CN102805171B - Process for utilizing tea comprehensively - Google Patents
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Abstract
The invention belongs to the field of tea processing, and in particular relates to a process for utilizing tea comprehensively. The process comprises the following steps of: (1) adding dried tea into water in an amount which is 6 to 10 times that of the dried tea, extracting at the temperature of between 60 and 100 DEG C, filtering the extracted tea to obtain tea dregs and a tea extracting solution; (2) concentrating the tea extracting solution, and spray-drying to obtain a tea extract; and (3) adding the tea dregs into a carbon source and a nitrogen source, regulating moisture content to be 30 to 40 percent to obtain a compost, sterilizing the compost, inoculating red yeast strains, fermenting, drying a fermentation product and crushing to obtain tea red yeast. According to the process, extraction and fermentation are combined, so that the problem of environment caused by the dregs obtained after tea extraction is solved; and the dregs obtained after the tea extraction is subjected to rice yeast fermentation, so that a large amount of grain is saved, and active ingredients which are not extracted from the tea can be carried to the tea rice yeast to enhance a function of the rice yeast.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to a kind of technique of tealeaves comprehensive utilization.
Background technology
Tealeaves is the traditional cash crop of China, and China is the country of whole world tea yield maximum, it is reported, China's tealeaves ultimate production in 2010 reaches 1,360,000 tons, within 2011, is expected to break through the scale of 1,400,000 tons.Being the continuous increase of tea yield on the one hand, is the saturated of market capacity on the other hand.It is reported, at present, tea market has occurred that comparatively serious supply exceed demand.
In order to solve the tealeaves problem that supply exceed demand, must seek the deep processing of tealeaves, current deep processing mainly comprises direct abrasive dust, as smear tea, exactly tealeaves is worn into to the powder more than 500 orders, join in food directly ediblely, also have by extracting the effective constituent of tealeaves, the means of carrying out deep processing as tea-polyphenol, tea polysaccharide, theanine, theophylline etc.
Utilization is processed the mode of tealeaves abrasive dust method to tealeaves, although say technically simple, less investment.But added value is low.And the deep processing mode of extraction effective constituent wherein, the existence extraction is not thorough, for example water-fast proteinaceous substances.In addition, the slag after extraction can bring secondary pollution.
Traditional red colouring agent for food, also used as a Chinese medicine is that Monascus anka Nakazawa et sato is seeded on rice, forms by fermentation, in the process of Monascus anka Nakazawa et sato growth, can produce numerous physiologically active substances, as Monacolin k, and GABA, ergosterol, monascorubin etc.There is the effects such as good reducing blood-fat, blood pressure, blood sugar.
But, as China common people's staple food grain, rice is directly connected to the grain security of China.Therefore, seek some and can substitute rice as the red colouring agent for food, also used as a Chinese medicine raw materials for production, for saving grain.As China invention CN200910164002.3 discloses a kind of red colouring agent for food, also used as a Chinese medicine production method of Chinese yam as the alternative matrix of rice of take, CN201010130837.X discloses a kind ofly take Radix Et Rhizoma Fagopyri Tatarici and be to substitute the red colouring agent for food, also used as a Chinese medicine production method of matrix, and CN200910305484.X discloses that a kind of to take the root of kudzu vine be matrix red colouring agent for food, also used as a Chinese medicine production method of substituting matrix etc.These had both saved rice grain, can make again the functional component in red colouring agent for food, also used as a Chinese medicine be superposeed.Thereby the effect of strengthening red colouring agent for food, also used as a Chinese medicine.
Although Chinese patent CN200410015222.7 discloses a kind of production method of red colouring agent for food, also used as a Chinese medicine antihyperlipemic tea, the method is used the means strengthening ventilations such as conduit and special ventilation cotton, by tealeaves with fermented after rice directly mixes, obtain the red colouring agent for food, also used as a Chinese medicine antihyperlipemic tea, with existing red colouring agent for food, also used as a Chinese medicine production model, be about to the mixing of materials such as rice, after regulating water content, directly pack in triangular flask and carry out sterilizing, inoculation, the pattern of fermentation is compared, the disclosed method production process of this patent and facility are too complicated, and the contriver finds through research, if adopt this production model, directly ground rice is directly mixed with tealeaves, regulate water content to suitable degree, carry out again sterilizing, inoculation, fermentation, when in base-material, the content of tealeaves (dry-matter) surpasses 40%, Monascus anka Nakazawa et sato will be difficult to growth.And if utilize the tealeaves after water extraction, when in culture base-material, the tealeaves ratio reaches 70% (butt), Monascus anka Nakazawa et sato still can well be grown.
The invention provides a kind of method of comprehensive utilization of tealeaves, the method utilization extraction and fermentation technique combine, can realize tealeaves without the scorification utilization, can significantly improve the added value of tealeaves, solve after tealeaves extracts the secondary pollution problem of bringing, can reduce again the consumption that red colouring agent for food, also used as a Chinese medicine is produced the grain such as rice used.There is larger economic and social benefit.
Summary of the invention
One of purpose of the present invention is to provide a kind of technique of tealeaves comprehensive utilization, and this technique will be fermented and be combined with extraction, has effectively solved the problem of slag after tealeaves extracts.When obtaining tea leaf extract, utilize tealeaf residue inoculation red colouring agent for food, also used as a Chinese medicine to be fermented, obtain the tealeaves red colouring agent for food, also used as a Chinese medicine, can be for protective foods and medicine, thus improve greatly the added value of tealeaves, and solved environmental problem.
The objective of the invention is to be implemented by the following technical programs:
A kind of technique of tealeaves comprehensive utilization, comprise the steps:
(1) add the water of 6-10 times of weight in dry tealeaves, extracted under 60-100 ℃, the tealeaves after extraction, obtain tealeaf residue and tea extract after filtration,
(2) tea extract, after concentrated, carry out spraying drying, obtains tea leaf extract,
(3) tealeaf residue adds Carbon and nitrogen sources, regulates water content and obtains culture material to 30-40%, and after the culture material sterilizing, inoculation red colouring agent for food, also used as a Chinese medicine bacterial classification, then fermented, and after tunning drying pulverizing, obtains the tealeaves red colouring agent for food, also used as a Chinese medicine.
The contriver finds through research, as stem tea is directly mixed with rice without water extraction, regulate water content between 30-40%, then carry out sterilizing, inoculation, fermentation, after in culture material, the content of tealeaves (butt) surpasses 40%, Monascus anka Nakazawa et sato will be difficult to growth.And the tealeaves after water extraction, according to the dry meter, tealeaves content can reach 70%, and Monascus anka Nakazawa et sato still can better be grown, and this will greatly reduce grain consumption, and can obtain the aqueous extract of tealeaves.Therefore, as preferably, before carrying out red koji fermentation, tealeaves will pass through water extraction.Making tealeaves red colouring agent for food, also used as a Chinese medicine tealeaves before is the tealeaves after water extraction, can increase like this ratio of tealeaves in follow-up red colouring agent for food, also used as a Chinese medicine culture material, can obtain the Aqua Folium Camelliae sinensis extract again simultaneously, the Aqua Folium Camelliae sinensis extract is rich in tea-polyphenol, tea polysaccharide isoreactivity material, can be used as the exploitation raw material of the healthy products such as instant tea.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, in described inoculation, bacterial classification used is the liquid red colouring agent for food, also used as a Chinese medicine bacterial classification through enlarged culturing, and inoculum size is 10-20(v/w).Can guarantee so enough red colouring agent for food, also used as a Chinese medicine bacterial classification amounts, thereby shorten fermentation time.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, described fermentation is first at 30-32 ℃ of bottom fermentation 2-4 days, then proceeds to 20-25 ℃ of bottom fermentation 12-25 days.Be beneficial to the production of thalline and the generation of activeconstituents.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, in described culture material, in butt, the content of tealeaves is no less than 40%.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, described carbon source comprises except slow effect carbon source also needs appropriate quick-acting carbon sources as sucrose, glucose etc. as rice meal or rice bran; Nitrogenous source comprises soy peptone etc.Be beneficial to like this ramp of Monascus anka Nakazawa et sato.
As preferably, technique according to a kind of tealeaves comprehensive utilization of the present invention, wherein, described red colouring agent for food, also used as a Chinese medicine bacterial classification is Monascus color aspergillus (Monascus anka), purple Monascus anka Nakazawa et sato (Monascus purpureus), feathering Monascus anka Nakazawa et sato (Monascus pilosus) or Monascus ruber (Monasucs ruber) etc.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, the temperature of described sterilizing is 121 ℃, and the time is no less than 40 minutes.
As preferably, according to the technique of a kind of tealeaves comprehensive utilization of the present invention, wherein, described tealeaves is green tea.
Take green tea as example, and concrete steps of the present invention are as follows:
(1) dry green tea, add 6-10 water doubly, under 60-100 ℃, extracts 1-2 hour, filters, and obtains filtrate and filter residue, and filter residue adds 6-8 water doubly again, under same condition, extracting 0.5-1 hour, filters.
(2) gained filtrate merges, and after concentrating, spraying drying, obtain green tea extract.
(3) gained filter residue, after adding Carbon and nitrogen sources, the adjusting water content is 30-40%, mixes, and by the above-mentioned base-material mixed, is distributed in triangular flask, bottleneck is sealed with 8 layers of gauze, the triangular flask installed is placed under 121 ℃ to sterilizing; The material that sterilizing is good, after being cooled under 40 ℃, inoculation red colouring agent for food, also used as a Chinese medicine liquid strain on super clean bench; The material of having inoculated is placed in to 30-32 ℃ of lower cultivation and fermentation 2-4 days, then proceeds to 22-25 ℃ of lower cultivation and fermentation 10-25 days, cultivation and fermentation is poured out material dry after finishing, and has both obtained the tealeaves red colouring agent for food, also used as a Chinese medicine.
The present invention has following advantage:
Technique of the present invention will be fermented and be combined with extraction, efficiently solve the problem that tealeaves extracts rear slag.By this technique when obtaining tea leaf extract, can also improve the ratio of the grains such as alternative rice of tealeaves in red koji fermentation, thereby a large amount of saving grain resource, the tealeaves red colouring agent for food, also used as a Chinese medicine of gained also can be for protective foods and medicine, thereby improve greatly the added value of tealeaves, and solved tealeaf residue environmental pollution problem.
The accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
Embodiment
Below in conjunction with embodiment and accompanying drawing, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all equipment and raw material etc. all can be buied from market or the industry is commonly used.Method in following embodiment, if no special instructions, be the ordinary method of this area, if not specialize, all part and per-cents are all weight unit.
Embodiment 1
The liquid state of Monascus color aspergillus (Monasucs anka) is cultivated:
Liquid culture medium forms (weight percent): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is distilled water, pH value nature.500mL loading amount 250mL, then by liquid culture medium in 121 ℃ of lower sterilizings 20 minutes, to be cooled to after under 40 ℃, the Monascus color aspergillus spore that inoculation elutes from inclined-plane is greater than 10
8The red colouring agent for food, also used as a Chinese medicine spore suspension 15mL of individual/mL then cultivates after 72h as liquid red colouring agent for food, also used as a Chinese medicine bacterial classification under 32 ℃ and 180r/min.
Take dry green tea 500 grams, the water that adds 8 times, 100 ℃ are extracted 1 hour, filter, the gained filter residue adds the water of 6 times, 100 ℃ are extracted 30 minutes, filter merging filtrate, after being concentrated to proportion and being 1.15g/mL, carry out spraying drying, obtain tea leaf extract, after testing in gained Aqua Folium Camelliae sinensis extract polyphenol content up to 37.8%.
Gained filter residue 932 grams, add rice meal 150 grams, rice bran 350 grams, soy peptone 18 grams and glucose 40 grams, mix, regulate water content and be 30% and obtain culture material, bottling, every bottled amount is 150 grams, 121 ℃ of lower sterilizings 45 minutes, to be cooled to after below 40 ℃, inoculate above-mentioned cultured liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, the above-mentioned liquid red colouring agent for food, also used as a Chinese medicine bacterial classification 30mL of every bottle graft kind, after shaking up, be placed in 32 ℃ of lower cultivation and fermentation 3 days, then proceed to 25 ℃ of lower cultivation and fermentation 15 days, after tunning drying pulverizing, obtain the tealeaves red colouring agent for food, also used as a Chinese medicine.After testing, in the tealeaves monascus product of acquisition, Monacolin K content is 5.62mg/g.
Embodiment 2
The liquid state of purple Monascus anka Nakazawa et sato (Monasucs purpureus) is cultivated:
The composition of liquid culture medium (percent weight in volume): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is distilled water, pH value nature.500mL triangular flask loading amount 250mL, then by liquid culture medium in 121 ℃ of lower sterilising treatment 20 minutes, to be cooled to after under 40 ℃, the purple red colouring agent for food, also used as a Chinese medicine spore that inoculation elutes from inclined-plane is greater than 10
8The red colouring agent for food, also used as a Chinese medicine spore suspension 10mL of individual/mL, then after temperature is to cultivate 72h under 32 ℃ and 180r/min as liquid red colouring agent for food, also used as a Chinese medicine bacterial classification.
Take dry green tea 500 grams, add the water of 8 times, 80 ℃ are extracted 1 hour, filter, the gained filter residue adds the water of 6 times, and 100 ℃ are extracted 1 hour, filter, merging filtrate, after being concentrated to proportion and being 1.1g/mL, carry out spraying drying, obtain tea leaf extract, after testing, wherein the content of tea-polyphenol is 34.2%.
Gained filter residue 1064 grams, add rice bran 400 grams, soy peptone 18 grams and sucrose 40 grams, mix, regulate water content and be 40% and obtain culture material, bottling, every bottled amount is 150 grams, and 121 ℃ of lower sterilizings 45 minutes are to be cooled to after below 40 ℃, inoculate above-mentioned cultured liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, the above-mentioned liquid red colouring agent for food, also used as a Chinese medicine bacterial classification 20mL of every bottle graft kind, after shaking up, be placed in 30 ℃ of lower cultivation and fermentation 4 days, then proceed to 20 ℃ of lower cultivation and fermentation 25 days, after tunning drying pulverizing, obtain the tealeaves red colouring agent for food, also used as a Chinese medicine.After testing, in the tealeaves monascus product of acquisition, Monacolin K content is 13.26mg/g.
Embodiment 3
The liquid state of Monascus ruber (Monasucs ruber) is cultivated:
Liquid culture medium forms (weight percent): glucose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is distilled water, pH value nature.500mL loading amount 250mL, then by liquid culture medium in 121 ℃ of lower sterilizings 20 minutes, to be cooled to after under 40 ℃, the red red colouring agent for food, also used as a Chinese medicine spore that inoculation elutes from inclined-plane is greater than 10
8The red colouring agent for food, also used as a Chinese medicine spore suspension 10mL of individual/mL cultivates after 72h as liquid red colouring agent for food, also used as a Chinese medicine bacterial classification under 32 ℃ and 180r/min.
Take dry green tea 700 grams, add the water of 8 times, 100 ℃ are extracted 1 hour, filter, the gained filter residue adds the water of 6 times, and 100 ℃ are extracted 1 hour, filter, merging filtrate, after being concentrated to proportion and being 1.1g/mL, carry out spraying drying, obtain tea leaf extract, after testing, polyphenol content is 38.5% to the gained tea leaf extract.
Gained filter residue 1212 grams, add rice bran 300 grams, soy peptone 20 grams and glucose 40 grams, mixes, regulate water content and be 35% and obtain culture material, bottling, every bottled amount is 150 grams, 121 ℃ of lower sterilizings 45 minutes, to be cooled to after below 40 ℃, inoculate above-mentioned cultured liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, the above-mentioned liquid red colouring agent for food, also used as a Chinese medicine bacterial classification 25mL of every bottle graft kind, after shaking up, be placed in 32 ℃ of lower cultivation and fermentation 2 days, then proceed to 25 ℃ of lower cultivation and fermentation 12 days, after tunning drying pulverizing, obtain the tealeaves red colouring agent for food, also used as a Chinese medicine.After testing, in the tealeaves monascus product of acquisition, Monacolin K content is 4.52mg/g.
Embodiment 4
The liquid state of feathering Monascus anka Nakazawa et sato (Monasucs pilosus) is cultivated:
Liquid culture medium forms (weight percent): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, soy peptone 2%, MgSO
40.1%, ZnSO
40.1% and KH
2PO
40.2%, surplus is distilled water, pH value nature.500mL loading amount 250mL, then by liquid culture medium in 121 ℃ of lower sterilizings 20 minutes, after being cooled under 40 ℃, the feathering red colouring agent for food, also used as a Chinese medicine spore that elutes from inclined-plane of inoculation is greater than 10
8The red colouring agent for food, also used as a Chinese medicine spore suspension 20mL of individual/mL cultivates after 72h as liquid red colouring agent for food, also used as a Chinese medicine bacterial classification under 32 ℃ and 180r/min.
Take dry green tea 600 grams, add the water of 10 times, 60 ℃ are extracted 2 hours, filter, the gained filter residue adds the water of 6 times, and 80 ℃ are extracted 1 hour, filter, merging filtrate, after being concentrated to proportion and being 1.1g/ml, carry out spraying drying, obtain tea leaf extract, the gained tea leaf extract, polyphenol content is 32.2% after testing.
Gained filter residue 1224 grams, add rice meal 200 grams, rice bran 200 grams, soy peptone 18 grams and sucrose 40 grams mix, regulate water content and be 40% and obtain culture material, bottling, every bottled amount is 150 grams, 121 ℃ of lower sterilizings 45 minutes, to be cooled to after below 40 ℃, inoculate above-mentioned cultured liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, the above-mentioned liquid red colouring agent for food, also used as a Chinese medicine bacterial classification 20mL of every bottle graft kind, after shaking up, be placed in 32 ℃ of lower cultivation and fermentation 3 days, then proceed to 25 ℃ of lower cultivation and fermentation 15 days, after tunning drying pulverizing, obtain the tealeaves red colouring agent for food, also used as a Chinese medicine.After testing, in the tealeaves monascus product of acquisition, Monacolin K content is 5.58mg/g.
Above preferred embodiment, just for description and interpretation content of the present invention, does not form the restriction to content of the present invention.Although the contriver has done in more detail and has enumerated the present invention, but, the content that those skilled in the art discloses according to summary of the invention part and embodiment, can make various modifications or/and to supplement or adopt similar mode to substitute be obvious to described specific embodiment, and can realize technique effect of the present invention, therefore, repeat no longer one by one herein.The term occurred in the present invention, for the elaboration to technical solution of the present invention and understanding, is not construed as limiting the invention.
Claims (3)
1. the technique of a tealeaves comprehensive utilization, comprise the steps:
(1) add the water of 6-10 times of weight in dry tealeaves, extracted under 60-100 ℃, the tealeaves after extraction, obtain tealeaf residue and tea extract after filtration,
(2) tea extract, after concentrated, carry out spraying drying, obtains tea leaf extract,
(3) tealeaf residue adds Carbon and nitrogen sources, regulates water content and obtains culture material to 30-40%, and after the culture material sterilizing, inoculation red colouring agent for food, also used as a Chinese medicine bacterial classification, then fermented, and after tunning drying pulverizing, obtains the tealeaves red colouring agent for food, also used as a Chinese medicine,
In described inoculation, bacterial classification used is the liquid red colouring agent for food, also used as a Chinese medicine bacterial classification through enlarged culturing, and inoculum size is 0.2 mL/ gram, and described red colouring agent for food, also used as a Chinese medicine bacterial classification is Monascus color aspergillus, purple Monascus anka Nakazawa et sato, feathering Monascus anka Nakazawa et sato or Monascus ruber,
In described culture material, in butt, the content of tealeaves is no less than 40%,
Described fermentation is first at 30-32 ℃ of bottom fermentation 2-4 days, then proceeds to 20-25 ℃ of bottom fermentation 12-25 days,
Described carbon source is slow one or more in one or more in effect carbon source rice meal, rice bran and quick-acting carbon source sucrose, glucose; Nitrogenous source is soy peptone.
2. the technique of a kind of tealeaves comprehensive utilization according to claim 1, is characterized in that, the temperature of described sterilizing is 121 ℃, and the time is no less than 40 minutes.
3. the technique of a kind of tealeaves comprehensive utilization according to claim 1, is characterized in that, described tealeaves is green tea.
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| CN104770487A (en) * | 2015-04-21 | 2015-07-15 | 张淑芹 | Production method for monascus pine needle tea |
| WO2017134724A1 (en) * | 2016-02-01 | 2017-08-10 | 株式会社大貴 | Water-absorbing treatment material |
| CN115197854B (en) * | 2022-07-08 | 2024-01-30 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Screening method of strain of red yeast fermented summer and autumn tea and adaptive matrix |
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| CN101695331A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus tea and preparing method thereof |
| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN101912423A (en) * | 2010-07-01 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Method for manufacturing Monascus products containing probiotics |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN101695331A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus tea and preparing method thereof |
| CN101912423A (en) * | 2010-07-01 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Method for manufacturing Monascus products containing probiotics |
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Address after: 311701 No. 89 Pingshan Road, Thousand Island town, Chunan County, Hangzhou, Zhejiang Patentee after: Zhejiang thousand grass biological Polytron Technologies Inc Address before: 311700 No. 89 Pingshan Road, Thousand Island town, Chunan County, Hangzhou, Zhejiang Patentee before: HANGZHOU QINGZHENG BIOTECHNOLOGY CO., LTD. |
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| CP03 | Change of name, title or address |