosus planted in mid-April from July to August;

[0070] (2), withering

[0071] After picking, 200g of cleaned Acanthopanax leaves were placed in a microwave tunnel dryer with a microwave power of 1200W, the temperature was controlled at 38°C, and the processing time was 20 minutes to obtain Acanthopanax leaves with a moisture content of 76%;

[0072] (3) Finished

[0073] Use a microwave tunnel dryer to deenzyme the withered Acanthopanax acanthopanax leaves, the microwave power is 1800W, the temperature is controlled at 65°C, the conveyor belt speed of the tunnel microwave drying equipment is controlled at 2m / min, and the deenzyme time is 22min;

[0074] (4) kneading

[0075] Moderately knead the finished Acanthopanax leaves for 30 minutes, and knead the cell liquid of the Acanthopanax leaves to the surface of the leaves, which is beneficial to contact with the coronoids and promote the fermentation;

[00...

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Abstract

The invention discloses a preparation method of fermented acanthopanax tea. The preparation method comprises the following steps: performing microwave withering on cleaned acanthopanax leaves in a microwave tunnel dryer to obtain acanthopanax leaves with the moisture content of 70 to 80 percent; then performing microwave assistant fixation on the withered acanthopanax leaves through the microwave tunnel dryer, moderately rolling the leaves, and inoculating a eurotium cristatum solution for fermentation; performing enzyme deactivation on the fermented acanthopanax leaves under a microwave condition, and performing microwave drying to obtain the fermented acanthopanax tea. The preparation method has the advantages that the preparation process is reasonable, and the fermented acanthopanax tea maintains the specific nutritional and medicinal components of acanthopanax to the maximum extent, and has the characteristics of the color, the fragrance, the taste and the shape of fermented tea; the fermented acanthopanax tea has a unique flavor, tastes good, is low in price and is suitable for most customers.

Description

technical field [0001] The invention relates to a preparation method of fermented Acanthopanax senticosus tea. Background technique [0002] Acanthopanax belongs to Araliaceae. The roots, stems and leaves of Acanthopanax are not only food but also health food with important functions, and have always attracted people's attention. With the continuous deepening of people's research on Acanthopanax, a variety of effective active ingredients in Acanthopanax leaves have been continuously developed, of which flavonoids are the most abundant, followed by saponins and other types that have significant effects on health care. active ingredients. [0003] Saccharomyces coronis is a natural probiotic that grows through the process of "flowering" under specific temperature and humidity conditions during the processing of Fuzhuan tea. The yellow closed capsule produced by it is evenly attached to Fuzhuan brick tea, commonly known as "golden flower", which is one of the basis for the bo...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 马涛王勃朱力杰王晓琳陈妍婕
Owner BOHAI UNIV
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