CN108552386A - A kind of Wild Jujube Leaf fermented tea and preparation method thereof - Google Patents
A kind of Wild Jujube Leaf fermented tea and preparation method thereof Download PDFInfo
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- CN108552386A CN108552386A CN201810762415.0A CN201810762415A CN108552386A CN 108552386 A CN108552386 A CN 108552386A CN 201810762415 A CN201810762415 A CN 201810762415A CN 108552386 A CN108552386 A CN 108552386A
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- wild jujube
- jujube leaf
- oyster mushroom
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of Wild Jujube Leaf fermented teas and preparation method thereof, it is using Wild Jujube Leaf as raw material, using the method for activated oyster mushroom fungi fermentation, bacterium is set to organically blend with tea, the uniquenesses such as leaf, color are produced, and rich in the Wild Jujube Leaf fermented tea of the nutriments such as amino acid, crude protein, polysaccharide, tea polyphenols.
Description
Technical field
The present invention relates to a kind of Wild Jujube Leaf fermented teas.It is prepared as raw material using oyster mushroom fungi and Wild Jujube Leaf more particularly to one kind
Wild Jujube Leaf fermented tea and preparation method thereof.
Background technology
With progress of social civilization and rapid economic development, the life stress of the mankind is increasing, incident sub- strong
Kang Xianxiang is more and more common, and people's majority is to alleviate the diseases such as anxiety, headache, depression that inferior health is brought by drug at present
Shape, but drug can allow people to form drug and rely on, cause deeper to injure to body often with larger side effect, because
This market increasingly increases for alleviating the rigid demand of the product without side-effects of anxiety.Wild Jujube Leaf (spine leaf) can " sore
Removing toxic substances, controls shin ulcer on the shank " (《Compendium of Materia Medica》), it is civil to use Wild Jujube Leaf is soaked on behalf of the tea be calm, treat coronary heart disease.Contain in Wild Jujube Leaf
There are abundant vitamin, the medicinal ingredients such as triterpene olefin(e) acid, chlorogenic acid and flavone compound that there is apparent inoxidizability, resist
The various actives such as scorching antibacterial, antiviral and antitumor.More main, Wild Jujube Leaf improves the fields such as sleep quality tool in antitoxic heart-soothing and sedative
There is its original effect, the laudatory title with " sleeping leaf in east ".Current existing Folium Ziziphi Spinosae tea majority be by simply drying, frying or
Made of spontaneous fermentation processing, because its taste bitterness by people without being liked.
The technology for being carried out solid fermentation using edible mushroom in recent years is reached its maturity, and solid-fermented technique can change fermentation
Certain bioactivity of substance.By edible fungus fermented tea application biosolids fermentation technique, bacterium is made to organically blend with tea, shape, color,
The uniquenesses such as perfume, taste rich in nutriments such as amino acid, crude protein, polysaccharide, tea polyphenols, and are soluble in millet paste, are absorbed by the body,
While also possessing edible fungus health-care effect, resource can also be maximally utilized, both save resource and in turn avoided to environment
Pollution.For edible mushroom as modern common medicinal material and food materials, effect and type are varied, be in 21 century human foods not
Pollution-free foods that can be more have the characteristics that high protein, low fat, low in calories, suitable for people of all ages, are known as " vegetable food
Peak ", " meat or fish in element ", " god's food ", " healthy food ", reason are the fungi polysaccharide contained by edible mushroom, polypeptide
Extremely abundant bioactive ingredients with other have antitumor, reducing blood lipid, adjust immunity of organism, and protection cardiovascular and cerebrovascular etc. is more
Kind medical value.Fermentation at present mostly use ganoderma lucidum, Hericium erinaceus, etc. the edible mushroom of prices costly ferment, however about flat
The research of mushroom fermentation is seldom, although oyster mushroom bacterium health-care effect is not so good as ganoderma lucidum, its mycelium germination power is better than the foods such as ganoderma lucidum, Poria cocos
With bacterium, also contain the physiological activators such as oyster mushroom element, acidic polysaccharose body, there is strong and vigorous growth, cheap, resistance to activity is high
Advantage, it is easier to realize food production, can get higher economic benefit.Zheng Ruonan etc. is published in Fujian agriculture science and technology 2016
It mentions in " the oyster mushroom bacterium fermented tea improve green tea quality research " of 9th phase and being fermented green tea with oyster mushroom bacterium, improve the mouthfeel of tealeaves
And nutritional ingredient, improve the quality of green tea.
CN105941687A discloses a kind of hypha of Pleurotus ostreatus fermented tea and its processing method, but its material therefor is tealeaves,
There is the difference of essence with Wild Jujube Leaf；A kind of processing technology of half-fermentation wild jujube leaf tea disclosed in CN103070271A using from
So fermentation is not inoculated with oyster mushroom bacterium；The preparation method of Folium Ziziphi Spinosae tea disclosed in CN104012734A relate only to adopt green, booth is green,
Water-removing, fried green, drying technique, be not inoculated with mushroom, the Folium Ziziphi Spinosae tea that this method is pointed out there is no fermenting by oyster mushroom bacterium,
Cause is without oyster mushroom fragrance, with less the secondary metabolite contained in oyster mushroom.
In short, although the medical value of Wild Jujube Leaf is very high, seldom for the research of Wild Jujube Leaf so far, Wild Jujube Leaf
Utilization rate is very low, and a large amount of Wild Jujube Leaf is wasted.Even if mostly if tea making drunk for people for green tea to be made, but its bitter
Do not liked by most people.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of Wild Jujube Leaf fermented teas and preparation method thereof.The present invention be with
Wild Jujube Leaf is raw material, using the method for activated oyster mushroom fungi fermentation, bacterium is made to organically blend with tea, produce leaf, color,
The uniquenesses such as perfume, taste, and rich in the Wild Jujube Leaf fermented tea of the nutriments such as amino acid, crude protein, polysaccharide, tea polyphenols.
The present invention provides a kind of Wild Jujube Leaf fermented teas, include the raw material of following parts by weight：
0.5~1 part of Wild Jujube Leaf,
0.4~1.6 part of oyster mushroom fungi,
2~7 parts of distilled water,
The moisture of Wild Jujube Leaf is 5%~10%.
Preferably, the oyster mushroom fungi needs to use after activated processing, i.e., by oyster mushroom fungi strain in temperature be 28 DEG C
New preparation PDA culture medium in activate 7 days after use.
A kind of preparation method of Wild Jujube Leaf fermented tea, includes the following steps：
(1) spare after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C；
(2) it chooses fresh autumn Wild Jujube Leaf cleaning and is placed on interior and dry in the shade spare, the Wild Jujube Leaf moisture after drying in the shade
It is 5%~10%；
(3) Wild Jujube Leaf and distilled water to dry in the shade is weighed in proportion, distilled water and Wild Jujube Leaf are stirred evenly, and is sealed up to sending out
Ferment material；
(4) fermentation material is dried in the air at 121 DEG C after sterilization treatment 20min cool spare；
(5) the oyster mushroom fungi after activation is weighed in proportion, is linked into the culture dish equipped with the cool fermentation material that dries in the air,
Temperature is to be cultivated 5~10 days at 25~28 DEG C, waits for that mycelia covers with fermented and cultured ware and obtains Wild Jujube Leaf fermented tea；
(6) it dries, smashed in loading tea bag after collecting Wild Jujube Leaf fermented tea, stored in shady place.
Compared with prior art, advantageous effects of the invention：
1, the present invention is using Wild Jujube Leaf as raw material, resistance to activity high feature rapid using Growth of Pleurotus Mycelium, and ferment wild jujube
Leaf, so as to get Wild Jujube Leaf fermented tea fermentation time it is short；
2, the present invention during the fermentation, along with the growth of hypha of Pleurotus ostreatus so that in finished product carry oyster mushroom taste, mouth
Sense is good, and the nutritional ingredient containing health care fungi and bioactive substance；
3, in the production process, it is among the oyster mushroom fungi after activation is directly inoculated in Wild Jujube Leaf fermentation material, using flat
The growth fermentation Wild Jujube Leaf of mushroom hypha,hyphae, this is simple for process efficiently；
4, the Wild Jujube Leaf fermented tea being prepared with the method for the present invention is free of any chemical composition and noxious material, safety
Environmental protection, and the content height of protein, amino acid, nucleotide, polysaccharide, triterpenes and dietary fiber, at the same resource is maximum
Change and utilize, alleviates the puzzlement that inferior health is brought, be a kind of novel, pure natural fermented tea nutrient and healthcare products.
Specific implementation mode
Embodiment 1
A kind of Wild Jujube Leaf fermented tea, includes the following steps preparation：
(1) spare after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C；
(2) it chooses fresh autumn Wild Jujube Leaf cleaning and is placed on interior and dry in the shade spare, the Wild Jujube Leaf moisture after drying in the shade
It is 8%；
(3) by weight, 5 parts of 0.8 part of the Wild Jujube Leaf to dry in the shade and distilled water are weighed, distilled water and Wild Jujube Leaf are stirred equal
It is even, it seals up to fermentation material；
(4) fermentation material is dried in the air at 121 DEG C after sterilization treatment 20min cool spare；
(5) by weight, 0.8 part of oyster mushroom fungi after activation is weighed, the training equipped with the cool fermentation material that dries in the air is linked into
It supports in ware, is cultivated 7 days at being 25 DEG C in temperature, wait for that mycelia covers with fermented and cultured ware and obtains Wild Jujube Leaf fermented tea；
(6) it dries, smashed in loading tea bag after collecting Wild Jujube Leaf fermented tea, stored in shady place.
Embodiment 2
A kind of Wild Jujube Leaf fermented tea, includes the following steps preparation：
(1) spare after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C；
(2) it chooses fresh autumn Wild Jujube Leaf cleaning and is placed on interior and dry in the shade spare, the Wild Jujube Leaf moisture after drying in the shade
It is 5%；
(3) by weight, 7 parts of 1 part of the Wild Jujube Leaf to dry in the shade and distilled water are weighed, distilled water and Wild Jujube Leaf are stirred evenly,
It seals up to fermentation material；
(4) fermentation material is dried in the air at 121 DEG C after sterilization treatment 20min cool spare；
(5) by weight, 0.4 part of oyster mushroom fungi after activation is weighed, the training equipped with the cool fermentation material that dries in the air is linked into
It supports in ware, is cultivated 7 days at being 28 DEG C in temperature, wait for that mycelia covers with fermented and cultured ware and obtains Wild Jujube Leaf fermented tea；
(6) it dries, smashed in loading tea bag after collecting Wild Jujube Leaf fermented tea, stored in shady place.
Embodiment 3
A kind of Wild Jujube Leaf fermented tea, includes the following steps preparation：
(1) spare after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C；
(2) it chooses fresh autumn Wild Jujube Leaf cleaning and is placed on interior and dry in the shade spare, the Wild Jujube Leaf moisture after drying in the shade
It is 10%；
(3) by weight, 2 parts of 0.5 part of the Wild Jujube Leaf to dry in the shade and distilled water are weighed, distilled water and Wild Jujube Leaf are stirred equal
It is even, it seals up to fermentation material；
(4) fermentation material is dried in the air at 121 DEG C after sterilization treatment 20min cool spare；
(5) by weight, 1.6 parts of oyster mushroom fungi after activation is weighed, the training equipped with the cool fermentation material that dries in the air is linked into
Support ware in, temperature be 25 DEG C at cultivate 7 days, wait for mycelia cover with fermented and cultured ware obtain it is sour
Jujube leaf fermented tea；
(6) it dries, smashed in loading tea bag after collecting Wild Jujube Leaf fermented tea, stored in shady place.
Embodiment described above is only that the preferred embodiment of the present invention is described, and is not carried out to the scope of the present invention
It limits, under the basis for not departing from spirit of that invention, those of ordinary skill in the art can do technical scheme of the present invention
The various modifications and improvements gone out should all be fallen into the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of Wild Jujube Leaf fermented tea, which is characterized in that include the raw material of following parts by weight：
0.5~1 part of Wild Jujube Leaf,
0.4~1.6 part of oyster mushroom fungi,
2~7 parts of distilled water,
The moisture of Wild Jujube Leaf is 5%~10%.
2. Wild Jujube Leaf fermented tea according to claim 1, which is characterized in that the oyster mushroom fungi needs after activated processing
It uses, i.e., is used after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C.
3. the preparation method of Wild Jujube Leaf fermented tea according to claim 1 or 2, which is characterized in that include the following steps：
(1) spare after activating oyster mushroom fungi strain 7 days in the new preparation PDA culture medium that temperature is 28 DEG C；
(2) it chooses fresh autumn Wild Jujube Leaf cleaning and is placed on interior and dry in the shade spare, the Wild Jujube Leaf moisture after drying in the shade is 5%
~10%；
(3) Wild Jujube Leaf and distilled water to dry in the shade is weighed in proportion, distilled water and Wild Jujube Leaf are stirred evenly, and is sealed up to fermenting
Material；
(4) fermentation material is dried in the air at 121 DEG C after sterilization treatment 20min cool spare；
(5) the oyster mushroom fungi after activation is weighed in proportion, is linked into the culture dish equipped with the cool fermentation material that dries in the air, in temperature
It is to be cultivated 5~10 days at 25~28 DEG C, waits for that mycelia covers with fermented and cultured ware and obtains Wild Jujube Leaf fermented tea；
(6) it dries, smashed in loading tea bag after collecting Wild Jujube Leaf fermented tea, stored in shady place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810762415.0A CN108552386A (en) | 2018-07-12 | 2018-07-12 | A kind of Wild Jujube Leaf fermented tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810762415.0A CN108552386A (en) | 2018-07-12 | 2018-07-12 | A kind of Wild Jujube Leaf fermented tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108552386A true CN108552386A (en) | 2018-09-21 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669320A (en) * | 2012-04-24 | 2012-09-19 | 华南农业大学 | Preparation method of sweet lucid ganoderma fermented tea and sweet lucid ganoderma fermented tea |
| CN104012734A (en) * | 2014-06-24 | 2014-09-03 | 赵军明 | Preparation method of wild jujube leaf tea |
| CN105941687A (en) * | 2016-06-12 | 2016-09-21 | 向准 | Oyster mushroom hypha fermented tea and processing method thereof |
| JP2016220663A (en) * | 2015-05-28 | 2016-12-28 | 順一 柳原 | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component |
| CN108185070A (en) * | 2018-01-12 | 2018-06-22 | 河北民族师范学院 | A kind of Wild Jujube Leaf fermented tea and preparation method thereof |
-
2018
- 2018-07-12 CN CN201810762415.0A patent/CN108552386A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669320A (en) * | 2012-04-24 | 2012-09-19 | 华南农业大学 | Preparation method of sweet lucid ganoderma fermented tea and sweet lucid ganoderma fermented tea |
| CN104012734A (en) * | 2014-06-24 | 2014-09-03 | 赵军明 | Preparation method of wild jujube leaf tea |
| JP2016220663A (en) * | 2015-05-28 | 2016-12-28 | 順一 柳原 | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component |
| CN105941687A (en) * | 2016-06-12 | 2016-09-21 | 向准 | Oyster mushroom hypha fermented tea and processing method thereof |
| CN108185070A (en) * | 2018-01-12 | 2018-06-22 | 河北民族师范学院 | A kind of Wild Jujube Leaf fermented tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王欣英等: "《平菇金针菇高效栽培》", 31 December 2016, 济南：山东科学技术出版社 * |
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