Mixed culture fermentation tea bag and preparation method thereof

A technology of mixed strains and fermented bags, which is applied in the field of mixed strains fermented teabags and its preparation, which can solve the problems of difficult and effective development, turbid taste of tea juice, etc., to improve the quality of tea products, reduce blood viscosity, and activate metabolism product rich effect

Inactive Publication Date: 2016-09-21
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few tea products about celery leaves, Jerusalem artichoke leaves and purslane that have been reported or disclosed at present, and very few of them ar

Method used

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  • Mixed culture fermentation tea bag and preparation method thereof
  • Mixed culture fermentation tea bag and preparation method thereof
  • Mixed culture fermentation tea bag and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Select complete purslane, Jerusalem artichoke leaves and celery leaves without pests and diseases, clean them, cut the leaves into 1.5*3.0cm strips, spread them evenly and thinly on the bamboo withering curtain frame for natural withering treatment, the thickness of the spread leaves is 3cm, The temperature is 22°C, the humidity is 70%, withering indoors for 3 hours, and the leaves need to be turned twice during this period; the temperature of the killing machine is 120°C, when the leaf temperature reaches 85°C, the leaf color turns dark, and the killing is completed. Take 30g of Jerusalem artichoke leaves, 26g of celery leaves, 12g of purslane, 20g of soybean powder, 8g of broken Ganoderma lucidum spore powder, and 4g of Cordyceps militaris powder for raw material preparation, sterilize in a sterilizing pot at 115°C for 25 minutes, and cool. In the ultra-clean workbench, inoculate Bacillus natto with 2% inoculum, fully mix with the raw materials in the ceramic tray, and...

Embodiment 2

[0068] Select complete purslane, Jerusalem artichoke leaves and celery leaves without pests and diseases, clean them, cut the leaves into 1.5*3.0cm strips, and spread them evenly and thinly on the bamboo withering curtain frame for natural withering treatment, the thickness of the spread leaves is 3.5cm , with a temperature of 25°C and a humidity of 75%, indoor withering for 3.5 hours, during which the leaves need to be turned 3 times; the temperature of the killing machine is 130°C, when the leaf temperature reaches 90°C, the leaf color turns dark, and the killing is completed. Take 25g of Jerusalem artichoke leaves, 25g of celery leaves, 20g of purslane, 15g of soybean powder, 10g of broken Ganoderma lucidum spore powder, and 5g of Cordyceps militaris powder for raw material preparation, sterilize in a sterilizing pot at 118°C for 20 minutes, and cool. In the ultra-clean workbench, inoculate Bacillus natto with an inoculum of 3%, fully mix with the raw materials in a ceramic ...

Embodiment 3

[0073] Select the complete purslane, Jerusalem artichoke leaves and celery leaves without pests and diseases, clean them, cut the leaves into 1.5*3.0cm strips, spread them evenly and thinly on the bamboo withering curtain frame for natural withering treatment, the thickness of the spread leaves is 4cm, The temperature is 28°C, the humidity is 80%, wither indoors for 4 hours, and the leaves need to be turned 3 times during this period; the temperature of the killing machine is 135°C, when the leaf temperature reaches 85°C, the leaf color turns dark, and the killing is completed. Take 45g of Jerusalem artichoke leaves, 15g of celery leaves, 10g of purslane, 23g of soybean powder, 5g of broken Ganoderma lucidum spore powder, and 2g of Cordyceps militaris powder for raw material preparation, sterilize in a sterilizing pot at 121°C for 15 minutes, and cool. In the ultra-clean workbench, inoculate Bacillus natto with 4% inoculum, fully mix with the raw materials in a ceramic tray, an...

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Abstract

The invention discloses a mixed culture fermentation tea bag and a preparation method thereof. Bacillus natto and lactobacillus plantarum are used as fermentation cultures, culture fermentation is carried out in raw materials with jerusalem artichoke leaves, celery leaves and purslane leaves as main substrates, aftertreatment and bagging are performed, and the fermentation tea bag is obtained. The tea soup is mellow in taste, strong in fragrance and rich in nutrition, can achieve the health care effect while obtaining bacillus natto and lactobacillus plantarum, and is beneficial to improving the intestinal function, adjusting blood glucose and preventing arteriosclerosis, heart disease , diabetes and cancer.

Description

technical field [0001] The invention belongs to the technical field of tea processing technology, and in particular relates to a mixed strain fermented tea bag and a preparation method thereof. Background technique [0002] Purslane, also known as Five Elements Grass, Longevity Vegetable, etc., is an annual succulent herb of the family Purslaneceae. Purslane contains a variety of nutrients and medicinal ingredients that are beneficial to the human body. It is not only a common Chinese herbal medicine, but also a wild vegetable that people love. It has been designated as a common resource for medicine and food by the Ministry of Health of my country. Purslane is rich in omega-3 unsaturated fatty acids, which can prevent atherosclerosis, delay thrombosis, and significantly improve cardiovascular diseases; it also contains a large amount of norepinephrine, which can promote insulin secretion and regulate human glucose metabolism. It has the effect of lowering blood sugar conce...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/169
Inventor 张宏志马艳弘李兴李亚辉黄开红吴建东
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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