Lentinus edodes mycelium fermented tea and processing method thereof

Abstract

The invention discloses lentinus edodes mycelium fermented tea. According to the lentinus edodes mycelium fermented tea, tea leaves are used as raw materials, and the lentinus edodes mycelium fermented tea is prepared through the following steps of inoculating original species or culturing species of lentinus edodes to the tea leaves, performing sterilization, performing culturing, performing inactivating and performing drying. The invention further discloses a processing method of the lentinus edodes mycelium fermented tea. Under the premise that no culturing auxiliary materials are added, the tea leaves are used as culture mediums for growth of lentinus edodes mycelium. In the culturing process of the lentinus edodes mycelium, a large quantity of amino acid substances and polysaccharide substances can be synthesized, so that the fresh and brisk degree of the taste of products is increased, and the abundance of inclusions is improved. Tea polyphenol substances are naturally oxidized, so that the bitterness is reduced, and the quality of the tea leaves as the culture mediums is improved. The lentinus edodes species are medical and edible dual-purpose mushrooms, so that the safety is high. Compared with current naturally-inoculated tea leaves, the produced tea leaves have the advantages that the mushroom species of the produced tea leaves are stable and safe in source, and the product consistency of the mycelium fermented tea products is good. A large amount of the lentinus edodes mycelium exists in the tea leaves in the fermentation process, so that the lentinus edodes mycelium fermented tea also has the efficacies of regulating the function of the stomach, invigorating the spleen, supplementing qi, and tonifying the kidney.

Description

Technical field [0001] The invention relates to the technical field of tea, in particular to a fermented mushroom mycelium tea and a processing method thereof. Background technique [0002] Tea originated in China, and it has been used as food since the late Spring and Autumn Period. It was developed for medicinal use in the middle of the Western Han Dynasty, and it was developed into a court premium beverage in the late Western Han Dynasty. Tea contains catechins, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. Tea beverages are known as "one of the three major beverages in the world". [0003] There are six main types of tea in my country: green tea, white tea, yellow tea, tea, black tea, and black tea. According to the tenderness of the raw materials used and the different picking seasons, the quality of tea varies greatly. In particular, most of the tea products processed from the green tea in the summer an...

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