CN103783183A - Preparation method for lithocarpus polystachyus fermented tea and lithocarpus polystachyus rehd fermented tea prepared by preparation method - Google Patents
Preparation method for lithocarpus polystachyus fermented tea and lithocarpus polystachyus rehd fermented tea prepared by preparation method Download PDFInfo
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- CN103783183A CN103783183A CN201410059871.0A CN201410059871A CN103783183A CN 103783183 A CN103783183 A CN 103783183A CN 201410059871 A CN201410059871 A CN 201410059871A CN 103783183 A CN103783183 A CN 103783183A
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Abstract
The invention relates to a preparation method for lithocarpus polystachyus rehd fermented tea and the lithocarpus polystachyus fermented tea prepared by the preparation method. The preparation method comprises the following steps: carrying out primary pile fermentation, re-kneading, carrying out secondary pile fermentation, steaming and aging. The lithocarpus polystachyus rehd fermented tea prepared by the preparation method provided by the invention has high content of catechinic acid, theaflavin and flavone, so that the lithocarpus polystachyus fermented tea is a good health-care beverage. Furthermore, the lithocarpus polystachyus fermented tea has an excellent tea color forming effect and is high-quality fermented tea.
Description
Technical field
The present invention relates to fermented tea technical field, the Pasania cuspidata fermented tea that relates in particular to the preparation method of a kind of Pasania cuspidata fermented tea and make.
Background technology
Fermented tea has fat eliminating fat, loses weight fat; Gut purge stomach is aid digestion; Three height, fall in the pipe that purifies the blood; Detoxicating element, protects the effects such as stomach, liver, kidney.At present, if for the preparation of the microbial host fungi of fermented tea.
The sweet tea of Pasania cuspidata is that Fagaceae lithocarpus glaber belongs to lithocarpus litseifolius (Lithocarpus litseifolius(Hance) Chun) tender leaf or the other style tea made of spray, this plant is called after multiple-ear rock Ke (Lithocarpus polystachyus Rehd.) also, Pasania cuspidata is a kind of wild plant resource with very high value, Hunan Xuefeng Shan Mountain one is with widely distributed, nutritious, composition is complete, contain abundant flavonoids and polyphenol compound, there is the hypertension of control, treatment damp-heat dysentery, pruitus, ulcer is disliked the diseases such as sore, and there is nourishing the liver and kidney, harmonizing stomach and lowering adverse Qi, moisten the lung and relieve the cough, the effect such as sober up of overcoming difficulties.The sweet tea of Pasania cuspidata all makes according to Green tea processing technology at present.
Chinese invention patent application CN101869339A discloses a kind of preparation method of lithocarpus polystachyus rehd fermented health drink, step is as follows: (1) is added to the water Pasania cuspidata sweet tea, and heating is boiled, and keeps boiling 10～20min, leave standstill and make Pasania cuspidata sweet tea precipitation, get upper clear supernate as sweet tea liquid; (2) choose saccharomycetes to make fermentation liquid, acetic acid bacteria zymotic fluid and streptococcus acidi lactici fermented solution as zymocyte liquid; (3) in sweet tea liquid, access zymotic fluid, sugaring, 30 ℃ leave standstill cultivation 48～72h, get filtrate as lithocarpus polystachyus rehd fermented health drink.This application for a patent for invention is with the sweet tea of Pasania cuspidata as culture medium, and with lactic acid bacteria, acetic acid bacteria, saccharomycetes to make fermentation, the lithocarpus polystachyus rehd fermented health drink of preparation has plurality of health care functions and natural flavour mountaineous.But this product has belonged to beverage class, be no longer traditional tea product, and its to catechin, theaflavin, polyphenol and flavones etc. in the sweet tea of Pasania cuspidata have health care composition keep poor, and soup look with differing widely of directly brewing with tea product.
This area is needed research and development badly can keep the preparation technology who has health care composition in tealeaves and brew the Pasania cuspidata fermented tea that rear soup look good preferably, in the production for the fermented tea of high-quality.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of Pasania cuspidata fermented tea, there is health care composition content therein to promote catechin, theaflavin, polyphenol and flavones etc. in Pasania cuspidata fermented tea, and improve the soup look formation effect of Pasania cuspidata fermented tea.
The preparation method of Pasania cuspidata fermented tea of the present invention, comprises the following steps:
(1) first wet heap: mix with Pasania cuspidata green tea by aspergillus oryzae, bacillus pumilus with without at least one the activation bacterium liquid in gemma bacillus pumilis, carry out just wet heap, in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until sticky juice appears in fermentation;
(2) rub again: under sterile working, the tea base after described just wet heap is kneaded, made tea base moisture distribution even;
(3) wet heap again: described tea base after rubbing is again collected, and wet heap again, controls during this time tea base water content and be no more than 25%(quality), in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treats that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until leaf look becomes bronzing or pitchy;
(4) steam pressure: the tea base after described wet heap is again steamed to soft 2-10min in the steam of 105-110 ℃, then compress with tablet press machine;
(5) ageing: the tea base after described steam pressure is hung in clean, cool place and is dried, ventilates, is as good as in the environment of assorted taste, be down to normal temperature to tea base temperature, tea base water content is down to 16%(quality) following after, In Shadely carry out ageing and obtain described Pasania cuspidata fermented tea.
As preferred version of the present invention, described step (1) adopts aspergillus oryzae, bacillus pumilus and the admixture activation bacterium liquid without gemma bacillus pumilis; Wherein, in described admixture activation bacterium liquid, aspergillus oryzae, bacillus pumilus and the concentration ratio without gemma bacillus pumilis are 1:1:2.
As preferred version of the present invention, described activation bacterium liquid is the 10-90% of described Pasania cuspidata green tea quality, for example 10.2%, 10.5%, 11%, 12%, 15%, 25%, 40%, 60%, 80%, 82%, 85%, 88% or 89%, preferably 80%.
As preferred version of the present invention, the time of the first wet heap of described step (1) is 5-7, for example 5.2 days, 5.5 days, 5.8 days, 6 days, 6.5 days, 6.8 days or 6.9 days.
As preferred version of the present invention, described step (3) again the time of wet heap be 12-15 days, for example 12.2 days, 12.4 days, 12.5 days, 13 days, 13.8 days, 14.2 days, 14.6 days or 14.9 days.
As preferred version of the present invention, the vapor (steam) temperature of described step (4) steam pressure is 105 ℃, and the steam pressure time is 5min.
As preferred version of the present invention, the time of described step (5) ageing is more than 3 months, for example 3 months, 3.2 months, 3.5 months, 4 months or 6 months.
As preferred version of the present invention, said method comprising the steps of:
(1 ') just wet heap: by aspergillus oryzae, bacillus pumilus with mix with Pasania cuspidata green tea without gemma bacillus pumilis admixture activation bacterium liquid, wherein said activation bacterium liquid is the 10-90% of described Pasania cuspidata green tea quality, first wet heap 5-7 days, during this time in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until sticky juice appears in fermentation;
(2 ') rubs again: under sterile working, the tea base after described just wet heap is kneaded, made tea base moisture distribution even;
(3 ') be wet heap again: described tea base after rubbing is again collected, wet heap 12-15 days again, control during this time tea base water content and be no more than 25%(quality), in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until leaf look becomes bronzing or pitchy;
(4 ') steam pressure: the tea base after described wet heap is again steamed to soft 2-10min in the steam of 105-110 ℃, then compress with tablet press machine;
(5 ') ageing: the tea base after described steam pressure is hung in clean, cool place and is dried, ventilates, is as good as in the environment of assorted taste, be down to normal temperature to tea base temperature, tea base water content is down to 16%(quality) following after, In Shade ageing more than 3 months, obtains described Pasania cuspidata fermented tea.
The Pasania cuspidata fermented tea that the present invention also provides a kind of described preparation method to make.In described Pasania cuspidata fermented tea, catechin content is more than 8.4%, and theaflavin content is more than 0.7%, flavones content 7.5%, and polyphenol content is more than 29.0%.
Beneficial effect of the present invention is: the present invention adopt aspergillus oryzae, bacillus pumilus and without at least one in gemma bacillus pumilis as zymophyte, fermentation Pasania cuspidata green tea, obtains Pasania cuspidata fermented tea.Experiment confirms, catechin content more than 8.4% in described Pasania cuspidata fermented tea, and theaflavin content is more than 0.7%, flavones content 7.5%, polyphenol content is more than 29.0%.Illustrate that preparation method of the present invention can keep having the composition of health care preferably, therefore adopting fermentation Pasania cuspidata green tea prepared by preparation method of the present invention is good health beverages.
In addition, the dark brown formation effect excellence of Pasania cuspidata fermented tea of the present invention, is the fermented tea of high-quality; Duo Miho Ke fermented tea dry tack free after ageing, visible obviously mycelia; After brewing, the dark brown sepia that is is obviously different from the light green of former tea; Mouthfeel is soft, sweet-smelling, and the sweet taste having with Duo Miho Ke itself; Due to fermentation after tea base softer, can be processed into as required the different profiles such as loose tea, Fu brick tea and granular tea, greatly enriched the space that utilizes of Pasania cuspidata, and for development of new keep healthy fermented tea opened up new direction.
Accompanying drawing explanation
Fig. 1 is the just photo of tea of fermentation prepared by the embodiment of the present invention 1.
Fig. 2 is that the first tea of fermentation prepared by the embodiment of the present invention 1 is pressed into block tea base.
Fig. 3 is the dark brown comparative result after the dark brown and former tea (before fermentation) after Pasania cuspidata fermented tea prepared by the embodiment of the present invention 1 brews brews, after brewing as seen, the dark brown sepia (B) that is of Pasania cuspidata fermented tea is obviously different from the light green (A) of former tea.
The specific embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail.It will be understood to those of skill in the art that following examples are only the preferred embodiments of the present invention, so that understand better the present invention, thereby should not be considered as limiting scope of the present invention.For a person skilled in the art, the present invention can have various modifications and variations, within the spirit and principles in the present invention all, any modification of doing, is equal to and replaces or improvement etc., within all should being included in protection scope of the present invention.
Experimental technique in following embodiment, if no special instructions, is conventional method; Experiment material used, if no special instructions, is and is purchased available from routine biochemistry chemical reagent work.
Embodiment 1: the preparation of Pasania cuspidata fermented tea
The present embodiment adopts following steps to prepare Pasania cuspidata health care fermented tea:
1) activation of bacterial classification: by the aspergillus oryzae (Aspergillus oryzae) 40013 of buying from Chinese Typical Representative culture collection center, be CCTCC No.M2014009 without gemma bacillus pumilis (Curtobacterium sp.) 13-13(preserving number), bacillus pumilus (Bacillus pumilus) 13-03(preserving number is CCTCC No.M2014008) be inoculated in respectively PDA fluid nutrient medium (potato 20%, glucose 2%, nature pH), 28 ℃, activation culture to each bacterial concentration is 106cfu/mL.
2) mixing of bacterial classification: from aspergillus oryzae 40013, activation bacterium liquid without gemma bacillus pumilis and bacillus pumilus, draw respectively 100mL, 100mL and 200mL with suction pipe, mix with the ratio of 1:1:2, for subsequent use.
3) first wet heap: get Pasania cuspidata green tea 500g in aseptic triangular flask, inoculation activated state mixed bacteria liquid 400mL, mix, carry out just wet heap, timely monitor fermentation temperature, in the time that fermentation heap temperature reaches 50～55 ℃, carry out in time turning heat radiation, temperature drop to be piled again by tealeaves closing heap, continues fermentation until there is sticky juice to room temperature, till sending sweet-smelling, need during this time 5～7 days.
4) rub again: the tea base after first wet heap, pour out aseptic triangular flask, sterile working, kneads again, makes tea base moisture distribution even.
5) wet heap again: above-mentioned tea base after rubbing is again collected, wet heap again, pile high 60～80cm, pile wide 1.0～1.5cm, wet heap 2～3 days will be observed moisture situation during this time in good time, adjusts and keeps the skin wet in time according to the moisture height of tea base, evenly add water with watering can, control tea base water content in 25%.When heap temperature is while reaching 50～55 ℃, carry out in time turning heat radiation, suitably add water 5～7 times, continue to leaf look and become reddish brownly or dark brown, till sending sweet-smelling, need during this time 12～15 days.
6) steam pressure: 105 ℃, 5min, by soft with steamed tea base, then adopts tablet press machine to be compressed.
7) ageing: tealeaves is hung in clean environment, the shady and cool dry environment that can ventilate, be as good as assorted taste, be down to normal temperature to tealeaves temperature, after tealeaves water content is down to below 16%, put shady and cool place into and carry out ageing, after ageing, it is redder dense that soup look becomes, and produce old taste, form black congo red, dense, alcohol, old feature, obtain into and sampling tea.
Fig. 1 and Fig. 2 have shown that respectively the first tea (product after steam pressure, ageing can be processed into difformity as required) of fermentation and the first tea of fermentation are pressed into block tea base.
8) each composition measurement in the fermented tea after 3 months through ageing
Catechin adopts vanillic aldehyde-concentrated hydrochloric acid colorimetric method (Liu Kun, Fu Shengqing, Gao Hua, etc. the rapid assay methods research [J] of Catechin in Tea content. University Of Qingdao's journal (engineering version), 2010,25 (4): 87-90) measure.
The assay method of theaflavin and thearubigin is as follows:
(1) take 3.00g tea sample, be placed in 250mL conical flask and add boiling water 125mL, extract 10min on boiling water bath, stir 2～3 times in lixiviate, lixiviate is complete, and suction filtration, in dry triangular flask, is cooled to room temperature while hot.
(2) draw above-mentioned test liquid 25mL in 100mL separatory funnel, add ethyl acetate 25mL, jolting 5min, leaves standstill after layering, and ethyl acetate layer (upper strata) and water layer (lower floor) are placed in respectively to 100mL tool plug triangular flask, and bottle stopper plug is good for subsequent use.
(3) draw acetic acid ethyl acetate extract 2mL, be placed in 25mL volumetric flask, add 95% ethanol constant volume to obtain a liquid (TFs+TR S I).
(4) draw acetic acid ethyl acetate extract 15mL, add 2.5%NaHCO
3solution 15mL, the 30s that strongly vibrates rapidly in 50mL separatory funnel, after stratification, discards NaHCO
3water layer.Draw ethyl acetate upper strata liquid 4mL, put into 25mL volumetric flask, be settled to scale with 95% ethanol and obtain c liquid (TFs).
(5) draw the stand-by liquid 2mL of water layer for the first time, put into 25mL volumetric flask, add 2mL saturated oxalic acid solution and 6mL water, and be settled to scale with 95% ethanol and obtain d liquid (TR S II+TBs).
(6) draw respectively 25mL test liquid and 25mL n-butanol is put into 100mL separatory funnel, shake 3min, after layering, water layer (lower floor) is put in 50mL triangular flask, water intaking layer liquid 2mL is in 25mL volumetric flask, add respectively 2mL saturated oxalic acid solution and 6mL distilled water, be settled to scale with 95% ethanol again, obtain b solution (TBs).
(7) use 1cm cuvette, make blank reference with 95% ethanol, measure respectively the absorbance A of each solution at 380nm wavelength place.
(8) result is calculated:
Theaflavin (%)=Ac × 2.25/(m × w) × 100%
Thearubigin (%)=(2Aa+2Ad-Ac-2Ab) × 7.06/(m × w) × 100%
In formula, m-sample mass (g);
W-sample dry matter content (%);
The absorbance of Aa-solution a;
The absorbance of Ab-solution b;
The absorbance of Ac-solution c;
The absorbance of Ad-solution d;
2.25 and 7.06-be the conversion coefficient under equal operating condition.
Flavonoid content adopts rutin colorimetric method to measure, specific as follows:
(1) preparation of rutin calibration curve: accurately take rutin sterling 0.01g 50% ethanol and dissolve, shake up, be diluted to the rutin titer of 0.1g/L.Draw respectively above-mentioned rutin titer 0.00mL, 0.25mL, 0.5mL, 1.0mL, 2.0mL, 3.0mL, 4.0mL and 5.0mL in the colorimetric cylinder of 10mL, be diluted to 5.00mL with 50% ethanol, add 5% nitrite natrium 0.3mL, leave standstill 6min, add 5% aluminum nitrate 0.3mL to leave standstill 6min, add 4% NaOH 4mL, with 50% ethanol constant volume, leave standstill 12min, in 540nm place colorimetric.Take the concentration of rutin solution as abscissa, absorbance value is ordinate, drawing standard curve, accounting equation.
(2) in sample, flavonoid content is measured: accurately take the dry tealeaves grinding of 1.000g in conical flask, by the solid-to-liquid ratio of 1:70, add 50% ethanol, 80 ℃ of water-bath 5h, suction filtration, millet paste goes in the volumetric flask of 100mL, 50% ethanol constant volume, colorimetric, calculates.
In Pasania cuspidata fermented tea prepared by the present embodiment, the content of various compositions is as shown in table 1:
Main component summary sheet in table 1 Pasania cuspidata fermented tea
As can be seen from Table 1: in Pasania cuspidata fermented tea prepared by employing the present embodiment, the content of catechin, theaflavin and flavones keeps better, is the health protection tea of high-quality.
Embodiment 2: Pasania cuspidata fermented tea brew effect comparison
Get Pasania cuspidata fermented tea and the former tea of 5g (before fermentation) that 5g obtains according to the method for embodiment 1 and brew 15 minutes with boiling water respectively, relatively its dark brown and mouthfeel.
Fig. 3 has shown the dark brown comparative result after the dark brown and former tea (before fermentation) of the Pasania cuspidata fermented tea that uses the method for the embodiment of the present invention 1 to produce after brewing brews, after visible brewing, the dark brown sepia (B) that is of Pasania cuspidata fermented tea is obviously different from the light green (A) of former tea.The Pasania cuspidata fermented tea mouthfeel that makes is soft, sweet-smelling, and the sweet taste having with Duo Miho Ke itself.
Embodiment 3: the preparation of Pasania cuspidata fermented tea
The difference of the present embodiment and embodiment 1 is only to adopt aspergillus oryzae (Aspergillus oryzae) 40013 to prepare Pasania cuspidata fermented tea as zymophyte, and other technique is identical with embodiment 1.
The content that records various compositions in Pasania cuspidata fermented tea prepared by the present embodiment is as shown in table 2:
Main component summary sheet in table 2 Pasania cuspidata fermented tea
As can be seen from Table 2: in Pasania cuspidata fermented tea prepared by employing the present embodiment, the content of catechin, theaflavin and flavones keeps being slightly inferior to embodiment 1.
Embodiment 4: the preparation of Pasania cuspidata fermented tea
It is CCTCC No.M2014009 that the difference of the present embodiment and embodiment 1 is only to adopt without gemma bacillus pumilis (Curtobacterium sp.) 13-13(preserving number) prepare Pasania cuspidata fermented tea as zymophyte, other technique is identical with embodiment 1.
The content that records various compositions in Pasania cuspidata fermented tea prepared by the present embodiment is as shown in table 3:
Main component summary sheet in table 3 Pasania cuspidata fermented tea
As can be seen from Table 3: in Pasania cuspidata fermented tea prepared by employing the present embodiment, the content of catechin, theaflavin and flavones keeps being slightly inferior to embodiment 1.
Embodiment 5: the preparation of Pasania cuspidata fermented tea
It is CCTCC No.M2014008 that the difference of the present embodiment and embodiment 1 is only to adopt bacillus pumilus (Bacillus pumilus) 13-03(preserving number) prepare Pasania cuspidata fermented tea as zymophyte, other technique is identical with embodiment 1.
The content that records various compositions in Pasania cuspidata fermented tea prepared by the present embodiment is as shown in table 4:
Main component summary sheet in table 4 Pasania cuspidata fermented tea
As can be seen from Table 4: in Pasania cuspidata fermented tea prepared by employing the present embodiment, the content of catechin, theaflavin and flavones keeps being slightly inferior to embodiment 1.
Applicant's statement, the present invention illustrates detailed features of the present invention and detailed method by above-described embodiment, but the present invention is not limited to above-mentioned detailed features and detailed method, do not mean that the present invention must rely on above-mentioned detailed features and detailed method could be implemented.Person of ordinary skill in the field should understand, any improvement in the present invention is selected the selection of the equivalence replacement of component and the interpolation of auxiliary element, concrete mode etc., within all dropping on protection scope of the present invention and open scope to the present invention.
Claims (10)
1. a preparation method for Pasania cuspidata fermented tea, comprises the following steps:
(1) first wet heap: mix with Pasania cuspidata green tea by aspergillus oryzae, bacillus pumilus with without at least one the activation bacterium liquid in gemma bacillus pumilis, carry out just wet heap, in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until sticky juice appears in fermentation;
(2) rub again: under sterile working, the tea base after described just wet heap is kneaded, made tea base moisture distribution even;
(3) wet heap again: described tea base after rubbing is again collected, and wet heap again, controls during this time tea base water content and be no more than 25%(quality), in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treats that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until leaf look becomes bronzing or pitchy;
(4) steam pressure: the tea base after described wet heap is again steamed to soft 2-10min in the steam of 105-110 ℃, then compress with tablet press machine;
(5) ageing: the tea base after described steam pressure is hung in clean, cool place and is dried, ventilates, is as good as in the environment of assorted taste, be down to normal temperature to tea base temperature, tea base water content is down to 16%(quality) following after, In Shadely carry out ageing and obtain described Pasania cuspidata fermented tea.
2. preparation method according to claim 1, is characterized in that, described step (1) adopts aspergillus oryzae, bacillus pumilus and the admixture activation bacterium liquid without gemma bacillus pumilis;
Preferably, in described admixture activation bacterium liquid, aspergillus oryzae, bacillus pumilus and the concentration ratio without gemma bacillus pumilis are 1:1:2.
3. preparation method according to claim 1 and 2, is characterized in that, described activation bacterium liquid is the 10-90% of described Pasania cuspidata green tea quality, preferably 80%.
4. according to the preparation method described in claim 1-3 any one, it is characterized in that, just the time of wet heap is 5-7 days to described step (1).
5. according to the preparation method described in claim 1-4 any one, it is characterized in that, the time of wet heap is 12-15 days to described step (3) again.
6. according to the preparation method described in claim 1-5 any one, it is characterized in that, the vapor (steam) temperature of described step (4) steam pressure is 105 ℃, and the steam pressure time is 5min.
7. according to the preparation method described in claim 1-6 any one, it is characterized in that, the time of described step (5) ageing is more than 3 months.
8. preparation method according to claim 1, is characterized in that, said method comprising the steps of:
(1 ') just wet heap: by aspergillus oryzae, bacillus pumilus with mix with Pasania cuspidata green tea without gemma bacillus pumilis admixture activation bacterium liquid, wherein said activation bacterium liquid is the 10-90% of described Pasania cuspidata green tea quality, first wet heap 5-7 days, during this time in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until sticky juice appears in fermentation;
(2 ') rubs again: under sterile working, the tea base after described just wet heap is kneaded, made tea base moisture distribution even;
(3 ') be wet heap again: described tea base after rubbing is again collected, wet heap 12-15 days again, control during this time tea base water content and be no more than 25%(quality), in the time that heap temperature reaches 50～55 ℃, turning heat radiation, treat that temperature drops to room temperature again by tealeaves closing heap, so repeatedly until leaf look becomes bronzing or pitchy;
(4 ') steam pressure: the tea base after described wet heap is again steamed to soft 2-10min in the steam of 105-110 ℃, then compress with tablet press machine;
(5 ') ageing: the tea base after described steam pressure is hung in clean, cool place and is dried, ventilates, is as good as in the environment of assorted taste, be down to normal temperature to tea base temperature, tea base water content is down to 16%(quality) following after, In Shade ageing more than 3 months, obtains described Pasania cuspidata fermented tea.
9. the Pasania cuspidata fermented tea making according to the preparation method described in claim 1-8 any one.
10. Pasania cuspidata fermented tea according to claim 9, is characterized in that, catechin content more than 8.4% in described Pasania cuspidata fermented tea, and theaflavin content is more than 0.7%, flavones content 7.5%, polyphenol content is more than 29.0%.
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| CN104663951A (en) * | 2015-03-10 | 2015-06-03 | 山东农业大学 | Preparation method of black garlic fermented teabag |
| CN106900921A (en) * | 2017-04-28 | 2017-06-30 | 正安县金林茶业有限责任公司 | A kind of processing technology of tealeaves |
| CN110100937A (en) * | 2019-05-31 | 2019-08-09 | 广西苷亮健生物科技有限公司 | A kind of processing method of lithocarpus litseifolius dark green tea |
| CN110771708A (en) * | 2019-12-03 | 2020-02-11 | 怀化学院 | Preparation method and application of poria cocos mycelium lithocarpus litseifolius fermented tea |
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| CN114009556A (en) * | 2021-10-18 | 2022-02-08 | 成都农业科技中心 | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof |
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Denomination of invention: A preparation method of multi spike fermented tea and the resulting multi spike fermented tea Granted publication date: 20151007 Pledgee: Industrial and Commercial Bank of China Limited Xupu Branch Pledgor: Hunan Aokang Biotechnology Co.,Ltd. Registration number: Y2024980027535 |