Processing method of anaerobic fermentation white birch tea and white birch tea
Through the processing method of birch trees, the problem of seasonal limitations in the collection of birch sap beverages is solved, and birch tea with high flavonoid content is produced, achieving efficient production and good health care effects.
Patent Information
- Application Number
- CN202510980984.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-16
- Publication Date
- 2025-08-26
AI Technical Summary
The collection of existing birch sap beverages is seasonally restricted, with low yields, and the effective active ingredients of birch are difficult to extract, making them inconvenient to make.
Birch tea is made by using birch trees as raw materials and by processing methods such as coarse crushing, drying, fine crushing, sieving, granulation and anaerobic fermentation, and the fermentation conditions and baking temperature are controlled to retain flavonoid components.
The obtained birch tea flavonoids have high content, excellent quality, easy to absorb, and have health care value such as clearing heat and dampness, eliminating phlegm and relieving cough, and the production process is simple and controllable.
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Figure CN120531040A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of birch tea processing, in particular to a processing method of anaerobic fermentation birch tea and the birch tea. Background Art
[0002] The white birch (a deciduous tree of the Betulaceae family) is a widely used tree species. Birch sap contains a variety of amino acids, minerals, and trace elements needed by the human body. It has extremely high medicinal value and very few side effects.
[0003] Birch juice drinks are currently the most popular beverages on the market. They are highly palatable and have excellent health benefits, making them popular among consumers. However, these birch drinks typically use fresh birch leaves as raw material, which poses challenges such as seasonal collection, short harvest times, and low yields.
[0004] White birch is a resource rich in resources, takes a long time to collect, and has more abundant raw materials. It also has good health value such as clearing heat and dampness, removing phlegm and relieving cough, detoxifying and reducing swelling. However, due to the inconvenience of boiling and preparing it, effective active ingredients such as flavonoids are difficult to extract.
[0005] In view of this, the present invention is proposed. Summary of the Invention
[0006] The present invention aims to provide a processing method for anaerobic fermentation birch tea and the birch tea. The anaerobic fermentation birch tea processing method uses birch wood as raw material, has a simple process and is easy to operate. The prepared birch tea has uniform particles, a brown-red color, a bright orange-yellow tea soup, and a sweet taste. The birch tea has good quality and a flavonoid content of 8-10%.
[0007] In order to achieve the above object, the present invention provides the following technical solutions:
[0008] A processing method for anaerobic fermentation birch tea comprises the following steps:
[0009] S1, coarsely crushing the collected birch wood and then drying it;
[0010] S2. Finely crushing the birch wood dried in step S1 and sieving to obtain birch wood powder;
[0011] S3, granulating the birch powder obtained in step S2 to obtain birch granules;
[0012] S4, subjecting the birch wood particles obtained in step S3 to anaerobic fermentation;
[0013] S5. The birch wood particles fermented in step S4 are baked and dried to obtain the anaerobic fermented birch tea.
[0014] Furthermore, in step S1, the drying temperature is 55-65° C., and the drying is performed until the moisture content is 4%-6%.
[0015] Furthermore, in the step S2, the birch wood dried in the step S1 is sieved through a 150-200 mesh sieve to obtain birch wood powder.
[0016] Furthermore, in step S3, water is added to the birch wood powder obtained in step S2 for granulation, wherein the amount of water added is 20% to 50% of the weight of the birch wood powder.
[0017] Furthermore, in step S4, the conditions for anaerobic fermentation are as follows: the birch wood particles obtained in step S3 are placed in a fermentation bag, tightly sealed, and anaerobically fermented at 30° C. to 35° C. for 4 to 5 hours;
[0018] and / or, during the anaerobic fermentation process, the birch wood particles are stirred every 0.5 to 1 hour;
[0019] And / or, the birch wood particles obtained in step S3 are passed through a round sieve before anaerobic fermentation; preferably, the mesh size of the round sieve is 20-25 meshes.
[0020] Furthermore, in step S5, the baking and drying process includes: baking and drying at a temperature of 55° C. to 65° C. until the moisture content is 4% to 6%; preferably, the baking time is 3.5 to 4.5 hours.
[0021] Furthermore, in step S1, the birch tree includes any one or more of the roots, trunks, barks and branches of the birch tree.
[0022] In addition, the present invention also provides a birch tea, which is prepared by the above processing method.
[0023] Furthermore, the flavonoid content of the birch tea reaches 8-10%.
[0024] In addition, the present invention also provides birch tea prepared by the above processing method and the use of the birch tea in preparing health care products.
[0025] Compared with the prior art, the technical solution of the present invention has at least the following technical effects:
[0026] The anaerobic fermentation birch tea processing method of the present invention uses birch trees as raw materials. Compared with fresh leaves, the raw material collection time is long, the yield is high, and it is not controlled by seasons. The process of the present invention is simple, easy to operate, cost-controlled, and can be produced in batches and continuously. The birch tea prepared by the method has uniform particles, a brown-red color, a bright orange-yellow tea soup, and a sweet taste. According to measurements, the birch tea has good quality, a high content of active ingredients such as flavonoids, and is more easily absorbed by the human body. Among them, the content of flavonoids reaches 8-10%. Furthermore, the birch tea of the present invention has good health benefits such as clearing heat and dampness, removing phlegm and relieving cough, detoxifying and reducing swelling. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] The drawings and the accompanying drawings, which constitute part of this application, are intended to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are intended to explain the present invention and do not constitute an undue limitation of the present invention. Among them:
[0028] Figure 1 The present invention is a process flow chart of the anaerobic fermentation birch tea processing method. DETAILED DESCRIPTION
[0029] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. It should be understood by those skilled in the art that the embodiments are merely to help understand the present invention and should not be regarded as specific limitations of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work are within the scope of protection of the present invention. The process parameters for which specific conditions are not specified in the following examples are generally in accordance with conventional conditions.
[0030] The endpoints of the ranges and any values disclosed herein are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values can be combined with each other to form one or more new numerical ranges, and these numerical ranges should be considered to be specifically disclosed in the present invention.
[0031] According to a first aspect of the present invention, a method for processing anaerobic fermentation birch tea is provided, such as Figure 1 As shown, the following steps are included:
[0032] S1, coarsely crushing the collected birch wood and then drying it;
[0033] S2. Finely crushing the birch wood dried in step S1 and sieving to obtain birch wood powder;
[0034] S3, granulating the birch powder obtained in step S2 to obtain birch granules;
[0035] S4, subjecting the birch wood particles obtained in step S3 to anaerobic fermentation;
[0036] S5. The birch wood particles fermented in step S4 are baked and dried to obtain the anaerobic fermented birch tea.
[0037] In the above technical solution, any part of the birch tree is first collected, roughly cut, and then put into a grinder for coarse grinding, and then placed in a dryer for drying. It is further finely ground and sieved, and then water is added to granulate. The present invention adopts a method of granulation followed by anaerobic fermentation. Since the water content will decrease during the anaerobic fermentation process, if anaerobic fermentation is performed before granulation, it is easy to cause excessive fermentation, thereby producing a sour and rancid taste, which will cause the chemical properties of effective active ingredients such as flavonoids to change, and will also affect the quality of birch tea. Therefore, anaerobic fermentation after granulation is more scientific, the obtained birch tea is of better quality, and the effective active ingredients such as flavonoids are more easily absorbed by the human body.
[0038] In the above processing method, as a preferred embodiment, in step S1, the drying temperature is 55-65°C (e.g., 55°C, 60°C, 65°C) and the drying temperature is 4%-6% (e.g., 4%, 5%, 6%). The low-temperature, slow drying process of the present invention can better preserve the beneficial components of the birch volatile oils and ensure the content of the effective active ingredients of the flavonoids.
[0039] In the above processing method, as a preferred embodiment, in step S2, the birch wood dried in step S1 is sieved through 150-200 mesh (such as 150 mesh, 160 mesh, 170 mesh, 180 mesh, 190 mesh, 200 mesh) to obtain birch wood powder.
[0040] In the above processing method, as a preferred embodiment, in step S3, water is added to the birch powder obtained in step S2 to form granules, wherein the amount of water added is 20% to 50% (e.g., 20%, 30%, 40%, or 50%) of the weight of the birch powder. The amount of water added has a significant impact on the compactness and roundness of the tea granules after granulation.
[0041] In the above processing method, as a preferred embodiment, in step S4, the conditions for anaerobic fermentation are as follows: the birch wood particles obtained in step S3 are placed in a fermentation bag and sealed tightly, and anaerobically fermented at 30°C to 35°C (such as 30°C, 31°C, 32°C, 33°C, 34°C, 35°C) for 4 to 5 hours (such as 4 hours, 4.5 hours, 5 hours); the fermentation conditions during the fermentation process of the birch wood particles of the present invention are preferably controlled within the range set by the present invention. If the fermentation is not carried out under the fermentation conditions of the present invention, the quality of the birch tea will be reduced, and the content of effective active ingredients such as flavonoids will also be affected.
[0042] Optionally, during the anaerobic fermentation process, the birch wood pellets are stirred every 0.5 to 1 hour. During the fermentation process, to ensure uniform fermentation, the fermentation bag is opened and the birch wood pellets are stirred every 0.5 to 1 hour. After stirring, the fermentation bag is tightly sealed and fermentation continues.
[0043] Optionally, the birch wood particles obtained in step S3 are passed through a round sieve before anaerobic fermentation; preferably, the mesh size of the round sieve is 20 to 25 (eg, 20 mesh, 22 mesh, 25 mesh).
[0044] In the above processing method, as a preferred embodiment, in step S5, the baking and drying process includes: baking and drying at a temperature of 55°C to 65°C (e.g., 55°C, 60°C, 65°C) to a moisture content of 4% to 6% (e.g., 4%, 5%, 6%). Preferably, the baking time is 3.5 to 4.5 hours (e.g., 3.5 hours, 4 hours, 4.5 hours).
[0045] In the above processing method, as a preferred embodiment, the birch wood includes any one or more of the following: roots, trunks, bark, and branches. The birch tea of the present invention uses birch wood as raw material. Compared to fresh leaves, the raw material can be collected over a longer period of time, is not restricted by season, and has a higher yield.
[0046] According to a second aspect of the present invention, there is provided a birch tea produced by the aforementioned processing method. The birch tea produced by the aforementioned processing method has uniform particles, a brownish-red color, a bright orange-yellow tea liquid, and a refreshingly sweet flavor. Testing has shown that the birch tea is of superior quality and contains a high content of active ingredients such as flavonoids.
[0047] In the above-mentioned birch tea, as a preferred embodiment, the flavonoid content of the birch tea is 8-10%.
[0048] The present invention will be described in detail below with reference to the accompanying drawings and embodiments of the present invention. Each example is provided by way of explanation of the present invention and does not limit the present invention. In fact, it will be clear to those skilled in the art that modifications and variations can be made in the present invention without departing from the scope or spirit of the present invention. For example, a feature shown or described as part of one embodiment can be used in another embodiment to produce yet another embodiment. Therefore, it is intended that the present invention encompasses such modifications and variations within the scope of the appended claims and their equivalents.
[0049] Example 1
[0050] This embodiment provides a method for processing anaerobic fermentation birch tea, comprising the following steps:
[0051] (1) Coarse grinding and drying of birch wood: The trunk of birch wood was collected, crushed with a grinder, and then dried in a dryer to a moisture content of 5% at a drying temperature of 60°C.
[0052] (2) Fine grinding and sieving of birch wood: The dried birch wood is further ground and passed through a 200-mesh sieve;
[0053] (3) Granulation of birch powder: 20% water was added to the sieved birch powder and granulated in a granulating agent;
[0054] (4) Anaerobic fermentation of birch wood pellets: The birch wood pellets obtained by granulation were passed through a 20-mesh round sieve and then anaerobically fermented. The anaerobic fermentation conditions were as follows: the pellets were tightly sealed in a fermentation bag and anaerobically fermented at 35°C for 4 hours; during the fermentation process, the pellets were stirred every 1 hour, and stirred twice;
[0055] (5) Baking and drying: Place the birch tea particles after anaerobic fermentation in a baking machine, set the baking temperature to 60°C, and bake them slowly for 4 hours to obtain birch tea with a moisture content of about 5%.
[0056] Example 2
[0057] This embodiment provides a method for processing anaerobic fermentation birch tea, comprising the following steps:
[0058] (1) Coarse grinding and drying of birch wood: The branches of birch trees were collected, crushed with a grinder, and then dried in a dryer to a moisture content of 4% at a drying temperature of 55°C.
[0059] (2) Fine grinding and sieving of birch wood: The dried birch wood is further ground and passed through a 150-mesh sieve;
[0060] (3) Birch powder granulation: 50% water was added to the sieved birch powder and granulated in a granulating agent;
[0061] (4) Anaerobic fermentation of birch wood pellets: The birch wood pellets obtained by granulation were passed through a 25-mesh round sieve and then anaerobically fermented. The anaerobic fermentation conditions were as follows: the pellets were tightly sealed in a fermentation bag and anaerobically fermented at 30°C for 4 hours; during the fermentation process, the pellets were stirred every 1 hour and stirred twice;
[0062] (5) Baking and drying: Place the birch tea particles after anaerobic fermentation in a baking machine, set the baking temperature to 55°C, and bake them slowly for 3.5 hours to obtain birch tea with a moisture content of about 4%.
[0063] Example 3
[0064] This embodiment provides a method for processing anaerobic fermentation birch tea, comprising the following steps:
[0065] (1) Coarse grinding and drying of birch wood: The roots of birch trees were collected, ground with a grinder, and then dried in a dryer to a moisture content of 6% at a drying temperature of 65°C.
[0066] (2) Fine grinding and sieving of birch wood: The dried birch wood is further ground and passed through a 180-mesh sieve;
[0067] (3) Granulation of birch powder: 30% water was added to the sieved birch powder and granulated in a granulating agent;
[0068] (4) Anaerobic fermentation of birch wood pellets: The birch wood pellets obtained by granulation were passed through a 20-mesh round sieve and then anaerobically fermented. The anaerobic fermentation conditions were as follows: the pellets were tightly sealed in a fermentation bag and anaerobically fermented at 30°C for 4 hours; during the fermentation process, the pellets were stirred every 1 hour, and stirred twice;
[0069] (5) Baking and drying: Place the birch tea particles after anaerobic fermentation in a baking machine, set the baking temperature to 65°C, and bake them slowly for 4.5 hours to obtain birch tea with a moisture content of about 6%.
[0070] Comparative Example 1
[0071] This comparative example provides a processing method for anaerobic fermentation of birch tea, comprising the following steps:
[0072] (1) Coarse grinding and drying of birch wood: The trunk of birch wood was collected, crushed with a grinder, and then dried in a dryer to a moisture content of 5% at a drying temperature of 60°C.
[0073] (2) Fine grinding and sieving of birch wood: The dried birch wood is further ground and passed through a 200-mesh sieve;
[0074] (3) Anaerobic fermentation of birch powder: 20% water was added to the sieved birch powder for anaerobic fermentation. The anaerobic fermentation conditions were as follows: the powder was sealed tightly in a fermentation bag and fermented at 35°C for 4 hours; during the fermentation process, the powder was stirred every hour for 2 times.
[0075] (4) Birch powder granulation: The fermented birch powder is granulated in a granulator;
[0076] (5) Baking and drying: The granulated birch tea particles are passed through a 25-mesh round sieve and placed in a baking machine. The baking temperature is set to 60°C and baked over a slow fire for 4 hours to obtain birch tea with a moisture content of about 5%.
[0077] Comparative Example 2
[0078] The remaining step parameters are the same as those in Example 1, except that:
[0079] (4) Aerobic fermentation of birch wood pellets: The birch wood pellets obtained by granulation were passed through a 20-mesh round sieve and placed in a fermentation chamber for aerobic fermentation. The temperature of the fermentation chamber was adjusted to 35 degrees Celsius and the fermentation time was 4 hours. During the fermentation process, the pellets were stirred every 1 hour and stirred twice.
[0080] Comparative Example 3
[0081] The parameters of the remaining steps are the same as those in Example 1, except that the anaerobic fermentation conditions are: the mixture is tightly sealed in a fermentation bag and anaerobic fermentation is carried out at 45° C. for 4 h.
[0082] Comparative Example 4
[0083] The parameters of the remaining steps are the same as those in Example 1, except that the anaerobic fermentation conditions are as follows: the mixture is tightly sealed in a fermentation bag and anaerobic fermentation is carried out at 20° C. for 4 h.
[0084] Comparative Example 5
[0085] The parameters of the remaining steps are the same as those in Example 1, except that the anaerobic fermentation conditions are as follows: the mixture is tightly sealed in a fermentation bag and anaerobic fermentation is carried out at 35° C. for 2 h.
[0086] Comparative Example 6
[0087] The parameters of the remaining steps are the same as those in Example 1, except that the anaerobic fermentation conditions are as follows: the mixture is tightly sealed in a fermentation bag and the anaerobic fermentation is carried out at 35° C. for 10 h.
[0088] Comparative Example 7
[0089] The remaining step parameters are the same as those in Example 1, except that:
[0090] (1) Coarse grinding and drying of birch wood: The trunk of birch tree was collected, ground with a grinder, and then placed in a dryer to dry to a moisture content of 5% at a drying temperature of 40°C.
[0091] Comparative Example 8
[0092] The remaining step parameters are the same as those in Example 1, except that:
[0093] (1) Coarse grinding and drying of birch wood: The trunk of birch tree was collected, ground with a grinder, and then placed in a dryer to dry to a moisture content of 5% at a drying temperature of 95°C.
[0094] Comparative Example 9
[0095] The parameters of the remaining steps are the same as those in Example 1, except that no stirring is performed during the anaerobic fermentation of the birch wood particles.
[0096] Test example
[0097] The quality sensory evaluation and flavonoid content of the birch tea prepared in Examples 1-3 and Comparative Examples 1-9 were performed. The flavonoid content was determined by ultraviolet-visible spectrophotometry. The specific determination method is as follows:
[0098] After drying, the white birch tea was crushed and passed through a 60-mesh sieve. 0.5-1g of the sample, accurate to 0.0001g, was weighed and placed in a 250ml stoppered conical flask. Extraction was performed in a water bath with shaking: first 30ml of 75% ethanol extract was added, the bottle was covered with a stopper, and the mixture was placed in a constant temperature water bath at (65±2)℃ and shaken at an oscillation frequency of (160±10)r / min for 2h. The mixture was filtered while hot into a 50ml volumetric flask, the filter paper and conical flask were washed with the extract, the filtrate was combined, and the mixture was cooled to room temperature. Finally, the volume was made up to the mark with the extract, shaken well, and set aside. The experiment was repeated three times.
[0099] Ultrasonic treatment: first add 30 ml of the extract to the conical flask, cover the bottle with a stopper, and ultrasonicate at 210 W power and 50 ° C for 1 hour. Filter while hot, wash the filter paper and conical flask with the extract respectively, make up to 50 ml, shake well, and set aside.
[0100] Sample determination: Determine the sample using the AlCl3 colorimetric method. Place 1 ml of sample solution in a 10 ml colorimetric tube, add 2 ml of 0.1 mol / L AlCl3 solution, 3 ml of 1 mol / L potassium acetate solution, and dilute to the mark with 75% methanol solution. Shake well and allow to stand at room temperature for 30 minutes. Determine the colorimetric value using a spectrophotometer at a wavelength of 420 nm.
[0101] The specific measurement results are shown in Table 1:
[0102] Table 1
[0103]
[0104]
[0105] It can be seen from the above data that the birch tea prepared in Examples 1-3 of the present invention has a high flavonoid content, all above 8%; Comparative Example 1 adopts a process of fermentation followed by granulation, and the flavonoid content of the finally obtained birch tea is low; Comparative Example 2 adopts an aerobic fermentation process, and the finally obtained birch tea has a low flavonoid content; the fermentation temperatures of Comparative Examples 3 and 4 are not controlled within the preferred range of the present invention, and the resulting birch tea has a low flavonoid content; the fermentation times of Comparative Examples 5 and 6 are not controlled within the preferred range of the present invention, and the resulting birch tea has a low flavonoid content; the drying temperatures of Comparative Examples 7 and 8 are not set within the preferred range of the present invention, and the resulting birch tea has a low flavonoid content; Comparative Example 9 does not perform stirring during the anaerobic fermentation process, and the finally obtained birch tea has a low flavonoid content.
[0106] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.
Claims
1. A method for processing anaerobic fermentation birch tea, characterized in that: The following steps are involved: S1, coarsely crushing the collected birch wood and then drying it; S2. Finely crushing the birch wood dried in step S1 and sieving to obtain birch wood powder; S3, granulating the birch powder obtained in step S2 to obtain birch granules; S4, subjecting the birch wood particles obtained in step S3 to anaerobic fermentation; S5. The birch wood particles fermented in step S4 are baked and dried to obtain the anaerobic fermented birch tea.
2. The processing method according to claim 1, characterized in that: In step S1, the drying temperature is 55-65° C., and the drying is performed until the moisture content is 4%-6%.
3. The processing method according to claim 1, characterized in that: In the step S2, the birch wood dried in the step S1 is sieved through a 150-200 mesh sieve to obtain birch wood powder.
4. The processing method according to claim 1, characterized in that: In the step S3, water is added to the birch wood powder obtained in the step S2 to perform granulation, wherein the amount of water added is 20% to 50% of the weight of the birch wood powder.
5. The processing method according to claim 1, characterized in that: In step S4, the conditions for anaerobic fermentation are as follows: the birch wood particles obtained in step S3 are placed in a fermentation bag and sealed tightly, and anaerobically fermented at 30° C. to 35° C. for 4 to 5 hours; and / or, during the anaerobic fermentation process, the birch wood particles are stirred every 0.5 to 1 hour; And / or, the birch wood particles obtained in step S3 are passed through a round sieve before anaerobic fermentation; preferably, the mesh size of the round sieve is 20-25 meshes.
6. The processing method according to any one of claim 1, characterized in that: In step S5, the baking and drying process includes: baking and drying at a temperature of 55° C. to 65° C. until the moisture content is 4% to 6%; preferably, the baking time is 3.5 to 4.5 hours.
7. The processing method according to any one of claims 1 to 6, characterized in that: In step S1, the birch tree includes any one or more of the roots, trunks, barks and branches of the birch tree.
8. A birch tea, characterized in that The invention is manufactured by the processing method according to any one of claims 1 to 7.
9. The birch tea according to claim 8, characterized in that The flavonoid content of the birch tea reaches 8-10%.
10. Use of the birch tea prepared by the processing method according to any one of claims 1 to 7 and the birch tea according to claim 8 or 9 in preparing health care products.