Inonotus hispidus fermented tea and preparation method thereof
By inoculating coccyclovita into tea and fermenting from light, the problem of difficult to combine coccyclovita with fermented tea in the prior art is solved, and the medicinal value and health care function of tea is improved, and the taste and layering of tea soup is improved.
Patent Information
- Application Number
- CN202510087049.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-20
- Publication Date
- 2025-04-15
AI Technical Summary
The prior art is difficult to effectively combine the nutritional value of coccycamide with fermented tea, and there is a lack of a new type of tea product that can retain the characteristics of tea and enhance the nutritional value.
By inoculating C. cochlearia into tea and fermenting under light conditions, the biological activities of microorganisms and tea are used to prepare fermented tea.
The medicinal value and health care function of tea has been improved. The bitter taste of the tea soup has weakened, the taste is fresh and refreshing, the mellowness is benign, and the soup color has become brighter. It has the characteristics of rich extracts, giving the tea soup a deep taste and rich layering.
Smart Images
Figure CN119817668A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fermented tea, in particular to a tea fermented by Porites pilosula and a preparation method thereof. Background Art
[0002] As one of the three major beverages in the world, tea has a consumption history of thousands of years and rich cultural connotations. Scientific and technological analysis shows that tea is rich in a variety of bioactive ingredients, including tea polyphenols, amino acids, flavonoids, inorganic salts and trace elements; these ingredients give tea a variety of physiological functions such as refreshing, anti-oxidation, anti-cancer, lowering blood pressure, anti-inflammatory and detoxification. Fermentation technology, as the most widely used biological treatment method in tea processing, plays a key role in the formation of tea quality. During the fermentation process, the participation of microorganisms not only changes the composition and content of the contents of the tea itself, but also brings in many microbial metabolic active substances, such as enzymes, organic acids, volatile aroma substances and secondary metabolites. These changes significantly enhance the flavor complexity of tea and give tea more diverse biological activities and health benefits.
[0003] Phellinus igniarius is a large and rare edible and medicinal fungus. There are 11 wild species of Phellinus igniarius found in my country, distributed in many provinces and cities. Inonotus hispidus is one of the representatives of Phellinus igniarius, which is rich in a variety of bioactive ingredients, including polysaccharides, triterpenoids, flavonoids, polyphenols and alkaloids. These active ingredients make Phellinus igniarius have a wide range of medicinal values, such as anti-oxidation, anti-tumor, hypotensive, hypolipidemic and uric acid-lowering. In recent years, with the in-depth study of its chemical composition and pharmacological mechanism, the importance of Phellinus igniarius as a functional food and natural medicine raw material has become increasingly prominent, providing a valuable resource for the development of new health products. Therefore, how to combine Inonotus hispidus with fermented tea, and further make the tea produced have both the characteristics of tea and the nutritional value unique to the mycelium and sclerotium of Inonotus hispidus, is of great research significance. Summary of the invention
[0004] The purpose of the present invention is to provide a tea fermented by tricholoma pubescens and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art. The fermented tea prepared by the present invention has both the characteristics of tea leaves and the nutritional value unique to tricholoma pubescens.
[0005] To achieve the above object, the present invention provides the following solutions:
[0006] Technical solution 1: A method for preparing tea fermented by Porifera pubescens, comprising the following steps: inoculating Porifera pubescens into tea leaves, fermenting in the dark, and obtaining the Porifera pubescens fermented tea.
[0007] Optionally, the source of the coarse-haired fibropora can be fresh coarse-haired fibropora collected from the wild. After the fruiting bodies are rinsed and dried with 75% alcohol by volume, the clean mushroom flesh is picked out and cut into 0.2-0.5 cm cubes, placed on PDA culture medium and cultured in the dark at 20-35° C. for 5-20 days, and then propagated. The source of the coarse-haired fibropora can also be directly purchased from a professional research institution and the identified coarse-haired fibropora strains are purchased.
[0008] Furthermore, before inoculation, the tea leaves are mixed with sterile water, left to stand and sterilized.
[0009] Preferably, the sterile water is distilled water.
[0010] Furthermore, the mass of the sterile water is 30-90% of the dry weight of the tea leaves.
[0011] Furthermore, the standing time is 30-90 minutes, and the sterilization is performed at 121° C. for 30-60 minutes.
[0012] The purpose of leaving the tea leaves and sterile water to stand after being evenly mixed is to fully moisten the tea leaves, which is beneficial to the growth of mycelium of the tricholoma.
[0013] Furthermore, the thick hairy fibrous fungus is inoculated in the form of hyphae.
[0014] Preferably, the inoculated amount is not less than 1% of the dry weight of the tea leaves.
[0015] Furthermore, the light-proof fermentation is carried out until the hyphae of the tricholoma are fully grown on the tea leaves.
[0016] Furthermore, the temperature of the light-proof fermentation is 20-35°C.
[0017] Furthermore, before obtaining the tea fermented by Polyporus pubescens, the method further comprises drying the tea fermented by Polyporus pubescens, wherein the drying treatment is to dry the tea fermented by Polyporus pubescens to a water content of 5%-10%.
[0018] Optionally, the drying process includes but is not limited to natural drying (natural drying in the sun) and artificial drying (wood drying, hot air drying and microwave drying, etc.).
[0019] Furthermore, the tea leaves include at least one of green tea, yellow tea, white tea, oolong tea, black tea and dark tea.
[0020] Technical solution 2: The fermented tea of Polyporus pubescens prepared by the preparation method.
[0021] The present invention discloses the following technical effects:
[0022] In order to make full use of the biological activity of microorganisms and tea leaves, develop new fermented tea products, and enhance the value of tea leaves, the present invention uses the medicinal edible fungus, tricholoma pubescens, to be inoculated into sterilized tea leaves and fermented in the dark to obtain tricholoma pubescens fermented tea. The fermented tea prepared by the present invention has both the characteristics of tea leaves and the nutritional value unique to edible fungus mycelium (such as the effects of enhancing immunity and anti-inflammatory, etc.), thereby enhancing the medicinal value and health care function of tea leaves.
[0023] The tea soup of the fermented tricholoma pubescens prepared by the preparation method of the present invention has reduced bitterness, fresh taste, benign change in mellowness, brighter soup color, viscosity, and rich extracts, giving the tea soup a deep taste and rich layering; the mass fraction of soluble sugars is on an upward trend compared with that of the raw material green tea, that is, the tea soup of the fermented tricholoma pubescens prepared by the present invention has reduced bitter components, mellow taste, smooth entrance, and lasting sweetness after drinking; the total flavonoids content is significantly reduced compared with that of the raw material green tea, that is, after fermentation, the aroma substances and flavor substances in the tea leaves of the fermented tricholoma pubescens prepared by the present invention are fully transformed and integrated, and the tea soup is given a unique aroma feature, so that the aroma is fresh, the taste is mellow, and the sweetness lasts. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0025] Figure 1 This is the colony morphology of Porifera pilosa on PDA medium;
[0026] Figure 2 This is a picture of the finished product of the fermented tea of the tricholoma pubescens prepared in Example 2;
[0027] Figure 3 This is a comparison of the tea soup colors of green tea (A) and the tea fermented by the tricholoma pubescens (B) prepared in Example 2;
[0028] Figure 4 The standard curve of the soluble sugar mass fraction of the tea fermented by the tricholoma pubescens prepared in Example 2;
[0029] Figure 5 This is the standard curve of the total flavonoids mass fraction of the tea fermented by Porites pilosula prepared in Example 2. DETAILED DESCRIPTION
[0030] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0031] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0032] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0033] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.
[0034] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0035] The strain of the rough-haired fibroblast used in the embodiments of the present invention was isolated and stored in the laboratory of Guangxi University for Nationalities, and the bacteria can also be purchased on the market by technicians skilled in the art; the components of the modified Martin medium include peptone, dipotassium hydrogen phosphate, magnesium sulfate, yeast extract powder, and glucose, and the pH value is adjusted to 6.4; the tea leaves can be selected from at least one of green tea, yellow tea, white tea, oolong tea, black tea and dark tea, and the following embodiments all use green tea from Guangxi Xilin Guangming Tea Co., Ltd. as an example, and are used to prepare rough-haired fibroblast fermented tea; the drying method of the tea leaves includes natural drying (including but not limited to natural drying and other methods) and artificial drying (including but not limited to firewood drying, hot air drying and microwave drying and other methods).
[0036] Example 1 Preparation of Fermented Tea of Porites pilosula
[0037] 1. Preparation of Mycelium of Thick-haired Porites
[0038] The thick-haired fibroporus is inoculated on a PDA culture medium, cultured in the dark at 20-35° C. for 5-20 days, 0.2-0.5 cm hyphae are picked, placed on a modified Martin culture medium, and cultured in the dark at 20-35° C. for 5-20 days to obtain densely growing thick-haired fibroporus hyphae.
[0039] 2. Preparation of Fermented Tea with Polyporus pubescens
[0040] Green tea leaves and distilled water that accounts for 30-90% of the dry weight of the green tea leaves are fully mixed, and the two are allowed to stand for 30-90 minutes. After the green tea leaves fully absorb water, they are sterilized at 121° C. for 30-60 minutes. Under aseptic conditions, the mycelium of the coarse-haired fibroporin prepared in step 1 is inoculated into the sterilized green tea leaves (the inoculation amount is 1% of the dry weight of the tea leaves), and fermented at a constant temperature of 20-30° C. in the dark for 30 days. The tea leaves after fermentation are taken out and dried to a moisture content of 5%-10% to obtain coarse-haired fibroporin fermented tea.
[0041] Example 2 Preparation of Fermented Tea of Polyporus pubescens
[0042] 1. Preparation of Mycelium of Thick-haired Porites
[0043] Inoculate the PDA medium with the thick hairy fibrous fungus (see the colony morphology for details). Figure 1 ), cultured in the dark at 28°C for 10 days, picked up 0.3 cm of mycelium, placed it on a modified Martin medium, and cultured in the dark at 28°C for 10 days to obtain densely growing mycelium of Corythuja spp.
[0044] 2. Preparation of Fermented Tea with Polyporus pubescens
[0045] Green tea leaves and distilled water that is 50% of the dry weight of the green tea leaves are fully mixed and allowed to stand for 60 minutes. After the green tea leaves have fully absorbed the water, they are sterilized at 121°C for 30 minutes. Under aseptic conditions, the mycelium of the coarse-haired fibroporin prepared in step 1 is inoculated into the sterilized green tea leaves (the inoculation amount is 1% of the dry weight of the tea leaves), and fermented at 28°C in the dark for 30 days. The tea leaves are taken out after fermentation and dried to a moisture content of 10% to obtain coarse-haired fibroporin fermented tea. The finished product is as follows: Figure 2 shown.
[0046] Take green tea leaves and the tea fermented by the tricholoma pubescens prepared in step 2, and brew them with boiling water respectively. The tea soup colors of the two are compared. Figure 3 After tasting, it is obvious that compared with green tea, the bitterness of the tea soup fermented by Poria cocos is reduced, the overall taste is fresh, mellow and the color of the tea soup is brighter.
[0047] Example 3
[0048] Water extract is a general term for the main flavoring substances of tea soup. The content of water extract can be used as a standard for judging the thickness and strength of tea soup, and to a certain extent reflects the quality of tea. Referring to the method in GB / T 8305-2013 "Determination of Water Extract of Tea", the total content of water extract of the tricholoma fermented tea and green tea prepared in Example 2 was determined respectively.
[0049] 1. Determination method
[0050] (1) Place a drying dish together with a 15 cm qualitative rapid filter paper in a constant temperature drying oven at 120°C, open the lid of the dish and place it at an angle to the edge of the dish, dry for 1 hour, cover it, take it out, cool it to room temperature in a desiccator (with desiccant), and weigh it;
[0051] (2) Weigh 2.00 g of the tea fermented by Polyporus pubescens and green tea leaves prepared in Example 2, grind them, and put them into a 500 mL conical flask;
[0052] (3) Add 300 mL of boiling distilled water and immediately transfer to a boiling water bath for 45 min (shake every 10 min);
[0053] (4) After the extraction is completed, the mixture is immediately filtered under reduced pressure while hot, and the filter paper is the qualitative rapid filter paper treated in step (1);
[0054] (5) Wash the tea residue several times with 150 mL of boiling distilled water and transfer the tea residue and a known mass of filter paper into a drying dish;
[0055] (6) Place the above-mentioned drying dish in a constant temperature drying oven at 120°C, open the lid of the dish and tilt it to the edge of the dish, dry it for 1 hour, cover it and take it out, cool it for 1 hour, and then dry it for another 1 hour. Immediately place it in a desiccator and cool it to room temperature, and weigh it.
[0056] 2. Test results
[0057] The water extract content is expressed as dry mass fraction (%) and is calculated according to formula (a):
[0058]
[0059] Where:
[0060] m0——sample mass, in grams (g);
[0061] m1——the mass of tea residue after drying, in grams (g);
[0062] ω——dry matter content of sample, mass fraction (%).
[0063] Table 1 Mass fraction of water extracts in each sample
[0064]
[0065] As can be seen from Table 1, the mass fraction of the water extract of the tea fermented by Pleurotus eryngii prepared in Example 2 is higher than that of its raw material green tea, that is, the tea soup of the tea fermented by Pleurotus eryngii prepared in Example 2 is viscous and rich in extract, giving the tea soup a deep taste and rich layered feeling.
[0066] Example 4
[0067] Soluble sugar has a sweet taste and has a certain inhibitory and coordinating effect on the bitter taste of caffeine in tea. The higher the soluble sugar content, the sweeter the tea tastes. The soluble sugar content of the tricholoma fermented tea and green tea prepared in Example 2 was determined by anthrone-sulfuric acid colorimetry.
[0068] 1. Determination method:
[0069] (1) Preparation of anthrone reagent: weigh 0.02 g of anthrone, add 4 mL of distilled water, dissolve in 16 mL of concentrated H2SO4, store at low temperature and away from light, and use immediately after preparation;
[0070] (2) Preparation of glucose standard solution: Accurately weigh 0.20 g of glucose standard dried to constant weight at 105°C, place in a 100 mL volumetric flask, add distilled water to dissolve and dilute to scale to prepare a 2 mg / mL standard solution, and prepare a series of standard solutions: 0, 200, 400, 600, 800, 1000 μg / ml;
[0071] (3) Preparation of standard curve: Weigh 300 μL of anthrone reagent, add 100 μL of glucose standard solution, and boil in a boiling water bath for 10 min. Rapidly cool to room temperature with running water, leave for 10 min, take 200 μL in a 96-well plate, measure the absorbance at 620 nm and draw a standard curve;
[0072] (4) Sample preparation: 1.00 g of the fermented tea and green tea prepared in Example 2 were accurately weighed, ground in a mortar, added with 25 mL of boiling water, and boiled in a boiling water bath for 30 min. The mixture was cooled, centrifuged at 8000 r / min for 10 min, and the supernatant was taken and fixed to 25 mL.
[0073] (5) Determination of polysaccharide content in samples: Weigh 300 μL of anthrone reagent, add 100 μL of sample solution, and boil in a boiling water bath for 10 min; quickly cool to room temperature with running water, leave for 10 min, take 200 μL into a 96-well plate, and measure the absorbance at 620 nm.
[0074] 2. Test results
[0075] The soluble sugar in tea is expressed as the soluble sugar mass fraction (%) and is calculated according to formula (b):
[0076]
[0077] Where:
[0078] A——Regression curve;
[0079] a——regression coefficient;
[0080] b——glucose ordinate reading;
[0081] c——total volume of test solution, in milliliters (mL);
[0082] D——sample mass, in grams (g).
[0083] Table 2 Soluble sugar mass fraction in each sample
[0084]
[0085] The standard curve of soluble sugar content of tea fermented by Porphyra pubescens is shown in Figure 4 As can be seen from Table 2, the mass fraction of soluble sugar in the tea fermented by the tricholoma pubescens prepared in Example 2 shows an upward trend compared with the raw material green tea. That is, the tea fermented by the tricholoma pubescens prepared by the preparation method of the present invention has less bitter ingredients, a mellow taste, smooth entrance, and a lasting sweet aftertaste.
[0086] Example 5
[0087] Flavonoids are a type of yellow pigment widely found in nature. Flavonols in tea are mostly combined with sugars to form flavonoid glycosides, which are considered to be an important component of green tea soup color. Flavonoids have a soft astringent taste and a low threshold. They are key compounds that contribute to the astringency and bitterness of tea soup and can enhance the bitterness caused by caffeine. Using rutin as a standard, the total flavonoid content of the fermented tea of the tricholoma pubescens prepared in Example 2 and the green tea was determined by the sodium nitrite-aluminum nitrate-sodium hydroxide colorimetric method.
[0088] 1. Determination method
[0089] (1) 5% sodium nitrite solution: weigh 2.50 g of NaNO2 powder, dilute to 50 mL to obtain 5% NaNO2 solution, and store at 4°C;
[0090] (2) 10% aluminum nitrate solution: weigh 5.00 g of Al(NO3)3 powder, dilute to 50 mL to obtain 10% Al(NO3)3 solution, and store at 4°C;
[0091] (3) 4% sodium hydroxide solution: weigh 4.00 g of NaOH powder, dilute to 100 mL to obtain 4% NaOH solution, and store at 4°C;
[0092] (4) Accurately weigh 5 mg of rutin standard, dilute to 5 mL volumetric flask with 70% methanol, and mix by ultrasonication to prepare a 1 mg / mL stock solution. The stock solution was serially diluted to prepare 0.2, 0.4, 0.5, 0.6, and 0.8 mg / mL rutin standard control solutions;
[0093] (5) Preparation of standard curve: Take 200 μL of the rutin standard solution in step (4), add 100 μL of the 5% sodium nitrite solution in step (1), shake well, let stand for 6 min, add 100 μL of the 10% aluminum nitrate solution in step (2), shake well, let stand for 6 min, add 800 μL of the 4% sodium hydroxide solution in step (3), shake well, let stand for 15 min, take 200 μL into a 96-well plate, measure the absorbance at a wavelength of 510 nm and draw a standard curve, using 70% methanol solution as a blank control;
[0094] (6) Sample preparation: 0.20 g of the tea fermented by the tricholoma pubescens and green tea prepared in Example 2 were accurately weighed and ground, 10 mL of methanol with a volume concentration of 70% was added, and the mixture was extracted in a 70°C water bath for 20 min, with shaking once during the extraction. The mixture was allowed to stand for 30 min, and the liquid was transferred to a centrifuge tube, centrifuged at 4000 rpm for 10 min, the supernatant was collected, and the volume was fixed to 10 mL;
[0095] (7) Determination of total flavonoid content in the sample: Take 200 μL of the sample solution in step (6), add 100 μL of the 5% sodium nitrite solution in step (1), shake well, let stand for 6 min, add 100 μL of the 10% aluminum nitrate solution in step (2), shake well, let stand for 6 min, add 800 μL of the 4% sodium hydroxide solution in step (3), shake well, let stand for 15 min, take 200 μL into a 96-well plate, and measure the absorbance at a wavelength of 510 nm.
[0096] 2. Test results
[0097] The total flavonoid content in tea is expressed as the total flavonoid mass fraction (%) and calculated according to formula (c):
[0098]
[0099] Where:
[0100] A——Regression curve; the content obtained from the absorbance standard curve, in milligrams (mg);
[0101] a——vertical coordinate reading of total flavonoids;
[0102] b——regression coefficient;
[0103] D——sample mass, in grams (g).
[0104] Table 3 Total flavonoid content in each sample
[0105]
[0106] The standard curve of the total flavonoids mass fraction of the tea fermented by the tricholoma pubescens prepared in Example 2 is shown in Figure 5 As can be seen from Table 3, the total flavonoids content of the tea fermented by the tricholoma pubescens prepared in Example 2 has a significant downward trend compared with the raw material green tea. That is, after the fermentation of the tea fermented by the tricholoma pubescens prepared in Example 2, the aroma substances and flavor substances in the tea leaves have been fully transformed and integrated, and the tea soup has a unique aroma characteristic, and the astringency and bitterness in the tea soup are reduced (the total flavonoids are reduced), making it fresh in aroma, mellow in taste, and with a lasting sweet aftertaste.
[0107] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.
Claims
1. A method for preparing tea fermented by Polyporus pubescens, characterized in that: The following steps are involved: The tricholoma pubescens is inoculated into tea leaves and fermented in the dark to obtain the tricholoma pubescens fermented tea.
2. The preparation method according to claim 1, characterized in that: Before inoculation, the tea leaves are mixed with sterile water, left to stand and sterilized.
3. The preparation method according to claim 2, characterized in that: The mass of the sterile water is 30%-90% of the dry weight of the tea leaves.
4. The preparation method according to claim 2, characterized in that: The standing time is 30-90 min, and the sterilization is performed at 121° C. for 30-60 min.
5. The preparation method according to claim 1, characterized in that: The tricholoma is inoculated in the form of hyphae.
6. The preparation method according to claim 1, characterized in that: The light-proof fermentation is carried out until the hyphae of the tricholoma grows all over the tea leaves.
7. The preparation method according to claim 1, characterized in that: The temperature of the light-proof fermentation is 20-35°C.
8. The preparation method according to claim 1, characterized in that: Before obtaining the tea fermented by the tricholoma pubescens, the method further comprises drying the tea fermented by the tricholoma pubescens. The drying treatment is to dry the tea fermented by the tricholoma pubescens to a water content of 5%-10%.
9. The preparation method according to claim 1, characterized in that: The tea leaves include at least one of green tea, yellow tea, white tea, oolong tea, black tea and dark tea.
10. The tea fermented by Porites pilosula obtained by the method according to any one of claims 1 to 9.