CN111772015B - Red yeast black-bone leaf tea, granules and preparation method of beverage of red yeast black-bone leaf tea - Google Patents
Red yeast black-bone leaf tea, granules and preparation method of beverage of red yeast black-bone leaf tea Download PDFInfo
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Abstract
The invention discloses red yeast black-bone tea, granules and a preparation method of a beverage thereof, and relates to the field of processing of black-bone tea, wherein the preparation method comprises the following steps: 1. withering tender leaves of the lindera aggregate leaves to obtain withered leaves; 2. inoculating the withered leaves with a lactic acid bacteria suspension under an aseptic condition, sealing, fermenting, freezing and rolling to obtain rolled leaves; 3. preparing nutrient solution, immersing the rolled leaves in the nutrient solution, sterilizing at high temperature, and cooling to obtain soaked leaves; 4. preparing a red yeast nutrient solution, sterilizing at high temperature, cooling, inoculating monascus, and culturing to obtain a red yeast liquid; 5. the red yeast black-bone tea prepared by the invention not only improves the bitter taste of the black-bone leaves, strengthens the nutritive value and reduces the lipid efficacy, but also has pleasant aroma and red and beautiful liquor color, is a rare health-care product, and can be further prepared into solid beverage particles and liquid plant beverages by taking the red yeast black-bone tea as a raw material.
Description
Technical Field
The invention belongs to the technical field of lindera aggregata leaf processing, and particularly relates to red yeast and lindera aggregata leaf tea, granules and a preparation method of a beverage of the red yeast and lindera aggregata leaf tea.
Background
Nowadays, the health care consciousness of national health care is greatly improved, and self health care and health care are more emphasized. With the age, the three high symptoms of hyperlipidemia and hypertension gradually erode the health of people. How to obtain a product which can effectively reduce blood fat, promote health, has good taste and can be accepted by consumers is urgently needed by the current market.
Tea drinks have been drunk for thousands of years in China, and have huge consumer groups. The lindera aggregate leaf has a very long edible history in China and belongs to a new food raw material. Recently, scientific researches show that the flavonoid aglycone in the lindera aggregate leaves has the functions of assisting in reducing blood fat and assisting in reducing blood sugar, and is a raw material with great potential.
However, when the lindera aggregate leaf is directly adopted to prepare the beverage, the flavonoid glycoside in the lindera aggregate leaf can not directly enter the blood through the small intestinal wall in a human body, so that the bioavailability is low, and the mouthfeel is obvious in bitter taste; therefore, how to develop a healthy health-preserving drink with good taste and good effect is a difficult problem which needs to be solved urgently by the market to meet the requirements of consumers.
Disclosure of Invention
The invention aims to solve the problems and provides the red yeast black-bone tea, the granules and the preparation method of the beverage thereof.
To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a method for preparing red kojic black-leaf tea, comprising the steps of:
1) withering: withering tender leaves of the current-year lindera aggregate leaves until the water content is 40% -60%, and obtaining withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating lactobacillus suspension under an aseptic condition, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at a temperature of between 50 ℃ below zero and 20 ℃ below zero, freezing for 2.0 to 4.0 hours, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at 121 deg.C, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a red yeast nutrient solution, sterilizing at a high temperature of 122-125 ℃, cooling, inoculating monascus, controlling the temperature to be 25-35 ℃ and the humidity to be 50-80% RH, and culturing for 3-5 days to obtain a red yeast liquid;
5) solid fermentation: inoculating the monascus liquid to the infiltrated leaves, controlling the temperature to be 25-37 ℃ and the humidity to be 50-80% RH, performing solid fermentation for 20-30 days, and drying to obtain the finished product of the monascus and black-leaf tea.
Further, in the step 2) rolling, the lactobacillus suspension is lactobacillus bulgaricus: the lactobacillus plantarum is a mixture of 1-3: 1.
Further, in the 2) rolling step, the lactobacillus was sprayed in an amount of 3% by weight of the withered leaves.
Further, in the step of 3) infiltrating, the nutrient solution comprises the following components in percentage by weight: glucose 4-6%, peptone 2-4%, yeast powder 1-3%, rice flour 20-50%, and the balance of water;
4) in the step of red yeast rice culture, the red yeast rice nutrient solution comprises the following components in percentage by weight: 3-5% of glucose, 1-3% of peptone, 1-2% of yeast powder and the balance of water.
Further, in the step 3) of soaking, the high-temperature sterilization time is 40-60 min;
4) in the step of red yeast rice culture, the high-temperature sterilization time is 15-25 min.
Further, 4) in the step of red yeast rice cultivation, the monascus is one of monascuspiosus or Monascuspurpureus or monascusmus rubra Monascusanka.
Further, in the step of 5) solid fermentation, the inoculation amount of the monascus liquid is 1-10% of the weight of the infiltrated leaves.
A preparation method for preparing granules by taking finished product of red yeast rice and black-leaf tea as raw materials sequentially comprises the following steps:
extraction: extracting the finished product of the red yeast rice and black-bone tea obtained in the fifth step;
concentration: carrying out reduced pressure concentration;
and (3) granulating: granulating by adopting a granulator;
packaging: and packaging by a packaging machine.
A preparation method for preparing a beverage by taking finished red yeast rice and black-bone tea leaves as raw materials sequentially comprises the following steps: extracting raw materials, blending, filtering, sterilizing, filling and sealing, performing light inspection, and packaging finished products.
The invention has the beneficial effects that: the red yeast black-bone tea of the invention ferments red yeast through black-bone tea, belonging to a benign innovation.
1. The lindera aggregata leaf flavonoid aglycone has the functions of assisting in reducing blood fat and lowering blood sugar, but the lindera aggregata leaf mainly contains flavonoid glycoside, and the flavonoid glycoside can be converted into corresponding flavonoid aglycone through lactobacillus fermentation, so that the bioavailability is greatly improved, and the effects of assisting in reducing blood fat and lowering blood sugar are enhanced;
2. the monascus is fermented to produce a secondary metabolite moracolin K, so that the cholesterol content of a human body can be quickly and effectively reduced, and the blood fat is reduced; also contains various active substances beneficial to human body such as gamma-aminobutyric acid, choline, ergosterol, flavone, unsaturated fatty acid, etc.;
3. the monascus is fermented to produce monascus haematochrome, so that the color value of the finished tea soup is improved;
4. the monascus fermentation reduces the bitter taste of the lindera aggregate leaves and improves the taste of the finished tea;
5. the red yeast black-bone tea has sufficient efficacy, good taste and high color value, meets the daily health-preserving requirement of the market, and accords with the modern health-preserving mode. After successfully entering the market, the high-value idle resource of the lindera aggregate leaves can be fully utilized, the utilization rate is improved, and the economic growth is promoted.
6. The lindera aggregate leaf can be further prepared into solid beverage granules and liquid beverages, and can meet the daily health-preserving requirement of the market.
Detailed Description
The preparation method of the red yeast black-leaf tea comprises the following steps:
1) withering: withering tender leaves of the lindera aggregate leaves until the water content is 40% -60% to obtain withered leaves, wherein the withering method adopts sunlight withering;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% lactobacillus suspension under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 2.0 to 4.0 hours, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution, completely soaking the twisted leaves into the nutrient solution, soaking for 10min, sterilizing at 121 ℃ for 40-60 min, and cooling to obtain soaked leaves;
the nutrient solution comprises the following components in percentage by weight: glucose 4-6%, peptone 2-4%, yeast powder 1-3%, rice flour 20-50%, and the balance of water;
4) culturing red yeast rice: preparing a monascus nutrient solution, sterilizing at a high temperature of 122-125 ℃ for 15-25 min, cooling, inoculating monascus, and culturing for 3-5 days under the conditions that the temperature is controlled at 25-35 ℃ and the humidity is controlled at 50-80% RH to obtain a monascus liquid;
the red yeast rice nutrient solution comprises the following components in percentage by weight: 3-5% of glucose, 1-3% of peptone, 1-2% of yeast powder and the balance of water;
the monascus in the red yeast culture step is one of monascuspiosus or Monascuspurpureus or monascuspilus erythraeus or Monascusanka;
5) solid fermentation: inoculating the monascus liquid into the infiltrated leaves, wherein the inoculation amount of the monascus liquid is 1-10% of the weight of the infiltrated leaves, controlling the temperature to be 25-37 ℃ and the humidity to be 50-80% RH, performing solid fermentation for 20-30 days, controlling the drying temperature to be 55-60 ℃, and drying to obtain the finished product of the monascus and radix linderae leaf tea.
During the rolling process, the flavonoid glycoside can be converted into corresponding flavonoid aglycone through lactobacillus fermentation deglycosylation, so that the flavonoid aglycone can be easily absorbed by the intestinal wall of a human body and enters the blood, the bioavailability is greatly improved, and the effects of assisting in reducing blood fat and reducing blood sugar are enhanced.
The lactobacillus suspension adopts lactobacillus bulgaricus: 1-3: 1 of lactobacillus plantarum;
the preparation of the lactic acid bacteria suspension comprises: inoculating Lactobacillus plantarum into MRS culture solution, culturing at 35 deg.C for 20-25 hr, centrifuging with sterile normal saline for 3 times, adding 10% sterile defatted emulsion into the obtained thallus precipitate, and regulating the number of bacteria to 1.4-1.6 × 109cfu/ml, evenly mixing, and culturing for 28-32 hours at 35 ℃ to obtain a strain culture;
mixing the obtained strain culture with Lactobacillus bulgaricus at a certain proportion, inoculating in MRS culture solution, culturing at 35 deg.C for 18-24 hr,adding coconut juice, and adjusting the number of bacteria to 1.8-2.0 × 109cfu/ml, pH 5.8-6.3.
Experiments show that the biological transformation capability of the lactobacillus plantarum is strongest, the flavonoid glycoside transformation rate can be increased by 19.6% by singly inoculating the lactobacillus plantarum, but the transformation rate can be increased by about 1.1 times by the method according to the mixing ratio of 1-3: 1, and the transformation rate is increased by less than 1:1 or more than 3: 1.
In the rolling step, the lactic acid bacteria are sprayed in an amount of 3% by weight of the withered leaves, and the spraying amount can optimize the conversion rate of flavonoid glycosides.
In the solid fermentation step, after the monascus is inoculated by the monascus liquid, the monascus can secrete various active substances, such as: red yeast polysaccharides, red yeast pigments, ergosterol, etc.; the monascus polysaccharide has the effects of enhancing immunity regulation and protecting liver and detoxifying, and the monascus pigment has good coloring performance and strong bacteriostatic action; ergosterol is an important lipid-soluble vitamin D which can enhance the ability of the human body to resist diseases2The source has obvious bacteriostatic and antitumor effects, and the metabolite contains the moracolin K and has the function of reducing blood fat.
The following are specific examples:
example 1
1) Withering: withering tender leaves of the lindera aggregate leaves by sunlight until the water content is 40% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% of lactobacillus suspension (lactobacillus bulgaricus: lactobacillus plantarum ═ 3:1) under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 2.0 hours, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution with the weight percentage of glucose 4%, peptone 2%, yeast powder 1%, rice flour 20% and the balance water, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at 121 ℃ for 40min, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a monascus nutrient solution comprising 3% of glucose, 1% of peptone, 1% of yeast powder and the balance of water by weight, sterilizing at a high temperature of 122 ℃ for 15min, cooling, inoculating monascus, and culturing for 3 days under the conditions that the temperature is controlled at 25 ℃ and the humidity is controlled at 50% RH to obtain a monascus liquid;
further, the monascus in the red yeast rice culture step is monascuspilus conoides.
5) Solid fermentation: inoculating the monascus liquid to the infiltrated leaves, controlling the inoculation amount to be 1% of the weight of the infiltrated leaves, controlling the temperature to be 25 ℃, controlling the humidity to be 50% RH, performing solid fermentation for 20 days, and drying at 55 ℃ to obtain the finished product of the monascus and radix linderae leaf tea.
Example 2
1) Withering: withering tender leaves of the lindera aggregate leaves by sunlight until the water content is 60% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% of lactobacillus suspension (lactobacillus bulgaricus: lactobacillus plantarum ═ 2:1) under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 2.0 hours, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution with the weight percentage of 6 percent of glucose, 4 percent of peptone, 3 percent of yeast powder, 50 percent of rice flour and the balance of water, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at the high temperature of 121 ℃ for 60min, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a monascus nutrient solution with the weight percentage of 5% of glucose, 3% of peptone, 2% of yeast powder and the balance of water, sterilizing at a high temperature of 125 ℃ for 25min, cooling, inoculating monascus, and culturing for 5 days under the conditions that the temperature is controlled at 35 ℃ and the humidity is controlled at 80% RH to obtain a monascus liquid;
further, in the red yeast rice culture step, the monascus is monascuspururus purple monascus;
5) solid fermentation: inoculating the monascus liquid to the infiltrated leaves, controlling the inoculation amount to be 10% of the weight of the infiltrated leaves, controlling the temperature to be 35 ℃, controlling the humidity to be 80% RH, performing solid fermentation for 30 days, and drying at 60 ℃ to obtain the finished product of the monascus and radix linderae leaf tea.
Example 3
1) Withering: withering tender leaves of the lindera aggregate leaves by sunlight until the water content is 50% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% of lactobacillus suspension (lactobacillus bulgaricus: lactobacillus plantarum ═ 2:1) under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 3.0h, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution with the weight percentage of 5 percent of glucose, 3 percent of peptone, 2 percent of yeast powder, 35 percent of rice flour and the balance of water, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at the high temperature of 121 ℃ for 50min, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a red yeast nutrient solution with the weight percentage of 4 percent of glucose, 2 percent of peptone, 1.5 percent of yeast powder and the balance of water, sterilizing at the high temperature of 123 ℃ for 20min, cooling, inoculating monascus, and culturing for 4 days under the conditions that the temperature is controlled at 30 ℃ and the humidity is controlled at 70 percent RH to obtain a red yeast liquid;
further, the monascus in the red yeast rice culture step is Monascusanka of monascus ruber;
5) solid fermentation: inoculating the monascus liquid to the infiltrated leaves, controlling the inoculation amount to be 5% of the weight of the infiltrated leaves, controlling the temperature to be 30 ℃, controlling the humidity to be 70% RH, performing solid fermentation for 25 days, and drying at 58 ℃ to obtain the finished product of the monascus and radix linderae leaf tea.
Example 4
1) Withering: withering tender leaves of the lindera aggregate leaves by sunlight until the water content is 50% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% of lactobacillus suspension (lactobacillus bulgaricus: lactobacillus plantarum ═ 1:1) under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 4.0h, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution with the weight percentage of 5 percent of glucose, 4 percent of peptone, 3 percent of yeast powder, 38 percent of rice flour and the balance of water, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at the high temperature of 121 ℃ for 47min, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a monascus nutrient solution with the weight percentage of 5% of glucose, 3% of peptone, 2% of yeast powder and the balance of water, sterilizing at the high temperature of 123 ℃ for 18min, cooling, inoculating monascus, and culturing for 5 days under the conditions that the temperature is controlled at 35 ℃ and the humidity is controlled at 75% RH to obtain a monascus liquid;
further, the monascus in the red yeast rice culture step is Monascusanka of monascus ruber;
5) solid fermentation: inoculating the monascus liquid to the infiltrated leaves, controlling the inoculation amount to be 6% of the weight of the infiltrated leaves, controlling the temperature to be 32 ℃, controlling the humidity to be 75% RH, performing solid fermentation for 28 days, and drying at 57 ℃ to obtain the finished product of the monascus and radix linderae leaf tea.
Example 5
1) Withering: withering tender leaves of the lindera aggregate leaves by sunlight until the water content is 50% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating 3% of lactobacillus suspension (lactobacillus bulgaricus: lactobacillus plantarum ═ 1:1) under aseptic conditions, uniformly spraying the suspension on the withered leaves, sealing, fermenting for 2 days, placing the fermented withered leaves at-50 to-20 ℃, freezing for 4.0h, and rolling to obtain rolled leaves;
3) fermentation: rolling the leaves, and fermenting for 3 hours at 25 ℃ and 90% RH to obtain fermented leaves;
4) and (3) drying: drying the fermented leaves at 55 deg.C to obtain the final product.
Example 6
1) Culturing red yeast rice: preparing a monascus nutrient solution with the weight percentage of 5% of glucose, 3% of peptone, 2% of yeast powder and the balance of water, sterilizing at the high temperature of 123 ℃ for 18min, cooling, inoculating monascus, and culturing for 5 days under the conditions that the temperature is controlled at 32 ℃ and the humidity is controlled at 75% RH to obtain a monascus liquid;
further, the monascus in the red yeast rice culture step is Monascusanka of monascus ruber;
2) solid fermentation: inoculating the monascus liquid into selected rice, controlling the inoculation amount to be 6%, controlling the temperature to be 32 ℃, controlling the humidity to be 75% RH, performing solid fermentation for 28 days, and drying at 57 ℃ to obtain the finished product of the monascus tea.
Examples comparison of effects:
first, comparison of the finished products of examples: 2g of red yeast black-leaf tea is placed in a 250mL transparent glass cup, 200mL of hot water is added, 20 professionals are selected under the environment that a light source is sufficient, the noise is quiet, the sound insulation effect is good, the tea is tidy and free from external interference, the soup color and the fragrance are observed, and the taste is tasted. The results are as follows:
TABLE 1 comparison of products
From table 1, comparing examples 1 to 4 with case 5, it can be seen that after successful fermentation of lindera aggregata leaves by red yeast rice, the bitter and astringent taste is significantly improved, and the quality and flavor are greatly improved.
Secondly, detecting and comparing the content of the Moraxellin K: in reference to annex A of QB/T2847-2007 functional Red Yeast Rice (powder), the detection method of Moraxelin K was performed, and the detection results were as follows:
TABLE 2 Moraxellin K content
| Examples | Content (mg/g) |
| 1 | 4.85±0.24 |
| 2 | 4.92±0.15 |
| 3 | 5.27±0.19 |
| 4 | 5.41±0.16 |
| 5 | / |
| 6 | 4.72±0.13 |
From Table 2, comparing examples 1 to 4 and example 6, it can be found that Moraxelin K is used as an index and lindera aggregate leaves are more suitable for red yeast fermentation than conventional rice.
Thirdly, detecting and comparing the contents of flavonoid glycoside and aglycone: LC-MS multiple reaction ion detection is adopted to determine the content of flavonoid glycoside (isoquercitrin, quercitrin and kaempferitrin) and flavonoid aglycone (quercetin and kaempferol) in different samples, the mass spectrum specific parameters of each component are shown in Table 2, and the content determination results are shown in Table 3. After the folium Linderae Strychnifoliae is fermented by lactobacillus, flavonoid glycosides such as quercetin, isoquercitrin, kaempferol glycoside, etc. in folium Linderae Strychnifoliae are converted into aglycone quercetin and kaempferol. After the fermentation of the red yeast rice, the flavonoid glycoside can be hydrolyzed again to promote the content of the flavonoid aglycone to be increased, and the flavonoid aglycone can be better and quickly absorbed by small intestine and enter blood to play the effects of reducing blood fat and the like.
TABLE 3 MS/MS Mass Spectrometry parameters
TABLE 4 measurement of flavonoid content (mg/g)
| Examples | Kaempferitrin | Kaempferol | Isoquercitrin | Quercetin | Quercetin |
| 1 | 1.35±0.07 | 4.12±0.17 | 0.45±0.09 | 6.86±0.09 | 46.85±1.52 |
| 2 | 0.96±0.06 | 5.75±0.21 | 0.29±0.07 | 7.03±0.15 | 48.92±1.78 |
| 3 | 0.58±0.04 | 9.02±0.41 | 0.18±0.05 | 6.24±0.19 | 53.41±1.85 |
| 4 | 0.42±0.05 | 9.42±0.37 | 0.13±0.04 | 4.72±0.25 | 62.07±2.14 |
| 5 | 0.53±0.21 | 8.94±0.05 | 1.14±0.12 | 5.26±0.14 | 54.52±1.29 |
| 6 | / | / | / | / | / |
Fourthly, the function comparison of assisting in reducing blood fat: the rat model of hyperlipemia induced by high-fat feed is selected from example 4 with excellent quality, combined with the combined spicebush tea of example 5 and the red yeast rice tea of example 6, and the rat model of hyperlipemia induced by high-fat feed is subjected to intragastric gavage with high and low doses of each example, and the positive medicine is administered with 0.1mg/kg of atorvastatin for 8 weeks continuously. Serum levels of Total Cholesterol (TC), Triglycerides (TG), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) were measured after 8 weeks, and the results of the experiments were as follows:
TABLE 5 animal Experimental data
Note: compared with the normal group:#p<0.05,##p<0.01; and (3) comparing with the model group:*p<0.05,**p<0.01。
as shown in tables 3, 4 and 5, after the leaves of radix linderae are fermented by lactic acid bacteria, flavonoid glycosides are converted into flavonoid aglycones, and the flavonoid aglycones and monascus fermentation metabolite Moraxelin K have synergistic effect, so that the blood fat reducing effect is greatly improved.
The experiments show that the red yeast rice and black-bone tea provided by the invention not only has obviously improved taste and liquor color and pleasant aroma, but also has a good auxiliary blood fat reducing effect, and is rare health-preserving and health-care tea.
Example 7
The preparation method of the granules by using the Chinese patent fuchsin koumiss leaf tea in the example 4 as the raw material sequentially comprises the following steps:
extraction: taking the finished product of the red yeast rice and black-bone tea obtained in the fifth step in the embodiment 4 as a raw material, adding other raw materials such as one or more of rhizoma polygonati, lotus leaves, semen cassiae, elsholtzia, honeysuckle and the like, adding a solvent, stirring and extracting for 1-3h, wherein the extraction times are 1-2 times, the solvent amount is 10-20 times of the raw material amount, and the solvent can be purified water;
concentration: carrying out reduced pressure concentration, controlling the vacuum degree to be-0.06 mpa to-0.08 mpa, and controlling the specific gravity to be 1.02-1.08 g/ml;
and (3) granulating: granulating by adopting a granulator;
packaging: and packaging by a packaging machine.
The granules prepared by the steps have the functions of assisting in reducing blood fat and assisting in reducing blood sugar when being taken as solid beverage granules for drinking.
Example 8
The preparation method of the beverage by using the Chinese medicine fuchsin kouyange leaf tea in the example 4 as the raw material sequentially comprises the following steps:
extraction: taking the finished product of the red yeast rice and black-bone tea obtained in the fifth step in the embodiment 4 as a raw material, adding other raw materials such as one or more of rhizoma polygonati, lotus leaves, semen cassiae, elsholtzia, honeysuckle and the like, adding pure water, and stirring and extracting;
blending: adding additives for improving product flavor, such as one or more of citric acid, sodium citrate, aspartame, stevioside, beta-cyclodextrin, etc.;
then sequentially filtering, sterilizing, filling and sealing, inspecting by lamp, and packaging the finished product.
The plant beverage prepared by the steps has the functions of assisting in reducing blood fat and assisting in reducing blood sugar.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. The invention is limited only by the claims and their full scope and equivalents.
Claims (5)
1. A preparation method of red yeast black-leaf tea is characterized by comprising the following steps:
1) withering: withering tender leaves of the current-year lindera aggregate leaves until the water content is 40-60% to obtain withered leaves;
2) rolling: placing the withered leaves in a glass bottle, inoculating a lactic acid bacteria suspension under an aseptic condition, uniformly spraying the lactic acid bacteria suspension on the withered leaves, wherein the spraying amount of the lactic acid bacteria is 3% of the weight of the withered leaves, and the lactic acid bacteria suspension is lactobacillus bulgaricus: sealing a mixture of lactobacillus plantarum = 1-2: 1, fermenting for 2 days, freezing the fermented withered leaves at-50 ℃ to-20 ℃ for 2.0-4.0 h, and rolling to obtain rolled leaves;
3) infiltrating: preparing nutrient solution, completely soaking the twisted leaves in the nutrient solution, soaking for 10min, sterilizing at 121 deg.C, and cooling to obtain soaked leaves;
4) culturing red yeast rice: preparing a red yeast rice nutrient solution, sterilizing at a high temperature of 122-125 ℃, cooling, and inoculating monascus which is one of monascuspureus of purple monascus or Monascusanka of red monascus, culturing for 3-5 days under the conditions that the temperature is controlled at 25-35 ℃ and the humidity is controlled at 50-80% RH, so as to obtain a red yeast rice solution;
5) solid fermentation: inoculating the monascus liquid to the infiltrated leaves, wherein the inoculation amount of the monascus liquid is 5% -10% of the weight of the infiltrated leaves, controlling the temperature to be 25-37 ℃ and the humidity to be 50% -RH, performing solid fermentation for 20-30 days, and drying to obtain the finished product of the monascus and radix linderae leaf tea.
2. The method for preparing red yeast black-leaf tea according to claim 1, wherein the red yeast black-leaf tea is prepared from red yeast black-leaf tea,
3) in the infiltration step, the nutrient solution comprises the following components in percentage by weight: 4-6% of glucose, 2-4% of peptone, 1-3% of yeast powder, 20-50% of rice flour and the balance of water;
4) in the step of red yeast rice culture, the red yeast rice nutrient solution comprises the following components in percentage by weight: 3-5% of glucose, 1-3% of peptone, 1-2% of yeast powder and the balance of water.
3. The method for preparing red yeast black-leaf tea according to claim 1, wherein the red yeast black-leaf tea is prepared from red yeast black-leaf tea,
3) in the soaking step, the high-temperature sterilization time is 40-60 min;
4) in the step of red yeast rice culture, the high-temperature sterilization time is 15-25 min.
4. A preparation method for preparing granules by using the finished product of the red yeast rice black-leaf tea obtained by the preparation method of claim 1 as a raw material is characterized by sequentially comprising the following steps of:
extraction: extracting the finished product of the red yeast rice and black-leaf tea;
concentration: carrying out reduced pressure concentration;
and (3) granulating: granulating by adopting a granulator;
packaging: and packaging by a packaging machine.
5. A method for preparing a beverage by using the finished product of the red yeast rice black-leaf tea obtained by the preparation method of claim 1 as a raw material is characterized by sequentially comprising the following steps of: extracting raw materials, blending, filtering, sterilizing, filling and sealing, performing light inspection, and packaging finished products.
Priority Applications (1)
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