Preparation method of herba gynostemmatis pentaphylli tea by adopting plant-source lactic acid bacterium fermentation

A technology of plant-derived lactic acid bacteria and plant Lactobacillus, applied in the field of beverages, can solve problems such as poor taste of Gynostemma pentaphyllum tea

Inactive Publication Date: 2018-09-04
陈子瑾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to make up for the above-mentioned technical deficiencies, the technical problem to be solved by the present invention is to provide a kind of fermented Gynostemma pentaphyllum tea using plant-derived lactic acid bacteria, which solves the problem of increasing saponin retention and improving the poor taste of Gynostemma pentaphyllum tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation steps of fermenting Gynostemma pentaphyllum tea with plant source lactic acid bacteria is as follows:

[0015] 1) Fresh leaf treatment: cut Gynostemma pentaphyllum into 5cm segmental stems and leaves;

[0016] 2) Finishing: Put the processed Gynostemma pentaphyllum into the drum fixing machine for finishing, the temperature is 110°C, the leaves are thrown evenly, to prevent scorching and bursting, and then knead after cooling;

[0017] 3) kneading; cooling the Gynostemma pentaphyllum leaves after finishing, cooling to 35°C, then kneading, kneading Gynostemma pentaphyllum into strips and then leaving the leaves;

[0018] 4) Fermentation: Mix 1 kg of Lactobacillus plantarum 550, Lactobacillus plantarum 360, and Lactobacillus casei at a ratio of 1:1:0.5, dissolve them in 0.1% salt solution at a ratio of 1:100, and spray evenly on the Gynostemma surface, put Gynostemma pentaphyllum in a constant temperature of 26 degrees to ferment for 24 to 26 hours,...

Embodiment 2

[0023] A kind of preparation steps of fermenting Gynostemma pentaphyllum tea with plant source lactic acid bacteria is as follows:

[0024] 1) Fresh leaf treatment: cut Gynostemma pentaphyllum into 5cm segmental stems and leaves;

[0025] 2) Finishing: Finishing with a drum fixing machine, the temperature is 115°C, the leaves are thrown evenly, to prevent scorching and bursting, and then knead after cooling;

[0026] 3) kneading; cooling the Gynostemma pentaphyllum leaves after finishing, cooling to 38°C, then kneading, kneading Gynostemma pentaphyllum into strips and then leaving the leaves;

[0027] 4) Fermentation: Mix 1 kg of Lactobacillus plantarum 550, Lactobacillus plantarum 360, and Lactobacillus casei at a ratio of 1:1:0.5, dissolve them in 0.1% salt solution at a ratio of 1:100, and spray evenly on the Gynostemma surface, put Gynostemma pentaphyllum in a constant temperature of 26 degrees to ferment for 24 to 26 hours, and then use Lactobacillus plantarum 550, Lacto...

Embodiment 3

[0032] A kind of preparation steps of fermenting Gynostemma pentaphyllum tea with plant source lactic acid bacteria is as follows:

[0033] 1) Fresh leaf treatment: cut Gynostemma pentaphyllum into 5cm segmental stems and leaves;

[0034] 2) Finishing: Finishing with a drum fixing machine at a temperature of 120°C, throwing leaves evenly to prevent scorching and bursting points, and knead after cooling;

[0035] 3) kneading; cooling the Gynostemma pentaphyllum leaves after finishing, cooling to 40°C, then kneading, kneading Gynostemma pentaphyllum into strips and then leaving the leaves;

[0036] 4) Fermentation: Mix 1 kg of Lactobacillus plantarum 550, Lactobacillus plantarum 360, and Lactobacillus casei at a ratio of 1:1:0.5, dissolve them in 0.1% salt solution at a ratio of 1:100, and spray evenly on the Gynostemma surface, put Gynostemma pentaphyllum in a constant temperature of 26 degrees to ferment for 24 to 26 hours, and then use Lactobacillus plantarum 550, Lactobacil...

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Abstract

The invention discloses a preparation method of herba gynostemmatis pentaphylli tea by adopting plant-source lactic acid bacterium fermentation, and relates to drinks. The invention especially discloses herba gynostemmatis pentaphylli tea. The herba gynostemmatis pentaphylli tea is prepared by adding a process of performing lactic acid bacterium fermentation during the processes of carrying out fresh leaf treatment, carrying out fixation, carrying out rolling, carrying out fermentation, carrying out deblocking, carrying out drying or carrying out stir-drying. The prepared herba gynostemmatis pentaphylli tea has improved taste, and is free of grassy smell; moreover, leaching rate and retaining amount of gypenoside are increased. In addition, metabolite residues capable of enhancing immunityare produced during the lactic acid bacterium fermentation process; and the metabolite residues and the gypenoside synergistically take an effect so as to better enhance immunity.

Description

technical field [0001] The invention relates to drinks, especially a Jiaogulan tea. Background technique [0002] Gynostemma is also known as paradise grass, super ginseng, aescin, five-leaf ginseng and seven-leaf ginseng, etc. Gynostemma pentaphyllum grows in the south with relatively high content. It has been proved by pharmacology, toxicology and clinical evidence that Gynostemma pentaphyllum has the function of "adaptation source" , has a significant inhibitory effect on a variety of cancer cells; in addition, Gynostemma pentaphyllum also reduces blood fat, blood pressure, blood sugar, sedation, hypnosis, anti-stress, anti-ulcer, anti-fatigue, prolongs cell life, increases appetite, and enhances resistance. Unobstructed stool, asthma and cough relief, hemorrhoids, weight loss, treatment of deficiency syndrome, inhibition of gallstone formation, prevention and treatment of side effects of glucocorticoids, anti-aging and treatment of senile gray hair, body odor, skin beaut...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈子瑾陈学政
Owner 陈子瑾
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