Lucid ganoderma white tea and preparation method thereof

Abstract

The invention relates to the technical field of tea processing, in particular to ganoderma lucidum white tea and a preparation method thereof. The processing method of the ganoderma lucidum white tea is mainly characterized in that ganoderma lucidum strains are inoculated into white tea for fermentation, firstly, white tea leaf juice is adopted to be added into a PDA culture medium, ganoderma lucidum hyphae capable of growing in the tea juice are optimized, a dominant strain LZ019 is obtained, then the dominant strain LZ019 is domesticated through multiple times of repeated culture, the dominant ganoderma lucidum strains are obtained, and the ganoderma lucidum white tea is obtained. Then inoculating the ganoderma lucidum strain into the white tea, optimizing fermentation process parameters such as white tea water content, inoculum size, fermentation temperature, fermentation time and fermentation humidity through a single factor and an orthogonal test, and optimizing conditions such as activation time and glucose mass percent to obtain an optimal ganoderma lucidum white tea fermentation process; the obtained ganoderma lucidum white tea has an obvious synergistic effect on the polysaccharide content in tea soup, and the active ingredient content of the ganoderma lucidum white tea is effectively improved.

Description

Technical Field

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

[0002] White tea is a lightly fermented tea rich in active ingredients such as tea polyphenols and amino acids, and possesses antioxidant and anti-inflammatory properties. In recent years, as consumers have come to appreciate the quality and health benefits of white tea, its sales have gradually increased. Ganoderma lucidum, also known as zhicao (Ganoderma lucidum) and ruicao (Ganoderma ruticosa), belongs to the genus Ganoderma, Polyporaceae, Basidiomycetes. It contains a variety of bioactive substances, including Ganoderma polysaccharides, triterpenoids, and various amino acids, and possesses high natural medicinal and edible value. Numerous existing technologies exist for producing tea beverages using white tea and Ganoderma lucidum. However, these processes typically involve mixing white tea with Ganoderma lucidum fruiting bodies, adding Ganoderma lucidum spores to white tea, or extracting the active ingredients from Ganoderma lucidum or white tea before mixing. Currently, no prior art reports exist for producing Ganoderma lucidum white tea by inoculating white tea with Ganoderma lucidum strains. This is because tea leaves contain high levels of tea polyphenols, and Ganoderma lucidum, a type of fungus, inhibits microbial growth, limiting the fermentation of white tea with other fungi. Ganoderma lucidum is a medicinal fungus with multiple biological activities, including immunomodulatory and anti-tumor activities. However, its tolerance to tea polyphenols is poor, making it difficult to directly ferment white tea. Therefore, identifying tea polyphenol-tolerant Ganoderma lucidum strains and optimizing the fermentation process are crucial for developing novel Ganoderma lucidum-fermented white tea. Summary of the Invention

[0003] In view of the above, in order to use Ganoderma lucidum for white tea fermentation, it is necessary to screen Ganoderma lucidum strains that are resistant to tea polyphenols, optimize the fermentation process, increase the content of effective ingredients in Ganoderma lucidum white tea, and develop a new processing method for Ganoderma lucidum white tea.

[0004] The invention relates to a ganoderma lucidum white tea, which is obtained by inoculating ganoderma lucidum strains into white tea and fermenting the resulting tea.

[0005] The present invention also includes a method for preparing the Ganoderma lucidum white tea as claimed in claim 1, the method comprising:

[0006] (1) activating the Ganoderma lucidum strain in a PDA liquid culture medium containing white tea leaf juice to obtain a Ganoderma lucidum strain;

[0007] (2) Adjust the water content of the white tea to 30%-40%, sterilize, and inoculate the Ganoderma lucidum strain prepared in step (1) into the white tea for fermentation.

[0008] Furthermore, in the PDA liquid culture medium containing white tea leaf juice in step (1), the volume percentage of white tea leaf juice is 50% and the mass percentage of glucose is 1.0%-2.0%.

[0009] Furthermore, the activation time in step (1) is 3 days to 7 days.

[0010] Furthermore, the sterilization conditions of step (2) are: sterilization at 70°C for 30 minutes.

[0011] Furthermore, the volume percentage of the inoculation amount in step (2) is 5%-10%.

[0012] Furthermore, the fermentation is carried out at a fermentation temperature of 26° C.-30° C. and a fermentation humidity of 50%-80% for 5 days-11 days.

[0013] Furthermore, the volume percentage of white tea leaf juice in the PDA liquid culture medium containing white tea leaf juice in step (1) is 50%, the mass percentage of glucose is 1.0%, and the activation time in step (1) is 7 days; the water content of the white tea in step (2) is 30%, the inoculation amount is 10%, the fermentation temperature is 30° C., the fermentation time is 11 days, and the fermentation humidity is 50%.

[0014] Furthermore, the Ganoderma lucidum strain is LZ019, and the white tea is Silver Needle white tea.

[0015] Furthermore, the processing method of white tea leaf juice is as follows: take 60 grams of tea leaves, add 1000 ml of water, boil for half an hour, filter with 2 layers of gauze, take the filtrate, and add sterile water to 1000 ml.

[0016] The present invention has the following beneficial effects:

[0017] 1. The processing method of the Ganoderma lucidum white tea of ​​the present application is mainly obtained by inoculating Ganoderma lucidum strains into white tea and fermenting. First, we use white tea leaf juice to add to PDA culture medium to preferably select Ganoderma lucidum mycelium that can grow in tea juice, and obtain the dominant strain LZ019. Then we use solid tea juice-PDA solid culture medium to repeatedly culture the strain LZ019 for domestication, put the strain into tea juice-PDA liquid culture medium for shaking culture to obtain the dominant Ganoderma lucidum strain, and then inoculate the Ganoderma lucidum strain into white tea. Through single factor and orthogonal experiments, the fermentation process parameters: white tea moisture content, inoculation amount, fermentation temperature, fermentation time and fermentation humidity are optimized, and the activation time and glucose mass percentage of the activation step are optimized to obtain the best Ganoderma lucidum white tea fermentation process. Finally, the obtained Ganoderma lucidum white tea has a significant synergistic effect on the polysaccharide content in the tea soup, effectively improving the active ingredient content of Ganoderma lucidum white tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a graph showing the growth rate of Ganoderma lucidum strain LZ001 on tea juice culture media with different concentrations.

[0019] Figure 2 This is a diagram showing the growth of Ganoderma lucidum strain LZ019 in tea.

[0020] Figure 3 This is a diagram of the growth of Ganoderma lucidum strain LZ019 cultured in tea leaves using different optimized culture media.

[0021] Figure 4 This is a graph showing the growth rate of Ganoderma lucidum strain LZ019 in tea juice culture medium with different glucose contents.

[0022] Figure 5 This is a graph showing the growth rate of Ganoderma lucidum strain LZ019 in tea juice culture medium with different sucrose contents.

[0023] Figure 6 This is the contamination result diagram after the inoculated liquid bacteria were treated at different sterilization temperatures. DETAILED DESCRIPTION

[0024] The present invention will be further described below with reference to the accompanying drawings, examples and tests.

[0025] The technical solution of the present invention is further described below with reference to specific embodiments, but should not be construed as limiting the present invention:

[0026] Example 1

[0027] This example is about the screening of tea polyphenol-resistant Ganoderma lucidum strains, and the details are as follows.

[0028] (1) Strain source: The tea polyphenol-resistant strains were screened from 19 Ganoderma lucidum strains preserved in the laboratory.

[0029] (2) Screening method.

[0030] ① Preparation of tea juice: Take 60 grams of tea leaves, add 1000 ml of water, boil for half an hour, filter with 2 layers of gauze, take the filtrate, and add sterile water to 1000 ml.

[0031] ② Culture medium preparation: different volumes (10%, 20%, 30%, 40% and 50%) of tea juice were added to PDA culture medium to prepare screening culture medium.

[0032] ③ Strain inoculation: inoculate the Ganoderma lucidum strain into a culture medium plate containing tea polyphenols, culture it at 25±1°C for 7 days, and observe the mycelial growth.

[0033] ④ Screening indicators: Mycelium growth rate, mycelium color and mycelium density are used as indicators to screen out strains with strong resistance to tea polyphenols.

[0034] The Ganoderma lucidum strains were cultured in the tea extract media with different concentrations in step ②, and the results are as follows Figure 1 : All Ganoderma lucidum strains could grow in the tea extract media. However, in the media supplemented with a series of concentrations of tea extract, the mycelial growth was significantly inhibited. From the perspective of colony diameter: 50% < 40% < 30 < 20 < 10 < CK group, that is, with the increase in the addition amount of tea extract, the inhibitory effect gradually increased. Among them, in the medium containing 50% tea extract, when cultured until the 8th day, the colony diameter was 3.7 cm, lower than 7.7 cm of the blank control, and the inhibition rate was 54.44%. Considering comprehensively, we used the PDA medium containing 50% tea extract for the subsequent screening work.

[0035] The results of the growth rates of different tested Ganoderma lucidum strains on the 50% tea juice medium are shown in Table 1.

[0036] Table 1 Growth rates of different tested Ganoderma lucidum strains on the 50% tea juice medium

[0037]

[0038]

[0039] As can be seen from Table 1, there were significant differences in the growth rates of different Ganoderma lucidum strains. Among them, for the Ganoderma lucidum strain LZ019, its mycelial growth rate in the PDA medium containing 50% tea extract was significantly better than other strains. The strain LZ019 was a commercially available strain, and its strain name was Hunong No. 1, purchased from the Shanghai Academy of Agricultural Sciences.

[0040] Therefore, we preferably inoculated the Ganoderma lucidum strain LZ019 in the PDA medium containing 50% tea extract and cultured it for 7 days. Then, the marginal mycelia were picked and inoculated again in the PDA medium containing 50% tea extract, and repeated culture was carried out for multiple times to obtain the tested strain. When the Ganoderma lucidum strain LZ019 was inoculated into tea, its growth situation was as follows Figure 2 shown, and from Figure 2 it could be seen that: the white tea was covered with white Ganoderma lucidum mycelia, and the Ganoderma lucidum grew vigorously.

[0041] Example 2

[0042] This example studied the optimization of the Ganoderma lucidum-fermented white tea process, which is as follows.

[0043] I. Processing technology of Ganoderma lucidum white tea.

[0044] (1) The tested Ganoderma lucidum strain LZ019 was inoculated into the sterilized optimized medium for optimization to obtain Ganoderma lucidum strains; then the optimized Ganoderma lucidum strains were prepared into a bacterial suspension with sterile water, and the effective viable count of the bacterial suspension was 10 6 -10 8cfu / ml.

[0045] (2) Sterilize white tea prepared by conventional methods or commercially available white tea.

[0046] (3) The bacterial suspension of step (1) is directly inoculated into the white tea of ​​step (2) for fermentation to obtain Ganoderma lucidum white tea.

[0047] 2. Process optimization.

[0048] (1) Screening of the optimized culture medium in step (1) is as follows: inoculating the Ganoderma lucidum strain into sterilized barley grain culture medium (the culture medium contains 50% tea decoction), PDA culture plate (the culture medium contains 50% tea decoction) and PDA liquid culture medium (the culture medium contains 50% tea decoction) to prepare barley grain strain, PDA block and liquid strain, inoculating them into sterilized tea leaves, and observing the mycelial growth.

[0049] The results obtained by the above method are as follows Figure 3 As shown: Figure 3 The middle left picture shows the fermentation situation of Ganoderma lucidum strains inoculated into white tea after being optimized with barley grain culture medium, the middle picture shows the fermentation situation of Ganoderma lucidum strains inoculated into white tea after being optimized with PDA liquid culture medium, and the right picture shows the fermentation situation of Ganoderma lucidum strains inoculated into white tea after being optimized with PDA culture medium plate. As can be seen from the pictures, the mycelium growth condition of Ganoderma lucidum in the middle picture is better, the mycelium is white, vigorous and dense, while the mycelium growth condition of the left and right pictures is not good, the mycelium is obviously reduced and yellow degeneration occurs, indicating that the Ganoderma lucidum strains optimized with PDA liquid culture medium (the culture medium contains 50% tea juice) grow vigorously in white tea and are more adaptable to the fermentation of white tea.

[0050] (2) Optimization of the PDA plate culture medium culture conditions in step (1), the specific method is as follows.

[0051] ① Effects of PDA plate culture medium at different temperatures on mycelial growth of Ganoderma lucidum: PDA medium supplemented with 50% tea leaves was sterilized at high temperature (121°C for 20 minutes) and poured into sterile 90 mm diameter Petri dishes to prepare the PDA plate culture medium. Using a 5 mm diameter sterile punch, uniformly sized mycelial fragments were inoculated into the Petri dishes. Six temperature gradients were established: 15°C, 20°C, 25°C, 30°C, and 35°C, with three replicates for each gradient. The inoculated Petri dishes were placed in a biochemical incubator at the corresponding temperature, protected from light. After 10 days of incubation, colony size was marked using the cross-hatch method. Lines were then drawn every two days until the colonies filled the Petri dish. Colony radius, growth strength, mycelial density, and mycelial color were observed and recorded. The effects of different temperature treatments on mycelial growth were preliminarily analyzed. The results are shown in Table 2.

[0052] Table 2 Growth rate of Ganoderma lucidum mycelium under different temperature treatments

[0053]

[0054] As shown in Table 2, strain LZ019 grew well at both 25°C and 30°C, with no significant difference between the two. However, at 25°C, the aerial mycelium was denser, so 25°C was selected as the fermentation temperature.

[0055] ②The effect of sugar addition amount in PDA plate culture medium on the growth of Ganoderma lucidum mycelium and polysaccharides in Ganoderma lucidum white tea products: different glucose or sucrose addition amounts were set as 0% (CK), 0.5%, 1%, 1.5% and 2%, the mycelium growth rate was measured, and the Ganoderma lucidum polysaccharide content in Ganoderma lucidum white tea after fermentation with Ganoderma lucidum white tea strains optimized with different sugar addition amounts was measured.

[0056] A. The results of the effects on the growth of Ganoderma lucidum mycelium are as follows Figure 4 and Figure 5 As shown, Figure 4 The sugar in the PDA medium is glucose. As can be seen from the figure, the growth state of Ganoderma lucidum mycelium on the plate with glucose added is significantly better than that of the CK group. When the glucose content reaches 2%, the mycelium growth state is the best, the aerial mycelium is the densest, and the colony diameter is the largest; Figure 5 The sugar in the PDA culture medium is sucrose. As can be seen from the figure, the growth state of Ganoderma lucidum mycelium in the plate with sucrose added is significantly better than that in the CK group. When the sucrose content reaches 2%, the mycelium growth state is the best, the aerial mycelium is the densest, and the colony diameter is the largest; judging from the density, the growth state of glucose is significantly better than that of sucrose.

[0057] B. Influence of polysaccharides in Ganoderma lucidum white tea products: The polysaccharide determination method is to take 1g of fermented Ganoderma lucidum white tea, add 100ml of boiling water, and soak for 20 minutes. The Ganoderma lucidum polysaccharide content in the tea soup is measured and the results are shown in Table 3.

[0058] Table 3 Effects of different sugar addition amounts on the content of Ganoderma lucidum polysaccharides in fermented tea leaves

[0059]

[0060] Note: Different lowercase letters in the table indicate significant differences in the data in the same column (p<0.05), and the same lowercase letters indicate no significant differences in the data in the same column (p>0.05). The same applies to the following tables.

[0061] As shown in Table 3, for the preparation of Ganoderma lucidum white tea by activating Ganoderma lucidum strains in PDA medium containing sucrose, after adding sucrose, the polysaccharide contents of T1, T2, T3 and T4 groups were significantly better than those of CK group (p<0.05), and the order from high to low was: T4>T2≈T3>T1. The polysaccharide content of T4 group was significantly higher than that of other experimental groups. For the preparation of Ganoderma lucidum white tea by activating Ganoderma lucidum strains in PDA medium containing glucose, after adding glucose, the polysaccharide contents of T1, T2, T3 and T4 groups were significantly better than those of CK group ( p<0.05), and the polysaccharide content was in the following order from high to low: T4>T2≈T3>T1. The polysaccharide content in T4 group was significantly higher than that in other experimental groups. Comparing the conditions of sucrose and glucose under the same concentration conditions, it was found that the Ganoderma lucidum strain optimized with PDA solid medium added with sucrose had a higher polysaccharide content when inoculated into white tea. Combined with the mycelium growth, it was found that with the increase in the amount of sugar added, the mycelium grew more vigorously, and the content of Ganoderma lucidum polysaccharide increased after inoculation with white tea, indicating that the mycelium growth ability was positively correlated with the polysaccharide content of Ganoderma lucidum white tea products.

[0062] (3) Optimization of the PDA liquid culture medium culture conditions in step (1), specifically the following method.

[0063] ① Effect of PDA flat culture medium on the growth of Ganoderma lucidum mycelium at different temperatures: 50% tea juice by volume was added to PDA liquid culture medium, and the mixture was dispensed into triangular flasks, 200 mL per bottle, and then sterilized at high temperature (121°C, 20 minutes) for later use; strain LZ019 was inoculated into the liquid culture medium and cultured on a shaking table at a temperature gradient of 15°C, 20°C, 25°C, 30°C, and 35°C. The germination time of the strain was recorded during the culture period, and the culture was terminated after the 10th day. The growth of the fungus balls was recorded, and the mycelium was weighed to obtain the dry weight of the mycelium. The results are shown in Table 4.

[0064] Table 4 Growth rate of Ganoderma lucidum mycelium under different temperature treatments

[0065]

[0066] As shown in Table 4, strain LZ019 grew well at both 25°C and 30°C, with no significant difference between the two. However, at 25°C, the aerial mycelium was denser, so 25°C was selected as the fermentation temperature.

[0067] ②The effect of sugar addition amount in PDA plate culture medium on the growth of Ganoderma lucidum mycelium and polysaccharides in Ganoderma lucidum white tea products: different glucose or sucrose addition amounts were set as 0% (CK), 0.5%, 1%, 1.5% and 2%, the dry weight of mycelium was measured, and the Ganoderma lucidum polysaccharide content in Ganoderma lucidum white tea was measured after fermentation of Ganoderma lucidum white tea using Ganoderma lucidum white tea strains optimized with different sugar addition amounts.

[0068] A. The results of the effects on the growth of Ganoderma lucidum mycelium are shown in Table 5.

[0069] Table 5 Effects of different sugar types and contents on the growth of Ganoderma lucidum

[0070]

[0071] As shown in Table 5, in PDA liquid culture medium, for sucrose raw materials, the dry weight of Ganoderma lucidum mycelium will increase significantly with the increase of sucrose addition (p<0.05). When the sucrose concentration reaches 1.5%, the dry weight of the mycelium reaches a peak value, and there is no significant difference between the T4 and T3 groups (p>0.05); for glucose raw materials, when the glucose addition is 1.0%, the dry weight of the mycelium reaches a peak value (p<0.05), and further increasing the glucose concentration will inhibit the growth of Ganoderma lucidum mycelium, and there is no significant difference in the dry weight of the mycelium between the T2 and T4 groups (p>0.05), indicating that excessive glucose concentration will inhibit the growth of Ganoderma lucidum mycelium. Therefore, we consider 1% glucose addition as the optimal condition for culturing Ganoderma lucidum strains in PDA liquid culture medium.

[0072] B. Influence of polysaccharides in Ganoderma lucidum white tea products: The polysaccharide determination method is to take 1g of fermented Ganoderma lucidum white tea, add 100ml of boiling water, and soak for 20 minutes. The Ganoderma lucidum polysaccharide content in the tea soup is measured and the results are shown in Table 6.

[0073] Table 6 Effects of different sugar addition amounts on the content of Ganoderma lucidum polysaccharides in fermented tea leaves

[0074]

[0075] As shown in Table 6, after adding sugar, the polysaccharide contents of the T1, T2, T3 and T4 groups were significantly better than those of the CK group (p<0.05). From the sucrose experimental group, the polysaccharide contents of the Ganoderma lucidum white tea produced after activation with PDA medium were T4>T3>T2>T1, and the differences were significant (p<0.05). From the glucose experimental group, the polysaccharide contents of the Ganoderma lucidum white tea produced after activation with PDA medium were T2>23>T4>T1, which was basically consistent with the change trend of the dry weight of the mycelium. This further illustrates that the mycelium growth ability is positively correlated with the polysaccharide content of the Ganoderma lucidum white tea product.

[0076] (4) The tea sterilization temperature in step (2) is optimized as follows.

[0077] Experimental design: 15cm×30cm polypropylene inoculum bags were used, each containing 5g of tea leaves. Sterilization temperature gradients were set (50℃, 60℃, 70℃, 80℃, and 90℃) for 30 minutes and 1 hour, respectively. After the tea leaves cooled to room temperature, 10ml of sterile water was sprayed into each bag. The tea leaves were observed daily and contamination was recorded. The results are shown in Table 7 and Figure 6shown.

[0078] Table 7 Contamination of liquid bacteria after treatment at different sterilization temperatures

[0079]

[0080] Note: In the table, “+” represents contamination by foreign bacteria, “-” represents non-contamination by foreign bacteria, and “--” represents the death of Ganoderma lucidum mycelium.

[0081] As can be seen from Table 7, when the sterilization temperature is 70℃ and the sterilization time is 0.5 hours, the contamination of bacteria can be effectively reduced. Figure 6 As shown: The left side of the picture shows tea leaves sterilized at 70°C for 0.5 hours, and the right side shows tea leaves sterilized at 60°C for 1 hour. It can be seen that after 7 days of cultivation, the white tea on the right was contaminated with white bacteria, while the tea on the left was not contaminated with bacteria.

[0082] From the perspective of simplifying operation and saving energy, we prefer the sterilization temperature of 70°C and the sterilization time of 0.5 hours as the conditions for sterilizing tea leaves in step (2).

[0083] (5) Optimization of the inoculation conditions of different bacterial strains in step (3) is as follows.

[0084] ① Experimental design: Set different strain inoculation amount gradients: 5%, 10%, 15%, 20%, and determine the Ganoderma lucidum polysaccharide content in fermented white tea.

[0085] ② Determination method: Take 1g of fermented Ganoderma lucidum white tea, add 100ml of boiling water, soak for 20 minutes, and measure the Ganoderma lucidum polysaccharide content in the tea soup. The results are shown in Table 8.

[0086] Table 8 Effects of different inoculation gradients on the extraction of Ganoderma lucidum polysaccharides from tea leaves

[0087]

[0088] As shown in Table 5, as the inoculation amount increases, the Ganoderma lucidum polysaccharide content in the tea soup gradually increases. However, when the inoculation amount is too large, the tea leaves will be too wet, which will affect the final taste of the tea leaves. Therefore, we prefer the inoculation amount to be 10%.

[0089] Example 3

[0090] This embodiment is an orthogonal experiment using the above conditions for optimization.

[0091] According to the single-factor experiment in Example 2, we know that for Ganoderma lucidum white tea, the factors that have the greatest impact on Ganoderma lucidum polysaccharides in the processing technology are: the glucose content of the optimized culture medium, the water content of white tea at the time of inoculation, the inoculation amount, the age of Lentinus edodes at the time of inoculation, the fermentation temperature and the fermentation time. Therefore, we used the above conditions as optimization indicators for orthogonal experiment optimization, and the specific optimization was: referring to the preparation process of Ganoderma lucidum white tea in Example 2, and then processing Ganoderma lucidum white tea according to the experimental conditions in Tables 7 and 8, and optimizing the optimal experimental conditions with polysaccharide content and sensory measurement as the final optimization indicators. The sensory evaluation method referred to the "Tea Sensory Evaluation Method" (GB / T23776-2018). The orthogonal experiment results are shown in Tables 6 and 7. Among them, the white tea used in Examples 2 and 3 was Bai Mudan (both were teas produced by Fuding Sanhexuan Tea Co., Ltd., hereinafter referred to as: tea produced by our company).

[0092] Table 9 Orthogonal test factor levels for different process parameters

[0093]

[0094] The orthogonal experimental results are shown in Table 10.

[0095] Table 10 Orthogonal test results

[0096]

[0097]

[0098] As shown in Table 7, different reaction conditions have a great influence on the polysaccharide content and sensory evaluation of Ganoderma lucidum white tea. The lowest polysaccharide content is 68.54 μg / L and the highest is 112.31 μg / L. The lowest sensory evaluation score is 78.6 points and the highest is 96.5 points. From the perspective of product quality, we prefer the experimental groups with a polysaccharide content of more than 100 μg / L and a sensory evaluation score of more than 90 points as reaction conditions, namely the reaction conditions of Experiments 11, 19, 20 and 23, namely: The addition amount is 1.0%-2.0%, the moisture content of white tea is 30%-40%, the inoculation amount is 5%-10%, the age of shiitake mushrooms is 3d-7d, the fermentation temperature is 26℃-30℃, the fermentation time is 5d-11d, and the fermentation humidity is 50%-80%; the optimal reaction conditions are the conditions of experiment 19, namely: the sugar addition amount is 1.0%, the moisture content of white tea is 30%, the inoculation amount is 10%, the age of shiitake mushrooms is 7d, the fermentation temperature is 30℃, the fermentation time is 11d, and the fermentation humidity is 50%.

[0099] Judging from the extreme differences in the polysaccharide content of Ganoderma lucidum and white tea, the sugar addition amount > inoculation amount > age of shiitake mushrooms > fermentation temperature > fermentation humidity > fermentation time > white tea water content, which shows that the sugar addition amount has the greatest impact on the polysaccharide content of Ganoderma lucidum and white tea in the white tea processing technology, followed by the inoculation amount, and the white tea water content has the smallest impact; judging from the extreme differences in sensory evaluation, the white tea water content > inoculation amount > age of shiitake mushrooms > sugar addition amount > fermentation humidity > fermentation temperature > fermentation time, which shows that the white tea water content has the greatest impact on the polysaccharide content of Ganoderma lucidum and white tea in the white tea processing technology, followed by the inoculation amount, and the fermentation time has the smallest impact.

[0100] Therefore, in summary, the preferred method for preparing Ganoderma lucidum white tea of ​​the present application is as follows: (1) activating Ganoderma lucidum strain LZ019 in a white tea leaf juice-PDA medium containing 50% by volume for 3 days to obtain Ganoderma lucidum strains; (2) adjusting the water content of white tea to 30%-40%, sterilizing at 70°C for 30 minutes, inoculating the Ganoderma lucidum strains of step (1) into the white tea at an inoculum amount of 5%-10% by volume, and fermenting at 26°C-30°C and a fermentation humidity of 50%-80% for 5 days-11 days; wherein, the white tea leaf juice-PDA medium in step (1) contains 1.0%-2.0% glucose.

[0101] The optimal solution is as follows: (1) activating the Ganoderma lucidum strain LZ019 in a white tea leaf juice-PDA medium containing 50% by volume for 7 days to obtain the Ganoderma lucidum strain; (2) adjusting the water content of the white tea to 30%, sterilizing at 70°C for 30 minutes, inoculating the Ganoderma lucidum strain in step (1) into the white tea at an inoculum rate of 10% by volume, and fermenting for 11 days at 26°C and a fermentation humidity of 50%; wherein the white tea leaf juice-PDA medium in step (1) contains 1.0% glucose.

[0102] Example 4

[0103] This example shows the effect of different raw materials on the polysaccharide content in the tea soup of Ganoderma lucidum white tea, as follows:

[0104] Ganoderma lucidum white tea 1: Ganoderma lucidum white tea prepared by fermenting Ganoderma lucidum strain LZ019 and Bai Mudan white tea (tea produced by our company) according to Experiment 19 of Example 3.

[0105] Ganoderma lucidum white tea 2: Ganoderma lucidum white tea prepared by fermenting Ganoderma lucidum strain LZ019 and silver needle white tea (tea produced by our company) according to test 19 of Example 3.

[0106] Control 1: fruiting body slice of Ganoderma lucidum strain LZ019.

[0107] Control 2: spore powder of Ganoderma lucidum strain LZ019.

[0108] Blank 1: White Peony White Tea.

[0109] Blank 2: Silver Needle White Tea.

[0110] Take 1g each of the above-mentioned Ganoderma lucidum white tea, control and blank, add 100ml of boiling water, and soak for 5min, 10min, 15min and 20min respectively, then filter and determine the polysaccharide content in the soaking liquid. The results are shown in Table 11.

[0111] Table 11 Active ingredient content of tea soup after different products were soaked in boiling water

[0112]

[0113]

[0114] As can be seen from Table 9, the polysaccharide content in the Ganoderma lucidum white tea soup increased with the increase of soaking time and reached a significant level (p<0.05); in addition, the polysaccharide content of Ganoderma lucidum slices (control 1) and Ganoderma lucidum spores (control 2) also increased with the increase of soaking time and reached a significant level (p<0.05); the polysaccharide content of Bai Mudan white tea (blank 1) also increased with the increase of soaking time and reached a significant level (p<0.05), but, although the polysaccharide content of Yinzhen white tea (blank 2) increased with the increase of soaking time, it did not reach a significant level (p>0.05).

[0115] We compared the polysaccharides in the tea soup of each group after soaking for 20 minutes. It can be seen from the table that the polysaccharide content of Ganoderma lucidum white tea 1 had no significant difference with that of Ganoderma lucidum slices (control 1) (p>0.05), and was significantly lower than that of Ganoderma lucidum spores (control 2) (p<0.05); the polysaccharide content of Ganoderma lucidum white tea 2 was significantly higher than that of Ganoderma lucidum slices (control 1) and Ganoderma lucidum spores (control 2) (p>0.05); the polysaccharide content of Ganoderma lucidum white tea 1 was significantly higher than that of White Peony White Tea (blank 1) and Silver Needle White Tea (blank 2) (p<0.05).

[0116] Combining the above indicators, we selected Ganoderma lucidum strain LZ019 and Silver Needle White Tea as raw materials to produce Ganoderma lucidum white tea, which has a significant effect on increasing the polysaccharide content in the tea soup.

[0117] In summary, the processing method of the Ganoderma lucidum white tea of ​​the present application is mainly obtained by inoculating Ganoderma lucidum strains into white tea for fermentation. We prefer Ganoderma lucidum mycelium that can grow in tea juice to obtain the dominant strain LZ019, and then repeatedly cultivate the strain LZ019 to obtain the dominant Ganoderma lucidum strain, and then inoculate the Ganoderma lucidum strain into the white tea. Through single-factor and orthogonal experiments, the fermentation process parameters such as white tea moisture content, inoculation amount, fermentation temperature, fermentation time, fermentation humidity, activation time and glucose mass percentage are optimized to obtain the optimal Ganoderma lucidum white tea fermentation process. Finally, the obtained Ganoderma lucidum white tea has a significant synergistic effect on the polysaccharide content in the tea soup, effectively increasing the active ingredient content of the Ganoderma lucidum white tea.

[0118] The above description is a detailed description of the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. Any equivalent changes or modifications completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.

Claims

1. A Ganoderma lucidum white tea, characterized in that: The ganoderma lucidum white tea is obtained by inoculating ganoderma lucidum strains into white tea and fermenting the resulting mixture.

2. A method for preparing the Ganoderma lucidum white tea according to claim 1, characterized in that: The method is: (1) activating the Ganoderma lucidum strain in a PDA liquid culture medium containing white tea leaf juice to obtain a Ganoderma lucidum strain; (2) Adjust the water content of the white tea to 30%-40%, sterilize, and inoculate the Ganoderma lucidum strain prepared in step (1) into the white tea for fermentation.

3. The method according to claim 2, characterized in that In the step (1), the volume percentage of white tea leaf juice in the PDA liquid culture medium containing white tea leaf juice is 50%, and the mass percentage of glucose is 1.0%-2.0%.

4. The method according to claim 2, characterized in that The activation time in step (1) is 3 days to 7 days.

5. The method according to claim 2, characterized in that The sterilization conditions of step (2) are: sterilization at 70° C. for 30 minutes.

6. The method according to claim 2, characterized in that The volume percentage of the inoculation amount in step (2) is 5%-10%.

7. The method according to claim 2, characterized in that The fermentation is carried out for 5-11 days under the conditions of a fermentation temperature of 26-30° C. and a fermentation humidity of 50%-80%.

8. The method according to claim 2, characterized in that The volume percentage of white tea leaf juice in the PDA liquid culture medium containing white tea leaf juice in step (1) is 50%, the mass percentage of glucose is 1.0%, and the activation time in step (1) is 7 days; the water content of white tea in step (2) is 30%, the inoculation amount is 10%, the fermentation temperature is 30° C., the fermentation time is 11 days, and the fermentation humidity is 50%.

9. The method according to claim 2, characterized in that The Ganoderma lucidum strain is LZ019, and the white tea is Silver Needle white tea.

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