CN102018083A - Production method of fermented vine tea, vine tea extract and vine tea drink - Google Patents
Production method of fermented vine tea, vine tea extract and vine tea drink Download PDFInfo
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Abstract
The invention relates to a production method of fermented vine tea, vine tea extract and vine tea drink. Tender stem leaves of ampelopsis humulifolia of vitaceae are taken as raw material, fermentation technique is adopted for production, and the production method comprises the steps of preparing vine tea, wetting the vine tea by adding water and steaming; preparing a seed culture medium, autoclaving, cooling, then inoculating edible funguses, and culturing at 28-40 DEG C for 24-120 hours to obtain seeds; inoculating seeds at the ratio of 3-8% of the weight of the vine tea, fermenting at 28-40 DEG C for more than 120 hours, and drying to obtain the fermented vine tea; and extracting, concentrating and drying to obtain fermented vine tea powder. The edible funguses in the invention comprise aspergillus niger, aspergillus oryzae, monacus anka, saccharomycetes, lactic acid bacteria and mixed strains. In the fermentation process of the vine tea in the invention, contents of active ingredients such as soluble flavone, polyphenol, tea pigment and the like are greatly improved, thus promoting absorption and utilization of the active ingredient of the vine tea and enhancing pharmacological efficacy of the vine tea. Besides, the production process of the invention thoroughly solves the technical problem that vine tea soup is precipitated after being cooled.
Description
Technical field
The present invention relates to a kind of production method of ferment vine tea and goods thereof, belong to biological technical field, technical matters is a solid state fermentation.
Background technology
The vine tea formal name used at school is an ampelopsis grossdentata, belong to (Hand-Mazz) W.T.wang of ampelopsis grossdentata section (Ampelopsis Grossedentata), be a kind of wild liana in the Vitaceae Ampelopsis, mainly be distributed in provinces and regions such as Hunan, Hubei, Guangxi, Guangdong, Yunnan, Guizhou, Jiangxi, Fujian.Its flavor is sweet, light, cool in nature, has effects such as clearing heat and detoxicating, wet, the strengthening the bones and muscles of dispeling the wind, anti-inflammatory, analgesia.Among the people its young young stem and leaf being made health protection tea, be used for the treatment of the history in existing hundreds of years of diseases such as cold, fever, sore-throat, icterohepatitis, is a kind of typical medicine food dual purpose plant.Chemical constitution study shows: contain flavones, polyphenol, protein, vitamin, amino acid, cupreol, volatilization wet goods number of chemical composition in the vine tea.Main active ingredient dibydro myricetrin.
In recent years medical experiment shows, its crude extract has effects such as the formation, reducing blood lipid of platelet aggregation-against and thrombus and anti-oxidant, sterilization, but both deep processing be anti-arrhythmia, resist myocardial ischemia, antihypertensive newtype drug, but roughing is the antibiotic anticorrosive additive of food, novel class tea flavor beverage etc. again.Problem is, after the cooling of vine tea millet paste, there is sedimentation problem in the vine tea under the prior art.
Summary of the invention
The invention provides a kind of production method of ferment vine tea and goods thereof, its purpose is to utilize edible fungus fermented technology preparation fermentation vine tea and beverage series thereof.The inventive method, technology is simple, and product is rich in function factors such as water-soluble flavone, polyphenol, Tea Pigment; Product is easy to brew, and active component is convenient to absorption of human body, is a kind of functional better first-class health-care tea beverage.
The invention provides a kind of production method of the vine tea that ferments, comprise the steps:
Step 1, get the vine tea raw material, add water infiltration, high temperature steams material preparation fermentation material;
Step 2, get in aspergillus niger, aspergillus oryzae, monascus, saccharomycete or the lactic acid bacteria one or more probios, insert in the described fermentation material, 28-40 ℃ of fermentation 120-240 hour as seed liquor;
After Step 3, the fermentation, be the fermentation vine tea after the fermentation material drying.
Wherein, among the Step 2, probio obtains seed liquor by cultivating, and cultural method is: probio is inoculated in solid or fluid nutrient medium, and 28-40 ℃ of cultivation enlarges to cultivate again and make conidia powder (can migrate and make seed liquor) or seed liquor.In addition, in Step 2, the fermentation material needed through 100-120 ℃ of steam sterilizing before fermentation.
The present invention also provides a kind of production method of the Ampelopsis grossedentata extrat that ferments, and comprises the steps:
Step 1, get the vine tea raw material, add water infiltration, high temperature steams material preparation fermentation material;
Step 2, get in aspergillus niger, aspergillus oryzae, monascus, saccharomycete or the lactic acid bacteria one or more probios, insert in the described fermentation material, 28-40 ℃ of fermentation 120-240 hour as seed liquor;
After Step 3, the fermentation, extracting in water filters, and filtrate is concentrated, dry, is the fermentation Ampelopsis grossedentata extrat.
Wherein, among the Step 2, probio obtains seed liquor by cultivating, and cultural method is: probio is inoculated in solid or fluid nutrient medium, and 28-40 ℃ of cultivation enlarges to cultivate again and make conidia powder or seed liquor.In addition, in Step 2, the fermentation material needed through 100-120 ℃ of steam sterilizing before fermentation.
Fermentation vine tea and extract according to above-mentioned production, the present invention also provides a kind of fermentation vine tea drink producing method, with fermentation vine tea and the extract of producing, adds water, and amino acid or vitamin or organic acid or three class materials make up arbitrarily, are deployed into fermentation vine tea flavouring beverages.Wherein, amino acid, vitamin, organic acid select for use the material that uses in the conventional beverage product to get final product, and addition requires according to specific product and the characteristics decision, are fit to drink be as the criterion.
Edible fungus fermented vine tea preparation method of the present invention comprises: edible fungus fermented, extract, concentrate and dry technology.The present invention adopts food-grade safety bacterial strain aspergillus niger, aspergillus oryzae, monascus, saccharomycete, lactic acid bacteria and their composite bacterium.Product is compared with Related product in the market has following advantage:
1 compares with other tea product, and vine tea does not contain theophylline and caffeine, does not therefore influence sleep;
2 compare with vine tea, and fermentation vine tea and goods thereof contain a large amount of Tea Pigments, and cardiovascular and cerebrovascular disease and diabetes are had mitigation;
3, compare with common vine tea, water-soluble flavone and polyphenol content increase considerably in fermentation vine tea and the goods thereof, and absorption, the availability of active ingredient are higher;
4, fermentation vine tea and goods thereof are rich in function factors such as Tea Pigment, polyphenol, flavones, saponin(e, do not contain caffeine, are the upgrading products of vine tea.
5, product of the present invention---fermentation vine tea and goods thereof belong to proposition first, have filled up domestic blank.
The present invention is raw material with the vine tea, and the fermentation vine tea and the goods thereof that adopt the edible fungus fermented technology of artificial infection to produce are upgrading products of vine tea.Being rich in function factors such as Tea Pigment, Tea Polyphenols, flavones, saponin(e in the product, not containing theophylline and caffeine, is top grade in the tea product, is the new type of health drink that integrates nutrition, health care, medicinal function.
Description of drawings
Fig. 1 is the technological process of production figure of fermentation vine tea and goods thereof.
The specific embodiment
Below in conjunction with accompanying drawing this patent is further described.As shown in Figure 1, the present invention utilizes the edible fungus fermented method for preparing fermentation vine tea and relevant drink thereof, comprises following process successively:
1, with edible fungi inoculation in solid or fluid nutrient medium, 28-40 ℃ cultivation, enlarge again to cultivate and make conidia powder or seed liquor;
2, the vine tea raw material adds water infiltration, and high temperature steams material preparation fermentation material;
3, the edible mushroom seed is inserted in fermentation material cooling back, 28-40 ℃ of fermentation 120-240 hour;
4, after the fermentation ends, fermentation material drying is the fermentation vine tea;
5, after the fermentation ends, the fermentation material adds suitable quantity of water and extracts, and filters, and filtrate is concentrated, dry, is the fermentation Ampelopsis grossedentata extrat;
6, above-mentioned fermentation vine tea with and extract can directly add water and drink, also can add raw materials such as amino acid, vitamin, organic acid, be deployed into fermentation vine tea flavouring beverages.
The production method of the edible fungus fermented vine tea of the present invention, in step 2, the fermentation material needs to handle through high-temperature sterilization.
Embodiment 1: take by weighing vine tea 50kg, add water 55kg, soaked into 1-2 hour, 100-120 ℃ was steamed material 20 minutes.Press 3% of vine tea weight and insert the aspergillus oryzae conidia powder, 30-32 ℃ fermented 150 hours.80-100 ℃ of drying of maturing fermentation material, vine tea 49.4kg obtains fermenting.
Embodiment 2: take by weighing vine tea 80kg, add water 80kg, soaked into 2-3 hour, 100-120 ℃ was steamed material 30 minutes.Press 5% of vine tea weight and insert the aspergillus niger seed liquor, 28-30 ℃ fermented 168 hours.Add water 1500kg in the maturing fermentation material, 40-50 ℃ was extracted 1 hour, filtered, and filter residue adds water 800kg again, and 40-50 ℃ was extracted 1 hour, filtered, and merged filtrate twice, and decompression concentrates, drying, and Ampelopsis grossedentata extrat 35.2kg must ferment.
Embodiment 3: take by weighing vine tea 100kg, add water 120kg, 100-120 ℃ was steamed material 20-30 minute.Press 8% of vine tea weight and insert the monascus conidia powder, 30-32 ℃ fermented 240 hours.Add water 3000kg in the maturing fermentation material, 40-50 ℃ was extracted 2 hours, filtered.Add citric acid, malic acid, amino acid, vitamin, stabilizing agent etc., be deployed into fermentation vine tea beverage, can, sterilization are finished product.
In sum, the invention provides a kind of production method, specifically comprise following content about edible fungus fermented vine tea and goods thereof:
1, provides food-grade aspergillus niger, aspergillus oryzae, monascus, saccharomycete, lactic acid bacteria;
2, provide a kind of vine tea fermentation material, this fermentation material is the mixture of vine tea and water;
3, vine tea fermentation material is through high-temperature sterilization, and cooling inserts edible mushroom in the back, and 28-40 ℃ fermented 120-240 hour;
4, after the fermentation ends, fermentation material drying is the fermentation vine tea; The fermentation material adds suitable quantity of water and extracts, and filters, and filtrate is concentrated, dry, is the fermentation Ampelopsis grossedentata extrat;
The present invention has bigger improvement on production technology and properties of product:
1, the present invention applies to fermentation technique vine tea processing first, has formed the new approaches of vine tea processing, has created vine tea new process for fermenting and new method;
2, product fermentation vine tea of the present invention and goods thereof belong to vine tea processing new varieties, have filled up this field blank;
3, fermentation vine tea and goods thereof contain a large amount of Tea Pigments, and cardiovascular and cerebrovascular disease and diabetes are had mitigation;
4, water-soluble flavone and polyphenol content increase considerably in fermentation vine tea and the goods thereof, and the easier absorption and the utilization of active ingredient are functional higher.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (7)
1. the production method of the vine tea that ferments is characterized in that, comprises the steps:
S1, get the vine tea raw material, add water infiltration, high temperature steams material preparation fermentation material;
S2, get in aspergillus niger, aspergillus oryzae, monascus, saccharomycete or the lactic acid bacteria one or more probios, insert in the described fermentation material, 28-40 ℃ of fermentation 120-240 hour as seed liquor;
After S3, the fermentation, be the fermentation vine tea after the fermentation material drying.
2. according to the production method of the described fermentation vine tea of claim 1, it is characterized in that passing through among the step S2 cultivated probio and obtain seed liquor, cultural method is: probio is inoculated in solid or fluid nutrient medium, 28-40 ℃ of cultivation enlarges to cultivate again and makes conidia powder or seed liquor;
In the time of in inserting the fermentation material, described seed liquor inserts with the weight ratio of fermentation material 3-8%.
3. according to the production method of the described fermentation vine tea of claim 1, it is characterized in that among the step S2, fermentation was expected before fermentation through 100-120 ℃ of steam sterilizing 20-30min.
4. the production method of the Ampelopsis grossedentata extrat that ferments is characterized in that, comprises the steps:
S1, get the vine tea raw material, add water infiltration, high temperature steams material preparation fermentation material;
S2, get in aspergillus niger, aspergillus oryzae, monascus, saccharomycete or the lactic acid bacteria one or more probios, insert in the described fermentation material with the weight ratio of fermentation material 3-8%, 28-40 ℃ of fermentation 120-240 hour as seed liquor;
After S3, the fermentation, extracting in water filters, and filtrate is concentrated, dry, is the fermentation Ampelopsis grossedentata extrat.
5. according to the production method of the described fermentation Ampelopsis grossedentata extrat of claim 4, it is characterized in that obtain seed liquor by cultivating probio among the step S2, cultural method is: probio is inoculated in solid or fluid nutrient medium, 28-40 ℃ of cultivation enlarges to cultivate again and makes conidia powder or seed liquor;
In the time of in inserting the fermentation material, described seed liquor inserts with the weight ratio of fermentation material 3-8%.
6. according to the production method of the described fermentation Ampelopsis grossedentata extrat of claim 4, it is characterized in that among the step S2, fermentation was expected before fermentation through autoclaving.
7. a fermentation vine tea drink producing method is characterized in that, with fermentation vine tea and the extract of producing, adds water, and amino acid or vitamin or organic acid or three class materials make up arbitrarily, is deployed into fermentation vine tea flavouring beverages.
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Cited By (23)
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| CN102224867A (en) * | 2011-05-11 | 2011-10-26 | 刘映东 | Melissa Ampelopsis grossedentata and its manufacturing method |
| CN102550765A (en) * | 2012-02-28 | 2012-07-11 | 湖北民族学院 | Method for recycling vine tea leftovers by fermentation |
| CN102578335A (en) * | 2012-02-28 | 2012-07-18 | 湖北民族学院 | Method for fermenting ampelopsin grossedentata |
| CN102648724A (en) * | 2012-04-20 | 2012-08-29 | 华中科技大学 | Preparation method for vine tea |
| CN103238391A (en) * | 2013-05-24 | 2013-08-14 | 广东省农业科学院水稻研究所 | Application of vine tea extract in improving germination rate of deteriorated seeds of rice |
| CN103250695A (en) * | 2013-05-24 | 2013-08-21 | 广东省农业科学院水稻研究所 | Natural plant extract rice seed embryo vigor retention agent as well as preparation method and application thereof |
| CN103265367A (en) * | 2013-05-24 | 2013-08-28 | 广东省农业科学院水稻研究所 | Mixed type agent for restoring activity of deteriorated rice seed embryo, preparation method and application of mixed type agent |
| CN103283346A (en) * | 2013-05-24 | 2013-09-11 | 广东省农业科学院水稻研究所 | Application of ampelopsis grossedentata extract serving as trigger enhancer of rice deteriorating seed |
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