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Microbial transformation and application of eurotium cristatum on chemical components of Docynia indica(Wall.)Dcne leaves

A technology of golden flower fungus and active ingredients, which is applied in the field of microbial transformation and application of golden flower fungus to chemical components of coriander leaves, can solve the problems of aging in the later stage of growth, unfavorable direct utilization, large leaves, etc., and achieves good taste, high development and efficiency. Application value, effect of high amino acid content

Active Publication Date: 2018-02-13
SICHUAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However As a woody plant, its leaves are relatively large and aging in the later stage of growth, which is not conducive to direct utilization, so certain processing methods are required for Leaves are processed to achieve the purpose of development and utilization
However, there is no development and utilization Ye's report, let alone Jiang Yan A report on tea substitutes prepared from leaves

Method used

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  • Microbial transformation and application of eurotium cristatum on chemical components of Docynia indica(Wall.)Dcne leaves
  • Microbial transformation and application of eurotium cristatum on chemical components of Docynia indica(Wall.)Dcne leaves
  • Microbial transformation and application of eurotium cristatum on chemical components of Docynia indica(Wall.)Dcne leaves

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Experimental program
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Effect test

Embodiment 1

[0050] Embodiment 1 The present invention Preparation of fermented tea

[0051] 1. Preparation of unfermented codon crude tea

[0052] The specific method is as follows: fresh tree leaves, cut into 1-2cm 3 The crushed leaves are spread out for 2-4hrs, then fixed, rolled for the first time, spread out for 0.5-1hr, twisted for the second time, dried, and the moisture is controlled at 8-11%. crude tea;

[0053] Finishing and kneading are the key links:

[0054] 1) The finishing temperature is 200°C-300°C, and the finishing time is 5min-10min. It can be done by hand in a frying pan, the temperature of the pot is 200°C-300°C, and the amount of leaves in each pot is 5Kg-7Kg. After the leaves are put into the pot, you can hear a crisp sound like fried beans. The killing time is 5min-10min, until the green smell disappears, and a slight fragrance overflows. At this time, the leaves are dark green, and the leaf stems are constantly folded by hand. Spread out the pot for 30m...

Embodiment 2

[0060] Embodiment 2 The present invention Preparation of fermented tea

[0061] 1. Preparation of unfermented codon crude tea

[0062] The specific method is as follows: fresh tree leaves, cut into 1-2cm 3 The crushed leaves are spread out for 2-4hrs, then fixed, rolled for the first time, spread out for 0.5-1hr, twisted for the second time, dried, and the moisture is controlled at 8-11%. crude tea;

[0063] Finishing and kneading are the key links:

[0064] 1) The finishing temperature is 200°C-300°C, and the finishing time is 5min-10min. It can be done by hand in a frying pan, the temperature of the pot is 200°C-300°C, and the amount of leaves in each pot is 5Kg-7Kg. After the leaves are put into the pot, you can hear a crisp sound like fried beans. The killing time is 5min-10min, until the green smell disappears, and a slight fragrance overflows. At this time, the leaves are dark green, and the leaf stems are constantly folded by hand. Spread out the pot for 30m...

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Abstract

The invention provides a method for improving contents of effective ingredients and antioxidation activity of Docynia indica(Wall.)Dcne by utilizing eurotium cristatum. The method comprises the following steps: a, preparing a Docynia indica(Wall.)Dcne tea crude product; b, taking the Docynia indica(Wall.)Dcne tea crude product obtained in the step a, firstly carrying out steam treatment for 10 minutes, and carrying out moisten heaping treatment at a temperature of 45 to 55 DEG C for 3 to 5 hours; c, fermenting the eurotium cristatum: adding sterile water according to the proportion of a water-to-feed ratio of 20 to 40 percent (mL / g), and inoculating the eurotium cristatum; then performing culture and fermentation at 25 to 35 DEG C for 2 to 60d; d, drying a fermented material obtained in the step c to obtain Docynia indica(Wall.)Dcne fermented tea. The Docynia indica(Wall.)Dcne fermented tea prepared by the method disclosed by the invention has good sensory quality and good taste; moreover, content of amino acid is high, content of phloretin is high, nutrient contents are rich, and application prospect is good.

Description

technical field [0001] The invention belongs to the technical field of tea making and the technical field of microbial fermentation, in particular to Microbial transformation and application of leaf chemical constituents. The products of this technology can be used in the development of food and functional food. Background technique [0002] 栘 Commonly known as wild apple, hawthorn tree, Yanyi, Yanyi, Yan [wooden clothing], Zhuang, Yan Etc., Rosaceae Malinae A general term for plants of the genus Docynia, which are evergreen or semi-evergreen trees, including three species: (D. delavayi (Franch.) Schneid), 栘 (D.indica(Wall.)Dcne) and long-clawed (D.longiunguis Q.Luo et J.L.Liu), mainly distributed in minority areas in Southwest my country and Southeast Asia, where it grows on hillsides, streamsides and jungles at an altitude of 2000-3000 meters. [0003] 栘 It is a common medicinal and edible plant resource in the ethnic minority areas in Southwest my country ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张晓喻王战国刘刚
Owner SICHUAN NORMAL UNIVERSITY
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