Making technology of fermented edible mushroom tea and fermented edible mushroom tea

Abstract

The invention relates to a making technology of fermented edible mushroom tea and the fermented edible mushroom tea. Fermented tea leaves or fermented finished product tea is used as a raw material, and through the spawn running working procedure of edible mushrooms, the fermented edible mushroom tea is obtained. The making technology comprises the following steps of adding edible mushroom culturematerials to the fermented tea leaves, performing humidity conditioning, performing steaming, and performing tea leaf shaping; performing bagging and / or bottling, performing high-temperature sterilization, performing heat dissipation, performing inoculation with edible mushroom strains, and performing spawn running; performing heat preservation on tea bags and / or tea bottles, and performing electrothermal baking; and packaging finished products. According to the making technology disclosed by the invention, rich microorganism fungus nutritive protein and nutrient components, which can be eaten by human bodies or can be directly absorbed, are increased through fermentation and transformation with edible mushrooms, in stems and leaves of the fermented tea leaves mainly comprising crude fibers and lignin, the fermented edible mushroom tea has low calorie, high mycoprotein, polysaccharide amino acids, unsaturated fatty acid, various trace elements necessary for human bodies, and the like,the fermented edible mushroom mycelium and sclerotium tea not only has the characteristics of fermented tea but also has specific nutrient value of edible mushroom mycelia and edible mushroom sclerotium, and the medical value and the health-care functions of the fermented edible mushroom tea are increased.

Description

technical field [0001] The invention belongs to the technical field of fermented tea production technology, and in particular relates to a production process of adding edible fungus strains into fermented tea to produce fermented edible fungus tea and fermented edible fungus tea. technical background [0002] Modern scientific research has found that tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. It has long been a consensus that drinking tea can improve human health, and tea beverages are known as "one of the three major beverages in the world". [0003] The production and drinking of tea has a histor...

AI Technical Summary

Problems solved by technology

[0044] In order to overcome the singleness of existing fermented tea products, there are few tea products with health care and disease prevention functions; the current edible fungus products are mainly fruiting bodies, and edible fungus mycelia with better medicinal effects are basically not available in the market; There are no shortcomings in products combined with edible fungus mycelium