Method for making barbary wolfberry leaf tea by eurotium cristatum fermentation and special strain

A technology of Saccharomyces coronoidis and Lycium barbarum leaf tea, applied in the direction of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problems of poor aroma of tea soup, dark appearance and easy stomach irritation, etc. Achieve the effects of reducing fat accumulation, high spore production, and maintaining blood lipid balance

Active Publication Date: 2020-01-17
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of traditional wolfberry leaf tea "dark appearance, raw green taste, poor tea soup aroma, astringent taste, easy to stimulate the stomach, etc.", the present invention provides a wolfberry leaf tea fermented by Saccharomyces coronoides methods and special strains

Method used

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  • Method for making barbary wolfberry leaf tea by eurotium cristatum fermentation and special strain
  • Method for making barbary wolfberry leaf tea by eurotium cristatum fermentation and special strain
  • Method for making barbary wolfberry leaf tea by eurotium cristatum fermentation and special strain

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Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1: Isolation and identification of target bacterial strain

[0032] 1. Isolation of strains

[0033] Take the purchased Shanxi Jingyang Fu brick tea and Hunan Anhua black tea and add them into sterile water, shake on the shaker for about 2 hours, serially dilute, and take the dilution as 10 4 、10 5 The suspension was coated with wort solid plate (containing 0.01% chloramphenicol), and the plate was cultured at 28-30°C for 4-5 days. According to the appearance of the colony, a single colony with better growth was picked to the wort slant medium, and cultured for 6 -After 7 days, the serial dilution and purification work was carried out again, and the single colony slant culture after picking was used.

[0034] Detection of single colony growth activity: Wort liquid culture medium was divided into 500mL Erlenmeyer flasks, each bottle was filled with 250mL, and sterilized at 121°C for use. Digging blocks on the inclined plane were inserted into the above-ment...

Embodiment 2

[0053] Embodiment 2: Fermentation makes Chinese wolfberry leaf tea

[0054] 1) Picking: Choose young stems and leaves of wolfberry that are free from diseases and insect pests and have no deterioration in color and luster, tender green, plump and fresh.

[0055] 2) Cleaning: Wash the selected wolfberry leaves with clean water, mainly to wash off the dust and other dirt on the leaf surface, drain, spread to dry, spread to dry in a dry place or blow dry with a fan, during the spread to dry Flip 1-2 times until the leaves are wilted and the water loss rate is 5-10%.

[0056] 3) Green scalding: boil in hot water at 90-100°C for 60-100 seconds, the leaves of wolfberry will remain tender green, the active ingredients will hardly be lost, and the color of the tea leaves will remain beautiful. Immediately after blanching, soak in cold water to cool down. It is necessary to ensure that each bud and leaf is cooled to below 30°C.

[0057] After blanching, the method of direct baking is...

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Abstract

The invention discloses a method for making barbary wolfberry leaf tea by eurotium cristatum fermentation. According to the method, screening and optimization of a series of conditions are implementedin fermented tea to obtain eurotium cristatum NCPS2018015 which is high in growth speed and fermenting capability, the strain is collected in a China Center for Type Culture Collection on December 12, 2018, and the collection number of the strain is CCTCC NO: M 2018882. According to the method, barbary wolfberry leaves are fermented by the strain to prepare daily drinking tea by particular process conditions, the appearance of the tea has an intersected color of jade green and golden yellow and is great beautiful, a color of tea soup is yellow brown, the fragrance of the tea is strong, raw green taste is omitted, the tea is little bitter and free from astringency and turns from bitterness to sweetness after being drunk, and the method solves the problems that 'the appearance color of traditional barbary wolfberry leaf tea is dark, the traditional barbary wolfberry leaf tea has raw green taste, the fragrance of tea soup is poor, the taste of the tea is astringent, and the stomach is easily irritated'.

Description

technical field [0001] The invention belongs to the technical field of fermented tea production, and in particular relates to a method and a special bacterial strain for fermenting Lycium barbarum leaf tea by Saccharomyces coronoides. Background technique [0002] Eurotium cristutum, commonly known as "Golden Flower Fungus", is a fungus belonging to the genus Eurotium cristutum in the family Phytomycetaceae. It commonly grows on black brick tea and is a probiotic. According to scientific research, it has been found that S. coronis can secrete amylase and oxidase, which can catalyze the conversion of starch in tea into monosaccharides, oxidize polyphenols, make tea soup brown and red, and eliminate the rough green taste. Make the tea more mellow and refreshing in taste, sweet and smooth. It also has strong functions of promoting digestion, lowering blood fat, dissolving fat, and regulating carbohydrate metabolism. [0003] Lycium barbarum buds, also known as wolfberry head,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23F3/34C12R1/645
CPCA23F3/34C12R2001/645C12N1/145
Inventor 赵双枝陈蕾蕾张彦昊贾书磊刘孝永郭聃洋杨金玉辛雪
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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