Oyster mushroom hypha fermented tea and processing method thereof

A processing method and technology for fermenting tea, applied in the field of oyster mushroom mycelium fermented tea and its processing, can solve the problems of low resource utilization rate of summer and autumn tea, large difference in tea quality, poor tea quality, etc., so as to improve human metabolism, improve Quality, the effect of increasing freshness

Inactive Publication Date: 2016-09-21
向准 +6
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from green tea in summer and autumn, due to the high content of tea polyphenols, amino acids Low substance content results in poor tea quality, low price, and less economic benefits, resulting in low utilization rate of summer and autumn tea resources and serious waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of Pleurotus ostreatus hyphae fermented tea, the processing method steps comprising:

[0023] 1. Sterilization: use sun-dried green tea as raw material, place sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on sun-dried green tea at a temperature of 100°C for 90 minutes, so that the water content of sun-dried green tea is controlled at 60%;

[0024] 2. Cultivate: After the sterilized sun-dried green tea is cooled to room temperature (25° C.), the cultivated species of flat mushrooms are inoculated on the sun-dried green tea (inoculated by 5% inoculum, such as 1 kilogram of sun-dried green tea, cultivated species 50 g), under dark conditions, the culture room temperature was controlled at 18°C, and the culture time was 15 days;

[0025] 3. Inactivation: When the mycelium of Pleurotus ostreatus is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Pleurotus ostreatus is t...

Embodiment 2

[0028] A processing method of oyster mushroom hyphae fermented tea, the processing method steps comprising:

[0029] Sterilization: using sun-dried green tea as raw material, put the sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on the sun-dried green tea at a temperature of 120°C for 120 minutes, so that the water content of the sun-dried green tea is controlled at 65%;

[0030] Cultivation: After the sterilized sun-dried green tea was cooled to room temperature (25°C), the original species of Pleurotus ostreatus was inoculated on the sun-dried green tea (inoculated by 15% inoculum), and under dark conditions, the cultivation room temperature was controlled at 28°C, culture time is 30 days;

[0031] Inactivation: When the mycelium of Pleurotus ostreatus is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Pleurotus ostreatus is terminated, and the method of high-temperature inactivation is ad...

Embodiment 3

[0034] A processing method of oyster mushroom hyphae fermented tea, the processing method steps comprising:

[0035] Sterilization: using sun-dried green tea as raw material, put the sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on the sun-dried green tea at a temperature of 110°C for 110 minutes, so that the water content of the sun-dried green tea is controlled at 63%;

[0036] Cultivation: After the sterilized sun-dried green tea was cooled to room temperature (25° C.), the cultivar of Pleurotus ostreatus was inoculated on the sun-dried green tea (inoculated by 8% inoculum), and under dark conditions, the cultivation room temperature was controlled at 20°C, culture time is 25 days;

[0037] Inactivation: When the mycelium of Pleurotus ostreatus is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Pleurotus ostreatus is terminated, and the method of high temperature inactivation is adopted, ...

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PUM

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Abstract

The invention discloses oyster mushroom hypha fermented tea. The oyster mushroom hypha fermented tea is made from tea leaves, the tea leaves are inoculated with original species or cultispecies of oyster mushrooms, and the oyster mushroom hypha fermented tea is obtained after sterilization, culture, inactivation and drying. The invention further discloses a processing method of the oyster mushroom hypha fermented tea. On the premise of adding no culture auxiliary, the tea leaves are adopted as a culture medium for growth of oyster mushroom hyphae, no foreign pollutant exists in the whole process, and product safety is guaranteed. A large quantity of amino acid matter and polysaccharide matter can be synthesized in the oyster mushroom hypha culture process, and the deliciousness degree of the taste of the product and the richness degree of inclusions are increased. Polyphenols are naturally oxidized, the bitter taste is reduced, and the quality of the tea leaves serving as culture medium is improved. The oyster mushrooms are edible mushrooms and are good in safety, and a large number of the oyster mushroom hyphae exist in the tea leaves in the fermentation process. The tea has the effects of improving metabolism of the human body, strengthening physique, adjusting the vegetative nerve function and the like.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea fermented with oyster mushroom hyphae and a processing method thereof. Background technique [0002] Tea originated in China and has been used as a vegetable since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court beverage in the late Western Han Dynasty. Tea contains catechin, cholesterolenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. Tea drinks are known as "one of the three major drinks in the world". [0003] There are six major types of tea in my country: green tea, white tea, yellow tea, jasmine tea, black tea, and black tea. According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 向准罗倩杨文潘科陈瑶陈娟边华禄
Owner 向准
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