CN102613367B - Tricholoma matsutake fermented tea and preparation method thereof - Google Patents
Tricholoma matsutake fermented tea and preparation method thereof Download PDFInfo
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- CN102613367B CN102613367B CN 201210128280 CN201210128280A CN102613367B CN 102613367 B CN102613367 B CN 102613367B CN 201210128280 CN201210128280 CN 201210128280 CN 201210128280 A CN201210128280 A CN 201210128280A CN 102613367 B CN102613367 B CN 102613367B
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Abstract
The invention belongs to the food beverage fermentation project and in particular relates to a production processing method of microbial fermented tea leaves by using a biological fermentation method, and specifically to tea leaves fermented by using tricholoma matsutake thallus and a production process thereof. The preparation method comprises the steps of: preparation of a culture medium, activation of culture, inoculation and fermentation and obtaining of a finished product. The invention has the beneficial effects as follows: the fermented tea functions on enhancing human immune capability by using the tricholoma matsutake after biotransformation and have double physiological efficacy of the tricholoma matsutake and the tea leaves. After the fermentation is finished, the whole fermentation substrate is sliced into sheets to prepare sheet-shaped beverage or is pelletized after being crushed to form a brewing product; both the sheet-shaped beverage and the brewing product have good practicability; the whole substrate of the fermentation is fully utilized and waste of the fermentation substrate is avoided. The fermented tea, disclosed by the invention, has the advantages of simple eating way and no waste of time; and for the development of the tricholoma matsutake in aspect of tea products, variety of the tricholoma matsutake is added and consuming demand of modern people on tricholoma matsutake thallus is satisfied.
Description
Technical field
The invention belongs to the food and drink Fermentation Engineering, relate in particular to the manufacturing technique method that carries out microbial fermentation tealeaves with biofermentation method, particularly utilize matsutake thalline fermented tea and production technology.
Background technology
Matsutake [Tricholoma matsutake (Ito et lmai) Sing.] has another name called Trichotoma matsutake, pine mushroom etc., it is the rare famous and precious wild edible fungus in the world, be called as " king in the bacterium ", have very high edibility and medical value, price is extremely expensive, have good reputations such as " green gold ".
Matsutake contains the active ingredients such as protein, amino acid, multivitamin, carbohydrate and mineral matter, and different physiological roles is arranged, and it can be kept fit, beneficial stomach, strengthen body immunity, production of sperm benefit gas, and regulating qi-flowing for eliminating phlegm delays senility.The modern medicine clinical testing shows, matsutake has the specific function for the treatment of diabetes, inhibition cancer cell propagation, and its fructification hot water extract is respectively 91.8% and 70% to the inhibiting rate of small white mouse S-180 and ehrlich carcinoma.According to Japanese interrelated data, the Tricholoma anticancer effect can reach more than 90%.Mostly adopt stewed method edible to matsutake at present, need a large amount of time of cost, lack convenient succinct eating method.
China is the native place of tea, has tea and is described as " state's drink " in China.Modern science studies confirm that in a large number, tealeaves contains and the closely-related biochemical of health really, tealeaves not only has to refresh oneself and clears away heart-fire, clearing away summerheat, eliminates indigestion and phlegm, goes greasy fat-reducing, the relieving restlessness that clears away heart-fire, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall that fire makes eye bright, the only pharmacological action such as dysentery dehumidifying, also to modern disease, such as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, certain pharmacological effect is arranged.As seen, more than the tealeaves pharmacological effect, acting on extensively, is that Other Drinks can not be substituted.Show according to modern analysis, contain tea polyphenols, vegetable soda, enzyme, pigment etc. in the tealeaves, anti-oxidant, the anti-halmatogenesis of tool, antitumor, reduce Blood Cholesterol and low-density ester gp content, suppress increased blood pressure, suppress the effects such as platelet aggregation, antibiotic, anti-product allergy.
Along with the raising of health of people consciousness, the state that the mode of life-stylize, safe, validation of more trending towards is kept fit, therefore, the expectation exploitation is to keeping or improve the Novel tea of healthy performance useful effect.
Number of patent application 201010567430.3 discloses a kind of preparation method of health-care pine mushroom tea, by matsutake being cleaned fragmentation, making beating, defibrination, vacuum freeze drying, fragmentation, bottling, the preparation of the techniques such as packing.Its shortcoming is that processing step is many, complex manufacturing, and energy consumption is large, and metabolism does not effectively transform the matsutake composition through biological growth, tea is not carried out deep processing, and the matsutake utilization of resources is insufficient.Present stage is also less to the variety type that matsutake carries out the tea product exploitation, can not satisfy modern people to the consumption demand of Tricholoma.
On the fermentation processing mode to tea, existing such as black tea, the fermented teas such as Pu'er tea, all be spontaneous fermentation or half artificial fermentation under the condition of nature, fermented tea has been enriched some nutritive effect composition during the fermentation, such as black tea chemical reaction has occured in process, Tea Polyphenols reduces more than 90%, has produced the new composition of theaflavin, theaflavin.More than 50 kind of aroma substance from bright leaf increases to kind more than 300, and complexing becomes the complex compound of flavour deliciousness with theaflavin for a part of caffeine, catechin, thereby formed the qualitative characteristics of black tea, red soup, red autumnal leaves and fragrant and sweet flavor alcohol.Therefore, fermented tea has special drinking and efficacy effect.But this fermented tea is spontaneous fermentation or half artificial fermentation under the condition of nature, makes its qualitatively growth fermentation, does not have single-minded fermented bacterium that tealeaves is carried out degree of depth fermentation exploitation.
Summary of the invention
The problem to be solved in the present invention is exactly for above situation, and a kind of fermented tea take matsutake as bacterial classification, take tealeaves as matrix is provided, and its preparation method.Its technical scheme is as follows:
A kind of matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 10-20 part, water 900-11O0 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into first order seed liquid culture medium in 25-30 minute;
2. secondary seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 15-25 part, tealeaves is fried in shallow oil juice 20-50 part, highland barley flour 5-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into secondary seed liquid culture medium in 25-30 minute;
3. nutrient solution is cultivated the base preparation:
Get glucose 5-15 part, peptone 1-2 part, magnesium sulfate 0.2-0.3 part, potassium dihydrogen phosphate 0.4-0.6 part, sodium hydrogen phosphate 0.4-0.6 part, nicotinic acid 0.4-0.6 part, tartaric acid 0.7-0.8 part, water 900-1100 part mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35-45 part, highland barley flour 15-25 part, grain of rice 4-6 part, bean powder 0.5-1.5 part, add nutrient solution again and cultivate basic 30-40 part, mix by weight, 120-125 ℃ of sterilization was prepared into the tea leaf fermentation base in 25-30 minute behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2%-3% is inoculated in the level liquid seed culture medium, cultivated 5-6 days under 22 ℃ of-28 ℃ of conditions, mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
Cultured generation matsutake seed in the large bottle of the inoculum concentration of 2%-3% access secondary seed liquid culture medium, was cultivated 6-7 days under 22 ℃ of-28 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
With prepare two generation the matsutake seed be inoculated in the tea leaf fermentation base by weight the inoculum concentration of 2%-4%, then put under the environment of 22 ℃-28 ℃ of temperature growth 18-24 days, humidity remains on 60%-65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
With putting into 58 ℃-63 ℃ in baking oven after the section of the complete tunning of fermentation dry 24-48 hour, get matsutake fermentation sifting tea; Perhaps matsutake is fermented and granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
Compared with prior art the beneficial effect that has of the present invention is:
1, fermented tea of the present invention is the function that strengthens body immunity through having matsutake after the bio-transformation, has the dual physiological function of matsutake and tealeaves.After fermentation ends, whole fermentation substrate is cut into sheet is prepared into the sheet drink, or be granulation into the product of brewing after pulverizing, all have good practicality, the whole matrix of fermentation all is fully used, and has avoided the situation of fermentation substrate waste.
2, because tea is the high food of security, can habitually be ingested, to the important health-care effect of the healthy performance of people.
3, the method technique is simple, and energy consumption is little, and the utilization of resources is abundant, has reached the purpose of tea being carried out deep processing.
4, this fermented tea eating method is succinct, does not lose time.Matsutake is carried out the exploitation of tea product, increased variety type, satisfied modern people to the consumption demand of Tricholoma.
To improving the effect of immunity, the experimenter of 400 hypoimmunities has been done the clinical observation of system in order to show product of the present invention:
Diagnostic criteria:
Immunity is the defense mechanism of human body self, is human body identification and any foreign matter (virus, bacterium etc.) of eliminating external intrusion; Process the ability of self cell and identification and processing vivo mutations cell and the virus infected cell of old and feeble, damage, dead, sex change.The performances such as the general symptom of hypoimmunity has a delicate constitution, malnutritive, One's spirits are drooping, fatigue and weak, appetite reduction, sleep-disorder.
Instructions of taking:
400 experimenters are divided into four groups, and first group brews and drinks the matsutake fermentation sifting tea that the inventive method makes, and gram was drunk number of times and do not limit every days 15; Take the matsutake fermented tea particle that the inventive method makes for second group, restrain every days 8; Take the matsutake fermented tea Chinese medicine tablet that the inventive method makes for the 3rd group, gram was drunk number of times and was not limit every days 15; Take the matsutake fermented tea Chinese medicinal granule that the inventive method makes for the 4th group, restrain every days 8.
Time of Administration: 90 days.
The criterion of curative effect:
The immunity arm's length standard: appetite strengthens, and the spiritlessness and weakness sense is eliminated, and sleeps soundly, and energetic, happy, ears are wise, beard and hair is moist, and hyperglobulinemia increases; Clearheaded, thought active, physique obviously strengthens, and energetic have a vigor, and study and work has passion, improved efficiency.
Take the result:
After 90 days, among first group of experimenter, 95 immunity are arranged normally or improve raising immunity efficient 95%; Among second group of experimenter, 97 immunity are arranged normally or improve raising immunity efficient 97%; Among the 3rd group of experimenter, 96 immunity are arranged normally or improve raising immunity efficient 96%; Among the 4th group of experimenter, 98 immunity are arranged normally or improve raising immunity efficient 98%.
The specific embodiment:
Embodiment one:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g, agar 20g, water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into first order seed liquid culture medium in 25 minutes;
2. secondary seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g agar 25g, tealeaves fry in shallow oil juice 20g, highland barley flour 20g, and water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 25 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 5g, peptone 2g, magnesium sulfate 0.2g, potassium dihydrogen phosphate 0.6g, sodium hydrogen phosphate 0.4g, nicotinic acid 0.6g, tartaric acid 0.7g, water 1100g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35g, highland barley flour 25g, grain of rice 4g, bean powder 1.5g, add nutrient solution again and cultivate basic 30g, mix by weight, 125 ℃ of sterilizations were prepared into the tea leaf fermentation base in 25 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 15g here, matsutake bacterial classification 0.3g cultivated 5 days under 28 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2%, secondary liquid seed culture medium 40g here, generation matsutake bacterial classification 0.8g cultivated 6 days under 28 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 2% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 400g here, two generation matsutake bacterial classification 8g, then put under the environment of 28 ℃ of temperature growth 18 days, humidity remains on 65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 58 ℃ of dryings of baking oven 48 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea.
Embodiment two:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g, agar 10g, water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into first order seed liquid culture medium in 30 minutes;
2. secondary seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g agar 15g, tealeaves fry in shallow oil juice 50g, highland barley flour 5g, and water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 30 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 15g, peptone 1g, magnesium sulfate 0.3g, potassium dihydrogen phosphate 0.4g, sodium hydrogen phosphate 0.6g, nicotinic acid 0.4g, tartaric acid 0.8g, water 900g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 45g, highland barley flour 15g, grain of rice 6g, bean powder 0.5g, add nutrient solution again and cultivate basic 40g, mix by weight, 120 ℃ of sterilizations were prepared into the tea leaf fermentation base in 30 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 3% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 18g here, matsutake bacterial classification 0.54g cultivated 6 days under 22 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 3%, secondary liquid seed culture medium 50g here, generation matsutake bacterial classification 1.5g cultivated 7 days under 22 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 4% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 500g here, two generation matsutake bacterial classification 20g, then put under the environment of 22 ℃ of temperature growth 24 days, humidity remains on 60%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 63 ℃ of dryings of baking oven 24 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea.
Embodiment three:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g, agar 15g, water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into first order seed liquid culture medium in 28 minutes;
2. secondary seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g agar 15g, tealeaves fry in shallow oil juice 35g, highland barley flour 12g, and water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 28 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 10g, peptone 1.5g, magnesium sulfate 0.25g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 0.5g, nicotinic acid 0.5g, tartaric acid 0.75g, water 1000g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 40g, highland barley flour 20g, grain of rice 5g, bean powder 1g, add nutrient solution again and cultivate basic 35g, mix by weight, 121 ℃ of sterilizations were prepared into the tea leaf fermentation base in 28 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2.5% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 20g here, matsutake bacterial classification 0.5g cultivated 5 days under 25 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2.5%, secondary liquid seed culture medium 45g here, generation matsutake bacterial classification 1.125g cultivated 6 days under 25 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 3% for preparing is inoculated in the tea leaf fermentation base, here tea leaf fermentation base 450g, two generation matsutake bacterial classification 13.5g, then put under the environment of 25 ℃ of temperature growth 21 days, humidity remains on 62%, make mycelia cover with whole tea leaf fermentation base, stop fermentation;
(4) get finished product:
Put into 60 ℃ of dryings of baking oven 36 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea.
Embodiment four:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g, agar 20g, water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into first order seed liquid culture medium in 25 minutes;
2. secondary seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g agar 25g, tealeaves fry in shallow oil juice 20g, highland barley flour 20g, and water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 25 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 5g, peptone 2g, magnesium sulfate 0.2g, potassium dihydrogen phosphate 0.6g, sodium hydrogen phosphate 0.4g, nicotinic acid 0.6g, tartaric acid 0.7g, water 1100g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35g, highland barley flour 25g, grain of rice 4g, bean powder 1.5g, add nutrient solution again and cultivate basic 30g, mix by weight, 125 ℃ of sterilizations were prepared into the tea leaf fermentation base in 25 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 15g here, matsutake bacterial classification 0.3g cultivated 5 days under 28 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2%, secondary liquid seed culture medium 40g here, generation matsutake bacterial classification 0.8g cultivated 6 days under 28 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 2% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 400g here, two generation matsutake bacterial classification 8g, then put under the environment of 28 ℃ of temperature growth 18 days, humidity remains on 65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 58 ℃ of dryings of baking oven 48 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea, matsutake is fermented granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
Embodiment five:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g, agar 10g, water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into first order seed liquid culture medium in 30 minutes;
2. secondary seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g agar 15g, tealeaves fry in shallow oil juice 50g, highland barley flour 5g, and water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 30 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 15g, peptone 1g, magnesium sulfate 0.3g, potassium dihydrogen phosphate 0.4g, sodium hydrogen phosphate 0.6g, nicotinic acid 0.4g, tartaric acid 0.8g, water 900g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 45g, highland barley flour 15g, grain of rice 6g, bean powder 0.5g, add nutrient solution again and cultivate basic 40g, mix by weight, 120 ℃ of sterilizations were prepared into the tea leaf fermentation base in 30 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 3% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 18g here, matsutake bacterial classification 0.54g cultivated 6 days under 22 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 3%, secondary liquid seed culture medium 50g here, generation matsutake bacterial classification 1.5g cultivated 7 days under 22 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 4% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 500g here, two generation matsutake bacterial classification 20g, then put under the environment of 22 ℃ of temperature growth 24 days, humidity remains on 60%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 63 ℃ of dryings of baking oven 24 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea, matsutake is fermented granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
Embodiment six:
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g, agar 15g, water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into first order seed liquid culture medium in 28 minutes;
2. secondary seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g agar 15g, tealeaves fry in shallow oil juice 35g, highland barley flour 12g, and water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 28 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 10g, peptone 1.5g, magnesium sulfate 0.25g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 0.5g, nicotinic acid 0.5g, tartaric acid 0.75g, water 1000g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 40g, highland barley flour 20g, grain of rice 5g, bean powder 1g, add nutrient solution again and cultivate basic 35g, mix by weight, 121 ℃ of sterilizations were prepared into the tea leaf fermentation base in 28 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2.5% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 20g here, matsutake bacterial classification 0.5g cultivated 5 days under 25 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2.5%, secondary liquid seed culture medium 45g here, generation matsutake bacterial classification 1.125g cultivated 6 days under 25 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 3% for preparing is inoculated in the tea leaf fermentation base, here tea leaf fermentation base 450g, two generation matsutake bacterial classification 13.5g, then put under the environment of 25 ℃ of temperature growth 21 days, humidity remains on 62%, make mycelia cover with whole tea leaf fermentation base, stop fermentation;
(4) get finished product:
Put into 60 ℃ of dryings of baking oven 36 hours after the tunning section that fermentation is complete, get matsutake fermentation sifting tea, matsutake is fermented granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
Embodiment seven:
Take by weighing each raw material by following weight portion:
Rhodiola root 10g, pseudo-ginseng 20g, rhizoma Gastrodiae 6g, red sage root 10g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g, agar 20g, water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into first order seed liquid culture medium in 25 minutes;
2. secondary seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g agar 25g, tealeaves fry in shallow oil juice 20g, highland barley flour 20g, and water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 25 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 5g, peptone 2g, magnesium sulfate 0.2g, potassium dihydrogen phosphate 0.6g, sodium hydrogen phosphate 0.4g, nicotinic acid 0.6g, tartaric acid 0.7g, water 1100g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35g, highland barley flour 25g, grain of rice 4g, bean powder 1.5g, rhodiola root 10g, pseudo-ginseng 20g, rhizoma Gastrodiae 6g, red sage root 10g, add nutrient solution again and cultivate basic 30g, mix by weight, 125 ℃ of sterilizations were prepared into the tea leaf fermentation base in 25 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 15g here, matsutake bacterial classification 0.3g cultivated 5 days under 28 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2%, secondary liquid seed culture medium 40g here, generation matsutake bacterial classification 0.8g cultivated 6 days under 28 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 2% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 400g here, two generation matsutake bacterial classification 8g, then put under the environment of 28 ℃ of temperature growth 18 days, humidity remains on 65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 58 ℃ of dryings of baking oven 48 hours after the tunning section that fermentation is complete, get matsutake fermented tea Chinese medicine tablet.
Embodiment eight:
Take by weighing each raw material by following weight portion:
Rhodiola root 15g, pseudo-ginseng 15g, rhizoma Gastrodiae 8g, red sage root 5g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g, agar 10g, water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into first order seed liquid culture medium in 30 minutes;
2. secondary seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g agar 15g, tealeaves fry in shallow oil juice 50g, highland barley flour 5g, and water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 30 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 15g, peptone 1g, magnesium sulfate 0.3g, potassium dihydrogen phosphate 0.4g, sodium hydrogen phosphate 0.6g, nicotinic acid 0.4g, tartaric acid 0.8g, water 900g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 45g, highland barley flour 15g, grain of rice 6g, bean powder 0.5g, rhodiola root 15g, pseudo-ginseng 15g, rhizoma Gastrodiae 8g, red sage root 5g, add nutrient solution again and cultivate basic 40g, mix by weight, 120 ℃ of sterilizations were prepared into the tea leaf fermentation base in 30 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 3% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 18g here, matsutake bacterial classification 0.54g cultivated 6 days under 22 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 3%, secondary liquid seed culture medium 50g here, generation matsutake bacterial classification 1.5g cultivated 7 days under 22 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 4% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 500g here, two generation matsutake bacterial classification 20g, then put under the environment of 22 ℃ of temperature growth 24 days, humidity remains on 60%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Put into 63 ℃ of dryings of baking oven 24 hours after the tunning section that fermentation is complete, get matsutake fermented tea Chinese medicine tablet.
Embodiment nine:
Take by weighing each raw material by following weight portion:
Rhodiola root 12g, pseudo-ginseng 12g, rhizoma Gastrodiae 7g, red sage root 8g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g, agar 15g, water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into first order seed liquid culture medium in 28 minutes;
2. secondary seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g agar 15g, tealeaves fry in shallow oil juice 35g, highland barley flour 12g, and water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 28 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 10g, peptone 1.5g, magnesium sulfate 0.25g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 0.5g, nicotinic acid 0.5g, tartaric acid 0.75g, water 1000g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 40g, highland barley flour 20g, grain of rice 5g, bean powder 1g, add nutrient solution again and cultivate basic 35g, mix by weight, 121 ℃ of sterilizations were prepared into the tea leaf fermentation base in 28 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2.5% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 20g here, matsutake bacterial classification 0.5g cultivated 5 days under 25 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2.5%, secondary liquid seed culture medium 45g here, generation matsutake bacterial classification 1.125g cultivated 6 days under 25 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 3% for preparing is inoculated in the tea leaf fermentation base, here tea leaf fermentation base 450g, two generation matsutake bacterial classification 13.5g, then put under the environment of 25 ℃ of temperature growth 21 days, humidity remains on 62%, make mycelia cover with whole tea leaf fermentation base, stop fermentation;
(4) get finished product:
Put into 60 ℃ of dryings of baking oven 36 hours after the tunning section that fermentation is complete, get matsutake fermented tea Chinese medicine tablet.
Embodiment ten:
Take by weighing each raw material by following weight portion:
Rhodiola root 10g, pseudo-ginseng 20g, rhizoma Gastrodiae 6g, red sage root 10g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g, agar 20g, water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into first order seed liquid culture medium in 25 minutes;
2. secondary seed liquid culture medium preparation:
The beans 180g that fetches earth, wheat bran 55g, glucose 8g, peptone 2g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 1g, tartaric acid 0.7g, magnesium sulfate 3g, Cobastab
10.01g agar 25g, tealeaves fry in shallow oil juice 20g, highland barley flour 20g, and water 900g mixes by weight, regulates pH6.0 ± 1.0,125 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 25 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 5g, peptone 2g, magnesium sulfate 0.2g, potassium dihydrogen phosphate 0.6g, sodium hydrogen phosphate 0.4g, nicotinic acid 0.6g, tartaric acid 0.7g, water 1100g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35g, highland barley flour 25g, grain of rice 4g, bean powder 1.5g, rhodiola root 10g, pseudo-ginseng 20g, rhizoma Gastrodiae 6g, red sage root 10g, add nutrient solution again and cultivate basic 30g, mix by weight, 125 ℃ of sterilizations were prepared into the tea leaf fermentation base in 25 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 15g here, matsutake bacterial classification 0.3g cultivated 5 days under 28 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2%, secondary liquid seed culture medium 40g here, generation matsutake bacterial classification 0.8g cultivated 6 days under 28 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 2% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 400g here, two generation matsutake bacterial classification 8g, then put under the environment of 28 ℃ of temperature growth 18 days, humidity remains on 65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
With putting into 58 ℃ of dryings of baking oven 48 hours after the section of the complete tunning of fermentation, get matsutake fermented tea Chinese medicine tablet, after being polished into powdery, matsutake fermented tea Chinese medicine tablet granulates, get matsutake fermented tea Chinese medicinal granule.
Embodiment 11:
Take by weighing each raw material by following weight portion:
Rhodiola root 15g, pseudo-ginseng 15g, rhizoma Gastrodiae 8g, red sage root 5g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g, agar 10g, water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into first order seed liquid culture medium in 30 minutes;
2. secondary seed liquid culture medium preparation:
The beans 220g that fetches earth, wheat bran 45g, glucose 12g, peptone 1g, potassium dihydrogen phosphate 1g, sodium hydrogen phosphate 0.5g, tartaric acid 0.8g, magnesium sulfate 2g, Cobastab
10.02g agar 15g, tealeaves fry in shallow oil juice 50g, highland barley flour 5g, and water 1100g mixes by weight, regulates pH6.0 ± 1.0,120 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 30 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 15g, peptone 1g, magnesium sulfate 0.3g, potassium dihydrogen phosphate 0.4g, sodium hydrogen phosphate 0.6g, nicotinic acid 0.4g, tartaric acid 0.8g, water 900g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 45g, highland barley flour 15g, grain of rice 6g, bean powder 0.5g, rhodiola root 15g, pseudo-ginseng 15g, rhizoma Gastrodiae 8g, red sage root 5g, add nutrient solution again and cultivate basic 40g, mix by weight, 120 ℃ of sterilizations were prepared into the tea leaf fermentation base in 30 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 3% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 18g here, matsutake bacterial classification 0.54g cultivated 6 days under 22 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 3%, secondary liquid seed culture medium 50g here, generation matsutake bacterial classification 1.5g cultivated 7 days under 22 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 4% for preparing is inoculated in the tea leaf fermentation base tea leaf fermentation base 500g here, two generation matsutake bacterial classification 20g, then put under the environment of 22 ℃ of temperature growth 24 days, humidity remains on 60%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
With putting into 63 ℃ of dryings of baking oven 24 hours after the section of the complete tunning of fermentation, get matsutake fermented tea Chinese medicine tablet, after being polished into powdery, matsutake fermented tea Chinese medicine tablet granulates, get matsutake fermented tea Chinese medicinal granule.
Embodiment 12:
Take by weighing each raw material by following weight portion:
Rhodiola root 12g, pseudo-ginseng 12g, rhizoma Gastrodiae 7g, red sage root 8g.
The present embodiment matsutake fermented tea makes according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g, agar 15g, water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into first order seed liquid culture medium in 28 minutes;
2. secondary seed liquid culture medium preparation:
The beans 200g that fetches earth, wheat bran 50g, glucose 10g, peptone 1.5g, potassium dihydrogen phosphate 0.8g, sodium hydrogen phosphate 0.8g, tartaric acid 0.75g, magnesium sulfate 2.5g, Cobastab
10.015g agar 15g, tealeaves fry in shallow oil juice 35g, highland barley flour 12g, and water 1000g mixes by weight, regulates pH6.0 ± 1.0,121 a ℃ sterilization and is prepared into secondary seed liquid culture medium in 28 minutes;
3. nutrient solution is cultivated the base preparation:
Get glucose 10g, peptone 1.5g, magnesium sulfate 0.25g, potassium dihydrogen phosphate 0.5g, sodium hydrogen phosphate 0.5g, nicotinic acid 0.5g, tartaric acid 0.75g, water 1000g mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 40g, highland barley flour 20g, grain of rice 5g, bean powder 1g, add nutrient solution again and cultivate basic 35g, mix by weight, 121 ℃ of sterilizations were prepared into the tea leaf fermentation base in 28 minutes behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2.5% is inoculated in the level liquid seed culture medium, level liquid seed culture medium 20g here, matsutake bacterial classification 0.5g cultivated 5 days under 25 ℃ of conditions, and mycelia is covered with test tube, as generation seed;
2. the expansion of secondary seed is cultivated:
In the inoculum concentration access secondary seed liquid culture medium large bottle of cultured generation matsutake seed by weight 2.5%, secondary liquid seed culture medium 45g here, generation matsutake bacterial classification 1.125g cultivated 6 days under 25 ℃ of conditions, as two generation seed;
(3) inoculation fermentation:
The inoculum concentration of two generation matsutake seeds by weight 3% for preparing is inoculated in the tea leaf fermentation base, here tea leaf fermentation base 450g, two generation matsutake bacterial classification 13.5g, then put under the environment of 25 ℃ of temperature growth 21 days, humidity remains on 62%, make mycelia cover with whole tea leaf fermentation base, stop fermentation;
(4) get finished product:
With putting into 60 ℃ of dryings of baking oven 36 hours after the section of the complete tunning of fermentation, get matsutake fermented tea Chinese medicine tablet, after being polished into powdery, matsutake fermented tea Chinese medicine tablet granulates, get matsutake fermented tea Chinese medicinal granule.
Tealeaves can be used green tea, black tea in the above raw material; Green tea can be with the tea of plucking for the first time, can be the tea plucked for the second time and the tea of harvesting for the third time, contains more polyphenol substance.
Tealeaves is fried in shallow oil juice: get the decocting that green tea adds 3 times of amounts (weight portion) and boiled 1 hour, filter and get.
The potato grain: the beans that fetch earth add the water boiling 1 hour of 3 times of amounts (weight portion), smash to pieces and make the potato grain.
Highland barley flour adopts the highland barley of high altitude localities, Qinghai-Tibet growth and maturity to pulverize and forms.
Bean powder adopts protein content to pulverize greater than the organic soy more than 35% and forms.
Claims (4)
1. matsutake fermented tea is characterized in that making according to the following steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 10-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into first order seed liquid culture medium in 25-30 minute;
2. secondary seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 15-25 part, tealeaves is fried in shallow oil juice 20-50 part, highland barley flour 5-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into secondary seed liquid culture medium in 25-30 minute;
3. nutrient solution is cultivated the base preparation:
Get glucose 5-15 part, peptone 1-2 part, magnesium sulfate 0.2-0.3 part, potassium dihydrogen phosphate 0.4-0.6 part, sodium hydrogen phosphate 0.4-0.6 part, nicotinic acid 0.4-0.6 part, tartaric acid 0.7-0.8 part, water 900-1100 part mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35-45 part, highland barley flour 15-25 part, grain of rice 4-6 part, bean powder 0.5-1.5 part, add nutrient solution again and cultivate basic 30-40 part, mix by weight, 120-125 ℃ of sterilization was prepared into the tea leaf fermentation base in 25-30 minute behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2%-3% is inoculated in the first order seed liquid culture medium, cultivated 5-6 days under 22 ℃ of-28 ℃ of conditions, mycelia is covered with test tube, as generation matsutake seed;
2. the expansion of secondary seed is cultivated:
Cultured generation matsutake seed in the large bottle of the inoculum concentration of 2%-3% access secondary seed liquid culture medium, was cultivated 6-7 days under 22 ℃ of-28 ℃ of conditions, as two generation the matsutake seed;
(3) inoculation fermentation:
With prepare two generation the matsutake seed be inoculated in the tea leaf fermentation base by weight the inoculum concentration of 2%-4%, then put under the environment of 22 ℃-28 ℃ of temperature growth 18-24 days, humidity remains on 60%-65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Dry after the tunning section that fermentation is complete, get matsutake fermentation sifting tea; Perhaps matsutake is fermented and granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
2. the preparation method of a matsutake fermented tea is characterized in that may further comprise the steps: the preparation of (1) culture medium
1. first order seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 10-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into first order seed liquid culture medium in 25-30 minute;
2. secondary seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 15-25 part, tealeaves is fried in shallow oil juice 20-50 part, highland barley flour 5-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into secondary seed liquid culture medium in 25-30 minute;
3. nutrient solution is cultivated the base preparation:
Get glucose 5-15 part, peptone 1-2 part, magnesium sulfate 0.2-0.3 part, potassium dihydrogen phosphate 0.4-0.6 part, sodium hydrogen phosphate 0.4-0.6 part, nicotinic acid 0.4-0.6 part, tartaric acid 0.7-0.8 part, water 900-1100 part mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35-45 part, highland barley flour 15-25 part, grain of rice 4-6 part, bean powder 0.5-1.5 part, add nutrient solution again and cultivate basic 30-40 part, mix by weight, 120-125 ℃ of sterilization was prepared into the tea leaf fermentation base in 25-30 minute behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2%-3% is inoculated in the first order seed liquid culture medium, cultivated 5-6 days under 22 ℃ of-28 ℃ of conditions, mycelia is covered with test tube, as generation matsutake seed;
2. the expansion of secondary seed is cultivated:
Cultured generation matsutake seed in the large bottle of the inoculum concentration of 2%-3% access secondary seed liquid culture medium, was cultivated 6-7 days under 22 ℃ of-28 ℃ of conditions, as two generation the matsutake seed;
(3) inoculation fermentation:
With prepare two generation the matsutake seed be inoculated in the tea leaf fermentation base by weight the inoculum concentration of 2%-4%, then put under the environment of 22 ℃-28 ℃ of temperature growth 18-24 days, humidity remains on 60%-65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Dry after the tunning section that fermentation is complete, get matsutake fermentation sifting tea; Perhaps matsutake is fermented and granulate after sifting tea is polished into powdery, get matsutake fermented tea particle.
3. matsutake fermented tea, the raw material that it is characterized in that preparing its active component comprises the raw material of following weight portion:
Rhodiola root 10-15, pseudo-ginseng 15-20, rhizoma Gastrodiae 6-8, red sage root 5-10;
Its preparation method may further comprise the steps:
(1) culture medium preparation
1. first order seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 10-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into first order seed liquid culture medium in 25-30 minute;
2. secondary seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 15-25 part, tealeaves is fried in shallow oil juice 20-50 part, highland barley flour 5-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into secondary seed liquid culture medium in 25-30 minute;
3. nutrient solution is cultivated the base preparation:
Get glucose 5-15 part, peptone 1-2 part, magnesium sulfate 0.2-0.3 part, potassium dihydrogen phosphate 0.4-0.6 part, sodium hydrogen phosphate 0.4-0.6 part, nicotinic acid 0.4-0.6 part, tartaric acid 0.7-0.8 part, water 900-1100 part mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35-45 part, highland barley flour 15-25 part, grain of rice 4-6 part, bean powder 0.5-1.5 part, rhodiola root 10-15 part, pseudo-ginseng 15-20 part, rhizoma Gastrodiae 6-8 part, red sage root 5-10 part, add again nutrient solution and cultivate basic 30-40 part, mix by weight, 120-125 ℃ of sterilization was prepared into the tea leaf fermentation base in 25-30 minute behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2%-3% is inoculated in the first order seed liquid culture medium, cultivated 5-6 days under 22 ℃ of-28 ℃ of conditions, mycelia is covered with test tube, as generation matsutake seed;
2. the expansion of secondary seed is cultivated:
Cultured generation matsutake seed in the large bottle of the inoculum concentration of 2%-3% access secondary seed liquid culture medium, was cultivated 6-7 days under 22 ℃ of-28 ℃ of conditions, as two generation the matsutake seed;
(3) inoculation fermentation:
With prepare two generation the matsutake seed be inoculated in the tea leaf fermentation base by weight the inoculum concentration of 2%-4%, then put under the environment of 22 ℃-28 ℃ of temperature growth 18-24 days, humidity remains on 60%-65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Dry after the tunning section that fermentation is complete, get matsutake fermented tea Chinese medicine tablet; Granulate after perhaps matsutake fermented tea Chinese medicine tablet being polished into powdery, get matsutake fermented tea Chinese medicinal granule.
4. the preparation method of described matsutake fermented tea according to claim 3 is characterized in that may further comprise the steps: the preparation of (1) culture medium
1. first order seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 10-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into first order seed liquid culture medium in 25-30 minute;
2. secondary seed liquid culture medium preparation:
The beans 180-220 part of fetching earth, wheat bran 45-55 part, glucose 8-12 part, peptone 1-2 part, potassium dihydrogen phosphate 0.5-1 part, sodium hydrogen phosphate 0.5-1 part, tartaric acid 0.7-0.8 part, magnesium sulfate 2-3 part, Cobastab
10.01-0.02 part, agar 15-25 part, tealeaves is fried in shallow oil juice 20-50 part, highland barley flour 5-20 part, water 900-1100 part mixes by weight, regulates pH6.0 ± 1.0, and 120-125 ℃ of sterilization was prepared into secondary seed liquid culture medium in 25-30 minute;
3. nutrient solution is cultivated the base preparation:
Get glucose 5-15 part, peptone 1-2 part, magnesium sulfate 0.2-0.3 part, potassium dihydrogen phosphate 0.4-0.6 part, sodium hydrogen phosphate 0.4-0.6 part, nicotinic acid 0.4-0.6 part, tartaric acid 0.7-0.8 part, water 900-1100 part mixes by weight and is prepared into nutrient solution cultivation base;
4. tea leaf fermentation base preparation:
Get green tea 35-45 part, highland barley flour 15-25 part, grain of rice 4-6 part, bean powder 0.5-1.5 part, rhodiola root 10-15 part, pseudo-ginseng 15-20 part, rhizoma Gastrodiae 6-8 part, red sage root 5-10 part, add again nutrient solution and cultivate basic 30-40 part, mix by weight, 120-125 ℃ of sterilization was prepared into the tea leaf fermentation base in 25-30 minute behind the bottle of packing into;
(2) actication of culture
1. first order seed preparation:
The inoculum concentration of matsutake bacterial classification by weight 2%-3% is inoculated in the first order seed liquid culture medium, cultivated 5-6 days under 22 ℃ of-28 ℃ of conditions, mycelia is covered with test tube, as generation matsutake seed;
2. the expansion of secondary seed is cultivated:
Cultured generation matsutake seed in the large bottle of the inoculum concentration of 2%-3% access secondary seed liquid culture medium, was cultivated 6-7 days under 22 ℃ of-28 ℃ of conditions, as two generation the matsutake seed;
(3) inoculation fermentation:
With prepare two generation the matsutake seed be inoculated in the tea leaf fermentation base by weight the inoculum concentration of 2%-4%, then put under the environment of 22 ℃-28 ℃ of temperature growth 18-24 days, humidity remains on 60%-65%, makes mycelia cover with whole tea leaf fermentation base, stops fermentation;
(4) get finished product:
Dry after the tunning section that fermentation is complete, get matsutake fermented tea Chinese medicine tablet; Granulate after perhaps matsutake fermented tea Chinese medicine tablet being polished into powdery, get matsutake fermented tea Chinese medicinal granule.
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| CN1395856A (en) * | 2002-05-31 | 2003-02-12 | 孙平光 | Health-care pine mushroom tea and its preparing process |
| CN101194659A (en) * | 2007-12-28 | 2008-06-11 | 广东省微生物研究所 | Method of preparing agaricus blazei bag tea |
| CN101983576A (en) * | 2010-11-22 | 2011-03-09 | 黑龙江省横道河子酿酒总厂 | Preparation method of matsutake health tea |
| CN101999489A (en) * | 2010-12-07 | 2011-04-06 | 杨玉升 | Method for preparing tricholoma matsutake tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1395856A (en) * | 2002-05-31 | 2003-02-12 | 孙平光 | Health-care pine mushroom tea and its preparing process |
| CN101194659A (en) * | 2007-12-28 | 2008-06-11 | 广东省微生物研究所 | Method of preparing agaricus blazei bag tea |
| CN101983576A (en) * | 2010-11-22 | 2011-03-09 | 黑龙江省横道河子酿酒总厂 | Preparation method of matsutake health tea |
| CN101999489A (en) * | 2010-12-07 | 2011-04-06 | 杨玉升 | Method for preparing tricholoma matsutake tea |
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