CN111802488A

CN111802488A - Seasoning Fu tea

Info

Publication number: CN111802488A
Application number: CN202010739129.XA
Authority: CN
Inventors: 龚顽强
Original assignee: Hunan Gaojiashan Tea Industry Co ltd
Current assignee: Hunan Gaojiashan Tea Industry Co ltd
Priority date: 2020-07-28
Filing date: 2020-07-28
Publication date: 2020-10-23

Abstract

The invention discloses seasoning Fu tea which comprises the following components in parts by weight and is characterized in that: 55 parts of Anhua dark tea, 20 parts of ginkgo, 10 parts of cyclocarya paliurus and 10 parts of mulberry leaves. Preferably, the preparation method comprises the following steps: selecting the first-grade Anhua wild tea and the precious Chinese medicinal materials as raw materials, crushing the Chinese medicinal materials into sheets, uniformly stirring, blending the Anhua black tea, performing steam high-temperature sterilization and baking to extract fragrance, uniformly stacking, then performing steam building to prepare a brick tea, wherein the brick tea has the shape weight of 1kg, the length of 24 mm, the width of 13 mm and the thickness of 4 mm, then entering a hair-drying room, controlling the humidity to be 60 ℃ and the temperature to be 30 ℃, and performing biochemical reaction of the temperature and the humidity to generate the eurotium cristatum, namely the golden flower.

Description

Seasoning Fu tea

Technical Field

The invention relates to the field of tea, in particular to seasoning Fu tea.

Background

Anhua black tea is one of six major tea types, belongs to post-fermented tea, and is mainly prepared from Fuzhuan brick, black brick, flower brick, blue brick, Hunan Jian and the like, and in ancient times, a part of Anhua black tea is processed and pressed into bricks in Shanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, Mongolia and other places, and is also sold in Surussia besides northwest places in China, and is specially called brick tea.

The Anhua dark tea is the ancestor of the Chinese dark tea, is recorded as 'Qujiang river slices' in the history material of Tang Dynasty (856), was once listed as a court tribute, and was produced in Ming Jiajing three years (1524). By the end of the 16 th century, Anhua dark tea is in the leading position in China, is determined as official tea in the whole year, and is largely sold in northwest.

The Anhua dark tea has the functions of removing greasiness, treating abdominal distension, treating diarrhea, eliminating fat, quenching thirst, promoting fluid production, refreshing, regulating intestines and stomach, promoting digestion and the like, and has good effects of reducing blood pressure, blood fat and blood sugar and enhancing the toughness of capillary vessels after being drunk for a long time. The most remarkable effects of the dark tea are 'oil scraping' and 'three-high' reduction, and the dark tea has unique prevention and conditioning effects on gastrointestinal problems.

The traditional dark tea has insufficient efficacy to cope with the living habits of modern people, so the Fu tea which takes the dark tea as the raw material and has multiple efficacies needs to be researched.

Disclosure of Invention

The invention aims to solve the technical problem of providing the poria cocos tea capable of conditioning and preventing three highs.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the seasoning Fuzhuan tea comprises the following components in parts by weight: 55 parts of Anhua dark tea, 20 parts of ginkgo, 10 parts of cyclocarya paliurus and 15 parts of mulberry leaves.

Preferably, the preparation method comprises the following steps: selecting the first-grade Anhua wild tea and the precious Chinese medicinal materials as raw materials, crushing the Chinese medicinal materials into sheets, uniformly stirring, blending the Anhua black tea, performing steam high-temperature sterilization and baking to extract fragrance, uniformly stacking, performing steam building to prepare a brick tea shape (1kg), wherein the brick tea has the length of 24 mm, the width of 13 mm and the thickness of 4 mm, then entering a hair-growing drying room, controlling the humidity to be 60 ℃ and the temperature to be 30 ℃, and performing biochemical reaction of the temperature and the humidity to generate the eurotium cristatum (golden flower).

Compared with the prior art, the invention has the advantages that: black tea belongs to post-fermented tea, contains rich nutrient components, and has the functions of regulating intestines and stomach, helping digestion and oil decomposition, reducing blood fat, blood pressure and blood sugar, resisting oxidation, promoting urination, detoxifying and the like. Ginkgo biloba: contains flavone, has effects of reducing serum cholesterol, increasing phospholipid, improving C/P ratio, lowering blood pressure, inhibiting bacteria of Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus dysenteriae, contracting blood vessel and dilating pupil. Cyclocarya paliurus leaves: the contained water extract and alcohol extract (saponin and flavone) can protect blood vessel from permeating, expand tubular artery and improve blood circulation, and can effectively regulate human glucose metabolism and activate pancreatic islet organ function, thereby reducing blood sugar. Mulberry leaf: contains rich pharmacological active ingredients such as green amino acid and luteolin dry, and can clear away heat and toxic materials for hemolytic streptococcus and staphylococcus aureus infection. Eurotium cristatum: is an enzyme bacterium beneficial to human, and has strong effects of promoting digestion, reducing blood lipid, dissolving fat, regulating carbohydrate metabolism, etc.

Detailed Description

The invention is implemented specifically, the seasoning Fu tea comprises the following components in parts by weight, and is characterized in that: 55 parts of Anhua dark tea, 20 parts of ginkgo, 10 parts of cyclocarya paliurus and 10 parts of mulberry leaves.

The main effects are as follows:

1. black tea belongs to post-fermented tea, contains rich nutrient components, and has the functions of regulating intestines and stomach, helping digestion and oil decomposition, reducing blood fat, blood pressure and blood sugar, resisting oxidation, promoting urination, detoxifying and the like.

2. Ginkgo biloba: contains flavone, has effects of reducing serum cholesterol, increasing phospholipid, improving C/P ratio, lowering blood pressure, inhibiting bacteria of Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus dysenteriae, contracting blood vessel and dilating pupil.

3. Cyclocarya paliurus leaves: the contained water extract and alcohol extract (saponin and flavone) can protect blood vessel from permeating, expand tubular artery and improve blood circulation, and can effectively regulate human glucose metabolism and activate pancreatic islet organ function, thereby reducing blood sugar.

4. Mulberry leaf: contains rich pharmacological active ingredients such as L-cysteine and luteolin dry, has the effects of clearing away heat and toxic materials, dispelling wind and heat, clearing lung-heat and moistening dryness, suppressing liver-yang, clearing liver and improving eyesight, and also has the effects of regulating blood sugar and blood fat, removing freckles and beautifying the face for hemolytic streptococcus and staphylococcus aureus infection.

5. Eurotium cristatum: is an enzyme bacterium beneficial to human, and has strong effects of promoting digestion, reducing blood lipid, dissolving fat, regulating carbohydrate metabolism, etc.

Recently, the national department of education, tea science, key laboratory and the father of black tea of golden flower, professor of Liu Zhong Hua, invited the high-end lecture of black tea and magic golden flower fungus in the specialized field of Beijing. The golden flower dark green tea serving as the top-grade health tea in China is favored by central leaders due to the unique health care and health preservation effects and mellow and smooth mouthfeel.

The national registration approved three-county brand tea is Pu' er tea, Qimen tea and Anhua dark tea. Of the three kinds of tea, the tea has the longest history and the most abundant culture is the black tea. The Anhua dark tea is mainly the dark tea which is specially used for the tea in northwest China, Russia and Mongolia. However, in the past, people have insufficient knowledge of the Anhua tea due to insufficient mining and publicity of local tea culture.

The quality of the golden flower Fuzhuan tea is required to be recognized that the golden flower in the tea is universal, luxuriant, large in particle, bright in color, golden yellow and free of mixed bacteria. The Jinhua Pumao is the expression of good quality. And if no golden flower exists, the product is not qualified. Originally, the herdsmen of the northwest minority can realize from drinking practice that the tea grown from the golden flower is mellow in taste, free of bitter taste or less in bitter taste, and can remove greasy oil and is beneficial to digestion. The first really engaged in the research of golden flower is the Xuzhou frame of China tea company. In 1941, a few strains are selected and inoculated on PDA culture medium, and cultured for 5 days at 24 ℃, and then single spore is separated to obtain single spore strains. Unfortunately, the cultured strains are only in the asexual stage, and the sexual stage is not seen. He believes that the color of the soup becomes brownish red and the taste becomes mellow by the Fuzhuan tea which is "flowered", and the research report describes the shape and the position in mycology of the fungus "Jinhua". In 1952, the study was also conducted by Zhao Zhihui. The bacterium is named as Ascomycetes, Ascomycetes and Aspergillus, and is limited by research conditions, and can only be primarily determined as Aspergillus kawachii or Aspergillus praecox. In 1953, China tea industry company sets a special group to jointly research with the Huanghai chemical industry, and considers that the golden flower fungus belongs to aspergillus glaucus and does not belong to aspergillus flavus, and the golden flower fungus belongs to a cyst heap, is not a conidium of aspergillus and belongs to beneficial microorganisms. In 1957, Hujian project et al, in the text "isolation and identification of mold in four kinds of brick tea", indicated that the yellow mold in Fuzhuan tea may be yellow powdery sexual spore of Aspergillus glaucus. The strain was also studied by later Duncoron dunghun and fermentation research groups in Sichuan light industry school, and most of the strain was identified as Aspergillus kawachii (A.Cbe-valieri). Thus, Aspergillus kawachii has become the standard name for some time since.

In 1987, professor WenJong English of Hunan academy of agriculture and the like further studied the main microorganisms in the black tea, and intensively studied the golden flower. She had electron microscope observations of the ascospores of the bacterium and photographed photographs, and also had other observations of culture characteristics, and please see the samzu of the Chinese academy of sciences to assist in the identification. A comparison of the strain obtained by Zizu with the model strain 172280 of Aspergillus guani from the institute of England Federal fungi revealed that the strain was identical to the model strain in terms of culture and microscopic characteristics, and he initially identified the strain as Aspergillus guani. Two different ideas were proposed, but the name of A.papulosus was still used for the time being. The bacterium was further studied by two people in 1990, and the use of Aspergillus guani was considered to contradict the international plant naming convention, and the strain was formally identified as Eurotium guani [ Wenyongying: "identification of species name of dominant bacterium in Fuzhuan tea" [ China tea (1990) (6): 2-3; zizuojiang, identification of dominant species in Fuzhuan tea (journal of fungi) (1990, 9(3), 176) 179).

In the next year, professor WenQiongying also refers to the evolution law of dominant species in Fuzhuan tea flowering in "tea science" supplement, "because the mode and original description of the strain contain the sexuality, the name of using the aspergillus coronarius is inconsistent with the principle of the international plant naming regulation No. 59, and the correct name is Eurotium cristatum. The anamorph is named aspergillus aculeatus. In 1990, Liu Shuyi of Guizhou academy of agriculture has also made detailed research on "Jinhua fungus" in Fu tea, and has published the research result of "Fuzhuan tea Jinhua fungus isolation and identification", and then compared with the photos of Qizu samzu, the fungus should be identified as sporangium syngeneum (Guizhou tea 1993, 2). At present, some called Aspergillus awamori and most called Eurotium cristatum are still controversial.

Function of golden flower on human health care, northwest minority nationality has a unique taste on Fuzhuan tea full of golden flower, and the tea is not drunk for one day and is not sick for three days. The reason is that the golden camellia tea has obvious effects of relieving dyspepsia and benefiting digestion when being drunk in the mode of grazing and eating beef, mutton and cheese.

It has been shown that Eurotium cristatum is rich in 15 amino acids, including all essential amino acids in the human body. The health care function of the Fuzhuan tea on the human body is researched by Liu hardship jin, and the like. Animal experiments of healthy New Zealand white show that the Fuzhuan tea has obvious blood fat reducing effect.

The yellow group of Ji head university, Chenlingjie and the like also research the activity of eurotium cristatum fermentation liquor and Fuzhuan tea liquor on digestive enzyme, and research the influence of eurotium cristatum black tea fermentation liquor and Fuzhuan tea liquor in different fermentation periods on the activities of amylase, lipase and protease in a simulated human gastrointestinal environment. The result shows that the Fuzhuan tea liquid can improve the activity of the a-amylase by comparing the simulated gastric juice with the simulated gastric juice (contrast) and is 1.46 times of the contrast; the activity of the protease can be greatly improved and is 3.76 times of that of the contrast; but has partial inhibition effect on the lipase activity, which is only 0.63 of the control. Researches suggest that the Fuzhuan tea liquid can promote the enzymolysis of starch and the enzymolysis of pepsin and trypsin on protein, is beneficial to the digestion and absorption of starch and protein, improves the gastrointestinal function of a human body, can inhibit the degradation and absorption of fat in a digestive system, and is beneficial to the lipid reduction and weight reduction of the human body. [ study of the influence of Eurotium cristatum black tea fermentation broth on the activity of digestive enzymes such as Huang group of Ji's university [ microbiological report ] 2007, 34(5) ]

Influence of the golden flower on the quality of the Fu tea, the Fu tea is processed by changing the dark raw tea into the old green tea as a raw material, and the 'floating' is a key technology for forming the Fu tea, and the tea without floating is not called the Fu tea.

1. Exoenzyme of golden flower

According to the research of Huangjian and the like, after the raw dark green tea is steamed, the polyphenol oxidase in the primary preparation process is not remained, but new polyphenol oxidase appears again along with the breeding of microorganisms in the 'flowering' process. Whereas cellulase shows a large jump between 6 and 9 days of "flowering" and reaches a maximum on day 9. The enzyme activity decreased with increasing bloom time, but remained at a higher level until the oven-dried finished sample. The maximum pectinase activity occurs 12 days after flowering, but there is no significant fluctuation as much as polyphenol oxidase and cellulase, but it is always at a low level.

The predominant species eurotium cristatum in the flowering process is undoubtedly the major factor in the production of these exoenzymes. The metabolism of the microorganism is totipotent, and in the process of flowering, on one hand, certain substances in the tea leaves are consumed as nutrients to meet the growth requirement of the tea leaves, and on the other hand, the tea leaves secrete various substances to the outside of the body. In the process of the flower growing of the Fuzhuan tea, various microbial enzymes such as polyphenol oxidase, cellulase, pectinase and the like do exist, and the enzymes respectively act on the oxidation of polyphenol substances and the decomposition of cellulose and pectin substances in the Fuzhuan tea, so that the important effect is generated on the quality formation of the Fuzhuan tea. Of course, not only the action of these three enzymes, but the study of other exosporium enzymes in the hair will further clarify their relationship to the quality of Fuzhuan tea.

2. Material change of tea in the process of flowering

According to the research of Friedel-crafts and others, after the Fuzhuan tea is processed, free amino acids, tea polyphenol, flavonoid, caffeine, soluble sugar and water extract are reduced to different degrees, the reduction speed is slow in the initial stage of flowering, and the reduction range is large in the period of 6-10 days of flowering; after the flower grows, the flavonoid content in the tea polyphenol is reduced by 51.52%; the amino acid content is reduced by 36.84,. Caffeine is a relatively stable compound that decreases only by 10.85 during processing, with minimal changes in soluble sugar and water extract levels of 5.9, and 2.34, respectively. Researches suggest that in the processing process of the Fuzhuan tea, the conversion of polyphenols is mainly three types of enzymatic oxidation, autooxidation and hydrolysis of exoenzyme generated by the golden flower. After the raw dark green tea is subjected to a high-temperature steaming procedure of processing the Fu tea, the activity of polyphenol oxidase is not found. In the process of flowering, because of mass propagation of microorganisms, extracellular enzyme is released to catalyze polyphenol oxidation, and each component of catechin is subjected to oxidative polymerization, so that the coarse astringent taste of the Fuzhuan tea is reduced, the mellow taste is increased, and the positive effect on improving the taste quality of the Fuzhuan tea is achieved. The reduction of amino acid in the processing process of the Fuzhuan tea and the reaction and conversion of the amino acid and the saccharide are important reasons of the aroma components of the Fuzhuan tea.

In the processing process of the Fuzhuan tea, caffeine can form a complex with substances such as oxidation products of tea polyphenol, protein and the like in a hydrogen bond association mode, and caffeine is one of bitter components in tea, so that the content of caffeine is reduced, and reduction of bitter taste of the Fuzhuan tea is facilitated. 3. The fragrance of Fuzhuan tea. The formation is complex, and the current research is not enough. However, according to the existing research, 60 aroma components are detected from the raw material of the Fuzhuan tea, 66 aroma components are detected after the Fuzhuan tea blooms, aldehyde ketone is increased by 3.2 times compared with the former during the blossoming period, terpene and aromatic ring ferment are increased by 1.7 times, fatty alcohol is increased by 4.7 times …, other aromatic substances are increased, and only phenols are reduced by 4.7 times. The heterocyclic compound and other changed aromatic substances which show strong fire work fragrance form the 'fungus flower fragrance' which becomes the special fragrance of the Fuzhuan tea.

Due to the participation of a large number of microorganisms such as eurotium cristatum and the like, the special floral fragrance is formed, and due to the action of the microorganisms and the high-temperature and high-humidity action in the processing process, a series of reactions such as oxidation and condensation of tea polyphenol, decomposition of macromolecules such as protein and cellulose, polymerization and condensation among various components such as amino acid, saccharide, caffeine and the like are carried out, so that the quality and flavor of the Fuzhuan tea are formed.

In conclusion, the Fuzhuan tea is subjected to flower formation under the certain hydrothermal action, exoenzyme is formed through mass propagation of dominant bacteria, namely Eurotium cristatum, and is polymerized and decomposed with components such as polyphenol compounds in tea leaves through the action of the exoenzyme and the hydrothermal action, so that the special color, fragrance, taste and shape of the Fuzhuan tea are formed together with microorganisms. Brings a healthy tea drink for people.

The lecture introduces the research result and unique efficacy of the dark tea in detail. The main contents of the black tea comprise the composition characteristics of functional components of the black tea and the differences among varieties of the black tea; the black tea has the function of regulating and reducing blood fat; the dark tea can reduce weight and blood sugar; the black tea has the effects of regulating gastrointestinal functions and resisting diarrhea; the inhibition effect of the dark tea on the proliferation of partial tumor cells; and safety introduction of dark tea.

The Camellia Chysantha has effects of balancing metabolism function of human body and enhancing cell activity; can resist the spread of cancer cells and inhibit the growth of cancer cells. If people drink the tea regularly, the tea has obvious health care and health preservation effects of reducing fat and losing weight, beautifying and slimming, reducing high blood pressure, high blood fat, high blood sugar and high blood fat, regulating intestines and stomach and the like. The central leadership shows that the golden flower dark tea with the efficacy is bound to become a new hope for human health.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature, and in the description of the invention, "plurality" means two or more unless explicitly specifically defined otherwise.

In the present invention, unless otherwise specifically stated or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.

In the description herein, reference to the terms "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.

Claims

1. The seasoning Fuzhuan tea comprises the following components in parts by weight: 55 parts of Anhua dark tea, 20 parts of ginkgo, 10 parts of cyclocarya paliurus and 10 parts of mulberry leaves.

2. The flavored fu tea of claim 1, prepared by a method comprising: selecting the first-grade Anhua wild tea and the precious Chinese medicinal materials as raw materials, crushing the Chinese medicinal materials into sheets, uniformly stirring, blending the Anhua black tea, performing steam high-temperature sterilization and baking to extract fragrance, uniformly stacking, then performing steam building to prepare a brick tea, wherein the brick tea has the shape weight of 1kg, the length of 24 mm, the width of 13 mm and the thickness of 4 mm, then entering a hair-drying room, controlling the humidity to be 60 ℃ and the temperature to be 30 ℃, and performing biochemical reaction of the temperature and the humidity to generate the eurotium cristatum, namely the golden flower.