CN105994753A - Compound manufacture method of ginger tea based on microorganism solid state fermentation - Google Patents
Compound manufacture method of ginger tea based on microorganism solid state fermentation Download PDFInfo
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- CN105994753A CN105994753A CN201610401749.6A CN201610401749A CN105994753A CN 105994753 A CN105994753 A CN 105994753A CN 201610401749 A CN201610401749 A CN 201610401749A CN 105994753 A CN105994753 A CN 105994753A
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- fermentation
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- ginger tea
- rhizoma zingiberis
- zingiberis recens
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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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The present invention relates to ginger tea, provides a compound manufacture method of ginger tea based on a microorganism solid state fermentation, and solves the defects that in the prior art the ginger tea is heavy in spicy tastes, effective ingredients cannot be fully absorbed by human body, the storage time is short and the quality is unstable. The manufacture method includes the following processing steps: (1) raw material selecting: fresh gingers are used as the raw materials, the fresh gingers are washed clean, the washed gingers are evenly and finely cut into fine fresh ginger strips at 0.5-0.8 cm, and then the fresh ginger strips are air-dried or low temperature dried to a moisture content of 40-50%; (2) microorganism solid state fermenting: the fresh gingers in the step (1) are mixed evenly with a microorganism and enzyme mixture to conduct fermentation, the use amount ratio of the fresh gingers and the microorganism and enzyme mixture is 100:(1-2), the fermentation temperature is controlled at 25-55 DEG C, and the fermentation time is 96-120 hours; and (3) the fresh gingers subjected to the fermentation treatment in the step (2) are mixed with enzyme deactivated oolong tea at a weight ratio of (100-150):100, and the mixture is prepared into the ginger tea.
Description
Technical field
The present invention relates to a kind of ginger tea, particularly relate to a kind of ginger tea produced with combination method based on microorganism solid fermentation.
Background technology
Human consumption Rhizoma Zingiberis Recens is with a long history, and " Dragon Lord book on Chinese herbal medicine warp " is classified as it top grade, and the traditional Chinese medical science regards it as one of medicinal herbs most in use.Rhizoma Zingiberis Recens is nutritious, at present research it has been acknowledged that chemical analysis reach more than 200 kinds, wherein protein account for 1.4%, fat 0.7%, saccharide 8.5%, separately containing compositions such as gingerol, flavonoid, alcohols, alkenes, multivitamin and various trace elements.The effects such as tea then has allaying tiredness, accelerates blood circulation, life lengthening.The health care higher in view of both Rhizoma Zingiberis Recens and Folium Camelliae sinensis and medical value, ginger tea among the people makes ancient, is commonly used for treating the disease such as cold syndrome of the stomach, dyspepsia.But, the most traditional ginger tea makes and mostly uses mixed preparing to form, and owing to technique is simple, the most pungent highly seasoned, active ingredient is difficult to be fully absorbed by human body, and the holding time is short, quality is unstable.
Summary of the invention
Therefore, for above content, the present invention provides a kind of ginger tea produced with combination method based on microorganism solid fermentation, solves the defect that ginger tea pungent is heavy, effective ingredient can not be fully absorbed by human body, the holding time is short, quality is unstable of prior art.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of ginger tea produced with combination method based on microorganism solid fermentation, including following process step:
(1) selection of raw material: choosing fresh Rhizoma Zingiberis Recens is raw material, cleans up, uniformly chop up be 0.5～0.8cm Rhizoma Zingiberis Recens bar, then dry or oven drying at low temperature to moisture content 40～50%；
(2) microorganism solid fermentation: mixed homogeneously with bacterium enzyme microorganism by the Rhizoma Zingiberis Recens of step (1) and ferment, described Rhizoma Zingiberis Recens is=100:1～2 with the amount ratio of bacterium enzyme microorganism, and fermentation temperature controls at 25～55 DEG C, and fermentation time is 96～120h；
(3) by the Rhizoma Zingiberis Recens after step (2) fermentation process with complete after oolong tea mix by the weight ratio of 100～150:100, i.e. prepare ginger tea.
Further improve and be: the temperature of step (1) oven drying at low temperature controls below 50 DEG C.
Further improve and be: described bacterium enzyme microorganism is made up of bacillus subtilis, yeast, aspergillus oryzae and plant compound enzyme, and described proportion of composing is: bacillus subtilis 50～70%, yeast 5～10%, aspergillus oryzae 5～10%, plant compound enzyme 10～30%.
Further improve and be: the proportion of composing of described bacterium enzyme microorganism is: bacillus subtilis 70%, yeast 10%, aspergillus oryzae 10%, plant compound enzyme 10%.
Further improve and be: during step (2) fermentation, select solid fermentation case as round.
Further improve and be: during step (2) fermentation, material thickness is not higher than 40cm.
Further improve and be: during step (2) fermentation, material thickness is 30～35cm.
Further improve and be: in step (2), the moisture content of Rhizoma Zingiberis Recens is 50%, and Rhizoma Zingiberis Recens is=100:1.5 with the amount ratio of bacterium enzyme microorganism.
Further improve and be: described plant compound enzyme is calculated by the active unit of enzyme needed for every gram of raw material, each component including following consumption: glucoseoxidase 50～150 units/gram raw material, glucoamylase 100～300 units/gram raw material, beta-glucosidase 10～30 units/gram raw material and α-amylase 10～30 units/gram raw material.
By using preceding solution, the invention has the beneficial effects as follows: the ginger tea using the manufacture method of the present invention to prepare can fully make up conventionally produced during affect many unfavorable factors of ginger tea quality, fermentation improves the health care of Rhizoma Zingiberis Recens, make its trophic structure and composition more reasonable, be more easy to absorb.The present invention uses modern biotechnology, uses the Technology of multiple beneficial bacterial strain additional plant compound enzyme to the active ingredient fermentation of Rhizoma Zingiberis Recens and enzymolysis so that it is active ingredient is converted into little molecule and free state by macromole.Rhizoma Zingiberis Recens after fermentation with oolong tea series Folium Camelliae sinensis produced with combination ginger tea during, the functional materials recombinant such as tea polyphenols, tea polysaccharide and the tea alcohol in its effective ingredient and Folium Camelliae sinensis, be easily absorbed by the body.The processing technology of the present invention ensure that the health care of Rhizoma Zingiberis Recens and tea the most simultaneously, make full use of again the good taste of oolong tea series Folium Camelliae sinensis, produce applicable popular taste, the serial ginger tea product of the most unique local flavor, fully make up conventionally produced during affect many unfavorable factors of ginger tea quality, comply with the life requirement of modern society.
1, pass through biofermentation, it is ensured that while the original composition of Rhizoma Zingiberis Recens and function so that it is in saccharide and the molecular weight of the effective ingredient such as protein diminish, more conducively absorption of human body；
2, eliminating the pungent mouthfeel that Rhizoma Zingiberis Recens is excessive, the ginger tea entrance of fermentation does not sting larynx, taste alcohol, returns sweet, and can promote the production of body fluid, cut down the hot of Rhizoma Zingiberis Recens；
3, there is peculiar flavour, stay in grade；
4, without any antioxidant and perfumery additive, product safety is reliable；
5, in this manufacture method, the Rhizoma Zingiberis Recens composition after fermentation reaction contains volatile oil 1.2～2.8%；Through test: Mouse oral volatile oil is after one month, mouse blood and liver endoperoxide dismutase, glutathion reductase dramatically increases (P < 0.001), therefore, compared with the independent effectiveness of Rhizoma Zingiberis Recens and tea, ginger tea prepared by this technique has more significant anti-oxidation efficacy；
6, the ginger tea that the present invention makes can also effectively be alleviated operation or anaesthetize the vomiting caused, active chronic inflammation and various pain.
Detailed description of the invention
Describing embodiments of the present invention in detail below with reference to specific embodiment, to the present invention, how application technology means solve technical problem whereby, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional means that the technological means employed in embodiment is well known to those skilled in the art, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list its constituent person, all indicate when occurring first.
Embodiments of the invention are:
A kind of ginger tea produced with combination method based on microorganism solid fermentation, including following process step:
(1) choose the fresh ginger of maturation, uniformly chop up after cleaning up, be cut into the Rhizoma Zingiberis Recens bar that cross-section face diameter is 0.6cm；
(2) above-mentioned Rhizoma Zingiberis Recens bar is dried to moisture content 45%；
(3) microorganism solid fermentation: mix homogeneously to be placed in open solid fermentation case with bacterium enzyme microorganism by the Rhizoma Zingiberis Recens of step (2) and ferment, the thickness of fermentation materials is 32cm, described Rhizoma Zingiberis Recens is=100:1.5 with the amount ratio of bacterium enzyme microorganism, fermentation temperature controls at 25～55 DEG C, sweat monitors the fermentation temperature of material in real time, making it be constantly in 25～55 DEG C, fermentation time is 100h；Bacterium enzyme microorganism is made up of bacillus subtilis 70 weight portion, yeast 10 weight portion, aspergillus oryzae 10 weight portion, plant compound enzyme 10 weight portion.Described plant compound enzyme is made up of each component of following consumption: glucoseoxidase 100 units/gram raw material, glucoamylase 200 units/gram raw material, beta-glucosidase 20 units/gram raw material and α-amylase 20 units/gram raw material；
(4) by the Rhizoma Zingiberis Recens after step (3) fermentation process with complete after oolong tea mix by the weight ratio of 120:100, i.e. prepare ginger tea.
Wherein, in the present invention Rhizoma Zingiberis Recens bar cross-section face diameter 0.5～0.8cm, dry and can also replace with oven drying at low temperature, during oven drying at low temperature, temperature controls below 50 DEG C, the amount ratio of Rhizoma Zingiberis Recens and bacterium enzyme microorganism is between 100:1～2, fermentation temperature controls at 25～55 DEG C, if temperature is higher than 55 DEG C, make suitable stirring in time, ventilation process, in order to avoid the functional components of temperature too high destruction Rhizoma Zingiberis Recens, fermentation time controls 96～120h, material fermentation situation delay decrease duration can be regarded, Rhizoma Zingiberis Recens after fermentation process with complete after oolong tea mix by the weight ratio of 100～150:100, the micro-raw proportion of composing of bacterium enzyme is: bacillus subtilis 50～70%, yeast 5～10%, aspergillus oryzae 5～10%, plant compound enzyme 10～30%.During fermentation, material thickness is not higher than 40cm, preferably 30～35cm.The purpose of the present invention all can be realized in above parameter area.
Described plant compound enzyme is calculated by the active unit of enzyme needed for every gram of raw material, each component including following consumption: glucoseoxidase 50～150 units/gram raw material, glucoamylase 100～300 units/gram raw material, beta-glucosidase 10～30 units/gram raw material and α-amylase 10～30 units/gram raw material.The purpose of the present invention all can be realized in above parameter area.
Described above, only utilize modification, change that the embodiment of this origination techniques content, any those skilled in the art use this creation to be done, all belong to the scope of the claims of this creation opinion, and be not limited to those disclosed embodiments.
Claims (9)
1. a ginger tea produced with combination method based on microorganism solid fermentation, it is characterised in that include following process step:
(1) selection of raw material: choosing fresh Rhizoma Zingiberis Recens is raw material, cleans up, uniformly chop up be 0.5～0.8cm Rhizoma Zingiberis Recens bar, then dry or oven drying at low temperature to moisture content 40～50%；
(2) microorganism solid fermentation: mixed homogeneously with bacterium enzyme microorganism by the Rhizoma Zingiberis Recens of step (1) and ferment, described Rhizoma Zingiberis Recens is=100:1～2 with the amount ratio of bacterium enzyme microorganism, and fermentation temperature controls at 25～55 DEG C, and fermentation time is 96～120h；
(3) by the Rhizoma Zingiberis Recens after step (2) fermentation process with complete after oolong tea mix by the weight ratio of 100～150:100, i.e. prepare ginger tea.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 1, it is characterised in that: the temperature of step (1) oven drying at low temperature controls below 50 DEG C.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 1 and 2, it is characterized in that: described bacterium enzyme microorganism is made up of bacillus subtilis, yeast, aspergillus oryzae and plant compound enzyme, and described proportion of composing is: bacillus subtilis 50～70%, yeast 5～10%, aspergillus oryzae 5～10%, plant compound enzyme 10～30%.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 3, it is characterised in that: the proportion of composing of described bacterium enzyme microorganism is: bacillus subtilis 70%, yeast 10%, aspergillus oryzae 10%, plant compound enzyme 10%.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 4, it is characterised in that: select solid fermentation case as round during step (2) fermentation.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 5, it is characterised in that: during step (2) fermentation, material thickness is not higher than 40cm.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 6, it is characterised in that: during step (2) fermentation, material thickness is 30～35cm.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 7, it is characterised in that: in step (2), the moisture content of Rhizoma Zingiberis Recens is 50%, and Rhizoma Zingiberis Recens is=100:1.5 with the amount ratio of bacterium enzyme microorganism.
Ginger tea produced with combination method based on microorganism solid fermentation the most according to claim 8, it is characterized in that: described plant compound enzyme is calculated by the active unit of enzyme needed for every gram of raw material, each component including following consumption: glucoseoxidase 50～150 units/gram raw material, glucoamylase 100～300 units/gram raw material, beta-glucosidase 10～30 units/gram raw material and α-amylase 10～30 units/gram raw material.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798035A (en) * | 2017-01-13 | 2017-06-06 | 李泽华 | A kind of utilization microorganism method that fermentation technique prepares aged odor type oolong tea again |
| 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 |
| CN110169469A (en) * | 2019-05-16 | 2019-08-27 | 云南万兴隆生物科技集团有限公司 | A kind of ginger tea and its processing technology |
| CN110226660A (en) * | 2019-05-16 | 2019-09-13 | 云南万兴隆生物科技集团有限公司 | A kind of ecosystem ginger preserved fruit and its processing technology |
| CN112544774A (en) * | 2020-12-10 | 2021-03-26 | 济南大学 | Ginger solid milk shake and preparation method thereof |
| CN112998108A (en) * | 2021-04-30 | 2021-06-22 | 合肥工业大学 | Preparation method of ginger seedling fermented tea beverage |
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| CN101273783A (en) * | 2008-05-06 | 2008-10-01 | 清华大学 | Fermented ginger and producing method and application thereof |
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2016
- 2016-06-08 CN CN201610401749.6A patent/CN105994753A/en active Pending
Patent Citations (1)
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| CN101273783A (en) * | 2008-05-06 | 2008-10-01 | 清华大学 | Fermented ginger and producing method and application thereof |
Non-Patent Citations (1)
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| 孙玉孚 等: "《家常食疗药膳500种》", 31 July 2000, 北京：北京出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798035A (en) * | 2017-01-13 | 2017-06-06 | 李泽华 | A kind of utilization microorganism method that fermentation technique prepares aged odor type oolong tea again |
| 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 |
| CN110169469A (en) * | 2019-05-16 | 2019-08-27 | 云南万兴隆生物科技集团有限公司 | A kind of ginger tea and its processing technology |
| CN110226660A (en) * | 2019-05-16 | 2019-09-13 | 云南万兴隆生物科技集团有限公司 | A kind of ecosystem ginger preserved fruit and its processing technology |
| CN112544774A (en) * | 2020-12-10 | 2021-03-26 | 济南大学 | Ginger solid milk shake and preparation method thereof |
| CN112998108A (en) * | 2021-04-30 | 2021-06-22 | 合肥工业大学 | Preparation method of ginger seedling fermented tea beverage |
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Application publication date: 20161012 |