CN101569340B - Method for preparing tea by fermenting yacon leaves with biological enzyme - Google Patents
Method for preparing tea by fermenting yacon leaves with biological enzyme Download PDFInfo
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- CN101569340B CN101569340B CN200910094559A CN200910094559A CN101569340B CN 101569340 B CN101569340 B CN 101569340B CN 200910094559 A CN200910094559 A CN 200910094559A CN 200910094559 A CN200910094559 A CN 200910094559A CN 101569340 B CN101569340 B CN 101569340B
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a method for preparing tea by fermenting with biological enzyme, in particular to a method for preparing tea by fermenting yacon leaves with biological enzyme, belonging to the processing technical field of tea drinks. The method comprises the following steps: the yacon leaves are selected, cleaned, deactivated, and dried; the yacon leaves are fermented with biological enzyme; and the yacon leaves are aged to prepare the finished products of the yacon leaves tea. The invention has simple fermenting technology, short time, even fermentation, and can effectively control the process of fermentation; the yacon leaves tea has limpid tea water, is sweetly tasted, has no balmy oiliness, bitterness or astringent taste of tea which is not fermented, and greatly improves theuse of the effective components.
Description
Technical field
The present invention relates to a kind of method of fermented by biological enzyme tea making, wherein related to a kind of method of preparing tea by fermenting yacon leaves with biological enzyme, belong to the tea beverage processing technique field.
Background technology
Ya Gong (yacon), its formal name used at school are Smallanthus sonchifolius.The species name is called Aster tataricus section, the former Andes of originating from South America.Belong to tropical high mountain fruit, mainly be grown in the Andean highlands of Peru's height above sea level more than 2800 meters, high and cold, the no disease and pest in there, so need not agricultural chemicals, its rhizome is called Smallantus sonchifolium or saussurea involucrata potato.Being a kind of traditional rhizome food of local American Indian, also is a kind of desirable environmental protective hygienic article.At present, in the Yunnan Province of China area establishing in large scale is arranged, also all there is plantation on ground such as Guizhou, Fujian, Hunan, Taiwan.
The yacon leaves water extract has the effect of good adjusting blood sugar, and the blood glucose in diabetic mice value is reduced, and normal mouse blood glucose value no change.The yacon leaves extract has the effect of similar insulin, can reduce the generation of glucose in the liver cell through gluconeogenesis and glycogen decomposition approach.Simultaneously, valentova K is through the description of total phenolic content in the yacon leaves extract with the antioxidation activity relation, confirm the yacon leaves extract to t-BH and AA the mouse liver cell oxidative stress damage and have protective effect.Scholars such as Genta SB have observed the toxic reaction of the edible Smallantus sonchifolium root of mouse, do not have any toxicity through four months experiment confirm Smallantus sonchifolium roots, also can enhance metabolism.Lin F etc. isolates six sesquiterpene lactone compounds from yacon leaves, and confirms that these compounds have stronger antibacterial action, and is especially remarkable to bacillus and the mould effect of rice blast.
Yacon leaves can effectively prevent and treat the oxidative damage that chronic diseases such as diabetes and diabetes cause.Have simultaneously antibiotic, promote newly to become metabolism, delay senility, effect such as fat-reducing, be fit to very much old man, postmenopausal women and patients with diabetes mellitus.At present, by Japan, American-European countries is as a kind of new functional food extensive use.But have dense aromatic oil flavor, bitter taste and astringent taste in the yacon leaves, mouthfeel is relatively poor, and the people of China's growing area do not utilize usually again.Number of patent application is that 200610010888.2 technical scheme discloses traditional tea-manufacturing technology is applied to yacon leaves; This technology is that directly that yacon leaves is boiling hot, dry through simply completing, boiling, oven dry is handled and to be made; Wherein most of unfavorable mouthfeel is also deposited wherein; Therefore mouthfeel is relatively poor, can not be accepted by people, and active ingredient leaches limited when soaking.
Summary of the invention
It is raw material prepares yacon leaves tea through fermented by biological enzyme method with the yacon leaves that technical problem to be solved by this invention provides a kind of; The tea that this method makes not only has greatly improved on color and luster, brightness, taste mouthfeel, in the utilization of active ingredient, also is greatly improved.
It is following to solve the scheme that technical problem of the present invention adopts: at first to yacon leaves select materials, clean, complete, dried, then to the yacon leaves fermented by biological enzyme, make yacon leaves tea finished product through ageing at last.
The concrete preparation process of yacon leaves tea of the present invention is following:
1. the Smallantus sonchifolium blade through select materials, clean, complete, after the drying, control yacon leaves moisture 35%～55%;
2. above-mentioned yacon leaves, water, biology enzyme mixed liquor are mixed by 1: 0.35～0.55: 0.05～0.2 mass ratio;
Wherein the biology enzyme mixed liquor is made up of following component by mass percent:
Proteinase-10 .05%～0.1%
Polysaccharide hydrolase 0.05%～0.1%
Glucose 5%～30%
Water surplus;
3. mixed yacon leaves is carried out pile-fermentation, pile high 0.5m～1.0m;
4. control the yacon leaves fermentation temperature at 40 ℃～60 ℃, fermentation time 15 days～20 days, fermentation is accomplished, and ageing gets final product.
Protease of the present invention comprises any in papain, the bromelain.
Described ageing is that the situation under 20 ℃～25 ℃ ventilations is carried out.
Described de-enzyming process is through steam beating.
Described drying is to adopt that nature is shady to be done or the mode of heating, drying.
The invention has the beneficial effects as follows: yacon leaves has played the effect of sterilizing pesticide through steam beating, and part has been removed the bitter taste in the yacon leaves simultaneously; Degree of depth Physiology and biochemistry takes place and changes through fermentation in yacon leaves, and quality improves, and gained yacon leaves liquor color is limpid, mouthfeel is returned sweetly, does not have aromatic oil flavor, bitter taste, astringent taste before the fermentation.Before and after the contrast fermentation, content of material such as phenols, polysaccharide, terpene reduce, and monose, oligosaccharides, pigment, amino acid content increase.This method for preparing tea zymotechnique is simple, the time short, fermentation is even, can control effectively to sweat, does not receive dose limitation, and product quality is good, has fully combined area and industrial advantage, suits measures to local conditions.The more important thing is yacon leaves through fermentation, functional components is improved, and more has health care to be worth than directly making tea with yacon leaves, more has exploitation to be worth.
The specific embodiment
Embodiment 1
(1) yacon leaves is selected materials, removes old, sick, residual, rotten part, use clear water clean, through vapours complete, extremely shady naturally or heat drying to moisture is 45%.
(2) yacon leaves of the above-mentioned processing of 100kg and 5kg biology enzyme mixed liquor and 35kg water are fully mixed to evenly, wherein the biology enzyme mixed liquor is mixed by following component at normal temperatures:
Papain 0.0025kg
Polysaccharide hydrolase 0.0025kg
Glucose 0.25kg
Water 4.745kg;
(3) mixed yacon leaves is carried out pile-fermentation, pile high 0.6m;
(4) control yacon leaves fermentation temperature is 40 ℃, fermentation time 20 days, and fermentation is accomplished, and ageing is dry under 20 ℃ of ventilations gets final product.
Embodiment 2
(1) yacon leaves is selected materials, removes old, sick, residual, rotten part, use clear water clean, through vapours complete, extremely shady naturally or heat drying to moisture is 40%.
(2) yacon leaves of the above-mentioned processing of 100kg and 10kg biology enzyme mixed liquor and 40kg water are fully mixed to evenly, wherein the biology enzyme mixed liquor is mixed by following component at normal temperatures:
Papain 0.006kg
Polysaccharide hydrolase 0.006kg
Glucose 1kg
Water 8.988kg;
(3) mixed yacon leaves is carried out pile-fermentation, pile high 0.7m;
(4) control yacon leaves fermentation temperature is 50 ℃, fermentation time 17 days, and fermentation is accomplished, and ageing is dry under 20 ℃ of ventilations gets final product.
Embodiment 3
(1) yacon leaves is selected materials, removes old, sick, residual, rotten part, use clear water clean, through vapours complete, extremely shady naturally or heat drying to moisture is 40%.
(2) yacon leaves of the above-mentioned processing of 100kg and 10kg biology enzyme mixed liquor and 45kg water are fully mixed to evenly, wherein the biology enzyme mixed liquor is mixed by following component at normal temperatures:
Bromelain 0.006kg
Polysaccharide hydrolase 0.006kg
Glucose 1kg
Water 8.988kg;
(3) mixed yacon leaves is carried out pile-fermentation, pile high 0.6m;
(4) control yacon leaves fermentation temperature is 55 ℃, fermentation time 15 days, and fermentation is accomplished, and ageing is dry under 25 ℃ of ventilations gets final product.
Embodiment 4
(1) yacon leaves is selected materials, removes old, sick, residual, rotten part, use clear water clean, through vapours complete, extremely shady naturally or heat drying to moisture is 50%.
(2) yacon leaves of the above-mentioned processing of 100kg and 5kg biology enzyme mixed liquor and 35kg water are fully mixed to evenly, wherein the biology enzyme mixed liquor is mixed by following component at normal temperatures:
Bromelain 0.0025kg
Polysaccharide hydrolase 0.0025kg
Glucose 0.25kg
Water 4.745kg;
(3) mixed yacon leaves is carried out pile-fermentation, pile high 0.8m;
(4) control yacon leaves fermentation temperature is 50 ℃, fermentation time 20 days, and fermentation is accomplished, and ageing is dry under 20 ℃ of ventilations gets final product.
Claims (3)
1. method for preparing tea by fermenting yacon leaves with biological enzyme is characterized in that through following preparation process:
1. the Smallantus sonchifolium blade through select materials, after the cleaning, steam beating, drying, control yacon leaves moisture 35%～55%;
2. yacon leaves, water, biology enzyme mixed liquor are mixed by 1: 0.35～0.55: 0.05～0.2 mass ratio;
Wherein the biology enzyme mixed liquor is made up of following component by mass percent:
3. mixed yacon leaves is carried out pile-fermentation, pile high 0.5m～1.0m;
4. control the yacon leaves fermentation temperature at 40 ℃～60 ℃, fermentation time 15 days～20 days, fermentation is accomplished, and ageing makes yacon leaves tea finished product.
2. method for preparing tea by fermenting yacon leaves with biological enzyme according to claim 1 is characterized in that: said ageing is carried out under 20 ℃～25 ℃ ventilations.
3. method for preparing tea by fermenting yacon leaves with biological enzyme according to claim 1 is characterized in that: said drying is the shady dried or heating of nature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200910094559A CN101569340B (en) | 2009-06-08 | 2009-06-08 | Method for preparing tea by fermenting yacon leaves with biological enzyme |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910094559A CN101569340B (en) | 2009-06-08 | 2009-06-08 | Method for preparing tea by fermenting yacon leaves with biological enzyme |
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| Publication Number | Publication Date |
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| CN101569340A CN101569340A (en) | 2009-11-04 |
| CN101569340B true CN101569340B (en) | 2012-08-29 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265955A (en) * | 2011-08-22 | 2011-12-07 | 李继荣 | Preparation method of yacon tea leaf |
| CN103125623A (en) * | 2013-03-11 | 2013-06-05 | 云南农业大学 | Method for processing Pu-Er ripe tea by exogenous enzyme |
| CN104171178A (en) * | 2014-07-18 | 2014-12-03 | 上海交通大学 | Preparation process of ashitaba fermented tea |
| CN106035838A (en) * | 2016-04-26 | 2016-10-26 | 湖北文理学院 | Smallanthus sonchifolius tea and a preparing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160491A (en) * | 1996-03-28 | 1997-10-01 | 王平 | Preparation of Saussurea involucrata tea |
| CN1266628A (en) * | 1999-03-13 | 2000-09-20 | 孟庆海 | Snow totus tea and preparing process thereof |
| CN1843142A (en) * | 2006-05-11 | 2006-10-11 | 昆明瑞鹏生态农业科技有限公司 | Snow lotus fruit soaked tea and its preparation process |
| CN101073432A (en) * | 2006-05-16 | 2007-11-21 | 尚玉芝 | Saussurea involucrata ginkgo health-care tea and its production |
| CN101077115A (en) * | 2007-06-12 | 2007-11-28 | 罗龙宝 | Mulberry health and fragrant tea, preparation method and application |
-
2009
- 2009-06-08 CN CN200910094559A patent/CN101569340B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160491A (en) * | 1996-03-28 | 1997-10-01 | 王平 | Preparation of Saussurea involucrata tea |
| CN1266628A (en) * | 1999-03-13 | 2000-09-20 | 孟庆海 | Snow totus tea and preparing process thereof |
| CN1843142A (en) * | 2006-05-11 | 2006-10-11 | 昆明瑞鹏生态农业科技有限公司 | Snow lotus fruit soaked tea and its preparation process |
| CN101073432A (en) * | 2006-05-16 | 2007-11-21 | 尚玉芝 | Saussurea involucrata ginkgo health-care tea and its production |
| CN101077115A (en) * | 2007-06-12 | 2007-11-28 | 罗龙宝 | Mulberry health and fragrant tea, preparation method and application |
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