CN105918513A - Lactarius deliciosus hypha fermenting tea and processing method thereof - Google Patents
Lactarius deliciosus hypha fermenting tea and processing method thereof Download PDFInfo
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- CN105918513A CN105918513A CN201610409614.4A CN201610409614A CN105918513A CN 105918513 A CN105918513 A CN 105918513A CN 201610409614 A CN201610409614 A CN 201610409614A CN 105918513 A CN105918513 A CN 105918513A
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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
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses lactarius deliciosus hypha fermenting tea. With tea leaves as raw materials, the lactarius deliciosus hypha fermenting tea is made by inoculating original species or cultispecis of lactarius deliciosus into tea leaves, sterilizing, cultivating, inactivating and drying. The invention further discloses a processing method of lactarius deliciosus hypha fermenting tea. On the premise of not adding any cultivation accessories, the tea leaves are used as culture medium for growth of lactarius deliciosus hypha, and safety of the product is guaranteed for no external pollutants in the entire process. Many amino acid matters and polysaccharide matters are synthesized during culturing of lactarius deliciosus hypha, and freshness and rich content of the product are improved. Tea polyphenol matters can be naturally oxidized, bitterness is reduced, and quality of the tea leaves as the culture medium is improved. The lactarius deliciosus strain is edible mushroom and safe. Many lactarius deliciosus hyphae are arranged in tea leaves during fermenting and the lactarius deliciosus hypha fermenting tea has the advantages of body building, tonifying intestines and stomachs and regulating qi-flowing for eliminating phlegm.
Description
Technical field
The present invention relates to tea technology field, particularly relate to a kind of delicious lactarius hypha fermentation tea and
Processing method.
Background technology
Tealeaves comes from China, from the later stage in spring and autumn just by people as vegetable edible, develop at Middle West Han Dynasty
For medicinal, Western Han Dynastry's later stage just develops into imperial palace high-grade drink.Containing catechin, cholesteric in tealeaves
The compositions such as ketenes, caffeine, inositol, folic acid, pantothenic acid, can promote health.Tealeaves
Drink is described as " one of big beverage in the world three ".
China's tea kinds mainly has green tea, white tea, yellow tea, tea, black tea, black tea totally six
Big class.The tender degree of children according to employing raw material and the difference in picking season, tea leaf quality difference is relatively
Greatly, particularly with summer and autumn dark brownish green most tea products for Raw material processing, by
Too high in tea polyphenols content of material, amino acids content of material is relatively low, causes tea leaf quality relatively
Difference, price is relatively low, the less result of economic benefit, causes Summer-autumn tea resource utilization low, wave
Take serious consequence.
Summary of the invention
It is an object of the present invention to provide a kind of delicious lactarius hypha fermentation tea and processing method thereof, with tealeaves
For raw material, the amino acids generated during utilizing delicious lactarius Mycelium culture, polysaccharose substance
Promote the quality of tealeaves.
Technical scheme:
A kind of delicious lactarius hypha fermentation tea, with tealeaves as raw material, by delicious lactarius original species or cultivation
Kind it is inoculated in tealeaves, sterilized, cultivate, inactivate, obtain delicious lactarius hypha fermentation after drying
Tea.Described tealeaves is Theaceae Camellia Plants young sprout.Described delicious lactarius is Russulaceae, breast
Mushroom belongs to.
A kind of processing method of delicious lactarius hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, temperature
Degree is 100 DEG C～120 DEG C, and time 90min～120min makes solarization green tea water content control
60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, by delicious lactarius original species or
Cultigen is seeded on solarization green tea, under the conditions of lucifuge, culturing room's temperature control at 15 DEG C～
28 DEG C, incubation time is 25 days～90 days；
Inactivation: treat that delicious lactarius mycelium is in leaf, when leaf color and luster deepens, terminates delicious lactarius
Mycelial growth, use high-temperature inactivation method, Ye Wen more than 80 DEG C, time 20min～
60min, obtains delicious lactarius hypha fermentation tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes delicious lactarius
The water content of hypha fermentation tea raw material is down to 15%～25%, carries out at foot fire after natural spreading for cooling again
Reason, foot fire temperature is 80 DEG C～105 DEG C, and drying time is 90min～120min, it is thus achieved that contain
The water yield is the delicious lactarius hypha fermentation tea finished product of 6%～7%.
Described green tea is Theaceae Camellia Plants young sprout.Described delicious lactarius is Russulaceae, breast
Mushroom belongs to.
Beneficial effect: the tealeaves that the present invention uses is with Theaceae Camellia Plants (Camellia
Sinensis (L.) O.Ktze.) young sprout is raw material.Its use corresponding processes green tea,
White tea, yellow tea, tea, black tea, the gross tea product of black tea or refined tea product.
The present invention uses delicious lactarius original species and all artificial cultivars.Described delicious lactarius
(Lactarius deliciosus) refers to, Russulaceae (Russulaceae), Lactarius (Lactarius)
Delicious lactarius is the fungi of a kind of preciousness, and nutritive value is the highest, rich in crude protein, crude fat, thick
Fiber, several amino acids, unrighted acid, nucleic acid derivative, possibly together with vitamin B1,
The elements such as B2, vitamin C, nicotinic acid, not only delicious flavour is good to eat, also has medicinal
It is worth, can keep fit, benefit stomach, pain relieving, regulating qi-flowing for eliminating phlegm effect, be that the elderly preferably protects
Health food.Containing crude protein 19.3 grams, 6.8 grams of fat, 35.5 grams of carbohydrate, fiber
32.4 grams, possibly together with 18 kinds of amino acid and vitamin.
Due to the present invention compared with prior art, on the premise of without any cultivation auxiliary material,
Using tealeaves as the culture medium of delicious lactarius mycelial growth, whole process, without external contaminant, is protected
Demonstrate,prove the security of product.Substantial amounts of ammonia can be synthesized during delicious lactarius Mycelium culture of the present invention
Base acid and polysaccharose substance, add the fresh refreshing degree of product flavour and the abundant of inclusion
Degree.It addition, delicious lactarius Mycelium culture process, the component content in tealeaves also can occur multiple
Various chemical change, the particularly autoxidation of tea polyphenols material, bitter taste reduces.Pass through
The comprehensive function of above-mentioned substance chemical change, finally improves the quality as culture medium tealeaves.
The present invention also have keep fit, benefit stomach, effect of regulating qi-flowing for eliminating phlegm.
Detailed description of the invention
A kind of delicious lactarius hypha fermentation tea, with tealeaves as raw material, by delicious lactarius original species or cultivation
Kind it is inoculated in tealeaves, sterilized, cultivate, inactivate, obtain delicious lactarius hypha fermentation after drying
Tea.Described tealeaves is Theaceae Camellia Plants young sprout.Described delicious lactarius is Russulaceae, breast
Mushroom belongs to.
Its preparation for processing is as follows:
Embodiment 1:
The processing method of delicious lactarius hypha fermentation tea, process steps includes:
1, sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, right
Shining green tea and carry out high-temp steam sterilizing, temperature is 100 DEG C, and time 90min makes solarization green
Tea water content control is 60%；
2, cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by pine
Breast mushroom cultigen is seeded in and shines on green tea (by the inoculum concentration inoculation of 5%, as shone green tea 1,000
Gram, cultigen 50 grams), under the conditions of lucifuge, culturing room's temperature control is at 15 DEG C, during cultivation
Between be 25 days；
3, inactivation: treat that delicious lactarius mycelium is in leaf, when leaf color and luster deepens, terminates pine
The growth of breast mycelium, employing high-temperature inactivation method, Ye Wen 80 DEG C, time 20min,
Obtain delicious lactarius hypha fermentation tea raw material；
4, it is dried: first at 120 DEG C, gross fire is dried 15min, makes delicious lactarius hypha fermentation tea former
The water content of material is down to 15%, carries out foot fire again and process after natural spreading for cooling, and foot fire temperature is 80 DEG C,
Drying time is 90min, it is thus achieved that water content is the delicious lactarius hypha fermentation tea finished product of 6%.
Embodiment 2:
A kind of processing method of delicious lactarius hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, to solarization
Green tea carries out high-temp steam sterilizing, and temperature is 120 DEG C, time 120min, makes solarization green tea contain
Water rate control is 65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by delicious lactarius
Original species are seeded in and shine (inoculum concentration by 15% is inoculated) on green tea, under the conditions of lucifuge,
Culturing room's temperature control is at 28 DEG C, and incubation time is 90 days；
Inactivation: treat that delicious lactarius mycelium is in leaf, when leaf color and luster deepens, terminates delicious lactarius
Mycelial growth, employing high-temperature inactivation method, Ye Wen more than 85 DEG C, time 60min,
Obtain delicious lactarius hypha fermentation tea raw material；
It is dried: first at 150 DEG C, gross fire is dried 20min, makes delicious lactarius hypha fermentation tea raw material
Water content be down to 25%, carry out foot fire after natural spreading for cooling again and process, foot fire temperature is 105 DEG C,
Drying time is 120min, it is thus achieved that water content is the delicious lactarius hypha fermentation tea finished product of 7%.
Embodiment 3:
A kind of processing method of delicious lactarius hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, to solarization
Green tea carries out high-temp steam sterilizing, and temperature is 110 DEG C, time 110min, makes solarization green tea contain
Water rate control is 63%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by delicious lactarius
Cultigen is seeded in and shines (inoculum concentration by 8% is inoculated) on green tea, under the conditions of lucifuge, and training
Foster room temperature controls at 23 DEG C, and incubation time is 60 days；
Inactivation: treat that delicious lactarius mycelium is in leaf, when leaf color and luster deepens, terminates delicious lactarius
Mycelial growth, uses high-temperature inactivation method, Ye Wen 83 DEG C, time 40min, obtains
Delicious lactarius hypha fermentation tea raw material；
It is dried: first at 130 DEG C, gross fire is dried 18min, makes delicious lactarius hypha fermentation tea raw material
Water content be down to 20%, carry out foot fire after natural spreading for cooling again and process, foot fire temperature is 90 DEG C,
Drying time is 100min, it is thus achieved that water content is the delicious lactarius hypha fermentation tea finished product of 6.5%.
Tealeaves contain Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid, tea polysaccharide,
The compositions such as vitamin.Wherein theanine is the distinctive a kind of amino acid of tealeaves, containing in tealeaves
Amount accounts for more than the 40% of total amino acid content.Amino acid in the quality of tea and tealeaves,
Content of tea polysaccharide has relatively Important Relations.
The fermentation processing method of employing science, improves the amino acid in tealeaves, content of tea polysaccharide, reduces
Polyphenol content, improves the nutritional labeling of tealeaves further and improves mouthfeel, improves tea leaf quality.
Clean taste of the present invention, alcohol fragrance is sweet.
As follows amino acid, tea polysaccharide, Tea Polyphenols are made constituent analysis with the present invention by green tea materials.
Table 1: amino acid, tea polysaccharide, Tea Polyphenols composition contrast.
| Sample | Amino acid % | Tea polysaccharide % | Tea Polyphenols % |
| Green tea materials | 2.93 | 5.86 | 22.62 |
| Embodiment 1 delicious lactarius hypha fermentation tea | 4.89 | 14.13 | 20.57 |
| Embodiment 2 delicious lactarius hypha fermentation tea | 5.93 | 17.35 | 18.69 |
| Embodiment 3 delicious lactarius hypha fermentation tea | 5.16 | 15.57 | 19.77 |
Polyphenol content is measured by above-mentioned employing ferrous tartrate method.To amino acid by full-automatic
Amino-acid analyzer is measured and analyzes.Use spectrophotometry content of tea polysaccharide.
Embodiment 4 (nonvaccinated fermented tea):
Using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, enters shining green tea
Row high-temp steam sterilizing, temperature is 120 DEG C, time 120min, makes solarization green tea water content control
System is 65%；After the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), at lucifuge bar
Under part, culturing room's temperature control is at 28 DEG C, and incubation time is 90 days；First gross fire at 150 DEG C
It is dried 20min, makes the water content of fermented tea raw material be down to 25%, after natural spreading for cooling, carry out foot again
Fire processes, and foot fire temperature is 105 DEG C, and drying time is 120min, it is thus achieved that water content is 7%
Fermented tea finished product.
Table 2: mouthfeel contrasts.
| Sample | Mouthfeel |
| Embodiment 2 delicious lactarius hypha fermentation tea | Give off a strong fragrance elegance, and aftertaste is sweet |
| Embodiment 4 fermented tea | Dense |
The embodiment of the present invention 2 delicious lactarius hypha fermentation tea is supplied to phlegm many persons 35 example (wherein male sex
25 examples, women 10 example) to drink 15 days, effect of reducing phlegm is good, effective 33 examples.
After measured, embodiment 2 delicious lactarius hypha fermentation tea compares with embodiment 4 fermented tea, real
Execute example 2 delicious lactarius hypha fermentation tea higher containing amino acid, tea polysaccharide, relatively low containing Tea Polyphenols.
Tealeaves is the beverage that people like, along with the progress of modernization science and technology, people are to tea
Chemical analysis and the understanding of health care more and more deep.A kind of drink quenched one's thirst is not only by tealeaves
Material, and contain according to relevant research data introduction, green tea rich in nutritional labelings such as several amino acids
17 kinds of amino acid, and 8 kinds of amino acid containing needed by human.From theanine, winter propylhomoserin,
From the point of view of glutamic acid and arginine four kinds affect the primary amino acid of tea leaf quality, content of the present invention is relatively
High.
Tea polysaccharide is a kind of physiological activator in tealeaves, is a kind of acidoglycoprotein, and combines
There are substantial amounts of mineral element, referred to as Tea Polysaccharides compound, referred to as Tea Polysaccharides or tea polysaccharide.
The part of sugar is mainly by arabinose, wood sugar, fucose, glucose, galactolipin etc., mineral
Element mainly by calcium, magnesium, iron, manganese etc. and a small amount of trace element, forms such as rare earth element etc..
Modern pharmacological research confirms, tea polysaccharide have hypoglycemic, reducing blood lipid, hypotensive and reducing heart rate,
The effect of resist oxygen lack, tea polysaccharide is formed at anticoagulation, preventing thrombosis simultaneously.
Tea Polyphenols is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class,
Flavonoids, flavonols and phenolic acid class etc..Tea Polyphenols is the main one-tenth having health care in tealeaves
One of part.But, Tea Polyphenols too high levels, causes tealeaves bitter.
The present invention improves the amino acid in tealeaves, content of tea polysaccharide further, reduces Tea Polyphenols and contains
Amount, the present invention also have keep fit, benefit stomach, effect of regulating qi-flowing for eliminating phlegm.The present invention is to tea resource
Make full use of, increase economic efficiency, significant to Chinese tea development.
Claims (6)
1. a delicious lactarius hypha fermentation tea, it is characterised in that: with tealeaves as raw material, by pine
Breast mushroom original species or cultigen are inoculated in tealeaves, sterilized, cultivate, inactivate, dried
To delicious lactarius hypha fermentation tea.
A kind of delicious lactarius hypha fermentation tea the most according to claim 1, it is characterised in that:
Described tealeaves is Theaceae Camellia Plants young sprout.
A kind of delicious lactarius hypha fermentation tea the most according to claim 1, it is characterised in that:
Described delicious lactarius is Russulaceae, Lactarius.
4. the processing method of a delicious lactarius hypha fermentation tea, it is characterised in that processing method bag
Include:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, temperature
Degree is 100 DEG C～120 DEG C, and time 90min～120min makes solarization green tea water content control
60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, by delicious lactarius original species or
Cultigen is seeded on solarization green tea, under the conditions of lucifuge, culturing room's temperature control at 15 DEG C～
28 DEG C, incubation time is 25 days～90 days；
Inactivation: treat that delicious lactarius mycelium is in leaf, when leaf color and luster deepens, terminates delicious lactarius
Mycelial growth, use high-temperature inactivation method, Ye Wen more than 80 DEG C, time 20min～
60min, obtains delicious lactarius hypha fermentation tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes delicious lactarius
The water content of hypha fermentation tea raw material is down to 15%～25%, carries out at foot fire after natural spreading for cooling again
Reason, foot fire temperature is 80 DEG C～105 DEG C, and drying time is 90min～120min, it is thus achieved that contain
The water yield is the delicious lactarius hypha fermentation tea finished product of 6%～7%.
The processing method of a kind of delicious lactarius hypha fermentation tea the most according to claim 4,
It is characterized in that: described green tea is Theaceae Camellia Plants young sprout.
The processing method of a kind of delicious lactarius hypha fermentation tea the most according to claim 1,
It is characterized in that: described delicious lactarius is Russulaceae, Lactarius.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113973943A (en) * | 2021-10-27 | 2022-01-28 | 广东省科学院微生物研究所(广东省微生物分析检测中心) | Bright lactarius tea and preparation method thereof |
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| CN1837354A (en) * | 2006-04-17 | 2006-09-27 | 东莞市星河生物科技有限公司 | Ganoderma lucidum hypha powder or ganoderma lucidum tea and dual fermentation process thereof |
| CN101703214A (en) * | 2009-11-09 | 2010-05-12 | 广东星河生物科技股份有限公司 | Lucid Ganoderma hypra powder or Lucid Ganoderma tea and double fermentation process |
| CN103652014A (en) * | 2013-11-13 | 2014-03-26 | 云南省农业科学院茶叶研究所 | Tea fermentation method for increasing content of polysaccharides |
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2016
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| CN1837354A (en) * | 2006-04-17 | 2006-09-27 | 东莞市星河生物科技有限公司 | Ganoderma lucidum hypha powder or ganoderma lucidum tea and dual fermentation process thereof |
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| CN113973943A (en) * | 2021-10-27 | 2022-01-28 | 广东省科学院微生物研究所(广东省微生物分析检测中心) | Bright lactarius tea and preparation method thereof |
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Application publication date: 20160907 |