CN102578335A - Method for fermenting ampelopsin grossedentata - Google Patents

Abstract

The invention discloses a method for fermenting ampelopsin grossedentata. The method comprises the following steps: A. putting the collected fresh ampelopsin grossedentata leaves under the blazing sun for quite a long time until the ampelopsin grossedentata leaves are wilted, then adding pure water for pile fermentation, or inoculating saccharomyces cerevisiae or Aspergillus niger or bacillus subtitles for pile fermentation; B. in the fermentation process, continuously turning, controlling pile temperature to 10-80DEG C for 1-5 days; C. after fermentation is finished, kneading and drying the fermented ampelopsin grossedentata leaves, wherein the drying temperature is controlled to 60-100DEG C; and directly taking the dried ampelopsin grossedentata leaves as an ampelopsin grossedentata finished product or as the raw material for extracting and separating the ampelopsin grossedentata. The method is easy to realize, is convenient to operate and has the advantages of low cost. The green grass taste of the tea soup can be greatly removed, the flavor of the tea soup is improved, the ampelopsin grossedentata can tonify spleen and whet the appetite, the quality and the medicinal value of the ampelopsin grossedentata are both improved by the ampelopsin grossedentata fermentation technology, and the method has obvious economic benefit.

Description

A kind of method of vine tea fermentation

Technical field

The present invention relates to the Biochemical processes that microbial cell ferments and decomposes plant leaf blade.The method that more specifically relates to a kind of vine tea fermentation; Perhaps inoculating beneficial microbe through the subsidiary beneficial microbe of plant ferments to the solid vegetable material; Reach the cuticula that decomposes blade surface, the cellulose that decomposes blade and starch and to being converted into the material of solubility; Improve the active ingredient dissolution rate and other soluble components of tealeaves, simultaneously because the metabolism of beneficial bacterium produces some aroma substances, being fit to more extensively, the crowd uses.

Background technology

The extensive use of tealeaves fermentation technique.Carrying out being made into behind the solid state fermentation unique flavor, health care like Yunnan gross tea leaf, to be worth higher Pu'er tea be exactly typical example, and its commercial value leaf improves greatly.Vine tea is a kind of new type of health tea of finding in the last few years and developing, and the main active dibydro myricetrin of vine tea has and multiple physiologically active such as protects the liver, anticancer, and dibydro myricetrin begins to get into clinical testing as a kind of new antitumor drug at present.The dihydromyricetin cellulose content of vine tea is up to 16%, and a large amount of medication experiences among the people prove, directly use vine tea just well cancer-resisting with clear liver and improve vision, so vine tea is a kind of novel very effectively dietotherapeutic food.The exploitation of vine tea resource mainly is to drink as health-care tea at present, and still adopts the traditional tea manufacture craft to make vine tea.Yet the millet paste local flavor of the vine tea that the employing traditional handicraft is made is not good, is unable to catch up with green tea far away, has influenced consumer taste.This patent carries out fermentation process to the bright leaf of vine tea, has not only significantly improved the local flavor of vine tea, and has improved the quality of vine tea greatly, and this technology also is applicable to the extraction material pre-treatment of vine tea flavone.

Summary of the invention

The objective of the invention is to be to provide a kind of zymotechnique to improve the method for vine tea local flavor and quality; Easy to implement the method; Easy and simple to handle, with low cost, can remove the blue or green flavor of grass of millet paste, local flavor, the spleen benefiting and stimulating the appetite of raising millet paste greatly; The vine tea zymotechnique had not only improved the quality of vine tea but also had increased the medical value of vine tea, had remarkable economic efficiency.

In order to realize above-mentioned purpose, the present invention adopts following technical measures:

A kind of method of vine tea fermentation the steps include:

The fresh vine tea blade of (1) gathering was exposed to the sun under the sun 2-5 days; Until wilting; Add 25-35% pure water pile-fermentation then, or inoculation saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or other probioticses such as bacillus subtilis (Bacillus subtilis) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) carry out pile-fermentation;

(2) constantly turning in the sweat, the interior temperature of heap is controlled at 10-80 ℃ of fermentation time and was controlled at 1-5 days;

(3) fermentation finishes, and processing is kneaded and dried to the vine tea leaf after the fermentation, and bake out temperature is controlled at 60-100 ℃, and the vine tea leaf after the oven dry can perhaps extract the raw material that separate as vine tea flavone directly as the vine tea finished product;

Listless or indoor employing uviol lamp can under sunshine, be shone in described wet heap pre-treatment and the suitable sterilizing and drying of heating installation is extremely wilted

Described wet heap amount of water is at 10-50%;

Described wet heap solid state fermentation; Tealeaves subsidiary beneficial microbe such as natural aspergillus niger be can directly utilize, saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) perhaps inoculated;

Temperature is controlled at 10-80 ℃ in the described wet heap solid state fermentation heap;

The described wet heap solid state fermentation time was controlled at 1-10 days;

Adopt above-mentioned three steps, cultivate with traditional fluorescent lamp and compare, the Cordyceps militaris fruiting body output of solid fermentation is improved more than 15%, the adenosine of fructification, cordycepin and carotenoid can improve more than 25%.

Adopt above-mentioned three steps, directly complete with traditional bright leaf, knead, stoving process compares, and can improve more than 20% by active ingredient (vine tea flavone and polysaccharide) dissolution rate in the vine tea unit interval, millet paste becomes pleasant to the palate by original herbaceous taste.

The present invention compared with prior art has the following advantages and effect:

(1) with low cost on process modification, only need to increase fermentation plant and get final product.

(2) quality of raising tealeaves: the active ingredient dissolution rate improves greatly, and health care is worth and is enhanced.

(3) improve the millet paste local flavor, be particularly useful for the consumer that samples tea

(4) be convenient to processing: the vine tea soft and succulency after the fermentation, can be processed into brick tea or tea bar easily, perhaps be made into other forms of health food.

(5) of many uses, adopt vine tea blade after the fermentation of this technology also can directly be used for the extraction of active ingredients such as vine tea flavone, improve recovery rate greatly, shorten extraction time, practice thrift and extract solvent.

The specific embodiment

Embodiment 1:

A kind of method of vine tea fermentation the steps include:

The fresh vine tea blade of (2) gathering is exposed to the sun 2-5 days until wilting under the sun; Add 30% pure water pile-fermentation then, or inoculation saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) carry out pile-fermentation;

(3) constantly turning in the sweat, the interior temperature of heap is controlled at 10 or 20 or 30 or 40 or 50 or 60 or 70 or 80 ℃ of fermentation times and was controlled at 1 or 2 or 3 or 4 or 5 day;

(4) fermentation finishes; Processing is kneaded and dried to vine tea leaf to after the fermentation; Bake out temperature is controlled at 60 or 64 or 68 or 70 or 76 or 80 or 85 or 90 or 95 or 100 ℃, and the vine tea leaf after the oven dry can perhaps extract the raw material that separate as vine tea flavone directly as the vine tea finished product;

Described wet heap pre-treatment sunshine is again shone listless or indoor employing uviol lamp and the suitable sterilizing and drying of heating installation down to wilting

Described wet heap amount of water is 10 or 20 or 30 or 40 or 50%;

Described wet heap solid state fermentation can be inoculated saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) ferments;

Temperature is controlled at 10 or 15 or 20 or 25 or 30 or 35 or 40 or 45 or 50 or 55 or 60 or 65 or 70 or 75 or 80 ℃ in the described wet heap solid state fermentation heap;

The described wet heap solid state fermentation time was controlled at 1 or 3 or 6 or 8 or 10 day;

Adopt above-mentioned three steps, cultivate with traditional fluorescent lamp and compare, the Cordyceps militaris fruiting body output of solid fermentation is improved more than 15%, the adenosine of fructification, cordycepin and carotenoid can improve more than 25%.

Adopt above-mentioned three steps, directly complete with traditional bright leaf, knead, stoving process compares, and can improve more than 20% by active ingredient (vine tea flavone and polysaccharide) dissolution rate in the vine tea unit interval, millet paste becomes pleasant to the palate by original herbaceous taste.

Embodiment 2:

The fresh vine tea blade of gathering is heated to 60 ℃ and with extremely wilting of ultra violet lamp indoor; Add 30% pure water pile-fermentation then, or inoculation saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) carry out pile-fermentation; Constantly turning in the sweat, the interior temperature of heap is controlled at 10 or 14 or 18 or 22 or 26 or 30 or 34 or 38 or 42 or 46 or 50 or 54 or 58 or 62 or 66 or 70 or 74 or 78 or 80 ℃ of fermentation times and was controlled at 1 or 2 or 3 or 4 or 5 day; Fermentation finishes; Processing is kneaded and dried to vine tea leaf to after the fermentation; Bake out temperature is controlled at 60 or 64 or 68 or 72 or 76 or 80 or 84 or 88 or 92 or 96 or 100 ℃, and the vine tea leaf after the oven dry can perhaps extract the raw material that separate as vine tea flavone directly as the vine tea finished product;

Embodiment 3:

The fresh vine tea blade of gathering is extremely wilted to 60 ℃ indoor heating; Add 30% pure water pile-fermentation then, or inoculation saccharomyces cerevisiae (Saccharomyces cerevisiae) or aspergillus niger (Aspergillus niger) or Aspergillus glaucus (Aspergillus glaucus), Humicole uspergillus (Aspergillus terreus), aspergillus albicans (Aspergillus candidus) carry out pile-fermentation; Constantly turning in the sweat, the interior temperature of heap is controlled at 10 or 16 or 21 or 27 or 31 or 37 or 43 or 49 or 53 or 58 or 63 or 67 or 75 or 78 or 80 ℃ of fermentation times and was controlled at 1 or 2 or 3 or 4 or 5 day; Fermentation finishes; Processing is kneaded and dried to vine tea leaf to after the fermentation; Bake out temperature is controlled at 60 or 63 or 66 or 69 or 73 or 77 or 80 or 84 or 88 or 92 or 96 or 100 ℃, and the vine tea leaf after the oven dry can perhaps extract the raw material that separate as vine tea flavone directly as the vine tea finished product.

Claims (1)

1. the method for a vine tea fermentation the steps include:

The fresh vine tea blade of (1) gathering was exposed to the sun under the sun 2-5 days, until wilting, added 25-35% pure water pile-fermentation then, or inoculated saccharomyces cerevisiae or aspergillus niger or bacillus subtilis and carry out pile-fermentation;

(2) constantly turning in the sweat, the interior temperature of heap is controlled at 10-80 ℃ of fermentation time and was controlled at 1-5 days;

(3) fermentation finishes, and processing is kneaded and dried to the vine tea leaf after the fermentation, and bake out temperature is controlled at 60-100 ℃, and the vine tea leaf after the oven dry perhaps extracts the raw material that separate as vine tea flavone directly as the vine tea finished product;

Listless or indoor employing uviol lamp under sunshine, is shone in described wet heap pre-treatment and the suitable sterilizing and drying of heating installation is extremely wilted;

Described wet heap amount of water is at 10-50%;

Described wet heap solid state fermentation directly utilizes the subsidiary natural aspergillus niger of tealeaves or inoculates saccharomyces cerevisiae or aspergillus niger;

Temperature is controlled at 10-80 ℃ in the described wet heap solid state fermentation heap;

The described wet heap solid state fermentation time was controlled at 1-10 days.