Production method of insect tea

A production method and technology for worm tea, which are applied in the field of tea beverage processing, can solve the problems of difficult quality control, intolerant storage, low yield and the like, and achieve the effects of improving quality, increasing yield and good taste.

Pending Publication Date: 2018-12-18
三江县港华商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the insect tea produced by the traditional method has the disadvantages of long cycle, low yield, difficult quality control, miscellaneous bacteria, and intolerance to storage.

Method used

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  • Production method of insect tea

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A method for producing worm tea, which includes collecting and processing food, stacking and fermenting the food, cultivating worm tea, collecting worm tea, and drying. The specific steps are as follows:

[0030] (1) Foodstuff collection and processing: Pick 60 parts of Huaxiang leaves, 15 parts of cinnamon leaves, 30 parts of Cyclocarya paliurus leaves, 8 parts of Magnolia leaves, 25 parts of Camellia oleifera, 30 parts of Ke leaves, clean them, dry them in the shade until they wither , cut the pomelo in the middle and divide it into two halves, take out the pulp, and then put the leaves into the whole pomelo peel, make small holes evenly in the pomelo peel, and wrap the nylon mesh on the outer layer so that the grapefruit peel can tightly wrap the leaves. Microwave drying at 70°C until the moisture content is 18% to obtain worm tea food.

[0031] Spray selenium-enriched foliage fertilizer on the tea leaves half a month before picking the food, and the selenium-enriche...

Embodiment 2

[0037] A method for producing insect tea, which includes collecting and processing food materials, stacking and fermenting food materials, placing insect tea for cultivation, collecting insect tea, and drying. The specific steps are as follows:

[0038](1) Food material collection and processing: Pick 70 parts of fenugreek leaves, 10 parts of cinnamon leaves, 35 parts of Cyclocarya paliurus leaves, 8 parts of Magnolia leaves, 25 parts of Camellia oleifera, 30 parts of Ke leaves, clean them, dry them in the shade until they wither , cut the pomelo in the middle and divide it into two halves, take out the pulp, and then put the leaves into the whole pomelo skin. There are small holes evenly opened in the pomelo skin, and wrap the nylon mesh on the outer layer so that the pomelo skin can tightly wrap the leaves. Microwave drying at 80°C until the water content is 15% to obtain worm tea food.

[0039] Spray selenium-enriched foliage fertilizer on the tea leaves half a month before...

Embodiment 3

[0045] A method for producing worm tea, which includes collecting and processing food, stacking and fermenting the food, cultivating worm tea, collecting worm tea, and drying. The specific steps are as follows:

[0046] (1) Foodstuff collection and processing: Pick 80 parts of Huaxiang leaves, 15 parts of cinnamon leaves, 25 parts of Cyclocarya paliurus leaves, 10 parts of Magnolia leaves, 30 parts of Camellia oleifera, 40 parts of Ke leaves, clean them, dry them in the shade until they wither , cut the pomelo in the middle and divide it into two halves, take out the pulp, and then put the leaves into the whole pomelo skin. There are small holes evenly opened in the pomelo skin, and wrap the nylon mesh on the outer layer so that the pomelo skin can tightly wrap the leaves. Microwave drying at 70°C until the moisture content is 20% to obtain insect tea food.

[0047] Spray selenium-enriched foliage fertilizer on the tea leaves half a month before picking the food, and the selen...

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Abstract

The invention discloses a production method of insect tea. The production method of the insect tea comprises the following steps: picking platycarya strobilacea leaves, cinnamon leaves, cyclocarya paliurus leaves, magnolia denudata leaves, camellia oleifera leaves and lithocarpus polystachyus leaves as feed materials; drying the leaves, and carrying out fermentation with diluent prepared from cellulase, yeast, probiotics and honey sprayed onto surface of the leaves so as to obtain feed materials for larvae of insects to eat; putting larvae of insects into the fermented leaves so as to carry out feed intake; collecting excretion when the fermented leaves are completely eaten by the larvae, and removing impurities from the excretion so as to obtain a semi-finished product of insect tea; andthen, carrying out microwave drying and packaging so as to obtain the insect tea. By using the feed materials provided by the invention to produce the insect tea, appetite of larvae can be increased so as to shorten production time; moreover, active ingredients in the plant raw-materials can be preserved during the production processes, so that the prepared insect tea has obvious functions of lowering blood pressure, reducing blood lipid, reducing blood glucose, regulating human body immunity, resisting oxidation, delaying senility, resisting cancer and so on. In addition, the insect tea is good in taste, sweet, refreshing, bright in soup color and mellow in aroma. Thus, the insect tea is a tea beverage which integrates health-caring and medicinal effects.

Description

technical field [0001] The invention belongs to the technical field of tea drink processing, in particular to a production method of worm tea. Background technique [0002] Insect tea is a unique insect product of forestry resources in my country. It is a special tea traditionally exported and a special health tea. At present, the insects used to produce insect tea include Noctuidae Toxophyllidae, Anthracnose Spodoptera, Boreridae Michthias, and White Striped Meal Borer. The larvae of these insects feed on bitter vine tea, insect tea Huaxiang After the leaves of plants such as Baijie, Dabaijie, and Sanye Begonia are discharged, the particles are collected and processed through a series of products, which are insect tea products. Insect tea is about the size of a grain of rice, dark brown, and turns greenish brown after brewing with boiling water. Drinking in the mouth, the aroma is overflowing, fragrant and delicious, refreshing, refreshing, and very convenient to drink. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴校能吴培顺
Owner 三江县港华商贸有限公司
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