Wild jujube leaf fermented tea and preparation method thereof

Abstract

The present invention discloses wild jujube leaf fermented tea and a preparation method thereof. The wild jujube leaf fermented tea is prepared from wild jujube leaves as a raw material; an activatedoyster mushroom fungus fermentation method is used; and the fungus and tea are organically fused to manufacture the wild jujube leaf fermented tea with unique leaf shapes, color, fragrance, taste, etc., and rich amino acids, crude proteins, polysaccharides, tea polyphenols and other nutrients.

Description

technical field [0001] The invention relates to a fermented jujube leaf tea. In particular, it relates to a kind of wild jujube leaf fermented tea prepared from Pleurotus ostreatus fungi and jujube leaves as raw materials and a preparation method thereof. Background technique [0002] With the progress of social civilization and rapid economic development, the pressure of human life is increasing, and the accompanying sub-health phenomenon is becoming more and more common. At present, most people rely on drugs to relieve mental anxiety, headaches, and depression caused by sub-health. However, drugs often have relatively large side effects, which will make people dependent on drugs and cause deeper damage to the body. Therefore, the rigid demand in the market for products without side effects that relieve emotional anxiety is increasing day by day. Sour jujube leaves (acanthopanax leaves) can "reduce sores, detoxify, and treat shin scabies" ("Compendium of Materia Medica"). ...

AI Technical Summary

Problems solved by technology

[0004] CN105941687A discloses a kind of Pleurotus ostreatus hyphae fermented tea and its processing method, but the material used is tea, which is essentially different from Zizyphus jujuba leaves; CN103070271A discloses a semi-fermented Zizyphus jujube leaf tea whose processing technology adopts natural fermentation, No inoculation of Pleurotus ostreatus; the preparation method of jujube leaf tea disclosed in CN104012734A only involves the processes of picking greens, spreading greens, killing greens, frying greens, and drying, and does not inoculate fungi. The jujube leaf tea pointed out by this method does not It has been fermented by Pleurotus ostreatus, so it does not have the aroma of Pleurotus ostreatus, let alone the secondary metabolites contained in Pleurotus ostreatus

[0005] In a word, although the medicinal value of wild jujube leaves is very high, so far there are few studies on wild jujube leaves, the utilization rate of wild jujube leaves is very low, and a lot of wild jujube leaves are wasted

Even if tea is made, it is mostly used to make green tea for people to drink, but its bitter taste is not liked by most people