CN107736449A - A kind of preparation method of the fort tea of Poria cocos six - Google Patents
A kind of preparation method of the fort tea of Poria cocos six Download PDFInfo
- Publication number
- CN107736449A CN107736449A CN201711148576.2A CN201711148576A CN107736449A CN 107736449 A CN107736449 A CN 107736449A CN 201711148576 A CN201711148576 A CN 201711148576A CN 107736449 A CN107736449 A CN 107736449A
- Authority
- CN
- China
- Prior art keywords
- tea
- poria cocos
- gross
- gross tea
- water content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
-
- 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
Abstract
A kind of preparation method of the fort tea of Poria cocos six,Prepared including Poria cocos medicine materical crude slice,Poria cocos medicine materical crude slice broken wall,It is prepared by Poria cocos extract solution,Actication of culture,Gross tea finishes,Pile-fermentation,Secondary fermentation,Naturally ageing and 9 steps of dryness finalization,The present invention is by Poria cocos extraction active ingredient,Its sporoderm-broken rate is 85 94%,Fuling triterpene can be effectively improved,The extraction efficiency of pachymaran and Poria cocos sterol,Shorten extraction time,Avoid the destruction of active ingredient,Fermented bacterium is extracted from six fort tea,It includes coronoid process dissipate capsule bacterium,Mould,Aspergillus niger,Yeast,Mucor,Addition single culture fermentation is avoided to cause six fort tea flavors missings,And inoculated after fermented bacterium is activated,Be advantageous to improve the vigor of fermented bacterium,Improve the fermentation efficiency of six fort tea,By pile-fermentation,Secondary fermentation and ageing,It is good to send out golden flower effects,During the fermentation can be by six fort tea,The nutritional ingredient of Poria cocos absorbs and conversion,Generate chitin,Chitin glycan,Beta glucan glycosides,The health-care components such as cellulose and glycoprotein.
Description
Technical field
The invention belongs to tea processing biological technical field, and in particular to a kind of preparation method of the fort tea of Poria cocos six.
Background technology
Standby " red, dense, the old, alcohol " feature of six fort tea sets, above sampling tea has betel nut perfume, golden flower, and effect of weight reducing protrudes, and exchanges energy-conservation
Amount metabolic symptom has a better role, the effect of also removing toxic substances with hypotensive, anti-oxidant and diuresis, enjoy great prestige Guangdong, osmanthus,
The domestic and international markets such as port, Australia, Southeast Asia.
Traditional six basic manufacture crafts of fort tea is finishs, kneaded, pile fermentation, drying, steam tea, pile fermentation, drying, steaming tea, press,
Ageing.Blade cell ruptures during six fort tea are kneaded, and various enzyme-to-substrates fully contact, and it is complicated to carry out chemical preact generation
Compound.Microorganism growth is vigorous under high temperature hyther during pile fermentation, and serial reaction generation oxygen is carried out using substrate
Change polymerizate.In the presence of enzyme and microorganism oxidative polymerization occurs for catechins, generate water miscible polyphenol-
Polysaccharide-protein polymer.With the progress of pile fermentation process, the polymer of small molecule continues reactive polymeric into water-soluble brown
Element, the trend of reaction is that tea polyphenols material is acutely reduced, and water-soluble brown pigment largely accumulates, and tea residue becomes brown.Relative to lake
Southern Fu-brick tea, yunnan puer tea, many factors comprehensive function form six fort tea distinguishing characters：When raw material be tea tree sprouting,
Tender leaf and tender stem, second, double wet double steaming Particular crafts, third, the geographical environment of warm high humidity.Advantage during six fort tea pile fermentations
Microorganism has mould, aspergillus niger, yeast, coronoid process dissipate capsule bacterium, Mucor etc., similar to Hunan Fu-brick tea, with yunnan puer tea difference
It is slightly larger.The six common golden flower of fort tea displayed for a long time, it is a key character of the fort tea of top grade six.Golden flower scientific name coronoid process dissipate capsule bacteriums,
It is ganoderma lucidum, is occasionally found on the prepared slices of Chinese crude drugs, is a kind of microorganism being highly profitable to health.
Oxidation polymerization effect of the coronoid process dissipate capsule bacterium to tea polyphenols material in six fort tea process plays an important role, but
The fort tea of tradition six processes coronoid process dissipate capsule bacterium caused by early stage not dominant, it is necessary in the ageing process up to one or two years slowly
Breeding is got up.The growth characteristics of coronoid process dissipate capsule bacterium constrain the yield of high-quality six fort tea.Optimize six forts using modern biotechnology
The processing technology of tea, it is fully able to improve the quality and yield of six fort tea, meets the needs of consumption market.
Poria cocos, it is On Polyporaceae Poria cocos Poria cocos (Schw.) Wolf dry sclerotia.Poria cocos is sweet, light,
It is mild-natured, channel tropism：The thoughts of returning home, lung, spleen, kidney channel, have a clearing damp and promoting diuresis, invigorating the spleen, the effect of calming heart, cure mainly oedema oliguria, phlegm retention anti-dazzle nervous,
Spleen eating less, loose stool diarrhea, confused and worried, insomnia of palpitating with fear.Existing Poria cocos usage is mainly decoct soup, soft extracts, infusing drugs in wine, enters dish
Deng, but traditional usage causes intracellular portion beneficiating ingredient effectively to leach, and have impact on its using effect.
Six fort tea and Poria cocos respectively have health-care efficacy, complement each other, but there is presently no by six fort tea and the organic knot of Poria cocos
Close the health drink prepared.Therefore, the present invention using modern biotechnology by Poria cocos extraction active ingredient and by six fort tea
Inoculation fermentation after fermented bacterium activation, the fort tea of Poria cocos six being prepared have the beneficiating ingredient and effect of the two concurrently, have good
Healthcare function.
The content of the invention
The purpose of the present invention is in view of the shortcomings of the prior art, to be fermented by Poria cocos extraction active ingredient and by six fort tea
A kind of inoculation fermentation after actication of culture, there is provided preparation method of the fort tea of Poria cocos six.
The present invention realizes in the following way：
A kind of preparation method of the fort tea of Poria cocos six, comprises the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 0.5-3 mm thin slice,
It is 5-10% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into 1 ~ 5 min of freezing in -196 DEG C of liquid nitrogen, rapid take out is put into cell
Wall-breaking machine, the min of broken wall treatment 1 ~ 3 is carried out with 20000 ~ 30000 rpm rotating speed, obtains the Poria cocos powder of broken wall；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:15-20 mass ratio mixing, big fire are heated to seething with excitement
After change and be cooked by slow fire 0.5-1 h, be filtrated to get filtrate, 70-90 DEG C, the concentration of -0.08 ~ 0.1 MPa rotary evaporations, obtain Poria cocos and carry
Take concentrate；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:10-30 weight is quiet than well mixed
6-24 h are put, filtered through gauze obtains filtrate, and filtrate is fermented bacterium primary seed solution, by fermented bacterium primary seed solution with 1-
10% inoculum concentration is transferred in activation medium, cultivate 24-48 h, centrifugation, remove supernatant, with distillation aqueous suspension precipitate, again from
The heart, supernatant is removed, precipitated with distillation aqueous suspension, obtain fermented bacterium secondary seed solution；
（5）Gross tea finishes：With microwave de-enzyming 0.5-2 min to gross tea water content it is 10- by the fresh six forts tea gross tea of select
15%, then with steam blanching finish 0.5-1 min to gross tea water content be 20-25%, then with tea stir-frying machine stir-fry 30-60
Min is 5-8% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:10-20 is mixed, and continues to use tealeaves
Frying machine stir-frying 30-60 min are 5-8% to gross tea water content, are annealed at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:20-30 mixing is equal
It is even, it is well mixed with 300-500 mL/kg amount with the gross tea after annealing, is in 50-60 DEG C of pile-fermentation to gross tea water content
20-30%；
（7）Secondary fermentation：By the gross tea after pile-fermentation be put into tea stir-frying machine stir-fry 30-60 min to gross tea water content be 5-
8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:10-15 is well mixed, with 100-200
ML/kg amount is well mixed with gross tea, and secondary fermentation to gross tea water content is 15-20% at 40-50 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine stir-frying 30-60 min to gross tea water content
For 5-8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:3-8 is well mixed, with 10-50
ML/kg amount is well mixed with gross tea, is then aged 1-3 naturally；
（9）Dryness finalization：By the gross tea after the completion of ageing with tea stir-frying machine stir-fry 30-60 min to gross tea water content be 5-
8%, dried tealeaves is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
Preferably, its sporoderm-broken rate of the Poria cocos powder of described broken wall is 85-94%.
Preferably, described Poria cocos extraction concentrate includes fuling triterpene, pachymaran and Poria cocos sterol, its relative density
For 1.05-1.1.
Preferably, described activation medium be bagasse hydrolysis sugar 30-50 g/L, cottonseed flour 15-20 g/L, dimension life
Plain B10.05-0.1 g/L, sodium chloride 3-7 g/L, potassium dihydrogen phosphate 2-5 g/L.
Preferably, described fermented bacterium secondary seed solution includes coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor.
Preferably, described its cell concentration of fermented bacterium secondary seed solution is 1 ~ 5 × 106 CFU/mL。
Preferably, its power of described microwave de-enzyming is 500-1200 W, and the steam blanching its temperature that finishes is 105-
110℃。
Preferably, step（6）In, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:25 is mixed
Close uniform, be well mixed with 360 mL/kg amount with the gross tea after annealing, in 55 DEG C of pile-fermentations to gross tea water content be 24%.
Preferably, step（7）In, it is aqueous to gross tea that the gross tea after pile-fermentation is put into 45 min of tea stir-frying machine stir-frying
Measure as 8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:12 is well mixed, with 140 mL/kg
Amount be well mixed with gross tea, at 45 DEG C secondary fermentation to gross tea water content be 18%.
Preferably, step（8）In, the gross tea after the completion of secondary fermentation is put into tea stir-frying machine 45 min of stir-frying to gross tea
Water content is 5%, and Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:4 is well mixed, with 25 mL/
Kg amount is well mixed with gross tea, is then aged 3 years naturally.
The beneficial effects of the invention are as follows：
1. Poria cocos extraction active ingredient of the present invention, its sporoderm-broken rate is 85-94%, and it is more to effectively improve fuling triterpene, Poria cocos
The extraction efficiency of sugar and Poria cocos sterol, shorten extraction time, avoid the destruction of active ingredient.
2. the present invention extracts fermented bacterium from six fort tea, it includes coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, hair
It is mould, avoid addition single culture fermentation from causing six fort tea flavors missings, and inoculated after fermented bacterium is activated, be advantageous to improve
The vigor of fermented bacterium, the fermentation efficiency of six fort tea is improved, by pile-fermentation, secondary fermentation and ageing, hair golden flower effects are good,
The nutritional ingredient of six fort tea, Poria cocos can be absorbed and be converted during the fermentation, generation chitin, chitin glycan, β-Portugal
The health-care components such as glycan glycosides, cellulose and glycoprotein.
3. the present invention with the addition of Fu in six fort tea gross tea fryings, pile-fermentation, secondary fermentation and natural ageing process
Siberian cocklebur extracts concentrate, six fort tea is fully absorbed the active ingredient of Poria cocos in whole preparation process, effective in Poria cocos
Composition has anti-oxidant, antibacterial effect, can prevent the generation of miscellaneous bacteria in six fort tea, ensures the strain spores such as coronoid process dissipate capsule bacterium
High-efficiency fermenting, remove the musty of fermented tea.
4. cost of the present invention is low, easy to operate, product market prospects are good, have good economic benefit.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit the scope of the invention and apply
Scope.
Embodiment 1
A kind of preparation method of the fort tea of Poria cocos six, comprises the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 0.5-1 mm thin slice,
It is 8% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into -196 DEG C of liquid nitrogen and freezes 3 min, rapid taking-up is put into cell and broken
Wall machine, the min of broken wall treatment 3 is carried out with 30000 rpm rotating speed, obtains the Poria cocos powder of broken wall, its sporoderm-broken rate is 94%；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:18 mass ratio mixing, big fire change after being heated to boiling
0.5 h is cooked by slow fire, filtrate is filtrated to get, 80 DEG C, the concentration of -0.09 MPa rotary evaporations, obtains Poria cocos extraction concentrate, comprising
Fuling triterpene, pachymaran and Poria cocos sterol, its relative density are 1.1；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:10 weight is than well mixed, standing
18 h, filtered through gauze obtain filtrate, filtrate is fermented bacterium primary seed solution, and fermented bacterium primary seed solution is connect with 5%
Kind amount is transferred in activation medium, is cultivated 36 h, centrifugation, is removed supernatant, is precipitated with distillation aqueous suspension, is centrifuged again, remove supernatant,
Precipitated with distillation aqueous suspension, obtain fermented bacterium secondary seed solution, comprising coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor,
Its cell concentration is 3 × 106CFU/mL, described activation medium are the g/L of bagasse hydrolysis sugar 35, the g/ of cottonseed flour 15
L, vitamin B10.05 g/L, the g/L of sodium chloride 5, the g/L of potassium dihydrogen phosphate 3；
（5）Gross tea finishes：By the min of microwave de-enzyming 1.5 that the fresh six forts tea gross tea power of select is 1000 W to gross tea
Water content is 12%, then with steam blanching that temperature is 110 DEG C 0.5 min that finishes to gross tea water content is 20%, then uses tealeaves
Frying machine 45 min of stir-frying are 5% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:16 mix, after
It is 5% to continue with tea stir-frying machine 45 min of stir-frying to gross tea water content, is annealed at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:25 is well mixed, with
360 mL/kg amount is well mixed with the gross tea after annealing, in 55 DEG C of pile-fermentations to gross tea water content be 24%；
（7）Secondary fermentation：It is 8% that gross tea after pile-fermentation is put into tea stir-frying machine 45 min of stir-frying to gross tea water content, is incited somebody to action
Poria cocos extracts concentrate with fermented bacterium secondary seed solution according to mass ratio 1:12 is well mixed, with 140 mL/kg amount and hair
Tea is well mixed, and secondary fermentation to gross tea water content is 18% at 45 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine 45 min that stir-fry is to gross tea water content
5%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:4 is well mixed, with 25 mL/kg amount with
Gross tea is well mixed, and is then aged 3 years naturally；
（9）Dryness finalization：It is 5% by gross tea tea stir-frying machine 45 min of stir-frying after the completion of ageing to gross tea water content, dries
Tealeaves afterwards is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
Embodiment 2
A kind of preparation method of the fort tea of Poria cocos six, comprises the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 2-3 mm thin slice,
It is 5% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into -196 DEG C of liquid nitrogen and freezes 1 min, rapid taking-up is put into cell and broken
Wall machine, the min of broken wall treatment 1 is carried out with 20000 rpm rotating speed, obtains the Poria cocos powder of broken wall, its sporoderm-broken rate is 91%；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:15 mass ratio mixing, big fire change after being heated to boiling
1 h is cooked by slow fire, filtrate is filtrated to get, 90 DEG C, the concentration of -0.08 MPa rotary evaporations, obtains Poria cocos extraction concentrate, comprising
Fuling triterpene, pachymaran and Poria cocos sterol, its relative density are 1.05；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:20 weight is than well mixed, standing 6
H, filtered through gauze obtain filtrate, and filtrate is fermented bacterium primary seed solution, by fermented bacterium primary seed solution with 10% inoculation
Amount is transferred in activation medium, is cultivated 48 h, centrifugation, is removed supernatant, is precipitated with distillation aqueous suspension, is centrifuged again, remove supernatant, used
Aqueous suspension precipitation is distilled, obtains fermented bacterium secondary seed solution, comprising coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor, its
Cell concentration is 1 × 106CFU/mL, described activation medium be the g/L of bagasse hydrolysis sugar 50, the g/L of cottonseed flour 15,
Vitamin B10.05 g/L, the g/L of sodium chloride 3, the g/L of potassium dihydrogen phosphate 5；
（5）Gross tea finishes：The min of microwave de-enzyming 2 that the fresh six forts tea gross tea power of select is 500 W is contained to gross tea
Water is 15%, then with steam blanching that temperature is 105 DEG C 1 min that finishes to gross tea water content is 25%, then uses tea frying
Machine 60 min of stir-frying are 5% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:20 mix, and continue to use
Tea stir-frying machine 60 min of stir-frying are 5% to gross tea water content, are annealed at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:20 is well mixed, with
300 mL/kg amount is well mixed with the gross tea after annealing, in 50 DEG C of pile-fermentations to gross tea water content be 20%；
（7）Secondary fermentation：It is 5% that gross tea after pile-fermentation is put into tea stir-frying machine 60 min of stir-frying to gross tea water content, is incited somebody to action
Poria cocos extracts concentrate with fermented bacterium secondary seed solution according to mass ratio 1:10 is well mixed, with 100 mL/kg amount and hair
Tea is well mixed, and secondary fermentation to gross tea water content is 15% at 40 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine 60 min that stir-fry is to gross tea water content
5%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:3 is well mixed, with 50 mL/kg amount with
Gross tea is well mixed, and is then aged 1 year naturally；
（9）Dryness finalization：It is 5% by gross tea tea stir-frying machine 60 min of stir-frying after the completion of ageing to gross tea water content, dries
Tealeaves afterwards is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
Embodiment 3
A kind of preparation method of the fort tea of Poria cocos six, comprises the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 0.5-2 mm thin slice,
It is 6% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into -196 DEG C of liquid nitrogen and freezes 5 min, rapid taking-up is put into cell and broken
Wall machine, the min of broken wall treatment 3 is carried out with 25000 rpm rotating speed, obtains the Poria cocos powder of broken wall, its sporoderm-broken rate is 88%；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:15 mass ratio mixing, big fire change after being heated to boiling
1 h is cooked by slow fire, filtrate is filtrated to get, 70 DEG C, the concentration of 0.1 MPa rotary evaporations, obtains Poria cocos extraction concentrate, include Poria cocos
Triterpene, pachymaran and Poria cocos sterol, its relative density are 1.1；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:15 weight is than well mixed, standing
24 h, filtered through gauze obtain filtrate, filtrate is fermented bacterium primary seed solution, and fermented bacterium primary seed solution is connect with 1%
Kind amount is transferred in activation medium, is cultivated 24 h, centrifugation, is removed supernatant, is precipitated with distillation aqueous suspension, is centrifuged again, remove supernatant,
Precipitated with distillation aqueous suspension, obtain fermented bacterium secondary seed solution, comprising coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor,
Its cell concentration is 5 × 106CFU/mL, described activation medium are the g/L of bagasse hydrolysis sugar 30, the g/ of cottonseed flour 20
L, vitamin B10.1 g/L, the g/L of sodium chloride 7, the g/L of potassium dihydrogen phosphate 2；
（5）Gross tea finishes：By the min of microwave de-enzyming 0.5 that the fresh six forts tea gross tea power of select is 1200 W to gross tea
Water content is 10%, then with steam blanching that temperature is 105 DEG C 1 min that finishes to gross tea water content is 25%, is then fried with tealeaves
Machine 30 min of stir-frying processed are 8% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:10 mix, and continue
It is 8% with tea stir-frying machine 30 min of stir-frying to gross tea water content, anneals at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:30 is well mixed, with
400 mL/kg amount is well mixed with the gross tea after annealing, in 60 DEG C of pile-fermentations to gross tea water content be 20%；
（7）Secondary fermentation：It is 8% that gross tea after pile-fermentation is put into tea stir-frying machine 30 min of stir-frying to gross tea water content, is incited somebody to action
Poria cocos extracts concentrate with fermented bacterium secondary seed solution according to mass ratio 1:15 is well mixed, with 200 mL/kg amount and hair
Tea is well mixed, and secondary fermentation to gross tea water content is 15% at 50 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine 30 min that stir-fry is to gross tea water content
8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:5 is well mixed, with 10 mL/kg amount
It is well mixed with gross tea, is then aged 2 years naturally；
（9）Dryness finalization：It is 8% by gross tea tea stir-frying machine 30 min of stir-frying after the completion of ageing to gross tea water content, dries
Tealeaves afterwards is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
Embodiment 4
A kind of preparation method of the fort tea of Poria cocos six, comprises the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 0.5-3 mm thin slice,
It is 10% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into -196 DEG C of liquid nitrogen and freezes 2 min, rapid taking-up is put into cell and broken
Wall machine, the min of broken wall treatment 1 is carried out with 20000 rpm rotating speed, obtains the Poria cocos powder of broken wall, its sporoderm-broken rate is 85%；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:15 mass ratio mixing, big fire change after being heated to boiling
0.5 h is cooked by slow fire, filtrate is filtrated to get, 85 DEG C, the concentration of -0.08 MPa rotary evaporations, obtains Poria cocos extraction concentrate, comprising
Fuling triterpene, pachymaran and Poria cocos sterol, its relative density are 1.1；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:25 weight is than well mixed, standing 8
H, filtered through gauze obtain filtrate, and filtrate is fermented bacterium primary seed solution, by fermented bacterium primary seed solution with 2% inoculation
Amount is transferred in activation medium, is cultivated 24 h, centrifugation, is removed supernatant, is precipitated with distillation aqueous suspension, is centrifuged again, remove supernatant, used
Aqueous suspension precipitation is distilled, obtains fermented bacterium secondary seed solution, comprising coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor, its
Cell concentration is 2 × 106CFU/mL, described activation medium be the g/L of bagasse hydrolysis sugar 40, the g/L of cottonseed flour 18,
Vitamin B10.1 g/L, the g/L of sodium chloride 6, potassium dihydrogen phosphate 3g/L；
（5）Gross tea finishes：By the min of microwave de-enzyming 1.5 that the fresh six forts tea gross tea power of select is 800 W to gross tea
Water content is 14%, then with steam blanching that temperature is 105 DEG C 1 min that finishes to gross tea water content is 22%, is then fried with tealeaves
Machine 40 min of stir-frying processed are 6% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:12 mix, and continue
It is 6% with tea stir-frying machine 40 min of stir-frying to gross tea water content, anneals at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:22 is well mixed, with
350 mL/kg amount is well mixed with the gross tea after annealing, in 55 DEG C of pile-fermentations to gross tea water content be 25%；
（7）Secondary fermentation：It is 6% that gross tea after pile-fermentation is put into tea stir-frying machine 40 min of stir-frying to gross tea water content, is incited somebody to action
Poria cocos extracts concentrate with fermented bacterium secondary seed solution according to mass ratio 1:14 is well mixed, with 180 mL/kg amount and hair
Tea is well mixed, and secondary fermentation to gross tea water content is 15% at 45 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine 40 min that stir-fry is to gross tea water content
6%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:8 is well mixed, with 10 mL/kg amount with
Gross tea is well mixed, and is then aged 3 years naturally；
（9）Dryness finalization：It is 6% by gross tea tea stir-frying machine 40 min of stir-frying after the completion of ageing to gross tea water content, dries
Tealeaves afterwards is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
Claims (10)
1. a kind of preparation method of the fort tea of Poria cocos six, it is characterised in that comprise the following steps：
（1）It is prepared by Poria cocos medicine materical crude slice：The full root of Poria cocos of fresh no insect pest is chosen, cleans and dries, be cut into thickness 0.5-3 mm thin slice,
It is 5-10% to be tedded under sunshine to water content, obtains Poria cocos medicine materical crude slice；
（2）Poria cocos medicine materical crude slice broken wall：Poria cocos medicine materical crude slice is put into 1 ~ 5 min of freezing in -196 DEG C of liquid nitrogen, rapid take out is put into cell
Wall-breaking machine, the min of broken wall treatment 1 ~ 3 is carried out with 20000 ~ 30000 rpm rotating speed, obtains the Poria cocos powder of broken wall；
（3）It is prepared by Poria cocos extract solution：The Poria cocos powder of broken wall and water are pressed 1:15-20 mass ratio mixing, big fire are heated to seething with excitement
After change and be cooked by slow fire 0.5-1 h, be filtrated to get filtrate, 70-90 DEG C, the concentration of -0.08 ~ 0.1 MPa rotary evaporations, obtain Poria cocos and carry
Take concentrate；
（4）Actication of culture：The fort tea of finished product six is broken into powder, with distilled water according to 1:10-30 weight is quiet than well mixed
6-24 h are put, filtered through gauze obtains filtrate, and filtrate is fermented bacterium primary seed solution, by fermented bacterium primary seed solution with 1-
10% inoculum concentration is transferred in activation medium, cultivate 24-48 h, centrifugation, remove supernatant, with distillation aqueous suspension precipitate, again from
The heart, supernatant is removed, precipitated with distillation aqueous suspension, obtain fermented bacterium secondary seed solution；
（5）Gross tea finishes：With microwave de-enzyming 0.5-2 min to gross tea water content it is 10- by the fresh six forts tea gross tea of select
15%, then with steam blanching finish 0.5-1 min to gross tea water content be 20-25%, then with tea stir-frying machine stir-fry 30-60
Min is 5-8% to gross tea water content, and Poria cocos is extracted into concentrate with gross tea according to mass ratio 1:10-20 is mixed, and continues to use tealeaves
Frying machine stir-frying 30-60 min are 5-8% to gross tea water content, are annealed at room temperature；
（6）Pile-fermentation：By Poria cocos extraction concentrate with fermented bacterium secondary seed solution according to mass ratio 1:20-30 mixing is equal
It is even, it is well mixed with 300-500 mL/kg amount with the gross tea after annealing, is in 50-60 DEG C of pile-fermentation to gross tea water content
20-30%；
（7）Secondary fermentation：By the gross tea after pile-fermentation be put into tea stir-frying machine stir-fry 30-60 min to gross tea water content be 5-
8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:10-15 is well mixed, with 100-200
ML/kg amount is well mixed with gross tea, and secondary fermentation to gross tea water content is 15-20% at 40-50 DEG C；
（8）Naturally it is aged：Gross tea after the completion of secondary fermentation is put into tea stir-frying machine stir-frying 30-60 min to gross tea water content
For 5-8%, Poria cocos is extracted into concentrate with fermented bacterium secondary seed solution according to mass ratio 1:3-8 is well mixed, with 10-50
ML/kg amount is well mixed with gross tea, is then aged 1-3 naturally；
（9）Dryness finalization：By the gross tea after the completion of ageing with tea stir-frying machine stir-fry 30-60 min to gross tea water content be 5-
8%, dried tealeaves is pressed into brick tea or tea cake, obtains the fort tea of Poria cocos six.
2. the preparation method of the fort tea of Poria cocos six according to claim 1, it is characterised in that the Poria cocos powder of described broken wall its
Sporoderm-broken rate is 85-94%.
3. the preparation method of the fort tea of Poria cocos six according to claim 1, it is characterised in that described Poria cocos extraction concentrate
Comprising fuling triterpene, pachymaran and Poria cocos sterol, its relative density is 1.05-1.1.
4. the preparation method of the fort tea of Poria cocos six according to claim 3, it is characterised in that described activation medium is sugarcane
Slag hydrolysis sugar 30-50 g/L, cottonseed flour 15-20 g/L, vitamin B10.05-0.1 g/L, sodium chloride 3-7 g/L, phosphorus
Acid dihydride potassium 2-5 g/L.
5. the preparation method of the fort tea of Poria cocos six according to claim 1, it is characterised in that described fermented bacterium two level kind
Sub- liquid includes coronoid process dissipate capsule bacterium, mould, aspergillus niger, yeast, Mucor.
6. the preparation method of the fort tea of Poria cocos six according to claim 5, it is characterised in that described fermented bacterium two level kind
Its cell concentration of sub- liquid is 1 ~ 5 × 106 CFU/mL。
7. the preparation method of the fort tea of Poria cocos six according to claim 1, it is characterised in that its power of described microwave de-enzyming
For 500-1200 W, the steam blanching finishes its temperature as 105-110 DEG C.
8. the preparation method of the fort tea of Poria cocos six according to claim 1, it is characterised in that step（6）In, Poria cocos is extracted
Concentrate is with fermented bacterium secondary seed solution according to mass ratio 1:25 is well mixed, with the hair after 360 mL/kg amount and annealing
Tea is well mixed, in 55 DEG C of pile-fermentations to gross tea water content be 24%.
9. the preparation method of the fort tea of Poria cocos six according to claim 8, it is characterised in that step（7）In, by pile-fermentation
It is 8% that gross tea afterwards, which is put into tea stir-frying machine 45 min of stir-frying to gross tea water content, and Poria cocos is extracted into concentrate and fermented bacterium two
Level seed liquor is according to mass ratio 1:12 is well mixed, is well mixed with 140 mL/kg amount with gross tea, and secondary fermentation is extremely at 45 DEG C
Gross tea water content is 18%.
10. the preparation method of the fort tea of Poria cocos six according to claim 9, it is characterised in that step（8）In, by secondary hair
It is 5% that gross tea after the completion of ferment, which is put into tea stir-frying machine 45 min of stir-frying to gross tea water content, and Poria cocos is extracted into concentrate and fermentation
Strain secondary seed solution is according to mass ratio 1:4 is well mixed, is well mixed with 25 mL/kg amount with gross tea, is then aged naturally
3 years.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711148576.2A CN107736449A (en) | 2017-11-17 | 2017-11-17 | A kind of preparation method of the fort tea of Poria cocos six |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711148576.2A CN107736449A (en) | 2017-11-17 | 2017-11-17 | A kind of preparation method of the fort tea of Poria cocos six |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736449A true CN107736449A (en) | 2018-02-27 |
Family
ID=61234910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711148576.2A Pending CN107736449A (en) | 2017-11-17 | 2017-11-17 | A kind of preparation method of the fort tea of Poria cocos six |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736449A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264652A (en) * | 2020-03-27 | 2020-06-12 | 济南黑六茶业有限公司 | Dendrobium black tea and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669559A (en) * | 2008-09-12 | 2010-03-17 | 广西民族大学 | Production method for improving quality of Liupu tea |
| CN104824242A (en) * | 2015-05-14 | 2015-08-12 | 湖北梦丝家绿色保健制品有限公司 | Health black tea and preparation method thereof |
| CN105394233A (en) * | 2015-08-31 | 2016-03-16 | 中国土产畜产进出口总公司 | Eurotium cristatum Liupao tea standardization production process |
| CN105831297A (en) * | 2016-04-26 | 2016-08-10 | 杨在侠 | Method for preparing poria cocos tea |
| CN105994712A (en) * | 2016-06-29 | 2016-10-12 | 梧州市中茗茶业有限公司 | Preparation method of sweet osmanthus Liupu tea |
| CN105994726A (en) * | 2016-06-29 | 2016-10-12 | 梧州市中茗茶业有限公司 | Production method of wolfberry Liupu tea |
| CN106035810A (en) * | 2016-06-30 | 2016-10-26 | 梧州市中茗茶业有限公司 | Production method of saxifraga paniculata Liupao tea |
| CN106035787A (en) * | 2016-06-22 | 2016-10-26 | 梧州中茶茶业有限公司 | Preparation method of rich-golden-flower Liupu tea |
-
2017
- 2017-11-17 CN CN201711148576.2A patent/CN107736449A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669559A (en) * | 2008-09-12 | 2010-03-17 | 广西民族大学 | Production method for improving quality of Liupu tea |
| CN104824242A (en) * | 2015-05-14 | 2015-08-12 | 湖北梦丝家绿色保健制品有限公司 | Health black tea and preparation method thereof |
| CN105394233A (en) * | 2015-08-31 | 2016-03-16 | 中国土产畜产进出口总公司 | Eurotium cristatum Liupao tea standardization production process |
| CN105831297A (en) * | 2016-04-26 | 2016-08-10 | 杨在侠 | Method for preparing poria cocos tea |
| CN106035787A (en) * | 2016-06-22 | 2016-10-26 | 梧州中茶茶业有限公司 | Preparation method of rich-golden-flower Liupu tea |
| CN105994712A (en) * | 2016-06-29 | 2016-10-12 | 梧州市中茗茶业有限公司 | Preparation method of sweet osmanthus Liupu tea |
| CN105994726A (en) * | 2016-06-29 | 2016-10-12 | 梧州市中茗茶业有限公司 | Production method of wolfberry Liupu tea |
| CN106035810A (en) * | 2016-06-30 | 2016-10-26 | 梧州市中茗茶业有限公司 | Production method of saxifraga paniculata Liupao tea |
Non-Patent Citations (2)
| Title |
|---|
| 张骠，大海主编: "《中药复方药效工程学》", 31 March 2005, 中国医药科技出版社 * |
| 杨洪元: "六堡茶人工接种发酵工艺的研究", 《安徽农学通报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264652A (en) * | 2020-03-27 | 2020-06-12 | 济南黑六茶业有限公司 | Dendrobium black tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111317694B (en) | Eucommia ulmoides fermentation extracting solution, preparation method thereof and application thereof in cosmetics | |
| CN104286247A (en) | Preparation method of detoxified gingko tea | |
| CN103263448B (en) | Fermentation bacteria used for fermentation pretreatment to improve extraction of Ginkgo biloba L. leaf flavone and application | |
| CN108887674A (en) | A kind of preparation method of lycium ruthenicum composite enzyme liquid | |
| CN103739741B (en) | A kind of method extracting pectin from fermentation haw thorn wine pomace | |
| CN107629965A (en) | A kind of preparation method of dendrobium candidum fungi fermentation product and its fermented product and application | |
| KR101482873B1 (en) | Fermentation metabolite of Dendropanax morbiferus produced by liquid-state fermentation and manufacturaring process for the same | |
| CN103689550A (en) | Ganoderma lucidum functional food and preparation method thereof | |
| KR101372400B1 (en) | A manufacturing method of red ginseng staf4h with enhanced trace ginsenoside | |
| KR20140130584A (en) | A plants soy sauce process using medicinal herb | |
| CN102816667A (en) | Ganoderma lucidum polysaccharide nutrition sweet wine and production process | |
| KR101199875B1 (en) | Primula fast-fermented bean paste and method thereof | |
| CN110604299B (en) | Rosa roxburghii mushroom oral liquid and preparation method thereof | |
| CN108148705A (en) | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content | |
| CN107736449A (en) | A kind of preparation method of the fort tea of Poria cocos six | |
| KR101993441B1 (en) | manufacturing method of fermentation rice containing flavonoid | |
| KR20120074857A (en) | Preparing method for soybean sauce using salicornia herbacea powder by high pressure water extracting | |
| KR100815195B1 (en) | The manufacturing method of raw wine containing wormwood | |
| TWI703211B (en) | A bioprocess for production of resveratrol-enriched rice wine | |
| KR101012555B1 (en) | Method for preparing the functional fermented jujube and it's product | |
| KR20040087854A (en) | Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof | |
| CN107319071A (en) | A kind of preparation method of Mulberry-leaf Tea | |
| CN112725136A (en) | Production process for brewing white rice vinegar | |
| CN107873891A (en) | A kind of preparation method of the fort tea of the Radix Astragali six | |
| CN111149961A (en) | Grape health-care beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180227 |