Monascus fermented sweet tea and preparation method thereof

By optimizing the fermentation conditions and parameters of sweet tea fermented by Monascus, the problems of unstable microbial growth and metabolism during the fermentation process were solved, the biological activity and appearance quality of the sweet tea were improved, and a controllable production process was formed.

CN120660771APending Publication Date: 2025-09-19CHONGQING UNIV OF TRADITIONAL CHINESE MEDICINE
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Patent Information

Application Number
CN202510814436.2
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-06-18
Publication Date
2025-09-19

AI Technical Summary

Technical Problem

The existing Monascus fermentation sweet tea technology has imprecise control of fermentation conditions, which affects microbial growth and metabolism, resulting in insufficient extraction and conversion of sweet tea's active ingredients. There is a lack of systematic research and optimization of key parameters, and the post-fermentation processing process is not perfect.

Method used

The method of fermenting sweet tea with Monascus purpureus is adopted, and the humidity and temperature are controlled, fermentation is carried out in the dark, and fermentation parameters such as bacterial liquid concentration, inoculation amount, fermentation time, etc. are optimized. Combined with drying treatment, the Monascus purpureus fermented sweet tea is prepared.

Benefits of technology

The biological activity and appearance quality of sweet tea are improved, the bitter taste is reduced, the color of the tea leaves is reddish, the taste is sweeter, and the soup color is bright, forming an adjustable production process to ensure product quality.

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Abstract

The invention discloses monascus fermented strigose hydrangea juvenile tea and a preparation method thereof, and relates to the technical field of fermented tea and medicines. The monascus fermented sweet tea comprises the following raw materials: sweet tea and monascus. According to the method, the appearance quality of the lithocarpus polystachyus reld sweet tea can be improved, the biological activity of the sweet tea can be improved, and a health-care product with better functionality is obtained; the obtained fermented tea is lighted in bitterness and astringent taste, red in tea color, fresh, sweet and tasty in overall taste and bright in soup color; the monascus fermented strigose hydrangea juvenile tea produced by the method retains the fresh and sweet advantage of traditional strigose hydrangea juvenile tea, nutrients of the monascus are integrated, and the monascus and the strigose hydrangea juvenile tea are combined, so that the flavor quality of the strigose hydrangea juvenile tea is further improved, a good production process is formed, and the adjustable and controllable product quality is guaranteed.
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