Preparation technology of insect-tea

A preparation process, the technology of insect tea, applied in the field of food, to achieve the effect of outstanding health care effect, not easy to die, rich in vitamins and trace elements

Inactive Publication Date: 2018-05-04
赤水市桫龙虫茶饮品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term drinking is very beneficial to the human body, but the traditional insect tea production process only uses rice soup and rice washing water for the fermentation of white tea leaves. For substances that are beneficial to the human body, the worm tea produced by the larvae of the spodoptera moth will undoubtedly have greater nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of worm tea preparation process of the present invention comprises the following steps:

[0020] Step 1: Select young leaves of wild white tea trees without scars and corruption, wash and dry them;

[0021] Step 2: Use steaming method to carry out high-temperature killing, the temperature is controlled at 100°C, and the time is 20 minutes;

[0022] Step 3: After the leaves are naturally cooled, spray a mixed solution of rice washing water, rice soup, and the extract of the stinging ants on the leaves; the total mass of the mixed solution is 7% of the total mass of young leaves. In this embodiment, the rice-washing water, the rice soup, and the extract of Ant-Pseudomonas are, by weight, respectively: 5 parts of rice-washing water; 5 parts of rice soup;

[0023] Step 4: Allow it to ferment naturally for 72 hours in a ventilated state;

[0024] Step 5: After the fermentation is completed, spread the leaves out to dry for 6 hours, and then put them into baskets;

...

Embodiment 2

[0028] A kind of worm tea preparation process of the present embodiment comprises the following steps:

[0029] Step 1: Select young leaves of wild white tea trees without scars and corruption, wash and dry them;

[0030] Step 2: Use steaming method to carry out high-temperature killing, the temperature is controlled at 110°C, and the time is 16 minutes;

[0031] Step 3: After the leaves are cooled naturally, spray the mixed solution of washing rice water, rice soup, and Pseudomonas spinosa extract on the leaf surface; the total mass of the mixed solution is 8% of the total mass of tender leaves. In the present embodiment, Rice-washing water, rice soup, and Pseudomonas spp. extract are three parts by weight: 8 parts of rice-washing water; 8 parts of rice soup; 0.5 part of Pseudomonas spp. extract;

[0032] Step 4: Allow it to ferment naturally for 80 hours in a ventilated state;

[0033] Step 5: After the fermentation is completed, spread the leaves to dry for 10 hours, and ...

Embodiment 3

[0037] A kind of worm tea preparation process of the present invention comprises the following steps:

[0038] Step 1: Select young leaves of wild white tea trees without scars and corruption, wash and dry them;

[0039] Step 2: Use steaming method to carry out high-temperature killing, the temperature is controlled at 120°C, and the time is 20 minutes;

[0040] Step 3: After the leaves are naturally cooled, spray a mixed solution of rice washing water, rice soup, and the extract of the stinging ants on the leaves; the total mass of the mixed solution is 10% of the total mass of young leaves. In the present embodiment, the rice-washing water, the rice soup, and the extract of Pseudomonas spp. are respectively in parts by weight: 10 parts of rice-washing water; 12 parts of rice soup; 1 part of the Pseudomonas spp. extract;

[0041] Step 4: Allow it to ferment naturally for 90 hours in a ventilated state;

[0042] Step 5: After the fermentation is completed, spread the leaves ...

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PUM

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Abstract

The present invention discloses a preparation technology of insect-tea. A polyrhachis vicina extract is added in a fermentation process of white tea leaves and can be absorbed by hydrillodes repugnalis larva in processes of eating the tea leaves. After the hydrillodes repugnalis larva absorb material components of the extract, the hydrillodes repugnalis larva are significantly enhanced in food intake ability, more rapid in growth, and less likely to die. The produced insect-tea is full in size, and fresh and bright in color and luster, contains more vitamins and trace elements than ordinary insect-tea, and is especially far more rich in selenium and zinc than the ordinary insect-tea, outstanding in health-care effects, unique in taste and long in aftertaste.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation process of worm tea. Background technique [0002] Insect tea is rich in calcium, magnesium, zinc, selenium, flavonoids, tea polyphenols, catechins, glycosides, quercetin, rhamnose, glutamic acid, kaempferenin, myricetin, alanine, biological fungi, Dozens of amino acids and trace elements necessary for the human body, such as Yangqinin. Long-term drinking is very beneficial to the human body, but the traditional insect tea production process only uses rice soup and rice washing water for the fermentation of white tea leaves. For substances that are beneficial to the human body, the worm tea produced by the larvae of the spodoptera moth will undoubtedly have greater nutritional value. Contents of the invention [0003] In view of this, the object of the present invention is to provide a preparation process of worm tea, by adding the extract of Pseudomonas spp. larvae, the hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张洪来
Owner 赤水市桫龙虫茶饮品有限责任公司
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