CN105941731A - Tricholoma matsutake tea, preparation method and application thereof - Google Patents

Abstract

The invention discloses a matsutake tea, which comprises the following components by weight: 1-97 parts of matsutake, 1-97 parts of snow tea, 1-97 parts of fungus and 1-97 parts of oat. The matsutake tea product of the present invention is light black, has the most original rich and mellow aroma of matsutake, snow tea, fungus and oats, has a high degree of product recognition, and is aromatic and mellow. After brewing, the original tea is transparent and golden in color, full of aroma, and mellow in the mouth. The original flavors of matsutake, snow tea, fungus, and oats are particularly strong and highly recognizable as matsutake. The matsutake tea of the present invention adopts natural, ecological, organic and green raw materials for processing and production, and the product has no additives and preservatives, is green and ecological, and is naturally organic.

Description

Matsutake tea and its preparation method and use

technical field

The invention relates to matsutake tea and its preparation method and application.

Background technique

Matsutake (Tricholoma matsutake (lto et lmai) Singer), scientific name matsutake (lto et lmai) Singer, alias matsutake, synbacterium, and Taiwan fungus, belongs to Basidiomycotina and Tricholomaceae, and is an exogenous mycorrhizal fungus of trees such as pine oak. Rich fragrance, it is a rare and precious natural medicinal fungus in the world. Modern medicine shows that matsutake has many functions such as improving immunity, anti-cancer and anti-tumor, treating diabetes and cardiovascular diseases, anti-aging and beautifying, promoting intestines and stomach and protecting liver. It is also widely used in the research and development of medicines, health care products and cosmetics around the world.

Snow tea (Thamnolia vermicularia), also known as ground tea, Taibai tea, and ground snow tea, is a lichen-like plant in the Theaceae family. Snow tea is a lichen-like plant in the Theaceae family, shaped like a hollow grass bud, 30 to 70 mm long, 1 to 3 mm thick, extremely light in weight, shaped like a white chrysanthemum petal, and as white as snow, hence the name. Snow tea is divided into two types: Qingxue tea (red snow tea) and white snow tea. It is called "Xiaruan" in Tibetan and "Geleng" in Naxi dialect, which means "tea on rocks". The tea is produced in the Jade Dragon Snow Mountain, Yak Mountain, Yao Mountain and other high mountains with an altitude of several thousand meters in the area, and belongs to the tea family of lichens. Because it is natural wild, it cannot be artificially cultivated. Snow tea is pure and refreshing, its taste is slightly bitter and sweet, it is a rare health drink. Take a little and drink it with boiling water, or add it to tea leaves, it has the effects of clearing away heat and promoting body fluid, refreshing the brain and calming the nerves, lowering blood pressure and blood lipids, etc.

Fungus (Auricularia auricula (L.ex Hook.) Underwood), is the fruit body colloid, disc-shaped, irregular ear shape, 3-12 cm in diameter. Soft when fresh, horny when dry. It has many aliases, because it grows on rotten wood and its shape resembles a human ear, so it is called fungus. The protein content of fungus is six times that of milk, and the content of calcium, phosphorus and iron cellulose is also a lot. In addition, there are sugars such as mannan, glucose, xylose, lecithin, ergosterol and vitamin C, etc. Fungus It has the effect of preventing atherosclerosis. It is rich in protein, and rich in various vitamins and minerals, especially the iron content is extremely high. Every 100 grams of dried fungus contains 185 mg of iron, which is 100 times that of meat. Fungus also has the function of moistening the intestines and detoxifying. The adenosine in black fungus has a significant effect of inhibiting thrombus formation, so it is also an excellent health food for middle-aged and elderly people. Black fungus also has a significant function of resolving endogenous foreign bodies such as gallstones, kidney stones, bladder stones, and fecal stones. Black fungus also contains a variety of minerals, which can produce strong chemical reactions to various stones, exfoliate, differentiate, and erode the stones, so that the stones can shrink and be discharged. Black fungus is a tonic with mild medicinal properties, so it is only suitable for daily health care of mild, chronic or sub-healthy patients. In severe cases or emergencies, it should be combined with other medicines or used as a therapeutic aid. It can nourish qi and strengthen the body, has the effect of promoting blood circulation, and can prevent and treat iron deficiency anemia, etc.; it can nourish blood and nourish the skin, making the skin ruddy and radiant, can dredge the stomach, lubricate the intestines, and also help patients with high blood pressure.

Oat (Avena sativa L.) is a grass plant, which is called brome and wild wheat in "Compendium of Materia Medica". Oats are not easy to peel, so they are called skin oats. They are a low-sugar, high-nutrition, high-energy food. Oatmeal is sweet and flat in nature and taste. It can benefit the spleen, nourish the heart and suppress sweat. It has high nutritional value. It can be used for patients with physical weakness, spontaneous sweating, night sweats or tuberculosis. In 1997, the U.S. FDA recognized oats as a functional food, which has the effect of lowering cholesterol and stabilizing blood sugar. Among the "Top Ten Healthy Foods in the World" selected by the American "Time" magazine, oats ranked fifth, and they are the only cereals on the list.

Matsutake, snow tea, fungus and oatmeal each have a single effect and poor taste.

Contents of the invention

The object of the present invention is to provide a kind of matsutake tea.

The matsutake tea of the present invention comprises the following components by weight: 1-97 parts of matsutake, 1-97 parts of snow tea, 1-97 parts of fungus, and 1-97 parts of oat.

Preferably, it comprises the following components by weight: 3-7 parts of matsutake; 1-5 parts of snow tea; 1-5 parts of fungus; 1-5 parts of oat.

Further preferably, it comprises the following components in weight ratio: 4.5 parts of matsutake, 2 parts of snow tea, 1.5 parts of fungus, and 2 parts of oats.

Wherein, the matsutake tea is a preparation prepared from matsutake, snow tea, fungus and oat powder or their water or/and ethanol extracts as active ingredients.

Wherein, the preparation is an oral preparation. Preferably, the oral preparation is tea, wine, granule, powder, tablet, pill, capsule or oral liquid.

The present invention also provides a method for preparing the matsutake tea. The steps are as follows: weighing each raw material according to the weight ratio, powdering or extracting with water or/and ethanol, and preparing.

Preferably, the steps of the method are as follows: Weigh each raw material according to the weight ratio, powder, pass through a 200-500 mesh sieve, add water and mix, granulate, dry, bake at 400°C for 3-5min, fry at 800°C for 2- 3min.

The present invention also provides that the aforementioned matsutake tea can be used in the preparation and treatment of medicines, food or health products for improving immunity, anti-radiation, reducing smog, lowering blood sugar, lowering blood fat, lowering blood pressure, anti-aging, promoting gastrointestinal function and/or protecting the liver. the use of.

The present invention also provides the use of the aforementioned matsutake tea in the preparation of medicines, food or health products for the auxiliary treatment of diabetes, liver disease, cardiovascular and cerebrovascular diseases and/or stone diseases.

The matsutake tea product of the present invention is light black, has the most original rich and mellow aroma of matsutake, snow tea, fungus and oats, has a high degree of product recognition, and is aromatic and mellow. After brewing, the original tea is transparent and golden in color, full of aroma, and mellow in the mouth. The original taste of matsutake and snow tea is particularly strong, and it is highly recognizable as matsutake. The matsutake tea of the present invention adopts natural, ecological, organic and green raw materials for processing and production, and the product has no additives and preservatives, is green and ecological, and is naturally organic.

The matsutake tea of the present invention contains four components of matsutake, snow tea, fungus and oats, and has the effects of each component, such as improving immunity, anti-radiation, anti-smog, lowering blood sugar, lowering blood fat, lowering blood pressure, and anti-aging. , promote gastrointestinal function, protect the liver, and assist in the treatment of diabetes, liver disease, cardiovascular and cerebrovascular diseases, and stone diseases.

Apparently, according to the above content of the present invention, according to common technical knowledge and conventional means in this field, without departing from the above basic technical idea of the present invention, other various forms of modification, replacement or change can also be made.

The above-mentioned content of the present invention will be further described in detail below through specific implementation in the form of examples. However, this should not be construed as limiting the scope of the above-mentioned subject matter of the present invention to the following examples. All technologies realized based on the above contents of the present invention belong to the scope of the present invention.

detailed description

The preparation of embodiment 1 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 45g matsutake powder, 20g snow tea powder, 15g fungus, and 20g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

3. Features

The matsutake tea of the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

The preparation of embodiment 2 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 70g matsutake powder, 10g snow tea powder, 10g fungus, and 10g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

3. Features

The matsutake tea of the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

The preparation of embodiment 3 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 50g matsutake powder, 20g snow tea powder, 10g fungus, and 20g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

3. Features

The matsutake tea of the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

The preparation of embodiment 4 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 40g matsutake powder, 25g snow tea powder, 10g fungus, and 30g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 5 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take matsutake powder 1g, snow tea powder 97g, fungus 1g, oat powder 97g, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 6 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 97g matsutake powder, 1g snow tea powder, 97g fungus, and 1g oat powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 7 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take matsutake powder 97g, snow tea powder 1g, fungus 1g, oat powder 1g, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 8 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 1g of matsutake powder, 97g of snow tea powder, 1g of fungus, and 1g of oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 9 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 1g of matsutake powder, 1g of snow tea powder, 97g of fungus, and 1g of oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 10 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 1g of matsutake powder, 1g of snow tea powder, 1g of fungus, and 97g of oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 11 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 30g matsutake powder, 30g snow tea powder, 30g fungus, and 30g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

Embodiment 12 Preparation of matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 20g matsutake powder, 20g snow tea powder, 60g fungus, and 20g oat flour, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 13 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 20g matsutake powder, 20g snow tea powder, 20g fungus, and 60g oat flour, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 14 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 60g matsutake powder, 30g snow tea powder, 5g fungus, and 40g oatmeal powder, add water, mix well, granulate, dry, bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

Embodiment 15 Preparation of matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take 97g matsutake powder, 97g snow tea powder, 97g fungus, and 97g oat powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5 minutes, and fry at 800°C for 2-3 minutes.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 16 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take matsutake powder 56.5g, snow tea powder 20.4g, fungus 13.2g, oat powder 26.1g, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 17 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take matsutake powder 84.4g, snow tea powder 38.8g, fungus 23.6g, oat powder 41.3g, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The preparation of embodiment 18 matsutake tea of the present invention

1. Preparation method

Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

Take matsutake powder 11.4g, snow tea powder 44.7g, fungus 33.3g, oat powder 28.4g, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

2. Drinking method

Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

The beneficial effect of the present invention is further illustrated in the mode of test example below:

Material: matsutake tea prepared in Example 1;

Matsutake powder (preparation method: take dry matsutake, powder (200-500 mesh), ready), snow tea powder (preparation method: take dry matsutake, powder (200-500 mesh), ready), fungus powder ( Preparation method: take dried fungus, powder (200-500 mesh), oat flour (preparation method: take dry oats, powder (200-500 mesh), and perform the following tests:

Experiment 1: Sensory Evaluation

The matsutake tea of the present invention: the product is light black, has the most original rich and mellow aroma of matsutake, snow tea, fungus and oats, has a high degree of product recognition, and is aromatic and mellow. After brewing, the original tea is transparent and golden in color, full of aroma, and mellow in the mouth. The original taste of matsutake and snow tea is particularly strong, and it is highly recognizable as matsutake.

Matsutake powder: It is light yellow, and the tea is slightly yellow after brewing. Although it has the aroma of matsutake, the taste is relatively light and not full-bodied. Regardless of the product form or brewing form, the smell and taste are quite different from matsutake tea products.

Snow tea powder: white in color, the tea water after brewing is transparent, colorless and without any smell, with a slightly sour taste, which is quite different from matsutake tea products. Regardless of the product form or brewing form, the smell and taste are far from matsutake tea products. There is a large gap with matsutake tea products, regardless of product form, brewing form, smell and taste are far from matsutake tea products.

Fungus powder: It is black or dark brown. After brewing, the tea water is transparent and has no smell. It is quite different from matsutake tea products. Regardless of the product shape and brewing form, the smell and taste are far from matsutake tea products.

Oatmeal powder: white in color, thick in different stages of brewing, no smell, poor sense, and a big gap with matsutake tea products, no matter the product form or brewing form, the smell and taste are different from matsutake tea products larger.

Experiment 2: Taste Test

The number of testers is 100 people, and the double-blind method is adopted. The subjects directly eat 5 kinds of foods of the same amount (5g): matsutake tea of the present invention, matsutake powder, snow tea powder, fungus powder and oat powder, and the highest score is 10 points , to rate the taste of 5 kinds of food.

The statistical results are shown in the table below:

group score Matsutake tea of the present invention 9.8 matsutake powder 7.0 snow tea powder 6.5 fungus powder 5.0 oat flour 5.0

It can be seen that the mouthfeel of matsutake tea of the present invention is good, and its mouthfeel score is obviously higher than that of matsutake powder, snow tea powder, fungus powder and oat powder.

To sum up, the present invention combines matsutake, snow tea, fungus and oats in a specific ratio of the present invention. Its aroma is mellow and mellow. use, the application prospect is good.

Claims (10)

1. a Tricholoma matsutake (lto et lmai) Singer tea, it is characterised in that: it includes the component of following weight proportion: Tricholoma matsutake (lto et lmai) Singer 1-97 Part, Thamnolia vermicularis (Ach.) Asa-hina 1-97 part, Auricularia 1-97 part, Herba bromi japonici 1-97 part.

Tricholoma matsutake (lto et lmai) Singer tea the most according to claim 1, it is characterised in that: Tricholoma matsutake (lto et lmai) Singer 3-7 part；Thamnolia vermicularis (Ach.) Asa-hina 1-5 Part；Auricularia 1-5 part；Herba bromi japonici 1-5 part.

Tricholoma matsutake (lto et lmai) Singer tea the most according to claim 2, it is characterised in that: Tricholoma matsutake (lto et lmai) Singer 4.5 parts, Thamnolia vermicularis (Ach.) Asa-hina 2 Part, 1.5 parts of Auricularia, Herba bromi japonici 2 parts.

4. according to the Tricholoma matsutake (lto et lmai) Singer tea described in claims 1 to 3 any one, it is characterised in that: it is by pine Powder or their water of young pilose antler, Thamnolia vermicularis (Ach.) Asa-hina, Auricularia and Herba bromi japonici or/and ethanol extraction be active component preparation and The preparation become.

Tricholoma matsutake (lto et lmai) Singer tea the most according to claim 4, it is characterised in that: described preparation is oral formulations.

Tricholoma matsutake (lto et lmai) Singer tea the most according to claim 5, it is characterised in that: described oral formulations be medicinal tea, Medicated wine, granule, powder, tablet, pill, capsule or oral liquid.

7. prepare the method for Tricholoma matsutake (lto et lmai) Singer tea described in claim 1～6 any one for one kind, it is characterised in that: Step is as follows: weight proportion as described in claim 1～6 any one weighs each raw material, beats powder or use Water or/and ethanol extraction, preparation,.

Method the most according to claim 7, it is characterised in that: step is as follows: claim by weight ratio Taking each raw material, beat powder, cross 200-500 mesh sieve, add water mixing, pelletizes, and dries, and 400 DEG C are dried 3-5min, Fry 2-3min for 800 DEG C,.

9. Tricholoma matsutake (lto et lmai) Singer tea described in claim 1～6 any one preparation treatment improve immunity, radioprotective, Anti-fog haze, blood sugar lowering, blood fat reducing, blood pressure lowering, defying age, promotion gastrointestinal function and/or the medicine protected the liver, Purposes in food or health product.

10. Tricholoma matsutake (lto et lmai) Singer tea described in claim 1～6 any one preparation auxiliary treatment diabetes, hepatopathy and / or the medicine of cardiovascular and cerebrovascular disease, food or health product in purposes.