CN106035786A - White fungus mycelial fermented tea and production method thereof - Google Patents
White fungus mycelial fermented tea and production method thereof Download PDFInfo
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- CN106035786A CN106035786A CN201610408509.9A CN201610408509A CN106035786A CN 106035786 A CN106035786 A CN 106035786A CN 201610408509 A CN201610408509 A CN 201610408509A CN 106035786 A CN106035786 A CN 106035786A
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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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Abstract
The invention discloses white fungus mycelial fermented tea made with tea leaf. The white fungus mycelial fermented tea is obtained by inoculating white fungus original species or cultivar to tea leaf and sterilizing, culturing, deactivating and drying; the invention also discloses a method for producing white fungus mycelial fermented tea. At the premise of not adding any culture auxiliaries, tea leaf is used as a medium to grow white fungus mycelia, the whole process is free of external pollutant, and safety of a product is improved. Mass amino acid matters and polysaccharide matters may be synthesized during white fungus mycelial culture, and the product is better in taste freshness and content richness. The natural oxidation of tea polyphenol matters helps reduce bitter taste and improve the quality of tea as the medium. The white fungus species is dietary and edible fungus, safety is good, and mass white fungus mycelia are present in tea leaf during fermentation; the white fungus mycelial fermented tea has the effects of tonifying spleen to promote appetite, benefiting qi and clearing intestines, promoting sleep and reinforcing stomach, tonifying brain, nourishing yin and clearing heat, and moistening dryness.
Description
Technical field
The present invention relates to tea technology field, particularly relate to a kind of Tremella hypha fermentation tea and processing method thereof.
Background technology
Folium Camelliae sinensis comes from China, from the later stage in spring and autumn just by people as vegetable edible, develop into medicinal at Middle West Han Dynasty, Western Han Dynastry's later stage
Just develop into imperial palace high-grade drink.Containing compositions such as catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid in Folium Camelliae sinensis, can
To promote health.Tea-leaf beverage is described as " one of big beverage in the world three ".
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 using raw material
The tender degree of children and the difference in picking season, tea leaf quality differs greatly, particularly dark brownish green as Raw material processing with summer and autumn
The most tea products become, owing to tea polyphenols content of material is too high, amino acids content of material is relatively low, causes Folium Camelliae sinensis product
Matter is poor, and 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 present invention to provide a kind of Tremella hypha fermentation tea and processing method thereof, with Folium Camelliae sinensis as raw material, utilize Tremella
The amino acids of generation, the quality of polysaccharose substance lifting Folium Camelliae sinensis during Mycelium culture.
Technical scheme:
Tremella original species or cultigen with Folium Camelliae sinensis as raw material, are inoculated in Folium Camelliae sinensis, through going out by a kind of Tremella hypha fermentation tea
Bacterium, cultivate, inactivate, obtain Tremella hypha fermentation tea after drying.Described Folium Camelliae sinensis is Theaceae Camellia Plants young sprout.Described silver
Ear is Tremellales, Tremellaceae, Tremella.
A kind of processing method of Tremella hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, and temperature is 100 DEG C～120
DEG C, time 90min～120min, make solarization green tea water content control 60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, Tremella original species or cultigen are seeded in solarization
On green tea, under the conditions of lucifuge, culturing room's temperature control is at 15 DEG C～30 DEG C, and incubation time is 25 days～90 days；
Inactivation: treat that tremella mycelium is in leaf, when leaf color and luster deepens, terminates the growth of tremella mycelium, uses height
Temperature ablation method, Ye Wen more than 80 DEG C, time 20min～60min, obtain Tremella hypha fermentation tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes containing of Tremella hypha fermentation tea raw material
The water yield is down to 15%～25%, carries out foot fire again and process after natural spreading for cooling, and foot fire temperature is 80 DEG C～105 DEG C, and drying time is
90min～120min, it is thus achieved that water content is the Tremella hypha fermentation tea finished product of 6%～7%.
Described green tea is Theaceae Camellia Plants young sprout.Described Tremella is Tremellales, Tremellaceae, Tremella.
Beneficial effect: the Folium Camelliae sinensis that the present invention uses is with Theaceae Camellia Plants (Camellia sinensis (L.)
O.Ktze.) young sprout is raw material.It uses the hair of the green tea of corresponding processes, Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea, postfermented tea
Tea product or refined tea product.
The present invention uses Tremella original species and all artificial cultivars.Described Tremella (Tremella fuciformis
Berk.) it is Tremellales (Tremellales), Tremellaceae (Tremellaceae), Tremella (Tremella).
Tremella is also referred to as Tremella, Tremella, Tremella etc., belongs to Mycophyta Tremellaceae Tremella, is that a Basidiomycota is true
The sporophore of bacterium Tremella, has the laudatory title of " hat in bacterium ".
Tremella sweet in the mouth, light, property are flat, nontoxic, effect of existing spleen reinforcing appetizing, have again the effect of QI invigorating bowel relieving, nourishing YIN and moistening the lung.
Body immunity can be strengthened, the tumor patient tolerance to Radiotherapy chemotherapy can be strengthened again.Tremella is rich in natural plant colloid,
Additional its has the effect of YIN nourishing, is can be with the good skin moistening food of long-term taking.
Tremella have strong essence, the kidney invigorating, intestine moistening, stomach reinforcing, QI invigorating and blood, heart tonifying, strong body, supplementing the brain, refresh oneself, improve looks, skin care,
Effect of life lengthening.It can improve liver detoxification ability, the liver protecting function, and it not only can the immunity of enhancing body antineoplastic
Ability, moreover it is possible to strengthen tumor patient to radiotherapy, the tolerance of chemotherapy.Can nourish and promote the production of body fluid；Lung moistening nourishing the stomach, invigorating the lung and benefiting vital QI.Asthenia
Cough；Sputum mixed with blood；Tianjin is few thirsty；Body is empty after being ill；Shortness of breath and fatigue.
Tremella is also tonic medicine simply, and feature is moist and oiliness stagnant, has spleen reinforcing appetizing, QI invigorating bowel relieving, sleeping strong
Stomach, supplementing the brain, replenishing YIN and removing heat, the merit moisturized, the patient not nourished hyperactivity of fire caused by deficiency of YIN by ginseng and pilose antler Isothermal Hot is a kind of good tonic.
Tremella is rich in natural characteristic colloid, adds its nourishing yin effect, and long-term taking with skin moistening, and can dispel face's chloasma, passeris montani saturati
Effect of speckle.Tremella is kind of the diet food containing dietary fiber, and its dietary fiber can help gastrointestinal peristalsis, reduces fat absorption.
History writes and successive dynasties physician is by clinical verification at all times, confirms that Tremella has essence strengthening and the kidney invigorating, nourishing YIN and moistening the lung, and promote the production of body fluid mesh
Coughing, clear and rich stomach reinforcing, QI replenishing and blood harmonizing, heart tonifying strengthens body, and supplementing the brain is refreshed oneself, skin-softening beauty, life lengthening, anticancer effect, but Tremella
Quality is particularly important.
Tremella is containing protein 6.7%-10%, carbohydrate 65%-71.2%, fat 0.6%-12.8%, crude fibre
2.4%-2.75%, inorganic salt 4.0%-5.4%, moisture 15.2%-18.76% and a small amount of vitamin(e) B group.The protein of Tremella
In containing leucine, isoleucine, phenylalanine, propylhomoserin, serine, glutamic acid, pick propylhomoserin, proline, arginine, rely ammonia
17 kinds of aminoacid such as acid, alanine, threonine, aspartic acid, tyrosine, cystine, histidine, methionine, Qi Zhonghan
What amount was maximum is proline.Main sulfur-bearing, ferrum, magnesium, calcium, potassium plasma in inorganic salt.
Due to the present invention compared with prior art, on the premise of without any cultivation adjuvant, using Folium Camelliae sinensis as Tremella
The culture medium of mycelial growth, whole process is without external contaminant, it is ensured that the safety of product.Tremella mycelium of the present invention is trained
Substantial amounts of amino acids material and polysaccharose substance can be synthesized during Yanging, add the fresh refreshing degree of product flavour and inclusions
Richness.It addition, tremella mycelium incubation, the component content in Folium Camelliae sinensis also can occur diversified chemical change, special
Not being the autoxidation of tea polyphenols material, bitterness reduces.By the comprehensive function of above-mentioned substance chemical change, finally improve
Quality as culture medium Folium Camelliae sinensis.
The present invention also has spleen reinforcing appetizing, QI invigorating bowel relieving, sleeping stomach invigorating, supplementing the brain, replenishing YIN and removing heat, effect of moisturizing.
Detailed description of the invention
Tremella original species or cultigen with Folium Camelliae sinensis as raw material, are inoculated in Folium Camelliae sinensis, through going out by a kind of Tremella hypha fermentation tea
Bacterium, cultivate, inactivate, obtain Tremella hypha fermentation tea after drying.Described Folium Camelliae sinensis is Theaceae Camellia Plants young sprout.Described silver
Ear is Tremellales, Tremellaceae, Tremella.
Its preparation for processing is as follows:
Embodiment 1:
The processing method of Tremella hypha fermentation tea, process steps includes:
1, sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, carries out high temperature steaming to shining green tea
Vapour sterilizing, temperature is 100 DEG C, time 90min, makes solarization green tea water content control 60%；
2, cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), cultivating white fungus kind is seeded in solarization
On green tea (inoculum concentration by 5% is inoculated, as shone green tea 1 kilogram, cultigen 50 grams), under the conditions of lucifuge, culturing room's temperature control
System is at 15 DEG C, and incubation time is 25 days；
3, inactivation: treat that tremella mycelium is in leaf, when leaf color and luster deepens, terminates the growth of tremella mycelium, uses
High-temperature inactivation method, Ye Wen 80 DEG C, time 20min, obtain Tremella hypha fermentation tea raw material；
4, it is dried: first at 120 DEG C, gross fire is dried 15min, makes the water content of Tremella hypha fermentation tea raw material be down to 15%,
Carrying out foot fire after natural spreading for cooling again to process, foot fire temperature is 80 DEG C, and drying time is 90min, it is thus achieved that water content is the Tremella of 6%
Hypha fermentation tea finished product.
Embodiment 2:
A kind of processing method of Tremella hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, carries out high-temperature steam to shining green tea
Sterilizing, temperature is 120 DEG C, time 120min, makes solarization green tea water content control 65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), Tremella original species are seeded in solarization green
On tea (inoculum concentration by 15% is inoculated), under the conditions of lucifuge, culturing room's temperature control is at 30 DEG C, and incubation time is 90 days；
Inactivation: treat that tremella mycelium is in leaf, when leaf color and luster deepens, terminates the growth of tremella mycelium, uses height
Temperature ablation method, Ye Wen more than 85 DEG C, time 60min, obtain Tremella hypha fermentation tea raw material；
It is dried: first at 150 DEG C, gross fire is dried 20min, makes the water content of Tremella hypha fermentation tea raw material be down to 25%, from
So carrying out foot fire after spreading for cooling again to process, foot fire temperature is 105 DEG C, and drying time is 120min, it is thus achieved that water content is the Tremella of 7%
Hypha fermentation tea finished product.
Embodiment 3:
A kind of processing method of Tremella hypha fermentation tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, carries out high-temperature steam to shining green tea
Sterilizing, temperature is 110 DEG C, time 110min, makes solarization green tea water content control 63%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), cultivating white fungus kind is seeded in solarization green
On tea (inoculum concentration by 8% is inoculated), under the conditions of lucifuge, culturing room's temperature control is at 25 DEG C, and incubation time is 25 days；
Inactivation: treat that tremella mycelium is in leaf, when leaf color and luster deepens, terminates the growth of tremella mycelium, uses height
Temperature ablation method, Ye Wen 83 DEG C, time 50min, obtain Tremella hypha fermentation tea raw material；
It is dried: first at 130 DEG C, gross fire is dried 18min, makes the water content of Tremella hypha fermentation tea raw material be down to 20%, from
So carrying out foot fire after spreading for cooling again to process, foot fire temperature is 90 DEG C, and drying time is 100min, it is thus achieved that water content is the silver of 6.5%
Ear polyp silk fermented tea finished product.
Folium Camelliae sinensis contains the compositions such as tea polyphenols, catechin, chlorophyll, caffeine, aminoacid, tea polysaccharide, vitamin.Wherein tea
Propylhomoserin is the distinctive a kind of aminoacid of Folium Camelliae sinensis, and the content in Folium Camelliae sinensis accounts for more than the 40% of total amino acid content.The product of tea
Matter has relatively Important Relations with the aminoacid in Folium Camelliae sinensis, content of tea polysaccharide.
The fermentation processing method of employing science, improves the aminoacid in Folium Camelliae sinensis, content of tea polysaccharide, reduces polyphenol content,
Improve the nutritional labeling of Folium Camelliae sinensis further and improve mouthfeel, improving tea leaf quality.Clean taste of the present invention, sweet-smelling sweet in the mouth.
As follows aminoacid, tea polysaccharide, tea polyphenols are made component analysis with the present invention by green tea materials.
Table 1: aminoacid, tea polysaccharide, tea polyphenols composition contrast.
| Sample | Aminoacid % | Tea polysaccharide % | Tea polyphenols % |
| Green tea materials | 2.93 | 5.86 | 22.62 |
| Embodiment 1 Tremella hypha fermentation tea | 5.69 | 16.54 | 18.43 |
| Embodiment 2 Tremella hypha fermentation tea | 6.23 | 19.78 | 16.65 |
| Embodiment 3 Tremella hypha fermentation tea | 5.89 | 17.34 | 17.88 |
Polyphenol content is measured by above-mentioned employing ferrous tartrate method.To aminoacid by full-automatic amino acid analysis
Instrument 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, carries out high-temp steam sterilizing to shining green tea,
Temperature is 120 DEG C, time 120min, makes solarization green tea water content control 65%；The solarization green tea of sterilized process is cooled to
After room temperature (25 DEG C), under the conditions of lucifuge, culturing room's temperature control is at 30 DEG C, and incubation time is 90 days；First at 150 DEG C, gross fire is done
Dry 20min, makes the water content of fermented tea raw material be down to 25%, carries out foot fire again and process after natural spreading for cooling, and foot fire temperature is 105
DEG C, drying time is 120min, it is thus achieved that water content is the fermented tea finished product of 7%.
Table 2: mouthfeel contrasts.
| Sample | Mouthfeel |
| Embodiment 2 Tremella hypha fermentation tea | Pure glycol |
| Embodiment 4 fermented tea | Alcohol and |
The embodiment of the present invention 2 Tremella hypha fermentation tea is supplied to damp and hot person 35 example (wherein male 25 example, women 10 example) drink
With 15 days, effective 34 examples.
After measured, embodiment 2 Tremella hypha fermentation tea compares with embodiment 4 fermented tea, embodiment 2 Tremella hypha fermentation tea
Higher containing aminoacid, tea polysaccharide, relatively low containing tea polyphenols.
Folium Camelliae sinensis is the beverage that people like, along with the progress of modernization science and technology, people are to the chemical analysis of tea and guarantor
The understanding of health-care function is more and more deep.A kind of beverage quenched one's thirst is not only by Folium Camelliae sinensis, and rich in nutritional labelings such as several amino acids
According to relevant research data introduction, green tea contains 17 kinds of aminoacid, and contains 8 kinds of aminoacid of needed by human.From theanine, winter ammonia
From the point of view of acid, glutamic acid and arginine four kinds affect the primary amino acid of tea leaf quality, content of the present invention is higher.
Tea polysaccharide is a kind of biological active substances in Folium Camelliae sinensis, is a kind of acidoglycoprotein, and is combined with substantial amounts of mineral nitrogen unit
Element, referred to as Tea Polysaccharides complex, referred to as Tea Polysaccharides or tea polysaccharide.The part of sugar is mainly by arabinose, xylose, rock algae
Sugar, glucose, galactose etc., mineral element is mainly by calcium, magnesium, ferrum, manganese etc. and a small amount of trace element, such as groups such as rare earth elements
Become.Modern pharmacological research confirms, tea polysaccharide has the effect of blood sugar lowering, blood fat reducing, blood pressure lowering and decreased heart rate, anoxia enduring, with
Time tea polysaccharide anticoagulation, preventing thrombosis formed.
Tea polyphenols is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class, flavonoid, flavonols
With phenolic acids etc..Tea polyphenols is one of Main Ingredients and Appearance having health care in Folium Camelliae sinensis.But, Tea Polyphenols too high levels,
Cause Folium Camelliae sinensis bitter in the mouth.
The present invention improves the aminoacid in Folium Camelliae sinensis, content of tea polysaccharide further, reduces polyphenol content, and the present invention also has
Spleen reinforcing appetizing, QI invigorating bowel relieving, sleeping stomach invigorating, supplementing the brain, replenishing YIN and removing heat, effect of moisturizing.Tea resource is made full use of by the present invention, carries
High economic benefit, significant to Chinese tea development.
Claims (6)
1. a Tremella hypha fermentation tea, it is characterised in that: with Folium Camelliae sinensis as raw material, Tremella original species or cultigen are inoculated in tea
Ye Zhong, sterilized, cultivate, inactivate, obtain Tremella hypha fermentation tea after drying.
A kind of Tremella hypha fermentation tea the most according to claim 1, it is characterised in that: described Folium Camelliae sinensis is Theaceae Camellia
Plant young sprout.
A kind of Tremella hypha fermentation tea the most according to claim 1, it is characterised in that: described Tremella is Tremellales, silver
Otology, Tremella.
4. the processing method of a Tremella hypha fermentation tea, it is characterised in that processing method includes:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, and temperature is 100 DEG C～120 DEG C, time
Between 90min～120min, make solarization green tea water content control 60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, Tremella original species or cultigen are seeded in solarization green tea
On, under the conditions of lucifuge, culturing room's temperature control is at 15 DEG C～30 DEG C, and incubation time is 25 days～90 days；
Inactivation: treat that tremella mycelium is in leaf, when leaf color and luster deepens, terminates the growth of tremella mycelium, uses high temperature to go out
Activating method, Ye Wen more than 80 DEG C, time 20min～60min, obtain Tremella hypha fermentation tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes the water content of Tremella hypha fermentation tea raw material
Being down to 15%～25%, carry out foot fire again and process after natural spreading for cooling, foot fire temperature is 80 DEG C～105 DEG C, and drying time is 90min
～120min, it is thus achieved that water content is the Tremella hypha fermentation tea finished product of 6%～7%.
The processing method of a kind of Tremella hypha fermentation tea the most according to claim 4, it is characterised in that: described green tea is mountain
Theaceae Camellia Plants young sprout.
The processing method of a kind of Tremella hypha fermentation tea the most according to claim 1, it is characterised in that: described Tremella is
Tremellales, Tremellaceae, Tremella.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115282217A (en) * | 2021-12-02 | 2022-11-04 | 广西民族大学 | A tea prepared from Lagerstroemia speciosa (L.) Moench fermented tea for reducing blood lipid and protecting liver |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115282217A (en) * | 2021-12-02 | 2022-11-04 | 广西民族大学 | A tea prepared from Lagerstroemia speciosa (L.) Moench fermented tea for reducing blood lipid and protecting liver |
| CN115282217B (en) * | 2021-12-02 | 2023-09-26 | 广西民族大学 | Hypolipidemic and liver-protecting function of cinerea fermented tea |
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Application publication date: 20161026 |
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