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Fermented ampelopsis grossedentata tea and preparation method thereof

A technology of rattan tea and nine songs is applied in the field of fermented rattan tea and its preparation, and can solve the problems of high labor intensity and labor cost, low content of effective active ingredients, ineffective dissolution of dihydromyricetin and the like

Pending Publication Date: 2020-10-30
石小和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The folks often collect its tender stems and leaves to make health-care tea for drinking, while the traditional vine tea processing technology often uses heap fermentation, which has high labor intensity and labor costs, and the obtained vine tea products often contain bitterness and astringency
In view of the shortcomings of pile fermentation, currently there are Aspergillus niger, Monascus, saccharomyces and Bacillus subtilis to ferment vine tea. The content of active ingredients in vine tea, such as dihydromyricetin, cannot be effectively dissolved, and the effective components in fermented vine tea products Low content of active ingredients

Method used

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Examples

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preparation example Construction

[0024] On the one hand, the embodiment of the present invention provides a method for preparing fermented vine tea, which includes the following steps: sequentially killing fresh stems and leaves of Snake dentata, cooling, kneading, unblocking, fermenting, and drying to obtain fermented vine tea; Wherein, the fermentation is carried out by spraying Jiuqu balsamic ester vinegar on the vine tea stems and leaves after deblocking; the said Jiuqu balsamic ester vinegar is the puree vinegar made by using the famous wine strain Daqu in the alcoholic fermentation .

[0025] In the embodiment of the present invention, famous liquor refers to various flavor liquors that have been awarded the title of famous liquor in five national liquor appraisal meetings since 1952, including but not limited to: Moutai, Wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Langjiu, Gujing Gongjiu, Dongjiu, Xifengjiu, Shuanggou Daqu, etc. can all be prepared in the environment of the famous wine...

Embodiment 1

[0070] A preparation method of fermented vine tea, comprising the following steps:

[0071] S31. Put the freshly picked stems and leaves of the Snake-toothed grapes through a drum to kill enzymes and spread them to cool. The temperature of killing greens is controlled at 200° C., and the time is controlled at 2 minutes;

[0072] S32. Pour the cooled vine tea stems and leaves into a kneading machine for kneading, destroying tissue cells, and kneading time is 8 minutes;

[0073] S33. Deblocking the rolled rattan tea stems and leaves, spraying Jiuqu balsamic ester vinegar for fermentation, the fermentation temperature is 45° C., and the fermentation time is 3 hours. Jiuqu balsamic ester vinegar and rattan tea stems and leaves are sprayed in a weight ratio of 0.8:98, and the spraying is uniform. After spraying, Jiuqu balsamic ester vinegar and rattan tea stems and leaves are fully mixed;

[0074] S34, drying the fermented vine tea stems and leaves, and blast drying at 50° C.; the...

Embodiment 2

[0077] A preparation method of fermented vine tea, comprising the following steps:

[0078] S41. Put the picked fresh vine tea stems and leaves through a drum to kill enzymes and spread them to cool. The temperature of killing greens is controlled at 220° C., and the time is controlled at 3 minutes;

[0079] S42. Pour the cooled rattan tea stems and leaves into a kneading machine for kneading, destroying tissue cells, and kneading time is 9 minutes;

[0080] S43. After deblocking the twirled vine tea stems and leaves, spray Jiuqu balsamic ester vinegar to ferment. The fermentation temperature is 47° C. and the fermentation time is 3.5 hours. Jiuqu balsamic ester vinegar and rattan tea stems and leaves are sprayed in a weight ratio of 0.8:98, and the spraying is uniform. After spraying, Jiuqu balsamic ester vinegar and rattan tea stems and leaves are fully mixed;

[0081] S44, drying the fermented vine tea stems and leaves, and blast drying at 55°C; the dried vine tea stems an...

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Abstract

The invention belongs to the technical field of health-care tea, and particularly relates to fermented ampelopsis grossedentata tea and a preparation method thereof. The preparation method of the fermented ampelopsis grossedentata tea comprises the following steps of sequentially performing enzyme deactivation, spreading for cooling, rolling, deblocking, fermenting and drying on fresh ampelopsis grossedentata stems and leaves so as to obtain the fermented ampelopsis grossedentata. In the step of fermenting, Jiuquxiangzhi vinegar is sprayed on deblocked ampelopsis grossedentata stems and leavesfor fermenting, and the Jiuquxiangzhi vinegar is original vinegar prepared by using famous-wine bacterial-system yeast in alcoholic fermentation. The obtained fermented ampelopsis grossedentata tea is rich in nutrient content, rich in aroma substances, sour, sweet and delicious in taste, good in product quality and safer to drink, and the fermented ampelopsis grossedentata tea contains dihydromyricetin with a weight percentage content of 30%-38%.

Description

technical field [0001] The invention belongs to the technical field of health-care tea, and in particular relates to a fermented vine tea and a preparation method thereof. Background technique [0002] Vine tea is commonly known as Maoyan berry tea, and its scientific name is Snake Grape. It is a wild vine of the genus Snake Grape in the family Vitis. It is mainly distributed in the south of the Yangtze River Basin in my country, and mostly grows in mountainous areas with an altitude of 400-1300m. It also grows below an altitude of 200m, and has strong adaptability. Folks often collect its tender stems and leaves to make health-care tea for drinking. However, traditional vine tea processing technology often uses heap fermentation, which has high labor intensity and labor costs, and the obtained vine tea products often contain bitterness and astringency. In view of the shortcomings of pile fermentation, currently there are Aspergillus niger, Monascus, saccharomyces and Bacil...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 石小和
Owner 石小和
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