CN110506808A - A kind of processing method of white ginseng bacterium jasmine white tea - Google Patents
A kind of processing method of white ginseng bacterium jasmine white tea Download PDFInfo
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- CN110506808A CN110506808A CN201910934878.5A CN201910934878A CN110506808A CN 110506808 A CN110506808 A CN 110506808A CN 201910934878 A CN201910934878 A CN 201910934878A CN 110506808 A CN110506808 A CN 110506808A
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- tea
- jasmine
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
A kind of processing method of white ginseng bacterium jasmine white tea, by white ginseng bacterium in conjunction with jasmine tea, guarantee that white ginseng bacterium is not contaminated while utilizing iron pan baking inactivation by layering scenting craft, without using traditional drying mode, white ginseng bacterium is set to keep preferable condition in conjunction with jasmine white tea, contain a large amount of tea polyphenols and white ginseng bacterium in obtained fermentation material, while with jasmine tea fragrance, forming the mouthfeel of special immersion tea unique condition and fusion.
Description
Technical field
The present invention relates to jasmine tea preparation field, specially a kind of processing method of white ginseng bacterium jasmine white tea.
Background technique
White ginseng mushroom entity is smaller, fasciation or all living creatures, is similar to chrysanthemum, cap sector or kidney shape, 1~5cm of diameter, Planting
Single 50~100g that weighs of the fresh goods of training.Bacterial context is thin, and matter is tough, and white can stimulate mononuclear phagocytic cells to canescence or brown yellowish pink
System activity has significant defense effectiveness to chronic bacterial infection, has inhibiting effect to tumour；Its mycelia submerged fermentation output
Organic acid is widely used in food, medical industry and biochemistry etc..
There is long tea culture in China, as the improvement of people's living standards, the enhancing of health care consciousness, tea is as a kind of strong
Kang Yinpin receives much attention, and is combined using medicinal fungus with tealeaves, has the chemical component of tea He be inoculated with medicinal fungus concurrently, by hair
Ferment, medicinal fungus and tea it is sufficiently flourish and, organic nutrient substance is easily absorbed by the body, and opens the research direction of new tea product.
Jasmine tea suffers from huge market as traditional jasmine tea both at home and abroad, has more than 1000 years history so far,
The interaction of tea perfume and jasmin merge, has the good reputation of " basement obtains jasmine without the most delicious, and column make the first perfume of the human world ", jasmine tea is jasmine tea
Mass product, producing region is vast, and yield is high, wide in variety.
If white ginseng bacterium and jasmine tea combine, it is envisaged that its effect and taste can all like by many people, still
Since jasmine tea is different from ordinary tea leaves, to spend the temperature in process heap higher by basement flower process, basement, be easy to cause white ginseng
Bacterium is dead, and white ginseng bacterium be difficult to decompose the solid mediums such as timber ability it is poor, the survival rate being directly seeded on tealeaves
It is extremely low, it is directly seeded on tealeaves and is difficult to bacterium germination.
Summary of the invention
The object of the present invention is to provide a kind of processing methods of white ginseng bacterium jasmine white tea, realize white ginseng bacterium in jasmine white tea
New type of health tea kind is developed in inoculation.
In order to achieve the above objectives, technical scheme is as follows:
A kind of processing method of white ginseng bacterium jasmine white tea, comprising the following steps:
(1) female bacterium is cultivated: white ginseng bacterium original seed bacterium being put into tealeaves culture medium and is cultivated, cultivates 23~26 DEG C of temperature, humidity
Control cultivates 3~6 days 60% and obtains female bacterium；
(2) prepared by jasmine tea: preprepared white tea is tiled, Jasmine is added and turns homogeneous reactor basement, white tea and Jasmine
Weight fraction ratio 1:1,34~38 DEG C of heap basement temperature, sieve spends dry spreading for cooling after 8~12h of heap basement, obtains jasmine white tea；
(3) enlarged -incu bating: using the Polypropylene Bag that sterilized as cultivating bag, every bag of addition 500g jasmine white tea, it is added 0.2~
Female bacterium and 0.3gEM bacterium of the 0.5g with sclerotium, 30g peptone and 10g glucose prick upper bag after mixing, and close to sack position
2~4 air holes are pricked, suspension cultivating bag is cultivated 15~20 days, and temperature control is cultivated whole in 16~22 DEG C, humid control 70%
It is irradiated using 100~200 lux scattering lights；
(4) it harvests finished product: when in cultivating bag 2/3 covers with mycelia and mushroom, breaking cultivating bag, fermentation material is taken out with 100~120
DEG C steam drying, the fermentation material stripping and slicing after drying are packed into tea bag and obtain the white ginseng bacterium jasmine white tea.
Further, the formula of the tealeaves culture medium include tea tree branch powder, beanstalk, wheat bran, land plaster, molasses and from
Water, the weight fraction ratio of formula are 40:8:10:1:1:65.
The purpose of female bacterium is cultivated with tea tree culture medium:
Rate of vaccination of the white ginseng bacterium on solid is lower, and the ability for decomposing timber is weaker, and by tea tree branch powder as culture medium
The white ginseng bacterium of cultivation, it is strong to the affinity of tealeaves to the female bacterium cultivated due to having adapted to the trophic structure of tea tree, it improves
The survival rate being directly inoculated with.
The purpose of heap basement is layered with non-woven fabrics:
The application heap basement by the way of one layer of Jasmine, one layer of tealeaves in heap basement, and pass through between Jasmine and tealeaves
Non-woven fabrics separates, to guarantee mutually pollute when heap basement, and sieve flower process is also saved, because conventional screen flower needs to shake
Sieve flower, is easy the mycelia on tealeaves.
The purpose toasted with iron pan and canarium pimela core charcoal:
Because being had in jasmine tea preparation process by basement flower step, basement spends rear water content of tea excessively high, and tealeaves table
The bacterium in face, which needs to inactivate, to be saved for a long time, but the mycelia that traditional drying means will lead to surface turns yellow or burns, and
It can turn yellow in such a way that iron pan separates small fire baking to avoid mycelia, guarantee condition, tealeaves can be allowed to incorporate using canarium pimela core
The charcoal fragrance of canarium pimela core has flavour.
The selection of bacterium germination temperature:
In order to guarantee the condition of mycelia, by experiment it is known that the mycelial growth temperature of white ginseng bacterium is at 23~26 DEG C, mycelia
The speed of growth is fast, white, and at 18~25 DEG C, fruiting speed is fast, therefore selects medium temperature, makes to contain a large amount of bacterium in finished product
Silk and mushroom.
The selection of illumination:
In order to promote fruiting, selection is irradiated using 100~200 lux scattering lights, increases sporophore growth speed, in bacterium germination
A large amount of fruitings in the process.
The purpose of EM bacterium fermentation is added:
Since the heavier gas of taste can be generated during white ginseng bacterium bacterium germination, fermentation material smell is influenced, causes to cover script tea
The fragrance of leaf, therefore EM bacterium is added during the fermentation, EM bacterium is a kind of common zymophyte, can not only be mentioned during the fermentation
For a large amount of profitable strains, it is more able to suppress the generation of harmful bacteria in fermentation process, and is decomposed with odorous organic matter, is made
Finally obtained fermentation material restores the jasmine tea fragrant of itself.
Advantages of the present invention:
(1) major ingredient of the application using tea tree branch powder as culture medium, the female bacterium cultivated have extremely strong affinity to tealeaves,
It ferments by using pack, tealeaves is allowed to be cultivated as the solid medium to spread cultivation, faster, white ginseng bacterium bacterium germination needs hair speed
Oxygen is wanted, therefore pricks air hole on cultivating bag, the slower survival rate of hair speed is lower after solving the problems, such as female bacterium inoculation.
(2) the application guarantees that white ginseng bacterium is not contaminated same by layering scenting craft by white ginseng bacterium in conjunction with jasmine tea
The baking inactivation of Shi Liyong iron pan makes white ginseng bacterium keep preferable condition and jasmine white tea knot without using traditional drying mode
It closes, a large amount of tea polyphenols and white ginseng bacterium is contained in obtained fermentation material, while with jasmine tea fragrance, forming special immersion tea
The mouthfeel of unique condition and fusion.
(3) the application is by being made solid medium with jasmine white tea and white ginseng bacterium is fermented cultivation simultaneously, obtained fermentation
Effective component rich in white teas and white ginseng bacterium such as tea polyphenols, amino acid, polysaccharide and malic acid in object.
Specific embodiment
Embodiment 1
A kind of processing method of white ginseng bacterium jasmine white tea, comprising the following steps:
(1) female bacterium is cultivated: white ginseng bacterium original seed bacterium being put into tealeaves culture medium and is cultivated, cultivates 236 DEG C of temperature, humid control
60%, cultivates 3 days and obtain female bacterium；
(2) prepared by jasmine tea: preprepared white tea is tiled, Jasmine is added and turns homogeneous reactor basement, white tea and Jasmine
Weight fraction ratio 1:1,34 DEG C of heap basement temperature, sieve spends dry spreading for cooling after heap basement 8h, obtains jasmine white tea；
(3) enlarged -incu bating: use the Polypropylene Bag sterilized as cultivating bag, 0.2g band is added in every bag of addition 500g jasmine white tea
The female bacterium and 0.3gEM bacterium of sclerotium, 30g peptone and 10g glucose prick upper bag after mixing, and are pricking 2 thoroughly close to sack position
Stomata, suspension cultivating bag are cultivated 15 days, and temperature control is cultivated whole process and scattered using 100 luxs in 16 DEG C, humid control 70%
Light is irradiated；
(4) it harvests finished product: when in cultivating bag 2/3 covers with mycelia and mushroom, breaking cultivating bag, fermentation material is taken out and is steamed with 100 DEG C
Vapour drying, the fermentation material stripping and slicing after drying are packed into tea bag and obtain the white ginseng bacterium jasmine white tea.
Further, the formula of the tealeaves culture medium include tea tree branch powder, beanstalk, wheat bran, land plaster, molasses and from
Water, the weight fraction ratio of formula are 40:8:10:1:1:65.
Embodiment 2
A kind of processing method of white ginseng bacterium jasmine white tea, comprising the following steps:
(1) female bacterium is cultivated: white ginseng bacterium original seed bacterium being put into tealeaves culture medium and is cultivated, cultivates 24.5 DEG C of temperature, humidity control
System cultivates 5 days 60% and obtains female bacterium；
(2) prepared by jasmine tea: preprepared white tea is tiled, Jasmine is added and turns homogeneous reactor basement, white tea and Jasmine
Weight fraction ratio 1:1,36 DEG C of heap basement temperature, sieve spends dry spreading for cooling after heap basement 10h, obtains jasmine white tea；
(3) enlarged -incu bating: use the Polypropylene Bag sterilized as cultivating bag, 0.3g band is added in every bag of addition 500g jasmine white tea
The female bacterium and 0.3gEM bacterium of sclerotium, 30g peptone and 10g glucose prick upper bag after mixing, and are pricking 3 thoroughly close to sack position
Stomata, suspension cultivating bag are cultivated 17 days, and temperature control is cultivated whole process and scattered using 160 luxs in 20 DEG C, humid control 70%
Light is irradiated；
(4) it harvests finished product: when in cultivating bag 2/3 covers with mycelia and mushroom, breaking cultivating bag, fermentation material is taken out and is steamed with 110 DEG C
Vapour drying, the fermentation material stripping and slicing after drying are packed into tea bag and obtain the white ginseng bacterium jasmine white tea.
Further, the formula of the tealeaves culture medium include tea tree branch powder, beanstalk, wheat bran, land plaster, molasses and from
Water, the weight fraction ratio of formula are 40:8:10:1:1:65.
Embodiment 3
A kind of processing method of white ginseng bacterium jasmine white tea, comprising the following steps:
(1) female bacterium is cultivated: white ginseng bacterium original seed bacterium being put into tealeaves culture medium and is cultivated, cultivates 26 DEG C of temperature, humid control
60%, cultivates 6 days and obtain female bacterium；
(2) prepared by jasmine tea: preprepared white tea is tiled, Jasmine is added and turns homogeneous reactor basement, white tea and Jasmine
Weight fraction ratio 1:1,38 DEG C of heap basement temperature, sieve spends dry spreading for cooling after heap basement 12h, obtains jasmine white tea；
(3) enlarged -incu bating: use the Polypropylene Bag sterilized as cultivating bag, 0.5g band is added in every bag of addition 500g jasmine white tea
The female bacterium and 0.3gEM bacterium of sclerotium, 30g peptone and 10g glucose prick upper bag after mixing, and are pricking 4 thoroughly close to sack position
Stomata, suspension cultivating bag are cultivated 20 days, and temperature control is cultivated whole process and scattered using 200 luxs in 22 DEG C, humid control 70%
Light is irradiated；
(4) it harvests finished product: when in cultivating bag 2/3 covers with mycelia and mushroom, breaking cultivating bag, fermentation material is taken out and is steamed with 120 DEG C
Vapour drying, the fermentation material stripping and slicing after drying are packed into tea bag and obtain the white ginseng bacterium jasmine white tea.
Further, the formula of the tealeaves culture medium include tea tree branch powder, beanstalk, wheat bran, land plaster, molasses and from
Water, the weight fraction ratio of formula are 40:8:10:1:1:65.
Claims (2)
1. a kind of processing method of white ginseng bacterium jasmine white tea, which comprises the following steps:
(1) female bacterium is cultivated: white ginseng bacterium original seed bacterium being put into tealeaves culture medium and is cultivated, cultivates 23~26 DEG C of temperature, humidity
Control cultivates 3~6 days 60% and obtains female bacterium；
(2) prepared by jasmine tea: preprepared white tea is tiled, Jasmine is added and turns homogeneous reactor basement, white tea and Jasmine
Weight fraction ratio 1:1,34~38 DEG C of heap basement temperature, sieve spends dry spreading for cooling after 8~12h of heap basement, obtains jasmine white tea；
(3) enlarged -incu bating: using the Polypropylene Bag that sterilized as cultivating bag, every bag of addition 500g jasmine white tea, it is added 0.2~
Female bacterium and 0.3gEM bacterium of the 0.5g with sclerotium, 30g peptone and 10g glucose prick upper bag after mixing, and close to sack position
2~4 air holes are pricked, suspension cultivating bag is cultivated 15~20 days, and temperature control is cultivated whole in 16~22 DEG C, humid control 70%
It is irradiated using 100~200 lux scattering lights；
(4) it harvests finished product: when in cultivating bag 2/3 covers with mycelia and mushroom, breaking cultivating bag, fermentation material is taken out with 100~120
DEG C steam drying, the fermentation material stripping and slicing after drying are packed into tea bag and obtain the white ginseng bacterium jasmine white tea.
2. the processing method of white ginseng bacterium jasmine white tea according to claim 1, it is characterised in that: the tealeaves culture medium
Formula includes tea tree branch powder, beanstalk, wheat bran, land plaster, molasses and tap water, and the weight fraction ratio of formula is 40:8:10:1:
1:65.
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| CN201910934878.5A CN110506808A (en) | 2019-09-29 | 2019-09-29 | A kind of processing method of white ginseng bacterium jasmine white tea |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02190168A (en) * | 1989-01-20 | 1990-07-26 | Kinki Bussan Kk | Supply of tea or the like and device therefor |
| CN1557122A (en) * | 2004-02-11 | 2004-12-29 | 腾冲县中和乡农民文化技术学校 | Schizophyllum commune artificial cultivation and breeding technology |
| CN103283881A (en) * | 2012-03-05 | 2013-09-11 | 刘立辉 | Solid fermentation process of golden flower white tea |
| CN103609776A (en) * | 2013-12-03 | 2014-03-05 | 福州市华茗茶业研究所 | Processing method of jasmine white tea |
| CN105325640A (en) * | 2015-11-27 | 2016-02-17 | 毛昌武 | Making method of insect tea |
| CN106070779A (en) * | 2016-06-12 | 2016-11-09 | 孙超 | A kind of Chinese caterpillar fungus hypha fermentation tea and processing method thereof |
-
2019
- 2019-09-29 CN CN201910934878.5A patent/CN110506808A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02190168A (en) * | 1989-01-20 | 1990-07-26 | Kinki Bussan Kk | Supply of tea or the like and device therefor |
| CN1557122A (en) * | 2004-02-11 | 2004-12-29 | 腾冲县中和乡农民文化技术学校 | Schizophyllum commune artificial cultivation and breeding technology |
| CN103283881A (en) * | 2012-03-05 | 2013-09-11 | 刘立辉 | Solid fermentation process of golden flower white tea |
| CN103609776A (en) * | 2013-12-03 | 2014-03-05 | 福州市华茗茶业研究所 | Processing method of jasmine white tea |
| CN105325640A (en) * | 2015-11-27 | 2016-02-17 | 毛昌武 | Making method of insect tea |
| CN106070779A (en) * | 2016-06-12 | 2016-11-09 | 孙超 | A kind of Chinese caterpillar fungus hypha fermentation tea and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 蔡丽等: "白参菌发酵固态普洱茶技术与品质特征", 《中国农学通报》 * |
| 赵庆华等: "《农家科学致富400法》", 31 December 2008 * |
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Application publication date: 20191129 |
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