Docynia delavayi (Franch.)Schneid. fermented tea and preparation method thereof

A technology for fermenting tea and crude products, which is applied in the direction of tea substitutes, etc., to achieve the effects of good taste, high development and application value, and high amino acid content

Active Publication Date: 2016-08-31
SICHUAN NORMAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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However, there is no development and utilization Ye's report, let

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  • Docynia delavayi (Franch.)Schneid. fermented tea and preparation method thereof
  • Docynia delavayi (Franch.)Schneid. fermented tea and preparation method thereof
  • Docynia delavayi (Franch.)Schneid. fermented tea and preparation method thereof

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Embodiment 1

[0038] Embodiment 1 The present invention Preparation of fermented tea

[0039] 1. Preparation of unfermented codon crude tea

[0040] According to the stir-frying process of green tea, it is prepared into Chengyan Tea, the specific method is as follows:

[0041] take The fresh leaves of the tree are spread for 2-4hrs, then greened, rolled for the first time, spread for 0.5-1hr, twisted for the second time, dried, and the moisture is controlled at 8-11%. crude tea;

[0042] Finishing and kneading are the key links:

[0043] 1) The finishing temperature is 200°C-300°C, and the finishing time is 5min-10min. It can be done by hand in a frying pan, the temperature of the pot is 200°C-300°C, and the amount of leaves in each pot is 5Kg-7Kg. After the leaves are put into the pot, you can hear a crisp sound like fried beans. The killing time is 5min-10min, until the green smell disappears, and a slight fragrance overflows. At this time, the leaves are dark green, and the ...

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Abstract

The invention provides a preparation method of Docynia delavayi (Franch.)Schneid. fermented tea. The method comprises the following steps: a, preparing a Docynia delavayi (Franch.)Schneid. tea crude product; b, fetching the Docynia delavayi (Franch.)Schneid. tea crude product obtained in the step a, carrying out steam treatment for 10 min, controlling water content of the tea to 12-20%, carrying out pile-fermentation at 45-55 DEG C for 3-5 hr; and carrying out steam treatment for 20 min; c, fermenting with eurotium cristatum: adding sterile water according to the water-to-material ratio of 20%-40% (mL/g) and inoculating eurotium cristatum; culturing and fermenting at 25-35 DEG C for 7-10 d; and d, sterilizing a fermented product obtained in the step c, and drying to obtain the Docynia delavayi (Franch.)Schneid. fermented tea. The Docynia delavayi (Franch.)Schneid. fermented tea has excellent organoleptic quality and mouthfeel, has high contents of essential amino-acid and phloretin, has rich nutrients and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of tea making and microbial fermentation technology, and specifically relates to a specific product in substitute teas——栘 Fermented tea and method for its preparation. The products of this technology can be used in the development of food and functional food. Background technique [0002] 栘 Commonly known as wild apple, hawthorn tree, yanyi, yan , 栘[muyi], 栘枍, 栘 Etc., Rosaceae Malinae A general term for plants of the genus Docynia, which are evergreen or semi-evergreen trees, including three species: (D. delavayi (Franch.) Schneid), 栘 (D.indica(Wall.)Dcne) and long-clawed (D.longiunguis Q.Luo et J.L.Liu), mainly distributed in minority areas in Southwest my country and Southeast Asia, where it grows on hillsides, streamsides and jungles at an altitude of 2000-3000 meters. [0003] 栘 It is a common medicinal and edible plant resource in minority areas in Southwest my country. Its stems, lea...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘刚张晓喻王战国刘兴艳
Owner SICHUAN NORMAL UNIVERSITY
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