CN105815482A - Method for processing straw mushroom hypha fermented tea and straw mushroom hypha fermented tea - Google Patents
Method for processing straw mushroom hypha fermented tea and straw mushroom hypha fermented tea Download PDFInfo
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- CN105815482A CN105815482A CN201610406595.XA CN201610406595A CN105815482A CN 105815482 A CN105815482 A CN 105815482A CN 201610406595 A CN201610406595 A CN 201610406595A CN 105815482 A CN105815482 A CN 105815482A
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- tea
- camelliae sinensis
- folium camelliae
- straw mushroom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for processing straw mushroom hypha fermented tea and the straw mushroom hypha fermented tea. On the premise of adding no culture accessory, tea leaves are adopted as a culture medium for growing of straw mushroom hyphae, no foreign pollutant exists in the whole process, and safety of the product is guaranteed. A large quantity of amino acid matter and polysaccharide matter can be synthesized in the straw mushroom hypha culture process, so that freshness of the taste of the product and richness of inclusions are increased. In addition, in the straw mushroom hypha culture process, diverse chemical changes happen to the included ingredients of the tea leaves, especially natural oxidization of tea polyphenol matter, and the bitter taste is reduced. Through the comprehensive effect of the chemical changes of the matter, the quality and value of the tea leaves as the culture medium are finally improved, and the tea product with good commercial prospects is provided for the market.
Description
Technical field
A kind of method that the present invention relates to Tea Processing, especially processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea and products thereof.
Background technology
China's tea kinds mainly has green tea, Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea, postfermented tea totally six big class.According to the tender degree of children and the difference in picking season that use raw material, tea leaf quality differs greatly, particularly with summer and autumn dark brownish green most tea products for Raw material processing, owing to tea polyphenols content of material is too high, amino acids content of material is relatively low, causes tea leaf quality poor, price is relatively low, the less result of economic benefit, causes Summer-autumn tea resource utilization low, wastes serious consequence.
Summary of the invention
It is an object of the invention to: processing method of a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea and products thereof is provided, utilize the method to produce in the product obtained rich in several amino acids class, polysaccharose substance, improve quality and the value of Folium Camelliae sinensis.
The present invention is achieved in that the processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea, by the tea raw material chosen through steam sterilization, after Folium Camelliae sinensis is cooled to room temperature, access Volvaria volvacea cultivation spawn culture 25～30 days, after Mycelia of Straw Mushroom, Volvariel volvacea covers with Folium Camelliae sinensis, use high-temperature inactivation method, terminate the growth of Mycelia of Straw Mushroom, Volvariel volvacea, then the Folium Camelliae sinensis of inactivation is dried, makes water content of tea be down to 6～7%, i.e. obtain finished product.
Specifically include following steps:
1) with Folium Camelliae sinensis as raw material, in the case of cultivating adjuvant without any other, Folium Camelliae sinensis is carried out sterilizing；
2), after the Folium Camelliae sinensis until sterilized process naturally cools to room temperature, straw mushroom cultivated species is seeded on the Folium Camelliae sinensis of sterilization treatment and cultivates；Cultivating and carry out under the conditions of lucifuge, culturing room's temperature control is at 18～30 DEG C, and incubation time is 25～30 days, till treating that white hypha body covers with Folium Camelliae sinensis and tea color deepens；
3) after cultivation terminates, then the Folium Camelliae sinensis heating that will obtain in step 3), make Ye Wen reach 80～90 DEG C, keep 5～10min, it is thus achieved that inactivation Folium Camelliae sinensis；This step requires to destroy rapidly mycelial activity, terminates mycelial growth.
4) after the Folium Camelliae sinensis after inactivation being dried, it is thus achieved that water content is the finished product of 6%～7%.
Described Volvariella volvacea (Bull.Ex Franch.) Singer． [Volvariellavoluacea(Bull.exFr.) Sing.] cultigen be Agaricales (Agaricales), Guang Bing mushroom section (Pluteaceae), Volvariella (Volvariella) Volvariella volvacea (Bull.Ex Franch.) Singer． original species and all artificial cultivars in one.
Described Folium Camelliae sinensis be the young sprout of Theaceae Camellia Plants (Camelliasinensis (L.) O.Ktze.) be raw material, use the raw tea product of the green tea of corresponding processes, Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea or postfermented tea or refined tea product.
Sterilizing described in step 1) refers to, raw material tea leaf uses high-temp steam sterilizing method, and vapor (steam) temperature is 100～120 DEG C, and sterilization time is 90～120min, make raw material tea leaf water content control 60～65%,
Dry described in step 4) refers to, first the Folium Camelliae sinensis gross fire at 120～150 DEG C after inactivation is dried 15～20min, the water content making Folium Camelliae sinensis is down to 15～25%, spreading for cooling carries out foot fire again and is dried to room temperature, the temperature that foot fire is dried is 80～105 DEG C, drying time is 90～120min, it is thus achieved that water content is the finished product of 6～7%.
The present invention also proposes the Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea that a kind of processing method using above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea obtains.
Owing to using above-mentioned technical scheme, compared with prior art, the present invention is on the premise of without any cultivation adjuvant, and the culture medium grown as Mycelia of Straw Mushroom, Volvariel volvacea using Folium Camelliae sinensis, whole process is without external contaminant, it is ensured that the safety of product.Mycelia of Straw Mushroom, Volvariel volvacea incubation can synthesize substantial amounts of amino acids material and polysaccharose substance, add fresh refreshing degree and the richness of inclusions of product flavour.It addition, Mycelia of Straw Mushroom, Volvariel volvacea incubation, the component content in Folium Camelliae sinensis also can occur diversified chemical change, the particularly autoxidation of tea polyphenols material, and bitterness reduces.By the comprehensive function of above-mentioned substance chemical change, finally improve the quality as culture medium Folium Camelliae sinensis and value, provide a kind of tea products with good commercial promise for market.
Detailed description of the invention
Embodiments of the invention 1: Mycelia of Straw Mushroom, Volvariel volvacea fermented tea processing method, comprise the steps:
1) using solarization green tea is raw material；In the case of cultivating adjuvant without any other, being placed in pressure cooker by solarization green tea, regulation Folium Camelliae sinensis moisture content is 65%, and arranging temperature is 120 DEG C, and time 90min carries out high temperature sterilize process；
2), after sterilizing terminates, after the solarization green tea of sterilized process naturally cools to room temperature, straw mushroom cultivated species is seeded on the solarization green tea of sterilization treatment；Cultivating under the conditions of lucifuge, regulate the room temperature to 22～26 DEG C during cultivation, till treating that Mycelia of Straw Mushroom, Volvariel volvacea covers with Folium Camelliae sinensis and tea color deepens, the incubation time of the present embodiment is 28 days；
3) by step 2) the middle Folium Camelliae sinensis employing high-temperature inactivation method obtained, terminate the growth of Mycelia of Straw Mushroom, Volvariel volvacea, leaf temperature is heated to 90 DEG C, retention time 7min；
4) then the Folium Camelliae sinensis of inactivation is dried, first at 120 DEG C, gross fire is dried 15min, the water content making Folium Camelliae sinensis is down to about 20%, natural spreading for cooling carries out the most fiery being dried to room temperature again, foot fire baking temperature for 85 DEG C, drying time is 100min, makes water content of tea be down to 6～7%, i.e. obtains finished product.
Embodiments of the invention 2: the finished product that embodiment 1 prepares is carried out subpackage, is loaded in plastic packaging bag by every 200g finished product, and encapsulate, then put into by plastic packaging bag in metal packaging box, i.e. obtain Mycelia of Straw Mushroom, Volvariel volvacea fermented tea.
To shine green tea stochastic sampling 10 parts in the product of embodiment 2 and embodiment 2, transfer to 5 domestic well-known Folium Camelliae sinensis experts and 5 consuming public to carry out tasting evaluation respectively, review result is as follows:
Claims (7)
1. the processing method of a Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea, it is characterized in that: by the tea raw material chosen through steam sterilization, after Folium Camelliae sinensis is cooled to room temperature, access Volvaria volvacea cultivation spawn culture 25～30 days, after Mycelia of Straw Mushroom, Volvariel volvacea covers with Folium Camelliae sinensis, use high-temperature inactivation method, terminate the growth of Mycelia of Straw Mushroom, Volvariel volvacea, then the Folium Camelliae sinensis of inactivation is dried, makes water content of tea be down to 6～7%, i.e. obtain finished product.
The processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea the most according to claim 1, it is characterised in that: specifically include following steps:
1) with Folium Camelliae sinensis as raw material, in the case of cultivating adjuvant without any other, Folium Camelliae sinensis is carried out sterilizing；
2), after the Folium Camelliae sinensis until sterilized process naturally cools to room temperature, straw mushroom cultivated species is seeded on the Folium Camelliae sinensis of sterilization treatment and cultivates；Cultivating and carry out under the conditions of lucifuge, culturing room's temperature control is at 18～30 DEG C, and incubation time is 25～30 days, treats that white hypha body covers with Folium Camelliae sinensis；
3) after cultivation terminates, then the Folium Camelliae sinensis heating that will obtain in step 3), make Ye Wen reach 80～90 DEG C, keep 5～10min, it is thus achieved that inactivation Folium Camelliae sinensis；
4) after the Folium Camelliae sinensis after inactivation being dried, it is thus achieved that water content is the finished product of 6%～7%.
The processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea the most according to claim 2, it is characterised in that: step 2) described in straw mushroom cultivated species be the one in Agaricales, Guang Bing mushroom section, the Volvariella volvacea (Bull.Ex Franch.) Singer． original species of Volvariella and all artificial cultivars.
The processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea the most according to claim 2, it is characterized in that: the Folium Camelliae sinensis described in step 1) be the young sprout of Theaceae Camellia Plants be raw material, use the raw tea product of the green tea of corresponding processes, Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea or postfermented tea or refined tea product.
The processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea the most according to claim 2, it is characterized in that: the sterilizing described in step 1) refers to, raw material tea leaf is used high-temp steam sterilizing method, vapor (steam) temperature is 100～120 DEG C, sterilization time is 90～120min, makes raw material tea leaf water content control 60～65%.
The processing method of Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea the most according to claim 2, it is characterized in that: dry described in step 4) refers to, first the Folium Camelliae sinensis gross fire at 120～150 DEG C after inactivation is dried 15～20min, the water content making Folium Camelliae sinensis is down to 15～25%, spreading for cooling carries out foot fire again and is dried to room temperature, the temperature that foot fire is dried is 80～105 DEG C, and drying time is 90～120min, it is thus achieved that water content is the finished product of 6～7%.
7. the Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea that the processing method using Volvariella volvacea (Bull.Ex Franch.) Singer． mycelia fermented tea as claimed in claim 1 obtains.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813042A (en) * | 2018-07-04 | 2018-11-16 | 贵州省林艺波生态农业科技开发有限公司 | The processing method of Small-leaf Kuding tea fermented glossy ganoderma tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038200A (en) * | 1988-05-31 | 1989-12-27 | 北京市糕点六厂 | Saqima cake preparation method |
| CN1826925A (en) * | 2006-03-29 | 2006-09-06 | 广东省微生物研究所 | Method for preparing bagged tea of straw mushroom |
| CN102356791A (en) * | 2011-09-08 | 2012-02-22 | 张越梅 | Preparation method for ganoderma lucidum tea |
-
2016
- 2016-06-12 CN CN201610406595.XA patent/CN105815482A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038200A (en) * | 1988-05-31 | 1989-12-27 | 北京市糕点六厂 | Saqima cake preparation method |
| CN1826925A (en) * | 2006-03-29 | 2006-09-06 | 广东省微生物研究所 | Method for preparing bagged tea of straw mushroom |
| CN102356791A (en) * | 2011-09-08 | 2012-02-22 | 张越梅 | Preparation method for ganoderma lucidum tea |
Non-Patent Citations (1)
| Title |
|---|
| 方文: "药食用菌发酵茶通过鉴定", 《中国食用菌》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813042A (en) * | 2018-07-04 | 2018-11-16 | 贵州省林艺波生态农业科技开发有限公司 | The processing method of Small-leaf Kuding tea fermented glossy ganoderma tea |
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