Polyporus umbellatus 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 waste, low economic benefits, and low price, and achieve the effects of increasing freshness, ensuring safety, and improving the body

Inactive Publication Date: 2016-11-09
葛萃萃 +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] The processing method of the fermented tea of ​​Polyporus mycelium, the processing method step comprises:

[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 Polyporus cultivar is 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 30 days;

[0025] 3. Inactivation: When the mycelium of Polyporus mycelium is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Polyporus mycelium is terminated, and the m...

Embodiment 2

[0028] A processing method of polyporus mycelia 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 Polyporus umbilicalis was inoculated on the sun-dried green tea (inoculated by 15% of the inoculum), and the culture room temperature was controlled at 28°C, culture time is 80 days;

[0031] Inactivation: When the mycelium of Polyporus mycelium is covered with leaves and the color of the leaves becomes darker, the growth of mycelium of Polyporus mycelium is terminated, and the method of high temperature inactivation is adopted, the leaf temperatu...

Embodiment 3

[0034] A processing method of polyporus mycelia 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 Polyporus polyporus 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 65 days;

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

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PUM

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Abstract

The present invention discloses polyporus umbellatus mycelium fermented tea. Tea leaves are sued as raw materials, the polyporus umbellatus original species or cultivated species are inoculated into the tea leaves, and sterilizing, culturing, inactivating and drying are conducted to obtain the polyporus umbellatus mycelium fermented tea. The present invention also discloses a processing method of the polyporus umbellatus mycelium fermented tea. Under the premises of not adding any culture accessory materials, the tea leaves are used as a culture medium for the growth of polyporus umbellatus mycelia and the whole process is free of external pollutants, which ensures the safety of the product. The culture processes of the polyporus umbellatus mycelia synthesize a large number of amino acid substances and polysaccharide substances, which increases the product taste freshness and content richness. Tea polyphenol substances are naturally oxidized, a bitter taste is reduced, and a processing method improves the quality of the tea leaves as the culture medium. The polyporus umbellatus strains are a medicinal and edible fungus and good in safety, and the polyporus umbellatus mycelia present a large amount in the tea leaves, so that the fermented tea also has functions of benefiting dampness and improving organism cell immunity.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a fermented polyporus mycelia 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 tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/06C12N1/14C12R1/645
CPCA23F3/10A23F3/06C12N1/14
Inventor 葛萃萃王文祥于飞蔡慧玲林庆胜王贵新向准
Owner 葛萃萃
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