CN102793029A - Application of ganoderma lucidum on preparing fermented tea - Google Patents
Application of ganoderma lucidum on preparing fermented tea Download PDFInfo
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- CN102793029A CN102793029A CN2012103059949A CN201210305994A CN102793029A CN 102793029 A CN102793029 A CN 102793029A CN 2012103059949 A CN2012103059949 A CN 2012103059949A CN 201210305994 A CN201210305994 A CN 201210305994A CN 102793029 A CN102793029 A CN 102793029A
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- tea
- fermented tea
- glossy ganoderma
- ganoderma lucidum
- tealeaves
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Abstract
The invention discloses an application of ganoderma lucidum on preparing a fermented tea. A ganoderma lucidum extract or ganoderma lucidum rough powder is uniformly mixed with tea leaves to ferment according to conventional methods, and predominant organism groups such as Aspergillus niger, Rhizopus and yeast can be adjusted at a microecosystem level, thereby improving the color quality of the fermented tea soup, and promote the 'stick-slip, mellow' feeling of the tea soup, and furthermore improving the quality of the fermented tea. The use of the ganoderma lucidum can prevent the fermented tea from being molded and acidified during the storage period. The original health preserving curative effect of the fermented tea is kept and simultaneously the tea soup is endued with the health preserving effect and moreover the bitter and astringent flavor brought by the ganoderma lucidum is eliminated during the fermentation process.
Description
Technical field
The invention belongs to food processing technology field, relate to the purposes of glossy ganoderma in food, especially relate to the application of glossy ganoderma in the preparation fermented tea.
Background technology
But glossy ganoderma is a kind of higher fungus of medicine-food two-purpose, is the fructification of Polyporaceae Ganoderma glossy ganoderma.Discover that glossy ganoderma contains various active materials such as GL-B, ganodenic acid, Ganoderma protein, trace element.Wherein, unique immunogenicity that Ganoderma protein had makes it have remarkable result at aspects such as immunological regulation and anti-tumor diseases; GL-B demonstrates the activity of strong inhibition tumour, and main chain is long more, and side chain is many more, and molecular weight is big more, and biologically active is just high more; Ganodenic acid has pain relieving, calmness, inhibition histamine to discharge, detoxify, protect the liver, kill functions such as tumour cell; Organic selenium and germanium in the ganoderma lucidum fruitbody have synergy to the antitumor action of GL-B.And the research of separately Ganoderma fermented product being carried out shows: the selenium element can be converted into organic selenium polysaccharide in the fermentation of ganoderma lucidum fruitbody and mycelium participation, Ge element becomes glossy ganoderma germanium polysaccharide complex through combining macromolecular polysaccharide; And the GL-B in the Ganoderma fermented product and the content of ganodenic acid increase to some extent, and biologically active significantly strengthens.
The items of tealeaves are also comparatively various, and name is also complicated.But, can tealeaves be divided into azymic tea, fermented tea two big classifications from the systematicness of tealeaves method for making, the systematicness of quality and the systematicness of internal substance.The elite of fermented tea is wherein each kind of beneficial microbe, and they are main and decisive factors of fermented tea.The fragrance of fermented tea is mainly derived from the mixed culture fermentation of various microorganisms, and the interaction between each bacterial classification, proportion of composing and metabolism rapport, metabolite etc. all have direct influence to quality and the local flavor of fermented tea.Discover that aspergillus oryzae can produce the fragrance of pleasing the people in fermented tea produces, send the smell of coconut milk; Aspergillus niger can become free amino acid, tannin hydrolysis to produce gallic acid proteolysis, thereby influences local flavor and the quality of fermented tea, and can produce camphor tree perfume (or spice); Fiber in the high-cellulose endonuclease capable degraded tealeaves that Penicillium notatum produces increases monose, disaccharide and oligosaccharide content, gives fermented tea and more returns the sugariness feel; The secernent ectoenzyme of saccharomycete; Make the series reaction such as mutual polymerization between Tea Polyphenols generation oxidation (condensation), protein degradation, carbohydrate breakdown and each product most characteristic in the tealeaves, give fermented tea unique reddish brown soup look and special aged aroma; Head mold has very strong secretion pectase ability, prepares in the process fermented tea, and its pectin is decomposed into solubility aquation pectin, thereby improves the content of thick substances, promotes millet paste " sticking sliding, mellow " sense on sense organ, improves the quality of fermented tea.But because the strain quality in the fermented tea is unstable, flora is complicated, and useful and unhelpful even detrimental microorganisms all exists; Make that to be beneficial to the beneficial microorganism effect that the fermented tea quality forms outstanding, and various microorganism receives temperature, humidity and season and climatic influences bigger, change appears in various microorganism proportions easily; Thereby cause the production cycle of fermented tea long, the difficult control of working condition, mould highly seasoned; Quality is unstable, the not outstanding quality defect that waits of local flavor.Therefore, how to improve and regulate and control yeasting, make that beneficial microbe is produced fermented tea, the status of having the advantage all the time in the storing process, just become the technical problem that fermented tea need solve in producing.
Summary of the invention
The objective of the invention is to deficiency to prior art; The new purposes of a kind of glossy ganoderma is provided,, regulates aspergillus niger, head mold, saccharomycetic growth and breeding in the tealeaves sweat through the use of glossy ganoderma; To improve the quality of fermented tea, strengthen the health-care efficacy of fermented tea.
The object of the invention is realized through following technical scheme.
Except as otherwise noted, the percentage that the present invention adopted is percetage by weight.
The application of glossy ganoderma in the preparation fermented tea.
Described glossy ganoderma is characterized in that in the application of preparation in the fermented tea: with 50%～95% alcohol extract, it is subsequent use that extract is concentrated to 1g/ml with glossy ganoderma; Or with glossy ganoderma directly pulverize for meal subsequent use; Before tealeaves fermentation, by the weight proportion of 1～20 part of glossy ganoderma and 50 parts of tealeaves described Ganodenna Lucidum P.E or glossy ganoderma meal and tealeaves are mixed, ferment according to conventional method again.
The optimum ratio of raw material is: 50 parts of 5～10 parts of glossy ganodermas and tealeaves.
The present invention has following advantage:
1, glossy ganoderma is a kind of edible fungi; When self grows, can also be at war with the microorganism in the fermented tea, regulate the growth and breeding of dominant bacterias such as aspergillus niger, head mold, saccharomycete from the microecosystem aspect; Thereby improve the soup chromaticness amount of fermented tea; Promote " sticking sliding, mellow " sense of millet paste, show on the sense organ it promptly is so-called " sweet ", and then improve the quality of fermented tea.
2, ganodenic acid has antioxidation, can strengthen the removing ability of fermented tea to free radical; GL-B can strengthen the flavour and the viscosity of fermentation millet paste; Glossy ganoderma albumen will be decomposed into polypeptide and several amino acids, give millet paste nutrition and fresh mouthfeel.
3, add the fermented tea of glossy ganoderma, can avoid fermented tea going mouldy and acidifying in storage.In ageing with between storage period, the millet paste color can obviously not deepened.This fermented tea has not only kept the original health curative effect of fermented tea, also have the health effect of glossy ganoderma simultaneously, and sweat also can be eliminated the bitter taste that glossy ganoderma is had self.
The specific embodiment
Below in conjunction with embodiment the present invention is done further detailed description, but embodiment is not to qualification of the present invention.
Application implementation example 1
Weigh Ganoderma 1kg, 50kg tea spare; Ganoderma with 95% concentration of ethanol extracted three times, and the extract was concentrated to a specific gravity 1g/ml spare; fermentation before adding the extract of Ganoderma lucidum tea, mixed, and then the tea into with a bag of Kuang, the tea leaves piled high as 20cm.Then put into temperature and be 34 ℃, relative humidity and be 80% fermenting house.Carried out the turning first time on the 3rd day, carried out the turning second time on the 5th day, whenever once, begin later on, press 80% of gross tea weight at every turn and add pure water, carry out 4 turnings between yeast phase altogether from turning for the third time at a distance from turning in 4 days.The central temperature of control fermented tea heap is below 59 ℃.Ferment after 15 days, the tealeaves nature of making thinner is dried to moisture content 10%, obtain tea product.
Application implementation example 2
Take by weighing glossy ganoderma 5kg, tealeaves 50kg is subsequent use; Glossy ganoderma is with 80% alcohol extract, and it is subsequent use that extract is concentrated into proportion 1g/ml, before the fermentation, Ganodenna Lucidum P.E added in the tea, mixes, and ferments according to the method for routine.
Application implementation example 3
Take by weighing glossy ganoderma 10kg, tealeaves 50kg is subsequent use; Glossy ganoderma is with 75% alcohol extract, and it is subsequent use that extract is concentrated into proportion 1g/ml, before the fermentation, Ganodenna Lucidum P.E added in the tea, mixes, and ferments according to the method for routine.
Application implementation example 4
Take by weighing glossy ganoderma 20kg, tealeaves 50kg is subsequent use; Glossy ganoderma is with 50% alcohol extract, and it is subsequent use that extract is concentrated into proportion 1g/ml, before the fermentation, Ganodenna Lucidum P.E added in the tea, mixes, and ferments according to the method for routine.
Application implementation example 5
Take by weighing glossy ganoderma 5kg, tealeaves 50kg is subsequent use; Glossy ganoderma is directly pulverized subsequent use, before the fermentation, the glossy ganoderma of pulverizing is added in the tea, mixes, and ferments according to the method for routine.
Application implementation example 6
Take by weighing glossy ganoderma 10kg, tealeaves 50kg is subsequent use; Glossy ganoderma is directly pulverized subsequent use, before the fermentation, the glossy ganoderma of pulverizing is added in the tea, mixes, and ferments according to the method for routine.
Experimental example
In order to study the microbiological effect of glossy ganoderma to sweat; We separate the main bacteria seed in application embodiment 1～6 and reference substance (Pu'er tea) sweat and identify, find that the dominant microflora in the tealeaves sweat is aspergillus niger, head mold, saccharomycete.In addition; Adopt the method for plate culture count that the dominant microflora of using embodiment 1～6 and reference substance (Pu'er tea) different phase tea appearance (appearance of turning for the first time in the wet heap process, the appearance of turning for the second time, turning appearance, the 4th turning appearance) is for the third time added up, method and structure is gone into down;
Method: weighing tea appearance to be measured 10g, put into the 250mL triangular flask vibration that fills the 90mL sterilized water it is fully scatter, be 10
-1Tea appearance suspension is drawn the 1mL suspension with the 1mL aseptic straw again and is injected the test tube that fills the 9mL sterilized water, is 10
-2Tea appearance suspension.Method processes 10 successively
-3, 10
-4, 10
-5Etc. a series of dilutions.Dilution with preparing more than the aseptic pipettor general gets 10
-3, 10
-4, 10
-5Three dilution factors are respectively got 1mL and are coated on the subsequent use PDA culture medium, insert incubator and cultivate 5d for 28 ℃, combine the counting principle of microorganism to calculate microbial numbers with the method for plate culture count.Each dilution factor is established three repetitions.The result sees table 1～3.
Different time aspergillus niger number change 10 in the table 1 tealeaves fermenting and producing
7Individual/g
Visible by table 1, add glossy ganoderma and can increase tealeaves fermentation different time sections aspergillus niger quantity.
Different time head mold number change 10 in the table 2 tealeaves fermenting and producing
7Individual/g
Visible by table 2, add glossy ganoderma and can increase tealeaves fermentation different time sections head mold quantity.
Different time saccharomycete number change 10 in the table 3 tealeaves fermenting and producing
7Individual/g
Visible by table 3, add glossy ganoderma and can increase tealeaves fermentation different time sections saccharomycete quantity.
In order to further specify the effect of glossy ganoderma in fermented tea; We carry out the characteristic chemical constituent (congo red element, theaflavin, theabrownin) of soup look to the product of using embodiment 1～6 and reference substance (Pu'er tea) and have the tea polysaccharide that " sticking sliding, mellow " feel carrying out assay, and the result is following:
The content % of several kinds of characteristic chemical constituents of table 4
The result shows: glossy ganoderma or its extract not only can improve the soup chromaticness amount of fermented tea, can also promote " sticking sliding, mellow " sense of millet paste, are so-called " sweet " on the sense organ now, and then improve the quality of fermented tea.
In addition, in order to further specify the effect of glossy ganoderma in fermented tea, we carry out sensory evaluation and measure Tea Polyphenols, coarse-fibred content, result such as table 5 according to the standard of GB/T2111-2008 using embodiment 1～6 products obtained therefrom.
The sense organ physics and chemistry of table 5 tea appearance is estimated
Can be known by table 5: add glossy ganoderma the controllability of production technology and production process is strengthened, the quality of product has all reached consistent with stability and homogeneity.Simultaneously, product has also kept the Pu'er tea mouthfeel mellow lubricious, the characteristics that fragrance is pure, and at the bottom of color and luster, leaf and aspect the quality such as soup look, increase than traditional Pu'er tea.
Claims (3)
1. the application of glossy ganoderma in the preparation fermented tea.
2. glossy ganoderma according to claim 1 is characterized in that in the application of preparation in the fermented tea: with 50%～95% alcohol extract, it is subsequent use that extract is concentrated to 1g/ml with glossy ganoderma; Or with glossy ganoderma directly pulverize for meal subsequent use; Before tealeaves fermentation, by the weight proportion of 1～20 part of glossy ganoderma and 50 parts of tealeaves described Ganodenna Lucidum P.E or glossy ganoderma meal and tealeaves are mixed, ferment according to conventional method again.
3. the application of glossy ganoderma according to claim 2 in the preparation fermented tea, it is characterized in that: the optimum ratio of raw material is: 50 parts of 5～10 parts of glossy ganodermas and tealeaves.
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| CN2012103059949A CN102793029A (en) | 2012-08-27 | 2012-08-27 | Application of ganoderma lucidum on preparing fermented tea |
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| CN2012103059949A CN102793029A (en) | 2012-08-27 | 2012-08-27 | Application of ganoderma lucidum on preparing fermented tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960386A (en) * | 2013-02-05 | 2014-08-06 | 贵州高山生物科技有限公司 | Mythic fungus dark tea and processing method thereof |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
| CN115530268A (en) * | 2022-08-02 | 2022-12-30 | 广东轻工职业技术学院 | Ganoderma lucidum mycelium Pu' er tea and preparation method thereof |
Citations (2)
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|---|---|---|---|---|
| CN101911989A (en) * | 2010-08-03 | 2010-12-15 | 马伟光 | Truffle health-care tea and preparation method thereof |
| CN102273528A (en) * | 2010-06-11 | 2011-12-14 | 贵州高山黔灵原生态健康品有限公司 | Ganoderma lucidum essence powder tea |
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2012
- 2012-08-27 CN CN2012103059949A patent/CN102793029A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273528A (en) * | 2010-06-11 | 2011-12-14 | 贵州高山黔灵原生态健康品有限公司 | Ganoderma lucidum essence powder tea |
| CN101911989A (en) * | 2010-08-03 | 2010-12-15 | 马伟光 | Truffle health-care tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 唐玉琴等: "灵芝、银杏固体发酵茶的研制", 《中国食用菌》, vol. 31, no. 2, 28 February 2012 (2012-02-28), pages 47 - 49 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960386A (en) * | 2013-02-05 | 2014-08-06 | 贵州高山生物科技有限公司 | Mythic fungus dark tea and processing method thereof |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
| CN115530268A (en) * | 2022-08-02 | 2022-12-30 | 广东轻工职业技术学院 | Ganoderma lucidum mycelium Pu' er tea and preparation method thereof |
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Application publication date: 20121128 |