Ganoderma lucidum tea and preparation method thereof

Abstract

The invention discloses a preparation method of ganoderma lucidum tea. The preparation method comprises the following steps: (1) pretreating ganoderma lucidum: cutting the ganoderma lucidum into fine particles which are uniform in size and have the particle size of not more than 3mm; (2) stir-frying the ganoderma lucidum granules, wherein the temperature is controlled to be 120-150 DEG C, and the stir-frying time is 5-10 minutes; the invention further provides the ganoderma lucidum tea prepared by the method, and the ganoderma lucidum tea can be independently brewed in water for drinking and can also be compounded with ganoderma sinense or other tea leaves for brewing in water for drinking. According to the ganoderma lucidum tea provided by the invention, the bitter taste of ganoderma lucidum is effectively removed, the effective components of ganoderma lucidum are reserved, and the processing technology brings a brand new product form and a higher quality standard for the ganoderma lucidum tea market.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus processing, in particular to ganoderma lucidum tea and a preparation method thereof. Background Art

[0002] Lingzhi, as a traditional Chinese medicinal material, has attracted much attention due to its rich active ingredients and significant health functions. In recent years, with the improvement of people's health awareness, Lingzhi tea, as a healthy drink that combines traditional Chinese medicine theory with modern processing technology, has gradually emerged in the market. However, the traditional processing technology of Lingzhi tea often has problems such as strong bitterness, insufficient release of active ingredients, and a single taste, which limits its further market expansion and consumer acceptance.

[0003] In order to solve the above problems, the industry has begun to explore the innovation and optimization of the processing technology of Ganoderma lucidum tea. Among them, the pretreatment of Ganoderma lucidum raw materials has become the key. The traditional processing methods of Ganoderma lucidum are often simple and rough, which makes it difficult to effectively remove the bitter components in Ganoderma lucidum, and the release of active ingredients is also affected. In addition, the compounding ratio of Ganoderma lucidum and other teas, mixing uniformity, subsequent drying and packaging, etc. also directly affect the quality and taste of the final product.

[0004] Therefore, it is necessary to research and develop a Ganoderma lucidum tea which can effectively remove the bitterness of Ganoderma lucidum, fully release the active ingredients of Ganoderma lucidum and has a good taste. Summary of the invention

[0005] The present invention first provides a method for preparing ganoderma lucidum tea, comprising the following steps:

[0006] (1) Pre-treating the red ganoderma lucidum: cutting it into small particles of uniform size and a particle size not exceeding 3 mm;

[0007] (2) frying the small particles of red Ganoderma lucidum at a temperature of 120-150° C. for 5-10 minutes;

[0008] Among them, the preferred frying temperature is 135°C; the preferred over-time is 7 minutes;

[0009] The fried red ganoderma granules can be dried by hot air drying or vacuum drying to reduce the moisture content to less than 5%, and then packaged for storage.

[0010] The invention also provides ganoderma lucidum tea prepared by the method.

[0011] The stir-fried red ganoderma lucidum particles can be drunk alone or mixed with purple ganoderma lucidum or various teas and then drunk in water, with the ratio being 2:1-4:1 (weight ratio) to ensure that the mixing uniformity reaches more than 95%.

[0012] The present invention also provides a compound ganoderma tea, which is composed of the above-mentioned ganoderma tea and purple ganoderma or other tea leaves; wherein the other tea leaves are black tea, green tea or oolong tea; wherein the ratio of ganoderma tea to purple ganoderma or other tea leaves is 2:1-4:1 (mass ratio).

[0013] When brewing Ganoderma lucidum tea or compound Ganoderma lucidum tea, 2g of Ganoderma lucidum tea or compound Ganoderma lucidum tea corresponds to 300-400ml of water, boiling water is preferred, and it can be drunk after brewing for 5 minutes.

[0014] The compounded mixture can also be dried by hot air drying or vacuum drying to reduce the moisture content to below 5%, and then packaged to ensure stable quality and balanced nutrition of the product.

[0015] The ganoderma lucidum tea prepared by the preparation method of the present invention effectively removes the bitterness of ganoderma lucidum, has a unique aroma and color, a mellow taste, is rich in ganoderma lucidum active ingredients, and exhibits significant health care functions. The ganoderma lucidum tea has stable quality, balanced nutrition, and a simple and easy-to-operate preparation process, which brings a new product form and higher quality standards to the ganoderma lucidum tea market, and meets consumers' needs and expectations for healthy drinks. DETAILED DESCRIPTION

[0016] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the content taught by the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms fall within the scope limited by the appended claims of the application equally.

[0017] The present invention provides a specific implementation method of ganoderma lucidum tea and its processing technology, which will be described in detail below in combination with multiple embodiments and specific data results.

[0018] Example 1

[0019] High-quality artificially cultivated red linden ganoderma lucidum (Shanghai Agricultural Ganoderma Lucidum No. 1) produced in Longquan, Zhejiang Province is selected as the main raw material, and is selectively compounded with artificially cultivated bag-grown purple ganoderma lucidum produced in Wuping, Fujian Province.

[0020] (1) Pretreatment of red ganoderma: Cut the red ganoderma into small particles of uniform size and no more than 3 mm in diameter.

[0021] (2) Stir-frying treatment: The red ganoderma granules were stir-fried in a tea stir-frying device (a manual tea stir-frying pot produced by Hunan Juxin Agricultural Machinery Technology Co., Ltd.) at a temperature of 135°C and a stir-frying time of 7 minutes. Through this treatment, the bitterness of the red ganoderma was effectively removed and the active ingredients were efficiently released.

[0022] (3) Compounding and mixing: The stir-fried red ganoderma granules and purple ganoderma (dried purple ganoderma is cut into small particles of uniform size and no larger than 3 mm in size) are compounded in a ratio of 3:1. Through precise measurement and mixing, the mixing uniformity is ensured to reach more than 98%.

[0023] (5) Subsequent processing: The compounded mixture is dried by hot air drying to reduce the moisture content to below 4%. It is then packaged to ensure stable quality and nutritional balance of the product.

[0024] Example 2

[0025] Raw material preparation: Use high-quality artificially cultivated basswood red ganoderma lucidum (Shanghai Agricultural Ganoderma Lucidum No. 1) produced in Longquan District, Zhejiang Province, and selectively blend it with silver-hair green tea produced in Yixing District, Wuxi.

[0026] Ganoderma lucidum pretreatment and frying treatment: same as Example 1.

[0027] Compounding and mixing: The stir-fried red ganoderma granules are compounded with green tea in a weight ratio of 2:1. Through precise measurement and mixing, the mixing uniformity is ensured to reach more than 96%.

[0028] Subsequent processing: The compounded mixture is dried by vacuum drying to reduce the moisture content to below 3%, and then packaged.

[0029] Example 3

[0030] Raw material preparation: Use high-quality artificially cultivated red linden ganoderma lucidum (Shanghai Agricultural Ganoderma Lucidum No. 1) produced in Longquan, Zhejiang, and selectively blend it with Yangxian black tea produced in Yixing, Wuxi.

[0031] Ganoderma lucidum pretreatment and frying treatment: the same as in Example 1, but the frying time is adjusted to 8 minutes.

[0032] Compounding and mixing: The stir-fried red ganoderma granules are compounded with black tea in a weight ratio of 4:1. Through precise measurement and mixing, the mixing uniformity is ensured to reach more than 97%.

[0033] Subsequent processing: The compounded mixture is dried by hot air drying to reduce the moisture content to below 4.5%, and then packaged.

[0034] Example 4

[0035] Raw material preparation: Use high-quality artificially cultivated red linden ganoderma lucidum (Shanghai Agricultural Ganoderma Lucidum No. 1) produced in Longquan, Zhejiang, and selectively blend it with Dahongpao Oolong tea produced in Wuyishan, Fujian.

[0036] Ganoderma lucidum pretreatment and frying treatment: Same as Example 1, but the frying temperature is adjusted to 140°C.

[0037] Compounding and mixing: The stir-fried red ganoderma granules are compounded with oolong tea at a weight ratio of 3.5:1. Through precise measurement and mixing, the mixing uniformity is ensured to reach more than 99%.

[0038] Subsequent processing: The compounded mixture is dried by vacuum drying to reduce the moisture content to below 2.5%, and then packaged.

[0039] Example 5

[0040] Raw material preparation: Use high-quality artificially cultivated basswood red ganoderma lucidum (Shanghai Agricultural Ganoderma Lucidum No. 1) produced in Longquan, Zhejiang Province.

[0041] Ganoderma lucidum pretreatment and frying treatment: same as Example 1.

[0042] Subsequent processing: vacuum drying is used to dry the red ganoderma lucidum to reduce the moisture content to below 2.5%. Then it is packaged.

[0043] Example 6

[0044] The ganoderma tea prepared in Examples 1 to 5 was subjected to sensory evaluation and active ingredient (polysaccharide and total triterpenoid) content monitoring. The polysaccharide detection method adopted the method disclosed in the literature (Screening of high-yield intracellular polysaccharide strains in Ganoderma lucidum liquid deep fermentation and its kinetic study. Journal of Shanghai Agriculture. 32(6):10-17); the total triterpenoid detection method adopted the method disclosed in the literature (Feng Jie, Feng Na, Jia Wei, Yang Yan, Liu Fang, Zhang Jinsong (2015). Study on the kinetics of synthesizing ganoderma triterpenoids by liquid deep fermentation of Ganoderma lucidum mycelium. Journal of Edible Fungi. 22(3):74-79.). 2g of sample was collected, and the supernatant obtained was tested after being soaked in 400ml of 100℃ boiling water for 1h. The results showed that the ganoderma tea prepared in each example had a unique aroma and color, a mellow taste, and was rich in ganoderma lucidum active ingredients. The specific results are shown in Table 1. In addition, the ganoderma lucidum tea prepared in each embodiment meets the quality requirements in terms of mixing uniformity, moisture content, etc.

[0045] Table 1 Comparison of the results of active substance content in four groups of examples

[0046] Active substances Example 1 Example 2 Example 3 Example 4 Example 5 Polysaccharide content (mg / 100mg) 0.579 0.502 0.602 0.587 0.781 Total triterpenoid content (mg / g) 0.540 0.488 0.575 0.568 0.718

Claims

1. A method for preparing ganoderma lucidum tea, characterized in that The steps include: (1) Pre-treating the red ganoderma lucidum: cutting it into small particles of uniform size and a particle size not exceeding 3 mm; (2) Stir-frying the small particles of red Ganoderma lucidum: the temperature is controlled at 120-150° C. and the frying time is 5-10 minutes.

2. The method for preparing ganoderma lucidum tea according to claim 1, wherein the frying temperature is 135°C and the frying time is 7 minutes.

3. Ganoderma lucidum tea prepared by the method according to any one of claims 1 or 2.

4. A compound ganoderma lucidum tea, characterized in that The invention is composed of the ganoderma lucidum tea as claimed in claim 3 and purple ganoderma lucidum or other tea leaves; wherein the other tea leaves are black tea, green tea or oolong tea; wherein the ratio of ganoderma lucidum tea to purple ganoderma lucidum or other tea leaves is 2:1-4:1.