CN1012710B - Prepn. of fungus-inoculated tea for reducing body weight - Google Patents

Abstract

The present invention relates to a method for preparing a tea for reducing weight by inoculating tea leaves with fungi, particularly to a method for preparing a tea for reducing weight by inoculating at least one kind of tea fermented by fungi in the process of tea processing. In the method, the degradation and the conversion of organisms in a damp-heat tea blank are promoted by inoculating fungi, and the aging of tea quality is accelerated by a method of high-temperature reduction followed by fermentation. The method has the advantages of short production period and stable product quality. Prepared tea for reducing weight has the same typical quality and flavor with those of Yunnan pu-er tea. The tea for reducing weight has good physiological efficacy on the fat metabolism function of human bodies.

Description

Prepn. of fungus-inoculated tea for reducing body weight

The present invention relates to a kind of method that the inoculated fungi fermented tea is made slim tea in the Tea Processing process.

Tealeaves of a great variety, processing method is also varied, but comes the method for processing and fabricating tealeaves then not see on the books with the artificial infection fungi.Yunnan puer tea is with the style of its distinctive mellow strong fragrance with to lipometabolic good result, particularly to reducing cholesterol and hypotensively have special effect, and is subjected to consumer's welcome, is described as " body-building tea ", " slim tea ".Producing Pu'er tea at present all is to adopt traditional " piling wet " method, and its technical process is: with the large leaf solar dried green tea is primary raw material, and the water-sprinkling heap is wet, and piling wet tea base water content is 40～55%, and the heap temperature is 40～55 ℃.Under hydrothermal, various biochemistry change accelerations in the tealeaves, and progressively form color, the shape of Pu'er tea; The wet phase of overall stack greatly all needs 25 to 40 days, will could form the distinctive flavor quality of Pu'er tea through the aging period more than three months more then.The problem that said method exists is: the production cycle is long, and the whole production cycle needs about 120 days; The quality instability is piled in the wet process at tealeaves, often makes because of the unexpected variation of weather or the imbalance of tea base water content by the gross that tealeaves is smelly to be macerated badly, and gently then local flavor soup chromaticness amount is inferior, and quality descends; And process often attracts flea and grows in a large number, and health does not guarantee.

The object of the present invention is to provide a kind of slim tea manufacture method of in the Tea Processing process, inoculating one or more fungi fermentation tealeaves, more than solve existing the problems referred to above in the existing Pu'er tea manufacture method, and make the slim tea of manufacturing have typical quality consistent and flavor characteristic with Pu'er tea.

The object of the present invention is achieved like this: in the Tea Processing process, by inoculated fungi Mucor (Mucor microsporus), or the auxilliary simultaneously mycelium that adds edible mushroom (for example Hericium erinaceus or glossy ganoderma), promote biodegradation and conversion in the damp and hot tea base, pile the wet phase and guarantee that tealeaves piles the steady quality of wet fermentation thereby shortened effectively; And adopt high temperature reduction after fermentation method to carry out the cold and hot temperature difference in the tea base fermentation later stage and urge old processing, quickened the formation of tea leaf quality ageing and aged aroma, aging period is shortened greatly; And suppressed to jump growing of silkworm effectively.

Below each step of technical process of the present invention is done concrete description:

1. raw material: with the large leaf solar dried green tea is raw material, also can piece together red, the green secondary tea into 2～6% by weight.Generally to the requirement as the large leaf solar dried green tea of raw material be: the tender tealeaves of a bud three leaves accounts for 20～35%, and the tealeaves of a bud four leaves accounts for 50～60%, and relatively thick old tealeaves is no more than 20%.

2. the wet water of tea base: with the water (water quality should meet sanitary standard for drinking water) of normal temperature or 45 ℃ with the damping of raw material gross tea, to tea base water content be 40～50%, make tealeaves softening.If with 45 ℃ of hot water damping tea bases, help accelerating tea heap heap temperature and rise.

3. inoculated fungi: Mucor (Mucor microsporus) bacterial classification of the purified cultivation of inoculation on the tea base of damping, the mycelium that can add simultaneously edible mushrooms (for example Hericium erinaceus＜Hericium erinaceum〉or glossy ganoderma＜Ganoderma lucidum 〉) by different production purposes, tealeaves is turned evenly then, the amount of inoculation mucor strain is per 0.5～2 kilogram of bacterial classification of 1000 kilograms of stem teas; The amount that adds edible mushroom mycelium is per 30～50 kilograms of mycelium of 1000 kilograms of stem teas.

4. pile wet: the tea base piles tea heap behind inoculated fungi, above available gunnysack covering and heat insulating.The tea base begin to pile wet after, heap temperature constantly rises, and when the heap central temperature rises to 55 ℃, carry out turning, the tea base that is about to pile the center turns the outside, and the tea base of outside is turned the heap center.General through after about 36 hours the heat and moisture preserving, the mucor filament has spread among the full tealeaves of knot, the tea base is agglomerating by the mycelium anastomose, and tea heap surface is covered with the mucor filament of one deck filamentary silver shape equably, and the pale yellow grey spore of Mucor maturation constantly occurs.Generally be that turning was carried out on the 3rd day in the wet back of heap, then every turning in two to three days once, turning is three to four times altogether.Pile when wet, be preferably in the Cha Dui center and insert the thick bamboo trunk of getting through one to three centre and make air funnel.During turning such as fruit tea base moisture content dried partially, should in time replenish watering and keeping tea base humidity; If on the tea heap, cover the gunnysack insulation, should suitably increase and decrease gunnysack according to the situation that the heap temperature rises.

5. spread heat radiation of tea base and airing out: the heap through 9 to 12 days is wet, breed in a large number under the effect that produces various enzymes in hyther and microorganism, the chemical change acceleration of tealeaves, the color of tea base changes significantly, be dark yellow brown as the leaf look, the tea fermenting aroma is strong.Should spread the tea base out dispel the heat this moment, and the natural evaporation part of anhydrating, and receives guest with tea the base airing when water content is 10～20% left and right sides, and the tea base of conglomeration is dismissed the gunnysack of packing into then.

6. urge old processing: adopt high temperature reduction after fermentation method to carry out the cold and hot temperature difference and urge old processing.Concrete grammar is: the above-mentioned tealeaves warehouse-in that installs bag is built up groined type, reserve ventilated leeway, seal the warehouse then, feeding steam heats and kept 70～80 ℃ of constant temperature four hours, open natural ventilation of door and window cooling five days then, in kind carry out adding the second time after the gentle cooling slim tea that promptly become the mellow Hui Tian of a kind of local flavor, has the unique quality consistent again with Pu'er tea.This is owing to adopt high temperature reduction after fermentation method to quicken the ageing of tea leaf quality and the formation of aged aroma.

7. quality is evaluated and is checked: evaluate with the routine inspection method according to the qualitative characteristics of Pu'er tea and test.

Used Mucor (Mucor microsporus) bacterial classification separates from yunnan puer tea and purifying is cultivated and to be obtained in the technical process of the present invention.Concrete grammar is:

A. get fresh yunnan puer tea 10g, be put in the aseptic bruisher on the superclean bench, add sterilized water 100ml, smash to pieces and make suspension, standby.

B. the preparation of isolation medium: get green tea 70g, potato 200g, granulated sugar 20g, potassium dihydrogen phosphate 1g, agar 20g, distilled water 1000ml, mix and boil the back filtration, it is standby that filtrate is put into the triangular flask sterilization.

C. on superclean bench, a suspension of drawing 0.1ml drips in aseptic plate, and then pours the about 20ml of b culture medium that is cooled to 45 ℃ into, keeps flat cooling after shaking up gently.

D. cooled off the plate reversing of condensing and put into 48 ℃ constant incubator above-mentioned.Because this culture medium is the suitable selection culture medium of the dominant bacteria-Mucor (Mucor microsporus) on the tea juice of being born in, its cultivation temperature is growing of suitable Mucor again, therefore, suppressed the growth of other assorted bacterium to a certain extent.After cultivating 12 hours, the bacterium colony on the visible plate is shady to be sent out, and mycelia is silvery white in color cotton-shaped, and is radial extension; After 24 hours, colony diameter can surpass 2cm, has the tender immature sporangium of children to occur, and this moment, mycelium was widely at the plate vertical spread; Observe no rhizoid and grape branch, sporangiophore is directly grown by mycelium, the single axle branch, and there is the sporangium that expands on the branch top, sporangium sphere, pale yellow grey; Spore begins maturation and covers whole bacterium colony after 36 hours, all is stained with shape or not of uniform size, smooth, colourless or lurid crystallization on ripe mycelium and sporangiophore even the columella.

E, think that through discriminating Pu'er tea piles the dominant strain Mucor of wet process (Mucor microsporus) afterwards, this mucor purifying is cultivated, and further enlarge to cultivate and be seeded in the large leaf solar dried green tea of sterilization according to above-mentioned feature; After 48 hours cultivate, almost cover with mycelium in the tealeaves, pale yellow grey spore covers full tealeaves surface.These pure cultures can be inoculated in the tea base behind the wet water, and simultaneously, the bacterial classification of purifying should stay a part to be preserved in the refrigerator and use in order to producing next time.

Edible fungus hericium (Hericium erinaceum) that the present invention is used or the mycelial cultural method of glossy ganoderma (Ganoderma lucidum) are: with 65 kilograms in brown rice, 5 kilograms in glutinous rice, broken 20 kilograms of corn, 10 kilograms in wheat bran, bottling after the steaming mixed one-tenth cooked rice shape, conventional sterilization, this is the rice solid medium; Get Hericium erinaceus (Hericium erinaceum) or glossy ganoderma (Ganoderma lucidum) granular bacteria strain or liquid spawn, on superclean bench, insert in the above-mentioned rice solid medium, with 20～24 ℃ of constant temperature culture 12～20 days, cover with the mycelium of saturating stalwartness in the visible bottle; Outside mycelium an ancient unit of weight bottle outlet,

After broken, can insert in the tea base behind the wet water.

Adopt the inventive method to produce slim tea, the whole production cycle only needs about 20 days, shortens the production cycle more than 2/3rds than traditional Pu'er tea production method, and constant product quality.Prepared slim tea has and genuine consistent typical quality and the flavor characteristic of yunnan puer tea, and the soup look red is dense, the mellow Hui Tian of flavour, the Pu'er tea aged aroma with uniqueness.This slim tea has good physiological function to the body fat metabolism, particularly lipids, triglyceride and the cholesterol that reduces in the human body is had tangible effect, and have help digestion, refresh oneself, effect that beneficial spleen is good for the stomach.

Series of products such as the slim tea that adopts the inventive method to make to have the puer tea flavor feature, monkey Pu'er tea tea, glossy ganoderma Pu'er tea.

Claims (6)

1, uses the method for tealeaves inoculated fungi system slim tea, with the large leaf solar dried green tea is raw material (or piecing together to go into 2～6% red, green secondary tea by weight), it is characterized in that: inoculated fungi Mucor (mucor microsporus) in the tea base behind wet water, it is wet to turn even laggard windrow, and every turning in two to three days once, after 9～12 days heaps are wet, spread the tea base out heat radiation, airing to water content is 10～20% o'clock, and the tea base is packed, carry out after fermentation then, the cold and hot temperature difference is urged old processing.

2, in accordance with the method for claim 1, the mucor strain that it is characterized in that inoculating usefulness separates from yunnan puer tea and purifying is cultivated and obtained.

3, in accordance with the method for claim 1, it is characterized in that in the inoculated fungi Mucor, adding the mycelium of edible mushroom (for example Hericium erinaceus or glossy ganoderma).

4, according to claim 1,2 or 3 described methods, the amount that it is characterized in that the inoculated fungi Mucor is per 0.5～2 kilogram of bacterial classification of 1000 kilograms of stem teas, and the amount that adds edible mushroom mycelium is per 30～50 kilograms of mycelium of 1000 kilograms of stem teas.

5, in accordance with the method for claim 1, it is characterized in that urging the method for old processing to be: the tea base that will install bag places indoor, heating with steam kept 70～80 ℃ of constant temperature four hours, and the gravity-flow ventilation cooling is five days then, in kind carries out adding second time gentle the cooling again.

6, in accordance with the method for claim 1, it is characterized in that as the composition (by weight percentage) of the large leaf solar dried green tea of raw material being: the tealeaves that the tender tealeaves of a bud three leaves accounts for 20～35%-bud, four leaves accounts for 50～60%, and relatively thick old tealeaves is no more than 20%.