Processing technology for improving tea quality of summer and autumn tea by using ganoderma lucidum

Abstract

The invention discloses a processing technology for improving the quality of summer and autumn tea by using ganoderma lucidum, and relates to the technical field of tea processing. The ganoderma lucidum is activated and cultured, so that the ganoderma lucidum can be better fermented with the tea leaves and naturally fused with the tea leaves, the sensory quality, the taste quality and the health-care quality of the tea leaves are improved, and the problems that summer and autumn tea raw materials are coarse and old, the quality stability of finished tea is poor, the economic benefit is low and summer and autumn resources are seriously wasted are effectively solved; and a technical support is provided for diversified utilization of summer and autumn tea resources.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology for improving the quality of summer and autumn tea by utilizing ganoderma lucidum. Background Art

[0002] Although mechanized tea picking has solved the problem of insufficient labor for manual picking, mechanized picking causes greater damage to summer and autumn tea leaves, which in turn reduces the quality of the finished tea.

[0003] Edible Ganoderma lucidum is a fungus that can be used as both medicine and food. It is the fruiting body of the Polyporaceae fungus Ganoderma lucidum. It has high nutritional value and is very abundant in resources. At the same time, Ganoderma lucidum can secrete a variety of highly active extracellular enzymes such as cellulase, laccase, superoxide dismutase, etc. during fermentation culture. Especially in the deep fermentation of some shrub Chinese herbal medicines, fermentation is carried out with Chinese herbal medicines as the matrix, which can not only utilize the starch, protein, fiber, etc. in the Chinese herbal medicines, but also produce a composite preparation including Ganoderma lucidum secondary metabolites and active ingredients of Chinese herbal medicines.

[0004] In addition to being rich in special substances such as tea polyphenols and caffeine, the rest of the ingredients in summer and autumn tea raw materials are basically the same as those of general shrubs, and it is itself a special nutrient matrix with relatively comprehensive nutrients. The present invention uses edible ganoderma lucidum to ferment tea leaves, so that the tea leaves and the active ingredients of edible ganoderma lucidum are organically combined, thereby improving the quality of summer and autumn tea. Summary of the invention

[0005] Based on this, the present invention provides a processing technology for improving the quality of summer and autumn tea using Ganoderma lucidum, which solves the problems that the raw materials of summer and autumn tea are relatively coarse and old, the quality stability of the finished tea is poor, the economic benefits are low, and there is serious waste of summer and autumn resources.

[0006] The present invention is achieved by adopting the following technical solutions:

[0007] A processing technology for improving the quality of summer and autumn tea by using ganoderma lucidum comprises the following steps:

[0008] S1, activating and culturing the Ganoderma lucidum strains to obtain Ganoderma lucidum seed liquid;

[0009] S2, inoculating the ganoderma lucidum seed liquid into tea leaves, stirring evenly and setting aside for use;

[0010] S3, placing the inoculated tea leaves for constant temperature fermentation and cultivation;

[0011] S4, drying after fermentation and cultivation.

[0012] Preferably, the method for activating and culturing the Ganoderma lucidum strains in step S1 comprises the following steps:

[0013] (1) Activating the Ganoderma lucidum strain: inoculating the Ganoderma lucidum strain in the ampoule bottle into a potato glucose broth medium, culturing at 25° C. for 6-7 days, and activating the Ganoderma lucidum strain;

[0014] (2) Cultivation: The Ganoderma lucidum strain is inoculated into a potato dextrose broth medium at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days. After the mycelial balls are grown, they are picked out and inoculated onto a potato dextrose agar solid medium and cultured at a temperature of 25°C-30°C for 2-3 days. Finally, the strain is inoculated into a potato dextrose broth medium again and cultured at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days to obtain a Ganoderma lucidum seed solution.

[0015] Preferably, the inoculation amount of the Ganoderma lucidum seed solution in step S2 is 100 mL / kg.

[0016] Preferably, the water content of the tea leaves in step S2 is 45% to 75%.

[0017] Preferably, the tea leaves in step S2 also include a pretreatment step of selecting and sterilizing the tea leaves.

[0018] Preferably, the constant temperature fermentation culture in step S3 is at a temperature of 25° C. to 28° C., and the fermentation time is 10 to 14 days.

[0019] Preferably, the drying temperature in step S4 is 60° C. to 80° C., and the moisture content of the tea leaves after drying is 5% to 7%.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention activates and cultures the ganoderma lucidum so that the ganoderma lucidum can be better fermented with tea leaves and naturally integrated, thereby improving the sensory quality, flavor quality and health quality of the tea leaves, effectively improving the problems of relatively coarse and old raw materials for summer and autumn tea, poor stability in finished tea quality, low economic benefits, and serious waste of summer and autumn resources, and providing technical support for the diversified utilization of summer and autumn tea resources. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The ganoderma lucidum tea prepared in the embodiment of the present invention;

[0023] Figure 2 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0024] The present invention is further described below in conjunction with specific examples. The Ganoderma lucidum strain used in the present invention is a sessile Ganoderma lucidum strain purchased from the market.

[0025] Example 1

[0026] A processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum, the steps are as follows:

[0027] S1. Activate and culture the Ganoderma lucidum strains to obtain the Ganoderma lucidum seed solution. The specific steps are as follows:

[0028] (1) Activating the Ganoderma lucidum strain: inoculating the Ganoderma lucidum strain in the ampoule bottle into a potato glucose broth medium for activation, and culturing at 25° C. for 6-7 days to obtain the Ganoderma lucidum strain;

[0029] (2) Cultivation: The Ganoderma lucidum strain is inoculated into a potato dextrose broth medium at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days. After the mycelial balls are grown, they are picked out and inoculated onto a potato dextrose agar solid medium and cultured at a temperature of 25°C-30°C for 2-3 days. Finally, the strain is inoculated into a potato dextrose broth medium again and cultured at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days to obtain a Ganoderma lucidum seed solution.

[0030] S2, inoculating the ganoderma lucidum seed liquid into the tea raw material (Summer and Autumn White Bud Qilan variety), stirring evenly and setting aside, wherein the inoculation amount of the ganoderma lucidum seed liquid is 100 mL / kg;

[0031] S3, placing the inoculated tea leaves for constant temperature fermentation, wherein the constant temperature fermentation temperature is 25° C. to 28° C., and the fermentation time is 10 to 14 days;

[0032] S4. After the fermentation and cultivation, drying is performed to obtain Ganoderma lucidum tea, wherein the drying temperature is 60° C. to 80° C., and the moisture content of the dried tea leaves is 5% to 7%.

[0033] The tea raw materials used in the present invention are first selected to remove defective products; then sterilized at high temperature and high pressure to clean the microorganisms on the surface of the tea leaves and reduce the impact of subsequent microorganisms on tea fermentation. Generally, the temperature is controlled at 121°C and the sterilization time is 40 minutes; finally, the water content of the tea raw materials is controlled to be between 45% and 75%.

[0034] The ganoderma lucidum tea (such as Figure 1 The sensory evaluation results of the tea leaves (shown in Table 1) and the detection results of amino acid substances and catechin substances are shown in Table 1 and Table 2. The sweetness of the Baiya Qilan Ganoderma lucidum tea formed by the inoculation of Ganoderma lucidum is increased, and it has a cooked mushroom aroma. The sweet amino acid substances show a significant upward trend, which is conducive to the formation of sweetness and freshness in the tea leaves. Most of the catechin substances show a significant downward trend, which is conducive to the reduction of bitterness in the tea leaves (see Table 1 and Table 2 for details);

[0035] Table 1 Sensory evaluation of summer and autumn white bud Qilan tea and Ganoderma lucidum tea

[0036]

[0037] Table 2 Comparison of amino acid and catechin contents between summer and autumn Baiya Qilan and Ganoderma lucidum tea

[0038]

[0039]

[0040] Notes: The relative content of tea samples is expressed as "mean ± standard deviation"; "ns" indicates no significant difference, "*" indicates p < 0.1, significant, "**" indicates p < 0.05, extremely significant, "***" indicates p < 0.01, extremely significant; "↑" indicates that the relative content of Ganoderma lucidum tea is increased compared with that of raw tea, and "↓" indicates that the relative content of Ganoderma lucidum tea is decreased compared with that of raw tea.

[0041] Example 2

[0042] A processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum, the steps are as follows:

[0043] S1. Activate and culture the Ganoderma lucidum strains to obtain the Ganoderma lucidum seed solution. The specific steps are as follows:

[0044] (1) Activating the Ganoderma lucidum strain: inoculating the Ganoderma lucidum strain in the ampoule bottle into a potato glucose broth medium for activation, and culturing at 25° C. for 6-7 days to obtain the Ganoderma lucidum strain;

[0045] (2) Cultivation: The Ganoderma lucidum strain is inoculated into a potato dextrose broth medium at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days. After the mycelial balls are grown, they are picked out and inoculated onto a potato dextrose agar solid medium and cultured at a temperature of 25°C-30°C for 2-3 days. Finally, the strain is inoculated into a potato dextrose broth medium again and cultured at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days to obtain a Ganoderma lucidum seed solution.

[0046] S2, inoculating the ganoderma lucidum seed liquid into the tea raw material (Summer and Autumn Qingxin Oolong variety), stirring evenly and setting aside, wherein the inoculation amount of the ganoderma lucidum seed liquid is 100 mL / kg;

[0047] S3, placing the inoculated tea leaves for constant temperature fermentation, wherein the constant temperature fermentation temperature is 25° C. to 28° C., and the fermentation time is 10 to 14 days;

[0048] S4. After the fermentation and cultivation, drying is performed to obtain Ganoderma lucidum tea, wherein the drying temperature is 60° C. to 80° C., and the moisture content of the dried tea leaves is 5% to 7%.

[0049] The tea raw materials used in the present invention are first selected to remove defective ones; then they are sterilized at high temperature and high pressure to clean the microorganisms on the surface of the tea leaves and reduce the influence of subsequent microorganisms on tea fermentation. Generally, the temperature is controlled at 121° C. and the sterilization time is 40 minutes. Finally, the water content of the tea raw materials is controlled to be between 45% and 75%.

[0050] The quality of the Ganoderma lucidum tea prepared by the method was compared with that of the raw Qingxin Oolong tea. The sensory evaluation results and the detection results of amino acid substances and catechins are shown in Tables 3 and 4. The Qingxin Oolong Ganoderma lucidum tea formed by the Ganoderma lucidum inoculation treatment has lost its coarse smell and has a cooked mushroom aroma and a floral aroma. Sweet amino acids show a significant increasing trend, which is beneficial to the formation of sweetness and freshness in the tea. Most catechins show a significant decreasing trend, which is beneficial to the reduction of bitterness in the tea.

[0051] Table 3 Sensory evaluation of summer and autumn Qingxin Oolong and Ganoderma lucidum tea

[0052]

[0053] Table 4 Comparison of amino acid and catechin contents between summer and autumn Qingxin Oolong and Ganoderma lucidum tea

[0054]

[0055]

[0056] Notes: The relative content of tea samples is expressed as "mean ± standard deviation"; "ns" indicates no significant difference, "*" indicates p < 0.1, significant, "**" indicates p < 0.05, extremely significant, "***" indicates p < 0.01, extremely significant; "↑" indicates that the relative content of Ganoderma lucidum tea is increased compared with that of raw tea, and "↓" indicates that the relative content of Ganoderma lucidum tea is decreased compared with that of raw tea.

[0057] Example 3

[0058] A processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum, the steps are as follows:

[0059] S1. Activate and culture the Ganoderma lucidum strains to obtain the Ganoderma lucidum seed solution. The specific steps are as follows:

[0060] (1) Activating the Ganoderma lucidum strain: inoculating the Ganoderma lucidum strain in the ampoule bottle into a potato glucose broth medium for activation, and culturing at 25° C. for 6-7 days to obtain the Ganoderma lucidum strain;

[0061] (2) Cultivation: The Ganoderma lucidum strain is inoculated into a potato dextrose broth medium at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days. After the mycelial balls are grown, they are picked out and inoculated onto a potato dextrose agar solid medium and cultured at a temperature of 25°C-30°C for 2-3 days. Finally, the strain is inoculated into a potato dextrose broth medium again and cultured at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days to obtain a Ganoderma lucidum seed solution.

[0062] S2, inoculating the ganoderma lucidum seed liquid into tea raw materials (summer and autumn dark tea varieties), stirring evenly and setting aside for use, wherein the inoculation amount of the ganoderma lucidum seed liquid is 100 mL / kg;

[0063] S3, placing the inoculated tea leaves for constant temperature fermentation, wherein the constant temperature fermentation temperature is 25° C. to 28° C., and the fermentation time is 10 to 14 days;

[0064] S4. After the fermentation and cultivation, drying is performed to obtain Ganoderma lucidum tea, wherein the drying temperature is 60° C. to 80° C., and the moisture content of the dried tea leaves is 5% to 7%.

[0065] The tea raw materials used in the present invention are first selected to remove defective ones; then they are sterilized at high temperature and high pressure to clean the microorganisms on the surface of the tea leaves and reduce the influence of subsequent microorganisms on tea fermentation. Generally, the temperature is controlled at 121° C. and the sterilization time is 40 minutes. Finally, the water content of the tea raw materials is controlled to be between 45% and 75%.

[0066] The quality of the Ganoderma lucidum tea prepared by the method was compared with that of the raw dark tea. The sensory evaluation results and the detection results of amino acid substances and catechins are shown in Tables 5 and 6. The Ganoderma lucidum tea formed by the Ganoderma lucidum inoculation treatment has increased sweetness and a cooked mushroom aroma. The sweet amino acid substances show an increasing trend, which is beneficial to the formation of sweetness and freshness in the tea. Most of the catechins show a decreasing trend, which is beneficial to the reduction of bitterness in the tea.

[0067] Table 5 Sensory evaluation of summer and autumn dark tea and Ganoderma lucidum tea

[0068]

[0069] Table 6 Comparison of amino acid and catechin contents between summer and autumn dark tea and ganoderma lucidum tea

[0070]

[0071]

[0072] Notes: The relative content of tea samples is expressed as "mean ± standard deviation"; "ns" indicates no significant difference, "*" indicates p < 0.1, significant, "**" indicates p < 0.05, extremely significant, "***" indicates p < 0.01, extremely significant; "↑" indicates that the relative content of Ganoderma lucidum tea is increased compared with that of raw tea, and "↓" indicates that the relative content of Ganoderma lucidum tea is decreased compared with that of raw tea.

[0073] It should be noted that the above are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and other variations are possible. All variations directly or indirectly derived from the disclosure of the present invention by those skilled in the art should be considered as the protection scope of the present invention.

Claims

1. A processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum, characterized in that: The following steps are involved: S1, activating and culturing the Ganoderma lucidum strains to obtain Ganoderma lucidum seed liquid; S2, inoculating the ganoderma lucidum seed liquid into tea leaves, stirring evenly and setting aside for use; S3, placing the inoculated tea leaves for constant temperature fermentation culture; S4, drying after fermentation and cultivation.

2. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The method for activating and culturing the Ganoderma lucidum strains described in step S1 comprises the following steps: (1) Activating the Ganoderma lucidum strain: inoculating the Ganoderma lucidum strain in the ampoule bottle with the culture medium for activation to obtain the Ganoderma lucidum strain; (2) Cultivation: The Ganoderma lucidum strain is inoculated into a potato dextrose broth medium at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days. After the mycelial balls are grown, they are picked out and inoculated onto a potato dextrose agar solid medium and cultured at a temperature of 25°C-30°C for 2-3 days. Finally, the strain is inoculated into a potato dextrose broth medium again and cultured at a temperature of 25°C-30°C and a rotation speed of 150-200 rpm / min for 4-5 days to obtain a Ganoderma lucidum seed solution.

3. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The inoculation amount of the Ganoderma lucidum seed solution in step S2 is 100 mL / kg.

4. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The water content of the tea leaves in step S2 is 45% to 75%.

5. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The tea leaves in step S2 also include a pretreatment step of selecting and sterilizing the tea leaves.

6. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The constant temperature fermentation culture temperature in step S3 is 25° C. to 28° C., and the fermentation time is 10 to 14 days.

7. The processing technology for improving the quality of summer and autumn tea by using Ganoderma lucidum according to claim 1, characterized in that: The drying temperature in step S4 is 60° C. to 80° C., and the moisture content of the dried tea leaves is 5% to 7%.

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