Poria cocos mycelium fermented tea and processing method thereof

A processing method and technology of fermented tea, which is applied in the field of tea, can solve the problems of low utilization rate of tea resources in summer and autumn, large differences in tea quality, and poor quality of tea, so as to enhance the immune function of the body, protect the liver, and increase freshness. Effect

Inactive Publication Date: 2016-11-09
罗倩 +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 h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing method of Poria cocos mycelia fermented tea, the processing method step comprises:

[0022] 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%;

[0023] 2. Cultivate: After the sterilized sun-dried green tea is cooled to room temperature (25°C), the Poria cocos cultivar is inoculated on the sun-dried green tea (inoculated by 5% inoculum, such as 1 kilogram of sun-dried green tea, 50 cultivars g), under dark conditions, the culture room temperature was controlled at 18°C, and the culture time was 15 days;

[0024] 3. Inactivation: When the mycelium of Poria cocos is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Poria cocos is terminated, and the method of high temperature inact...

Embodiment 2

[0027] A processing method of Poria cocos mycelia fermented tea, the processing method steps comprising:

[0028] 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%;

[0029] Cultivation: after the sterilized sun-dried green tea was cooled to room temperature (25° C.), the original species of Poria cocos was inoculated on the sun-dried green tea (inoculated by 15% of the inoculation amount), and the culture room temperature was controlled at 28 °C under dark conditions. ℃, culture time is 60 days;

[0030] Inactivation: When the mycelium of Poria cocos is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Poria cocos is terminated, and the method of high temperature inactivation is adopted, th...

Embodiment 3

[0033] A processing method of Poria cocos mycelia fermented tea, the processing method steps comprising:

[0034] 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%;

[0035] Cultivation: After the sterilized sun-dried green tea was cooled to room temperature (25° C.), the Poria cocos cultivar was inoculated on the sun-dried green tea (inoculated at an inoculation amount of 8%), and the cultivation room temperature was controlled at 25 °C under dark conditions. ℃, the culture time is 45 days;

[0036] Inactivation: When the mycelium of Poria cocos is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Poria cocos is terminated, and the method of high temperature inactivation is adopted, the lea...

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PUM

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Abstract

The invention discloses poria cocos mycelium fermented tea. According to the poria cocos mycelium fermented tea, tea leaves are used as raw materials, and the poria cocos mycelium fermented tea is prepared through the following steps of inoculating original species or culturing species of poria cocos to the tea leaves, performing sterilization, performing culturing, performing inactivating and performing drying. The invention further discloses a processing method of the poria cocos mycelium fermented tea. Under the premise that no culturing auxiliary materials are added, the tea leaves are used as culture mediums for growth of poria cocos mycelium, and foreign contaminants do not exist in the entire process, so that the safety of products is guaranteed. In the culturing process of the poria cocos 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 poria cocos species are medical and edible dual-purpose fungi, so that the safety is high. The poria cocos mycelium selected for the poria cocos mycelium fermented tea exists in the tea leaves in the fermentation process, so that the poria cocos mycelium fermented tea also has the efficacies of tonifying the spleen, eliminating dampness and promoting digestion.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a fermented Poria cocos hyphae tea 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 green te...

Claims

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Application Information

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IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 罗倩王乾邓春英向准潘科杨文钱旭
Owner 罗倩
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