CN112219926A - Inonotus obliquus and angelica keiskei koidz leaf tea and preparation method thereof - Google Patents
Inonotus obliquus and angelica keiskei koidz leaf tea and preparation method thereof Download PDFInfo
- Publication number
- CN112219926A CN112219926A CN202010615275.1A CN202010615275A CN112219926A CN 112219926 A CN112219926 A CN 112219926A CN 202010615275 A CN202010615275 A CN 202010615275A CN 112219926 A CN112219926 A CN 112219926A
- Authority
- CN
- China
- Prior art keywords
- tea
- angelica keiskei
- inonotus obliquus
- chalcone
- angelica
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses inonotus obliquus and angelica keiskei koidz tea and a preparation method thereof, and belongs to the technical field of tea preparation. Which solves the technical problems of low chalcone dissolution amount, poor taste and poor health care effect of the angelica keiskei koidzumi tea in the prior art. The method comprises the following steps of selecting, freezing and opening bones, carrying out ice soaking and green keeping, dehydrating and setting humidity, spraying enzyme and opening chains, carrying out high-temperature inactivation, rolling and shaping, drying and shaping, carrying out frying and aroma extraction, cooling and aging, blending the tea leaves, carrying out secondary baking to obtain aroma, cooling and packaging, aging and homogenizing the aroma, inspecting, calibrating, subpackaging and the like in sequence, and the prepared inonotus obliquus and angelica keiskei koidzumi tea not only can modify the aroma of the angelica keiskei koidzumi tea, but also can play a synergistic health-care role of the angelica keiskei koidzumi tea and the ganoderma keiskei koidzumi, and particularly can effectively improve the dissolution rate of. The preparation process of the invention is beneficial to fully utilizing medicinal active ingredients and improving the health-care effect of the angelica keiskei koidzumi tea.
Description
The invention relates to a divisional application with the application number of 201710699726.2, the application date of 2017, 08 and 16 months and the invention name of 'a preparation process of inonotus obliquus and angelica keiskei koidzumi tea'.
Technical Field
The invention relates to the technical field of tea preparation, and particularly relates to inonotus obliquus and angelica keiskei koidzumi tea and a preparation method thereof.
Background
China is the world with tea making traders and the earliest tea drinking and health preserving countries, and tea leaves, like silk and ceramics, are the staple products of ancient times and world trade in China and are reputable to the world.
Angelica keiskei Koidz is a evergreen upright herb plant growing in Angelica of Apiaceae in Umbelliferae for many years. The plant has the phenomena of fast growth and strong vitality, and is named after the phenomena of leaf picking up in the present day and new bud growing in the tomorrow. The famous Li Shizhen of China early in compendium of materia Medica (1593 years) of China sets forth that the Mingriye, namely coastal angelica, has sweet and pungent taste and warm nature, and enters liver, heart and large intestine channels; in Japan, the contents of "Dahe and Ben Cao" (1709) and "compendium of redetermined Ben Cao" (1844) are recorded that the leaf of Angelica keiskei can strengthen the body, promote health and prolong life, so people advocate the leaf of Angelica keiskei as a curiosity plant and also as a longevity magic grass for the King Huang of Qin in the introduction. The current research of the angelica keiskei starts from 60 Japan in the 20 th century, is introduced into China in the 90 th century, is introduced to Shandong, Hainan and the like at present, and has been reported in recent years for producing health care products such as the angelica keiskei, capsules, decoction pieces and the like and foods such as noodles, desserts and the like. The angelica keiskei contains special nutritional ingredients which are safe, nontoxic, strong in activity, free of other plants such as chalcone and organic germanium or low in content, so that the angelica keiskei has special health-care functions of reducing blood sugar, protecting liver, resisting cancer, preventing cardiovascular and cerebrovascular diseases and the like, and is known as health food in the 21 st century.
The history of when the tomorrow leaves began to make tea was difficult to study. In the Angelica keiskei production areas such as the Kyoho, the vegetables are both wild and planted by residents, and are all eaten as daily vegetables. Until the institute of Dongyang medicinal herbs, that is, the research institute of medical doctor hou teng was conducted in 1968, in order to research the Chinese medicine, when eight husband islands buy poisonous snakes, a hotel was left, the owner had accidentally eaten the angelica keiskei cuisine personally made by the owner, and it was found that the angelica keiskei is very long-lived and healthy because people on the islands often eat the angelica keiskei, and the angelica keiskei also has strong vitality, thereby arousing the curiosity of the research of the owner. After the research and popularization of more than 20 years, the Chinese patent application is written as a book of 'experience talk on tomorrow leaves' in 1999, and the people know that the tomorrow leaves leave the island. At present, 20% of the products of the angelica keiskei are used for fresh vegetable supply, and about 80% of the angelica keiskei are processed into tea, powder and beverages and also used as other food additives.
Whether china has tomorrow leaves in ancient times? Is Binghai Dang Gui mentioned in Ben Cao gang mu of today's tomorrow? These problems are yet to be further examined. However, in the literature, the tomorrow leaf planted in China is introduced from Japan in nearly 20 years. The earliest reports were that planting bases were gradually formed in Hainan island from Japan in 2007, and that Angelica keiskei tea products were available. Then, the tomorrow leaf also forms a planting base in coastal areas such as Shandong sunshine, Qingdao and the like, wherein the planting scale of the sunshine synchrust agriculture science and technology development limited company exceeds 230 mu.
Therefore, the commercial development of the angelica keiskei koidzumi tea in the world is about 20 years, and the angelica keiskei koidzumi tea belongs to a novel medicinal and edible drink. Inonotus obliquus is also called Inonotus obliquus, and Ganoderma fuscous. The mycelium of the inonotus obliquus can resist low temperature of minus 40 ℃, and is mainly distributed in regions with north latitude of 45-50 degrees in northern hemisphere, such as Russia (West Siberian, the far east region, Chaocai), Finland, Poland, China (Heilongjiang river, Jilin Changbai mountain region), Japan (Hokkaido), and the like. Inonotus obliquus as one of special Ganoderma lucidum belongs to fruiting body of fungus of Polyporaceae. The application has a long history, and according to the record of the first Chinese monograph 'Shennong herbal Jing': the glossy ganoderma has six types of purple, red, green, yellow, white and black, and is recorded in compendium of materia medica, the glossy ganoderma has mild nature, bitter taste and no toxicity, is mainly used in chest to stop knot, benefits heart-qi, supplements middle-jiao, increases wisdom, is not forgotten, is light and not old after being taken for a long time, and prolongs the life of the immortal spirit. The use of Inonotus obliquus by Russia, Finland and Ukrainian folks also has a long history. In the 12 th century, Russian people used the decoction of wild birch mushroom to treat their diseases. Russian scientists have conducted intensive studies on the effective components of Fuscoporia obliqua and the therapeutic effects of Fuscoporia obliqua on diseases in 1949. The former soviet union ministry of health approved the application of inonotus obliquus preparation in 1955. The research on the Inonotus obliquus in China in recent times is rarely seen in documents and just starts.
Active substances such as polysaccharides and triterpenes contained in the Inonotus obliquus can improve immunity of human body, and has obvious health promotion effect. According to the introduction of scientific and technical literature, the inonotus obliquus has certain curative effects on reducing blood sugar, protecting liver, resisting cancer, preventing cancer and the like, and particularly has more remarkable effect on reducing blood sugar. And because each gram of the inonotus obliquus contains 35000 units of superoxide dismutase (SOD), which is 23 times of that of the agaricus blazei murill, 25 times of the hericium erinaceus, 31 times of the grifola frondosa and 55.6 times of that of the ganoderma sinense, the inonotus obliquus has excellent antioxidation and has the function of delaying senility after being taken for a long time.
The Inonotus obliquus grows on the birch of Russian and original deep forest of Siberian at the temperature of minus 45 ℃, the mycopolyose is more than or equal to 50 percent, the triterpenoid substance is more than or equal to 4.5 percent, and the quality is particularly good. Because of limited wild resources, the relatively high price is the defect of the Inonotus obliquus. The inonotus obliquus belongs to porous polysaccharide in structure, is easy to damp, mildew and deteriorate, and is one of the defects of food materials.
As a big country for researching and producing tea, China applies more than 14 thousands of patent inventions related to tea, and authorizes more than 1.8 thousands of patent inventions. Among them, 10 patent applications relating to the tea leaves of Angelica keiskei Koidz are disclosed, and the earliest patent application was found in "Angelica keiskei Koidz tea (200810171414.5)" filed by Takara Bio-engineering Co., Ltd in 2008, and the heating temperature of the roasting heating treatment is preferably 100-150 ℃, and the dried material of the Angelica keiskei Koidz to be subjected to the roasting heating is preferably a dried material having a moisture content of 20% or less obtained by dry drying treatment after preliminary steaming. The production process (200910144996.2) of angelica keiskei koidzumi, which is disclosed by the domestic company in 2009, mainly comprises the steps of picking fresh angelica keiskei koidzumi and washing with water, spreading and airing, deactivating enzymes, rolling, drying, rolling and frying, screening and drying to obtain the finished angelica keiskei koidzumi tea. 2013 has patent applications of "mixed tea of tomorrow leaves and ginkgo leaves (application number: 201310742788.9)" and "tomorrow leaf tea added with jasmine flowers (application number: 201310712527.2)"; in 2014, there is a patent application of "Mingriye fermented tea (application number: 201410345442. X)" which comprises the process steps of cleaning, spreading and airing and withering, warm bleaching, throwing water, cutting, withering by hot air, rolling, fermenting, drying by gross fire, spreading and cooling, drying by full fire, screening and the like. Proper exogenous enzyme is added in the rolling and fermenting processes to assist the fermentation of the angelica keiskei. The angelica keiskei fermented tea prepared by the process obviously improves the astringent taste of the angelica keiskei tea product, is mellow and pleasant after being brewed, has mellow and thick taste and sweet aftertaste, and simultaneously improves the main qualities such as tea polyphenol content, total flavone content, polysaccharide content, free amino acid content and the like.
The process for preparing the angelica keiskei koidzumi tea in the prior art mainly solves the characteristic that the tea is suitable for drinking, pays attention to the appearance and the taste of the tea, uses a steaming-drying process for preparing the tea by using tea leaves or a manual process for stir-frying and scattering the tea, and has the advantages of high labor intensity, low production efficiency, difficult process standardization and difficult maintenance of pure green tea. On the other hand, the angelica keiskei koidzumi is taken as medicinal tea, the main medicinal components of the angelica keiskei koidzumi are chalcone, organic germanium and active calcium, and the components belong to organic matters and metal organic matters, and have small water solubility, so that the angelica keiskei koidzumi prepared by the original process is difficult to dissolve out even being brewed by boiling water, thereby not only wasting the precious medicinal components, but also greatly reducing the health-care effect. The prior enzyme technology needs long-time spreading and drying in the air, not only is the labor intensity large and the efficiency low due to repeated pile turning, but also the leaf turns yellow and loses green due to the catalytic oxidation reaction of the proenzyme in the angelica keiskei during the pile-up, the quality of the green tea is reduced, and only fermented tea (black tea) can be prepared. The raw material needs old leaves of more than 1 month, single enzyme has little hydrolysis to vascular bundles of angelica keiskei which is composed of pectin layer, cellulose and hemilignin, can not effectively increase the dissolution of chalcone and organic germanium, but generates tea polyphenol with excitation function.
Disclosure of Invention
Aiming at the defects in the technology for preparing the angelica keiskei koidzumi tea in the prior art, the invention provides the inonotus obliquus angelica keiskei koidzumi tea and the preparation process thereof. The process can effectively improve the dissolution rate of chalcone in the angelica keiskei koidzumi tea during brewing and drinking, and can reduce the price of the inonotus obliquus beverage.
The technical solution comprises:
a preparation process of Inonotus obliquus and Angelica keiskei tea sequentially comprises the following steps:
a. selecting angelica keiskei:
selecting fresh angelica keiskei and reserving 0.5-1cm of petioles as raw materials for making tea;
b. freezing and opening bone:
b, quickly freezing the angelica keiskei selected in the step a at a temperature of between 10 ℃ below zero and 12 ℃ below zero for 1 to 3 hours, and freezing to form holes;
c. soaking in ice for keeping green:
pouring frozen leaf of tomorrow into mountain spring water, and controlling water temperature below 16 deg.C for 5 min;
d. dewatering and moisture fixing:
centrifuging and dehydrating the thawed angelica keiskei at normal temperature, wherein the surface adsorbed water is less than or equal to 2 percent and does not drip;
e. enzyme spraying and chain opening:
putting the angelica keiskei with the surface adsorbed water being less than or equal to 2% into a rotating machine with internal blades, spraying a food-grade enzyme agent while rotating to wet the two surfaces of the angelica keiskei, stacking for 0.5-2h at 25-45 ℃, and airing, wherein the mass percentage of the angelica keiskei and the food-grade enzyme agent is 1: 0.01-0.1;
f. high-temperature inactivation:
e, drying the leaf of the angelica keiskei which is dried in the step e by a cylinder type continuous fixation machine to remove surface moisture, and inactivating an enzyme agent;
g. rolling and shaping, drying and shaping, baking and frying and fragrance improving:
f, shaping the leaves of the angelica keiskei inactivated in the step f on a rolling machine, drying and shaping at the temperature of 130-;
h. cooling and aging:
cooling the parched and flavored Angelica keiskei leaves to 45-50 deg.C, stretching and aging for 20-50 min;
i. blending the tea and the antler:
mixing Chaba and cooled and aged folium Artemisiae Argyi tea in a blender for 15 min; the addition proportion of the Inonotus obliquus and the aged Angelica keiskei koidz leaf tea is 1-51% by mass: 1;
j. secondary baking to produce fragrance:
rotating a baking machine on the mixed material of the mashed tea and the mashed tea after the blending of the tea and the mashed tea, and baking for the second time to obtain aroma at the temperature of 165-170 ℃;
k. cooling and packaging:
cooling the twice baked leaves of Angelica keiskei Koidz to 40-45 deg.C, packaging in aluminum foil bag, and sealing for storage;
l, aging and homogenizing fragrance:
aging the sealed and stored tomorrow leaf tea of the aluminum foil bag, and homogenizing fragrance for 3-7 days;
m, inspection and calibration:
sampling aged and well-scented alnus japonica tea in aluminum foil bags, measuring the dissolution amount of chalcone, and determining the alnus japonica tea as a qualified product after reaching the standard to obtain the inonotus obliquus alnoides alnus leaf tea.
In the technical scheme, in the step of opening the bone by freezing, the freezing not only inactivates biological enzymes in leaves and keeps the stability of active ingredients such as chalcone, but also freezes and expands water in cells and veins to loosen tissues, thereby creating conditions for dissolving out the chalcone. Experiments prove that the dissolution rate of chalcone is improved by 17-21% compared with the direct tea making process by the frozen angelica keiskei koidz tea; the step of soaking in ice to protect green, the water temperature is below 16 ℃, not only the dissolution of chalcone is reduced, but also small molecules such as oxalic acid which generates astringent taste can be dissolved out, and the frozen pore-formed angelica keiskei koidz is poured into mountain spring water to be iced, so that the chlorophyll can be prevented from being oxidized, the natural green can be kept, and the remarkable color protection effect is achieved; the angelica keiskei koidzumi is directly poured into tap water, the leaves are quickly oxidized by disinfectants such as chlorine and the like in the tap water, the green color is changed into yellow brown, and chalcone is oxidized, so that the quality of the tea is greatly reduced.
In the step of dewatering and moisture fixation, when the surface of the leaf of the angelica keiskei adsorbs water with the water content less than or equal to 2% and does not drip, the enzyme agent is easily and uniformly coated, the enzyme agent does not run off, and the enzyme agent can exert the maximum efficiency. When the adsorbed water is more than 2%, effusion is easily generated in equipment, the enzyme agent runs off, the enzyme agent on the surface of the angelica keiskei leaves is uneven, the concentration cannot be guaranteed, and the enzyme treatment effect is poor.
In the step of spraying enzyme and opening chains, the compound enzyme agent can effectively open the pectin layer of angelica keiskei leaves coated with chalcone, part of the pectin layer can damage cell walls, the pectin network taking calcium ions as chain points is opened, and when the angelica keiskei leaves are brewed by water with the temperature of more than 85 ℃, the dissolution amount of the chalcone, organic germanium, active calcium and other nutrient components can be effectively increased. Wherein, the dissolution amount of the chalcone of the angelica keiskei koidzumi tea subjected to 'frozen bone opening' and 'enzyme spraying chain opening' is increased by 2-3 times compared with that of the chalcone directly prepared, thereby effectively utilizing precious chalcone resources and obviously increasing the health care function of the chalcone.
In the above technical solution, when the angelica keiskei koidz is brewed with water, the technical difficulty of chalcone dissolution is that the chalcone dissolution amount cannot reach 30% of the actual content even if the water temperature reaches 100 ℃. The reason is for three aspects: (1) the leaf surface of angelica keiskei is provided with a waxy pectin waterproof functional layer, a pectic macromolecular chain is chelated by calcium ions to form a net-shaped protective layer, chalcone, organic germanium, active calcium and other nutrient components in the leaf are all coated by the pectin waterproof functional layer, and the chalcone dissolution rate is very low due to the non-hydrophilic property of the pectin waterproof functional layer; (2) the angelica keiskei leaves mainly comprise pectin layers, cellulose, hemilignin, water and the like, and nutrient components of cell sap such as chalcone, chlorophyll and the like are stored in cell walls containing the nutrient components, so that the structure is compact, and the dissolution rate of the nutrient components such as chalcone and the like is low; (3) chalcone is a derivative containing a specific structure of diphenylketene, and although a benzene ring contains a hydroxyl group, the chalcone has a large molecular weight, a small polarity and poor water solubility. Therefore, although the angelica keiskei koidzumi is a natural medicine-food dual-purpose plant with the highest chalcone content, the dissolution amount of the active ingredient chalcone cannot exceed 30% of the actual content of the angelica keiskei koidzumi when the angelica keiskei koidzumi is directly used for preparing tea due to the restriction of the three aspects, so that the waste of precious resources is caused, and the health-care effect is not good.
Aiming at the reasons, the invention adopts the 'freezing bone opening' process to freeze and expand the water in the vascular bundle, so that the leaf structure becomes loose, and the chalcone dissolution rate is improved by 17-21% compared with the direct tea making by using angelica keiskei leaves, and can reach about 45%. Meanwhile, the loose structure is also beneficial to the enzyme hydrolysis reaction in the next process. Through the 'enzyme spraying and chain opening' process, part of pectic substances and cellulose macromolecular chains are selectively hydrolyzed by the enzyme, the reticular protective layer of the leaf is partially destroyed, water molecules can more easily infiltrate into leaf cells and chalcone molecules thereof, when the water temperature reaches or exceeds 85 ℃, the dissolution rate of the chalcone can reach or exceed 95 percent of the actual content, and the precious medicinal resource is effectively utilized. Meanwhile, another special health-care component in the angelica keiskei, namely organic germanium, is also like chalcone, so that the dissolution rate is remarkably improved, and the health-care effect is improved.
The hydrolysis of the pectin mesh protective layer formed by calcium ion chelation increases the dissolution rate of calcium ions, and the natural biological calcium from the angelica keiskei is more beneficial to absorption and calcium supplement of human bodies.
Compared with the traditional process of adding an alkali agent sodium carbonate and carrying out enzyme inactivation at a temperature of 80 ℃, the 200-220 ℃ cylinder type continuous high-temperature inactivation process only needs 7s, has short time, does not cause the pollution of the alkali agent sodium carbonate, avoids the water washing process and avoids the loss of chalcone. Meanwhile, the second high-temperature technology also saves a large amount of time and secondary pollution problems required by airing and the problem that tedding occupies a large area. The second high temperature technology can also effectively avoid the defect of uncomfortable mouthfeel caused by drinking caused by the oxidation of burnt tea, chalcone and burnt smell.
In the technical scheme, the technical effects directly brought by the rolling modeling, the drying and shaping and the baking and aroma raising are that the obtained product is transferred to a rotary baking machine with inner blades for drying and shaping at the temperature of 130 ℃ and 140 ℃ after the rolling modeling. Further optimizing, raising the temperature of the rotary baking machine with the inner blades to 155-.
In the technical scheme, the unique technical effects of cooling and aging and secondary baking to produce fragrance are that the angelica keiskei is contacted with oxygen and moisture through cooling in the air, so that fragrance components are wetted, diffused and condensed on the leaves, and the leaves are stretched. Then the mixture is baked and fried at high temperature of about 10 ℃ to 165-170 ℃ for a short time (2-3min), thereby not only avoiding the defects of high-temperature scorching and throat pricking due to scorching in the primary frying process, but also baking out the aroma components with larger molecular weight, and leading the aroma to be stronger. Meanwhile, the transient high temperature also avoids the structural change of the chalcone at the high temperature, and the activity of the chalcone is kept.
It should be further noted that in the above technical scheme, after the processes of "baking and frying to extract fragrance" and "baking and producing fragrance for the second time" are carried out, although the disadvantages that the leaf tea burnt gas is pungent in throat and the taste is uncomfortable to drink due to the fact that the temperature is too high in the primary high-temperature baking and frying process are overcome, the problems of uneven heating of the tea leaves in the furnace, uneven quality, uneven fragrance and unreliably exist. In order to overcome the defect, the invention adds the process engineering of cooling large package and aging for 3-7 days, thereby well solving the problem.
In the technical scheme, the unique technical effect of the dried inonotus obliquus blending is that the influence of the addition of the dried inonotus obliquus on the essential fragrance and medicinal active ingredients of the inonotus obliquus in the previous period is avoided, and the fragrance can be generated through secondary baking in the next process, wherein the temperature is 165-170 ℃, the short-time heating is mixed with the fragrance of the angelica keiskei, and the mixture is integrated. And through the last procedure of aging and homogenizing fragrance, the fragrance of the antler and the tea slowly moistens the angelica keiskei, so that the fragrance of the angelica keiskei is better modified and strengthened, and the sensory feel is better. On the other hand, the Inonotus obliquus kills microorganisms after being subjected to high temperature of 165-170 ℃ for a short time, and overcomes the defect of easy mildew.
As a preferable scheme of the invention, in the step a, tomorrow leaves which are planted in coastal areas and irrigated with mountain spring water at 6-10 days after the spray irrigation are selected, and leaves with a long-term growth period of 5-10 days are selected.
The angelica keiskei is ancient called as coastal angelica, and as the name suggests, the angelica keiskei is suitable for growing in coastal areas with humid climate and cool temperature, only the angelica keiskei planted in the coastal areas is a genuine product, and the quality of the organic angelica keiskei of chemical fertilizers and pesticides can be effectively ensured by irrigating with mountain spring water. Therefore, the invention only selectively adopts the fresh organic angelica keiskei leaves which are planted in coastal areas, irrigated by spring water and have 15 to 29 days of new leaf growth period as the tea making raw materials;
spray-irrigating tomorrow leaf on the same day, and picking at 6-10 days next time. Through a large number of experimental analyses, the sprinkling irrigation not only washes away dust on leaves, avoids washing procedures and saves water, but also reaches a peak of chalcone content by 6-10 days after the growth in a wet environment at night (see table 1).
TABLE 1 variation of chalcone content (mg/100g) in Angelica keiskei leaves at different time intervals
| Time period (dot) | 4-6 | 6-8 | 8-10 | 10-12 | 12-14 | 14-16 | 16-18 | 18-20 |
| Content of chalcone | 1270 | 1680 | 1660 | 1430 | 1220 | 1260 | 1350 | 1280 |
When the angelica keiskei leaves are picked, 0.5-1cm leaf stalks are reserved, so that the angelica keiskei leaves are convenient to pick, the leaves are not easy to break, chalcone in the leaves is not easy to lose, and the folium keiskei leaves are beneficial to twisting shaping to obtain uniform tea shapes.
In another preferred embodiment of the present invention, in step e, the food grade enzymatic agents are pectinase and cellulase.
Preferably, in the step f, the dried leaves of the angelica keiskei 5-7s pass through a 200-220 ℃ barrel type continuous enzyme deactivating machine.
Preferably, in the step g, drying and shaping are carried out for 5min, and baking and aroma raising are carried out for 5-8 min.
Preferably, the standard of the qualified product in the step m is that the chalcone dissolution amount is more than or equal to 8mg chalcone/g tea.
The dissolution rate of chalcone in the prepared angelica keiskei koidzumi tea is not less than 8mg chalcone/g tea, the dissolution rates of organic germanium and active calcium are also obviously improved, the full utilization of medicinal active ingredients is facilitated, and the health care effect is improved. The invention has high degree of mechanization and is beneficial to large-scale and standardized production.
Detailed Description
The invention discloses a preparation process of Inonotus obliquus and angelica keiskei koidz tea, and in order to make the advantages and technical scheme of the invention clearer and clearer, the invention is explained in detail by combining specific embodiments.
Example 1:
the invention relates to a preparation process of inonotus obliquus and angelica keiskei koidzumi tea, which specifically comprises the following steps:
(1) picking: selecting tomorrow leaf planted in coastal region and irrigated with mountain spring water when sprinkling irrigation is carried out 6-10 days next day, and keeping 0.5cm leaf stalk as tea making raw material for 22 days long-term leaf;
(2) freezing and opening bone: rapidly freezing fresh Angelica keiskei at-10 deg.C for 1 hr;
(3) soaking in ice for keeping green: pouring frozen holed tomorrow leaf into spring water, and thawing for 5min at water temperature below 16 deg.C;
(4) dewatering and moisture fixing: centrifuging and dehydrating the thawed angelica keiskei at normal temperature until the surface water adsorption is less than or equal to 2 percent and no dripping occurs;
(5) enzyme spraying and chain opening: the angelica keiskei with the surface adsorbed water less than or equal to 2 percent is loaded into a rotating machine with blades, and the mass percentage of the leaves to the enzyme is 1: 0: 0.1, spraying food-grade enzyme (food-grade, containing pectinase more than or equal to 85u/mL and cellulase more than or equal to 45u/mL) for 10min while rotating, wetting the enzyme to two sides of the leaves, stacking for 1h at 30 ℃ after discharging, ventilating and airing until no water drops are found on the surface;
(6) high-temperature inactivation: drying the dried angelica keiskei leaves 5s by a 220 ℃ cylinder type continuous fixation machine, removing surface moisture, and inactivating an enzyme;
(7) rolling and modeling: shaping the leaves of the angelica keiskei inactivated at high temperature on a rolling machine;
(8) drying and shaping: drying and shaping at 130 deg.C for 5min by a rotary baking machine with inner blades on the upper part;
(9) baking and frying to improve aroma: the upper belt is provided with a rotary baking machine with inner blades, baking at high temperature for aroma extraction at 160 deg.C for 5 min;
(10) cooling and aging: cooling the leaves of Angelica keiskei after high-temperature baking and aroma extraction to 45 ℃, stretching and aging for 30 min;
(11) blending the tea and the antler: mixing dried Fuscoporia obliqua and cooled aged folium Artemisiae Argyi tea in a blender for 15 min; the adding proportion of the inonotus obliquus is 20 percent of the mass percentage of the tea;
(12) secondary baking to produce fragrance: mixing tea and antler, rotating the baking machine on the mixed material of tea and antler, baking at a high temperature for the second time to obtain fragrance, and baking at 170 ℃ for 2 min;
(13) cooling and packaging: cooling the mixed material of the tea-antler with fragrance obtained by secondary baking to 40 ℃, packaging in a large aluminum foil bag while the mixed material is hot, and sealing and storing;
(14) aging and homogenizing fragrance: aging the hermetically stored big aluminum foil bag Inonotus obliquus tomorrow leaf tea, and homogenizing for 5 days;
(15) and (3) checking and calibrating: sampling aged and uniform-fragrance big aluminum foil bag Inonotus obliquus tomorrow leaf tea, measuring chalcone dissolution amount, and determining to be qualified products after reaching the standard;
(16) subpackaging: and packaging the large inspected and qualified Inonotus obliquus tomorrow leaf tea in the aluminum foil bags into various specifications according to market demands. The standard of the inspection qualification is that the dissolution amount of the chalcone is more than or equal to 8mg chalcone/g tea.
Example 2:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 51 percent of the mass ratio of the tea.
Example 3:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 45 percent of the mass percentage of the tea.
Example 4:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 35 percent of the mass percentage of the tea.
Example 5:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 10 percent of the mass ratio of the tea.
Example 6:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 5 percent of the mass ratio of the tea.
Example 7:
the difference from the embodiment 1 is that the adding proportion of the Inonotus obliquus is 1 percent of the mass ratio of the tea.
Example 8:
the invention relates to a preparation process of inonotus obliquus and angelica keiskei koidzumi tea, which specifically comprises the following steps:
(1) picking: selecting tomorrow leaf planted in coastal region and irrigated with mountain spring water when sprinkling irrigation is carried out 6-10 days next day, and keeping 1cm leaf stalk as tea making raw material when leaf blade is grown for 15 days;
(2) freezing and opening bone: rapidly freezing fresh Angelica keiskei at-12 deg.C for 1 hr;
(3) soaking in ice for keeping green: pouring frozen holed tomorrow leaf into spring water, and thawing for 5min at water temperature below 16 deg.C;
(4) dewatering and moisture fixing: centrifuging and dehydrating the thawed angelica keiskei at normal temperature until the surface water adsorption is less than or equal to 2 percent and no dripping occurs;
(5) enzyme spraying and chain opening: the angelica keiskei with the surface adsorbed water less than or equal to 2 percent is loaded into a rotating machine with blades, and the mass percentage of the leaves to the enzyme is 1: 0: 0.01. spraying food-grade enzyme (food grade, containing pectase more than or equal to 85u/mL and cellulase more than or equal to 45u/mL) while rotating for 10min to wet the enzyme on both sides of the leaves, discharging, stacking at 25 deg.C for 2h, ventilating, and air drying until no water drop appears on the surface;
(6) high-temperature inactivation: drying the dried angelica keiskei leaves 7s by a 200-220 ℃ cylinder type continuous fixation machine, removing surface moisture, and inactivating an enzyme;
(7) rolling and modeling: shaping the leaves of the angelica keiskei inactivated at high temperature on a rolling machine;
(8) drying and shaping: drying and shaping at 135 deg.C for 5min by a rotary baking machine with inner blades on the upper part;
(9) baking and frying to improve aroma: the upper belt is provided with a rotary baking machine with inner blades, baking at high temperature for aroma extraction at 155 ℃ for 8 min;
(10) cooling and aging: cooling the leaves of Angelica keiskei after high-temperature baking and aroma extraction to 50 ℃, stretching and aging for 20 min;
(11) blending the tea and the antler: mixing dried Fuscoporia obliqua and cooled aged folium Artemisiae Argyi tea in a blender for 15 min; the adding proportion of the antler is 7 percent of the mass percentage of the tea;
(12) secondary baking to produce fragrance: mixing tea with cornu Cervi Pantotrichum, rotating the mixture in a baking machine, baking at high temperature for the second time to give out fragrance, and baking at 165 deg.C for 3 min;
(13) cooling and packaging: cooling the mixed material of the tea-antler with fragrance obtained by secondary baking to 45 ℃, packaging in a large aluminum foil bag while the mixed material is hot, and sealing and storing;
(14) aging and homogenizing fragrance: aging and homogenizing the sealed and stored angelica keiskei koidzumi tea for 3 days;
(15) and (3) checking and calibrating: sampling aged and uniform-fragrance large aluminum foil bag angelica keiskei koidzumi tea, measuring chalcone dissolution amount, and determining the product as a qualified product after reaching the standard;
(16) subpackaging: and packaging the inspected and qualified angelica keiskei koidzumi tea in large aluminum foil bags into various specifications according to market demands. The standard of the inspection qualification is that the dissolution amount of the chalcone is more than or equal to 8mg chalcone/g tea.
Example 9:
the invention relates to a preparation process of inonotus obliquus and angelica keiskei koidzumi tea, which specifically comprises the following steps:
(1) picking: selecting tomorrow leaf planted in coastal region and irrigated with mountain spring water when sprinkling irrigation is carried out 6-10 days next day, and keeping 0.7cm leaf stalk as tea making raw material in 29 days long-term leaf;
(2) freezing and opening bone: rapidly freezing fresh Angelica keiskei at-11 deg.C for 1 hr;
(3) soaking in ice for keeping green: pouring frozen holed tomorrow leaf into spring water, and thawing for 5min at water temperature below 16 deg.C;
(4) dewatering and moisture fixing: centrifuging and dehydrating the thawed angelica keiskei at normal temperature until the surface water adsorption is less than or equal to 2 percent and no dripping occurs;
(5) enzyme spraying and chain opening: the angelica keiskei with the surface adsorbed water less than or equal to 2 percent is loaded into a rotating machine with blades, and the mass percentage of the leaves to the enzyme is 1: 0: 0.05. spraying food-grade enzyme (food grade, containing pectase more than or equal to 85u/mL and cellulase more than or equal to 45u/mL) while rotating for 10min to wet the enzyme to two surfaces of the leaf, discharging, stacking at 45 deg.C for 0.5h, ventilating, and air drying until no water drop appears on the surface;
(6) high-temperature inactivation: drying the dried angelica keiskei leaves 6s by a 210 ℃ cylinder type continuous fixation machine, removing surface moisture, and inactivating an enzyme;
(7) rolling and modeling: shaping the leaves of the angelica keiskei inactivated at high temperature on a rolling machine;
(8) drying and shaping: drying and shaping at 135 deg.C for 5min by a rotary baking machine with inner blades on the upper part;
(9) baking and frying to improve aroma: the upper belt is provided with a rotary baking machine with inner blades, baking at high temperature for aroma extraction at 157 deg.C for 6 min;
(10) cooling and aging: cooling the leaves of Angelica keiskei after high-temperature baking and aroma raising to 47 ℃, stretching and aging for 40 min;
(11) blending the tea and the antler: mixing dried Fuscoporia obliqua and cooled aged folium Artemisiae Argyi tea in a blender for 15 min; the adding proportion of the antler is 10 percent of the mass percentage of the tea;
(12) secondary baking to produce fragrance: mixing tea and antler together, rotating the baking machine on the mixed material of tea and antler, baking at high temperature for the second time to obtain fragrance, and baking at 167 ℃ for 2.5 min;
(13) cooling and packaging: cooling the twice baked fragrant folium Artemisiae Argyi to 43 deg.C, hot packaging in large aluminum foil bag, and sealing for storage;
(14) aging and homogenizing fragrance: aging the hermetically stored big aluminum foil bag Inonotus obliquus tomorrow leaf tea, and homogenizing for 7 days;
(15) and (3) checking and calibrating: sampling aged and uniform-fragrance big aluminum foil bag Inonotus obliquus tomorrow leaf tea, measuring chalcone dissolution amount, and determining to be qualified products after reaching the standard;
(16) subpackaging: and packaging the inspected and qualified angelica keiskei koidzumi tea in large aluminum foil bags into various specifications according to market demands. The standard of the inspection qualification is that the dissolution amount of the chalcone is more than or equal to 8mg chalcone/g tea.
Comparative example 1:
the difference between the comparative example 1 and the example 1 is that the Inonotus obliquus is directly mixed with the angelica keiskei koidzumi at normal temperature and then subpackaged without the high-temperature process of 170 ℃ of ' mixing the Inonotus obliquus and ' secondary baking to generate fragrance '.
Comparative example 2:
(1) collecting leaves without leaf stalks of fresh angelica keiskei with a growth period of 35 days, cleaning, spreading and drying for 8 hours, turning when the color of the angelica keiskei is different, and turning once every 2 hours;
(2) rinsing sun-cured and discolored angelica keiskei with water of 60 ℃, cutting into small pieces, and drying with hot air of 60 ℃ for 18 minutes;
(3) kneading the dried withered leaves by using a kneading machine, spraying pectinase with the enzyme activity of 5000 units in the kneading process, spraying 0.05g of enzyme per 100g of fresh angelica keiskei, fermenting for 6 hours, and taking the fermentation end point when the color of the angelica keiskei leaves is obviously darkened and obvious caramel fragrance is generated;
(4) drying the fermented material in a roller at 115 deg.C for 50min to make the water content of the fermented material reach 25%, spreading to cool to room temperature, and allowing the leaves to regain moisture;
(5) drying the fermented material at 80 deg.C for 5 hr, spreading to 4cm thickness, and stirring for 10 times to reduce the water content of the fermented material to 5%;
(6) the screened fermentation material is the finished product of the angelica keiskei fermented tea.
Comparative example 3:
(1) collecting leaves and stems of fresh angelica keiskei and cleaning;
(2) drying the leaves and stems of the Angelica keiskei in dark place for 20 hr, cutting the leaves into 7cm pieces after water content is evaporated to 20%2A tablet shape;
(3) will become 7cm2The small-sized leaves are placed on a metal net in a stainless steel metal disc;
(4) placing the stainless steel metal disc with the leaves in an oven at the temperature of 65 ℃ for continuously baking for 300 minutes;
(5) taking out the metal plate from the oven and rubbing the inner leaves of the plate once by hand every 50 minutes 150 minutes before the beginning of baking, so that the inner leaves gradually form irregular twisted strips, namely the angelica keiskei primary tea;
(6) parching 95% of primary Angelica keiskei tea and 5% of flos Jasmini sambac in an oven at 150 deg.C for 40min, taking out when slight burnt fragrance is generated, and naturally cooling to obtain finished tea;
the comparative example 1 is a single-enzyme traditional fermentation tea making process, the comparative example 2 is a traditional pan-fired tea making process, and through determination, the comparison of four medicinal indexes of chalcone, germanium, calcium and lentinan of the examples and the comparative examples is shown in the table 2:
TABLE 2 measurement results of chalcone, germanium, calcium, and mycopolysaccharide dissolution amounts of the angelica keiskei koidz in each example
The results from table 2 show that: compared with the comparative example 1, the bacterial polysaccharide release amount of the invention in the example 1 is improved by more than 4 times compared with that of the comparative example 1 in which the inonotus obliquus and the angelica keiskei koidz tea are directly mixed and subpackaged at normal temperature; the dissolution amount of the chalcone is improved by 67 percent compared with the dissolution amount of the chalcone in comparative example 2, and is 4.8 times of the dissolution amount of the chalcone in comparative example 3. Comparative examples 2 and 3 contained no mycose.
The experimental method is as follows:
1. preparation of a test solution: (1) sample preparation: weighing 10g of each of the samples in the embodiment 1 and the embodiment 2; (2) a10 g sample of Angelica keiskei Koidz tea is placed in a teapot with a strainer, and soaked with freshly boiled water for 5 times, each time for 5 min. A total of 1000mL was used as the test solution.
2. And (3) measuring the dissolution amount of chalcone: measuring the dissolution amount of chalcone (rutin standard sample-spectrophotometry): (1) pure rutin is used as a standard sample, the maximum absorption wavelength is 500nm, and a standard curve is drawn; (2) color development: taking a chalcone test solution, and developing the chalcone at a 500nm position by using a sodium nitrite-aluminum nitrate standard method; (3) color comparison: testing the absorbance of the color development sample by a spectrophotometer under 500 nm; and (4) comparing the absorbance of the developed sample with a standard curve, reading out the corresponding chalcone concentration, and finally converting into the mg of chalcone contained in each g of the angelica keiskei koidz tea according to the sampling mass and the dilution factor.
3. And (3) measuring the content of organic germanium: measuring by atomic fluorescence spectrometry (GB/T5009.151-2003, measurement of germanium in food);
4. and (3) active calcium content determination: the method adopts an improved EDTA method (EDTA method: GB/T5009.92-2003 food calcium determination), namely, pH is adjusted to 12-13, calcium purpurin is used as an indicator, and EDTD standard solution is used for complexometric titration of water-soluble calcium (see: Wanghong, Lihuadan. discussion of active calcium content determination method [ J ]. Guangdong pharmacy, 1994(1,2): 26-27).
5. And (3) measuring the content of the bacterial polysaccharide: the content of the crude polysaccharide in the edible fungi is determined according to the method specified by Ministry of agriculture (NY/T1676-.
6. Test and method for blood sugar reducing effect
In order to verify the blood glucose lowering effect of the inonotus obliquus and angelica keiskei koidzumi tea, example 1 and comparative example 2 were selected as test teas. Grouping tests: 100 volunteers with blood sugar more than or equal to 8.0mmol/L are randomly divided into two groups by drawing numbers, each group comprises 50 persons: group a trial example 1; group B tried example 11.
The test dosage is as follows: 3g tea/day. The drinking method comprises the following steps: infusing with boiling water of 90 deg.C or more for 5min each time. The tea water is drunk 30 minutes after breakfast every day, and the drinking is stopped 1 hour before sleep. The tea water amount is more than or equal to 1.5 liters per day. Evaluation of the effects: after the tea is continuously drunk for 6 months, the fasting blood sugar is measured to be less than or equal to 6.5mmol/L, the effective blood sugar is obviously reduced, and the percentage of the effective blood sugar-reducing people in the total number of each group is the effective rate. The measurement results are shown in Table 3:
TABLE 3 results of the glucose lowering test
| Group of | Total number of people (human) | Number of people who have significant effect on reducing blood sugar | Significant effective rate (%) |
| Group A | 50 | 44 | 88 |
| Group B | 50 | 19 | 38 |
As can be seen from the results in Table 3, after the tea is continuously drunk for 6 months, the effective rate of the Inonotus obliquus and Angelica keiskei tea for reducing blood sugar is 88%, which is 50% higher than that of the traditional Angelica keiskei stir-fried green tea.
It is intended that any equivalents, or obvious variations, which may be made by those skilled in the art in light of the teachings herein, be within the scope of the present invention.
Claims (8)
1. The inonotus obliquus and angelica keiskei koidzumi tea is characterized by comprising 1-51% of inonotus obliquus and cooled and aged angelica keiskei koidzumi tea by mass percent: 1, preparing the composition.
2. The inonotus obliquus and angelica keiskei koidzumi tea as claimed in claim 1, which is prepared from inonotus obliquus and aged folium keiskei koidzumi tea after cooling by a mass percentage of 1%: 1. 5% to 1, 7% to 1, 10% to 1, 20% to 1.
3. The inonotus obliquus and angelica keiskei koidz tea as claimed in claim 1 or 2, wherein the preparation method of the cooled and aged angelica keiskei koidz comprises the following steps:
a. selecting angelica keiskei:
selecting fresh angelica keiskei and reserving 0.5-1cm of petioles as raw materials for making tea;
b. freezing and opening bone:
b, quickly freezing the angelica keiskei selected in the step a at a temperature of between 10 ℃ below zero and 12 ℃ below zero for 1 to 3 hours, and freezing to form holes;
c. soaking in ice for keeping green:
pouring frozen leaf of tomorrow into mountain spring water, and controlling water temperature below 16 deg.C for 5 min;
d. dewatering and moisture fixing:
centrifuging and dehydrating the thawed angelica keiskei at normal temperature, wherein the surface adsorbed water is less than or equal to 2 percent and does not drip;
e. enzyme spraying and chain opening:
putting the angelica keiskei with the surface adsorbed water being less than or equal to 2% into a rotating machine with internal blades, spraying a food-grade enzyme agent while rotating to wet the two surfaces of the angelica keiskei, stacking for 0.5-2h at 25-45 ℃, and airing, wherein the mass percentage of the angelica keiskei and the food-grade enzyme agent is 1: 0.01-0.1;
f. high-temperature inactivation:
e, drying the leaf of the angelica keiskei which is dried in the step e by a cylinder type continuous fixation machine to remove surface moisture, and inactivating an enzyme agent;
g. rolling and shaping, drying and shaping, baking and frying and fragrance improving:
f, shaping the leaves of the angelica keiskei inactivated in the step f on a rolling machine, drying and shaping at the temperature of 130-;
h. cooling and aging:
cooling the parched tomorrow leaf to 45-50 deg.C, stretching and aging for 20-50 min.
4. A process for preparing an aphrodisiac betulina tea as claimed in claim 1 or 2, comprising the steps of:
1) blending the tea and the antler:
mixing Chaba and cooled and aged folium Artemisiae Argyi tea in a blender for 15 min; the addition proportion of the Inonotus obliquus and the aged Angelica keiskei koidz leaf tea is 1-51% by mass: 1;
2) secondary baking to produce fragrance:
rotating a baking machine on the mixed material of the mashed tea and the mashed tea after the blending of the tea and the mashed tea, and baking for the second time to obtain aroma at the temperature of 165-170 ℃;
3) cooling and packaging:
cooling the twice baked leaves of Angelica keiskei Koidz to 40-45 deg.C, packaging in aluminum foil bag, and sealing for storage;
4) aging and homogenizing fragrance:
aging the sealed and stored tomorrow leaf tea of the aluminum foil bag, and homogenizing fragrance for 3-7 days;
5) and (3) checking and calibrating:
sampling aged and well-scented alnus japonica tea in aluminum foil bags, measuring the dissolution amount of chalcone, and determining the alnus japonica tea as a qualified product after reaching the standard to obtain the inonotus obliquus alnoides alnus leaf tea.
5. The inonotus obliquus and angelica keiskei tea as claimed in claim 3, wherein: in step e, the food-grade enzyme agent is pectinase and cellulase.
6. The inonotus obliquus and angelica keiskei tea as claimed in claim 3, wherein: in the step f, 5-7s of the dried angelica keiskei leaves pass through a 200-220 ℃ cylinder type continuous enzyme deactivating machine.
7. The inonotus obliquus and angelica keiskei tea as claimed in claim 3, wherein: and step g, drying and shaping for 5min, and drying and frying to improve aroma for 5-8 min.
8. The inonotus obliquus and angelica keiskei tea as claimed in claim 3, wherein: the standard of the qualified products in the step m is that the dissolution amount of the chalcone is more than or equal to 8mg chalcone/g tea.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658226A (en) * | 2009-09-18 | 2010-03-03 | 陈光辉 | Production process of angelica keiskei koidzumi tea |
| CN103349097A (en) * | 2013-07-18 | 2013-10-16 | 江苏茗苑茶叶科技开发有限公司 | Novel processing method for green tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103564113A (en) * | 2013-11-22 | 2014-02-12 | 青岛海隆达生物科技有限公司 | Preparation technology of ashitaba tea |
| CN105410240A (en) * | 2015-12-04 | 2016-03-23 | 潘玉来 | Inonotus obliquus health tea and production method thereof |
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| JP2009171949A (en) * | 2007-07-18 | 2009-08-06 | Takara Bio Inc | Angelica keiskei leaf tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658226A (en) * | 2009-09-18 | 2010-03-03 | 陈光辉 | Production process of angelica keiskei koidzumi tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103349097A (en) * | 2013-07-18 | 2013-10-16 | 江苏茗苑茶叶科技开发有限公司 | Novel processing method for green tea |
| CN103564113A (en) * | 2013-11-22 | 2014-02-12 | 青岛海隆达生物科技有限公司 | Preparation technology of ashitaba tea |
| CN105410240A (en) * | 2015-12-04 | 2016-03-23 | 潘玉来 | Inonotus obliquus health tea and production method thereof |
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